2013 Taste of Home

TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO • May 20132

eturning as emcee of the 2013 Tasteof Home Cooking School is Terry

Haas of HGTV’s “Design to Sell.”Haas who began her real estate career in Atlanta,now lives in Charleston where she has her ownreal estate and home-staging consulting busi-ness.

“We are thrilled and honored Terry is returningto the stage this year as our emcee. She is soentertaining and brings an even more fun ener-gy to the show,” says Chris Zoeller,Summerville Communications RegionalAdvertising/Marketing Director and Taste ofHome event coordinator.

Terry loves cooking at home for her husbandand two children and is also looking forward tobringing home some great tips from the show.

“Last year it was mainly about being a busymom, chasing kids, working crazy hours andneeding help in the kitchen to put great meals onthe table. Since being a part of the show last yearfor the first time, I have used the ideas andrecipes a lot. I love my Taste of Home cook-book!” says Haas.

In addition to the entertaining and educationallive demonstration, attendees have the opportu-nity to walk through a showcase expo featuringlocal vendors offering samples, door prizes, andmore! This combination of great food, valuablegoodies and never-ending fun has created a cult-

like following among Taste of Home fans.Haas says, “I had so much fun last year, meet-

ing everyone, getting to work with theSummerville Communications crew and ChefMichelle. That is why I had to come back.”

“I can’t wait to see what is “cookin” this yearand what great vendors you have to introduce tous,” says Haas.

May 2013 • TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO 3

- Presented By -

& SHOWCASE EXPO

A Special Event & Publication of

ELLEN PRIESTPresident & Publisher

CHRIS ZOELLERShow Coordinator,

Regional Advertising Director

JUDY WATTSExecutive Editor

FRANK JOHNSONEditor

CHERYL CARGILLBusiness Manager

ADVERTISING STAFF Nick Daniels, Ann Mack,

Jasmine Moultrie, Ashley Randall, Sarah Wiggins & Jan Holloway

ADMINISTRATIVE ASSISTANTSBetsy Craven-Bailey & Missy Groom

GRAPHIC DESIGNERLinda Anderson

2013 Taste of Home Cooking School & Showcase Expo is a special event & publication of Summerville Communications, Inc. For more information, call 843-873-9424.

Terry Haas returns as Emceeulinary Specialist Michelle Roberts

blends passion and skill to share the sea-son’s best recipes, tips, and techniques.Meet Taste of Home Culinary

Specialist, Michelle “Red” Roberts. Michelle con-ducts Cooking School shows across the country.Her love of traveling to experience the flavors ofdifferent cities combined with her enthusiasm forcooking allows her to share her culinary passionwith people just like you!

When did her love for the kitchen start? Michellegrew up helping her grandmother in the kitchen andknew at an early age that she wanted a career infood. And as an accomplished singer, she can com-bine her two “loves” of being on stage and cooking.

The passion continued from there, Michelleearned an Associate of Applied Science degreefrom Copiah-Lincoln Community College inWesson, Mississippi and a Bachelor of Sciencedegree in Culinary Arts from MississippiUniversity for Women in Columbus, Mississippi.

When asked what her favorite part of the CookingSchool experience is, Michelle replied, “I lovebeing on stage, entertaining, and sharing my love ofcooking!”

Michelle resides in Calera, Alabama, with her twocats; Simon and Madeline. One of her favoriteactivities includes spending time at home watchinggood movies.

Michelle is looking forward to coming to the

Lowcountry. “We’re going to have a lot of fun atthis event! Trust me, you don’t want to miss it!”says “Red.”

Meet Michelle Roberts

Culinary Specialist, Michelle Roberts,returns to the stage.

TABLE OF CONTENTSJohnsonville Sausage Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . 4

Apple Pork Chops . . . . . . . . . . . . . . . . . . 5

Special-Occasion Chocolate Cake . . . . . . 6

Premium Sponsors . . . . . . . . . . . . . . . . . 7

Culinary Chef Sponsors. . . . . . . . . . 8 & 9

Potato Cheddar Cheese Pierogi . . . . . . . 10

Mushroom Fiesta Burger . . . . . . . . . . . . 10

Pork Tenderloin Tacos. . . . . . . . . . . . . . . 11

Terry Haas of HGTV’s “Designed to Sell”will return to emcee the 2013 Taste ofHome Cooking School.


Johnsonville SausageStuffed Mushrooms

Ingredients:• 48 large fresh mushrooms • 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links • 1/2 cup dry bread crumbs • 1 pkg. (8 oz.) cream cheese, softened • 2 Tbsp. fresh parsley, finely chopped • 1 Tbsp. lemon juice • 3 garlic cloves, minced • 1/4 cup Parmesan cheese, grated

Directions:1. Preheat oven to 400ºF. 2. Remove mushroom stems and discard; set caps aside. 3. Place mushroom caps on foil-lined baking sheets; set aside. 4. Remove sausage casings. 5. In a skillet, cook and crumble sausage over medium heat until no longer pink; drain. 6. Remove from heat. Stir in bread crumbs and set aside. 7. In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth. 8. Combine cream cheese mixture and sausage. 9. Fill each cap with sausage and cream cheese mixture. 10. Sprinkle with Parmesan cheese. 11. Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

Prep Time: 40 min • Cook Time: 15 min • Makes: 48 servings

ohnsonville Sausage todayannounced it will team up with theTaste of Home Cooking Schools tobring confident cooks new and

delicious ways to add flavor to familymeals throughout the year.

Johnsonville Italian Sausage – available intraditional sausage links and groundsausage – is a versatile ingredient that canadd delicious flavor to a host of differentrecipes. While other meats require saucesand spices to flavor a dish, Italian Sausagebrings 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 thelevel of quality confident cooks are lookingfor when creating their families’ favorite“keeper” recipes. Whether it’s elevatingthe flavor in your family’s traditionallasagna, or adding some kick to traditionalsausage stuffing at the holidays,Johnsonville Italian Sausage is the perfectchoice.

Try Johnsonville’s Italian Meatballs recipewith your family tonight. This deliciousdish is sure to bring everyone in your housetogether for some quality family time.

Johnsonville Italian Sausage and Taste of Home bring new

flavor to traditional dishes


Mrs. Dash …The Salt-Free Flavor Statement

ored with beef and pork or chal-lenged by the same old chicken din-ner? For your nextmeal, create a bold

flavor statement with all-nat-ural, salt-free Mrs. DashSeasoning Blends! Availablein 14 different varieties, Mrs.Dash brings surprisingly deli-cious, salt-free flavor to any meal!

Looking to enhance the flavors of yourfavorite dishes? Mrs. Dash adds all the flavor

without the salt!Try adding a dash of flavor to a popular din-

nertime favorite – porkchops. Mrs. Dash’s ApplePork Chops recipe combinestangy Granny Smith appleswith flavorful pork loin andMrs. Dash Original Blend tocreate a mouth-watering

meal your family is guaranteed to love!For more quick and easy recipes, visit

www.mrsdash.com

Apple PorkChops

Ingredients:3 tbsp Mrs. Dash®Original Blend

4 4-oz pork loin chops

2 Granny Smith apples, peeled, seeded and cut into 8 wedges

2 tbsp olive oil

Directions:1. Sprinkle apples and

pork chops evenly withMrs. Dash® OriginalBlend.

2. Heat sauté pan tomedium heat. Add 1 tbspolive oil and cook theapples 3 minutes.

3. Move apples to aplate. Add remaining olive oil to pan and brown pork chops on both sides.

4. Return apples to pan on top of chops and cook 3 minutes, turning once.

A viewfromthestage atthe2012Taste ofHomeCookingSchool.

aste of Home offers cooks acrossthe country the ultimate onlinesource for clever kitchen tools,

cooking gadgets, Taste of HomeCookbooks and more on

ShopTasteofHome.com. Each item on the siteis carefully hand-selected by the experts atTaste of Home with the goal of encouragingcreativity in the kitchens of the world’s largestcommunity of home cooks.

ShopTasteofHome.com is aone-stop resource for allthings Taste of Home, whethercooks are looking for maga-zines or the massive collectionof cookbooks, consisting of simple-to-createappetizers, family-friendly main dishes andshow-stopping desserts. Each book featuresreader-submitted, test-kitchen approvedrecipes, tips and stories, as well as the inspir-ing food photography that Taste of Home fanshave come to know and love.ShopTasteofHome.com also offers a carefullycurated selection of novel, useful and creativekitchen tools and gadgets that make cookingand baking more efficient.

“At Taste of Home, we know that today’shome cook is spending more time onlineresearching recipe ideas and searching for

kitchen tools and cookbooks to make theirtime in the kitchen even more enjoyable,” saysCatherine Cassidy, Editor-in-Chief for Taste ofHome. “ShopTaste ofHome.com is an incredi-ble resource for those who love to cook orbake and shop from the comfort of their ownhome. The site is a destination for all theexclusive Taste of Home books and publica-tions, plus individually selected kitchen tools

and gadgets that reflect thetrends we see from our interac-tion with home cooks acrossthe country.”

The site offers a 100% satis-faction guarantee; if customers

are not completely happy with their purchase,they may return the items at any time, no ques-tions asked. Shoppers are encouraged to watchfor special online sales and promotions thatmake Taste of Home cookbooks and recipecollections even more affordable.

One recent introduction to ShopTasteofHome.com is the Taste of Home Best LovedRecipes cookbook. It is Taste of Home’s great-est ever recipe collection with 1,485 mouth-watering main dishes, simple sides, soups,eye-opening breakfasts and much more. Everyrecipe is the tried-and-proven favorite of a realcook like you.


TOH’s online store offers cooks greatdeals on cookbooks, gadgets and more Special-Occasion

Chocolate Cake

Directions: In a small bowl, combine cocoa and water; set aside. In a large bowl, cream butter and sugar untillight and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, bak-ing soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after eachaddition. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until atoothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racksto cool completely.

For ganache, place chocolate in a small bowl. In a small heavy saucepan over low heat, bring cream and sugarto a boil. Pour over chocolate; whisk gently until smooth. Refrigerate for 35-45 minutes or until ganache begins tothicken, stirring occasionally.

For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beatuntil smooth. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cupganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache untilpourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerateuntil serving.

Prep: 40 min. + chilling • Bake: 25 min. + cooling • Yield: 12 servings.

Cindi Paulson, Anchorage, Alaska

Ingredients1 cup baking cocoa2 cups boiling water1 cup butter, softened2-1/4 cups sugar4 eggs1-1/2 teaspoons vanilla extract2-3/4 cups all-purpose flour2 baking soda1/2 teaspoon baking powder1/2 teaspoon salt

GANACHE:10 ounces semisweet chocolate, chopped

1 cup heavy whipping cream2 tablespoons sugar

FROSTING:1 cup butter, softened4 cups confectioners' sugar1/2 cup baking cocoa1/4 cup 2% milk2 teaspoons vanilla extract

GARNISH:3/4 cup sliced almonds, toasted


First Citizens is pleased toreturn as the PresentingSponsor for the 2013 Taste ofHome Cooking School. BrianMitchum, Vice President says,“Last year the First Citizensteam took on the role asPresenting Sponsor for thesecond year in a row, and wehave had so much fun that weare proud to come back againthis year for an even biggerand better event.”

Shopping for a car loan? We

have new and used car loanrates as low as 2.25%APR….and no payments for90 days. First Citizens hasbeen a reliable bankingresource for those in SouthCarolina and Georgia sincethe early 1900s….a great rea-son to trust them with yourloan needs as well.

Through an extensive net-work of branches and ATM’s,First Citizens provides whatmany other banks cannot—

few worries. With more than190 locations, First Citizensaims to provide access with-out confusing terms, hiddenfees, small print, and red tape.First Citizens understands thatpeople are satisfied with theirbanking experience whenstress, anxiety, and frustrationare eliminated through trust.No hassles. No baggage. Noworries. You’ve got itbecause at First Citizens“We’re on it!”

Presenting Sponsor

Appliance Sponsor

Executive Sponsor

First Citizens

Crews ChevroletThe fastest growing

Chevrolet store in the southeast – Crews Chevrolet - isyour home for Chevy salesand service.

Locally owned and operat-ed, our remodel is nearlycomplete, giving you a state-of-the-art facility to take care

of your vehicle. The team atCrews Chevrolet will deliverthe very best customer serv-ice every day – it’s who theyare and what they do. Andour expanded CrewsCollision Center takes care ofall makes and models – mak-ing sure each one is fixed

right, on time, the first time. We would love to have the

opportunity to earn yourbusiness. Visit us online atcrewschevrolet.com or at ournewly remodeled CrewsChevrolet on Rivers Avenue,just north of NorthwoodsMall.

Stocked by donations, staffed by volunteers,shopped by everyone…

The ReStore offers new or gently used goodsat greatly reduced prices. Our customers tell usthat after just one visit they are hooked—theycome back again and again. “ReStore addic-tion” is fed by the ever-changing inventory thatis donated by our wonderful communities.

Volunteers help keep ReStore prices low byreducing overhead. No experience is neces-sary to volunteer, and if you have a special skillwe help you find a niche to use your talents.

The Restore covers our Habitat affiliate’soperating costs—things like building costs,salaries, utilities, and everything else needed torun the organization so that every cash dollardonated to our mission goes straight to build-ing homes. Not only that, but the ReStoreactively works to:

• Reduce waste in the landfill• Reuse gently used goods• Recycle scrap metal and other unsalable

items• Rebuild Energy Star homes for people in

needSave on home furnishings, clothes, appli-

ances, materials for home improvement, homedécor items, seasonal items, and even thekitchen sink! Find one-of-a-kind items thatwill become your very own treasures whilehaving the assurance that your support buildsHabitat’s ministry.

Dorchester Habitat for Humanity ReStore101 Greyback Rd. Summerville(843)871-1159www.dorchesterhabitat.orgCall for free pick-up of donations

Habitat for Humanity ReStore

Seat Saver SponsorSawboys

Ticket SponsorSticky Fingers

Sawboys provides and serv-ices, custom built organiccomposting planters as wellas custom-built non-com-posting planters. They canprepare your garden and lay

out your rows. They have alawn mowing service, andcan also provide such servic-es as sub soiling, tilling, bushhogging, posthole digging,log splitting, ditch witching

and more. If you have anidea of something you wantbuilt, they can build it. Needwelding services? They canhelp. Give them a call at843-826-5112.

Sticky Fingers is excited to be the ticketsponsor for this year’s Taste Of Home. Wehave been a staple for BBQ in Summervillefor twenty years. And although times havechanged we are still committed to providingthe best ribs, wings and BBQ that money canbuy. All of our meats are cooked low and slowwith hickory wood to achieve an authenticMemphis style taste.

Check out our Kids’ Night with Chip’sMagic Show every Monday night. Or come

listen to live blues with Collin Madden onThursday nights and get half priced appetizersand great drink specials. And don’t forget toask about our banquet room for your nextparty, remember graduation is just around thecorner. Or better yet, let our catering depart-ment bring the party to you.

Be sure to check the back of your Taste ofHome ticket for a special offer from StickyFingers.

Nicole Blakelyof First Citizensat the 2012Taste of HomeCookingSchool. FirstCitizens returnsas thePresentingSponsor.


Charleston SouthernUniversity Catering

Charleston SouthernUniversity Catering providesTaste of Home CookingSchool attendees the option of

a buffet dinner before the show. Thisyear's options include BBQ andShrimp & Grits.

The new standard for catering excel-lence in Charleston, SC, their culinarychefs will create specialty menus forany occasion or special event. Servicesinclude menu planning, service per-sonnel, event planning, party trays to-go, tailgate specialties, wedding recep-tions, rehearsal dinners, boxed orbagged lunches, special occasioncakes and desserts, onsite catering,holiday dinner packages, themed andpersonalized menus and served andbuffet menus.

The CSU Catering Department hasimplemented an online catering pro-gram to assist in simplifying yourrequests! CaterTrax is a web-basedprogram that allows you to create anaccount and submit catering orders

right at your fingertips. Give us a callat 843-863-7672 to start your eventplanning process.

Firewater GrilleFirewater Grille is conve-

niently located in beautifulSummerville right off I-26.Our goal at the Firewater Grilleis to provide our valued cus-

tomers quality cuisine at great prices,with impeccable service.

We are committed to using freshlocal products on our menu and wealso value our working relationshipswith local business partners. FirewaterGrille offers mouthwatering hand-cutsteaks, fresh seafood, tasty Dr. PepperBBQ ribs, and our famous burgers.Monday - Prime Rib Special, Tuesday- 1/2 Price Burgers, Wednesday - AllYou Can Eat Crab Legs, Thursday -All You Can Eat Wings, and Friday &Saturday free Comedy Show. HappyHour M-F from 4-7, and full servicecatering available.

Owner Bob Shipley and the entireFirewater Grille staff invite you to

enjoy a delicious lunch, dinner orhappy hour with daily specials. 109Holiday Drive—Summerville, 843-261-2121

Gruber FarmsGruber CSA Farms is a

Certified South Carolina Farmrun by Stanley Gruber, a life-long SC produce farmer. Thefarm has been in full operation

since 1948 when Stanley's Father,Wilson Birnell Gruber, returned fromWorld War II and purchased farm landto begin his dream of farming for aliving.

Our farm is located south of St.George, South Carolina, and is 100%family owned and operated, providingquality produce to SC for 65 years.With our new Community SupportedAgriculture (CSA) program, now youcan benefit directly from our farm'sexperience and dedication. Join today,and start bringing home delicious,healthy, locally-grown produce foryour family. Shares are limited sodon't wait.

We sell produce and believe thatLocal is best for all concerned. Wecan be found at the SummervilleFarmers Market every Saturdaymorning.

Hummingbird Café and C-Coop Catering

Debi Crowley is the ownerand proprietress ofHummingbird Bakery Café,the newest addition to

Summerville’s charming downtowndistrict. The shop is located at 121South Main Street, and offers a fullmenu of baked goods ranging fromcupcakes and cheesecakes to pastries,pies and more. Stop by and enjoy oneof these tasty items!

Dana Eiser of C-Coop Catering iscooking up some of the best tastingsouthern favorites you have everytried! Her catering service can accom-modate any event, whether you wantelegant and fancy or prefer a home-style country buffet. Dine with us forthe best of both worlds, lunch andDinner.

Rina’s KitchenRina Palmer is originally

from Italy so it may seemstrange that her favorite hobbyis preserving food using old-fashioned American recipes.

She learned to preserve food from herhusband’s stepmother in Tennesseemany years ago. As the family trav-eled with the US military, Rina keptbusy gardening and canning for herfamily. When her husband Jack retiredin Summerville in 1973, they put in agarden and Rina continued her can-ning.

In 1990 she began selling her jams atthe Summerville Farmer’s Market.The jams were so successful, she con-centrated on her new “hobby.” Herhusband’s new garage became hernew kitchen instead, but after a fewyears, her business outgrew the space.In 2000, they built a new 60x80 build-ing just for the business where the pro-duction kitchen, office, warehouse,and gourmet jam shop are housed.

Rina still cooks her goodies one

2013 Taste of Home Culinary Chef Sponsors

See CULINARY Page 9


batch at a time, using the lessonsshe has perfected over the years.Every product is all natural withno preservatives or artificialsweeteners. Her unique combina-tions and mouth-watering flavorsare sure to make your taste budstingle.

Be sure to stop by her booth totry a sample of her newest addi-tion, Summerville Sweet Tea Jelly.This unique flavor is exclusive toRina’s Kitchen.

Wildtreesimple.healthy.natural

What's for dinner?!Hi! My name is Karen

Gresham and I love helping peo-ple solve the age old question“What's for dinner?”

Ever wish you had dinner ideasthat were healthy, quick and easyand tasted delicious?

Wildtree was founded on the

premise that food should be allnatural, nutritious, delicious, andeasy to prepare all at the sametime. When you attend or host aWildtree Tasting we show youhow to plan healthy, simple din-ners that save you money and tastedelicious. When you attend orhost a Freezer Meal Workshop youlearn the bag – marinate – freezemethod for healthy, efficient,affordable meals under $2.80 perserving. We carry all pantry needsfrom Expeller Pressed GrapeseedOils, Culinary blends, marinades,sauces, breads, appetizers, soupsand desserts! We help people whoare short on time, offer a funadventure for those who wish tobe more creative in the kitchen,and help those like me who areculinary challenged.

We offer:• Fun Tasting parties • Fun and Productive Freezer Meals• Customer Specials/ Website orders 24/7• Income Opportunities • Host a Tasting or Workshop and earn free groceries

• Start your own Wildtree Business with our $99 Business Builder Kit!• No monthly sales quotas• No MSG - No high fructose corn syrup - No GMOS - No chemicals – No peanuts - • USDA Certified OrganicI would love to talk with you

about the services we offer to seewhat would fit you and your fami-ly's needs best! We are lookingfor Tasting and Workshop Hosts aswell as representatives.

Come sample some 'wildly' deli-cious food at my table at the Tasteof Home Show.

The WreckfishIf you are looking for

Charleston Hospitality,come to The Wreckfish,7690 Northwoods Blvd,North Charleston SC, where

the taste of home is served up witha plate of Charleston hospitalityfresh from the Carolina shores.Whether you are hungry for“Small Bites”, or a “ Fishermen’sFeast”, our hometown Chef willprepare fresh seafood daily just

for you and your family. Theseafood speaks to quality andfreshness, as the restaurant offerssalmon, shark, flounder, mahimahi, tilapia, and grouper. Don’t

forget to visit our websitewww.thewreckfish.com for dailyand weekly specials, ask about ourprivate party room and our sail-boat dock.

CULINARYfrom page 8

Dinner BuffetBefore the 2013 Taste of

Home Cooking School livecooking demonstration begins at6:30 pm on Tuesday, May 14 atCharleston Southern University,the Aramark catering team willbe offering a delicious BuffetMenu for only $7 during thelocal exhibitor showcase if pur-chased in advance.

On the Menu*Entrée Choice:• Shrimp & Grits or• Shredded Pork BBQSides: • Wild Rice• Veggies• Grilled Cob Corn• Baked Beans

• ColeslawDessertDrink* Subject to changeFor the first time this year,

attendees can purchase a DinnerBuffet in advance for $7 or $8 atthe door. Tickets to the event arenow on sale with GeneralSeating only $11 in advance.VIP Packages are also availablewhich includes a Taste of HomeCookbook and PreferredSeating starting at $35.

Tickets are available at TheSummerville Journal Sceneoffice at 104 East Doty Ave. inSummerville, or purchase con-veniently online at www.JournalScene.com/TasteofHome.


ow do you define family? Do youidentify your family members throughshared genes as well as shared experi-

ences? If your answer is yes, youaren’t alone. In a national survey commissioned byGallo Family Vineyards, nearly 90 per cent ofAmericans describe themselves as being part of anon-traditional family.

While these “found families” breakthe traditional mold from the one thatyou might map out on a family tree,there are some similarities. Families, nomatter how they are defined, enjoyspending time with one another. Fromtailgates to Sunday night family dinners,meals bring people together. In fact,40 per cent of the Americans recognize dinner as theirfavorite way to spend quality time together. *

“Calling someone a member of your family is asmuch about being related as it is about how yourelate to one another through interests and passions.It's a belief that my grandfather and great uncle,Ernest and Julio Gallo, held and that we carry on inour winemaking,” said Stephanie Gallo, third gen-eration Gallo family member. “We are proud of oureighty year tradition of making great tasting winesat an affordable price for American families of allshapes, sizes and forms and wanted to hear more

about their traditions.”In celebration of this time-honored tradition,

Gallo Family Vineyards opened its family cook-book to fans and asked them to share their ownrecipes through their Family Famous RecipeContest. These recipes and their correlating storiesoffer snapshots of the many faces and compositionsof American families.

With more than half of Americanssaying they have a “famous” familyrecipe, it was no surprise to see recipessubmitted with multi-generationalroots. What follows is just one of themany cherished recipes shared.

“As a young girl, I loved to help mygrandmother make these delicious pota-

to pillows,” one contributor noted. “I now have thehonor of making these traditional pierogies andlook forward to days in the kitchen when I canshare this recipe with my own daughter and daugh-ter-in-law so it is passed on to the next generation.”

Whether it’s with your relatives or friends youdescribe as family, raise a glass of wine and toast tothe people you enjoy spending time with the most.

For more unique stories, delicious recipes andgreat wine pairings, please visit www.GalloFamily.com or www.Facebook.com/GalloFamilyVineyards.

Potato and CheddarCheese Pierogi

Mushroom Fiesta BurgerReflecting the modern

definition of family

With mushrooms you can have your burger and eat it too

Ingredients:1 12 oz. package of Wonton Wrappers3 lbs. russet potatoes, peeled and diced8 oz. good quality extra sharp white or yel-

low Cheddar cheese, shredded3/4 cup butter (1 1/2 sticks)6 medium onions, finely diced2 eggs1/2 teaspoon waterSalt and pepper, to taste

Directions: Placed diced potatoes in a largepot with water and bring to boil. Boil untilfork tender. Drain water and add shreddedcheese to pot. Cover until cheese begins tomelt. Beat until smooth. Add salt and pepper to taste. Refrigerate to cool filling.Beat eggs with a few drops of water. Brush one side of wonton wrappers with eggwash. Place a tablespoon of cooled filling in the center of each wrapper. Folddough in half and pinch edges. Boil a large pot of water. Liberally salt the water.Boil 12 pierogies at a time until they surface to the top (about 2 minutes). Removeand gently rinse with cool water. Place pierogies in a single layer on cookie sheetto drain. Add pierogies to melted butter and sautéed onions; stir gently over medi-um heat to warm thoroughly. Serves 8

Serve with Gallo Family Vineyards Pinot Grigio

t’s almost time to fire up the grill, andyour taste buds are tingling to thethought of biting into your favoriteburger recipe. This summer, amp up

your go-to burger and wow others by addinga delicious, secret ingredient to the meat –mushrooms.

Thanks to their hearty taste and meaty texture,mushrooms can help make any burger better whencombined with ground meat – beef, turkey or lamb.By substituting some of the meat with finelychopped mushrooms, this mighty blend can:

• Enhance Taste. The umami in mushrooms andbeef creates a mouth-watering, flavor-multiplyingeffect.

• Trim calories and fat. Research suggests sub-stituting mushrooms for meat can be an effectivemethod for reducing calorie and fat intake whilestill feeling full.

• Extend portion sizes of your patties.Mushrooms help bulk up volume without sacrific-ing your bottom line.

• Add vegetables to the plate. By adding mush-rooms to the meat, you’re bringing an extra serving

of vegetables to your meal. Plus, mushrooms deliv-er important nutrients like vitamin D, B vitaminsand antioxidants like selenium and ergothioneinethat help maintain a healthy immune system.

This summer, change up your traditional burgerrecipe and try the Mushroom Fiesta Burger (fullrecipe below) which combines fresh mushroomswith meat and will infuse bold flavors into yournext backyard get together.

Looking for more ways to add pizazz to summer-time dishes? Appetizer, main course or side – theoptions are endless when it comes to versatilemushrooms.

• Pizza: Trade the oven for the grill and throwyour uncooked pizza over the coals. Layer it withtomato sauce, mozzarella cheese, mushrooms andspinach and watch guests grab a slice or two.

• Portabella Burger: A meatless burger option.Finish off a grilled portabella cap with Asiagocheese, roasted red peppers and a balsamic glazefor a decadent meal.

• Grilled Side: Whole, sliced, chopped or halved,toss mushrooms in a grill pan with olive oil, season-ing, and onions to serve up a delicious side.

Yield: 4 servingsServing Size: 1 burger

Ingredients2 tablespoons vegetable oil6 ounces white button mushrooms6 ounces crimini mushrooms1/2 cup onion, diced8 ounces 90% lean ground beef1 large egg, lightly beaten1/2 cup seasoned breadcrumbs1/2 teaspoon ground cumin1/4 teaspoon onion powder1/4 teaspoon garlic powder2 tablespoons Worcestershire sauceSalt and pepper to taste

Directions:Preheat grill. While grill heats, finely chop mush-

rooms and toss with oil and season with black pepper.Cook mushrooms and onions in a grill basket or skil-let, in batches if necessary. Sauté until mushrooms are fully cooked, onions lightlybrowned and most of the liquid has evaporated. Cooking times may vary. Set aside tocool.

In a large bowl, combine the cooked mushroom mix, ground beef, egg, bread-crumbs, spices and Worcestershire sauce. Season with salt and pepper to taste.

Refrigerate mix until chilled and then form into 4 equal patties.Grill burgers over direct heat (or in a cast-iron skillet) for about 5 to 7 minutes on

each side, or until done.

Tips: Top burgers with pepper jack or cheddar cheese, lettuce and sliced tomato andonion. Or for more festive fiesta flavors, top with salsa, queso fresco and guacamole.

May 2013 • TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO 11May 2013 • TASTE OF HOME COOKING SCHOOL & SHOWCASE EXPO 11

Prep time: 30 minutes • Start to finish: 45 minutes • Yield: 10 servings

Ingredients:• 2 pork tenderloins, about 1-1/4 lb each• 1 packet ORTEGA® taco seasoning (included)• 1/2 cup water• 2 tbsp olive oil• 4 large red and/or green peppers, thinly sliced• 2 large onions, thinly sliced• 2 cans (4 oz ea.) ORTEGA® Diced Green Chiles• 1 lime, juiced• 8 ORTEGA® Flour Tortillas (included), warmed• 12 ORTEGA® Yellow Corn Taco Shells (included)• 1 twin-pack ORTEGA® taco sauced (included)

Directions:1. Slice pork tenderloins lengthwise in half almost completely through, but not severed.2. Combine Taco Seasoning and water and pour over pork.3. Marinate in refrigerator for 30 minutes.4. Heat oil in a large skillet and cook peppers and onions over medium heat for 10 minutes or until tender. Add Diced Green Chilies and cook until hot.5. Grill pork 8 to 10 minutes, turning once, until pork is cooked through.6. Pour lime juice over pork and let rest for 5 minutes then slice.7. Serve pork and vegetables with tortillas and taco shells. Top with taco sauce.

Pork Tenderloin Tacos

or more than 100 years, Ortega hasoffered distinctive Mexican foodsinspired by Mama Ortega's traditional

cooking. Today, the family-friendlybrand continues to uphold the same

standards and tradition that Mama Ortegabrought to her cooking years ago. Ortega boastsa full line of high quali-ty, great tasting Mexicanfood products that cantransform an ordinarymeal into a festive, funand memorable occa-sion.

When a family picksup a box of Ortega taco shells or Ortega taco kit,they know they are getting the very best iningredients, quality and taste. Only Ortega TacoShells are carefully placed in a proprietaryfreshness pack to cushion and protect them frombreaking. Each freshness pack is then vacuumsealed to keep the shells fresh and crisp.

Ortega offers a variety of delicious taco shelland taco kit options for all to enjoy including

these new comers: • New! Ortega Value Pack Taco Shells avail-

able in Yellow Corn, White Corn and WholeGrain Corn varieties, offering more great Ortegaflavor per box. All Ortega Taco Shells are madethe traditional way, with 100% whole kernelcorn, not corn flour, which gives them their dis-tinctive and authentic flavor, aroma and texture.

• New and improved!Ortega Grande DinnerKit now includes 20Hard and Soft Tacos togo along with OrtegaTaco Seasoning, and33% more of America’s

#1 Taco Sauce in every box!The next time your family is in the mood for

a Mexican fiesta, try a twist on the typical mealwith this Pork Tenderloin Tacos recipe madeusing all of elements within the Ortega GrandeKit including: tantalizing Ortega taco sauceand taco seasoning, along with crunchy OrtegaTaco Shells and delicious Ortega Flour SoftTortillas.

From ordinary to extraordinaryOrtega® transforms meals withgreat tasting taco shells and kits


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2013 Taste of Home

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