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schnuckscooks.com
> a letter from the chairman
®
Editorial Team Michael McGraw, Terese Nguyen,
Joyce Reese, Rosanne Toroian,
Karen Trombley
Although my children have all grown up, fall still makes
me remember those “back-to-school” mornings when the
whole household is trying to get back into the swing of a
fall routine including deciding what goes into those lunch
boxes and bags.
On page 15, our culinary team provides you with
highlights of the newest revisions to the National School
Lunch and Breakfast Programs including the changes that
will greet your children upon their return to the classroom.
Throughout this edition, you will see some great tips and
new recipes that will translate well for school lunches or
light dinners.
Make it a point to try something new this season! We sure
did! “Phyllo Dough Fun” on page 11 features a Do-Ahead
Harvest Fruit Strudel. This recipe takes a bit more time, but
it’s well worth the effort.
One of my favorites is the delicious Chicken Marsala recipe
on page 7. In only 30 minutes, you will be able to serve a
flavorful, restaurant-quality Italian dish to your family. If
you are savoring the idea of something a bit more spicy,
be sure to try the Red Thai Vegetable Curry.
Yes, fall is here, but don’t put your grill covers on just yet!
Labor Day may be the last grilling “hoorah” for some,
but I am one who believes in keeping those coals burning
into winter! Page 17 offers a menu for a laid-back Labor
Day including Lager-Marinated Grilled Pork Chops and
Bacon-Corn Sauté. Whether you are indoors cooking on the
stove or in the oven or outdoors stoking the fire on that
grill, you can count on the culinary team of Schnucks Cooks
magazine to provide great meal solutions!
Scott C. Schnuck
Creative Director Jeffrey Scheiber
Senior Designer Matt DeWilde
Recipe Development Team Chris Hessler, C.E.C., Rosanne Toroian,
Karen Trombley, Michael Trombley, C.E.C.
Food Styling Kathleen Sheridan
Photographer Doug Schaible
Wine Pairings Dave Birkenmeier, CSW
Recipe Testing Noelle Lothamer, Rosanne Toroian,
Karen Trombley, Priscilla Ward, Lori Yates,
Ross Yedinak
Nutritional Analysis Becky Trepasso, R.D.
Prepress & Print Manager Wes Hartman
Contributing Writers David Grotto, R.D., L.P.N., Terese Nguyen
Editorial Support Stacey Alexander, Kelly Kraemer
© 2012 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 efficacy 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 view our Schnucks Cooks Virtual Magazine, visit us
schnuckscooks.com
on the web
@
to contact schnucks:
St. Louis metro area
(314) 994-4400
Outside St. Louis metro area
(800) 264-4400
E-mail to [email protected]
2
10
®
> fall
4
Schnucks Cooks
Italian Sausage & Spinach Soup.
5
the perfect pear
Country Pear Crisp.
6
6
8
express lane
Chicken Marsala and Red Thai Vegetable Curry.
8
late-summer sammies
Smoked Turkey Wrap, Dilled Shrimp Salad Sandwiches
and Buffalo Chicken Salad Sandwiches.
10 phyllo dough fun
Do-Ahead Harvest Fruit Strudel and
Strawberry Shortcake Stacks.
12 phyllo dough 101
Spinach & Feta Phyllo Triangles.
15 the new USDA school breakfast & lunch program:
serving up change for the better!
Honey, Yogurt & Granola Parfaits.
16
28
table of contents
16 laid-back labor day
}
Lager-Marinated Grilled Pork Chops, Bacon-Corn Sauté,
Maple Grilled Sweet Potatoes and Creamy Lime Cheesecake.
20 ball game bites
Asian Glazed Sticky Wings, Coconut Mocha Latte Bars,
Everything Pretzels and Beer-Mustard Dip.
24 5 @ 5:00: canned beans
24
Vegetarian Mexican Pizzas, Penne Pasta Fagioli, Poblano &
Black Bean Enchiladas, Tuscan Bean Soup and Falafel with
Lemon-Tahini Sauce.
28 slow-cooker sensations
Spicy Chipotle Pulled Pork Sandwiches and Stout Chuck Roast.
30 meals for a steal
Manicotti Florentine and Pretzel-Crusted Chicken
with Lemon-Mustard Mayo.
Schnucks Cooks > Fall 2012
3
®
Whether it’s for school or the office, more and
more Americans are packing their own lunch
in order to reduce both calories and expenses
that add up from fast food and traditional
restaurants. Many of us search for low-fat or
low-calorie options that not only taste great,
but also fill us up, maintain our energy level
throughout the day and satisfy our craving for
diverse options that curb boredom.
All string cheese is not created equal. When you
want an additional boost in protein, seek out
part-skim Kraft mozzarella and Cheddar cheese
Twists. Low in sodium with only 60 calories,
each Twist contains 15% of your daily calcium
requirement and fills 10% of your protein needs.
Italian Sausage & Spinach Soup
½
Active Time: 15 minutes
Total Time: 40 minutes • Serves: 4
¼
¼
1
1. In 5- to 6-quart saucepot, cook sausage
over medium-high heat 6 to 7 minutes or until
browned, breaking up meat with side of spoon.
Add soup starter vegetables and cook 5 minutes,
stirring occasionally. Stir in mushrooms and garlic
and cook 3 minutes longer or until vegetables
are tender.
1
1
1
1
1
1
1
2
4
pound Schnucks Signature fresh Italian
sausage (salsiccia), casings removed
if necessary
container (20 ounces) refrigerated fresh
precut soup starter mix vegetables or
2 cups chopped onion and 1 cup each
chopped carrots and celery
package (8 ounces) Schnucks white
mushrooms, sliced
tablespoon refrigerated Gourmet Garden™
garlic blend
carton (32 ounces) less-sodium
chicken broth
can (15 ounces) Schnucks traditional
tomato sauce
can (14.5 ounces) diced tomatoes with
basil, garlic & oregano
cup dry campanelle pasta
cups packed fresh spinach,
coarsely chopped
For a satisfying sweet treat that’s low in fat and
calories, choose Snack Pack puddings. Available
in many flavors, the best bet is their chocolate
or tapioca fat-free varieties. Compared to their
regular puddings, the fat-free versions contain
30% fewer calories.
(8-ounce) package provolone cheese,
diced (about 1 cup)
cup shredded Parmesan cheese
cup thinly sliced fresh basil leaves
2. Add broth, tomato sauce and diced tomatoes
with their juice; heat to boiling. Stir in dry pasta;
reduce heat and simmer until pasta is al dente,
about 10 minutes. Add spinach and stir until
wilted. Makes about 8 cups.
3. Divide provolone cheese between each of
4 soup bowls; ladle soup over provolone. Sprinkle
with Parmesan cheese and basil to serve.
Each serving: about 590 calories, 27 g total fat
(12 g saturated), 60 mg cholesterol, 2020 mg sodium,
56 g carbohydrate, 7 g fiber, 34 g protein
Photography: Studio C • Food Styling: Ann Schulz • Set Styling: Becky McFarland
Priscilla Ward, Test Kitchen Manager; Rosanne
Toroian, Food Editor and Information Specialist
First, as you choose what to stuff between the
bread, opt for low-sodium sandwich meats and
cheeses. You likely won’t notice a difference
in flavor or texture. Opt for a high-fiber whole
grain bread such as the double fiber options
sold by Nature’s Pride® and Pepperidge Farm®.
Two slices of bread include nearly 25% of your
daily requirement of fiber.
Next, try heading down the chip aisle. Discover
a new twist on pretzels with ROLD GOLD®.
Their pretzel rings, nuggets and braided twists
come in flavors from Everything Bagel to Honey
Wheat. Pass up tortilla chips for low-calorie
Skinny Pop® popcorn. Each 100-calorie snack
pack contains over two cups of popcorn with
two grams of fiber. If you love the crunch and
flavor of potato chips, pick up Smartfood®
Selects popped chips. A low-fat snack with
unique flavors, look for innovative varieties
seasoned with cinnamon brown sugar, garlic
tomato basil, feta herb and Italian herb.
in season > pears
the perfect pear
While pears are thought to have originated
thousands of years ago, they weren’t used
frequently until European gardeners, including
Louis XIV’s royal gardener, began introducing
pears in French kitchens in the mid 17th
century. Noblemen and farmers alike began
cultivating new hybrids, and as it stands today,
there are over 6,000 identified pear varieties.
Peaking in the fall through the end of winter,
European pears continue to ripen after they
have been picked. They are harvested at
maturity but not at the peak of ripeness, when
the fruit is at its sweetest and juiciest. Look for
pears that are firm and unblemished. Allow
them to ripen at room temperature, which
could take anywhere from three to 10 days.
To know when a pear is at its peak, apply gentle
pressure at the base of the fruit’s neck, where it
should yield slightly. Some varieties, like Bosc
and Bartlett, give off a hint of fragrance. Once
ripe, pears can be stored in the refrigerator on
an open shelf in a single layer for up to five days.
Asian pears are the exception to this ripening
process as they are harvested when ripe and
remain firm, giving off a strong and sweet
aroma near the stem. Here are a few of the pear
varieties coming into season:
bartlett
Bartlett pears are the most recognizable pear
variety in the U.S., and are widely available from
early September throughout the winter months.
Green Bartletts turn from green to bright yellow
as they mature and ripen, while red Bartletts
Country Pear Crisp
Active Time: 45 minutes
Total Time: 1 hour 45 minutes • Serves: 12
¾
cup (1½ sticks) plus 1 tablespoon
Schnucks unsalted butter, cut into
small pieces, divided
¾ cup Schnucks all-purpose flour, divided
¾ cup Schnucks granulated sugar
1¼ teaspoons ground cinnamon, divided
5 pounds ripe Bartlett and/or Bosc pears,
peeled, cored and cut into ½-inch pieces
(about 9 cups)
½ cup Schnucks dried cherries,
coarsely chopped
1 tablespoon fresh lemon juice
1 cup Schnucks old fashioned oats
¾ cup packed Schnucks light brown sugar
¼ teaspoon salt
Schnucks Select vanilla ice cream (optional)
have vibrantly red skin that makes for striking
presentations. With a white, smooth texture,
the flesh of Bartlett varieties is juicy and sweet
when ripe, making them great to eat out of
hand or for canning.
bosc
Bosc pears are distinctive for their denselyflavored tender flesh, and are believed to be
of French origin, where they are sometimes
referenced as “Beurre Bosc” for their creamy,
butter-like consistency. Bosc pears are a
popular choice for cooking as they tend to stay
firm and keep their shape. Baked, poached,
grilled or sautéed, the versatility of the Bosc
makes it a perennial favorite.
comice
Considered by many as the most elegant and
finest variety of pears, Comice pears feature
succulent flesh that is juicy, full of mellow
sweetness and is often described as silky and
creamy in texture. Comice pears are delicious
fresh and ripe, and are a popular choice for
pairing with cheese for an appetizer plate. This
variety peaks in the fall and winter months,
from September through March.
d’Anjou
Green d’Anjous, also referred to as Anjou,
feature bright green skin with the occasional
slight blush of red, while Red d’Anjous feature
vibrant skin with sun-induced streaks in varying
shades of red. Both varieties change only
slightly in color as they mature. Available in the
fall and continuing through the winter, d’Anjou
pears feature a firm but juicy flesh that is best
eaten out of hand or sliced into salads for a
bright and crisp texture.
asian
Asian pears have several aliases including
Korean pears, nashi (Japanese for “pear”),
and pear-apples due to their resemblance
to the apple’s round shape. Asian pears were
once reserved for royalty and ruling classes in
Imperial China, and with their thirst-quenching
juiciness and mellow, sweet flavor, it’s easy to
see why. Available from July through midOctober, Asian pears stay very firm so avoid
selecting ones with soft, wrinkled skin, a sign
of being overripe.
1. Preheat oven to 350°F. Grease 13 x 9-inch
glass or ceramic baking dish with 1 tablespoon
butter. In large bowl, stir together ¼ cup flour,
granulated sugar and ¾ teaspoon cinnamon.
Add pears, cherries and lemon juice and toss
until very well combined. Pour pear mixture
evenly into prepared baking dish.
2. In food processor with knife blade attached,
add oats, brown sugar, salt and remaining ¾ cup
butter, ½ cup flour and ½ teaspoon cinnamon;
pulse until mixture is well blended and moist.
Crumble mixture evenly over pears.
3. Bake 50 to 60 minutes or until edges bubble
and top is golden brown; let stand 10 minutes
before serving with ice cream, if desired.
Each serving: about 341 calories, 14 g total fat (8 g saturated),
34 mg cholesterol, 51 mg sodium, 56 g carbohydrate, 4 g fiber,
3 g protein
Schnucks Cooks > Fall 2012
5
6
quick solutions > international inspiration
express lane
Diversifying your weeknight meal solutions is quick and easy with our Express Lane offerings.
Incorporating international spices and ingredients adds new dimensions of flavor to your
dishes, and our two entrées below are perfect examples. Marsala wine and sliced mushrooms
provide the signature flavor in our classic Italian dish while whipping cream adds a rich and
luxurious touch. Similarly, the combination of creamy coconut milk and red curry paste
provides an authentic taste of Thailand in our hearty and rich vegetable curry.
Chicken Marsala
Active Time: 25 minutes
Total Time: 30 minutes • Serves: 4
2
¼
3
1¼
¾
5
1
1
¾
½
2
cups Marsala wine
cup finely chopped shallots
cup Schnucks all-purpose flour
teaspoons salt, divided
teaspoon ground black pepper, divided
tablespoons Schnucks unsalted
butter, divided
package (about 1¾ pounds) Schnucks
Natural thin sliced boneless, skinless
chicken breast fillets
package (10 ounces) Schnucks
sliced mushrooms
cup Schnucks whipping cream
cup less-sodium chicken broth
tablespoons chopped fresh parsley leaves
1. In 2-quart saucepan, cook wine and shallots
over high heat 9 to 10 minutes or until wine is
reduced by half. Reserve 2 tablespoons flour.
In pie plate or wide, shallow bowl, combine
remaining flour, ¾ teaspoon salt and ½ teaspoon
pepper. Dip chicken in flour mixture to coat both
sides, shaking off excess.
2. In nonstick 12-inch skillet, melt 2 tablespoons
butter over medium-high heat. Add chicken and
cook 4 minutes or until bottom is golden brown;
turn chicken, then cook 2 minutes longer or until
chicken almost loses its pink color throughout.
Transfer chicken to plate.
3. In same skillet, cook mushrooms, ¼ teaspoon
salt and remaining 3 tablespoons butter over
medium heat 5 to 6 minutes or until mushrooms
are tender, stirring occasionally. Add reserved
2 tablespoons flour and cook 1 minute, stirring
occasionally. Add cream, broth, wine mixture and
remaining ¼ teaspoon each salt and pepper and
heat to boiling; boil 4 minutes. Return chicken
to skillet and cook 1 to 2 minutes longer or until
chicken loses its pink color throughout and
internal temperature reaches 165°F. Sprinkle
parsley over chicken to serve.
1. Prepare rice as label directs. Meanwhile, in 4- to
5-quart saucepan, heat potatoes, coconut milk,
fish sauce, brown sugar, curry paste and salt to
boiling over high heat. Reduce heat to medium;
add green beans, snow peas, bell pepper and
carrots and cook 6 to 7 minutes or until potatoes
are tender. Stir in basil. Makes about 8 cups.
Each serving: about 602 calories, 33 g total fat (20 g saturated),
192 mg cholesterol, 871 mg sodium, 16 g carbohydrate,
1 g fiber, 41 g protein
> Cook’s Wisdom
If you prefer a spicier curry, in a small cup, stir a few
tablespoons of the warm coconut milk mixture with a
teaspoon or 2 of the red curry paste until well blended.
Stir just enough additional curry mixture in the saucepan
to reach your desired level of heat.
Red Thai Vegetable Curry
2. Spoon rice into shallow soup bowls; ladle curry
over rice to serve.
Each serving: about 734 calories, 43 g total fat (38 g saturated),
0 mg cholesterol, 719 mg sodium, 83 g carbohydrate, 6 g fiber,
12 g protein
Active Time: 20 minutes
Total Time: 35 minutes • Serves: 4
1
1
2
2
2
4
¼
4
1
1
1
1
cup jasmine or long grain white rice
pound red potatoes, unpeeled and cut
into 1-inch chunks
cans (about 13.5 ounces each) well-shaken
coconut milk
tablespoons Asian fish sauce
tablespoons packed Schnucks brown sugar
teaspoons red curry paste
(or more to taste)
teaspoon salt
ounces fresh green beans, each cut
crosswise into 2-inch pieces
bag (6 ounces) fresh snow peas
red bell pepper, sliced
cup fresh carrot chips
package (e ounce) fresh basil, leaves torn
wine pairing >
Merlot
Distinguished by its soft acidity and a
moderate amount of tannins, Merlot is
a medium-bodied wine bursting with
plum and dark cherry notes that won’t
overpower the Chicken Marsala. Good
options include the Merlot produced by
Markham Vineyards and Clos du Bois, or
for a splurge, pick up a bottle by Trefethen
Family Vineyard.
Schnucks Cooks > Fall 2012
7
8
unique fillings > familiar format
late-summer sammies
Portable and infinitely versatile, the sandwich is a worldwide culinary favorite. While many know
that the word “sandwich” comes from the Fourth Earl of Sandwich who is credited for inventing
the mobile meal, few actually know the story behind the namesake. The Earl was an avid card
player, and legend goes that he ordered the waiter to serve him roast beef on two slices of bread.
Stacking the meat between the sliced bread allowed the Earl to continue playing cards with one
hand while eating his meal with his free hand.
Whether you’re packing for a late summer outing or planning a light dinner, our three delicious
options are so good, we’re sure the Earl of Sandwich would have approved!
Smoked Turkey Wrap
Dilled Shrimp Salad Sandwiches
Active Time: 15 minutes
Total Time: 15 minutes • Serves: 4
Active Time: 20 minutes
Total Time: 20 minutes • Serves: 4
1
3
1
¼
1
3
¼
4
1
6
4
4
2
2
lime
cup Schnucks mayonnaise
tablespoon chopped fresh cilantro leaves
teaspoon ground chipotle chile pepper or
1 teaspoon chipotle Tabasco® sauce
(10-inch) garden spinach herb wraps or
burrito sized flour tortillas
package (9 ounces) Schnucks deli thin
sliced mesquite smoked turkey breast
Schnucks Cheddar cheese slices, each cut
in half
leaves green leaf lettuce, each torn in half
thin slices red onion, rings separated
medium Roma tomatoes, sliced
ripe avocados, cut in half, pitted and sliced
1. From lime, squeeze 1 teaspoon juice into small
bowl; stir in mayonnaise, cilantro and chipotle
chile pepper.
2. Place wraps on work surface; arrange 4 slices
turkey over each wrap, overlapping slices slightly.
Horizontally across each wrap, place 3 pieces
cheese and 2 pieces lettuce. Evenly dollop and
spread 1 rounded tablespoon mayonnaise
mixture over lettuce on each wrap, then top with
one-fourth onion, tomatoes and avocados.
3. Starting at bottom edge, roll wraps to enclose
filling. Cut each wrap diagonally in half to serve.
Each serving: about 752 calories, 50 g total fat (16 g saturated),
68 mg cholesterol, 1408 mg sodium, 49 g carbohydrate,
6 g fiber, 31 g protein
small lemon
cup light mayonnaise
cup Schnucks light sour cream or low-fat
Greek style plain yogurt
2 tablespoons chopped fresh dill
1½ teaspoons Schnucks hot sauce
1½ pounds 41-50 count cooked tail-on
peeled and deveined shrimp (thawed if
necessary), tail shells removed and each
cut crosswise into 3 or 4 pieces
2 medium celery ribs, finely chopped
(about ¾ cup)
4 ounces English cucumber, peeled and cut
into ¼-inch pieces (about ¾ cup)
¼ cup finely chopped red onion
4 Schnucks Bakery large butter croissants,
each cut horizontally in half
From lemon, grate 1 teaspoon peel and squeeze
juice into large bowl. Stir in mayonnaise, sour
cream, dill and hot sauce. Fold in shrimp, celery,
cucumber and onion. Makes about 4 cups. Evenly
divide shrimp salad between bottom halves of
croissants; replace top halves of croissants, then
cut each sandwich crosswise in half to serve.
Each serving: about 463 calories, 18 g total fat (8 g saturated),
378 mg cholesterol, 973 mg sodium, 33 g carbohydrate,
2 g fiber, 41 g protein
Buffalo Chicken Salad
Sandwiches
Active Time: 30 minutes
Total Time: 30 minutes • Serves: 4
½
¼
2
2
1
1
4
cup chunky blue cheese dressing
cup Schnucks medium or mild Buffalo
wing sauce
green onions, finely chopped
(about ¼ cup)
large celery ribs, finely chopped
(about 1 cup)
Schnucks classic, herb or BBQ whole
roasted chicken, skin removed and meat
shredded (about 4 cups)
package (16 ounces) Schnucks French
bread mini loaves
large romaine lettuce leaves, ribs removed
1. In medium bowl, stir blue cheese dressing
with wing sauce. Fold in onions, celery and
chicken. Makes about 5 cups.
2. Horizontally trim off top third of each mini loaf.
Pull out bread from bottom of loaves leaving
½-inch border around crust. Fill loaves with
chicken salad; top with lettuce leaves and replace
top of loaves. Cut each crosswise in half to make
4 sandwiches.
Each serving: about 662 calories, 23 g total fat (5 g saturated),
137 mg cholesterol, 1559 mg sodium, 59 g carbohydrate,
3 g fiber, 53 g protein
> Cook’s Wisdom
Chicken salad can be prepared, covered and refrigerated
up to 2 days in advance.
Schnucks Cooks > Fall 2012
9
10
layers > upon layers
phyllo dough fun
Phyllo, filo or fillo… each version is correct, and regardless of which way you spell it, these paper-thin sheets
of unleavened flour dough are essential in countless pastry recipes, both sweet and savory. First used in Middle
Eastern and Mediterranean dishes like baklava and spanakopita, homemade phyllo dough requires a large flat
surface when rolling the dough into tissue-thin layers.
Luckily for us, phyllo dough is available in the Frozen Food Department, making it easy to create flaky, crispy
pastries like our sweet Do-Ahead Harvest Fruit Strudel and Strawberry Shortcake Stacks. Check out page 12 and
our Schnucks Cooks video “Phyllo Dough 101” for tips and tricks for working with this delicate and delicious dough.
Do-Ahead Harvest Fruit Strudel
Active Time: 1 hour 25 minutes
Total Time: 2 hours plus chilling • Serves: 8
1½ pounds apples such as Golden Delicious,
Jonagold and/or Cortland (about 4 large)
1½ pounds fresh ripe pears such as Bartlett
and/or Bosc (about 4 large)
3 cup plus 6 tablespoons Schnucks
granulated sugar, divided
3 cup Schnucks dried cranberries
6½ tablespoons Schnucks unsalted
butter, divided
¼ cup walnuts
2 tablespoons Schnucks plain
dried breadcrumbs
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
8 (14 x 9-inch) sheets frozen (thawed)
phyllo dough
1½ cups Schnucks whipping cream
3 tablespoons apple brandy (optional)
1. Peel and core apples and pears and cut into
½-inch pieces. In nonstick 12-inch skillet, add
apples, pears, 3 cup sugar, cranberries and
1½ tablespoons butter. Cook, uncovered, over
medium-high heat 20 minutes, stirring occasionally.
Reduce heat to medium and cook 5 to 10 minutes
longer or until any liquid evaporates and fruit
begins to brown, stirring frequently. Cool filling
in refrigerator at least 1 hour.
2. Meanwhile, in food processor with knife
blade attached, process walnuts, breadcrumbs,
cinnamon, nutmeg and 3 tablespoons sugar until
walnuts are finely ground.
3. In small microwave-safe bowl, heat remaining
5 tablespoons butter in microwave oven on high
1 to 1½ minutes or until butter melts. Cut two
18-inch-long sheets waxed paper; overlap 2 long
sides by about 2 inches. Place 1 sheet phyllo in
center of waxed paper. Brush with some melted
butter, then sprinkle with 1 rounded tablespoon
walnut mixture. Working quickly, continue
layering phyllo with butter and walnut mixture.
You should have about 1 tablespoon butter left.
4. Starting at long side of phyllo closest to you,
spoon filling to cover about one-third of phyllo
rectangle, leaving ¾-inch border around edges.
From fruit filling side, using waxed paper to help
lift phyllo, roll phyllo jelly-roll fashion making sure
fruit is enclosed.
5. Place roll, seam side down, on large cookie
sheet. Brush with remaining butter. If not
baking right away, cover with plastic wrap and
refrigerate until ready to bake. Preheat oven
to 375°F. Bake strudel 35 to 40 minutes or until
phyllo is lightly browned. Cool strudel on cookie
sheet 15 minutes.
6. Meanwhile, in large bowl, with mixer at
medium speed, beat cream until soft peaks form.
Add remaining 3 tablespoons sugar and brandy,
if using, and beat just until stiff peaks form.
Cut strudel diagonally into 8 slices; serve with
whipped cream.
Each serving: about 473 calories, 30 g total fat (17 g saturated),
86 mg cholesterol, 128 mg sodium, 42 g carbohydrate,
4 g fiber, 4 g protein
> Cook’s Wisdom
Strudel can be assembled up to 6 hours before baking.
Prepare apple and pear mixture as directed in step 1 up
to 1 week ahead; cover and refrigerate until ready to
assemble strudel. Prepare walnut mixture as directed in
step 2 up to 1 week ahead. Transfer mixture to zip-tight
plastic bag and store at room temperature. Whipped
cream can be prepared up to 4 hours in advance.
Strawberry Shortcake Stacks
Active Time: 30 minutes
Total Time: 30 minutes plus cooling
Serves: 8
6
tablespoons Schnucks unsalted butter,
cut up
3 tablespoons plus ½ cup Schnucks
granulated sugar, divided
18 (14 x 9-inch) sheets frozen (thawed)
phyllo dough
1½ pounds fresh strawberries
1 pint (2 cups) Schnucks whipping cream
1. Preheat oven to 350°F. Prepare phyllo
rectangles: In small microwave-safe bowl, heat
butter in microwave oven on high 1 to 1½
minutes or until butter melts. Place 3 tablespoons
sugar in small bowl. Place 1 sheet phyllo on
ungreased cookie sheet or rimmed baking pan.
Brush phyllo very lightly with some melted
butter. Place second sheet phyllo on top, making
sure edges align. Brush lightly with butter.
Sprinkle 1 teaspoon sugar over butter. Repeat to
make 2 more layers. Cut phyllo lengthwise in half,
then crosswise into 8 equal rectangles; set aside.
2. On each of 2 more cookie sheets, repeat with
remaining phyllo, butter and 2 tablespoons sugar
in small bowl to make a total of 24 rectangles.
Bake, in batches if necessary, 11 to 13 minutes
or until golden brown, watching carefully
during last 2 minutes of baking and rotating
pans between upper and lower racks halfway
through baking. Cool rectangles on pan on wire
rack. Stacks can be prepared up to 1 day ahead.
Carefully layer prepared rectangles, cover with
plastic wrap and store at room temperature until
ready to serve.
3. While phyllo bakes, hull and slice strawberries
and place in medium bowl. Toss strawberries
with ¼ cup sugar; cover and refrigerate up to
2 hours in advance. Makes about 4½ cups. In
large bowl, with mixer at medium speed, beat
cream until soft peaks form. Add remaining
¼ cup sugar and beat just until stiff peaks
form. Makes about 4 cups. Whipped cream can
be prepared up to 4 hours ahead; cover and
refrigerate until ready to serve.
4. To assemble stacks, place 1 phyllo rectangle
on each of 8 dessert plates. Divide one-third
strawberries (about 1½ cups) amongst
rectangles; top with one-third whipped cream
(about 13 cups). Repeat to make 2 more layers
with remaining rectangles, strawberry mixture
and whipped cream.
Each serving: about 444 calories, 31 g total fat (19 g saturated),
105 mg cholesterol, 106 mg sodium, 38 g carbohydrate,
2 g fiber, 4 g protein
Schnucks Cooks > Fall 2012
11
1.
phyllo dough 101
how to
work with phyllo dough
2.
To work with delicate phyllo dough, remember just a few pointers and you’ll
be on your way to becoming a pro. Just thaw the phyllo dough according to
the package directions. Before unwrapping a roll of dough, always make sure
you have all other ingredients assembled. Our Spinach & Feta Phyllo Triangles
recipe is a great way to try your hand at some phyllo dough fun.
1.
3.
Carefully unroll the phyllo dough vertically onto your cutting board. To easily cut each sheet
into equal-sized strips, with a ruler, mark the stack of dough vertically at 3-inch intervals.
2.
While keeping the remaining strips covered with a damp towel, lightly brush 1 strip of dough
with melted butter. The butter will help the first strip to adhere to the second strip placed on top.
3.
Place 1 heaping tablespoon of the spinach mixture onto the bottom corner of the 2-layered
strip of dough. To form a triangle, fold the phyllo dough diagonally like a flag over the filling.
Visit schnuckscooks.com to watch our video on working with phyllo dough.
Or, scan this Tag with your smart phone! To get the Tag Reader
visit http://gettag.mobi on your mobile phone browser.
Spinach & Feta Phyllo Triangles
Active Time: 45 minutes
Total Time: about 1 hour
Makes: about 32 triangles
3
2
1
3
1
1
¼
1
½
½
½
12
packages (10 ounces each) Schnucks
frozen chopped spinach
tablespoons Schnucks extra virgin olive oil
small onion (about 5 ounces), finely
chopped (about 1 cup)
large garlic cloves, minced
(about 1 tablespoon)
package (7 ounces) Schnucks Select feta
cheese in brine, drained and feta finely
crumbled (about 13 cups)
Schnucks large egg, lightly beaten
cup freshly grated Parmesan or
Romano cheese
teaspoon salt
teaspoon ground black pepper
cup Schnucks unsalted butter (1 stick),
cut up
(16-ounce) package frozen (thawed)
phyllo dough
1. Remove spinach from packaging and place
in large microwave-safe bowl. Cover bowl with
plastic wrap and heat in microwave oven on
high 5 minutes. Remove plastic wrap and, with
fork, break spinach into chunks. Cover spinach
with plastic wrap and heat 1 to 2 minutes longer
or until spinach is mostly thawed but still cool
enough to handle. Squeeze spinach to remove
any liquid; repeat if necessary until spinach is dry.
2. Meanwhile, in nonstick 12-inch skillet, heat
oil over medium heat. Add onion and cook 5 to
6 minutes or until tender and golden, stirring
occasionally. Add garlic and cook 30 seconds,
stirring. Remove skillet from heat; stir in spinach
until well combined. Add feta cheese, egg,
Parmesan cheese, salt and pepper and stir until
well blended. Makes about 4½ cups.
3. Preheat oven to 350°F. In small microwave-safe
bowl, heat butter in microwave oven on high
1 minute or until melted. Very lightly dampen a
large clean kitchen towel with water. On large
cutting board, unroll phyllo dough vertically in
front of you. Cut dough lengthwise into three
3-inch-wide strips.
4. Place 1 strip phyllo dough on work surface.
With pastry brush, very lightly brush phyllo
with some melted butter. Place second strip of
phyllo over butter, making sure edges align and
immediately covering remaining phyllo with
damp kitchen towel. Lightly brush second strip
of phyllo with some butter. Place 1 heaping
measuring tablespoon spinach mixture on
bottom corner of strip. Fold phyllo with its
spinach enclosed diagonally to form a triangle;
continue as though folding a flag. Place triangle
on large cookie sheet. Repeat with remaining
phyllo dough, butter and spinach mixture. Brush
tops lightly with any remaining melted butter.
5. Bake triangles 18 to 22 minutes or until golden
brown on top. Serve triangles hot.
Each triangle: about 70 calories, 4 g total fat (2 g saturated),
17 mg cholesterol, 193 mg sodium, 6 g carbohydrate,
1 g fiber, 3 g protein
> Cook’s Wisdom
These phyllo triangles make a wonderful freeze-ahead
appetizer. Prepare triangles through step 4. Cover
with plastic wrap and place in freezer at least 3 hours.
Transfer frozen triangles to zip-tight freezer bag; seal
bag, pressing out excess air. Freeze triangles up to
3 months. Bake as directed in step 5.
W k up with
Wake
i h SSchnucks!
h k!
Studies show that breakfast
is the most important meal
of the day. It affects everything
from your family’s health to
their performance in school and
work. Count on Schnucks family
of brands for quality-guaranteed
options like oatmeal and raisins.
Add fresh fruit, milk and
orange juice for a well-balanced
start every day!
Decisions,
Decisions...
Pie or cobbler, apple or cherry…these are tough decisions. Go ahead and try them both!
You’ll find only the finest ingredients in our apple, cherry and peach lattice top pies –
baked fresh in-store. Our large fruit cobblers are baked fresh and filled to the brim
with apples, cherries, peaches or blackberries.
Fresh baked and fabulous from Schnucks Bakery.
the new USDA school breakfast & lunch programs:
serving up change for the better!
Changes to the National School Lunch and
Breakfast Programs took effect earlier this year
and schools are now required to implement
the new guidelines. The changes were made
to align more closely with the healthy eating
recommendations found in the Dietary
Guidelines for Americans in hopes of curtailing
the escalating childhood obesity trend.
what’s changed?
In a nutshell, schools are required to increase
the number of fruit, vegetable, whole grain,
and fat-free and low-fat milk servings offered
to children while reducing sodium as well as
saturated and trans fats in all meals served.
All of this must be accomplished while
meeting the nutrition and calorie needs
appropriate for children in grades K-12.
fruits and vegetables No longer considered
one group, fruits and vegetables are now
separate. Fruit must be provided at both
breakfast and lunch, and no more than half
of the fruit offered can be juice. Five cups
of vegetables per student must be served
throughout the week which must include
one green and one orange vegetable, along
with one serving of a legume (beans and
lentils). Students must select a fruit and
a vegetable in order for that meal to be
considered reimbursable to the school.
whole grains At least half of the grains being
served must be whole grains with the ultimate
goal of converting to 100% whole within the
next two years.
protein For breakfast, meat or meat alternate
must be offered. The required portion size
per day of protein is a 1-ounce equivalent
for grades K-8, and a 2-ounce equivalent for
grades 9-12. Meat alternates include beans
and legumes (which can also be counted as
a vegetable but not as both a vegetable and
protein for the same meal), nuts and seeds.
milk In an attempt to reduce unnecessary
calories, both fat-free and low-fat versions of
plain milk must be offered, but only fat-free
flavored milk is allowed.
trans and saturated fat All meals need to
meet specific calorie ranges for all ages and
grade groups. Guidelines mandate a gradual
sodium reduction over a 10-year period with
Honey, Yogurt & Granola Parfaits
Active Time: 15 minutes
Total Time: 15 minutes • Serves: 4
1
3
¼
½
2
1
package (2.25 ounces) nuts such as
pecans, walnuts and/or slivered almonds,
chopped if necessary (½ cup)
cup Schnucks dried cranberries, cherries
and/or raisins
cup Schnucks old fashioned oats
cup Schnucks honey
cups Schnucks low fat plain or
vanilla yogurt
Fuji, Cortland or Red Delicious apple
specific benchmarks to be reached at the 2-, 5and 10-year marks, which vary per school and
per grade level. Meals must also be prepared
with no trans fat and comply with existing
saturated fat targets.
getting it done
“There are challenges ahead for schools
striving to meet the new guideline” notes
April Hershfield, school nutrition specialist
and former president of the Wisconsin School
Nutrition Association. “Getting children to eat
vegetables has always been tricky. Now we’re
going to have to get even more creative with
our recipes, like adding in veggie purées to
bolster nutrition content,” says Hershfield.
“It’s also important that changes being
implemented on the school front also
be championed at home,” encourages
Hershfield. Research has shown that children
are influenced by their family and peers’
choices, so it will truly take a comprehensive
effort to get kids to adopt healthier
eating habits.
1. In small bowl, combine nuts, cranberries and
oats. In each of four 10-ounce parfait glasses or
dessert bowls, layer 2 tablespoons honey, ½ cup
yogurt and ¼ cup nut mixture. Parfaits can be
prepared to this point up to 2 hours in advance;
cover and refrigerate until ready to serve.
2. With largest holes of box grater, grate
unpeeled apple. Top each parfait with apple;
serve immediately.
Each serving: about 389 calories, 14 g total fat (1 g saturated),
8 mg cholesterol, 80 mg sodium, 65 g carbohydrate, 5 g fiber,
7 g protein
Schnucks Cooks > Fall 2012
15
16
flag waving > parade of flavors
laid-back labor day
Fall doesn’t begin until late September, yet for many families, Labor Day represents the unofficial
end of summer. Make the most of the three-day weekend with a casual backyard celebration.
Our grilled pork chops get a boost of flavor from a balanced marinade made with lager, garlic
and brown sugar. Cooking with beer helps develop pronounced flavors, infusing the meat as
it marinates. Generally, the stronger the beer, the deeper the flavor, so keep this in mind when
choosing your brew. Pair the tender chops with our warm Bacon-Corn Sauté, Maple Grilled Sweet
Potatoes and Creamy Lime Cheesecake for a fitting farewell to summer.
Lager-Marinated Grilled
Pork Chops
Active Time: 20 minutes
Total Time: 30 minutes plus marinating
Serves: 8
2
4
¼
2
¾
½
8
bottles or cans (12 ounces each) lager beer
large garlic cloves, chopped
cup packed Schnucks light brown sugar
tablespoons Schnucks olive oil
teaspoon ground black pepper
teaspoon salt
thick cut Pride of the Farm pork loin
rib chops (about 6 pounds)
1. In medium bowl, stir beer, garlic, brown sugar,
oil, pepper and salt until brown sugar dissolves.
Divide pork chops between each of 2 large ziptight plastic bags; pour about 1½ cups marinade
into each bag. Seal bags, pressing out excess air.
Arrange pork chops flat in their bag on rimmed
baking pan. Refrigerate at least 4 hours or up to
8 hours ahead to marinate.
2. Prepare outdoor grill for direct grilling
over medium heat. Remove pork chops from
marinade; discard marinade. Place pork chops on
hot grill rack. Cover and cook 13 to 16 minutes
or until internal temperature reaches 140°F,
turning occasionally. Transfer pork chops to large
rimmed baking pan; let stand 5 minutes. Internal
temperature will rise to 145°F upon standing.
Each serving: about 256 calories, 10 g total fat (3 g saturated),
80 mg cholesterol, 202 mg sodium, 4 g carbohydrate,
1 g fiber, 32 g protein
Bacon-Corn Sauté
Active Time: 40 minutes
Total Time: 40 minutes • Serves: 10
6
6
1
2
1
¼
2
½
slices Schnucks hardwood smoked bacon,
acon,
each cut crosswise into ¼-inch piecess
ed
ears fresh corn, husks and silk removed
small lemon
h
red and/or orange bell peppers, each
cut into ¼-inch pieces (about 2 cups))
medium red onion (about 12 ounces),),
cut into ¼-inch pieces (about 2 cups))
cup thinly sliced fresh basil leaves
teaspoons Worcestershire sauce
teaspoon ground black pepper
ver
1. In nonstick 12-inch skillet, cook bacon over
medium heat 7 to 9 minutes or until crisp, stirring
acon
occasionally. With slotted spoon, transfer bacon
to small bowl; reserve bacon fat in skillet.
2. Meanwhile, with sharp knife, cut kernels from
ears of corn. You should have about 4½ cups.
Squeeze juice from lemon.
3. Add bell peppers and onion to bacon fat
in skillet and cook over medium heat 4 to 5
minutes or until vegetables are tender, stirring
occasionally. Add corn and cook 5 minutes,
stirring occasionally. Remove skillet from heat;
stir in basil, Worcestershire sauce, black pepper,
bacon and lemon juice. Makes about 7 cups.
Each serving: about 83 calories, 3 g total fat (1 g saturated),
3 mg cholesterol, 80 mg sodium, 14 g carbohydrate, 2 g fiber,
3 g protein
Visit schnuckscooks.com to watch our video on chopping and slicing
onions and bell peppers. Or, scan this Tag with your smart phone! To get
the Tag Reader visit http://gettag.mobi on your mobile phone browser.
beer pairing >
Schlafly Oktoberfest
With its bright amber brown color, this
seasonal beer features a toasty malt
aroma with notes of toffee and hint of
bitterness that will complement the
caramelization on the grilled pork chops
and the sweetness in the corn.
Visit schnuckscooks.com to watch our how-to videos!
Schnucks Cooks > Fall 2012
17
Maple Grilled Sweet Potatoes
Active Time: 15 minutes
Total Time: 50 minutes • Serves: 8
3
¼
2
2
1
8
pounds sweet potatoes (about 4 medium)
cup Schnucks Select pure maple syrup
tablespoons Schnucks olive oil
teaspoons chili powder
teaspoon salt
teaspoon ground cayenne pepper (optional)
1. Prepare outdoor grill for direct grilling over
medium heat. Meanwhile, peel potatoes. Cut
each potato crosswise in half, then each half
into 6 to 8 wedges. In large bowl, with rubber
spatula, stir maple syrup, oil, chili powder, salt
and cayenne, if desired, until well blended. Add
potatoes and toss to combine.
2. Cut two 24 x 18-inch sheets heavy-duty
aluminum foil, then layer to make a double
thickness. Pour potato mixture on foil slightly to
the right of center. Fold left half of foil over to
cover potato mixture. Fold and crimp edges of
foil tightly 3 or 4 times to seal well. Place packet
on hot grill rack. Cover and cook 30 minutes,
turning once halfway through cooking. Slide
packet onto cookie sheet and let stand, sealed,
5 minutes.
3. With kitchen shears, cut an X in top of foil
packet to allow steam to escape, then carefully
pull back foil to open. Transfer potatoes with any
sauce in packet to serving bowl.
Each serving: about 186 calories, 4 g total fat (1 g saturated),
0 mg cholesterol, 290 mg sodium, 37 g carbohydrate,
4 g fiber, 2 g protein
> Cook’s Wisdom
If desired, packet can be baked in oven. Preheat oven
to 450°F. Place sealed packet on large rimmed baking
pan. Bake 30 minutes. It is not necessary to turn packet
halfway through cooking. Let potatoes stand, sealed in
their packet, 5 minutes. Proceed with step 3 as directed.
18
Creamy Lime Cheesecake
Active Time: 20 minutes
Total Time: 50 minutes plus chilling
Serves: 8
2
2
e
8
2
½
1
limes
packages (8 ounces each) Schnucks
cream cheese
cup Schnucks granulated sugar
teaspoon salt
Schnucks large eggs
cup Schnucks sour cream
green food coloring (optional)
(6-ounce) Oreo® pie crust
1. Preheat oven to 350°F. From limes, grate
2 teaspoons peel and squeeze 3 to 4 tablespoons
juice. In large bowl, with mixer at high speed,
beat cream cheese 4 minutes, occasionally
scraping bowl with rubber spatula. Add sugar
and salt and beat 1 minute on high. Reduce
speed to low. Add eggs, sour cream, lime peel
and juice and, if desired, 1 drop food coloring.
Beat just until blended and almost smooth.
2. Remove lid from pie crust; set aside to use
later. Pour cream cheese mixture into crust. Bake
30 minutes or until center is set. Cool cheesecake
completely on wire cooling rack. Replace lid on
cheesecake. Refrigerate at least 6 hours or up to
2 days in advance. Cut into wedges to serve.
Each serving: about 416 calories, 27 g total fat (16 g saturated),
130 mg cholesterol, 364 mg sodium, 34 g carbohydrate,
1 g fiber, 7 g protein
There are many brands of beef, but only one Angus brand exceeds expectations.
The Certified Angus Beef ® brand is a cut above USDA Prime, Choice and Select. Ten quality standards
set the brand apart. It’s abundantly flavorful, incredibly tender, naturally juicy.
20
fan fare > winning tastes
ball game bites
If you’re entertaining for the big game this season, plan a spread that’s full of crowd-pleasing finger foods
and snacks that will have your guests cheering long after the game is over. Our sweet sesame wings and
homemade soft pretzels with Beer-Mustard Dip are ideal for fans to nibble on while watching the game,
and our sweet Coconut Mocha Latte Bars make a great dessert. These recipes are sure to get you named
MVP on game day, regardless of who wins.
Asian Glazed Sticky Wings
Active Time: 30 minutes
Total Time: 1 hour plus marinating
Serves: 8
1
¼
¼
3
2
2
2
½
4
1
3
can (12 ounces) Schnucks Super Soda cola
cup less-sodium soy sauce
cup packed Schnucks light brown sugar
tablespoons Schnucks Dijon mustard
tablespoons pure sesame oil
tablespoons refrigerated Gourmet
Garden™ garlic blend or minced
fresh garlic
tablespoons refrigerated Gourmet
Garden™ ginger spice blend or grated
peeled fresh ginger
teaspoon ground cayenne pepper
pounds Schnucks Natural chicken
wings (about 17 whole wings), wing tips
removed and discarded, then each cut in
half at joint
Schnucks nonstick cooking spray
tablespoon white sesame seeds
green onions, thinly sliced (about 3 cup)
1. In large bowl, with whisk, stir cola, soy sauce,
brown sugar, mustard, sesame oil, garlic, ginger
and cayenne. Add wings and toss to coat; spread
wings evenly in bowl to cover in as much
marinade as possible. Cover and refrigerate
2 hours to marinate.
2. Preheat oven to 425°F. Line 2 large rimmed
baking pans with aluminum foil; spray foil with
nonstick cooking spray. With tongs, remove
wings from marinade (reserve marinade); arrange
wings in single layer on prepared pans. Bake 30
to 35 minutes or until wings are golden, turning
wings once and rotating pans between upper
and lower racks halfway through baking.
3. Meanwhile, in 1- to 2-quart saucepan, heat
reserved marinade to boiling over medium-high
heat. Boil until sauce is thick, syrupy and reduced
to about ¾ cup.
4. Meanwhile, in small skillet, toast sesame seeds
over medium-low heat 3 to 4 minutes or until
golden, stirring frequently; transfer to plate.
until crumbs are moistened. In medium bowl, stir
coffee granules with water until coffee dissolves.
Stir in condensed milk.
5. Transfer wings to large bowl and toss with
reduced marinade and green onions. Sprinkle
with sesame seeds to serve.
3. Pour chocolate crumbs into same baking pan;
firmly press crumbs evenly onto bottom of pan
to form a crust. Sprinkle chocolate chips over
crust; top with coconut and almonds. Pour milk
mixture evenly over coconut and almonds.
Each serving: about 219 calories, 11 g total fat (3 g saturated),
31 mg cholesterol, 550 mg sodium, 15 g carbohydrate,
1 g fiber, 11 g protein
Coconut Mocha Latte Bars
Active Time: 10 minutes
Total Time: 30 minutes plus cooling and
chilling • Makes: 36 bars
1
bag (7 ounces) Schnucks sweetened
coconut flakes
1 bag (6 ounces) sliced almonds
½ cup Schnucks unsalted butter (1 stick)
12 chocolate graham cracker sheets
(5 x 2½-inches each)
3 tablespoons Schnucks instant
coffee granules
1 tablespoon hot water
1 can (14 ounces) Schnucks sweetened
condensed milk
1 bag (12 ounces) Schnucks milk
chocolate chips
4. Bake 18 to 20 minutes or until top is golden
brown; cool in pan on wire rack. Cover and
refrigerate at least 2 hours to set completely. Use
foil to lift bar out of pan, then place on cutting
board. Cut lengthwise into 6 strips, then cut each
strip crosswise into 6 bars.
Each bar: about 180 calories, 11 g total fat (6 g saturated),
10 mg cholesterol, 65 mg sodium, 21 g carbohydrate,
1 g fiber, 3 g protein
1. Preheat oven to 350°F. Line 13 x 9-inch metal
baking pan with heavy duty aluminum foil so
that foil extends 1 inch over short sides of pan.
Combine coconut and almonds in pan. Bake 10
minutes, stirring once halfway through baking.
Transfer coconut and almonds to large plate.
Cool baking pan with foil intact.
2. Meanwhile, in small microwave-safe bowl, heat
butter in microwave oven on high 1 minute or
until butter melts, stirring once. Break graham
crackers into large pieces into food processor
bowl with knife blade attached; process until
fine crumbs form. Add melted butter and pulse
Schnucks Cooks > Fall 2012
21
fan fare > winning tastes
Everything Pretzels
Active Time: 20 minutes
Total Time: 30 minutes
Makes: 16 pretzels
1
4
4
4
2
2
2
Schnucks egg
teaspoons dried minced garlic
and/or onion
teaspoons poppy seeds
teaspoons white sesame seeds
teaspoons caraway seeds
teaspoons kosher salt
packages (11 ounces each) Schnucks
refrigerated breadstick dough
1. Preheat oven to 400°F. Line 2 large cookie
sheets or rimmed baking pans with parchment
paper or nonstick foil. In small bowl, with fork,
beat egg. In cup, combine garlic, poppy seeds,
sesame seeds, caraway seeds and salt.
2. Working with 1 piece of breadstick dough at a
time, on work surface, roll dough into a 20-inchlong rope. Hold ends of rope between thumb
and forefinger of each hand; loop dough away
from you, and cross 1 end over the other with
about 2 inches of each end overhanging. Twist
overhanging ends together twice, then fold ends
down towards you and press the ends of each
rope onto the center side of outside loop to
make 3- to 4-inch round pretzel. Transfer pretzel
to prepared baking pan. Repeat with remaining
pieces of dough, placing 8 pretzels, about 1 inch
apart, on each cookie sheet. Brush pretzels with
some egg; sprinkle 1 teaspoon seed mixture
over pretzels.
3. Bake pretzels 10 to 12 minutes or until golden
brown, rotating pans between upper and lower
racks halfway through baking.
Each pretzel: about 461 calories, 20 g total fat (3 g saturated),
170 mg cholesterol, 500 mg sodium, 32 g carbohydrate,
1 g fiber, 38 g protein
> Cook’s Wisdom
If desired, recipe can be cut in half.
To make breadsticks, unwind and twist dough as label
directs; sprinkle with seed mixture and bake as directed
in step 3.
To freeze pretzels, prepare as directed through step 2.
Cover pretzels with plastic wrap and freeze at least
3 hours or until firm. Transfer pretzels to freezer-safe
zip-tight plastic bag; freeze up to 1 month. Bake frozen
pretzels at 400°F 12 to 13 minutes or until golden brown.
22
Beer-Mustard Dip
Active Time: 15 minutes
Total Time: 25 minutes
Makes: about 1¼ cups
1
1
1
3
1
½
medium shallot, minced
(about 2 tablespoons)
cup pale ale
jar (8 ounces) country Dijon mustard
tablespoons Schnucks light brown sugar
tablespoon Worcestershire sauce
teaspoon hot sauce
In 1- to 2-quart saucepan, heat shallot and ale
to boiling over high heat; boil 4 to 5 minutes or
until beer is reduced to ½ cup. Reduce heat to
medium. Stir in remaining ingredients and cook
5 to 6 minutes or until mixture becomes very
thick, stirring occasionally. Serve as a dip with soft
or hard pretzels, or as a topping for bratwursts,
hot dogs and hamburgers.
Each tablespoon: about 23 calories, 0 g total fat,
0 mg cholesterol, 267 mg sodium, 2 g carbohydrate, 0 g fiber,
0 g protein
> Cook’s Wisdom
If desired, dip can be made up to 1 week in advance.
Reheat dip, covered in microwave-safe bowl, in
microwave oven on high 3 to 4 minutes, stirring
every minute.
Prepare a vinaigrette with any leftover dip. Stir in some
oil and vinegar to taste, or, if desired, stir into bacon
drippings and heat through to toss with baby spinach
for a warm spinach salad.
what’s not
to love!
Cheesy Potato Casserole
Prep Time: 10 min • Cook Time: 45 min • Total Time: 55 min
Makes 8 servings
• 1 bag Ore-Ida® Country Style Hash Browns
• 1 can cream of chicken soup
Instructions:
• 2 cups sour cream
Preheat oven to 350 degrees F.
Coat 13x9 baking dish with nonstick cooking spray.
• ½ teaspoon salt
• 2 cups cheddar cheese, shredded
• 1⁄3 cup green onions, sliced
• ¼ teaspoon black pepper, ground
• 2 cups corn flakes, crushed
• ¼ cup butter, melted
Whisk together soup, sour cream, salt and pepper.
Stir in cheese, onion and Ore-Ida® Country Style Hash Browns
until well mixed. Spoon evenly into greased 13x9 pan. Mix
together cereal and butter. Sprinkle evenly on top of hash
brown mixture. Bake uncovered for about 45 minutes, or until
hot and bubbly. Allow to rest for 5 minutes before serving.
Visit OreIda.com for more great recipes.
©H. J. Heinz Company, L.P. 2012. All rights reserved.
5 @ 5:00: canned beans
Economical and versatile, canned beans have been regularly used in American kitchens for over a century.
With protein, fiber, iron and other powerful nutrients, beans bring plenty of health benefits and convenience
to the table. For this latest installment of 5 @ 5:00, we’ve decided to sing the praises of this humble pantry
favorite by featuring it in five recipes that each call for a few cans of beans.
Try one or try all five of these delicious dishes that span the world, from Mexican pizza to Penne Pasta Fagioli
and falafel. Precooked and ready to use, all of these hearty and innovative recipes put canned beans in the
spotlight with just a quick and simple spin of the can opener!
24
bountiful beans > by the can
Vegetarian Mexican Pizzas
Penne Pasta Fagioli
1
Active Time: 25 minutes
Total Time: 30 minutes • Serves: 4
Active Time: 20 minutes
Total Time: 40 minutes • Serves: 8
½
1
4
2
4
2
1
1
2
ears fresh corn, husks and silk removed
tablespoons Schnucks olive oil
green onions, thinly sliced (about ½ cup)
medium tomatoes (about 8 ounces each),
seeded and chopped (about 2 cups)
¼ teaspoon salt
3 tablespoons drained diced pickled
jalapeño peppers (optional for
additional heat)
½ cup Schnucks ranch dressing
1½ tablespoons adobo from canned chipotle
chile peppers, or 2 teaspoons chipotle
Tabasco® sauce
2 cans (15 ounces each) Schnucks
black beans
4 large (10-inch) burrito sized flour tortillas
1 package (8 ounces) finely shredded
Mexican style cheese blend
½ cup chopped fresh cilantro leaves
1. Prepare outdoor grill for direct grilling over
medium-low heat. Cut corn kernels from cobs.
You should have about 3 cups. In nonstick
12-inch skillet, heat oil over medium-high heat.
Add corn, onions, tomatoes and salt and cook
10 minutes or until corn is tender and most liquid
evaporates, stirring occasionally. Stir in jalapeños,
if desired. Makes about 4 cups.
2. Meanwhile, in small bowl, stir together
ranch dressing and adobo; set aside. Remove
¼ cup liquid from 1 can of beans and transfer
to medium bowl. Drain remaining beans, but
do not rinse; add beans to liquid in bowl. With
potato masher, coarsely mash beans. Place
tortillas on each of 2 large cookie sheets. Spread
about ½ cup beans on each tortilla to cover.
Sprinkle about 1 cup corn mixture over beans,
then sprinkle ½ cup cheese over corn mixture.
3. Slide pizzas onto hot grill rack. Cover grill and
cook 4 to 5 minutes or until cheese melts and
bottoms brown, rotating pizzas occasionally.
Return pizzas to cookie sheets; cut each pizza
into 6 wedges. Drizzle 2 tablespoons ranch
mixture over pizzas and sprinkle with cilantro
to serve.
Each serving: about 999 calories, 52 g total fat (17 g saturated),
55 mg cholesterol, 2052 mg sodium, 97 g carbohydrate,
18 g fiber, 36 g protein
> Cook’s Wisdom
To bake pizzas in oven, prepare pizzas through step 2.
Preheat oven to 425°F. Bake pizzas on their cookie sheets
9 to 10 minutes or until bottoms brown, edges are crisp
and cheese bubbles on top.
½
1
2
2
1
1
¾
½
1
½
¼
package (1 pound) penne pasta
package (3 ounces) thinly sliced prosciutto
ham, cut into ¼-inch strips and
strips separated
medium red onion, finely chopped
(about ¾ cup)
teaspoon Schnucks extra virgin olive oil
large garlic cloves, crushed with press
cans (15 ounces each) Schnucks great
Northern white beans or cannellini beans,
rinsed and drained
can (14.5 ounces) less-sodium chicken
broth (1¾ cups)
can (14.5 ounces each) Schnucks Italian
style diced tomatoes with olive oil,
garlic & spices
cup shredded Parmesan cheese plus
additional to sprinkle on top
cup chopped fresh parsley leaves
teaspoon chopped fresh rosemary leaves
(from 1 sprig)
teaspoon salt
teaspoon ground black pepper
1. Heat covered 4- to 5-quart saucepan of salted
water to boiling over high heat. Add pasta and
cook as label directs. Drain pasta, then return to
same saucepan.
2. Meanwhile, in nonstick 12-inch skillet, add
prosciutto, onion and oil and cook over medium
heat 8 to 10 minutes or until onion is tender,
stirring occasionally. Add garlic and cook
30 seconds, stirring. Stir in beans, broth and
tomatoes with their juice; heat to boiling over
medium-high heat. Reduce heat to medium;
simmer 15 minutes.
3. Stir bean mixture into pasta; stir in cheese,
parsley, rosemary, salt and pepper and toss until
well combined. Serve pasta with additional
cheese to sprinkle on top. Makes about 12 cups.
Each serving: about 432 calories, 5 g total fat (2 g saturated),
11 mg cholesterol, 805 mg sodium, 71 g carbohydrate,
7 g fiber, 22 g protein
Poblano & Black Bean
Enchiladas
Active Time: 50 minutes
Total Time: 1 hour 40 minutes • Serves: 8
2
2
tablespoons Schnucks vegetable or canola
oil, divided
large poblano chile peppers (about 4
ounces each), sliced (about 2 cups)
2
1
1
1
2
1
large onion (about 8 ounces), sliced
(about 2 cups)
teaspoon salt, divided
package (10 ounces) sliced baby bella
mushrooms
medium zucchini (about 8 ounces each),
each cut lengthwise in half, then crosswise
into ¼-inch-thick slices
cans (15 ounces each) Schnucks black
beans, rinsed and drained
can (4 ounces) Schnucks diced mild
green chiles
bunch fresh cilantro, thicker stems
discarded and remaining stems and leaves
coarsely chopped
package (16 ounces) Schnucks hot pepper
Jack cheese, shredded
packages (8 ounces each) green chile
enchilada sauce, divided
(8-count) package enchilada sized café
style tortillas (16 ounces)
1. Preheat oven to 375°F. In nonstick 12-inch
skillet, heat 1 tablespoon oil over mediumhigh heat. Add poblano peppers, onion and
¼ teaspoon salt and cook 8 to 10 minutes or
until onion is golden brown and tender, stirring
occasionally. Transfer vegetables to large bowl.
In same skillet, add mushrooms, zucchini and
remaining 1 tablespoon oil and ¼ teaspoon
salt and cook over medium-high heat 8 to 10
minutes or until tender, stirring occasionally.
Add mushroom mixture to large bowl with
vegetables. Add black beans, undrained green
chiles and cilantro and toss to combine.
Makes about 8 cups.
2. Set aside 13 cups shredded cheese. Pour
1 package enchilada sauce into pie plate. Dip
1 tortilla at a time in sauce, allowing excess
to drip off, then place tortilla on work surface.
Spread about 3 cup cheese horizontally across
tortilla, then spread about 1 cup vegetable
mixture over cheese. Fold sides over filling, then
place enchilada in 13 x 9-inch glass or ceramic
baking dish. Repeat to make 7 more enchiladas,
pushing them close together to fit in dish. Pour
any remaining sauce in pie plate over enchiladas.
Spread remaining package of enchilada sauce on
top. Sprinkle reserved cheese over sauce.
3. Cover dish with nonstick aluminum foil. Or, spray
1 side of foil with nonstick cooking spray and place
over enchiladas. Bake 30 minutes. Remove foil and
bake 10 to 15 minutes longer or until top begins
to brown and enchiladas bubble at side of pan.
Let stand 5 minutes before serving.
Each serving: about 590 calories, 27 g total fat (15 g saturated),
130 mg cholesterol, 364 mg sodium, 34 g carbohydrate,
1 g fiber, 7 g protein
Schnucks Cooks > Fall 2012
25
bountiful beans > by the can
Tuscan Bean Soup
Active Time: 25 minutes
Total Time: 1 hour 10 minutes • Serves: 4
4
2
2
1
1
2
2
1
1
1
2
1
½
slices Schnucks hardwood smoked bacon,
cut crosswise into ¼-inch pieces
celery ribs, finely chopped (about 1 cup)
large carrots, finely chopped (about 1 cup)
bay leaf
medium yellow onion (about 6 ounces),
finely chopped (about 1 cup)
medium garlic cloves, minced
cans (14.5 ounces each) less-sodium
chicken broth (3½ cups)
can (16 ounces) reduced sodium garbanzo
beans (chick peas), rinsed and drained
can (15 ounces) Schnucks dark red kidney
beans, rinsed and drained
can (15 ounces) Schnucks great Northern
white beans or cannellini beans, rinsed
and drained
cups low sodium tomato juice
tablespoon fresh lemon juice
teaspoon freshly ground black pepper
chopped fresh parsley leaves for
garnish (optional)
freshly grated Romano cheese (optional)
1. In 4- to 5-quart saucepan, cook bacon over
medium heat 6 to 8 minutes or until crisp, stirring
occasionally. Stir in celery, carrots, bay leaf and
onion and cook, covered, 10 to 12 minutes or
until celery is tender, stirring occasionally. Add
garlic and cook 1 minute, stirring occasionally.
2. Stir in broth, beans and tomato juice; cover
and heat to boiling over high heat. Reduce heat
to medium-low and simmer, uncovered, 30
minutes, stirring occasionally. Remove bay leaf;
stir in lemon juice and pepper. Makes about
9 cups.
3. Ladle soup into soup bowls; sprinkle with
parsley and cheese, if desired.
Each serving: about 474 calories, 16 g total fat (5 g saturated),
15 mg cholesterol, 1410 mg sodium, 64 g carbohydrate,
18 g fiber, 21 g protein
> Cook’s Wisdom
To make a vegetarian version of this soup, in step 1, omit
the bacon and cook vegetables in 2 tablespoons olive oil.
Substitute vegetable broth for the chicken broth.
26
Falafel with Lemon-Tahini Sauce
Active Time: 45 minutes
Total Time: 45 minutes plus chilling
Serves: 4
Lemon-Tahini Sauce
2 small lemons
¾ cup Dannon® Oikos® Greek nonfat
plain yogurt
½ cup well-stirred tahini
(ground sesame seeds)
½ teaspoon salt
¼ teaspoon paprika
8 teaspoon ground cayenne pepper
Falafel
4 medium garlic cloves
1 small lemon
2 cans (16 ounces each) reduced sodium
garbanzo beans (chick peas), drained
1 small onion (about 4 ounces), coarsely
chopped (about 1 cup)
½ cup packed fresh cilantro leaves
½ cup packed fresh parsley leaves
2 tablespoons Schnucks all-purpose flour
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
2½ cups Schnucks vegetable oil, divided
1. Prepare Lemon-Tahini Sauce: From lemons,
squeeze 3 tablespoons juice into medium bowl.
With whisk, stir in remaining sauce ingredients
until smooth. Cover and refrigerate until ready to
serve. Makes about 1¼ cups.
2. Prepare Falafel: In food processor with knife
blade attached, pulse garlic until finely chopped.
Squeeze juice from lemon into food processor
bowl with garlic. Add garbanzo beans and pulse
until beans are coarsely chopped. Add onion,
cilantro, parsley, flour, coriander, cumin, baking
powder, salt and black pepper and process
just until mixture is well combined and sticks
together, occasionally scraping side of bowl with
rubber spatula. Transfer to medium bowl; cover
and refrigerate at least 1 hour or up to overnight.
Makes about 3 cups.
3. Lightly coat rimmed baking pan with some oil.
Drop bean mixture by about ¼ cupfuls into pan,
then shape into 2- to 2½-inch disks. Place disks
back into pan; freeze 15 minutes.
4. Meanwhile, preheat oven to 250°F. Place
rimmed baking pan in oven while oven preheats.
In 3½- to 4-quart saucepan, heat remaining oil
over medium-high heat 6 to 8 minutes or until
deep-fat thermometer reaches 370°F. Adjust heat
as needed to maintain oil temperature.
5. With slotted spoon, carefully lower 4 falafel
disks into hot oil. Keep remaining falafel in
freezer until ready to cook. Cook 5 to 7 minutes
or until falafel turn dark brown. With slotted
spoon, transfer falafel to paper towel-lined plate
to drain, then transfer to baking pan in oven to
keep warm. Repeat with remaining falafel disks,
reheating oil to 370°F between batches. Serve
falafel hot with Lemon-Tahini Sauce.
Each serving: about 580 calories, 34 g total fat (4 g saturated),
1 mg cholesterol, 1243 mg sodium, 55 g carbohydrate,
13 g fiber, 20 g protein
> Cook’s Wisdom
Serve falafel and sauce in toasted pita with sliced
tomatoes, lettuce and chopped onions, or over prepared
basmati rice or couscous.
28
low & slow > good to go
slow-cooker sensations
The slow cooker we know today – a countertop, electrical appliance – is a modern convenience.
The idea of slow cooking has been around for centuries. Meant to cook less tender cuts of meat
unattended, original slow cookers were simply iron pots that were hung higher over a low flame,
or in some cases, buried under burning coals for hours at a time.
Featuring easy, economical cuts of meat (a boneless rolled Boston pork roast and a beef chuck roast),
our two recipes take slow-cooker classics and transform them with just a few unique ingredients. Our
pulled pork gets a flavor boost from spicy chipotle chiles in adobo sauce, and a traditional roast is
elevated to a new level when cooked in Guinness® draught.
Spicy Chipotle Pulled Pork
Sandwiches
Active Time: 25 minutes
Total Time: 8 hours 25 minutes • Serves: 8
1
1
½
¼
¼
¼
3
1
2
1
8
Pride of the Farm boneless rolled Boston
pork roast (about 3 pounds)
can (7.5 ounces) chipotle chiles in adobo
sauce, chipotles coarsely chopped
cup Schnucks ketchup
cup cornstarch
cup Schnucks honey
cup white or red wine vinegar
tablespoons Schnucks tomato paste
tablespoon dried oregano leaves
teaspoons garlic powder
teaspoon salt
Schnucks hamburger buns
sliced ripe avocado, refrigerated pico
de gallo and/or fresh cilantro leaves for
toppings (optional)
1. Remove strings from pork. Trim off and discard
any excess fat. In 4½-quart or larger slow-cooker
bowl, stir remaining ingredients except for buns
and toppings until well blended. Add pork,
turning to coat in sauce. Cover slow cooker with
lid and cook on low 8 to 9 hours or on high 4 to
4½ hours or until pork is very tender. Do not lift
lid during cooking.
2. Transfer pork to large bowl; reserve sauce in
slow-cooker bowl. With 2 forks, shred pork. For
spicy pork, pour 1½ cups reserved sauce into pork;
for milder pork, strain 1½ cups sauce to remove
chipotles before stirring into pork. (If desired, cover
and refrigerate or freeze excess sauce to use
another day.) Makes about 5 cups pork. Serve
pulled pork in buns with desired toppings.
Each serving: about 386 calories, 14 g total fat (5 g saturated),
64 mg cholesterol, 877 mg sodium, 41 g carbohydrate,
3 g fiber, 24 g protein
> Cook’s Wisdom
Serve pulled pork in slider buns or wrapped in
flour tortillas.
Stout Chuck Roast
Active Time: 20 minutes
Total Time: 8 hours 20 minutes • Serves: 6
3 cup cornstarch
1½ tablespoons chopped fresh rosemary
leaves (from 3 sprigs)
1 tablespoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 can (14.9 ounces) Guinness® draught
4 large garlic cloves, thinly sliced
1 can (14.5 ounces) reduced-sodium beef
broth (1¾ cups)
1 can (14.5 ounces) Schnucks diced tomatoes
1 pound parsnips, each cut lengthwise in
half or quarters for larger ends, then cut
crosswise into 2-inch pieces (about 2 cups)
1 package (8 ounces) white mushrooms,
each cut in half
1 large yellow onion (about 10 ounces),
cut in half and sliced
1 Certified Angus Beef® boneless chuck
roast (about 3 pounds)
1. In 6-quart or larger slow-cooker bowl, stir
together cornstarch, rosemary, paprika, salt and
pepper. With whisk, slowly stir in stout until no
lumps remain. Stir in garlic, broth and tomatoes
with their juice until well blended. Add parsnips,
mushrooms and onion, then place roast on top.
Arrange roast so that it is immersed in as much
liquid as possible with the vegetables under and
around the roast.
2. Cover slow cooker with lid and cook on low
8 to 9 hours or on high 4 to 4½ hours or until
beef is very tender. Do not lift lid during cooking.
Each serving: about 510 calories, 27 g total fat (11 g saturated),
98 mg cholesterol, 813 mg sodium, 31 g carbohydrate,
6 g fiber, 31 g protein
Schnucks Cooks > Fall 2012
29
Photography: Studio C • Food Styling: Ann Schulz • Set Styling: John Fletcher
30
real deal > bang for your buck
meals for a steal
Looking for weeknight meal solutions that won’t break the bank? You’ve turned to the right page.
First up is our Manicotti Florentine, a hearty vegetarian pasta dish that comes together with just
five ingredients. And our Pretzel-Crusted Chicken recipe is a fun way to dress up boneless, skinless
chicken breasts, plus it’s as easy as 1-2-3 with our instructional video. Kids and parents alike will
enjoy the crispy crunch of the pretzel breading, and with a wallet-friendly price tag, this recipe is
worth trying (and repeating!)
Manicotti Florentine
Active Time: 10 minutes
Total Time: 1 hour • Serves: 8
1
1
1
2
1
Schnucks nonstick cooking spray
box (10 ounces) Schnucks frozen
chopped spinach
jar (24 ounces) vodka pasta sauce
can (14.5 ounces) Schnucks diced
tomatoes with garlic & onion
packages (19 ounces each) frozen
cheese manicotti
cup Schnucks finely shredded
mozzarella cheese
1. Preheat oven to 375°F. Lightly spray 13 x 9-inch
glass or ceramic baking dish with nonstick
cooking spray. Remove frozen spinach from box
and place in medium microwave-safe bowl.
Heat in microwave oven on 50% power 3 to 5
minutes, breaking up and stirring every minute
or until spinach is thawed and still cool enough
to handle. Squeeze liquid from spinach. Return
spinach to same medium bowl. Stir in pasta
sauce and undrained tomatoes.
2. Arrange manicotti in baking dish. Spoon
spinach mixture evenly over manicotti; sprinkle
cheese on top. Place sheet of aluminum foil
loosely over manicotti. Bake 20 minutes. Remove
foil and bake 30 minutes longer or until top
is lightly browned and internal temperature
reaches 145°F.
Each serving: about 240 calories, 7 g total fat (2 g saturated),
20 mg cholesterol, 810 mg sodium, 29 g carbohydrate,
4 g fiber, 14 g protein
Pretzel-Crusted Chicken
with Lemon-Mustard Mayo
Active Time: 25 minutes
Total Time: 25 minutes • Serves: 4
¼
2
1
cup Schnucks all-purpose flour
Schnucks large eggs
tablespoon Schnucks vitamin D
whole milk
1½ tablespoons Schnucks Dijon
mustard, divided
2 cups Schnucks mini pretzel twists
(about 3 ounces)
½ cup panko breadcrumbs
1 package (about 1½ pounds) Schnucks
Natural thin sliced boneless, skinless
chicken breast fillets
3 tablespoons Schnucks olive oil, divided
1 small lemon
½ cup light mayonnaise
¼ teaspoon Schnucks granulated sugar
¼ teaspoon Worcestershire sauce
4. In wide-bottomed nonstick 12-inch sauté pan
or skillet, heat 2 tablespoons oil over medium heat.
Add chicken and cook 5 minutes or until bottom is
golden brown. Turn chicken, then add remaining
1 tablespoon oil. Cook 2 to 3 minutes longer or
until chicken loses its pink color throughout and
internal temperature reaches 165°F.
5. Meanwhile, from lemon, grate ¼ teaspoon
peel and squeeze 1 teaspoon juice into small
bowl. Add mayonnaise, sugar, Worcestershire
sauce and remaining ½ tablespoon Dijon
mustard and stir with fork until well blended.
Serve chicken with sauce for dipping.
Each serving: about 461 calories, 20 g total fat (3 g saturated),
170 mg cholesterol, 500 mg sodium, 32 g carbohydrate,
1 g fiber, 38 g protein
> Cook’s Wisdom
To bake chicken, prepare as directed through step 3.
Spray both sides of chicken with nonstick cooking spray.
Bake at 400°F for 15 minutes or until outside browns and
internal temperature reaches 165°F.
1. In pie plate or wide, shallow bowl, add flour.
In second pie plate or wide, shallow bowl,
with fork or whisk, beat eggs with milk and
1 tablespoon mustard.
2. Place pretzels in large zip-tight plastic bag;
seal bag, pressing out excess air. Place bag on
work surface. With rolling pin or smooth side of
meat mallet, coarsely crush pretzels. (You should
have about 1 cup.) In third pie plate, combine
breadcrumbs and pretzels.
3. Pat chicken dry with paper towels. Dip chicken
in flour to coat both sides; shaking off excess.
Add chicken to egg mixture, allowing excess to
drip off. Place chicken in pretzel mixture, patting
lightly so mixture adheres to both sides.
wine pairing >
Cabernet Sauvignon
A hearty, Italian entrée demands a classic
wine pairing. Look for a medium- to
full-bodied Cabernet Sauvignon with its
characteristic fruity and spicy flavor profile
that bursts with notes of black currants
and vanilla. Try bottles produced by Edna
Valley Vineyard, Avalon Napa Valley or
Robert Mondavi Winery Napa Valley.
Visit schnuckscooks.com to watch our video on setting up a breading station.
Or, scan this Tag with your smart phone! To get the Tag Reader
visit http://gettag.mobi on your mobile phone browser.
Schnucks Cooks > Fall 2012
31
Extra Fresh Ideas
For Your Dinner Table
Enjoy the healthy convenience of DOLE® Extra Veggie™
Salads and create something new for dinner tonight!
Prep: 15 min.
Cook: 20 min.
Makes: 4 servings
1/2 teaspoon ground cumin
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1 (1 lb.) pork tenderloin
1 pkg. DOLE® Extra Veggie™ with Grape Tomatoes
1 ripe pear, peeled, cored and diced
1/2 cup shredded carrots
1/4 cup dried cranberries
1/4 cup sliced almonds
Apple Cider Dijon Vinaigrette (recipe below)
Combine cumin, seasoned salt and black pepper in small bowl. Sprinkle seasoning mixture over
pork tenderloin.
Grill pork until browned and pork is no longer pink in center (160˚F). Remove from grill. Cover loosely
with aluminum foil; let stand 10 minutes. Cut crosswise into thin slices.
Combine salad, tomatoes, carrots, cranberries, almonds and pear in large bowl. Toss with vinaigrette.
Divide salad mixture on 4 large plates. Arrange cooked pork slices on each salad.
Apple Cider Dijon Vinaigrette: Combine 1/4 cup apple cider vinegar, 1/4 cup apple juice, 1/4 teaspoon
nutmeg, and 1 teaspoon Dijon mustard in a blender container. Blend at medium speed, and slowly
add 1/4 cup vegetable oil in a thin stream until blended. Season with salt and pepper to taste.
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©2012 Dole Fresh Vegetables, Inc. TM & ® Dole Food Company, Inc.