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closeWednesday, Nov. 12, 2008
Food for Thought: Best in kosher cooking
By Loretto J. Hulse, Herald staff writer
You don't have to know how to cook kosher to enter the third annual Manischewitz Cook-Off Competition, but it might help.
All you need is an original kosher recipe for a main course or soup that uses at least one Manischewitz product. Your dish should be simple and able to be prepared in an hour or less.
Not Jewish? Almost any favorite dish that you, a friend or family member enjoys can be adapted to meet kosher guidelines and standards. You'll find a list of kosher guidelines at www.manischewitz.com.
Entries will be screened and six finalists chosen to compete in a live cook-off in New York City in February.
All finalists will win a $2,000 prize package, with the grand prize winner getting a $25,000 prize package including state-of-the-art GE Profile Kitchen appliances and a $5,000 check.
Entries are due Dec. 31. You can enter more than once but only once a day online. To enter, go to www.manischewitz.com or download the entry form and mail it to: Simply Manischewitz Cook-Off, c/o BHGPR, 546 Valley Road, Upper Montclair, N.J., 07043.
Sweet history
In 1929, despite the challenges of the Great Depression, Dewey McKinley Wilton enlisted his family members and began The Wilton School.
At that time, cake decorating and candy making lessons were offered for $25 in the family's living room. Today Wilton offers 18,000 products to 100 countries.
Since 1929, Wilton has taught hundreds of thousands of students the art of classic decorating The Wilton Way.
Condiment calories
Do you realize that some of the condiments you slather on sandwiches and foods add more than just flavor?
Check them out at www.frenchmustard.com. Take the "Condiment IQ" test to learn interesting food and nutrition facts. While you're there, add to your nutritional knowledge at "calorie counter," where you'll discover how many calories are lurking in a variety of classic snacks and dishes.
Hungry? Click on recipes for entrees, sides and salads to tickle your taste buds.
New read
The book: In Season: Cooking with Vegetables and Fruits by Sarah Raven.
Cost: $40
Best for: Anyone wanting to get closer to the earth through locally grown produce or for kitchen gardeners who want to make the most of their harvest.
Get more: Read more book reviews and literature news in Sunday's Desert Living.
*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via e-mail each Tuesday register at tricityherald.com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.
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