Today’s Product Special

WEDNESDAY’S FOOD TIP

If you’re one of our regular wholesale customers, you’re familiar with our monthly (and sometimes weekly) product specials. These special offers are faxed to our regular customers.

Starting today, we will offer a DAILY product special – just to wholesale customers who read our blog.

Today’s product special is a split case of our Apple-Cinnamon Scone Mix and Cranberry Scone Mix.

Order just one split case of these two mixes (6 packages of each mix) and get our 5-case discounted price for the single split case. You’ll also receive a free full-sized sample package of one of these mixes (your choice of Apple-Cinnamon or Cranberry) to prepare so your customers can sample our delicious scone mixes.

Call Debra Steiner at 913-963-1733 for pricing information about today’s special and to place your order. But, remember, you must order this special TODAY. Tomorrow we will have a different daily product special.

We appreciate your return visit to the Three Angels Gourmet Co. There is always something new. Please look around. Thanks again and come often.

Come See Us at the Kansas City Gift Show!

TUESDAY’S FOOD TIP

Attention Wholesale buyers – It’s almost time for the June show at the Kansas City Gift Mart. Come by and see us at the Kansas City Gift Show next month – June 2-6th. Sample delicious Three Angels Gourmet Co. products and meet our sales rep, Debra Steiner, who will be on hand to answer any questions you might have about our products and services and she’ll also be glad to take your order.

WE HAVE A GIFT FOR YOU: Tell Debra that you read our blog and she’ll give you a FREE full-sized package of our most popular gourmet mix. Plus, we always have a show special, so don’t forget to drop by.

For more information about the June Gift Show, visit the Kansas City Gift Mart online.

“Eternity is two people and a roast turkey.” – James Dent

A Scone Pan – Another “Gotta Have” Kitchen Gadget

MONDAY’S FOOD TIP

Yesterday I sampled several of our products at a store outside of Kansas City called Cockrell’s Mercantile. It’s a wonderful complex of little buildings offering everything from our “heavenly gourmet mixes” to decorative garden accessories.

Two of the items I sampled yesterday were our Cranberry Scones and our Apple-Cinnamon Scones. As usual, people loved them both. One thing that also “sold” customers on these products was the fact that, unlike traditional scone mixes that need to be rolled out and cut then shaped on a cookie sheet, scone mixes from the Three Angels Gourmet Co. produce a crumb mixture (not a dough). This crumb mixture is then simply spooned into a scone pan – or a muffin tin – and then baked. The result (when using a scone pan) is a batch of delicious, beautifully shaped scones, every single time!

Yesterday, I think I sold almost as many scone pans as I did scone mixes. I really do love scone pans!

So, my food tip today for our wholesale customers who stock our scone mixes is this – you need to carry scone pans and market them along with the scone mixes. Not only will you sell scone pans this way, the scone mixes themselves will sell much better too. Also, be sure to sample the scones to your customers from time to time, and when you do, bake the scones in the scone pan so you can show your customers how nice they look.

My tip today for our retail customers is – order your scone pan here today.

“As for butter versus margarine, I trust cows more than chemists.” – Joan Dye Gussow

Crockpot Russian Chicken

SUNDAY’S FOOD TIP

Here’s a recipe for easy Crockpot Russian Chicken. This isn’t a new recipe, but recently a friend made this dish with chicken wings and served it as part of a casual (and delicious) lunch at our monthly book club meeting. I think I prefer this made with chicken wings or thighs instead of chicken breasts – which is the way I used to make it.

Put this dish in your crockpot on Sunday morning, and by Sunday evening you’ll have dinner ready with just the addition of some brown rice and a tossed salad. M-m-m…yum!

CROCKPOT RUSSIAN CHICKEN

1 (16 oz.) bottle Russian dressing

1 env. onion soup mix

1 (10 oz.) jar apricot preserves

4 to 6 large pieces of chicken (I prefer to use a large package of chicken wings or thighs)

Salt and pepper to taste

Combine the Russian dressing, onion soup mix, and apricot preserves in a bowl and pour mixture into the crockpot. Season the chicken with salt and pepper. Place chicken, skin side down, in the crockpot. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours).

Serves 4-6.

“An army marches on its stomach.” – Napoleon Bonaparte

Bake Someone Happy Today!

SATURDAY’S FOOD TIP – COOKING WITH KIDS

Help your kids “bake someone happy” today with these Fun Shapes® baking cups from Reynolds. Visit the Reynolds fun Shapes website for all sorts of recipes and ideas that kids will love to make and also love to eat.

Heavenly Jam Bar Mix, Cranberry Scone Mix, or Apple Cinnamon Scone Mix from the Three Angels Gourmet Co. would be really cute baked in some of these fun-shaped pans!

“Bake Someone Happy” – slogan from Betty Crocker

Try Green Mountain Coffees!

FRIDAY’S FOOD TIP

Have you visited our sister site at Heavenly Java? We offer delicious gourmet coffees, teas, flavored coffee syrups, gift baskets, candies, and an assortment of coffeemakers and other equipment to help you (or someone you love) make the perfect cup of coffee!

Now we’re adding Green Mountain Coffee to our selection of fine gourmet offerings. Click on the link above to see what it’s all about!

“The secret of a life is a good cup of coffee.” – lyrics to a Faith Hill song

Share Your Favorite Food Tip

THURSDAY’S FOOD TIP

Now here’s a really great food tip – share YOUR favorite food tip with us. If we use it on our blog, we’ll send you a sampling of Three Angels Gourmet Co. products FREE!

Email us your tip, along with your name and mailing address (continental USA only).

Have a great day!

“Pepper is small in quantity and great in virtue.” – Plato

Frozen Puff Pastry

WEDNESDAY’S FOOD TIP

I always keep some frozen puff pastry in the freezer. I use it with a package of our Sun Blessed Tomato Herb Dip Mix to make some yummy appetizers. But learn other things to do with this “secret ingredient.”

THE LAZY COOK’S SECRET INGREDIENT
by Michael Sheridan

Have you ever found yourself wondering how to give a new lift to old favorites? Or worrying over how you can tempt those picky eaters?

Try keeping sheets of frozen puff pastry in the freezer.

Puff pastry is one of the most versatile, and at the same time one of the most overlooked, weapons in a cook’s armory. It gets less exposure than it should because many people are nervous of using it. If you are one of those who tremble at the thought of getting it right, read on. You are about to become an expert.

Frozen puff pastry is one of the food industry’s great success stories. From the cook’s point of view it’s easy to handle, requires no preparation and, even more to the point, it works every time.

On top of all that, it’s versatile enough to be used in any number of ways, from making mini pizzas to decorating the lamb roast. There is practically no end to it’s usefulness.

Take desserts, for example. Cut one sheet of thawed out pastry into four, place a spoonful of fruit in the center of each one, bring the opposite corners of the pastry together and crimp them between finger and thumb. Lightly glaze with an egg beaten in milk, top with half an apricot and a sprinkling of sugar and pop into an oven for 15 minutes at 200ºC.

You can use exactly the same technique for individual savory pies or, for a terrific farmhouse-style finish, use two whole sheets, one for the base and one for the top.

You don’t need a pie dish – put the base directly on to a baking sheet, add the filling, top with the second sheet and fold over the edges, crimping the corners together. The base will be light and crisp when cooked and the top golden brown and flaky.

Once you get started on using puff pastry in this way, you may find it difficult to stop. One great technique is to cut the pastry into shapes using a cookie cutter, glaze and bake and then use them to decorate whatever dish you are serving.

You could use crescent shapes to top off a casserole, or cut triangles and place them artfully on sliced meat or chops. You can even cut the pastry into rounds, top with something like sweet chili sauce and grated cheese, bake at 200ºC for 15 minutes or so and serve with pre-dinner drinks.

The truth is that you can go down any path your imagination takes you. As an ingredient this kind of pastry is just so forgiving it’s hard to get it wrong. There are really only a couple of things to guard against.

One is excessive temperature, either too hot or too cool. Most ready-made puff pastry ‘lifts’ successfully at around 200-220ºC. The other thing to bear in mind is not to overdo the glaze. Too much egg-wash will produce a soggy result which may not rise successfully. Just a light brushing will do.

So there you have it. A great product that’s labor saving, versatile, looks good and tastes great. What more could you ask for?

Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website contains a wealth of information, hints, tips and recipes for busy home cooks.

Article Source: ezinearticles.com

“Dine is and always was a great artistic opportunity.” – Frank Lloyd Wright

What Can You do With Dry Rubs?

TUESDAY’S FOOD TIP

We use our Divine Dill Dip as a dry rub for chickren. But read the following article by Joe Johnson and learn all sorts of ways to use “dry rubs.”

DRY RUBS – NOT JUST FOR MEAT ANYMORE
by Joe Johnson

When we hear the culinary term “dry rub”, our minds tend to immediately imagine using it on a great steak or on ribs. But dry rubs offer so much more than just lending flavor and moistness to meats. Dry rubs are versatile enough to be used just about anywhere you want a kick of spice and flavor.

Here are a few of our favorite suggestions:

Next time you are making a sandwich, take a bit of your favorite dry rub and mix it with the mustard or mayonnaise. The boost in flavor will take your sandwich from ordinary to extraordinary!

When making a salad dressing, add a bit of dry rub to the mix to kick up the flavor.

Adding a little dry rub to your rice will give you aromatic seasoned rice, perfect with chicken! Dry rubs also work great when used to season casseroles.

Here’s a tip for your next party…add some dry rub to your sour cream or yogurt, and voila, you have a great and extra easy dip. This also tastes great when used on baked potatoes!

Speaking of potatoes, sprinkle a spicy dry rub on your fries when they come fresh out of the fryer, and you’ll have created your very own seasoned french fries.

Use dry rubs in your sauces to accentuate and accompany the dry rub used on the entree.

Sprinkle a dry rub on your popcorn instead of salt and you won’t be disappointed.

Use your favorite chili mix instead of the jar stuff from the grocery store. Chili mixes tend to have a better variety of peppers and more flavor than your standard off the shelf chili powder. Use the mix anywhere you would normally use chili powder.

As you can see, dry rubs really do provide you with a lot of options. As we say at Caroline’s Rub, you are only limited by your culinary imagination.

Joe Johnson is a proud Texan and founding partner and chief pit-master with Caroline’s Rub, where he is in charge of product promotion and development for their line of gourmet dry rubs, smoked salt, and Texas chili seasoning.

Article Source: ezinearticles.com

“Is it progress if a cannibal uses knife and fork?” – Stanislaw Lec

Raspberry Brownie Mix – Simply the Best!

MONDAY’S FOOD TIP

Our Raspberry Brownie Mix is simply the best! We don’t think any other raspberry brownie mix comes close to the moistness and flavor of ours. But don’t take our word for it. In you live in the Kansas City area, come on out to Cockrell’s Mercantile on Sunday, May 7th, from 2:00 to 4:00 p.m. and taste our Raspberry Brownies for yourself. Many other delicious Three Angels Gourmet Co. products will be there for you to sample, too.

And here’s another food tip for today – It’s so easy to make an elegant dessert with our Raspberry Brownie Mix. Just make the mix according to the directions on the package. Instead of pouring the mixture into an 8×8 inch square pan, put it in a fluted tart pan.

Sprinkle the top of the batter with the sliced almonds that are included in the package. Bake as directed. Let the brownies cool, then remove the sides of the tart pan and place the brownies on a footed cake plate.

Drizzle a little heated chocolate syrup, or raspberry jam that has been liquified in the microwave, on top of the brownies, then pipe whipped cream all around the outer edge. No one will dream this “brownie tart” was made from a mix!

Here’s a photo of some brownies baked in a fluted tart pan – I left them in the pan so you could see it, but they should be removed from the pan and piped with whipped cream before you present them at the table on a footed cake plate.

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