Taste of Home

By Beth Christian Broschart

Staff Writer

ELKINS – A culinary specialist will demonstrate cooking techniques during a special event which will feature new recipes and a gift bag stuffed with food-related items.

The Taste of Home Cooking Show will be March 27 at the National Guard Armory, off Route 33, near Belington. The vendor fair begins at 2 p.m. and the cooking show starts at 6:30 p.m. The event is sponsored by The Inter-Mountain.

Beverly resident Lori Daniels, who is a volunteer field editor for Taste of Home Magazine, will assist during the Taste of Home Cooking School.

“The morning of the event I will begin prepping for the recipes that culinary specialist Cheryl Cohen will be demonstrating,” Daniels said. “Vegetables need diced, containers need labeled and the recipes that will be demonstrated need to be completed to show the finished product.”

Daniels said Cheryl Cohen is the Taste of Home culinary specialist for the east coast.

“I will be doing some cooking demonstrations in between the vendor fair and the start of the show at 6:30 p.m.,” Daniels said. “Following the show, I will help clean up and wash the dishes, and get foods prepared for the give-away.”

Daniels said all recipes prepared during the Taste of Home Cooking Show will be given away as prizes.

“When you come in and register for the show, you fill out a form and that goes into a bucket on stage,” Daniels said. “Prize winners are drawn throughout the event. The food prepared on stage is the last to be given away.”

One new event this year is the “ugly apron contest.” Everyone is invited to bring in their ugliest apron and the winner will receive a prize.

“Contests like this are so much fun,” Daniels said.

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. The vendor fair begins at 2 p.m. and the show starts at 6:30 p.m.

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.

Daniels said the Taste of Home Cooking Show is fun for first-time attendees as well as those who have been to many.

“They never do the same recipe two years in a row,” Daniels said. “The drawings are all different and the recipes change – one time there will be soups, another time you will learn to decorate cakes. And new recipes and techniques are introduced each time. Last year Cheryl made six different recipes.”

Daniels said Cohen is a lot of fun on stage and she talks the entire time she is cooking.

“She is humorous and keeps everything very light-hearted,” Daniels said. “I enjoy when she shares personal stories about cooking and her life. I also like learning new techniques, seeing new gadgets and learning about new bakeware and cookware.”

Daniels said she did not own a panini press before attending one of the Taste of Home Cooking Schools.

“When Cheryl opened the panini press up flat and used it to grill hamburgers indoors, I went right out and bought one,” Daniels said.

Daniels said she recommends everyone consider attending the Taste of Home Cooking School.

“This has been such a hard winter that kept everyone at home,” Daniels said. “Take the time to treat yourself and your friends. Plan to attend the Taste of Home Cooking School.”

Taste of Home

BEVERLY – Cooks of all experience levels are gearing up to attend this year’s Taste of Home Cooking School, slated for March 27 at the National Guard Armory, off Route 33, near Belington.

Taste of Home Field Editor Lori Daniels, a Beverly resident, said she is pleased the event is so close to home.

“I have traveled to Clarksburg to attend the Taste of Home Cooking Schools and when I first traveled to one, I wondered why there were not ones closer,” Daniels said. “We are very fortunate that The Inter-Mountain Publisher and General Manager Heather Henline brought the Taste of Home Cooking School (here).”

“At the Taste of Home Cooking School, you can always find inspiration for a weeknight meal or something special enough for company,” Daniels said. “You might even pick up some new skills or learn about a new gadget or cookware.”

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. The vendor fair begins at 2 p.m. and the show starts at 6:30 p.m.

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.

Daniels said the great thing about attending the Taste of Home Cooking School is that you get to follow recipes from preparation to finish.

“Everything is projected on the screen so you can see it all,” she said. “Also, the school offers new books that are out and folks take home a little cookbook featuring all of the recipes in your goody bag. It’s like having a spring preview of upcoming issues.”

As a field editor for Taste of Home Magazine, Daniels’ duties including writing articles, testing recipes, judging at fairs and festivals and helping with the cooking schools.

“I am not sure what my part will be, but I am always excited to help,” she said. “For an everyday cook from a small town in West Virginia, it is an honor to represent a national magazine.”

Daniels said another duty is submitting an original recipe each month for review.

“Last summer, I submitted a recipe for the category of ‘homemade in a hurry,'” Daniels said. “This is for recipes that take under 30 minutes and feature less than 10 ingredients. I submitted my recipe for cheesy skillet potatoes.”

Daniels said she received an email from Taste of Home that her recipe would be featured in the May/June issue.

“I filled out the questions that they sent me,” Daniels said. “I am excited to see it in print.”

The Taste of Home Magazine is available at many stores in the area. Daniels said she uses the magazine and Taste of Home cookbooks and comes up with a week’s worth of menus and makes her grocery shopping list from those. She said many folks say they do not have time to cook, but she carves out the time to prepare meals for her family each night. She said they rarely eat dinner out.

“If I am going to work late, I use a recipe that I can put in the slow cooker,” Daniels said. “If for some reason I am running late, the recipes in Taste of Home Magazines or cookbooks are very easy to follow, and my 15-year-old daughter or husband can follow the recipe with great results.”

Daniels said she likes to use the recipes from Taste of Home publications because they use basic ingredients that can be found in stores all across America.

“You don’t have to search to find the ingredients,” Daniels said. “And there are step-by-step directions and pictures of the finished product. If you search the recipe database online, the recipes are rated by those who make them, and sometimes include variations others have used.”

Daniels said she is confident that when she makes a recipe, it is something that has been tried and tested.

“I know when I use the recipe, I will get a great result,” she said.

She said another important aspect of Taste of Home is the online site.

“Taste of Home has a great support system where you can look for old recipes,” Daniels said. “They also have a place where you can make a recipe box and then print out a grocery shopping list.”

Daniels said she really enjoys cooking and baking, and spends times reading cookbooks looking for new recipes to try. When she makes them, she enters a note in the cookbook designating whether the recipe is good, fair, very good or excellent. She also notates any changes she makes on the recipe to improve it.

Daniels said she hopes everyone will come out and enjoy this year’s Taste of Home Cooking School.

“Cooking is a rewarding experience for me,” Daniels said. “Sharing the items I cook and bake brings me happiness when I see that happiness reflected in

others.”

Taste of Home

BEVERLY – Cooks of all experience levels are gearing up to attend this year’s Taste of Home Cooking School, slated for March 27 at the National Guard Armory, off Route 33, near Belington.

Taste of Home Field Editor Lori Daniels, a Beverly resident, said she is pleased the event is so close to home.

“I have traveled to Clarksburg to attend the Taste of Home Cooking Schools and when I first traveled to one, I wondered why there were not ones closer,” Daniels said. “We are very fortunate that The Inter-Mountain Publisher and General Manager Heather Henline brought the Taste of Home Cooking School (here).”

“At the Taste of Home Cooking School, you can always find inspiration for a weeknight meal or something special enough for company,” Daniels said. “You might even pick up some new skills or learn about a new gadget or cookware.”

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. The vendor fair begins at 2 p.m. and the show starts at 6:30 p.m.

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.

Daniels said the great thing about attending the Taste of Home Cooking School is that you get to follow recipes from preparation to finish.

“Everything is projected on the screen so you can see it all,” she said. “Also, the school offers new books that are out and folks take home a little cookbook featuring all of the recipes in your goody bag. It’s like having a spring preview of upcoming issues.”

As a field editor for Taste of Home Magazine, Daniels’ duties including writing articles, testing recipes, judging at fairs and festivals and helping with the cooking schools.

“I am not sure what my part will be, but I am always excited to help,” she said. “For an everyday cook from a small town in West Virginia, it is an honor to represent a national magazine.”

Daniels said another duty is submitting an original recipe each month for review.

“Last summer, I submitted a recipe for the category of ‘homemade in a hurry,'” Daniels said. “This is for recipes that take under 30 minutes and feature less than 10 ingredients. I submitted my recipe for cheesy skillet potatoes.”

Daniels said she received an email from Taste of Home that her recipe would be featured in the May/June issue.

“I filled out the questions that they sent me,” Daniels said. “I am excited to see it in print.”

The Taste of Home Magazine is available at many stores in the area. Daniels said she uses the magazine and Taste of Home cookbooks and comes up with a week’s worth of menus and makes her grocery shopping list from those. She said many folks say they do not have time to cook, but she carves out the time to prepare meals for her family each night. She said they rarely eat dinner out.

“If I am going to work late, I use a recipe that I can put in the slow cooker,” Daniels said. “If for some reason I am running late, the recipes in Taste of Home Magazines or cookbooks are very easy to follow, and my 15-year-old daughter or husband can follow the recipe with great results.”

Daniels said she likes to use the recipes from Taste of Home publications because they use basic ingredients that can be found in stores all across America.

“You don’t have to search to find the ingredients,” Daniels said. “And there are step-by-step directions and pictures of the finished product. If you search the recipe database online, the recipes are rated by those who make them, and sometimes include variations others have used.”

Daniels said she is confident that when she makes a recipe, it is something that has been tried and tested.

“I know when I use the recipe, I will get a great result,” she said.

She said another important aspect of Taste of Home is the online site.

“Taste of Home has a great support system where you can look for old recipes,” Daniels said. “They also have a place where you can make a recipe box and then print out a grocery shopping list.”

Daniels said she really enjoys cooking and baking, and spends times reading cookbooks looking for new recipes to try. When she makes them, she enters a note in the cookbook designating whether the recipe is good, fair, very good or excellent. She also notates any changes she makes on the recipe to improve it.

Daniels said she hopes everyone will come out and enjoy this year’s Taste of Home Cooking School.

“Cooking is a rewarding experience for me,” Daniels said. “Sharing the items I cook and bake brings me happiness when I see that happiness reflected in

others.”