taste of home cooking school

cookIng carIng sharIng

PRESENTED BY

thursday, March 15Capitol Civic Centre

Show starts at 6:30 pm | Doors to the booth areas open at 4 pmTickets on sale now at the Capitol Civic Centre box offi ce or call 683-2184

$15 main fl oor or mezzanine | $7 upper balcony

tasteofh ome.com/cookingschoolcookingschoolblog.com

htrnews.com | Friday, March 9, 2012

WINE &SPIRITS

The area’s largest selectionof Wine and Spirits…

at low prices

Save 10%when you purchase six or morebottles of any 750 ml wine!

Use our convenient 6pack carrier!

KitchenFestival Foods takes pride in our Service MeatDepartment and our More Choices Deli. Our

associates know the product and can suggest a numberof ways to prepare and cook your favorite meat item.Looking for a particular cut of meat? Be sure to askand we will be glad to provide ideas for preparation!

It’s one of the ways we keep you coming back!

You’re gonna

love ‘em!

Dad’s Chicken Breasts Pork Tender Roast

Ribs on a Stick

Oktoberfest Brats

Festy BurgersMom’s Meatloaf

Samurai Stir-FrySunday Hot Ham

Potato SaladFestival’s Own

great stuff for not a lotta money

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ick Spoon RoastBurgundy Pepper

Free supervised child carewhile you shop! For children 18

months to 7 years

Classics

2151 South 42nd St.645-6880 www.festfoods.com

ySunday Hot Ham

Dad’s Chicken Breasts Festy BurgersMom’s Meatloaf Pork Tender RoastPotato SaladFestival’s Own

Ribs on a Stick Spoon RoastBurgundy Pepper

Sunday Hot Ham Oktoberfest Brats Potato SaladEat Well

2 | Friday, March 9, 2012 | htrnews.com

htrnews.com | Friday, March 9, 2012 | 3

Got good taste? Rub it in! Emeril’s Essence features the perfect blend of spices and herbs to compliment any meat, chicken or fi sh entrée.

Emeril’s® Essence contains a special blend of seasoning that is truly unique and is considered 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 Original Essence, Chicken Paillards over Arugula.* This recipe combines fresh, fl avorful ingredients fi t 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

dIrectIonsPreheat grill to high, and lightly coat grate with oil.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.In small bowl, combine remaining 2 tbsp plus 2 tsp olive oil with the remaining 1 1⁄2 tsp lemon juice, 1⁄2 tsp salt, and a pinch of black pepper. Stir to blend. Rub about 3⁄4 tsp of the olive oil mixture over one side of each piece of chicken and season lightly with Emeril’s® Original Essence. Season each chicken breast on both sides with 1⁄4 tsp of remaining salt.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 fi rm to the touch and just cooked through, 1-2 minutes per side.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.

Chicken Paillards over Arugula Serves: 4

Kick it up a notch with Emeril’s™ Essence

*Recipe courtesy of Emeril Lagasse. As fi rst 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.

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2500 Garfield StreetTwo Rivers

920-794-6922

AFFORDABLEAssisted Living

• Full-size appliances: Range, Microwave,Refrigerator, Washer & Dryer

• Personal care assistance• Scheduled outings including shopping trips• Wellness Center

• 1 and 2 bedroom apartments with balconiesand views of the city or woodlands

• On site: library, chapel, coffee shop, generalstore, movie theater

• Continental breakfast daily• 2 chef prepared meals daily• All utilities and cable included

Monthly Fees Include:

1 Hamilton Drive, Two Rivers • 920-793-2261

SKILLED NURSING CARE &REHABILITATION SERVICES

MEDICARE & MEDICAID CERTIFIED

Dedicated to serving the needs of our Community in a Caring, Resident-centered Environment.• Caring compassionate staff• Medication management• Individual care plans• Assistance with activities of daily lifeincluding: dressing, grooming, and bathing

• Home-cooked, nutritious meals and snacks• On-site physical, occupational andspeech therapies

• Supervised activities• Hospice/Respite care available

• Full-body whirlpool• Laundry and housekeeping services• Interaction and involvement with thecommunity

• Cable television• On-site religious services• On-site beauty salon/barber shop• On-site podiatry, optometry, dental andaudiology

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4 | Friday, March 9, 2012 | htrnews.comhtrnews.com | Friday, March 9, 2012

For more than 100 years, Ortega has off ered distinctive Mexican foods inspired by Mama Ortega’s traditional cooking. Today, the family-friendly brand continues to uphold the same standards and tradition that Mama Ortega brought to her cooking years ago. Ortega boasts a full line of high quality, great tasting Mexican food products that can transform an ordinary meal into a festive, fun and memorable occasion.

When a family picks up a box of Ortega taco shells, they know they are getting the very best in ingredients, 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 off ers a variety of delicious taco shell options for all to enjoy including:

● Ortega Whole Grain Corn Taco Shells are an excellent source of fi ber and made with a unique recipe that combines whole kernel corn with whole grains for a delicious 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 percent whole kernel corn, not corn fl our, which gives them their distinctive and authentic fl avor, aroma and texture.

The next time your family is in the mood for a Mexican fi esta, try a twist on the typical meal with this Taco Casserole recipe made using authentic Ortega fi re-roasted Green Chiles, tantalizing Ortega taco sauce and Ortega taco seasoning, and fi nished 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 percent 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, divided

dIrectIonsChopped tomatoes, chopped green bell pepper, sour cream. Preheat oven to 375 F. Grease 11x7-inch baking dish.Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned. Drain and discard excess fat. Stir in taco sauce, water, chiles, and seasoning mix; bring to a boil. Reduce heat to low. Cook 3 to 4 minutes, stirring occasionally.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. Bake 20 to 25 minutes or until bubbly and cheese is melted. Serve with desired toppings.

Taco CasserolePrep time: 10 minutes Cook Time: 20 minutes Serves: 8

Ortega® transforms meals from ordinary to extraordinary with great-tasting taco shells

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Friday, March 9, 2012 | htrnews.comhtrnews.com | Friday, March 9, 2012 | 5

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cookingschoolblog.comtasteofhome.com/cookingschool

PRESENTED BY


Thursday, March 15th 2012Capitol Civic Centre913 S. 8th Street, Manitowoc, WI 54220The Taste of Home Cooking School will once again be held in the beautiful Capitol Civic Centre in Manitowoc, Wisconsin. The building originally opened as theAscher Brother’s Capitol Theatre on June 16, 1921 and has kept its nostalgic charm and is a wonderful venue to enjoy the show from. Booths and Vendor exhibitsare available in the Kadow Room prior to the show as well to enhance your evening.

Show starts at6:30pmDoors to the booth areas open at 4:00pm

$15 MAIN FLOOR OR MEZZANINE$7 UPPER BALCONYTickets on sale now at the Civic Centre BoxOffice or call 683-2154. Visit tasteofhome.com for more information.

Manitowoc County Dairy Promotions CommitteeYMCA

SPONSORED BY:

University of Wisconsin-Manitowoc


Spring is such an exciting season. From the fi rst 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 fl avor. 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 recipe collection has a signature Tiny Berry Tartlets recipe that’s showcase these jewels of the garden. The warm fl aky crust makes the perfect complement to nature’s sweetest fl avors. Try serving this scrumptious dessert with Gallo Family Vineyards’ light bodied Pink Moscato. Its bouquet of fl avors 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 satisfi ed with the quality of the wine that you’ve chosen to share with your guests, Gallo Family Vineyards invites you to share your thoughts at their offi cial 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/GalloFamilyVineyards.

Johnsonville Sausage has teamed up with the Taste of Home Cooking Schools to bring confi dent cooks new and delicious ways to add fl avor to family meals.

Johnsonville Italian Sausage — available in both links and ground form — is a versatile ingredient that can add delicious fl avor to a host of diff erent recipes. While other meats require sauces and spices to fl avor a dish, Italian Sausage brings the fl avor 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 confi dent cooks are looking for when creating their family’s favorite “keeper“ recipes. Whether it‘s elevating the fl avor in your family‘s traditional lasagna, or adding some kick to traditional sausage stuffi ng at the holidays, Johnsonville Italian Sausage is the perfect choice.

Try Johnsonville‚‘s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.

Showcase the fruits of spring with a Sweet Berry Tartlet

Johnsonville Italian Sausage adds new fl avor to traditional dishes

Taste Of Home online store offers cooks great deals on cookbooks, kitchen gadgets and more

Tiny Berry TartletsPairs well with Gallo Family Vineyards® Pink Moscato.Serves: 12 Prep time: 20 minutesCook time: 5 minutes

for the 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’ sugar

for the fIllIng:❏ 3/4 cup prepared lemon curd ❏ 4 cups fresh berries, such as blueberries, blackberries, raspberries or a mix❏ Bottled blueberry, blackberry, or raspberry syrup

dIrectIonsPreheat the oven to 350 F. Spray 2 (6-cup) muffi n pans with cooking spray and set aside. Place one sheet of phyllo dough on a fl at 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 fi rst, brush with third of the butter, and sprinkle with the remaining half of the almond/sugar mixture. Place the third phyllo 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 muffi n cup to create a freeform tartlet. Bake the tartlets for 5 minutes or until just golden. Let cool in the pans completely. (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 muffi n 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.

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, fi nely chopped

dIrectIonsPreheat oven to 350 F. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs; arrange on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160 F). Serve with your favorite sauce and spaghetti.

Johnsonville Italian MeatballsPrep Time: 25 min Cook Time: 20 min Serves: 6

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 members. 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.


Taste of Home, the No. 1 food and entertaining brand, offers home cooks across the country the ultimate online

source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com. Each item on the site is carefully hand-selected by the Taste of Home team with the goal of encouraging creativity in the kitchens 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 appetizers to family-friendly main dishes to show-stopping desserts. Each of the books on the site offers reader-submitted, test-kitchen approved recipes, tips and stories, as well as the inspiring food photography that Taste of Home fans have come to know and love. ShopTasteofHome.com also features a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking more efficient. The site offers a 100 percent 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 online sales and promotions that make Taste of Home cookbooks and special recipe collections even more affordable.

“At Taste of Home, we know that today’s home cook is spending more time online, not

only researching recipe ideas, but searching for kitchen tools and cookbooks 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 incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.”

One recent introduction to ShopTasteofHome.com is the Taste of Home Cooking School Cookbook, which brings the lessons and “secrets” of the live cooking 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.

Taste Of Home online store offers cooks great deals on cookbooks, kitchen gadgets and more

World’s largest food and entertaining brand provides an abundance of cooking resources

on ShopTasteofHome.com

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 juice

dIrectIonsOn 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 thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer 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 completely on a wire rack.

nutrItIon1 piece equals 250 calories, 7 g fat (3 g saturated 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* Serves: 8 Prep: 30 min. + coolingJohnsonville Italian MeatballsPrep Time: 25 min Cook Time: 20 min Serves: 6

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• No contracts-Monthly Bank Draft Available

• Family friendly-Family Nights, Parents Night out, Birthday Parties

• Programs for all ages• Free fitness classes

(Includes Yoga, Tai Chi, Cycling, & more)

• Free racquetball & 2 pools(Open Swim Times Each Day!)

• Personal fitness trainers-Get Individual Plan You Want!

• Relax with Massage, Sauna,& Hot Tub

• Baby sitting service-while you work out

Y the Y?

Manitowoc -Two Rivers YMCA205 Maritime Drive, Manitowoc WI

682-0341 ● www.mtrymca.org

Stop in for a Tour!

WI-5001458250

Breakfast on the FarmSunday, June 10th • 8am - Noon

at Greendale Dairy,Just South of St. Nazianz on Greendale Rd.

Try an Egg Omelet made fresh on the farm!Adults $6, Children 5-10 yrs old $4 and under 5 are free

This ad is sponsored by Manitowoc County Dairy Promotions and the farm families of Manitowoc County

• FREE Ice Cream• Bring Your Camera And Take A Photo With A Baby Calf• Tour A Real Working Farm• Owned by the families of Mike Schuler & Nic Schoenberger• See You On The Farm!

June isDairyMonth July is

Ice CreamMonth

A HUGE thank you to all those who support the dairy industry

Visit the Big Red Barn this summerat the Manitowoc Zoo. Watch for more

details on Moo at the Zoo!

Listen for this year’s winning recipes from our Cooking Contest, announced LIVE! at Cooking School.

AAA HHHHHHHHHHHHHUUUUUUUUUGGGE

Do you make a GREAT Grilled Cheese sandwich?This Fall! watch for detailsProve It!

htrnews.com | Friday, March 9, 201210 | Friday, March 9, 2012 | htrnews.com

Make mushrooms the “hidden treasure” in your kitchen by adding them to any and every family meal. Whether paired with meat, tossed in an omelet or wrapped in a sandwich, umami-rich mushrooms add a unique, rich flavor to your recipes. Learn how to blend mushrooms 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 depending 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 vegetable 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 carbohydrates.

tIPs and trIcks of the tradeStore mushrooms in their original

packaging 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 sautéing mushrooms in bulk, having them ready to add to any dish, any time. Sautéed mushrooms will keep frozen for up to one month.

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

the MushrooM councIlThe Mushroom Council is composed

of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. 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 individual 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.

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 vegetables using a mushroom and meat blend. This guiltless recipe is sure to please even the pickiest of eaters.

Mushrooms make meals flavorful, better

Flavorful, filling, nutrient-rich superfood

enhances every dish

tacos❏ 2 Tbsp. olive oil❏ 1/4 lb. 85 percent lean ground beef❏ 3/4 lb. white button mushrooms❏ 3/4 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, grated

avocado salsa verde❏ 1 large, ripe avocado, peeled, pitted and cut in 1/2-inch dice❏ 1/3 cup diced tomato❏ 2 Tbsp. finely chopped onion❏ 1/2 tsp. minced garlic❏ 1 Tbsp. lemon or lime juice❏ 2 Tbsp. chopped cilantro❏ 1/4 tsp. sugar

Mushroom Tacos with Salsa Verde Serves: 8

dIrectIonsHeat 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. Place 2 tablespoons of shredded cabbage on a tortilla, and top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of avocado salsa, and sprinkle with Cotija cheese to taste.To make Avocado Salsa Verde: Combine all salsa ingredients and refrigerate for at least an hour.

4401 Dewey St. • Manitowoc(920)683-5540

For the Lowe’s nearest you, call 1-800-993-4416 or visit us online at Lowes.com

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your budgetStop by the Mary Kay booth to see how. While you’rethere, take a peek at the cosmetic trends for Spring 2012.

Don’t forget to stop by and check out what you could win!

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Stop Migraineswithout

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• Offers a Pre-Registration Program to help you plan your recovery.• Physical, Occupational and/or Speech Therapy services, available 7

days a week• Staffing ratio is 1:6• On-site Certified Wound Care Nurses

To learn more about this program or to schedule your recovery call (920) 323-4603.

You scheduled your surgery;now schedule your recovery...

(920) 683-4100 • 2021 South Alverno Road • Manitowoc • www.manitowochrc.com

Caring Above and Beyond

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htrnews.com | Friday, March 9, 2012 | 11

��

3300 Calumet Ave. • Manitowoc, WI • 920-682-6827

We welcome all majorplans including:

• CVS/Caremark

• Medicare Part D

• We Accept MedicareAssignment On AllDiabetic Supplies

All the convenience with service that youcan count on. At a Copps Pharmacy, youcan always count on us to deliver ourbest in surpassing your expectationsthrough our helpful and knowledgeablepharmacy staff; the quality products weoffer; and services that we know ourcustomers require.

Service Meat At our service

meat counter, you get what you want,

when you want it. Our fresh meat case

features tender, juicy, mouth watering

meat selections such as USDA Choice

Angus Beef, all natural lamb, and all

natural pork.

Seafood You'll discover a

colorful catch everyday at Copps! Just

as fresh and delicious as the day it was

caught, our fish is perfect for any meal.

Simply steam, sauté, fry or broil to have a

satisfying and fulfilling meal from the sea.

Deli Our deli features lunchmeats

and salads made daily in small batches to

assure the best quality and freshness.

Taste the difference quality makes today!

Bakery Treat yourself and indulge

into a specialty cake today! Our cakes are

made with the highest quality ingredients,

and is the perfect answer for all of your

sweet-tooth cravings. Follow the sweet

aroma to our bakery section and try a

cake today!

Salad Bar Pile it high with all

your favorites from our Fruit & Salad Bar.

It’s open early so you can stop before

work & make a fresh salad just the way

you like it.

Fresh Sushi Introduce

yourself to a healthy fresh food

experience. With multiple varieties made

fresh daily by our on-site Sushi Chef, our

sushi will satisfy even the toughest critic.

PharmacyPhone: 920-682-3051

3300 Calumet Ave. • Manitowoc, WI • 920-682-6827 • Pharmacy 920-682-3051

We areyour Food Experts

Over 200 yearscombined

experience

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Deli Our deli features lunchmeats

and salads made daily in small batches to

assure the best quality and freshness.

Taste the difference quality makes today!

Bakery Treat yourself and indulge

into a specialty cake today! Our cakes are

made with the highest quality ingredients,

and is the perfect answer for all of your

sweet-tooth cravings. Follow the sweet

aroma to our bakery section and try a

cake today!

Service Meat At our service

meat counter, you get what you want,

when you want it. Our fresh meat case

features tender, juicy, mouth watering

meat selections such as USDA Choice

Angus Beef, all natural lamb, and all

natural pork.

Seafood You'll discover a

colorful catch everyday at Copps! Just

as fresh and delicious as the day it was

caught, our fish is perfect for any meal.

Simply steam, sauté, fry or broil to have a

satisfying and fulfilling meal from the sea.

pictured above left to right: Rodger Derocha, Store Director; John Michaels, Bakery Manager; Kelly Leavy, Floral Manager; Debbi Lorge, DeliManager; Sujen Arzate, Produce Manager; Brenda Poklinkowski, Seafood Manager; Mark Pabian, Meat Manager; and Kim Ruhl, Assistant Manager

Salad Bar Pile it high with allyour favorites from our Fruit & Salad Bar.It’s open early so you can stop beforework & make a fresh salad just the wayyou like it.

Salad Bar now

open daily at

6:30am!!6:30a

12 | Friday, March 9, 2012 | htrnews.com

AN EXCEPT IONAL SHOPP ING EXPER IENCE

TH E F I N E S T, F R E S H E S TC OO K I N G I N G R E D I E N T S A R EJ U S T T H E B E G I N N I N G !

• THE FRESHEST PRODUCE

• CONVENIENT FLORAL DEPARTMENT

• LARGE DELI & BAKERY DEPARTMENTS WITHHOMEMADE GOODIES

• FULL-SERVICE LIQUOR STORE

• THE FINEST MEATS FEATURING CERTIFIED ANGUSBEEF & DIAMOND BEEF

• EXTRA-TENDER FARMLAND PORK

• FRIENDLY SERVICE

• COMPLETE POSTAL STATION(MANITOWOC LOCATION ONLY)

Shop the Pig!

1339 NORTH 8TH STREET, MANITOWOCOPEN 6:00 AM - 10:30 PM DAILY | 920-682-4931

2300 FOREST AVENUE, TWO RIVERSOPEN 6:30 AM - 10:30 PM DAILY | 920-794-8931

WI-5001457034MANITOWOC • TWO RIVERS

taste of home cooking school

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