With a thousand women (and a few men) screaming and clapping for prizes in the Red Barn at Thanksgiving Point, it felt like an announcer was going to yell the famous phrase from CBS's "The Price is Right": "Come on down!"

The scene was from the Taste of Home Cooking School, held Sept. 12. The Daily Herald was one of the sponsors.

One of the handful of gentlemen in attendance, 72-year-old Dave Johnson of Lehi, said he was a restaurant manager in high school.

"It started then and I've never let him stop cooking," said Dave's wife, Donna.

The Johnsons subscribe to the Taste of Home magazine and were delighted to attend the publication's Cooking School. Dave's favorite dishes to prepare for family are vegetable soup, roasts and barbecued chicken.

Elementary school teacher Carolyn Kenley, 27, of Orem, also enjoys the Taste of Home magazine. "I love to cook; it's a hobby," she said. But it's desserts she loves to concoct most of all. A favorite she prepares three times a week in summertime is homemade ice cream. Her favorite flavors are chocolate, banana and raspberry. Her secret: "We don't use eggs. We've created our own recipe."

Both Carolyn and the Johnsons were in the Red Barn refreshment line while waiting for the show to begin.

Teaching attendees how to prepare flavorful fall recipes, Michelle Gonsalves, a culinary specialist, offered special twists to old classics. One such classic recipe shift is using raw cane sugar and dark rather than light corn syrup in pumpkin pie. "I like this better than the pumpkin pie recipe I've had for 20 years," said Michelle.

"Don't tell my mom! The coarse texture of the sugar gives it a country taste -- a rich depth of flavor." She felt the dark corn syrup gave the pie filling a molasses-like taste.

As autumn approaches, Michelle likes to cook soups, stews and chilis. She adapted a traditional red sauce chili to one with a white sauce using chicken, broth and cumin spice. Of the three cans of northern beans in the recipe, one can of beans is mashed to thicken the chili.

"Chili needs to be really thick," said Michelle. "Mashing the beans makes a paste and the starch of the beans helps thicken the sauce." She then tops the comfort food with cheese and chopped jalapeño peppers for just enough zip. Here's the complete recipe to add to your files after you've tested it. I guarantee you'll love it.

White Chicken Chili

Yield: 10 servings (2 1/2 quarts)

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

4 cooked, boneless, skinless chicken breast halves, chopped

2 (14 ounce) cans chicken broth

4-ounce can chopped green chilies

2 teaspoons cumin

2 teaspoons dried oregano

1 1/2 teaspoons cayenne pepper

3 (14.5 ounce) cans great northern beans, drained, divided

4 ounces (1 cup) shredded Monterey Jack cheese

chopped jalapeño pepper, optional

In large saucepan over medium heat, cook onions and garlic in oil 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to boil.

Reduce heat to low. With potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer 20-30 minutes or until heated thoroughly.

Top each serving with cheese and jalapeño pepper.

Do you have a favorite family recipe passed down for generationsfi Or a recipe your family asks for time and againfi Please share and send it to Karen Hoag at khoag@heraldextra.com, fax to 344-2985 or mail to the Daily Herald, P.O. Box 717, Provo, Utah 84603. Include your name, age, profession, city of residence and phone number where you can be reached.

Karen Hoag can be reached at 344-2540.

This story appeared in The Daily Herald on page B1.