photo credit: Skyye Womack

Mrs. Edith White Zeigler celebrated her 100th birthday on Sunday, November 24th at St. Luke AME Church with  family, church members and loved ones.
She attributes celebrating her 100th birthday due to eating healthy foods, hard work, loving others, and  attending church regularly.

 NAPSA – The next time you take a bite of a nice fresh fruit or a refreshing sip of fruit juice, you might care to contemplate these fun facts:

•  Pomegranates get their name from two Latin terms: “pomum,” meaning “apple,”
and “granatus,” which means “seeded.”
•  Cranberries don’t actually grow in water, as many people think, but rather in
sandy bogs and marshes. The cranberry beds are flooded for wet harvesting
when the berries ripen.
•  Cherries are part of the Rosaceae family, which includes almonds, peaches,
apricots and plums. Black cherry (Prunus serotina) trees are deciduous and
native to eastern North America, and the cherries have a tart taste compared to
other, sweet varieties.
•  The R.W. Knudsen Family® has produced quality, all-natural juice products since
1961. Its offerings include more than 125 types of natural and organic fruit and
vegetable juices, carbonated beverages, and specialty items such as
Recharge® all-natural sports drinks. These are all naturally made, without
artificial flavors or preservatives, and never contain added sugar.

Raise a glass to the goodness of fruit with this recipe:

Black Forest Cherry Smoothie
1⁄4    cup frozen banana in chunks
1⁄2    teaspoon ground flaxseed
1⁄2    cup frozen black cherries
1    cup R.W. Knudsen Family Just Black Cherry™) Juice
2⁄3    cup chocolate-flavored soy milk
1⁄4    cup vanilla yogurt
Black cherries and mint leaves for garnish

Place first six ingredients in blender container. Blend on high speed 1 minute until smooth. Pour into glasses. Garnish with cherries and mint leaves. Serve immediately.

To learn more about fruits, visit The Orchard, an interactive site on the R.W. Knudsen Family website, www.rwknudsenfamily.com. The Orchard provides users with ways to celebrate these popular fruits through fun, delicious content and shareable recipes, demonstrating how the simplicity of fruit delivers quality every time.

Eating fruit every day can be a delicious way to increase your happiness.

 (NAPSI) — Time spent sharing a traditional holiday treat with family and friends can be a wonderful way to sweeten your day.
Here, for Thanksgiving, is a Classic Pecan Pie recipe created by the trusted experts at Karo Syrup’s Test Kitchen.
Plus, for a definite crowd-pleaser at any family gathering, try this Creamy Caramelized Onion and Bacon Dip, delicious and easy to serve with kettle chips, snack crackers or fresh vegetables.
For more seasonal recipes and tips, visit www.KaroSyrup.com or Facebook.com/KaroSyrup.
Classic Pecan Pie

Prep Time: 5 minutes
Bake Time: 60 to 70 minutes
Cool Time: 2 hours 
Yield: 8 servings
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1½ cups (6 ounces) pecans
1 (9-inch) unbaked or frozen* deep-dish pie crust
Preheat oven to 350° F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.
*To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
Recipe Note: Pie is done when center reaches 200° F. Tap center surface of pie lightly—it should spring back when done. For easy cleanup, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Creamy Carmelized Onion and Bacon Dip
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Cool Time: 20 minutes
Yield: 4 cups
8 ounces bacon (6 to 8 strips)
2 tablespoons butter
1 medium-sweet onion, chopped
1 medium red onion, chopped
2 tablespoons Karo® Dark Corn Syrup
1 tablespoon red wine vinegar
1 cup sour cream
1 package (8 ounces) cream cheese, softened
¼ cup diced green onions
Crumbled bacon and green onions (optional garnish)
Cook bacon in large skillet over medium heat until crisp, about 10 minutes. Remove bacon to paper towel−lined plate to cool; crumble. Remove all but 2 tablespoons of the bacon grease from skillet.
Add butter to skillet with bacon grease. Stir in sweet and red onions and cook over medium heat until soft (about 5 minutes), stirring frequently. Stir in 1 tablespoon corn syrup. Continue to cook for 10 to 15 minutes until onions are caramelized. Stir in remaining 1 tablespoon corn syrup, vinegar and crumbled bacon. Mix well and remove from heat. If needed, drain any excess grease. Let mixture cool for 20 minutes.
Beat sour cream and cream cheese in a bowl with hand mixer until well blended and creamy. Stir in green onions. Stir in caramelized onion and bacon mixture and mix well.
Serve immediately or chill until ready to serve. Garnish with additional bacon and green onions, if desired.
Recipe Note: While dark corn syrup is preferred, light corn syrup may be substituted if desired.

 (NAPSI)—From party prep to everyday dinners, cool home appliances are the tools you need for delicious recipes – plus they make great gifts for practically anyone on your list.
Some Suggestions
• This year, give the gift of looking sharp. The Black & Decker Digital Advantage Iron D2030 ($44.99) with a vertical steam option helps fight tough wrinkles without an ironing board, for noticeable results every time. It also has an easy-to-read digital display that alerts you to changes in temperature, steam and all your iron settings.
• To show your good taste, give the gift of culinary excellence. The Black & Decker 9-Slice Rotisserie Convection Countertop Oven TO4314SSD ($149.99) includes a removable rotisserie rack, two toasting trays, and a bake pan for endless cooking options. You can choose from bake, broil, toast and keep-warm functions to maintain the best setting for any food. A removable crumb tray and dishwasher-safe parts make for easy cleanup.
• Give the gift of healthier grilling to college students and families with the George Foreman 5-Serving Removable Plate Grill GRP2841R ($59.99). An exclusive fat-removing design helps balance every meal while the grill’s nonstick plates eliminate the need for oils or butter. This variable-temperature grill has a floating hinge and dishwasher-safe removable plates, making it easy to use and easy to clean. The large contact grilling area holds up to five servings at once for quick and easy family meals in fewer than 20 minutes.
• Whip up these delicious George Foreman recipes for your guests to enjoy:
Southern BBQ Turkey Sliders
1¼ pounds lean ground turkey
4 tablespoons Neely’s Barbeque Sauce
kosher salt and freshly ground black pepper
12 slider rolls
2 plum tomatoes, sliced
green leaf lettuce, for garnish
Preheat the George Foreman® grill to medium-high heat.
Mix the ground turkey, barbeque sauce, salt and pepper together in a large bowl. Form into 12 small ½-inch-thick patties. Grill the patties for 3-4 minutes or until completely cooked through. Remove the patties and grill the buns until toasted.
To assemble burgers, place a patty between the buns and top with lettuce and tomatoes.
Makes 12 sliders (2/person)
Per Serving:
362 calories, 25g protein, 38g carb (4g fiber), 12g fat (3g sat), 90mg chol
3 protein, 2 grain
Grilled Fillet with Mushrooms
1 medium portobello mushroom, stem removed and gills scraped clean
1 teaspoon freshly chopped thyme
2 teaspoons olive oil
2 (4-ounce) filet mignon steaks
kosher salt and pepper
¼ cup light dressing of your choice
2 cups fresh greens

Grilled Baby Red Potatoes
8 ounces baby potatoes, scrubbed well
kosher salt and freshly ground black pepper
1 tablespoon roughly chopped parsley
Heat George Foreman® grill to medium-high heat.
Place the portobello cap onto the grill and cook for 10 minutes, until completely tender. Remove from grill, season with salt and pepper, slice into strips and add to a small bowl. Sprinkle with freshly chopped thyme. Cover with foil to keep warm.
Rub steaks with olive oil and season on both sides with salt and pepper. Grill steaks until medium, about 6 minutes. Remove steak from grill.
Add potatoes to a medium saucepan. Cover potatoes with cold water and add a big pinch of salt. Bring to a boil, reduce heat to a simmer and cook for 6 minutes. Drain well and pat dry. Slice potatoes in half. Place in grill and cook for 5 minutes, until tender and crisp. Sprinkle with parsley when served.
Serve the steak with grilled mushrooms on top along with greens tossed in dressing and grilled potatoes.
Serves 2
Per Serving:
391 calories, 37g protein, 22g carb (3g fiber), 17g fat (5g sat), 93mg chol
4 protein, 2 grain, 1½ vegetable, 2 fat
Learn More
Go to www.georgeforemancooking.com to learn about the George Foreman Grills Weight Loss Challenge, $2,500 grand prize and delicious recipes. For more on the appliances, visit www.blackanddeckerappliances.com.

Specialty grocer offers insider tips on Thanksgiving preparation

GREENSBORO, N.C.  – Stressed about the thought of preparing the ideal Thanksgiving Day feast? Intimidated by cooking that mighty bird to perfection? The Fresh Market is pleased to offer Holiday Turkey Tips & Tricks for roasting your best holiday turkey ever. Below, the specialty grocer dishes up advice for a delicious, easy holiday feast this year!
Raised in Pennsylvania’s Amish Country, TFM turkeys are fed a vegetarian diet free of animal by-products. The Fresh Market turkeys are sold fresh, never frozen, and are unmatched in taste and tenderness.
For those who would rather leave the cooking to someone else, The Fresh Market also offers everything from fully-cooked turkeys to a complete, prepared holiday meal with all the trimmings. For a feast without the fuss, meals can be reserved for in-store pick up online through November 22, or in-stores through November 27.

The Fresh Market Tips for a Perfect Turkey
Don’t underestimate how much turkey to buy.
To ensure enough meat for leftovers and seconds, allow at least one pound of turkey for each person. Large tom turkeys (about 14 pounds and up) have more meat on their bones than smaller hens, but this is a good rule of thumb.
Be flexible with roasting times.
There are many variables that can affect the roasting time: the temperature of the turkey, inaccurate oven temperature, too-frequent opening of the oven door (which drops the temperature), and even the temperature of the stuffing. Tack an additional 30 minutes onto the estimated roasting time, just to be sure.
Use an accurate meat thermometer.
Use the pop-up thermometer as an indicator that the turkey might be done, but back it up with a digital meat thermometer. Insert the thermometer in the thickest part of thigh (between the thigh and the drumstick), not touching the bone.

Stuff warm stuffing in a cold turkey.
Contrary to what you might think, it is best to stuff a turkey with warm, freshly made stuffing. Stuffing must be cooked to 160ºF to kill any potentially harmful bacteria, so it has a better chance of reaching that temperature if the stuffing is warm.

Let the turkey rest before carving.
A rest period before carving (for the turkey, not the cook) is one of the secrets to a moist, juicy bird. The hot juices in the turkey must cool and relax back into the meat – if carved too soon, they will squirt out and contribute to dry meat. The larger the bird, the longer it can stand at room temperature without cooling off. Allow 30 minutes for an average-sized bird of about 15 pounds and up to one hour for large birds around 20 pounds. With the turkey on the platter, the oven is now free for reheating side dishes.

For additional turkey inspiration and Thanksgiving recipes, pick up a copy of Cooking in Season with The Fresh Market (sold exclusively at The Fresh Market stores nationwide)