If you're tired of serving up the same 10 recipes over and over again, this year's Spring Taste of Home Cooking Show is sure to add a little variety to your dinner table.
The event, sponsored by the Standard-Examiner, will be April 24 at Weber State University's Shepherd Union Building. Doors open at 4 p.m., and the cooking show begins at 7 p.m.
Attendees will get to watch a two-hour demonstration presented by culinary expert Kristi Larson. She will share 10 new recipes that can be easily re-created at home, said Standard-Examiner promotions specialist Jennifer Thorpe.
This is the Standard-Examiner's second year sponsoring the Spring Taste of Home Cooking School, Thorpe said. The newspaper has sponsored a fall show for more than 20 years.
"Attendees started requesting a spring show so they could build on their spring and summer recipes and get tips for spring and summer cooking," Thorpe said.
Last year's event was a huge success, with nearly 700 people in attendance, she said. The show is also co-sponsored by Macey's, Sparrow's Home Furnishings, the Utah State University Extension Service and WSU.
The first 700 attendees will receive a free gift bag with a show cookbook, sponsor giveaways, coupons and more. A free year's subscription to the Taste of Home magazine will also be included, and recipients will be entered to win prizes.
Several vendors will be on hand to display their goods and services.
Tickets for the show are $12 in advance, $14 at the door. Tickets can be purchased at the Ogden or Clinton Macey's food stores, the Standard-Examiner, Sparrow's Home Furnishings in Roy, online at www.eshoputah.com or by calling 801-625-4559.
Cheese Enchiladas
This Cheese Enchilada recipe comes from Ortega, a national sponsor for the Taste of Home program.
These cheesy roll-ups are great for a hungry crowd or as a savory accompaniment to simple grilled chicken. But don't forget the napkins for the zippy sauce.
1 tablespoon vegetable oil
Two 8-ounce cans tomato sauce
2 cups water
3 teaspoons chili powder
1/8 teaspoon salt
12 corn tortillas
1 pound cheddar cheese, grated
1 onion, peeled and chopped
Preheat oven to 400 degrees.
Heat oil in a skillet and add tomato sauce, water, chili powder and salt. Simmer, stirring occasionally, until hot.
Keep sauce hot, but not boiling, and dip each tortilla into sauce for several seconds to soften. Remove from sauce and spread part of cheese and onion evenly down the center (reserve some for the topping).
Roll up tortilla and place seam-side down in a shallow dish.
Repeat with remaining tortillas.
Top all of the tortilla rolls with remaining sauce, cheese and onion. Cover with aluminum foil and bake until cheese is bubbling, about 15 minutes.
Serves 6.
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