The Taste of Home Cooking School will present a "Swing Into Spring" cooking demonstration at 7 p.m. Thursday, April 10, in The Cinema rooms at the Orangeburg Mall. Culinary specialist Michelle Roberts will introduce a menu of impressive, flavorful spring recipes that are easy to prepare.

"If you're tired of hearing, 'What's for dinner?' the Taste of Home Cooking School is the answer you've been waiting for," Roberts said. "The busy, fast-paced culture we live in doesn't always provide time to reply with a home-cooked answer. However, the Taste of Home Cooking School is about to come to your rescue!"

Gathering everyone around the table can be a challenge in itself. Add to that making something that is tasty yet simple enough to fit into your schedule, and meal preparation can be a nearly impossible task.

"This program has a menu that is sure to inspire!" Roberts said. "Be the envy of everyone at your office potluck, or treat your friends to a delightful spring brunch. The Taste of Home Cooking School guarantees a show packed full of the best spring recipes."

Roberts will demonstrate how to make crowd-pleasing favorites such as Buffalo Chicken Lettuce Wraps, Taco Meatball Ring, Italian Herb Frittata, Avocado Eggs Benedict, Lemon Nut Twists, Meringue Nests, Flower Power Lemon Cupcakes and more.

"Michelle Roberts will prepare 11 fabulous recipes on stage for the audience," said T&D special events coordinator Carla Hall. "The Taste of Home Cooking School is blooming with great new recipe ideas -- along with tips and tricks to make your kitchen time painless! The two-hour show will be sure to spice up your weekday dinner routine."

The Times and Democrat, Piggly Wiggly of Russell Street and Columbia Road, Stroman Appliance and North Furniture Co., along with Gallo Family Vineyards, McCormick, Taste of Home Entertaining and Viva, will present Orangeburg's Taste of Home Cooking School "Swing Into Spring" show. Area merchants have donated a variety of door prizes to be awarded during the event, and each ticket holder will receive a complimentary gift bag filled with coupons, samples and a Taste of Home Cooking School magazine.

"At the conclusion of the show, the dishes that Roberts prepares will be awarded during a special ticket drawing," Hall said. "And one lucky person will take home a bea.jpgul recliner, compliments of North Furniture Co."

What helpful guidelines do the experts at Taste of Home offer to keep dinner time convenient? Here are a few tips from Roberts:

* Keep your pantry and refrigerator stocked with must-have items. Staples such as sugar, brown sugar and all-purpose flour are always good to have on hand.

* Keep quick meal fixes such as olive oil, dry pasta, jarred pasta sauces and canned vegetables in your pantry.

* Stock up on ingredients that can be easily frozen and thawed later. Purchase ground meats in bulk, then form into patties or crumble and cook in a large pot and freeze to use later. It can quickly be defrosted in the microwave. You can do the same with cookie dough or cake layers.

"I'll be sharing more helpful tips like these at the show," Roberts said. "It's part of my job to let the audience know that great home-cooked meals don't have to be a lot of work."

While the Taste of Home Cooking School will begin at 7 p.m., doors will open at 5 p.m. to allow time for ticket holders to visit the many food and merchandise vendors who will be featured in the Carolina Room. The vendor list includes Piggly Wiggly, All Star Deli, Papa John's, The Parish House, North Furniture, The Monogram Shoppe, Youngevity, The West Nest and Taste Of Home Entertaining.

Tickets for the cooking school are $9 each and must be purchased in advance. Tickets are available at The Times and Democrat office, located at 1010 Broughton St., or can be ordered by sending a check and self-addressed, stamped envelope to: Taste of Home Tickets, The Times and Democrat, P.O. Drawer 1766, Orangeburg, SC 29116. For more information, call Hall at 803-533-5528.

The recipes featured today are from recent issues of Taste of Home magazines and are examples of those featured in Taste of Home publications and at cooking demonstrations across the country.

Buttermilk Cake with Caramel Icing

1 cup butter, softened

2-1/3 cups sugar

3 eggs

1-1/2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

Icing:

1/4 cup butter, cubed

1/2 cup packed brown sugar

1/3 cup heavy whipping cream

1 cup confectioners' sugar

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine flour and baking soda, and add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).

Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 45 to 50 minutes, or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat; cool five to 10 minutes. Whisk in confectioner' sugar. Drizzle over cake. Makes 12 to 16 servings.

Poppy Seed Biscuit Ring

1/3 cup butter, melted

1 teaspoon dried, minced onion

1 teaspoon poppy seeds

1/2 teaspoon dried minced garlic

Two 12-ounce tubes refrigerated buttermilk biscuits

In a bowl, combine butter, onion, poppy seeds and garlic. Separate each tube of biscuits into 10 biscuits; dip in butter mixture, and stand up on end in a lightly greased 10-inch fluted tube pan.

Bake at 400 degrees for 14 to 16 minutes, or until golden brown. Immediately invert onto a serving plate. Serve warm. Makes 10 to 15 servings.

Smoked Sausage Primavera

8 ounces uncooked spaghetti

1-1/2 cups frozen broccoli cuts

1/2 cup julienned sweet red, yellow and/or green pepper

1/4 cup coarsely chopped onion

1/2 pound smoked sausage, cut into 1/2-inch slices

1/4 cup water

3/4 cup evaporated milk

2 Tablespoons butter

1/2 teaspoon Italian seasoning

1/4 cup grated Parmesan cheese

In a Dutch oven, cook spaghetti according to package directions, adding vegetables during the last four minutes.

Meanwhile, in a large skillet, bring sausage and water to a boil. Reduce heat; cover and simmer for seven to eight minutes, or until heated through. Add milk, butter and Italian seasoning; cook and stir until butter is melted. Drain spaghetti and vegetables and return to Dutch oven. Add Parmesan cheese and sausage mixture; toss to coat. Makes four servings.

Strawberry Orange Smoothies

3 cups orange juice

8-ounce carton strawberry yogurt

6 fresh strawberries

8-ounce can crushed pineapple, drained

1 medium firm banana, cut into chunks

Place half of each ingredient in a blender; cover and process until blended. Pour into chilled glasses. Repeat with remaining ingredients. Serve immediately. Makes six servings.

Tropical Fruit Salad

Two 15-1/4-ounce cans mixed tropical fruit, drained

11-ounce can mandarin oranges, drained

1 medium banana, sliced

1 cup miniature marshmallows

12 ounces vanilla yogurt

1/4 cup flaked coconut

1/4 cup slivered almonds

In a large salad bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving. Makes six servings.

(Recipes from Taste of Home Cooking School's Classic Cooking, Spring 2007; Taste of Home's Fresh-Picked Berry Desserts; and Taste of Home's Simple & Delicious, September/October 2007.)

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