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Wednesday, April 14, 2010

Don't miss Cooking School



Have you bought your ticket for next week's Taste of Home Cooking School?

If you enjoy cooking or want to learn more about cooking, then you don't want to miss this event April 22.

The Wilson Times has hosted a number of Taste of Home Cooking Schools over the years, and they're always lots of fun. Once again, the evening will be filled with food, fun and plenty of door prizes.

Cooking School home economist Michelle Roberts returns to Wilson to prepare 10 dishes on the stage of the Boykin Center. Roberts talks as she cooks, giving step-by-step instructions and offering tips. A big-screen television will also be set up on stage, with a camera focused on Roberts as she works.

For next week's show, Roberts will be making Zesty Penne, Sausage and Peppers; Romaine Caesar Salad and Seasoned Croutons; Gram's Chicken Pot Pie Updated; Asparagus Tomato Salad; Angel Hair with Chicken and Artichokes; Orange Chocolate Tart; Fresh Mushroom Clafouti; Freezer Berry Jam; Sour Cream Blueberry Muffins; and Jimmy Dean Maple Breakfast Casserole.

These recipes and many more (total 165 dishes) are all included in a magazine-style cookbook that each ticket-holder will receive on show night.

I've had a chance to read through the Taste of Home Cooking School book, and my mouth started watering after the first few pages. Just listen to the names of some of the recipes: Blueberry Cheesecake Dessert, Flank Steak Sandwiches, Ham and Cheese Sandwich Loaf, Kid-Pleasing Taco Pizza and Berry Topped White Cupcakes. Garden Primavera Fettuccine would be a perfect dish for these warm evenings we're having, and let me tell you how eager I am to try Creamy Tomato-Basil Pasta with Chicken as well as White and Gold Pizza.

And if you read my column, you know I like to try new things, so I really can't wait to make Western Omelet with Cheese. This recipe gives instructions for mixing and cooking the omelet in a Ziploc Zip 'n Steam bag.

Those of us attending will get a goodie bag packed with coupons and cooking treats, including a Ziploc Zip 'n Steam bag, one of McCormick's new Recipe Inspiration packets with measured spices to make a meal, a cheese slicer from Velveeta and craft scissors from Reiman Publications.

Door prizes include a set of tires from Vester Toyota-Scion; a Kohler Vinatta Pull-Down stainless steel kitchen faucet from Creative Kitchen & Bath; and 25 bags of groceries and coupons for free ground beef, bread, lettuce and drinks from Piggly Wiggly of Elm City and Bailey. Other local vendors and national sponsors also have prizes to give away. And, as usual, the food prepared on stage will go home with someone in attendance.

This year's emcee is Beth Bass. Beth is a good friend of ours at The Wilson Times. She's the former Newspapers in Education director here and has hosted the food show before.

To make things a little easier for those attending, Chick-fil-A sandwiches will be available for purchase.

If you've never been to a Taste of Home Cooking Show, I urge you to attend. It really is a lot of fun and is a good way to be inspired to cook. And if you've been before, come back again and enjoy the sights and smells a cooking show offers as well as the fellowship of an auditorium full of people who love good food!


Kid-Pleasing Taco Pizza
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 pound lean ground turkey
  • 3/4 cup water
  • 1 envelope reduced sodium taco seasoning
  • 1 can (16 ounces) fat-free refried beans
  • 1 1/2 cups (6 ounces) shredded pizza cheese blend
  • 3 medium tomatoes, chopped
  • 7 cups shredded lettuce
  • 2 cups crushed baked tortilla chip scoops
Unroll crust into a 15- X 11-inch baking pan coated with cooking spray. Flatten dough and build up edges slightly. Bake at 425 degrees for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat, and simmer, uncovered for 5 minutes. Stir in refried beans until blended.
Spread turkey mixture over crust; sprinkle with cheese. Bake at 425 degrees for 5-7 minutes or until cheese is melted. Top with tomatoes, lettuce and chips. Serve immediately.

Taste of Home Cooking School


Thai Curry Chicken & Rice
  • 1 tablespoon canola oil
  • 2 tablespoons. green curry paste
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 small onion, thinly sliced
  • 1 each red and green pepper, cut into thin strips, then cut crosswise in half
  • 4 oz. (half of 8-oz. pkg.) cream cheese, cubed
  • 1/4 cup milk
  • 1/8 tsp. white pepper
  • 2 cups hot cooked long-grain white rice
Heat oil in large nonstick skillet on medium heat. Stir in curry paste until well blended. Add chicken and onions; cook and stir 6 to 8 min. or until chicken is done (165°F). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.
Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
Serve over rice.
Yield: 4 servings, 11/2 cups each.
Substitute: Prepare using red curry paste.

Taste of Home Cooking School


The Taste of Home Cooking School

Thursday, April 22, at the Boykin Center, 108 Nash St., Wilson

Doors open at 5 p.m. Show starts at 6:30. Parking is available in the BB&T parking lot.

Tickets are $10 general admission and can be purchased at The Wilson Times, 2001 Downing St., or at the door.

A few $15 Meals on Wheels preferred seating tickets are left.

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