2 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 Kitchen & Bath 556 Water Street, Indiana 724.465.9611 Showroom Hours IT BECOMES YOU. Mon.-Tues.-Wed.-Fri. 9-5; Thurs. 9-7; Sat. 9-1 www.lentzkitchenandbath.com Providing Design, Quality and Extensive Variety! Our Designers and Staff Invite You... TO VISIT OUR SHOWROOM • SEE HOW WE DESIGN YOUR SPACE • USE OUR PROFESSIONAL INSTALLATION SERVICES PA1930 Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 3 Cooking show full of challenges What’s your By HEATHER ROTH challenge email@example.com 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. Minutes from town, Try Grammy Bea’s but a world away ... - Irish Salad Dressing! - Reeger’s Farm & Café Available At: • Sanso’s - Homer City • Mercik’s Homer City BiLo • Giant Eagle - Indiana 724-463-0440 • www.reegersfarm.com • Martin’s - Indiana • Valeski’s 4th St. BiLo - Seasonal Farm Fresh Fruits & Vegetables Indiana • Tate’s - Clymer Café - Serving Lunch, Mon.-Sat. 11am-3pm • Penn Mac - Pittsburgh Dinner Classes • Kid’s Workshops • Giant - State College Bottled by Stella Foods, Homemade Bakery Treats • Espresso Bar Punxsutawney Perennials, Herbs, and Annuals • Pumpkin Festival - October 2 & 9 BERNICE A. HARRIS Homer City, PA 4 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 Wagoner and interns ready for the show DIANE WAGONER 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 40 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 50 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 YOU! healthier but still delicious.” he 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 ral Home Cooking Shows Mine She holds a Fashion Accessory Parties Monthly Host Specials e utiqsuories 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 b After complet- 724-354-4891 or 724-388-6192 Availa ing her master’s Ddsuniqueboutique@gmail.com degree, she hopes to become a reg- www.pamperedchef.biz/robbiyoung 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 listen. 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 APRIL LEE 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 firstname.lastname@example.org primarily in clinical nutrition and Independent Mary Kay Sales Director Independent Beauty Consultant mysilpada.com/sandra.monheim wellness education, but she is www.marykay.com/smscordo www.marykay.com/jdoles open to all different career possi- (814) 414-7035 (724) 349-7678 bilities. 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 Ind gy 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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Mon-Fri. 8-5; Sat. 8-12, Evenings by appt. of a licensed instructor and Esthetic Skin Care programs. 10064 Rt. 119 N., Marion Center, PA • www.cutting-edge-countertops.com 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 Earn $500 a month SUMMER working only 12 hours! COOKING Flexible Schedule • Be Your Own Boss “Everytime I go to work I end up at a spa!” CAMPS (Ages 5 & Up) B EAUTI C ONTROL Each student will spend five, fun-filled days learning about foods C • Spa Treatments • Personalized Skin Care • Advanced Anti-Aging Products • Mineral Cosmetics Call to schedule your complimentary spa appointment Grace Louther 724-463-2299 email@example.com FREE CHEETAH GEL NECKWRAP ($30 Value) from different cultures, manners, kitchen safety and most importantly, how to cook. 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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- 00 Mon.-Sat. 8-8 That’s when you got to get cre- ents in one search engine, and it 1 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 OFF 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 SEARCH.MYRECIPES.COM/ HTML $ 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 iDrink.com 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. Helpmates, Inc. WE CAN COUNT ON CITIZENS’ When you need FOR EMERGENCIES, assistance caring DIAL 911 for yourself or a & ASK FOR CITIZENS’ Non-Emergency Medical Transports loved one... Can Be Arranged By Calling 724-349-5527 or 877-349-5529 Call Helpmates, Inc. Call Helpmates, Inc. Professional ■ Reliable ■ Compassionate Saving We can help. CITIZENS’ AMBULANCE SERVICE Lives Since 814-938-3554 Caring for people at home since 1987. Certified Provider for the PA Dept. of Aging 805 Hospital Road ■ Indiana, PA 15701 www.citizensambulance.org 1964 www.helpmatesinc.com 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 site. 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 Kitchen. 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 BARBECUE HAM AND FOR OUR NEW CHEESE BY PROXY CHRISTMAS MERCHANDISE • Dating Parties 40% Off Sale • Fund Raising for Schools 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 • email@example.com 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 page 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 Dave. Chef Dave offers these tips for beef. 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. hours. ■ 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 or firstname.lastname@example.org Marion Center Bank ST. ANDREW’S VILLAGE 1-800-556-6262 a PRESBYTERIAN SENIOR LIVING community www.marioncenterbank.com Member FDIC 1155 Indian Springs Road Indiana, Pennsylvania 15701 www.standrewsvillage.org 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 hours high 3 to 6 minutes or until crisp- Total recipe time: 25 minutes tender. 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 coals. Marinade Grill, covered, 12 to 14 minutes 2/3 cup prepared balsamic for medium rare (145F) done- vinaigrette ness, turning once. (Do not over- 2 tablespoons Dijon-style mus- cook.) tard 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- once. spoons. 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 Chicken $ 12 Pc. Only10 Complete Your Meal With One Of Our Delicious Deli Salads 99 $ 00 OFF 1 12 OR MORE PIECES ONLY AT SALTSBURG SHOP ‘n SAVE COUPON EXPIRES 05-05-10 • Greeting Cards Money ONE STOP • PA LotteryDeli • Rug Doctor •Rentals Orders • Bakery • Fax Service • Complete SHOPPING • Pay Your Allegheny Power Bills Here Earn 10 Per Gallon of Fuel ¢ff o *With purchase of $50 or more in qualifying products. Saltsburg Plaza Saltsburg, PA Open Sunday 9 AM-7 PM Monday thru Saturday 7 AM-10 PM 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. ake 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 www.VisitIndianaCountyPa.org 724-463-7505 Trails 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 D’ s 422 West Side Salon 2843 West Pike Rd., Indiana, PA 15701 William & Mary and water in a 1-quart saucepan over medium heat until the mix- ture is hot and bubbling. 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G 18 S. 7th Street, Indiana 724-349-1768 Open Monday-Saturday 10-5 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! ideas: ■ Pour a zesty bottled picante 50% 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! Entree easy and delicious sauce. ■ Canned beans are a healthful Experience The Charm Also available - Lots of our See Chris e 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 off $ 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. CERTIFICA 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 724-349-3904•www.yarnicksfarm.com 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 All Source Services Group Inc. 724-465-2011 www.allsourceservicesgroup.com SERVING ALL YOUR CONSTRUCTION & REPAIR NEEDS! •Kitchen & Bath •Remodeling •Electrical •Spring Clean-Ups •Handyman Services •Construction •Ceramic Tile 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 www.makinglifebetter.com. 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Building Supply Center 724.465.0440 313 Martha Street, Punxsutawney Medicare, BC/BS - All Major Insurances Accepted 814-938-3850 • Toll Free 1-800-587-7575 AGENCY ADMINISTRATOR: Connie Zagurskie • MEDICAL DIRECTOR: Eric Heasley, M.D. 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 www.fsis.usda.gov 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 00 We Have the Largest Selection of hard-plastic colander set over a microwave-safe casserole. After SPECIAL: NORTHERN GROWN Nursery Stock In Pennsylvania, Spring Spring Spring Spring microwaving, discard the fat that has drained into the casserole. 36 ■ Cover food to create steam $ AT THE BEST PRICES! 1 Pitcher of Flowers Flowers Flowers Flowers Add that helps destroy harmful bacte- ria. Soda & 1 Pizza ■ Follow package directions to Must Start by 8pm • Shoe Rental Not Included Landscape Landscape make sure all foods reach safe in- ternal temperatures. Sometimes Check Out Kids Bowl For FREE This Summer Ready Ready • Forsythia • Azaleas • Rhododendrons frozen foods look fully cooked, but ◆◆◆ L A N E S MOHAWK ◆◆ Summer Leagues Now Forming Plants Plants • Evergreen Shrubs • Flowering Trees: they actually require cooking to be • Perennials...Our Greenhouse Is FULL safe. ■ 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: email@example.com ground meats). 1924 Oakland Ave., Indiana • 724-463-7443 ■ After microwaving, allow the food to rest so cooking is complet- VALESKI’S ed. CHECK OUT OUR DEPARTMENTS! Meat BOOT ■ Use cooked meat and poultry within 4 days. Leftovers may be frozen. Deli CAMP 12-MINUTE SOMBRERO SUPPER Tested in an 800-watt microwave $ 99 00 oven Makes 4 servings Bakery QUARANTEED FRESHNESS... 1 pound lean ground beef or ground turkey 1 small green bell pepper, cored 6 weeks/12 classes and chopped Begin Monday, April 12 1 (1.25-ounce) taco seasoning Mondays & Wednesdays at 5:30 p.m. packet Double aily!! CALL TODAY! 1 (8-ounce) can tomato sauce 1 (14.5-ounce) can dark red Produce Coupons D 655 Church St., Indiana kidney beans, drained Round tortilla chips INDEPENDENTLY OWNED - 724-463-8506 JT’S FITNESS 724-549-4938 1 cup shredded cheese 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 son) 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 KIES dish with a salad and a green veg- CO etable. QUICK CHICKEN NUGGETS Tested in an 800-watt mi- crowave oven Makes 4 to 6 servings 1½ pounds boneless chicken breasts 4 tablespoons butter or margarine • Tervis Tumblers • Adorable Aprons Spring Cookie Cutters 1 cup dry herb stuffing • Pretty Tools • Many Monogrammable Gifts Have Arrived! 1/3 cup grated Parmesan cheese Visit The Walnut Hill pluss 20% Off Cookbooks lu 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 • www.lucyraegifts.com 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 pin. 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 www.soyfoodsmonth.org. 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 Preserve Your Most Memorable Events Sincere Reunions, Picnics, Weddings & More! Thanks easy-squeezy amazing cup 24-oz. sport bottle Push-pull changes colors! Cup changes colors when you add any cold liquid - even water! 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Valeski’s 4th Street Market For more creative ideas and kerrpromotions.com Tate’s of Clymer personal assistance for your 625 Kolter Drive, Indiana, PA ... and their generous customers event call or email me, Debbie at firstname.lastname@example.org 724-465-6446 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- tein.” 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. meats. 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 day. 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, $ 10 $ 20 ALL YOU CAN ❖ Best selling gourmet Nursery mixes from Vermont dessert Inc. ❖ Beautiful unique kitchen accessories zinc and potassium, which are all key to keeping the body fit and STEAK NIGHT EAT CRABLEGS and gifts. ❖ Pre made or made Open Thursday -Sunday healthy. Saturday 12-5 to order gift baskets seas for 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 WhiteMeat.com, 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 Cheap Drinks – Lousy Food Spring Hours: Mon.-Fri. 8AM-7PM; ➤ All Varieties of Mulch, Top Soil 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 whitetownship.org/rec. 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 Pavillions 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 Bocci 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. Shufﬂeboard 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 www.whitetownship.org/rec 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 Figs.com and www.mirassou.com. 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 ★★★★★ quartered Stop Mix together flour, walnuts, but- ter and sugar with a pastry blender or fork until butter is in small Life Worth Hearing... by our pieces. 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Skilled Nursing & Rehabilitation Center Indiana, PA Punxsutawney, PA To prepare sauce, melt butter in 724-463-EARS (3277) 814-938-2300 680 Lions Health Camp Road, Indiana, PA 724-463-8705 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 A Buil t-In St yle ger ppliances LIMITED TIME OFFER - HURRY IN TODAY! 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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 Indiana hoppers G iant Eagle S Over Have Saved DOLLARS 1 MILLION s Since on FREE Ga ned! Get Go Ope Longest Expiration Date No need to wait for a Promotional Period to begin or end...earn everyday! Earn on MORE everyday items... Gift Cards, Groceries, Pharmacy, DVD’s Redeem at HUNDREDS of Get Go Locations! *Some restrictions apply please see store for details PLUS... Earn FOODPERKS! Earn Foodperks! at Get Go with every fuel purchase... even on a free tank of fuel!