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Bring Taste of Home to your home

Recipes from cooking school are easy to make and tasty, too!

April 23, 2008
By Jane Cannon Mort, Sentinel lifestyle editor,
LEWISTOWN —Chef Dawn Tyson-Silvera, culinary specialist with Taste of Home Cooking Schools, prepared a host of recipes last Wednesday during a live demonstration in front of more than 850 people at Indian Valley High School.

The Taste of Home Swing Into Spring Cooking School was brought to Lewistown by The Sentinel.

Goody bags, sponsored by Kish Bank and Hoover’s Bernina Sewing, were handed out to all ticket holders. The bags contained many items from event sponsors and vendors, as well as Taste of Home magazines containing the recipes prepared on stage. For those unable to attend, here are those recipes:

Italian Herb Frittata

1 tablespoon olive oil

1 medium onion, chopped

1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices

1 cup fully cooked diced ham

6 eggs

1/4 cup milk

1 teaspoon McCormick Italian Seasoning

1/4 teaspoon salt

1/4 teaspoon McCormick Ground Black Pepper

2 medium plum tomatoes, sliced

1 cup shredded part-skim mozzarella cheese

In a large ovenproof nonstick skillet, heat oil over medium heat. Add onion and zucchini; cook and stir 2 minutes. Reduce heat to medium-low. Add ham; cook 2 minutes.

Beat eggs, milk, Italian seasoning, salt and pepper in a medium bowl. Pour into skillet. Cook, without stirring, for 5 minutes or until eggs are almost set. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.

Bake at 400-degrees for 5-10 minutes or until eggs are set and cheese is lightly browned. Sprinkle with an additional Italian seasoning if desired. Yield: 6 servings.

Avocado Eggs Benedict

1/2 cup butter

1/4 cup all-purpose flour

2 cups milk

2 cups (8 ounces) shredded cheddar cheese

1 tablespoon grated Romano cheese

1/2 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon dried thyme

1/8 teaspoon each ground mustard, coriander and pepper

1 tablespoon white vinegar

6 eggs

6 slices Canadian bacon, warmed

1 large ripe avocado, peeled and sliced

3 English muffins, split and toasted

In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm.

Place 2-3 inches of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until egg whites are completely set and the yolks begin to thicken (but are not hard), about 3-4 minutes.

Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce. Yield: 6 servings.

Lemon-Nut Twists

2 1/4 cups all purpose flour

3 tablespoons sugar

1 package (1/4 ounce) active dry yeast

1/2 teaspoon salt

1/3 cup milk

1/4 cup water

3 tablespoons butter

1 egg

1/2 cup sliced almonds, toasted

1/3 cup packed brown sugar

1 tablespoon grated lemon peel

2 tablespoons butter, melted, divided

1 cup confectioners’ sugar

4 to 5 teaspoons lemon juice

In a bowl, combine 3/4

cup flour, sugar, yeast and salt. Heat milk, water and 3 tablespoons butter until warm (120-degrees to 130-degrees). (Butter does not need to melt.) Gradually add milk mixture to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add egg and 1/4 cup flour; beat 2 minutes at high speed. With spoon, stir in enough of the remaining flour to form a stiff batter. Place batter in greased bowl, turning once to grease top. Cover tightly with plastic wrap; refrigerate overnight.

Combine almonds, brown sugar and lemon peel. Remove dough from refrigerator and punch down. Roll dough to a 21-inch x 8-inch rectangle. Sprinkle buttered area with half of almond-brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining melted butter. Sprinkle with remaining filling; pinch edges to seal. Cut into eight (1-inch wide) strips. Holding each strip at both ends, twist in opposite directions three times.

Place on greased baking sheet. Cover; let rise in a warm place until doubled in size, about 30-40 minutes. Bake at 375-degrees for 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Combine confectioners’ sugar and lemon juice. Beat until smooth. Drizzle over twists. Yield: 8 servings.




2 cups (8 ounces) shredded cheddar cheese, divided

2 tablespoons water

2 to 4 tablespoons taco seasoning

1/2 pound ground beef

2 tubes (8 ounces each) refrigerated crescent rolls

1/2 medium head iceberg lettuce, shredded

1 medium tomato, chopped

4 green onions, sliced

1/2 cup sliced ripe olives

Sour cream

2 small jalapeno pepper, seeded and sliced

Salsa, optional

In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake meatballs, uncovered, at 400-degrees for 12 minutes or until the meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375 degrees.

Arrange crescent rolls on a greased 15-inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.

Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.

Fill the center of ring with lettuce, tomato, onion, olives, remaining cheese, sour cream, jalapenos and salsa, if desired. Yield: 8 servings.

Editor’s note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Herb-Stuffed Roasted Cornish Hens

2 Cornish game hens (22 ounces each)

12 fresh sage leaves

4 lemon wedges

6 whole green onions, trimmed, divided

1 tablespoon olive oil

2 tablespoons butter, melted

1 tablespoon lemon juice

2 garlic cloves, minced

1 teaspoon kosher salt or sea salt

1/4 teaspoon coarsely ground black pepper

6 small red potatoes, halved

Place hens in greased roasting pan, breast side up. Gently lift skin from breasts and arrange sage leaves underneath the skin in a single layer. Place two lemon wedges and one green onion, cut up, into the center cavity of each hen. Tie legs of each hen together; turn wings under backs.

In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.

Bake at 375-degrees for 30 minutes. Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40-50 minutes longer or until meat juices run clear and potatoes are fork tender.

Remove hens to serving platter. Stir red potatoes and green onions to coat with pan drippings. Serve potatoes and onions with hens. Yield: 2-4 servings.

Buffalo Chicken Wraps

1/3 cup crumbled blue cheese

1/4 cup mayonnaise

2 tablespoons milk

4 1/2 teaspoons lemon juice

1 tablespoon minced fresh parsley

1 teaspoon Worcestershire sauce

1 pound boneless skinless chicken breasts, cubed

1 teaspoon salt

1 tablespoon vegetable oil

1/4 cup lime juice

1/4 cup Louisiana-style hot sauce

1/4 cup honey

1 small cucumber, halved lengthwise, seeded and thinly sliced

1 celery rib, thinly sliced

3/4 cup julienned carrots

8 Bibb or Boston lettuce leaves

For dressing, in a small bowl, combine the first six ingredients. Cover and refrigerate until serving.

Sprinkle chicken with salt. In a large skillet, cook chicken in oil until no longer pink. Combine the lime juice, hot sauce and honey; pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Remove chicken from the heat; stir in the sliced cucumber, celery and carrots.

Spoon 1/2 cup chicken mixture onto each lettuce leaf; fold sides over filling and secure with a toothpick. Serve with blue cheese dressing. Yield: 8 servings.

Strawberries al Moscato With Vanilla Cream

1 quart fresh strawberries, quartered

1/4 cup Gallo Family Vineyards Moscato

4 teaspoons honey

2 teaspoons lemon juice

2 cups heavy whipping cream

2 teaspoons vanilla extract

1/4 cup sugar

Fresh mint leaves, optional

In a bowl, toss strawberries with the Moscato, honey and lemon juice. Let stand 10 minutes before serving. In a separate mixing bowl, combine the cream, vanilla and sugar until soft peaks form. Spoon berry mixture into chilled serving dishes. Garnish with vanilla cream and mint leaves. Yield: 8 servings.

Chocolate-Almond Dessert Crepes

1 1/4 cups milk

3 eggs

2 tablespoons butter, melted

3/4 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1 envelope unflavored gelatin

2 tablespoons cold water

1/4 cup boiling water

1 cup sugar

1/2 cup baking cocoa

2 cups cold heavy whipping cream

2 teaspoons vanilla extract

Chocolate fudge ice cream topping and whipped topping

1/2 cup sliced almonds, toasted

In a large mixing bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.

Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In a large mixing bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until stiff peaks form. Pour in gelatin mixture; beat until well blended. Cover and refrigerate at least 30 minutes.

Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper or paper towels in between. Spoon or pipe chocolate filling down the center of each crepe; roll up. Drizzle with fudge topping and garnish with whipped topping. Sprinkle with almonds. Serve crepes immediately. Yield: 12 servings.

Article Photos

Sentinel photo by BUFFIE BOYER
Lemon-Nut Twists are fresh from the oven during the Taste of Home Cooking School show last Wednesday in Lewistown.



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