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					2 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

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                                                                                                                  Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 3

                                               Cooking show full of challenges
                 What’s your                             By HEATHER ROTH

                    in the                      So it’s suppertime — again — and
                                              your children are demanding that
                                              you feed them. Again. But it’s just
                   kitchen?                   been one of those weeks and you
                                              find yourself staring down an empty
                                              freezer and a random collection of
                                              canned food and pasta. Now what?
                                                That is one of the many challenges
                                              that the “Indiana’s Cookin’” show has
               PAGE 4                         set out to conquer this year.
               ■ Meet the interns               “(Chefs) are going to help us think
                                              outside of the box and creatively use
               helping with this year’s       the things that are in our pantries,”
               show.                          said Debbie Palmer, marketing di-
                                              rector for The Indiana Gazette.
     PAGE 8                                   “(We’ll learn) how to think like a
     ■ A pantry full of food and              chef.”
                                                The show is sponsored annually by
     nothing for dinner? Making great         The Indiana Gazette and the food
     food with what’s already in your         and nutrition department at Indiana
     kitchen.                                 University of Pennsylvania and is
                                              scheduled for 6:30 p.m. Thursday at
                                              S&T Bank Arena.                                                                                                  TOM PEEL/Gazette
      PAGE 12                                   Doors open for shopping and eat-         DIANE WAGONER, surrounded by her helpers, Amy McManigle, Aly Luftman,
      ■ Pantry favorites get a new twist.     ing at 5 p.m.                              Christina Kretchun and Kristin Wilkins, are working hard on the show.
                                                This year, the theme is “Challenge,”
                                              and challenges range from the din-
     PAGE 14                                  ner-from-your-pantry’s-contents            more expensive price is for reserved       tising package in the Gazette.
     ■ Tightening the purse strings?          challenge to Indiana County Com-           seating on the floor of the arena; the       The chefs — Chris Dongilla, of In-
     Save on time and money with              munity Action Partnership’s daily          cheaper seats are in the bleachers.)       diana, chef at Paisano’s in Homer
                                              challenge of feeding the hungry. Plus      And that’s another challenge: Last         City; Laurie Kuzneski, of Indiana,
     these easy meals.                        there are fun ones: a “candemoni-          year’s show raised $2,500, so this         owner of Miss Laurie’s Gourmet
                                              um” sculpture competition featuring        year’s goal sets the bar high.             Kitchen; and Steve Whyte, of John-
      PAGE 15                                 canned goods by IUP sororities, a            Guests have their own challenge.         stown, executive chef at St. Andrew’s
                                              recipe demonstration and contest           From now through the date of the           Village — competed in a preliminary
      ■ Challenged for time? Use your         featuring three area chefs; a drawing      show, anyone can submit a question         round to earn a spot at the show.
      microwave to beat the dinner rush.      and raffle; and, of course, the ubiqui-    to the chefs.                                And in the second half of the annu-
                                              tous gift bags, door prizes, vendors         Three of the questions will be           al cooking show, guest chef Ron
                                              and food stands.                           drawn after the “Battle of the Chefs,”     Burkhardt, of Stonybank Restaurant
     PAGE 17                                    Palmer, who is organizing the            and the winners will receive the meal      in Clymer, will join IUP’s food and
     ■ Getting kids to eat right a bit of a   event, said the theme was chosen to        prepared by the chefs.                     nutrition department in a demon-
                                              highlight the work done by ICCAP in          Speaking of the battle: Three area       stration of cooking with nonperish-
     challenge? Pump up the nutrition         a time when a tough economy                chefs will compete as they prepare a       able items.
     with these kid-friendly meals.           means more needy families are ask-         recipe that’s easy and fast to recreate      Making its debut this year is the
                                              ing for help when there are fewer re-      at home.                                   IUP sororities’ challenge: Candemo-
     PAGE 19                                  sources available.                           The audience will sample and             nium. The Delta Gamma; Sigma,
                                                “It’s just to raise a little awareness   judge the dishes on taste, ease of         Sigma, Sigma; and Zeta Tau Alpha
     ■ Trim your waistline and your           of that challenge,” she said. “Our         preparation, a creative use of pantry      sororities will compete in a sculpture
     budget with these pork recipes.          goal is (to raise) $4,000 this year.”      ingredients, originality of recipe and     competition involving canned
                                                Every dollar of the $3 or $5 tickets     showmanship.                               goods, but the exact nature is a sur-
                                              goes to ICCAP, Palmer said. (The             The winner receives a $250 adver-        prise.

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4 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

    Wagoner and interns ready for the show
  For the past seven years, as a
                                            a healthy weight.
                                              Of course it didn’t help that I
                                                                                                                               them continuously.
                                                                                                                                 They are very creative and en-
                                                                                                                                                                          THE INTERNS
representative from the Food and            was working at an ice cream                                                        thusiastic — and energetic!           DENNY BONDRA
Nutrition Department at Indiana             store.                                                                               This is great experience for the       Bondra became interested in
University of Pennsylvania, I have            Yummy!                                                                           interns to be involved in and we      nutrition during his freshman
been invited to participate in the            Thus one of my reasons for                                                       have fun at the same time.            year at Indiana
Indiana’s Cookin’ Show.                     studying and teaching about how                                                      This is the eighth year that I      University of
  What an honor and a pleasure it           we can eat well — and still like it.                                               have been involved with the show      Pennsylvania fol-
is to work on a project that not              Since becoming employed at                                                       and each year it gets more excit-     lowing an intro-
only involves cooking GOOD                  IUP 16 years ago, I have taught a                                                  ing!                                  ductory health
food, but eating it, too!                   wide range of classes on food, nu-                                                   People want convenient, tasty       and wellness
  It is no secret that I have a pas-        trition, and management.                                                           recipes along with time-saving        class. He says he
sion for cooking and eating.                  I have a particular interest in                                                  tips and we are trying to add         has always loved
  In fact, my whole family does.            promoting healthy eating behav-                                                    more of that this year.               to cook and en-
  I have four sisters and it never          ior within the school community,                                                     The show is really about serving    joys trying new
fails that when we talk on the              which often includes educating                                                     the Indiana community in a fun        recipes.                 DENNY
phone or gather for a meal we are           parents and teachers.                                                              and interactive environment.             His     favorite
talking nonstop about recipes,                Eating and cooking well isn’t as                                                   And the fact that all proceeds go   way to prepare          BONDRA
where to shop for ingredients,              hard as some people think.                                                         to ICCAP makes it such a reward-      food is on the grill, because, he
who has the best produce and so               My best “promotion technique”                                                    ing experience.                       says, he loves summer. Bondra is
on.                                         is conducting food demonstra-                                                        One thing that will most likely     interested in all aspects of the di-
  My passion for food began                 tions on simple dishes that fea-                                                   never change is the fact there is     etetic profession but has not yet
when I was very young.                      ture common ingredients, are                        DIANE WAGONER                  no rehearsal for any part of the      made specific plans.
  I helped my mother prepare                low in cost and, of course, are                                                    program, so what happens, HAP-           The son of George and Pauline
“pots” of chili, spaghetti sauce,           tasty.                                      supervise interns enrolled in the      PENS.                                 Bondra, he is from Blairsville but
homemade soups and more …                     In my view, if it isn’t tasty, it isn’t   nutrition education component            It is a “think fast on your feet”   lives in Clarksburg.
thus my interest continued to               worth the calories.                         of IUP’s Dietetic Internship Pro-      event which makes it all the more
grow, particularly when I was in              Food is supposed to be some-              gram.                                  fun!                                  ERIKA BORN
high school and was very chal-              thing we enjoy!                               While my job is to provide guid-       Hope to see you there!                Born, of Indianapolis, Ind., is a
lenged as I struggled to maintain             As a registered dietitian, I also         ance and support, I learn from           — Diane Wagoner                                           .
                                                                                                                                                                     dietetic intern at IUP She gradu-
                                                                                                                                                                     ated with a bach-
                                                                                                                                                                     elor’s degree in
                                                                                                                                                                     dietetics from
                   We Have Discovered The
                                                                                                                             % off
                                                                                                                                                                     Purdue Universi-
                                                                                                                                                                     ty. Born says she
                                                                                                                                                                     is excited for all
                                                                                                                                                                     the opportunities
                                    TOP-SECRET                                                                                 one regularly priced Gift Center
                                                                                                                                                                     with dietetics
                                                                                                                                                                     and is still unde-
                                                                                                                                                                     cided about the
                                  Ingredients For Crowd                                                                        item. Sale and clearance items
                                                                                                                                excluded. Not valid with other
                                                                                                                                                                     area of dietetics
                                                                                                                                                                     she wants to pur-
                                                                                                                                                                                            ERIKA BORN

                                     Pleasing Recipes                                                                           offers. Expires April 30, 2010.      sue.
                                                                                                                                                                       She loves to cook and try new
                                                                                           Visit our table at the Indiana’s Cookin’ Show                             foods. She also believes it is great
                                                                                              to sample some of our great products!                                  to incorporate her culinary inter-
                                                                                                                                                                     ests into dietetics.

                                                                                          Fisher              Furniture Gift Center
                                                                                                    M,T,W,F 9-5 • Thur. 9-8 • Sat. 10-3
                                                                                                                                                                     EMILY HENRY
                                                                                                                                                                       The daughter of Gerry and
                                                                                                                                                                     Robin Henry, of Homer City,
                                                                                                                                                                     Henry has been
                                                                                                17690 Rt. 403N. Dixonville • 724-254-2305                            interested in nu-
                                                                                                                                                                     trition since high
    Start With ...           Cunningham’s Meat                                                                                                                       school. Her inter-
                                                                                                                                                                     ests in nutrition
                                                                                                                                                                     include clinical
    Ground Beef Roasts                                                                    Buy One Dinner Entree Get One                                              nutrition and nu-
                                                                                                                                                                     trition education,
    Pork Chops  Steaks

                                                                                                                                                                     especially in rela-

    Sausage     Ribs                                                                                      %                                                          tion to renal dis-

    Kielbassi   Deli Meats                                                                                       OFF                                                 ease.
                                                                                                                                                                       After the IUP
                                                                                                                                                                                           EMILY HENRY
                                                                                                                                                                     internship, Henry plans to take
                                                                                                                                                                     the RD exam and finish her mas-
                                                                                         With purchase of two beverages.                                                                 .
                                                                                                                                                                     ter’s degree at IUP After gaining
     Award Winning Wieners                                                                        Eat in only.                                                       experience in the field, she would
                                                                                                                                                                     like to become a specialist in renal
                                                                                                   Expires April 30, 2010                                            nutrition.
                                           CALL TO ORDER                                     Limit 1 coupon per table per visit.                                       Although she doesn’t cook
                                                                                                                                                                     much, her favorite foods to eat are
                                          OR STOP IN TODAY                                                   CHEF RON’S                                              breakfast foods.

                                        Visa, MasterCard, Debit Cards,                                                                                               KIM JONES
                                             EBT Cards Accepted                                                                                                       Jones, the daughter of William
                                     Route 422 West, Indiana                                                                              RESTAURANT                 and Deborah Jones, of Harrisburg,
                                           724-465-8862                                                                                                              knew from childhood that she had
                                  Mon. thru Fri. 9 to 6 • Sat. 9 to 4                                 CLYMER - 724-254-0205                                                  Continued on Page 5
                                                                                                                                            Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 5

   Wagoner and interns ready for the show
        Continued from Page 4              Her parents are Loretta Radicelli     and has grown from there.             in June, her plans are to take the       LYNN RINEHIMER
an interest in nutrition.                and Leonard Lee, of northeastern          Her interest in nutrition is to-    RD exam and find a job as a clini-         The daughter of David and
  Her mother worked at a weight          Ohio.                                   ward children nutrition and edu-      cal dietitian as well as finish her      Donna Rinehimer, of Mountain-
loss center ex-                            Lee has a pas-                        cating the public. Luftman enjoys     master’s degree in food and nutri-       top, Rinehimer
posing her at a                          sion for cooking                        being active and trying new things,   tion at IUP .                            has been interest-
young age that                           and enjoys trying                       whether it is a new place, food or      McManigle enjoys cooking, and          ed in nutrition
people will do                           out new recipes                         experience. She loves sushi, wine     her favorite foods include choco-        since her sopho-
anything to fit                          with family and                         and sunshine and has a weakness       late and peanut butter.                  more year at
the ideal body                           friends.                                for sweets — especially cookies.                                               Penn State Uni-
type. With the re-                         She especially                        She cannot wait to be an RD after     EMMA RAY                                 versity. With in-
alization that                           enjoys making                           the internship, when she will head      Ray became interested in nutri-        terests in both
there was some-                          her homemade                            back to Minnesota.                    tion during high school after            the food industry
thing wrong with                         macaroni and                                                                  shadowing the                            and clinical nutri-
society when it         KIM JONES        cheese.              APRIL LEE                                                                                         tion, she hopes to
                                                                                 AMY McMANIGLE                         registered dieti-                                                    LYNN
came to their                              After the in-                           McManigle is the daughter of        tian at her home-                        gain experience
perception of food and what it           ternship, she hopes to find a job                                                                                      in these areas of       RINEHIMER
                                                                                 Laurie and the late Michael Mc-       town hospital.
means to live a healthy lifestyle,       near her home town of Aurora,           Manigle, of Brookville. She has       After her intern-                        nutrition upon
Jones attended IUP where she re-         Ohio.                                   been interested                       ship, she wants to                       finishing her internship at IUP in
ceived her bachelor’s degree in                                                  in food and nu-                       finish her mas-                          June. Rinehimer likes to “practice
food and nutrition.                      ALY LUFTMAN                             trition since she                     ter’s degree in nu-                      what she preaches” when it comes
  After her internship, Jones plans        Luftman, from                         was a freshman                        trition at IUP and                       to eating a balanced diet, but also
to finish her master’s degree next       20 minutes south                        in high school.                       move to Arizona                          loves to treat herself to ice cream
year at IUP and take the exam to         of the Twin Cities                      Her interests in                      to work as a reg-                        or yogurt-covered raisins. “Every-
be a registered dietitian. She would     in Minnesota, is                                                                                     EMMA RAY          thing in moderation.”
                                                                                 nutrition include                     istered dietitian
like to work in the field of clinical    the daughter of                         clinical nutrition                    on the Navajo reservation where
dietetics. Her favorite meal to pre-     Darra and Brian                         and nutrition ed-                     several family members live.             LAUREN SRDOCH
pare is actually not from a recipe at    Luftman. Her in-                        ucation, with a                         Ray’s favorite food is pizza, and        Srdoch, daughter of Richard and
all. She loves to go out to eat and      terest in nutri-                        special interest in                   her favorite food to cook is chicken     Christine Srdoch, of North Hunt-
come home and try to prepare the         tion started dur-      ALY LUFTMAN                                AMY                                                  ingdon, first became interested in
                                                                                 childhood obesi-                      enchiladas. She is the daughter of
dishes.                                  ing her first year of college with an   ty.
                                                                                                      McMANIGLE        Ralph and Louise Ray, of Freeport,       the field of nutrition as a love of
  “I love the challenge of trying to     Introduction to Nutrition course          After completing her internship     Ohio.                                             Continued on Page 6
make something that I had eaten
at a great restaurant and add my
own flair, trying to make the dish

                                            Let Me
healthier but still delicious.”
                                                                                                                                                                       ring t
CHRISTINA KRETCHUN                                                                                                            Purses, Wallets                    Featu
                                                                                                                                                                          Bag &
   Kretchun is the daughter of
Stephen and Sue Kretchun, of
Bethel Park.
                                            Cook For                                                                       Sunglasses, Jewelry,
                                                                                                                             & So Much More!
                                                                                                                                                                 Miche ustom
                                                                                                                                                                       es C
                                                                                                                                                                 Motiv Makeup
                                                                            Home Cooking Shows                                                                   Mine
   She holds a                                                                                                          Fashion Accessory Parties
                                                                            Monthly Host Specials                                                                          e
bachelor’s degree
in dietetics from                                                                                                              held in store or
                                                                         Fund Raisers • Gift Certificates
IUP She is an
    .                                                                                                                              in home.
                                                                                                                                                   e               Bo e s
                                                                                                                                              niqluFashion A 2110 Warren Road
IUP dietetic in-                                                               Wedding Registry                                                             cc
                                                                                                                                          ’s U e
tern and enrolled
as a graduate
student working                                                                                                                    DDe, Affordab                            Bottom Side Entrance
toward a master’s                                                                                                                     u
degree in food         CHRISTINA                                                                                                  Uniq                                           Indiana, PA 15701
                                                        Robbi Young, Independent Consultant                                                         aisers
and nutrition.         KRETCHUN                                                                                                                Fundr le                               724-840-1769
   After complet-                                          724-354-4891 or 724-388-6192                                                         Availa
ing her master’s                                                                                                                                        
degree, she hopes to become a reg-  
istered dietitian, as well as a certi-
fied diabetes educator. Kretchun
has been interested in food and
nutrition since she took on the
battle of having type 1 diabetes
and celiac disease. She believes
nutrition plays a huge role in these                                                                                                      If you like it BUY IT
two chronic diseases, and she
wants the opportunity to help                                                                                                       If you love it HOST A SHOW
those who are willing to learn and
   Her other interests include
                                                                                                                                            If you want it all...
spending time with her fiance,
family and friends; swimming; an-
                                                                                                                                     JOIN MY TEAM
imals; doing outdoor activities;                                                                                                          If you can wear it, you can sell it
and traveling when she can.
                                                                                                                                    Sandra Monheim
  Lee has been interested in nutri-                                                                                             Independent Representative
tion and wellness since her fresh-                                                                                                Fine Sterling Silver Jewelry
man year of college. Her interest is        Shanna Scordo                         Judy Doles                              
primarily in clinical nutrition and         Independent Mary Kay Sales Director Independent Beauty Consultant        
wellness education, but she is      
open to all different career possi-         (814) 414-7035                      (724) 349-7678
6 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

  Interns are ready for show                                                                   Some favorite recipes
        Continued from Page 5               lor’s degree in food and nutrition
food and cook-                                     .
                                            at IUP After the
ing. This soon
expanded into
an interest in
wellness. In her
                                            internship, her
                                            goals are to com-
                                            plete her master’s
                                            degree in food
                                                                                                 from the interns
                                                                                 CHICKEN POT PIE SOUP                    1/3 cup vegetable oil                    saucepan. Stir the mixture often
free time, she en-                          and nutrition at
                                                                                                                         ¾ cup brown sugar                        for 8 to 10 minutes or until the
joys trying new                             IUP and find a                       FROM: CHRISTINA KRETCHUN                2 eggs                                   mixture thickens.
recipes and all                             job in clinical nu-                    Serves: 4                             1/3 cup orange juice                       Remove from heat, and to it add
forms of exercis-                           trition. Her fa-                       This is my favorite recipe be-        1 cup pumpkin puree                      the 2 cups of mascarpone cheese
ing, whether run-        LAUREN             vorite food to eat        ERIN       cause it reminds me of being                                                     and the vanilla. Wisk the cheese
ning outside or          SRDOCH             is Thai food.          STELLFOX      home! It’s a great soup for a cold      Preheat an oven to 350 degrees           until smooth.
teaching aero-                                                                   day in winter, when you’re feeling    F (175 degrees C).                           In a separate bowl, whip the
bics. Srdoch will be staying at IUP         KRISTIN WILKINS                      sick or just to bring your whole        Mix together flour, salt, baking         cream with an electric mixer.
for the 2010-11 school year, so she                                              family together!
                                              The daughter of Garry and Vani-                                          soda, baking powder, allspice and          Slowly fold the whipped cream
can complete her master’s degree                                                             Ingredients
                                            ra Wilkins, of Manns Choice, Bed-                                          nutmeg. In a large bowl, beat to-          into the mascarpone mixture
in dietetics. After she becomes a                                                  2 cups cubed cooked chicken
                                            ford County, Wilkins became in-                                            gether vegetable oil, brown sugar,         until it’s completely incorporated,
registered dietitian and completes                                               breast meat
                                            terested in pursuing a career in                                           eggs, orange juice and pumpkin.            but do not over mix.
graduate school, she plans to stay                                                 1 (16 ounce) package frozen
                                            nutrition when                                                             Stir flour mixture into pumpkin              Combine espresso and kahlua
in the Pittsburgh area. She would                                                mixed vegetables, thawed
                                            she spent a year                                                           mixture until just combined. Pour          in a large, shallow bowl. One-by-
like to become a clinical dietitian,                                               1 (10.75 ounce) can condensed
                                            as a county dairy                                                          batter into prepared loaf pan.             one, quickly dip each ladyfinger
with the ultimate goal of transi-                                                cream of potato soup
                                            princess and pro-                                                            Bake in preheated oven for 50 to         in the espresso. The lady finger
tioning into a wellness counselor,                                                 1 (10.75 ounce) can condensed
                                            moted the health                                                           60 minutes, until a toothpick in-          will soak up the espresso mixture
especially for young children, so                                                cream of chicken soup
                                            benefits of dairy                                                          serted into center of the loaf             like a sponge, so dip quickly.
she can share her passion of nu-                                                   2 cups skim milk
                                            products. She                                                              comes out clean.                           Arrange half of the dipped la-
trition and exercise.                                                              Homemade or store bought
                                            earned her bach-                                                             Calories: 182; Total Fat: 7.4g;          dyfingers side-by-side on the bot-
                                            elor’s degree                        noodles (optional)                    Cholesterol: 35mg                          tom of an 8x8-inch serving dish or
ERIN STELLFOX                               from IUP and,            KRISTIN                                                                                      baking pan.
  The daughter of David and                 after her intern-                      In a medium sauce pan com-                                                       Spoon about half of the cheese
                                                                    WILKINS      bine chicken, mixed vegetables,       TIRAMISU
Susan Stellfox, of Catawissa, Stell-        ship, she is plan-                                                                                                    mixture over the ladyfingers, then
fox became interested in nutrition          ning to complete her master’s de-    cream of potato soup, cream of                                                   add another layer of soaked la-
                                                                                 chicken soup and milk. Heat           FROM: KRISTIN WILKINS
when she was a senior in high               gree. Her interests include cook-                                            Makes 11 servings                        dyfingers on top of the cheese
school. She completed her bache-            ing, baking and enjoying wildlife.   through and serve with crumbled                                                  mixture. Spread the remaining
                                                                                 crackers on top.                        Tiramisu is slightly difficult to
                                                                                                                       make but when you sit down and             cheese mixture over the ladyfin-
                                                                                   Calories: 367; Total Fat: 11.5g;                                               gers.
                                                                                 Saturated Fat: 3.5g; Cholesterol:     taste the first bite, it is worth all of
                                                                                                                       the work!                                    Dust the top with cocoa pow-
                                                                                 64mg; Sodium: 1133mg; Carbohy-                                                   der.
                                                                                 drate: 35.9g; Fiber: 5.7g; Protein:                 Ingredients
                                                                                                                         4 egg yolks                                Cover and chill for several
                                                                                 30.1g                                                                            hours.
                                                                                                                         2 tablespoons milk
                                                                                                                         2/3 cup granulated sugar                   Calories: 387; total fat: 30g; sat
                                                                                                                         2 cups mascarpone cheese                 fat: 16 g; cholesterol: 216mg; sodi-
                                                                                 PUMPKIN BREAD VI                        ¼ teaspoon vanilla extract               um: 60mg; total carbs: 22g; fiber:
                                                                                 FROM: ERIKA BORN                        1 cup heavy cream                        3g; protein: 6.5g
                                                                                   Makes 12 servings                     20-24 lady fingers
                                                                                   I used the spices in pumpkin          ½ cup cold espresso (or strong
                                                                                 bread because it makes it feel like   coffee)                                    CHOCOLATE CHIP
                                                                                 fall and the holidays! Not only is      ¼ cup kahlua coffee liqueur              BANANA BREAD
                                                                                 this recipe great to make around        2 teaspoons cocoa powder                 FROM: APRIL LEE
                                                                                 the holidays, but year-round!                                                      Makes 20 Servings
            Cosmeto                    OFFERING CLASSES IN:                                   Ingredients                Fill a medium saucepan

       iana         lo                  General Cosmetology
                                                                                   1 cup all-purpose flour
                                                                                   1 cup whole wheat flour
                                                                                                                       halfway with water and bring to a
                                                                                                                       boil over medium/high heat, then
                                                                                                                                                                    I liked this recipe especially in
                                                                                                                                                                  the spring and bananas always go
                                                                                                                                                                  well with chocolate. Instead of


                                                                                   ½ teaspoon salt                     reduce the heat so that the water          making one loaf, I usually make
                                       FULL/PART TIME CLASSES
                                                                                   ½ teaspoon baking soda              is simmering.                              muffins or even bite-size mini-
                                       ~ GENERAL COSMETOLOGY                       2½ teaspoons baking powder            Wisk the egg yolks, milk and
                                       Cutting, Styling, Haircoloring,                                                                                            muffins.
                                                                                   ¼ teaspoon ground allspice          sugar together in a medium metal
                                       Permanent Waving, Relaxing,                 ¼ teaspoon ground nutmeg            bowl, then place bowl on top of                   Continued on Page 7
                                       Scalp & Hair Treatments.

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                                                                                                                                                 Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 7

           Some favorite recipes from the interns
       Continued from Page 6             grees C) until a toothpick inserted     oring. Pour the mixture into an ice       Heat oven to 375 F. Beat sugars           item when you’re a busy college
             Ingredients                 into the center of the loaf comes       cream maker, and freeze accord-         and butter until light and fluffy.          student on the go, and it reminds
                                         out clean, about 50 to 75 minutes.      ing to the manufacturer’s instruc-        Blend in eggs and vanilla. Stir in        me of summertime!
  1 cup butter/margarine                 Cool loaf in the pan for 20 minutes     tions. After about 10 minutes into      flour, baking soda and salt. Mix
  2 cups white sugar                     before removing to a wire rack to       the freezing, add the chocolate         well.                                                    Ingredients
  2 eggs                                 cool completely.                        chips. After the ice cream has            Stir in 2/3 cup M&M’S MINIS                 4-5 cups shredded or chunk
  2 tablespoons mayonnaise                 Calories:327; Fat:14.6g; Carbohy-     thickened, about 30 minutes later,      Milk Chocolate Candies. Drop                chicken
  6 very ripe bananas, mashed            drates:48g; Sugar:2g; Protein:3.6g      spoon into a container, and freeze      dough by rounded teaspoons onto               2 cups celery, diced
  3 cups all-purpose flour                                                       for 2 hours.                            ungreased cookie sheet. Press sev-            1 ½ cups purple grapes, sliced in
  ½ teaspoon salt                        HOMEMADE MINT CHOCOLATE                   Calories: 335; Fat: 23.2g; Carbo-     eral additional M&M’S MINIS Milk            half
  1 teaspoon baking powder               CHIP ICE CREAM                          hydrates: 29.6g; Protein: 3.2g; Cho-    Chocolate Candies into each cook-                         Dressing
  2 teaspoons baking soda                                                        lesterol: 86mg; Sodium: 193mg           ie. Bake for 9-12 minutes or until            1 cup lite mayonnaise
  1 cup semi-sweet chocolate             FROM: LYNN RINEHIMER                                                            golden brown.                                 ½ cup nonfat plain yogurt
chips                                      makes 8 1-cup servings                M&M COOKIES                               Calories:100; fat: 5g; Saturated            Slivered Almonds, optional
  ½ cup chopped walnuts                              Ingredients                                                         fat: 3g; Trans fat: 0g; Cholesterol:
                                           2 cups 2 percent milk                 FROM: ALY LUFTMAN
                                                                                                                         15mg; Sodium: 70mg; Total carbo-              Mix all of the ingredients togeth-
                                           2 cups heavy cream                      Makes about 5 dozen 2 ½ inch
  Preheat oven to 350 degrees F                                                                                          hydrate: 13g; Fiber: 0g; Protein: 1g        er.
                                           1 cup sugar                           cookies.
(175 degrees C). Lightly grease two                                                                                        Note: You can substitute ½ cup              Let chill.
                                           ½ teaspoon salt                         I love these cookies, slightly
9x5 inch loaf pans.                                                                                                      Egg Beaters for the 2 eggs and 1              Fold into a flour or wheat tortilla.
                                           1 teaspoon vanilla extract            under baked.
  In a large bowl, cream together                                                                                        cup non-fat yogurt for the butter             Total Calories: 220; Total Fat: 14g;
                                           1 teaspoon peppermint extract                      Ingredients
the shortening and sugar until                                                                                           to cut down on fat!                         Saturated Fat: 0g; Carbohydrates:
                                           3 drops green food coloring             1 cup butter
light and fluffy. Stir in the eggs one                                             ½ cup packed brown sugar                                                          14g; Protein: 11g; Fiber: 1g
at a time, beating well with each        (optional)
                                           1 cup miniature semisweet               ½ cup sugar
addition. Stir in the mayonnaise                                                   2 eggs
and bananas. Stir together the           chocolate chips                                                                 CHICKEN GRAPE SALAD                         SPANISH RICE
                                                                                   2 teaspoons vanilla
flour, salt, baking powder and bak-                                                2 ¼ cups flour                        FROM: LAUREN SRDOCH                         FROM: EMMA RAY
ing soda. Blend the flour mixture          In a large bowl, stir together the                                              Makes 4-5 servings
                                         milk, cream, sugar, salt, vanilla ex-     1 teaspoon salt                                                                     Serves 8
into the banana mixture; stir just                                                 1 teaspoon baking soda                  One of my favorite recipes is this          This recipe reminds me of my
enough to evenly combine. Fold in        tract and peppermint extract until                                              Chicken Grape Salad served on a
                                         the sugar has dissolved. Color to         1 cup M&M’S MINIS Milk                                                            grandma, Carol Ray. She is a fabu-
the chocolate chips and walnuts.                                                 Chocolate Candies                       wrap. I like it so much because it’s
  Bake at 350 degrees F (175 de-         your liking with the green food col-                                            simple to make, is a good lunch                       Continued on Page 8

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                                                                                                                  enjoying the fruits of their labor. On graduation day, the students
                                                                                                                will prepare a special meal for their parents or a guest of their choice.
                                                                                                                                 All sessions run from 9 am to 1 pm.
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8 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

 The interns favorite recipes                                                                From your pantry to your
       Continued from Page 7                  10-12 slices of bread (heavy Ital-
lous cook and I hope to one day
cook as well as she does

  ½ pound of bacon
                                            ian works well)
                                              3 eggs
                                              2 cups half and half
                                              1 teaspoon vanilla
                                                                                             table any day of the week
                                              ½ cup sugar                                    By LAUREN DALEY                 Recipes all offers ingredient          ing methods, dietary considera-
  2 cups of rice                                                                          searches. Granted, they might not      tions, publications, or brands and
  1 large onion                                             Filling
                                              8 ounces cream cheese                                                          find something that incorporates       sponsors. User warning: it seems
  1 large pepper                                                                                                             every ingredient aforementioned,       to get stressed out with the more
  2 cans of tomatoes                          1 teaspoon vanilla                       There are days that I approach
                                              1 egg                                 the grocery store like a country to      but they are able to get pretty vi-    boxes you check for something
  1 cup of salsa                                                                                                             able meal options for ingredients      that should be a no-brainer.
  Brown a ½ pound of bacon and                ¼ cup sugar                           conquer, a new recipe as the army
                                              syrup or berries                      to do so, and a belief that it will      hanging around. But here are
then set aside (optional). Cook rice                                                                                         some of my favorite ingredient         CAMPBELLKITCHEN.COM/
(one or two cups depending upon                                                     change the culinary world and
                                              Trim crusts from bread and            surely earn the attention of Top         databases that are good for ideas:     ADVANCESEARCH.ASPX
amount needed) and set aside.
Chop a large onion and large pep-           arrange half of the bread in a 1½ qt    Chef, Next Food Network Star                                                      Campbell Kitchen’s advanced
                                            casserole. Mix the first ingredients    and/or the executive kitchens at         SUPERCOOK.COM                          search allows you to search by
per and cook in skillet until tender.                                                                                          Has a broad search engine that
Add two cans of tomatoes (drain)            and pour half of it over the bread.     the White House/Parliament/                                                     general search terms, plus a main
                                            Mix the filling and spread it over      U.N. Then there are the other six        offers starters, entrees and           ingredient, recipe type, cuisine,
and/or salsa (mild, medium or                                                                                                desserts. It will offer recipes for
hot, as you prefer). Add rice to the        the moistened bread.                    days of the week.                                                               Campbell’s products, type, num-
                                              Top with the remaining bread             Weeknight work obligations            just what you have on-hand, plus       ber of ingredients or total time.
skillet. If not enough sauce, add                                                                                            those you can do with a few extra
another can of tomatoes or salsa.           slices and pour the remaining egg       often derail leisurely strolls
                                            mix on top. Let stand in the fridge     through my local Giant Eagle and         ingredients. You can also type in      KRAFTRECIPES.COM
  Calories: 338; Total Fat: 12.2g;                                                                                           ingredients you’d like to exclude,
Saturated Fat: 4.0g; Cholesterol:           over night.                             replace them with mad dashes, if                                                  Allows you to search for three
                                              Bake covered for 30 minutes,          that. Oh, and looking at a recipe? I     or search for general terms like       ingredients, and a type of meal;
31mg; Sodium: 853mg; Total Car-                                                                                              soups or salads. Says the Web
bohydrates: 41.2g; Dietary Fiber:           then uncovered for another 30           don’t even look at my electric bill                                             plus recipe collections for indi-
                                            minutes.                                during the week.                         site’s overview, it has a “focus on    vidual meals, budgets, healthy liv-
1.4g; Sugars: 1.9g; Protein: 14.5g                                                                                           solving the practical problems of
                                              Let stand for 20 minutes and             So I head to the pantry or fridge,                                           ing. A unique feature is that it of-
                                            then cut into rectangles. Top with      with a prayer that something,            modern home cooks: how to              fers a variety of suggestion within
                                            syrup or berries (optional).            anything is in there to make a           waste less food, how to use up         one recipe. For example, “fast and
STUFFED, BAKED                                                                                                               perishable or seasonal ingredi-
                                              Calories: 130; Total Fat: 7g; Satu-   meal. I’d like to think my 25 years                                             flavorful rice skillets” offers a
FRENCH TOAST                                rated fat: 4g; Cholesterol: 60mg;       as a professional eater, and seven       ents, how to keep track of every-      chart of mix-and-match items
FROM: EMILY HENRY                           Sodium: 110mg; Carbohydrate:            or so as a wannabe chef mean             thing in the kitchen, how to save      like meat, liquids and add-ins, for
  Makes about 24 servings.                  12g; Fiber: 0g; Protein: 3g             that clever ingredients for              time and money.”                       1½ cups of uncooked instant rice.
                                                                                    scrumptious bites are on-hand at                                                It also offers nutritional informa-
                                                                                    all times. Oh, the reality.              RECIPEPUPPY.COM                        tion for the recipes.
                                                                                                                               Can type in multiple ingredi-

                                                                 Mon.-Sat. 8-8         That’s when you got to get cre-
                                                                                                                             ents in one search engine, and it

                                                                                    ative. In a perfect world, I’d like to                                          FOODIEVIEW.COM

                                                                   Sun. 9-5                                                  offers nice lists of recipes, but         Its search engine pulls from
                                                                                    have the following staples in my
                                                                     Expires        kitchen at all times: some sort of       most with other recommended            other sites on the Web, and you

                                                                  April 30, 2010                                             ingredients (though some are           can search by ingredient, cuisine,
                                                                                    pasta, olive oil, sauces (barbecue,
                                                                                    marinara), soup, vinegar, brown          things likely to be on-hand, but       chefs or diet considerations.
                                                                                    sugar, rice, peanut butter, cheese,      that I’d never think of to add to      While the database didn’t always
                                                                                    eggs, condiments, an onion, gar-         what I already have). It has a cre-    offer the most impressive recipes,
                                                                                    lic, meat and apple juice boxes.         ative database (example, typing        it was one of the few sites that re-
                                                                                    But most of the times, it’s a            in eggplant, peanut butter and         turned viable recipes for the in-
                      Your Choice Of                                                hodgepodge of items with a               garlic yielded suggestions for         gredients eggplant, peanut butter
                                                                                    chicken breast here, an eggplant         grilled eggplant with spicy peanut     and garlic.
  • Our homemade, Italian SAUSAGE w/Romano Cheese                                                                            sauce, Kari-Kare or Casablanca
                               - or -                                               there, maybe some form of dip, a
                                                                                                                             chicken.)                              IDRINK.COM/DRINKRECIPES.
       • $5 purchase from our BAKERY                                                slice of pizza and always peanut
                      - or -                                                        butter. What on earth can you
           5 purchase from our DELI                                                 make with that?                                                                    Mixed drink recipes can also be
                                                                                       Thankfully there are plenty of        ENHANCED-SEARCH.HTML                   daunting to come up with on the

  Tate’s                                      Supermarket, Inc.
                                        120 4TH St., Clymer      724-254-4420
                                                                                    Web sites out there that do the
                                                                                    work for you and allow you to
                                                                                    type in your on-hand ingredients
                                                                                    for a recipe suggestion. The Food
                                                                                    Network, Recipezaar and All
                                                                                                                               Offers convenient checkboxes
                                                                                                                             for search for main ingredients,
                                                                                                                             exclusions, 39 types of cuisines,
                                                                                                                             conveniences (like make-ahead,
                                                                                                                             gifts, kid-friendly, no-cook), cook-
                                                                                                                                                                    fly. But has an expan-
                                                                                                                                                                    sive ingredient list from 5-Hour
                                                                                                                                                                    Energy to Zima where you can
                                                                                                                                                                    click all available ingredients,
                                                                                                                                                                    save the list and generate recipes.

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                                                                                                                                    Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 9

                                                              Three local chefs have been chosen to compete in The In-      than $1 a serving to make, and contains two nonperishable
Get creative                                                diana Gazette’s Battle of the Chefs Challenge on Thursday.
                                                            The three will battle for a grand prize of a $250 advertising
                                                                                                                            food items.
                                                                                                                              Each chef will have 15 minutes to demonsrate the prepa-
                                                            package as part of The Indiana Gazette’s Cookin’ Challenge      ration of his or her recipe. Audience members will then get
 and get                                                    2010 at the S&T Bank Arena in White Township.
                                                              The three chefs were chosen from those who submitted a
                                                                                                                            to chance to sample the entries and — based on the origi-
                                                                                                                            nality of the recipe, ease of preparation, creative use of non-
                                                            recipe in the qualifying round of the contest. Each recipe      perishable goods and the showmanship abilities of the chef
 cooking                                                    met the challenge — to prepare a tasty dish that costs less     — choose the winner.

  For this assignment, and a
Monday night dinner, I opened
the fridge and pantry, pulled
out a few items and figured out
a recipe with
no special
trips to the
store or refer-
encing a cook-
book or Web
  I call it the
Barbecue Ham
and Cheese by
Proxy. You can
substitute any        LAUREN
of the ingredi-        DALEY
ents for what-
ever you have on hand: trade
the ham for turkey or some-
thing more substantial like a                                                                                                                                   CHRIS DONGILLA
pork or chicken cutlet; the                                               STEVE WHYTE                             LAURIE KUZNESKI
Goldfish crackers for bread-
                                                              Steve Whyte, of Johnstown, is the ex-        Laurie Kuzneski, of Indiana, is the       Chris Dongilla, of Indiana, is the chef
crumbs, Wheat Thins or even
                                                            ecutive chef at St. Andrew’s Village.        owner of Miss Laurie’s Gourmet            at Paisano’s in Homer City.
something like Cinnamon
Toast Crunch; and any compo-
nent for the sauce.
  So I caution you, this is not
from a chef, but someone who
relied on a self-written recipe
called “the College Surprise”
during college. It may not be the
prettiest meal, but it worked for
                                         That Shop
                                    All ChristmasGlitters
a dinner for two when there
wasn’t anything obvious. Or
cheese.                              HELP US MAKE ROOM                                                              • Hiring Consultants
                                        FOR OUR NEW
CHEESE BY PROXY                     CHRISTMAS MERCHANDISE                                                           • Dating Parties

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           The sandwich
  6 slices of deli ham
  a handful of Goldfish
crackers                                                                                                              Groups & Organizations
  some butter                                                                                                                  Gifts For Many Occasions
  bread                                        April 6th to April 20th
  1 egg, beaten
             The sauce
  1 cup ketchup
                                    953 N. BEN FRANKLIN RD., INDIANA (EXACTLY 2
                                    724-349-5768 • OPEN ALL YEAR
                                                                                  MILES FROM THE YMCA)
                                                                                                                  LOIS REPINE 724-639-9068
  ¼ cup apple cider vinegar          TUES.-FRI. 11:00 A.M. - 5:00 P.M. • APPOINTMENTS WELCOME                      Tupperware Manager •
  ½ cup brown sugar
  2 tsp A-1 or other steak sauce
  2 tsp Worcestershire sauce
  some pepper, garlic powder
  Mix all of the sauce ingredi-
ents together over medium heat
and let simmer
                                    Walnut Hill Winery                                                               FAIRLADY & COMPANY
  Heat a tbsp or two of butter in
a skillet. Meanwhile, crush the
                                          We’re so happy to be
crackers into a fine powder in a
bowl. Put the egg in the other
bowl. Dunk the ham in the egg,
                                       at Indiana’s Cookin’ again
then in the crushed crackers,
and toss into a skillet, about a
minute on each side or until
browned. Throw the bread in
                                       We have extended our
the skillet to brown, then add
the sauce.
                                      family ... Now open at

                 The Food
                  sizzles,                                                                                        814.938.1255                         9am - 6pm Monday thru Saturday
                Wednesdays.                                                                                       100 W. Mahoning St.                                  1- 5pm Sunday
10 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

Making weekday meals with what’s on hand
  Dinner is the perfect time for            ishable pantry staples in a pinch, a      ties for dinner, such as beef. In        ents, a roast, steaks or ground beef   or T-Bone only need to be mari-
families to reconnect and enjoy a           well-stocked freezer also can in-         fact, 60 percent of consumers pur-       — after defrosting in the refrigera-   nated for 15 minutes to two hours
nourishing meal, but when                   spire convenient, easy-to-prepare         chase enough beef to store in their      tor — are convenient building          to soak up the flavor.
evenings are hectic, firing up the          meals.                                    freezers and use later. So, it’s help-   blocks for a great-tasting dinner.       Open up the pantry: The ingredi-
range can seem daunting. While                Many Americans’ freezers are            ful to know that when coupled              According to Dave Zino, execu-       ents you need to easily mix up a
people often turn first to nonper-          full of versatile, flavorful possibili-   with some basic pantry ingredi-          tive chef of the National Cattle-      marinade are often ones you have
                                                                                                                               men’s Beef Association, con-           on hand.
                                                                                                                               sumers can customize their beef          ■ A tenderizing marinade con-
                                                                                                                               by turning to what’s already in        tains acidic ingredients as a base,
                                                                                                                               their pantries, such as spices, sea-   like lemon or lime juice, vinegars
           Our Executive Chef, Steve Whyte                                                                                     sonings and other ingredients to
                                                                                                                               create a marinade or rub.
                                                                                                                                                                      or wine.
                                                                                                                                                                        ■ A marinade or rub that’s
                                                                                                                                 “Marinades and rubs not only         meant to add flavor often uses oil,
            invites you to learn more about                                                                                    add flavor to beef, but with the
                                                                                                                               right ingredients, marinades also
                                                                                                                                                                      mustard or soy sauce as a base.
                                                                                                                                                                        ■ Allow ¼ to ½ cup of marinade
                                                                                                                               can be helpful in making some          for each one to two pounds of
                     the lifestyle and great food                                                                              steaks more tender,” says Chef
                                                                                                                                 Chef Dave offers these tips for

                                                                                                                                                                      MIX IT UP
                                 at St. Andrew’s Village and Grace Manor                                                       getting the most from the beef you       ■ Make your own dry rubs by
                                                                                                                               have on hand.                          combining your favorite herbs,
                                                                                                                                                                      spices and other dry seasonings
                                                                                                                               KNOW YOUR CUT                          from your pantry.
                                                                                                                                 ■ Tenderizing marinades are            ■ Apply a rub for at least 15 min-
                                                                                                                               very helpful for steaks such as top    utes, but no more than two hours.
                                                                                                                               round, flank, and eye round. When        ■ Rubs not only add flavor, but
                                                                                                                               tenderizing, marinate for at least     they can also help seal in juices
                                                                                                                               six hours but no more than 24          and form a delicious crust.
                                                                                                                                 ■ Tender cuts such as tenderloin             Continued on Page 11

        As Indiana County’s only Continuing Care Retirement
        Community, St. Andrew’s Village offers:
              Independent Living
              Assisted Living
              Rehabilitation Services
              Short- and Long-term Skilled
              Nursing Care
                                                                                                                                           BALSAMIC MARINATED STEAK AND ASPARAGUS

        Stop by the St. Andrew’s Village booth to                                                                                We Have The Ingredients For Your Success!
        sample our delicious desserts and learn more about
                                                                                                                                                                         A hometown bank
        all the choices that St. Andrew’s Village has to offer.                                                                                                          you can count on…
                                                                                                                                                                         both today and in
                 To learn more about St. Andrew’s Village and Grace Manor,                                                                                               the future!
                contact Kim Kelly at 724-464-1640 or toll-free at 888-464-1640

                                                                                                                                                                          Marion Center Bank
             ST. ANDREW’S VILLAGE                                                                                                                                              1-800-556-6262
                         a PRESBYTERIAN SENIOR LIVING community
                                                                                                                                                                            Member FDIC
   1155 Indian Springs Road            Indiana, Pennsylvania 15701                                                                        1-800-556-6262
                                                                                                                                  Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 11

                              UP FOR THE CHALLENGE
                                                                                                               Making meals with
                                                                                                                what’s on hand
                                                                                                                    Continued from Page 10             in refrigerator 15 minutes to 2
                                                                                                              BALSAMIC MARINATED STEAK                 hours.
                                                                                                                                                         Place asparagus in shallow mi-
                                                                                                              & ASPARAGUS                              crowave-safe dish; add ½ cup
                                                                                                                Marinade time: 15 minutes to 2
                                                                                                                                                       water. Cover and microwave on
                                                                                                                                                       high 3 to 6 minutes or until crisp-
                                                                                                                Total recipe time: 25 minutes
                                                                                                                Makes 4 servings
                                                                                                                                                         Drain asparagus. Add reserved 2
                                                                                                                4 beef round (sirloin) tip side
                                                                                                                                                       tablespoons marinade to aspara-
                                                                                                              steaks, cut 1 inch thick (about 8
                                                                                                                                                       gus; turn to coat. Set aside.
                                                                                                              ounces each)
                                                                                                                                                         Remove steaks from marinade;
                                                                                                                1 pound fresh asparagus
                                                                                                                                                       discard marinade. Place steaks on
                                                                                                                ½ teaspoon salt
                                                                                                                                                       grid over medium, ash-covered
                                                                                                                1/8 teaspoon pepper
                                                                                                                                                         Grill, covered, 12 to 14 minutes
                                                                                                                2/3 cup prepared balsamic
                                                                                                                                                       for medium rare (145F) done-
                                                                                                                                                       ness, turning once. (Do not over-
                                                                                                                2 tablespoons Dijon-style mus-
                                                                                                                                                         During last 3 minutes of grilling,
                                                                                                                Combine marinade ingredients
                                                                                                                                                       arrange asparagus on grid around
                                                                                                              in small bowl.
                                                                                                                                                       steaks; grill 2 to 3 minutes, turning
                                                                                                                Remove and reserve 2 table-
                                                                                                                                                         Season steaks and asparagus
                                                                                                                Place beef steaks and remaining
                                                                                                                                                       with salt and pepper.
                                                                                                              marinade in food-safe plastic bag;
                                                                                                              turn steaks to coat.
                                                                                                                                                             — Courtesy of Family Features
                                                                                                                Close bag securely and marinate
                                                                                                                                                                   and The Beef Checkoff

                                                                                                              Saltsburg                         Located in the Saltsburg
                                                                                                                                             Shopping Plaza 724-639-3637

                                                                                                               Sunday 9 AM-7 PM • Monday thru Saturday 7 AM-10 PM

                                                                                                                                               $                                  99
with the theme of the show, Challenge 2010, Burkhardt and Wagoner will take on the challenge of making
meals from the nonperishable items that the Indiana County Community Action Program provides the
recipients of its food baskets, similar to the basic staples found in every cook’s pantry.
                                                                                           TOM PEEL/Gazette
THE SECOND HALF of this year’s cooking show will feature chef Ron Burkhardt, above, of the Stonybank
Restaurant in Clymer, and Diane Wagoner, a professor in IUP’s food and nutrition department. In keeping
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12 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

         Flavorful new ideas for pantry favorites
  Families across the country are             Cost per recipe: $5.65                 SWEET & TANGY
dusting off their stoves and redis-           Cost per recipe serving: $1.41         GRILLED CHICKEN SALAD
covering the art of home cooking.                                                     Prep: 10 minutes
In fact, the Food Channel recently            1 can (10 ¾ ounces) condensed           Marinate: 15 minutes
released its Food Trends list and           tomato soup                               Grill: 15 minutes
home cooking ranked No. 1, which              ¾ cup water                             Makes: 4 servings
is not surprising in today’s tough            ¾ cup uncooked regular long-            Cost per recipe: $13.06
economic climate.                           grain                                     Cost per recipe serving: $3.27
  As America returns to the                   white rice
kitchen, simple, crowd-pleasing               1 teaspoon chili powder                  1 can (10 ¾ ounces) condensed
and budget-friendly recipes are in            4 skinless, boneless chicken           tomato soup
high demand. One secret to suc-             breasts                                    2 tablespoons low-sodium soy
cess is stocking the pantry with fla-         (about 1 pound)                        sauce
vorful and nourishing basics that             ¼ cup shredded cheddar cheese            2 tablespoons vinegar
can inspire a variety of delicious            Stir the soup, water, rice and chili     2 tablespoons honey
dishes. Even some of your favorite          powder in 2-quart shallow baking           ½ teaspoon garlic powder or 2
pantry items like Campbell’s                dish. Place the chicken on the rice      cloves garlic, minced
Tomato soup offer a healthy, fla-           mixture. Sprinkle with additional          ¼ teaspoon ground ginger
vorful and versatile base for a             chili powder, if desired. Cover the        4 skinless, boneless chicken
meal.                                       baking dish.                             breast halves (about 1 pound)
  Big on taste and little on time             Bake at 375°F for 45 minutes or          8 cups mixed salad greens torn
and money, each of the following            until chicken is cooked through          into bite-sized pieces
recipes are easy to prepare and             and the rice is tender. Sprinkle           2 cups fresh vegetables (sliced
cost between $1.06 and $3.27 per            with the cheese.                         carrots, yellow pepper strips,                             FIESTA CHICKEN AND RICE BAKE
serving. Try one tonight!                     For creamier rice, increase water      broccoli flowerets and sliced cu-
                                            to 1 1/3 cups.                           cumber)
FIESTA CHICKEN                                Calories 356, Total Fat 6g, Satu-        Stir the soup, soy sauce, vinegar,
AND RICE BAKE                               rated Fat 2g, Cholesterol 81mg,          honey, garlic powder and ginger in
  Prep: 5 minutes                           Sodium 422mg, Total Carbohy-             a shallow, nonmetallic dish or gal-
  Bake: 45 minutes                          drate 41g, Dietary Fiber 1g, Protein     lon-size resealable plastic bag. Re-
  Makes: 4 servings                         32g                                      serve 3/4 cup of soup mixture for
                                                                                     dressing. Add the chicken to the
                                                                                     remaining soup mixture and turn
                                                                                     to coat. Cover the dish or seal the
                                                                                     bag and refrigerate for 15 minutes.
                                                                                       Lightly oil the grill rack and heat
                                                                                     the grill to medium. Grill the
                                                                                     chicken for 15 minutes or until
                                                                                     cooked through, turning and
                                                                                     brushing often with the marinade.
      Come for Fun, T Home a Memory...                                               Discard any remaining marinade.
                                                                                     Slice the chicken.
                                                                                       Arrange the salad greens and
         Right in Your Own Backyard!                                                 vegetables on a platter. Top with
                                                                                     the chicken. Drizzle the reserved
                                                                                     dressing over the chicken before
                                                                                     serving.                                              SWEET & TANGY GRILLED CHICKEN SALAD
                                                                                       Nutritional values per serving:
                                                                                     Calories 238, Total Fat 3g, Saturat-      Bake: 1 hour 15 minutes              2 pounds ground beef
                                                                                     ed Fat 1g, Cholesterol 73mg, Sodi-        Stand: 10 minutes / Cook: 5 min-     1 can (10 ¾ ounces) condensed
                                                                                     um 498mg, Total Carbohydrate            utes                                 tomato soup
                                                                                     22g, Dietary Fiber 3g, Protein 29g        Makes: 8 servings                    1 envelope (about 1 ounce) dry
                                                                                                                               Cost per recipe: $8.44             onion soup and recipe mix
                                                                                     BEST EVER MEATLOAF                        Cost per serving: $1.06              ½ cup dry bread crumbs
                                                       Naeskahoni Town                Prep: 10 minutes                                                                   Continued on Page 13

                                                       Covered Bridges
                                                                                                                                       Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 13

     Pantry                               Dinnertime favorites on a budget
    favorites                             Americans are eating 4 percent
                                        more meals at home compared to
                                                                                                                                                                  Makes: 4 servings
                                                                                                                                                                  Cost per recipe: $6.82
                                        six years ago, according to re-                                                                                           Cost per serving: $1.70
                                        search conducted by Chicago-                                                                                              1 pound ground beef
                                        based NPD Group, a consumer                                                                                               1 can (10½ ounces) condensed
                                        marketing firm that tracks the                                                                                          French onion soup
                                        long-term eating habits of Ameri-                                                                                         4 slices cheese
                                        cans.                                                                                                                     4 classic sandwich buns with
                                          That may not sound like much,                                                                                         sesame seeds, split
                                        but consider that the typical                                                                                              Shape beef into 4 (½-inch-thick)
                                        American must now prepare 873                                                                                           burgers.
                                        meals in the home each year,                                                                                               Heat 10-inch skillet over medi-
                                        which is an increase of 35 meals.                                                                                       um-high heat.
                                          That raises the question: What’s                                                                                        Add burgers and cook until well
                                        for dinner?                                                                                                             browned on both sides. Remove
                                          Because people may be eating                                                                                          burgers from skillet. Pour off any
                                        out less, today’s cook is now look-                                                                                     fat.
                                        ing to duplicate that out-of-home                                                                                          Stir soup in skillet and heat to a
                                        meal experience with easy-to-pre-                                                                                       boil. Return burgers to skillet. Re-
                                        pare recipes.                                                                                                           duce heat to low. Cover and cook
                                          This may include favorite menu                                                                                        for 5 minutes or until desired
                                        items, like tacos, lasagna, stir-fry                          FRENCH ONION BURGERS                                      doneness. Top burgers with cheese
      BEST EVER MEATLOAF                and hamburgers. The good news is         For a twist on the traditional    sauce to serve on the side. Com-             and cook until cheese is melted.
                                        that each of these can be recreated    burger, try French Onion Burgers,   plete the meal with a romaine                Serve burgers on buns with soup
       Continued from Page 12           at home with reasonably priced         a dinnertime favorite that can be   salad tossed with fresh basil and            mixture for dipping.
  1 egg, beaten                         ingredients that are almost always     on the table in less than 30 min-   Italian salad dressing, and serve              Tip: You can also serve these
  ¼ cup water                           easy to find in the grocery store.     utes.                               orange slices for dessert.                   burgers in a bowl atop a mound of
  Thoroughly mix the beef, ½ cup        And once the basic dish is mas-          These mouthwatering cheese-                                                    hot mashed potatoes, with some
tomato soup, onion soup mix,            tered, ingredients can be cus-         burgers are made with condensed     FRENCH ONION BURGERS                         of the onion gravy poured over.
bread crumbs and egg in a large         tomized to the specific tastes of      French onion soup, which also        Prep: 5 minutes                                   — Courtesy of Family Features
bowl. Place the mixture into a 13 x     the family.                            makes a flavorful onion dipping      Cook: 20 minutes                                                  and Campbell’s
9 x 2-inch baking pan and firmly
shape into an 8 x 4-inch loaf.
  Bake at 350°F for 1 hour 15 min-
utes or until the meatloaf is                                            “Feeling Priceless” Recipe                            “UNIQUE CARDS & GIFTS”
cooked through. Let the meatloaf
stand for 10 minutes before slic-
ing. Heat 2 tablespoons pan drip-
pings, remaining tomato soup
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                                                                        2843 West Pike Rd., Indiana, PA 15701
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and water in a 1-quart saucepan
over medium heat until the mix-
ture is hot and bubbling. Serve the
sauce with the meatloaf.
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etables, seafood and soups to
boxes of dry pasta or rice, there
are many pennywise ways to perk
up meals. Here are a few quick                                             SEE US AT THE                              Buy One Entree, Get One
                                                                         COOKING SHOW!
  ■ Pour a zesty bottled picante

sauce over chicken or fish before
baking. It not only keeps the meat
moist, but it also makes for an
                                                                         Stop by and sample some of our
                                                                  fresh picked Tomatoes, Cukes &
                                                                 Lettuces! Take some home today!
easy and delicious sauce.
  ■ Canned beans are a healthful
                                            Experience The Charm     Also available - Lots of our                           See Chris
                                              of Yarnick’s Farm!   Family Recipe SOUPS & SAUCES                           compete in th
way to extend a hearty pasta en-                                                                                                      nge at
                                                                                                                        Chef’s Challe
tree. Simply substitute canned                                                                                                     okin’ Show

                                                                  25                00 GIFTTES
                                           STOP BY                                                                    Indiana’s Co       !
beans for all or half the amount of                                                                                        April 8, 2010
meat called for in a recipe. It’s not      OUR TABLE                                                                                            Of equal or lesser value. Expires 5/30/10.

only filling and convenient, but           AND REGISTER
the beans are packed with nutri-
ents, too.                                 TO WIN 1 OF 4
  ■ Use lower sodium broths or                    Stop down at the farm for our Farm Raised Pork
stocks in place of water when boil-
ing rice, couscous or other grains
                                           OPEN   and our ”Melt in your Mouth” Black Angus Beef!                                                Mangia Béne
to add a boost of flavor.                  DAILY  You’ll also find fresh baked goods, candies,
                                                                                                                                     221 S. Main St., Homer City
    — Courtesy of Family Features         9am-5pm jams & jellies, meats & cheeses, fruit, quilts,
                                                  toys, gifts and down home friendly service!                                             724-479-4111
    and Campbell’s Cooking Soups                                                                                                                               Limit One Per Visit
14 —Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

 Flavor, savor and save on time and money
  This summer flavor, savor and             and savory meals can be simple          with ingredients that do double- or      freshest fare, use yellow squash,       Start with a tomato and basil sauce
save by creating delicious at-home          and affordable when you have            triple-duty in a flash. Delicious as a   zucchini or cucumbers, or choose        and sliced eggplant for a restau-
meals for friends and family that           simple and smart meal solutions         salad dressing and a great-tasting       year-round favorites like carrots,      rant favorite that can be easily pre-
stretch your budget and save you            at your fingertips.                     marinade, try topping the season’s       bell peppers and mushrooms.             pared at home: Baked Eggplant
time. Whether recreating a restau-            Try these meal time tips to flavor,   freshest vegetables with Italian           ■ Kids away for the night? Skip       Parmigiana.
rant favorite or finding a new fam-         savor and save at the dinner table:     dressing for a robust Roasted Veg-       the Italian restaurant and have a         ■ Who thought tea could be an
ily favorite, cooking appetizing              ■ Quickly add flavor to any meal      etable Tapas dish. For summer’s          night in that can be just as special.           Continued on Page 15

                                                                                                                                                  BAKED EGGPLANT PARMIGIANA

                                                                                                                                                    ROASTED VEGETABLE TAPAS

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                                                                                                                                        Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 15

              Flavor, savor and save                                                                                     Fast family microwave
                                                                                                                        dinners for the rush hour
               on time and money                                                                                         It’s that frantic time of day —
                                                                                                                      after work, after school, after day
                                                                                                                      care, and after sports events —
                                                                                                                                                               (USDA) would like to add “safe”
                                                                                                                                                               to that. Microwave ovens cook
                                                                                                                                                               food to temperatures hot enough
       Continued from Page 14                                                                                         when you have to get dinner on           to kill bacteria, but they can cook
ingredient to make a sweet, fruity                                                                                    the table. Overwhelming! It’s            food unevenly and leave “cold
end to a delicious meal? Try using                                                                                    more than enough to drive you to         spots” where harmful bacteria
cup size tea bags and I Can’t Be-                                                                                     the fast-food lane.                      survive.
lieve It’s Not Butter! soft spread to                                                                                   But relax! You own a microwave           According to the Centers for
create Tasty Tea Baked Apples. This                                                                                   oven! In mere minutes, you can           Disease Control and Prevention
mouthwatering dish will leave you                                                                                     zap a nutritious, home-cooked,           (CDC), not cooking food to high
and your guests feeling indulgent.                                                                                    family-friendly dinner — even if         enough temperatures to destroy
                                                                                                                      the meat is still in the freezer         bacteria is one of the top two
BAKED EGGPLANT                                                                                                        when you get home.                       causes of foodborne illness. For
PARMIGIANA                                                                                                              The microwave oven has been            this reason, it is important to use
  8 servings                                                                                                          called one of the greatest inven-        a food thermometer to verify that
  Prep Time: 15 minutes                                                                                               tions of the 20th century. More          foods reach USDA-recommend-
  Cook Time: 1 hour 25 minutes                                                                                        than 90 percent of homes in              ed temperatures.
  1¾ cups Italian seasoned dry                                                                                        America have at least one.
  bread crumbs                                                                                                          In fact, if you have ever been         KNOW THE WATTAGE OF
  ½ cup grated Parmesan cheese                                                                                        without one for a few days, you          YOUR MICROWAVE
  4 large eggs, beaten with                                                                                           find out just how much you rely            It’s important to know the
  3 tablespoons water                                                                                                 on it. But most folks are using          wattage of your oven when using
  1 large eggplant (about 2                                                                                           theirs only for reheating left-          cooking directions from various
pounds), peeled and cut into ¼-                                                                                       overs, defrosting food or making         sources. Microwave ovens vary in
                                                               TASTY TEA BAKED APPLES                                 popcorn.
inch slices                                                                                                                                                    wattage, and the higher the
  8 ounces fresh mozzarella                ½ cup Italian dressing                ¼ cup chopped walnuts (op-             Loyalists testify that the mi-         wattage of a microwave oven, the
cheese, thinly sliced                      6 cups assorted sliced fresh veg-   tional)                                crowave is great for cooking             faster it will cook food.
  2 jars tomato and basil sauce          etables (zucchini, yellow squash,       2 tablespoons raisins (optional)     ground meats, poultry, and veg-            If you don’t know the wattage of
  Preheat oven to 375 degrees.           bell pepper, carrot, ripe sweet         ¼ teaspoon ground cinnamon           etables — three items that can           your microwave oven, try looking
                                         plantains, mushrooms, eggplant)         4 teaspoons I Can’t Believe It’s     make a fast, family dinner. The
  In medium bowl, combine bread
                                           ½ cup cubed Manchego or             Not Butter! spread                     U.S. Department of Agriculture                   Continued on Page 16
crumbs and 1/4 cup Parmesan
                                         Parmesan cheese                         Preheat oven to 350°F.
cheese. Dip eggplant in egg mix-
                                           Preheat oven to 425 degrees.          In 1-quart saucepan, bring water
ture, then bread crumb mixture,            In large bowl, toss dressing with   to a boil; remove from heat. Add
coating well. On lightly greased         vegetables. With slotted spoon, re-   tea bags and brew 3 minutes,
baking sheets, arrange eggplant in       move vegetables from dressing         dunking occasionally. Remove tea
single layer. Bake 30 minutes or         and arrange separately in bottom      bags and squeeze; set aside.
until golden.                            of broiler pan. Roast 35 minutes or     Peel top 1/3 of apples. In 8-inch-
  In 13x9-inch baking dish, evenly       until vegetables are tender and       square baking dish, arrange ap-
spread 1 cup sauce. Layer 1/3 of         golden, stirring once halfway         ples, peeled end up; set aside.
the baked eggplant, then 1½ cups
sauce, 1/3 of the mozzarella
                                         through. On serving platter,
                                         arrange vegetables and cheese.
                                                                                 In small bowl, combine brown
                                                                               sugar, walnuts, raisins and cinna-
                                                                                                                      The kitchen of your dreams!
cheese and 1/3 of the remaining          Sprinkle, if desired, with chopped    mon. Evenly spoon walnut mix-
Parmesan cheese; repeat. Top with        fresh cilantro or oregano.            ture into center of apples, then
remaining eggplant and sauce.                                                  evenly top with spread. Pour tea
  Cover with aluminum foil and           TASTY TEA BAKED APPLES                over and around apples.
bake 45 minutes. Remove foil and           4 servings                            Bake uncovered, basting occa-
top with remaining cheeses. Bake           Prep Time: 10 minutes               sionally, 1 hour or until apples are
uncovered an additional 10 min-            Cook Time: 1 hour 10 minutes        tender.
utes or until cheese is melted.            1 cup water                           For delicious recipe ideas,
                                           4 cup size tea bags                 money-saving meal solutions and
ROASTED VEGETABLE TAPAS                    4 large baking apples (such as      a Family Fun booklet, go to
 6 servings                              Rome or Golden Delicious), cored
 Prep Time: 25 minutes                     ¼ cup firmly packed dark                     — All materials courtesy of
 Cook Time: 35 minutes                   brown sugar                                 Family Features and Unilever

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16 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

   Fast family microwave dinners for the rush
                                                                                                                      Continued from Page 15          ture of 165 degrees.
                                                                                                               inside the door, on the back of the
                                                                                                               oven, or in the owner’s manual. If     MICROWAVE SAFETY TIPS
                                                                                                               you can’t find it, read the publica-     Following the USDA’s microwave
                                                                                                               tion “Microwave Ovens and Food         recommendations will help you
                                                                                                               Safety” at to        get dinner prepared speedily but
                                                                                                               learn how to use a “Time-to-Boil”      safely.
                                                                                                               test to estimate your oven’s             ■ Know your microwave’s
                                                                                                               wattage. This publication also tells   wattage.
                                                                                                               how to determine if a utensil is         ■ Before freezing a package of
                                                                                                               safe to use in a microwave oven.       ground beef, form it in a donut
                                                                                                                                                      shape to thaw faster.
                                                                                                               MICROWAVE FROZEN                         ■ Remove frozen meat and
                                                                                                               CONVENIENCE FOODS                      poultry from packaging before
                                                                                                                                                      thawing to avoid chemical con-
                                                                                                               UNTIL SAFELY COOKED                    tamination. Transfer the frozen
                                                                                                                 In addition to microwaving           meat or poultry to a microwave-
                                                                                                               home-cooked foods safely, it’s also    safe dish.
                                                                                                               very important to follow handling        ■ Remove thawed portions of
                                                                                                               and cooking instructions on            ground meat and transfer them to
                                                                                                               frozen convenience foods. Some         a plate; return frozen portion to
                                                                                                               frozen foods, such as breaded          the microwave for additional de-
                                                                                                               chicken cutlets, can look fully        frosting.
                                                                                                               cooked.                                  ■ When thawing chicken parts,
                                                                                                                 However, many people have got-       break them apart as they defrost
                                                                                                               ten sick from such products that       and rotate them in the dish so that
                                                                                                               were undercooked. Just thawing         the frozen areas are to the outside
                                                                                                               them in the microwave isn’t            of the dish.
                                                                                                               enough to make them safe. You            ■ Cook meat and poultry imme-
                                                                                                               must microwave such foods to a         diately after microwave defrosting
                QUICK CHICKEN NUGGETS                              12-MINUTE SOMBRERO SUPPER                   safe minimum internal tempera-         because some areas of the frozen
                                                                                                                                                      food may get warm or begin to

     Bring The Family Bowling                                                                                                                         cook during the defrosting time.

       SUNDAY $                         2 Hours of Bowling                 It’s Spring Time!                                                          Do not hold partially cooked food
                                                                                                                                                      to use later.
                                                                                                                                                        ■ To remove fat from ground

                                             27 00
                                                                                                                                                      beef, crumble the meat into a

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                                                                                                                                                      hard-plastic colander set over a
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                                                                                     Plants               • Evergreen Shrubs • Flowering Trees:       they actually require cooking to be
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                                                                                                                                                        ■ Microwave foods to safe mini-
                                                                                                                              Phone: 724-465-5684     mum internal temperatures as
                                                                                                                                                      measured with a food thermome-
                                                                                                                              Fax: 724-465-9893
                                                                                                                                                      ter (165°F for poultry; 160°F for
                                                                           Rt. 119, 6 Miles North of Indiana email:              ground meats).
     1924 Oakland Ave., Indiana • 724-463-7443                                                                                                          ■ After microwaving, allow the
                                                                                                                                                      food to rest so cooking is complet-


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                                                                             BOOT                                                                       ■ Use cooked meat and poultry
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                                                                                                                                                        1 pound lean ground beef or
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                                                                                                                                                        1 small green bell pepper, cored
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                                                                                                                                                             Continued on Page 17
                                                                                                                                        Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 17

 Fast family                                    Pump up nutrition for the kids
 microwave                                Spring is here and it’s a great                                                                                     the box.
                                        time to start eating right and exer-                                                                                    2. While rice is cooking, begin
   dinners                              cising outdoors. A cornerstone of
                                        healthy meal plans are foods con-
                                        taining whole grains, which are
                                                                                                                                                              making sloppy joes.
                                                                                                                                                                3. In large skillet, heat oil over
                                                                                                                                                              medium heat and add chicken.
       Continued from Page 16           known to reduce heart disease,                                                                                        Stir to separate meat and then
  Crumble ground beef into a            help to sustain healthy weight                                                                                        add onions, green peppers, garlic,
hard plastic colander set over a 2-     and demonstrate a reduced risk in                                                                                     salt and pepper. Continue cook-
quart microwave-safe casserole.         certain cancers.                                                                                                      ing until meat is cooked and
Microwave on high 3 minutes. Stir         According to data published in                                                                                      onions are translucent, about 5
to break up beef and scatter bell       the Journal of the American Di-                                                                                       minutes.
pepper over the top. Microwave          etetic Association, today’s youths                                                                                      4. In measuring cup or small
on high 3 minutes.                      are consuming less than one serv-                                                                                     bowl, combine ketchup, brown
  Discard fat that has drained into     ing of whole grains per day, which                                                                                    sugar, Worcestershire sauce, mus-
casserole dish, and transfer meat       is far less than the recommended            HEART HEALTHY CHICKEN AND BROWN RICE SLOPPY JOES                          tard, vinegar and 1/4 cup water.
mixture into same casserole. Stir       three daily servings.                  researchers, continually provid-       ½ tablespoon olive oil                    5. Once rice is cooked, drain
in taco seasoning and tomato              The data goes on to say that lack    ing kids with whole grain tasting      1 pound ground chicken                  and add to skillet. Add liquid in-
sauce. Cover and microwave on           of access to whole grains at home      opportunities can help enhance         1 cup onion, diced                      gredients into meat and rice mix-
high 3 minutes. Stir and add kid-       and at school has led to this con-     their taste preference for that        ¼ cup green pepper, diced               ture and stir well to combine all
ney beans. Re-cover and mi-             sumption shortfall.                    food. Below is a kid-friendly,         1 clove garlic, minced                  ingredients. Continue to simmer
crowave on high 3 minutes. Test           With only a single gram of fat       heart-healthy and easy whole           ½ teaspoon salt                         for about 5 minutes to meld fla-
meat mixture with a food ther-          per serving, Uncle Ben’s Boil-In-      grain dish to add to your menu:        ½ teaspoon pepper                       vors.
mometer to make sure it reaches         Bag Whole Grain Brown Rice pro-                                               ¾ cup ketchup                             6. Serve between whole wheat
160°F. Let mixture rest 2 minutes       vides 100 percent of the daily         HEART HEALTHY CHICKEN AND              2 tablespoons brown sugar               buns.
before serving.                                                                                                       1 teaspoon Worcestershire                 Nutrition Information (per serv-
                                        whole grain recommendation in          BROWN RICE SLOPPY JOES
  Two ways to serve: (1) Transfer       just one serving. It’s the perfect                                          sauce                                     ing): Calories: 350; Saturated Fat:
                                                                                 Prep Time: 5 minutes
meat mixture to the center of a         base to a meal. Just add flavorful                                            1 teaspoon mustard                      2.5 grams; Carbohydrates: 49
                                                                                 Cooking Time: 18 minutes
large platter; or (2) divide the meat   ingredients, such as ground                                                   1 teaspoon white vinegar                grams; Fiber: 5 grams; Protein: 19
                                                                                 Makes: 6 sloppy joes (1 per per-
mixture among 4 individual              chicken or black beans, to brown                                              ¼ cup water                             grams
plates. Surround the meat mixture       rice for an easy, healthy meal so-                                            6 whole wheat hamburger buns                — Courtesy of Family Features
                                                                                 1 2-cup bag boil-in-bag whole
with tortilla chips to resemble a       lution. Additionally, according to                                            1. Prepare rice as instructed on                            and Uncle Ben’s
                                                                               grain brown rice
hat brim. Scatter cheese over the
meat mixture to resemble a straw
hat, and serve hot.
  Serving suggestion: To make a                                                                                                          MAKE MORE
complete meal, accompany the

dish with a salad and a green veg-


  Tested in an 800-watt mi-
crowave oven
  Makes 4 to 6 servings
  1½ pounds boneless chicken
  4 tablespoons butter or
                                            • Tervis Tumblers • Adorable Aprons                                                             Spring Cookie Cutters
  1 cup dry herb stuffing               • Pretty Tools • Many Monogrammable Gifts                                                                Have Arrived!
  1/3 cup grated Parmesan
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  1 teaspoon dry basil leaves
  ¼ teaspoon dried thyme                                     Winery at Lucy Rae!
  Cut chicken into bite-size                                                                                                                               The Book Nook
chunks. Place butter or margarine                  682 Philadelphia Street, Downtown Indiana                                                           711 Philadelphia Street
in a glass pie plate and microwave                  724-465-LUCY •                                                              Indiana, PA • 724-463-0831
on high 1 minute, or until melted.
  Put dry stuffing on a piece of
wax paper and crush with a rolling
  Add cheese, basil and thyme;
                                                              Home of freshly brewed
mix. Dip chicken chunks into
melted butter and then roll in                                  Starbucks Coffee &
stuffing mixture.
  Arrange coated chicken in a sin-
gle layer in a 2-quart rectangular
                                                                 Specialty Drinks
glass dish.                                                                                                                               RESTAURANTE MEXICANO
  Cover with wax paper and mi-
crowave on high 3 minutes.
                                                                724-463-4142                                                            “Authentic Mexican Cuisine”
  Using a fork, move less-done                                                                                                  LATIN NIGHT SAT. 10-2
chicken to the edges of the dish.
Re-cover and microwave on high 3                            Buy One Regular Priced
to 4 minutes, or until chicken                                                                                                BUY ONE COMBINATION MEAL GET ONE FREE!
reaches 165°F as measured with a
food thermometer. Let stand 2
                                                                 Menu Item-                                             CHOOSE FROM ANY COMBINATION DINNER FROM 1-30
minutes before serving.
  Serving suggestion: To make a          We proudly brew
                                                            Get A Second FREE                             *                     Only 1 coupon per party or table. Indiana location only.
                                                                                                                    Not valid with any other offers. Good for 1-30 dinners only. No take-out orders.
complete meal, accompany the                                      *FREE ITEM OF EQUAL OR LESSER VALUE                                  Offer good Sun.-Thurs. Dinner after 5 p.m.
                                         Starbucks Coffee                COUPON EXPIRES 5/31/10                                         With this coupon. Expires May 30, 2010
dish with side dishes of rice or po-
tatoes and a green vegetable.
     — Courtesy of Family Features       Mon.-Fri. 8:00 a.m. to 6:30 p.m. • Sat. 8:00 a.m. to 3:00 p.m.              626 Phila. St., Indiana, PA                               724.463.1388
18 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

                              Healthy foods for healthy kids
  It seems that parents are on a            milk protein can pour soy milk                                                                                                   porate soy into your family’s fa-
continuous hunt for healthy foods           over cereal or enjoy soy nondairy                                                                                                vorite recipes in the recipe section
that kids will actually eat. One of         frozen desserts. Those with peanut                                                                                               on
the simplest solutions is to choose         and nut allergies can try a soy nut
soy foods as the basis for snacks           butter and jelly sandwich or roast-                                                                                              BLUEBERRY PANCAKES
and meals.                                  ed soy nuts as a snack. Whole soy-                                                                                                 Yield: 10-12 pancakes
  Great tasting soy foods provide           bean and fruit bars and soy chips                                                                                                  1 cup all-purpose flour
essential iron, calcium, potassium,         can be a treat for kids with wheat                                                                                                 2 tablespoons cornstarch
fiber and high-quality complete             allergies.                                                                                                                         1½ teaspoons baking powder
protein for growing kids and ado-             Here are some other kid-friendly                                                                                                 ¼ teaspoon salt
lescents. There are a lot of soy            ways to bring soy foods into your                                                                                                  2 eggs
foods that come from the humble             meal routine:                                                                                                                      1 cup vanilla or plain soymilk
soybean — soy dairy-free frozen               ■ Silk, Westsoy, So Nice and Soy                                                                                                 2 tablespoons vegetable oil
desserts, soy yogurt, soy pasta, soy        Dream soy milks are great options                                                                                                  2 tablespoons honey
chips, soy nut butter, whole soy-           for low-calorie, protein-packed                                                                                                    ¾ cup blueberries
bean nutrition bars, and soy crum-          beverages that taste great and are                                                                                                 Combine flour, cornstarch, bak-
bles (meat alternatives) are just a         cholesterol-free.                                                                                                                ing powder and salt in a medium
few of the options available.                 ■ Soy smoothies are also a great                                                                                               mixing bowl. In a small bowl,
  Soy foods are rich in the nutri-          snack. Let kids choose which fresh                                                                                               whisk eggs, soy milk, oil and honey
ents kids need and can be used to           or frozen fruits to mix together and                                                                                             until thoroughly combined. Pour
promote a healthy diet that in-             then blend with one cup soy yo-                                                                                                  soy milk mixture over dry ingredi-
cludes plant-based foods. Most              gurt. Not only are they getting the                                                                                              ents and whisk gently until barely
soy foods contain no cholesterol            health benefits from fruit but                                       BLUEBERRY PANCAKES
                                                                                                                                                                             combined — the batter should be
and a minimal amount of saturat-            they’re also getting the protein and   bean and fruit bars are a healthy              make great tasting tofu. Try cubing        slightly lumpy. Gently fold in blue-
ed fat. Soy foods do provide                calcium they need to grow.             and tasty after-school snack.                  firm tofu to add to your next stir-        berries. Cook on a hot, oiled grid-
healthy fats, which help support              ■ Zensoy soy puddings are avail-       ■ Tofurky offers great deli alter-           fry. It absorbs all the great flavors      dle.
heart health.                               able in chocolate, vanilla, banana     natives. You can pack a delicious              and tastes delicious.                        Try pairing with soy sausage for a
  Soy foods also provide variety to         and chocolate/vanilla swirl, and       sandwich without the nitrates or                  For a healthy start to the day, try     complete and satisfying breakfast!
the diets of children who have cer-         provide a delicious on-the-go          MSG. Tofurky deli slices come in a             these blueberry pancakes made                   — Courtesy of Family Features
tain food allergies. Children who           treat.                                 variety of great flavors too.                  with soy milk.                              and Soyfoods Association of North
are lactose intolerant or allergic to         ■ All-natural SOYJOY whole soy-        ■ House Foods and Nasoya                        Find more ideas on how to incor-                                    America

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                                                                                                                                          Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 19

                Tackle the waistline and the wallet
  Now, more than ever, people            1 cup panko
are looking for tasty ways to trim       1½ pounds pork top loin roast,
their waistlines, and their budg-      trimmed of external fat
ets.                                     ¼ teaspoon salt
  Staying within both a caloric and      1/8 teaspoon black pepper
financial budget is as easy as up-       1 egg yolk beaten
dating your menu with a new cen-         2 tablespoons Dijon-style
terpiece — pork.                       mustard
  Pork is extremely versatile, packs     1½ teaspoons fresh thyme,
a protein punch and pairs well         chopped
with almost any flavor.                  Heat oven to 350°F. Place panko
  Plus, six of the most common         on large dinner plate; set aside.
cuts of pork are 16 percent leaner       Pat surface of pork dry with
and contain 27 percent less satu-      paper towels; sprinkle with salt
rated fat than they did 19 years       and pepper.
ago.                                     Combine egg yolk, mustard and
  “Those looking to maintain a         thyme in pie plate. Roll pork roast
healthy weight should not under-       in mustard mixture, spreading
estimate the power of pork,” said      mixture evenly on surface. Then
Mitzi Dulan, registered dietitian.     roll mustard-coated roast in
“Research has shown that a diet        panko, patting panko on roast to
rich in lean protein helps dieters     evenly cover.
feel full, which may lead to eating      Place roast on rack in shallow                                      MUSTARD-HERB CRUSTED PORK LOIN ROAST
fewer excess calories.                 roasting pan.                         roast to carving board; cut half of     Serving Suggestions:                         as a second meal.
  In fact, a study from the Obesity      Roast, uncovered, in heated oven    the pork roast into ½-inch-thick        Cook once and eat twice — serve                Nutrition: Calories: 150; Protein:
journal found that women who cut       for 1 hour or until an instant-read   slices to serve. Cool remaining       half of this savory pork roast with            20g; Fat: 4g; Sodium: 170mg; Cho-
calories and included more pro-        thermometer inserted near center      piece of roast at room temperature    steamed mixed baby vegetables                  lesterol: 80mg; Saturated Fat: 1g;
tein, including six ounces of lean     reads 155°F.                          for up to 1 hour.                     and a wild rice pilaf for the first            Carbohydrates: 5g; Fiber: 0g
pork per day, kept more muscle           Loosely cover pork with foil. Let     Loosely cover and refrigerate for   meal, and use the leftover roast for                — Courtesy of Family Features
mass while losing weight than          rest for 5 minutes. Transfer pork     sandwiches.                           the Pork Cordon Bleu Sandwiches                           and National Pork Board
women who consumed the same
amount of calories but less pro-
  Pound for pound, pork is also
one of the most economical buys
in the meat case, and lean cuts
don’t stop with those from the loin.
According to new data from the          CALCIUM cannot cure osteoporosis.                                             This coupon is valid for 20% OFF on your
U.S. Department of Agriculture,          Nothing can! The key is prevention.                                              next visit to Ponderosa Steakhouse.
ground pork is now available in          It is never too early to start an
lean choices that rival other lean
                                          eating regimen to include enough                                                    Good for Dine in or To Go.
  Any way you slice it, you’ll find               milk and dairy products
savings at the grocery store with                    to provide 1200 to 1600
pork.                                                milligrams of calcium a day.
  Maximize your budget and put
pork to the test tonight. Plan to                       CALCIUM is also key to good dental
prepare the Mustard-Herb Crusted                           health. MILK & MILK PRODUCTS
Pork Loin Roast for dinner and use                          can be vital tools in the battle of                            Indian Springs Road, Indiana
the leftovers for a delicious Pork                           weight control too...                                                724-465-2641
Cordon Bleu Sandwich the next
  The Mustard-Herb Crusted Pork
Loin Roast has only 150 calories
and 4 grams of fat.
                                                          MILK                  - It really does keep
                                                                                  your body in tune!
                                                                                                                        Cannot be used in combination with any other coupon, discount or promotional
                                                                                                                       offer. Not valid with Senior Servings Menu or Seniors Early Bird Buffet special. Not
                                                                                                                       valid for Gift Card purchases. Not valid for banquet room rentals. Tax not included.

  This pork loin roast is trimmed
                                                                                                                                              Valley FEATURES
                                                                                                                                  Twolick GIFT SHOP dip, soup and
of external fat and it could help
you do the same. It also has an
amazing 20 grams of protein and
nutrients including phosphorus,
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                                                                                                                                                         and gifts.
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                                                 Thursday -Sunday
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  Find the complete Pork Cordon                                                                                                                        ❖ Free gift wrapping Tues on
                                         Also, Burgers, Fries, Wings, Garlic Rolls & Much More!                                                                   d
Bleu Sandwich recipe and more                                                                                                                                 Apri ay,
waist- and budget-friendly recipes       • All Direct TV Sports Packages With Over 25 High Def TVs                                                                l6
and brochures at www.TheOther                                                                                       Stop & Visit Our Booth At The Cooking Show
                                                                                                                    Plant your own delicious vegetable and herb gardens to give, or follow The Na-                                                                                    any recipe an extra special touch. We will have all varieties
tional Pork Board on Twitter@                                                                                       of vegetables and herbs, annuals and perennials in our brand
allaboutpork.                                                                                                       new green house and everything you need for the perfect
                                                                                                                    garden including organic fertilizers and pesticides.
MUSTARD-HERB                                                                                                                Free Delivery on Mulch
CRUSTED PORK LOIN ROAST                                                                                                        orders of 4 yds or more*                        ➤ Over 150 Varieties of
 Prep Time: 10 minutes                                                                                                                *Call for details!                   Trees and Shrubs & much more!
 Cook Time: 60 minutes
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 Serves 4 with leftovers for sand-              560 Philadelphia Street 724-349-0372                                    Sat. 9AM-5PM; Sun. 12PM-4PM                            ➤ Mushroom Compost
wiches                                   Sun. thru Sat. 11am-2am • Kitchen Open 7 Days a Week                              3 Miles on Airport Rd., Indiana                     724-463-7634
20 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

White Township Rec Complex Offers More Than Sports
     Located at 497 East Pike, the           running the complex and to keep         Show presented by The Indiana          recently outfitted 28 local athletes      structed in only four days by more
White Township Recreation Com-               the doors open for those who had        Gazette and IUP’s Department of        with head-to-toe equipment at no         than 400 area volunteers.
plex and S&T Bank Arena, an in-              been enjoying it,” said recreation      Food & Nutrition. The event will       charge, and provided them elemen-            Two beautiful picnic sites are
door-outdoor facility situated on 70         director, Ryan Shaffer.                 be held for the third time at the      tary level hockey instruction.           available to rent on a first-come,
acres, offers much more than meets               By July 2006, having been           arena this Thursday, April 8.              The S&T Bank Arena offers            first-served basis for both business
the eye to those who have yet to             granted the DCNR Keystone assis-             Other arena events include the    regularly scheduled entertainment,       and private gatherings.
venture beyond its gates.                    tance, they were able to purchase       annual Indiana-Armstrong Build-        including public skates, indoor bat-         Sponsored by Ed Bratton, the
     In 1995, White Township Su-             the arena and its six acres adjacent    ers Association Home Show, The         ting cages and turf rental. The facil-   “Eagles Rest” is situated at the
pervisors purchased 50 acres of              to their 50 acres of land.              Veterans’ Expo and the American        ity is an ideal setting for birthday     very top of the hill and is the larger
land to begin developing the com-                In 2006 the indoor facility was     Cancer Society’s Relay for Life.       parties because it can accommo-          of the 2 sites. It is handicap acces-
plex through the generous financial           renamed S&T Bank Arena, as S&T          And for the fifth year, the arena       date a wide variety of possibilities.    sible and has a covered pavilion
support of hundreds of local resi-           Bank became the official sponsor.        will host the Indiana Garden Club’s        Three indoor tennis courts pro-      with 10 picnic tables that seats 80,
dents and businesses.                        It has been home to S&T’s All-Em-       May Mart on May 21 and 22.             vide an outlet for tennis lovers to      2 pedestal grills and a campfire
     With DCNR Keystone grants               ployee Meeting for the past five            Private individuals can rent the    enjoy their passion year-round.          grill. Electricity is available upon
and White Township Resources,                years. S&T has been an excellent        arena for indoor functions. With an        The complex is a practice site       request for a nominal charge. The
Phase IV of the 50-acre complex              supporter of White Township and         ice rink and a 16,000 square-foot      for many sports organizations, and       site also features restroom facilities
was completed by 2005.                       the community by helping provide        indoor turf area, it accommodates      hosts regional sports tournaments,       with running water. It is an excel-
     In September 2005, the private-         opportunities and facilities for ath-   anything from birthday parties to      including the annual Charlie Hogan       lent location for family reunions,
ly-owned Indiana Ice & Expo Cen-             letics and wellness in general.         whiffle ball, volleyball, soccer, flag   Hockey Tournament, IUP Hockey            outdoor showers, parties or for an
ter located next door was in danger              By 2007, the township ac-           football, tennis, and more.            Showcases and the Jim Myers Me-          outdoor business gathering. Many
of closing its doors, and the White          quired an additional adjacent 12-          The arena offers ongoing learn-     morial Soccer Tournaments.               also escape to the tranquility of Ea-
Township Supervisors decided to              acre property, for what now makes       ing clinics for ice skating, hockey,       These tournaments, along with        gles Rest during their lunch hour,
keep the business going by renting           up the existing 70-acre complex.        tennis, softball and lacrosse.         league games, practices and cul-         or wind down with a quiet visit at
it from the then owners.                         The complex hosts many events          A two-year partnership with         tural events draw well over 10,000       the end of a busy day.
     “Leasing gave us time to apply          throughout the year, including the      the Pittsburgh Penguins “Little        athletes and 100,000 visitors to the         The “Spadafora/Reese Senior
for grant money, to gain experience          33rd Annual Indiana’s Cookin’           Penguins Learn to Play” Program,       Indiana community annually.              Area” features a pavilion that com-
                                                                                                                                Outside are four baseball fields,     fortably seats 30. This picnic area
                                                                                                                            five tennis courts, two basketball        includes two game tables, three
       Enjoy your next outdoor                                                                                              courts and two soccer fields.
                                                                                                                                “We have many sponsored
                                                                                                                                                                     shuffleboard courts, two bocce
                                                                                                                                                                     courts and two horseshoe pits, with

       event at a breathtaking                                                                                              areas, including ball fields, ten-
                                                                                                                            nis courts, basketball courts, soc-
                                                                                                                            cer fields and picnic areas,” stated
                                                                                                                                                                     equipment rental available for a
                                                                                                                                                                     small fee. There is also a handicap-
                                                                                                                                                                     accessible garden area installed
          hilltop picnic site!                                                                                              Shaffer. “Thanks to the organiza-
                                                                                                                            tions that have stepped up to the
                                                                                                                                                                     at the site by The Indiana Garden
                                                                                                                                                                     Club which won a national award
                                                                                                                            plate, we have quite an array of         by the National Garden Clubs, Inc.
                                                                                                                            spaces for our visitors to enjoy.”           Both picnic areas are available
                                                                                                                                There are four sponsored base-       to rent by the hour or by the day.,
                                                                                                                            ball fields – the Charlie Hogan           individually or combined. Reserva-
                                                                                                                            Field, Kiwanis Field, S&T Bank           tion information, including a facil-
                                                                                                                            Field and the Keystone Rehab Sta-        ity use agreement, is posted online
                                                                                                                            dium, with a grandstand of 500           at There
                                                                                                                Plus        seats that White Township acquired       is also a rental calendar located at
                                                                                                 Dog Walk                   from Three Rivers Stadium and re-        each picnic area. Anyone wishing
                                                        Grills                                                              furbished.                               to reserve either or both areas can
                                                 ù Over 100 Vendors!                           Playground
                                                                                                                                “We also have five tennis courts,     also contact the White Township
                                                 ù Kids Korner                              Tennis Courts                   sponsored by Kiwanis, First Com-         Rec Complex at 724-465-2665.
                                                    Rest Court
                                                 ù Orphans Rooms                       Senior Park Garden                   monwealth Bank, and the Indiana              One area yet to be sponsored is
                                                   Plants at a Discount                 Basketball Courts                   Tennis Association; two basketball       the site of a future outdoor amphi-
                                                 ù IGC Kitchen
                                                   Horseshoes                                   Ball Fields                 courts, sponsored by COSM; and           theater. The plan is for a clamshell
                                                 ù Demonstrations                                                           two Georgie Lenz Soccer Fields.”         design set in the hillside.
                                                                                                                                White Township, in partnership           “Nestled in its own little world
                                                  Game Tables                                                               with Indiana Area Soccer Boosters,       with ample parking, rest rooms and
                                                                                                                            will be constructing a third soccer      seating for 2,000, the amphitheater
                                                                                                                            field this summer adjacent to the         will be perfect for a sponsor who is
                                                                                                                            existing fields. The soccer boosters      truly into the arts,” stated Shaffer.
                                                                                                                            requested the construction project           Baseball, basketball and bocce;
                                                                                                                            due to increased enrollment in the       shuffleboard, ice skating and soc-
                                                                                                                            soccer program.                          cer; parties, playgrounds and pic-
                                                                                                                                The complex also offers a com-       nics; horseshoes, horticulture and
                                                                                                                            munity-built playground, with tow-       hockey ... the White Township
                                                     724-465-2665                                                           ers, swings, slides and more. Par-       Recreational Complex and S&T
                                                                                         tially funded by Indiana Kiwanis         Bank Arena may be worth investi-
                                                                                                                            and organized by Brook McGin-            gating for your next gathering.
                                               497 East Pike, Indiana                                                       nis, the entire playground was con-      –– PAID ADVERTISEMENT ––
                                                                                                                                                      Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 21

                 Entertaining made quick and easy
  Delicious food. Great wine. Good      a small saucepan. Add brown                  rinse well; pat dry. Cook on a well-
friends. This is what entertaining is   sugar and cook for 2 minutes; add            oiled grill over medium-high heat
all about.                              wine and figs and cook for 2 min-            for about 40 minutes or until pork
  Some of the best dishes are those     utes more.                                   is cooked through, turning occa-
that are big on flavor and easy to        Stir in cream and cinnamon and             sionally.
prepare ahead of time.                  remove from heat.                              Serve with warm or room tem-
  Sometimes taking traditional in-        Cool slightly, then puree until            perature chutney and finish with
gredients and showcasing them in        fairly smooth.                               fresh chopped rosemary, if de-
new and mouthwatering ways is             Stir together cream cheese,                sired.
an easy way to showcase the inner       honey and cinnamon in a small                  To prepare chutney, stir together
gourmet chef in all of us.              bowl; spread equal amounts into              all ingredients in a small saucepan.
  Fruit is incredibly versatile, in     each pastry crust, then spread a             Bring to a boil; reduce heat and
everything from appetizers to           thin layer of caramel sauce over             simmer, covered, for 40 minutes.
desserts. One of the most flavorful,    cream.                                       Remove cover and increase heat
adaptable and nutritious fruits is        Arrange figs decoratively on top.          slightly; cook for 10 minutes more
the fig.                                Serve with any additional caramel            or until excess liquid has cooked
  An excellent source of fiber, fat-    sauce.                                       off.
and cholesterol-free dried and                                                         Remove cinnamon sticks.
fresh figs from California are the      MAPLE ROSEMARY-BRINED                          May be prepared several days
ultimate versatile fruit.               PORK WITH PINOT                              ahead and stored in the refrigera-
  From savory chutneys to sweet                                                      tor.
tarts, figs add a depth of flavor to    FIG CHUTNEY
any dish.                                 Prep time: 30 minutes                      PROSCIUTTO-WRAPPED
  Picking the perfect wine to com-        Brine time: 48 hours
                                          Cook time: 1½ hours total                  FIGS WITH BLUE CHEESE
plement the meal doesn’t need to                                                       Prep time: 15 minutes
be difficult.                             Makes 4 servings                                                                               MAPLE ROSEMARY-BRINED PORK WITH PINOT FIG CHUTNEY
                                                Maple Rosemary Brine                   Cook time: about 5 minutes
  Try these simple recipes for a                                                       Makes 4 servings
small dinner party for four, or dou-      2 tablespoons kosher salt
                                          ½ cup boiling water                          16 California dried or fresh figs,
ble them for a group of eight. For                                                   stems removed and halved
more recipes, visit www.California        1½ cups each Pinot Noir and
                                        water                                          8 teaspoons blue cheese and                                                         16 (6 x ½-inch) strips prosciutto
                                          ½ cup pure maple syrup
                                          ½ cup fresh rosemary leaves                  Equal parts melted seedless
CARAMEL FIG TARTS                                                                    raspberry jam and white balsamic
  Prep time: 30 minutes                   1 teaspoon coarse pepper
                                          4 cloves fresh garlic, smashed             vinegar to taste
  Chill time: 1 hour                                                                   Chopped fresh thyme
  Cook time: 20 minutes                                    Pork
                                          1½ pounds pork tenderloin                    Press the center of each fig half
  Makes 4 servings                                                                   to make a small space for cheese.
             Walnut Crust                          Pinot Fig Chutney
                                          1 cup chopped California dried             Place ½ teaspoon cheese onto half
  2/3 cup each: flour and finely                                                     of the figs and press halves togeth-
chopped walnuts                         figs
                                          1 cup Pinot Noir                           er to enclose.
  3 tablespoons cold butter                                                            Wrap each with a strip of pro-
  2 tablespoons sugar                     1/3 cup white wine vinegar
                                          2 tablespoons pure maple syrup             sciutto and thread figs onto skew-
  1 egg yolk plus ½ to 1 teaspoon                                                    ers.
ice water                                 2 cinnamon sticks
                                          To prepare pork, place a gallon-             Grill over high heat for about 5
         Figgy Caramel Sauce                                                         minutes, turning frequently, until
  2 tablespoons butter                  size resealable plastic bag in a
                                        large bowl to keep it upright.               lightly charred on all sides; remove
  ½ cup brown sugar                                                                  from grill.
  ¼ cup California Riesling               Pour boiling water over salt and
                                        stir to dissolve; let cool.                    Stir together preserves and vine-
  8 California dried figs or 4 fresh                                                 gar.
figs, stems removed and chopped           Place salt water, remaining brine
                                        ingredients and pork in bag; seal              Drizzle over skewers then top
  ¼ cup whipping cream                                                               with herbs. Serve warm.
  1/8 teaspoon cinnamon                 well.
            Honey Cream                   Refrigerate for 48 hours, turning
                                        bag occasionally.                                      — Courtesy Family Features
  1 8-ounce package 1/3 less fat                                                                            and Mirassou                      PROSCIUTTO-WRAPPED FIGS WITH BLUE CHEESE
cream cheese, softened                    Remove pork from brine and
  2 tablespoons honey
  1/8 teaspoon cinnamon
               Garnish                                                                                                                  Indiana’s Five Star Rated Facility!
  8 California dried figs or 4 fresh
figs, stems removed and sliced or           There’s So Much In                                                                                  ★★★★★
  Mix together flour, walnuts, but-
ter and sugar with a pastry blender
or fork until butter is in small
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  Stir in egg yolk and water, then
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  Transfer to a lightly greased
                                                                                                                                                       what we
baking sheet and wrap a foil col-
                                                                                                                                      Sce             can offer
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hour.                                        Thomas D. Todd   A spectrum of full-service care for all your speech and hearing needs      nery H Mano r you.
  Preheat oven to 350°F. Bake for
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22 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

                     Throwing a chic, yet simple, party
  Hosting get-togethers at home can often               tempting and festive drink!                                                                                2 cups sliced mushrooms (any variety will
be stressful and challenging with all of the              When it comes to planning party food, the                                                              work; mix varieties if you choose)
elements to consider — the invitation, the              trick is to keep it simple.                                                                                2 garlic cloves, chopped
décor and, most importantly, the food and                 ■ No-cook appetizers are a perfect no-fuss                                                               1 small shallot, chopped
beverages. Planning the perfect party can               option for entertaining, which leaves more                                                                 3 sprigs fresh thyme
overwhelm even the most seasoned hostess,               time for socializing with guests. For an up-                                                               Crumbled goat cheese
but there are easy solutions for making your            scale hors d’oeuvre that still saves time, try a                                                           Salt and pepper to taste
event memorable without becoming inun-                  bruschetta bar with many toppings.                                                                         Heat butter and olive oil in sauté pan
dated.                                                    ■ Rather than serving buffet-style in your                                                             and sear sliced mushroom, garlic, shallots
  ■ Chances are that your guests won’t recall           dining room, utilize all areas of the house                                                              and thyme sprigs until browned on each
the design of your invitations or the color of          with food and beverage stations. This will                                                               side.
your cocktail napkins, so use an eco-friendly           lead to your guests mingling and moving                                                                    Top toasted baguette slices with warm
electronic invitation with an appropriate               about so no one has the chance to be a wall-                                                             mushrooms and crumble goat cheese on
theme and stick with matching mono-                     flower.                                                                                                  top.
chrome plates and flatware. That leaves you               ■ Another way to encourage guests to get
time to focus on the factors that will stick in         to know each other is to organize carpools                                                               BALSAMIC RED ONION TOPPING
their minds most — the cocktails and hors               according to neighborhood. This not only                                                                   2 tablespoons olive oil
                                                        will forge new friendships but also promotes              BRUSCHETTA WITH TOPPINGS TRIO
d’oeuvres.                                                                                                                                                         2 red onions, sliced thinly
  ■ Once guests have arrived and mingling               having designated drivers so everyone will                                                                 ¼ cup balsamic vinegar
                                                        get home safely.                                                                                           ½ cup granulated sugar
has commenced, you’ll have a bit of time to
                                                          It is, in fact, possible to entertain with ease
                                                                                                             KALAMATA TAPENADE TOPPING
use your creativity behind the bar. Your ar-                                                                  1 jar kalamata olives (drained and pitted)           Coarse black pepper
rival drink can easily become the beverage              and still keep it chic — just remember to                                                                  Heat olive oil in sauté pan and cook
                                                                                                              1 jar capers (drained)
du jour with some festive garnishes.                    focus your energy and creativity where it                                                                onions down over medium high heat until
                                                                                                              2 cloves of garlic
  ■ Moisten the rim of the glass and fill a             matters and keep the rest simple.                                                                        soft.
                                                                                                              3 anchovies
shallow bowl or plate with your garnish of                                                                    Blend to a rough paste. Top toasted                  Turn down heat to medium, add balsamic
choice.                                                 BRUSCHETTA BAR                                                                                           vinegar and sugar.
                                                                                                             baguette slices with mixture and serve on
  ■ Hold the glass sideways and dab the rim             WITH TOPPINGS TRIO                                   decorative plate.                                     Stir constantly until vinegar is thickened.
into the garnish while slowly turning so that             Toast slices of baguette in the oven. Top-                                                               Top toasted baguettes with onion mixture
only the outer edge is covered.                         pings can be added to bruschetta before              HERBED MUSHROOM TOPPING                             and garnish with coarse ground black pep-
  ■ Then simply add ice, using tongs, and               serving or can be displayed in bowls for                ½ tablespoon butter                              per.
pour Godiva Liqueur into the glass for a                guests to top themselves.                               1 tablespoon olive oil                             — Courtesy of Family Features and Fotolia

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                                                                             Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 23

                         Thank You!
           The Indiana Gazette thanks these sponsors for their generous donations of
   door prizes, appliances, the stage, the venue and catering items for Indiana’s Cookin’ 2010!

  Ager Appliances                    Lucy Rae Gifts*                    A special thank you to the White
  All That Glitters Christmas Shop   Martin’s Food Stores               Township Recreation Complex and
  Allied Milk Producers*             Miss Laurie’s Gourmet Kitchen*     S&T Bank Arena for being our host!
  Aramark                            Mohawk Lanes
  Book Nook                          Musser Garden Center*              And to Stonybank Restaurant’s
  Café 701                           Paisono’s Restaurant*              Chef Ron Burkhardt for accepting
  Citizens’ Ambulance Service        Ponderosa*                         our invitiation as Special Guest Chef!
  Cunningham Meats*                  Recreation News
  D D’s Unique Boutique*             Reeger’s Farm & Café*              Thanks to Diane Wagoner, and IUP’s
  D’s 422 West Side Salon*           Robbie Young, Pampered Chef*       Dept. of Food & Nutrition interns,
  Fisher Furniture*                  Sandra Monheim, Silpada Jewelry*   and to the Indiana Gazette staff for
  Giant Eagle, Indiana               Saltsburg Shop-n-Save              volunteering their time to produce
  Grace Louther,                     Scenery Hill Manor*                the Indiana’s Cookin’ Show!
     BeautiControl Cosmetics*        St. Andrew’s Village*
  Grammy B’s Salad Dressing*         Stonybank Restaurant               And finally, to all who brought the
  Grub’s Sports Bar                  Tate’s                             CANDEMONIUM! Challenge to life!
  Hoff Chiropractic Clinic*          Turner Dairy*                      Delta Gamma & Eagle Air
  Indiana Mall                       Twolick Valley Nursery*             Conditioning Services
  Indiana County Technology          Valeski’s 4th Street BiLo          Sigma Sigma Sigma & TCM Home
     Center – Cosmetology*           Walnut Hill Winery*                 Improvements
  Judy Doles & Shana Scordo,         William & Mary Gift Shoppe*        Zeta Tau Alpha & Lezzer Lumber
     Mary Kay Cosmetics*             Yarnick’s Farm Market*
                                                                        Agway Oil • Sally Calabrese
  Judy’s Sewing Center
                                                                        Lowe’s • S&T Bank • Wolfie’s
  Kerr Promotions*
  Lois Repine,                                                          Homer City BiLo • Tate’s of Clymer
    Tupperware*                                                         Valeski’s 4th Street Market

                                                                                                           * Visit these sponsors
                                                                                                            at the show!

   Our deepest gratitude to Lentz Kitchen & Bath, Indiana’s Cookin’ 2010 Silver Platter Sponsor.
Thank you for constructing the beautiful island used each year in our show, for helping provide our guests
        with eco-friendly gift bags, and for your generous contribution to ICCAP’s Food Pantry.
24 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010

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