· 2014-11-06 · 2 @ > a letter from the chairman It’s never too early to begin planning for the holiday season, and this issue of Schnucks Cooks is packed with ideas you can

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> a letter from the chairman

It’s never too early to begin planning for the holiday season, and this issue of Schnucks Cooks is packed with ideas you can use. If you’re thinking about your holiday gift list, we’ve included ideas for budget-friendly gifts from the kitchen that are sure to be appreciated. If you’re hosting a party, we’ll help make it easy for you to be prepared, organized and ready to mingle with your guests! From hot and cold appetizers to casual and formal main-dish entrées, you’ll find a wide variety of recipes at your fingertips. Then, there’s dessert... wait until you see the holiday sweets we have created for you. Take time to indulge – you deserve it!

Check out our “cook’s wisdom” and “do-ahead tips” while turning the pages – we want to help you feel like an expert in the kitchen! This culinary know-how is one of our top goals at Schnucks. We strive to continuously educate ourselves about food and we’re proud to share that information with our customers. In this issue, you will read about some of our cheese experts who traveled to the Netherlands to expand their knowledge of the unique cheeses produced there.

Even amidst the hustle and bustle of the season, we know you want to make and enjoy family meals. We’ve included easy-to-prepare recipes for scallops and chicken, an idea for those holiday turkey leftovers plus a classic lasagna you can make ahead of time and bake when needed. The recipes in this magazine are our gift to you – we hope they make your holiday a little easier and definitely more delicious!

Happy Holidays!

Scott C. SchnuckChairman and CEOSchnuck Markets, Inc.

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

Kathy Gottsacker, Michael McGraw, Kelli Monahan, Joyce Reese, Rosanne Toroian, Karen Trombley

Jeff rey Scheiber

Amy Bem

Kathy Gottsacker, Chris Hessler, C.E.C., Rosanne Toroian, Karen Trombley, Michael Trombley, C.E.C.

Kathleen Sheridan

Doug Schaible

Chris Wong, CSW

Karen Hurych, Karen Trombley, Debra Walter, Priscilla Ward

Laura Freeland Kull, M.S., R.D.

Wes Hartman

Melissa Bunch, Eric Burkett, Christine Gable, Laura Klein, Dianna Pasley

Stacey Alexander, Kelly Kraemer

© 2009 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc. All rights reserved. All articles in Schnucks Cooks are written and edited by professionals. "Schnucks Cooks" is a registered trademark of Schnuck Markets, Inc. and other trademarks and service marks of Schnucks may appear in this magazine. ViMax Publishing makes no representation as to the accuracy or effi cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 • www.vimaxpublishing.net

To view our Schnucks Cooks Virtual Magazine, visit us on the web www.schnuckscooks.com/magazine

to contact schnucks:St. Louis metro area (314) 994-4400Outside St. Louis metro area (800) 264-4400E-mail to [email protected]

TM


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5Schnucks Cooks > Holiday 2009

6 Schnucks Cooks Caramel-Pecan Brie in 20 minutes.

7 relish the cranberry Clue in on cranberries and try our Cranberry, Apple & Raisin Chutney.

8 express lane Seared Sea Scallop Salad and Chicken with Pasta Cakes.

10 safety fi rst Learn how to host this year’s holiday party safely.

12 amazing appetizers Hot Crab, Spinach & Artichoke Dip plus a festive display

of our favorite “small plates.”

17 merry martinis Get in the spirit with Pomegranate, Sour Apple and

Chocolate Peppermint Patty Martinis.

18 let’s talk turkey Helpful turkey tips plus Traditional Roasted Herb

Turkey & Gravy, bacon & Cheddar mashed potatoes, Dried Cherry-Apple Dressing and Brussels sprouts.

21 sandwich solution Try our twist on a classic: the turkey Reuben plus Seasoned Oven Fries.

22 sweet spirals Apricot-Walnut Rugelach is a classic Hanukkah treat.

24 homemade for the holidays Creamy Fudge, Cowboy Cookies and Triple

Chocolate Brownies.

26 a Christmas feast Standing rib roast, Yukon Gold Potato & Mushroom Gratin and

Portofi no salad.

28 baked to perfection Perfect Pumpkin Pie, Chocolate Pecan Pie and Cranberry-Orange

Walnut Crunch Pie.

30 ornamental eats Holiday Stained Glass Cookies and Raisin Crunch Cookies.

32 Dutch cheese masters Discover some of the Netherlands’ fi nest – Beemster cheese.

33 Dutch treat Savor the fl avor of cheese with Beemster Vlaskaas Cheese & Ale Soup.

34 meals for a steal Easy Classic Lasagna and Rosemary-Garlic Pork

with Roasted Caulifl ower.

table of contents}

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> holiday

TM


Rosanne Toroian, Food Editor and Information Specialist; Jeannie Eisenberg, Store Sales Team Manager; Kathy Gottsacker, Director of Food Education and Culinary Arts (from left to right)

November and December are such magical months. It’s a time to reflect and give thanks, celebrate tradition in many religious faiths and cultures, gather with friends, family and neighbors and remember those who are unable to be with us during the holidays.

Hosting a get-together, whether it be a cocktail party, potluck buffet, progressive dinner, formal sit-down dinner or Sunday brunch, should always be fun, easy and stress-free without compromising homemade goodness. There are a few simple tips and tricks that can make all the difference when planning your next fête.

The Menu: Smart menu planning is the most important factor for a successful party. Invest in that extra hour to choose recipes that include do-ahead tips or utilize prepared foods. Choose appetizers, entrées and desserts that can be assembled in advance or prepared, frozen and reheated just before serving without much supervision. For ease

and convenience, you may choose to focus on the main dish and beverages and let our Deli and Bakery Departments take care of your appetizer, salad, sides or dessert needs.

Supplies & Service: Once you plan your menu, make a list of everything you’ll be serving from drinks to bread. You’ll need platters, bowls and utensils for all of them; assign a serving dish to each menu item and set the table in advance. Purchase plenty of resealable plastic bags and storage containers for leftovers, and make room in the refrigerator to make cleanup a breeze.

Recruit: Most guests are eager to help in any way they can. Take advantage of their generosity and ask them to bring a dish. Put a few in charge of refilling drinks and another to help clear the table or stay late to wash and dry dishes. A great way to involve kids in the party is to ask them to design homemade place cards for the guests – it helps to avoid any confusion when it’s time to sit down.

Caramel-Pecan BriePrep: 5 minutesCook: 15 minutes • Serves: 24

1 large wheel (2.2 pounds) double-cream Brie

e cup packed Schnucks light brown sugar3 cup water½ cup Schnucks whipping cream4 tablespoons Schnucks unsalted butter,

cut into pieces1 package (2.25 ounces) pecan halves (½ cup) gingersnaps, apple wedges, pear

wedges and/or thinly-sliced French baguette rounds

1. Place wheel of Brie on work surface. With back of knife, gently scrape off white rind from top of Brie; discard rind. Place Brie, cut side up, on large round serving plate or cake plate.

2. In heavy 2-quart saucepan, combine brown sugar and water; heat to boiling over medium heat. Place candy thermometer in saucepan. Boil 4 to 5 minutes or until candy thermometer reaches 240°F. Remove saucepan from heat 2 minutes to cool slightly. With rubber spatula, stir in cream; heat to boiling over medium heat. Boil 4 minutes. Remove saucepan from heat; add butter and stir until melted. Fold in pecans.

3. Immediately pour caramel sauce evenly over Brie. Use fork to distribute nuts evenly around Brie. Serve with gingersnaps, apple and pear wedges, or spread Brie on baguette rounds.

Each Serving: About 273 calories, 18 g total fat (7 g saturated), 42 mg cholesterol, 372 mg sodium, 20 g carbohydrate, 1 g fi ber, 9 g protein.

> Do-Ahead TipCaramel sauce can be made up to 1 week ahead as directed in step 2. Heat sauce in microwave oven on high 2 minutes before pouring over Brie.

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in season > cranberries

No Thanksgiving table would be complete without at least one dish containing the American classic, vaccinium macrocarpon, more commonly known as the cranberry. An iconic holiday staple, historians aren't sure whether the cranberry graced the first Thanksgiving table in 1621. Since there were no photographs or written menus of that fabled feast, we can only assume that the tart red berry was there in some way, shape or form.

Native Americans likely introduced this brilliant red fruit to the Pilgrims. Not only prized as a culinary ingredient and preservative, cranberries were also used both as a natural dye and medicinally to prevent indigestion, heal arrow wounds and treat other maladies.

Wisconsin, followed by Massachusetts, leads the nation in cranberry production.

Cranberries grow on low-running vines in sandy bogs and marshes. Because cranberries float, bogs appear flooded when the fruit is ready for harvesting. Machines resembling large lawnmowers, called water beaters, pluck the cranberries off their vines every fall.

Fresh cranberries require little advance preparation. Simply rinse and remove any stems; discard discolored or shriveled berries. Cranberries can range in color from light to dark ruby red. Fresh cranberries should be stored in a tightly sealed bag up to two months, or frozen in their bag up to one year. To use frozen berries, do not thaw. Just rinse with cold water and drain.

Cranberries add a tart burst to quick breads including muffins, pancakes and waffles. Stir some into homemade applesauce or toss into cobblers and crisps. It’s not necessary to cook cranberries. For a quick relish to spread

on sandwiches, pour a 12-ounce bag of cranberries into a food processor with the knife blade attached. Add e cup sugar and pulse until coarsely chopped; refrigerate a few hours before serving. To prepare cranberry sauce, cook cranberries long enough so that most of the berries burst to release their natural pectin which thickens the sauce as it cools.

Cranberries aren’t just for eating. Fill a vase with cranberries for an instant decoration – they hold flowers in place with a festive flair. Or, float cranberries and candles in a shallow bowl for your centerpiece. Cranberries are only available in the fall through early winter, so remember to stock up and freeze several bags to enjoy throughout the year.

Cranberry, Apple & Raisin ChutneyPrep: 15 minutes plus chilling Cook: 25 minutes • Serves: 16

1 Durkee® cinnamon stick1 piece (1-inch) peeled fresh ginger2 cups Schnucks granulated sugar1½ cups Schnucks apple cider¼ cup Schnucks apple cider vinegar2 bags (12 ounces each) fresh cranberries1 cup golden raisins2 Granny Smith apples, peeled, cored and

cut into ½-inch pieces

1. In 5- to 6-quart saucepot, combine cinnamon stick, ginger, sugar, apple cider and vinegar; heat to boiling over medium-high heat, stirring occasionally. Add cranberries and raisins; heat to boiling, stirring frequently. Reduce heat to medium-low. Add apples and cook 15 to

20 minutes or until most cranberries pop, apples are tender and mixture thickens slightly, stirring occasionally.

2. Remove and discard cinnamon stick and ginger. Transfer chutney to medium serving bowl. Refrigerate at least 3 hours or up to 4 days before serving. Makes 8 cups.

Each Serving: About 166 calories, 0 g total fat, 0 mg cholesterol, 3 mg sodium, 43 g carbohydrate, 3 g fi ber, 1 g protein.

> Cook’s WisdomThis time of year, you may fi nd many recipes for cranberry sauce, relish and chutney. They generally have more similarities than diff erences, though cranberry sauce is generally the sweetest of the 3, relish tends to be chunky and thick, and chutney usually contains vinegar and spices for a tarter, savory-sweet alternative. Whichever you prefer, all 3 can be made at least 4 days ahead to complement your Thanksgiving meal and leftover turkey sandwiches.

relish the cranberry


8



quick cuisine > two to try

Seared Sea Scallop SaladPrep: 10 minutes Cook: 5 minutes • Serves: 4

1 small shallot, minced (2 tablespoons)3 cup plus 1 tablespoon Schnucks olive

oil, divided2 tablespoons white wine vinegar4 teaspoons chopped Full Circle fresh

tarragon leaves2 teaspoons Schnucks Dijon mustard1 pound fresh dry or frozen (thawed) large

sea scallops, patted dry½ teaspoon salt8 teaspoon Durkee® ground black pepper1 package (5 ounces) spring mix

salad greens1 can (11 ounces) Mandarin oranges in

light syrup, drained 1. In small bowl, with whisk, mix shallot, 3 cup oil, vinegar, tarragon and mustard; set aside. In nonstick 12-inch skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. Add scallops to skillet; sprinkle with salt and pepper. Cook 4 to 6 minutes or until golden brown, turning once.

2. To serve, arrange salad greens on each of four dinner plates; top with scallops and orange segments. With spoon, pour vinaigrette over salads to serve.


> Cook’s WisdomRemember to always pull off and discard the tough crescent-shaped muscle from the side of each scallop.

Chicken with Pasta CakesPrep: 5 minutes Cook: 25 minutes • Serves: 4

½ (1-pound) package Barilla® angel hair pasta

1 jar (26 ounces) Schnucks traditional pasta sauce

2 tablespoons Schnucks olive oil, divided10 asparagus spears, each cut into

2-inch pieces½ cup water1 Schnucks herb whole roasted chicken,

meat removed in large pieces and sliced¼ cup Schnucks fi nely shredded

Parmesan cheese thinly sliced Full Circle fresh basil

leaves (optional) 1. Heat covered 4-quart saucepan of salted water to boiling over high heat. Add pasta; heat to boiling. Cook 4 minutes; drain. Meanwhile, in 3- to 4-quart saucepan, heat pasta sauce to boiling over medium heat, stirring occasionally.

2. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until very hot but not smoking. Drop about 1 cup pasta into skillet; fl atten slightly to form pasta cake. Repeat to make 1 more pasta cake. Cook 6 to 8 minutes or until golden brown, turning once and pressing pasta cakes

with spatula to fl atten. Transfer cakes to plate; keep warm. Repeat with remaining 1 tablespoon oil and pasta to make 2 more pasta cakes.

3. In small microwave-safe bowl, heat asparagus and water in microwave oven on high 1 minute 30 seconds or until asparagus is tender; drain. If necessary, place chicken in same skillet after pasta cakes are done to heat through.

4. Place 1 pasta cake in center of each of 4 pasta bowls. Serve chicken and asparagus next to pasta cakes. Spoon sauce over and around pasta cakes and chicken. Sprinkle with Parmesan cheese and basil, if desired.


express laneSet your timers, these recipes will be done before you can set the table! Watch the scallops carefully as they don’t take much time to cook. The speedy secret to the pasta cake recipe is all in the ingredients. Our whole roasted chicken is as easy as taking one home from the store and slicing. Now that’s real fast food!

wine pairing > Bridgeview Blue Moon RieslingA well balanced, lively and crisp Riesling with the aroma of honeysuckle and fl avor of apples, grapefruit and apricot nectar. It fi nishes with a refreshing acidity.

wine pairing > Ruffi no AzianoChianti ClassicoFull bodied, with a generous, fruity core where the notes of cherries and small berry fruits intertwine with herbs such as rosemary and thyme. The fi nish is very long and reminiscent of violets, nutmeg and plums. { {

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Simplify entertaining by serving food buffet-style. Convenient for both the host and company, buffets allow guests to choose their favorite foods while they mingle. Beware of the one item not on your invitation list: bacteria. With a few simple precautions, you won't have to worry about this unwanted guest making an appearance.

plan ahead. Once you’ve finalized your menu and guest list, create a plan for your buffet table keeping in mind how many warming trays, slow cookers and/or chafing dishes will be required. You'll need cutting boards, serving utensils, instant-read thermometers, and containers or zip-tight plastic bags for storage and leftovers. Also, don’t forget to start making space in the refrigerator and freezer. Borrow items from friends or consider rentals for a large party.

cooking in advance. Foods should not be tasted until they reach a safe internal temperature. Use a clean utensil each time you take a bite. We recommend beef and pork be cooked to 145°F; ground beef and pork to 155°F; poultry and casseroles to 165°F. Foods should never be partially

cooked and finished later. If food isn’t going to be served immediately, store it in shallow containers for easier reheating. Use the stovetop, microwave or oven to reheat food. It is not recommended to reheat food in slow cookers or chafing dishes because foods may sit at unsafe temperatures for too long.

serving. Keep hot foods hot (at 140°F or above) and cold foods cold (at or below 41°F) in the refrigerator until serving. This ensures food will be held at the safest temperature for the longest period of time. Arrange food on small platters and dishes, separating cold food from hot. When it comes time to replenish, wash or replace the platter and serving utensil before adding food. Keep several instant-read thermometers on hand, washing after each use.

cleaning up. With the exception of breads, cookies and uncut fruit, discard all perishable foods, especially meat, poultry and eggs, that have been standing at room temperature for two hours or more – that’s when harmful bacteria begin to grow. Refrigerate or freeze any of those leftovers in shallow containers. Always reheat leftovers to 165°F.

safety firsty

Dianna Pasley Director, Food Safety



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Hot Crab, Spinach & Artichoke DipPrep: 15 minutes Cook: 8 minutes Makes: 4 cups or 16 servings

1 package (8 ounces) Schnucks cream cheese, softened

1 garlic clove, crushed with press½ cup Schnucks whipping cream1 can (14 ounces) Schnucks quartered

artichoke hearts, drained and coarsely chopped

1 package (10 ounces) Schnucks frozen chopped spinach, thawed and squeezed dry

1 roasted red pepper, chopped (about 3 cup)

¼ cup Schnucks grated Parmesan & Romano cheese blend

½ teaspoon salt8 teaspoon Durkee® ground black pepper1 container (8 ounces) refrigerated lump

crabmeat, drained and picked through assorted crackers, toasted French baguette

slices, tortilla chips and/or crudités In 2- to 3-quart saucepan, cook cream cheese, garlic and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring constantly. Stir in artichoke hearts, spinach, red pepper, cheese blend, salt and black pepper. Cook 4 to 5 minutes or until mixture simmers; fold in crabmeat. If desired, transfer dip to fondue pot or small slow cooker; keep warm, stirring occasionally. Serve dip with assorted crackers, toasted French baguette slices, tortilla chips and/or crudités.


> Do-Ahead TipPrepare dip up to 2 days in advance. Cook cream cheese, garlic and cream over medium heat4 to 5 minutes or until mixture is smooth, stirring constantly. Remove saucepan from heat; stir in artichoke hearts, spinach, red pepper, cheese, salt and black pepper. Fold in crabmeat. Transfer dip to pie plate or 1- to 2-quart baking dish. Cover and refrigerate until ready to cook. Bake, uncovered, at 375°F 35 to 40 minutes or until top is lightly browned and internal temperature reaches 165°F.

> Cook’s WidsomMix-in ideas: chopped fresh basil or chives and hot sauce.

Herb-Roasted Potatoes with Basil-Lime MayonnaisePrep: 25 minutes Roast: 35 minutes Makes: 6 cups or 12 servings

Herb-Roasted Potatoes1 bag (2 pounds) Schnucks B-size red

potatoes, each cut into quarters¼ cup Schnucks olive oil1½ teaspoons salt1 teaspoon chopped Full Circle

fresh basil leaves1 teaspoon chopped Full Circle

fresh oregano leaves¾ teaspoon Durkee® ground black pepper½ teaspoon Durkee garlic powder½ teaspoon Durkee ground cumin2 teaspoons chopped Full Circle

fresh chives

Basil-Lime Mayonnaise1 lime½ cup Schnucks mayonnaise¼ cup Schnucks sour cream2 tablespoons chopped Full Circle

fresh basil leaves1 teaspoon Schnucks Dijon mustard½ teaspoon salt½ teaspoon Schnucks granulated sugar 1. Prepare Herb-Roasted Potatoes: Preheat oven to 400°F. In large bowl, toss potatoes with oil, salt, basil, oregano, pepper, garlic powder and cumin. Spread potatoes in single layer in large rimmed baking pan. Roast 35 to 40 minutes or until potatoes are tender and golden brown, stirring once halfway through roasting. Sprinkle potatoes with chives.

2. Meanwhile, prepare Basil-Lime Mayonnaise: From lime, squeeze juice through fi ne-mesh strainer into small serving bowl. Stir in remaining ingredients until well blended. Refrigerate until ready to serve. Makes 1 cup. Serve with roasted potatoes for dipping.


> Do-Ahead TipBasil-Lime Mayonnaise can be made up to 1 day in advance.

amazing appetizersWhether you're looking for an alternative to a sit-down dinner or simply need new appetizer inspiration, we've got them all from dips to fi nger foods and small plates. With a variety of hot and cold options including three-ingredient Hummus-Stuff ed Tomato Poppers to the more elaborate Swedish Meatballs, all recipes include a do-ahead tip to help you entertain with ease.

tasty bites > sure to delight


Broiled Garlic Shrimp with Wasabi Cocktail SaucePrep: 15 minutes Broil: 4 minutes • Serves: 10

1 small lemon plus additional cut into wedges for garnish (optional)

1¼ cups Schnucks ketchup1 tablespoon prepared grated wasabi in tube1½ pounds raw 36-40 count peeled and

deveined shrimp, thawed if necessary2 garlic cloves, minced3 tablespoons Schnucks olive oil2 tablespoons fi nely chopped

fresh parsley leaves1 package (5 ounces) spring

mix salad greens 1. From lemon, squeeze 2 teaspoons juice into small serving bowl; reserve remaining lemon. With fork, stir in ketchup and wasabi.

2. Preheat broiler with oven rack 4 to 5 inches from source of heat. In large rimmed baking pan, toss shrimp with garlic and oil; spread in single layer in pan. From reserved lemon, squeeze juice over shrimp. Broil 4 to 6 minutes, without turning, or until shrimp turn opaque throughout and reach an internal temperature of 145°F. Sprinkle shrimp with parsley.

3. Line 10 martini glasses or salad plates with some salad greens. Place shrimp over greens and serve with cocktail sauce. Garnish with lemon wedges, if desired.


> Do-Ahead TipIf not serving cocktail sauce right away, cover and refrigerate up to 5 days.

> Cook’s WidsomAdditional wasabi can be added for a spicier cocktail sauce. The shrimp can be marinated with the garlic, olive oil and lemon juice for 30 minutes before broiling.



Swedish MeatballsPrep: 15 minutes Bake: 20 minutes • Makes: 50 meatballs

1 Schnucks large egg1 pound Certifi ed Angus Beef®

extra lean ground beef½ pound ground pork½ cup Schnucks plain breadcrumbs¼ cup Schnucks half & half1 tablespoon grated onion1¼ teaspoons salt, divided8 teaspoon Durkee® ground allspice8 teaspoon Durkee ground black pepper 4 tablespoons Schnucks unsalted butter¼ cup King Arthur® unbleached

all-purpose fl our1 can (14 ounces) less-sodium chicken

broth (1¾ cups)2 teaspoons Durkee dried dill weed1 container (8 ounces) Schnucks sour

cream (1 cup) chopped fresh parsley leaves

for garnish (optional)

1. Preheat oven to 375°F. In large bowl, lightly beat egg. Add beef, pork, breadcrumbs, half & half, onion, 1 teaspoon salt, allspice and pepper and combine until well blended, but not overmixed. Shape mixture into 1-inch meatballs and place in large rimmed baking pan. Bake 20 to 25 minutes or until meatballs are browned and internal temperature reaches 155°F.

2. Meanwhile, in 1- to 2-quart saucepan, melt butter over medium heat. With whisk, stir in fl our and cook 1 to 2 minutes or until mixture browns, stirring constantly. Slowly whisk in broth, dill and remaining ¼ teaspoon salt; cook 3 to 4 minutes or until sauce thickens and starts to boil, stirring frequently. Remove saucepan from heat; whisk in sour cream. Transfer meatballs to large chafi ng dish; pour sauce over meatballs. Sprinkle with parsley, if desired. Serve warm with wooden picks.

Each Serving (5 meatballs): About 307 calories, 23 g total fat (11 g saturated), 94 mg cholesterol, 472 mg sodium, 8 g carbohydrate, 1 g fi ber, 16 g protein.

> Do-Ahead TipPrepare meatballs through step 1 in advance. Cool completely, then freeze. Thaw meatballs before warming with sauce.

Southwest BruschettaPrep: 30 minutes Bake: 8 minutes • Makes: 32 bruschetta

1 French bread baguette (10.5 ounces)2 tablespoons Schnucks olive oil1 lime2 packages (7 ounces each) refrigerated

prepared guacamole ½ (16-ounce) jar salsa verde (1 cup)½ small English (seedless) cucumber,

very thinly sliced

8 cherry or grape tomatoes, each cut lengthwise into quarters

Full Circle fresh thyme sprigs for garnish

1. Preheat oven to 400°F. Trim off and discard ends of bread; cut diagonally into 32 scant ½-inch-thick slices. Arrange bread in single layer in large rimmed baking pan. Brush top of bread with oil. Bake 8 to 10 minutes or until golden and crisp. Cool bread in pan. Meanwhile, from lime, squeeze 1½ teaspoons juice into medium bowl. Stir in guacamole and salsa.

2. To serve, spread 1 rounded tablespoon guacamole mixture onto each bread slice. Fold cucumber slices into quarters, then place on bruschetta with tomato and thyme.

Each Serving (4 bruschetta): About 230 calories, 12 g total fat (2 g saturated), 0 mg cholesterol, 468 mg sodium, 27 g carbohydrate, 3 g fi ber, 4 g protein.

> Do-Ahead TipBread can be baked up to 5 days in advance. Cool completely, then place in a large zip-tight plastic bag; seal bag, pressing out excess air. Store bread at room temperature.

tasty bites > merry & bright


16

Hummus-Stuff ed Tomato PoppersPrep: 30 minutes plus standing Makes: about 40 tomatoes

2 packages (10 to 12 ounces each) cherry tomatoes

1 container (10 ounces) refrigerated hummus

chopped fresh parsley leaves for garnish Durkee® paprika for garnish (optional)

1. With sharp knife, trim off about 8-inch-thick slice from stem end of tomatoes. With ¼ teaspoon measuring spoon, grapefruit spoon or melon baller, carefully scoop out pulp and seeds from tomatoes making sure bottom and side of tomatoes are intact. Place tomatoes, cut side down, on paper towel-lined cookie sheet; let stand 10 minutes to drain.

2. Fill tomatoes with 1 heaping teaspoon hummus and place on serving platter. Sprinkle with parsley and paprika, if desired. If not serving right away, cover and refrigerate up to 2 hours.

Each Serving (4 poppers): About 58 calories, 3 g total fat (0 g saturated), 0 mg cholesterol, 112 mg sodium, 6 g carbohydrate, 2 g fi ber, 3 g protein.

> Do-Ahead TipCover and refrigerate tomatoes, cut side down, over paper towels as directed in step 1 up to 6 hours in advance.

> Cook’s WisdomFor a caterer's touch, add hummus to small pastry bag fi tted with a small star tip; pipe hummus into tomatoes.

Blue Cheese-Walnut SpreadPrep: 10 minutes Makes: about 1¾ cups or 8 servings

1 package (2.25 ounces) shelled walnuts (½ cup)


1 package (4 ounces) blue cheese, softened¼ cup chopped Full Circle fresh chives plus

additional for garnish3 tablespoons dry sherry or port assorted crackers, celery sticks, apple or

pear wedges

1. In food processor with knife blade attached, pulse walnuts until coarsely chopped. Add cream cheese, blue cheese, chives and sherry; blend until smooth, stopping occasionally to scrape down side with rubber spatula.

2. Transfer mixture to small serving bowl. Serve with crackers, celery sticks and apple or pear wedges.


> Do-Ahead TipIf not serving spread right away, cover and refrigerate up to 2 days.



Pomegranate MartiniPrep: 5 minutes Serves: 2

¼ cup Schnucks granulated sugar crushed ice 4 ounces (½ cup) refrigerated

100% pomegranate juice2 ounces (¼ cup) orange-fl avored liqueur

such as Cointreau or Grand Marnier2 ounces (¼ cup) vodka (preferably premium) twists of orange peel for garnish (optional)

1. Spread sugar on plate. Wet rim of 2 martini glasses with damp paper towel or run a small wedge of fresh orange around rim to dampen; dip rim of glasses into sugar to coat.

2. Fill cocktail shaker half full with ice. Add remaining ingredients, except orange twists, cover and shake vigorously; strain martini into glasses to serve. Garnish martinis with an orange twist, if desired.

Sour Apple MartiniPrep: 5 minutes Serves: 2

crushed ice3 ounces (6 tablespoons)

sour apple schnapps2 ounces (¼ cup) sweet & sour mix2 ounces (¼ cup) vodka1 ounce (2 tablespoons) Schnucks

lemon lime soda2 Schnucks whole maraschino cherries Fill cocktail shaker half full with ice. Add remaining ingredients, except cherries, cover and shake vigorously. Place 1 cherry in bottom of 2 martini glasses; strain martini into glasses to serve.

Chocolate Peppermint Patty MartiniPrep: 5 minutes Serves: 2

¼ cup Schnucks granulated sugar crushed ice4½ ounces (½ cup plus 1 tablespoon)

crème de cacao liqueur3 ounces (6 tablespoons) vodka

(preferably premium)¾ ounce (1½ tablespoons)

crème de menthe liqueur4 Junior Mint® candies 1. Spread sugar on plate. Wet rim of 2 martini glasses with moist paper towel to dampen; dip rim of glasses into sugar to coat.

2. Fill cocktail shaker half full with ice. Add remaining ingredients, except candies, cover and shake vigorously. Place 2 candies in bottom of glasses; strain martini into glasses to serve.

merry martinisDo you take your martini shaken or stirred? These two methods are as debatable as the origin of this popular drink. Some prefer a shaken martini for the quick chill and others believe it dilutes the fl avor more than stirring does. A basic martini cocktail uses gin and dry vermouth, but once many movies and novels started touting a vodka variation, a new generation of martini lovers was born. Today, this cocktail has become quite fashionable. Some are infused with fruit-fl avored liqueurs while others resemble a delectable dessert. Enjoy a few of our holiday favorites and cheers to the season!

martinis > holiday spirit

> Mixologist's TipTo make your own colorful sugar to coat rim of glasses, pour some granulated sugar into a clear jar or plastic container. Add a few drops of liquid food coloring, seal jar, then shake vigorously until you have a uniformly-mixed color. Add additional food coloring, 1 drop at a time, until you reach desired color. If sugar comes out darker than you’d like, simply add more sugar. If not using right away, spread sugar out on waxed paper, then allow it to dry at room temperature.


188



Traditional Roasted Herb Turkey & GravyPrep: 30 minutes Roast: about 3 hours • Serves: 12

1 fresh or frozen (thawed) turkey (12 to 14 pounds)

2 celery ribs, cut into 1-inch pieces1 medium onion, cut into large chunks1 cup fresh parsley sprigs plus additional

for garnish½ cup loosely packed Full Circle fresh sage

sprigs plus additional for garnish½ cup loosely packed Full Circle fresh thyme

sprigs plus additional for garnish1 teaspoon salt1 teaspoon Durkee® ground black pepper about 4 cups (32 ounces) chicken stock or

broth, divided4 tablespoons Schnucks unsalted butter½ cup King Arthur® unbleached

all-purpose fl our

1. Preheat oven to 325°F. Place small rack in heavy large metal roasting pan. Remove giblets and neck from turkey, then scatter in roasting

pan. Discard liver. Rinse turkey with cold running water; pat dry with paper towels. Place turkey, breast side up, on rack. Place celery, onion, parsley, sage and thyme inside body and neck cavities of turkey. Rub turkey all over with salt and pepper. Cover turkey with loose tent of foil.

2. Roast turkey 3 to 3½ hours (about 15 minutes per pound) or until juices run clear and instant-read thermometer reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone. Start checking for doneness during last half hour of roasting. Remove foil during last 45 minutes of roasting time and baste with pan drippings occasionally if you like. Place turkey on large platter; cover with foil to keep warm. (Internal temperature will rise 5° to 10°F upon standing.)

3. Meanwhile, prepare gravy: Remove rack from roasting pan. Pour drippings from roasting pan into 4-cup liquid measuring cup. Let stand 1 minute or until fat separates from drippings. Spoon ¼ cup fat from drippings into 3-quart saucepan; skim off and discard remaining fat from drippings.

4. Place roasting pan on stovetop over medium-high heat so that the bits in bottom of the pan turn deep brown. Slowly and carefully add 1 cup chicken stock; stir until browned bits are loosened from bottom of pan. Remove pan from heat. Discard giblets and neck. Pour liquid into drippings in measuring cup; add enough stock to equal 4 cups total.

5. Add butter to fat in saucepan; heat over medium heat until butter melts. With whisk, stir in fl our and cook over medium heat 4 to 6 minutes or until fl our turns golden brown, stirring frequently. Gradually stir in stock mixture and cook until gravy boils and thickens, stirring occasionally. If desired, pour any juices on platter with turkey into gravy. Strain gravy through fi ne-mesh strainer before serving.

6. Garnish platter with additional parsley, sage and thyme. Pass gravy to spoon over turkey.


thanksgiving > tantalizing tradition

let's talk turkeyTurkey, the centerpiece on Thanksgiving dinner tables, requires just a bit of planning ahead and know-how. Here are a handful of practical turkey tips to help you sit down to your best holiday meal ever.

How much? Estimate one pound of uncooked turkey per person; that will give you enough for dinner and leftovers the next day.

Fresh or frozen? All-natural, kosher or organic? We’ve got them all, ranging in size from 10 to 24 pounds. Most are available in our stores, though you may need to call our Meat Department up to three weeks in advance to order fresh, all-natural and organic turkeys. Choose from these varieties:

• Schnucks, Butterball and HoneySuckle frozen turkeys weighing 12 to 24 pounds.

• Schnucks, Butterball, HoneySuckle and Perdue fresh turkeys weighing 10 to 14 pounds or 18 to 22 pounds.

• All-natural frozen HoneySuckle turkeys range in size from 12 to 14 pounds.

• Frozen kosher turkeys are available between 12 and 14 pounds.

• Fresh and frozen organic turkeys weigh about 10 to 13 pounds or 16 to 20 pounds.

Plan-ahead thawing. Place your frozen turkey sealed in its packaging in a shallow pan on the bottom shelf of the refrigerator. Allow 24 hours of thawing for every four to fi ve pounds. You can keep a thawed turkey in the refrigerator up to two days.

Turkey timetable. Start preparing your turkey about an hour before roasting. This takes the chill off your bird and may reduce roasting time. Allow about 15 to 18 minutes roasting time per pound, or 3 to 3½ hours for a 12- to 14-pound turkey. Allow turkey to stand at room temperature 20 minutes before carving.

Temperature is key. It’s all about degrees, in the oven and in your turkey. To make sure your oven maintains the right temperature, purchase an oven thermometer and test for accuracy before the big day. To check doneness of turkey, insert an instant-read thermometer into the thickest part of the thigh, making sure the thermometer does not touch bone. Look for juices to run clear from the thigh, and wiggle a drumstick to see if it moves easily at the joint. Final internal temperature in the breast and thigh should reach 165°F. Residual heat in the turkey will continue to cook the turkey while it stands, so you may want to take your turkey out when it reaches 160°F. If the turkey’s thighs or breast meat near the bone appear pink after the temperature registers safe and juices run clear, the meat is perfectly safe to eat. There are many factors causing this rose tinge including nitrates in the bird's feed or water supply.


20

Mashed Potatoes with Bacon & CheddarPrep: 25 minutesCook: 25 minutes • Serves: 12

3 pounds Schnucks Gold potatoes (about 8 medium), unpeeled and cut into 2-inch chunks

1 container (8 ounces) Schnucks sour cream½ cup Schnucks unsalted butter (1 stick),

cut into small pieces1 teaspoon salt8 teaspoon Durkee® ground black pepper1 package (8 ounces) Schnucks shredded

Cheddar cheese (2 cups) 1 package (2.1 ounces) Schnucks fully

cooked bacon, coarsely chopped fresh parsley leaves for garnish (optional) 1. In 5- to 6-quart covered saucepot, add potatoes and enough salted water to cover; heat to boiling over high heat. Simmer, uncovered, 15 minutes or until potatoes are fork-tender.

2. Drain potatoes well, then return to saucepot. Add sour cream, butter, salt and pepper. With hand mixer at medium-low speed, beat potatoes 2 to 3 minutes or until light and fl uff y and few lumps remain; do not overmix. Fold in cheese and bacon. Garnish with parsley, if desired.


> Cook’s WisdomTo avoid lumps, do not allow cooked potatoes to cool before preparing mashed potatoes.

Mix-in ideas: fresh herbs such as parsley or rosemary; chopped green onions.

Dried Cherry-Apple Dressing Prep: 30 minutes Bake: 40 minutes • Serves: 12

1 cup chopped pecan pieces Schnucks nonstick cooking spray4 tablespoons Schnucks unsalted butter 3 celery ribs, chopped (1 cup)2 garlic cloves, chopped1 Granny Smith apple, peeled and

chopped (1 cup)1 medium onion, chopped (1 cup)2 cans (14 ounces each) less-sodium

chicken broth (3½ cups)½ teaspoon Durkee® ground black pepper1 package (14 ounces) cubed herbed

seasoned stuffi ng1 package (6 ounces) dried

tart cherries (1 cup) 1 tablespoon chopped Full Circle fresh

sage leaves 1 tablespoon Full Circle fresh thyme leaves 1. Preheat oven to 325°F. Spread pecans on cookie sheet. Bake 10 to 12 minutes or until lightly browned and fragrant. Meanwhile, spray 13 x 9-inch glass or metal baking dish with nonstick cooking spray. In nonstick 12-inch skillet, melt butter over medium heat. Add celery, garlic, apple and onion and cook, covered, 10 minutes or until vegetables are tender, stirring occasionally. Stir in broth and pepper; heat to boiling over medium-high heat; remove skillet from heat.

2. In large bowl, toss vegetable mixture with dry stuffi ng, cherries, sage, thyme and pecans until stuffi ng is moist. Transfer stuffi ng mixture to prepared baking dish. Bake, uncovered, 40 to 45 minutes or until heated through and top is browned.


Brussels Sprouts, Green Beans & Sweet Peas withToasted Hazelnut ButterPrep: 15 minutes Cook: 30 minutes • Serves: 8

1 large lemon12 ounces fresh green beans, trimmed and

each cut in half12 ounces Brussels sprouts, trimmed and

each cut lengthwise in half 1½ cups Schnucks frozen green peas

(about 8 ounces)4 tablespoons Schnucks unsalted butter

1 package (2.25 ounces) chopped hazelnuts (2 cup)

1 teaspoon salt½ teaspoon Durkee® ground black pepper 1. Heat large covered saucepot of water to boiling over high heat. Meanwhile, from lemon, grate 1 tablespoon peel; set aside.

2. Add green beans to boiling water and cook 3 to 4 minutes or until tender-crisp. With slotted spoon, transfer beans to colander; immediately rinse beans with cold water to stop the cooking process. Drain well, then transfer to large bowl.

3. Return water to boiling; add sprouts and cook 4 to 5 minutes or until tender-crisp. With slotted spoon, transfer sprouts to colander; rinse with cold water, then drain well. Transfer sprouts to bowl with beans. Return water to boiling; add peas and cook 1 to 2 minutes to heat through; drain peas well.

4. In deep nonstick 12-inch skillet, melt butter over low heat; add hazelnuts and cook 5 minutes, stirring frequently. Add green beans, Brussels sprouts, peas, lemon peel, salt and pepper and cook 3 to 5 minutes or until vegetables are heated through, gently stirring. Makes 6 cups.


> Do-Ahead TipTrim beans and Brussels sprouts up to the weekend before Thanksgiving. Store each vegetable separately in zip-tight plastic bags in the refrigerator. Precook green beans and Brussels sprouts 1 day in advance as directed in steps 2 and 3. It is not necessary to cook peas; refrigerate peas to thaw. Refrigerate vegetables in separate bags until ready to use.

> Cook’s WidsomWhen grating peel from lemon, grate just the colored portion of the rind as the white portion, the pith, tends to be bitter.

Almonds, walnuts, pecans or pine nuts may be substituted for hazelnuts. Orange peel may be substituted for lemon peel.

wine pairing > La Crema ChardonnayOff ering great balance and fi nesse, this Chardonnay delivers a citrus blossom aroma with fruit fl avors of pear and apple. A fi ne complement for poultry, this wine fi nishes with a polished note. { {



Turkey Reuben SandwichPrep: 10 minutes Cook: 6 minutes • Serves: 4

2 cups old-fashioned coleslaw ½ cup Schnucks Thousand Island dressing½ cup sliced green onions

(from about 3 onions)½ teaspoon Durkee® caraway seeds3 cups sliced precooked turkey meat or

Deli turkey meat Schnucks butter fl avored cooking spray8 slices rye bread 8 slices Schnucks Swiss cheese

(about 4 ounces) 1. In small bowl, combine coleslaw, dressing, green onions and caraway seeds. In medium microwave-safe bowl, heat turkey in microwave oven on high 45 to 60 seconds or until heated through.

2. Spray 1 side of bread slices with cooking spray. Place 4 bread slices, sprayed side down, on work

surface. On each slice of bread, layer 1 slice cheese, ¾ cup turkey, about ½ cup coleslaw mixture and 1 slice remaining cheese. Place remaining bread slices, sprayed side up, over fi llings.

3. Preheat griddle over medium heat. Place sandwiches on griddle and cook 6 to 8 minutes or until bread is golden and cheese melts, turning sandwiches halfway through cooking. Cut each sandwich in half to serve.


Seasoned Oven FriesPrep: 15 minutes Bake: 45 minutes • Serves: 4

4 small Idaho russet potatoes (about 1½ pounds), unpeeled

2 tablespoons Schnucks extra virgin olive oil2 teaspoons Mrs. Dash® original

seasoning blend

1 teaspoon Durkee® garlic powder1 teaspoon kosher salt2 tablespoons fi nely chopped

fresh parsley leaves 1. Preheat oven to 425°F. Slice a thin layer from 1 narrow end of each potato to form a fl at surface. Place potato on cutting board, fl at side down. Cut potato into ½-inch-thick slices. Stacking 2 slices at a time, cut potatoes into ½-inch-thick batons. Repeat with remaining potatoes.

2. Line large rimmed baking pan with parchment paper or foil sprayed with nonstick cooking spray. In medium bowl, toss potatoes with oil, seasoning blend, garlic powder and salt; spread potatoes in single layer in prepared pan. Bake 45 to 50 minutes, stirring once halfway through baking, or until lightly browned and crisp. Sprinkle fries with parsley to serve.


sandwich solutionThere are a couple of great legends when it comes to the Reuben sandwich. Some say it dates back to the early 1900s when Arthur Reuben, owner of a New York delicatessen, supposedly made the sandwich for Charlie Chaplin’s leading lady, Annette Seelos. Others, especially those from the Nebraska area, give credit to Reuben Kay, a wholesale grocer who created the sandwich for a late-night poker game. Regardless of where it came from, this deli classic is still enjoyed today. Our version uses turkey and coleslaw instead of corned beef and sauerkraut, but still includes the classic ingredients of Swiss cheese and rye bread.

leftovers > tasty turkey


22

sweet spiralsCelebrate Hanukkah with this traditional rolled cookie. In Yiddish, the word “rugelach” means “little twists.” Made using a cream cheese dough, these cookies are rolled with an assortment of fruits, nuts or jam. Our recipe includes a combination of sweet fl avors and a nutty crunch – Gut Yontif!

Apricot-Walnut RugelachPrep: 45 minutes plus chilling and cooling Bake: 23 minutes • Makes: 48 rugelach


1 cup Schnucks unsalted butter (2 sticks), softened

½ teaspoon salt2 cups King Arthur® unbleached

all-purpose fl our¾ cup Schnucks granulated sugar1 tablespoon Durkee® ground cinnamon1 cup shelled walnuts, lightly toasted and

fi nely chopped½ cup dried apricots, fi nely chopped½ cup dried tart cherries, fi nely chopped¼ cup packed Schnucks light brown sugar Schnucks nonstick cooking spray8 tablespoons Full Circle apricot fruit spread

1. In large bowl, with mixer at medium speed, beat cream cheese, butter and salt until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in fl our just until blended. Divide dough into 4 equal pieces. Wrap each piece in plastic wrap and refrigerate until fi rm, at least 2 hours or up to overnight.

2. In medium bowl, combine granulated sugar and cinnamon. In second medium bowl, mix walnuts, dried fruit and brown sugar.

3. Preheat oven to 350°F. Line 2 large cookie sheets with foil; spray foil with nonstick cooking spray. Sprinkle work surface with about 2 tablespoons cinnamon-sugar. Roll one disk of dough into 9- to 10-inch round, turning round over a few times and sprinkling dough and work surface with additional cinnamon-sugar. (If dough is too cold to roll, let stand 5 to 10 minutes to soften slightly.) Spread dough with 2 tablespoons apricot spread, then sprinkle with about ½ cup cherry fi lling. With pastry wheel, knife or pizza cutter, carefully cut dough

into 12 equal wedges (do not separate). Starting at curved edge, roll up each wedge, jelly-roll fashion. Place rugelach, point side down and 1 inch apart, on cookie sheet. Repeat with remaining dough, cinnamon-sugar, apricot spread and cherry fi lling.

4. Bake rugelach on 2 oven racks 23 to 27 minutes or until bottoms are browned, rotating sheets between upper and lower racks halfway through baking. With wide spatula, immediately transfer rugelach to wire rack to cool. Store in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

Each Serving (2 cookies): About 226 calories, 14 g total fat (7 g saturated), 32 mg cholesterol, 82 mg sodium, 23 g carbohydrate, 1 g fi ber, 4 g protein.

> Cook’s WisdomTo lightly toast walnuts, preheat oven to 350°F. Spread walnuts in rimmed baking pan. Bake 8 to 10 minutes or until nuts become fragrant and lightly browned. Cool nuts in pan on wire rack.



Vendor Ad #3to Come

1/2 cup butter, softened2/3 cup sugar1 egg1 teaspoon Durkee® Vanilla Extract1-1/2 cups flour1/2 teaspoon baking powder1 teaspoon Durkee Ground Cinnamon1/2 teaspoon Durkee Ground Ginger1/2 teaspoon Durkee Ground Nutmeg1/8 teaspoon salt

Preheat oven to 350ºF.

BEAT butter and sugar with an electric mixer on medium speed. Add egg and vanilla; beat well.

MIX flour, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl. Add dry ingredients to butter mixture slowly and beat on low speed until a stiff dough forms. For easier handling, refrigerate for 1 hour.

ROLL dough out to 1/4-inch thickness and cut out shapes. Bake 8 to 10 minutes or until browned. Frost and decorate with your favorite icings and sprinkles.

®®®

®®®

Sugar 'n SpiceCookies

Yield: 24 cookiesPrep Time: 25 minutes

Chill Time: 1 hourBake Time: 8 to 10 minutes


244



gift giving > from the kitchen

homemade for the holidaysTransform your kitchen into Santa's workshop with homemade gifts this holiday sesason. They're the perfect choice for that special someone on your list who has everything. Give chocolaty, sweet treats of fudge in our colorful gift boxes. These delicious dry cookie mixes are budget-friendly and easy to assemble with our wide-mouth Mason jars, recipe cards and labels. Plus, they're easy for the gift recipient to prepare – requiring only butter, eggs and vanilla.

> Tips for Preparing Gifts

1. Wash and dry desired number of wide-mouth, quart-sized Mason jars and lids very well.

2. Affi x label with recipe title to jar (feel free to make up your own recipe title and personalize).

3. Punch a hole in corner of recipe instructions and secure to jar with raffi a, decorative ribbon, brown sisal twine or kitchen string.

4. If desired, with pinking shears, cut a circle of fabric about 6½ inches in diameter. Place fabric over the fl at lid, then screw on the ring.

Creamy FudgePrep: 10 minutes plus coolingCook: 25 minutesMakes: 36 pieces

1 container (7 ounces) Schnucks marshmallow creme

2½ cups Schnucks granulated sugare cup Schnucks evaporated milk4 tablespoons Schnucks unsalted butter

plus additional for greasing pan¾ teaspoon salt1 package (11.5 ounces) 60% cacao

bittersweet chocolate chips¾ teaspoon Durkee® pure vanilla extract1 cup coarsely chopped nuts such as

pecans, walnuts, macadamia nuts or almonds (optional)

1. In 4-quart saucepan, add marshmallow creme, sugar, evaporated milk, butter and salt; heat to boiling over medium heat, stirring frequently. Place candy thermometer in saucepan. Reduce heat to medium-low; simmer 20 minutes, stirring constantly, or until mixture reaches 240°F.

2. Remove saucepan from heat. Add chocolate chips and vanilla to marshmallow mixture; stir until chocolate melts and mixture is smooth. Stir in nuts, if using. Grease 9 x 9-inch glass or metal pan with butter. Pour chocolate mixture into prepared pan. Let stand at room temperature at least 4 hours or until fi rm. Cut fudge crosswise into 6 strips, then cut each strip into 6 pieces. Store fudge at room temperature with waxed paper between layers up to 1 week.

Each Serving (2 pieces): About 305 calories, 13 g total fat (5 g saturated), 10 mg cholesterol, 105 mg sodium, 50 g carbohydrate, 1 g fi ber, 3 g protein.

Cowboy Cookies Gift Jar1 cup King Arthur® unbleached

all-purpose fl our1 teaspoon Schnucks baking soda¼ teaspoon baking powder¼ teaspoon salt½ cup Schnucks milk or semisweet

chocolate chips, mini chocolate chips or butterscotch morsels

1 cup Schnucks quick or old-fashioned oats½ cup Schnucks granulated sugar½ cup raisins, dried cranberries, Schnucks

sweetened coconut fl akes or chopped nuts (or add additional chocolate chips)

½ cup packed Schnucks brown sugar 1. Gift Assembly Instructions: Into 1-quart (32-ounce) wide-mouth Mason jar, in the order above, evenly layer ingredients, packing ingredients in jar well whenever possible.

2. Recipe Card Baking Instructions: Preheat oven to 350°F. In large microwave-safe bowl, heat ½ cup (1 stick) butter in microwave oven on high 60 to 90 seconds or until butter melts, stirring every 30 seconds. Add 1 large egg and 1 teaspoon vanilla extract; with whisk, stir until well blended. Add contents of jar; stir until dough is moist and well blended. Drop dough by rounded measuring tablespoons, 2 inches apart, onto lightly greased cookie sheet. Bake 13 to 15 minutes or until edges are set and bottoms brown. Transfer cookies to wire rack to cool completely. Makes about 2½ dozen cookies.

Each Cookie: About 73 calories, 1 g total fat (1 g saturated), 1 mg cholesterol, 26 mg sodium, 15 g carbohydrate, 1 g fi ber, 1 g protein.

Triple Chocolate Brownies Gift Jar1 cup Schnucks granulated sugar½ cup chopped walnuts3 cup white chocolate morselse cup Schnucks semisweet chocolate chips3 cup packed Schnucks light brown sugar½ cup unsweetened cocoa1 cup King Arthur® unbleached

all-purpose fl our½ teaspoon salt 1. Gift Assembly Instructions: Into 1-quart (32-ounce) wide-mouth Mason jar, in the order above, evenly layer ingredients, packing ingredients in jar well whenever possible.

2. Recipe Card Baking Instructions: Preheat oven to 350°F. Line 9 x 9-inch metal baking pan with heavy-duty foil so that foil extends about 1 inch over sides of pan; lightly spray foil with nonstick cooking spray. In large microwave-safe bowl, heat ½ cup (1 stick) butter in microwave oven on high 60 to 90 seconds or until butter melts, stirring every 30 seconds. Add 3 large eggs and, with whisk, beat until well blended. Add contents of jar; stir until mixture is well blended. Spread batter into prepared pan. Bake 25 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out almost clean. Cool in pan on wire rack. Using foil, lift bar in one piece and place on cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 4 brownies. Makes 16 brownies.

Each Brownie: About 183 calories, 6 g total fat (3 g saturated), 0 mg cholesterol, 77 mg sodium, 32 g carbohydrate, 2 g fi ber, 3 g protein.

> Holiday Treat Boxes: $3.99 (small or tall, package of 3) Holiday Candy Jar: $2.99 each Jar Labels: $3.99 (package of 10)Recipe Cards: $3.99 (4 x 6, package of 18)Wide-Mouth, 1-Quart Mason Jars: $10.49 (package of 12)

Available in select locations, while supplies last.


26

a Christmas feastAll eyes will be on this impressive Certifi ed Angus Beef® standing rib roast prepared to perfection this holiday. Referred to in restaurants as "prime rib," we off er three rib roasts to suit your needs. Our classic bone-in standing rib roast can have up to seven ribs. The Delmonico rib eye roast, a boneless standing rib roast, is the perfect choice when you prefer a boneless roast with the same marbling and fl avor of the bone-in standing rib roast. Our hand-tied Saratoga roast, expertly trimmed to remove bones and most internal fat, may be the easiest roast to prepare thanks to its ease of carving. Ask your butcher to cut any size roast to suit your needs.

Whichever roast you choose, Certifi ed Angus Beef takes the guesswork out of choosing beef. All Angus is not created equal. The term "Angus" alone does not ensure quality. Only Certifi ed Angus Beef lives up to the high standards demanded by this brand including strict quality control and criteria establishing levels of marbling, leanness and cattle maturity. Consistently tender, juicy and fl avorful, Certifi ed Angus Beef is Angus beef at its best.

wine pairing > Beaulieu Vineyard Napa Valley Cabernet SauvignonThis oak barrel-aged, beautifully balanced Cabernet lingers on the palate with its velvety layers of cherry, plum and chocolate. Perfect accompaniment for this standing rib roast.

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Standing Rib Roast with Wild Mushroom & Brandy Cream SaucePrep: 15 minutes plus standing Cook/Roast: 2 hours 20 minutes • Serves: 8

Rib Roast1 (4-rib) Certifi ed Angus Beef® bone-in

standing rib roast (about 8 pounds) 2 teaspoons chopped Full Circle fresh

rosemary leaves plus additional for garnish1 teaspoon kosher salt1 teaspoon Durkee® ground black pepper½ teaspoon Durkee garlic powder Schnucks unsalted butter (optional)

Wild Mushroom & Brandy Cream Sauce3 tablespoons Schnucks unsalted butter2 garlic cloves, minced1 large shallot, chopped (¼ cup)8 ounces cremini (Baby Bella), oyster,

shiitake and/or white mushrooms, sliced (about 3 cups)

½ cup brandy1 can (14 ounces) less-sodium beef

broth (1¾ cups)½ cup Schnucks whipping cream1½ tablespoons cold water1½ tablespoons cornstarch½ teaspoon kosher salt¼ teaspoon Durkee ground black pepper thinly sliced Full Circle fresh chives for

garnish (optional) 1. Prepare Rib Roast: Let roast stand at room temperature 30 minutes before roasting. Preheat oven to 325°F. Place beef, fat side up, in roasting pan. In small bowl, combine rosemary, salt, pepper and garlic powder. Rub beef with rosemary mixture.

2. Roast beef 2 to 2½ hours or until internal temperature reaches 135°F when instant-read thermometer is inserted into center of roast without touching bone. Transfer beef to cutting board; loosely cover with foil and let stand 20 minutes. Internal temperature will rise to 145°F for medium-rare.

3. While roast stands, prepare Wild Mushroom & Brandy Cream Sauce: In 10-inch skillet, melt butter over medium heat. Add garlic and shallot and cook 1 minute, stirring constantly and being careful not to let garlic brown. Add mushrooms and cook 6 to 8 minutes or until most of the mushroom liquid has evaporated, stirring frequently. Stir in brandy and cook 2 to 3 minutes or until most of the brandy has evaporated. Stir in broth and cream and heat to boiling; boil 5 minutes or until mixture reduces slightly.

In small bowl, combine water and cornstarch; with whisk, stir into mushroom mixture. Heat to boiling; boil 1 minute. Remove skillet from heat. Stir in salt and pepper. Transfer sauce to serving bowl and sprinkle with chives, if desired. Slice beef; serve with butter garnished with chopped rosemary, if desired.


> Do-Ahead TipPrepare Wild Mushroom & Brandy Cream Sauce up to 2 days in advance. Reheat to boiling just before serving. If sauce becomes too thick, stir in a little beef broth.

> Cook's WisdomTo carve, turn roast so that ribs are facing you. Steady the roast with a meat fork, then, with a long, thin knife in a smooth, not sawing, motion, cut 1 slice off the bone, then 1 slice on the bone.

Yukon Gold Potato &Mushroom GratinPrep: 25 minutes plus standing Bake: 1 hour • Serves: 10

3 tablespoons Schnucks unsalted butter1 package (8 ounces) white mushrooms,

sliced (about 3 cups) 1 medium onion, chopped (1 cup)1 pint (2 cups) Schnucks whipping cream1½ teaspoons salt1 teaspoon Durkee® ground black pepper Schnucks nonstick cooking spray2 pounds Schnucks Gold potatoes (about

6 medium), peeled and thinly sliced (about 5 cups)

1 package (8 ounces) Schnucks fi nely shredded Swiss cheese (2 cups)

chopped Full Circle fresh chives for garnish (optional)

1. Preheat oven to 325°F. In nonstick 12-inch skillet, melt butter over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until mushrooms begin to brown. Stir in onion and cook 4 to 5 minutes or until mushrooms and onion are tender, stirring occasionally. Stir in cream, salt and pepper; heat to boiling. Reduce heat to medium-low; simmer 2 minutes, stirring occasionally.

2. Spray shallow 2- to 3-quart glass or ceramic baking dish with nonstick cooking spray. Spread half of potato slices in dish, then top with half of mushroom mixture; sprinkle evenly with half of Swiss cheese. Repeat layering.

3. Bake gratin, uncovered, 1 hour to 1 hour 10 minutes or until potatoes in center are fork-tender and top is golden. Let stand 10 minutes before serving. Garnish with chives, if desired.


> Do-Ahead TipThe gratin may be prepared 1 day in advance and reheated while the roast rests. Or, prepare mushroom mixture 1 day in advance as directed in step 1 and refrigerate.

> Cook's WisdomGruyère or Jarlsberg cheese are excellent substitutes for Swiss cheese.

Mix-in ideas: Add ham or smoked sausage to transform this side dish into an entrée.

Portofi no Salad with Thyme VinaigrettePrep: 10 minutes Cook: 13 minutes • Serves: 8

1 garlic clove, crushed with press½ cup Schnucks extra virgin olive oil3 tablespoons white wine vinegar2½ teaspoons chopped Full Circle

fresh thyme leaves½ teaspoon salt½ teaspoon Schnucks Dijon mustard¼ teaspoon Durkee® ground black pepper1 cup shelled walnuts1 package (10 ounces) baby spring mix

salad greens1 package (4 ounces) plain chèvre

(goat cheese), crumblede cup julienne cut sun-dried tomatoes in

olive oil with herbs, drained In medium bowl, with whisk, mix garlic, oil, vinegar, thyme, salt, mustard and pepper until well blended. In 10-inch skillet, cook walnuts over medium heat 13 to15 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool completely. In large salad bowl, toss salad greens with chèvre, sun-dried tomatoes, walnuts and vinaigrette until well coated.


> Do-Ahead TipVinaigrette can be prepared and refrigerated up to 3 days in advance. Toast walnuts up to 1 week in advance; cool completely and store in zip-tight plastic bag in refrigerator.

holiday party > family & friends


28

Perfect Pumpkin PiePrep: 25 minutes plus cooling and chilling Bake: 37 minutes • Serves: 8

1 package (15 ounces) refrigerated pie crusts

1 can (15 ounces) Schnucks solid pack pumpkin

1 cup packed Schnucks light brown sugar2 tablespoons King Arthur® unbleached

all-purpose fl our1½ teaspoons Durkee® pumpkin pie spice¼ teaspoon salt2 Schnucks large eggs1 can (12 ounces) Schnucks

evaporated milk1 tablespoon mild (original) molasses Schnucks nonstick cooking spray Schnucks whipping cream,

whipped (optional) 1. Let pie crusts stand at room temperature as label directs to soften slightly. Adjust 1 oven rack to lowest position and 1 oven rack to middle position in oven. Line heavy rimmed baking pan with foil; place on lowest rack. Preheat oven to 450°F.

2. In large bowl, with mixer at medium speed, beat pumpkin, brown sugar, fl our, pumpkin pie spice and salt 1 minute or until well blended. Add eggs, 1 at a time, scraping bowl occasionally with rubber spatula. Reduce speed to low; gradually add evaporated milk and molasses and beat just until combined.

3. Unroll 1 pie crust and place in 9- to 10-inch glass or ceramic pie plate. Unroll second pie crust onto cutting board; invert 8- to 9-inch plate or cake pan onto center of crust. With small knife, cut around edge of plate. Place dough ring over edge of crust, then fold over and press onto outer rim of crust in pie plate to make a thicker rim. If desired, make desired decorative edge. Pour fi lling into pie crust. Place pie on prepared baking pan in oven. Bake 15 minutes.

4. Meanwhile, spray cookie sheet with nonstick cooking spray. With small cookie cutter or knife, cut out several leaf shapes from remaining pie crust. Transfer leaves to prepared cookie sheet. With knife, press lines on leaves to resemble veins.

baked to perfectionA traditional holiday feast doesn’t seem quite complete without a sweet slice of pie. Try one of our three favorites this year. Whether you’re a traditionalist at heart, a chocolate lover or a fan of tart fl avors, you are sure to fi nd the perfect pie.

> 10-inch ceramic pie plates are oven, microwave and dishwasher safe, each with a classic pie recipe for $6.99.

Available in select locations, while supplies last.



5. Reduce heat to 350°F. Bake pie 22 to 25 minutes longer or until knife inserted 1 inch from edge of pie comes out clean and center is almost set. Meanwhile, bake leaves on middle oven rack 10 to 12 minutes or until lightly browned. Transfer leaves to wire rack to cool completely. Remove pie from oven; cool completely on wire rack. Refrigerate pie at least 2 hours before serving or up to overnight. Store leaves in tightly covered container until ready to use. To serve pie, arrange leaves in circular pattern on top of pie. If desired, serve with whipped cream.


> Cook’s WisdomPie crust and leaves may be lightly brushed with melted butter and sprinkled with cinnamon and sugar immediately after removing from oven.

Chocolate Pecan PiePrep: 15 minutes plus cooling Bake: 35 minutes • Serves: 8

½ (15-ounce) package refrigerated pie crusts (1 pie crust)

1 cup Schnucks light corn syrup¾ cup Schnucks granulated sugar3 ounces (3 squares) unsweetened

chocolate, cut into small pieces3 tablespoons Schnucks unsalted butter,

cut into small pieces4 Schnucks large eggs1 teaspoon Durkee® pure vanilla extract¼ teaspoon salt1 cup coarsely chopped pecans Schnucks whipping cream,

whipped (optional)

1. Let pie crust stand at room temperature as label directs to soften slightly. Adjust oven rack to lowest position. Line heavy rimmed baking pan with foil; place pan on lowest oven rack. Preheat oven to 375°F.

2. Unroll pie crust and place in 9- to 10-inch glass or ceramic pie plate. If desired, make decorative edge. In small saucepan, heat corn syrup and sugar to boiling over medium heat; boil 2 minutes. In small microwave-safe bowl, heat chocolate and butter in microwave oven on high 1½ minutes. Let stand 2 minutes, then stir until chocolate is melted and smooth. In large bowl, with whisk, lightly beat eggs, vanilla and salt.

3. Stir chocolate mixture into sugar mixture. With whisk, slowly stir chocolate mixture into eggs. Stir in pecans. Pour chocolate mixture into pie crust. Place pie on prepared baking pan in oven. Bake 35 to 40 minutes or until center of pie is set. Cool pie at least 2 hours to serve warm, or cool completely on wire rack. If desired, serve with whipped cream.


> Cook's WisdomIf not serving pie right away, cover with plastic wrap and refrigerate up to 1 day in advance. Let pie stand at least 1 hour at room temperature before serving.

Cranberry-Orange Walnut Crunch PiePrep: 30 minutes plus cooling and chilling Bake: 35 minutes • Serves: 8

½ (15-ounce) package refrigerated pie crusts (1 pie crust)

1 medium juice orange1¼ cups Schnucks refrigerated orange juice1 bag (12 ounces) fresh cranberries (3 cups)2 cups Schnucks granulated sugar¼ teaspoon salt3 cup cold water3 cup cornstarch1 cup chopped walnuts½ cup King Arthur® unbleached

all-purpose fl our¼ cup packed Schnucks light brown sugar4 tablespoons Schnucks cold unsalted

butter, cut into small pieces 1. Let pie crust stand at room temperature as label directs to soften slightly. Meanwhile, from orange, grate 2 teaspoons peel. Squeeze juice into 2-cup liquid measuring cup. Add enough refrigerated orange juice to equal 1½ cups total juice. Into 4- to 5-quart saucepan, add orange peel and juice, cranberries, granulated sugar and salt; heat to boiling over medium-high heat. Boil 8 to 10 minutes or until most cranberries burst and mixture thickens slightly, stirring occasionally. In small bowl, with whisk, mix water with cornstarch. Gradually stir cornstarch mixture into cranberry mixture; heat to boiling. Boil 1 minute or until mixture becomes thick, stirring constantly. Remove saucepan from heat.

2. Adjust oven rack to lowest position. Line heavy rimmed baking pan with foil; place pan on lowest oven rack. Preheat oven to 375°F.

3. Prepare Topping: In medium bowl, combine nuts, fl our and brown sugar. With fi ngertips, work in butter until pea-sized crumbs form.

4. Unroll pie crust and place in 9- to 10-inch glass or ceramic pie plate. If desired, make decorative edge. Spread cranberry fi lling into pie crust; sprinkle topping evenly over fi lling. Place pie on prepared baking pan in oven. Bake 35 to 40 minutes or until topping is golden brown. Cool pie on wire rack 1 hour, then cover and refrigerate at least 4 hours or up to overnight.


> Do-Ahead TipPie fi lling and topping may be prepared up to 2 days in advance and refrigerated.

> Cook’s WisdomBaking pie on lowest oven rack on preheated baking pan ensures a fully baked bottom crust. Serve pie “à la mode” with vanilla ice cream.

desserts > classic pies


30

Holiday Stained Glass CookiesPrep: 25 minutes plus cooling Bake: 7 minutes per batch Makes: about 2 dozen

1 bag (7 ounces) Jolly Rancher® hard candy in original fl avors, unwrapped

1 bag (17.5 ounces) sugar cookie mix1 Schnucks large egg4 tablespoons Schnucks salted

butter, softened King Arthur® unbleached

all-purpose fl our for dusting green, red and blue sugar crystals

(optional)

1. Preheat oven to 350°F. Separate candies by color on plate. Line large cookie sheet with parchment paper, nonstick aluminum foil or heavy-duty aluminum foil. In mixing bowl, with mixer at medium speed, beat dry cookie mix with egg and butter just until ingredients are well blended and dough forms.

2. On lightly fl oured surface, with fl oured rolling pin, roll about half of dough ¼-inch thick. With fl oured 3-inch cookie cutter, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on prepared cookie sheet. With similar-shaped 2-inch cookie cutter, cut out center of each cookie; remove cutout pieces and reserve with other trimmings. Place 1 candy in center of each cookie.

3. Bake cookies 7 to 8 minutes or until candy centers begin to bubble and edges of cookies are lightly browned. Remove cookies from oven; carefully sprinkle edges of cookies with sugar sprinkles, if desired. Cool cookies completely on cookie sheet on wire rack. Remove cookies from parchment. Repeat with remaining dough, trimmings and candy. Store cookies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week.


> Cook’s WisdomTo make cookies into ornaments, make a hole with a straw at top of cookies before baking.

To give cookies as gifts, place in decorative boxes, jars, baskets or containers, separated with parchment or waxed paper, and include the recipe.

Raisin Crunch CookiesPrep: 20 minutes plus cooling Bake: 10 minutes per batch Makes: about 2½ dozen

Schnucks nonstick cooking spray1½ cups Schnucks sweetened coconut fl akes1¼ cups King Arthur® unbleached

all-purpose fl our

1 cup coarsely crushed corn fl akes¾ cup packed Schnucks brown sugar½ cup golden or dark raisins½ cup Schnucks granulated sugar½ cup Schnucks old-fashioned or quick oats1 teaspoon baking powder1 teaspoon Schnucks baking soda¼ teaspoon salt1 Schnucks large egg½ cup Schnucks unsalted butter

(1 stick), softened1 teaspoon Durkee® pure vanilla extract 1. Preheat oven to 350°F. Spray 2 large cookie sheets with nonstick cooking spray. In large mixing bowl, stir dry ingredients until well blended. Add egg, butter and vanilla. With mixer on low speed, beat until ingredients are well blended and dough starts to form.

2. Firmly shape dough into 1½-inch balls. Place balls, 2 inches apart, on prepared cookie sheets. Bake 10 to 12 minutes or until edges are lightly browned, rotating cookie sheets between upper and lower rack halfway through baking. Cool cookies 5 minutes on cookie sheet, then transfer to wire rack to cool completely.


ornamental eatsIt’s time to pull out your oven mitts and cooling racks for some holiday baking! Some recipes are passed down through generations to create nostalgia while others are a cultural tradition. Here are two of our favorite cookie recipes. And don’t forget to make a few batches – the real joy comes when you share your bounty of baking. Become part of the tradition of trading sweet treats during this season and don’t forget to add an extra-special touch. Wrap homemade goodies in decorative boxes and make them festive. These are the gifts that are simple to give, but treasured and enjoyed the most.



Visit our Deli Department to enjoy these outstanding brands.


32

When salesman Michael Blum came in for his appointment, he had a story that was all too familiar. “My cheese is the best Gouda-style cheese made in Holland.” We are from Missouri, so when he said “And I’ll show you why,” Vicki and I started packing.

We arrived in the Netherlands on a beautiful spring day in late April. First up was a trip to the Cono cheese plant. Cono is a co-op of 550 family farms located in the canal-lined pastures of the most famous Dutch polder, Beemster. Cono produces premium gourmet Dutch cheeses available in the United States as the Beemster brand. After we settled in with our tea and cakes, Kees Paradies, Cono Export Manager, took us through the cheese-making steps and revealed why Beemster is better.

First, the terroir is unique. The Beemster land was reclaimed from the sea and drained by 55 windmills in 1612. It sits 20 feet below sea level and boasts blue sea clay. The climate and mineral-rich soil produce lush pesticide-free grasses that allow the cows to give milk that is pure and sweet with a soft fat.

Kees went on to explain that the curd and whey are separated gently in open drainage containers as it has been done

for centuries. Due to the superior quality and richness of the milk, the cheese is produced with less salt than commonly found in other Gouda-style cheeses. Much of the fl avor of cheese comes from the cheese cultures added to the milk in the early stages of cheese-making. Cono grows their own culture, retaining the integrity and uniqueness of the strain.

Finally, the recipe and focus on artisanal production remains true to its origins. The co-op was formed so the farmers' wives would no longer have to make the cheese themselves on the farm and to this day, the farmers still have the fi nal say on how the cheese is made.

Having heard the story, it was time to see things for ourselves. We proceeded on to the plant where we watched the curds and whey being hand raked, witnessed the wheels fl oating by in the brine and evaluated the internal maturation of the young wheels with our own cheese trier – a special tool to remove a core of cheese for tasting and testing. We walked the fi elds and visited a family farm (where 100 cows is considered a big operation).

We proceeded on to the village of Edam to a warehouse dating back to 1760, where cheese is matured in the traditional method on wooden boards under the watchful eye of a third-generation master. We saw the tulip fi elds. We toured the windmills that make Beemster polder possible. We participated in the historic Alkmaar Cheese Market, and stood on the weigh scales that have been in place since 1365.

Now that we are back home enjoying the cheese served to the Netherlands royal family, do we think Beemster is the best? One more bite, then we’ll let you know!

Dutch cheese masters

Kees Paradies • Cono Export Manager

Vicki Decker-Smith • Specialty Cheese Category Manager

Melissa BunchDirector, Deli & Prepared Foods



beemster cheese > savory soup

Beemster Vlaskaas Cheese & Ale SoupPrep: 10 minutes Cook: 25 minutes • Serves: 8

½ cup Schnucks unsalted butter (1 stick)½ cup King Arthur® unbleached

all-purpose fl our3 cans (14 ounces each) less-sodium

chicken broth (5¼ cups)1 bottle (12 ounces) pale ale 1 pint (2 cups) Schnucks half & half1 teaspoon salt½ teaspoon Durkee® garlic powder12 ounces Beemster Vlaskaas cheese,

shredded (about 4 cups) parsley sprigs for garnish (optional) 1. In 5- to 6-quart saucepot, melt butter over medium heat. Add fl our and stir with whisk until combined. Reduce heat to low and cook 5 minutes, stirring occasionally. Stir in broth, ale, half & half, salt and garlic powder. Increase heat to medium-high; cook until mixture simmers, stirring occasionally.

2. Reduce heat to medium-low; cook 8 to 10 minutes or until mixture is creamy and thickens slightly, stirring occasionally. Remove saucepot from heat. With whisk, gradually add cheese, stirring until smooth. Serve garnished with parsley sprigs, if desired. Makes about 10 cups.


> Cook’s WisdomAdd a dash or 2 of hot sauce for an interesting twist to this creamy soup.

Serve with crusty bread or crackers.

Dutch treatNow that you’ve learned the ins and outs of Beemster cheese, we’re sure your mouth is watering at the thought of trying some. Our cheese and ale soup is the perfect excuse to use some of Beemster’s fi nest. Make sure to choose a pale ale – dark beers tend to give this soup a bitter taste. You can also use this cheese in other favorite recipes as an alternative to Cheddar cheese.

Beemster Classic – Aged 18 months, Beemster Classic has a rich, caramel color and wonderful nutty fl avor with butterscotch and fruity notes.

Beemster Minis – The same great nutty, creamy fl avor of Beemster in a handy size – the perfect lunchbox or anywhere snack.

BeemsterLite Matured – Aged fi ve months, BeemsterLite has a pleasing nutty fl avor, hints of caramel, and a nice long fi nish. It also has 33 percent less fat than regular Gouda.

Beemster Mustard Seed – Beemster’s classic fl avor with robust bursts of mustard seed. Transforms burgers and creates a gourmet grilled cheese sandwich.

Beemster Wasabi – Beemster Wasabi strikes a nice balance with the creaminess of the cheese and kick of wasabi that’s not too intense. Great in salads or served with sake or Pinot Grigio.

Graskaas – After a spring diet of lush green grass, cows produce rich, fl avorful milk used to prepare Graskaas, Dutch for “grass cheese.” With a softer texture, this young cheese is aged only one month before it goes on sale each summer. You’ll need to act fast though – only 2,000 wheels are made, so it's only available for a limited time.

Vlaskaas – Forgotten for generations, Vlaskaas (fl ax cheese) was re-introduced in 2004 to great acclaim. This historic cheese was originally produced during the fl ax harvest in medieval Flanders. Salty, sweet and nutty, Vlaskaas resembles aged Gouda but with a creamier texture.


344



Easy Classic LasagnaPrep: 40 minutes plus standing Bake: 1 hour • Serves: 12

Schnucks nonstick cooking spray1 package (1 pound) Barilla® wavy lasagne1 tablespoon Schnucks olive oil1 medium onion, chopped2 garlic cloves, crushed with press2 jars (26 ounces each) Schnucks meat

fl avored pasta sauce1 teaspoon salt 1 teaspoon Durkee® ground black pepper2 Schnucks large eggs1 container (15 ounces) Schnucks part-skim

ricotta cheese1 cup Schnucks grated Parmesan & Romano

cheese blend, divided ¼ cup chopped Full Circle fresh basil leaves3 cups Schnucks shredded part-skim

mozzarella cheese, divided 1. Spray 13 x 9-inch glass or metal baking dish with nonstick cooking spray. Heat large covered saucepot of salted water to boiling over high heat. Add lasagna noodles and cook as label directs; drain.

2. Meanwhile, in 3- to 4-quart saucepan, heat oil over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add garlic and cook 2 minutes or until onion is soft, stirring occasionally. Stir in pasta sauce, salt and pepper and heat until mixture simmers. Remove saucepan from heat. In medium bowl, lightly beat eggs. Stir in ricotta, ½ cup grated cheese blend and basil.

3. Preheat oven to 350°F. Arrange 4 lasagna noodles in bottom of prepared dish, overlapping to fi t. Spread about e cup ricotta mixture over noodles, then top with 1½ cups sauce. Over sauce, add 4 more noodles, e cup ricotta and 1½ cups sauce. Sprinkle 1½ cups mozzarella cheese and ¼ cup grated cheese blend over sauce. Top with 4 noodles, e cup ricotta, 1½ cups sauce, 4 noodles, e cup ricotta mixture and remaining sauce. Sprinkle lasagna with remaining 1½ cups mozzarella and ¼ cup grated cheese blend.

4. Cover dish tightly with foil. Bake 30 minutes. Remove foil and bake 30 minutes longer or until cheese melts and top is lightly browned. Remove lasagna from oven. Let stand 10 minutes for easier serving.


> Do-Ahead TipLasagna may be assembled and refrigerated up to 2 days in advance. Cover lasagna with foil and bake 1 hour 10 minutes.

Lasagna may also be assembled, covered tightly with plastic wrap and frozen up to 2 months. Thaw lasagna completely before baking.

> Cook’s WisdomServe lasagna with crusty Italian bread and garden salad with a simple vinaigrette.

Rosemary-Garlic Pork with Roasted Caulifl owerPrep: 10 minutes plus standing Roast: 1 hour 10 minutes • Serves: 6

1 boneless rolled Boston pork roast (about 2½ pounds)

4 large garlic cloves, crushed with press (1 tablespoon)

3 large sprigs Full Circle fresh rosemary, leaves chopped (4 teaspoons) or 2 teaspoons Durkee® dried rosemary leaves, crushed

4 tablespoons Schnucks extra virgin olive oil, divided

2 teaspoons salt, divided¾ teaspoon Durkee ground

black pepper, divided1 large head caulifl ower (about 2½ pounds),

cut into 1-inch fl orets

1. Preheat oven to 400°F. For easier clean up, line 13 x 9-inch metal baking pan with foil. Place roast in pan with meat thermometer inserted in center of roast. In small bowl, mix garlic, rosemary, 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper. Rub rosemary mixture all over pork.

2. Roast 1 hour 10 minutes to 1 hour 20 minutes or until thermometer reaches 135°F. Let roast stand 10 minutes before serving. (Internal temperature will increase 10°F upon standing.)

3. Meanwhile, in large bowl, toss caulifl ower with remaining 3 tablespoons oil, 1 teaspoon salt and ¼ teaspoon pepper. Spread evenly in large rimmed baking pan. Roast caulifl ower in oven while pork cooks 35 to 40 minutes or until caulifl ower browns, stirring once halfway through roasting. Remove strings from pork. Thinly slice roast; serve with caulifl ower.


meals for a stealMost of us are familiar with this popular pasta dish, but many have no idea where the name came from. It seems to have derived from the Greek work “lasanon” meaning chamber pot and the Romans who called it a cooking pot or “lasanum.” The Italians then coined “lasagne” as the dish served in a pot containing layers of pasta, minced meat, tomatoes and cheese. As the popularity of the meal increased, the recognition of the name referred to the dish itself, instead of what it was cooked in.

dinner delights > thrifty shopping


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Documents

· 2014-11-06 · 2 @ > a letter from the chairman It’s never too early to begin planning for the holiday season, and this issue of Schnucks Cooks is packed with ideas you can