A1-12 Sun 10-11-09 News.indd - The Unger Memorial Library ...

Taste of Home Cooking School set to open
Thursday night at Ollie Liner Center
By NICKI BRUCE LOGAN
Herald Lifestyles Editor
Taste of Home Cooking School,
sponsored by Happy State Bank,
The Plainview Daily Herald and
the Plainview Rotary Club, will
open its doors at 5:30 p.m. Thursday
night so everyone will have
time to browse through the booths,
take their choice of food samples
and visit until the actual cooking
school starts at 6:30 p.m.
As soon as the doors open, the
Ollie Liner Center takes on a life
of its own as those attending crowd
inside the entrance waiting, not always
patiently, to exchange a ticket
for a goody bag fi lled with valu-
able coupons, product samples and
the offi cial fall edition of the Taste
of Home Cooking School Brand
Name Cookbook.
That magazine format cookbook
is treasured by cooks and some
who are unable to attend the school
purchase a ticket and ask for a
goody bag — with the cookbook
— be held for them.
The cookbook is crammed with
tasty recipes and beautiful color
photographs, enabling the cook
to see the fi nished product. Seven
sections are included in the approximately
80 pages: Breakfast
and Brunch; Breads, Rolls and
Muffi ns; Snacks and Starters;
Soups and Sandwiches; Sides and
Hayley Cox/Plainview Daily Herald
UNPACKING: Richard Purcell, chairman of Plainview Rotary
Club’s cooking school committee, checks boxes shipped in advance
of the Taste of Home Cooking School. Each box contains
items to be placed in the goody bags as well as door prizes.
Jamie Dunn, Taste of Home
Culinary Specialist
Salads; Main Dishes and Entrees
and Desserts and Beverages.
Also included in the bag, which
is a reuseable shopping bag provided
by Wal-Mart SuperCenter,
are coupons and advertisements
from local merchants.
And, speaking of cookbooks,
the Plainview Rotary Club, cosponsors
of the event, will sell a
limited number of the latest Taste
of Home cookbook, a binder fi lled
with the best recipes gathers from
across the country. The books are
$25 each and, according to Rotarian
Richard Purcell, are not available
in stores.
Appliances for the cooking demonstrations
will be provided by
Sears.
Door prizes, including 25 bags of
groceries donated by Wal-Mart SuperCenter,
which also will provide
groceries for the demonstration,
and gift cards provided by both
national and local sponsors will be
given throughout the evening.
V’s Jewelry, owned by Valinda
and Tony Villanueva, will give
away two $500 gift certifi cates to
be redeemed in their store and Furniture
Expressions, owned by Teressa
and Ricky King, will provide a
$500 shopping spree in their store.
Merchants participating in the
event include Casseroles to Go,
Cowgirl Cottage, Domino’s, Evalene’s
Imports, Exclusive Tan, Furniture
Expressions, Leal’s, Pizza
Hut, Petals, Ramsowers, Ranada’s,
Schwan’s, Seasons Way, V’s Jewelry,
Treasures Unlimited of Olton,
Family Medical Care (UMC), Wal-
Mart SuperCenter, Watkins Products.
Hale County 4-H will sell water
and soft drinks. They also will give
samples of the Relish Bar made famous
by Relish, a cooking magazine
inserted monthly in the Herald.
Once the program opens, masters
of ceremonies Kevin Lewis,
Plainview Daily Herald editor and
Nancy Stukey, Happy State Bank,
will keep things moving.
Jamie Dunn, territory manager
and culinary specialist for the Taste
of Home Cooking School, will
conduct the school. She is a graduate
of Oklahoma State University
and received a bachelor’s degree in
vocational home economics education
and community service.
“Our Taste of Home Cooking
School events are engaging, informative
and fun,” Dunn says. “At
each show, a professionally trained
culinary specialist demonstrates a
variety of recipes, tips and techniques.
“This season, we are presenting
‘Fall Comfort Classics.’ Mouthwa-
tering dishes like ‘Flank Steak Santa
Fe’ and ‘Smoked Salmon & Chives
Cheesecake’ will be prepared.
“As the world’s largest cooking
magazine, Taste of Home understands
that every individual is
looking for something different
when it comes to cooking. Whether
you are just getting started with
cooking or you are looking to refi
ne your cooking skills and expand
your recipe collection, Taste
of Home Cooking School events
have something for everyone.”
Assistants for the show will be
members of the Hale County Extension
and 4-H clubs.
Assisting in the morning set-up
will be Margaret Hayes, Ann Marshall,
Jeanine Brunson, Stacy Oldfi
eld, Anna Ann Robertson, Susie
Starnes, Nelda VanHoose, Jan
Meador, Cathy Banda, Kay Taylor
and Twilla Morris.
Evening assistants will be Mary
True, Susie Starnes, Jan Meador,
Dianne DeVos, Kristen True, Jessi
Cheyne, Letti Cheyne, Kennady
Johnson, Melissa Johnson and
Kelby Koelder.
Cooks Who Care will accept nonperishable
food items that will be
donated to the local food bank, the
Faith in Sharing House. All attending
the school are encouraged to
bring one can of food to be donated
to the local Faith In Sharing House.
A receipt to be entered in drawings
for Taste of Home cookbooks will
be given for each can of food.
Admission for the event is $8
each and can be purchased from
Happy State Bank or the Plainview
Daily Herald, sponsors of the
school along with the Plainview
Rotary Club.
Gallo Family Vineyards share favorite lasagna recipe
Whether gathering during holidays,
birthdays or annual family outings, traditions
create lasting memories. These
traditions are passed down from generation
to generation and are infi nitely enjoyed.
Americans pride themselves on
passing down family-inspired recipes,
and for more than 75 years Gallo Family
Vineyards has done just this.
Ofelia and Stephanie Gallo believe
sharing a meal together is one of the
most important things families can do.
As founding members of Gallo Family
Vineyards, they help create these
traditions by bringing affordable wines
to America’s kitchen table—as well as
their own.
“Family dinners really helped me
form a strong bond with my parents and
brothers,” Stephanie Gallo said. “It is a
tradition that I strive to replicate now
with my own family.”
A favorite recipe of the Gallo family
is their delicious “Sausage Polenta Lasagna
Bake”. Each year, the recipe is
shared with guests as they welcome the
harvest season.
“We have such a good time in the
kitchen together,” Ofelia Gallo explains.
“It usually ends with a milk and cookie
treat for my granddaughter and a nice
glass of wine for Stephanie and me.”
For larger family gatherings such as
holidays, consider the 1.5-liter bottle,
perfect for all to enjoy. Food-friendly
varietals include perennial favorites like
Sauvignon Blanc, Chardonnay and Merlot.
Affordably priced at under $7.99
per bottle, consider serving Gallo Family
Vineyards wine at your next family
gathering and keep the tradition going.
Sausage Polenta Lasagna Bake
Ingredients:
3 tablespoons olive oil, divided
1 pound bulk Italian Sausage, encasings
removed
10 cremini mushrooms (baby bellas),
sliced
1/4 large onion, diced
1 jar (24oz) marinara sauce
2 (16 ounce) tubes polenta, cut into
1/4 inch thick slices
4 ounces pesto
1 cup shredded Mozzarella cheese
1/2 cup of grated Parmesan Cheese
Directions:
1. Preheat oven to 375 degrees F (190
degrees C).
2. In a large skillet, heat two tablespoons
of olive oil over medium-high
heat. Add sausage to pan, breaking it
up into pieces with a wooden spoon,
until sausage is slightly browned (don’t
worry if sausage isn’t fully cooked- the
sausage will continue to cook later on).
3. Remove sausage from pan and
sauté mushrooms and onions in the remaining
drippings. When fully sautéed,
add sausage back to pan and stir in jar
of marinara sauce. Simmer sauce on
low heat for 10 minutes to allow liquid
to evaporate.
4. Remove sauce from stove and divide
into two equal parts.
5. In a separate frying pan, add one tablespoon
of olive oil and sear the polenta
slices until sides are slightly browned.
Set aside for assembly.
6. Cover the bottom of a 12.5 x 9
casserole dish with half of the polenta
slices (it’s okay if some of the slices
overlap). Thinly spread about half of
the pesto over the polenta. Then cover
the polenta with half of the sausage and
marinara sauce mixture and a half-cup of
the Mozzarella cheese. Repeat the next
layer with polenta, pesto and sauce.
7. Cover dish with foil and bake in
preheated oven for 25 minutes. Remove,
uncover, and top with the remaining
Mozzarella cheese and sprinkle top with
parmesan cheese.
8. Return to oven, uncovered, until
cheese is melted and slightly golden,
about 5-7 minutes.
Visit GalloFamily.com for more information,
recipes and retail locations
near you!
Sausage Polenta Lasagna Bake