By Rodney Richey, Herald Bulletin Feature Writer
ALEXANDRIA — “Eating at the holidays” and “eating healthy” are not usually synonymous.
Linda Wallace, home economist for Red Gold, has been working to alter that reality for several years through the annual Healthy Holiday Cooking School.
This year’s edition is set for 6:30 p.m. Thursday, Oct. 29, in the Farm Bureau Building at the 4-H Fairgrounds.
Wallace will be assisted by WRTV meteorologist Paul Poteet, Matt Rust of WQME-FM, Chef Tony Huelster of Bonge’s Tavern in Perkinsville and Farm Bureau students Olivia Kitts, Elwood, and Jake Gossett of Summitville. Kitts is the 2009 4-H queen.
“So many times during the holidays, we think, ‘Oh, everything you put in your mouth is not healthy,’” Wallace said recently. “There’s so much sweet stuff that we eat then. During the holidays I think it’s worse than any other time.
“We want to show people that they can still enjoy the holidays with some fun recipes, but ones that are healthy for them to eat, with not many calories and not much fat.”
The cooking school, which was created with assistance from the Purdue Extension Office, benefits the students of the Madison County 4-H Association.
Olivia Kitts and Jake Gossett will assist, but most of the heavy lifting will be done by Huelster, with an assist from Wallace and emcees Poteet and Rust.
“There’ll be lots of time for questions,” Wallace said. “We’ll have businesses who will have displays there. Doors open at 5:30, so people can come early and visit them. They’ll have samples for them to taste.”
Although the school was not held last year, it has been a fixture since 2005, raising $9,000 for the cause, Wallace said.
“I always wanted to do a cooking school, because I think they’re cool,” Wallace said. “And Anderson and this area really hadn’t had any cooking schools for a long time.”
Wallace, who has worked for Red Gold for 12 years, guaranteed that the recipes to be demonstrated would be delicious.
Then Wallace laughed. “And not everything has tomatoes in it.”
Contact Rodney Richey, 640-4861, rodney.richey@heraldbulletin.com
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HOT SAUSAGE CLAM SOUP
Makes 6 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
1 pound hot Italian sausage
2 tablespoons olive oil
1 large onion, diced
2 teaspoons minced garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) can minced clams with juice
1 (8 ounce) jar clam juice
1/4 cup Red Gold Mama Selita's Jalapeno Ketchup
2 (15 ounce) cans Red Gold Tomato Sauce
1 (14.5 ounce) can Red Gold Petite Diced Tomatoes with Chipotle
1/3 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
Salt and black pepper to taste
In a stock pot, brown sausage in olive oil. Drain excess oil. Add onion and garlic, sauté until slightly brown. Add mushrooms and cook 5 minutes over medium hear. Add clam juice along with juice from the minced clams. Add ketchup sauce and tomatoes; simmer for 15 to 20 minutes. Add clams, fresh basil and parsley. Serve.
Nutritional facts per serving
Calories 290, Fat 15g, Trans Fat 0g, Cholesterol 55mg, Sodium 870mg, Carbohydrate 17g, Fiber 2g, Protein 19g,
Vitamin A 30%, Vitamin C 30%, Calcium 6%, Iron 60%
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SPICY TOMATO BREAD
Makes one loaf
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients:
2 eggs
1/3 cup vegetable oil
1/2 cup each granulated sugar & brown sugar
1 (15 ounce) can Red Gold Crushed Tomatoes
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon each allspice, nutmeg, cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup almonds, sliced
Preheat oven to 350o F. Combine eggs, oil, white and brown sugar in a large bowl. Stir in tomatoes. In another bowl, combine flour and spices. Combine the tomato mixture and dry ingredients; batter will be thin. Pour into a greased 5x9-inch bread pan. Sprinkle the almonds on top. Bake for 40 to 45 minutes or until knife inserted comes out clean. Cool completely before slicing.
Nutritional facts per serving:
Calories 180, Fat 8g, Cholesterol 25mg, Sodium 220mg, Carbohydrate 25g, Fiber 1g, Protein 3g,
Vitamin A 6%, Vitamin C 2%, Calcium 4%, Iron 8%
