TW1
04-05-2006, 04:18 PM
An article I read this morning stated: "The Walt Disney Co. that has attracted more than 98,000 member families from more than 100 countries since 1991."
In another I noticed a future DVC member:
" - Cook's Choice: Million-dollar idea
Web Posted: 03/29/2006 12:00 AM CST
Karen Haram
Express-News Food Editor
When Anna Ginsberg of Austin grabbed a box of frozen waffles from her freezer, she had no idea that using them in chicken stuffing would solve a bigger problem than what to serve for dinner.
It also would help determine what kind of job to get once her daughter Emma starts kindergarten in the fall.
The $1 million grand-prize winner in last week's 42nd Pillsbury Bake-Off Contest, Ginsberg, who grew up in San Antonio and Houston and attended Clark High School here, says her Baked Chicken and Spinach Stuffing recipe solves her need to take just any job that's offered.
"I've been out of the work force for a while.... I still have to do something, but I can be more picky," she says.
As part of her prize, Ginsberg, 35, also received a set of GE Profile kitchen appliances valued at $10,000.
Ginsberg's recipe calls for using Pillsbury Dunkables frozen waffle sticks as well as Green Giant cut spinach as a foundation for chicken stuffing. The accompanying syrup from the waffle package is used as a glaze for the chicken. Her recipe was entered in Cooking for Two, a new category in this year's competition held in Orlando.
A stay-at-home mom for her 4-year-old daughter, Ginsberg says the "recipe came to me kind of in a flash. I was hungry for stuffing. I'm the only one in the family who really likes it. I never had breadcrumbs or cubes around. I had Dunkables in the freezer. It had a syrup packet and (I thought) I need to use that, too."
Adding spinach to the stuffing was a last-minute idea. "It gave color to the stuffing. Now I can't imagine making stuffing without spinach. It makes it look a lot better," she says.
She also notes that the waffle stuffing has a light and fluffy texture and the buttermilk in the waffles gave it a "real buttery" flavor.
A finalist at the 2004 Bake-Off, Ginsberg thinks this year's entry had the edge because "it was more mainstream, more everyday. Everyone likes baked chicken."
Besides gaining freedom in her job search, Ginsberg is going to use some of the money toward her daughter's education and some for Disney Vacation Club, so she and her family can enjoy an Orlando vacation each year. -"
In another I noticed a future DVC member:
" - Cook's Choice: Million-dollar idea
Web Posted: 03/29/2006 12:00 AM CST
Karen Haram
Express-News Food Editor
When Anna Ginsberg of Austin grabbed a box of frozen waffles from her freezer, she had no idea that using them in chicken stuffing would solve a bigger problem than what to serve for dinner.
It also would help determine what kind of job to get once her daughter Emma starts kindergarten in the fall.
The $1 million grand-prize winner in last week's 42nd Pillsbury Bake-Off Contest, Ginsberg, who grew up in San Antonio and Houston and attended Clark High School here, says her Baked Chicken and Spinach Stuffing recipe solves her need to take just any job that's offered.
"I've been out of the work force for a while.... I still have to do something, but I can be more picky," she says.
As part of her prize, Ginsberg, 35, also received a set of GE Profile kitchen appliances valued at $10,000.
Ginsberg's recipe calls for using Pillsbury Dunkables frozen waffle sticks as well as Green Giant cut spinach as a foundation for chicken stuffing. The accompanying syrup from the waffle package is used as a glaze for the chicken. Her recipe was entered in Cooking for Two, a new category in this year's competition held in Orlando.
A stay-at-home mom for her 4-year-old daughter, Ginsberg says the "recipe came to me kind of in a flash. I was hungry for stuffing. I'm the only one in the family who really likes it. I never had breadcrumbs or cubes around. I had Dunkables in the freezer. It had a syrup packet and (I thought) I need to use that, too."
Adding spinach to the stuffing was a last-minute idea. "It gave color to the stuffing. Now I can't imagine making stuffing without spinach. It makes it look a lot better," she says.
She also notes that the waffle stuffing has a light and fluffy texture and the buttermilk in the waffles gave it a "real buttery" flavor.
A finalist at the 2004 Bake-Off, Ginsberg thinks this year's entry had the edge because "it was more mainstream, more everyday. Everyone likes baked chicken."
Besides gaining freedom in her job search, Ginsberg is going to use some of the money toward her daughter's education and some for Disney Vacation Club, so she and her family can enjoy an Orlando vacation each year. -"