s Chucks Cooks Holiday 2012

7/28/2019 s Chucks Cooks Holiday 2012

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SAVE$5IN VALUABLECOUPONS...SEE INSERT INSIDE!

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@

> a letter fromthe chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine & Beer Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

Contributing Photographers& Stylists

Michael McGraw, Amanda Lewan,Terese Nguyen, Joyce Reese,Rosanne Toroian, Karen Trombley

Jeffrey Scheiber

Matt DeWilde

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

Kathleen Sheridan

Doug Schaible

Dave Birkenmeier, CSW

Debbie Chiesa, Noelle Lothamer,Rosanne Toroian, Karen Trombley,Lori Yates, Ross Yedinak

Becky Trepasso, R.D.

Wes Hartman

Amanda Lewan, Terese Nguyen,

Rose Tantraphol

Stacey Alexander, Kelly Kraemer

Meoli Studio, Studio C, Ann Schulz,Gail Streepy, Mary Sutkus, John Fletcher,Becky McFarland, Chris Sarmiento

To view our Schnucks Cooks Virtual Magazine, visit us

on the web schnuckscooks.com

2012 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.

All rights reserved. All articles in Schnucks Cooks are written and editedby 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

vimaxmedia.com

to contactschnucks:

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

At Schnucks, foodis our business, but providing spectacular food

experiences for our customers is our passion!We understand that the thousands of customers who come into

our stores each day are people with varied interests. They include

chefs and self-described foodies to home cooks short on time

and others who love to experiment and entertain. We attempt

to strike a balance between fast, weeknight-friendly fare to more

elaborate recipes for the holidays or a special occasion, and this

issue is no exception.

We like to think we help set the tone for family events

throughout the season. Once you get past the beautiful bakedturkey on the cover, you will see that we have included seasonal

favorites for all types of family celebrations from Christmas and

Hanukkah to the New Year. Whether you are completing your

very first home-cooked turkey or, if youve got a few of those

dinners under your belt (no pun intended!), you will want to

keep this magazine around as a reference for all your familys

culinary events.

We are particularly excited to introduce you to members of

our Food Education Team and Cooking School who areshowcasing their personal favorite recipes on pages 20 through

23. And last, but not least, please see our new column, Lessons

from the Test Kitchen on page 4 written by our Food Editor,

Rosanne Toroian. Rosanne kicks off this issue with all you need

to know about shallots. Over time, she will continue to help you

navigate the grocery aisles and discover new ingredients and

cooking techniques.

From our chefs and food stylists to photographers and writers,

our team works hard to bring you new and inventive culinaryideas in each issue ofSchnucks Cooks. We recognize that when

you shop our stores and pick up our magazine, you are inviting

us to your table. And, as any guest would, we want to thank you

by leaving you with memories to last year-round in hopes that

we will be invited back again and again.

So, please turn the pages of this holiday issue ofSchnucks Cooks

where our best wishes for a happy and joyous holiday await. Enjoy!

Scott C. Schnuck

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}table ofcontents

> holiday

8

4 lessons from the test kitchenShallots and Bistro Steak with Shallot & Red Wine Sauce.

5 fennel frenzyCreamy Fennel & Swiss Chard Bake.

6 express laneTortellini Soup and Cheesy Roast Beef Stromboli.

8 5 @ 5:00: stuffing mixCranberry-Apple Stuffed Pork Chops, Homestyle Meatloaf,Southwest Turkey Bake, Golden Chicken Caesar Patties and

Tomato & Swiss Breakfast Bake.

11 cookies & moreChocolate Almond Biscotti, Shortbread Thumbprints,Soft Gingerbread Jumbos and Coconut Macaroons.

16 turkey timeHerb Roasted Turkey with Gravy.

18 roasted turkey 101

20 expert sidesTorys Sausage Fennel Stuffi ng, Priscillas Sweet Potatoes withPecan Crumble, Daves Veggie Casserole, Gays CranberryCompote, Lucys Brussels Sprouts Gratin and RosannesChocolate Pecan Pie.

25 twice-as-nice turkeyHearty Turkey Bean Soup and Cordon Bleu Mac & Cheese.

26 HanukkahSweet Pineapple Noodle Kugel.

28 Christmas feastChampionship Glazed Beef Brisket, Rosemary-RoastedGarlic Mashed Potatoes, Broccoli-Cheddar Puff, AsparagusAlmondine and Chocolate Chocolate Cheesecake.

32 New Years Eve finger foods

Bacon-Wrapped Shrimp with Honey-Mustard Glaze,Fig-Toffee Brie, Jalapeo-Mango Pork Skewers and CashewChicken Skewers with Orange-Ginger Sauce.

16

3Schnucks Cooks > Holiday 2012


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Rosanne Toroian,Food Editor

When I tell people my job title for Schnucks,I usually get mixed reactions from envy orawe to curiosity and confusion. Whats a foodeditor? they ask. I wear many [chefs] hatsfrom recipe development, testing and writingto helping shape the content of this magazine.

Our Food Education Team tests each recipeat least three times to ensure it comes outperfectly every time. And yes, taste testingis happily a major part of our jobs. The best

part of my job is sharing all of my culinaryknowledge with you. I hope you enjoy thisnew column where I strive to answer yourcooking questions. I will demystify ingredientsfeatured in our recipes or introduce a productthat is either new or new to you. Look forguidance on cooking techniques; some maybe accompanied by an online video availableat schnuckscooks.com.

My first column features an ingredient

essential to most world cuisines that isrelatively underutilized by most home cooksin America: shallots. A member of the sameAllium species as onion and garlic, they havea distinctively complex flavor characterizedby an intense sharpness when raw, contrastedwith a mellow, delicate flavor when cooked.

Bronze colored on the outside and light purpleto pink on the inside, shallots are sectionedinto large cloves similar to garlic. Like garlic,shallots vary in size. For those times whena recipe calls for a small amount of onion,substitute shallots. An average shallot yieldsabout cup chopped. Shallots may cost abit more per pound than onions, but their

thin skin yields little waste. Plus, only a smallamount is typically purchased and utilized fora recipe, making the added cost well worthit. Available year-round, shallots enjoy a longshelf life when kept in a cool, dark place.

Shallots are commonly added raw tovinaigrettes where onions may overpower.Because of their tender, thin layers, shallots arealso well suited for salads, from tossed lettucesalads to mayonnaise-based chicken, crab and

tuna salads. Chefs appreciate how shallots meltinto sauces and stocks to deliver a unique andsubtle flavor not provided by onions. Cookingshallots brings out their mild, rounded sweetflavor that wont overwhelm a sauce. Trypreparing whole shallots in the same manneras pearl onions, either creamed or roasteduntil soft and browned, or caramelized. Enjoyshallots in this quick red wine sauce below, orflip through this magazine for several recipesutilizing this versatile culinary treasure.

Bistro Steak with Shallot &Red Wine Sauce

Active Time: 30 minutesTotal Time: 30 minutes Serves: 4

2 (1-inch-thick) Certified Angus Beefboneless rib eye steaks (about1 pounds)

1 teaspoon kosher salt

1 teaspoon coarsely ground black pepper

1 teaspoon Schnucks canola orvegetable oil

4 ounces shallots

cup dry red wine (such asCabernet Sauvignon)

cup less-sodium beef broth

2 tablespoons cold Schnucks unsaltedbutter, cut into pieces

1.Pat steaks dry with paper towels. Sprinkle

both sides of steaks with salt and pepper. In

12-inch skillet, heat oil over medium-high heat

until very hot but not smoking. Add steaks and

cook 9 to 10 minutes for medium-rare and aninternal temperature of 140F, turning steaks

once halfway through cooking. Meanwhile, peel

shallots and thinly slice. You should have about

1 cup shallots.

2.Transfer steaks to cutting board. Let stand 5

minutes. (Internal temperature will rise 5F upon

standing.) While steaks rest, add shallots to any

drippings in skillet. Cook 2 to 3 minutes or until

browned and tender, stirring occasionally. Addwine; boil 3 minutes. Add broth and boil 8 to 10

minutes or until sauce thickens and is reduced

to aboute cup. Remove skillet from heat. With

whisk, stir in butter, a few pieces at a time, until

butter melts. To serve, thinly slice steaks across

the grain; spoon shallot sauce on top.

Each serving: about 418 calories, 20 g total fat

(10 g saturated), 132 mg cholesterol, 631 mg sodium,

6 g carbohydrate, 0 g fiber, 0 g sugars, 37 g protein

4

Lso fr the T Kicn: Shal


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in season >flavorful fennel

Crunchy and refreshing with a distinct licoriceflavor, fennel has been long revered for itsculinary and medicinal uses dating all the wayback to ancient Greece and Rome. The hardy,perennial bulb is most often associated withEuropean cuisine, particularly French andItalian. The variety most commonly used is bulb,or Florence, fennel. Available year-round, fennelis especially abundant from mid-fall to spring.

Entirely edible, the fennel plant is composed

of a white to pale green bulb and stalks withdelicate, feathery, vibrant green fronds at thetips. Look for small to medium-sized bulbs thatare relatively blemish free with no soft spots.Fennel can keep in a plastic bag for three to fourdays in the refrigerator, but the fragrance andflavor fade quickly as it ages.

The base of the fennel bulb is the mostcommonly used portion of the plant. Crunchyand sweet, chopped or shaved raw, fennel adds

a delightful addition to salads and platters ofcrudits. When cooked, fennels licorice flavor

becomes more subtle. Chop and saut fennelto use in most recipes that call for celery suchas soups, risotto, stuffi ng (see Torys SausageFennel Stuffi ng on page 21), pasta sauce andmeatloaf or meatballs. Both the fennel baseand the stalks benefit from braising in a touchof chicken or vegetable broth; serve toppedwith shaved Parmesan cheese or a squeeze oflemon juice.

Use the chartreuse green fronds as you would

any fresh herb. With a flavor and aroma similarto tarragon or chervil, the bright fronds can beadded to tomato sauce and soup or sprinkledover baked fish at the end of cooking. Toss intosauted or roasted vegetables such as carrots,beets or potatoes, or add fennel fronds tomarinades, vinaigrettes, tuna, crab and chickensalads. These wispy tendrils also provide astriking presentation for any garnish as well.

To prepare the bulb, trim off the stalks and

fronds, reserving if desired. Trim about inchoff from the root end. Slice the bulb horizontally,or place the bulb, flat side down, on a cuttingboard, then cut the bulb vertically in half. Placethe bulb halves, flat side down; cut each halfvertically into slices or wedges.

Creamy Fennel &Swiss Chard Bake

Active Time: 20 minutesTotal Time: 1 hour Serves: 8

4 medium fennel bulbs (about 2 poundswith stalks)

1 bunch Swiss chard (about 12 ounces)

1 medium onion, cut in half andthinly sliced

1 cup Schnucks whipping cream1 teaspoons salt

teaspoon ground black pepper

2 tablespoons Schnucks unsalted butter

1 cup panko breadcrumbs

cup Schnucks finely shredded Parmesancheese (2 ounces)

1. Preheat oven to 425F. Trim off stems and root

end from fennel. Cut bulbs in half, then place,

cut side down, on cutting board. Thinly slicefennel and place in 13 x 9-inch glass or ceramic

baking dish. Trim ends off Swiss chard. Pull off

leaves and cut into 1-inch strips; set aside. Cut

stems crosswise into -inch pieces; transfer todish with fennel. Add onion, cream, salt and

pepper and toss until well combined. Cover

dish tightly with aluminum foil. Bake 30 minutes

or until cream bubbles and fennel is very tender.

2. Meanwhile, in microwave-safe small bowl,

heat butter in microwave oven on high 30 to

45 seconds or until melted. Stir in breadcrumbs

and cheese.

3.Remove dish from oven; remove foil. With

tongs, toss Swiss chard leaves into fennel

mixture until leaves begin to wilt. Spread fennel

mixture evenly in dish. Sprinkle breadcrumb

mixture evenly on top. Bake, uncovered, 10 to

12 minutes longer or until top is golden brown.





fennel frenzy


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short on time > long on flavor

express laneFor quick and easy-to-make meals that dont skimp on taste, try these two family-friendlyfavorites. Freshly ground Italian sausage, spinach and three-cheese tortellini make a heartyand warming soup. Make a double batch for go-to leftovers during the busy holiday season.Our Cheesy Roast Beef Stromboli uses fresh basil and roasted red pepper to elevate the flavors

in this thick and cheesy sandwich.

Tortellini Soup


1 pound Schnucks Signature fresh groundItalian sausage (salsiccia), casingsremoved if necessary

3 large garlic cloves, minced(1 tablespoons)

1 carton (32 ounces) less-sodium chickenbroth (4 cups)

1 can (14.5 ounces) Schnucks dicedtomatoes with garlic & onion

2 teaspoons Italian seasoning

1 package (9 ounces) refrigerated threecheese tortellini

1 package (5 to 6 ounces) baby spinach

1. Preheat 4- to 5-quart saucepan over medium-high heat 2 minutes. Add sausage and garlic

and cook 4 to 5 minutes or until sausage is no

longer pink, breaking up sausage with side of

spoon. Add broth, tomatoes with their juice and

Italian seasoning; cover and heat to boiling.

2. Stir in tortellini and spinach, pressing down

on spinach to immerse in l iquid; heat to boiling.

Boil 5 to 7 minutes or until tortellini is tender,

stirring occasionally. Makes about 9 cups.Each serving: about 521 calories, 25 g total fat



Cheesy Roast Beef Stromboli


1 Schnucks large egg

1 package (11 ounces) refrigerated thincrust pizza dough

1 package (7 ounces) Schnucks deli thinsliced roast beef

6 slices Schnucks provolone cheese

2 green onions, finely chopped ( cup)

cup sliced roasted red bell pepper

cup thinly sliced fresh basil leaves

1. Preheat oven to 375F. In small bowl, with

fork, beat egg.

2. Cut one 18-inch-long sheet parchment

paper. Unroll pizza dough onto parchmentpaper. Press dough into 13 x 9-inch rectangle.

Leaving 1-inch border around edges, arrange

roast beef, cheese, onions, red pepper and basil

horizontally down center of rectangle.

3. Brush edges of long sides of dough

with some beaten egg. Using long sides of

parchment paper, lift dough over filling so

edges meet in the middle; pinch dough to seal.

Pinch dough on short ends to seal. With sharpknife, cut 4 s lits in top of stromboli. Transfer

parchment with stromboli to cookie sheet;

brush stromboli all over with additional

beaten egg.

4. Bake stromboli 18 to 20 minutes or until

brown, rotating cookie sheet halfway through

baking. Cool 5 minutes before cutting crosswise

into 8 slices to serve.

Each serving: about 270 calories, 14 g total fat(9 g saturated), 97 mg cholesterol, 1433 mg sodium,


beer pairing >Amber Lager or Ale

With its malty sweetness and caramel color,an amber beer complements foods withstrong flavors such as the garlic, spices andherbs in these entres. Crisp, clean andrefreshing, the medium carbonation ofthe beer cleanses the palate so each biteof food is as good as the first. Try GeorgeKillians Irish Red or New Belgium BrewingFat Tire Amber Ale.



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5 @ 5:00: stuffi ng mixThough stuffi ng is often considered a holiday side dish, stuffi ng mixes can also be used as awonderful base in a variety of dishes. For our 5 @ 5:00 feature, stuffi ng mix for pork enhances

the Cranberry-Apple Stuffed Pork Chops and Homestyle Meatloaf. The Southwest Turkey Bakeincorporates flavorful cornbread stuffi ng, while a savory herb-infused mix complements thechicken patties and breakfast bake.

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Cranberry-AppleStuffed Pork Chops


Schnucks nonstick cooking spray

1 large Golden Delicious apple, peeled,cored and cut into -inch pieces(about 1 cups)

1 cup less-sodium chicken broth


1 package (6 ounces) unprepared Schnucksstuffi ng mix for pork

cup Schnucks dried cranberries6 (1-inch-thick) Pride of the Farm thick cut

bone-in pork loin rib chops

teaspoon salt


1. Preheat oven to 400F. Line large rimmed

baking pan with aluminum foil; spray foil

with nonstick cooking spray. In 2- to 3-quart

saucepan, add apple, broth and butter; heat to

boiling over medium-high heat. Stir in stuffi ngmix and cranberries. Remove saucepan from

heat; cover and let stand 5 minutes. With fork,

fluff stuffi ng. Makes about 4 cups.

2. Meanwhile, with sharp knife, carefully slice

each pork chop horizontally all the way to the

bone to form a pocket. Sprinkle both sides of

pork chops with salt and pepper. Place heaping

e cup stuffi ng in pocket of each pork chop.

Place pork chops on prepared pan.3. Bake pork chops 20 to 25 minutes or until

internal temperature of stuffi ng and pork

reaches 165F.




Homestyle Meatloaf

Active Time: 25 minutes

Total Time: 1 hour 35 minutes Serves: 8


1 tablespoon Schnucks olive oil

1 small yellow onion, finely chopped(about 1 cup)

3 garlic cloves, minced

1 can (14.5 ounces) less-sodium beef broth(1 cups)

1 package (6 ounces) unprepared Schnucksstuffi ng mix for pork

1 teaspoon dried basil leaves1 teaspoon dried oregano leaves

teaspoon ground allspice

1 pound ground pork

1 pound Meat Masters lean ground beef

1 Schnucks large egg

e cup Schnucks original barbecue sauce

1. Preheat oven to 400F. Line rimmed baking

pan with aluminum foil; spray foil with nonstick

cooking spray.

2. In 10-inch skillet, heat oil over medium heat.

Add onion and cook 4 to 5 minutes or until

tender. Add garlic and cook 1 minute, stirring

occasionally. Add broth and heat to boiling over

high heat; boil 1 minute. Remove skillet from

heat. In large bowl, with fork, stir stuffi ng mix,

basil, oregano, allspice and broth mixture until

well mixed; cover and let stand 5 minutes.

3. Add pork, beef and egg to stuffi ng mixture;

with fork, mix until well combined. Do not

overmix. Place mixture in center of prepared

pan; shape into 9 x 5-inch loaf.

4. Bake meatloaf 55 minutes or until internal

temperature reaches 165F. Remove meatloaf

from oven. Spread barbecue sauce on top,

allowing some to drip over the sides. Bake 5

minutes longer. Let meatloaf stand 10 minutes

before slicing.




sensational stuffi ng > five ways



10/36

sensational stuffi ng > five ways

Southwest Turkey Bake



1 package (8 ounces) Schnucks finelyshredded Monterey Jack cheese

(2 cups), divided1 cup lightly salted corn chips, coarsely

crushed to cup

1 can (10 ounces) condensed cream ofchicken or mushroom soup

1 container (8 ounces) Schnuckssour cream

1 package (6 ounces) unprepared Schnuckscornbread stuffi ng mix

1 can (4 ounces) Schnucks diced mild

green chiles1 jar (4 ounces) diced pimientos, drained

2 cups diced or shredded roasted turkeymeat or Schnucks herb or bbq wholeroasted chicken meat (about 12 ounces)

1 cups Schnucks frozen whole kernel corn

1 teaspoon ground coriander

1 teaspoon ground cumin

1. Preheat oven to 375F. Spray 11 x 7-inch

or shallow 2-quart glass or ceramic bakingdish with nonstick cooking spray. In small bowl,

toss 1 cup cheese with corn chips; set aside. In

large bowl, stir remaining ingredients including

remaining 1 cup cheese until well blended.

Spread chicken mixture into prepared dish.

2. Cover dish tightly with aluminum foil. Bake

30 minutes. Remove foil. Sprinkle corn chip

mixture evenly on top and bake, uncovered, 15

to 20 minutes longer or until top is golden andinternal temperature reaches 145F.




Golden Chicken Caesar Patties


1 small lemon

1 cup Schnucks classic Caesar dressing

3 cup Schnucks grated Parmesan cheese

1 package (6 ounces) unprepared savoryherbs stuffi ng mix

2 green onions, thinly sliced (about cup)

2 medium carrots, shredded (about cup)

2 cups diced Schnucks herb whole roastedchicken meat or roasted turkey meat(about 12 ounces)

cup water

2 tablespoons Schnucks canola orvegetable oil, divided

1. From lemon, grate 1 teaspoon peel and

squeeze 2 tablespoons juice. In small bowl,

stir lemon peel and juice, Caesar dressing and

Parmesan cheese until well combined. Transfer

cup Caesar mixture to large bowl. Add

stuffi ng mix, green onions, carrots, chicken and

water and stir until well mixed. Makes about 6

cups. Refrigerate 10 minutes.

2. In nonstick 12-inch skillet, heat 1 tablespoonoil over medium heat. Shape chicken mixture

by cupfuls into 6 patties and add to skillet.

Cook 2 to 3 minutes on each side or until

golden brown. Repeat with remaining oil

and chicken mixture. Serve patties with any

remaining Caesar sauce for dipping.




Tomato & Swiss Breakfast Bake



2 teaspoons Schnucks olive oil

1 pound Schnucks Signature fresh groundhot Italian sausage (optional)

1 medium yellow onion, finely chopped(about 1 cup)

1 package (6 ounces) unprepared savoryherbs stuffi ng mix

1 cups boiling water

cup drained julienne cut sun-driedtomatoes with Italian herbs in oil

1 package (6 ounces) Schnucks finelyshredded Swiss cheese (1 cups), divided

12 Schnucks large eggs

1 cup Schnucks half-and-half

teaspoon salt


1. Preheat oven to 350F. Spray 13 x 9-inch glass

or ceramic baking dish with nonstick cookingspray. In 10-inch skillet, heat oil over medium

heat. Add sausage, if using, and onion and cook

8 to 10 minutes or until onion is tender and

sausage is no longer pink, stirring frequently

and breaking up sausage into small pieces.

Meanwhile, in large bowl, with fork, stir stuffi ng

mix and boiling water until well mixed; cover

and let stand 5 minutes.

2. Fluff stuffi ng with fork . Add onion mixture

and sun-dried tomatoes and toss until well

combined. Transfer stuffi ng mixture to prepared

dish. Sprinkle packed cup cheese evenly

on top.

3. In same large bowl, with whisk, beat eggs

well. Stir in half-and-half, salt and pepper. Pour

egg mixture evenly over stuffi ng mixture.

Sprinkle remaining cheese evenly on top.

Bake, uncovered, 30 to 35 minutes or just

until casserole is set and internal temperature

reaches 145F.




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cookies& moreCrisp or soft in texture, cookies have been enjoyed since the 7th century.

Developed in Persia where sugar was first cultivated, these hand-held sweetcakes spread across Europe in a variety of shapes and sizes. Sugar and flourare at the heart of most cookie recipes, but with the addition of a few choseningredients a whole new flavor combination is born!



12/36

Chocolate Almond BiscottiActive Time: 35 minutes

Total Time: 1 hour 20 minutes plus coolingMakes: about 6 dozen

4 cups Schnucks all-purpose flour

e cup unsweetened cocoa

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon Schnucks baking soda

1 cups Schnucks granulated sugar1 cup Schnucks unsalted butter

(2 sticks), softened


2 teaspoons Schnucks pure vanilla extract

2 packages (2.25 ounces each) slicedalmonds (1 cup)

1 cup Nestl mini semi-sweetchocolate morsels


1. Adjust oven racks to upper and lower

positions. Preheat oven to 325F. Into large

bowl, sift flour, cocoa, baking powder, salt and

baking soda. In separate large bowl, with mixer

on medium, beat sugar and butter 5 minutes

or until light and fluffy. Add eggs and vanilla

and beat 1 minute. With mixer on low speed,

gradually add flour mixture, then almonds and

chocolate morsels, beating just until combined.

2. Divide dough into 4 equal-sized pieces. Spray

2 large cookie sheets with nonstick cooking

spray. On 1 cookie sheet, with floured hands

if necessary, shape 1 piece of dough into

12 x 3-inch log (about -inch high); repeat with

remaining 3 pieces of dough, placing 2 logs on

each cookie sheet.

3. Bake logs 25 to 30 minutes or until tops are

firm and toothpick inserted in center comes outclean, rotating cookie sheets between upper

and lower racks halfway through baking. Cool

logs on cookie sheets on wire racks 20 minutes.

4. Transfer 1 log at a time to cutting board. With

serrated knife, cut log crosswise into -inch

thick slices. Place slices, cut side down and close

together, onto same cookie sheets. Bake slices

20 to 25 minutes longer or until dry, rotating

cookie sheets between upper and lower racks

halfway through baking. Transfer biscotti to

wire racks to cool completely. Store biscotti in

airtight container up to 3 weeks or freeze up to3 months.

Each biscotti: about 88 calories, 4 g total fat (2 g saturated),

15 mg cholesterol, 56 mg sodium, 11 g carbohydrate,

1 g fiber, 6 g sugars, 2 g protein

Shortbread Thumbprints


Total Time: 1 hour plus chilling and coolingMakes: about 4 dozen


cup Schnucks granulated sugar, divided

cup butter-flavor shortening

cup packed Schnucks light brown sugar

cup Schnucks unsalted butter(1 stick), softened


2 cups Schnucks all-purpose flour teaspoon salt

1 cup walnuts, pecans or hazelnuts,finely chopped

e cup Schnucks seedless raspberry orstrawberry preserves or jam

1. With egg set over medium bowl, separate

egg so that white falls into medium bowl;

place yolks in small bowl. Cover egg whites and

refrigerate until ready to use.

2. In large bowl, with mixer at medium-high

speed, beat cup granulated sugar, shortening,

brown sugar and butter 4 minutes or untillight and fluffy, occasionally scraping bowl

with rubber spatula. Add vanilla and egg yolks

and beat until well blended. Reduce speed to

low; beat in flour and salt just until combined,

occasionally scraping bowl. Cover dough with

plastic wrap and refrigerate at least 2 hours or

up to overnight.

3. Preheat oven to 325F. Line large cookie

sheet with parchment paper. In medium bowl,stir walnuts with remaining cup sugar. With

fork, lightly beat egg whites. Shape dough into

1-inch balls. Dip balls in egg whites, then roll

in walnut mixture. Place balls, 1 inch apart, on

prepared cookie sheet. Press down center of

each ball with forefinger or thumb to make

a well. Fill well with rounded teaspoon

preserves. Bake 17 to 19 minutes or until edges

are golden brown. Cool on cookie sheet on wirerack 2 minutes. With spatula, transfer cookies to

rack to cool completely. Repeat with remaining

dough, egg whites, walnuts and preserves.

Each cookie: about 111 calories, 6 g total fat (2 g saturated),



Soft Gingerbread Jumbos


Total Time: 1 hour 30 minutes plus coolingMakes: about 3 dozen

cup Schnucks raisins

cup water

4 cups Schnucks all-purpose flour

1 tablespoon Schnucks baking soda

1 teaspoons ground ginger

1 teaspoon ground cinnamon1 teaspoon salt

teaspoon ground cloves

teaspoon ground nutmeg

1 cups packed Schnucks brown sugar

1 cup Schnucks unsalted butter(2 sticks), softened


1 cup mild or original molasses

2 teaspoons Schnucks pure

vanilla extract

namon

ves

tmeg

ks brown sugar

ed butter

olasses

pure

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13/36

1. Adjust oven racks to upper and lower positions.

Preheat oven to 350F. Line 2 cookie sheets with

parchment paper. In microwave-safe small bowl,

heat raisins and water on high 45 seconds;

set aside.

2. In large bowl, with whisk, stir together flour,

baking soda, ginger, cinnamon, salt, cloves and

nutmeg. In large bowl, with mixer at medium

speed, beat brown sugar and butter 5 minutes

or until creamy, occasionally scraping bowl

with rubber spatula. Beat in eggs, molasses

and vanilla until well blended. At low speed,

beat in flour mixture just until combined,

occasionally scraping bowl. Drain raisins, then

beat into dough.

3. Drop dough by scant cupfuls (about 3

tablespoons), 3 inches apart, on prepared

cookie sheets. Bake 13 to 15 minutes or until

edges appear firm, rotating cookie sheets

between upper and lower racks halfway

through baking. Cool cookies on cookie sheet2 minutes. With thin, metal spatula, transfer

cookies to wire rack to cool completely. Repeat

with remaining dough. Store cookies in airtight

container with parchment or waxed paper

between layers up to 1 week.




Coconut Macaroons

Active Time: 30 minutesTotal Time: 1 hour 10 minutes plus cooling

Makes: about 6 dozen

8 Schnucks large egg whites

13 cups Schnucks granulated sugar


teaspoon almond extract

teaspoon salt

2 packages (14 ounces each) Schnucks

sweetened coconut flakes13 cups Schnucks all-purpose flour

1. Adjust oven racks to upper and lower

positions. Preheat oven to 350F. Line 2 cookie

sheets with parchment paper.

2. In large bowl, with whisk, beat egg whites,

sugar, extracts and salt about 1 minute or until

well combined. Add coconut and flour and

stir until coconut mixture is moistened and

well blended. With wet hands, shape coconut

mixture into 1-inch balls, about 1 rounded

measuring tablespoon per ball, and place 1

inches apart on prepared cookie sheets.

3.Bake 16 to 18 minutes or until bottoms are

golden brown, rotating cookie sheets between

upper and lower racks halfway through baking.

Slide parchment paper with macaroons onto

wire rack to cool completely.

4.Line cookie sheets with additional parchment

paper. Repeat with remaining coconut mixture.

Store macaroons in airtight container with

parchment or waxed paper between layers up

to 5 days.




sweet treats > cookies for santa

w re r

4. Lin

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Why not hold a cookie exchange?Home cooks have been casually swappingholiday treats for a century or more, but the firstmention in print of such a practice has beentraced to the 1963 edition of Betty CrockersCooky Book. You may plan a traditional swapor update the event using it to raise moneyfor a charitable cause, such as packing cookiesto send to our soldiers. Here are 10 steps for asuccessful cookie exchange:

1. Make a list of 11 friends who like to bake.

2. Set a date for early in December and sendout invitations by mid-November.

3. Ask each guest to bring six dozen of theirfavorite cookie to swap.

4. Insist on homemade cookies. They do nothave to be fancy, and no-bake cookiesare welcome.

5. Remind guests that this party is B.Y.O.T. Bring Your Own Tins.

6. Request each guest bring 11 copies of theirrecipe for sharing.

7. Encourage everyone to share the origins oftheir recipes, plus any helpful baking tips.

8. Serve holiday punch, mulled wine or coffeealong with any extra cookies.

9. Clear the table, set out all the cookies and letthe swapping begin! Each person will endup taking home a half dozen of each typeof cookie.

10. To add holiday spirit to your swap, considerasking for a modest cash donation from

each guest to be given to a local food pantryor charity.

As youre baking away, here are a few commoncookie concerns and questions weve gotthe answers!

Why do my cookies sometimes turn out flat?Many things may contribute to flat cookies. First,all butter cookies spread because the fat begins tomelt as soon as it enters a warm oven. Substitute

some margarine or vegetable shortening forbutter to help maintain a puffy cookie.

Remember to refrigerate doughbetween batches.Cold dough will help the cookie retain itsshape. Make sure your cookie sheet has cooledcompletely before adding a new batch ofdough. Greasing pans also encouragesspreading, so consider baking cookies on asheet of parchment paper, nonstick aluminum

foil or silicone liner.

How do I transfer my cookies to the coolingrack without breaking any?Similar to recipes that advise cooling a cakein its pan on a wire rack before inverting,cookies also benefit from standing one tothree minutes on their cookie sheet beforelifting onto a cooling rack. Cookies right out ofthe oven need time to allow the sugar to set.

Conversely, when they sit on the cookie sheettoo long, the sugars will cause the cookie tostick to the pan. It helps to purchase a very thinmetal spatula to lift cookies from their sheets.

How do bakeries create such perfectlyround cookies?Professionals know to use small ice creamscoops to create uniform cookies. If you donthave one, improvise using two measuringtablespoons. Fill one tablespoon with your

desired amount of dough, then use the secondtablespoon to help form the dough into around and lift it out and onto the cookie sheet.

Carol Storey

Bakery Manager,

Schnucks Butler Hill

14

cookieswap


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16/36

turkey timeTurkey traditionally takes center stage at most Thanksgiving dinners. Often, peopledont realize how easy it is to roast a turkey. Our easy-to-follow recipe and video willhelp guide you in the preparation of a succulent turkey, cooked with fresh herbs andcomplemented with a flavorful, white wine-based gravy.

Visitschnuckscooks.comto watch ourvideo on roasting a turkey.Or, scan this Tag with your smart phone! To get the Tag Reader visithttp://gettag.mobion your mobile phone browser.

f il f t t diti l t k


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family feast > traditional turkey

Herb Roasted Turkey with GravyActive Time: 45 minutesTotal Time: 3 hours 45 minutes Serves: 12

2 tablespoons kosher salt

1 tablespoon ground black pepper

2 teaspoons dried basil leaves

2 teaspoons dried oregano leaves

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

3 medium carrots, cut into 1-inch pieces

2 large celery ribs, cut into 1-inch pieces

2 medium onions (about 8 ounces each),cut into large chunks

6 large garlic cloves, chopped

6 large sprigs fresh marjoram

6 large sprigs fresh thyme

3 sprigs fresh rosemary

1 small lemon, cut into quarters

4 tablespoons Schnucks unsalted butter2 cans (14.5 ounces each) less-sodium

chicken broth (3 cups)

1 cup dry white wine (such asSauvignon Blanc)

cup Schnucks all-purpose flour

fresh herbs and lemon wedges forgarnish (optional)

1.Adjust oven rack to lowest position. Preheat

oven to 325F. Place roasting rack, if using, in

large, heavy metal roasting pan. In small bowl,

combine salt, pepper, basil and oregano.

2. Remove giblets and neck from turkey, then

scatter in roasting pan. Discard liver. Pat turkey

dry with paper towels. Place carrots, celery

and onions in roasting pan. Place turkey,

breast side up, on rack, if using. (If you are not

using a roasting rack, place turkey directly on

vegetables.) Sprinkle 2 tablespoons salt mixture

inside body cavity of turkey; place garlic,

marjoram, thyme, rosemary and lemon inside

cavity. Sprinkle turkey all over with remaining

salt mixture.

3. Truss turkey: Cut 4-foot length of kitchen

twine. With legs facing away, center twine

under legs of turkey. Wrap twine around legs,

criss-crossing ends; pull twine tightly to secure

legs. Run twine the length of turkey, securing

wing tips. Tie ends of twine together over neckskin. Cut off excess twine.

4. Roast turkey 3 to 3 hours (about 15 minutes

per pound) or until juices run clear and instant-

read thermometer reaches 160F in thickest

part of thigh, making sure thermometer doesnt

touch bone. Start checking for doneness during

last half hour of roasting and cover turkey with

loose tent of foil if turkey becomes too brown. If

desired, baste turkey occasionally.

5. Place tongs in turkey cavity. Tilt turkey so

that any juices in cavity pour into roasting pan.

Transfer turkey to cutting board. Cover loosely

with foil to keep warm while preparing gravy.

(Internal temperature will rise 5 to 10F upon

standing.) Remove kitchen twine.

6. Remove rack from roasting pan. Pour

vegetables, neck, giblets and drippings in

roasting pan through colander or strainer

set over large bowl. Press on solids to release

any liquid. Pour drippings into 4-cup liquid

measuring cup. Let stand 1 minute or until fat

separates from drippings. Skim off cup fat and

transfer to 3- to 4-quart saucepan. Add butter to

fat in saucepan. Add enough broth to drippings

in liquid measuring cup to equal 4 cups.

7. Place roasting pan over 2 burners over

medium heat to darken (caramelize) bits in

bottom of pan. Add wine and heat to boiling.

Boil about 2 minutes or until most liquid

evaporates, stirring to loosen browned bits from

bottom of pan. Remove pan from heat.

8.Heat fat and butter in saucepan over medium

heat until butter melts. Add flour and cook until

flour turns golden brown, stirring constantly

with whisk. Gradually pour in broth mixture. With

rubber spatula, scrape any wine and browned

bits in roasting pan into saucepan. Cook until

mixture boils and thickens, stirring occasionally.

If desired, stir in salt and pepper to taste. Straingravy through fine-mesh strainer into gravy boat

before serving. Makes about 4 cups.

9. Transfer turkey to large platter. If desired,

garnish with fresh herbs and lemon wedges.

Serve turkey with gravy.

Each serving: about 485 calories, 9 g total fat (5 g saturated),





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roasted turkey 1011.

2.

3.

A perfectly roasted, juicy turkey is the centerpiece of the Thanksgiving menu.As you plan for the big day, you may be wondering what size turkey youll need,when to start thawing a frozen turkey or how to determine when the turkey isdone. Weve got you covered from start to finish with our easy-to-follow video

to ensure a tender and moist turkey to impress your guests.

roast a turkey

1.Size, Thaw, Prep To determine what size turkey youll need, a good rule of thumb is about

1 pound of turkey per person which allows for leftovers. Thaw a frozen turkey in its packaging

in a rimmed pan on the bottom shelf of the refrigerator to minimize the potential spread of

bacteria from any leaking juices. Plan ahead, as a turkey can take up to 4 days to thaw. Once

thawed, it can remain refrigerated up to 3 days.

To further minimize the spread of bacteria onto kitchen surfaces, its also a good idea to have

all ingredients and equipment ready to go so you wont have to touch kitchen surfaces as youprepare the bird.

2.Roasting Pan and Rack A rack is used to elevate the turkey off the bottom of the roasting

pan, away from the drippings. This allows the oven heat to circulate around the turkey for

even cooking. If you dont have a rack, simply place the turkey on top of the neck, giblets and

vegetables in the bottom of the roasting pan.

3.Truss Trussing, or tying, a turkey with kitchen twine will also help to evenly cook the bird and

retain its natural juices.

4. Temperature For a more accurate reading of the turkeys internal temperature, use an

instant-read thermometer rather than relying on a turkeys pop-up timer. The turkey is done

when it reaches 160F in the thickest part of the thigh without the thermometer touching

bone. As the turkey rests, the internal temperature will rise 5 to 10F upon standing for a final

temperature of 165 to 170F; the juices will run clear and the legs will wiggle freely.

5.Drain Juices Any juices inside the turkey can be used to make a flavorful gravy. Before

removing the roasted turkey from the roasting pan, use a pair of tongs to tilt the bird,

allowing the juices to drain into the pan.

howto

4.

5.

Visitschnuckscooks.comto watch our how-to videos!

18


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NESTLTOLL HOUSEFamous Fudge

Visit TOLLHOUSE.COM for this easy recipe and other holiday favorites from Nestl!

All tra demarks are own ed by Socit des Produi ts Nestl S.A., Vevey, Swi tzerlan d.

INGREDIENTS: 1 12 cups granulated sugar 23 cup CARNATION Evaporated Milk 2 tablespoons butter or margarine 14 teaspoon salt 2 cups miniature marshmallows 1 12 cups (9 oz.) NESTL TOLL HOUSE

Semi-Sweet Chocolate Morsels 12 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla extract

PREP: 10 MIN | COOKING: 6 MIN | REFRIGERATING: 2 HOURS

Makes 24 servings

DIRECTIONS:LINE 8-inch-squarebaking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-dutysaucepan. Bring to a full rolling boilover medium heat, stirring constantly.Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1minute or until marshmallows are melted. Pour into prepared baking pan;

refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Bake Some Love

100% Real Chocolate

Stir up an easy

treat.


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20

family feast > all the trimmings


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y g

expert sidesThanksgiving isnt complete without all of the scrumptious side dishes. The SchnucksFood Education Team shares some of their favorites, from their families to yours. Onthis page, Tory incorporates fennel into her traditional sausage stuffi ng while Priscilla

tops sweet potatoes with pecan crumble. But dont stop there. Turn the page foradditional recipes including a rich chocolate pecan pie from Rosanne. Enjoy!

Torys Sausage Fennel Stuffi ng

Active Time: 1 hour 15 minutes

Total Time: 2 hours 10 minutesServes: 12


1 medium butternut squash (about

2 pounds), peeled, cut in half, seeded andsquash cut into -inch pieces

2 teaspoons kosher salt, divided

1 teaspoons freshly ground blackpepper, divided

1 Schnucks large French bread (1 pound),cut into 1-inch pieces

10 tablespoons Schnucks unsalted butter,plus additional for greasing dish

4 large celery ribs, chopped (2 cups)

1 large fennel bulb (about 12 ounces),trimmed and chopped (1 cups)

5 large shallots (about 8 ounces),chopped (1 cups)

1 large onion (about 12 ounces),chopped (2 cups)

1 pound Schnucks Signature fresh groundsweet Italian pork sausage, casingsremoved if necessary

cup chopped fresh parsley leaves

2 tablespoons chopped freshmarjoram leaves

2 tablespoons chopped fresh sage leaves


1 cups chicken stock or broth

1. Preheat oven to 400F. Spray large rimmed

baking pan with nonstick cooking spray. Spread

squash in single layer in pan. Sprinkle with

teaspoon salt and teaspoon pepper. Roast

squash 45 minutes or until tender and lightly

browned. Transfer squash to extra large bowl.

Spread bread in single layer in each of 2 large

rimmed baking pans. Bake 7 to 9 minutes or

until golden brown. Transfer bread to bowl with

squash. Reduce oven temperature to 350F.

2.Meanwhile, in 12-inch skillet, melt butter

over medium-high heat. Add celery and fennel

and cook 8 minutes, stirring occasionally. Stir in

shallots and onion and cook 8 minutes longer.

Add sausage and cook 10 to 12 minutes or until

vegetables are very tender, breaking up sausage

into small pieces with side of spoon. Add

parsley, marjoram and sage and cook 1 minute

longer, stirring. Pour vegetable mixture in bowl

with squash and bread.

3.In medium bowl, with whisk, l ightly beat

eggs. Stir in stock and remaining 1 teaspoons

salt and 1 teaspoon pepper. Add egg mixture

to vegetable mixture in bowl; gently toss to

combine. Grease 13 x 9-inch glass or ceramic

baking dish with butter. Spread stuffi ng mixture

evenly in dish. Bake in 350F oven 45 to 50

minutes or until top browns. Let stand 10

minutes before serving.




> Cooks Wisdom

Squash and vegetables can be prepared up to 3 days

in advance; cool completely, then cover and refrigerateuntil ready to use. Reheat before assembling stuffi ng in

step 3. Bread can be prepared up to 1 week in advance.

Cool in pan on wire rack, then transfer to zip-tight

plastic bag.

Priscillas Sweet Potatoes withPecan Crumble


4 pounds sweet potatoes (about 6 large),peeled and cut into -inch chunks

(about 12 cups)8 tablespoons Schnucks butter

(1 stick), divided

1 cup chopped pecans

cup packed Schnucks brown sugar

cup Schnucks all-purpose flour

1 teaspoon ground cinnamon

teaspoon ground ginger

1. Preheat oven to 350F. In 6- to 8-quart

saucepot, add potatoes and enough saltedwater to cover by 1 inch; heat to boiling over

high heat. Boil 5 to 7 minutes or until potatoes

are very tender. Drain potatoes well, then return

to same saucepot.

2. Meanwhile, in microwave-safe medium

bowl, heat 3 tablespoons butter in microwave

oven on high 45 to 60 seconds or until melted.

Add pecans, brown sugar, flour, cinnamon and

ginger until well blended.

Tory Bahn

Schnucks Cooks

Cooking SchoolInstructor

Priscilla Ward

Schnucks Cooks

Test KitchenManager

Recipe continued on page 22 >



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3. Cut remaining 5 tablespoons butter into

chunks, then gently stir into drained potatoesuntil butter melts. Transfer potatoes to shallow

2-quart or 11 x 7-inch glass or ceramic baking

dish. Sprinkle pecan mixture over sweet potatoes.

Bake 20 to 25 minutes or until topping browns.




Daves Veggie Casserole



12 ounces fresh cauliflower, cut into 1-inchflorets (about 3 cups)

1 cups fresh carrot chips (about 6 ounces)

12 ounces fresh broccoli crowns (about3 medium), cut into 1-inch florets(about 4 cups)

1 can (10 ounces) condensed cream ofmushroom soup

3 cup Schnucks sour cream


1 container (6 ounces) Schnucks Frenchfried onions, divided

1 package (6 ounces) Schnucks finelyshredded Swiss cheese (1 cups), divided

1. Preheat oven to 350F. Spray shallow 2-quart

or 11 x 7-inch glass or ceramic baking dish withnonstick cooking spray. Heat 4-quart saucepan

of salted water to boiling over high heat. Add

cauliflower and carrots. When water returns to

boiling, after about 3 minutes, add broccoli.

Cook about 1 minute or until water returns to

boiling. Drain vegetables.

2. In same saucepan, stir together undiluted

soup, sour cream, pepper, 1 cups onions

and cup cheese. Add vegetables and gently

toss to combine. Spread vegetable mixture

in prepared dish. Alternately sprinkle on the

diagonal remaining onions and cheese on top

of casserole. Cover dish tightly with foil. Bake 30

minutes. Remove foil and bake 5 to 7 minutes

longer or until cheese melts and onions brown.Each serving: about 201 calories, 13 g total fat



Gays Cranberry Compote


Total Time: 25 minutes plus chillingMakes: about 2 cups

1 bag (12 ounces) fresh cranberries (3 cups)1 cups packed Schnucks light brown sugar

1 cup water

teaspoon salt

cup brandy

1 orange

teaspoon almond extract

1. In 3-quart saucepan, combine cranberries,

brown sugar, water and salt; heat to boiling over

medium-high heat, stirring occasionally. Whencranberries begin to burst, stir in brandy. Boil

12 to 14 minutes or until mixture reduces by

one-third, stirring occasionally.

2. Meanwhile, from orange, grate teaspoon

peel. Stir orange peel and almond extractinto cranberry sauce. Remove saucepan from

heat. Allow cranberry sauce to cool slightly

before spooning into serving bowl; cover and

refrigerate until well chilled, at least 3 hours or

up to 4 days.

Each cup: about 186 calories, 0 g total fat, 0 mg cholesterol,

67 mg sodium, 38 g carbohydrate, 2 g fiber, 35 g sugars,

0 g protein

Lucys Brussels Sprouts GratinActive Time: 30 minutes


2 pounds fresh Brussels sprouts, trimmedand each cut in half

5 tablespoons Schnucks unsaltedbutter, divided

2 large shallots (about 4 ounces), minced(aboute cup)

1 tablespoon Schnucks all-purpose flour1 cup Schnucks whipping cream

8 ounces Gruyre cheese, preferablynatural European Gruyre, shredded

1 tablespoon chopped fresh thyme leaves

teaspoon freshly ground black pepper

Schnucks mini loaf French bread(about 4 ounces), cut into large chunks

3 tablespoons grated Parmesan cheese,preferably Parmigiano-Reggiano

1 tablespoon chopped fresh parsley leaves

Dave Birkenmeier

Director of Food,Wine & CulinaryArts Education

Gay DeMicheleSchnucks CooksCooking SchoolManager

Lucy Schnuck

Schnucks CooksCooking SchoolInstructor

22

family feast > all the trimmings


23/36

1. Preheat oven to 375F. Heat covered 4- to

5-quart saucepan of water to boiling over highheat. Add Brussels sprouts and cook 5 to 7

minutes or until tender but not soft; drain.

2. Meanwhile, in 12-inch skillet, melt 2

tablespoons butter over medium heat. Add

shallots and cook 3 to 4 minutes or until tender

and golden, stirring frequently. Add flour and

cook 2 to 3 minutes or until golden. Stir in

cream; heat until mixture simmers, stirring

occasionally. Add Gruyre cheese, thyme andpepper and stir until cheese melts. Add Brussels

sprouts and toss until well coated in sauce.

Pour mixture into 2-quart or 11 x 7-inch glass or

ceramic baking dish.

3.In food processor with knife blade attached,

pulse bread until coarse crumbs form. You should

have about 2 cups. In microwave-safe medium

bowl, heat remaining 3 tablespoons butter

in microwave oven on high 35 to 40 secondsor until melted. Add breadcrumbs, Parmesan

cheese and parsley to butter and stir until well

combined. Sprinkle breadcrumb mixture evenly

over Brussels sprouts. Bake 30 to 35 minutes or

until edges bubble and top turns golden brown.

Let stand 10 minutes before serving.




Rosannes Chocolate Pecan Pie


and chilling Serves: 10

1 refrigerated rolled pie crust


2 Schnucks large egg yolks

cup packed Schnucks brown sugar

cup Schnucks granulated sugar

3 tablespoons Schnucks unsalted

butter, melted1 tablespoon Schnucks pure vanilla extract

teaspoon salt

1 cups Schnucks light corn syrup

2 cups pecan halves(about 8 ounces), divided

cup Nestl semi-sweetchocolate morsels

1. Preheat oven to 350F. Place pie crust in

9-inch deep-dish glass or ceramic pie plate.If desired, crimp edges.

2. In large bowl, with whisk, beat eggs and egg

yolks until well beaten. Add sugars and stir until

well blended. Add butter, vanilla and salt and

stir until well combined. Stir in corn syrup.

3. Set aside 1 cup of unbroken pecans. Chop

remaining pecans. Stir chopped pecans and

chocolate morsels into filling. Pour filling into

prepared crust. Arrange pecan halves inconcentric circles on top of pie. Bake 55 to 60

minutes or until filling appears mostly set

(center will still jiggle slightly). Cool pie

completely on wire rack. Cover pie and

refrigerate at least overnight or up to 2 days.




> Cooks WisdomIf desired, serve with sweetened whipped cream:

In large bowl, with mixer at low speed, beat 1 cup

whipping cream, 2 tablespoons brown sugar and

2 teaspoons vanilla (or 1 tablespoon whiskey) until

mixture begins to thicken. Increase speed and beat just

until stiff peaks form. Makes about 2 cups.

Rosanne Toroian

Food Editor

pairings from the vine >

For Thanksgiving, your best bet is to purchase a lighter style of wine. Because turkey

is a very lean protein, fewer tannins are a good thing. Riesling and Gewrztraminer

are two wines that go perfectly with the holiday meal and suit just about every wine

drinkers palate. A buttery, cream-style Chardonnay is another fine pick to go with the

turkey. If you also choose to serve a red wine, Pinot Noir pairs well. Very light in tannins

with a wonderful cherry profile, many Pinot Noirs have a softer side, making them

very food friendly.

teaspoon sa t

1 cups Schnucks light corn syrup

2 cups pecan halves(about 8 ounces), divided

cup Nestl semi-sweetchocolate morsels

, ,

whipping cream, 2 tablespoons brown sugar and

2 teaspoons vanilla (or 1 tablespoon whiskey) until

mixture begins to thicken. Increase speed andbeat just

untilstiffpeaks form. Makes about 2 cups..

Visitschnuckscooks.comto watch ourvideo onwine pairings. Or, scan this Tag with your smart phone!To get the Tag Reader visithttp://gettag.mobion yourmobile phone browser.

23


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more than once > enjoyed twice


25/36

Hearty Turkey Bean Soup


Total Time: 1 hour Serves: 4

2 tablespoons Schnucks extra virgin

olive oil1 container (20 ounces) refrigerated

Schnucks fresh vegetable soup starter or2 cups finely chopped onion and 1 cupeach finely diced carrots and celery

1 carton (32 ounces) less-sodium chickenbroth (4 cups)

1 can (15 ounces) pure pumpkin

1 can (15 ounces) Schnucks greatNorthern beans or cannellini beans,

rinsed and drained2 cups diced roasted turkey, smoked turkeyor Schnucks whole roasted chicken meat(about 12 ounces)

2 teaspoons Italian seasoning

8 teaspoon ground black pepper

In 4- to 5-quart saucepan, heat oil over medium

heat. Add soup vegetables; cover and cook

20 minutes or until celery is tender, stirring

occasionally. Stir in remaining ingredients;

heat to boiling over high heat. Reduce heat to

medium-low. Simmer, uncovered, 15 minutes to

blend flavors, stirring occasionally. Makes about

9 cups.




Cordon Bleu Mac & Cheese



1 package (1 pound) penne pasta

1 jar (15 to 16.9 ounces) Alfredo sauce1 package (8 ounces) mini cubed

ham, drained

4 cups diced or shredded roasted turkey or1 Schnucks herb whole roasted chicken,skin and bones discarded and meat dicedor shredded

2 cups Schnucks vitamin D whole milk

1 cup Schnucks frozen green peas

1 package (6 ounces) Schnucks finely

shredded Swiss cheese (1 cups)1 tablespoon Schnucks unsalted butter


1 tablespoon dried parsley flakes

1.Preheat oven to 350F. Heat covered

5- to 6-quart saucepot of salted

water to boiling over high heat.

Add pasta; heat to boiling.

Boil, uncovered, until pasta

is al dente, about 10 to 11minutes; drain.

2. Into same saucepot, add Alfredo sauce, ham,

turkey, milk and frozen peas. Cook over medium

heat until mixture begins to simmer. Remove

saucepot from heat. Stir in cheese. Add pasta

and stir until well coated in sauce. Spread pasta

mixture evenly in 13 x 9-inch glass or ceramicbaking dish. In microwave-safe small bowl,

heat butter in microwave oven on high 45 to

60 seconds or until melted. Stir in panko and

parsley. Sprinkle panko mixture over pasta. Bake

30 minutes or until edges bubble and top is

golden brown.



38 g carbohydrates, 2 g fiber, 5 g sugars, 29 g protein

twice-as-nice turkeyOnce the big feast is over, its time to turn leftovers into tasty newdishes. Make sure to carefully store leftovers in order to keep outthe bacteria. All food should be packed and refrigerated withintwo hours after cooking or after the food has been removed froma warmer. Reheat foods to 165F; a general rule to follow is tonever keep leftovers for more than four days. Sauces, soups and

gravies should be enjoyed within two days of preparation; boilone minute before serving. Two additional recipes utilizing roastedturkey can be found on page 10.


celebration > sweet tradition


26/36

hanukkahKugel is a traditional, baked Ashkenazi Jewish casserole. The very first kugels weremade in Germany when cooks began replacing bread mixtures with noodles and

farfel. Our Sweet Pineapple Noodle Kugel includes traditional egg noodles with theaddition of pineapple and almonds, turning this kugel into a sweet and satisfying dish.

Sweet Pineapple Noodle Kugel

Active Time: 25 minutesTotal Time: 1 hour 10 minutes Serves: 8

6 tablespoons Schnucks unsalted butter,divided, plus additional for greasing dish

8 ounces Schnucks medium or wide eggnoodles (about 4 cups)

1 package (7 ounces) Sun-Maid fruit bits

cup Schnucks granulated sugar

cup Schnucks honey

1 teaspoons ground cinnamon, divided

1 teaspoon Schnucks pure vanilla extract


1 can (8 ounces) Schnucks crushed

pineapple in unsweetened juice1 cup Schnucks half-and-half

cup corn flake crumbs

cup graham cracker crumbs

cup sliced almonds

1 tablespoon packed Schnucks brown sugar

1.Preheat oven to 350F. Grease shallow 2-quart

or 11 x 7-inch glass or ceramic baking dish with

some butter. Place noodles in zip-tight plastic

bag; seal bag, pressing out excess air. Withbottom of measuring cup, coarsely crush egg

noodles. You should have about 2 cups.

2.Heat covered 5- to 6-quart saucepot of

salted water to boiling over high heat. Add

noodles; heat to boiling. Boil 7 minutes, stirring

occasionally. Add fruit bits and cook 1 minute

longer. Drain noodle mixture.

3.Meanwhile, in microwave-safe large bowl,

heat 4 tablespoons butter in microwave ovenon high 1 minute to 1 minute 15 seconds or

until melted. With whisk, stir in granulated sugar,

honey, 1 teaspoon cinnamon and vanilla. Beat

in eggs until well blended. Stir in pineapple with

its juice and half-and-half. Stir in drained noodle

mixture. Spread mixture evenly in prepared dish.

4.In microwave-safe small bowl, heat remaining

2 tablespoons butter in microwave oven on

high 45 seconds or until melted. With fork,stir in corn flake crumbs, graham cracker

crumbs, almonds, brown sugar and remaining

teaspoon cinnamon. Sprinkle crumb

topping over noodle mixture.

5.Cover dish with aluminum foil and bake

30 minutes. Remove foil and bake 10 to 15

minutes longer or until center is set, top begins

to brown and internal temperature reaches

145F. Let stand 5 minutes before serving.




26


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Cookies, pies, cakes and morewe have everything you needfor homemade holiday cheer! From cookie exchanges to holiday parties, count on

Schnucks brand for quality-guaranteed ingredients like honey and coconut.Parchment paper is the key to easier cleanup and consistently delicious cookies this holiday season.

So when it means the most, come home to Schnucks for the holidays!

Homemade Holidays!


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holiday dinner > main course


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christmasfeastPlanning a Christmas dinner can be quite an event, but you can easily turn yourholiday meal into an extravagant celebration. The gourmet flavors found in theChampionship Glazed Beef Brisket, our savory side dishes and delicious ChocolateChocolate Cheesecake will bring an elegant touch to each course. Prepare your

brisket up to two days in advance to help ease the load on Christmas Day.

Championship GlazedBeef Brisket


Total Time: 3 hours 25 minutes Serves: 12

1 Certified Angus Beef fresh flat cut beefbrisket (6 to 8 pounds), trimmed

8 ounces shallots, minced (about 1 cups)6 large garlic cloves, chopped

(about 2 tablespoons)

cup bourbon whiskey (optional)

2 cups Schnucks unsweetened pineapplejuice, divided

1 cups packed Schnucks brown sugar

cup less-sodium soy sauce orteriyaki sauce

2 tablespoons Worcestershire sauce

teaspoon ground cayenne pepper

cup cornstarch

1. Preheat oven to 350F. Cut brisket crosswise

in half. Preheat 12-inch skillet or wide-bottomed

saut pan over medium-high heat. Add 1 brisket

half, fat side down, and cook 8 to 10 minutes,

turning to brown both sides. Place brisket,

fat side up, in large roasting pan. Repeat with

remaining brisket half.

2. Reduce heat to medium. Add shallots to

same skillet and cook 2 to 3 minutes or until

tender, stirring occasionally. Add garlic and

cook 30 seconds, stirring. Add bourbon, if

desired; boil 1 minute, stirring to loosen any

browned bits from bottom of skillet. Stir in 1

cups pineapple juice, brown sugar, soy sauce,

Worcestershire sauce and cayenne; heat to

boiling over high heat. In cup, stir remaining

cup pineapple juice with cornstarch. Stircornstarch mixture into skillet; heat to boiling.

Boil 1 minute.

3. Pour glaze over brisket. Cover pan tightly

with aluminum foil. Roast 2 to 3 hours or until

brisket is fork-tender.

4. Transfer brisket to cutting board. Cover loosely

with foil and let stand 10 minutes before thinly

slicing across the grain. Place brisket on platter;

spoon some glaze over brisket. Pour remaining

glaze into sauceboat to serve on the side.




> Cooks Wisdom

Brisket can be prepared, covered and refrigerated in

same roasting pan up to 2 days in advance. To reheat

brisket, roast at 350F for 25 to 30 minutes or until

heated through.

Rosemary-Roasted GarlicMashed Potatoes



4 heads garlic

2 teaspoons Schnucks olive oil

4 pounds Yukon gold potatoes

(about 9 medium), peeled and cut into2-inch chunks

1 cups Schnucks half-and-half


1 tablespoon chopped freshrosemary leaves

1 teaspoons kosher salt

teaspoon freshly ground black pepper

1. Preheat oven to 400F. With serrated knife,

cut -inch from top of each head of garlic to

expose top of cloves; discard tops. Place garlic,

cut side up, on sheet of aluminum foil; drizzle

oil over cut side of garlic heads. Wrap foil tightly

around garlic. Roast 40 minutes or until cloves

are very soft. Carefully open foil. When garlic

is cool enough to handle, squeeze each garlic

clove out of its skin and place in small bowl;

set aside.

2. Meanwhile, in covered 5- to 6-quart

saucepot, add potatoes and enough salted

water to cover by 1 inch; heat to boiling overhigh heat. Simmer, uncovered, 10 to 15 minutes

or until potatoes are very tender.

3. Drain potatoes well, then return to same

saucepot. Add half-and-half, butter, rosemary,

salt, pepper and garlic. With potato masher,

mash potatoes until they are slightly chunky.

Heat through over medium heat, stirring

occasionally. Makes about 9 cups.




> Cooks Wisdom

If desired, roast garlic as directed in step 1 up to 2 days in

advance. Reheat garlic in microwave oven on high 10 to

15 seconds or until hot, then coarsely chop before adding

to potatoes in step 3.

wine pairing >MerlotFor Christmas, celebrate the season andenjoy not only great food, but also greatwine. For a medium- to full-bodied winethat pleases the masses, choose a softand fruity Merlot. Smooth and supple,Merlot entices with dark and red fruit

flavors with fine tannins. Some goodchoices include bottles by BlackstoneWinery or Smoking Loon.



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Broccoli-Cheddar Puff



Schnucks nonstick cooking spray2 pounds fresh broccoli crowns

(about 4 large)


1 package (8 ounces) white mushrooms,sliced (about 3 cups)

1 package (8 ounces) Schnucks finelyshredded sharp Cheddar cheese (2 cups)

1 package (6 ounces) Schnucks finelyshredded Swiss cheese (1 cups)

8 Schnucks large eggs1 container (16 ounces) Schnucks small

curd cottage cheese

1 cups Schnucks vitamin D whole milk

teaspoon salt


1 cups Bisquick pancake and baking mix

1. Preheat oven to 350F. Spray 13 x 9-inch glass

or ceramic baking dish with nonstick cooking

spray. Heat large covered saucepot of saltedwater to boiling over high heat. Meanwhile,

remove stems from broccoli; discard or save for

another use. Cut remaining broccoli into 1-inch

florets. You should have about 10 cups. Add

broccoli to boiling water and cook 1 minute.

Drain well in colander.

2. Meanwhile, in nonstick 12-inch skillet, melt

butter over medium-high heat. Add mushrooms

and cook 5 to 7 minutes or until browned andtender, stirring occasionally. In medium bowl,

toss cheeses until well combined.

3. In large bowl, with whisk, beat eggs. Stir in

cottage cheese, milk, salt and pepper until well

combined. Stir in baking mix just until blended.

Set aside 1 cup cheese. Fold remaining cheese,

broccoli and mushrooms into egg mixture.

4. Pour broccoli mixture into prepared dish;

sprinkle reserved cheese on top. Bake 50 to 60minutes or until top browns, center is set and

knife inserted in center comes out clean. Let

stand 10 minutes before serving.




> Cooks Wisdom

You can substitute the fresh broccoli with 2 packages

(16 ounces each) unthawed Schnucks frozen cut broccoli.

Bake 1 hour 10 minutes to 1 hour 20 minutes.

Asparagus Almondine


Total Time: 20 minutes Serves: 8

2 bunches fresh asparagus(about 2 pounds)

1 juice orange

1 small lemon


1 package (2.25 ounces) sliced almonds( cup)

teaspoon salt


1. Heat large covered saucepot of salted water

to boiling over high heat. Add asparagus and

cook 4 to 5 minutes or just until asparagus is

tender; drain.

2. Meanwhile, from orange, grate 1 teaspoon

peel and squeeze 1 tablespoons juice. From

lemon, grate 1 teaspoon peel. If desired, grate

additional peel from orange and lemon to use

as garnish.

3. In same saucepot, melt butter over mediumheat. Add almonds and cook 2 to 3 minutes

or until almonds are golden brown, stirring

occasionally. Stir in juice, peels, salt and pepper.

Add asparagus and toss to combine. Serve

asparagus garnished with additional grated

peel, if desired.




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holiday dinner > decadent dessert


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Chocolate ChocolateCheesecake


and chilling Serves: 16


1 package (9 ounces) Famouschocolate wafers

1 package (11.5 ounces) Nestl milkchocolate morsels

2 packages (8 ounces each) Schnuckscream cheese

cup plus 3 tablespoons Schnucks

granulated sugar, divided teaspoon salt


cup Schnucks vitamin D whole milk


1 cups Schnucks sour cream

1. Preheat oven to 350F. In microwave-safe

medium bowl, heat butter in microwave oven

on high 1 minute 15 seconds or until melted. In

food processor with knife blade attached, pulsewafers until fine crumbs form. Pour crumbs into

butter and stir until crumbs are moist. Pour

crumbs into 9-inch springform pan; press crumbs

on bottom and 2 inches up side of pan. Bake

10 minutes. Cool crust completely on wire rack.

2. While crust cools, in microwave-safe medium

bowl, heat chocolate morsels in microwave

oven on high 1 minute 15 seconds or until

smooth, stirring every 30 seconds. In largebowl, with mixer on medium speed, beat

cream cheese, cup sugar and salt 3 minutes,

occasionally scraping bowl with rubber spatula.

With mixer on low speed, beat in eggs, milk and

vanilla until well blended. Add chocolate and

beat until combined, occasionally scraping bowl.

3. Pour chocolate mixture into cooled crust.

Bake 45 minutes. Cheesecake will still jiggle

slightly in center. While cheesecake bakes, insmall bowl, stir sour cream and remaining 3

tablespoons sugar until sugar dissolves. Remove

cheesecake from oven. Gently spread sour

cream mixture evenly on top of cheesecake.

Bake 5 minutes longer to set sour cream.

4. Cool cheesecake completely on wire rack.

Cover and refrigerate at least 6 hours or up to

2 days before cutting into wedges to serve.

Each serving: about 405 calories, 25 g total fat(16 g saturated), 93 mg cholesterol, 286 mg sodium,




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new years eve finger foodsFinger foods make perfect appetizers for a New Years Eve celebration. Guests will savor thebacon-wrapped shrimp and our unique recipe for Brie thats topped with fig spread andtoffee bits. Or, try making either pork or chicken skewers, each with its own dipping sauce.

Bacon-Wrapped Shrimpwith Honey-Mustard Glaze

Active Time: 30 minutesTotal Time: 45 minutes

Makes: about 45 shrimp

1 cups Schnucks honey

cup country Dijon mustard

1 tablespoons cornstarch

1 teaspoons refrigerated Gourmet Gardenginger spice blend or grated peeledfresh ginger

teaspoon ground cayenne pepper

2 pounds in the shell 21-25 count rawshrimp (thawed if necessary)

1 package (16 ounces) Schnucks hardwoodsmoked bacon, each slice cut crosswiseinto thirds

1.Preheat oven to 450F. Line 2 large rimmedbaking pans with aluminum foil.

2.In small saucepan or skillet, stir together

honey, mustard, cornstarch, ginger and

cayenne; heat to boiling over medium heat.

Boil 1 minute, stirring occasionally.

3.Meanwhile, peel shrimp, leaving tail shells on,

if desired. Devein shrimp. Wrap 1 piece of bacon

around shrimp. Place shrimp, bacon seam side

down, in single layer in prepared pans. Transfer

some glaze to small bowl and use to spread

over shrimp and bacon. Bake 15 minutes.

Transfer shrimp to platter; pour remaining warm

glaze into small serving bowl. Serve shrimp with

glaze to dip or drizzle on top.

Each serving (3 shrimp): about 186 calories, 3 g total fat



Fig-Toffee BrieActive Time: 5 minutesTotal Time: 5 minutes Serves: 6

2 tablespoons fig spread or Schnucksraspberry preserves

1 tablespoon toffee bits

1 wheel (8 ounces) Brie cheese

crackers, fresh fruit and/or slicedbaguette (optional)

Cut Brie into 6 to 8 wedges and place on

cheese plate. Spoon fig spread on top of Brie

wedges; sprinkle toffee over spread. Serve as

an appetizer or dessert cheese course with

crackers, fresh fruit and/or sliced baguette,

if desired.




Visitschnuckscooks.comto watch ourvideo on how to peel and devein shrimp.Or, scan this Tag with your smart phone! To get the Tag Readervisithttp://gettag.mobi on your mobile phone browser.

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small plates > big tastes


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Jalapeo-Mango Pork SkewersActive Time: 25 minutesTotal Time: 30 minutes plus marinating

Makes: about 60 chunks

1 small lemon

3 medium ripe mangoes, peeled, pittedand coarsely chopped (about 3 cups)

cup coarsely chopped jalapeo chilepepper with seeds

3 cup Schnucks olive oil

cup loosely packed fresh cilantro leaves

cup Schnucks honey

1 teaspoon salt

2 pounds pork tenderloin, trimmed(see Cooks Wisdom) and cut into1-inch chunks

wooden picks

1. Squeeze juice from lemon into blender. Add

mangoes, jalapeo, oil, cilantro, honey and salt

and pure until smooth. Makes about 2 cupssauce. Pour 1 cups sauce into small serving

bowl. If serving right away, let sauce stand at

room temperature. Or, cover and refrigerate

until ready to serve.

2. Pour remaining sauce and pork into large

zip-tight plastic bag. Seal bag, pressing out

excess air. Massage ingredients in bag to

combine. Refrigerate at least 30 minutes or

up to 4 hours to marinate.3. Preheat broiler with oven rack about 6 inches

from source of heat. Line large rimmed baking

pan with aluminum foil. Remove pork from

marinade; discard marinade. Arrange chunks of

pork without touching in prepared pan.

4. Broil 3 minutes or until internal temperature

reaches 145F. Center of pork chunks should still

appear slightly pink. Serve pork with wooden

picks and reserved sauce for dipping.

Each serving (4 chunks): about 150 calories, 6 g total fat(1 g saturated), 29 mg cholesterol, 180 mg sodium,


> Cooks Wisdom

To trim pork tenderloin, remove the thin, shiny

membrane, or silverskin, that runs the length of the

tenderloin. Slip the tip of a sharp knife under 1 end of the

silverskin, then cut in a sawing motion to remove.

Sauce can be prepared up to 2 days in advance; cover

and refrigerate until ready to use. Let sauce stand 30

minutes at room temperature before ser ving.

wine pairing >Sparkling WineFor this feel-good time of year, sparklingwine is always a popular choice. Festiveand refreshing, its palate-cleansingcarbonation makes it a perfect pairingfor appetizers, from the creamy Brie toour rich bacon-wrapped shrimp. Try acava from Spain such as Freixenet CordonNegro Brut or from California, Korbel Brut.



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Cashew Chicken Skewers withOrange-Ginger Sauce

Active Time: 25 minutesTotal Time: 35 minutesMakes: about 36 skewers


cups Schnucks all-purpose flour

1 teaspoon salt

teaspoon plus8 teaspoon groundcayenne pepper, divided


3 tablespoons water1 container (8 ounces) Schnucks cashewhalves & pieces (about 1e cups)


2 pounds Schnucks Natural boneless,skinless chicken breast tenderloins(about 18 tenderloins), each cutlengthwise in half

36 (6-inch) bamboo skewers

1 jar (12 ounces) sweet orange marmalade(about 1 cup)

1 cup Schnucks refrigerated orange juice

1 tablespoon refrigerated GourmetGarden ginger spice blend or gratedpeeled fresh ginger

1 tablespoon fresh lemon juice

2 teaspoons cornstarch

1.Adjust oven racks to upper and lower

positions. Preheat oven to 400F. Spray 2

rimmed baking pans with nonstick cooking

spray. In pie plate or wide, shallow dish,combine flour, salt and teaspoon cayenne. In

second pie plate or wide, shallow dish, with fork

or whisk, beat eggs with water.

2.Place cashews in large zip-tight plastic bag;

seal bag, pressing out excess air. With rolling pin

or smooth side of meat mallet, crush cashews.

In third pie plate, combine panko and cashews.3. Thread chicken onto skewers. Dip chicken

in flour mixture to coat both sides, shaking off

excess. Add chicken to egg mixture, allowing

excess to drip off. Place chicken in cashew

mixture, pressing lightly so mixture adheres to

both sides. Place in prepared baking pans. Spray

tenderloins with nonstick cooking spray.

4.Bake 12 to 15 minutes or until lightly browned

and internal temperature reaches 165F, rotatingpans between upper and lower racks halfway

through baking.

5.Meanwhile, in blender, pure marmalade,

orange juice, ginger, lemon juice, cornstarch

and remaining8 teaspoon cayenne until

smooth. Transfer to small saucepan; heat to

boiling over medium heat. Boil 1 minute. Makes

about 23 cups. Serve chicken skewers hot with

sauce for dipping.

Each serving (3 skewers): about 328 calories, 11 g total fat


361 g carbohydrate, 1 g fiber, 21 g sug ars, 21 g protein

> Cooks Wisdom

Recipe can be cut in half, if desired. Enjoy for a quick

weeknight meal to serve 4.

Flour and cashew mixtures can be prepared up to 3

days in advance. Sauce can be prepared up to 3 days in

advance; cover and refrigerate until ready to use. Reheat

sauce before serving.

Simple & Elegant AntipastoPlanning for a holiday get-together and

dont know what to serve? An antipasto

platter assembled with ready-made

ingredients is an easy solution that will

surely impress your guests.

In Italy, antipasto is commonly eaten as the

first course. The word antipasto refers to adish that comes before all other courses,

and is derived from the Latin word anti

meaning before, and pastus meaning

meal. Similar appetizers are prepared in

many Mediterranean countries, including

Spain where they are referred to as tapas

and Greece where they are called meze.

A typical antipasto selection includes a

variety of cured meats, cheeses, olives,fruits and vegetables. Choose your favorite

deli-prepared items and decoratively

arrange them on a serving platter.

Suggested items to include on your platter:

thinly sliced salami, prosciutto,

pepperoni or smoked turkey breast

cubed cheeses such as Gouda,

provolone, mozzarella or a wheel of Brie

water crackers, pita bread or chips,toasted sliced baguette or garlic bread

marinated artichoke hearts, sun-dried

tomatoes, bell peppers or mushrooms

fresh fruits such as cantaloupe, grapes

or strawberries

dried fruits such as figs, apricots or dates

a variety of olives and capers

hummus or olive tapenade

roasted mixed nuts

canned sardines

sweet pickles

Mary Devore

Deli Manager,Schnucks Woods Mill

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Documents

s Chucks Cooks Holiday 2012