A portion of proceeds benefit:In cooperation with:

Sponsored by:Presented by:

An advertising supplement of LNP • Thursday, October 13, 2016

at The Worship Center, 2384 New Holland Pike, Lancaster

4 PM Weis Markets Tastings begin

7 PM Program begins

aattt TTTTTTTTTTThhhhhhhhhhhhhheeeeee WWWWWWoorrsshhhhhhiiiiipp CCCCeeeennnnnntttteeeeeeeerrrrrrrr

Friday, October 21

2 • taste of home cooking school • 2016 LANCASTER, PA

TASTE OF HOME COOKING SCHOOL

NATIONAL SPONSORS FALL 2016 Look for these brands to make the recipes in this book:

• CAROLINA RICE

• EGGLAND’S BEST • GALBANI

• JONES DAIRY FARM

• NATIONAL HONEY BOARD

NEW THIS YEAR: VENDOR SHOWCASE!Come visit our vendors in between tastings and the show!

• A TEA AFFAIR • APPLEBY • BATH FITTER• FIVE STAR HOME FOODS

• INTERMEZZO BY STEPHANIE • GOOD FOOD, INC. • HERITAGE DESIGN INTERIORS • KITCHEN SAVER

• KNOWLEDGE POINTS/LAMPLIGHT LEARNING• LANCASTER ROOTS & BLUES FESTIVAL

• MNF WELLNESS SOLUTIONS • PLANET BEACH • TRAVEL DESTINY

Please thank all our sponsors for their participation inTaste of Home Cooking School when you visit their businesses.

Without them, this event would not be possible!

• FAMILY CHIROPRACTIC • GOOD FOOD, INC.• HERITAGE DESIGN INTERIORS

• KAUFFMAN’S FRUIT FARM • MARTIN APPLIANCE• OASIS AT BIRD IN HAND • WEIS MARKETS

FRIDAY, OCTOBER 21, 2016The Worship Center, 2384 New Holland Pike, Lancaster

Admission By Advance Ticket PurchaseTickets on Sale (subject to availability) at the Weis Markets location nearest to you!

A limited number of tickets also available at Martin ApplianceRt. 222, 1 mile N of Quarryville • 717.786.7373

1717 W Main St., Ephrata • 717.733.77304216 Oregon Pike, Brownstown • 717.859.3131

FOR TICKET INFORMATION CALL 717.291.4959

4:00-6:00 pm WEIS MARKET TASTINGS MARTIN APPLIANCE GRILL MASTERS

6:00 pm • AUDITORIUM DOORS OPEN

6:30 pm • DOOR PRIZE DRAWING BEGINS

7:00 pm • PROGRAM BEGINS

1st SESSION RECIPES:

Prosciutto Wrapped Pork Tenderloin with Honey Poached Pears & Gorgonzola (National Honey Board) – Page 25

Chorizo and Eggs Ranchero (Eggland’s Best) – Page 12

Cheeseburger Soup – Page 18

Creole Rice Cakes (Mahatma/Carolina Rice) – Page 35

Sausage Wonton Stars (Jones Dairy Farm) – Page 41

INTERMISSION

PRESENTATION to WATER STREET MINISTRIES

2nd SESSION RECIPES:

Easy-Bake Personal Lasagna (Galbani) – Page 47

Chicken Florentine Meatballs – Page 6

Yummy Zucchini Chocolate Cake – Page 52

RECIPE SHOWCASE

SCHEDULE OF EVENTS

Sponsored by

GRAND PRIZE3 Months of Free Groceries

or $750 in Gift Cards

from Weis Markets

Presented by ...........................................................................................................................................................................................................

In cooperation with:

LANCASTER, PA� 2016 • taste of home cooking school • 3

CEDAR KNOLLS, N.J.

To commemorate high-quality fresh

ingredients at-home chefs enjoy using

in the kitchen, Eggland’s Best (EB) will

once again partner with The Taste of

Home Cooking School this spring.

Participants will have the opportunity to

learn new cooking techniques, and how

to make delicious recipes for their family

and friends using Eggland’s Best eggs.

Eggland’s Best eggs are the only egg

that provides more nutrition and better

taste, compared to ordinary eggs: One

Eggland’s Best egg contains 10 times

more vitamin E, � ve times more vitamin

D, more than double the Omega 3 and

25 percent less saturated fat. In addi-

tion, Eggland’s Best eggs contain just 60

calories per large egg and cost only a

few cents more than ordinary eggs.

A recent independent study published in

The Journal of Applied Poultry Research

also revealed that Eggland’s Best eggs

stay fresher longer than ordinary eggs.

The better taste, nutrition and fresh-

ness of Eggland’s Best eggs are due to

Eggland’s Best’s quality assurance pro-

gram and proprietary hen feed, which

includes an all-vegetarian hen diet of

healthy grains and oils.

Eggland’s Best eggs come in a number of

varieties, including Organic, Cage Free,

Hard-Cooked Peeled and Liquid Egg

Whites.

Is your inner cook craving a new recipe?

Try this Savory Pumpkin Quiche.

SAVORY PUMPKIN QUICHE

Prep: 15 min.

Bake: 50 min. + standing

3 large Eggland’s Best eggs

1 can (15 ounces) solid-pack pumpkin

1 can (5 ounces) evaporated milk

1/2 pound bacon strips, cooked and

crumbled

1/2 cup sliced mushrooms

1/4 cup ­ nely chopped onion

1/4 cup grated Parmesan cheese

1 tablespoon all-purpose � our

1 frozen deep-dish pie shell

Preheat oven to 375.

In a large bowl, whisk eggs, pumpkin and

milk until blended. Stir in bacon, mush-

rooms, onion and pepper. Toss cheese with

� our; stir into egg mixture. Pour into pie

shell.

Bake on lower oven rack 50-60 minutes or

until a knife inserted near the center comes

out clean. Let stand 15 minutes before

cutting.

Serves 8

Eggland’s Best Eggs

Eggland’s Best eggs partners with the Taste of Home Cooking School Tour to help infuse more nutrition and � avor into homemade meals

At-home chefs learn the bene� ts of using Eggland’s Best eggs in their favorite dishes

4 • taste of home cooking school • 2016 LANCASTER, PA

The holidays are quickly approaching and it’s time

to start thinking about entertaining with friends and

family.

Treat your guests to a new and exciting spread that

will really impress their taste buds. How, you may

ask? By turning to an all-natural ingredient that is

delightful in both sweet and savory recipes and will

be your secret weapon to make all your dishes truly

shine — Honey!

For centuries, honey has been a breakfast staple, but

it is now being revered as one of the most versatile

ingredients on the market today. Honey not only

holds its own as an ingredient, but it also provides

functionality to dishes — complementing and en-

hancing the � avors of a variety of ingredients.

It pairs nicely with the tangy richness of certain

cheeses, because it balances the bitterness in

certain foods. Next time you have guests over, reach

in your cupboard and add a touch of golden sweet-

ness to a delicious cheese board. Let your guests

experiment with various cheese and honey pairings

to truly appreciate the nuances of balancing unex-

pected � avors.

Additionally, honey modi� es salty perception and

works well with cured products, like prosciutto and

bacon. Try adding honey to a fun appetizer that

showcases the classic pairing of sweet and salty,

like a juicy pear wrapped with prosciutto and blue

cheese and drizzled with honey. The combination of

these two � avor pro� les will have your friends and

family begging you to host every get-together.

But you don’t have to search for brand new recipes

if you already have a cherished recipe that you and

your family love. Honey can easily be substituted

for a granulated sweetener in your favorite dishes,

and because it’s slightly sweeter than sugar, you

can achieve the same level of sweetness with less

volume.

For sauces, marinades and dressings, use honey for

up to half the granulated sweetener called for in the

recipe. The same is true when baking, and in addi-

tion, for each cup of honey used, reduce any added

liquid by one-fourth cup, add one-half teaspoon of

baking soda and reduce the oven temperature by 25

degrees Fahrenheit.

From soup to nuts, and everything you can bake,

broil, grill, blend or churn in between, honey’s got

you covered. It may be the most versatile ingredient

in your pantry, and don’t forget these easy cooking

tips when cooking with honey:

• When storing honey at home, it is best to keep it

in an airtight container at room temperature. If your

honey begins to crystalize, don’t throw it out — just

gently warm it and stir periodically until crystals

dissolve.

• When cooking and baking with honey, it can easily

be removed from the measuring spoon by spraying

the utensil with non-stick spray before adding honey.

• Select mild honeys, such as clover, when cooking

or baking with other delicate � avors. Select a darker

colored honey to accompany a stronger partnering

� avor, such as peanut butter, bananas and strong

cheeses.

This holiday season, wow your guests with a recipe

that incorporates multiple � avor components. This

Butternut Squash and Pomegranate Crostini with

Whipped Feta and Honey is the perfect example

of honey’s versatility. The sweetness of the honey

works well with the distinct � avors of the pomegran-

ate and feta, creating a perfectly balanced dish. This

appetizer has so many delicious � avors that it is

sure to become a recipe your guests will request at

every gathering.

BUTTERNUT SQUASH AND

POMEGRANATE CROSTINI WITH

WHIPPED FETA AND HONEY Olive oil cooking spray

1 baguette, sliced diagonally 1/4-inch thick

(about 24 pieces)

1 pound butternut squash, cubed (1/2-inch cubes)

8 ounces feta cheese, crumbled

1/4 cup whipped cream cheese

1/4 teaspoon ground black pepper

Arils from 1 pomegranate

1/4 cup fresh mint leaves, chopped

Honey, for drizzlling

Preheat oven to 350 degrees F. Lightly spray two

rimmed baking pans with cooking spray. Place ba-

guette slices on one prepared pan; lightly spray with

cooking spray. Place squash on other prepared pan;

lightly spray with cooking spray. Transfer both pans to

oven; bake bread 8 to 10 minutes or until crisp (turning

once), and squash 20 to 25 minutes or until golden

brown and tender (stirring once). Allow bread and

squash to cool before assembling crostini.

Meanwhile, place feta, cream cheese and pepper in

bowl of food processor � tted with knife blade attach-

ment. Process 3 to 5 minutes or until very smooth;

scraping down sides of bowl occasionally.

To serve, spread each piece of toasted bread with 2

teaspoons whipped feta. Divide roasted squash and

pomegranate arils over feta. Sprinkle with mint and

drizzle with honey; serve immediately.

For more information, visit www.honey.com.

Discover the versatility of honey

LANCASTER, PA� 2016 • taste of home cooking school • 5

Jones Dairy Farm joins the Taste of Home

Cooking School on its 2016 national fall

tour to help spread the word to home

cooks and food enthusiasts about the six-

generation family-owned business that’s

been making all natural Jones Sausage

from the same family recipe since 1889.

Taste of Home Cooking School partici-

pants will learn the bene� ts of cooking

with Jones Sausage, made from premium

cuts of meat raised with no added hor-

mones and all natural ingredients com-

pletely free of MSG, nitrites or nitrates,

and preservatives for a farm-fresh taste.

Jones Dairy Farm also has taken the ex-

tra step to certify that all Jones Sausage

is gluten-free, an important bene� t to

many people today.

For 127 years, Jones Dairy Farm has been

committed to delivering quality products

that you can feel good about eating, add-

ing to recipes and serving your friends

and family. Best known for their all-

natural sausage, Jones Dairy Farm also

produces an extended line of products

made from high-quality, simple ingredi-

ents, including dry-aged bacon, naturally

smoked ham and Canadian bacon, turkey

bacon, Braunschweiger and scrapple.

Jones Dairy Farm Sausage is available

both fully cooked and uncooked in links,

patties and a roll, in a variety of delicious

� avors. From Mild to Maple, and Turkey

to Chicken, Jones Dairy Farm has the

sausage to suite every appétit.

If you’re looking for an easy-to-make

breakfast recipe or something special for

breakfast or dinner that the entire family

will enjoy, try this delicious Breakfast

Grilled Cheese Sandwich that features

Jones All Natural Pork Sausage and

Naturally Smoked Canadian Bacon. This

breakfast grilled cheese is packed with

protein along with eggs, spinach and

sharp cheddar cheese.

Jones Dairy Farm hits the road with Taste of Home this fall

BREAKFAST SAUSAGE &

CANADIAN BACON GRILLED CHEESE

2 teaspoons olive oil

2 eggs

2 slices hearty bread, buttered on 1 side

4 slices sharp cheddar cheese

2 Jones Dairy Farm All Natural Golden Brown

Breakfast Sausage Patties, cooked

2 slices Jones Dairy Farm Canadian Bacon

1 handful baby spinach

In small skillet heat olive oil over medium-high heat.

Add eggs, break yolk and cook until set. Remove from

heat and set aside.

Lay out bread; on unbuttered side add 2 slices cheese,

sausage, Canadian bacon, eggs, baby spinach and

remaining 2 slices cheese.

Top with other slice of bread butter side out.

Heat panini maker or griddle to medium heat.

Cook sandwich until hot and cheese is melted.

Serves 1

6 • taste of home cooking school • 2016 LANCASTER, PA LANCASTER, PA� 2016 • taste of home cooking school • 7

WHAT WILL A DETAIL SPARK?

Bold ideas. And unexpected combinations. The new Jenn-Air® gas cooktop offers pure power

with re� ned control. Its 20,000 BTU burner goes as low as 1,300 BTUs. And its simmer burner

offers an even more delicate ­ ame. Sleekly redesigned, its details can make a kitchen — or an

evening — endlessly intriguing.

Discover more at jennair.com

MYERSTOWN

740 East Lincoln Ave.

717.866.7555

BROWNSTOWN

4216 Oregon Pike

717.859.3131

CLEONA

308 West Penn Ave.

717.273.7555

READING

4850 Perkiomen Ave.

610.401.0390

QUARRYVILLE

Rte. 222, 1 mile North

717.786.7373

EPHRATA

1717 West Main St.

717.733.7730

LANCASTER’S FAVORITE

APPLIANCE STORE

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2016

Favorite

8 • taste of home cooking school • 2016 LANCASTER, PA

NATURAL & PRESERVATIVE-FREE

SINCE 1915

Fruit Butters

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717-381-7861 717-584-5194

Lifestyle Positioning SystemMindset | Nutrition | Fitness

DIRECTIONS

In a 5-quart slow cooker, combine the rst

eight ingredients. Cover and cook on low for

45 minutes or until cranberry sauce is melted.

2. Meanwhile, cut wings into three sections;

discard wing tip sections. Place wings on a

greased broiler pan. Broil 4-6 inches from

the heat for 15-20 minutes or until lightly

browned, turning occasionally.

Transfer wings to slow cooker; toss to coat.

Cover and cook on high for 2-3 hours or until

tender. Serve with dressing and celery.

Makes about 2 1/2 dozen.

INGREDIENTS

1 can (14 oz) jellied cranberry sauce, cubed

2 tablespoons ground mustard

2 tablespoons hot pepper sauce

2 tablespoons reduced-sodium soy sauce

2 tablespoons honey

1 tablespoon cider vinegar

2 teaspoons garlic powder

1 teaspoon grated orange peel

3 pounds chicken wings

Blue cheese salad dressing and

celery sticks

PREP: 50 minutes • COOK: 2 hours

Editor’s note: Uncooked chicken wing sections (wingettes) may be substituted for whole

chicken wings.

Cranberry Hot Wings

LANCASTER, PA� 2016 • taste of home cooking school • 9

VALANCES • DRAPERIES • SHEERS • BLINDS • SHADES • BED ENSEMBLES • PILLOWS

www.heritagedesigninteriors.com

717-354-2233 1064 East Main St. • New Holland

M-F 10-5 • Sat 10-2

Visit our Retail Boutique

November 4th-12thSpecial Hours Fri. 9-8, Sat. 9-5 & Sun. 12-5

Floral Designs, Wreaths & AccessoriesDecorations for your Tree & Mantel

Holiday Open HouseFor more information on all our Golden Barrel Products

Call or Write: Good Food, Inc., 4960 Horseshoe Pike, Honey Brook, PA 19344 • 1-800-327-4406.

Visit us at our website www.GoldenBarrel.com.

Coconut Oil Rice Crispy Treats1/4 cup Golden Barrel Coconut Oil1 10.5 oz bag marshmallows5 cups Rice Krispie Cereal

Line a 9x9 square pan with foil and spray with non-stick spray. Set aside. In a large pan, combine coconut oil and marshmallows over medium

heat until completely melted (about 4-5 minutes). Stir constantly so the bottom doesn’t burn. Once mixture is smooth, add rice krispies. Mix until

evenly coated. Pour into prepare pan and let cool for about an hour. Cut into squares and serve.

Ask for Golden Barrel products at your local grocer or shop at our 2 outlet stores. Leola or Honey Brook.

to allow them to lie � at. Place in a shallow

roasting pan, hollow side down; add 1/4 inch

of hot water. Bake, uncovered, 30 minutes.

Meanwhile, place onion in a large microwave-

safe bowl; microwave, covered, on high for

1-2 minutes or until tender. Stir in turkey,

stuf­ ng, cranberry sauce and wine.

Carefully remove squash from roasting

pan; drain water. Return squash to pan,

hollow side up; sprinkle with salt. Spoon

turkey mixture into squash cavities. Bake,

uncovered, 25-30 minutes longer or until

heated through and squash is easily pierced

with a fork.

Makes 4 servings.

INGREDIENTS

2 medium acorn squash

(about 1 1/2 pounds each)

1 small onion, ­ nely chopped

2 cups cubed cooked turkey

2 cups cooked stuf­ ng

1/2 cup whole-berry cranberry sauce

1/3 cup white wine or chicken broth

1/2 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees. Cut each

squash lengthwise in half; remove and

discard seeds. Using a sharp knife, cut

a thin slice from bottom of each half

PREP: 10 minutes • BAKE: 55 minutes

Nutritional facts: 1 stuffed acorn squash half: 502 calories, 12g fat (3g saturated fat), 71mg

cholesterol, 875mg sodium, 73g carbohydrate (20g sugars, 9g ­ ber), 27g protein.

Turkey-Stuffed Acorn Squash

10 • taste of home cooking school • 2016 LANCASTER, PA

ateaaffairlititz.com

Retail Store & Tea Room

8 Sturgis Lane | Lititz, PA 17543Tearoom Hours: 11:30am-3:30pm | Store Hours: 10am-5pm

Visit our 2nd location: 34 E. Main Street | Lititz, PA 17543

A perfect place to celebrate with friends & family!

For your shopping experience, we offer 300 loose leaf teas,

as well as accessories and gifts to complement your choice of teas.

A TEA AFFAIR

For Reservations call 717-627-1776 or email teaaffair1776@windstream.net

AMY ZARICHNAKOriginally from Pittsburgh, Pennsylvania, Amy’s � rst food memories are of making potato candy with her grandmother, and the Steelers Super Bowl parties during the 1970s.“I was never interested in the football, but that black and gold cake was so exciting for me,” Amy explains.While studying and living in England and Ireland during college, Amy realized that she was completely preoccupied with food. “Anything that was a slight bit different than what I grew up with fascinated me. Fries

with garlic mayo? Yes, please! Curry? Absolutely! Kebabs from a take-away shop? I’ll have two!” she exclaims.Amy graduated from Penn State and followed a career in marketing that had begun in her early college

years.“The jobs I had in marketing never felt like they � t me, but I would have to go back to school to

change the trajectory of my career, and I didn’t have the time or money for that,” she says. “I had applied to culinary school in 2009, but I couldn’t afford it. However, I got a small windfall in late

2012. I SPRINTED to culinary school. I was there within two months of receiving the windfall!”She graduated from The Culinary Institute of America in 2014 and was also the editor of the

student newspaper. Now, she is thrilled to be working with Taste of Home and excited to travel the country, meeting Taste of Home fans. “I love Taste of Home. It’s so comforting to me because it reminds me of the rural community that I grew up in, everyone sharing recipes and cooking for each other. I can’t wait to share my cooking knowledge with everyone!”When Amy isn’t on the road conducting Cooking School shows, she’s home in Poughkeepsie, New York.

Originally from Pittsburgh, Pegrandmother, and the Steeler“I was never interested in theWhile studying and living in preoccupied with food. “An

with garlic mayo? Yes, pleAmy graduated from

years.“The jobs I had

change the trapplied to

2012. I SPShe gra

studentrave“I locomwaWhPo

MEET TASTE OF HOME CULINARY SPECIALIST

LANCASTER, PA� 2016 • taste of home cooking school • 11

DIRECTIONS

Place sweet potatoes in a 4-quart slow

cooker. In a small bowl, mix applesauce,

brown sugar, melted butter and cinnamon;

pour over potatoes.

Cook, covered, on low 4-5 hours or until

potatoes are tender. If desired, sprinkle with

pecans before serving. Serve with a slotted

spoon.

Makes 8 servings.

INGREDIENTS

3 pounds sweet potatoes (about 5 medium), peeled and sliced

1 1/2 cups unsweetened applesauce

2/3 cup packed brown sugar

3 tablespoons butter, melted

1 teaspoon ground cinnamon

1/2 cup glazed pecans, chopped, optional

DIRECTIONS

In a bowl, combine the � rst � ve ingredients;

stir in butter. Set aside 1 cup for topping.

Press remaining mixture into a greased 13x9-

inch baking pan. Bake at 350 degrees for 10

minutes or until lightly browned.

In a heavy saucepan or microwave, melt

caramels with cream, stirring often. Sprinkle

chocolate chips and peanuts over the crust;

top with caramel mixture. Sprinkle with

reserved oat mixture.

Bake for 15-20 minutes or until topping is

golden brown. Cool completely on a wire

rack. Cut into bars.

Makes 3 dozen.

INGREDIENTS

1 1/2 cups quick-cooking oats

1 1/2 cups all-purpose � our

1 1/4 cups packed brown sugar

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, melted

1 package (14 ounces) caramels

1/2 cup heavy whipping cream

1 1/2 cups (9 ounces) semisweet chocolate chips

3/4 cup chopped peanuts

Caramel Peanut Bars

PREP: 15 minutes • COOK: 4 hours

PREP: 25 minutes • BAKE: 15 minutes, plus cooling

Nutritional facts: 3/4 cup (calculated without pecans): 303 calories, 5g fat (3g saturated fat), 11mg cholesterol, 57mg sodium, 65g carbohydrate (39g sugars, 6g � ber), 3g protein

Nutritional facts: 1 each: 197 calories, 10g fat (5g saturated fat), 16mg cholesterol, 113mg sodium, 27g carbohydrate (19g sugars, 1g � ber), 3g protein

Applesauce Sweet Potatoes

12 • taste of home cooking school • 2016 LANCASTER, PA

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With over 5,000 natural & organic items throughout the store,

healthy cooking is now the easy choice.