Coming to the lakes area

Tuesday, April 30, 2013, 7:00p.m.Tornstrom Auditorium • Brainerd

www.brainerddispatch.com/tasteofhome/

Doors open for the exhibitor booths at 4 p.m. Free parking and shuttle service (made available by Edgewood Vista) at the Brainerd High School north parking lot (702 South 5th Street).

Seating for show open at 6:00 p.m. and show starts at 7:00 p.m.

WHOLE GRAINS

Look for color-coded icons like these on tags in-store

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SHOP SMART. EAT SMART. THE BETTER-FOR-YOUFOOD FINDER™

tasteThe DifferenceofYourhomeTown Grocer

Brainerd: 417 8th Ave NE(218) 828-1816

Baxter: 14133 Edgwood Dr. N. (218) 828-4601

Ready to help you bring the taste home.

Everything you need with the quality that

you expect from a hometown grocer.

My neighborhood. My Cub.™®

Brainerd Dispatch | www.brainerddispatch.com

Culinary Specialist Karen Davis Brings Her Down-Home Spirit Into

The Taste of Home Kitchen!

3TTASTE OF HOME

Karen is having a blast teaching home cooks across the country a few new tricks at her shows.

“The Taste of Home Cooking School is fun, entertaining, and just a great night with others who love to cook,” proclaims Karen. “Everyone walks away learning something new.”

Karen spent much of her childhood learning from her mother and grandmother,

whom she describes as old-fashioned “farm wives,” and brings her down-home spirit

into the Taste of Home kitchen. A self-proclaimed chocoholic, Karen is a devotee of desserts (she began cook-ing with an Easy Bake Oven that she still owns) but also loves working with vegetables fresh from her own garden.

Karen graduated from Iowa State University in Ames, Iowa, with a double major in Home Economics

Education and Educational Services in Family and Consumer Sciences. She has over 15 years of food marketing and education experience working for national food product and marketing companies. When not putting on an amazing Cooking School show, Karen loves to cook, garden, and spend time with family and friends.

Come Home to...

Join us for our Gently Loved Purse

(and Paparazzi Jewelry) SALE!!!11 am to 1 pm

Saturday, May 11thThis is a fundraiser for Team Edgewood and

The Walk to End Alzheimer’s. Looking to make some space in your closet? Gently loved

purse donations are now being accepted for our sale!

14890 Beaver Dam Road in Brainerd.

Call Billie at 218-828-3691 today to schedule a tour!www.edgewoodseniorliving.com

Assisted Living • Memory Care

THANK YOU TO OUR CULINARY SPECIALIST

ASSISTANTSWe hope that they had a great

experience and we greatly appreciate them for their

assistance before and during the Taste of Home Cooking

Show!

Brainerd Dispatch | www.brainerddispatch.com TASTE OF HOME4T

Gallo Family Vineyards Serves Up Recipes Reflecting the Modern Definition of Family

How do you define family? Do you identify your family members through shared genes as well as shared experiences? If your answer is yes, you aren’t alone. In a national survey commissioned by Gallo Family Vineyards, nearly 90% of Americans describe themselves as being part of a non- traditional family.

While these “found families” break the traditional mold from the one that you might map out on a family tree, there are Some similarities. Families, no matter how they are defined, enjoy spending time with one another. From tailgates to Sunday night family dinners, meals bring people together. In fact, 40% of the Americans recognize dinner as their favorite way to spend quality time together. *

“Calling someone a member of your family is as much about be-ing related as it is about how you relate to one another through interests and passions. It’s a belief that my grandfather and great uncle, Ernest and Julio Gallo, held and that we carry on in our winemaking,” said Stephanie Gallo, third generation Gallo family member. “We are proud of our eighty year tradition of making great tasting wines at an affordable price for American families of all shapes, sizes and forms and wanted to hear more about their traditions.”

In celebration of this time-honored tradition, Gallo Family Vineyards opened its family cookbook to fans and asked them to share their own recipes through their Family Famous Recipe Contest. These recipes and their correlating stories offer snapshots of the many faces and compositions of American families.

With more than half of Americans saying they have a “famous” family recipe, it was no surprise to see recipes submitted with multi-generational roots. What follows is just one of the many cherished recipes shared. “As a young girl, I loved to help my grandmother make these delicious potato pillows,” one contrib-utor noted. “I now have the honor of making these traditional pierogies and look forward to days in the kitchen when I can share this recipe with my own daughter and daughter-in-law so it is passed on to the next generation.”

Whether it’s with your relatives or friends you describe as family, raise a glass of wine and toast to the people you enjoy spending time with the most. For more unique stories, delicious recipes and great wine pairings, please visit www.GalloFamily.com or www.Facebook.com/GalloFamilyVineyards.

Potato and Cheddar Cheese PierogiRecipe by Ann G. from Wilkes-Barre, PA through the Family Famous Recipe Contest-

Serve with Gallo Family Vineyards Pinot GrigioServings: 8

Ingredients

• 1 12 oz. package of Wonton Wrappers• 3 lbs. russet potatoes, peeled and diced• 8 oz. good quality extra sharp white or

yellow Cheddar cheese, shredded• 3/4 cup butter (1 1/2 sticks)• 6 medium onions, finely diced• 2 eggs• 1/2 teaspoon water• Salt and pepper, to taste

Directions

• Placed diced potatoes in a large pot with water and bring to boil. Boil until fork tender.

• Drain water and add shredded cheese to pot. Cover until cheese begins to melt. Beat until smooth.

• Add salt and pepper to taste. Refrigerate to cool filling. • Beat eggs with a few drops of water. Brush one side of wonton wrappers with egg

wash. • Place a tablespoon of cooled filling in the center of each wrapper. Fold dough in half

and pinch edges. • Boil a large pot of water. Liberally salt the water. • Boil 12 pierogies at a time until they surface to the top (about 2 minutes). • Remove and gently rinse with cool water. Place pierogies in a single layer on cookie

sheet to drain. • Add pierogies to melted butter and sautéed onions; stir gently over medium heat to

warm thoroughly.

Brainerd Dispatch | www.brainerddispatch.com 5TTASTE OF HOME

JOHNSONVILLE ITALIAN SAUSAGE AND TASTE OF HOME

BRING NEW FLAVOR TO TRADITIONAL DISHES

*See Store for Rebate Form with complete details and qualifi ed models. Only valid at participating Maytag Brand retailers. Rebate in the form of a Maytag Brand MasterCard® Prepaid Card by mail. Total rebate based on retail purchase price excluding taxes, delivery and installation. **Visit maytag.com for warranty details. Parts vary by model. Cards are issued by Citibank, N.A. pursuant to a license from MasterCard International Incorporated. MasterCard is a registered trademark of MasterCard International Incorporated. Cards will not have cash access and can be used everywhere MasterCard debit cards are accepted. ®/™ ©2013 Maytag. All rights reserved. To learn more about the entire Maytag Brand line, please visit maytag.com. NCP-14312

THE MONTH YOU’VE BEEN WAITING FOR IS HERE

Includes select models with a 10-year limited parts warranty!**

Rebate via a MasterCard® Prepaid Card by mail

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$250with purchase of select Maytag® Kitchen appliances*

Rebate with purchase of select Maytag® Laundry appliances*

Receive up to a Receive up to a

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May 1–31, 2013**

RETAIL INFORMATION HERE

16603 State Hwy 371 North, Brainerd/Baxter (Just North of the Pine Beach Rd)

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218-829-3624

Johnsonville Italian Sausage Meatballs Featured in Taste of Home Cooking Schools Nationwide

Johnsonville Sausage today announced it will team up with the Taste of Home Cooking Schools to bring confident cooks new and delicious ways to add flavor to family meals throughout the year.

Johnsonville Italian Sausage – available in traditional sausage links and ground sausage – is a versatile ingredient that can add delicious flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own.

Made with only premium cuts of pork and the perfect blend of spices since 1945, Johnsonville Italian Sausage brings the level of quality confident cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the flavor in your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice.

Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.

Johnsonville Sausage Stuffed Mushrooms

Prep Time: 40 minCook Time: 15 minMakes: 48 servings

Ingredients• 48 large fresh mushrooms • 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links • 1/2 cup dry bread crumbs • 1 pkg. (8 oz.) cream cheese, softened • 2 Tbsp. fresh parsley, finely chopped • 1 Tbsp. lemon juice • 3 garlic cloves, minced • 1/4 cup Parmesan cheese, grated

Directions

• Preheat oven to 400ºF. • Remove mushroom stems and discard; set caps aside. • Place mushroom caps on foil-lined baking sheets; set aside. • Remove sausage casings. • In a skillet, cook and crumble sausage over medium heat until no longer

pink; drain. • Remove from heat. Stir in bread crumbs and set aside. • In a bowl, combine the cream cheese, parsley, lemon juice, and garlic

until smooth. • Combine cream cheese mixture and sausage. • Fill each cap with sausage and cream cheese mixture. • Sprinkle with Parmesan cheese. • Bake for 14-16 minutes or until mushrooms are tender and lightly

browned.

Brainerd Dispatch | www.brainerddispatch.com TASTE OF HOME6T

WITH MUSHROOMS YOU CAN HAVE YOUR BURGER AND EAT IT TOO

It’s almost time to fire up the grill, and your taste buds are tingling to the thought of biting into your favorite burger recipe. This summer, amp up your go-to burger and wow others by adding a delicious, secret ingredient to the meat – mushrooms.

Thanks to their hearty taste and meaty texture, mushrooms can help make any burger better when combined with ground meat – beef, turkey or lamb. By substituting some of the meat with finely chopped mushrooms, this mighty blend can: • Enhance Taste. The umami in mushrooms and beef creates a mouth-watering, flavor-multiplying

effect. • Trim calories and fat. Research suggests substituting mushrooms for meat can be an effective

method for reducing calorie and fat intake while still feeling full.• Extend portion sizes of your patties. Mushrooms help bulk up volume without sacrificing your bottom

line. • Add vegetables to the plate. By adding mushrooms to the meat, you’re bringing an extra serving of

vegetables to your meal. Plus, mushrooms deliver important nutrients like vitamin D, B vitamins and antioxidants like selenium and ergothioneine that help maintain a healthy immune system.

This summer, change up your traditional burger recipe and try the Mushroom Fiesta Burger (full recipe below) which combines fresh mushrooms with meat and will infuse bold flavors into your next backyard get together.

Looking for more ways to add pizazz to summertime dishes? Appetizer, main course or side – the options are endless when it comes to versatile mushrooms. • Pizza: Trade the oven for the grill and throw your uncooked pizza over the coals. Layer it with tomato

sauce, mozzarella cheese, mushrooms and spinach and watch guests grab a slice or two. • Portabella Burger: A meatless burger option. Finish off a grilled portabella cap with Asiago cheese,

roasted red peppers and a balsamic glaze for a decadent meal. • Grilled Side: Whole, sliced, chopped or halved, toss mushrooms in a grill pan with olive oil, seasoning,

and onions to serve up a delicious side.

Mushroom Fiesta Burger

Yield: 4 servingsServing Size: 1 burger

Ingredients• 2 tablespoons vegetable oil• 6 ounces white button mushrooms• 6 ounces crimini

mushrooms• ½ cup onion, diced• 8 ounces 90% lean ground beef• 1 large egg, lightly beaten• ½ cup seasoned breadcrumbs• ½ teaspoon ground cumin• ¼ teaspoon onion powder• ¼ teaspoon garlic powder• 2 tablespoons Worcestershire sauce• Salt and pepper to taste

Directions• Preheat grill. While grill heats, finely chop

mushrooms and toss with oil and season with black pepper.

• Cook mushrooms and onions in a grill basket

or skillet, in batches if necessary. Sauté until mushrooms are fully cooked, onions lightly browned and most of the liquid has evaporat-ed. Cooking times may vary. Set aside to cool.

• In a large bowl, combine the cooked mushroom

mix, ground beef, egg, breadcrumbs, spices and Worcestershire sauce. Season with salt and pepper to taste.

• Refrigerate mix until chilled and then form

into 4 equal patties.

• Grill burgers over direct heat (or in a cast-iron

skillet) for about 5 to 7 minutes on each side, or until done.

• Tips: Top burgers with pepper jack or cheddar

cheese, lettuce and sliced tomato and onion. Or for more festive fiesta flavors, top with salsa, queso fresco and guacamole.

Brainerd Dispatch | www.brainerddispatch.com 7TTASTE OF HOME

Ortega® Transforms Meals from Ordinary to Extraordinary with Great Tasting Taco Shells and

KitsFor more than 100 years, Ortega has offered distinctive Mexican foods inspired by Mama Ortega’s traditional cooking. Today, the family-friendly brand continues to uphold the same standards and tradition that Mama Ortega brought to her cooking years ago. Ortega boasts a full line of high quality, great tasting Mexican food products that can transform an ordinary meal into a festive, fun and memorable occasion.

When a family picks up a box of Ortega taco shells or Ortega taco kit, they know they are getting the very best in ingredients, quality and taste. Only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and protect them from breaking. Each freshness pack is then vacuum sealed to keep the shells fresh and crisp.

Ortega offers a variety of delicious taco shell and taco kit options for all to enjoy including these new comers:

• NEW! Ortega Value Pack Taco Shells available in Yellow Corn, White Corn and Whole Grain Corn varieties, offering more great Ortega flavor per box. All Ortega Taco Shells are made the traditional way, with 100% whole kernel corn, not corn flour, which gives them their distinctive and authentic flavor, aroma and texture.

• NEW and IMPROVED! Ortega Grande Dinner Kit now includes 20 Hard and Soft Tacos to go along with Ortega Taco Seasoning, and 33% more of America’s #1 Taco Sauce in every box!

The next time your family is in the mood for a Mexican fiesta, try a twist on the typical meal with this Pork Tenderloin Tacos recipe made using all of elements within the Ortega Grande Kit including: tantalizing Ortega taco sauce and taco seasoning, along with crunchy Ortega Taco Shells and delicious Ortega Flour Soft Tortillas.

Pork Tenderloin Tacos

Prep time: 30 minutesStart to finish: 45 minutesYield: 10 servings

Ingredients• 2 pork tenderloins, about 1-1/4 lb each• 1 packet ORTEGA® taco seasoning (includ-

ed)• 1/2 cup water• 2 tbsp olive oil• 4 large red and/or green peppers, thinly

sliced• 2 large onions, thinly sliced• 2 cans (4 oz ea.) ORTEGA® Diced Green

Chiles• 1 lime, juiced• 8 ORTEGA® Flour Tortillas (included),

warmed• 12 ORTEGA® Yellow Corn Taco Shells (in-

cluded)• 1 twin-pack ORTEGA® taco sauced (includ-

ed)

Directions• Slice pork tenderloins lengthwise in half al-

most completely through, but not severed.• Combine Taco Seasoning and water and pour

over pork.• Marinate in refrigerator for 30 minutes.• Heat oil in a large skillet and cook peppers

and onions over medium heat for 10 minutes or until tender. Add Diced Green Chilies and cook until hot.

• Grill pork 8 to 10 minutes, turning once, un-til pork is cooked through.

• Pour lime juice over pork and let rest for 5 minutes then slice.

• Serve pork and vegetables with tortillas and taco shells. Top with taco sauce.

Brainerd Dispatch | www.brainerddispatch.com TASTE OF HOME8T

Thank you to everyone who was involved in the 2013 Taste of Home Cooking Show including those who attended! The Brainerd Lakes Area Women of Today and the Brainerd Dispatch appreciate your support.

Proceeds from the ticket sales will go towards the Brainerd Dispatch’s NIE Program bringing newspapers into the local classrooms as an educational tool. We appreciate your support and hope to see you again in 2015!

TASTE OF HOME SPRING SHOW SCHEDULE

SPECIAL THANKS TO OUR LOCAL SPONSORS:

PRESENTED NATIONALLY BY

Becky StockBLAWT President

Tim BogenschutzBrainerd Dispatch Publisher

Leo MillerExecutive Sales Assistant

Jess VealetzekMarketing Coordinator

6:00 p.m. Audience seated and complete Registration Cards and pass to aisle. Please turn off all cellphones and pagers.

7:00 p.m. Introductory video presentation

7:05 p.m. Introductory Remarks

7:10 p.m. Conduct first 7 recipe demonstrations 8:00 p.m. STRETCH AND WIN! 15 Minute Break - Please note some prizes will be given away during this time!

8:15 p.m. Conduct next 4 recipe demonstrations

9:10 p.m. FINAL DOOR PRIZES GIVEN AWAY!