Orangeburg's Taste of Home Cooking School attracted more than 600 excited cooking enthusiasts to The Cinema on Thursday, April 10. Attendees rated the event as the best cooking demonstration to date.
During the two-hour demonstration, hundreds of experienced cooks -- and a few beginners -- visited vendors, sampled dishes and took notes on the latest food-preparation techniques.
"I'm a big fan of cooking shows and like to watch Rachael Ray and Paula Deen on television," said attendee Phyllis Churchwell." This was the first time I attended a Taste of Home Cooking Show, and it has the same flair, excitement and appeal as the popular cooking shows on television."
The Taste of Home Cooking School was a night of firsts for many attendees. Margie Troutman of St. Matthews was the first person in line for admission to the show. Monette Fogle of Neeses said it was her first time attending the event, and Nancy
Livingston of North said it was the first time she had ever won a major item in a prize drawing.
"Somebody pinch me! I can't believe it's true," Livingston said after she was declared the winner of a recliner, compliments of North Furniture Co.
Culinary specialist Michelle Roberts kept the program lively as she breezed through the preparation of 10 recipes featured in the new spring edition of Taste of Home Brand Name Cookbook.
"The recipes featured in Taste of Home magazine inspire me to cook," said Lill Stoltzfus of Blackville. "The cooking demonstrations really perk you up. I invited my daughter-in-law, Esther, to attend, and our enthusiasm prompted my son, Jamie, to come along also. We love new cooking tips and new ideas."
Roberts not only demonstrated the step-by-step recipe instructions -- she offered helpful cooking tips and introduced new cooking tools as well.
"I enjoy attending the Taste of Home Cooking Schools and learning new cooking short-cuts," said Gayle Pace of Branchville. "I love the new recipes."
Roberts said she enjoys coming to Orangeburg because the audience always seems so excited about the Taste of Home Cooking School.
"It is obvious that there are many dedicated cooks who are looking for new and delicious recipes for their families," she said. "Taste of Home is the world's number one source of family-favorite recipes that are easy to prepare and can be made with ingredients that are conveniently on hand.
"Our shows motivate people to cook and to become creative in the kitchen."
Shortly after Roberts placed her first dish in the oven, the aroma of sage, lemon, onion and garlic wafted through the auditorium. The recipes that followed were equally aromatic and elegant, and during the Fabulous Food Finale, Roberts awarded the dishes she prepared on stage to audience members.
Roberts, with the help of a team of local cooking assistants, demonstrated h
ow to prepare Herb-Stuffed Roasted Cornish Hens, Buffalo Chicken Wraps, Taco Meatball Ring, Italian Herb Frittata, Avocado Eggs Benedict, Lemon-Nut Twists, Strawberries al Moscato with Vanilla Cream, Meringue Nests, Flower Power Cupcakes and Chocolate-Almond Dessert Crepes.
"Serving as a cooking assistant for the cooking school was great fun," Faye Robinson said. "I enjoy cooking and realize the time and effort it takes to prepare a delicious, home-cooked meal. I love trying the recipes featured in the Taste of Home magazines because I know they will be easy to make and taste great."
In addition to Robinson, Roberts was assisted by Jeremiah Alston, Liqueilla Daise, Freda Sykes and Mary Watford.
"Practically everybody loves chocolate, and the Chocolate-Almond Dessert Crepes is a winner," Roberts said. "It is a recipe that is fun to make, and it is a perfect ending to any special-occasion meal."
Presented by The Times and Democrat, the Russell Street and Columbia Road Piggly Wigglys served as title sponsors for the Taste of Home Cooking School. Other sponsors and supporters included InHome Audio & Video, North Furniture, Stroman Appliance and Williamson Printing.
Master of Ceremonies Greg Carson officiated over the awarding of an array of door prizes.
Although the cooking school officially began at 7 p.m., doors opened at 5 to allow attendees time to visit participating vendors, including All Star Deli, Coca-Cola, North Furniture, Oasis Medical, Papa John's Pizza, Piggly Wiggly, Taste of Home Entertaining, The Monogram Shoppe, The Parish House Restaurant, The West Nest and Youngevity.
National sponsors for the Taste of Home Cooking School were Gallo Family Vineyards, McCormick, Taste of Home Entertaining Inc. and Viva Towels.
Local door prize donors included Ace Hardware, Andrae's, Belk, Big Lots, Brooker's, Card Smart, Carolina Jewelers, Carol's Cuts, Due Sorelle, Ferse 5&10, Grubbs Furniture, Helen Carson Furniture, JC Penney, Lighting Creations, Main Street Market, Mary Nell's, Me Time Skin and Nail Salon, Oasis Medical, Palmetto Office Supply, Studio Nails, The Flower Gallery, The Monogram Shoppe, The Parish House, The Sleep Rite Shop, The West Nest and Woody's.
"The Taste of Home Cooking School improves every year," Troutman said. "The vendors are always great, and Michelle Roberts is funny and entertaining. This is an enjoyable time for everyone -- as much fun as a girl's night out."
The following recipes, reprinted with permission from Taste of Home, made their debut at last week's cooking school. To claim a free issue of Taste of Home magazine and receive an opportunity to subscribe at a discount rate, call 1-800-344-6913 or visit www.TasteofHome.com/freeissue. Mention promotional code LIBZ1T when ordering.
Italian Herb Frittata
Servings: Six
1 tablespoon olive oil
1 medium onion, chopped
1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 cup fully cooked diced ham
6 eggs
1/4 cup milk
1 teaspoon McCormick Italian Seasoning
1/4 teaspoon salt
1/4 teaspoon McCormick Ground Black Pepper
2 medium plum tomatoes, sliced
1 cup shredded part-skim mozzarella cheese
In a large ovenproof nonstick skillet, heat oil over medium heat. Add onion and zucchini; cook and stir two minutes. Reduce heat to medium-low. Add ham; cook two minutes.
Beat eggs, milk, Italian seasoning, salt and pepper in a medium bowl. Pour into skillet. Cook without stirring for five minutes, or until eggs are almost set. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
Bake at 400 degrees for five to 10 minutes, or until eggs are set and cheese is lightly browned. Sprinkle with additional Italian seasoning, if desired.
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(Recipes from Taste of Home Brand Name Cookbook, Spring 2008.)
Chocolate-Almond Dessert Crepes
Servings: 12
1-1/4 cups milk
3 eggs
2 tablespoons butter, melted
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup baking cocoa
2 cups cold heavy whipping cream
2 teaspoons vanilla extract
Chocolate fudge ice cream topping
Whipped topping
1/2 cup sliced almonds, toasted
In a large mixing bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt. Add to milk mixture, and beat until smooth. Cover and refrigerate for one hour.
Meanwhile, in a small bowl, sprinkle gelatin mixture over cold water; let stand two minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In a large mixing bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until .jpgf peaks form. Pour in gelatin mixture; beat until well blended. Cover and refrigerate at least 30 minutes.
Heat a lightly greased 8-inch round nonstick skillet. Stir batter; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper or paper towels in between.
Spoon or pipe chocolate filling down the center of each crepe; roll up. Drizzle with fudge ice cream topping and garnish with whipped topping. Sprinkle with almonds. Serve crepes immediately.