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MR. FOOD® SHOW: B&B ESCAPES: PART ONE OF FIVE MONDAY 02-08-10

CRANBERRY NUT PANCAKES 1:36 | |

America is dotted with charming bed & breakfasts, and we’re on a weeklong journey to get a taste of them. Come on, join me!

This is a special week. I'm out of my kitchen to take you on a tasty armchair journey where we’ll seek out some of the coziest spots to escape to for recharging your mid-winter batteries. Bed and breakfasts across America are the backdrop for our adventure, so join me as we get a glimpse of just what it might be like to steal away. First stop? New England, where, after an invigorating day in the fresh snow powder, maybe cross-country skiing or enjoying the high-speed thrill of a snowmobile or the fun of an old-fashioned sleigh ride, whatever our passion is, we might find ourselves in a romantic setting like this one where we can soak up the snow-capped mountain scenery with our sweetheart before settling into any of the cozy rooms where our sweet dreams of tomorrow’s breakfast await us. And in these parts, where real maple syrup rules, we’d expect to find pancakes like these that we can easily make at home with a batter of a baking mix, milk, eggs, sugar, sweetened dried cranberries, chopped pecans, and some orange zest! Then a short time on the griddle and mmm mmm! When we drizzle them with that maple syrup, they’re a sure taste of heaven. For the recipe, it’s online, or send a self-addressed, stamped envelope, marked “Cranberry-Orange Nut Pancakes,” to me, Mr. Food, back at the station, for a breakfast that stacks up and will make us want to escape to a bed and breakfast soon! And tomorrow, we head south for another escape and another reason to say

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: B&B ESCAPES: PART TWO OF FIVE TUESDAY 02-09-10 |

|PEACHY BOURBON SPREAD 1:35 |

The tasty charms of our series on American bed and breakfasts brings us to the Deep South. Y’all come along now, ya hear?

All week long, I’m saluting and sharing some of the tasty charms of what’s been a part of American culture for over 200 years. Yup, bed and breakfast inns or guest houses are often chosen as cozy alternatives to modern hotels. It could be because the innkeepers always strive to make us feel pampered and very much at home, or maybe it’s the food that’s part of the heart and warmth of the experience, also. So what might we find during a stay in a southern inn? Well, maybe after settling into our beautifully furnished room that just might include rustic wood-beamed ceilings towering over a cozy bed, we can soak up the setting by taking a soothing bath in a giant tub, letting the bubbling jets soothe us. Ahh…after all that relaxing, when we’re hungry, we can look forward to some local favorites like this homey fruit spread that shouts “Southern hospitality!” It’s simmered on the stovetop from three simple ingredients: thawed frozen peaches, sugar, and, for a grown-up kick, some bourbon. And no matter what we put it on – our bread basket favorites like fresh-from-the-oven biscuits or maybe some hotcakes – we’re talking “down home!” Well, the recipe’s online now, or send a self-addressed, stamped envelope, marked “Peachy Bourbon Spread,” to me, Mr. Food, back at the station, for giving ourselves a taste of down-home southern comfort! And tomorrow? Our bed and breakfast adventures take us to the southernmost tip of the United States for a tropical island-flavored…"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: B&B ESCAPES: PART THREE OF FIVE WEDNESDAY 02-10-10 |

|KEY LIME COOKIES 1:40 |

Our salute to bed & breakfasts from coast to coast continues today with a taste of a tropical all-American island! Come on, join us!

As we continue our tasty salute to bed & breakfast inns around the country, our journey takes us island-hopping to the southernmost tip of the U.S., Key West, where we’ll uncover the tropical tastes we might indulge in during a stay in any of the quaint Victorian bed and breakfasts dotting the island. Where stepping out is non-stop action because, in this “campy” seaside village where anything goes, historic houses mix with the fun of the Caribbean. There’ll be sky-high island views while parasailing, snorkeling amidst colorful reefs, fish gliding on the waves for reeling in today’s catch, strolling down Duval Street or riding the conch train, making sure to stop off for a margarita in a laid-back tavern or enjoying a slice of Key lime pie before joining the crowds at Mallory Square to watch the street performers and the spectacular orange sunset. And back at our cozy inn, before we drift off to sleep, a glass of milk and some home-baked Key lime cookies like these may await us. You know, (they’re) made from the basics: flour, eggs, baking powder, granulated and powdered sugars, and both the juice and zest of lime (Key lime, if possible). Mmm! Bet you these tangy bite-sized babies will guarantee sweet dreams! For the recipe that’ll have you calling your travel agent, it’s online now, or send a self-addressed, stamped envelope, marked “Key Lime Cookies,” to me, Mr. Food, back at the station, for your ticket to the comforts of the islands. And tomorrow we head to the southwest for yet another bed and breakfast favorite, and…"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: B&B ESCAPES: PART FOUR OF FIVE THURSDAY 02-11-10 |

|SOUTHWESTERN BREAKFAST BAKE 1:35 |

Mountain and desert views right outside our window…. Yes, an escape to a southwestern B&B can spice up your life! Join us!

Bed and breakfast innkeepers are the experts in rise-and-shine feasts. And today, as we continue our look at inns around the country like this cozy one right here, we’re zeroing in on “America’s main street," historic Route 66, for a spicy taste of the southwest in New Mexico, where a getaway at certain times of the year could very well include the biggest hot air balloon festival in the country, where we can float sky-high past majestic mountains and serene deserts or spend a day out on a cascading river white-water rafting! After that high-spirited adventure, we can explore the many historic pueblos and churches and quaint shops selling local arts and crafts. And back at our bed and breakfast, each morning when we wake up, chances are, the innkeepers have already gathered together some of the popular local flavors, and so can we at home: you know, peppers and green chilies. Mix them with a shredded Mexican cheese blend, frozen hash browns, scallions, eggs, evaporated milk, onion powder and salt and pepper; bake it off at 350 degrees F. With under an hour in the oven, then cut into squares, it’s the hearty south-of-the-border breakfast that will add spice to any day. For the recipe? It’s online now, or send a self-addressed, stamped envelope, marked “Southwestern Breakfast Bake,” to me, Mr. Food, back at the station, for treating your gang to a hearty trip down Route 66! And tomorrow, we’ll wind down our week toasting the town as we celebrate California wine country and…"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: B&B ESCAPES: PART FIVE OF FIVE FRIDAY 02-12-10 |

|CHEESY CRAB CUPS 1:34 |

We’re experiencing the magic of California wine country on our last day in salute of America’s bed and breakfasts! Come on along to Napa and Sonoma.

Whether you’re a wine-lover or just love the thought of a romantic escape, today, on our last day of our weeklong visit to some of America’s coziest bed and breakfast destinations, we’re looking at northern California wine country where, by day, we can visit vineyard after vineyard where some of our favorite wines are made, stopping at the lavish mansions filled with tasting rooms where swirling and sipping the fruit of the vine is an art all unto itself. Maybe make some lunchtime tracks by taking a scenic ride on the wine train! Then, by night, what could be more romantic than returning to our bed and breakfast where, before retiring to any of the one-of-a-kind romantic antique-filled bedrooms, waiting for us there’ll be more wine to savor and maybe some homemade appetizers that could also be perfect for our at-home entertaining, because they’re simply mini phyllo pastry shells filled with a mixture of crabmeat, cream cheese, shredded Cheddar cheese, mayo, lemon juice and a few seasonings. Bake them off, and here they are ready to pass around to our guests. They’re going to make you the star host. For the recipe, go online or send a self-addressed, stamped envelope, marked “Cheesy Crab Puffs,” to me, Mr. Food, back at the station. You know what? Check out all this week’s recipes for what we can experience at a bed and breakfast in the beautiful U.S.A., because every one offers something homey and special. And then, while we’re awake or dreaming, there’s always a reason to say…"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: POT OF GOLD MONDAY 02-15-10 |

|1:25 |

Want a dessert as rewarding as the pot of gold at the end of a rainbow? We’ve got it – and you’ll want it!

About now we could use a mid-winter breath of sunshine and this hit-making recipe that can be a side dish or a dessert that I’m sharing today will stand out from the crowd! Why? Because it’s like a pot of gold at the end of a rainbow. Yeah, really! And watch how easy! Using any brands at all, we prepare one package each of strawberry and orange-flavored gelatin according to the package directions. Of course, you can use any flavor combos of gelatin you’d like. Okay, pour them into separate 8-inch square pans. Once they chill up in the fridge and are firm, we cut them into cubes, like this. Then, in a bowl, we gently toss those cubes with a citrusy-pineapple whipped cream mixture we made from whipped topping, pineapple and some lemon gelatin; takes only seconds. Now we spoon the entire mixture into a Bundt pan, and that’s it! Once it’s chilled, it’s time to serve. Maybe garnish it with some fresh fruit and we’ll get all those colorful goodies that look like they just fell from a rainbow! Look, the recipe for what I call a “Pot of Gold” is online now for having a hit-maker that’s not only easy and delicious, it’s worth its weight in gold! Now we know the secret to what’s at the end of the rainbow. What else can we say except "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CHICKEN PASTA BAKE TUESDAY 02-16-10 |

|1:24 |

All-in-one dishes are always welcome, and this main-dish pasta feast is sure to bring you raves. Sure!

Pasta and comfort go hand-in-hand, and because it also pairs so well with our favorites, it’s easy to start with a simple box of our favorite shape and end up with a main-dish feast. Well, watch how easy: In a bowl, we mix together a large container of ricotta cheese, 3/4 cup milk, 1 egg, 1 tablespoon garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Okay, you stir in one thawed and drained frozen package of chopped broccoli and a couple cups of cooked chicken breasts. Now you toss that with one pound of any brand and any type of cooked pasta – regular or whole grain, it’s your choice. It all goes into a sprayed 9" x 13" baking dish. We sprinkle on a couple cups of some shredded mozzarella, we cover it and bake it off in a 350 degree F. oven for, oh, 45 minutes, and the last five minutes what we do is uncover it so it gets crispy and golden. And when we call them to the table for a portion of this all-in-one main pasta feast that we can round out with any easy go-along salad, we’ve got dinner on the double! And the recipe is online now, or send a self-addressed, stamped envelope, marked “Chicken Pasta Bake,” to me, Mr. Food, here at the station, for an easy weeknight option that will guarantee a full house at the table. This pasta is a start to endless ideas, and they always end in…"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: HOW TO PREPARE FRESH GREENS WEDNESDAY 02-17-10 |

|1:22 |

We’re “going green” today by sharing some tips for preparing fresh greens – you won’t want to miss them!

It may seem like common sense that whenever we pick up leafy greens at the market, even if they say “pre-washed,” we should give them a rinse before using them. In fact, the FDA takes it a step further and suggests that all produce, including the organics, could benefit from a thorough washing to remove bacteria or pesticides they may have come in contact with. I mean, it may not be fool-proof, but it does make a difference. Okay, first, we’ll pull apart the outer layers, then we dunk the leaves in a bowl of cold water and swish them around with our hands a little bit, then drain them. It’s smart to change the water a couple of times as needed. Or, if we prefer, we can rinse the leaves directly under cold running water. Either way, we then lay out our washed greens flat on paper towels, pat them gently with some more paper towels to dry, or we can use a salad spinner to remove the excess water. And this is really important if you’re putting the greens back in the fridge. You see, removing the excess moisture helps prevent the growth of bacteria, and the greens last longer! So no matter how we’re using them, our greens are now ready to serve and enjoy and, of course, with each crunchy bite, you’re getting a more secure "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CHILEAN BERRIES & GRAPES ARE HERE! THURSDAY 02-18-10 |

|1:35 |

Imagine indulging in some of the best-tasting, fresh, juicy grapes and sweet berries smack in the middle of winter! Think they’re out of season? Uh uh! They’re here!

In winter, we often forget about eating fresh fruit. Maybe it’s because we think that some of our summer favorites aren’t around. But guess what? Not anymore! A load of them, well, like these juicy red grapes, green grapes and black grapes and luscious berries and, yup, raspberries, blueberries, and strawberries, are abundant in our produce departments! Yes, at this time of year, because they’re rolling into our markets from the southern hemisphere, yeah, from Chile. You see, it’s summer there right now, and their fresh crop is our winter bright spot. Now, at the market, we’ll want to select grapes that are plump and firmly attached to their stems, and berries that are dry, plump and firm. Plus, with grapes packing all-important vitamin C plus fiber and other nutrients – and our grapes come in quite an assortment of colors, especially in winter – we’ll want to load up on them to take advantage of those “good-for-us” benefits! And we can eat them just as is, as a healthy snack, after rinsing them, as we should with all our produce, or include them in any of our favorites, like maybe a refreshing fruit salsa we can make with grapes, berries, red onion, cilantro, salt and a bit of sugar to maybe serve over grilled chicken. And if you’d like the recipe, it’s online now, or send a self-addressed, stamped envelope, marked “Grape-Berry Salsa,” to me, Mr. Food, here at the station, for enjoying the winter bounty from Chile that each year, at this time, brings us our summertime favorites – and every one is your invitation for a lot of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: BUTTERMILK FISH FILLETS FRIDAY 02-19-10 |

|1:49 |

We’re sharing a lot of surprising facts about buttermilk, along with a super recipe that’ll lure your gang to the table!

Recently I had a family gathering and the kids and I had some fun table talk about how there’s no chicken in chicken-fried steak, no egg in an egg cream, no butter in today’s buttermilk, and so on. And when buttermilk came up, it sparked some ideas! I think a lot of folks aren’t that familiar with buttermilk. Basically, it’s a bit lower in fat than regular milk, with a tangy taste and thicker consistency, which makes it a nice addition to some recipes to provide extra creaminess. Or when we’re breading and sautéing, it can lock in the juiciness of our food, as well as helping our breading stick better. Watch: We cut up a couple pounds of all-American farm-raised catfish. With its mild and mellow taste and consistency, it’s perfect for this recipe or almost any recipe. Okay, place them in a shallow dish, pour some buttermilk over them and let that sit in the fridge about 30 minutes. Meanwhile, we make a breading mixture from biscuit baking mix, salt and a pinch of cayenne pepper. We take the fish and, with one hand, we place it into the breading mixture to coat it, removing it with our other, dry, hand. That way, no sticky fingers! Sauté it in a skillet in some oil until it’s browned on both sides and, when it flakes easily with a fork, we’ve got a moist and flavorful battered catfish fillet that they’ll love! Maybe serve it up with grits and some fried green tomatoes. Look, the recipe for “Buttermilk Fish Fillets,” along with some bonus recipes, is online now. So check it out and you’ll see what I mean about buttermilk. It may not have butter in it, but for our cooking…"OOH IT'S SO GOOD!!®"

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