SeasonshometownhometownSeasons

holiday celebration! holiday celebration!Recipe Challenge

Winners Inside!Recipe Challenge Winners Inside!

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S P E C I A L P R E V I E W I S S U E • Y O U R S F R E E F R O M I G A !

welcome…

Over the past year, we’ve been very busy creating a

special publication just for you, our IGA customer. The result is our Hometown Seasons™ magazine that will arrive quarterly — each season of the year — and will feature the most exciting ideas, useful kitch-en tips, interesting articles, seasonal recipes and much, much more! We think you’ll find it a handy, helpful and enjoyable new magazine.

Today, we are proud to introduce this new magazine inside our Hometown Celebrations™ 2003 Calendar. We’ve present-ed just a small sampling of the exciting content that will be featured in our future issues. We hope you enjoy it and encour-age you to visit your local IGA store for a copy of our premier issue this spring.

Happy Holidays,

Zorona Chapman

We would like to hear from you.

If you have a question of general interest about cooking, please write or email us:

Hometown Seasons™ Zorona Chapman IGA, Inc.8725 West HigginsChicago, Illinois 60631zchapman@igainc.com

hometown Seasons™ • 2

t he holidays are always a special time of year. Shopping for the perfect gift. Planning the perfect gathering. But for many of us, cooking

and baking our favorite recipes to share with our friends and family is what really makes the holidays special and meaningful. That’s why we’ve created the IGA Hometown Holidays™ National Recipe Challenge, just for you — our valued IGA customer.

For the second year, IGA has joined forces with the Cooking and Hospitality Institute of Chicago (CHIC), along with some of America’s favorite brands, to bring you this once-a-year recipe chal-lenge. Not only will submitted recipes be judged by CHIC instructors — some of the world’s best — but contest win-ners will actually have the opportunity to see their reci-pes prepared by these culinary masters!

HERE’S HOW IT WORKS:

From all the recipe entries received by December 16, 2002, ten finalists will be selected based on three criteria — taste, creativity and ability to reproduce the desired dish based on recipe directions. Recipe entries must also include at least two (2) products from the Recipe Challenge sponsors.

THE WINNERS:

• The first 100 finalists will win a hardcover Betty Crocker Cookbook.

• The next 500 recipes received will win a small softcover or CD-ROM cookbook.

• Ten winning finalists, along with one guest each, will receive airfare and accommodations for

three days and two nights in downtown Chicago! There, they will watch as the culinary masters prepare their recipes for formal competition and evaluation. Winners will also receive culinary instruction from the staff of CHIC.

• One Grand Prize Winner (selected from the ten finalists) attending the event will win three new kitchen appliances provided by Whirlpool — a $3,000 value! The remaining

nine finalists will receive a piece of jewelry and other cookware prizes.

“Contestants were excit-ed to see professional chefs working with the recipes they created,” stated Zorona Chapman, IGA Promotions Manager. “Last year’s Grand Prize recipe win-ner was a Peanut Butter Créme Fudge Torte (see magazine cover) submitted by

Patty Wagner of Yale, Illinois. We had a delicious and diverse group of winning recipes that included Mexican Meatloaf, Holiday Hot Clam Dip, BBQ Meatballs and Festive Holiday Wild Rice Salad,” said Chapman. “We can’t wait to start getting the new entries this year.”

For a complete listing of the 2002 Hometown Holidays™ Recipe Challenge official rules and prizes, see your local IGA retailer, or please visit www.iga.com. All entries must be received by December 16, 2002.

Good luck and happy holidays from your friends at IGA!

national recipe challenge!national recipe challenge!

Patty Wagner, 2001 Grand Prize Winner

Contest judges sample the 2001 Grand Prize recipe.

contentsF E AT U R E SHometown Holidays™ National Recipe Challenge .................... 2

IGA National Recipe Challenge 2001 Winners ......................... 3

D E PA R T M E N T SCooking Class ......................................... 5

Kitchen Talk ........................................... 6

R E C I P E I N D E X

PROJECT DIRECTOR: Zorona Chapman

VP / CREATIVE DIRECTOR: Renee Voit-Porath

SENIOR ART DIRECTOR: Colleen Ramaut

ADVERTISING MANAGER: Stacey Stanford

PRODUCTION MANAGER: Lois Decker

CONTRIBUTING WRITER: Mary Beth Ronayne Matherly

PHOTOGRAPHER: Zone V Productions

PUBLISHER: Seltzer Kaufmann Marketing, Inc.

Hometown Seasons™ © Copyright 2002 Seltzer Kaufmann Marketing, Inc., Bloomfield Hills, MI • www.skmmarketing.com • All rights reserved.

SPECIAL PREVIEW ISSUE • HOLIDAY

Peanut Butter Créme Fudge Torte ............................................. 4

Plain Cake .............................................. 4

Mexican Meatloaf ................................... 4

Festive Holiday Wild Rice Salad ...................................... 4

Southwest Orange Chicken Quiche ...................................... 5

Holiday Hot Clam Dip ........................... 5

Chicken Mantequillon with Minute Rice .................................... 6

Chocolate Peppermint Celebration Cake .................................... 6

BBQ Meatballs ....................................... 6

SeasonshometownhometownSeasons

Q4

™

YOU COULD WIN A TRIP TO CHICAGO AND OTHER GREAT PRIZES!

welcome…

Over the past year, we’ve been very busy creating a

special publication just for you, our IGA customer. The result is our Hometown Seasons™ magazine that will arrive quarterly — each season of the year — and will feature the most exciting ideas, useful kitch-en tips, interesting articles, seasonal recipes and much, much more! We think you’ll find it a handy, helpful and enjoyable new magazine.

Today, we are proud to introduce this new magazine inside our Hometown Celebrations™ 2003 Calendar. We’ve present-ed just a small sampling of the exciting content that will be featured in our future issues. We hope you enjoy it and encour-age you to visit your local IGA store for a copy of our premier issue this spring.

Happy Holidays,

Zorona Chapman

We would like to hear from you.

If you have a question of general interest about cooking, please write or email us:

Hometown Seasons™ Zorona Chapman IGA, Inc.8725 West HigginsChicago, Illinois 60631zchapman@igainc.com

hometown Seasons™ • 2

t he holidays are always a special time of year. Shopping for the perfect gift. Planning the perfect gathering. But for many of us, cooking

and baking our favorite recipes to share with our friends and family is what really makes the holidays special and meaningful. That’s why we’ve created the IGA Hometown Holidays™ National Recipe Challenge, just for you — our valued IGA customer.

For the second year, IGA has joined forces with the Cooking and Hospitality Institute of Chicago (CHIC), along with some of America’s favorite brands, to bring you this once-a-year recipe chal-lenge. Not only will submitted recipes be judged by CHIC instructors — some of the world’s best — but contest win-ners will actually have the opportunity to see their reci-pes prepared by these culinary masters!

HERE’S HOW IT WORKS:

From all the recipe entries received by December 16, 2002, ten finalists will be selected based on three criteria — taste, creativity and ability to reproduce the desired dish based on recipe directions. Recipe entries must also include at least two (2) products from the Recipe Challenge sponsors.

THE WINNERS:

• The first 100 finalists will win a hardcover Betty Crocker Cookbook.

• The next 500 recipes received will win a small softcover or CD-ROM cookbook.

• Ten winning finalists, along with one guest each, will receive airfare and accommodations for

three days and two nights in downtown Chicago! There, they will watch as the culinary masters prepare their recipes for formal competition and evaluation. Winners will also receive culinary instruction from the staff of CHIC.

• One Grand Prize Winner (selected from the ten finalists) attending the event will win three new kitchen appliances provided by Whirlpool — a $3,000 value! The remaining

nine finalists will receive a piece of jewelry and other cookware prizes.

“Contestants were excit-ed to see professional chefs working with the recipes they created,” stated Zorona Chapman, IGA Promotions Manager. “Last year’s Grand Prize recipe win-ner was a Peanut Butter Créme Fudge Torte (see magazine cover) submitted by

Patty Wagner of Yale, Illinois. We had a delicious and diverse group of winning recipes that included Mexican Meatloaf, Holiday Hot Clam Dip, BBQ Meatballs and Festive Holiday Wild Rice Salad,” said Chapman. “We can’t wait to start getting the new entries this year.”

For a complete listing of the 2002 Hometown Holidays™ Recipe Challenge official rules and prizes, see your local IGA retailer, or please visit www.iga.com. All entries must be received by December 16, 2002.

Good luck and happy holidays from your friends at IGA!

national recipe challenge!national recipe challenge!

Patty Wagner, 2001 Grand Prize Winner

Contest judges sample the 2001 Grand Prize recipe.

contentsF E AT U R E SHometown Holidays™ National Recipe Challenge .................... 2

IGA National Recipe Challenge 2001 Winners ......................... 3

D E PA R T M E N T SCooking Class ......................................... 5

Kitchen Talk ........................................... 6

R E C I P E I N D E X

PROJECT DIRECTOR: Zorona Chapman

VP / CREATIVE DIRECTOR: Renee Voit-Porath

SENIOR ART DIRECTOR: Colleen Ramaut

ADVERTISING MANAGER: Stacey Stanford

PRODUCTION MANAGER: Lois Decker

CONTRIBUTING WRITER: Mary Beth Ronayne Matherly

PHOTOGRAPHER: Zone V Productions

PUBLISHER: Seltzer Kaufmann Marketing, Inc.

Hometown Seasons™ © Copyright 2002 Seltzer Kaufmann Marketing, Inc., Bloomfield Hills, MI • www.skmmarketing.com • All rights reserved.

SPECIAL PREVIEW ISSUE • HOLIDAY

Peanut Butter Créme Fudge Torte ............................................. 4

Plain Cake .............................................. 4

Mexican Meatloaf ................................... 4

Festive Holiday Wild Rice Salad ...................................... 4

Southwest Orange Chicken Quiche ...................................... 5

Holiday Hot Clam Dip ........................... 5

Chicken Mantequillon with Minute Rice .................................... 6

Chocolate Peppermint Celebration Cake .................................... 6

BBQ Meatballs ....................................... 6

SeasonshometownhometownSeasons

Q4

™

YOU COULD WIN A TRIP TO CHICAGO AND OTHER GREAT PRIZES!

hometown holidayshometown holidays R E C I P E S

hometown Seasons™ • 4

PEANUT BUTTER CRÉME FUDGE TORTEby Patty Wagner2001 Grand Prize Winner Casey IGA Supermarket; Yale, Illinois (shown on cover)

1 Pillsbury Moist Supreme Devil’s Food Cake Mix11/4 cups water1/2 cup Mazola Corn Oil3 eggs

Filling:6 tablespoons all-purpose flour1 cup milk1 cup granulated sugar1 cup butter, softened1 cup Skippy Creamy Peanut Butter1 teaspoon vanilla

Glaze:3/4 cup Nestle Semi-Sweet Morsels1 tablespoon Mazola Corn Oil1/3 cup chopped, unsalted roasted peanuts

Heat oven to 350°F. Generously grease with shortening and lightly flour two 8 or 9-inch round cake pans. Mix cake mix, water, oil and eggs in large mixing bowl at low speed until moistened. Beat 2 minutes at high speed. Pour batter into prepared pans. Bake 8-inch pans for 30 to 40 minutes, or 9-inch pans for 25 to 35 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack for 10 minutes. Remove cake from pans. Cool com-pletely.

While cake is baking, prepare filling. Combine flour and milk in medium sauce-pan. Cook over medium heat, stirring constantly until very thick. Transfer mixture to a bowl and cover surface with plastic wrap. Cool in refrigerator while cake is baking and cooling. Combine sugar, but-ter, peanut butter and vanilla in large mixing bowl; cream. When milk mixture is chilled, add to creamed mixture and beat until fluffy, about 2 minutes.

Cut cooled cake layers in half horizontally using a thread or long sharp knife forming 4 thin layers.

Place one layer on serving dish cut side up.

Spread 1/3 of filling evenly over cake. Repeat with second and third layers, spreading 1/3 of filling on top of each. Top with remaining layer of cake, cut side down.

In small microwave-safe bowl, combine chocolate chips and oil. Microwave on medium for 1 to 11/2 minutes until choco-late chips are melted. Stir until smooth. Reserve 1/4 cup glaze. Spread remainder of glaze evenly over top of cake. Sprinkle with chopped peanuts. Use remaining 1/4 cup glaze to drizzle over peanuts and down sides of cake. Refrigerate cake until ready to serve (at least 2 hours). Serves 12. Refrigerate any leftovers.

PLAIN CAKEby Eva Thorne2001 Second PlaceJeff & Emily IGA; Grand Rivers, Kentucky

2 cups Pillsbury Flour3 teaspoons baking powder1/2 cup shortening1 cup sugar2 eggs, separated3/4 cup Carnation Evaporated Milk1 teaspoon vanilla flavoring

Sift flour and baking powder together and then add the shortening; cream the ingredi-ents thoroughly. Add the sugar gradually and cream together until light and fluffy. Beat the egg yolks separately and add to the mixture, one at a time, while alternating with the flour mixture and a small amount of the evaporated milk; continue to cream the ingredients with each addition until smooth. Beat the egg whites and add the vanilla. Combine all ingredients and continue to cream until all are combined.

Grease two cake pans or one 9 x 12-inch pan. Pour batter into pans. Bake at 350°F for 30 to 45 minutes, until a toothpick comes out clean. Serves 12.

MEXICAN MEATLOAFby Tammy Welch

2001 Third PlaceTesta IGA; Braidwood, Illinois

2 pounds ground chuck1/2 cup diced onions11/2 tablespoons chili powder1 teaspoon garlic powder1 teaspoon oregano1 egg11/2 cups crushed tortilla chips1 cup Ortega Salsa (your choice of hotness)1/2 cup Kraft Shredded Cheddar Cheese

In large mixing bowl, mix all ingredients until combined, while preheating oven to 350°F. Transfer to large ungreased loaf pan. Bake for 1 hour and 30 minutes. While cooking, check about every 20 minutes. If there is excess grease in pan, drain with turkey baster. When finished, you may top with extra salsa and shredded cheese. If so, place back in oven for an addi-tional 10 minutes or until cheese is melted. Let cool about 5 minutes before slicing and serving. Serves 4 to 6.

FESTIVE HOLIDAY WILD RICE SALADby Michelle PierattFood World IGA; Tulsa, Oklahoma (photo on opposite page)

2 cups uncooked wild rice1 bunch green onions, chopped1 pint basket cherry tomatoes, halved2 jars (6 ounces each) marinated artichoke hearts1 package (12-16 ounces) Jolly Green Giant frozen peas, thawed1 bottle (8-12 ounces) Kraft Italian Vinaigrette dressing or to taste

Make recipe at least one day ahead for best flavor. Cook wild rice as directed, keeping it firm and nutty. Chill wild rice. Combine next 4 ingredients. (Make sure peas are completely thawed.) Add dressing a few hours before serving. Refrigerate. Serves 6 to 8.

IGA NATIONAL RECIPE CHALLENGE WINNERS

(continued on page 5)

Other Finalists:

hometown holidayshometown holidays R E C I P E S

hometown Seasons™ • 4

PEANUT BUTTER CRÉME FUDGE TORTEby Patty Wagner2001 Grand Prize Winner Casey IGA Supermarket; Yale, Illinois (shown on cover)

1 Pillsbury Moist Supreme Devil’s Food Cake Mix11/4 cups water1/2 cup Mazola Corn Oil3 eggs

Filling:6 tablespoons all-purpose flour1 cup milk1 cup granulated sugar1 cup butter, softened1 cup Skippy Creamy Peanut Butter1 teaspoon vanilla

Glaze:3/4 cup Nestle Semi-Sweet Morsels1 tablespoon Mazola Corn Oil1/3 cup chopped, unsalted roasted peanuts

Heat oven to 350°F. Generously grease with shortening and lightly flour two 8 or 9-inch round cake pans. Mix cake mix, water, oil and eggs in large mixing bowl at low speed until moistened. Beat 2 minutes at high speed. Pour batter into prepared pans. Bake 8-inch pans for 30 to 40 minutes, or 9-inch pans for 25 to 35 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack for 10 minutes. Remove cake from pans. Cool com-pletely.

While cake is baking, prepare filling. Combine flour and milk in medium sauce-pan. Cook over medium heat, stirring constantly until very thick. Transfer mixture to a bowl and cover surface with plastic wrap. Cool in refrigerator while cake is baking and cooling. Combine sugar, but-ter, peanut butter and vanilla in large mixing bowl; cream. When milk mixture is chilled, add to creamed mixture and beat until fluffy, about 2 minutes.

Cut cooled cake layers in half horizontally using a thread or long sharp knife forming 4 thin layers.

Place one layer on serving dish cut side up.

Spread 1/3 of filling evenly over cake. Repeat with second and third layers, spreading 1/3 of filling on top of each. Top with remaining layer of cake, cut side down.

In small microwave-safe bowl, combine chocolate chips and oil. Microwave on medium for 1 to 11/2 minutes until choco-late chips are melted. Stir until smooth. Reserve 1/4 cup glaze. Spread remainder of glaze evenly over top of cake. Sprinkle with chopped peanuts. Use remaining 1/4 cup glaze to drizzle over peanuts and down sides of cake. Refrigerate cake until ready to serve (at least 2 hours). Serves 12. Refrigerate any leftovers.

PLAIN CAKEby Eva Thorne2001 Second PlaceJeff & Emily IGA; Grand Rivers, Kentucky

2 cups Pillsbury Flour3 teaspoons baking powder1/2 cup shortening1 cup sugar2 eggs, separated3/4 cup Carnation Evaporated Milk1 teaspoon vanilla flavoring

Sift flour and baking powder together and then add the shortening; cream the ingredi-ents thoroughly. Add the sugar gradually and cream together until light and fluffy. Beat the egg yolks separately and add to the mixture, one at a time, while alternating with the flour mixture and a small amount of the evaporated milk; continue to cream the ingredients with each addition until smooth. Beat the egg whites and add the vanilla. Combine all ingredients and continue to cream until all are combined.

Grease two cake pans or one 9 x 12-inch pan. Pour batter into pans. Bake at 350°F for 30 to 45 minutes, until a toothpick comes out clean. Serves 12.

MEXICAN MEATLOAFby Tammy Welch

2001 Third PlaceTesta IGA; Braidwood, Illinois

2 pounds ground chuck1/2 cup diced onions11/2 tablespoons chili powder1 teaspoon garlic powder1 teaspoon oregano1 egg11/2 cups crushed tortilla chips1 cup Ortega Salsa (your choice of hotness)1/2 cup Kraft Shredded Cheddar Cheese

In large mixing bowl, mix all ingredients until combined, while preheating oven to 350°F. Transfer to large ungreased loaf pan. Bake for 1 hour and 30 minutes. While cooking, check about every 20 minutes. If there is excess grease in pan, drain with turkey baster. When finished, you may top with extra salsa and shredded cheese. If so, place back in oven for an addi-tional 10 minutes or until cheese is melted. Let cool about 5 minutes before slicing and serving. Serves 4 to 6.

FESTIVE HOLIDAY WILD RICE SALADby Michelle PierattFood World IGA; Tulsa, Oklahoma (photo on opposite page)

2 cups uncooked wild rice1 bunch green onions, chopped1 pint basket cherry tomatoes, halved2 jars (6 ounces each) marinated artichoke hearts1 package (12-16 ounces) Jolly Green Giant frozen peas, thawed1 bottle (8-12 ounces) Kraft Italian Vinaigrette dressing or to taste

Make recipe at least one day ahead for best flavor. Cook wild rice as directed, keeping it firm and nutty. Chill wild rice. Combine next 4 ingredients. (Make sure peas are completely thawed.) Add dressing a few hours before serving. Refrigerate. Serves 6 to 8.

IGA NATIONAL RECIPE CHALLENGE WINNERS

(continued on page 5)

Other Finalists:

hometown Seasons™ • 6

SOUTHWEST ORANGE CHICKEN QUICHEby Carolyn Blakemoreand Janet Smith North Marion IGA; Fairmont, West Virginia

1 pound boneless, skinless chicken breasts, cooked and cubed3/4 cup orange juice1/4 teaspoon Morton Salt1/2 cup chopped celery3/4 cup diced sweet orange bell pepper 1 cup diced sweet onion1 tablespoon butter2 eggs, beaten1/2 teaspoon Worcestershire sauce1 tablespoon Pillsbury Unbleached Flour1/4 teaspoon white pepper1/4 teaspoon nutmeg1 tablespoon fajita seasoning2/3 cup whipping cream2 cups shredded pepper jack and cheddar cheese blend, divided1 (9-inch deep-dish) Pillsbury Crust

Place cooked cubed chicken breast in a saucepan with orange juice and salt. Cook on low to medium heat for 10 minutes. Drain and cool. In another saucepan, com-bine celery, orange bell pepper, onion and butter. Sauté to soften vegetables. Cool. In a bowl, add eggs, Worcestershire sauce, flour, pepper, nutmeg, fajita seasoning, cream and one cup of cheese. Mix and sprinkle 1/2 cup cheese on crust that has been placed in a 9-inch deep baking dish. Pour in chicken and vegetables, add egg mixture; sprinkle top with remaining cheese. Cover crust rim with foil strips and bake in a 375°F oven for 30 to 35 minutes.

Test to make sure it’s done — let cool. Glaze: use end of butter stick, lightly glide butter over top for shine. Garnish with tomatoes and herbs, if desired. Serves 4 to 6.

HOLIDAY HOT CLAM DIPby Laura MusulliWhite Hills IGA;

Shelton, Connecticut

4 cans (6.5 ounces each) minced clams, drained4 tablespoons lemon juice2 onions, chopped1 green bell pepper, chopped1 red bell pepper, chopped1/2 cup chopped fresh parsley1/2 pound butter2 tablespoons oregano5 teaspoons hot pepper sauce11/2 cups Ritz Cracker crumbs (1 roll, crushed)Kraft Parmesan Cheese to taste1 cup Kraft Mild Cheddar Shredded CheeseNabisco TriscuitsNabisco Wheat ThinsRitz Crackers

Make dip at least one day ahead for best flavor. In a medium pot, simmer clams and lemon juice for 15 minutes. Add chopped onions, green and red peppers, parsley, butter and oregano. Stir occasionally over medium heat until well blended, and butter is melted. Stir in hot pepper sauce and crushed Ritz Crackers. Remove from heat and mix until thoroughly blended and the mixture is the consistency of oatmeal. Place mixture into large glass pie plate and refrigerate overnight.

To Serve: Remove dip from refrigerator. Preheat oven to 325°F. Sprinkle with parmesan cheese and then top off with mild cheddar shred-ded cheese. Bake for approximately 20 minutes or until heated thoroughly and cheese is com-pletely melted. Serve with Nabisco Triscuits, Wheat Thins or Ritz Crackers. Serves 10 to 12 as an appetizer.

CHICKEN MANTEQUILLON WITH MINUTE RICEby Adam RosenbaumState Market IGA; Davis, California

4 boneless, skinless chicken breasts2 cups Pillsbury All-Purpose Flour4 eggs1/4 cup water3 cups plain breadcrumbs12 tablespoons Mazola Canola Oil12 tablespoons salted butter11/2 cups Chardonnay wine11/2 cups fresh lemon juice1/4 cup finely chopped fresh parsley 1/4 cup chopped fresh basil 1 tablespoon rosemary1 tablespoon dried tarragon11/2 teaspoons Morton Salt1 teaspoon fresh ground pepper8 bay leaves2 cups white Minute Rice

Cut each chicken breast into four 1-inch-wide pieces (yields 16 pieces). Place flour in a bowl and lightly coat chicken. Place onto a dry plate. Whisk eggs and water until well mixed. Coat chicken with egg mixture. Place pieces into a bowl and pour in the leftover egg mixture.

Place breadcrumbs in a bowl and coat chick-en. Heat 3 tablespoons of canola oil and 1 tablespoon of butter in a saucepan. Sauté 4 pieces of chicken on each side until crust is golden brown. Remove from the saucepan and place into a 2-inch deep baking pan. Repeat for all 16 chicken pieces. Preheat oven to 325°F.

Melt 8 tablespoons of butter in a saucepan over low heat. In a bowl, combine wine and lemon juice. In a separate bowl, mix parsley, basil, rosemary, dried tarragon, salt and pepper. Combine herb mix with wine and lemon juice. Pour mixture over chicken in the baking pan. The mixture should just cover the chicken. Pour the melted butter evenly over the chicken. Place 8 bay leaves over chicken. Bake for 15 minutes.

Prepare 4 servings of Minute Rice. Remove dish from oven and divide chicken and rice into 4 servings, pour the remaining sauce on top.by Jacquelyn SmolaSnyder’s IGA; Piedmont, Oklahoma

Cake:2 cups Oreo Chocolate Cookie Crumbs1/2 cup melted Parkay Margarine 1/2 cup chopped walnuts 1 package Pillsbury Moist Supreme White Cake Mix11/4 cups water1/4 cup Mazola Oil3 egg whites1/2 cup Nestle Mini Morsel Chips

Peppermint Filling:2 cups milk1/4 cup sugar3 tablespoons Argo Cornstarch1/4 teaspoon Morton Salt2 eggs11/2 teaspoons pure peppermint extractRed food coloring to desired color

Peppermint Icing:1 envelope Knox Unflavored Gelatin2 tablespoons water3 cups heavy whipping cream2/3 cup powdered sugar1 teaspoon pure peppermint extractPeppermint candies to garnish

Preheat oven to 350°F. Grease and flour two 8-inch cake pans. For cake, combine Oreo crumbs, melted Parkay margarine and chopped walnuts until well mixed. Divide this mixture evenly between both pans and pat down firmly. Combine cake mix, water, oil and egg whites, on low speed until blended. Increase speed to medium and beat 2 minutes longer. Fold in mini morsel chips and pour batter into pans over cookie base. Bake for 35 to 40 minutes. Remove from pans and let cool completely.

For filling, stir all ingredients in a large saucepan, except for peppermint extract and food coloring. Over medium heat, cook until the mixture becomes thick and begins to bubble, stirring constantly. Remove from heat and stir in peppermint extract and red food coloring. Let cool to room temperature.

To make icing, mix gelatin and water

and set aside to soften. Pour whipping cream in chilled mixing bowl and begin to whip until soft peaks form. Whip in powdered sugar, gelatin and peppermint extract. To assemble cake, cut the two layers in half horizontally. Place bottom layer on serving plate. Spread 1/3 peppermint filling over top. Add second and third layers in the same manner. Place the top layer on and frost with icing. Decorate with candies, as desired. Chill for about 1 hour before serving. Serves 12.

BBQ MEATBALLSby Rebecca WolfeSuperior IGA; Berea, Kentucky

Meatballs:2 pounds hamburger1 cup Quaker Instant Oatmeal2 eggs1 teaspoon garlic powder1 teaspoon each, salt and pepper1 can (12 ounces) Carnation Evaporated Milk1 cup cracker crumbs1 cup chopped onions2 teaspoons chili powder

Mix all ingredients together and shape into balls approximately 1-inch round. Place in single layer on baking sheet.

Sauce:2 cups Heinz Ketchup1/2 teaspoon liquid smoke1/2 cup chopped onion1 cup brown sugar1 teaspoon garlic powder

Mix well until sugar is dissolved. Pour over meatballs. Bake at 350°F for 1 hour or until meatballs are cooked. Makes approximately 50-70 meatballs.

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5 • hometown Seasons™

S P I C E I T U P !

Basil: This green leaf is the flavor staple of many Italian dishes. For full flavor, add it at the end of your cooking. Try basil in place of lettuce in a sandwich; sprinkle dried (or use fresh) in your next salad.

Curry: Not just for Indian cooking any-more! This combination of spices is great in potato salads or any dish that needs a punch of flavor.

Garlic: Fresh, dried minced and powdered, or pre-chopped by the jar, it’s the secret ingredient to great taste. A nat-ural diuretic, studies suggest that good-for-you garlic may support cardiovascular health.

Nutmeg: A versatile spice which complements virtually any food: beef, sea-food, veal, vegetables, potatoes, tomato and white sauces, quiches, stewed fruit, biscuits and puddings.

Oregano: Wonderful with grilled meats, fish, poultry, stews and sauces. Toss a sprig into boiling water for tasty potatoes.

Sage: This powerful flavor can take over, so don’t be heavy-handed. A must for poultry.

too salty? Too much hot pepper? Hot potato to the rescue! If the dish is liquid, add chunks of peeled raw

potato. Let simmer 15 minutes, then fish out the potato. The potato will often absorb the offend-ing spice.

K I TC H E N T I P

Q Some recipes call for wine as an ingredient. What do I need to know about cooking with wine?

When cooking with wine, allow enough time for the alcohol to evaporate, which concentrates the flavor, acidity and sweetness. Red wine must reduce by half; white wine by a

little more than half. With “fortified wines,” like sherry, port or Madeira, add at the end of cooking for fuller flavor. And remember — never cook with a wine you wouldn’t want to drink. If you don’t like it in your glass, you probably won’t like it on your plate!

kitchen talk Q U E S T I O N S F R O M I G A C U S T O M E R S

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(RECIPES continued from page 4)

hometown Seasons™ • 6

SOUTHWEST ORANGE CHICKEN QUICHEby Carolyn Blakemoreand Janet Smith North Marion IGA; Fairmont, West Virginia

1 pound boneless, skinless chicken breasts, cooked and cubed3/4 cup orange juice1/4 teaspoon Morton Salt1/2 cup chopped celery3/4 cup diced sweet orange bell pepper 1 cup diced sweet onion1 tablespoon butter2 eggs, beaten1/2 teaspoon Worcestershire sauce1 tablespoon Pillsbury Unbleached Flour1/4 teaspoon white pepper1/4 teaspoon nutmeg1 tablespoon fajita seasoning2/3 cup whipping cream2 cups shredded pepper jack and cheddar cheese blend, divided1 (9-inch deep-dish) Pillsbury Crust

Place cooked cubed chicken breast in a saucepan with orange juice and salt. Cook on low to medium heat for 10 minutes. Drain and cool. In another saucepan, com-bine celery, orange bell pepper, onion and butter. Sauté to soften vegetables. Cool. In a bowl, add eggs, Worcestershire sauce, flour, pepper, nutmeg, fajita seasoning, cream and one cup of cheese. Mix and sprinkle 1/2 cup cheese on crust that has been placed in a 9-inch deep baking dish. Pour in chicken and vegetables, add egg mixture; sprinkle top with remaining cheese. Cover crust rim with foil strips and bake in a 375°F oven for 30 to 35 minutes.

Test to make sure it’s done — let cool. Glaze: use end of butter stick, lightly glide butter over top for shine. Garnish with tomatoes and herbs, if desired. Serves 4 to 6.

HOLIDAY HOT CLAM DIPby Laura MusulliWhite Hills IGA;

Shelton, Connecticut

4 cans (6.5 ounces each) minced clams, drained4 tablespoons lemon juice2 onions, chopped1 green bell pepper, chopped1 red bell pepper, chopped1/2 cup chopped fresh parsley1/2 pound butter2 tablespoons oregano5 teaspoons hot pepper sauce11/2 cups Ritz Cracker crumbs (1 roll, crushed)Kraft Parmesan Cheese to taste1 cup Kraft Mild Cheddar Shredded CheeseNabisco TriscuitsNabisco Wheat ThinsRitz Crackers

Make dip at least one day ahead for best flavor. In a medium pot, simmer clams and lemon juice for 15 minutes. Add chopped onions, green and red peppers, parsley, butter and oregano. Stir occasionally over medium heat until well blended, and butter is melted. Stir in hot pepper sauce and crushed Ritz Crackers. Remove from heat and mix until thoroughly blended and the mixture is the consistency of oatmeal. Place mixture into large glass pie plate and refrigerate overnight.

To Serve: Remove dip from refrigerator. Preheat oven to 325°F. Sprinkle with parmesan cheese and then top off with mild cheddar shred-ded cheese. Bake for approximately 20 minutes or until heated thoroughly and cheese is com-pletely melted. Serve with Nabisco Triscuits, Wheat Thins or Ritz Crackers. Serves 10 to 12 as an appetizer.

CHICKEN MANTEQUILLON WITH MINUTE RICEby Adam RosenbaumState Market IGA; Davis, California

4 boneless, skinless chicken breasts2 cups Pillsbury All-Purpose Flour4 eggs1/4 cup water3 cups plain breadcrumbs12 tablespoons Mazola Canola Oil12 tablespoons salted butter11/2 cups Chardonnay wine11/2 cups fresh lemon juice1/4 cup finely chopped fresh parsley 1/4 cup chopped fresh basil 1 tablespoon rosemary1 tablespoon dried tarragon11/2 teaspoons Morton Salt1 teaspoon fresh ground pepper8 bay leaves2 cups white Minute Rice

Cut each chicken breast into four 1-inch-wide pieces (yields 16 pieces). Place flour in a bowl and lightly coat chicken. Place onto a dry plate. Whisk eggs and water until well mixed. Coat chicken with egg mixture. Place pieces into a bowl and pour in the leftover egg mixture.

Place breadcrumbs in a bowl and coat chick-en. Heat 3 tablespoons of canola oil and 1 tablespoon of butter in a saucepan. Sauté 4 pieces of chicken on each side until crust is golden brown. Remove from the saucepan and place into a 2-inch deep baking pan. Repeat for all 16 chicken pieces. Preheat oven to 325°F.

Melt 8 tablespoons of butter in a saucepan over low heat. In a bowl, combine wine and lemon juice. In a separate bowl, mix parsley, basil, rosemary, dried tarragon, salt and pepper. Combine herb mix with wine and lemon juice. Pour mixture over chicken in the baking pan. The mixture should just cover the chicken. Pour the melted butter evenly over the chicken. Place 8 bay leaves over chicken. Bake for 15 minutes.

Prepare 4 servings of Minute Rice. Remove dish from oven and divide chicken and rice into 4 servings, pour the remaining sauce on top.by Jacquelyn SmolaSnyder’s IGA; Piedmont, Oklahoma

Cake:2 cups Oreo Chocolate Cookie Crumbs1/2 cup melted Parkay Margarine 1/2 cup chopped walnuts 1 package Pillsbury Moist Supreme White Cake Mix11/4 cups water1/4 cup Mazola Oil3 egg whites1/2 cup Nestle Mini Morsel Chips

Peppermint Filling:2 cups milk1/4 cup sugar3 tablespoons Argo Cornstarch1/4 teaspoon Morton Salt2 eggs11/2 teaspoons pure peppermint extractRed food coloring to desired color

Peppermint Icing:1 envelope Knox Unflavored Gelatin2 tablespoons water3 cups heavy whipping cream2/3 cup powdered sugar1 teaspoon pure peppermint extractPeppermint candies to garnish

Preheat oven to 350°F. Grease and flour two 8-inch cake pans. For cake, combine Oreo crumbs, melted Parkay margarine and chopped walnuts until well mixed. Divide this mixture evenly between both pans and pat down firmly. Combine cake mix, water, oil and egg whites, on low speed until blended. Increase speed to medium and beat 2 minutes longer. Fold in mini morsel chips and pour batter into pans over cookie base. Bake for 35 to 40 minutes. Remove from pans and let cool completely.

For filling, stir all ingredients in a large saucepan, except for peppermint extract and food coloring. Over medium heat, cook until the mixture becomes thick and begins to bubble, stirring constantly. Remove from heat and stir in peppermint extract and red food coloring. Let cool to room temperature.

To make icing, mix gelatin and water

and set aside to soften. Pour whipping cream in chilled mixing bowl and begin to whip until soft peaks form. Whip in powdered sugar, gelatin and peppermint extract. To assemble cake, cut the two layers in half horizontally. Place bottom layer on serving plate. Spread 1/3 peppermint filling over top. Add second and third layers in the same manner. Place the top layer on and frost with icing. Decorate with candies, as desired. Chill for about 1 hour before serving. Serves 12.

BBQ MEATBALLSby Rebecca WolfeSuperior IGA; Berea, Kentucky

Meatballs:2 pounds hamburger1 cup Quaker Instant Oatmeal2 eggs1 teaspoon garlic powder1 teaspoon each, salt and pepper1 can (12 ounces) Carnation Evaporated Milk1 cup cracker crumbs1 cup chopped onions2 teaspoons chili powder

Mix all ingredients together and shape into balls approximately 1-inch round. Place in single layer on baking sheet.

Sauce:2 cups Heinz Ketchup1/2 teaspoon liquid smoke1/2 cup chopped onion1 cup brown sugar1 teaspoon garlic powder

Mix well until sugar is dissolved. Pour over meatballs. Bake at 350°F for 1 hour or until meatballs are cooked. Makes approximately 50-70 meatballs.

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S P I C E I T U P !

Basil: This green leaf is the flavor staple of many Italian dishes. For full flavor, add it at the end of your cooking. Try basil in place of lettuce in a sandwich; sprinkle dried (or use fresh) in your next salad.

Curry: Not just for Indian cooking any-more! This combination of spices is great in potato salads or any dish that needs a punch of flavor.

Garlic: Fresh, dried minced and powdered, or pre-chopped by the jar, it’s the secret ingredient to great taste. A nat-ural diuretic, studies suggest that good-for-you garlic may support cardiovascular health.

Nutmeg: A versatile spice which complements virtually any food: beef, sea-food, veal, vegetables, potatoes, tomato and white sauces, quiches, stewed fruit, biscuits and puddings.

Oregano: Wonderful with grilled meats, fish, poultry, stews and sauces. Toss a sprig into boiling water for tasty potatoes.

Sage: This powerful flavor can take over, so don’t be heavy-handed. A must for poultry.

too salty? Too much hot pepper? Hot potato to the rescue! If the dish is liquid, add chunks of peeled raw

potato. Let simmer 15 minutes, then fish out the potato. The potato will often absorb the offend-ing spice.

K I TC H E N T I P

Q Some recipes call for wine as an ingredient. What do I need to know about cooking with wine?

When cooking with wine, allow enough time for the alcohol to evaporate, which concentrates the flavor, acidity and sweetness. Red wine must reduce by half; white wine by a

little more than half. With “fortified wines,” like sherry, port or Madeira, add at the end of cooking for fuller flavor. And remember — never cook with a wine you wouldn’t want to drink. If you don’t like it in your glass, you probably won’t like it on your plate!

kitchen talk Q U E S T I O N S F R O M I G A C U S T O M E R S

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(RECIPES continued from page 4)

Thank you to the following sponsors of the 2001 Hometown Holidays™ National Recipe Challenge.

THANKS FOR TALKING TO YOUR KIDS ABOUT DRINKING

Visit www.iga.com for more information on the Hometown Holidays™ National Recipe Challenge!