taste of home cooking school 2012

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Wednesday • April 4th, 2012Harrison High School Auditorium9860 West Road • Harrison, OH 45030

Doors & booths open at 4:30 pmPresentation begins at 7:00 pm

Dana Elliott

2-The Harrison Press, Wednesday, March 28, 2012; The Dearborn County Register & The Rising Sun Recorder/Ohio County News, Thursday, March 29, 2012

The proud sponsor of

Elizabeth Kelley, Manager100 Sycamore Estate Drive • Aurora, IN

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Reasonable, Affordable Jewelry with a Lifetime Warranty!

Mary Beth Tucker513.678.5822 • [email protected]

The Harrison Press, Wednesday, March 28, 2012; The Dearborn County Register & The Rising Sun Recorder/Ohio County News, Thursday, March 29, 2012-3

Michelle Brunner Independent Consultant

www.mythirtyone.com/[email protected]

Visit my booth the day of the

show!

Thousands of used books for sale. We can order books too!

Books on High29 East High Street • Lawrenceburg, IN

812.539.BOOK

Large variety of books on sale at the Cooking School! See you there!

Trade books for store credit!Closed Sun-Mon

Discover the Chef in you!

Leann Huber • 513.403.0329www.pamperedchef.biz/leannhuber • [email protected]

Check out our online wedding registry!

Kick it up a Notch with Emeril’s ™ EssenceGot good taste? Rub it in! Emeril’s Essence features the perfect blend of spices and herbs

to compliment any meat, chicken or fish entrée. Emeril’s® Essence contains a special blend of seasoning that is truly unique and is con-

sidered the “secret ingredient” in many of the acclaimed chef’s dishes. In addition to Original, Emeril’s Essence is available in Bayou Blast, Southwest and Italian varieties, perfect for every “at home” chef’s seasoning needs.

Next time you prepare a family meal, try one of Emeril’s favorite recipes using his Origi-nal Essence, Chicken Paillards over Arugula.* This recipe combines fresh, flavorful ingre-dients fit for a true gourmand, but is simple enough to prepare in a pinch.

Ingredients:• Four 6- to 8-oz boneless, skinless chicken breast halves, pounded to 1/4" thickness• 5 oz fresh arugula or baby greens, tough stems removed, rinsed and spun dry• 3 tbsp plus 2 tsp extra-virgin olive oil, plus more for serving• 2 1⁄2 tsp freshly squeezed lemon juice, plus more for serving• 1 3⁄4 tsp salt• Freshly ground black pepper• Emeril’s® Original Essence, to taste• 1⁄4 cup coarsely grated• Parmigiano-Reggiano cheese

Preparation Directions:1. Preheat grill to high, and lightly coat

grate with oil.

2. In large bowl, combine arugula, 1 tbsp olive oil, 1 tsp lemon juice, 1⁄4 tsp salt, and a pinch of black pepper. Toss gently to combine. Season to taste, and divide the greens among four large plates.

3. In small bowl, combine remaining 2

tbsp plus 2 tsp olive oil with the remain-ing 1 1⁄2 tsp lemon juice, 1⁄2 tsp salt, and a pinch of black pepper. Stir to blend.

4. Rub about 3⁄4 tsp of the olive oil mix-ture over one side of each piece of chick-en and season lightly with Emeril’s® Original Essence. Season each chicken breast on both sides with 1⁄4 tsp of remaining salt.

5. Carefully place the chicken, oiled side down, on the hot grill. Using a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub it evenly over the meat. Cook until chicken is firm to the touch and just cooked through, 1-2 minutes per side.

6. To serve, place 1 chicken breast in the center of each arugula salad, and drizzle each lightly with additional extra-virgin olive oil and fresh lemon juice. Sprinkle 1 tbsp grated cheese on top of each serving, and serve immediately. Serves 4.

* Recipe courtesy of Emeril Lagasse. As first seen in Emeril at the Grill, Harper Collins Publishers. Copyright©2000 Emeril MSLD Acquisition Sub LLC. Emeril’s and BAM! Are trademarks of Martha Stewart Living Omnimedia, Inc. All rights reserved. ©2012 B&G Foods, Inc.

Chicken Paillards over Arugula


Kretta Loechel513.675.7174

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Please see my booth at the show!Jackie Murphy

Independent Beauty Consultant

812-637-2250 888-321-2986

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Brenda Bearden513.226.6841

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Showcase the Fruits of Spring with a Sweet Berry TartletSpring is such an exciting season. As the

cold winter months melt away, buds begin to blossom and fresh fruits begin to make an ap-pearance. From the first tiny strawberries to a profusion of blueberries, blackberries, and raspberries, these sweet and colorful fruits make for a deliciously simple starring role in homemade desserts.

“I live an area of California known for its abundance of fresh produce. The beginning of the berry season is always my favorite time,” says Stephanie Gallo, a third generation Gallo family member. “These tiny fruits burst with so much flavor. They are so easy to use in baked goods. Pairing them with a light bodied, sweet wine is a fantastic way to end a great meal.”

Gallo Family Vineyards’ Taste of Home rec-ipe collection has a signature Tiny Berry Tart-lets recipe that’s showcase these jewels of the garden. The warm flaky crust makes the per-

fect complement to nature’s sweetest flavors. Try serving this scrumptious dessert with Gallo Family Vineyards’ light bodied Pink Moscato. Its bouquet of flavors including white peaches, passion fruit and honeydew melon make it a wonderful pairing.

Gallo Family Vineyards stands behind every bottle of wine it produces with the Best Taste Promise. If you are not completely satisfied with the quality of the wine that you’ve chosen to share with your guests, Gallo Family Vine-yards invites you to share your thoughts at their official website. It’s just one of the many ways Gallo Family Vineyards maintains its 75 year tradition of producing the highest quality wines at a reasonable price.

For more information about Gallo Family Vineyards, please visit www.GalloFamily.com or www.Facebook.com/GalloFamilyVine-yards.

Ingredients:Crust:• 3 (16-by-11-inch) sheets frozen phyllo pastry, thawed according to package directions• 2 tablespoons butter, melted• 2 tablespoons ground almonds• 1 tablespoon granulated sugar• 1 tablespoon confectioners’ sugarFilling:• ¾ cup prepared lemon curd • 4 cups fresh berries, i.e. blue berries, blackberries, raspberries or a mix• Bottled blueberry, blackberry, or raspberry syrupPreparation:Preheat the oven to 350°F. Spray 2

(6-cup) muffin pans with cooking spray and set aside. Place one sheet of phyllo dough on a flat surface and brush with a third of the melted butter. In a small bowl, mix the almonds and granulated sugar together and

sprinkle half of this mixture on the dough. Place a second sheet of phyllo on top of the first, brush with third of the butter, and sprinkle with the remaining half of the almond/sugar mixture. Place the third phyl-lo sheet on top, brush with melted butter and sprinkle with confectioners’ sugar.With a sharp paring knife or kitchen

shears, cut the layered dough into 12 squares. Gently press each square into a prepared muffin cup to create a freeform tartlet. Bake the tartlets for 5 minutes or until just golden. Let cool in the pans com-pletely. (The tartlet crusts can be made up to 2 days in advance and kept in an airtight container.) To assemble the tartlets, gently remove

each tartlet from the muffin pan and place on a serving tray or plate. Place a generous teaspoon of lemon curd in each tartlet. Dip the berries into the syrup with a slotted spoon and mound them on the lemon curd. Serve immediately. Yield: 12 servings

Tiny Berry TartletsPairs well with Gallo Family Vineyards® Pink Moscato.


Cutting Garden • Fairy Gardens • VegetablesHydroponic Lettuce & Mixed Greens • Herb Plants & Cut Herbs

Novelties • Bedding Plants • Baskets

Open Monday-Saturday 10-6 Sunday 12-5

Visit our website for special events & classes www.Adopt-A-Plant.com10856 Oxford Rd, Harrison • 513-738-0040

Adopt-A-PlantGarden Center

1151-1 Stone Drive • Harrison, Ohio(513)367-3650

Visit our booth at Cooking School & register to win a prize!

Search for your home on Comey.com

Johnsonville Italian Sausage and Taste of Home bring new flavor to traditional dishes

Johnsonville Sausage today announced it has teamed up with the Taste of Home Cooking Schools to bring at-home confi-dent cooks new and delicious ways to add flavor to family meals.

Johnsonville Italian Sausage – available in both links and ground form – is a versa-tile ingredient that can add delicious flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own.

Made with only premium cuts of pork and the perfect blend of spices since 1945,

Johnsonville Italian Sausage brings the level of quality at-home confident cooks are looking for when feeding creating their families’ favorite “keeper” recipes. Whether it’s elevating the flavor in your family’s traditional lasagna, or starting a new tradition with adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice.

Try Johnsonville’s Italian Meatballs reci-pe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.

Ingredients:• 1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage• 1 egg, lightly beaten• 1/3 cup dry bread crumbs• 1/4 cup Parmesan cheese, grated• 1/4 cup milk• 1/4 cup onion, finely choppedPreparation Directions:1. Preheat oven to 350oF.2. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.3. Remove sausage from casings.4. Add sausage to the bread crumb

mixture and mix well.5. Shape into 20 meatballs; arrange on a shallow baking pan.6. Bake for 20 minutes or until meat balls are cooked through (160o F).7. Serve with your favorite sauce and spaghetti. Makes: 6 servings

About Johnsonville Sausage, LLCWisconsin-based Johnsonville Sausage is the No.

1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,300 mem-bers. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by Ralph F. and Alice Stayer, the company remains privately owned today. www.johnsonville.com.

Johnsonville Italian Meatballs

Johnsonville Italian Sausage Meatballs Featured in Taste of Home Cooking Schools Nationwide

Wednesday • April 4th, 2012Harrison High School Auditorium • 9860 West Road, Harrison, OH

Doors open at 4:30 pm • Presentation begins at 7:00 pm

Dana Elliott

Enjoy the show!

6-The Harrison Press, Wednesday, March 28, 2012; The Dearborn County Register & The Rising Sun Recorder/Ohio County News, Thursday, March 29, 2012 The Harrison Press, Wednesday, March 28, 2012; The Dearborn County Register & The Rising Sun Recorder/Ohio County News, Thursday, March 29, 2012-7

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Don't miss a minute of the fun!!Bring address labels with

your name and phone number on them to make

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Solutions for how to cook healthy and the utensils to use to do it!

ROBB CRAWFORD, PresidentAuthorized Dealer for Simplicity Gourmet

859-879-0543Stop by our

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Mushrooms make meals betterMake mushrooms the “hidden treasure” in

your kitchen by adding them to any and ev-ery family meal. Whether paired with meat, tossed in an omelet or wrapped in a sandwich, umami-rich mushrooms add a unique, rich fla-vor to your recipes. Learn how to blend mush-rooms with meat to create delectable dishes your family will love and you’ll feel good serving. See how mushrooms can help bulk up any dish with important nutrients, and depend-ing on how you use them, they may help to save time, money, calories and fat.

Mushrooms and Meat: The Perfect Partner • Mushrooms’ hearty texture and flavor

make them compatible with meats both as a complement or replacement.

• Swap in mushrooms for a portion of the higher-calorie ingredients in a dish to reduce calories and fat.

• Blend in diced mushrooms to get another vegetable serving into your family’s favorite meals like spaghetti, hamburgers and sloppy Joes.

Eating Healthy Never Tasted So Good• Mushrooms are not only low in calories

and fat free, but their flavorful umami content allows for less salt to be used in a dish, without compromising taste.

• Mushrooms are the only fresh fruit or veg-etable with vitamin D.

• Within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine. These antioxidants help strengthen the immune system.

• Mushrooms provide B vitamins, including riboflavin, niacin, and pantothenic acid. B vitamins help to provide energy by breaking down proteins, fats and carbohy-drates.

Tips and Tricks of the Trade• Store mushrooms in their original pack-

aging or in a porous paper bag for prolonged shelf-life.

• Clean mushrooms by brushing them off with a damp paper towel; avoid soaking them in water.

• Save money and effort by buying and sau-téing mushrooms in bulk, having them ready to add to any dish, any time. Sautéed mush-rooms will keep frozen for up to one month.

• Use stems and gills from a cleaned out por-tabella to make mushroom stock that can be used in soups, sauces, and ragouts.

For more information, recipes and news, visit www.mushroominfo.com and follow the Mushroom Channel on Twitter (twitter.com/mushroomchannel) and Facebook (facebook.com/mushroomchannel).

Give your family a full serving of vege-tables using a mushroom and meat blend. This guiltless recipe is sure to please even the pickiest of eaters.Ingredients:Tacos:• 2 Tbsp. olive oil• ¼ lb. 85% lean ground beef• ¾ lb. white button mushrooms• ¾ lb. cremini mushrooms• 2 cups julienne of sweet onions• 1 Tbsp. minced garlic• 4 Tbsp. ground chili pepper• Salt and pepper to taste• Lime juice to taste• 8 Corn tortillas• 1 cup shredded green cabbage• 2 Tbsp. chopped cilantro• 4 Tbsp. cotija Cheese, gratedAvocado Salsa Verde:• 1 large, ripe avocado, peeled, pitted and cut in ½-inch dice• 1/3 cup diced tomato• 2 Tbsp. finely chopped onion• ½ tsp. seeded and minced Serrano chile• ½ tsp. minced garlic• 1 Tbsp. lemon or lime juice• Tbsp. chopped cilantro• 1/4 tsp. sugarPreparation Directions:Heat a sauté pan over medium-high

heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes. Combine mushrooms

and meat and set aside.Heat sauté pan used for ground beef

over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.To serve, toss shredded cabbage with

salt, pepper, lime juice and cilantro. Please 2 tablespoons of shredded cab-bage on a tortilla, and top with 2 table-spoons of mushroom and beef mixture. Top with a generous tablespoon of avo-cado salsa, and sprinkle with Cotija cheese to taste.To Make Avocado Salsa Verde:

Combine all salsa ingredients and refrig-erate for at least an hour.About The Mushroom Council:The Mushroom Council is composed of

fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annual-ly. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individ-ual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.

Mushroom Tacos with Salsa VerdeFlavorful, Filling, Nutrient-Rich Superfood Enhances Every Dish


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Washer/dryer connections*

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Teriyaki Chicken Wings

Ingredients:• 3 pound whole chicken wings• 1 cup all-purpose flour• 1-1/2 teaspoons garlic powder• 1 teaspoon salt• 1/2 teaspoon pepper• Oil for deep-fat frying• 3/4 cup soy sauce• 3/4 cup sugar

Preparation Directions:Cut chicken wings into

three sections; discard wing tip section. In a large bowl or plastic bag, combine flour, garlic powder, salt and pepper. Add wings; toss to coat.In an electric skillet or

deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels.

In a saucepan combine soy sauce and sugar; cook and stir until sugar is dissolved, about 5 minutes. Dip fried wings briefly in sauce; serve immediately. Yield: 12-14 servings.


A Taste of AvonCheck out our Facebook page for a tasty bonus

& weekly winners from the show!

Contact us for more information on becoming an Avon Representative or to place an order.

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Taste of Home offers cooks great deals on cookbooks, kitchen gadgets and more with its online store

Taste of Home, the No. 1 food and en-tertaining brand, offers home cooks across the country the ulti-mate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on Shop-TasteofHome.com. Each item on the site is careful-ly hand-select-ed by the Taste of Home team with the goal of encouraging cre-ativity in the kitch-ens of the world’s largest community of home cooks.

ShopTasteofHome.com is a one-stop resource for all things Taste of Home,

whether cooks are looking for issues of the brand’s magazines or the massive

collection of cookbooks ranging from simple-to-create appe-

tizers to family-friendly main dishes to show-

stopping desserts. Each of the books on the site offers reader-submitted, test-kitchen ap-proved recipes, tips and stories, as well as the in-spiring food pho-

tography that Taste of Home fans have

come to know and love. ShopTasteof-

Home.com also features a carefully curated selec-

tion of novel, useful and cre-ative kitchen tools and gadgets that make cooking and baking more efficient. The

site offers a 100% satisfaction guarantee; if customers are disappointed with their purchases, they may return the items at any time, no questions asked. Shoppers are encouraged to watch for special on-line sales and promotions that make Taste of Home cookbooks and special recipe collections even more affordable.

“At Taste of Home, we know that to-day’s home cook is spending more time online, not only researching recipe ideas, but searching for kitchen tools and cook-books to make their time in the kitchen even more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home. “Shop Taste of Home is an in-credible resource for those who love to cook or bake and shop from the comfort

of their own home. The site is a destina-tion for all the exclusive Taste of Home books and publications, plus individu-ally selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.”

One recent introduction to ShopTasteof-Home.com is the Taste of Home Cook-ing School Cookbook, which brings the lessons and “secrets” of the live cook-ing school experience into the homes of cooks everywhere by sharing on-stage techniques and expert advice. The book features over 400 easy-to-read recipes, like the Berry Patch Pie recipe below, and each is accompanied by gorgeous color images and step-by-step tips.

Ingredients:• Pastry for single-crust pie (9 inches)• 3/4 cup sugar• 1/4 cup cornstarch• 2 cups halved fresh strawberries• 1-1/2 cups fresh raspberries• 1 cup fresh blackberries• 1 cup fresh blueberries• 1 tablespoon lemon juicePreparation Directions:On a lightly floured surface, unroll pastry.

Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thick-ness of heavy-duty foil. Bake at 450° for 8

minutes. Remove foil; bake 5-7 minutes lon-ger or until golden brown. Cool on a wire rack.Meanwhile, in a large saucepan, combine

sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool com-pletely on a wire rack. Nutrition Facts1 piece equals 250 calories, 7 g fat (3 g satu-

rated fat), 5 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 4 g fiber, 2 g protein.*Recipe from Taste of Home Cooking School

Cookbook

Berry Patch Pie*

World’s largest food and entertaining brand provides an abundance of cooking resources on ShopTasteofHome.com


Naturally Good Cookingstarts with

Naturally Grown HerbsVisit our booth at Cooking School for a large selection of Herbs, Plants & Flowers

www.caseysoutdoor.comHours: Mon-Fri • 8a-7p | Sat • 8a-5p | Sun • 9a-1p21481 Stateline Rd, Lawrenceburg • 812-537-3800

Proud supplier of

2012

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appliances for the

Ortega® Transforms Meals from Ordinary to Extraordinary with Great Tasting Taco Shells

For more than 100 years, Ortega has of-fered distinctive Mexican foods inspired by Mama Ortega's traditional cooking. Today, the family-friendly brand contin-ues to uphold the same standards and tra-dition that Mama Ortega brought to her cooking years ago. Ortega boasts a full line of high quality, great tasting Mexican food prod-ucts that can transform an ordinary meal into a fes-tive, fun and memorable occasion.

When a family picks up a box of Ortega taco shells, they know they are getting the very best in in-gredients, quality and taste. Only Ortega Taco Shells are carefully placed in a proprietary freshness pack to cushion and protect them from breaking. Each freshness pack is then vacuum sealed to keep the shells fresh and crisp.

Ortega even offers a variety of delicious

taco shell options for all to enjoy including: • Ortega Whole Grain Corn Taco Shells

are an excellent source of fiber and made with a unique recipe that combines whole kernel corn with whole grains for a de-licious way to nourish and satisfy your

body and the entire family• Ortega Yellow Corn Taco Shells and Ortega White

Corn Taco Shells are made the traditional way, with 100% whole kernel corn, not corn flour, which gives them their distinc-tive and authentic flavor, aroma and textureThe next time your fam-

ily is in the mood for a Mexican fiesta, try a twist on

the typical meal with this Taco Casserole recipe made using authentic

Ortega fire roasted Green Chiles, tanta-lizing Ortega taco sauce and Ortega taco seasoning, and finished with Ortega taco shells for a satisfying crunch.

Ingredients:• 1 pound lean ground beef• 1 cup chopped onion• 1 bottle (8 ounces) Ortega Taco Sauce• 3/4 cup water• 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles• 1 packet (1.25 ounces) Ortega Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix• 1 package (12-count) Ortega Yellow Corn Taco Shells or Whole Grain Taco Shells, broken• 2 cups (8 ounces) shredded mild cheddar cheese, dividedPreparation Directions:1. Chopped tomatoes, chopped green bell pepper, sour cream2. Preheat oven to 375 F. Grease

11X7-inch baking dish.3. Cook beef and onion in large skillet over medium heat, stirring occasion ally, until beef is browned. Drain and discard excess fat.4. Stir in taco sauce, water, chiles, and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 min utes, stirring occasionally.5. Layer half of broken taco shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup cheese. Repeat with ingredients. 6. Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.

Taco Casserole


See more Taste of Home recipes on our webistes!

www.thedcregister.comwww.thejournal-press.comwww.theharrison-press.com

www.theohiocountynews.com

Vanilla Bean DessertIngredients:• 3 cups crushed vanilla wafers (about 90 wafers)• 1/2 cup butter, melted• 3 tablespoons brown sugar• 1 package (10 to 12 ounces) white baking chips• 2 packages (8 ounces each) cream cheese, softened• 2 cups (16 ounces) sour cream• 1 carton (8 ounces) frozen whipped topping thawed• Chocolate ice cream topping, optional

Preparation Directions:In a large bowl, combine the

wafer crumbs, butter and brown sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 5-8 minutes or until lightly browned. Cool.In a microwave, melt white chips;

stir until smooth. Cool.In a large bowl, beat cream cheese

and sour cream until smooth. Add melted chips; beat well. Fold in whipped topping.Pour filling over crust. Cover and

refrigerate for 2 hours or until set. Drizzle with chocolate topping if desired. Yield: 15 servings.

Campfire PotatoesIngredients:• 5 medium potatoes, peeled and thinly sliced• 1 medium onion, sliced• 6 tablespoons butter• 1/3 cup shredded cheddar cheese• 2 tablespoons minced fresh parsley• 1 tablespoon Worcestershire

sauce• Salt and pepper to taste• 1/3 cup chicken broth

Preparation Directions:Place the potatoes

and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.Fold foil up around potatoes

and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Yield: 4-6 servings.

taste of home cooking school 2012

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tsp salt

tsp olive oil

tsp lemon juice

tsp of remaining salt

tsp extravirgin olive

tbsp olive oil

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emerils favorite recipes