Gwinnett Daily Post Special Section - TasteofHomeCooking-2010

Sunday, October 24, 2010An Advertising Supplement for the

Everyone Gets a Gift Bag! Thursday, October 28th • Gwinnett Center

Doors open at 4 p.m. for the Vendor Show.Cooking Show starts at 7 p.m.

Page 2 • TASTE OF HOME • Sunday, October 24, 2010 • Gwinnett Daily Post • gwinnet tdai lypost .com

Meet Taste of Home culi-nary specialist, Michelle“Red” Roberts. Michelle con-ducts cooking schoolsthroughout Louisiana, Mis-sissippi, Alabama, Georgia,Tennessee, Florida and theCarolinas. Her love of travel-ing to experience the flavorsof different cities combinedwith her enthusiasm for cook-ing allows her to share herculinary passion with peoplejust like you!

When did her love for thekitchen start? Michelle grewup helping her grandmotherin the kitchen and knew at anearly age that she wanted acareer in food. And as anaccomplished singer she cancombine her two “loves:”being on stage and cooking.

The passion continuedfrom there, Michelle earnedan Associate of Applied Sci-ence degree from Copiah-Lin-coln Community College inWesson, Mississippi and a

Bachelor of Science degree inCulinary Arts from Mississip-pi University for Women inColumbus, Mississippi.

When asked what herfavorite part of the cookingschool experience is, Michellereplied, “I love being onstage entertaining andinforming everyone aboutmy love of cooking!”

Michelle resides in Calera,

Alabama, with her two cats;Simon and Madeline. Someof her favorite activitiesinclude spending time athome when I can and watch-ing good movies.

Michelle is looking for-ward to coming to Gwinnett.“We’re going to have a lot offun at this event! Trust me,you don’t want to miss it!”says “Red”.

Culinary Specialist Michelle RobertsBlends Passion with Skill to WhipUp Mouth-Watering Fall Favorites

gwinnet tdai lypost .com • Gwinnett Daily Post • Sunday, October 24, 2010 • TASTE OF HOME • Page 3


Fresh chicken is an ingredi-ent that comes up time andtime again on grocery lists,sometimes every week! Andfor a good reason: not only is itaffordable and versatile, it’s themost commonly prepared pro-tein for main dinner dishes,according to a recent study*conducted for Campbell’sKitchen.

However, it can often be achallenge for home cooks toliven up their chicken reper-toire, and it’s easy to fall backon familiar, standby recipes. Tosolve this ongoing dilemma,the experts in Campbell’sKitchen developed excitingways to prepare contemporary

chicken dinners at home usingingredients that are likelyalready in the pantry or refrig-erator. Not only do these mealstaste great, they are at anaffordable price that will fit thefamily budget.

The cuisine of Moroccooffers deep and spice-infusedflavors, and a recipe likeMoroccan Chicken Stew offersa unique way to change up theweeknight meal routine. Thisfragrant, mouthwateringentrée features chicken sim-mered in a sweet and savorysauce of ground cinnamon,curry, garlic, golden raisins,chickpeas and Campbell’s Con-densed Tomato soup. Slivered

almonds are added at the endto round out the dish.

“By keeping Campbell’scondensed soups on hand inthe pantry, it’s easy to createflavorful sauces for a variety ofdishes,” said Jane Freiman,Group Manager, Campbell’sKitchen. “And with more thantwo-dozen soup varieties thatyou can use in recipes, we canshow families how it’s simple toprepare a different great-tast-ing meal at home every day ofthe week. Many of our recipesare triple-tested to help ensurea successful dish each time.”

For more delicious,budget-friendly meal ideas and cook-

Campbell’s Kitchen Teams Up with Taste of Home Cooking School to BringExcitement Back to the Chicken Dinner

Continued on Page 4


ing tips, visit www.Campbell-sKitchen.com.

Moroccan Chicken StewPrep: 10 minutesCook: 40 minutesMakes: 4 servingsCost per recipe: $13.38

Ingredients2 tablespoons olive oil8 skinless, bone-in chickenthighs (about 2 pounds)2 medium red onions, sliced(about 2 cups)1 large green pepper,cut into 1-inch pieces (about 1 1/2 cups)2 cloves garlic, finely chopped1 teaspoon ground cinnamon1 tablespoon curry powder1 can (10 3/4 ounces) Campbell’s®Condensed Tomato Soup1/3 cup golden raisins1 can (about 15 ounces) chick-peas (garbanzo beans), rinsed

and drained1/3 cup slivered almonds,toasted

Directions1. Heat the oil in a 5-quartsaucepot over medium highheat. Add the chicken in batch-es and cook until well brownedon both sides. Remove thechicken from the saucepot.2. Reduce the heat to medium.Add the onions, pepper andgarlic and cook for 5 minutesor until they’re tender-crisp.Add the cinnamon and curryand cook and stir for 1 minute.Stir in the soup and heat to aboil. Return the chicken to thesaucepot. Reduce the heat tolow. Cover and cook for 15minutes.3. Stir the raisins and chick-peas in the saucepot. Cook for10 minutes or until the chicken

is cooked through. Stir in thealmonds.About CampbellsKitchen.com

CampbellsKitchen.comrepresents the new on-linepresence of the experts inCampbell’s Kitchen. For morethan 65 years, a dedicated teamof chefs, home economists andrecipe developers have usedtheir culinary, research anddevelopment skills to provide arange of recipe ideas for Amer-ican families. Today, Campbell-sKitchen.com is a comprehen-sive resource for people look-ing for inspiring recipes,affordable meals, cooking tipsand information.

*Study included two-week,in-home usage test on con-sumers’ reported use of enddishes and ingredients, fromNational Eating Trends (NET),NPD Group.


We have heard the ques-tion asked over and over“What is the differencebetween stock and broth?”but NOW we are starting tosee a true switch in themedia, food media especially,within recipes and nutrition.

What is the differencebetween stock and broth? TheUS Department of Agricul-ture, the agency charged withdefining these terms, viewsthe two interchangeably, so tothem, there is no difference.Of course that leads to thenext question, if there is nodifference, then why do weneed two words to describethe same thing?

The answer is that for mostof the 20th century, chefs, food

editors and cookbook authorsviewed stock as a homemadeingredient made from cookingbones, meat, vegetables andherbs then strained and storedfor later use, while broth wasviewed as a commercial prod-uct made from leftover liquidsto which salt and enhancerslike MSG were added beforecanning. In other words, stockwas richer and better, but brothwas easier and faster.

That changed in 1996,when Kitchen Basics launchedthe first commercially availableproduct called stock, madewith the goal of replicating thequality of a homemade stockbut with the ready-to-use con-venience of a commercialbroth. Instead of putting it in a

can, they picked the novel andenvironmentally superior TetraPak carton.

The inspiration for thisnew line was provided from thechildhood memories of ourfounder, Paul Hamerly, eatingsoups and other dishes madefrom his Belgian Grandmother,Denise Loriaux. (Lor—ee-omeans oriole in French). Mrs.Loriaux made her stock byslowly simmering meat andmeat bones, vegetables andherbs for hours. Once cooled inthe fridge, she removed the fatfrom the top, digging down toscoop up the rich gelatinunderneath as a key ingredientto her soups and sauces.

Over the past 15 years,many other stocks have been

introduced. While there is noguarantee of quality, most arebetter than the broths on themarket. As a group, they tendto be richer and with less sodi-um. Many of your favoriteFood editors are writing aboutstock and now understand thata commercial product can behigh quality. On televisioncooking shows, in cookingcompetitions and in maga-zines, we now see recipes andnutrition guidelines that callfor stock, not broth.

We know that it’s hard tomake healthy food choices withconfidence. Kitchen Basics®embraces the very basic funda-mentals of homemade stockand brings you Ready to UseCooking Stock without added

or produced MSG, additives orexcess salts in 11 flavors and 3convenient sizes.

Better yet, Kitchen Basicsbest selling chicken, beef andvegetable stocks—both Origi-nal and Unsalted--Now areHeart Healthy - verified tomeet the American HeartAssociation’s certification cri-teria to be low in saturated fatand cholesterol for healthypeople over age 2.

Just look for the heart-check mark on Kitchen Basics®Chicken, Beef and Vegetablevarieties in stores nationwide.

Whether you are control-ling ingredients for weight loss,heart health, renal health, toavoid certain foods due toallergies or to simply stay true

to your culinary basics...Kitchen Basics Stocks enableingredient conscious cooks tocontrol the sodium level with-out over seasoning.

Try this fantastic recipefor Sante Fe Two Bean Soupand see how using wonder-ful ingredients can add fla-vor without having to pileon the salt!

Sante Fe Two Bean Soup Submitted By:

Chef Edward Marlier Ingredients:1 (14.5 oz.) can low-sodiumcannellini beans1 (14.5 oz.) can low-sodiumgarbanzo beans (chick peas)4 cups Kitchen Basics UnsaltedVegetable Stock

Food Media starts to make the switch from “broth” to “stock”

Continued on Page 7


2 garlic cloves, minced3 Tbsp. balsamic vinegar1 medium carrot, chopped2 jalapeno peppers, seeded &chopped (to reduce spicy tasteyou may substitute 1/2 redpepper, chopped)6 scallions, choppedJuice of 1/2 lime1/8 cup olive oil 1/8 cup fresh cilantro, chopped

DirectionsDrain and rinse beans. In a

stock pot combine beans,stock, carrot, and garlic in asauce pan. Bring to boil, coverand simmer until soft, about30-60 minutes.Add all remain-ing ingredients. Reheat gentlyand serve.

For a thickersoup: after beans,stock, carrot and gar-lic has simmered 30-60 minutes transfer1/2 the simmeringmixture from the stockpot to a blender andpurée (make sure youseparate 1/2 equally).Stir the remaining ingre-dients and pureed mix-ture into the stock potand gently heat throughand serve.

Serving Suggestion:garnish with sour cream.

For more recipes visitwww.kitchenbasics.net


FOOD ASSISTFOOD ASSISTANTANTNEEDED FOR OUR

GWINNETT COUNTYPUBLIC SCHOOL CAFETERIAS

• We prepare and serve school lunches• We offer paid training • Starting pay $9.45 per hour• More with verified experience• Most jobs are 4 to 5 hour fast-paced positions• 4-Hour jobs qualify for benefits• Be home with your children before and after school,

weekends and summerVisit our website at: www.gwinnett.k12.ga.us

GCPS is an Equal Opportunity Employer

For nearly two decades,King Arthur Flour has takenspecial pride in educating thenext generation of bakers.Through our Life Skills BreadBaking Program, our bakingeducators travel the countryevery school year demonstrat-ing how to bake bread, and thestudents in turn donate theirloaves to people in need intheir communities. We offerthis free program to 4th-7thgrade students, providing theflour, yeast, and the know-howto bake bread at home. In com-bining our bread-bakingexpertise with our passion forserving the community, wehope the students we reach willmake both lifelong habits. Stu-dents see, feel, and consume

what they have learned. Whenelse can students honestly replywhen asked where their home-work is – “I ate it?!” This recipeis based on the Life Skills Breadrecipe we provide students. Itbakes up delicious bread andallows budding chefs to get cre-ative with braided loaves, cin-namon rolls, or even pizza.

Basic BreadMakes 2 loaves (Alert!!!

This recipe takes about 3 1/2hours to make.)Ingredients2 cups warm water (or 1 cupwarm water + 1 cup warmmilk)1/4 cup sugar1 packet Red Star Active DryYeast 2 cups King Arthur 100% Organic

White Whole Wheat Flour1 tablespoon salt4 tablespoons vegetable oil (or1/2 stick soft butter)4 cups King Arthur All-PurposeFlour, plus extra for kneading

DirectionsIn a large bowl, combine warmwater, sugar, yeast, and 2 cupsKing Arthur 100% WhiteWhole Wheat Flour.Cover mix-ture with a clean towel and let

stand 10 minutes until bubbly.Stir in salt and vegetable oil

(or butter, if using).Stir in King Arthur All-

Purpose Flour, 1 cup at a time.When the dough holds togeth-er and all flour is mixed in,plopdough out onto a clean, flouredsurface.

With a little flour on yourhands, knead the dough. Asyou knead,sprinkle your handsor the work surface with justenough flour to prevent stick-ing. After 5 minutes, take abreak and let the dough rest.

Scrape out the mixingbowl, and grease the bottomand sides.

Knead the dough for a fewmore minutes. It should feelspringy and smooth. (When

you lightly press into it withyour fingertips, it will bounceright back.)Put dough into thebowl and turn the dough overonce. Cover the bowl with plas-tic wrap and a clean towel, andlet the dough rise in a warmplace until double in size,about1 1/2 hours.

Gently deflate the dough,and turn it out onto a flouredsurface. Divide dough in halfand shape into 2 loaves.

Grease a baking sheet; putyour loaves on it. Cover thedough with plastic wrap and aclean towel and let the doughrise again for 30 minutes. Pre-heat oven to 375ºF.

Carefully remove plasticwrap and slash the tops of theloaves with a sharp knife. Bakethe loaves for about 30 minutesuntil the crust is golden brown

Learn to Bake Bread and Give Back with King Arthur Flour

Continued on Page 9


and the loaf sounds hollowwhen tapped on the bottom.Cool the bread on a rack.Enjoy!

Beautiful BraidAfter the first rise, use 1/2

Basic Bread recipe. Divide thisinto three equal pieces. Roll thedough into ropes of equal size.Braid the dough, tucking theends under. Cover and let rise30 minutes. Preheat oven to375ºF. Bake braid for 30 min-utes. Cool on a rack.

ScrumptiousCinnamon Rolls

After the first rise, use 1/2Basic Bread recipe. Rolldough into a rectangle. Sprin-kle with cinnamon sugar.Starting with the long edge,

roll up the dough. Pinch thelong seam together. Pass alength of dental floss (yes,you read correctly) aroundthe dough and pull both endslike you are tying a shoelace.Tip: Cut the log in half, cuthalves in half, then cut thosefourths in half. Place the rolls,cut side up, into a well-greasedcake pan. Cover and let rise 30minutes. Preheat oven to 350ºF.Bake rolls 30 minutes, untilbrown and puffy.

PizzaAfter the first rise, use 1/2

Basic Bread recipe. You canmake two round pizzas. Pressthe dough into a circle on anoiled pizza pan. If the dough“fights” you, let it rest for a few

minutes.Easy to remember tip:“5 in 5”: Bake for five minutesat 500ºF. Remove from ovenand add your favorite pizzatoppings and bake for 15 moreminutes at 450ºF.

Kneading TipFold-push-turn kneading

is an easy to remembermethod. Place fingers underthe far edge of the dough andfold the dough over on itselftowards you. Gently press intothe dough with the heels ofyour hands and push away.Pick up the dough and give it a1/2 turn to the left. Repeat thismotion for about 5 minutes,sprinkling your hands or thework space with just enoughflour to prevent sticking.

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The facts are in. Nearly 50percent of consumers are opt-ing to spend more time in theirown kitchens rather than infast food lines and restaurantdining rooms. Morton Salt hasresponded with a line of All-Purpose Sea Salts, aimed atguiding consumers to preparemeals and desserts with quali-ty and ease.

Now cooks around thecountry will have the opportu-nity to learn more about theseproducts at the Fall 2010 Tasteof Home Cooking School tour.Taste of Home culinary expertswill be armed with Morton’snew line of sea salts as theytour the country, offering step-

by-step techniques and tips toflavorful dishes.

“Morton is proud to beparticipating in the Fall 2010Taste of Home CookingSchools,” said Mark Roberts,CEO, Morton Salt. “We believethe attendees are looking formore innovation with recipes,especially around the holidays.We hope these home chefsenjoy learning about new waysto use sea salt.” Morton Salt isone of several national spon-sors of the fall cooking classes.In addition to demonstrations,recipes ideas, and door prizes,attendees will receive a gift bagstocked with products and aTaste of Home cookbook

Morton’s featured All-Pur-pose Sea Salts measure liketable salt, which makes them“recipe-ready” for cooking andbaking. Harvested from thesparkling waters of the Pacific,Morton® All-Purpose NaturalSea Salt is additive free, whilethe Morton® Iodized All-Pur-pose Sea Salt supplies iodine,

an added nutrient.Visit mortonsalt.com for

more product information andrecipe ideas.

About Morton Salt,a K+S Group CompanyMorton Salt, a Chicago-

based company, established in1848, is North America’sauthority on salt and a leadingproducer of salt for grocery,water softening, ice control,agricultural, and industrialuses. Morton introduced thenation to the Morton UmbrellaGirl and the now-famous slo-gan,“When It Rains It Pours”®in 1914.Since that time MortonSalt products have graced theshelves of more homes

throughout the country thanany other brand of salt.

Salted Oatmeal Chocolate Chip Cookies

Servings: 24

Ingredients:1 Cup (2 sticks) Unsalted But-ter, softened 1 Cup Packed light brown sugar

Morton Salt Teams up with Fall Taste of Home Cooking SchoolsProducts to be featured by culinary experts on Taste of Home tour

Continued on Page 11


1/2 Cup White sugar2 large Eggs 2 teaspoons Vanilla extract 1 1/4 Cup All Purpose flour 1/2 teaspoon Baking soda 1 teaspoon (1/2 for dough, and 1/2 to sprinkle on top)

Morton® All-Purpose Natural Sea Salt 3 Cups Instant Oats 1 Cup Semi sweet chocolate chips Directions:1. Preheat oven to 325ºF.2.Cream butter,brown sugar and white sugar in mixeron medium speed until smooth,about 3 minutes.Beatin one egg at a time until combined. Add vanilla.3. In a separate mixing bowl, whisk flour, baking sodaand 1/2 tsp of salt and then add to butter and egg mix-ture and mix until combined.4.Fold in oats and chocolate chips into entire mix witha wooden spoon until combined.5. Drop dough by rounded tablespoons onto parch-ment-lined baking sheet two inches apart. Use thelast 1/2 tsp of salt to sprinkle a pinch of salt onto thetop of each cookie. Bake for about 12 -15 minutes.Allow to cool for 5 minutes before transferring to acooling rack.

Salt through the AgesCourtesy Morton Salt

The first written reference to salt is found inthe Book of Job, recorded about 2,250 BC.There are 31 other references to salt in theBible, the most familiar probably being thestory of Lot ’s wife who was turned into a pillarof salt when she disobeyed the angels andlooked back at the wicked city of Sodom.

From ancient times to the present, theimportance of salt to humans and animals hasbeen recognized. Thousands of years ago, ani-mals created paths to salt licks, and men fol-lowed seeking game and salt. Their trailsbecame roads and beside the roads; settle-ments grew. These settlements became citiesand nations.

Ancient Britons carried their crude salt bypack train from Cheshire to Southern Englandwhere they often were forced to delay theirjourney until the high tides of the ThamesRiver subsided. A village known as Westmin-ster grew up there and Westminster becameLondon.

Salt has greatly influenced the political andeconomic history of the world. Every civiliza-tion has had its salt lore - fascinating supersti-

tions and legends that have been handeddown, sometimes reverently and sometimeswith tongue-in-cheek. The purifying quality ofsalt has made it a part of the rituals in somereligious ceremonies.

“He is not worth his salt”, is a commonexpression. It originated in ancient Greecewhere salt was traded for slaves.

Roman soldiers were paid “salt money”,salarium argentum, from which we take ourEnglish word,“salary”.

The early Greeks worshipped salt no lessthan the sun, and had a saying that “no oneshould trust a man without first eating a peckof salt with him” (the moral being that by thetime one had shared a peck of salt with anoth-er person, they would no longer be strangers).

The widespread superstition that spillingsalt brings bad luck is believed to have origi-nated with the overturned salt cellar in front ofJudas Iscariot at the Last Supper, an incidentimmortalized in Leonardo Da Vinci’s famouspainting.

According to an old Norwegian supersti-tion, a person will shed as many tears as will benecessary to dissolve the salt spilled. An oldEnglish belief has it that every grain of salt

spilled represents future tears. The Germansbelieve that whoever spills salt arouses enmity,because it is thought to be the direct act of thedevil, the peace disturber. The French throw alittle spilled salt behind them in order to hitthe devil in the eye, to temporarily prevent fur-ther mischief. In the United States, some peo-ple not only toss a pinch of spilled salt over theleft shoulder, but crawl under the table andcome out the opposite side.

The United States has had its battles oversalt. In 1777, Lord Howe made a successfulattempt to capture General Washington'sstock of salt. Many battles and treaties tookplace before Western salt licks were free to beused by settlers.

During the War of 1812 with England, itbecame very difficult to obtain salt fromabroad. Because of this, commercial produc-tion of salt began in Syracuse, New York. Dur-ing the Civil War, Syracuse production freedthe North of all salt problems, but by 1863,Southerners could not buy salt at any price. Ifthe South had been able to protect its salt fac-tories in Virginia and its salt deposits along theLouisiana gulf coast, the War between theStates might have ended differently.


FROM THE PRODUCER OF STADIUM OF SCREAMSFROM THE PRODUCER OF STADIUM OF SCREAMS

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BEHIND LONG JOHN SILVER’S

Whether it’s a game dayparty to cheer on the hometeam or Friday movie nightwith the kids, fall is filled withplenty of opportunities tomake the most of great gather-ings and magical moments.

“It’s fun to get togetherwith family and friends toenjoy life’s big events and littlecelebrations,” explained KatieLee, entertaining expert andbest-selling cookbook author.“Fall is the perfect time tofocus on those we love whilecreating new traditions as wellas lasting memories. Don’tworry, it doesn’t have to cost afortune – it just requires a littleadvance planning and a room

full of your favorite people!”Lee dishes on the go-to tips

she keeps top-of-mind whenplanning for fall festivities, andshe shares a couple handyrecipes that appeal to kids andadults.

A Thousand Words. Keepthe camera within reach andmake a point to capture thosecandid moments. You’ll neverregret having heartwarmingshots of the Halloween cos-tume party, fall raking day orpumpkin carving fun!

Snacks-a-Plenty. Week-ends are made for great-tast-ing snacks. Of course you canbuy crackers and pair withcheese, or open a bag of tor-

tilla chips and a jar of salsa.But, think outside the box – andbag – and consider an easyhomemade party mix. One thatLee remembers making as achild is Chex® Muddy Buddies®– an irresistible snack mix thatis as fun to make as it is to eat.Visit www.ChexPartyMix.comfor a menu of mouthwateringrecipe ideas.

Round Up The Troops.Why fly solo if you don’t haveto! Enlist your family’s helpwith pre-party tasks. Divideand conquer by having some-one clear and set the table,arrange the chairs and stockthe coolers. Kids are good atstirring, mixing and measur-

ing those no-fail recipes with agrown-up’s assist. Lee recom-mends a tasty finger-foodfavorite – Buffalo Style ChickenNuggets with a flavorful dip-ping sauce. The recipe, alongwith other delicious family-friendly options, can be foundat www.Chex.com/Recipes.

Chex® Muddy Buddies®Prep Time: 15 minutesPrep Tip: Have the kids roll uptheir sleeves and help stir up ayummy homemade snack mixfor movie night or game day.Ingredients:9 cups Rice Chex, Corn Chex orChocolate Chex cereal (or com-bination)1 cup semisweet chocolate

chips1/2 cup peanut butter1/4 cup butter or margarine1 teaspoon vanilla1 1/2 cups powdered sugarPreparation Directions:1. Into large bowl, measurecereal; set aside.2. In 1-quart microwavablebowl, microwave chocolatechips, peanut butter and butteruncovered on High 1 minute;stir. Microwave about 30 sec-onds longer or until mixturecan be stirred smooth. Stir invanilla.Pour mixture over cere-al, stirring until evenly coated.Pour into 2-gallon resealablefood-storage plastic bag.3. Add powdered sugar. Seal

bag; shake until well coated.Spread on waxed paper tocool. Store in airtight con-tainer in refrigerator.

WELCOME YOUR WEEKEND!Fall is All About Family, Friends and Fun – on the Home Front


Really Really BIG 7th Annual Halloween PartySunday, October 31 • 2:00 p.m. - 5:00 p.m.

Join Radio Disney at the main stage for our version of a costume parade free to all kids.

Kidgits Club Members can enjoy the interactive area including a bouncy house, face painter, and more.

Mall-wide Trick-or-Treating from 3:00 p.m. - 5:00 p.m. only at participatingstores. Pick up a flyer at Simon Guest Services for participating stores.

Halloween Photos starting at $10.

Not a Simon Kidgits Club Member? Join today for a $5 annual membership.

I-85 at Exit 104 • Pleasant Hill Rd. • Duluth, GAShopping Line® 770-476-5160.

Presented by:

Taste of Home VendorsBeijo Bags

BELKBJ's Wholesale

Dixie HomecraftersGenghis Grill

Garden Plaza/The BridgeGeorgia Kitchens

Holtkamp Heating & Air

Joanie Parker Hair StudioMahatma Rice/Rivinia

Silver BoxTastefully Simple

Townecraft CookwareWhole Foods Market

Willow House

Huckaby is a teacher at Heritage High School andhis syndicated newspaper columns appear in a num-ber of papers across the state, including the GwinnettDaily Post.

Born and raised in the North Georgia mill villageof Porterdale, Darrell Huckaby now lives in Conyerswith his wife, Lisa, and their three children, Jamie,Jackson, and Jenna.

He teaches AP US History and Current issues atHeritage High School and his syndicated newspapercolumns appear in a number of papers across thestate and his What the Huck? Commentary can beheard on the Moby in the Morning radio show everyWednesday morning at 7:35.

A proud graduate of the University of Georgia,Huck is the author of six books and travels extensive-ly across the South, speaking to church and civicorganizations as well as corporate functions.

His down home humor and unique reflections onlife in the South “the way it was, the way it used to be,and the way it ought to be” make him a favorite withhis readers and on the banquet circuit.

Darrell Huckaby ... Show Emcee


Visit discovermills.com for more information or call

678.847.5252Discover Mills • 1-85 at Sugarloaf Parkway

Halloween Bash • Saturday, October 30th• Kidgits Halloween Bash 4-6pm• Radio Disney “Walk the Stage” Costume Parade 4-6pm• Mall Wide Trick-o-Treat 5-8pm

Not a Simon Kidgits Club member? It’s only $5 to join!Visit mall management or simon.com/kidgits for more information.

No toy weapons, masks, hoods or hoodies covering the head and face are allowed.

Stop by our booth toenter a drawing for acomplimentary haircutand deep conditioner.

www.joanieparkerhairstudio.com

1611 Satellite Blvd., Ste.13Duluth, GA 30097770-962-7009


Taste of Home Cookbooks, Aprons and Calendars will be available at the Show and at the Gwinnett Daily Post.

PRESENTED NATIONALLY BY:

Limited number oftickets available

ORDER NOW!Visit gwinnettdailypost.com

for tickets or call 770-963-9205 ext. 1209

$15 in Advance$12 Groups of 10 or more

$20 at the Door


America’s Favorite Rice Brand

For recipes, cooking videos and tips, visit our web site at:

www.mahatmarice.com

Holidays and pies justseem to go together, and asweet holiday pie is always ontrend when families andfriends gather to celebrate.For a casual lunch buffet or amore formal sit-down familydinner, an apple, pecan orpumpkin pie has become asignature ending to a holidaymeal. In fact, apple and pecanare the two most popular pieflavors sought during the hol-iday season.

While pies are holidayfavorites, pie baking can betime consuming when you doeverything from scratch. Andwho has time to spare, espe-cially during the holidays?Pillsbury® Refrigerated Pie

Crusts are the perfect timesaver, allowing busy hosts tocreate delicious and impres-sive pies that “wow” withoutsacrificing time spent withfamily or guests. Just unroll,fill with your favorite fillingand bake, and you have adelectable pie ready in notime. And when it’s that easy,why stop at just one pie.

If you are looking to addan extra touch to an alreadyimpressive pie for your fami-ly dinners and parties, trysome simple tips to dress upthe top crusts.

• When making an applepie, rather than using a plaintop crust, try making a simpleor traditional woven lattice top.

• With pecan and pump-kin pies, use holiday pastry

cutters to make top crust dec-orations. Then place them inthe center for a special look.

• For added color, brushcutouts with egg white andsprinkle them with coloredsugar.

For a variety of holiday pierecipes and tricks to wow, visitwww.pillsbury.com/pie, or fol-low Pillsbury on Facebook atwww.facebook.com/lovethep-ie. To get started, here is arecipe for Golden Pecan Pie —a true holiday classic.

Golden Pecan PieIngredients:Crust1 box Pillsbury® refrigeratedpie crusts, softened as direct-ed on box Filling1/3 cup packed brown sugar

1 1/2 teaspoons all-purpose flour1 1/4 cups light corn syrup1 1/4 teaspoons vanilla3 eggs1 1/2 cups pecan halves orbroken pecans2 tablespoons butter or mar-garine, meltedDirections:Heat oven to 375°F. Place piecrust in 9-inch glass pie panas directed on box for One-Crust Filled Pie.

In large bowl, mix brownsugar, flour, corn syrup, vanil-la and eggs until well blended.Stir in pecans and butter. Pourinto crust-lined pan.

Bake 40 to 50 minutes oruntil filling is puffed and pieis golden brown. Cool com-pletely, about 2 hours. Storein refrigerator.

Add Wow to Holiday Parties with Easy, Impressive Holiday Pies


STOP BY THE Gwinnett Daily Post BOOTH AT THE SHOW!

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Taste of HomeCookbooksONLY $27!

includesfree gift wrap!Calendars $10

Sample delicious Cabot cheese and fresh hot apple cider and browsethrough the Taste of Home’s 2010 cookbook & calendar and selections!

A S E N I O R L I V I N G C O M M U N I T Y

REGISTER TO WIN TICKETS AND PRIZES THROUGHOUT THE NIGHT FROM...

GEORGIA KITCHENS INC

To Get Your Tickets... CALL 770.963.9205Ext. 1217 or 1209

$15 In Advance • $20 At the Door • $15 Groups of 10 or More


During the planning of therecent Celebrate Service MusicFestival, Suzanne and MatthewHoltkamp met hundreds of car-ing Gwinnett citizens. Since thisfestival was the coming togetherof dozens of Gwinnett Countynonprofits, the Holtkamps askedabout the most critical, currentneed in Gwinnett. The answermost frequently given was"food". This time of high unem-ployment has put added stresseson local food banks and they’reexperiencing trying periods,where demand outweighs supply.

The Holtkamps knew theyneeded to be part of the solutionand wanted their company,Holtkamp Heating & Air toexpand their reach. “It’s aboutmore than just us donating foodor money. It’s about neighborhelping neighbor and Gwinnettcoming together,” says MatthewHoltkamp. The Gwinnett CANChallenge was born.

“Our community has trulyblessed us. We’ve spent yearsserving customers and beinginvolved at the local level. Weknew this CAN Challengecould be really big when westarted to get the word out,”Suzanne Holtkamp.

The aim is two-fold: toincrease donations to Gwinnettarea food banks and to bringawareness to this local need,thus multiplying its effect.Food banks are often the recip-ients of holiday donations butare forgotten the rest of theyear. Fighting hunger is notjust a holiday thought.

Here is a list of critical needs:• Canned: meats (chicken,spam, ham, ravioli), soups,vegetables, fruits• Dry: pasta, rice, cereal• Paper: toilet paper, tissues,paper towels, diapers • Hygiene: soap, shampoo,toothbrushes, toothpaste,deodorant • Cleaning: detergent, laundrysoap, cloths There are many ways to partic-ipate in the Gwinnett CANChallenge:• Bring food items to the nextGwinnett CAN Challenge Loca-tion: Taste of Home CookingSchool - Oct. 28, 2010 GwinnettCenter (other locations will beannounced throughout the yearto spread out donations) Receiveone raffle ticket for each candonated. Prizes include a 42"screen TV,Aurora Theatre ticketsand more.• Give food items to anyHoltkamp Heating & Air techwhen they visit your home.• Drop off items at theHoltkamp Heating & Air Office.Call 770-271-7511.• Email us to arrrange a pickup ordrop off at [email protected]• Donate directly to TheHoltkamp Family Foundation,which is tax-deductable. Eachdollar buys app. 1 can of food.One of the most exciting partsof the Gwinnett CAN Challengeis the appeal to nonprofitgroups. Simply collect 1000cans or nonperishable itemsand your nonprofit group willbe awarded a $250 grant from

The Holtkamp Family Founda-tion. There is no time limit(turn in your food when youhave reached your goal) and nolimit on the number of timesyour group can be awarded thegrant.Plus, the nonprofit groupwho collects the most foodbefore Dec. 31, 2011 will beawarded an extra $1000.

The Holtkamps have alreadyseen other groups taking on theChallenge and this is truly thebest kind of reward. “It is ourprayer that the next 365 dayswill show the strength of ourGwinnett Community in com-batting local hunger. HoltkampHeating & Air has made a com-mitment to the Gwinnett CANChallenge by setting a goal of 10tons of food before Dec. 31,2011. I know we can make it,one CAN at a time.”

Visitwww.HoltkampHVAC.com for additional information

including a list oflocal food banks.

Watch their blog for updates.Are you a local business

willing to put out a collectionbin? Please email us [email protected].

Holtkamp Heating & Air islocated in Buford and servesboth residential and commer-cial customers. A Trane Com-fort Specialist Dealer andrecipient of the “Best of Gwin-nett”, Holtkamp HVAC special-izes in energy-efficient whole-house solutions helping cus-tomers be comfortable whilesaving money.

Holtkamp Heating & Air Issues the Gwinnett CAN Challenge

HELP FILL OUR LOCAL FOOD BANKS!

ACCEPT THE GWINNETT CAN CHALLENGE!

Bring in your non-perish-able food items to enterthe raffle for a 42” LCD TV,Aurora Theatre tickets andother great prizes!

Taste of Home Cooking School announces Cooks Who Care!

The Taste of Home Cooking Schooland Holtkamp Heating & Air Condi-tioning, Inc. are proud to announcethe Holtkamp Gwinnett Can Chal-lenge as part of this year’s program.Created by Taste of Home, Cooks WhoCare is a pro-social effort to celebrateacts of caring by home cooks andcommunities across the country.Introduced as a magazine feature inOctober 2007, Cooks Who Care unites

compassionate, real people acrossthe country, who give back throughfood. Their stories of kindness areshared in print and on-line at www.tas-teofhome.com.

Taste of Home Cooks Who Care hasfeatured people across the countryaiding those around them throughtheir love for cooking. From stories ofsending cookies to the troops tomeals for the homeless and bakessales to help children in Africa, theways to make a difference are end-less. “It’s so fun to see people atshows across the country bringingfood items to donate,” adds culinaryspecialist Michelle Roberts, “It reallytouches my heart to see people car-ing enough to help out their commu-nity.” To learn more about Cooks WhoCare and to share your story of givingback, visit www.tasteofhome.com.

The Celebrate Service Music Festival where the first 1612 cans werecollected (app. 1500 lbs.) towards the 10 ton goal.

Matthew and Suzanne Holtkampembark on a 365 day campaign tobring awareness to local food banks.


Engagement • Wedding • Portrait • Senior PortraitModel Portfolio • Corporate • Sports • Events

JEFF MCPHAILPHOTOGRAPHER

2495 Second Ave., Dacula

404.771.1310spotlightpicture.com

TASTE OF HOME SPECIAL

20% OFFYOUR ENTIRE PACKAGE!Offer expires 1.15.2011.Not valid with any other offer.

GEORGIA KITCHENS INC

5089 Bristol Industrial Way • Suite K • Buford, GA 30518

678-482-5150www.georgiakitchens.net

FOR THE WAY IT'S MADE.®

FEATURING PREMIUM APPLIANCES

by KitchenAid®

Change is always in the airduring the fall season – tempera-tures begin to drop, leaves turn

color and holiday plans are set. Formany families, fall is also the sea-son to change over to special sea-

sonal family meals. Whether it’s aquiet Sunday with the grandchil-dren or an impromptu lunch withfriends, those ordinary momentscan become a memorable time forall. Gallo Family Vineyards is ded-icated to preserving its own richfamily heritage and inspiring oth-ers to do the same.

“I’ve discovered over the yearsthat you certainly don’t have tosacrifice quality for quantity,” saidOfelia Gallo. “A good soup is agreat way to feed a full house with-out losing flavor.”

Fall also offers a wealth ofholiday meal opportunities andextended family occasions. Withmany root vegetables and squashhitting their peak of flavor,there’s no better time to try newrecipes and bring new traditions

to your family table. And don’tforget the perfect wine pairing; adetail the Gallo family knows athing or two about.

“Chardonnay’s crisp citrusand ripe fruit flavors are a nicecomplement to fall produce suchas butternut squash. Pairing fall’ssavory soups with the right winehelps complete the experience,”said Stephanie Gallo.

Try serving the Gallo FamilyVineyards Chardonnay alongsideanother Gallo family favorite,their recipe for Butternut SquashSoup with Amoretti and SoftCream. This flavorful pairing willinsure that your meal is burstingwith freshness of the season. TheGallo family stands behind thequality of its products. If youaren’t satisfied with your wine,

they want to hear from you.For more recipes worthy of a

pass down the family tree and tolearn about their Best TastePromise, visit www.gallofamily.com.

Butternut Squash Soup with Amoretti and Soft Cream

Pairs with Gallo Family Vine-yards ChardonnayIngredients:1 medium butternut squash –seeded and peeled, diced into 1-inch cubes 2 yellow onions – diced into 1-inchcubes4 tablespoons olive oil1 cup Gallo white wine3 cups chicken stock2 tablespoons butterSalt and pepper to taste4 tablespoons whipping cream2 amoretti cookies (or otheramaretto-flavored biscuit)Directions:Peel, seed, and dice the squash and

onions into 1-inch cubes. Toss thesquash with 2 tablespoons of oliveoil and place on a roasting pan.Roast in a 400°F oven for about 20minutes, or until the squash is ten-der. When the squash is tender,add the Gallo white wine to theroasting pan and let cool. Slice theonion and sauté with the remain-ing olive oil in a pot large enoughto hold all of the ingredients. Addthe squash and wine mixture tothe sautéed onions in the pot, mixin the chicken stock and bring to aboil. Remove from the heat and intwo batches purée in a foodprocessor with the butter. Seasonwith salt and pepper to taste.When ready to serve, reheat thesoup and half whip the cream in asmall bowl. Drizzle cream over thesoup. Crumble the amoretti cook-ies and sprinkle over the top of thesoup. Serve immediately.Yields 4-6 servings

Gallo Women Dish on Their Favorite Dishes


PLUS REGISTER PLUS REGISTER TTO O WIN MORE GREAWIN MORE GREAT PRIZES. . .T PRIZES. . .

• Two night (Sun - Thurs) room accommodations for two

• Two tickets to ICE! Featuring Santa Claus is Coming to Town

• Two tickets to the Radio City Christmas Spectacular

• Two tickets to experience Louise Mandrell’s “The Gift”Christmas & Dinner Show

• Tickets to Treasures for the Holidays and Hall of Trees and more!

Plus a $25 Gift Certificate to Gordon Biersch Midtown for EACH!!

Jan 25-30 Mar 22-27 April 26- May 1 May 17-22

BroadwayAcrossAmerica.com GordonBiersch.com

Four tickets to Manheim Steamroller at the FoxTheatre December 28th plus a $25 gift certificate to Gordon Biersch Midtown

Four tickets to the Gwinnett Gladiators vs the South Carolina Stingrays on December 18th

Eight tickets to the Fernbank Museum of NaturalHistory plus 8 tickets to the IMAX theater

Four Club Seats to see the Atlanta Hawks take on the Philadelphia 76ers on December 3rd plus a $50 gift certificate to Piu Bello in Buckhead

Four tickets to opening night of Cirque DreamsHolidaze at the Cobb Energy Performing Arts Centre November 30th

Four Club Seats to see the Atlanta Thrashers take onthe New Jersey Devils on December 18th plus a $50gift certificate to Piu Bello in Buckhead

Two tickets to Beauty and the Beast AND two ticketsto the Blue Man Group in January at the Fox Theatre

Two tickets to see John Mellencamp’s “No BetterThan This Tour” at the Fox Theatre on February 27th

An Atlanta Broadway Packageincluding a pair of tickets

to opening night for

A Christmas atGaylord Opryland

Vacation Getaway!

Look for your copy of

on Sunday, November 7th for your chance to win!

Look for your copy of

on Sunday, November 7th for your chance to win!

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