Tuesday, Sept. 17, 2013

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1 Tuesday, Sept. 17, 2013 PRESENTED LOCALLY BY Daily inter lake Expo Building at NW MT Fairgrounds Home Shopping Opportunities 3-7 p.m. VIP Suite 5 p.m. Cooking School 7-9:30 p.m. Tickets are $10 or $40 for VIP packages available at the Daily Inter Lake. Call , stop by 727 E. Idaho, or reserve your tickets online at Tickets also available at all Super 1 Foods locations, Melby s Home Interiors and Sears in Kalispell and Polson A special Advertising section of the daily inter lake

2 2 Daily Inter Lake September 15, 2013 Wow Moments with Bisquick...4 RECIPE: Impossibly Easy Mini Chicken Pot Pies Stop chopping and pop in flavor...5 RECIPE: The Perfect Guacamole Put Eggland s Best eggs at the top of your grocery list RECIPE: Sweet Potato and Turkey Fritata Sponsored Recipes Johnsonville Sausage and Taste Of Home enhance flavor to comfort food...10 RECIPES: Johnsonville Italian Sausage Lasagna Physicians Mutual brings simplicity to the dinner table RECIPE: Enchiladas German Chocolate Cake Onion Yorkshire Pudding Spinach Stuffed Chicken Pockets Classic Eggs Benedict Cooking School comes to Kalispell Get set for holiday cooking and tasty treats with new recipes and tricks at this year s Taste of Home Cooking School. Held at the Expo Building at the Northwest Montana Fairgrounds on Tuesday, Sept. 17, the event is sure to have something for everyone. Whether you re a novice or seasoned cook, top culinary expert Eric Villegas can show you how to create simple, yet sophisticated recipes sure to please the whole family. Register for door prizes including the recipes created on stage, shop the great vendors on site and go home with a bag full of coupons, magazines and great products to try at home. Or make the experience even better with a VIP package, available only at the Daily Inter Lake. The package includes a cook book and reception with Eric Villegas before the show. What to know Where: NW MT Fairgrounds Expo Building, 265 North Meridian Street When: Tuesday, Sept. 17. Shopping 3-7 p.m.; VIP Suite 5 p.m.; Cooking School from 7 to 9:30 p.m. Tickets: $10 at the Daily Inter Lake, Melby s Home Interiors, Super 1 Foods or Sears in Kalispell and Polson; $40 VIP tickets only at the Daily Inter Lake. Call or stop by 727 E. Idaho Street. Reserve online at com. Limited number available. Heavenly Family Casserole Pumpkin Pie Cupcakes Meet Taste of Home Culinary Specialist Eric Villegas! Eric was born and raised in Saginaw, Michigan. He developed a love for cooking as a child cooking with his parents, making use of local ingredients. I grew up in a Bolivian household, which gave me a wide and varied palette, Eric said. My father s love of great food and wine sparked my passion for food. Eric s love of cooking eventually led him to culinary school. He moved to France where he attended Anne Willan s LaVarenne Ecole de Cuisine and Steven Spurrier s Academie du Vin. After two years abroad, Eric returned to the States and continued his studies at the New England Culinary Institute. Eric has opened two restaurants, written two cookbooks and earned two regional EMMY awards for his popular television show, Fork in the Road with Eric Villegas. When I hit the road from California to New York, I don t know what I m going to find, he said. I look forward to meeting the people and sampling all the crazy food I find on the highways of this country. You never know what it s going to be! Carmel Apple Strata Appetizer Wreath Chiliville Chili Impossibly Easy Mini Cheseburger Pies

3 Daily Inter Lake September 15, WE SET THE STANDARD! HUGE SELECTION! HUGE SAVINGS! COUPONS! RECIPES! SPECIAL EVENTS! Check Out The Super 1 Foods Website Today! Meat Poultry Seafood Organic Bakery Deli Produce Great Wine & Cheese Selection Too! T hank You Flathead Valley for Voting Us T he Thank Y ou F lathead V alley for V oting U s The BEST Grocery Store 109 Years Y Running! Saving you money is what we are all about! 4 LOCATIONS WITH FRIENDLY SERVICE Columbia Falls th Street West Kalispell 55 1st Ave. E.N Kalispell 1346 Hwy Whitefish 6475 Hwy. 93 South w w w. s u p e r 1 f o o d s. n e t

4 Wow 4 Daily Inter Lake September 15, 2013 Moments with Bisquick The power to create is in the yellow box! From pancakes to sweet treats to savory meals, America s favorite pancake and baking mix continues to deliver the great taste, ease and versatility that gives families the power to create. Since 1931, Bisquick has been a wow maker of pancakes and assisting in putting smiles on family s faces. Today, moms, dads and kids are expanding their horizons and embracing the chaos and fun in the kitchen, making everything from chicken strips to pizzas to fruit-flavored shortcakes with a twist. Did you know? Bisquick was originally intended as a biscuit mix. However, since its introduction, the Betty Crocker Kitchens developed recipes for other baking occasions such as meat pies, coffee breads, pancakes, nutbreads, shortcakes, dumplings, cookies, waffles, velvet crumb cakes, muffins, cobblers, and many others. Recipes for these were printed on the package. It was advertised as a variety baking mix and for a period of years was advertised with the slogan, a world of baking in a box. Today, that power to create is still in the yellow box, providing a world of baking adventures that are doable for the entire family. Start the morning with pancakes and end the day with Impossibly Easy Mini Chicken Pot Pies filled with peas and carrots a delightful dinner made using Original Bisquick mix. You will certainly create a wow moment with this, putting a spark in your family s eyes and joy on their faces. For more recipe ideas and tips, visit Impossibly Easy Mini Chicken Pot Pies Prep time: 20 minutes Start to finish: 60 minutes Yield: 6 servings for Chicken Mixture 1 tablespoon vegetable oil 1 lb. boneless skinless chicken breasts, cut into bitesize pieces 1 medium onion, chopped (1/2 cup) ½ cup chicken broth 1 cup frozen peas and carrots ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon ground thyme 1 cup shredded Cheddar cheese (4 oz.) for Baking Mixture ½ cup Original Bisquick mix ½ cup milk 2 eggs 1. Heat oven to 375 F. Spray 12 regular-size muffin cups with cooking spray. 2. In 10-inch nonstick skillet, heat oil over mediumhigh heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese. 3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup. 4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

5 Stop chopping and pop in flavor Daily Inter Lake September 15, Dorot launches perfect portion size, pre-chopped herbs Foodies and cost conscious consumers are thrilled to learn of the launch of Dorot, a line of fresh culinary herbs that are chopped and quickly frozen in convenient pre-portioned ice cube trays. Now available all over the U.S, Dorot brings the benefits of farm-fresh herbs without the hassle, expense and short shelf life of fresh produce. A shower of fresh herbs automatically perks up any meal and now they are easier than ever to include on the daily menu. Even if unexpected guests come by and there s no time to run to the store, Dorot is on hand to help make spontaneous cooking great. Dorot s slim trays fit easily in a cramped freezer and can last up to 24 months so fresh herbs are within reach at all times. Not only is Dorot convenient, but it s time-saving as well. Avoid cutting, chopping and crushing; just pop a cube (no defrosting needed) and add your favorite herb to a soup, stirfry or dip. Waste-conscious cooks who fret about buying unnecessarily large quantities when they The Perfect Guacamole 2 large ripe avocados 4 tbsp. soft cream cheese 3 tsp. lemon juice 3 Dorot Garlic cubes 2 Dorot Cilantro cubes 1 Dorot Parsley Cube Salt and pepper 1. Peel and puree the avocado. 2. Add the cream cheese, lemon juice and Dorot herb cubes and mix thoroughly. 3. Season to taste. * Serve with chips or vegetable sticks. just need a small amount will appreciate the perfect portion size. Plus, Dorot keeps kitchens clean as well, since there are no dirty knives or cutting boards to wash and no more garlic fingers! In addition to convenience, Dorot is an affordable option in these economically challenging times. With Dorot s long-lasting shelf life and a suggested retail price of approximately $2-$3, each herb works out to only 25 cents a month. Healthy minded consumers will be pleased to note that Dorot is all natural (free from preservatives, residues of pesticides, cholesterol, saturated fats, and food coloring), NON GMO and glutenfree. For maximum results with minimal effort, Dorot is the answer. Flavors include Crushed Garlic, Crushed Ginger, Chopped Basil, Cilantro, Parsley, Chili, Onion and Dill. Dorot Fresh Herbs can be found in many grocery stores. More information is available at or on Facebook MYDOROT. OVER 50 YEARS OF DOING IT RIGHT New at Riddle s Jewelry Be sure to stop by our booth at the Taste of Home Show Market Place. Visit our store at... Kalispell Center Mall 20 North Main, Kalispell

6 6 Daily Inter Lake September 15, 2013 Carpet Hardwood Tile Laminate Luxury Vinyl Area Rugs Blinds Furniture Hwy 2 West Columbia Falls, MT Accepting all major credit cards

7 Daily Inter Lake September 15, Put Eggland s Best Eggs at the Top of Your Grocery List America s No. 1 Branded Egg Helps At-Home Chefs Add More Nutrition to Their Favorite Meals Eggs are commonly found on grocery lists across America, however not all eggs are nutritionally equal. This fall, Eggland s Best is teaming up with Taste of Home Cooking Schools to show everyday cooks why their grocery lists should read Eggland s Best eggs. To ensure their eggs provide better nutrition, Eggland s Best uses a unique hen feed that is all-natural and all-vegetarian. When compared to ordinary eggs, Eggland s Best eggs contain more important nutrients such as 10 times more vitamin E, twice as much vitamin D and omega-3 s, and 38 percent more lutein. In addition to producing a nutritionally superior egg, Eggland s Best provides at-home chefs the opportunity to cook with farm-fresh eggs that consistently deliver on taste and performance. In fact, Eggland s Best has received numerous awards over the years including this year s Prevention magazine s 100 Cleanest Packaged Food Awards and KIWI magazine s 2013 Best Kid Breakfast Food Award. Eggland s Best eggs are certified as Kosher and are available in large, extra large, and jumbo sizes. In addition to white and brown varieties, you can find Eggland s Best eggs in cage free, organic, hardcooked and peeled, and liquid egg whites varieties. Looking for a recipe to fall in love with this fall? Try this Sweet Potato & Turkey Frittata recipe courtesy of Eggland s Best. Sweet Potato and Turkey Fritata Prep Time: 25 min Cook Time: 20 min Yield: 6 servings : 1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage 1 egg, lightly beaten 1 3 cup dry bread crumbs 1 4 cup Parmesan cheese, grated 1 4 cup milk 1 4 cup onion, finely chopped Preparation: 1. Preheat oven to 350 F. 2. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. 3. Remove sausage from casings. 4. Add sausage to the bread crumb mixture and mix well. 5. Shape into 20 meatballs; arrange on a shallow baking pan. 6. Bake for 20 minutes or until meatballs are cooked through (160 F). 7. Serve with your favorite sauce and spaghetti.

8 8 Daily Inter Lake September 15, 2013 Daily Inter Lake September 15, Tuesday, Expo Building at Northwest Montana Fairgrounds, At the corner of Meridian and Idaho Streets, Kalispell Home Shopping Opportunities 3-7 p.m. VIP Suite 5 p.m. Cooking School 7-9:30 p.m. September 17, 2013 PRESENTED NATIONALLY BY PRESENTED LOCALLY BY SERVED WITH PRIDE SINCE Daily inter lake

9 10 Daily Inter Lake September 15, 2013 Johnsonville Sausage and Taste of Home enhance flavor to comfort food As fall and winter approach, comfort foods become something families seek when looking for that next hearty meal. With this in mind, Johnsonville Sausage is teaming up with the Taste of Home Cooking Schools to introduce fans to other protein solutions that will enhance a comforting classic meal lasagna. Johnsonville will bring one of its 5-star lasagna recipes to cooking enthusiasts, introducing its Italian sausage as a better meat source to enhance flavor. Lasagna with its alternating layers of pasta, cheese, sauce, meat and/or vegetables is most flavorful with Italian sausage, says one Johnsonville recipe reviewer. This recipe is very flavorful and even as a first-time lasagna maker, it came out perfectly. I found it very easy and simple to follow. The sausage in place of ground beef makes all the difference. This is definitely a keeper. Johnsonville Italian Sausage available in three flavors such as sweet, made with basil; hot, made with crushed red pepper; or mild, a more traditional version is a flexible protein source that boosts flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian sausage delivers the flavor all on its own. Made with only premium cuts of pork and a perfect blend of spices, Johnsonville Italian Sausage brings the level of quality confident cooks are looking for when creating their families favorite keeper recipes. Whether it s elevating the flavor in a lasagna recipe or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is a great solution. Johnsonville Italian Sausage Lasagna Start to Finish: 45 min Yield: 6-8 servings 12 lasagna noodles, uncooked2 tablespoons olive oil 1 package (16 oz.) JOHNSONVILLE Italian Ground Sausage (your choice of Sweet, Hot or Mild) 1 medium onion 2 cloves garlic, chopped 1 jar (24 oz.) marinara sauce 4 cups ricotta cheese 1 large egg ½ cup grated parmesan cheese 2 cups fresh spinach, lightly packed and chopped 2 cups mozzarella cheese, shredded 1 teaspoon dried oregano 1. Preheat oven to 350 F 2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside. 3. In a medium saucepan, sauté the sausage in olive oil, crumbling with a wooden spoon, until no longer pink. 4. Add onion and garlic, and continue sautéing for another four minutes until the sausage is cooked through. 5. Add marinara sauce to the sausage mixture and set aside. 6. In a medium bowl, blend ricotta cheese, egg, ¼ cup of the grated parmesan cheese and the chopped spinach; set aside. Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. 7. Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remainin ¼ cup of grated parmesan cheese. Sprinkle with oregano. 8. Bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting. SERVED WITH PRIDE SINCE 1945.

10 Daily Inter Lake September 15, THE GREAT TENT EVENT 7 December, 2012 Dear Taste of Home Cooking Class Sponsors: Thank you for the Taste of Home Cooking Class in Kalispell, Montana last September My two daughters and a granddaughter enjoyed being there together. There were many prizes and new ideas for cooking. We had a fun girls out evening together. The grand prize was a kitchen range from Sears and I had the winning ticket. It was a wonderful surprise. We have a struggling family renting a house from us and they love the new stove. They have five children, both parents work and the mother is going to school. They pay their rent on time and take care of the home that we raised five children in ourselves. The new stove has been such a blessing for this family. The old stove was moved to the basement by their family and the basement stove they also moved to a shed for us to make everything ready for delivery of the new stove. When Sears came to deliver the new stove, they did everything possible to have this new stove ready for the mother when she came home from school and work. They are so surprised and pleased with the new stove. Thank you again for this gift prize for this family. Thanks also to the Daily Inter Lake for the advertising and being a sponsor of this annual Taste of Home Cooking School. Your community support is appreciated. Sincerely, Louise M. Kiser Take advantage of these Sizzlin Deals to save you lot s of GREEN WITH GREEN NISSAN IT S EASY AS TO BUY A VEHICLE! 2011 HYUNDAI ELANTRA A/T, STEERING WHEEL CONTROL, SUPER CLEAN, #GNU2329 $15, CHEVY IMPALA LT ALLOY WHEELS, PR SEATS, DUAL CLIMATE CONTROL, STEERING WHEEL CONTROL, #GNU2303 $17, TOYOTA 4RUNNER TOW PACKAGE, SR5, LEATHER, KEYLESS ENTRY, CLEAN, #GNU2277C $19, DODGE NITRO SXT 4X4 4WD, PR WINDOWS, KEYLESS ENTRY, SAT RADIO #GNU2340A $18, NISSAN VERSA A/T, CRUISE CONTROL, LOW MILES, GREAT GAS SAVER #GN1495A $11, VW PASSAT A/T, STEERING WHEEL CONTROLS, TRACTION CONTROL, ALL SEASON MATS, VERY CLEAN, #GNU233A $19, HONDA CRV EXL STEERING WHEEL CONTROLS, KEYLESS ENTRY, HEATED SEATS, LEATHER, #GN1325B $13, TOYOTA FJ CRUISER ROOF RACK, OFF ROAD GAUGES, CD CHANGER, USB/AUX INPUTS, #GN1540A $25,998 RESERVE ST N W US HWY 2 RESERVE ST S US HWY 2 US HWY HWY 2 EAST KALISPELL, MT *123 PROGRAM OFFER EXCLUDES NISSAN GTR. PHOTOS OR ILLUSTRATIONS ONLY. *PRICE AND PAYMENTS DO NOT INCLUDE TAX, TITLE, AND $285 DOC FEE, AFTER ANY AND ALL REBATES. *PRICE MAY NOT REFLECT DEALERS ACTUAL COSTS. *MUST VISIT DEALERSHIP FOR FULL DETAILS. OFFERS END SOON. E

11 12 Daily Inter Lake September 15, 2013 Physicians Mutual Brings Simplicity to the Dinner Table Omaha, Neb., May 2013 Physicians Mutual announced today it will team up with Taste of Home Cooking Schools to bring simple and satisfying recipes to the dinner table throughout the fall. Physicians Mutual believes it s the good food, good conversation and good company that make dinners so special. Creating great family moments can be just that simple and it all happens right at life s centerpiece: the kitchen table. For Physicians Mutual customers, employees and agents, the kitchen table is life s centerpiece. It s where meals are served, laughter is shared, homework is done and unforgettable conversations take place. It s where families make their best memories. We re thrilled to have Physicians Mutual partner with us and share recipes from their Physicians Mutual family cookbook, said Erin Puariea, General Manager of Taste of Home Cooking School. It s great to see their love for cooking and the importance of spending time around the kitchen table with family. Physicians Mutual has a 97-percent customer satisfaction rating* and the recipes from the Physicians Mutual family cookbook will satisfy those that mean the most to you your family. This simple dish is sure to bring everyone to the table for good food and conversation. 1 pound ground beef 1 package taco seasoning mix 2 cups chopped canned tomatoes 1 package flour tortillas 1 can jalapeno peppers, diced Cheddar cheese, to taste 1 can enchilada sauce Enchiladas 1. Brown ground beef in a large skillet. Add taco seasoning and tomatoes. Spoon beef mixture into a tortilla, add a few diced jalapeno peppers and some cheese, roll up and place in glass 9-in. x 13-in baking dish. Repeat until all shells are filled. Cover with enchilada sauce and top with cheese. 2. Bake at 375 for about 30 minutes or until cheese is melted. 65 8th Ave. WN Kalispell, MT realdeals.net

12 Daily Inter Lake September 15, Prep: 15 min. + cooling Yield: 8 Servings Chocolate Caramel Apples 1 package (14 ounces) caramels 2 tablespoons water 4 wooden sticks 4 large tart apples 2 cups chopped pecans or peanuts 1 cup (6 ounces) semisweet chocolate chips 1 teaspoon shortening 1 cup English toffee bits or almond brickle chips In a large microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 45 seconds; stir. Microwave seconds longer or until the caramels are melted; stir until smooth. Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over apples. Sprinkle with toffee bits. Place on waxed paper to cool. Cut into wedges to serve. Yield: 8 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Nutritional Facts 1 serving (1 each) equals 723 calories, 43 g fat (13 g saturated fat), 13 mg cholesterol, 294 mg sodium, 90 g carbohydrate, 8 g fiber, 6 g protein. Recipe and photo courtesy of Taste of Home Get CookinG with Great recipies From GorGeous magazines Filled with helpful hints to hardbound Cookbooks that will last a lifetime, there s something For every taste at the taste of home CookinG school. attendees will re- Ceive Complementary magazines along with a Goodie bag Full of Great savings. Be Sure To Stop By Our Booth, We Will Be Giving Tastes of a Beef Cook-Off Winning Recipe or Get your Christmas shopping done early and surprise the Cook in your life with a Great new Cookbook, Full of talizing recipes! Cookbooks Can tan- be purchased at the show or at the daily inter lake. Lots of Beef Recipes and Brochures This is brought to you by Montana Beef Producers and Checkoff Dollars

13 14 Daily Inter Lake September 15, 2013 Prep: 20 min. Cook: 3 hours Yield: 2 Servings Mushroom Pork Ragout 1 pork tenderloin (¾ pound) 1 8 teaspoon salt 1 8 teaspoon pepper 1 tablespoon cornstarch ¾ cup canned crushed tomatoes, divided 1 ¼ teaspoons dried savory 1 ½ cups sliced fresh mushrooms 1 3 cup sliced onion 1 tablespoon chopped sun-dried tomatoes (not packed in oil) 1 ½ cups hot cooked egg noodles Savory, slow-cooked pork is luscious draped in a delightful tomato gravy and served over noodles. Connie McDowell of Greenwood, Delaware says, It s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. This recipe is diabetic friendly Rub pork with salt and pepper; cut in half. In a 1 ½-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low for 3-4 hours or until meat is tender. Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles. Yield: 2 servings. Nutritional Facts 5 ounces cooked pork and 3/4 cup gravy with 3/4 cup noodles equals 360 calories, 7 g fat (2 g saturated fat), 122 mg cholesterol, 309 mg sodium, 32 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch. Recipe and photo courtesy of Taste of Home. Prep: 25 min. Cook: 7-1/2 hours Yield: 6-8 Servings Artichoke Beef Stew 1 3 cup all-purpose flour 1 teaspoon salt ½ teaspoon pepper 2 ½ pounds beef stew meat, cut into 1-inch cubes 3 tablespoons canola oil 1 can (10 ½ ounces) condensed beef consomme, undiluted 2 medium onions, halved and sliced ½ pound small fresh mushrooms, halved 1 cup red wine or beef broth 1 garlic clove, minced ½ teaspoon dill weed 2 jars (6 ½ ounces each) marinated artichoke hearts, drained and chopped Hot cooked noodles In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches. Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef. Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles. Yield: 6-8 servings. Nutritional Facts 1 serving (1 cup) equals 355 calories, 19 g fat (5 g saturated fat), 90 mg cholesterol, 682 mg sodium, 11 g carbohydrate, 1 g fiber, 30 g protein. Recipe and photo courtesy of Taste of Home

14 Prep/Total Time: 30 min. Yield: 4 Servings Pasta Carbonara Daily Inter Lake September 15, ½ cups uncooked mostaccioli 8 bacon strips, diced 1 jar (4 ½ ounces) whole mushrooms, drained ¾ cup half-and-half cream 1 3 cup butter, cubed 1 teaspoon dried parsley flakes 1 teaspoon minced garlic 6 to 8 drops hot pepper sauce ½ teaspoon salt, optional 1 3 cup grated Parmesan cheese ¼ cup sliced green onions I absolutely love this creamy and cheesy recipe. I serve it with a side salad and rolls to make a complete meal. Cindi Bauer, Marshfield, Wisconsin This recipe is quick Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan. Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings. Nutritional Facts 1-1/4 cups (calculated without salt) equals 632 calories, 43 g fat (21 g saturated fat), 99 mg cholesterol, 731 mg sodium, 43 g carbohydrate, 3 g fiber, 18 g protein. Recipe and photo courtesy of Taste of Home Prep: 25 min. Bake: 1 hour Yield: 16 Servings Baked Spinach Dip in Bread 2 packages (8 ounces each) cream cheese, softened 1 cup mayonnaise 1 cup (4 ounces) shredded cheddar cheese 1 pound sliced bacon, cooked and crumbled ¼ cup chopped onion 1 tablespoon dill weed 1 to 2 garlic cloves, minced 1 round loaf (1 pound) unsliced sourdough bread Assorted fresh vegetables 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside. Cut a 1 ½-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a ½-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside. Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350 for 1 hour or until dip is heated through. Cover and bake additional dip for minutes or until heated through. Serve dip warm with vegetables and reserved bread cubes. Yield: 4 cups. Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe. Nutritional Facts 1/4 cup equals (calculated without assorted fresh vegetables)361 calories, 28 g fat (11 g saturated fat), 52 mg cholesterol, 537 mg sodium, 17 g carbohydrate, 1 g fiber, 10 g protein. Recipe and photo courtesy of Taste of Home.

15 16 Daily Inter Lake September 15, 2013 HOMETOWN & OUTLET for all your appliance needs Hours: Mon-Fri 9am-7pm Sat 9am-6pm Sun 11am-4pm 1105 US Hwy 2 West Kalispell, MT Locally Owned & Operated - Jill Sargent Whirlpool Frigidaire Jenn-Air GE LG Kitchen Aid Samsung Maytag Bosch Decor Electrolux Kenmore Kenmore Elite Now 2 Locations to serve you Hours: Mon-Fri 9am-6:30pm Sat 9am-6pm Sun 11am-4pm 214 1st St. E. Polson, MT Locally Owned & Operated - Jill Sargent