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

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8 — Indiana’s Cookin’ - Indiana Gazette, Monday, March 26, 2012 IUP Culinary Arts joining the cooking show Continued from Page 7 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. After completing 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 ◆◆◆◆◆ MOHAWK LANES •Great Exercise •Affordable Fun For All Ages •Individuals •Groups •Families •Reunions WE NEVER GET RAINED OUT! 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
Indiana’s Cookin’ - Indiana Gazette, Monday, March 26, 2012 — 9 Taco night with a twist SUPER APPLE HAM-N-CHEESE Kick up a grilled cheese Continued from Page 8 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 Prep Time: 25 minutes 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
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Indiana's Cookin' - 3/26/12 - Indiana Gazette

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