UGA teaches healthy cooking class

May. 4, 2011 11:00 AM - 1:00 PM

Eating well and leading a healthy lifestyle can reduce the risk of cancer by up to 50 percent, according to the National Cancer Institute. To help Georgians learn how to cook cancer-fighting meals, University of Georgia Cooperative Extension offers free classes.

More than 40,000 people are diagnosed with cancer each year in Georgia, according to the Centers for Disease Control and Prevention, and nearly 15,000 die.

“Making healthy lifestyle choices can dramatically reduce our risk for developing certain types of cancers,” said Denise Everson, UGA Extension Family and Consumer Sciences agent in Athens and Oconee County. “We teach families how they can eat healthy, but still eat well, while improving their health and reducing their risk for chronic disease.”

Everson will teach a free Cooking for a Healthier Lifetime Cancer Prevention Cooking School on Wednesday, May 4, from 11 a.m. to 1 p.m. at the Athens-Clarke County Health Department. Citizens are invited to learn how to reduce their risk for cancer and chronic disease by making healthy food choices.

“The simple steps we take today, improved eating habits and an active lifestyle, can decrease our risk for chronic disease and improve our overall well-being,” Everson said.

Recipes will be shared and free food samples will be available. Space is limited so call 706-583-2756 by April 29 to secure a spot in the class.

UGA Extension, Athens-Clarke County Health Department and the American Cancer Society sponsor the course.

For more information on healthy life choices or similar classes in your area, contact a local UGA Extension office at 1-800-ASK-UGA1.

By April Reese Sorrow

University of Georgia

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The Atlanta Opera Presents Bon Appétit! by Lee Hoiby at The Cook's Warehouse

Performance to Benefit The Atlanta Opera

Join The Atlanta Opera on Thursday, November 4 at 7:30pm at The Cook’s Warehouse at Ansley Mall for Bon Appétit! - a 30-minute operetta based on Julia Child’s popular television show. The audience will be transported to Julia Child’s famous 1960’s kitchen-studio, and will watch mezzo-soprano Susan Nicely whip up some giggles and comedic-fromage. Following the performance, guests will sample Julia’s treats, and will have the opportunity to shop in the store and sign up for future cooking classes. Attendees will receive a 10% discount on in-store purchases made that evening. There also will be giveaways. Admission is a tax-deductible $25 donation to The Atlanta Opera. This event is open to the public.

For more information, or to purchase tickets, call Amanda Wilborn at 404.591.2928 or visit atlantaopera.org. Special pricing is available for Comprimarios members.

About Bon Appétit!
Bon Appétit!, by composer Lee Hoiby, was written for comedienne Jean Stapleton as music draped over the words and gestures of Julia Child, the mother-of-all foodies. The libretto, by Mark Shulgasser, is based on a seminal early work by playwright Lanford Wilson, first produced in 1965. The two acts also are based on two episodes of Julia Child’s second WGBH-TV season: “the race between the whisk” and “the electric beater comes out of a different cake.” Hoiby's music deftly veers around Broadway chansons, early television, and underlines Julia Child's compelling domestic uplift.

About Susan Nicely
Mezzo-Soprano Susan Nicely is known for her rich voice and vivid characterizations. Her highly acclaimed “lively comic presence” in roles such as Dame Marthe in Faust, Old Lady in Candide, and Marcellina in Le nozze di Figaro, as well as dramatic portrayals in Cavalleria rusticana as Mamma Lucia and The Ballad of Baby Doe as Mama McCourt make the character mezzo an “audience darling,” says the Austin American-Statesman. Her roles have included Gertrude in Roméo et Juliette with the New Orleans Opera, Housekeeper in Man of La Mancha at the Shreveport Opera, Berta in Il barbiere di Siviglia in concert with the Helena Symphony, the Nurse in Boris Godunov at the Dallas Opera, and Katasha in The Mikado with the Indianapolis Opera. She performed the role of Thelma Predmore in The Atlanta Opera’s 2008 production of Cold Sassy Tree.

About The Atlanta Opera 
Founded in 1979, The Atlanta Opera is one of the finest regional opera companies in the nation, drawing audiences from the entire metropolitan Atlanta area as well as from the Southeast region. Led by Zurich General Director Dennis Hanthorn, The Atlanta Opera strives to expand the experience of its patrons with memorable and exciting opera performances reflecting the highest musical and theatrical standards, while supporting community and educational programs. The company also works to attract the finest international, national, and regional singers, conductors, stage directors and designers. For the 2010-2011 season, The Atlanta Opera presents three productions with four performances each at the Cobb Energy Centre.
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Char-Broil Asks Consumers to Share Their Trade Secrets

Editor Note:  Come on all the Peachtree City, Fayetteville and Tyrone cooking gurus.  We know you've got the right stuff for this grilling contest.  After all, the delightful aromas from all the grills fill the Fayette County air with tantalizing smells most nights!

/PRNewswire/ -- Char-Broil knows that everyone has an area of expertise. Now, the leading marketer in outdoor cooking is giving consumers the chance to share their know-how in an online contest inspired by Char-Broil® Infrared technology, the juicy secret to perfect outdoor cooking.

"The Trade Secrets contest is a direct way for us to connect with our consumers. We're excited for the chance to give away our own insider information for perfect outdoor cooking, and to learn some great secrets ourselves," says Michelle Zeller, vice president of marketing for Char-Broil.

Through October 29, 2010, consumers can visit Facebook.com/trade_secrets, and share their trade secret for a chance to win the latest in Char-Broil® Infrared grills just in time for tailgating season.

Whether it's the secret to perfectly marinated steaks or the right technique for a salon-quality home haircut, the post, photo or video with the most "likes" will win one of three Char-Broil prize packs:

* 1st Place – THE Juiciest Secret: Your choice of a Char-Broil® Quantum® Infrared Urban Grill or the Ultimate Infrared Fall Combo – a Char-Broil® Grill2Go Ice® and The Big Easy® Oil-less Turkey Fryer package.
* 2nd Place – Second-Juiciest Secret: The Grill2Go Ice® Portable Infrared Grill
* 3rd Place – Third-Juiciest Secret: The Big Easy® Infrared Oil-less Turkey Fryer


Submissions are due by Friday of each week, with winners announced every Monday through October 29, 2010. "Likes" are cumulative, so each secret has multiple chances to win. At the conclusion of the contest, Char-Broil will select three entries to be awarded additional prizes, including a Four-Burner Quantum® Infrared Grill.

Visit Char-Broil Trade Secrets on Facebook or www.charbroil.com to enter.

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Popularity of Southern Cookbooks Soars as Love for the Culture and Cuisine of the Deep South Grows

(BUSINESS WIRE)--Food Network personalities like Paula Deen and shows such as Bravo’s “Top Chef” have headlined an explosion in the popularity of cooking shows on television in recent years – and are a big part of the reason that mainstream audiences across the country have come to find out what hip foodies and southerners themselves have known for years – that the culture and food below the Mason Dixon Line leaves most folks, well ... just plumb tickled to death.

“The South has traditionally been one of America’s most underappreciated regions—particularly for food. Whether it’s aloofness or some sort of assumed superiority, people outside the South have ignored its culture and cuisine for a long time”

As a direct result, the popularity of southern cookbooks continues to soar.

“The South has traditionally been one of America’s most underappreciated regions—particularly for food. Whether it’s aloofness or some sort of assumed superiority, people outside the South have ignored its culture and cuisine for a long time,” says Joel Miller, Vice President of Acquisitions and Publisher at Thomas Nelson. “But, that’s turning. Southern eats are finally getting the attention they deserve.”

Among the titles expected to be top sellers in the genre this fall? Second Helpings from Paula Deen’s first cousin, Johnnie Gabriel; Bless Your Heart – Saving the World, One Covered Dish at a Time by Patsy Caldwell; and My Southern Food – A Celebration of the Flavors of the South, from songwriter and country music morning show producer Devon O’Day.

Second Helpings:
Johnnie Gabriel, serves up another generous helping of classic Southern recipes from her seven-time Best of Atlanta Award-winning restaurant and bakery in this follow up to her phenomenally successful debut, Cooking in the South.

Bless Your Heart: A celebration of the uniquely loving way that southerners show they care – with food. Includes more than 200 recipes served throughout the south at family reunions, wakes, church potlucks, tailgate parties and more.

My Southern Food: Country music songwriter Devon O’Day takes readers on a mouthwatering journey with photographs, stories and over 200 recipes. Chapters include: Sunday Dinner and Other Family Gatherings, Breakfast in the South, Cooking for Company and Summer Celebrations.

Simply Suppers: Memphis’ Jennifer Chandler cooks up recipes for every occasion, from casual weeknight dinners to elegant gatherings, and all the potluck suppers in between. Comfort foods, done simply.

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Want to get kids into the kitchen? Start simple, encourage creativity

(ARA) - There's a reason that the old adage "if you can't stand the heat, stay out of the kitchen" is so popular - cooking is a great metaphor for life. And, when it comes to teaching kids both practical and philosophical life skills, the kitchen is a wonderful classroom.

Experts agree that getting children involved with cooking has many benefits - from getting them to try new foods and learning about nutrition, to providing bonding time with other family members. In addition to giving kids a sense of accomplishment, children who cook learn a useful life skill - how to prepare meals for themselves, family members and friends, and perhaps members of their very own household later in life.

WebMD notes that many children begin to express an interest in food preparation as early as the age of 2 or 3 years, and it is possible to get them started at that age at the right pace and with close supervision. No matter what age you begin introducing your child to culinary skills, keep in mind it's best to start simple and with foods that are already familiar to them.

Sandwiches are a good first-timer dish that kids can learn to create in the kitchen because they'll likely grasp the basics quickly - two slices of bread or a bun and some nourishing ingredients in between. Sandwiches in particular offer kids the opportunity to get creative. Parents should encourage them to explore new types of breads and buns, including whole- or multi-grain varieties. They should also introduce youngsters to unique types of fillings, and encourage them to discover new ways to prepare foods they already enjoy.

Since burgers are so popular with both adults and kids alike, introducing younger cooks to different types of innovative or "gourmet" burgers, like those that include chicken, salmon or vegetarian proteins, creative toppings and inventive ways to prepare them, can also spark kids' creative juices. For 10-year-old Emma Potts of Bonney Lake, Wash., creating a new burger was not only a fun way to spend time with her mother; it was a great way to help other children as well.

Emma won the 2009 Kids' Cook-Off, sponsored by Red Robin, a restaurant chain that serves gourmet burgers. Her Spicy Honey Glazed Bacon Burger took top honors and will be served in Red Robin restaurants from Aug. 3 to Sept. 12. A portion of the proceeds from her burger's sales will support child safety initiatives from the National Center for Missing & Exploited Children (NCMEC).

This year, kids are encouraged to again get creative in the kitchen with their family. The fifth annual Kids' Cook-Off is accepting entries from Tuesday, Aug. 3 to Sunday, Sept. 12. Children ages 6 to 12 can submit their gourmet burger recipe and a statement about why their gourmet burger deserves to be served at Red Robin and how they came up with it online at www.redrobin.com, or by mail at Red Robin Kids' Cook-Off Contest, P.O. Box 133, Trenton, IL 62293. Fifty recipes will be included in a cookbook, and the grand prize-winning burger will be sold at Red Robin restaurants in 2011 to benefit NCMEC. For additional details on the prizes and competition, visit www.redrobin.com.

"We always encouraged Emma to participate in making family meals from an early age," says Emma's mother, Donna Beck. "It's helped her develop confidence in the kitchen and a better understanding of how to eat well. Winning the Red Robin competition really gave her a sense of accomplishment - and she felt great that something she created will help other children."

To inspire budding cooks to get creative in the kitchen, parents can help their children prepare Emma's winning gourmet burger recipe at home while also thinking about their own burger creation:

Spicy Honey Glazed Bacon Burger

Ingredients:

Sesame seed bun
Juicy beef patty
Green leaf lettuce
2 slices Havarti cheese
2 slices ripe red tomato
3 strips Applewood smoked bacon
Red Robin seasoning (available for purchase at all Red Robin restaurants)
4 ounces honey
1 teaspoon cayenne pepper
6 ounces mayonnaise

Directions:

Prepare a honey glaze by mixing together the honey and cayenne pepper. Separate the mixture in half into two bowls. Glaze burgers with one half. Mix the mayonnaise into the remaining half and set aside.

Cook the burger to taste. Toast the bun until golden brown. Spread a thin layer of the honey cayenne mayonnaise mixture on the top and bottom of the bun. Sprinkle Red Robin seasoning on the cooked burger patty and drizzle some honey glaze on top. Cover the patty with Havarti cheese and melt it on top.

On the bottom bun, layer the lettuce, seasoned beef patty, tomato and bacon. Cover with the top bun and serve with fries.

Courtesy of ARAcontent


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No Need to Sacrifice Taste or Nutrition for Easy Meals Using One Pot, Five Ingredients and Ten Bucks

/PRNewswire/ -- As the economy forces many Americans to toss takeout menus and ditch dinner reservations, many are making their way back into the kitchen in hopes of preparing nutritious, budget-friendly meals. Only problem is, recent research shows that many lack the knowledge of basic kitchen know-how and need help in the kitchen. However, the same research found that moms make positive changes when they receive guidance, so the Canned Food Alliance (CFA) provided moms with the Essential Kitchen Toolkit, which offers easy-to-read guides to planning and preparing healthful meals.

Now, the CFA has partnered with chef and cookbook author, Andrew Schloss so moms can apply the basics of meal preparation, to create easy, inventive meals at home with much lower costs. Not convinced? You do the math:

To answer this call for help in the kitchen these ten new recipes all have one thing in common: they feature 1 pot; 5 ingredients; cost 10 dollars or less; take 15 minutes or less to prepare and have 400 calories or less per serving - literally counting down to healthy meals in minutes.

"Being creative with the variety of canned foods available today is what makes these recipes unique. Without canned food, it wouldn't be possible to make these flavorful meals this quickly and at this cost," said Schloss. "By simply pairing ingredients, such as canned, diced green chilies to add flavor to a flank steak or adding a can of southwestern-style corn to any stew, I was able to create nutritious meals that taste great for under $10."

Now live on www.Mealtime.org, the "Kitchen Countdown" recipe collection offers nutrition, convenience and great taste all in one - and includes the following dishes for your serving pleasure:

-- Caribbean Fish and Sweet Potato Skillet Dinner
-- Chicken Nachos
-- Chili Stuffed Flank Steak
-- Corn and Crab Cakes
-- Fish Tacos
-- Mexican Shrimp Stew
-- Salmon Herb Pie
-- Smoked Turkey Gazpacho
-- Thai Coconut Chicken Soup
-- Vegetarian Brown Rice Casserole

What Sparked Us to Get Cooking?

In early 2009, a Rutgers University study - commissioned by the Canned Food Alliance and published in the Forum for Family and Consumer Sciences journal - revealed that although moms have good intentions, they want and need a better grasp of kitchen basics. This lack of basic kitchen knowledge is ultimately hindering them from preparing nutritious, great-tasting family meals. However, when given a roadmap for preparing convenient, nutritious meals, the research also showed moms made positive changes in their kitchens.

Recognizing that moms make positive changes when they receive advice on how to prepare and serve easy, quick and healthful meals, the Canned Food Alliance developed the Essential Kitchen Toolkit as an educational resource. The Toolkit, which was modeled after the successful action plans used in the Rutgers research, offers easy-to-read guides to planning and preparing healthful meals, navigating the grocery store and organizing the kitchen, as well as a kitchen glossary, and food and kitchen safety tips.

"We learned through the Rutgers research that moms needed help, so we gave them the tools to get them started," said Rich Tavoletti, executive director for the Canned Food Alliance. "So now, we've taken it a step further by offering the "Kitchen Countdown" recipe collection as an easy way for moms to apply those tools to help them be creative when it comes to serving flavorful and wholesome meals for their families."

To find out more, log on to www.mealtime.org to find the "Kitchen Countdown" recipe collection, the Essential Kitchen Toolkit, more information on how to cook with canned foods and hundreds of other healthful and easy-to-prepare recipes.

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High School Chefs Turn up the Heat

/PRNewswire/ -- The International Culinary Schools at The Art Institutes are summoning the best teen chefs across the U.S. and Canada to strut their culinary chops in The Art Institutes Best Teen Chef Competition 2009.

The top prize winner will receive a full-tuition scholarship toward a bachelor's degree, associate's degree, certificate program or diploma program to study culinary arts at one of the more than 30 participating Art Institutes locations.

Now in its tenth year, the Best Teen Chef Competition awards more than $250,000 in tuition scholarships to The Art Institutes schools to high school seniors in the U.S. and Canada interested in pursuing a career in the fast growing culinary industry.

Local cook-off competitions will take place at participating locations of The International Culinary Schools at The Art Institutes on March 14, 2009.

First place local winners will progress to the National Best Teen Chef Final Round Competition, which will be held on Saturday, May 9, 2009 at The Art Institute of Charlotte.

In addition to a full-tuition scholarship and the title of Best Teen Chef 2009, the national first place winner, in partnership with Food Network, will be an "Intern for a Day" at Food Network Kitchens in New York City. The winner will also receive a tour of Food Network's studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.

For Brent Lewis, the first-ever Best Teen Chef winner from Loveland, Colorado, the competition "was an amazing opportunity to meet kids from all over the country with the same ambition as you."

To be eligible to enter the competition, high school seniors must first submit a completed Entry and Release form by February 6, 2009 to a participating The International Culinary Schools at The Art Institutes location where they wish to enter the competition or fill out an online entry form at www.artinstitutes.edu/pr.aspx?ID=btc093. Deadline for complete entries into the competition is February 20, 2009.

For more information on The Best Teen Chef Competition, visit www.artinstitutes.edu/pr.aspx?ID=btc093.

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Chef-inspired Recipes for Cooking at Home

(ARA) – The popularity of food-focused TV, devoted “foodie” bloggers and countless epicurean magazines have encouraged Americans to develop palates that desire lavish gourmet adventures. Dining out on extravagant cuisine is not always an option, but you don’t have to break the bank for a haute culinary experience -- channel your inner chef and find inspiration in your own kitchen.

From easy appetizers to elegant entrees, leading chefs around the country share their cheese-inspired creations in the Wisconsin Milk Marketing Board’s "The Perfect Recipe Cookbook." Nearly 30 recipes featuring more than 20 different types of Wisconsin Cheese are sure to please even the pickiest food critic.

Enjoy rich, robust flavors with recipes such as flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms and shredded and Smoked Gouda cheese. Dress up a roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli. For dessert, try Granny Smith apples complemented by a sharp Aged Cheddar for an updated interpretation of bread pudding.

Visit WisDairy.com/PerfectRecipeBrochure to download a brochure or individual recipes. Here’s a sample of what you’ll find:

Flatbread Pizza with Wisconsin Mozzarella and Smoked Gouda
Number of Servings: 4 flatbreads

Chef Matthew Silverman, Vintner Grill
Las Vegas

Ingredients:
Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Wisconsin Parmesan cheese, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes

Pizzas:
4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional

Cooking Directions:
Romesco Sauce:
Place all ingredients in a blender and puree. Set aside.

Pizzas:
Preheat oven to 350 F. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake five to seven minutes. Remove from oven and top each flatbread with 1/4 of the romesco sauce.

Reset oven to 375 F. In a bowl, toss Mozzarella and Smoked Gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.

Roast Pork Loin Sandwich with Wisconsin Smoked Swiss Cheese
Number of Servings: 6

Chef Trey Foshee, George’s California Modern
La Jolla, Calif.

Ingredients:
Pork:
1 1/2 pounds boneless center cut pork tenderloin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced

Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/16 teaspoon garlic, minced
2 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces Wisconsin Smoked Swiss or Smoked Gouda cheese, sliced

Cooking Directions:
Pork:
Preheat oven to 350 F. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.

Jam:
Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

Aioli:
Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil
in small bowl. Set aside.

Final Preparation:
Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm.

Apple and Wisconsin Aged Cheddar Bread Pudding
Number of Servings: 8 to 10

Chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering
New Orleans

Ingredients:
Custard:
4 whole eggs
4 egg yolks
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes

Apples:
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated, divided

Cooking Directions:
Custard:
In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.

Apples:
Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.

Final Preparation:
Preheat oven to 325 F. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.

Courtesy of ARAcontent

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Baking Cookies-An Afternoon Activity That Kids Love

(NAPSI)-Baking cookies with your kids and their friends is not only fun, it's a nice way to spend quality time together. Remember to take your time. Cooking with kids is as much about the process as it is about the end result. And, the end result in this case is a batch of holiday cookies that are as good to look at as they are to eat.

SNOWMAN AND TREE CUTOUT COOKIES

(Submitted by J. Gottfried from Ohio)

Prep time: 45 minutes

Bake Time: 7 to 8 minutes per batch

Makes: 3 to 4 dozen cookies

Dough

1 ½ cups powdered sugar

1 cup butter OR margarine, softened

1 teaspoon vanilla extract

½ teaspoon almond extract

1 egg

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Frosting

2 ½ cups powdered sugar

¼ cup water

4 teaspoons meringue powder

¼ cup Karo® Light Corn Syrup

Green food coloring

Assorted decorations

¼ cup semisweet chocolate chips, melted

For dough, mix sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate until dough is completely chilled.

Preheat oven to 375ºF. Divide dough in half. Roll each half ¼-inch thick on lightly floured surface. Cut into snowman and tree shapes using cookie cutters. Place on lightly greased baking sheet. Bake until edges are light brown, about 7 to 8 minutes. Remove from baking sheet and cool on wire rack.

For frosting, beat sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.

Tint half of frosting with green food coloring. Frost cookies with green and white icing. Use melted chocolate to form snowmen's hats. Decorate and let stand until frosting sets.

Corn Syrup Tips

A question often asked is whether corn syrup serves any function in recipes besides sweetening?

Corn syrup serves different functions in different types of products and in recipes. It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, sweetens and thickens relishes. Corn syrup balances sweet and sour flavor profiles, and is therefore an ingredient in many Asian dishes.

When brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit, it is an ideal glaze. Corn syrup helps hold moisture and maintains freshness longer in baked goods. Karo can also be poured over waffles, hot cereal and pancakes. Enjoy most of your favorite Karo recipes with Karo Lite Syrup that has 33 percent fewer calories and no high fructose corn syrup. This new product makes it okay to indulge in that favorite holiday treat or find a new treat that you can make all year-round. For best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.

For more recipes and tips, visit www.karosyrup.com.

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Kelly Ripa and Electrolux Kick Off Holiday Season, Launching Quest for the Perfect Turkey

PRNewswire/ -- From forgotten giblets to failed attempts at brining, everyone -- even the savviest, most seasoned cook -- has a turkey tale to tell.

This holiday season, in their quest for Perfect Turkey, Kelly Ripa and Electrolux are teaming up to give families everywhere the opportunity to share their most memorable turkey-related tale for the chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux.

"We know everyone has a turkey tale to tell, and we're on a quest to find the most memorable - the funniest, quirkiest, most endearing - stories out there," said Ripa. "The quest for the perfect turkey is something we all relate to - I can still remember the time I tried brining my bird. Let's just say the experience is something my family will never forget."

To share their most memorable turkey moment, consumers are encouraged to visit electroluxappliances.com where they can upload a photo or video or share their turkey tale in their own words. Everyone who tells their tale will be automatically entered for a chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux. The Quest for Perfect Turkey begins on October 1 and runs through November 14 exclusively at electroluxappliances.com.

According to Electrolux President and CEO, North America, Keith McLoughlin, Electrolux developed the Perfect Turkey(TM) button in response to a consumer insight that revealed that while everyone loves the idea of a perfectly roasted, moist and delicious turkey, particularly around the holidays, the reality often falls short of expectations.

"Thanks to the Perfect Turkey(TM) button which uses a temperature probe to precisely control cooking, along with a convection system that gently browns the turkey while sealing in the juices, every turkey you roast in an Electrolux wall oven or range comes out perfect, every time. It's a true first-in-class feature that's going to revolutionize the holiday cooking experience," McLoughlin noted.

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Gullah Cookin'

CC Note: Recently, one of our staff members spent some time digging around in the sand and looking for local fare in the lowcountry. This food style was definitely one of our favorites.

It was a sign I've never seen. Handpainted in big bold letters--"Gullah Cooking." Just what is gullah cooking? Match that up with the bright pink building and the delicious aroma wafting out and up to the street, and it's heaven on earth on Edisto Island.

The Gullah people are descendants from the slave times of old and mainly reside in the lowcountry of South Carolina and Georgia today. Many of the old customs and language have been passed down from generation to generation.

Experience Gullah cookin' and you'll treat your tastebuds to dishes chock full of flavor with rice, shrimp, crabs and other delectable dishes of the region.

Our favorite dishes of this cooking style? Why, it's the Shrimp and Grits with a big side of fresh fried okra and green tomatoes. We also found the She-Crab Soup to be an excellent taste treat.

Need a restaurant to go and visit? Try the Gullah Cuisine located in Mt. Pleasant, SC. You won't be disappointed.

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Healthy Cooking 101

CC Note: We've had the opportunity to sample some of this cooking. It's fantastic. We give it 4 chocolate covered strawberries, oops, we mean---- just go. You'll love it.

Please Join Dr. Kim & Nola Daniel CNC for Workshop on Health Cooking 101 July 26, 2008 2 PM to 5 PM. Cost is $ 50 per person.

Contact dcarey@welljourney.com or call 678.814.1333 x 1. Space limited to 6 people.

Do Not Microwave Spinach?

Cooked some frozen spinach last night. Usually I just toss it in a bowl, slide it into the microwave and nuke it. For some reason, this time I checked the bag to see how long the directions said to cook the healthy green stuff. I was surprised to see that the only cooking directions on the bag said to do it the old fashioned way --- put it in a pot and boil it on the stove.

I thought maybe they stuck the microwave directions somewhere else, so I looked over the entire bag. Guess what? On the side, amidst a bunch of other bulleted info, it said "Do not microwave". They didn't say it wasn't recommended, it flat out says "do not microwave". Hmmm...

I've read in recent days that they (can't remember who "they" happened to be) are saying not to microwave meat. Meat cooked in the microwave, per the "they", doesn't reach the needed high temperatures in the middle needed to kill the bad stuff that lurks in meats unless you're willing to cook it long enough to ruin the outside.

I know there have been some spinach scares over the past few years, so I thought possibly the reason for the directive had to do with food safety. Possibly, just like meat, the spinach doesn't reach the temperatures needed to kill the nasties that may linger on the leaves.

I went on an Internet search to see if I could find the answer. Putting in "spinach" and "microwave" brought up tons of recipes and suggestions on how to cook and how long to cook. No warnings. So, I added the word "warning".

Nothing caught my attention other than the article I've posted below. Then I tried "do not microwave" and "spinach". Still nothing.

I'm going to go pull the bag out of the freezer and find a contact address so I can ask the company why they say not to microwave. I dutifully pulled out a pot and cooked it on the stove top rather than take a chance. I'll let you know if the company responds! More than likely it'll just be that it cooks up better on the stove.

HEALTH WARNING: Is your Microwave Safe?
December 7, 2006 at 8:14 pm
Recent Cancer News from Johns Hopkins University, of Maryland, focuses on dioxins, chemicals found in plastics frequently used in freezing and microwave cooking. Read on to determine if you are putting yourself and your family at risk with your cooking and freezing methods...