Indiana's Cookin' - 3/26/12 - Indiana Gazette

KICK IT UP! 

SILVER PLATTER SPONSOR 

... with IUP’s Food & Nutrition Department 

and Academy of Culinary Arts 

Special supplement to 

Monday, March 26, 2012

2 — Indiana’s Cookin’ - Indiana Gazette, Monday, March 26, 2012 

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Indiana’s Cookin’ - Indiana Gazette, Monday, March 26, 2012 — 3 

Indiana’s Cookin’ to ‘Kick it Up’ this year 

By MARGARET HARPER 

mharper@indianagazette.net 

Ready for a fast-paced evening of 

culinary excitement? 

Want to sample some delicious 

cuisine, learn professional techniques 

… and help a good cause? 

Indiana’s Cookin’ show promises 

all that, according to Debbie 

Palmer, marketing director at The 

Indiana Gazette. 

With a theme of “Kick It Up!” Indiana’s 

Cookin’, brought to you by 

The Indiana Gazette, will feature 

six “up-and-coming chefs” from 

Indiana University of Pennsylvania’s 

Academy of Culinary Arts. 

The chefs will show their skills in 

an energetic demonstration while 

the audience learns to apply professional 

techniques in their own 

kitchen, said Palmer. 

The annual show will also feature 

the academy’s executive chef, 

Albert Wutsch, as well as longtime 

favorite Diane Wagoner, of the 

food and nutrition department at 

IUP, with her interns. 

The show is at 6:30 p.m. March 

27 in Toretti Auditorium at the Kovalchick 

Convention and Athletic 

Complex. 

Doors open at 5 p.m., with vendors 

and concessions by Aramark 

at the Kick It Up Café. 

All proceeds benefit the Indiana 

County Community Action Program’s 

food bank. 

This year’s format strays from 

that of the last two years, when the 

show was a competition between 

three local chefs who were judged 

by the audience. This show will instead 

feature six academy students, 

who will prepare an appetizer, 

entrée and dessert for the 

STRAWBERRY AND ORANGE 

TRIFLE WITH VANILLA 

first half of the show, lasting about 

an hour. 

“All of the action is going to happen 

at once,” Palmer said. 

As the students are preparing the 

meal, Wutsch and Wagoner will interact 

with them and the audience. 

The audience will learn professional 

techniques that can be applied 

to cooking in the home. 

“It’s almost like teaching a man 

to fish,” Palmer said. “People will 

walk away with a wealth of knowledge.” 

The new format may at first 

seem a bit disjointed to the audience, 

Palmer said. While students 

are cooking, the audience will 

learn the technical terms. Once the 

food is prepared, Wagoner and 

Wutsch will review the recipes at 

each station. And throughout, the 

audience can follow along with 

their own recipe copies. 

Before the show, there will be a 

special drawing that participants 

may choose to enter for special 

treatment during the show. Six 

winners will be seated at tables at 

the front of the venue and will receive 

“black tie, white glove” service. 

Three will sample the appetizer, 

and the other three, dessert. 

Everyone in the audience will get 

a taste of the entrée. The menu for 

the evening is an appetizer of panseared 

spice crusted salmon, and 

shrimp with pineapple and orange 

Grand Marnier gastrique and salt 

and pepper asparagus. 

The entrée is pepper pot stew 

with cheesy polenta, and the 

dessert is strawberry and orange 

trifle with vanilla genoise cake and 

sabayon sauce with whipped 

cream and candied orange peel. 

As always, everyone will receive a 

gift bag with promotional items 

and a 2012 Kick It Up! Cookbook. 

Lentz Kitchen and Bath is the Silver 

Platter Sponsor, Palmer said. 

The second half of the show will 

include Ask the Chef, prize drawings 

— with a grand prize of a professional 

chef’s kit donated by the 

academy — and a sneak preview of 

SALMON, SHRIMP AND ASPARAGUS 

the Indiana Arts Council’s March 

30 Trashion show, with fashion 

from trash. 

The venue this year is Toretti Auditorium 

at the Kovalchick Complex 

in White Township. 

With the change comes “comfortable 

seating” and a “state of the 

art audio and visual sound system,” 

Palmer said. 

The IUP media department will 

record and film the show. 

Also in a different format this 

year is Candemonium, in which 

sculptures are erected from 

canned food. 

While in the past, this has been a 

competition among fraternities 

and sororities from IUP, this year, it 

is a collaborative effort throughout 

the entire Greek community, 

Palmer said. 

Members had the opportunity to 

sign up for whatever role they desired, 

from fundraising to building 

the sculptures. 

“We’re letting them tap into what 

comes naturally for them,” Palmer 

said. 

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Wagoner and interns ready for the show 

DIANE WAGONER 

Catering 

For the past nine years, as a representative 

from the food and nutrition 

department at IUP, I have 

been invited to participate in the 

Indiana’s Cookin’ Show. 

What an honor and a pleasure it 

is to work on a project that not 

only involves cooking good food, 

but eating it, too! 

New this year is a stronger collaboration 

with the Indiana University 

of Pennsylvania culinary 

students resulting in a dynamic 

program that will be sure to simultaneously 

educate and entertain. 

The IUP community has much 

to offer, and joint efforts with the 

dietetic interns and the culinary 

students are a unique example of 

how future professionals work together 

to “make things happen.” 

Without their help this show 

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would be more of a challenge. 

We are hoping their joint efforts 

will please everybody. 

The new format also includes a 

change of venue, now taking 

place at the KCAC, which provides 

comfortable seating and 

state of the art sound and projection 

systems. 

Tickets are selling fast ... and we 

like to see that. 

I am really looking forward to 

working with Chef Wutsch and his 

students (I think!) and, as always, 

you never know what will happen. 

Thinking fast on your feet is a 

must. 

My passion for food began 

when I was very young. I grew up 

in the “era” where eating out in 

restaurants was a special occasion 

and “eating in” was family 

time. 

We all helped cook, set the table 

(yes ... we ate at a table) and clean 

up. 

We didn’t always have a gourmet 

meal but we didn’t starve either. 

In fact we ate well enough that I 

remember when our whole family 

was on a “diet”… and not the 

healthy kind! 

Thus one of my reasons for 

studying and teaching about how 

we can eat well — and still like it. 

Since becoming employed at 

IUP 19 years ago, I have taught a 

wide range of classes on food, nutrition 

and management. 

I have a particular interest in 

promoting healthy eating behavior 

among the adult population, 

particularly parents who are interested 

in how to best feed their 

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My favorite approach to teaching 

about nutrition is conducting 

food demonstrations on simple 

dishes that feature common ingredients, 

are low in cost and, of 

course, are tasty. 

Eating and cooking well isn’t as 

hard as some people think. Sometimes 

I think we forget that food is 

not the enemy. 

It is something we need and we 

should enjoy it. 

As a registered dietitian, I also 

supervise interns enrolled in the 

nutrition education component 

of IUP’s dietetic internship program. 

While my job is to provide guidance 

and support, I learn from 

them continuously. They are very 

creative and enthusiastic — and 

energetic. 

Their involvement with this 

show is a great way for them to 

learn firsthand what it takes to 

manage such an event. 

Additionally it is a great community 

service opportunity. 

Every year they comment on 

the reward of such an experience. 

There has never been a time 

where I haven’t been interested 

in some aspect of food, whether 

it be related to health or just simple 

food preparation … and eating 

the end product, of course. 

But the involvement in Indiana’s 

Cookin’ is much more. 

It is a great opportunity for the 

IUP community to link with the 

Indiana community as we work 

toward raising money for Indiana 

County’s food bank. 

What better way to spend time 

together? 

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THE INTERNS 

AMBER MOGLE 

Amber Mogle is a dietetic intern 

and graduate student in the Food 

and Nutrition program at Indiana 

University of Pennsylvania. Her 

education is important to her, and 

she has maintained a 4.0 gradepoint 

average with her classes at 

IUP. 

Mogle feels her 

time spent in the 

restaurant industry, 

combined 

with her food 

knowledge and 

science background, 

will make 

her a valuable 

asset to the dietary 

world. 

She has a personal 

interest in 

AMBER 

MOGLE 

food and nutrition because she 

has managed to lose 50 pounds 

and keep it off for more than five 

years. This weight loss not only directed 

her interest toward food 

and nutrition, but has positively 

changed her life. She is hoping to 

complete both her dietetic internship 

and master’s degree this year. 

She would like to become a registered 

dietitian in a clinical setting 

and eventually obtain her Ph.D. 

BECKY WESS 

Becky Wess is the daughter of 

Tom and Mary Ann Wess, of Sidman. 

She holds a bachelor’s degree 

in dietetics from IUP and is a dietetic 

intern. She has always been 

interested in food and nutrition 

and got really involved when she 

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Continued from Page 4 

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After completing the internship, 

Wess plans to become 

a registered 

dietitian as well as 

continue her education 

by completing 

the masters 

program at 

IUP. Her fields of 

BECKY WESS 

interest include 

bariatrics and becoming 

a clinical 

dietitian. In her 

free time she enjoys 

spending time with family, 

friends and her fiance. 

DIANA MASON 

Diana Mason grew up in West 

Virginia. She completed her Bachelor 

of Science degree in dietetics 

at James Madison University. 

While there, she fell in love with 

Virginia, hummus, cycling classes 

and her fiance. 

She is excited to 

be completing her 

education at IUP 

and hopes to try 

her hand at various 

careers within 

nutrition. Her 

biggest interests 

within nutrition 

include wellness DIANA MASON 

and community 

education. 

In her spare time you can find 

her at home visiting family and 

friends or at the IUP HUB taking 

group fitness classes. 

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KELLY SUTTER 

Kelly Sutter received her bachelor’s 

degree in nutrition 

from IUP. 

After completing 

her internship, 

she plans to become 

a registered 

dietitian and finish 

her master’s 

degree at IUP. 

KELLY SUTTER 

Sutter became 

interested in nutrition 

while experimenting 

with preparing 

healthier meals for her family. She 

loves working with children and is 

interested in working as a food 

service director in a school district. 

In her spare time she enjoys 

cooking, yoga and hunting. 

TEMI APOSTOLAROS 

Temi Apostolaros has been a ballet 

dancer since age 5. Her dance 

background, combined with the 

need for healthy eating to improve 

performance, sparked her interest 

in nutrition and 

healthy cooking 

beginning in middle 

school. She 

holds a Bachelor 

of Science degree 

in nutrition and 

dietetics from 

Radford University 

and is a dietetic 

intern at IUP. 

Her Greek back- 

TEMI 

APOSTOLAROS 

ground introduced 

Apostolaros to Greek cuisine 

and traditions early on. She 

loves to cook, try new ingredients 

and find ways of making healthy 

versions of any recipe. 

While Apostolaros is very interested 

in nutrition and healthy eating, 

she also loves to eat treats such 

as cake and chocolate. She believes 

that no food should be “off 

limits.” 

She looks forward to becoming a 

registered dietitian after completing 

the internship. 

ELYSE JOHNS 

Elyse grew up in 

Palmdale, Calif., a 

suburb northeast 

of Los Angeles. 

She received her 

Bachelor of Science 

degree from 

California State 

University Long 

Beach and moved 

to Pennsylvania to 

become an intern 

at IUP. 


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She originally entered college interested 

in politics. However, over 

the course of her freshman year 

she became more interested in 

public policy and nutrition. Since 

switching her major, her interest in 

the field of nutrition has grown. 

After completing her internship, 

she plans to move back to California 

to finish her master’s degree 

and become a registered dietitian. 

She plans to work in a hospital, focusing 

mainly on clinical dietetics. 

BRITTANY MELLEN 

Brittany Mellen is from San 

Diego. She completed her Bachelor 

of Science degree in nutritional 

sciences-dietetics at the University 

of California, Berkeley. 

She is an intern at IUP. After finishing 

the internship, she hopes to 

work as a clinical 

dietitian in California. 

Mellen enjoys 

exploring the 

areas in and 

around western 

Pennsylvania in 

her free time. She 

also loves cooking 

with food from 

the local farmers 

markets in Indiana. 

BRITTANY 

MELLEN 

ANDI NAYLOR 

Andi Naylor lives in Pittsburgh 

with her husband and daughter, 

Juliette, who is approaching her 

second birthday. She returned to 

school to become a registered dietitian 

because she loves food 

(cooking it, shopping for it, reading 

about it, eating 

it) and wanted 

to teach people 

how all foods can 

fit into a healthy 

lifestyle. 


her internship, 

she plans to 

take the registered 

dietitian ANDI NAYLOR 

exam and finish 

her master’s degree 

at IUP. 

She has enjoyed nutrition education 

and clinical dietetics and is 

looking forward to working as a 

professional dietitian. 

ALEXA BUROKER 

Alexa Buroker grew up in Ohio. 

She attended Bowling Green State 

University, where she graduated 

ALEXA 

BUROKER 

with a degree in 

both dietetics and 

applied health 

science. 

She has played 

sports and been 

very active all of 

her life, so sports 

nutrition was always 

an interest 

of hers. 

Buroker also has 

worked in a nursing 

home as a culinary aide and recently 

had her long-term care rotation. 

She loves working with the 

elderly population and would like 

to work as a dietitian in a nursing 

home. 

In her spare time, she loves 

spending time with family and 

friends, playing volleyball and 

working out. 

After completing the internship 

at IUP, she plans to move back to 

Ohio to be closer to her family and 

finding a job in the Cincinnati 

area. She has enjoyed all of her rotations 

in the internship so far, and 

looks forward to becoming a registered 

dietitian. 

She takes a lot of pride in what 

she does as a learning dietitian, 

because she is able to help people 

on a daily basis. 

AMY RAABE 

Amy Raabe is from western 

Pennsylvania, where she lives with 

her husband and two children. 

“I have always had an interest in 

nutrition, which became even 

more important after having a 

family. I enjoy sharing information 

about the value and benefits of 


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Wagoner, 

interns 

ready 


healthful eating, but I especially 

enjoy speaking 

with athletes so that they 

may find ways to utilize 

nutrition to improve 

their performance,” 

Raabe said. 

“I am looking forward 

to completing the dietetic 

internship in order to 

earn my RD credentials 

and then continuing on 

to finish my Master of 

Science degree in food and nutrition at 

IUP. 

KEYLA SWITALSKI 

Kayla Switalski is from 

Gibsonia and received a 

bachelor’s degree in culinary 

dietetics from Indiana 

University of Pennsylvania. 

She is also a graduate 

of the IUP Academy of 

Culinary Arts. 

She plans to finish her 

master’s degree at IUP as 

well. 

Switalski particularly 

enjoys baking and creating new healthy 

and tasty meals. 

She finds it very rewarding to see other 

people enjoy her food. 

Her specialty is Reese’s peanut butter 

cup cookies. 

She plans to combine her culinary 

knowledge and love of dietetics to reach 

her full potential. 

RACHEL KNEPP 

Rachel grew up in Mechanicsburg, a 

small town near Harrisburg. 

She is the daughter of Daniel and Kay 

Knepp, and holds a bachelor’s degree in 

dietetics from Indiana 

IUP. 

After the internship, 

she plans to finish her 

master’s degree at IUP as 

well as take the exam to 

become a registered dietitian. 

Rachel has a strong interest 

in providing nutrition 

education to the 

public, especially young 

children. 

AMY RAABE 

KEYLA 

SWITALSKI 

RACHEL 

KNEPP 

She enjoys cooking for friends and family. 

Her favorite food is chocolate and her 

favorite cuisine to cook is American. 

IUP Culinary Arts joins the show 

“As a first-time participant, the IUP Academy 

of Culinary Arts is excited to be part of 

such an outstanding program, helping others 

in time of need,” said chef Albert Wutsch. 

“Participating in a service project supporting 

and funding the local food bank is the 

No. 1 reason I chose to participate,” he said. 

“Collaborating with the IUP Food and Nutrition 

Department, the IUP Department of 

Communications Media and The Indiana 

Gazette is an excellent way to provide revenue 

and support for the local food bank 

while entertaining the community on stage. 

This event showcases the students, the programs, 

the university and the food bank, 

while having fun entertaining.” 

“Students will experience the importance 

of helping and assisting others in need,” he 

continued. “And, of course, they will also experience 

stage fright.” 

To prepare for the show, culinary students 

will learn to organize an off-premises 

catered event, which includes much detail in 

the logistics of making sure they have all 

their food and equipment. 

“There is no going back to the store room 

or kitchen to get something they forgot,” he 

said. “The students will be glued to their stations 

on stage in front of over 600 guests and 

will be on camera. They have practiced, but 

being in front of a large crowd cannot be 

practiced and will be an experience they will 

cherish the rest of their lives.” 

The students have provided their bios and 

recipes found in the Gazette. I will share with 

the community where the students are from 

and where they are going to complete their 

externships. 

“There are many reasons why I chose the 

recipes being demonstrated,” he continued. 

Some recipes were chosen to entertain, others 

were chosen to demonstrate skills used 

by professionals, while others were chosen 

to demonstrate cost-saving techniques that 

can be used at home. “The audience will be 

entertained by watching our students whipping 

cream by hand until their arms are 

about to fall off.” 

Wutsch said he also chose the recipes because 

they utilize skills, cooking methods, 

techniques and concepts that can be easily 

demonstrated on stage and in front of a 

camera. These skills, methods, techniques 

and concepts are how the professionals are 

trained. 

“We teach concepts, yields, ratios and 

methods. For example, the Pepper Pot Stew 

will be prepared in a pressure cooker on 

stage. But it can be prepared by two combination 

cooking methods which include dry 

and moist heat, braising and stewing. The 

objective of these cooking methods is to 

make a tough cut of meat tasty and tender. 

The use of the pressure cooker reduces time 

and energy. You can prepare the food the day 

before and place it in the refrigerator. When 

you come home from work, place the insert 

into the pressure cooker, cover, hit the timer, 

go change and dinner will be ready in 30 to 

45 minutes. 

“New cooking tools and utensils are better 

CHEF ALBERT WUTSCH 

and safer than ever before. Many people 

were afraid of cooking with pressure, but the 

new machines have more safety mechanisms 

so that people can’t get burned or 

hurt. 

“This meal is easy to prepare and costs 

very little due to the fact that you are using a 

less tender cut of meat. Root vegetables can 

be used in place of peppers to lower the cost 

even more. 

Preparing orange rind for the dessert and 

the appetizer is an extra component of the 

dish, Wutsch said. “The skill of scoring an orange, 

stemming and toeing, sectioning and 

candying the rind are skills used for all citrus 

fruits. These products are used as ingredients 

in many different recipes. 

“A culinarian will stem and toe cantaloupe, 

pineapple, citrus fruits and much more. 

They will score carrots, zucchini, cucumbers 

and more. The orange sections can be used 

in appetizers, spinach salads, stir-fry dishes 

and dessert fruit tartlets. The candied peel 

can be used in biscotti, cakes, cookies and a 

variety of desserts and appetizers. 

“Personally, I am doing this to provide 

service to the local food bank. This is what it 

is all about. So let’s kick it up a notch and get 

cooking!” 

JUSTIN STEELE 

“For as long as I can remember, 

food has always 

been a passion of mine,” 

said Justin Steele. “Way 

back when I could barely see 

over the kitchen table to do 

cookies with my grandmother, 

the joy that I saw 

that food gave people, especially 

when it was a meal or 

dish that they had a special 

connection with, was just a 

power that amazed me.” 

JUSTIN 

STEELE 

Steele grew up in Mount Lebanon. He took 

all of the culinary classes that he could, 

learning the basics of prep, flavor profiles 

and pairing different ingredients to pull a 

meal together. 

He is currently in the advanced baking and 

pastry program. 

CAROLINE MILLER 

Caroline Miller is the 

daughter of Carl Miller and 

Molly Caprara, of Meadville. 

She studied dance for 13 

years was chosen for PMEA 

state chorus for two years. 

After visiting the IUP Academy 

of Culinary Arts in Punxsutawney 

during her junior 

year, she decided to apply 

and was accepted in the 

baking program. 

After completing the program 

in May, she will continue on to her externship 

at Nemacolin Woodlands Resort 

and Spa, where she will learn even more 

about becoming a pastry chef. 

Caroline’s dream is to one day own her own 

bakery with a dance studio above it and call 

her bakery “Dancing on Cakes.” In her spare 

time, she likes to spend time with her family 

and friends. 

REBECCA FLORENTINE 

Rebecca Florentine grew 

up in Greencastle. She attended 

the IUP Academy of 

Culinary Arts and is currently 

in the advanced baking 

program. 

“I have been interested in 

culinary arts since I was little, 

and I used to bake with 

my mom all the time,” she 

said. “Baking has always 

been a way for me to relax 

and create things that I can 

CAROLINE 

MILLER 

REBECCA 

FLORENTINE 

be proud of and that make other people 

happy. 

After completing the advanced baking 

program, I will be doing my externship at 

Nemacolin Woodlands Resort in Farmington. 

I hope to someday run my own bakery 

in a small country town like where I grew up. 

KERI GOLDYN 

Keri Goldyn is the daughter 

of Marion and Wanda 

Goldyn, of Portage. She 

graduated from the IUP 

Academy of Culinary Arts 

and is currently at IUP for 

baking and pastry arts. She 

became interested in culinary 

arts when she was a little 

girl because her mother 

is an excellent cook and KERI GOLDYN 

baker. After she finishes the 

program, she will be doing 

her externship at the Biltmore in North Carolina. 

JESSICA HATHEWAY 

Jessica Hatheway, of Pittsburgh, has attended 

the culinary program at the IUP 

Academy of Culinary Arts and is currently 

Continued on Page 8


IUP Culinary Arts joining the cooking show 


enrolled in their baking and pastry 

program. 

She will be doing her externship 

at Nemacolin Woodlands Resort 

beginning in May. 

After her externship, 

she plans to 

attend Indiana 

University of 

Pennsylvania, 

majoring in hospitality 

management. 

She hopes to 

someday own her 

own bakery and JESSICA 

cake decorating 

HATHEWAY 

business. 

“I’ve always had a love for cooking 

and baking ever since I was little 

and I truly am a ‘foodie’ at heart. 

I began taking cake decorating 

classes my freshmen year of high 

school and continued throughout 

my high school career. 

I also attended a vocational 

school for pastry arts my junior 

and senior years of high school. 

Food is such a big part of my life 

and I hope to share my love for 

food with my friends, family and 

community for years to come.” 

AMANDA MILLER 

Amanda Miller grew up in Erie 

and graduated from Harbor Creek 

High School in 2010. 

She graduated as valedictorian 

from Indiana University of Pennsylvania 

Academy of Culinary Arts 

in 2011 and is now enrolled in the 

academy’s advanced baking and 

pastry program. 

Upon completion of the courses 

in May, she will be doing her externship 

at the 

Biltmore in 

Asheville, N.C., 

for about seven 

months. 

Once she receives 

her certificate, 

her plans are 

to work for a few 

years to learn and 

expand her AMANDA 

knowledge with MILLER 

the hope of one 

day owning her own business. 

JENNA WRIGHT 

Jenna Wright is the daughter of 

Jeff and Genny Wright, of 

Rochester Mills. 

She holds a certificate in Culinary 

Arts from the IUP Academy 

of Culinary Arts and is a current 

JENNA 

WRIGHT 

baking and pastry 

arts student at 

the academy. 

She became interested 

in culinary 

arts as a 

small child when 

her mother and 

grandmother introduced 

her to 

cooking and baking. 


her externship, Jenna plans to 

continue acquiring experience in 

the field of culinary arts. 

Her fields of interest are focused 

on gluten free-dairy free 

baking. 

In her free time, Jenna works 

on the family-owned and -operated 

produce farm, and her hobbies 

include horses, physical fitness 

and hunting. 

ALAINA 

STEADMAN 

Alaina Steadman 

is the daughter 

of Luann 

Steadman, of 

Ruffsdale. 

She is currently 

enrolled in the 

ALAINA 

STEADMAN 

baking and pastry program at the 

IUP Academy of Culinary Arts. 

She will graduate in May and will 

be doing her externship at The 

Pinehurst in North Carolina. 

She became interested in baking 

as a child. 

After her externship, she plans 

on going on to further her education 

in hospitality management. 

Choose From Cunningham’s 

Ground Beef • Roasts 

Steaks • Pork Chops • Sausage 

Kielbassi • Deli Meats • Ribs 

Snack Sticks • Jerky 

Award Winning Wieners 

Also Available: Dairy Products, Frozen Appetizers, 

Special Sauces and Seasoning, and Lots of Grocery Items. 

CALL TO ORDER 

OR STOP IN TODAY 

Visa, MasterCard, Debit Cards, 

EBT Cards Accepted 

Route 422 West, Indiana 

724-465-8862 

Mon. thru Fri. 9 to 6 • Sat. 9 to 4 

GET UP & GO BOWLING AT 

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•Great Exercise 

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1924 Oakland Ave., Indiana • 724-463-7443 

Kick up a 

grilled cheese 

A classic grilled cheese sandwich 

is one of the iconic foods of childhood. 

And while plenty of people 

still enjoy a basic grilled cheese, 

many are looking for ways to improve 

their favorite sandwich. 

Your choice of cheese is the key 

to the perfect sandwich. Different 

types of cheese will provide unique 

flavors and textures. Flavored 

cheese slices lay a tasty foundation 

for a wide variety of sandwich toppings. 

And certain cheeses, such as 

Borden Grilled Cheese Melts, are 

made specifically for their creamy 

consistency when melted. 

Experimenting with new ingredients 

can also dress up everybody’s 

favorite sandwich. Create 

your own signature sandwich with 

additions such as: 

■ Fresh or sun dried tomatoes 

■ Bacon or prosciutto 

■ Avocado 

■ Fresh herbs such as sage, basil, 

oregano or cilantro 

■ Jalapeño 

■ Pickles 

■ Roasted red peppers 

■ Caramelized onions 

■ Flavored cheese slices such as 

southwest pepperjack or applewood 

bacon cheddar 

■ Apple or pear slices 

■ Dijon or honey mustard 

■ Smoked or mesquite turkey 

You can also change things up 

with different breads. Try pumper- 

Continued on Page 9


Taco night with a twist 

SUPER APPLE HAM-N-CHEESE 

Kick up a 

grilled cheese 


nickel, rye, seven-grain, sourdough 

or English muffin bread. 

Here are two recipes to excite 

your taste buds. 

To find more deliciously cheesy 

recipes you can feel good about 

sharing with your family, visit 

www.FriendsofElsie.com. 

SUPER APPLE HAM-N-CHEESE 

2 slices whole grain bread 

1 tablespoon butter, softened 

½ tablespoon honey mustard 

1 slice Borden Extra Sharp 

Cheddar Singles Sensations 

2 large slices deli ham 

½ apple, peeled and cut in thin 

slices 

Spread one side of each slice of 

bread with butter. Then spread opposite 

side of bread with honey 

mustard. Place one slice of bread 

butter side down in skillet over 

medium heat. Layer one slice of 

cheese, ham and apple. Spread 

second piece of bread with honey 

mustard and place honey mustard 

side down on top of sandwich. 

Cook 6 to 7 minutes, flipping to ensure 

each side is golden brown and 

cheese is melted. 

TANGY CITRUS GRILLED 

CHEESE 

1 tablespoon butter, softened 

2 slices white or wheat bread 

2 slices Borden Grilled Cheese 

Melts 

1 tablespoon orange marmalade 

Spread ½ tablespoon of butter 

on one side of a slice of bread and 

place butter side down in a skillet 

over medium heat. Top with one 

slice of cheese, then spread with 

marmalade. Layer second slice of 

cheese. Spread remaining butter 

on one side of second slice of 

bread, and place butter side up on 

sandwich. Cook 6 to 7 minutes, 

flipping to ensure each side is 

golden brown and cheese is melted. 

— Courtesy of Family Features 

and Borden 

Why not make taco night extra 

special by putting a twist on some 

other family favorites to make an 

easy, fun meal the whole family 

will love? 

FIESTA SPAGHETTI TACOS 

Prep Time: 25 minutes 

5 servings (2 tacos each) 

5 ounces uncooked spaghetti, 

broken in half 

1 pound lean ground beef 

1 package (1 ounce) taco 

seasoning mix 

½ cup water 

1¼ cups tomato pasta sauce 

1 box (4.7 ounces) taco shells 

(10 shells) 

1 medium tomato, chopped 

(¾ cup), if desired 

2 tablespoons shredded 

Parmesan cheese 

Cook spaghetti as directed on 

package; drain. 

Meanwhile, in 10-inch nonstick 

skillet, cook beef over mediumhigh 

heat 5 to 7 minutes, stirring 

frequently, until thoroughly 

cooked; drain. Stir in taco seasoning 

mix and water. 

Heat to boiling. Reduce heat; 

simmer uncovered 3 to 4 minutes 

or until thickened. 

Stir in pasta sauce; cook over 

medium heat until hot. Stir in 

cooked spaghetti. 

Meanwhile, heat taco shells as 

directed on box. Spoon about ½ 

cup spaghetti mixture into each 

taco shell; top with tomato and 

Parmesan cheese. 

Variation: If you like corn, add 1 

cup frozen whole kernel corn with 

the pasta sauce. 

Cook about 5 minutes or until 

hot. 

Walnut Hill Winery 

Is Pleased To Be At Indiana Cookin’ Again 

Mon.-Thurs. 

9am-5pm 

QUALITY! 

Get A Chance... Come See Our 

“New” Custom Stemware! 

Our Wines Are Still 

Available At... 

6TH ST., CLYMER 

724-254-2400 

Fri. 9am-8pm 

Sat. 9am-1pm 

COMPETITIVE 

SERVICE! PRICING! 

TRY US. YOU WILL COME BACK! 

AMAZING BACON 

CHEESEBURGER TACOS 


6 servings (2 tacos each) 

1 pound lean ground beef 

1 medium onion, chopped 

1 package (1 ounce) taco 

seasoning mix 

2/3 cup water 

½ cup cheese ’n salsa dip (from 

15-ounce jar) 

1 box (7.4 ounce) hard and soft 

taco shells 

1½ cups shredded lettuce 

1 large tomato, seeded and 

chopped (1 cup) 

6 slices bacon, crisply cooked, 

crumbled 

In 10-inch nonstick skillet, cook 

beef and onion over mediumhigh 

heat 5 to 7 minutes, stirring 

frequently, until thoroughly 

BACON CHEESEBURGER TACOS 

cooked; drain. Stir in taco seasoning 

mix and water. Reduce heat to 

medium; cook 3 to 4 minutes, stirring 

frequently, until thickened. 

Stir in dip until well mixed. 

Heat taco shells and tortillas as 

directed on box. Fill heated taco 

shells and tortillas with warm beef 

mixture, lettuce, tomato and 

bacon. 

Can’t find the salsa dip? Try 4 

ounces Mexican prepared cheese 

product, cubed. 

See us at the Cooking Show where you can have 

Paparte merchandise personalized, and 

take it home with you the same night! 

Personalized Gifts 

IPhone 4/4S Covers ~ Book Marks ~ Stationery ~ 

Note Cards ~ Note Pads ~ Tumblers ~ Pens 

682 Philadelphia Street, Downtown Indiana 

724-465-LUCY • Mon.-Sat. 10-5 

Short Stay Rehabilitation 

Scenery Hill Manor 

Skilled Nursing & Rehabilitation Facility 

Indiana’s Five Star Rated Facility By CMS 

• PHYSICAL THERAPY • OCCUPATIONAL THERAPY 

• SPEECH THERAPY • WOUND CARE MANAGEMENT 

• PAIN MANAGEMENT • IV THERAPY 

• ORTHOPEDIC REHABILITATION • STROKE MANAGEMENT 

At Scenery Hill Manor, Skilled Physical, Occupational, and 

Speech Therapists foster independence by motivating and 

assisting patients in recovering as quickly and completely as possible from such 

events as joint replacement surgery, injuries, strokes or illness. 

STOP FOR A TOUR TODAY! 

680 LIONS HEALTH CAMP RD., INDIANA, PA 

PHONE: 724-463-8705 • FAX: 724-463-8773 

www.sceneryhillmanor.com


Candemonium now a collaborative effort 

By MARGARET HARPER 

mharper@indianagazette.net 

HEARING AIDS 

• Hearing Aid Dispensing 

& Repairs 

• Hearing Testing 

• Speech Therapy 

• Provider For 

Most Insurances 

• 60 Day Trial Period 

A spectrum of full-service care for all your speech and hearing needs 

270 Philadelphia St. 

Indiana 

724-349-5070 

Tom Todd 

M.S., CCC-A, FAAA 

Licensed Audiologist 

1464 N. Main St., Suite 9 

Punxsutawney 

814-938-2300 

Don’t Let Life Pass You By ... 

Test your hearing at www.asahearingaids.com 

TOM PEEL/Gazette 

THIS SHIP 

was crafted 

by the sisters 

of Sigma 

Sigma Sigma 

at the 2010 

Cookin’ Show. 

Setting The Standard 

For Wound Care... 

One Patient At A Time 

Meet The New Wound Care Team! 

Hillsdale Rehabilitatin and Nursing Center is proud to introduce our new wound 

care team. Designed to aggressively treat and manage all of your wound care 

needs. Individualized Treatment - Speciality Bed and Mattress 

Wound Care Team: Dr. Shenggaro Han, MD; James LaBelle, R.N., 

Director of Nursing; Jeffrey Scanlan, R.N., 

Assistant Director of Nursing; Kelli Barker, 

Registered Dietician; Stefanie Lieb, Physical Therapist 

383 Mountain View Drive Hillsdale, PA 15746 ph: 814-743-6613 fx: 814-743-5556 

www.hillsdalenursingandrehab.com 

CALCIUM cannot cure osteoporosis. 

Nothing can! The key is prevention. 

It is never too early to start an 

eating regimen to include enough 

milk and dairy products 

to provide 1200 to 1600 

milligrams of calcium a day. 

CALCIUM is also key to good dental 

health. MILK & MILK PRODUCTS 

can be vital tools in the battle of 

weight control too... 

- It really does keep 

your body in tune! 

MILK 

“WE JUST have a wonderful 

bunch of students and 

mentors. Their hearts are in 

it, and they’re doing it for 

the right reason.” 

Debbie Palmer 

It’s art. It’s food. It’s for a good 

cause. 

How can you not love that? 

Candemonium, in conjunction 

with the Indiana’s Cookin’ show, is 

a collection of sculptures made 

from canned goods that will be on 

display in the lobby of the Toretti 

auditorium. 

It is an effort among the Greek 

community, local grocery stores 

and sculpture sponsors who serve 

as mentors to the group, said Debbie 

Palmer, marketing director of 

the Gazette. 

Different from years past, when 

Candemonium had been a competition 

among fraternities and 

sororities from Indiana University 

of Pennsylvania, this year it is instead 

a collaborative effort. 

Members had the opportunity to 

sign up for whatever role they desired, 

from fundraising to building 

the sculptures. 

“We’re letting them tap into what 

comes naturally for them,” Palmer 

said. 

Candemonium sculptures will 

include a large ear of corn, jumbo 

box of Crayolas, a mixed media 

sculpture called One Bowl at a 

Time, and an Easter holiday surprise. 

Each sculpture has a sponsor, 

who serves as a mentor for the 

design and construction. 

One sculpture will be an ear of 

corn, about 7 feet high. It is sponsored 

by Richard Rinkus, of Up- 

Street Architects. 

Another, sponsored by Chelsea 

and John Steigert, will be a jumbo 

box of crayons. 

Barry Poglein will sponsor a 

mixed medium sculpture, “One 

Bowl at a Time.” 

The fourth sculpture, sponsored 

by Dan Mock, of Eagle Air Service, 

will be the Easter sculpture. 

To purchase the food, students 

collected more than $1,000 at various 

establishments, and a handful 

of local grocery stores accepted 

donations. Participating stores 

were Tate’s Supermarket in Clymer, 

$256; Mercik’s Homer City Bi-Lo, 

$567; Valeski’s Fourth Street Market, 

$1,297; and Saltsburg Shop ’N 

Save, $300. Students will work to 

build the sculptures Monday. 

A lot of thought goes into the 

planning, design and construction 

of the sculptures. They must be 

structurally sound. 

It’s also a challenge to find the 

right packages of food to use for 

the right price, Palmer said. At the 

end, the food is donated to ICCAP. 

“Ultimately, it’s how much food 

we can produce for the food 

pantry,” Palmer said. 

The students are very eager to 

build the sculptures, Palmer said. 

“We just have a wonderful bunch 

of students and mentors,” Palmer 

said. “Their hearts are in it, and 

they’re doing it for the right reason.” 

Candemonium sculptures will 

be on display for the public to 

enjoy at the KCAC until Thursday.


Offering a helping hand 

RICHARD RINKUS 

In 2010, Richard Rinkus moved 

back to his hometown of Indiana 

from New York City to work with 

UpStreet Architects as a senior 

project manager. Among his focuses 

are sustainable planning, 

public works projects, retail, single/multiple 

family residential and 

construction, integrating design, 

construction and feng-shui in his 

approach to architecture since 

1993. 

His current position involves executing 

documentation and overseeing 

federally funded State Energy 

and multiple family housing design 

projects throughout Pennsylvania. 

Desiring to use his experience 

to better the community, he 

has coordinated and participated 

in projects for Indiana’s Downtown 

Merchants, The Arts Council, 

The Indiana Free Library advisory 

board, The Lively Arts and ICAPP. 

Previously, his work with several 

notable New York City firms included 

work on Echelon Resorts 

and City Center in Las Vegas, highend 

retail for Ports 1961, new construction 

and change of use condominium 

mid-rise structures in 

Manhattan, forensic analysis for 

the Guggenheim Manhattan 

Restoration (leading to a position 

with the firm that renovated 

Falling Water), and several Italianate 

and French country residences 

in Scarsdale, N.Y., and on 

Long Island. 

Richard has lived/practiced architectural 

design in numerous 

cities throughout the United 

States, having worked on numerous 

commercial and residential 

projects in Philadelphia; Washington, 

D.C.; Delaware; Lancaster; 

Morehead City, N.C.; Oregon; 

Raleigh, N.C.; and Indiana. He previously 

owned a small 

design/build firm and designed 

countless pieces of fine and organic 

chain saw-carved furniture. His 

fascination with Genius Loci (a location’s 

distinctive atmosphere) in 

planning and regional culture/architecture 

inspires his continued 

interest in travel throughout the 

United States and abroad. 

Having obtained a Master in Architecture 

degree, centered on the 

design of public structures (libraries, 

museums and multiple 

family housing), sustainable planning 

and feng-shui at the University 

of Oregon, post-graduate courses 

in construction and furniture 

design at North Carolina State 

University and an undergraduate 

degree from Lehigh University 

which fostered a perceptually 

based approach to experiential design, 

he seeks to create structures 

that are systematically designed, 

functionally advanced and wellconstructed. 

BARRY POGLEIN 

Barry Poglein, a resident of Indiana 

County, is primarily a sculptor 

working in ice and wood. 

His talents range from playing 

acoustic guitar, vocal and performance 

art to mural painting 

and portrait drawing. In recent 

years, he produced a series of 

comics for the Pennsylvania Department 

of Agriculture’s Forest 

Stewardship newsletter. 

He worked as art instructor for 

the Greater Johnstown School District 

and later at United. During his 

35 years of teaching, he was active 

in helping to establish Youth Art 

HOURS: Tues.-Thurs. 10-6 • Fri. 10-8 

Sat. 10-4 • Closed Sun. & Mon. 

Camp in Indiana, performed as 

chainsaw artist during the New 

Growth Arts Festival and demonstrated 

innovative 3-D band saw 

sculpture before an international 

group of craftspeople of the Woodcollectors 

Society. 

He sculpted on-site ice forms for 

the Women’s Help Center Extravaganza, 

one of which was their own 

representative logo. Currently, he 

is assisting in the planning and 

promotion of the Indiana Youth 

Arts Celebration. Poglein constructs 

kinetic sculptures featuring 

a rolling marble as performance 

art for various venues at county 

homes, schools, private parties 

and arts events. 

“Marble Chute” was constructed 

during the summer of 2009 for 

Johnstown Art Works as a continu- 

Continued on Page 12 

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1490 OLD ROUTE 119 HWY. N. 

INDIANA • (724) 465-0304 

If you 

can’t cook... 

Look good 

trying! 

Costume Jewelry & 

Accessories 

518 Philadelphia St., Indiana • 724-349-2032 

Find us on Facebook 

FREE * 

••••••••• 

SPACE 

SAVER 

CABINET 

with 

purchase 

of 

Tues., Wed. 

& Fri.11-5 

Thursday 11-7 

Saturday 11-3 

• • • 

JAMIE EMPFIELD/Gazette 

Designer Diamond Deluxe 

or Designer Ruby 

350 N. Ben Franklin Road 

(1/2 mile from YMCA) 

Would you like to know more about... 

• Hosting a Cooking Show 

• Having a Catalog Show 

• Fundraising 

• Placing an order 

• Wedding Registry 

• Pampered Chef Wedding Shower 

Independent Directors 

Reyne Kozar and Rachael Olbeter 

724-520-1884 or 724-420-5035 

chefpals@yahoo.com 

DAN MOCK of 

Eagle Air Service 

Inc. and 

volunteers from 

Delta Gamma 

sorority created 

last year’s 

winning 

Candemonium 

lighthouse 

sculpture. Mock 

has participated 

in Candemonium 

since its 

inception. 

$ 

999 

Retail 

Value 

* April 1-May 31,2012 

JUDY’S 

STUDIO 

724-465-6242 

COUPON 

10% Off 

Entire Order! 

Coupon Code 

Cooking Show 2012 

Cannot be redeemed for cash, 

coupon has no cash value, 

can only be redeemed by 

Rachael Olbeter or 

Reyne Kozar, 

Your Pampered Chefs. 

(Expires 5/31/2012)

12 — Indiana’s Cookin’ - Indiana Gazette, Monday, March 26, 2012 

Offering a helping hand 


ing sculpture utilizing traditional post, 

beam and cross-brace building techniques. 

The medium used is 1 1/2” wide construction 

paper and an antique marble from his 

childhood marble collection largely inherited 

from his father who worked in the Jeannette 

Glass factories. Oftentimes, latheturned 

marbles of exotic or local woods are 

used as a focal point for the structures. He 

has composed and performed music which 

relates to activities with which he has participated. 

“Don’t Put Your Photomontage Out 

in the Garage,” “Lines, Lines, Lines, They’re 

Everywhere,” “Rubber Gloves” and “It’s Time 

to Give Thanks” are a few of the memorable 

pieces which he has recently performed 

with Songworks in the Johnstown area. 

He is active in the Redstone Presbytery as a 

member of the Committee on Ministry assisting 

in Vision Days, moderating sessions 

and serving on myriad committees. 

Clerk of session at Bethel of New Florence, 

he also is chairman of the Mission and Evangelism 

committee. 

JOHN AND CHELSEA STEIGERT 

John and Chelsea Steigert are Indiana 

County natives. 

They both graduated from Blairsville High 

School and now reside in Indiana. 

John attended Penn State University before 

transferring to Indiana University of 

Pennsylvania. After a brief career in restaurant 

management, he began his career in 

the construction industry by working on 

restaurants in the Pittsburgh area. 

In 2004, he began working on residential 

homes and opened his own business, 

Steigert Building and Remodeling. In August 

2011, he became the director of facilities at 

the YMCA of Indiana County. John oversees 

the day-to-day maintenance, safety and 

cleanliness of the facility. 

Chelsea graduated from California University 

of Pennsylvania with a degree in 

graphic communications technology and 

works as a graphic designer for The Indiana 

Gazette. 

Her main area of focus is designing ads for 

print and web media, although she has experience 

designing logos, newsletters, T- 

shirts and brochures. In 2010, she began 

studying toward a certificate in web design 

from WCCC. 

Volunteering has always been important 

to John and Chelsea. Both have been involved 

in Candemonium in the past, as well 

as participating in mission trips to Virginia 

and Mississippi following Hurricane Katrina. 

John is a mentor with Big Hearts, Little 

Hands and volunteers his time with Habitat 

for Humanity. 

Chelsea is a member of the Bethel Presbyterian 

Church, where she designs the 

monthly newsletter and volunteers with the 

youth. She also spends time volunteering at 

the YMCA. 

JAMIE EMPFIELD/Gazette 

KAPPA SIGMA, Delta Tau Delta and Sigma 

Kappa created this paint can and brush. 

PAIN • NUMBNESS • HEADACHES • ASTHMA • 

SPRING 

FASHION 

SHOW 

SAT., APRIL 14 • 1:00 PM 

CENTER COURT IN MALL 

2334 OAKLAND AVENUE 

PHONE 724-349-6110 

www.indianamallpa.com 

ALLERGIES • STOMACH PROBLEMS • HEALTH PROBLEMS 

Comprehensive Examination 

and X-Ray Fee 

only $ 20.12 

(Normally $ 290. Must mention ad to get discount.) 

Expires 4-30-12 

DR. LAWRENCE BOUMA 

DR. JEANNIE SANTORO 

102 Christy Park Drive, Indiana, PA 

724-465-4080 

Our deepest gratitude 

to all who have 

contributed in any 

manner to this year’s 

Indiana’s Cookin’ show. 

Many of our local 

residents rely on the 

assistance of ICCAP’s 

food pantry during 

trying times, and we 

at The Indiana Gazette 

appreciate all you do 

to help us help them. 

To all our sponsors 

to all those who 

~ 

raised money and all 

who donated money, 

prizes and time ~ 

and to all who 

purchased tickets 

to the show... 

we thank you.


How to transform chicken as usual 

Chicken is a popular choice for 

family dinners — but no matter 

how much your family enjoys it, 

serving it the same way over and 

over again can stir up cravings for 

something new. Chef Tim Love 

knows about finding new ways to 

enjoy familiar foods and is letting 

home cooks know a secret to spice 

up their everyday chicken dishes. 

Following are four favorites, each 

with only four steps — so they’re 

simple to prepare and can be on 

the table in just 30 minutes or less. 

PARMESAN CRUSTED CHICKEN 

4 servings 


Cook Time: 20 minutes 

½ cup mayonnaise 

¼ cup grated Parmesan cheese 

4 boneless, skinless chicken 

breast halves (about 1¼ pounds) 

4 teaspoons Italian seasoned 

dry bread crumbs 

Preheat oven to 425°F. 

1. Combine mayonnaise with 

cheese in medium bowl. 

2. Arrange chicken on baking 

sheet. Evenly top with mayonnaise 

mixture. 

3. Sprinkle with bread crumbs. 

4. Bake 20 minutes or until 

chicken is thoroughly cooked. 

Nutrition information per serving: 

Calories 370, Calories From Fat 

210, Saturated Fat 4g, Trans Fat 0g, 

Total Fat 23g, Cholesterol 100mg, 

Sodium 390mg, Total Carbohydrate 

2g, Sugars 1g, Dietary Fiber 

0g, Protein 35g, Vitamin A 2%, Vitamin 

C 2%, Calcium 8%, Iron 6% 

ASIAN CRUSTED CHICKEN 

4 servings 



½ cup mayonnaise 

1 green onion, chopped 

1 teaspoon reduced sodium soy 

sauce 

½ teaspoon finely grated fresh 

ginger or ¼ teaspoon ground 

ginger 


breast halves (about 1¼ pounds) 

¼ cup plain dry bread crumbs 

or panko bread crumbs 


1. Combine mayonnaise, green 

onion, soy sauce and ginger in 

medium bowl. 

2. Arrange chicken on baking 

sheet. Evenly top with mayonnaise 

mixture. 

3. Sprinkle with bread crumbs 

and sesame seeds. 



Tip: For an extra layer of flavor, 

combine breadcrumbs with 1 tablespoon 

sesame seeds before 

sprinkling over chicken. 



210, Saturated Fat 3.5g, Trans Fat 

0g, Total Fat 24g, Cholesterol 

100mg, Sodium 440mg, Total Carbohydrate 

6g, Sugars 1g, Dietary 

Fiber 0g, Protein 31g, Vitamin A 2%, 

Vitamin C 4%, Calcium 2%, Iron 

6% 

SPINACH AND 

ALMOND-TOPPED CHICKEN 

4 servings 



1 ½ tablespoons mayonnaise 

1 cup loosely packed baby 

spinach leaves, chopped 

1 tablespoon chopped almonds 

2 teaspoons grated Parmesan 

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Supermarket, Inc. 

120 4 TH St., Clymer 724-254-4420 

QUADRA-FIRE 

Wood, Gas & Pellet Stoves 

BUCK STOVES 

HEAT-N-GLO FIREPLACES 

• Burning Displays 

• Vented & Ventless 

Gas Logs 

• Relining 

• Repairs 

CHIMNEY & AIR DUCT CLEANING 

953 N. Ben Franklin Road, Indiana 

(exactly 2 miles from the YMCA) 

724-349-5768 

cheese 

1 teaspoon plain dry bread 

crumbs 


breasts (about 1 pound) 


1. In medium bowl, combine all 

ingredients except chicken. 

2. On baking sheet, arrange 

chicken. 

3. Evenly top with mayonnaise 

mixture. 





60, Saturated Fat 1g, Trans Fat 0g, 

Total Fat 6g, Cholesterol 10mg, 

Sodium 140mg, Total Carbohydrate 

2g, Sugars 0g, Dietary Fiber 

0g, Protein 27g, Vitamin A 4%, Vitamin 

C 4%, Calcium 4%, Iron 6% 

PARMESAN CRUSTED CHICKEN Continued on Page 14 

We Have The Recipe For Your Success!! 

NEW LOCATION 

Style 

INTO 

A hometown bank 

you can count on… 

both today and in 

the future! 

Marion Center Bank 

1-800-556-6262 

www.marioncenterbank.com 

Member FDIC 

1-800-556-6262 

YOUR WAY 

•••••••••• 

•••••••••••• 

Spring 

Holliday Alterations & Custom Sewing 

Judy Holliday - Owner/Operator 

413 Philadelphia Street, Indiana, PA 724-840-7673 

(Corner of 4th and Philadelphia) 

All Major Credit/Debit Cards Accepted


Healthy Ideas for 

snacktime, mealtime, 

anytime! 

Easy ways to transform 

chicken as usual 


TUSCAN GLAZED CHICKEN 

6 servings 



1/3 cup mayonnaise 

3 tablespoons finely chopped roasted 

red pepper 

1 teaspoon garlic powder 

½ teaspoon dried Italian seasoning 

1 teaspoon balsamic vinegar 

6 boneless, skinless chicken breast 

halves (about 2 pounds) 


1. Combine all ingredients except chicken 

in medium bowl. 

2. Arrange chicken on baking sheet. 

3. Evenly top with mayonnaise mixture. 

4. Bake 20 minutes or until chicken is 

thoroughly cooked. 

TUSCAN GLAZED CHICKEN 

Nutrition information per serving: Calories 

240, Calories From Fat 70, Saturated Fat 

1g, Trans Fat 0g, Total Fat 8g, Cholesterol 

90mg, Sodium 270mg, Total Carbohydrate 

2g, Sugars 0g, Dietary Fiber 0g, Protein 35g, 

Vitamin A 2%, Vitamin C 4%, Calcium 2%, 

Iron 8% 

— courtesy of Family Features 

and Hellmann’s 

Shopping can be confusing, especially when you’re trying to 

make healthy choices. Isn’t it nice to know that there’s an easier 

way to identify all different kinds of better-for-you products? 

With our Healthy Ideas symbol, you can easily identify healthy 

choices that go far beyond fruits and vegetables. 

 

and more! 

MEMBER 

PRICE 

$ 

1132 39 

SAVE $357 

non -members, 1191.99 

Craftsman 19.5-HP▼ 

lawn tractor with 42-in. deck 

Briggs & Stratton Gold 

engine for a durable and 

reliable start. #07128884 

Bagger-SAVE $70, 

299.99 

#07124019 

DOORBUSTERS FRIDAY & SATURDAY 9AM-1PM 

Friday, March 30 - Saturday, March 31 

EARN 

10 % when you buy a rubber 

or Never-Kink hose 

DOUBLE 

BONUS POINTS * 

‡ Excludes everyday great price items, snow throwers and generators. 

MEMBER PRICE 

$ 

243 19 

SAVE $76 

non-members, 255.99 

new Craftsman 

front wheel 

propelled mower 

5.5-torque engine. 22 

in. 2-in-1 deck. 

#07137040 

* As rated by engine manufacturers. 

As you browse our aisles, keep an eye open for the easy-to-recognize 

Healthy Ideas symbol. You just might be surprised at where you find it! 

 

1570 Oakland Ave,Indiana, PA 15701 

 

DOORBUSTER 

$ 

19 99 

each 

Craftsman 50-ft. 

rubber hose or 50-ft. 

Never-Kink hose 

SAVE $15 #07169602, SAVE $6 #07163041 

DOORBUSTER 

MEMBER PRICE 

50 % off 

All Monroe ® Sensa-Trac, Reflex 

and Rancho shocks and struts 

Cannot be combined with any rebate, coupon or discount. 

BONUS MEMBERS 

EARN 

POINTS * 

when you 

buy this 

washer 

or dryer 

DOORBUSTER 

SAVE 

30 % 649.99 each 

on each 

Kenmore ® 3.6 cu. ft. washer #02628002 

Kenmore ® 7.5 cu. ft. dryer #02668002 

Gas Dryer priced higher. 

*Must remain opted-in to receiving promotional emails from SHOP YOUR WAY REWARDS to earn Bonus Points. Bonus Points are inclusive of, and not in 

addition to, any Base Points earned on Qualifying purchases. When Bonus point offers are combined, total Points earned will be less than the combined 

Point totals for each individual offer. See www.shopyourwayreqards.com for details


Thank You! 

The Indiana Gazette thanks our sponsors for their generous donations of 

door prizes, appliances, the venue and catering items for Indiana’s Cookin’ 2012! 

• Allied Milk Producers 

• Anderson’s Chimney & All That 

Glitters Christmas Shop 

• Aramark Food Services 

• Bouma Chiropractic 

• Chateau Christine 

• Charleson’s Furniture 

• Clymer Furniture 

• Cunningham Meats 

• DD’s Unique Boutique 

• Donut Connection 

• Evidence Based Chiropractic 

• Fleming’s Bridal Elegance 

• Fox’s Pizza 

• Giant Eagle, Indiana 

• Hillsdale Nursing 

• Hoff Chiropractic Clinic 

Special thanks to 

Lentz Kitchen 

& Bath 

Silver Platter 

Sponsor 2009-2012 

for creating our lovely 

work station we use each 

year, for helping provide 

each of our guests with 

eco-friendly gift bags, 

and for your generous 

contributions to the 

food pantry! 

• The Indiana Mall 

• Indiana Vac & Appliance 

• Judy’s Sewing Center 

• Lucy Rae Gifts & More 

• Marion Center Bank 

• Martin’s Food Stores 

• Miss Laurie’s Gourmet Kitchen 

• Mohawk Lanes 

• Pampered Chef, Rachael Olbeter 

• Romeo’s Pizzeria & Mediterranean Kitchen 

• Sears 

• Tate’s Supermarket 

• Tupperware, Lois Repine 

• Turner Dairy 

• Uptown Fitness 

• Valeski’s 4th Street Market 

• Walnut Hill Winery 

• William & Mary Gift Shoppe 

Sponsors in blue will be at the show. 

Be sure to visit their booths! 

... and thanks to all who donated gifts 

to the Winner-Gets-All Prize Table! 

Indiana University of Pennsylvania: 

Diane Wagoner and the interns of the 

Department of Food & Nutrition; Chef 

Albert Wutsch and the students of The 

Culinary Academy; the Department of 

Communictions Media 

The Indiana Gazette staff volunteers 

All who made CANDEMONIUM! possible: 

The sisters & brothers of IUP’s: 

Alpha Gamma Delta, Alpha Sigma Tau 

Alpha Xi Delta, Delta Gamma, Delta Phi 

Epsilon, Delta Tau Delta, Delta Zeta, 

Kappa Sigma, Phi Kappa Tau, Sigma 

Kappa, Sigma Pi, Sigma Sigma Sigma, 

Theta Phi Alpha, Zeta Tau Alpha 

The mentors: Dan Mock • Barry Poglein 

Richard Rinkus • Chelsea & John Steigert 

The grocers: The management, staff 

and customers of Mercik’s Homer City 

BiLo • Saltsburg Shop ‘n Save • Tate’s 

Supermarket • Valeski’s 4th St. Market • 

Walmart 

The Kovalchick Convention and Athletic 

Complex for hosting our event!


475 Ben Franklin Rd. South 

Locally Owned 

724-349-9376 

FREE 

Service! 

CHEF-PREPARED MEALS FOR LESS! 

Take a fresh, chef-prepared meal home tonight. 

Choose from a variety of succulent center plate items 

$ 

5 99 

and 

$ 

9 99 

MEAL DEALS 

in our prepared 

foods department 

and two delicious sides. 

Check out our $ 5.99 and $ 9.99 meals. 

Made right here by our culinary experts. 

A Free Service for our Customers 

Learning and Activity Center 

for Children ages 3 thru 9 

Save now! 

That’s my Advantage. Save now! 

$ 

5 Off $ 30 Grocery Purchase 

WITH THIS COUPON • VALID THROUGH 4/14/12 • GOOD ONLY AT INDIANA GIANT EAGLE 

Must present Giant Eagle Advantage Card @ with coupon. Excludes purchases of prescriptions, gasoline, 

convenience store items, milk, tobacco, cigarettes, gift cards, dry cleaning and other items prohibited 

by law. Limit one coupon per customer, Not valid with any other offer. Not subject to doubling. 

Copies and facsimiles not accepted. 

PLU965

Indiana's Cookin' - 3/26/12 - Indiana Gazette

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