The Girl Scout Cookie Program is once again under way. Orders are being accepted now for this year s eight varieties, with delivery of cookies expected toward the end of February.
All varieties of Girl Scout cookies are now zero trans fat per serving, in compliance with FDA regulations.
Varieties include the long time favorites of Thin Mints, Trefoils, Do-Si-Dos, Tagalongs, and Samoas, plus the more recent All Abouts (shortbread and fudge) and Cafe Cookies (caramelized with brown sugar with a hint of cinnamon). New this year are Sugar Free Little Brownies, which have chocolate chips.
Each box is $3.50. Proceeds benefit Girl Scout programs and training for volunteers across the area.
For information, call the Girl Scouts of Maumee Valley Council at 419-243-8216 or the Cookie Link at 419-255-7538.
Kathy Hooker, owner of Essential Gourmet in Sylvania, is bringing back the free cooking demonstrations that proved so popular before Christmas. Simple sauces will be demonstrated by Chef Jeff McKahan of Manhattan s restaurant from 1 to 2 p.m. Saturday. Soups and chowders will be the topic presented by Chef McKahan, with assistance from Mrs. Hooker, from 1 to 2 p.m. Feb. 3. Preparing Different Fish will be featured from 1 to 2 p.m. March 3. Nontraditional Salads will be the topic from 1 to 2 p.m. April 7.
The regular cooking class schedule is being planned now, with the first class beginning Feb. 7 with Chef Bill Kolhoff of Walt Churchill s Briarfield Market; the topic is Vegetarian and the cost is $35.
For information on the free cooking demonstrations and the regular class schedule, call 419-885-7600.
The National Cornbread Festival is in search of the best main dish corn bread recipes for the National Cornbread Cook-Off sponsored by Martha White and Lodge Cast Iron. Ten finalists will compete, creating their specialties under the Big Cook-Off Tent on April 28 in South Pittsburg, Tenn. One winner will be chosen as the reigning champion and receive $4,000 and a gas range from Five Star Professional Cooking Equipment. Each original entry must be prepared with 1 cup of Martha White Corn Meal or one package of Martha White Cornbread Mix using Lodge Cast Iron cookware. Deadline for entries is March 2. For more information and contest rules, visit www.marthawhite.com.
The Gallo Family Vineyards Gold Medal Awards honor artisanal food producers. The family-owned business that best embodies exceptional artisanal food production and stands as an inspiration for other food industry professionals will be recognized. All artisanal producers interested in entering the program should visit www.gallofamily.com, where applications and additional information can be found. Entries are being accepted through Feb. 28.
Snacks for travelers
Pack diet-friendly foods in your carry-on bag while on an airline trip, such as:
Any kind of pre-washed fruit.
Roasted or raw almonds, walnuts or peanuts (not oiled or candied).
Cereal bars with first ingredient whole grain; each should have less than 10 grams sugar per bar and a maximum of 3 to 4 grams fat.
: Dried or dehydrated fruit including raisins, apricots, pears, and apples.
Healthy pita chips.
The Hass Avocado Board in California anticipates that football fans will consume 53.5 million pounds of avocados during the Super Bowl game on Feb. 4. While guacamole is a popular way to enjoy the fruit, avocados are also used on game-day dishes from burgers and sandwiches to chili and nachos.
The California avocado industry was hit hard by the freeze in the state Jan. 14-16, but growers expect to meet consumer demand for the Super Bowl weekend and beyond.
Here s a classic recipe for any table.
4 avocados, peeled and pitted
2 lemons, juiced
2 cloves garlic, peeled and minced
1 tomato, diced
cup cilantro, chopped
cup red onion, diced
teaspoon ground cumin
3 jalapeno chilies or serrano chilies, stems removed;
2 of the chilies seeded and all of them minced (optional or to taste)
Salt and chile powder to taste
Place avocados in a large bowl and mash them. Add lemon juice and mix well. Add remaining ingredients and mix well. Refrigerate 30 minutes and serve with tortilla chips.
Yield: 12 servings