1. food and drink
2. desserts and baking

This year, Dierbergs hit a new milestone. We opened our
25th store, a celebratory event for our family and the thousands
of Associates past and present whose extraordinary skills and
commitments to customer service are woven into Dierbergs
success. Within our company, this achievement has led to
fond memories and conversations about Dierbergs history,
which was a one-store operation until 1967.
KALE
BASICS
PHOTO
KALE SOUP
I was in this reflective mode when I saw this issue’s cover story
about firehouse cooks. It immediately stirred memories of my
dad and our early Creve Coeur store, a 3,500-square-foot market
he and my uncles opened in 1930, a replacement store for our
original location right next door.
“To all of the firefighters in
our community, thank you
for your many sacrifices
and your contributions.”
If there were celebrity status for produce, kale would be the new “it”
vegetable. This leafy green powerhouse is the must-have veggie for any
season, sporting loads of Vitamins A, C, and K, folic acid, calcium, and
iron. And did we mention it’s cruciferous? You know, full of all those
fabulous antioxidants that have everyone talking. To set the most deliciously
styled table this season, you simply must put kale on your shopping list.
In the 1940s, this Dierbergs store was home to the fire truck
used by the Creve Coeur volunteer fire department.
Everybody Cooks ® is published quarterly and distributed free to all customers of Dierbergs Markets, Inc. · Volume 33, Number 3
APPETIZERS/DRINKS
Beer Cheese Pretzel Dip ............................24
Green Power Smoothie ................................3
Moroccan Olive Platter ................................8
BREADS
Crunch-Topped Pumpkin Bread ................11
Garlic Herb Pretzel Rolls ............................23
Soft & Chewy Pretzels................................22
DESSERTS
Bite-Size Pumpkin Cheesecakes ................21
Captain Shelton’s Cinnamon Crêpes/
Strawberries ..............................................7
Chocolate Bacon Clusters ..........................20
Mini Caramel Apple Pies ............................21
One-Bite Banana Cream Pies ....................20
One-Bite Chocolate Banana Cream Pies....20
Pistachio Baklava ........................................10
• Crazy about kale? Pick up the
1 pound bag. It’s washed, trimmed,
and convenient!
Today, it’s not uncommon to see fire trucks outside our stores,
as firefighters swing by for a bite to eat, or to stock up for those
legendary firehouse meals, some of which you’ll find on these
pages. I personally thank these firehouse cooks for sharing their
recipes with our readers—it’s a real treat.
Grocery Store or Firehouse?
RECIPE INDEX
• Finely chop it and use as a crisp
salad green.
hail to kale!
To all of the firefighters in our community, thank you for your
many sacrifices and your contributions.
ENTRÉES
SOUPS/SALADS/SIDES
BBQ Potato Chip Chicken Fingers ..............19
Cheesy Meatloaf ..........................................4
Family-Style Chicken Cacciatore ................15
Italian Pulled Pork ......................................14
Kahlúa Braised Brisket ................................15
My-Oh-My Pasta Pie ..................................19
Pork Carnitas ................................................6
Pretzel Dogs................................................23
Spice-Rubbed Chicken Kabobs ....................9
Terrific Teriyaki Pork Chops and Rice ........19
Yo-chiladas ....................................................5
Caramelized Onion and Date Couscous ......9
Chermoula Carrot Salad/Chermoula
Vinaigrette ..............................................10
Spicy White Chicken Chili ............................7
White Bean, Chicken, and Kale Soup ..........3
ON THE COVER:
Firefighter Keith Hill, Cottleville Fire & Rescue,
House #4 prepares Captain Shelton’s
Cinnamon Crêpes (recipe page 7)
Green Power
Smoothie
Harissa Paste ................................................8
Kale Chips ....................................................3
Ras el Hanout ..............................................9
• Store kale in the coldest part of
the refrigerator and use it within
3 days for the mildest flavor.
Kale Chips
No time for a nutritious breakfast? This
sweet and satisfying meal-in-a-glass
gets your busy day off to a great start.
2 cups chopped kale
1 cup unsweetened almond or coconut milk
1 serving protein powder (whey, hemp,
soy, rice) (optional)
1 cup ice
1/2 medium banana, cut into 2-inch pieces
1/2 medium apple, cored and cut into
1-inch pieces
1/2 small avocado, pitted and peeled
1 tablespoon honey
In blender container, combine all
ingredients. Blend at low speed to
combine; then at high speed until
smooth. Serve immediately.
Makes 3 cups
Per 1 cup: Calories 136 ❖ Fat 5 g
Cholesterol 0 mg ❖ Sodium 73 mg
Carbohydrate 24 g ❖ Fiber 4 g ❖ Protein 3 g
MISCELLANEOUS
Incredibly easy to make! Light, crispy, and
seasoned just right, it’s a guilt-free way
to get the crunch you crave.
1 bunch kale
2 to 3 teaspoons Dierbergs olive oil
1/4 teaspoon garlic powder
1/4 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper
Remove and discard large stems from kale;
tear into bite-size pieces (about 8 cups).
Rinse kale with cold water; spin dry in
salad spinner. Place kale in large bowl;
blot with paper towels until completely
dry. Drizzle oil over kale. In small bowl,
combine garlic powder, salt, and pepper.
Sprinkle over kale; toss until well mixed.
Place kale in single layer on parchmentlined jellyroll pans. Bake in 400°F. oven
until crispy, about 10 to 12 minutes.
Serve immediately.
Makes 6 cups
Per 1 cup: Calories 31 ❖ Fat 2 g
Cholesterol 0 mg ❖ Sodium 97 mg
Carbohydrate 4 g ❖ Fiber 1 g ❖ Protein 1 g
PAGE
13-3404-01 EBC Fall 2013
• Enjoy its mild cabbage-like flavor
raw or cooked.
• Remove and discard the tough
center stem.
In 1944, my dad was the first appointed chief of the Creve Coeur
volunteer fire department. For a number of years, the city’s fire
truck was housed in the Creve Coeur store’s basement. I’ve always
had a deep appreciation for the heroic work of firefighters, the
brave men and women willing to risk their lives to save others.
An even bigger thanks, though, is reserved for the tremendous
work they do every day along with all the men and women at
station houses throughout the metro area.
• Green kale is the most common
variety and has a slightly bitter
flavor. Lacinato kale has longer,
thinner leaves and is a little milder.
3
❘
SEP T EMBER
2013
White Bean, Chicken,
and Kale Soup
Kale gives this hearty soup a big nutrition
boost. Serve it with crusty whole grain
bread for a satisfying supper.
2 teaspoons Dierbergs olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1 carton (32 ounces) reduced-sodium
chicken broth
4 cups water
1 bunch kale, chopped (about 8 cups)
2 cans (15 ounces each) cannellini or other
white beans, rinsed and drained
2 cups shredded, cooked chicken breast
1 teaspoon salt-free seasoning (Mrs. Dash)
1/2 teaspoon ground black pepper
In stockpot, heat olive oil over mediumhigh heat. Add carrot, celery, onion, and
garlic; cook stirring often until vegetables
soften, about 3 minutes. Add remaining
ingredients; bring to a boil. Reduce heat and
simmer until vegetables are tender, about
15 to 20 minutes. Ladle into serving bowls.
Makes 8 servings
Per serving: Calories 191 ❖ Fat 3 g
Cholesterol 30 mg ❖ Sodium 447 mg
Carbohydrate 22 g ❖ Fiber 6 g ❖ Protein 19 g
NEW!
Super-food Kale
and Bean Salad from
Dierbergs Kitchen.
IN THE
FIREHOUSE KITCHEN
Dierbergs customers often see fire trucks parked
in the lots at some of our stores. That must
mean that firefighters love good food! That got
us thinking…What are they cooking anyway?
A firehouse is like a family, and in all families, good meals mean a lot.
So it came as no surprise that when these brave professionals aren’t
busy serving our communities, they’re serving up some amazing food.
See Captain
R
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Greg Heimos on
We invited these firefighting Dierbergs shoppers – and creative cooks –
to share their stations’ favorite recipes with all of our customers.
Monday, Sept. 2,
7:30 p.m.
KMOV Channel 4
THANKS
to those who participated and to all of the
area firefighters who serve our communities.
CHEESY MEATLOAF
SAUCE
1 cup Dierbergs ketchup
1 cup firmly packed Dierbergs brown sugar
1 tablespoon dry mustard
4 teaspoons vinegar
YO-CHILADAS
MEATLOAF
2 pounds lean ground beef
1 cup dry bread crumbs
3/4 cup diced onion
2 large Dierbergs eggs
2 teaspoons dried parsley flakes
2 teaspoons salt
1/2 teaspoon ground black pepper
6 to 8 ounces pasteurized prepared cheese
product (Velveeta), cut into 1/2-inch cubes
1 Dierbergs Deli rotisserie chicken,
deboned and shredded
1 can (10 ounces) Mexican lime and
cilantro diced tomatoes (Rotel), drained
3 to 4 chipotle chiles in adobo sauce,
chopped (optional)
2 pouches (8 ounces each) red or green
chile enchilada sauce (Frontera)
8 whole wheat tortillas (Mission)
1 package (8 ounces) Dierbergs shredded
Mexican cheese blend
Chopped fresh cilantro
Chipotle Sour Cream (see TIP)
FOR SAUCE In 4-cup glass measure, stir
together all ingredients until well mixed;
set aside.
FOR MEATLOAF In large bowl, combine
ground beef, bread crumbs, onion, eggs,
parsley, salt, pepper, and 1/3 cup of the
sauce until well mixed. Shape mixture into
loaf; place in foil-lined shallow roasting
pan. Using small spoon, poke holes all
over meatloaf. Insert cheese cubes into
holes, pressing some down toward bottom
of loaf and leaving some closer to top.
Smooth meat mixture to seal holes. Bake
in 350°F. oven for 30 minutes. Pour 1/2 cup
of the sauce down center of meatloaf.
Bake until internal temperature is 165˚F.,
about 15 to 20 minutes. Let meatloaf
stand 10 minutes before slicing. Warm
remaining sauce and serve alongside.
Makes 6-8 servings
Per serving: Calories 320 ❖ Fat 14 g
Cholesterol 117 mg ❖ Sodium 1456 mg
Carbohydrate 22 g ❖ Fiber 1 g ❖ Protein 26 g
“No matter which shift I’m on, every crew asks
me to make this. They just love it!
I Usually have to tRiple the Recipe.
Captain Greg Heimos EMT-P
Leftovers are great for breakfast, topped
with a sunny side-up egg, chopped cilantro
and salsa or hot sauce.”
Rock Community Fire Protection District
Captain/Medic Jim Younce
“My 14-year-old daughter requested this meatloaf
for her birthday dinner. At the firehouse,
the crew likes to dip Crispy Crowns!® in the sauce,
so i make sURe that THERE’s plenty to go aRounD.”
Creve Coeur Fire Protection District, House #1
In large skillet, combine chicken,
drained tomatoes, and chipotle chiles
over medium-high heat; cook stirring
often until most of the liquid evaporates,
about 2 to 3 minutes. Spread 1 pouch
of the enchilada sauce over bottom of
9 x 13-inch baking dish that has been
lightly coated with no-stick cooking
spray. Spread about ½ cup of the chicken
mixture across center of each tortilla;
roll up tortillas and place seam-side
down in baking dish. Spread remaining
pouch of enchilada sauce over tortillas.
Sprinkle cheese and cilantro over top.
Cover and bake in 350°F. oven until
cheese is melted and tortillas are
warmed through, about 20 minutes.
Uncover and broil 6 inches from heat
source until cheese is lightly browned,
about 2 minutes. Serve with Chipotle
Sour Cream.
Makes 4-6 servings
Per serving without Chipotle Sour Cream:
Calories 715 ❖ Fat 31 g
Cholesterol 210 mg ❖ Sodium 1728 mg
Carbohydrate 37 g ❖ Fiber 7 g ❖ Protein 72 g
TIP For Chipotle Sour Cream, in
small bowl, stir together 8 ounces
sour cream and 3 to 4 chopped chipotle
chiles in adobo sauce until well mixed.
R
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IN THE FIREHOUSE KITCHEN
(continued from page 5)
PORK CARNITAS
“This chili has become
1 Boston butt pork shoulder
(about 6 to 8 pounds)
1 teaspoon garlic powder
2 teaspoons coarse salt
1/2 to 1 teaspoon ground black pepper
2 teaspoons ground cumin (divided)
1/2 to 1 teaspoon ground chipotle chile
pepper or chili powder
1 tablespoon Dierbergs vegetable oil
2 cartons (32 ounces each) reduced-sodium
beef broth
2 red bell peppers, quartered, seeded, and
sliced
1 green bell pepper, quartered, seeded, and
sliced
1 large yellow onion, sliced
1 bunch cilantro, coarsely chopped (divided)
Large flour tortillas
Mexican fixings: guacamole, shredded
cheddar cheese, sour cream
A Staple at engine house #1.
We make enough for more than one shift
and simmer it all day long so the guys and
gals can eat whenever they’re hungry. It
tastes even better the second day.”
Firefighter Kevin Pickett
Creve Coeur Fire Protection District, House #1
SPICY WHITE
CHICKEN CHILI
2 tablespoons Dierbergs vegetable oil
2 cups diced yellow onion
5 cloves garlic, minced
3 cups cooked, diced chicken (See
CLICK. SEARCH. COOK! below)
8 cups water
1 can (7 ounces) chopped green chiles
4 tablespoons chicken base
1 tablespoon chopped chipotle chiles in
adobo sauce
1 tablespoon chopped pickled jalapeño
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon Old Bay seasoning
1/4 teaspoon Cajun seasoning
1 bay leaf
4 cans (15 ounces each) Great Northern
beans, rinsed and drained
1/2 cup heavy whipping cream
Toppings of your choice: dairy sour cream,
shredded cheese, corn chips, jalapeños,
chopped cilantro, whatever your fancy
Remove and discard bone and excess
fat from pork. Place meat on cutting
board; cut into baseball-size chunks. In
small bowl, combine garlic powder, salt,
pepper, 1 teaspoon of the cumin, and
chile pepper; sprinkle over pork. Cover
and chill 2 to 3 hours.
In Dutch oven, heat oil over mediumhigh heat; cook meat in batches until
browned. Add broth and browned
meat; bring to a boil. Reduce heat
to medium; cook uncovered stirring
occasionally for 1 hour. Taste and stir
in remaining teaspoon cumin if needed.
Add water as needed to keep liquid
from completely evaporating until
meat is done. Cook 1 hour. Add bell
peppers and onion; cook stirring
occasionally 1 hour.
When meat is very tender, use spatula
to break into bite-size pieces. Add 3/4 of
the cilantro to meat; cook 5 to 10 minutes.
Increase heat to medium-high; cook
stirring often until most of the liquid
evaporates, about 30 minutes. Serve on
tortillas with remaining cilantro and your
favorite Mexican fixings.
Makes 10 servings
Per serving: Calories 272 ❖ Fat 11 g
Cholesterol 109 mg ❖ Sodium 756 mg
Carbohydrate 6 g ❖ Fiber 1 g ❖ Protein 38 g
In large stockpot, heat vegetable oil
over medium-high heat. Add onion
and garlic; cook stirring often until
onion wilts, about 5 to 10 minutes.
Add remaining ingredients except beans,
cream, and toppings; bring to a boil.
Reduce heat; simmer stirring occasionally
for 1 hour. Add beans and cream; simmer
stirring occasionally for 1 hour. Remove
and discard bay leaf. Stir well before
ladling into serving bowls. Top as desired.
Makes 8 servings
Firefighter Luke Holestine
Metro West Fire Protection District, Station 2
“Not long ago, my daughter’s friend requested my ‘yummy
pork and rice.’ It smelled so amazing that my coworkers
pleaded – unsuccessfully – for me to make mac and cheese
for her
Per serving: Calories 328 ❖ Fat 14 g
Cholesterol 67 mg ❖ Sodium 1693 mg
Carbohydrate 28 g ❖ Fiber 8 g ❖ Protein 25 g
so they coulD keep THE CARNITAS FOR THEMSELVES.”
CAPTAIN SHELTON’S
CINNAMON CRÊPES
Crêpe photo on cover.
MARKETS, IN C.
❘
PAGE
6
PAG E 7
❘
SEPTEMBER 2013
FOR FILLING In large mixer bowl, beat
cream cheese and powdered sugar until
smooth and creamy. Add whipped
topping; beat at low speed until well
combined. Chill until ready to serve.
Firefighter Keith Hill
Cottleville Fire & Rescue, House #4
Just before serving, spread about
3 tablespoons filling down center
of each crêpe; roll up jellyroll-style.
Place on individual serving plates.
Top with berries and whipped cream.
Makes 12-15 crêpes
CRÊPES
1 cup Dierbergs flour
2 tablespoons Dierbergs granulated sugar
1 tablespoon ground cinnamon
1½ cups Dierbergs milk
2 large Dierbergs eggs, lightly beaten
Per 1 crêpe: Calories 196 ❖ Fat 9 g
Cholesterol 43 mg ❖ Sodium 70 mg
FILLING
Carbohydrate 23 g ❖ Fiber 1 g ❖ Protein 4 g
1 package (8 ounces) Dierbergs cream
cheese, softened
¼ cup Dierbergs powdered sugar
1 carton (8 ounces) frozen non-dairy
“Anytime I’m scheduled to work on Captain Shelton’s
whipped topping, thawed
crew, I’m usually told that no matter what else we have,
1 carton (16 ounces) frozen sliced
strawberries in sugar, thawed
Aerosol whipped cream
wE WILL havE thEsE CRÊPES.
It seems like lots of cinnamon,
but we really like it!”
CLICK. SEARCH. COOK!
BONUS WEB
RECIPES
at Dierbergs.com
DIERBERGS
FOR CRÊPES In large bowl, whisk
together flour, granulated sugar, and
cinnamon. Whisk in milk and eggs
(batter will be very thin). Lightly coat
bottom of 10-inch nonstick skillet with
no-stick cooking spray. Add just enough
batter (about ¼ cup) to cover bottom
of pan, swirling batter until bottom is
evenly coated. Once batter looks dry,
turn crêpe over; cook until lightly
browned, about 1 minute. Place on
sheet of parchment paper. Repeat with
remaining batter, stacking cooked crêpes
between sheets of parchment paper.
Firefighter Kevin Pickett’s Tip
How To Cook Chicken
Firefighter Keith Hill’s Recipes
Uncle Mike’s Favorite Cajun Shrimp Pasta
Captain Jimmy Mac’s Jalapeño Jelly
Dried chiles
moroccan grill
Next time you fire up the grill, invite a little Moroccan inspiration along with
your friends. From Casablanca to Marrakesh, the Mediterranean meets North
Africa to create dishes that are a wonderful blend of earthy, casual, and refined.
Moroccan Olive Platter
Harissa Paste
A hands-on appetizer of spicy marinated
olives, crisp celery, and salty feta is a great
way to kick off a party. Serve a basket
of soft, chewy pita bread alongside.
This versatile hot chile sauce, a part of
many North African cuisines, is so easy
to make. Stash it in the freezer and stir
into mayo, sauces, and stews – anywhere
you feel the need for a little heat.
1 jar (9.5 ounces drained weight) pitted
garlic green olives (Mezzetta)
2 tablespoons Dierbergs olive oil
1 jar (6.5 ounces drained weight) pitted
kalamata olives (Mario)
11/2 cups 1-inch bias-cut celery pieces
2 tablespoons Harissa Paste
(recipe follows)
3 tablespoons red wine vinegar
1 block (8 ounces) feta cheese, drained
and cut into ½-inch cubes
Pita bread, torn into bite-size pieces
Drain green olives reserving garlic cloves
for the Harissa Paste.
In large skillet, heat olive oil over
medium-high heat. Add olives and
celery; cook 1 minute. Add Harissa
Paste; cook 1 minute. Remove from
heat; place in shallow glass dish. Add
vinegar; stir until well combined. Cool
to room temperature. Cover and chill
several hours or overnight.
Let olives stand at room temperature
15 minutes. Use slotted spoon to transfer
olives to one end of large serving platter.
Place feta on opposite end of platter.
Drizzle some of the marinade from olives
over feta. Serve with torn pita bread.
Makes 8 servings
Per serving without pita bread:
Calories 238 ❖ Fat 20 g ❖ Cholesterol 25 mg
Sodium 1050 mg ❖ Carbohydrate 10 g
Fiber 2 g ❖ Protein 7 g
1 bag (2 ounces) dried chiles de arbol
1 bag (2 ounces) dried pasilla chiles
(pasilla negro), stemmed and seeded
(about 8 to 10 peppers)
5 cloves garlic, reserved from garlic green
olives for Olive Platter
3 tablespoons Dierbergs olive oil
1 tablespoon red wine vinegar
1 tablespoon caraway seeds
11/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon salt
Remove and discard stems from 8 of the
chiles de arbol (reserve remaining chiles
for other uses). Place chiles de arbol in
shallow glass dish. Add pasilla chiles and
enough hot tap water to cover chiles
completely. Let stand 15 minutes to
soften. Drain chiles, reserving 3/4 cup
of the soaking liquid.
In work bowl of food processor
fitted with steel knife blade, process
chiles, 1/2 cup of the reserved soaking
liquid, and remaining ingredients until
smooth. If needed, add additional
reserved soaking liquid as needed to
make smooth consistency. Place in
covered container; chill up to 5 days
or freeze up to 1 year.
Makes about 1 cup
add deep, rich flavor
and mild to wild heat
to all sorts of recipes.
Look for dried
chiles in
Dierbergs Produce Dept.
Dried pasilla
(pah-SEE-ya)
chiles are
medium-hot chiles
sold whole or
ground into chili
powder. They are
also called pasilla
negro because of
their blackishbrown color.
Chiles de Arbol
are tiny, deep red peppers
that have a searing heat that’s
hotter than jalapeños!
Spice-Rubbed
Chicken Kabobs
The aroma of these succulent kabobs
sizzling on the grill will drive the
neighborhood wild.
8 King-Kut Chicken Kabobs
(8 ounces each)
2 to 3 tablespoons Dierbergs olive oil
4 tablespoons Ras el Hanout
(recipe follows)
1 teaspoon coarse salt
Brush kabobs with olive oil; season all
sides with Ras el Hanout and salt. Place
skewers on oiled grid over medium-high
heat; cover and grill turning occasionally
until chicken is cooked through and lightly
browned, about 5 minutes per side.
Makes 8 servings
Per Kabob: Calories 200 ❖ Fat 7 g
Cholesterol 94 mg ❖ Sodium 430 mg
Carbohydrate 1 g ❖ Fiber <1 g ❖ Protein 32 g
Ras el Hanout
Moroccan shop owners create their
own proprietary blend of aromatic
spices to season tangines or stews as
well as other dishes.
PAGE
9
❘
SEP T EMBER
2013
4 teaspoons Hungarian sweet paprika
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Pinch ground nutmeg
In small bowl, stir together all
ingredients until well mixed.
Makes about 4 tablespoons
Caramelized Onion
and Date Couscous
In medium saucepan, bring broth and
water to a boil over medium-high heat.
Add couscous, remaining tablespoon
olive oil, and salt. Remove from heat,
cover, and let stand until liquid is
absorbed, about 5 minutes. Fluff
couscous with fork. Stir in caramelized
onions, dates, and apricots.
Makes 6-8 servings
Per serving: Calories 240 ❖ Fat 5 g
Cholesterol 5 mg ❖ Sodium 348 mg
Carbohydrate 44 g ❖ Fiber 4 g ❖ Protein 6 g
This Moroccan staple is the perfect
partner to our Spice-Rubbed Kabobs.
1 tablespoon Dierbergs butter
2 tablespoons Dierbergs olive oil (divided)
11/2 cups coarsely chopped onion
1 can (14.5 ounces) chicken broth
1/4 cup water
1 box (10 ounces) plain couscous
1/2 teaspoon salt
1/2 cup diced, pitted dried dates
1/2 cup diced dried apricots
In medium skillet, melt butter with
1 tablespoon of the olive oil over
medium-high heat. Add onion; cook
stirring occasionally until softened,
about 5 minutes. Reduce heat to low;
cook until onions are golden brown,
about 15 minutes.
King Kut Kabobs
These 8-ounce kabobs come
loaded with tender white meat
chicken or beef sirloin and are
available at the service meat case.
We’ll even season them for
you upon request.
King Kut Kabobs
Here’s a quick and easy
entrée that’s perfect
for hearty appetites!
C I P E S
. COOK!
CLICK. RSEAE RCH
BONUS WEB RECIPE
at Dierbergs.com
Moroccan
Mint Tea
moroccan grill
(continued from page 9)
R
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gluten-free baking
Living the gluten-free life comes
with challenges, especially when it comes to
Chermoula
Carrot Salad
Carrots are anything but ordinary when
you transform them into this beautiful
salad. Pictured on page 9.
satisfying your craving for home-baked goodies.
1 bag (2 pounds) carrots, peeled and sliced
1/4 inch thick
Chermoula Vinaigrette (recipe follows)
Chopped Italian parsley for garnish
Pour 1 inch water into large saucepan;
place steamer basket over water. Place
carrots in basket. Bring water to a boil;
cover and steam until crisp-tender, about
10 minutes. Drain carrots; place in large
serving bowl. Drizzle Vinaigrette over
top; toss until well mixed. Let cool to
room temperature. Garnish with
chopped parsley.
Makes 8 servings
Cholesterol 0 mg ❖ Sodium 365 mg
Carbohydrate 11 g ❖ Fiber 3 g ❖ Protein 1 g
Traditionally a marinade for seafood,
chermoula (sher-MOO-lah) makes a
wonderful seasoning for other dishes,
too. We turned our version into a tangy
vinaigrette that’s terrific drizzled over
cooked or grilled vegetables.
2 cloves garlic, peeled
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons Hungarian sweet paprika
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground red pepper
3 tablespoons Dierbergs olive oil
1/4 cup minced Italian parsley
1/4 cup diced roasted red bell pepper
1/4 cup diced tomato
In work bowl of food processor fitted
with steel knife blade, process garlic,
lemon peel and juice, vinegar, and spices
until smooth. With machine running,
add olive oil in slow, steady stream.
Place mixture in medium bowl; stir in
parsley, roasted pepper, and tomato.
Makes about 3/4 cup
A glistening topping of raw sugar adds
a sweet crunch to these tender loaves.
They are moist, tender, and loaded with
your favorite fall flavors.
13/4 cups gluten-free all-purpose flour
(King Arthur or Bob’s Red Mill)
1 tablespoon pumpkin pie spice (See
CLICK. SEARCH. COOK! below)
1¼ teaspoons xanthan gum
(Bob’s Red Mill)
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon aluminum-free baking powder
3/4 cup firmly packed Dierbergs brown sugar
1/2 cup Dierbergs butter, softened
1 cup canned pure pumpkin
2 large Dierbergs eggs
1/4 cup pure maple syrup
1/2 cup chopped pecans (optional)
1 tablespoon raw sugar
Lightly coat 3 mini loaf pans (2 cups –
53/4 x 3 x 21/4 inches) with no-stick
cooking spray. Line bottom of pans
with parchment paper; set aside.
Per serving: Calories 95 ❖ Fat 6 g
Chermoula Vinaigrette
Gluten-Free
Crunch-Topped
Pumpkin Bread
Pistachio Baklava
Tradition with a twist! Layers of crisp
fillo, crunchy pistachios, and orangescented honey syrup make this rich
make-ahead pastry irresistible.
SYRUP
2 cups Dierbergs sugar
1 cup water
1/4 cup honey
1 teaspoon grated orange peel
1/4 cup fresh orange juice
1 stick cinnamon
BAKLAVA
2 packages (6 ounces each) shelled and
salted pistachios, chopped
1/2 cup Dierbergs sugar
1 teaspoon ground cinnamon
1 box (16 ounces) frozen twin-pack fillo
dough, thawed in refrigerator overnight
1 cup Dierbergs butter, melted
FOR SYRUP In medium saucepan,
combine all ingredients over mediumhigh heat; bring to a boil. Reduce heat
and simmer until sugar dissolves and
syrup thickens, about 15 to 20 minutes.
Cool to room temperature. Remove and
discard cinnamon stick.
DIERBERGS
FOR BAKLAVA In large bowl, combine
pistachios, sugar, and cinnamon; set aside.
Unroll 30 sheets fillo onto work surface.
Cover completely with plastic wrap.
Brush 9 x 13-inch metal baking pan with
butter. Place 1 sheet fillo in prepared
pan; brush with butter. Top with 9 sheets
fillo, brushing each sheet with butter.
Spread 1/2 cup nut mixture over top. Layer
2 sheets fillo on top of nut mixture,
brushing each sheet with butter. Spread
1/2 cup nut mixture over top. Repeat
with 2 sheets fillo brushing each sheet
with butter and 1/2 cup nut mixture four
more times. Layer remaining 10 sheets
fillo brushing each sheet with butter.
Using sharp knife, cut through all fillo
layers in diamond pattern, making 20 to
24 pieces. Bake in 400°F. oven 15 minutes.
Reduce oven temperature to 350°F.; bake
until golden brown, about 20 minutes.
Let stand 2 minutes. Slowly pour cooled
syrup over warm pastry. Let stand several
hours or overnight until syrup is absorbed.
Makes 20-24 servings
Per serving: Calories 287 ❖ Fat 15 g
Cholesterol 20 mg ❖ Sodium 117 mg
Carbohydrate 37 g ❖ Fiber 2 g ❖ Protein 4 g
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Not everyone needs to eat gluten-free, but if you do, Dierbergs can help! There is a
generous selection of gluten-free products available in Dierbergs stores, some in
dedicated sections of the Whole Life aisle and others identified by a green tag with
the wheat symbol on it. Check the freezer case for gluten-free prepared foods.
Check the School of Cooking brochure to f ind special gluten-free tours at our
Des Peres store and gluten-free classes at all School of Cooking locations
taught by Dierbergs Wellness Team.
In medium bowl, stir together flour, pie
spice, xanthan gum, baking soda, salt, and
baking powder; set aside. In large mixer
bowl, beat brown sugar and butter at
medium speed until smooth and creamy.
Add pumpkin, eggs, and syrup; beat until
well mixed. Stir in flour mixture. Stir in
pecans. Divide batter among prepared
pans. Sprinkle 1 teaspoon raw sugar
over top of each loaf. Bake in 350°F. oven
until wooden pick inserted in center comes
out clean, about 35 to 40 minutes. Cool in
pans 10 minutes; invert onto wire rack and
cool completely. Store wrapped tightly
in plastic wrap.
Makes 3 mini loaves
Per serving: Calories 223 ❖ Fat 9 g
Cholesterol 51 mg ❖ Sodium 332 mg
Carbohydrate 35 g ❖ Fiber 2 g ❖ Protein 3 g
Gluten-Free
All-Purpose Flour
Aluminum-Free
Baking Powder
Gluten is a protein found
in wheat and other grains,
like barley and rye to
name a few. Blends of rice
flours, potato starch, and
other gluten-free starches
are ideal for all sorts of
home-baked goodies.
Gluten-free recipes often
need larger amounts of
baking powder than most
to prevent the “hockey
puck” effect. Aluminum
can give food a bitter or
metallic flavor. Aluminumfree baking powder does
the trick without the
“tinny” aftertaste.
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Xanthan Gum
Xanthan (ZAN-than)
gum, a natural
carbohydrate, provides
viscosity (thickness) and
volume to gluten-free
batters and doughs, to
create structure and a
pleasant texture.
TIP Disposable foil mini loaf pans are
available in Dierbergs gadget aisle.
CLICK. SEARCH. COOK!
BONUS WEB RECIPE
at Dierbergs.com
Pumpkin Pie
Spice
1...2...3!
PASTA FOR TWO IN 15 MINUTES OR LESS.
9-oz. pkg.
Dierbergs Kitchen
Fresh Cresta Rigate
FRESH PASTA PRIMER
The pasta recipes on these pages all use fresh pasta, so we’re bracing for the inevitable
question: What’s the difference? If you haven’t given fresh pasta a try, you’re in for a wonderful
new experience. And while both fresh and dry pasta have a place in your refrigerator or
pantry and merit use in your favorite dishes, try fresh pasta with these recipes.
2 Dierbergs Seared
or Grilled Salmon
Fillets ( 4 – 6-oz. each),
cooked FREE in
Seafood Department
8-oz. pkg.
Dierbergs Kitchen
Cooked Julienne
Veggies
16-oz. pkg.
Dierbergs Kitchen
Roasted Red Pepper
Alfredo Sauce
ROASTED RED PEPPER ALFREDO
1 2 3
Cook pasta according
to package directions;
drain and toss with
1 tablespoon Dierbergs
olive oil.
DIERBERGS KITCHEN
FRESH PASTA
• is made with whole eggs in small batches and rolled
thin for a richer, stronger noodle with artisanal quality
not found in dry pasta.
Place salmon and
veggies in microwavesafe dish. Cover and
microwave (medium –
50% power) 3 to
4 minutes until warm.
Microwave sauce for
2 minutes; stir.
Divide pasta between
two plates. Spoon warm
sauce over pasta. Top
with warm salmon and
veggies.
• is moist and designed to be consumed shortly after it
is made.
• takes far less time to cook – in and out of boiling water
in a few minutes.
• is best served with delicate sauces where the texture
of the pasta takes center stage.
9-oz. pkg.
Dierbergs Kitchen
Fresh Garlic-Chive
Fettucini
9-oz. pkg.
Dierbergs Kitchen
Fresh Fettucini
2 Dierbergs Kitchen
Grilled Chicken
Breasts
3/4 pound peeled
and deveined raw
Black Tiger shrimp
10-oz. pkg.
Dierbergs Kitchen
Marsala Wine
Mushroom Sauce
GRILLED CHICKEN MARSALA FETTUCINI
1 2 3
Cook pasta according
to package directions;
drain and toss with
1 tablespoon Dierbergs
olive oil.
Place chicken breasts
in microwave-safe dish;
cover and microwave
(medium – 50% power)
for 3 to 4 minutes.
Microwave sauce for
2 minutes; stir.
DIERBERGS
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PAGE
Lemon wedges and
Dierbergs Signature
Grated Parmesan
Cheese
LEMON SHRIMP BROCCOLINI PASTA
1 2
Toss cooked pasta with
3/4 of the warm sauce;
divide between 2 plates.
Slice chicken; place on
pasta. Spoon remaining
sauce over top.
MARKETS, IN C.
10-oz. pkg.
Dierbergs Kitchen
White Wine Lemon
Butter Sauce
1 bunch broccolini
(or broccoli florets)
Cook pasta according
to package directions;
drain and toss with
1 tablespoon Dierbergs
olive oil.
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Trim ends from broccolini; place in
microwave-safe dish. Cover and
microwave (high) 2 minutes. Add
shrimp to broccolini; cover and
microwave (high) 2 to 3 minutes
until shrimp are pink and opaque.
Drain excess liquid. Microwave
sauce for 2 minutes; stir.
3
Divide pasta between
two plates. Top with
broccolini, shrimp,
and sauce. Garnish
with lemon and grated
Parmesan.
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dinner’s a braise
Good things come to those who wait. And we can think of nothing better to wait for than a hearty roast or plump chicken
slowly braised to succulent perfection. Braising is easy and transforms less-tender, budget-friendly cuts into the kind of
melt-in-your-mouth entrées that are turning up on trendy restaurant menus everywhere. Just brown the meat well on
top of the stove, add a generous amount of liquid, cover tightly, and leave it alone for a few hours. The stove or oven will
do the work while you relax and enjoy the wonderful aromas.
Family-Style
Chicken Cacciatore
Italian Pulled Pork
1 whole cut-up chicken fryer
1/4 cup Dierbergs flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons Dierbergs vegetable oil
2 cups diced onion
1 red bell pepper, quartered, seeded, and
diced
1 carton (16 ounces) sliced mushrooms
4 large cloves garlic, minced
1 tablespoon Italian herb seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup dry red wine
1 jar (24 ounces) pasta sauce
Polenta, cooked according to
package directions
Dierbergs grated parmesan cheese
Slow-simmered and served over noodles,
this Italian take on an American favorite
is great for a lazy Sunday supper.
2 tablespoons dried oregano
11/2 teaspoons dried basil
2 teaspoons salt
1 teaspoon ground black pepper
1 whole pork butt (about 3 to 4 pounds)
2 tablespoons Dierbergs vegetable oil
2 cups chopped onion
4 cloves garlic, minced
1 can (14.5 ounces) reduced-sodium
chicken broth
1/2 cup dry sherry
1 green bell pepper, quartered, seeded,
and cut into thin strips
Hot cooked noodles
In small bowl, stir together oregano,
basil, salt, and pepper. Rub evenly over
all sides of pork. In 12-inch oven-proof
skillet, heat oil over medium-high heat.
Add pork; cook until browned on all
sides, about 15 minutes. Place pork and
drippings in large bowl. In same skillet,
add onion; cook until onion wilts, about
2 minutes. Remove skillet from heat;
add garlic, broth, and sherry. Return
pork and drippings to skillet. Cover and
bake in 325°F. oven until tender, about
21/2 to 3 hours.
Remove pork from pan; let stand
10 minutes. Skim fat from drippings.
Place skillet with drippings over mediumhigh heat; cook until reduced by half,
about 10 minutes. Use two forks to
shred pork; discard excess fat and
bones. Stir shredded pork and bell
pepper strips into drippings in skillet.
Serve over hot cooked noodles.
Makes 10 servings
Per serving without noodles:
Calories 267 ❖ Fat 14 g
Cholesterol 88 mg ❖ Sodium 700 mg
Carbohydrate 6 g ❖ Fiber 1 g ❖ Protein 26 g
Chicken braised in a sauce of
tomatoes, mushrooms, wine, and
herbs is irresistible.
Kahlúa Braised
Brisket
Pile thin slices of this savory brisket onto
soft buns and dip into the tasty au jus.
You’ll be amazed at how something so
simple can be so delicious.
1 super-trimmed flat-cut beef brisket
(about 21/2 to 3 pounds)
1 tablespoon Montreal steak seasoning
1 tablespoon Dierbergs vegetable oil
1/2 cup Kahlúa or other coffee liqueur
2 tablespoons liquid smoke
Dierbergs sandwich buns
Sprinkle seasoning evenly over brisket.
In large skillet, heat oil over mediumhigh heat. Add brisket; cook until
browned, about 5 minutes per side.
In 1-cup glass measure, stir together
Kahlúa and liquid smoke; set aside.
Place large sheet of heavy-duty foil in
jellyroll pan; place brisket in center of
foil. Turn side edges of foil up; pour
Kahlúa mixture over brisket. Bring sides
of foil together in series of locked folds;
fold up ends to seal completely. Bake
on jellyroll pan in 325°F. oven until
tender, about 2 hours. Remove brisket
from foil; place brisket on cutting board
reserving juices. Cover and let stand
10 minutes. Slice brisket thinly across
the grain. Serve on buns with reserved
juice on the side.
Makes 8-10 servings
Per serving without bun:
Calories 192 ❖ Fat 7 g
Cholesterol 68 mg ❖ Sodium 296 mg
Carbohydrate 7 g ❖ Fiber 0 g ❖ Protein 22 g
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Cut each chicken breast piece in half.
In shallow dish, combine flour, salt,
and black pepper. Coat chicken in
flour mixture. In large skillet, heat oil
over medium heat. Cook chicken in
batches until lightly browned, about
2 to 3 minutes per side. Place chicken
in single layer in large roasting pan;
set aside.
In same skillet, add onion, bell pepper,
mushrooms, garlic, Italian seasoning,
and red pepper flakes; cook stirring
often until slightly softened, about
2 to 3 minutes. Stir in wine; bring to
a boil. Pour over chicken in roasting
pan; top with pasta sauce. Cover and
bake in 325°F. oven for 1 hour. Serve
over polenta with parmesan sprinkled
over top.
Makes 6 servings
Per serving: Calories 485 ❖ Fat 25 g
Cholesterol 133 mg ❖ Sodium 585 mg
Carbohydrate 22 g ❖ Fiber 4 g ❖ Protein 41 g
To feel safe and warm
on a cold wet night, all
you really need is soup.
New
SOUP’S ON
Laurie Colwin, novelist, short story and food writer (1944-1992)
Creamy Clam Chowder:
A rich, seasoned cream is the base for this
classic recipe with tender clams, potatoes,
carrots and celery.
Check out our
While it’s hard to believe those cold,
wet nights will soon be a reality, it’s
safe to say the cooks in Dierbergs
Kitchen won’t be caught by surprise.
BREAD BOWLS
for your soup
in our BAKERY DEPT.
We’ve braced for the chill by adding
five NEW varieties to our large
selection of house-made soups,
guaranteed to make you “feel safe
and warm.” Made with all-natural
ingredients, they are convenient for
a quick lunch, or a home-style supper.
Sausage & Chicken Gumbo:
Our take on the Louisiana favorite
combines mild sausage and tender,
white chicken in a rich, Cajunseasoned tomato broth
with fresh veggies and
smoked paprika.
3-Bean
Quinoa Vegetarian Chili: A small measure of
green chiles gives kick to this vegan recipe made with a chili-seasoned
tomato base, whole grain quinoa and a blend of heart-healthy beans
(black beans, kidney beans and garbanzo beans).
About Our
HOUSE-MADE SOUPS
•
Packaged in convenient
microwave-safe cups
ready to heat & serve
Find our
HOUSE-MADE
SOUPS near the
SALAD BAR
• Prepared fresh in Dierbergs Kitchen
• Made with premium all-natural ingredients
• Five new flavors coming in September
Old-Fashioned Chicken & Dumplings:
This hearty comfort-food classic is made with all-white
meat chicken, thick dumpling noodles, carrots and
celery in a creamy poultry broth.
Creamy Whole Grain Wild Mushroom Soup:
This hearty vegetarian soup is made with whole grains
(quinoa, barley, wheatberry, wild rice) and mushrooms in
a flavorful dry sherry cream sauce with hints of garlic
and thyme.
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let’s make a dinner deal
Terrific Teriyaki
Pork Chops and Rice
No need to call in an order. These
teriyaki-rific pork chops and veggieloaded rice beat anything you can
get at the takeout place.
When it comes to getting kids to eat dinner – especially something that’s good for them – it takes more than a little
negotiation. Why not meet in the middle and serve up the flavors they love in brand new ways? Kids get to eat what
they like, and you like that they’re getting a great meal. Can’t argue with that!
My-Oh-My Pasta Pie
Now, that’s using your noodle! Spaghetti
meets pepperoni pizza in this deep-dish
dinner pie that everyone will love.
SC
HO
OL
OF
COOK
BACK TO
SCHOOL...
Get
E R BE R G S
G
DI
IN
in our COOKING CLASSES!
Visit
to register for classes.
3 large Dierbergs eggs, lightly beaten
1/3 cup Dierbergs grated parmesan cheese
2 tablespoons Dierbergs butter, melted
1/8 teaspoon ground black pepper
8 ounces (1/2 of 16-ounce box) Dierbergs
thin spaghetti, broken into 2-inch
pieces, cooked according to package
directions, omitting oil and salt
1 cup Dierbergs low-fat small curd cottage
cheese
1 package (8 ounces) Dierbergs shredded
mozzarella cheese (divided)
1 jar (14 to 16 ounces) prepared light
spaghetti sauce
1 cup coarsely chopped turkey pepperoni
(optional)
2 tablespoons Dierbergs grated parmesan
cheese
In large bowl, stir together eggs, the
1/3 cup parmesan, butter, and pepper
until well mixed. Stir in cooked spaghetti.
Place in 9-inch deep-dish pie plate that
has been lightly coated with no-stick
cooking spray. Top with cottage cheese
and 1 cup of the mozzarella. In medium
bowl, stir together spaghetti sauce and
pepperoni; spread over top, spreading
almost to edges. Bake in 350°F. oven
30 minutes. Sprinkle remaining 1 cup
mozzarella and the 2 tablespoons
parmesan over top. Bake 5 minutes.
Let stand 10 minutes. Cut into wedges.
Makes 6-8 servings
CHECK OUT SOME OF OUR CLASSES
•
•
•
•
•
Date Night
Girls’ Night Out
Hands-on and Hands-off classes
Kids in the Kitchen
Lunches, dinners and more!
PRIVATE COOKING EVENT
• Corporate Team Events Today!
PLAN YOUR
Adult and Child Birthday Parties
Bridal and Baby Showers
• Scouts and Club Events and more!
•
•
636-812 -1336 (MO) • 618-622- 5353 (IL)
Per serving: Calories 304 ❖ Fat 14 g
Cholesterol 102 mg ❖ Sodium 563 mg
Carbohydrate 27 g ❖ Fiber 3 g ❖ Protein 20 g
BOGEY HILLS • CLARKSON • DES PERES • EDWARDSVILLE • SOUTHROADS • WEST OAK
DIERBERGS
MARKETS, IN C.
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BBQ Potato Chip
Chicken Fingers
All signs point to these deliciously crispy
chicken fingers being a huge hit. Why
not grab a few and see for yourself?
2 pounds chicken tenders
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon seasoned salt
1 bag (8.5 ounces) BBQ-flavored
40% reduced-fat kettle-cooked potato
chips, finely crushed
1 cup nonfat plain Greek yogurt or light
dairy sour cream
Butter-flavor no-stick cooking spray
If desired, remove tendons from chicken.
Grasp tendon with paper towel. Use
kitchen shears to scrape meat away
from tendon.
In small dish, combine garlic powder,
onion powder, and seasoned salt; sprinkle
over both sides of tenders. Place crushed
chips in large freezer-weight reclosable
plastic bag. Place yogurt in shallow dish.
Dip tenders in yogurt; add to chips in bag.
Seal bag; shake to coat. Place tenders on
parchment-lined jellyroll pan; lightly coat
with cooking spray. Bake in 400°F. oven
until internal temperature of chicken is
165°F., about 22 to 23 minutes.
Makes 8 servings
Per serving: Calories 243 ❖ Fat 8 g
Cholesterol 49 mg ❖ Sodium 337 mg
Carbohydrate 21 g ❖ Fiber 1 g ❖ Protein 21 g
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon ground black pepper
11/2 pounds boneless pork chops, about
3/4 inch thick
11/2 tablespoons Dierbergs olive oil
3 cups instant brown rice
23/4 cups reduced-sodium chicken broth
1/4 cup teriyaki sauce
3 tablespoons Dierbergs brown sugar
1 bag (16 ounces) frozen stir-fry
vegetables, partially thawed
In small bowl, stir together garlic powder,
ginger, and pepper. Sprinkle over both
sides of chops. In large skillet, heat olive
oil over medium-high heat. Add chops;
cook until lightly browned, about 3 to 4
minutes per side. Place rice in 9 x 13-inch
baking dish that has been lightly coated
with no-stick cooking spray. In 4-cup glass
measure, stir together broth, sauce, and
brown sugar; pour over rice. Top with
vegetables and chops. Cover and bake in
350°F. oven 30 minutes. Uncover and let
stand 10 minutes before serving.
Makes 6 servings
Per serving: Calories 374 ❖ Fat 10 g
Cholesterol 48 mg ❖ Sodium 782 mg
Carbohydrate 46 g ❖ Fiber 3 g ❖ Protein 25 g
A Dierbergs Special Event to
Get Kids Eating Healthier and
Exercising More!
Sept. 3-30, 2013
Details at Dierbergs.com
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one sweet little bite
When it’s time for dessert, how many times have you said, “Oh, I’ll have just one little bite?” Mmm, hmm – thought so!
We’ve designed these delectable little desserts that are just the right size to take the edge off that craving for something
sweet. It may not be easy to stick to just one, but with these marvelous minis, you can at least say you tried.
One-Bite
Banana Cream Pies
We’ve deconstructed this diner classic
and transformed it into tiny pastries.
Try our rum-spiked vanilla pies and the
Kahlúa-laced chocolate version.
1 refrigerated pie crust (1/2 of 14.1-ounce
package)
11/4 cups half-and-half
1 box (4-servings) instant vanilla
pudding mix
2 tablespoons Dierbergs light rum
3 medium bananas, sliced 1/4 inch thick
Frozen non-dairy whipped topping, thawed
Dierbergs Bakery chocolate sprinkles
Per serving: Calories 56 ❖ Fat 2 g
Cholesterol 3 mg ❖ Sodium 65 mg
Carbohydrate 8 g ❖ Fiber <1 g ❖ Protein 1 g
VARIATION
One-Bite Chocolate Banana Cream Pies
Substitute instant chocolate pudding
mix for the vanilla pudding mix and
coffee liqueur (Kahlúa) for the rum.
Per serving: Calories 59 ❖ Fat 2 g
Cholesterol 3 mg ❖ Sodium 73 mg
Carbohydrate 9 g ❖ Fiber 1 g ❖ Protein 1 g
Mini Caramel
Apple Pies
These tiny pumpkin delights are rich,
creamy, and spiced just right. They get
a little extra sweetness from a splash of
maple syrup.
Can you eat a whole pie in a couple of
bites? You can when it’s one of these
mini delights! A drizzle of caramel glaze
makes them perfect for fall.
CRUST
2/3 cup graham cracker crumbs
2 tablespoons Dierbergs brown sugar
2 tablespoons Dierbergs butter, melted
1 tablespoon pure maple syrup
1/4 teaspoon ground cinnamon
2 tablespoons Dierbergs granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup peeled, cored, and finely chopped
apple (Fuji, Jonathan, or Gala)
1 package (14.1 ounces) refrigerated pie
crusts
1 tablespoon Dierbergs milk
Caramel Glaze (recipe follows)
FILLING
1 package (8 ounces) Dierbergs cream
cheese, softened
1/2 cup canned pure pumpkin
1 large Dierbergs egg
1/4 cup firmly packed Dierbergs brown
sugar
1/4 cup Dierbergs granulated sugar
2 tablespoons pure maple syrup
1/2 teaspoon ground pumpkin pie spice
On lightly floured surface, roll pie crust
to smooth creases. Using scalloped pastry
cutter or pizza wheel, cut pastry into
9-inch square. Cut into thirty-six 11/2-inch
squares; place on parchment-lined baking
sheet. Pierce pastry squares with fork to
allow steam to escape. Bake in 400°F.
oven until very light golden brown,
about 6 to 8 minutes. Cool completely
on wire racks.
In large bowl, whisk together half-andhalf, pudding mix, and rum until well
mixed. Cover and chill 10 minutes. Place
pudding in freezer-weight reclosable
plastic bag; snip small hole in corner. Pipe
small amount of pudding on each pastry
square. Top each with 2 banana slices.
Garnish with whipped topping and
chocolate sprinkles. Serve immediately.
Makes 3 dozen
Bite-Size
Pumpkin Cheesecakes
Sweetened whipped cream
FOR CRUST In medium bowl, stir together
all crust ingredients until well mixed.
Line 36 mini muffin cups with paper
baking cups. Place 1 teaspoon crumb
mixture in each muffin cup; press firmly
into bottom of cups and set aside.
Chocolate
Bacon Clusters
Bacon isn’t just for breakfast anymore!
These crispy clusters are smoky, salty,
sweet, and chocolatey. What more could
you ask for, besides another one?
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/2 cup crispy rice noodles (LaChoy)
1/2 cup pecan chips, toasted
1/4 cup real bacon bits
In 4-cup glass measure, combine chocolate
chips and butterscotch chips. Microwave
(high) 1 minute. Let stand 1 minute; stir
until chips are melted and smooth. Stir
in rice noodles, pecans, and bacon bits.
Drop by rounded tablespoonfuls onto
parchment-lined baking sheet. Chill
at least 30 minutes. Store in covered
container in refrigerator.
Makes 16 clusters
Per serving: Calories 92 ❖ Fat 6 g
Cholesterol 1 mg ❖ Sodium 76 mg
Carbohydrate 9 g ❖ Fiber 1 g ❖ Protein 1 g
DIERBERGS
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FOR FILLING In large mixer bowl, beat
cream cheese at high speed until light
and fluffy. Beat in pumpkin, egg, sugars,
syrup, and pie spice at low speed scraping
bowl occasionally until well mixed. Spoon
a scant tablespoon filling into each muffin
cup. Bake in 375°F. oven until filling is
set and slightly puffed, about 12 to 15
minutes. Remove cheesecakes from
pans; cool on wire racks. Place in covered
container; chill several hours or overnight.
Serve topped with dollop of sweetened
whipped cream.
Makes 3 dozen
Per serving: Calories 55 ❖ Fat 3 g
Cholesterol 14 mg ❖ Sodium 37 mg
Carbohydrate 6 g ❖ Fiber <1 g ❖ Protein 1 g
In large bowl, combine granulated
sugar, cornstarch, and spices. Stir in
apples; let stand while preparing crust.
On lightly floured surface, roll one pie
crust to smooth creases. Cut into four
41/2-inch circles. Repeat with remaining
pie crust.
Place 2 tablespoons apple mixture in
center of each circle. Brush edges with
milk. Fold in half to enclose filling and
form half-moons. Press edges with tines
of fork to seal. Place on parchment-lined
baking sheets. Lightly brush with milk.
Bake in 375°F. oven until light golden
brown, about 20 to 25 minutes. Cool on
wire racks 15 minutes. Drizzle Glaze over
each pie.
Makes 8 servings
Per serving: Calories 278 ❖ Fat 13 g
Cholesterol <1 mg ❖ Sodium 223 mg
Carbohydrate 40 g ❖ Fiber 1 g ❖ Protein 2 g
Caramel Glaze
1/3 cup Dierbergs powdered sugar
2 tablespoons caramel ice cream topping
1/4 teaspoon vanilla extract
In small bowl, stir together all ingredients
until well mixed.
Makes 1/4 cup
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twist and shout!
PINCH
What’s been around for more than 1400 years and is almost impossible to resist? What we know and love as
the pretzel began when French and Italian monks first rolled dough into strips, then shaped them to resemble a
child’s arms folded in prayer. Children who memorized their prayers received a pretiola or little reward. As they
crossed the Alps into Austria and Germany, the treats eventually became known as brezels. Making homemade
pretzels is perfect for a family fun night in the kitchen. And, you can eat the results!
Soft & Chewy Pretzels
Warm from the oven and studded with
crunchy salt, these old-fashioned pretzels
are hard to beat. Pass the mustard, please!
ROLL
TWIST
SHAPE
1 cup warm (105° to 110°F.) water
1 tablespoon Dierbergs brown sugar
1 envelope (1/4 ounce) active dry yeast
(2 1/4 teaspoons) (not quick-rising)
3 cups bread flour
2 teaspoons coarse salt
10 cups water
1/4 cup baking soda
1 large Dierbergs egg, beaten with
1 tablespoon water
Coarse salt
TO MAKE PRETZEL DOUGH
In 1-cup glass measure, combine the
1 cup water, brown sugar, and yeast.
Let stand 5 minutes. Place flour and
the 2 teaspoons coarse salt in work bowl
of food processor fitted with steel knife
blade; pulse several times to combine.
With machine running, pour yeast
mixture through feed tube in slow,
steady stream; process until dough
forms ball and cleans sides of bowl.
Process for 45 seconds. Shape dough
into smooth ball; place in large bowl
that has been lightly coated with
no-stick cooking spray. Cover with
plastic wrap and let rise in warm place
until double in size, about 1 hour.
Punch down dough.
TO SIMMER PRETZELS
In Dutch oven, bring the 10 cups water
to a boil; stir in baking soda. Reduce
heat so water is just simmering. Simmer
pretzels in batches until slightly puffed,
about 30 seconds per side. Place pretzels
2 inches apart on parchment-lined
baking sheets.
TO BAKE PRETZELS
Brush both sides of pretzels with egg
mixture; sprinkle coarse salt over tops.
Just before baking, place jellyroll pan
with several ice cubes on lower rack of
oven. Replenish ice in jellyroll pan before
baking second batch. Place 1 baking
sheet at a time on middle rack of 425°F.
oven; bake until pretzels are a deep,
rich brown, about 15 to 20 minutes. Cool
5 minutes on wire racks. Best served warm.
Makes 1 dozen
Per serving: Calories 134 ❖ Fat 1 g
Cholesterol 16 mg ❖ Sodium 338 mg
Carbohydrate 26 g ❖ Fiber 1 g ❖ Protein 5 g
MAKE-AHEAD TIP Bake and cool
pretzels as directed. Freeze in single
layer on baking sheet 1 hour. Transfer
to freezer-weight reclosable plastic bag
and freeze up to 4 weeks. To reheat,
place frozen pretzels in single layer
on parchment-lined baking sheet.
Bake in 350°F. oven 10 minutes.
Roll dough into 16-inch rope; divide into
12 equal pieces. (Keep dough pieces and
shaped pretzels loosely covered with
damp towel to prevent drying out.) Roll
one dough piece into very thin rope about
20 to 22 inches long; twist rope into
pretzel shape (see Step-by-Step Photos).
Place on parchment-lined baking sheet.
Repeat with remaining dough. Let rise 15 to
20 minutes (pretzels will not double in size).
DIERBERGS
CLICK. SEARCH. COOK!
BONUS WEB RECIPE
at Dierbergs.com
Pepperoni Pretzel
Calzones
Pretzel Dogs
Kids of all ages will love these super-sized
pigs in blankets. Try these at your next
game day gathering or Halloween party.
Dough for Soft and Chewy Pretzels
(see recipe)
1 package (14 ounces) hot dogs (Nathan’s)
10 cups water
1/4 cup baking soda
1 large Dierbergs egg, beaten with
1 tablespoon water
Coarse salt
TO MAKE PRETZEL DOUGH
Prepare pretzel dough according to
Soft and Chewy Pretzels directions.
While dough is rising, let hot dogs
come to room temperature.
TO SIMMER PRETZEL DOGS
In Dutch oven, bring the 10 cups water
to a boil; stir in baking soda. Reduce heat
so water is just simmering. Simmer Pretzel
Dogs in batches for 10 seconds per side.
Place 2 inches apart on parchment-lined
baking sheet.
TO BAKE PRETZEL DOGS
Brush Pretzel Dogs with egg mixture;
sprinkle coarse salt over tops. Just before
baking, place jellyroll pan with several
ice cubes on lower rack of oven. Place
baking sheet on middle rack of 425°F.
oven; bake until Pretzel Dogs are a deep,
rich brown, about 12 to 15 minutes. Cool
5 minutes on wire racks.
Makes 8 servings
Per serving: Calories 349 ❖ Fat 11 g
Cholesterol 40 mg ❖ Sodium 851 mg
Carbohydrate 51 g ❖ Fiber 2 g ❖ Protein 13 g
Roll dough into 16-inch rope; divide into
8 equal pieces. (Keep dough pieces and
dough-wrapped hot dogs loosely covered
with damp towel to prevent drying out.)
Roll one dough piece into 15-inch rope
(about 3 times length of hot dog). Pat
hot dog very dry with paper towel. Wrap
dough mummy-style completely around
hot dog. Pinch ends together tightly.
Place on parchment-lined baking sheet.
Repeat with remaining dough and hot
dogs. Let rise 15 to 20 minutes (pretzels
will not double in size).
Garlic Herb
Pretzel Rolls
If they’re expecting the usual dinner
rolls, surprise them with a basket of
these instead. The hint of rosemary
and garlic is just fantastic.
Dough for Soft and Chewy Pretzels
(see recipe)
10 cups water
1/4 cup baking soda
3 tablespoons Dierbergs extra virgin
olive oil
11/2 teaspoons very finely minced fresh
rosemary
1/2 teaspoon garlic powder
TO MAKE PRETZEL DOUGH
Prepare pretzel dough according to
Soft and Chewy Pretzels directions.
MARKETS, IN C.
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PAGE
22
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23
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SEP T EMBER
20 13
Roll dough into 16-inch rope; divide into
12 equal pieces. (Keep dough pieces and
shaped rolls loosely covered with damp
towel to prevent drying out.) Press down
on one dough piece to flatten slightly.
To make smooth roll, stretch sides down
and under, pinching to seal on bottom
side (see Step-by-Step Photo). Continue
stretching and pinching until roll is smooth
and oblong. Place on parchment-lined
baking sheet. Repeat with remaining
dough. Let rise 15 to 20 minutes (rolls
will not double in size).
TO SIMMER PRETZEL ROLLS
In Dutch oven, bring the 10 cups water
to a boil; stir in baking soda. Reduce heat
so water is just simmering. Simmer Pretzel
Rolls in batches for 10 seconds per side.
Place 2 inches apart on parchment-lined
baking sheet.
TO BAKE PRETZEL ROLLS
In small bowl, stir together olive oil,
rosemary, and garlic powder. Brush
mixture over top and sides of rolls.
Use sharp knife to make 2 to 3 slits in
top of each roll. Just before baking,
place jellyroll pan with several ice cubes
on lower rack of oven. Place baking
sheet on middle rack of 425°F. oven; bake
until golden brown, about 15 minutes.
Serve warm.
Makes 1 dozen
Per serving: Calories 165 ❖ Fat 4 g
Cholesterol 16 mg ❖ Sodium 339 mg
Carbohydrate 26 g ❖ Fiber 1 g ❖ Protein 5 g
twist and shout!
A crisp lager beer adds just the right amount of flavor to this creamy,
cheesy dip. For homemade pretzel recipes, see pages 22 and 23.
Beer Cheese Pretzel Dip
2 tablespoons Dierbergs butter
2 tablespoons plus 1 teaspoon Dierbergs
flour
1 teaspoon stone ground mustard
1 cup lager beer
1 package (8 ounces) Dierbergs shredded
sharp cheddar cheese
1 package (8 ounces) Velveeta Shreds
3 to 4 drops hot pepper sauce
In medium saucepan, melt butter over
medium-high heat. Whisk in flour; cook
whisking constantly 1 minute. Whisk in
mustard. Slowly whisk in beer; cook
stirring constantly until mixture begins
to thicken, about 2 to 3 minutes. Add
cheeses; stir constantly over low heat
until melted and smooth. Add hot sauce.
Serve warm.
Makes about 4 cups
Per 1/4 cup: Calories 130 ❖ Fat 10 g
Cholesterol 31 mg ❖ Sodium 299 mg
Carbohydrate 3 g ❖ Fiber 0 g ❖ Protein 7 g
Another Great
Pretzel Dip
Honey Mustard