One Day Sale at Macy's (ends 10/18/2008)

Special Features

• Gumbo, Part 1
  by David Bulla
  Chef David Bulla explains the basics so you can never make a bad gumbo. Create an infinate number of gumbo possibilities from learning about rich stock, cajun roux, the use of celery, bell pepper and onion, and felé powder. Includes complete instructions on making chicken and sausage gumbo.


• Secret Barbecue Sauce & Tenderness
  by John Raven, Ph.B.
  Dr. John continues his lifelong search for the perfect Texas-style dipping sauce. Help comes when he discovers a long lost sauce recipe he and his cousin developed over thirty years ago.


• Eatin' at the State Fair
  by Lori Grossman
  It's that time of year when the kids are back in school, the Dallas Cowboys are back on the football field, and you can forget about your diet for a day or two. Yes, it's time to go visit that mecca of gastronomic delights – the State Fair of Texas.


• Dave Lieberman's Fresh Look at Cooking
  by Patricia Mitchell
  I spoke with Dave Lieberman, host of the Food Network's Good Deal with Dave Lieberman, several days in advance of his scheduled appearance at Macy's Department Store in San Antonio where he was slated to promote Macy's "Tools of the Trade" cookware and his latest cookbook, Dave's Dinners. During our telephone conversation, he voiced uncertainty about the San Antonio trip since Hurricane Ike was homing in on the Texas coast and, as it turned out, that appearance – one of eight on the Macy's "Tools of the Trade Green & Fresh Tour" – was cancelled. But he shared much about himself and the surprising turn his life has taken during our conversation.


• Texana: Impressionists Color Up the Kimbell Art Museum
  by Steve Labinski
  Steve Labinski explains how a world-class exhibit of choice French Impressionist art found its way to Fort Worth's Kimbell Art Museum. Open to the public until November 2.


• Texas Dinnerware Store featuring Fiesta® Dinnerware
  See colorful Fiesta® dinnerware place settings, serving pieces and accessories in all the many hues.


• Have you read John Raven's latest Q&A column, Ask Dr. John? Not only does he field questions about barbecue, chili and outdoor cooking in general, but his downhome culinary knowledge extends to all parts of the menu.

Classic Article:
Halloweenie Chili Beanie
by Patricia Mitchell

It is difficult to remember that there once was a time in my life when I never gave a thought about what I ate. Yes, up until around the age of twelve, I was fearless when it came to food. I ate whatever I wanted whenever I wanted without worrying about weight gain or other potential ill effects. Because there were no ill effects. Which brings to mind George Bernard Shaw's quote about youth being wasted on the young because, at the time, I took it completely for granted. Read more ...



Recipes:
Candy Apples

Be sure to use the reddest apples you can find.

• 6 medium Red Delicious apples, washed, stems removed
• 3 cups sugar
• 2/3 cup light corn syrup (Karo)
• 2/3 cup water
• 1 teaspoon vinegar
• 6 to 8 drops red food coloring

Insert wooden skewers into stem end of each apple. Set aside.

Combine the sugar, corn syrup, water and vinegar in a heavy saucepan, mixing well. Cook over medium heat until mixture reaches 295° on a candy thermometer, stirring occasionally. Remove from heat and stir in food coloring.

Tilt pan and quickly dip apples in syrup, covering the entire surface. Let excess syrup drip off. Place apples on lightly buttered baking sheet to cool. Store in a cool place.

Makes 6 servings.

Caramel Apples

Perfect for Halloween, but enjoyed by young and old anytime.

• 12 small apples, washed, stems removed
• 2 cups firmly packed light brown sugar
• 1/2 cup milk
• 1/2 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Insert wooden skewers into stem end of each apple. Set aside.

Combine brown sugar, milk, shortening and salt in a heavy saucepan, mixing well. Bring to a full boil, and boil 2 minutes, stirring constantly. Remove from heat and add vanilla. Beat with a wire whisk or hand-held electric mixer about 10 minutes or until mixture thickens and loses its gloss.

Tilt pan and dip apples in caramel, covering the entire surface. Let excess caramel drip off. Place apples on a lightly buttered baking sheet to cool. Store in a cool place.

Makes 12 servings.

You can find these and over 600 more recipes in Grandma's Cookbook.

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