taste of home 2014

1

Recipes and information on the 2014 local Taste of Home Cooking School inside!

A special publication of the Ludington Daily News

2 | Ludington daiLy newS/taSte oF HoMe | FRiday, SePteMBeR 12, 2014

Photo courtesy of taste of homeGuy Klinzing teaches the audience how to make a recipe at a Taste of Home Cooking School show.

At left, audience members follow along in a magazine while the chef cooks during a former cooking school.

Daily News file Photo

By melissa Keefer

Guy Klinzing returns to the Ludington area for Taste of Home Cooking

S c h o o l Sept. 16 at West Shore C o m m u -nity Col-lege’s Rec Center.

Guy, also known as the “sing-ing chef,” (a profes-sional ac-

tor and singer) is from Chicago and has family in Michigan. He was taught to cook by both his mother and grandmother.

“I had the good fortune to be able to grow up in two worlds — one very ru-ral and the other urban,” Klinzing said. “I draw on that in my shows and in my cooking.”

This year’s show will fea-ture a variety of recipes for the audience to learn how to make live, includ-ing some fall foods.

Each Taste of Home Cooking School show is live, so Guy says you never know what to expect.

Ludington Daily News is celebrating the 20th anni-versary of the event with special prizes, including a Taste of Home cook-book autographed by all of the chefs, according to Jim Frost of the Ludington Daily News.

He said in addition, there are a record number of vendor booths that will be in attendance for the show.

The event begins at 7 p.m. and doors open at 5 p.m. Klinzing will show recipes and there will be a break for door prizes during the show. Attend-ees will receive a goodie bag with product samples, coupons and samples of the Taste of Home maga-zine.

The new Taste of Home cookbooks will be available for purchase for $20 at the show (the books retail for $29.95) and Guy Klinzing will be available to sign the books.

Tickets are $18 for re-served seating or $12 for general admission. Tick-ets are sold at the door, by calling the Ludington Dai-ly News at 845-5181 or by sending a self-addressed stamped envelope to Lud-ington Daily News, P.O. Box 340, Ludington, MI 49431.

Guy Klinzing

‘Singing chef’ returns for cooking schoolWill entertain, teach

audience new recipes at 20th anniversary event

each taste of Home Cooking School show is live, so guy says you never know what to expect.

To commemorate high quality fresh ingredi-ents at-home chefs en-joy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cook-ing School this fall.

Participants will have the opportunity to learn how to make delicious recipes for family and friends using Eggland’s Best eggs, which are su-perior to ordinary eggs. The better taste, nutri-tion and freshness of Eggland’s Best eggs are due to Eggland’s Best’s quality assurance pro-gram, which includes an all-vegetarian hen diet of healthy grains and oils.

Compared to ordinary eggs, Eggland’s Best eggs contain 10 times more vi-tamin E, four times more vitamin D, more than double the Omega 3 and 25 percent less saturated fat. In addition, Eggland’s Best eggs contain 60 calo-ries per large egg, whereas ordinary large eggs con-tain 70 calories. An inde-pendent study published

in The Journal of Applied Poultry Research also re-vealed that Eggland’s Best eggs are fresher and stay fresher longer than ordi-nary eggs.

Eggland’s Best eggs come in a number of va-rieties including Organic, Cage Free, Hard-Cooked Peeled and Liquid Egg Whites.

Is your inner cook crav-ing a new recipe? Try this Eggs with Feta & Aspara-gus recipe, it’s a great dish to share with fam-ily and friends for dinner parties and holiday gath-erings.

FRiday, SePteMBeR 12, 2014 | Ludington daiLy newS/taSte oF HoMe | 3

Infusing nutrition, fl avor into meals

Prep/total time: 20 min.

1 cup cut fresh asparagus (2-inch pieces)1 tablespoon butter4 Eggland’s Best eggs1/8 to 1/4 teaspoon seasoned salt4 strips ready-to-serve

fully cooked bacon, crumbled1/4 cup crumbled feta cheese

Place 1 in. of water in a saucepan; add aspara-gus. Bring to a boil. Reduce heat; cover and sim-

mer for 3-5 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter until

hot. Add eggs; reduce heat to low. Cook un-til whites are completely set and yolks begin to thicken but are not hard. Sprinkle with seasoned salt. Transfer eggs to serving plates; top with as-paragus, bacon and cheese. Yield: 2 servings.

Nutrition facts: 1 serving (1 each) equals 296 calories, 21 g fat (9 g saturated fat), 448 mg cholesterol, 467 mg sodium, 5 g carbohydrate, 2 g fiber, 20 g protein.

— carol heine; New Prague, mN

Eggs with Feta & Asparagus

Eggland’s Best, Taste of Home partner to teach at home chefs to use eggs

in their favorite mealsParticipants will have the opportunity to learn how to make delicious recipesfor family and friends using eggland’s Best eggs.

It’s hard to imagine anything more pure and natural than one-ingredi-ent honey.

Produced by bees from the nectar of plants and flowers, honey essential-ly flows from hive to the table. With more than 300 different honey vari-etals found in the United States, all with a unique color and flavor, you are sure to find a honey vari-etal you will love.

The journey of honey begins with humble hon-ey bees. Whether buzz-ing in their hives or for-aging for nectar in wide open fields, honey bees are a critical component of today’s agricultural

market. They perform the vital function of pol-lination, or the transfer-ring of pollen from plant to plant, thus fertilizing the plants and enabling them to bear fruit. In fact, about one-third of the U.S. diet is derived from insect-pollinated plants and honey bees are re-sponsible for about 80 percent of that process.

Major crops that de-

pend on honey bees for pollination consist of al-monds, apples, avocados, blueberries – the list goes on and on.

For centuries, honey has been thought of as a kitchen staple, but honey is so much more than a culinary ingredient. Hon-ey’s versatility is endless, spanning the bathroom vanity, the gym and even the medicine cabinet.

Honey is a humectant, meaning it attracts and retains moisture, thus giving your skin a natu-ral glow and the perfect ingredient to add to your beauty routine. Honey is also an effective and all-natural energy booster, containing approximate-

ly 17 grams of carbohy-drates per tablespoon. Finally, honey has been used for centuries as a natural cough suppres-sant, helping to soothe and relieves the irritation of a cough.

All the wonderful ben-efits of honey could not be made possible without the incredible honey bee.

The National Honey Board is committed to finding ways to help bee-keepers maintain the health of their honey bees and was among the first to provide funding for Colony Collapse Dis-order (CCD) research in early 2007. Since 2004, the National Honey Board

has funded multiple hon-ey bee health research projects every year, which can be found on our website www.honey.com.

Without the honey bees hard work in pollinat-ing the blueberries, these Blueberry Muffins with Salted Honey Crumble wouldn’t be possible.

Honey acts as a hu-mectant, helping to re-tain and attract moisture, leaving these muffins soft and moist.

These muffins (on page 4) would make the per-fect addition to your breakfast meal or a great snack throughout the day.

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IngredientsFor Crumble:½ cup - light brown sugar10 tablespoons - unsalted

butter, softened4 tablespoons - clover honey½ teaspoon - vanilla extract1¼ cup - all-purpose flour1½ teaspoons - kosher saltFor Muffins:2 cups - all-purpose flour2 teaspoons - baking powder½ teaspoon - kosher salt1 cup - sugar

½ cup - unsalted butter, softened3 tablespoons - honey (use a mild, light variety)1 teaspoon - vanilla extract2 - large eggs½ cup - milk2 cups - fresh blueberries

DirectionsFor the salted honey crumble: In the

bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, butter, clover honey and vanilla; beat on medium-high speed until light

and fluffy, about 2 minutes. Add the flour and salt. Mix on low speed just until the mixture comes together and develops a sandy texture. Refrigerate in an airtight container for at least 30 minutes.

For the muffins: Preheat oven to 350 de-grees. Butter 12 muffin cups and dust with flour. In a small bowl combine the flour, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream to-gether sugar, butter, honey and vanilla. Add eggs one at a time and mix well; stir in milk. Add the dry ingredients and mix

just until combined. Remove the bowl from the mixer and gently fold in blue-berries using a rubber spatula. Scoop the mixture into the prepared muffin cups, fill-ing them about three-fourths full. Sprinkle each top with 1 tablespoon of the salted honey crumble. Bake on the center rack of oven until golden, about 30 to 35 minutes.

The National Honey Board is an indus-try-funded agriculture promotion group that works to educate consumers about the benefits and uses for honey and hon-ey products through research, marketing and promotional programs.

Blueberry muffins with salted honey crumble

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Bringing Italian cooking to cooking schoolsWhen Johnsonville

Sausage joins the Taste of Home Cooking Schools on its 30-state fall tour between Sep-tember and December, attendees will be de-lighted by a tasty dish for the holiday season.

Taste of Home Cook-ing School attendees will learn some creative uses for Italian ground sausage in a main entree or appetizer. The goal is to expose the Taste of Home cooking school attendees to some con-venient, flavorful and simple recipes they can take back with them for a weeknight dinner or special occasion.

One popular recipe that reviewers rate as a five-star dish is John-sonville’s Chiliville Chili, which takes a tradition-al all-ground beef rec-ipe and instead uses a blend of ground beef and Italian ground sau-sage, which gives the chili an extra flavor boost.

Johnsonville Italian ground sausage is avail-able in three flavors such as sweet, made with basil; hot, made with crushed red pep-per; or mild, a more tra-ditional version. While other meats require sauces and spices to fla-vor a dish, Italian sau-

sage delivers the flavor all on its own.

Made with only pre-mium cuts of pork and a perfect blend of spic-es, Johnsonville Italian ground sausage brings the level of quality that confident cooks are looking for when cre-ating their families’ “keeper” recipes.

To find a cooking school nearest you, vis-it http://www.tasteof-home.com/cooking-schools

aBout JohNsoNVille sausaGe, llc

W i s c o n s i n - b a s e d Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sau-sage links. Johnsonville employs approximately 1,400 members. Each member takes owner-ship of product qual-ity to ensure the excel-lence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by the late Ralph F. and Alice Stayer, the company re-mains privately owned today.

For additional John-sonville company in-formation, the latest recipes, contests and the Big Taste Grill tour schedule, visit www.johnsonville.com.

Ingredients:• 1 pound JOHNSONVILLE®

Italian Ground Mild, Sweet or Hot Italian Sausage • 1 pound ground beef• 1 medium onion, chopped• 3 celery ribs, chopped• 3 garlic cloves, minced• 3 cans (14.5 ounces each)

diced tomatoes with green peppers and onions• 2 cans (16 ounces each) kidney beans, rinsed and drained• 1 can (14.5 ounces) beef broth

• 1 can (6 ounces) tomato paste• 2 tablespoons brown sugar• 2 tablespoons chili powder• 1 tablespoon Worcestershire sauce• 2 teaspoons ground cumin• 1/2 teaspoon crushed red pepper fl akes• Cheddar cheese, shredded (optional)

Preparation:In a large saucepan, cook sausage and

ground beef over medium heat until meat is no longer pink; drain.

Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender.

Stir in the tomatoes, beans, broth, to-mato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper fl akes. Bring to a boil.

Reduce heat; cover and simmer for 20 minutes.

Sprinkle with cheese if you like and serve immediately.

cook time: 30 minutesmakes: 10-12 servingshttp://www.johnsonville.com/recipe/chiliville-chili.html

Chiliville chili

Texas Pete® hot sauces have been the “not-so-secret” secret weapons of southern cooks for years.

Now, with the release of CHA! by Texas Pete® , home cooks and professional chefs alike are enjoying the extra kick this sri-racha sauce adds to their tried-and-true recipes.

Sriracha sauce originally came to America from Thailand and certainly complements Asian-style food. However, CHA! by Texas Pete® offers a fiery blend of heat and sweet that is remarkably versatile on a wide variety of cuisines.

With the inclusion of Texas Pete’s latest sauce, the compa-ny offers a sauce for every oc-casion.

In addition to CHA!, Texas Pete® produces:

Texas Pete® Original Hot SauceTexas Pete® Hotter Hot SauceTexas Pete® Garlic Hot SauceTexas Pete® Green Pepper SauceTexas Pete® Wing Sauces (three

varieties)Texas Pete® Chili SauceTexas Pete® Honey Mustard

SauceTexas Pete® Seafood Cocktail

SauceThe Texas Pete website (www.

TexasPete.com) features pro-fessionally developed recipes using these sauces, including CHA!

Among the favorites is the Texas Pete CHA! Spicy Bacon Wrapped Meatloaf that is sure to please family and guests alike.

INGREDIENTS:• 2 lbs ground pork• 1/4 cup ginger,

fresh, finely grated• 4 cloves garlic, fresh minced• 1/2 cup scallions,

fresh, thinly sliced• 1/2 cup cilantro,

fresh, rough chopped• 2 tbsp. soy sauce• 1 tbsp. sesame oil• 4 tbsp. CHA! by Texas Pete® • 2 eggs• 1 cup panko bread crumbs• 8 slices bacon, thick sliced

GLAZE INGREDIENTS• 1/2 cup hoisin sauce• 1/4 cup CHA! by Texas Pete

PREPARATIONPreheat oven to 350 degrees.Place the ground pork into a large mix-

ing bowl. Add the grated ginger, garlic, scallions, cilantro, soy sauce, sesame oil and the Cha! By Texas Pete® and mix well until fully combined.

next, add one egg at a time followed by the panko breadcrumbs. Mix until everything is evenly incorporated. Do not over mix.

line a sheet tray with aluminum foil and lightly coat with either olive oil or non-stick spray.

Place a large piece of plastic wrap on a clean work surface. Arrange the bacon strips on the plastic wrap one at a time overlapping them lengthwise just enough so that there is no space in between each strip of bacon. Place another piece of plastic wrap large enough to fit over the whole sheet of bacon and press down firmly. Using a mallet carefully pound the bacon strips to tenderize and to stick together. The sheet of bacon will widen a few inches on each side and should be approxi-mately 10 inches long by 8 inches wide. Remove the top layer of plastic wrap and discard.

KeeP the bacon on the bottom sheet of plastic wrap. Turn the plastic wrap with the bacon so the strips are facing you vertically. Form the meatloaf into the shape of a log horizontally onto the center of the sheet against the strips of bacon. Carefully roll the bacon with the

meatloaf tightly keeping it in the shape of a log. Place the meatloaf onto the sheet tray. Carefully remove the plastic wrap from the bacon.

SPrinKle the top of the bacon wrapped meatloaf with all of the sesame seeds.

Place the meatloaf into the oven to bake for approximately 1 hour or until an internal temperature of 165 degrees has

been reached.While the meatloaf is cooking prepare

the glaze. Combine the Hoisin sauce with the Cha! By Texas Pete® and mix well. Glaze the meatloaf with this mixture 2-3 times during the second half hour of cooking.

When the meatloaf is fully cooked remove from the oven and let it rest for approximately 15 minutes before slicing.

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CHA! by Texas Pete® transforms meatloafTexas Pete® Spicy Bacon Wrapped Meatloaf


Cooks clamor for fresh herbsDorot delivers on growing

demand It’s no secret — the

culinary world is claw-ing at foods rich in fresh herbs…from Jean Georg-es Vongerichten’s Black Bass with chiles, herbs red bliss potatoes and spin-ach, which was just vot-ed one of the best dishes by The New York Times, to New York magazine’s account of the “brash ag-gressive flavors” of gar-lic and chiles that turn

cauliflower and Brussels sprouts into a ‘can’t miss’ dish — fresh herbs are a recurring theme that can-not be ignored.

Foodies agree that a starring role of fresh herbs in fine cuisine is one of the hottest trends in the culinary world to-day.

Chefs delight in using herbs to pack a flavor-ful punch, and restau-rants are hiring foragers to scour the parks and forests to bring back na-ture’s bounty.

Up until now, home cooks have had to buy large quantities of herbs from farmers markets

or grocery stores. All that has changed. Dorot, an international purvey-or of fine herbs and sea-sonings, has arrived on American soil to give con-sumers the benefits of farm-fresh herbs without the hassle, expense and short shelf life of fresh produce.

Despite their popular-

ity and coveted flavor profiles, fresh herbs are frequently used in small quantities and often go to waste. Sensing this quandary, Dorot has in-troduced a line of fresh herbs and spices that are chopped and quickly fro-zen in convenient pre-portioned ice cube trays. Gourmets on the go will

appreciate the time-sav-ing convenience of pre-portioned herbs.

There’s no need to chop, grate or even de-frost: just add a cube to whatever’s cooking.

“The only thing more painful than seeing a beautifully prepared meal go to waste, is seeing the ingredients get spoiled before they’ve even had a chance to be prepared,” said Dorot’s CEO & VP of International Marketing, Tal Tal-Or. “Consumers can tell when a piece of fish or meat is truly fresh. Herbs and seasonings are no different.”

Dorot’s slim trays fit

easily in a cramped freez-er and can last up to 24 months so fresh herbs are within reach at all times. Furthermore, Dorot is all natural (no preservatives, trans fats, food coloring, or cholesterol) and gluten-free.

Dorot is available in nu-merous flavors, including Crushed Garlic, Crushed Ginger, Chopped Basil, Ci-lantro, Parsley, Chili and Dill. Dorot Fresh Herbs and Spices can be found in many grocery stores with a suggested retail price of approximately $1.99 - $2.99. Information is available at www.mydorot.com.

Ingredients for about 16 units:

1/2 cup goat cheese 1/2 cup shredded mozza-

rella cheese 1 cup soft cream cheese Mix all the cheese kinds and

put in a bowl, divide into 4 portions.

Garlic & Dill Cheese Balls, add:

1 Dorot Crushed Garlic cubes

4 Dorot Chopped Dill cubes Mix with 1/4 of the cheese,

roll 4 balls and refrigerate.

For Chili Cheese Balls, add: 3 Dorot Chopped Chili

cubes

Mix with 1/4 of the cheese, roll 4 balls and refrigerate.

For Basil & Dried Tomatoes Cheese Balls, add

1 tablespoon of chopped dried tomatoes

4 Chopped Basil cubes Mix with 1/4 of the cheese,

roll 4 balls and refrigerate. For Garlic Cheese Balls

coated with crushed pista-chios,

3 Dorot Crushed Garlic cubes

3 tsp of crushed pistachiosMix garlic cubes with 1/4 of

the cheese roll 4 balls; roll the balls in crushed pistachios and refrigerate.

Irresistible flavored cheese popsicles


Over the dinner table

Physicians Mutual is pleased to announce their sponsorship of the fall Taste of Home Cooking Schools for the second consecutive year. Physi-cians Mutual believes it’s the good food, good con-versation and good com-pany that make dinner around the kitchen table so special.

“Over the past year, Physicians Mutual agents across the country have enjoyed the opportunity to exhibit at several Taste of Home cooking schools and meet many of the at-tendees,” said Ben Bald-win, Senior Vice President – Physicians Mutual.

For Physicians Mutu-al customers, employees and agents, the kitchen ta-ble is life’s centerpiece. It’s where meals are served, laughter is shared, home-work is done and unfor-gettable conversations take place. It’s where fam-ily decisions get made.

“Our partnership over the past year with Phy-sicians Mutual has been wonderful,” said Erin Puariea, General Manag-er of The Taste of Home Cooking School. “Like Taste of Home, Physicians Mutual truly values the importance of spending time around the kitchen table with family. It’s the heart of the home and the foundation of our sen-

sibility. Our community loves sharing good food with family and friends - real food from real home cooks.”

Physicians Mutual has a 97 percent customer satisfaction rating* and the recipes shared at the cooking school are cer-tain to satisfy your family. This simple dinner dish is sure to bring everyone to the table for good food and conversation.

aBout PhysiciaNs mutualPhysicians Mutual In-

surance Company and Physicians Life Insurance Company are members of the Physicians Mutu-al family. Physicians Mu-tual Insurance Company offers reliable Medicare Supplement, dental and supplemental health in-surance. Physicians Life Insurance Company pro-vides important life insur-ance coverage and annui-ties. In 2012, they entered the funeral pre-planning market to help meet the growing needs of funer-al home owners and the families they serve. The companies have more than $3 billion in assets and consistently maintain some of the highest finan-cial strength ratings in the nation from independent insurance analysts, in-cluding A.M. Best Compa-ny and Weiss Ratings.

Founded in 1902, Physi-cians Mutual is headquar-tered in Omaha, Neb. To learn more about the com-pany, please visit www.PhysiciansMutual.com.

Physicians Mutual values conversationGreek-style Lemon-Garlic Chicken

Prep: 15 min. Bake: 1 hour8 medium

Yukon Gold potatoes (about 3 pounds)1 cup pitted Greek olives8 bone-in chicken

thighs (about 3 pounds)1/2 cup olive oil3 tablespoons lemon juice6 garlic cloves,

minced2 teaspoons salt2 teaspoons dried oregano1/2 teaspoon pepper1-1/2 cups reduced- sodium chicken

brothPreheat oven to 375°.

Scrub potatoes; cut each into eight wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan.

BaKe, uncovered, 60-70 minutes or until a thermom-eter inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

yield: 8 servings

“I love celebrating my Greek heritage with this super simple and scrump-tious Sunday dinner. Prep time is a breeze and the in-gredient list is relatively short for such a flavorful one-dish meal. Each time I make this I’m transported back to my ya-ya, who gave me the special honor of squeezing the lemons!”

— lisa renshaw, Kansas city, missouri

Today, after 20 years of sharing happiness, inspiration and wellness through its books, Chicken Soup for the Soul has evolved its relationship with readers and other fans beyond the bookstore and into the grocery

store with a new line of delicious nu-tritious food that makes it easier to bring people togeth-er around the table for healthy meals.

Made with the highest quality in-gredients and no ar-tificial flavors, the Chicken Soup for

the Soul food line consists of soups, pasta sauces, broths, gravies, soup toppers, BBQ sauces, Meal Builders™ and more, all de-signed to create quick and healthy in min-utes. Inspired by real people and their stories about food and feelings, each product label includes a preview of a bestselling Chicken Soup for the Soul story that was handpicked for that particular food, and a code to read the rest of the story online.

Try and share this delicious recipe for saucy chicken and crispy onion baguette that’s sure to be a crowd pleaser for game time, a family get together or a mouthwater-ing meal.

To make it even more delectable, serve it with Chicken Soup for the Soul’s delicious Tomato Basil soup as a side dish or for sa-vory dipping. Crusty on the outside, crispy and juicy

on the inside—a perfect chicken sandwich with Chicken Soup for the Soul Sloppy Joe Meal Builders™ cooking sauce!

Prep time: 15 minutesserves 6-8cook time: 20 minutes

Ingredients1 16-oz jar Chicken Soup for the

Soul Sloppy Joe Meal Builders Cooking Sauce

1 tbsp canola or vegetable oil3-4 chicken breasts, split1 18-24” long baguette loaf

2 cups lettuce, shredded2 ripe tomatoes, sliced2 cups grated cheddar cheese1 3.5-oz bag Chicken Soup for the Soul

Crispy Sour Cream Onions Soup Toppers1 13.7-oz Chicken Soup for the Soul To-

mato Basil Soup

Directionsheat oil in a large skillet over medium-

high heat until shimmering. Brown chicken on both sides.

once all cutlets are browned, place all in the skillet and cover with Chicken Soup for the Soul Sloppy Joe Meal Builders cooking sauce; simmer over low-medium heat for 12 minutes.

reMove FroM heat and allow to cool.SPlit BaGuette down the middle and

spoon sauce generously on both halves. On the bottom half, evenly distribute lettuce, tomato, then chicken breast, more sauce, and cheese.

Place in broiler for 1-2 minutes until cheese is melted.

SPrinKle chicKen Soup for the Soul Crispy Sour Cream Onions soup toppers from one end to the other.

Place BaGuette top on and cut into desired portions.

enJoY! and for a fun Chicken Soup for the Soul twist, try dipping your sandwich in Chicken Soup for the Soul Tomato Basil Soup!


Chicken Soup for the Soul food makes it easier to bring people together

Saucy chicken and crispy onion baguette

Tami SchultzIndependent Consultant

(231) [email protected]

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...because life's too short to eat mediocre food!

Goodies to goBags fi lled with coupons, samples and Taste of Home magazine samples are given away at the Taste of Home Cooking School each year.

Daily News file Photo

8


Taste of Home Cooking School 2013

Audience members

watch last year’s chef

Dana make a recipe

on a large screen, at the West

Shore Commu-

nity College Recreation

Center.

A look back at

Above, audience members look at vendor booths at the show.

Chef Dana makes a recipe while a volunteer looks on at the 2013 show, sponsored by the Ludington Daily News.

Daily News file Photos

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612 S. WASHINGTON • LUDINGTON • 843-9531Hours: Mon. - Thurs. 9-5:30; Fri. 9-6; Sat. 9-3:30; Sun. Closed

GECAF FINANCING • SERVICE AFTER THE SALEFREE DELIVERY & REMOVAL OF OLD UNITS (except dishwashers & gas products)

FREE DELIVERY

6"/9"/12" 3600W Power BoilExpandable Bridge ZoneWarming DrawerSelf-Clean Heavy-Duty Roller Rack

• Full stainless steel interior• 102 cleaning jets• Side jets• Top control with color• LCD display• Variable pressure jets

GE Profile™ Series Stainless Steel Interior Dishwasher with Hidden ControlsPDT750SSFSS

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GE® ENERGY STAR® 4.8 DOE cu. ft. capacity RightHeight™ Design Front Load washer GFWR4805FMC

GE® 8.3 cu. ft. capacity RightHeight™ Design Front Load electric dryer with steamGFDR485EFMC

• Steam assist• Max rinse• Single item cycle• LED washer basket light• Precision dispense

• Steam Dewrinkle• LED light• Stainless steel drum• HE Sensor Dry• Dryer rack

• Angled ALL LED lighting• Adjustable slide-out, spillproof glass shelves• Fresh food multi-level drawers• Adjustable Clear Look door bins• Arctica icemaker

GE Profile™ Series EN-ERGY STAR® 29.1 Cu. Ft. Side-by-Side RefrigeratorPSE29KSESS

• Ten-Pass Dual Broil Element • Self-Clean Heavy-Duty Roller Rack• Progressive Halogen Oven Lighting• Self-clean with steam •Glass Touch Controls

GE Profile™ Series 30" Built-In Double Convection Wall OvenPT9550SFSS

GE PROFILE 26.7 cu. ft.FRENCH-DOORREFRIGERATOR

PFE27KSD• Stainless Steel doors with hidden hinges• Showcase LED Lighting• Space-saving icemaker

GE Profile™ Series 30" Free-Standing Electric Convection Range with Warming DrawerPB930SFSS

AUGUST 21 thru OCTOBER 19

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For more than 60 years, Spartan has been a trusted brand with a time-honored tradition of quality and satisfaction. With more than 2,000 products available, there is something to fit your taste and needs. Try us today, if you’re not satisfied, we’ll double-your-money-back. Guaranteed.

Michigan’s Favorite BrandSince 1953.

To find your nearest store visit TurnToSpartan.com.


taste of home 2014

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