The Joplin Globe, Joplin, MO

On The Table

April 24, 2013

Taste of Home Cooking School set for this Saturday

JOPLIN, Mo. — Jamie Dunn will show area cooking enthusiasts how to change up their old recipes and follow their culinary passions on Saturday when the culinary instructor conducts the Taste of Home Cooking School.

Sponsored by The Joplin Globe, the show starts at 4:30 p.m. at the Holiday Inn Convention Center. A vendor expo featuring local merchants will begin at noon.

Tickets for the event are $12 in advance or $15 at the door and can be purchased at the Globe or online at

Dunn, who lives in Owasso, Okla., has worked as a culinary instructor for Tulsa Technology and Bama Cooking Schools and has taught high school home economics. She now conducts cooking schools throughout the country. She says her love of traveling and experiencing the flavors of different cities combined with her enthusiasm for cooking allows her to share her secrets with audiences.

The following are recipes from


Maple teriyaki salmon filets

Start to finish: 15 minutes

Servings: 4 servings

1/3 cup apple juice

1/3 cup maple syrup

3 tablespoons reduced-sodium soy sauce

2 tablespoons onion, finely chopped

2 garlic cloves, minced

4 salmon fillets (6 ounces each)

In a small bowl, whisk the first five ingredients until blended. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 1 to 3 hours.

Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill covered over medium heat or broil 4 inches from heat for 8 to 10 minutes, or until fish flakes easily with a fork.


Strawberry chicken salad

Start to finish: 15 minutes

Servings: 4 servings

5 cups spring mix salad greens

2 cups cooked chicken, cubed

1 1/4 cups sliced fresh strawberries

2 medium kiwi, peeled and chopped

1 large apple, chopped

1/4 cup crumbled blue cheese

1/3 cup poppy seed salad dressing

In a large bowl, combine the first six ingredients. Drizzle with dressing; toss to coat. Serve immediately.


Citrus punch

Start to finish: 10 minutes

Servings: 16 servings

1 can (12 ounces) frozen lemonade concentrate, thawed

1 can (12 ounces) frozen orange juice concentrate, thawed

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon almond extract, optional

8 cups cold water

2 liters lemon lime soda, chilled

In two large pitchers or a large punch bowl, combine the first six ingredients. Gently stir in soda. Serve in chilled glasses.

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