10 Cooking Show cover - Indiana Gazette

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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 Come for Fun, Take Home a Memory... Right in Your Own Backyard! Naeskahoni Town Covered Bridges 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 “Feeling Priceless” Recipe D’ s 422 West Side Salon 2843 West Pike Rd., Indiana, PA 15701 724-357-8955 • 1 Heaping tsp. of a salon that is friendly and welcomes Y-O-U! • 1 Cup of professional consultation with style, cut, and color recommendations • 6 Experienced Stylists • 2 Massage Therapists • 4 Tanning Beds/Booth to make you “GLOW” • Matrix, Paul Mitchell, Bed Head and Artec Products • Home Maintenance Product Recommendation • 7 day unconditional guarantee in all hair services • Computer Imaging, pedicures, manicures, waxing, facials, makeup, and massage • 1 Phone call to724-357-8955TODAY! Experience The Charm of Yarnick’s Farm! STOP BY OUR TABLE AND REGISTER TO WIN 1 OF 4 OPEN DAILY 9am-5pm FRENCH ONION BURGERS A G SEE US AT THE COOKING SHOW! Stop by and sample some of our fresh picked Tomatoes, Cukes & Lettuces! Take some home today! Also available - Lots of our Family Recipe SOUPS & SAUCES $ 25 00 GIFT CERTIFICATES Stop down at the farm for our Farm Raised Pork and our ”Melt in your Mouth” Black Angus Beef! You’ll also find fresh baked goods, candies, jams & jellies, meats & cheeses, fruit, quilts, toys, gifts and down home friendly service! 724-349-3904•www.yarnicksfarm.com sauce to serve on the side. Complete the meal with a romaine salad tossed with fresh basil and Italian salad dressing, and serve orange slices for dessert. FRENCH ONION BURGERS Prep: 5 minutes Cook: 20 minutes Jams, Sauces, Mustards and more from “Stonewall Kitchen” “Country Living” GIFT BASKETS AVAILABLE ... 18 S. 7th Street, Indiana 724-349-1768 Open Monday-Saturday 10-5 Makes: 4 servings Cost per recipe: $6.82 Cost per serving: $1.70 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. — Courtesy of Family Features and Campbell’s “UNIQUE CARDS & GIFTS” William & Mary Gift Shoppe,Inc. Buy One Entree, Get One Entree See Chris compete in the Chef’s Challenge at Indiana’s Cookin’ Show 50% 50% off April 8, 2010! 50% Of equal or lesser value. Expires 5/30/10. Mangia Béne 221 S. Main St., Homer City 724-479-4111 Limit One Per Visit
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10 Cooking Show cover - Indiana Gazette

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