Taste of Home set to teach techniques
ELKINS – Cooking is something many people do everyday, and the upcoming Taste of Home Cooking School is geared to help cooks learn new techniques, new recipes and easier ways to prepare the foods they and their families will enjoy.
The event is slated for March 27 at the National Guard Armory, just off Route 33, near Belington.
The vendor fair begins at 2 p.m. and offers those attending the opportunity to visit and see new items, and the cooking demonstration with Taste of Home culinary expert Cheryl Cohen is slated to begin at 6:30 p.m. The event is sponsored by The Inter-Mountain.
This year’s event offers an ugly apron contest, an oldest cookbook contest and many fantastic surprises.
Beverly resident Lori Daniels, a volunteer Taste of Home Field Editor, has agreed to donate her time to help with the preparations and clean up at the Taste of Home Cooking School. She will also help in the learning process by demonstrating one of her own recipes.
Taste of Home magazine, cookbooks, specialty books and online website, www.tasteofhome., offers many recipes, including the following, specific to Irish foods in celebration of today, St. Patrick’s Day.
General admission tickets for the Taste of Home Cooking School are $12 and include admission and a gift bag. VIP tickets are $20 and include admission, a photo with culinary specialist Cheryl Cohen, a light reception prior to the show and a gift bag.
Tickets for the Taste of Home Cooking School are for sale at The Inter- Mountain’s Elkins and Buckhannon offices and the Buckhannon-Upshur Chamber of Commerce.
The following Taste of Home recipes are Irish recipes suitable for St. Patrick’s Day
Corned Beef Spread Recipe by Pam Reul, Owetonna, Minnesota
2 cups mayonnaise
2 cups sour cream
1 medium onion, chopped finely
2 tablespoons dill week
1 teaspoon seasoned salt
2 cups diced, cooked corned beef
Onion bagels, split and cut into wedges
or snack rye bread
In a large bowl, combine mayonnaise, sour cream, onion, dill, seasoned salt and corned beef.
Cover and refrigerate until serving. Serve with bagel wedges or rye bread. Makes 4 cups.
Simple Shepherd’s Pie by Paula Zsiray, Logan, Utah
2 pounds group turkey or beef
2 cans home style beef gravy, 12 ounces each
2 cups frozen corn
2 cups frozen peas and carrots
2 teaspoons dried minced onions
2 to 3 cups mashed
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add gravy, vegetables and onions. Spoon half into a greased 2 quart baking dish. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Makes 2 casseroles, 4 servings each.
Dublin Potato Salad by Kathy Scott, Lingle, Wyoming
3 large white potatoes
2 tablespoons white
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, divided
2 cups finely shredded cabbage
12 ounces cooked or canned corned beef, cubed
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk.
Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill. Just before serving, gently fold in cabbage, corned beef, pickle and onion. Combine mayonnaise, milk and remaining salt; pour over salad. Gently toss. Makes 8 servings.
Grilled Cabbage by Elizabeth Wheeler, Thornville, Ohio
1 medium head cabbage
1/3 cup butter, softened
1/4 cup chopped onion
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Cut cabbage into eight wedges; place in a double thickness of heavy-duty foil. Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. Fold foil around cabbage and seal tightly.
Grill, covered, over medium heat for 20 minutes or until tender.
Open foil carefully to allow steam to escape. Makes 8 servings.
Wearing O’Green Cake by Marge Nicol, Shannon, Illinois
1 package white cake mix
2 packages, 3 ounces each, lime gelatin
1 cup boiling water
1/2 cup cold water
1 cup cold milk
1 package, 3.4 ounces, instant vanilla pudding mix
1 8 ounce carton frozen whipped topping, thawed
Prepare and bake cake according to package directions, using a greased 13-inch by 9-inch pan. Cool on a wire rack for one hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate. In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over cake and decorate with green sprinkles. Makes 12 to 15 servings.