10 Cooking Show cover - Indiana Gazette

2 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
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What’s your
challenge
in the
kitchen?
PAGE 4
■ Meet the interns
helping with this year’s
show.
PAGE 8
■ A pantry full of food and
nothing for dinner? Making great
food with what’s already in your
kitchen.
PAGE 12
■ Pantry favorites get a new twist.
PAGE 14
■ Tightening the purse strings?
Save on time and money with
these easy meals.
PAGE 15
■ Challenged for time? Use your
microwave to beat the dinner rush.
PAGE 17
■ Getting kids to eat right a bit of a
challenge? Pump up the nutrition
with these kid-friendly meals.
PAGE 19
■ Trim your waistline and your
budget with these pork recipes.
Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 3
Cooking show full of challenges
By HEATHER ROTH
hroth@indianagazette.net
So it’s suppertime — again — and
your children are demanding that
you feed them. Again. But it’s just
been one of those weeks and you
find yourself staring down an empty
freezer and a random collection of
canned food and pasta. Now what?
That is one of the many challenges
that the “Indiana’s Cookin’” show has
set out to conquer this year.
“(Chefs) are going to help us think
outside of the box and creatively use
the things that are in our pantries,”
said Debbie Palmer, marketing director
for The Indiana Gazette.
“(We’ll learn) how to think like a
chef.”
The show is sponsored annually by
The Indiana Gazette and the food
and nutrition department at Indiana
University of Pennsylvania and is
scheduled for 6:30 p.m. Thursday at
S&T Bank Arena.
Doors open for shopping and eating
at 5 p.m.
This year, the theme is “Challenge,”
and challenges range from the dinner-from-your-pantry’s-contents
challenge to Indiana County Community
Action Partnership’s daily
challenge of feeding the hungry. Plus
there are fun ones: a “candemonium”
sculpture competition featuring
canned goods by IUP sororities, a
recipe demonstration and contest
featuring three area chefs; a drawing
and raffle; and, of course, the ubiquitous
gift bags, door prizes, vendors
and food stands.
Palmer, who is organizing the
event, said the theme was chosen to
highlight the work done by ICCAP in
a time when a tough economy
means more needy families are asking
for help when there are fewer resources
available.
“It’s just to raise a little awareness
of that challenge,” she said. “Our
goal is (to raise) $4,000 this year.”
Every dollar of the $3 or $5 tickets
goes to ICCAP, Palmer said. (The
TOM PEEL/Gazette
DIANE WAGONER, surrounded by her helpers, Amy McManigle, Aly Luftman,
Christina Kretchun and Kristin Wilkins, are working hard on the show.
more expensive price is for reserved
seating on the floor of the arena; the
cheaper seats are in the bleachers.)
And that’s another challenge: Last
year’s show raised $2,500, so this
year’s goal sets the bar high.
Guests have their own challenge.
From now through the date of the
show, anyone can submit a question
to the chefs.
Three of the questions will be
drawn after the “Battle of the Chefs,”
and the winners will receive the meal
prepared by the chefs.
Speaking of the battle: Three area
chefs will compete as they prepare a
recipe that’s easy and fast to recreate
at home.
The audience will sample and
judge the dishes on taste, ease of
preparation, a creative use of pantry
ingredients, originality of recipe and
showmanship.
The winner receives a $250 advertising
package in the Gazette.
The chefs — Chris Dongilla, of Indiana,
chef at Paisano’s in Homer
City; Laurie Kuzneski, of Indiana,
owner of Miss Laurie’s Gourmet
Kitchen; and Steve Whyte, of Johnstown,
executive chef at St. Andrew’s
Village — competed in a preliminary
round to earn a spot at the show.
And in the second half of the annual
cooking show, guest chef Ron
Burkhardt, of Stonybank Restaurant
in Clymer, will join IUP’s food and
nutrition department in a demonstration
of cooking with nonperishable
items.
Making its debut this year is the
IUP sororities’ challenge: Candemonium.
The Delta Gamma; Sigma,
Sigma, Sigma; and Zeta Tau Alpha
sororities will compete in a sculpture
competition involving canned
goods, but the exact nature is a surprise.
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4 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Wagoner and interns ready for the show
DIANE WAGONER
For the past seven years, as a
representative from the Food and
Nutrition Department at Indiana
University of Pennsylvania, 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!
It is no secret that I have a passion
for cooking and eating.
In fact, my whole family does.
I have four sisters and it never
fails that when we talk on the
phone or gather for a meal we are
talking nonstop about recipes,
where to shop for ingredients,
who has the best produce and so
on.
My passion for food began
when I was very young.
I helped my mother prepare
“pots” of chili, spaghetti sauce,
homemade soups and more …
thus my interest continued to
grow, particularly when I was in
high school and was very challenged
as I struggled to maintain
Start With ...
a healthy weight.
Of course it didn’t help that I
was working at an ice cream
store.
Yummy!
Thus one of my reasons for
studying and teaching about how
we can eat well — and still like it.
Since becoming employed at
IUP 16 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
within the school community,
which often includes educating
parents and teachers.
Eating and cooking well isn’t as
hard as some people think.
My best “promotion technique”
is conducting food demonstrations
on simple dishes that feature
common ingredients, are
low in cost and, of course, are
tasty.
In my view, if it isn’t tasty, it isn’t
worth the calories.
Food is supposed to be something
we enjoy!
As a registered dietitian, I also
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They are very creative and enthusiastic
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This is great experience for the
interns to be involved in and we
have fun at the same time.
This is the eighth year that I
have been involved with the show
and each year it gets more exciting!
People want convenient, tasty
recipes along with time-saving
tips and we are trying to add
more of that this year.
The show is really about serving
the Indiana community in a fun
and interactive environment.
And the fact that all proceeds go
to ICCAP makes it such a rewarding
experience.
One thing that will most likely
never change is the fact there is
no rehearsal for any part of the
program, so what happens, HAP-
PENS.
It is a “think fast on your feet”
event which makes it all the more
fun!
Hope to see you there!
— Diane Wagoner
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
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RESTAURANT
THE INTERNS
DENNY BONDRA
Bondra became interested in
nutrition during his freshman
year at Indiana
University of
Pennsylvania following
an introductory
health
and wellness
class. He says he
has always loved
to cook and enjoys
trying new
recipes.
His favorite
way to prepare
food is on the grill, because, he
says, he loves summer. Bondra is
interested in all aspects of the dietetic
profession but has not yet
made specific plans.
The son of George and Pauline
Bondra, he is from Blairsville but
lives in Clarksburg.
ERIKA BORN
Born, of Indianapolis, Ind., is a
dietetic intern at IUP. She graduated
with a bachelor’s
degree in
dietetics from
Purdue University.
Born says she
is excited for all
the opportunities
with dietetics
and is still undecided
about the
ERIKA BORN
area of dietetics
she wants to pursue.
She loves to cook and try new
foods. She also believes it is great
to incorporate her culinary interests
into dietetics.
EMILY HENRY
The daughter of Gerry and
Robin Henry, of Homer City,
Henry has been
interested in nutrition
since high
school. Her interests
in nutrition
include clinical
nutrition and nutrition
education,
especially in relation
to renal disease.
After the IUP
internship, Henry plans to take
the RD exam and finish her master’s
degree at IUP. After gaining
experience in the field, she would
like to become a specialist in renal
nutrition.
Although she doesn’t cook
much, her favorite foods to eat are
breakfast foods.
KIM JONES
Jones, the daughter of William
and Deborah Jones, of Harrisburg,
knew from childhood that she had
Continued on Page 5
DENNY
BONDRA
EMILY HENRY

Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 5
Wagoner and interns ready for the show
Continued from Page 4
an interest in nutrition.
Her mother worked at a weight
loss center exposing
her at a
young age that
people will do
anything to fit
the ideal body
type. With the realization
that
there was something
wrong with
society when it KIM JONES
came to their
perception of food and what it
means to live a healthy lifestyle,
Jones attended IUP, where she received
her bachelor’s degree in
food and nutrition.
After her internship, Jones plans
to finish her master’s degree next
year at IUP and take the exam to
be a registered dietitian. She would
like to work in the field of clinical
dietetics. Her favorite meal to prepare
is actually not from a recipe at
all. She loves to go out to eat and
come home and try to prepare the
dishes.
“I love the challenge of trying to
make something that I had eaten
at a great restaurant and add my
own flair, trying to make the dish
healthier but still delicious.”
CHRISTINA KRETCHUN
Kretchun is the daughter of
Stephen and Sue Kretchun, of
Bethel Park.
She holds a
bachelor’s degree
in dietetics from
IUP. She is an
IUP dietetic intern
and enrolled
as a graduate
student working
toward a master’s
degree in food
and nutrition.
After completing
her master’s
CHRISTINA
KRETCHUN
degree, she hopes to become a registered
dietitian, as well as a certified
diabetes educator. Kretchun
has been interested in food and
nutrition since she took on the
battle of having type 1 diabetes
and celiac disease. She believes
nutrition plays a huge role in these
two chronic diseases, and she
wants the opportunity to help
those who are willing to learn and
listen.
Her other interests include
spending time with her fiance,
family and friends; swimming; animals;
doing outdoor activities;
and traveling when she can.
APRIL LEE
Lee has been interested in nutrition
and wellness since her freshman
year of college. Her interest is
primarily in clinical nutrition and
wellness education, but she is
open to all different career possibilities.
Her parents are Loretta Radicelli
and Leonard Lee, of northeastern
Ohio.
Lee has a passion
for cooking
and enjoys trying
out new recipes
with family and
friends.
She especially
enjoys making
her homemade
APRIL LEE
macaroni and
cheese.
After the internship,
she hopes to find a job
near her home town of Aurora,
Ohio.
ALY LUFTMAN
Luftman, from
20 minutes south
of the Twin Cities
in Minnesota, is
the daughter of
Darra and Brian
Luftman. Her interest
in nutrition
started during
her first year of college with an
ALY LUFTMAN
Introduction to Nutrition course
and has grown from there.
Her interest in nutrition is toward
children nutrition and educating
the public. Luftman enjoys
being active and trying new things,
whether it is a new place, food or
experience. She loves sushi, wine
and sunshine and has a weakness
for sweets — especially cookies.
She cannot wait to be an RD after
the internship, when she will head
back to Minnesota.
AMY McMANIGLE
McManigle is the daughter of
Laurie and the late Michael Mc-
Manigle, of Brookville. She has
been interested
in food and nutrition
since she
was a freshman
in high school.
Her interests in
nutrition include
clinical nutrition
and nutrition education,
with a
special interest in AMY
childhood obesity.
McMANIGLE
After completing her internship
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in June, her plans are to take the
RD exam and find a job as a clinical
dietitian as well as finish her
master’s degree in food and nutrition
at IUP.
McManigle enjoys cooking, and
her favorite foods include chocolate
and peanut butter.
EMMA RAY
Ray became interested in nutrition
during high school after
shadowing the
registered dietitian
at her hometown
hospital.
After her internship,
she wants to
finish her master’s
degree in nutrition
at IUP and
move to Arizona
EMMA RAY
to work as a registered
dietitian
on the Navajo reservation where
several family members live.
Ray’s favorite food is pizza, and
her favorite food to cook is chicken
enchiladas. She is the daughter of
Ralph and Louise Ray, of Freeport,
Ohio.
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LYNN RINEHIMER
The daughter of David and
Donna Rinehimer, of Mountaintop,
Rinehimer
has been interested
in nutrition
since her sophomore
year at
Penn State University.
With interests
in both
the food industry
and clinical nutrition,
she hopes to
gain experience
in these areas of
nutrition upon
LYNN
RINEHIMER
finishing her internship at IUP in
June. Rinehimer likes to “practice
what she preaches” when it comes
to eating a balanced diet, but also
loves to treat herself to ice cream
or yogurt-covered raisins. “Everything
in moderation.”
LAUREN SRDOCH
Srdoch, daughter of Richard and
Christine Srdoch, of North Huntingdon,
first became interested in
the field of nutrition as a love of
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6 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Interns are ready for show
Continued from Page 5
food and cooking.
This soon
expanded into
an interest in
wellness. In her
free time, she enjoys
trying new
recipes and all
forms of exercising,
whether running
outside or
teaching aerobics.
Srdoch will be staying at IUP
for the 2010-11 school year, so she
can complete her master’s degree
in dietetics. After she becomes a
registered dietitian and completes
graduate school, she plans to stay
in the Pittsburgh area. She would
like to become a clinical dietitian,
with the ultimate goal of transitioning
into a wellness counselor,
especially for young children, so
she can share her passion of nutrition
and exercise.
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ERIN STELLFOX
The daughter of David and
Susan Stellfox, of Catawissa, Stellfox
became interested in nutrition
when she was a senior in high
school. She completed her bachelor’s
degree in food and nutrition
at IUP. After the
internship, her
goals are to complete
her master’s
degree in food
and nutrition at
IUP and find a
job in clinical nutrition.
Her favorite
food to eat
is Thai food.
ERIN
STELLFOX
KRISTIN
WILKINS
KRISTIN WILKINS
The daughter of Garry and Vanira
Wilkins, of Manns Choice, Bedford
County, Wilkins became interested
in pursuing a career in
nutrition when
she spent a year
as a county dairy
princess and promoted
the health
benefits of dairy
products. She
earned her bachelor’s
degree
from IUP and,
after her internship,
she is planning
to complete her master’s degree.
Her interests include cooking,
baking and enjoying wildlife.
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Some favorite recipes
from the interns
CHICKEN POT PIE SOUP
FROM: CHRISTINA KRETCHUN
Serves: 4
This is my favorite recipe because
it reminds me of being
home! It’s a great soup for a cold
day in winter, when you’re feeling
sick or just to bring your whole
family together!
Ingredients
2 cups cubed cooked chicken
breast meat
1 (16 ounce) package frozen
mixed vegetables, thawed
1 (10.75 ounce) can condensed
cream of potato soup
1 (10.75 ounce) can condensed
cream of chicken soup
2 cups skim milk
Homemade or store bought
noodles (optional)
In a medium sauce pan combine
chicken, mixed vegetables,
cream of potato soup, cream of
chicken soup and milk. Heat
through and serve with crumbled
crackers on top.
Calories: 367; Total Fat: 11.5g;
Saturated Fat: 3.5g; Cholesterol:
64mg; Sodium: 1133mg; Carbohydrate:
35.9g; Fiber: 5.7g; Protein:
30.1g
PUMPKIN BREAD VI
FROM: ERIKA BORN
Makes 12 servings
I used the spices in pumpkin
bread because it makes it feel like
fall and the holidays! Not only is
this recipe great to make around
the holidays, but year-round!
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
½ teaspoon salt
½ teaspoon baking soda
2½ teaspoons baking powder
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
CEC
1/3 cup vegetable oil
¾ cup brown sugar
2 eggs
1/3 cup orange juice
1 cup pumpkin puree
Preheat an oven to 350 degrees
F (175 degrees C).
Mix together flour, salt, baking
soda, baking powder, allspice and
nutmeg. In a large bowl, beat together
vegetable oil, brown sugar,
eggs, orange juice and pumpkin.
Stir flour mixture into pumpkin
mixture until just combined. Pour
batter into prepared loaf pan.
Bake in preheated oven for 50 to
60 minutes, until a toothpick inserted
into center of the loaf
comes out clean.
Calories: 182; Total Fat: 7.4g;
Cholesterol: 35mg
TIRAMISU
FROM: KRISTIN WILKINS
Makes 11 servings
Tiramisu is slightly difficult to
make but when you sit down and
taste the first bite, it is worth all of
the work!
Ingredients
4 egg yolks
2 tablespoons milk
2/3 cup granulated sugar
2 cups mascarpone cheese
¼ teaspoon vanilla extract
1 cup heavy cream
20-24 lady fingers
½ cup cold espresso (or strong
coffee)
¼ cup kahlua coffee liqueur
2 teaspoons cocoa powder
Fill a medium saucepan
halfway with water and bring to a
boil over medium/high heat, then
reduce the heat so that the water
is simmering.
Wisk the egg yolks, milk and
sugar together in a medium metal
bowl, then place bowl on top of
saucepan. Stir the mixture often
for 8 to 10 minutes or until the
mixture thickens.
Remove from heat, and to it add
the 2 cups of mascarpone cheese
and the vanilla. Wisk the cheese
until smooth.
In a separate bowl, whip the
cream with an electric mixer.
Slowly fold the whipped cream
into the mascarpone mixture
until it’s completely incorporated,
but do not over mix.
Combine espresso and kahlua
in a large, shallow bowl. One-byone,
quickly dip each ladyfinger
in the espresso. The lady finger
will soak up the espresso mixture
like a sponge, so dip quickly.
Arrange half of the dipped ladyfingers
side-by-side on the bottom
of an 8x8-inch serving dish or
baking pan.
Spoon about half of the cheese
mixture over the ladyfingers, then
add another layer of soaked ladyfingers
on top of the cheese
mixture. Spread the remaining
cheese mixture over the ladyfingers.
Dust the top with cocoa powder.
Cover and chill for several
hours.
Calories: 387; total fat: 30g; sat
fat: 16 g; cholesterol: 216mg; sodium:
60mg; total carbs: 22g; fiber:
3g; protein: 6.5g
CHOCOLATE CHIP
BANANA BREAD
FROM: APRIL LEE
Makes 20 Servings
I liked this recipe especially in
the spring and bananas always go
well with chocolate. Instead of
making one loaf, I usually make
muffins or even bite-size minimuffins.
Continued on Page 7
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Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 7
Some favorite recipes from the interns
Continued from Page 6
Ingredients
1 cup butter/margarine
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate
chips
½ cup chopped walnuts
Preheat oven to 350 degrees F
(175 degrees C). Lightly grease two
9x5 inch loaf pans.
In a large bowl, cream together
the shortening and sugar until
light and fluffy. Stir in the eggs one
at a time, beating well with each
addition. Stir in the mayonnaise
and bananas. Stir together the
flour, salt, baking powder and baking
soda. Blend the flour mixture
into the banana mixture; stir just
enough to evenly combine. Fold in
the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees
C) until a toothpick inserted
into the center of the loaf comes
out clean, about 50 to 75 minutes.
Cool loaf in the pan for 20 minutes
before removing to a wire rack to
cool completely.
Calories:327; Fat:14.6g; Carbohydrates:48g;
Sugar:2g; Protein:3.6g
HOMEMADE MINT CHOCOLATE
CHIP ICE CREAM
FROM: LYNN RINEHIMER
makes 8 1-cup servings
Ingredients
2 cups 2 percent milk
2 cups heavy cream
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring
(optional)
1 cup miniature semisweet
chocolate chips
In a large bowl, stir together the
milk, cream, sugar, salt, vanilla extract
and peppermint extract until
the sugar has dissolved. Color to
your liking with the green food coloring.
Pour the mixture into an ice
cream maker, and freeze according
to the manufacturer’s instructions.
After about 10 minutes into
the freezing, add the chocolate
chips. After the ice cream has
thickened, about 30 minutes later,
spoon into a container, and freeze
for 2 hours.
Calories: 335; Fat: 23.2g; Carbohydrates:
29.6g; Protein: 3.2g; Cholesterol:
86mg; Sodium: 193mg
M&M COOKIES
FROM: ALY LUFTMAN
Makes about 5 dozen 2 ½ inch
cookies.
I love these cookies, slightly
under baked.
Ingredients
1 cup butter
½ cup packed brown sugar
½ cup sugar
2 eggs
2 teaspoons vanilla
2 ¼ cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup M&M’S MINIS Milk
Chocolate Candies
Heat oven to 375 F. Beat sugars
and butter until light and fluffy.
Blend in eggs and vanilla. Stir in
flour, baking soda and salt. Mix
well.
Stir in 2/3 cup M&M’S MINIS
Milk Chocolate Candies. Drop
dough by rounded teaspoons onto
ungreased cookie sheet. Press several
additional M&M’S MINIS Milk
Chocolate Candies into each cookie.
Bake for 9-12 minutes or until
golden brown.
Calories:100; fat: 5g; Saturated
fat: 3g; Trans fat: 0g; Cholesterol:
15mg; Sodium: 70mg; Total carbohydrate:
13g; Fiber: 0g; Protein: 1g
Note: You can substitute ½ cup
Egg Beaters for the 2 eggs and 1
cup non-fat yogurt for the butter
to cut down on fat!
CHICKEN GRAPE SALAD
FROM: LAUREN SRDOCH
Makes 4-5 servings
One of my favorite recipes is this
Chicken Grape Salad served on a
wrap. I like it so much because it’s
simple to make, is a good lunch
item when you’re a busy college
student on the go, and it reminds
me of summertime!
Ingredients
4-5 cups shredded or chunk
chicken
2 cups celery, diced
1 ½ cups purple grapes, sliced in
half
Dressing
1 cup lite mayonnaise
½ cup nonfat plain yogurt
Slivered Almonds, optional
Mix all of the ingredients together.
Let chill.
Fold into a flour or wheat tortilla.
Total Calories: 220; Total Fat: 14g;
Saturated Fat: 0g; Carbohydrates:
14g; Protein: 11g; Fiber: 1g
SPANISH RICE
FROM: EMMA RAY
Serves 8
This recipe reminds me of my
grandma, Carol Ray. She is a fabu-
Continued on Page 8
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SUMMER
COOKING
CAMPS
(Ages 5 & Up)
Each student will spend five, fun-filled days learning about foods
from different cultures, manners, kitchen safety and most importantly,
how to cook. As a group, your future chef will spend the mornings
cooking an entire meal, setting the table appropriately and then
enjoying the fruits of their labor. On graduation day, the students
will prepare a special meal for their parents or a guest of their choice.
All sessions run from 9 am to 1 pm.
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• Peanut • Cashew • Hazelnut • Pecan • Almond • Jalapeno • Chile
724-388-2558 www.misslaurieskitchen.com

8 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
The interns favorite recipes
Continued from Page 7
lous cook and I hope to one day
cook as well as she does
½ pound of bacon
2 cups of rice
1 large onion
1 large pepper
2 cans of tomatoes
1 cup of salsa
Brown a ½ pound of bacon and
then set aside (optional). Cook rice
(one or two cups depending upon
amount needed) and set aside.
Chop a large onion and large pepper
and cook in skillet until tender.
Add two cans of tomatoes (drain)
and/or salsa (mild, medium or
hot, as you prefer). Add rice to the
skillet. If not enough sauce, add
another can of tomatoes or salsa.
Calories: 338; Total Fat: 12.2g;
Saturated Fat: 4.0g; Cholesterol:
31mg; Sodium: 853mg; Total Carbohydrates:
41.2g; Dietary Fiber:
1.4g; Sugars: 1.9g; Protein: 14.5g
STUFFED, BAKED
FRENCH TOAST
FROM: EMILY HENRY
Makes about 24 servings.
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Tate’s
10-12 slices of bread (heavy Italian
works well)
3 eggs
2 cups half and half
1 teaspoon vanilla
½ cup sugar
Filling
8 ounces cream cheese
1 teaspoon vanilla
1 egg
¼ cup sugar
syrup or berries
Trim crusts from bread and
arrange half of the bread in a 1½ qt
casserole. Mix the first ingredients
and pour half of it over the bread.
Mix the filling and spread it over
the moistened bread.
Top with the remaining bread
slices and pour the remaining egg
mix on top. Let stand in the fridge
over night.
Bake covered for 30 minutes,
then uncovered for another 30
minutes.
Let stand for 20 minutes and
then cut into rectangles. Top with
syrup or berries (optional).
Calories: 130; Total Fat: 7g; Saturated
fat: 4g; Cholesterol: 60mg;
Sodium: 110mg; Carbohydrate:
12g; Fiber: 0g; Protein: 3g
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From your pantry to your
table any day of the week
By LAUREN DALEY
ldaley@indianagazette.net
There are days that I approach
the grocery store like a country to
conquer, a new recipe as the army
to do so, and a belief that it will
change the culinary world and
surely earn the attention of Top
Chef, Next Food Network Star
and/or the executive kitchens at
the White House/Parliament/
U.N. Then there are the other six
days of the week.
Weeknight work obligations
often derail leisurely strolls
through my local Giant Eagle and
replace them with mad dashes, if
that. Oh, and looking at a recipe? I
don’t even look at my electric bill
during the week.
So I head to the pantry or fridge,
with a prayer that something,
anything is in there to make a
meal. I’d like to think my 25 years
as a professional eater, and seven
or so as a wannabe chef mean
that clever ingredients for
scrumptious bites are on-hand at
all times. Oh, the reality.
That’s when you got to get creative.
In a perfect world, I’d like to
have the following staples in my
kitchen at all times: some sort of
pasta, olive oil, sauces (barbecue,
marinara), soup, vinegar, brown
sugar, rice, peanut butter, cheese,
eggs, condiments, an onion, garlic,
meat and apple juice boxes.
But most of the times, it’s a
hodgepodge of items with a
chicken breast here, an eggplant
there, maybe some form of dip, a
slice of pizza and always peanut
butter. What on earth can you
make with that?
Thankfully there are plenty of
Web sites out there that do the
work for you and allow you to
type in your on-hand ingredients
for a recipe suggestion. The Food
Network, Recipezaar and All
Recipes all offers ingredient
searches. Granted, they might not
find something that incorporates
every ingredient aforementioned,
but they are able to get pretty viable
meal options for ingredients
hanging around. But here are
some of my favorite ingredient
databases that are good for ideas:
SUPERCOOK.COM
Has a broad search engine that
offers starters, entrees and
desserts. It will offer recipes for
just what you have on-hand, plus
those you can do with a few extra
ingredients. You can also type in
ingredients you’d like to exclude,
or search for general terms like
soups or salads. Says the Web
site’s overview, it has a “focus on
solving the practical problems of
modern home cooks: how to
waste less food, how to use up
perishable or seasonal ingredients,
how to keep track of everything
in the kitchen, how to save
time and money.”
RECIPEPUPPY.COM
Can type in multiple ingredients
in one search engine, and it
offers nice lists of recipes, but
most with other recommended
ingredients (though some are
things likely to be on-hand, but
that I’d never think of to add to
what I already have). It has a creative
database (example, typing
in eggplant, peanut butter and
garlic yielded suggestions for
grilled eggplant with spicy peanut
sauce, Kari-Kare or Casablanca
chicken.)
SEARCH.MYRECIPES.COM/
ENHANCED-SEARCH.HTML
Offers convenient checkboxes
for search for main ingredients,
exclusions, 39 types of cuisines,
conveniences (like make-ahead,
gifts, kid-friendly, no-cook), cooking
methods, dietary considerations,
publications, or brands and
sponsors. User warning: it seems
to get stressed out with the more
boxes you check for something
that should be a no-brainer.
CAMPBELLKITCHEN.COM/
ADVANCESEARCH.ASPX
Campbell Kitchen’s advanced
search allows you to search by
general search terms, plus a main
ingredient, recipe type, cuisine,
Campbell’s products, type, number
of ingredients or total time.
KRAFTRECIPES.COM
Allows you to search for three
ingredients, and a type of meal;
plus recipe collections for individual
meals, budgets, healthy living.
A unique feature is that it offers
a variety of suggestion within
one recipe. For example, “fast and
flavorful rice skillets” offers a
chart of mix-and-match items
like meat, liquids and add-ins, for
1½ cups of uncooked instant rice.
It also offers nutritional information
for the recipes.
FOODIEVIEW.COM
Its search engine pulls from
other sites on the Web, and you
can search by ingredient, cuisine,
chefs or diet considerations.
While the database didn’t always
offer the most impressive recipes,
it was one of the few sites that returned
viable recipes for the ingredients
eggplant, peanut butter
and garlic.
IDRINK.COM/DRINKRECIPES.
HTML
Mixed drink recipes can also be
daunting to come up with on the
fly. But iDrink.com has an expansive
ingredient list from 5-Hour
Energy to Zima where you can
click all available ingredients,
save the list and generate recipes.
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Get creative
and get
cooking
Three local chefs have been chosen to compete in The Indiana
Gazette’s Battle of the Chefs Challenge on Thursday.
The three will battle for a grand prize of a $250 advertising
package as part of The Indiana Gazette’s Cookin’ Challenge
2010 at the S&T Bank Arena in White Township.
The three chefs were chosen from those who submitted a
recipe in the qualifying round of the contest. Each recipe
met the challenge — to prepare a tasty dish that costs less
Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 9
than $1 a serving to make, and contains two nonperishable
food items.
Each chef will have 15 minutes to demonsrate the preparation
of his or her recipe. Audience members will then get
to chance to sample the entries and — based on the originality
of the recipe, ease of preparation, creative use of nonperishable
goods and the showmanship abilities of the chef
— choose the winner.
For this assignment, and a
Monday night dinner, I opened
the fridge and pantry, pulled
out a few items and figured out
a recipe with
no special
trips to the
store or referencing
a cookbook
or Web
site.
I call it the
Barbecue Ham
and Cheese by
LAUREN
DALEY
Proxy. You can
substitute any
of the ingredients
for whatever
you have on hand: trade
the ham for turkey or something
more substantial like a
pork or chicken cutlet; the
Goldfish crackers for breadcrumbs,
Wheat Thins or even
something like Cinnamon
Toast Crunch; and any component
for the sauce.
So I caution you, this is not
from a chef, but someone who
relied on a self-written recipe
called “the College Surprise”
during college. It may not be the
prettiest meal, but it worked for
a dinner for two when there
wasn’t anything obvious. Or
cheese.
BARBECUE HAM AND
CHEESE BY PROXY
The sandwich
6 slices of deli ham
a handful of Goldfish
crackers
some butter
bread
1 egg, beaten
The sauce
1 cup ketchup
¼ cup apple cider vinegar
½ cup brown sugar
2 tsp A-1 or other steak sauce
2 tsp Worcestershire sauce
some pepper, garlic powder
Mix all of the sauce ingredients
together over medium heat
and let simmer
Heat a tbsp or two of butter in
a skillet. Meanwhile, crush the
crackers into a fine powder in a
bowl. Put the egg in the other
bowl. Dunk the ham in the egg,
then in the crushed crackers,
and toss into a skillet, about a
minute on each side or until
browned. Throw the bread in
the skillet to brown, then add
the sauce.
STEVE WHYTE
Steve Whyte, of Johnstown, is the executive
chef at St. Andrew’s Village.
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LAURIE KUZNESKI
Laurie Kuzneski, of Indiana, is the
owner of Miss Laurie’s Gourmet
Kitchen.
CHRIS DONGILLA
Chris Dongilla, of Indiana, is the chef
at Paisano’s in Homer City.
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10 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Making weekday meals with what’s on hand
Our Executive Chef, Steve Whyte
invites you to learn more about
the lifestyle and great food
at St. Andrew’s Village and Grace Manor
Dinner is the perfect time for
families to reconnect and enjoy a
nourishing meal, but when
evenings are hectic, firing up the
range can seem daunting. While
people often turn first to nonperishable
pantry staples in a pinch, a
well-stocked freezer also can inspire
convenient, easy-to-prepare
meals.
Many Americans’ freezers are
full of versatile, flavorful possibilities
for dinner, such as beef. In
fact, 60 percent of consumers purchase
enough beef to store in their
freezers and use later. So, it’s helpful
to know that when coupled
with some basic pantry ingredients,
a roast, steaks or ground beef
— after defrosting in the refrigerator
— are convenient building
blocks for a great-tasting dinner.
According to Dave Zino, executive
chef of the National Cattlemen’s
Beef Association, consumers
can customize their beef
by turning to what’s already in
their pantries, such as spices, seasonings
and other ingredients to
create a marinade or rub.
“Marinades and rubs not only
add flavor to beef, but with the
right ingredients, marinades also
can be helpful in making some
steaks more tender,” says Chef
Dave.
Chef Dave offers these tips for
getting the most from the beef you
have on hand.
KNOW YOUR CUT
■ Tenderizing marinades are
very helpful for steaks such as top
round, flank, and eye round. When
tenderizing, marinate for at least
six hours but no more than 24
hours.
■ Tender cuts such as tenderloin
or T-Bone only need to be marinated
for 15 minutes to two hours
to soak up the flavor.
Open up the pantry: The ingredients
you need to easily mix up a
marinade are often ones you have
on hand.
■ A tenderizing marinade contains
acidic ingredients as a base,
like lemon or lime juice, vinegars
or wine.
■ A marinade or rub that’s
meant to add flavor often uses oil,
mustard or soy sauce as a base.
■ Allow ¼ to ½ cup of marinade
for each one to two pounds of
beef.
MIX IT UP
■ Make your own dry rubs by
combining your favorite herbs,
spices and other dry seasonings
from your pantry.
■ Apply a rub for at least 15 minutes,
but no more than two hours.
■ Rubs not only add flavor, but
they can also help seal in juices
and form a delicious crust.
Continued on Page 11
As Indiana County’s only Continuing Care Retirement
Community, St. Andrew’s Village offers:
Independent Living
Assisted Living
Rehabilitation Services
Short- and Long-term Skilled
Nursing Care
Stop by the St. Andrew’s Village booth to
sample our delicious desserts and learn more about
all the choices that St. Andrew’s Village has to offer.
To learn more about St. Andrew’s Village and Grace Manor,
contact Kim Kelly at 724-464-1640 or toll-free at 888-464-1640
or kkelly@presbyterianseniorliving.org
BALSAMIC MARINATED STEAK AND ASPARAGUS
We Have The Ingredients For Your Success!
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ST. ANDREW’S VILLAGE
a PRESBYTERIAN SENIOR LIVING community
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UP FOR THE CHALLENGE
Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 11
Making meals with
what’s on hand
Continued from Page 10
BALSAMIC MARINATED STEAK
& ASPARAGUS
Marinade time: 15 minutes to 2
hours
Total recipe time: 25 minutes
Makes 4 servings
4 beef round (sirloin) tip side
steaks, cut 1 inch thick (about 8
ounces each)
1 pound fresh asparagus
½ teaspoon salt
1/8 teaspoon pepper
Marinade
2/3 cup prepared balsamic
vinaigrette
2 tablespoons Dijon-style mustard
Combine marinade ingredients
in small bowl.
Remove and reserve 2 tablespoons.
Place beef steaks and remaining
marinade in food-safe plastic bag;
turn steaks to coat.
Close bag securely and marinate
in refrigerator 15 minutes to 2
hours.
Place asparagus in shallow microwave-safe
dish; add ½ cup
water. Cover and microwave on
high 3 to 6 minutes or until crisptender.
Drain asparagus. Add reserved 2
tablespoons marinade to asparagus;
turn to coat. Set aside.
Remove steaks from marinade;
discard marinade. Place steaks on
grid over medium, ash-covered
coals.
Grill, covered, 12 to 14 minutes
for medium rare (145F) doneness,
turning once. (Do not overcook.)
During last 3 minutes of grilling,
arrange asparagus on grid around
steaks; grill 2 to 3 minutes, turning
once.
Season steaks and asparagus
with salt and pepper.
— Courtesy of Family Features
and The Beef Checkoff
Saltsburg
Located in the Saltsburg
Shopping Plaza 724-639-3637
Sunday 9 AM-7 PM • Monday thru Saturday 7 AM-10 PM
TOM PEEL/Gazette
THE SECOND HALF of this year’s cooking show will feature chef Ron Burkhardt, above, of the Stonybank
Restaurant in Clymer, and Diane Wagoner, a professor in IUP’s food and nutrition department. In keeping
with the theme of the show, Challenge 2010, Burkhardt and Wagoner will take on the challenge of making
meals from the nonperishable items that the Indiana County Community Action Program provides the
recipients of its food baskets, similar to the basic staples found in every cook’s pantry.
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12 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Flavorful new ideas for pantry favorites
Families across the country are
dusting off their stoves and rediscovering
the art of home cooking.
In fact, the Food Channel recently
released its Food Trends list and
home cooking ranked No. 1, which
is not surprising in today’s tough
economic climate.
As America returns to the
kitchen, simple, crowd-pleasing
and budget-friendly recipes are in
high demand. One secret to success
is stocking the pantry with flavorful
and nourishing basics that
can inspire a variety of delicious
dishes. Even some of your favorite
pantry items like Campbell’s
Tomato soup offer a healthy, flavorful
and versatile base for a
meal.
Big on taste and little on time
and money, each of the following
recipes are easy to prepare and
cost between $1.06 and $3.27 per
serving. Try one tonight!
FIESTA CHICKEN
AND RICE BAKE
Prep: 5 minutes
Bake: 45 minutes
Makes: 4 servings
Cost per recipe: $5.65
Cost per recipe serving: $1.41
1 can (10 ¾ ounces) condensed
tomato soup
¾ cup water
¾ cup uncooked regular longgrain
white rice
1 teaspoon chili powder
4 skinless, boneless chicken
breasts
(about 1 pound)
¼ cup shredded cheddar cheese
Stir the soup, water, rice and chili
powder in 2-quart shallow baking
dish. Place the chicken on the rice
mixture. Sprinkle with additional
chili powder, if desired. Cover the
baking dish.
Bake at 375°F for 45 minutes or
until chicken is cooked through
and the rice is tender. Sprinkle
with the cheese.
For creamier rice, increase water
to 1 1/3 cups.
Calories 356, Total Fat 6g, Saturated
Fat 2g, Cholesterol 81mg,
Sodium 422mg, Total Carbohydrate
41g, Dietary Fiber 1g, Protein
32g
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SWEET & TANGY
GRILLED CHICKEN SALAD
Prep: 10 minutes
Marinate: 15 minutes
Grill: 15 minutes
Makes: 4 servings
Cost per recipe: $13.06
Cost per recipe serving: $3.27
1 can (10 ¾ ounces) condensed
tomato soup
2 tablespoons low-sodium soy
sauce
2 tablespoons vinegar
2 tablespoons honey
½ teaspoon garlic powder or 2
cloves garlic, minced
¼ teaspoon ground ginger
4 skinless, boneless chicken
breast halves (about 1 pound)
8 cups mixed salad greens torn
into bite-sized pieces
2 cups fresh vegetables (sliced
carrots, yellow pepper strips,
broccoli flowerets and sliced cucumber)
Stir the soup, soy sauce, vinegar,
honey, garlic powder and ginger in
a shallow, nonmetallic dish or gallon-size
resealable plastic bag. Reserve
3/4 cup of soup mixture for
dressing. Add the chicken to the
remaining soup mixture and turn
to coat. Cover the dish or seal the
bag and refrigerate for 15 minutes.
Lightly oil the grill rack and heat
the grill to medium. Grill the
chicken for 15 minutes or until
cooked through, turning and
brushing often with the marinade.
Discard any remaining marinade.
Slice the chicken.
Arrange the salad greens and
vegetables on a platter. Top with
the chicken. Drizzle the reserved
dressing over the chicken before
serving.
Nutritional values per serving:
Calories 238, Total Fat 3g, Saturated
Fat 1g, Cholesterol 73mg, Sodium
498mg, Total Carbohydrate
22g, Dietary Fiber 3g, Protein 29g
BEST EVER MEATLOAF
Prep: 10 minutes
SWEET & TANGY GRILLED CHICKEN SALAD
Bake: 1 hour 15 minutes
Stand: 10 minutes / Cook: 5 minutes
Makes: 8 servings
Cost per recipe: $8.44
Cost per serving: $1.06
FIESTA CHICKEN AND RICE BAKE
2 pounds ground beef
1 can (10 ¾ ounces) condensed
tomato soup
1 envelope (about 1 ounce) dry
onion soup and recipe mix
½ cup dry bread crumbs
Continued on Page 13
www.VisitIndianaCountyPa.org
724-463-7505
Trails

Pantry
favorites
BEST EVER MEATLOAF
Continued from Page 12
1 egg, beaten
¼ cup water
Thoroughly mix the beef, ½ cup
tomato soup, onion soup mix,
bread crumbs and egg in a large
bowl. Place the mixture into a 13 x
9 x 2-inch baking pan and firmly
shape into an 8 x 4-inch loaf.
Bake at 350°F for 1 hour 15 minutes
or until the meatloaf is
cooked through. Let the meatloaf
stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings,
remaining tomato soup
and water in a 1-quart saucepan
over medium heat until the mixture
is hot and bubbling. Serve the
sauce with the meatloaf.
Nutritional values per serving:
Calories 266, Total Fat 13g, Saturated
Fat 5g, Cholesterol 96mg,
Sodium 529mg, Total Carbohydrate
13g, Dietary Fiber 1g, Protein
22g
SIMPLE WAYS TO SAY
“GOODBYE” TO BLAND
Shake up family mealtime and
make the most out of flavorful
pantry staples. From canned vegetables,
seafood and soups to
boxes of dry pasta or rice, there
are many pennywise ways to perk
up meals. Here are a few quick
ideas:
■ Pour a zesty bottled picante
sauce over chicken or fish before
baking. It not only keeps the meat
moist, but it also makes for an
easy and delicious sauce.
■ Canned beans are a healthful
way to extend a hearty pasta entree.
Simply substitute canned
beans for all or half the amount of
meat called for in a recipe. It’s not
only filling and convenient, but
the beans are packed with nutrients,
too.
■ Use lower sodium broths or
stocks in place of water when boiling
rice, couscous or other grains
to add a boost of flavor.
— Courtesy of Family Features
and Campbell’s Cooking Soups
Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 13
Dinnertime favorites on a budget
Americans are eating 4 percent
more meals at home compared to
six years ago, according to research
conducted by Chicagobased
NPD Group, a consumer
marketing firm that tracks the
long-term eating habits of Americans.
That may not sound like much,
but consider that the typical
American must now prepare 873
meals in the home each year,
which is an increase of 35 meals.
That raises the question: What’s
for dinner?
Because people may be eating
out less, today’s cook is now looking
to duplicate that out-of-home
meal experience with easy-to-prepare
recipes.
This may include favorite menu
items, like tacos, lasagna, stir-fry
and hamburgers. The good news is
that each of these can be recreated
at home with reasonably priced
ingredients that are almost always
easy to find in the grocery store.
And once the basic dish is mastered,
ingredients can be customized
to the specific tastes of
the family.
For a twist on the traditional
burger, try French Onion Burgers,
a dinnertime favorite that can be
on the table in less than 30 minutes.
These mouthwatering cheeseburgers
are made with condensed
French onion soup, which also
makes a flavorful onion dipping
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sauce to serve on the side. Complete
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1 pound ground beef
1 can (10½ ounces) condensed
French onion soup
4 slices cheese
4 classic sandwich buns with
sesame seeds, split
Shape beef into 4 (½-inch-thick)
burgers.
Heat 10-inch skillet over medium-high
heat.
Add burgers and cook until well
browned on both sides. Remove
burgers from skillet. Pour off any
fat.
Stir soup in skillet and heat to a
boil. Return burgers to skillet. Reduce
heat to low. Cover and cook
for 5 minutes or until desired
doneness. Top burgers with cheese
and cook until cheese is melted.
Serve burgers on buns with soup
mixture for dipping.
Tip: You can also serve these
burgers in a bowl atop a mound of
hot mashed potatoes, with some
of the onion gravy poured over.
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14 —Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Flavor, savor and save on time and money
This summer flavor, savor and
save by creating delicious at-home
meals for friends and family that
stretch your budget and save you
time. Whether recreating a restaurant
favorite or finding a new family
favorite, cooking appetizing
and savory meals can be simple
and affordable when you have
simple and smart meal solutions
at your fingertips.
Try these meal time tips to flavor,
savor and save at the dinner table:
■ Quickly add flavor to any meal
with ingredients that do double- or
triple-duty in a flash. Delicious as a
salad dressing and a great-tasting
marinade, try topping the season’s
freshest vegetables with Italian
dressing for a robust Roasted Vegetable
Tapas dish. For summer’s
freshest fare, use yellow squash,
zucchini or cucumbers, or choose
year-round favorites like carrots,
bell peppers and mushrooms.
■ Kids away for the night? Skip
the Italian restaurant and have a
night in that can be just as special.
Start with a tomato and basil sauce
and sliced eggplant for a restaurant
favorite that can be easily prepared
at home: Baked Eggplant
Parmigiana.
■ Who thought tea could be an
Continued on Page 15
BAKED EGGPLANT PARMIGIANA
ROASTED VEGETABLE TAPAS
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Flavor, savor and save
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Continued from Page 14
ingredient to make a sweet, fruity
end to a delicious meal? Try using
cup size tea bags and I Can’t Believe
It’s Not Butter! soft spread to
create Tasty Tea Baked Apples. This
mouthwatering dish will leave you
and your guests feeling indulgent.
BAKED EGGPLANT
PARMIGIANA
8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
1¾ cups Italian seasoned dry
bread crumbs
½ cup grated Parmesan cheese
4 large eggs, beaten with
3 tablespoons water
1 large eggplant (about 2
pounds), peeled and cut into ¼-
inch slices
8 ounces fresh mozzarella
cheese, thinly sliced
2 jars tomato and basil sauce
Preheat oven to 375 degrees.
In medium bowl, combine bread
crumbs and 1/4 cup Parmesan
cheese. Dip eggplant in egg mixture,
then bread crumb mixture,
coating well. On lightly greased
baking sheets, arrange eggplant in
single layer. Bake 30 minutes or
until golden.
In 13x9-inch baking dish, evenly
spread 1 cup sauce. Layer 1/3 of
the baked eggplant, then 1½ cups
sauce, 1/3 of the mozzarella
cheese and 1/3 of the remaining
Parmesan cheese; repeat. Top with
remaining eggplant and sauce.
Cover with aluminum foil and
bake 45 minutes. Remove foil and
top with remaining cheeses. Bake
uncovered an additional 10 minutes
or until cheese is melted.
ROASTED VEGETABLE TAPAS
6 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
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½ cup Italian dressing
6 cups assorted sliced fresh vegetables
(zucchini, yellow squash,
bell pepper, carrot, ripe sweet
plantains, mushrooms, eggplant)
½ cup cubed Manchego or
Parmesan cheese
Preheat oven to 425 degrees.
In large bowl, toss dressing with
vegetables. With slotted spoon, remove
vegetables from dressing
and arrange separately in bottom
of broiler pan. Roast 35 minutes or
until vegetables are tender and
golden, stirring once halfway
through. On serving platter,
arrange vegetables and cheese.
Sprinkle, if desired, with chopped
fresh cilantro or oregano.
TASTY TEA BAKED APPLES
4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
1 cup water
4 cup size tea bags
4 large baking apples (such as
Rome or Golden Delicious), cored
¼ cup firmly packed dark
brown sugar
TASTY TEA BAKED APPLES
¼ cup chopped walnuts (optional)
2 tablespoons raisins (optional)
¼ teaspoon ground cinnamon
4 teaspoons I Can’t Believe It’s
Not Butter! spread
Preheat oven to 350°F.
In 1-quart saucepan, bring water
to a boil; remove from heat. Add
tea bags and brew 3 minutes,
dunking occasionally. Remove tea
bags and squeeze; set aside.
Peel top 1/3 of apples. In 8-inchsquare
baking dish, arrange apples,
peeled end up; set aside.
In small bowl, combine brown
sugar, walnuts, raisins and cinnamon.
Evenly spoon walnut mixture
into center of apples, then
evenly top with spread. Pour tea
over and around apples.
Bake uncovered, basting occasionally,
1 hour or until apples are
tender.
For delicious recipe ideas,
money-saving meal solutions and
a Family Fun booklet, go to
www.makinglifebetter.com.
— All materials courtesy of
Family Features and Unilever
Medicare, BC/BS - All Major Insurances Accepted
AGENCY ADMINISTRATOR: Connie Zagurskie • MEDICAL DIRECTOR: Eric Heasley, M.D.
Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 15
Fast family microwave
dinners for the rush hour
It’s that frantic time of day —
after work, after school, after day
care, and after sports events —
when you have to get dinner on
the table. Overwhelming! It’s
more than enough to drive you to
the fast-food lane.
But relax! You own a microwave
oven! In mere minutes, you can
zap a nutritious, home-cooked,
family-friendly dinner — even if
the meat is still in the freezer
when you get home.
The microwave oven has been
called one of the greatest inventions
of the 20th century. More
than 90 percent of homes in
America have at least one.
In fact, if you have ever been
without one for a few days, you
find out just how much you rely
on it. But most folks are using
theirs only for reheating leftovers,
defrosting food or making
popcorn.
Loyalists testify that the microwave
is great for cooking
ground meats, poultry, and vegetables
— three items that can
make a fast, family dinner. The
U.S. Department of Agriculture
(USDA) would like to add “safe”
to that. Microwave ovens cook
food to temperatures hot enough
to kill bacteria, but they can cook
food unevenly and leave “cold
spots” where harmful bacteria
survive.
According to the Centers for
Disease Control and Prevention
(CDC), not cooking food to high
enough temperatures to destroy
bacteria is one of the top two
causes of foodborne illness. For
this reason, it is important to use
a food thermometer to verify that
foods reach USDA-recommended
temperatures.
KNOW THE WATTAGE OF
YOUR MICROWAVE
It’s important to know the
wattage of your oven when using
cooking directions from various
sources. Microwave ovens vary in
wattage, and the higher the
wattage of a microwave oven, the
faster it will cook food.
If you don’t know the wattage of
your microwave oven, try looking
Continued on Page 16
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16 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Fast family microwave dinners for the rush
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inside the door, on the back of the
oven, or in the owner’s manual. If
you can’t find it, read the publication
“Microwave Ovens and Food
Safety” at www.fsis.usda.gov to
learn how to use a “Time-to-Boil”
test to estimate your oven’s
wattage. This publication also tells
how to determine if a utensil is
safe to use in a microwave oven.
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MICROWAVE FROZEN
CONVENIENCE FOODS
UNTIL SAFELY COOKED
In addition to microwaving
home-cooked foods safely, it’s also
very important to follow handling
and cooking instructions on
frozen convenience foods. Some
frozen foods, such as breaded
chicken cutlets, can look fully
cooked.
However, many people have gotten
sick from such products that
were undercooked. Just thawing
them in the microwave isn’t
enough to make them safe. You
must microwave such foods to a
safe minimum internal temperature
of 165 degrees.
MICROWAVE SAFETY TIPS
Following the USDA’s microwave
recommendations will help you
get dinner prepared speedily but
safely.
■ Know your microwave’s
wattage.
■ Before freezing a package of
ground beef, form it in a donut
shape to thaw faster.
■ Remove frozen meat and
poultry from packaging before
thawing to avoid chemical contamination.
Transfer the frozen
meat or poultry to a microwavesafe
dish.
■ Remove thawed portions of
ground meat and transfer them to
a plate; return frozen portion to
the microwave for additional defrosting.
■ When thawing chicken parts,
break them apart as they defrost
and rotate them in the dish so that
the frozen areas are to the outside
of the dish.
■ Cook meat and poultry immediately
after microwave defrosting
because some areas of the frozen
food may get warm or begin to
cook during the defrosting time.
Do not hold partially cooked food
to use later.
■ To remove fat from ground
beef, crumble the meat into a
hard-plastic colander set over a
microwave-safe casserole. After
microwaving, discard the fat that
has drained into the casserole.
■ Cover food to create steam
that helps destroy harmful bacteria.
■ Follow package directions to
make sure all foods reach safe internal
temperatures. Sometimes
frozen foods look fully cooked, but
they actually require cooking to be
safe.
■ Microwave foods to safe minimum
internal temperatures as
measured with a food thermometer
(165°F for poultry; 160°F for
ground meats).
■ After microwaving, allow the
food to rest so cooking is completed.
■ Use cooked meat and poultry
within 4 days. Leftovers may be
frozen.
12-MINUTE
SOMBRERO SUPPER
Tested in an 800-watt microwave
oven
Makes 4 servings
1 pound lean ground beef or
ground turkey
1 small green bell pepper, cored
and chopped
1 (1.25-ounce) taco seasoning
packet
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can dark red
kidney beans, drained
Round tortilla chips
1 cup shredded cheese
Continued on Page 17

Fast family
microwave
dinners
Continued from Page 16
Crumble ground beef into a
hard plastic colander set over a 2-
quart microwave-safe casserole.
Microwave on high 3 minutes. Stir
to break up beef and scatter bell
pepper over the top. Microwave
on high 3 minutes.
Discard fat that has drained into
casserole dish, and transfer meat
mixture into same casserole. Stir
in taco seasoning and tomato
sauce. Cover and microwave on
high 3 minutes. Stir and add kidney
beans. Re-cover and microwave
on high 3 minutes. Test
meat mixture with a food thermometer
to make sure it reaches
160°F. Let mixture rest 2 minutes
before serving.
Two ways to serve: (1) Transfer
meat mixture to the center of a
large platter; or (2) divide the meat
mixture among 4 individual
plates. Surround the meat mixture
with tortilla chips to resemble a
hat brim. Scatter cheese over the
meat mixture to resemble a straw
hat, and serve hot.
Serving suggestion: To make a
complete meal, accompany the
dish with a salad and a green vegetable.
QUICK CHICKEN NUGGETS
Tested in an 800-watt microwave
oven
Makes 4 to 6 servings
1½ pounds boneless chicken
breasts
4 tablespoons butter or
margarine
1 cup dry herb stuffing
1/3 cup grated Parmesan
cheese
1 teaspoon dry basil leaves
¼ teaspoon dried thyme
Cut chicken into bite-size
chunks. Place butter or margarine
in a glass pie plate and microwave
on high 1 minute, or until melted.
Put dry stuffing on a piece of
wax paper and crush with a rolling
pin.
Add cheese, basil and thyme;
mix. Dip chicken chunks into
melted butter and then roll in
stuffing mixture.
Arrange coated chicken in a single
layer in a 2-quart rectangular
glass dish.
Cover with wax paper and microwave
on high 3 minutes.
Using a fork, move less-done
chicken to the edges of the dish.
Re-cover and microwave on high 3
to 4 minutes, or until chicken
reaches 165°F as measured with a
food thermometer. Let stand 2
minutes before serving.
Serving suggestion: To make a
complete meal, accompany the
dish with side dishes of rice or potatoes
and a green vegetable.
— Courtesy of Family Features
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Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 17
Pump up nutrition for the kids
Spring is here and it’s a great
time to start eating right and exercising
outdoors. A cornerstone of
healthy meal plans are foods containing
whole grains, which are
known to reduce heart disease,
help to sustain healthy weight
and demonstrate a reduced risk in
certain cancers.
According to data published in
the Journal of the American Dietetic
Association, today’s youths
are consuming less than one serving
of whole grains per day, which
is far less than the recommended
three daily servings.
The data goes on to say that lack
of access to whole grains at home
and at school has led to this consumption
shortfall.
With only a single gram of fat
per serving, Uncle Ben’s Boil-In-
Bag Whole Grain Brown Rice provides
100 percent of the daily
whole grain recommendation in
just one serving. It’s the perfect
base to a meal. Just add flavorful
ingredients, such as ground
chicken or black beans, to brown
rice for an easy, healthy meal solution.
Additionally, according to
HEART HEALTHY CHICKEN AND BROWN RICE SLOPPY JOES
researchers, continually providing
kids with whole grain tasting
opportunities can help enhance
their taste preference for that
food. Below is a kid-friendly,
heart-healthy and easy whole
grain dish to add to your menu:
HEART HEALTHY CHICKEN AND
BROWN RICE SLOPPY JOES
Prep Time: 5 minutes
Cooking Time: 18 minutes
Makes: 6 sloppy joes (1 per person)
1 2-cup bag boil-in-bag whole
grain brown rice
½ tablespoon olive oil
1 pound ground chicken
1 cup onion, diced
¼ cup green pepper, diced
1 clove garlic, minced
½ teaspoon salt
½ teaspoon pepper
¾ cup ketchup
2 tablespoons brown sugar
1 teaspoon Worcestershire
sauce
1 teaspoon mustard
1 teaspoon white vinegar
¼ cup water
6 whole wheat hamburger buns
1. Prepare rice as instructed on
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2. While rice is cooking, begin
making sloppy joes.
3. In large skillet, heat oil over
medium heat and add chicken.
Stir to separate meat and then
add onions, green peppers, garlic,
salt and pepper. Continue cooking
until meat is cooked and
onions are translucent, about 5
minutes.
4. In measuring cup or small
bowl, combine ketchup, brown
sugar, Worcestershire sauce, mustard,
vinegar and 1/4 cup water.
5. Once rice is cooked, drain
and add to skillet. Add liquid ingredients
into meat and rice mixture
and stir well to combine all
ingredients. Continue to simmer
for about 5 minutes to meld flavors.
6. Serve between whole wheat
buns.
Nutrition Information (per serving):
Calories: 350; Saturated Fat:
2.5 grams; Carbohydrates: 49
grams; Fiber: 5 grams; Protein: 19
grams
— Courtesy of Family Features
and Uncle Ben’s
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BUY ONE COMBINATION MEAL GET ONE FREE!
CHOOSE FROM ANY COMBINATION DINNER FROM 1-30
Only 1 coupon per party or table. Indiana location only.
Not valid with any other offers. Good for 1-30 dinners only. No take-out orders.
Offer good Sun.-Thurs. Dinner after 5 p.m.
With this coupon. Expires May 30, 2010
626 Phila. St., Indiana, PA 724.463.1388

18 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Healthy foods for healthy kids
It seems that parents are on a
continuous hunt for healthy foods
that kids will actually eat. One of
the simplest solutions is to choose
soy foods as the basis for snacks
and meals.
Great tasting soy foods provide
essential iron, calcium, potassium,
fiber and high-quality complete
protein for growing kids and adolescents.
There are a lot of soy
foods that come from the humble
soybean — soy dairy-free frozen
desserts, soy yogurt, soy pasta, soy
chips, soy nut butter, whole soybean
nutrition bars, and soy crumbles
(meat alternatives) are just a
few of the options available.
Soy foods are rich in the nutrients
kids need and can be used to
promote a healthy diet that includes
plant-based foods. Most
soy foods contain no cholesterol
and a minimal amount of saturated
fat. Soy foods do provide
healthy fats, which help support
heart health.
Soy foods also provide variety to
the diets of children who have certain
food allergies. Children who
are lactose intolerant or allergic to
milk protein can pour soy milk
over cereal or enjoy soy nondairy
frozen desserts. Those with peanut
and nut allergies can try a soy nut
butter and jelly sandwich or roasted
soy nuts as a snack. Whole soybean
and fruit bars and soy chips
can be a treat for kids with wheat
allergies.
Here are some other kid-friendly
ways to bring soy foods into your
meal routine:
■ Silk, Westsoy, So Nice and Soy
Dream soy milks are great options
for low-calorie, protein-packed
beverages that taste great and are
cholesterol-free.
■ Soy smoothies are also a great
snack. Let kids choose which fresh
or frozen fruits to mix together and
then blend with one cup soy yogurt.
Not only are they getting the
health benefits from fruit but
they’re also getting the protein and
calcium they need to grow.
■ Zensoy soy puddings are available
in chocolate, vanilla, banana
and chocolate/vanilla swirl, and
provide a delicious on-the-go
treat.
■ All-natural SOYJOY whole soybean
and fruit bars are a healthy
and tasty after-school snack.
■ Tofurky offers great deli alternatives.
You can pack a delicious
sandwich without the nitrates or
MSG. Tofurky deli slices come in a
variety of great flavors too.
■ House Foods and Nasoya
BLUEBERRY PANCAKES
make great tasting tofu. Try cubing
firm tofu to add to your next stirfry.
It absorbs all the great flavors
and tastes delicious.
For a healthy start to the day, try
these blueberry pancakes made
with soy milk.
Find more ideas on how to incorporate
soy into your family’s favorite
recipes in the recipe section
on www.soyfoodsmonth.org.
BLUEBERRY PANCAKES
Yield: 10-12 pancakes
1 cup all-purpose flour
2 tablespoons cornstarch
1½ teaspoons baking powder
¼ teaspoon salt
2 eggs
1 cup vanilla or plain soymilk
2 tablespoons vegetable oil
2 tablespoons honey
¾ cup blueberries
Combine flour, cornstarch, baking
powder and salt in a medium
mixing bowl. In a small bowl,
whisk eggs, soy milk, oil and honey
until thoroughly combined. Pour
soy milk mixture over dry ingredients
and whisk gently until barely
combined — the batter should be
slightly lumpy. Gently fold in blueberries.
Cook on a hot, oiled griddle.
Try pairing with soy sausage for a
complete and satisfying breakfast!
— Courtesy of Family Features
and Soyfoods Association of North
America
Sincere
Thanks
The Indiana Gazette extends its
heartfelt thanks to all who have
contributed their time, talents and
resources to the success of our fi rstever
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724-465-6446

Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 19
Tackle the waistline and the wallet
Now, more than ever, people
are looking for tasty ways to trim
their waistlines, and their budgets.
Staying within both a caloric and
financial budget is as easy as updating
your menu with a new centerpiece
— pork.
Pork is extremely versatile, packs
a protein punch and pairs well
with almost any flavor.
Plus, six of the most common
cuts of pork are 16 percent leaner
and contain 27 percent less saturated
fat than they did 19 years
ago.
“Those looking to maintain a
healthy weight should not underestimate
the power of pork,” said
Mitzi Dulan, registered dietitian.
“Research has shown that a diet
rich in lean protein helps dieters
feel full, which may lead to eating
fewer excess calories.
In fact, a study from the Obesity
journal found that women who cut
calories and included more protein,
including six ounces of lean
pork per day, kept more muscle
mass while losing weight than
women who consumed the same
amount of calories but less protein.”
Pound for pound, pork is also
one of the most economical buys
in the meat case, and lean cuts
don’t stop with those from the loin.
According to new data from the
U.S. Department of Agriculture,
ground pork is now available in
lean choices that rival other lean
meats.
Any way you slice it, you’ll find
savings at the grocery store with
pork.
Maximize your budget and put
pork to the test tonight. Plan to
prepare the Mustard-Herb Crusted
Pork Loin Roast for dinner and use
the leftovers for a delicious Pork
Cordon Bleu Sandwich the next
day.
The Mustard-Herb Crusted Pork
Loin Roast has only 150 calories
and 4 grams of fat.
This pork loin roast is trimmed
of external fat and it could help
you do the same. It also has an
amazing 20 grams of protein and
nutrients including phosphorus,
zinc and potassium, which are all
key to keeping the body fit and
healthy.
Find the complete Pork Cordon
Bleu Sandwich recipe and more
waist- and budget-friendly recipes
and brochures at www.TheOther
WhiteMeat.com, or follow The National
Pork Board on Twitter@
allaboutpork.
MUSTARD-HERB
CRUSTED PORK LOIN ROAST
Prep Time: 10 minutes
Cook Time: 60 minutes
Serves 4 with leftovers for sandwiches
1 cup panko
1½ pounds pork top loin roast,
trimmed of external fat
¼ teaspoon salt
1/8 teaspoon black pepper
1 egg yolk beaten
2 tablespoons Dijon-style
mustard
1½ teaspoons fresh thyme,
chopped
Heat oven to 350°F. Place panko
on large dinner plate; set aside.
Pat surface of pork dry with
paper towels; sprinkle with salt
and pepper.
Combine egg yolk, mustard and
thyme in pie plate. Roll pork roast
in mustard mixture, spreading
mixture evenly on surface. Then
roll mustard-coated roast in
panko, patting panko on roast to
evenly cover.
Place roast on rack in shallow
roasting pan.
Roast, uncovered, in heated oven
for 1 hour or until an instant-read
thermometer inserted near center
reads 155°F.
Loosely cover pork with foil. Let
rest for 5 minutes. Transfer pork
roast to carving board; cut half of
the pork roast into ½-inch-thick
slices to serve. Cool remaining
piece of roast at room temperature
for up to 1 hour.
Loosely cover and refrigerate for
sandwiches.
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Serving Suggestions:
Cook once and eat twice — serve
half of this savory pork roast with
steamed mixed baby vegetables
and a wild rice pilaf for the first
meal, and use the leftover roast for
the Pork Cordon Bleu Sandwiches
as a second meal.
Nutrition: Calories: 150; Protein:
20g; Fat: 4g; Sodium: 170mg; Cholesterol:
80mg; Saturated Fat: 1g;
Carbohydrates: 5g; Fiber: 0g
— Courtesy of Family Features
and National Pork Board
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20 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
White Township Rec Complex Offers More Than Sports
Located at 497 East Pike, the
White Township Recreation Complex
and S&T Bank Arena, an indoor-outdoor
facility situated on 70
acres, offers much more than meets
the eye to those who have yet to
venture beyond its gates.
In 1995, White Township Supervisors
purchased 50 acres of
land to begin developing the complex
through the generous financial
support of hundreds of local residents
and businesses.
With DCNR Keystone grants
and White Township Resources,
Phase IV of the 50-acre complex
was completed by 2005.
In September 2005, the privately-owned
Indiana Ice & Expo Center
located next door was in danger
of closing its doors, and the White
Township Supervisors decided to
keep the business going by renting
it from the then owners.
“Leasing gave us time to apply
for grant money, to gain experience
running the complex and to keep
the doors open for those who had
been enjoying it,” said recreation
director, Ryan Shaffer.
By July 2006, having been
granted the DCNR Keystone assistance,
they were able to purchase
the arena and its six acres adjacent
to their 50 acres of land.
In 2006 the indoor facility was
renamed S&T Bank Arena, as S&T
Bank became the official sponsor.
It has been home to S&T’s All-Employee
Meeting for the past five
years. S&T has been an excellent
supporter of White Township and
the community by helping provide
opportunities and facilities for athletics
and wellness in general.
By 2007, the township acquired
an additional adjacent 12-
acre property, for what now makes
up the existing 70-acre complex.
The complex hosts many events
throughout the year, including the
33rd Annual Indiana’s Cookin’
Grills
ù Over 100 Vendors!
ù Kids Pavillions
Korner
ù Orphans Rest Rooms Court
Plants Bocci at a Discount
ù IGC Horseshoes
Kitchen
ù Demonstrations
Shuffleboard
Game Tables
724-465-2665
www.whitetownship.org/rec
497 East Pike, Indiana
Show presented by The Indiana
Gazette and IUP’s Department of
Food & Nutrition. The event will
be held for the third time at the
arena this Thursday, April 8.
Other arena events include the
annual Indiana-Armstrong Builders
Association Home Show, The
Veterans’ Expo and the American
Cancer Society’s Relay for Life.
And for the fifth year, the arena
will host the Indiana Garden Club’s
May Mart on May 21 and 22.
Private individuals can rent the
arena for indoor functions. With an
ice rink and a 16,000 square-foot
indoor turf area, it accommodates
anything from birthday parties to
whiffle ball, volleyball, soccer, flag
football, tennis, and more.
The arena offers ongoing learning
clinics for ice skating, hockey,
tennis, softball and lacrosse.
A two-year partnership with
the Pittsburgh Penguins “Little
Penguins Learn to Play” Program,
Enjoy your next outdoor
event at a breathtaking
hilltop picnic site!
Plus
Dog Walk
Playground
Tennis Courts
Senior Park Garden
Basketball Courts
Ball Fields
recently outfitted 28 local athletes
with head-to-toe equipment at no
charge, and provided them elementary
level hockey instruction.
The S&T Bank Arena offers
regularly scheduled entertainment,
including public skates, indoor batting
cages and turf rental. The facility
is an ideal setting for birthday
parties because it can accommodate
a wide variety of possibilities.
Three indoor tennis courts provide
an outlet for tennis lovers to
enjoy their passion year-round.
The complex is a practice site
for many sports organizations, and
hosts regional sports tournaments,
including the annual Charlie Hogan
Hockey Tournament, IUP Hockey
Showcases and the Jim Myers Memorial
Soccer Tournaments.
These tournaments, along with
league games, practices and cultural
events draw well over 10,000
athletes and 100,000 visitors to the
Indiana community annually.
Outside are four baseball fields,
five tennis courts, two basketball
courts and two soccer fields.
“We have many sponsored
areas, including ball fields, tennis
courts, basketball courts, soccer
fields and picnic areas,” stated
Shaffer. “Thanks to the organizations
that have stepped up to the
plate, we have quite an array of
spaces for our visitors to enjoy.”
There are four sponsored baseball
fields – the Charlie Hogan
Field, Kiwanis Field, S&T Bank
Field and the Keystone Rehab Stadium,
with a grandstand of 500
seats that White Township acquired
from Three Rivers Stadium and refurbished.
“We also have five tennis courts,
sponsored by Kiwanis, First Commonwealth
Bank, and the Indiana
Tennis Association; two basketball
courts, sponsored by COSM; and
two Georgie Lenz Soccer Fields.”
White Township, in partnership
with Indiana Area Soccer Boosters,
will be constructing a third soccer
field this summer adjacent to the
existing fields. The soccer boosters
requested the construction project
due to increased enrollment in the
soccer program.
The complex also offers a community-built
playground, with towers,
swings, slides and more. Partially
funded by Indiana Kiwanis
and organized by Brook McGinnis,
the entire playground was constructed
in only four days by more
than 400 area volunteers.
Two beautiful picnic sites are
available to rent on a first-come,
first-served basis for both business
and private gatherings.
Sponsored by Ed Bratton, the
“Eagles Rest” is situated at the
very top of the hill and is the larger
of the 2 sites. It is handicap accessible
and has a covered pavilion
with 10 picnic tables that seats 80,
2 pedestal grills and a campfire
grill. Electricity is available upon
request for a nominal charge. The
site also features restroom facilities
with running water. It is an excellent
location for family reunions,
outdoor showers, parties or for an
outdoor business gathering. Many
also escape to the tranquility of Eagles
Rest during their lunch hour,
or wind down with a quiet visit at
the end of a busy day.
The “Spadafora/Reese Senior
Area” features a pavilion that comfortably
seats 30. This picnic area
includes two game tables, three
shuffleboard courts, two bocce
courts and two horseshoe pits, with
equipment rental available for a
small fee. There is also a handicapaccessible
garden area installed
at the site by The Indiana Garden
Club which won a national award
by the National Garden Clubs, Inc.
Both picnic areas are available
to rent by the hour or by the day.,
individually or combined. Reservation
information, including a facility
use agreement, is posted online
at whitetownship.org/rec. There
is also a rental calendar located at
each picnic area. Anyone wishing
to reserve either or both areas can
also contact the White Township
Rec Complex at 724-465-2665.
One area yet to be sponsored is
the site of a future outdoor amphitheater.
The plan is for a clamshell
design set in the hillside.
“Nestled in its own little world
with ample parking, rest rooms and
seating for 2,000, the amphitheater
will be perfect for a sponsor who is
truly into the arts,” stated Shaffer.
Baseball, basketball and bocce;
shuffleboard, ice skating and soccer;
parties, playgrounds and picnics;
horseshoes, horticulture and
hockey ... the White Township
Recreational Complex and S&T
Bank Arena may be worth investigating
for your next gathering.
–– PAID ADVERTISEMENT ––

Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 21
Entertaining made quick and easy
Delicious food. Great wine. Good
friends. This is what entertaining is
all about.
Some of the best dishes are those
that are big on flavor and easy to
prepare ahead of time.
Sometimes taking traditional ingredients
and showcasing them in
new and mouthwatering ways is
an easy way to showcase the inner
gourmet chef in all of us.
Fruit is incredibly versatile, in
everything from appetizers to
desserts. One of the most flavorful,
adaptable and nutritious fruits is
the fig.
An excellent source of fiber, fatand
cholesterol-free dried and
fresh figs from California are the
ultimate versatile fruit.
From savory chutneys to sweet
tarts, figs add a depth of flavor to
any dish.
Picking the perfect wine to complement
the meal doesn’t need to
be difficult.
Try these simple recipes for a
small dinner party for four, or double
them for a group of eight. For
more recipes, visit www.California
Figs.com and www.mirassou.com.
CARAMEL FIG TARTS
Prep time: 30 minutes
Chill time: 1 hour
Cook time: 20 minutes
Makes 4 servings
Walnut Crust
2/3 cup each: flour and finely
chopped walnuts
3 tablespoons cold butter
2 tablespoons sugar
1 egg yolk plus ½ to 1 teaspoon
ice water
Figgy Caramel Sauce
2 tablespoons butter
½ cup brown sugar
¼ cup California Riesling
8 California dried figs or 4 fresh
figs, stems removed and chopped
¼ cup whipping cream
1/8 teaspoon cinnamon
Honey Cream
1 8-ounce package 1/3 less fat
cream cheese, softened
2 tablespoons honey
1/8 teaspoon cinnamon
Garnish
8 California dried figs or 4 fresh
figs, stems removed and sliced or
quartered
Mix together flour, walnuts, butter
and sugar with a pastry blender
or fork until butter is in small
pieces.
Stir in egg yolk and water, then
knead for about 15 seconds on a
lightly floured board. Shape into
four 4-inch discs then press each
into a 4-inch shell with a ½-inch
rim.
Transfer to a lightly greased
baking sheet and wrap a foil collar
around each; refrigerate for 1
hour.
Preheat oven to 350°F. Bake for
15 minutes then remove foil and
bake for 5 minutes more; let cool.
To prepare sauce, melt butter in
a small saucepan. Add brown
sugar and cook for 2 minutes; add
wine and figs and cook for 2 minutes
more.
Stir in cream and cinnamon and
remove from heat.
Cool slightly, then puree until
fairly smooth.
Stir together cream cheese,
honey and cinnamon in a small
bowl; spread equal amounts into
each pastry crust, then spread a
thin layer of caramel sauce over
cream.
Arrange figs decoratively on top.
Serve with any additional caramel
sauce.
MAPLE ROSEMARY-BRINED
PORK WITH PINOT
FIG CHUTNEY
Prep time: 30 minutes
Brine time: 48 hours
Cook time: 1½ hours total
Makes 4 servings
Maple Rosemary Brine
2 tablespoons kosher salt
½ cup boiling water
1½ cups each Pinot Noir and
water
½ cup pure maple syrup
½ cup fresh rosemary leaves
1 teaspoon coarse pepper
4 cloves fresh garlic, smashed
Pork
1½ pounds pork tenderloin
Pinot Fig Chutney
1 cup chopped California dried
figs
1 cup Pinot Noir
1/3 cup white wine vinegar
2 tablespoons pure maple syrup
2 cinnamon sticks
To prepare pork, place a gallonsize
resealable plastic bag in a
large bowl to keep it upright.
Pour boiling water over salt and
stir to dissolve; let cool.
Place salt water, remaining brine
ingredients and pork in bag; seal
well.
Refrigerate for 48 hours, turning
bag occasionally.
Remove pork from brine and
Thomas D. Todd
rinse well; pat dry. Cook on a welloiled
grill over medium-high heat
for about 40 minutes or until pork
is cooked through, turning occasionally.
Serve with warm or room temperature
chutney and finish with
fresh chopped rosemary, if desired.
To prepare chutney, stir together
all ingredients in a small saucepan.
Bring to a boil; reduce heat and
simmer, covered, for 40 minutes.
Remove cover and increase heat
slightly; cook for 10 minutes more
or until excess liquid has cooked
off.
Remove cinnamon sticks.
May be prepared several days
ahead and stored in the refrigerator.
PROSCIUTTO-WRAPPED
FIGS WITH BLUE CHEESE
Prep time: 15 minutes
Cook time: about 5 minutes
Makes 4 servings
16 California dried or fresh figs,
stems removed and halved
8 teaspoons blue cheese
16 (6 x ½-inch) strips prosciutto
Equal parts melted seedless
raspberry jam and white balsamic
vinegar to taste
Chopped fresh thyme
Press the center of each fig half
to make a small space for cheese.
Place ½ teaspoon cheese onto half
of the figs and press halves together
to enclose.
Wrap each with a strip of prosciutto
and thread figs onto skewers.
Grill over high heat for about 5
minutes, turning frequently, until
lightly charred on all sides; remove
from grill.
Stir together preserves and vinegar.
Drizzle over skewers then top
with herbs. Serve warm.
— Courtesy Family Features
and Mirassou
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22 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Throwing a chic, yet simple, party
Hosting get-togethers at home can often
be stressful and challenging with all of the
elements to consider — the invitation, the
décor and, most importantly, the food and
beverages. Planning the perfect party can
overwhelm even the most seasoned hostess,
but there are easy solutions for making your
event memorable without becoming inundated.
■ Chances are that your guests won’t recall
the design of your invitations or the color of
your cocktail napkins, so use an eco-friendly
electronic invitation with an appropriate
theme and stick with matching monochrome
plates and flatware. That leaves you
time to focus on the factors that will stick in
their minds most — the cocktails and hors
d’oeuvres.
■ Once guests have arrived and mingling
has commenced, you’ll have a bit of time to
use your creativity behind the bar. Your arrival
drink can easily become the beverage
du jour with some festive garnishes.
■ Moisten the rim of the glass and fill a
shallow bowl or plate with your garnish of
choice.
■ Hold the glass sideways and dab the rim
into the garnish while slowly turning so that
only the outer edge is covered.
■ Then simply add ice, using tongs, and
pour Godiva Liqueur into the glass for a
A ppliances
tempting and festive drink!
When it comes to planning party food, the
trick is to keep it simple.
■ No-cook appetizers are a perfect no-fuss
option for entertaining, which leaves more
time for socializing with guests. For an upscale
hors d’oeuvre that still saves time, try a
bruschetta bar with many toppings.
■ Rather than serving buffet-style in your
dining room, utilize all areas of the house
with food and beverage stations. This will
lead to your guests mingling and moving
about so no one has the chance to be a wallflower.
■ Another way to encourage guests to get
to know each other is to organize carpools
according to neighborhood. This not only
will forge new friendships but also promotes
having designated drivers so everyone will
get home safely.
It is, in fact, possible to entertain with ease
and still keep it chic — just remember to
focus your energy and creativity where it
matters and keep the rest simple.
BRUSCHETTA BAR
WITH TOPPINGS TRIO
Toast slices of baguette in the oven. Toppings
can be added to bruschetta before
serving or can be displayed in bowls for
guests to top themselves.
BRUSCHETTA WITH TOPPINGS TRIO
KALAMATA TAPENADE TOPPING
1 jar kalamata olives (drained and pitted)
1 jar capers (drained)
2 cloves of garlic
3 anchovies
Blend to a rough paste. Top toasted
baguette slices with mixture and serve on
decorative plate.
HERBED MUSHROOM TOPPING
½ tablespoon butter
1 tablespoon olive oil
2 cups sliced mushrooms (any variety will
work; mix varieties if you choose)
2 garlic cloves, chopped
1 small shallot, chopped
3 sprigs fresh thyme
Crumbled goat cheese
Salt and pepper to taste
Heat butter and olive oil in sauté pan
and sear sliced mushroom, garlic, shallots
and thyme sprigs until browned on each
side.
Top toasted baguette slices with warm
mushrooms and crumble goat cheese on
top.
BALSAMIC RED ONION TOPPING
2 tablespoons olive oil
2 red onions, sliced thinly
¼ cup balsamic vinegar
½ cup granulated sugar
Coarse black pepper
Heat olive oil in sauté pan and cook
onions down over medium high heat until
soft.
Turn down heat to medium, add balsamic
vinegar and sugar.
Stir constantly until vinegar is thickened.
Top toasted baguettes with onion mixture
and garnish with coarse ground black pepper.
— Courtesy of Family Features and Fotolia
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Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 23
Thank You!
The Indiana Gazette thanks these sponsors for their generous donations of
door prizes, appliances, the stage, the venue and catering items for Indiana’s Cookin’ 2010!
Ager Appliances
All That Glitters Christmas Shop
Allied Milk Producers*
Aramark
Book Nook
Café 701
Citizens’ Ambulance Service
Cunningham Meats*
D D’s Unique Boutique*
D’s 422 West Side Salon*
Fisher Furniture*
Giant Eagle, Indiana
Grace Louther,
BeautiControl Cosmetics*
Grammy B’s Salad Dressing*
Grub’s Sports Bar
Hoff Chiropractic Clinic*
Indiana Mall
Indiana County Technology
Center – Cosmetology*
Judy Doles & Shana Scordo,
Mary Kay Cosmetics*
Judy’s Sewing Center
Kerr Promotions*
Lois Repine,
Tupperware*
Lucy Rae Gifts*
Martin’s Food Stores
Miss Laurie’s Gourmet Kitchen*
Mohawk Lanes
Musser Garden Center*
Paisono’s Restaurant*
Ponderosa*
Recreation News
Reeger’s Farm & Café*
Robbie Young, Pampered Chef*
Sandra Monheim, Silpada Jewelry*
Saltsburg Shop-n-Save
Scenery Hill Manor*
St. Andrew’s Village*
Stonybank Restaurant
Tate’s
Turner Dairy*
Twolick Valley Nursery*
Valeski’s 4th Street BiLo
Walnut Hill Winery*
William & Mary Gift Shoppe*
Yarnick’s Farm Market*
A special thank you to the White
Township Recreation Complex and
S&T Bank Arena for being our host!
And to Stonybank Restaurant’s
Chef Ron Burkhardt for accepting
our invitiation as Special Guest Chef!
Thanks to Diane Wagoner, and IUP’s
Dept. of Food & Nutrition interns,
and to the Indiana Gazette staff for
volunteering their time to produce
the Indiana’s Cookin’ Show!
And finally, to all who brought the
CANDEMONIUM! Challenge to life!
Delta Gamma & Eagle Air
Conditioning Services
Sigma Sigma Sigma & TCM Home
Improvements
Zeta Tau Alpha & Lezzer Lumber
Agway Oil • Sally Calabrese
Lowe’s • S&T Bank • Wolfie’s
Homer City BiLo • Tate’s of Clymer
Valeski’s 4th Street Market
* Visit these sponsors
at the show!
Our deepest gratitude to Lentz Kitchen & Bath, Indiana’s Cookin’ 2010 Silver Platter Sponsor.
Thank you for constructing the beautiful island used each year in our show, for helping provide our guests
with eco-friendly gift bags, and for your generous contribution to ICCAP’s Food Pantry.

24 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Indiana
Giant Eagle Shoppers
Have Saved Over
1 MILLION DOLLARS
on FREE Gas Since
Get Go Opened!
Longest Expiration Date
No need to wait for a Promotional Period to
begin or end...earn everyday!
Earn on MORE everyday items... Gift Cards,
Groceries, Pharmacy, DVD’s
Redeem at HUNDREDS of Get Go Locations!
*Some restrictions apply please see store for details
PLUS... Earn FOODPERKS!
Earn Foodperks! at Get Go with
every fuel purchase... even on a free
tank of fuel!