big sausage pizza pricilla

Transcription

www.schnuckscooks.com
> a letter from the chairman
®
The holidays are right around the corner and the
temperature is starting to drop; both sure signs that fall is in
the air and winter not far behind. Yet there is still some very
fine backyard cooking to be done in cooler weather. For
instance, armed with the proper equipment and
instructions, fall is the perfect time to fry a turkey!
At least the weather is a lot better for frying than when
our food education team tested this turkey recipe in
100-degree heat over the summer! Following their
experience, they created a “how to” video just for you.
Chef Lucy Schnuck, an adventuresome member of the
Schnucks Cooks Cooking School staff, will take you
through the process step-by-step. The end result will be
a mouth-watering main course that is fried golden-crisp
on the outside and juicy on the inside.
Our meat department and food education teams have also
been doing some exploring of their own. They recently
took a road trip out to Circle A Ranch in Iberia, Missouri, to
learn why so many of that ranch’s Black Angus cattle qualify
for Certified Angus Beef® status. The resulting article may
help provide a better understanding of why Schnucks is
committed to offering Certified Angus Beef to our
customers; what makes it superior to both USDA Choice
and Prime; and why you can “taste the difference.” Here’s a
hint – it’s in the marbling!
Editorial Team Kathy Gottsacker, Michael McGraw,
Kelli Monahan, Joyce Reese,
Rosanne Toroian, Karen Trombley
Creative Director Jeffrey Scheiber
Senior Designer Ryan White
Recipe Development Team Kathy Gottsacker, Chris Hessler, C.E.C.,
Rosanne Toroian, Karen Trombley,
Michael Trombley, C.E.C.
Food Styling Kathleen Sheridan
Photographer Doug Schaible
Wine Pairings Chris Wong, CSW
Recipe Testing Noelle Lothamer, Karen Trombley,
Priscilla Ward, Ross Yedinak
Nutritional Analysis Becky Trepasso, R.D.
Prepress & Print Manager Wes Hartman
Contributing Writer Alana Sugar
Editorial Support Stacey Alexander, Kelly Kraemer
We are giving more ideas for your holiday open house on
page 28. In this section, you might find an interesting take
on a familiar recipe or perhaps we will introduce you to
recipes you have never tried before. Schnucks Cooks
magazine is designed to encourage you to be as creative
as our teammates have been in delivering these great
holiday tips, recipes and articles.
© 2011 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
On behalf of Schnucks, I wish you holidays full of great
food, fun and family. So, turn the page – and let your
holiday adventure begin!
To view our Schnucks Cooks Virtual Magazine, visit us
www.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]
Scott C. Schnuck
Chairman and CEO
Schnuck Markets, Inc.
18
®
> holiday
4
Schnucks Cooks
Buffalo Chicken Mac & Cheese.
5
a passion for pomegranates
Autumn Salad with Pomegranate Vinaigrette.
6
express lane
Chicken & Mushroom Stir-Fry and
Shrimp & Lemon-Caper Sauce over Linguine.
8
the best of the best
Roast Beef & Gravy.
10 5 @ 5:00
Chicken Parmesan Meatloaf, Chicken Breast with
Tomato Jam, Meat Lovers Calzone, Chipotle Sloppy Joes
and Cheeseburger Chowder.
6
22
table of contents
15 fresh from the oven
Caramel Bacon Cinnamon Rolls, Herbed Buttermilk Biscuits and
Skillet Cornbread.
}
16 meals for a steal
Chicken & Black Bean Burritos and Croque Monsieur.
18 southern Thanksgiving
Deep-Fried Turkey, Do-Ahead Gravy, Praline Sweet Potato
Casserole, Chorizo & Spinach Dressing and Green Beans with
Country Ham.
28
21 deep-fried turkey 101
32
22 cranberry sauces
Cosmopolitan Cranberry Sauce, Cranberry Apple Chutney and
No-Cook Cran-Raspberry Relish.
25 raising the bar
Hermit Bars, Chewy Caramel Peanut Bars and Loaded Blondies.
26 happy Hanukkah
Jewish Coffee Cake.
28 holiday open house
16
Holiday Beef Roast, BBQ Chicken, Cherry & Brie Tartlets,
Cheddar, Sour Cream & Leek Mashed Potato Casserole, Roasted
Brussels Sprouts with Bacon Breadcrumbs and Cranberry
Almond Pound Cake.
31 loving leftovers
Turkey Noodle Soup and Turkey Pot Pie.
32 New Year’s Day brunch
Mini Quiches, Celebration Potatoes and Mom’s Sunshine Salad.
35 game-day lineup
Warm Reuben Dip and Chili con Carne.
Schnucks Cooks > Holiday 2011
3
®
Walk through the Deli and it’s hard to miss the
unmistakable aroma of roasted chicken. Our
fresh-never-frozen marinated chickens are
roasted throughout the day in all our stores.
Spit-roasting ensures even cooking and seals
in moisture. As the chickens rotate, they baste
in their own juices, so the meat becomes
succulent and the skin crisp and flavorful. Our
whole roasted chickens are available hot for a
last-minute supper, or cold if you’re planning to
enjoy later. Try any one of our four outstanding
flavors: herb, lemon pepper, BBQ or the recipeready classic variety.
Buffalo Chicken Mac & Cheese
Active Time: 30 minutes
Total Time: 1 hour 5 minutes • Serves: 12
4
tablespoons Schnucks unsalted butter,
divided, plus additional for greasing pan
1 package (1 pound) elbow macaroni
2 celery ribs, each cut lengthwise in half,
then thinly sliced crosswise (about 1 cup)
1 small onion, finely chopped
(about ½ cup)
2 tablespoons Schnucks all-purpose flour
2½ cups Schnucks vitamin D whole milk
3 cup Schnucks hot sauce, plus additional
for serving
1 package (16 ounces) Schnucks sharp
Cheddar cheese, cut into ¾-inch cubes
½ (16-ounce) package Schnucks
hot pepper Jack cheese, cut into
¾-inch cubes
1 Schnucks classic or herb whole roasted
chicken, skin removed and meat shredded
1 cup panko breadcrumbs
½ cup Schnucks Select blue cheese crumbles
3 tablespoons chopped fresh parsley leaves
4
A typical chicken will yield about three cups of
chicken meat, plenty to serve a family of four.
A prepared chicken costs a touch more than
roasting a fresh chicken from scratch, but the
convenience in preparation and cleanup make
it worth the price. For easier preparation, shred
the meat while the chicken is still warm. To
save over 500 calories and 50 grams of fat per
chicken, remove the skin. If not using within two
hours, refrigerate the chicken in its container;
enjoy the cooked meat within two days.
You can even cover the carcass with water,
heat to boiling, then simmer to concentrate
flavors to make chicken broth; strain before
using. Sauté carrots, onion and celery, then add
your broth and diced or shredded chicken for a
classic soup, with or without egg noodles. Or, for
soup with Southwest flavors, add garlic, cumin,
corn and cilantro garnished with fresh tomato,
avocado and tortilla chips crumbled on top. The
possibilities are endless thanks to whole roasted
chicken, a true workhorse in the kitchen.
1. Preheat oven to 350°F. Grease 13 x 9-inch glass
or ceramic baking dish with butter.
2. Heat large covered saucepot of salted water
to boiling over high heat. Add macaroni and
cook until al dente, about 7 minutes; drain, then
return to same saucepot.
Photography: Meoli Studio • Food Styling: Mary Sutkus
Kathy Gottsacker, Director of Food Education
and Culinary Arts; Rosanne Toroian, Food Editor
and Information Specialist; Priscilla Ward, Test
Kitchen Manager
A true timesaver come mealtime, there are
many creative ways to utilize this delicious,
convenient Deli dynamo for an anytime supper.
Try shredded whole roasted chicken meat in
tacos, quesadillas, burritos and enchiladas,
sandwiches, stir-fries or tossed into salad with a
warm mustard vinaigrette. Add chicken to pasta
or lasagna with an Alfredo sauce, or finely chop
and stir with breadcrumbs, mayonnaise and
herbs, then shape into patties to fry.
3. Meanwhile, in large skillet, melt 3 tablespoons
butter over medium-high heat. Add celery and
onion and cook 5 minutes or until tender, stirring
occasionally. Sprinkle flour over vegetables; cook
2 minutes, stirring frequently. With whisk, stir in
milk and heat to boiling over medium-high heat,
stirring frequently. Stir in hot sauce, then cheeses,
adding about 1 cup cheese at a time and stirring
until melted and smooth. Stir in chicken. Pour
chicken mixture into pasta; toss to coat. Spread
pasta evenly in prepared baking dish.
4. In microwave-safe medium bowl, heat
remaining 1 tablespoon butter in microwave oven
on high 30 seconds or until melted. Stir in panko,
blue cheese and parsley. Sprinkle panko mixture
over pasta. Bake 35 to 40 minutes or until edges
bubble and top is golden brown. Serve pasta with
additional hot sauce.
Each serving: about 580 calories, 30 g total fat
(18 g saturated), 125 mg cholesterol, 800 mg sodium,
39 g carbohydrate, 2 g fiber, 35 g protein
in season > popular pick
a passion for pomegranates
The abundant, edible seeds with a sweet-tart
juice are also called arils. Clustered together,
they are tucked inside a white membrane that
runs throughout the fruit. Pomegranates are
ready to eat when purchased; they should
feel heavy for their size and the skin should
be brightly-colored and blemish-free. Once
purchased, pomegranates keep well at room
temperature for several days. For longer
storage, refrigerate up to two months.
The rustic allure and ornamental symmetry of
the ancient pomegranate has long inspired
the passions of artists, poets and writers alike.
Originating in Iran and cultivated throughout
the Middle East and the Mediterranean, it was
the Spanish who first carried the pomegranate
to California where most are grown.
Beginning in early August, workers hand-pick
the ripe, ready-to-eat pomegranates from
small, flowering, shrub-like trees. The season
continues through the middle of November, but
they are shipped to market through the end of
December, making them an ideal addition to
holiday menus.
The color of a pomegranate can vary from light
red to deep purplish-red. The skin is tough and
leathery, but don’t let that fool you.
Autumn Salad with
Pomegranate Vinaigrette
Total Time: 30 minutes • Serves: 4
Pomegranate Vinaigrette
3 cup refrigerated 100% pomegranate juice
¼ cup balsamic vinegar
2 tablespoons finely chopped shallots
1½ teaspoons Schnucks Dijon mustard
¼ teaspoon ground black pepper
½ cup Schnucks extra virgin olive oil
Pomegranate seeds add versatility and flavor
to recipes. They’re especially popular in
Mediterranean dishes. Try them as a garnish for
appetizers, soups, roasted meats, salads and
desserts. Sprinkle over yogurt, cottage cheese
and fruit salad or enjoy atop ice cream, frozen
yogurt and sorbet.
Pomegranates boast vitamin C, potassium
and antioxidants, making them a popular
fruit among health-conscious consumers.
Pomegranate juice is quickly gaining popularity
for its great taste and health benefits, rivaling
green tea and red wine for its cell-protecting,
antioxidant power. The juice is great on its
own or blended with sparkling water, fruit
juice or green and herbal teas. Come party
time, it makes an ideal substitute for red wine,
providing many of the same health benefits
without the alcohol. That’s good news for a
happy, healthy holiday.
Autumn Salad
1 cup Schnucks shelled walnuts
(about 4 ounces)
1 pomegranate
1 package (5 ounces) spring mix
salad greens
4 ounces Brie cheese, cut into small wedges
(about ¾ cup)
1 package (6 to 7 ounces) dried figs, stems
removed and each cut in half
1 firm-ripe Bartlett or Anjou pear,
cored and cut into ¼-inch-thick slices
1. Prepare Pomegranate Vinaigrette: In medium
bowl, with whisk, stir all ingredients except oil.
Slowly drizzle oil into juice mixture while whisking
constantly until dressing is emulsified. Makes about
1¼ cups dressing.
how to
remove seeds
Pomegranate seeds, also known as arils, are
loaded with antioxidants and make a colorful
addition to many meals. Removing the seeds
from the pomegranate is going to require
patience and a soft touch. Note that the juice
causes stains, so protect your clothing with
an apron.
Start by cutting off the crown of the
pomegranate. Score the skin into sections,
cutting where the membrane is thickest.
This will minimize damage to the seeds.
Submerge the pomegranate in a bowl of cold
water, gently prying it into sections to open
up the membranes. Still working underwater,
remove the internal membranes, and then
gently and carefully push out the seeds.
The seeds will sink to the bottom of the bowl
and the bitter white membranes will float to
the surface.
Discard the pieces of skin and skim off the
floating membranes, leaving only the seeds
behind. Pour the water with the seeds
through a mesh strainer to drain. Transfer
seeds to a paper towel to dry. A medium
pomegranate should yield about ¾ cup of
seeds. The seeds can be refrigerated in an
airtight container up to three days and frozen
up to three months.
2. Prepare Autumn Salad: In 10-inch skillet, cook
walnuts over low heat 10 to 12 minutes or until
lightly browned and fragrant, stirring frequently;
transfer to plate to cool completely. Remove arils
from pomegranate.
3. Just before serving, in large salad bowl, toss
greens with arils, walnuts, ½ cup vinaigrette and
remaining salad ingredients until well combined.
> Cook’s Wisdom
Vinaigrette can be prepared and refrigerated in an
airtight container up to 1 week in advance. Toast walnuts
up to 1 week in advance; cool completely and store in
zip-tight plastic bag in refrigerator.
Visit www.schnuckscooks.com to watch our how-to videos!
5
6
family meals > in a snap
express lane
The term stir-fry originates from a cooking technique where small pieces of food
are constantly stirred in a pan or a wok. Whether using a wok or not, the possibilities
of this Chicken & Mushroom Stir-Fry are many – try experimenting with your
favorite vegetables.
Ever wonder what a caper is? It is the flower bud of the Capparis spinosa, a perennial
plant native to the Mediterranean region. Stories of merchants using capers as informal
currency as they traveled along ancient trade routes support its prominence in
Mediterranean cuisine. Usually pickled in a salt- or vinegar-based brine, capers are
a quick and flavorful addition to any pasta, like our Shrimp & Lemon-Caper Sauce
over Linguine.
Chicken & Mushroom Stir-Fry
1¼ pounds Schnucks Natural boneless
skinless chicken breasts
2 tablespoons Schnucks vegetable
oil, divided
1 package (10 ounces) Schnucks sliced
white mushrooms (about 4 cups)
1 package (3.2 ounces) fresh shiitake
mushrooms, stems discarded and
mushrooms sliced (about 2 cups)
3 large garlic cloves, crushed with press
1 medium onion, thinly sliced (about 1 cup)
1 piece fresh ginger (about 1 inch), peeled
and finely grated (about 1 tablespoon)
1 red bell pepper, thinly sliced
(about 1½ cups)
4 green onions, cut crosswise into
2-inch pieces
½ cup stir fry sauce
1 bag (8.8 ounces) prepared white rice
1. Cut chicken into ¼-inch-thick slices; cut slices
into 2-inch pieces. In nonstick 12-inch skillet or
wok, heat 1 tablespoon oil over medium heat
until very hot but not smoking. Add chicken and
cook 5 to 6 minutes or until lightly browned,
stirring occasionally. With slotted spoon, transfer
chicken to bowl.
2. Increase heat to medium-high. Add
mushrooms and cook 4 to 5 minutes or until
lightly browned, stirring frequently. Transfer
mushrooms to bowl with chicken. Add remaining
1 tablespoon oil, garlic, onion, ginger and bell
pepper and cook 2 to 3 minutes or until vegetables
are tender-crisp, stirring frequently. Add green
onions, stir fry sauce and chicken mixture and
cook 2 minutes or until heated through.
3. Heat rice as label directs. Spoon rice onto each
of 4 plates; top with chicken mixture to serve.
Shrimp & Lemon-Caper Sauce
over Linguine
1
½
1
1
1
3
1
3
garlic and cook 30 seconds, stirring constantly.
Add shrimp and cook 3 to 4 minutes or until
shrimp turn opaque throughout, stirring
frequently. Stir in lemon juice and peel and
tomatoes and cook 2 minutes longer, stirring
frequently. Remove skillet from heat; stir in capers.
3. On each of 4 dinner plates, serve shrimp
mixture over a bed of pasta. Sprinkle with parsley,
if desired.
package (9 ounces) refrigerated fresh
linguine pasta
cup light Greek vinaigrette
small lemon
pound raw peeled and deveined 36-40
count shrimp, thawed if necessary
tablespoon Schnucks extra virgin olive oil
large garlic cloves, crushed with press
package (10 ounces) Schnucks cherry
tomatoes, each cut in half
tablespoons rinsed and drained capers
chopped fresh parsley leaves for
garnish (optional)
1. Heat covered 4-quart saucepan of salted water
to boiling over high heat. Add pasta and cook
as label directs. Drain pasta, then return to same
saucepan. Add vinaigrette and toss to coat pasta.
Cover to keep warm.
2. Meanwhile, from lemon, grate peel and
squeeze juice. Pat shrimp dry with paper towels.
In nonstick 12-inch skillet, heat oil over mediumhigh heat until very hot but not smoking. Add
7
the best of the best
Nestled on a patch of property at the crest of
Highway K in central Missouri, far removed
from the manic four-lane roadways and fastpaced city life, a herd of cattle cozies up under
sprawling hardwood trees. Aside from the rare
passing auto, only the swishing sound of tails
and an occasional “moo” break the silence.
two hours to visit Dave Gust, a Chicago
businessman who built Circle A from the
ground up.
“As a retailer, it’s essential to see how the
animals are raised and all that goes into it,”
said Meyer. “We also made the trip to show
our appreciation to our partners at Circle A
for making us proud to share the story of a
successful, environmentally responsible and
humane cattle business. It’s really a continuous
reinforcement that the beef we’re buying is the
best possible beef in the world.”
of their cattle and preserving the surrounding
environment. And they have the numbers
to prove it works. In general, only one in four
Angus cattle produces beef that qualifies for
the elite Certified Angus Beef brand, which
surpasses USDA Prime, Choice and Select
grades. Yet Circle A has achieved levels as high
Almost everywhere you look at the hilltop
ranch, you’ll see evidence that Gust and his
crew aren’t cutting any corners when it comes
to quality. Rather than rely on ponds and
streams on the property to provide drinking
Gary Fike of Certified Angus Beef shows Kathy Gottsacker
that Circle A cows are fed nothing but the best
as three out of every four Angus cattle meeting
the brand’s 10 quality standards as determined
by unbiased United States Department of
Agriculture beef graders.
Cows graze the Missouri pastures
For the cattle at Circle A Angus Ranch in Iberia,
Missouri, this is heaven. For the ranchers who
look after those cattle, that’s the way it should
be. Circle A exemplifies the family of farms that
produces the high-quality Certified Angus Beef®
brand products that can be found at Schnucks,
one of the world’s top five sellers of Certified
Angus Beef. “We are committed to providing
Certified Angus Beef to our customers because
of its superior quality and taste,” said Ed Meyer,
Vice President of Meat and Seafood
for Schnucks.
Why does this beef taste so much better
than other brands? For that answer, a team
of Schnucks food experts recently drove
8
Circle A Ranch Commercial Marketing
Manager Nick Hammett
water to the animals, Circle A pipes fresh water
to its cows out in the pastures. Cows, with
calves at their side, graze on native Missouri
grasses that cover the pastures.
To raise quality beef, Gust and the team at
Circle A know the importance of taking care
“Our motto has always been ‘Quality Beef is
Our Business’,” said Nick Hammett, marketing
manager for Circle A. “From the very beginning,
it has always been about producing the best
cattle in the beef industry.”
Circle A works in close partnership with
cattlemen from Missouri and surrounding
states. Nationally, 97 percent of farms and
ranches are family-owned.
prime time > quality beef
These family farms are an integral part of
Missouri agriculture and make it a leader in
beef cattle production. The state holds the
second-largest number of beef cattle in the
country with 2.2 million head, trailing only
Texas. Missouri also ranks sixth in the number
of registered Angus cattle in the country, and
has the second-most rancher members in the
American Angus Association.
From left: Nick Hammett; Schnucks Vice President of
Merchandising Lori Caster; Schnucks Vice President of
Meat and Seafood Ed Meyer; Rosanne Toroian; Schnucks
Director of Public Relations Lori Willis
Schnucks is committed to bringing the Certified
Angus Beef brand to customers for the same
reason Dave Gust is committed to raising
top-of-the-line cattle – to hear customers say
your beef is “the best of the BEST.”
Ranches, like Circle A, invest in selecting
cattle that will produce the very best
beef. To make the cut, cattle must meet 10
strict standards established by the Certified
Angus Beef brand. At the meat case, you can
see the quality difference in the amount of
marbling – those small white flecks of flavor –
found in each cut. A higher degree of marbling
is one of the secrets to a great-tasting steak or
roast – it naturally bastes the beef as it cooks.
Roast Beef & Gravy
Total Time: 2½ hours • Serves: 10
6
1
1
½
1
1
2
2
¼
1
medium garlic cloves, crushed with
press (about 1½ tablespoons)
teaspoon Spice Islands® crushed
rosemary or thyme leaves
teaspoon salt
teaspoon ground black pepper
teaspoon Schnucks vegetable
or canola oil
(3½- to 4-pound) Certified Angus Beef®
boneless top round roast
tablespoons Schnucks unsalted butter
tablespoons Schnucks all-purpose flour
cup dry red wine (optional)
can (142 ounces) less-sodium beef
broth (1¾ cups)
1. In cup, mix garlic, rosemary, salt, pepper and
oil. Place roast in heavy, shallow metal roasting
pan or oven-safe large skillet, preferably not
nonstick. Pat roast dry with paper towels. Rub
roast with garlic mixture. Let stand 30 minutes.
Meanwhile, preheat oven to 325°F. Roast beef
1 hour 45 minutes to 2 hours or until internal
temperature reaches 130°F. Transfer roast to
cutting board; loosely tent with aluminum foil.
Let stand 15 minutes; internal temperature will
rise to 145°F upon standing for medium-rare.
2. While roast stands, prepare gravy: Place
pan with beef drippings on stovetop over
medium heat 2 to 3 minutes or until drippings
turn deep brown. Add butter and cook until
melted. With whisk, stir in flour and cook 1
minute, stirring constantly. Add wine, if using,
and cook 30 seconds, stirring constantly. Add
broth; heat to boiling over high heat, stirring
to loosen any browned bits from bottom
of pan. Boil 1 minute. If desired, strain gravy
into gravy boat; pour any juices on cutting
board through strainer into gravy and stir to
combine. Makes about 2 cups gravy.
3. Thinly slice roast across the grain. Pass gravy
to serve over roast beef.
9
10
sassy sauce > flavor fusion
5 @ 5:00
There’s nothing easier than opening a jar of pasta sauce come dinnertime, especially
since it combines so well with spices and other ingredients to create delicious flavors.
With this in mind, we’ve created five dishes utilizing pasta sauce, besides serving it over
pasta, of course. Each recipe has a unique twist while showcasing different cuisines.
All five recipes are delicious – try them for yourself!
Chicken Parmesan Meatloaf
Chicken Breast with Tomato Jam
Meat Lovers Calzone
2
1
1
2
3
2
1
½
½
½
1
½
Schnucks nonstick cooking spray
packages (16 ounces each) fresh
ground chicken
large garlic cloves, crushed with press
Schnucks large eggs
small onion, minced (about ¾ cup)
cup finely shredded Asiago or
Romano cheese
cup Schnucks Italian style
dried breadcrumbs
teaspoon salt
cup Barilla® marinara or basilico pasta
sauce, divided
cup Schnucks shredded mozzarella cheese
1. Preheat oven to 400°F. Line rimmed baking
pan with aluminum foil; spray foil with nonstick
cooking spray.
2. In bowl, with fork, mix chicken, garlic, eggs,
onion, Asiago cheese, breadcrumbs, salt and
½ cup pasta sauce until well combined. Do not
overmix. In prepared pan, shape chicken mixture
into 8 x 4-inch loaf.
3. Bake meatloaf 45 minutes. Remove meatloaf
from oven. Spread remaining ½ cup pasta sauce
over meatloaf and sprinkle with mozzarella
cheese. Bake 5 to 10 minutes longer or until
cheese melts and internal temperature reaches
165°F. Let meatloaf stand 5 minutes before slicing.
wine pairing >
Ruffino Chianti Superiore DOCG
Our meatloaf, a classic rustic dish with
a twist, requires a rustic wine with fresh
flavors. This Chianti matches the acidity in
the pasta sauce, while the bright red berry
flavors won’t overwhelm the chicken that
takes the place of beef in this recipe.
tablespoons Schnucks olive oil, divided
medium onion, finely chopped
(about 1 cup)
2 large garlic cloves, crushed with press
1 teaspoon Gourmet Garden™ refrigerated
Italian herb blend
2 tablespoons Schnucks granulated sugar
3 cup red wine vinegar
2 cups Barilla® marinara or basilico
pasta sauce
½ teaspoon grated fresh orange peel
1½ pounds Schnucks Natural boneless,
skinless chicken breasts
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1. Preheat oven to 400°F. In nonstick 12-inch
skillet, heat 1 tablespoon oil over medium heat.
Add onion and cook 5 to 6 minutes or until lightly
browned, stirring occasionally. Add garlic and
herb blend and cook 1 minute, stirring. Add sugar
and cook 1 to 2 minutes or until sugar begins to
brown and caramelize, stirring frequently. Add
vinegar; boil 1 minute or until almost evaporated.
Stir in pasta sauce and orange peel; partially cover
skillet and cook 12 to 15 minutes or until sauce
becomes very thick with a jam-like consistency,
stirring occasionally.
2. Meanwhile, heat remaining 1 tablespoon
oil in grill pan or 12-inch skillet over medium
heat. Sprinkle both sides of chicken with salt
and pepper. Add chicken to grill pan and cook
10 minutes or until well browned. Turn chicken
and cook 4 to 6 minutes longer or until chicken
loses its pink color throughout and internal
temperature reaches 165°F. Slice chicken
diagonally across the grain; serve topped with
tomato jam.
1
1
1
½
1
¾
tube (10 ounces) refrigerated classic pizza
crust dough
cup part-skim or whole-milk
ricotta cheese
cup Schnucks shredded mozzarella cheese
(about 4 ounces)
cup precooked hearty sausage crumbles
cup pepperoni minis
tablespoon cornstarch
cup Barilla® marinara or basilico
pasta sauce, plus additional for
serving (optional)
1. Preheat oven to 400°F. Spray large cookie
sheet with nonstick cooking spray. On cookie
sheet, unroll pizza dough. Press dough into
14 x 10-inch rectangle.
2. In large bowl, stir ricotta cheese, mozzarella
cheese, sausage, pepperoni and cornstarch. Spread
cheese mixture down long side of dough to cover
half of dough leaving 1-inch border around edges.
Spoon pasta sauce evenly over cheese mixture.
3. Fold other half of dough over filling. Pinch
edges together to seal. Cut 5 slits in top of calzone
to allow steam to escape during baking. Bake
on bottom oven rack 18 to 22 minutes or until
golden. If desired, heat additional sauce to serve
with calzone for dipping.
11
Cheeseburger Chowder
1
1
2
2
1
2
1
pound Certified Angus Beef®
ground round
medium onion, chopped (about 1½ cups)
cans (14½ ounces each) less-sodium
chicken broth (3½ cups)
cups Barilla® basilico or marinara
pasta sauce
large Idaho russet potato (about 10
ounces), peeled and cut into ½-inch
pieces (about 1½ cups)
cups Schnucks frozen mixed vegetables
package (16 ounces) mild Mexican
pasteurized prepared cheese product,
cut into 1-inch chunks
1. In 4- to 6-quart saucepan, cook ground round
and onion over medium heat 8 to 10 minutes or
until meat is no longer pink and onion is tender,
breaking up meat with side of spoon. Stir in broth
and pasta sauce and cook 5 to 6 minutes or until
mixture simmers.
2. Stir in potato and frozen vegetables; heat to
boiling over high heat. Reduce heat to medium;
simmer 9 to 10 minutes or until potato is tender.
3. Add cheese and cook 5 to 7 minutes or until
cheese melts and chowder is heated through,
stirring frequently. Makes about 11½ cups.
Each serving: about 464 calories, 28g total fat
Chipotle Sloppy Joes
1
1
2
½
½
¼
1
¾
¼
½
6
12
pound Meat Masters 90% extra lean
ground beef
medium onion, chopped (about 1½ cups)
cups Barilla® marinara or basilico
pasta sauce
cup Schnucks canned black beans,
rinsed and drained
cup Schnucks frozen corn
cup Schnucks ketchup
tablespoon La Preferida® hot
chipotle sauce
teaspoon Spice Islands® ground
cumin seed
teaspoon salt
cup loosely packed fresh cilantro
leaves, chopped
Schnucks sesame hamburger buns
1. In nonstick 12-inch skillet, cook ground beef
and onion over medium heat 8 to 10 minutes or
until meat is no longer pink and onion is tender,
breaking up meat with side of spoon.
2. Stir in pasta sauce, beans, frozen corn, ketchup,
chipotle sauce, cumin and salt and cook 5
minutes to blend flavors, stirring frequently.
Remove skillet from heat; stir in cilantro. Makes
about 5 cups.
3. If desired, toast buns. To serve, place bottom
halves of buns on each of 6 dinner plates; top with
Sloppy Joe mixture. Replace top halves of buns.
beer pairing >
Dos Equis Lager
Beat the heat of smoky chipotles with
this Mexican lager. Its natural malt
sweetness will refresh your taste buds
after each bite.
holiday fun > homemade sweets
TRY THE SAUCE
THAT HUGS OUR PASTA
Only Barilla sauces were created
to hug our pasta to perfection.
To find out more visit:
www.facebook.com/BarillaUS
© 2011 Barilla America, Inc.
taste matters!
AD / COUPONS
Our Culinaria Virginia Peanuts are cooked by hand in small batches
using pure peanut oil and special seasonings. These crisp, plump peanuts
are perfect for entertaining or as a main ingredient in your favorite dish.
Roast our Creole Spiced peanuts with pork or fish for a unique flavor
your guests will love. Culinaria is the foodie’s choice!
Clip & Save Pn Schnucks Family Pf Brands!
1
$
OFF
1
$
OFF
1
$
OFF
OFF
2
$
Culinaria Virginia Peanuts
Hot Whole Roasted Chicken
Schnucks Shredded Cheese
Schnucks Sugar
12 oz. canister–Any variety
From our deli hot case–Any variety
8 oz. bag–Any variety
4 lb. bag
Coupon good thru
1/15/12 at any Schnucks,
Hilander or Logli store.
Limit one coupon
per customer.
Coupon good thru
Limit one coupon
per customer.
Coupon good thru
Limit one coupon
per customer.
Coupon good thru
Limit one coupon
per customer.
breaking bread > time saver
fresh from the oven
Holiday baking will be a snap with these three recipes. The Caramel Bacon Cinnamon
Rolls come together quickly with refrigerated cinnamon rolls for an impressive
breakfast or brunch treat. And, our Herbed Buttermilk Biscuits and Skillet Cornbread
are both perfect for bread baskets at any holiday table. With generous amounts of
milk and buttermilk, both breads are moist and delicious.
Caramel Bacon
Cinnamon Rolls
Herbed
Buttermilk Biscuits
Total Time: 35 minutes • Makes: 8 rolls
Total Time: 40 minutes
Makes: about 13 biscuits
1
1
8
3
2
¼
3
package (2.25 ounces) pecan
halves (½ cup)
package (13 ounces) refrigerated
Pillsbury® Cinnabon® flaky cinnamon rolls
with butter cream icing
slices precooked bacon
cup packed Schnucks light brown sugar
tablespoons water
cup Schnucks whipping cream
cut into pieces
1. Preheat oven to 375°F. Place pecans in oven-safe
skillet or metal cake pan. Roast 8 to 10 minutes or
until deeply toasted, browned and fragrant.
2. Remove cinnamon rolls and icing from
package. Set aside icing to use later. Unroll
1 cinnamon roll. Place 1 slice bacon on cinnamon
(inside) side of roll. Re-roll cinnamon roll with
bacon enclosed; place in 9-inch metal cake pan.
Repeat with remaining cinnamon rolls and bacon,
arranging rolls equally apart in pan. Bake 12 to 14
minutes or until golden on top.
3. Meanwhile, in heavy 1- to 2-quart saucepan,
add icing from package of cinnamon rolls, brown
sugar and water; heat to boiling over medium
heat, stirring occasionally with rubber spatula.
Boil 4 to 4½ minutes or until mixture becomes
deep brown in color, stirring frequently. Stir in
cream; boil 4 minutes over medium heat, stirring
occasionally. Remove saucepan from heat; add
butter and stir until melted. Stir in toasted pecans.
4. Pour sauce evenly over baked cinnamon rolls.
Bake 2 minutes longer or until sauce bubbles on
top. Remove cinnamon rolls from oven. Let stand
5 minutes before serving.
nonstick baking spray
cups Schnucks all-purpose flour,
plus additional for dusting
4 teaspoons baking powder
2 teaspoons Schnucks granulated sugar
1 teaspoon salt
½ teaspoon Schnucks baking soda
4 tablespoons finely chopped assorted fresh
herbs including basil, parsley, rosemary
and thyme leaves
¾ cup cold Schnucks unsalted butter
(1½ sticks), cut into small pieces
½ cup cold Schnucks all-vegetable shortening
1½ cups cold buttermilk
1 tablespoon Schnucks vitamin D whole milk
4
1. Preheat oven to 425°F. Spray large cookie sheet
or rimmed baking pan with nonstick baking
spray. In large bowl, with whisk, stir flour, baking
powder, sugar, salt and baking soda; stir in herbs.
With pastry cutter or 2 knives used scissorsfashion, work in butter and shortening until
pea-sized crumbs form. Make a well in center of
dry ingredients and add buttermilk. With wooden
spoon, gently mix until dough forms into a ball.
2. Lightly dust work surface with flour. Transfer
dough to floured surface; knead dough briefly
to evenly distribute moisture. With lightly floured
rolling pin, roll dough into 10-inch round, about
¾-inches thick. With lightly floured 2½- to 3-inch
round biscuit cutter or glass, cut rounds by
pressing straight down and coming up without
twisting cutter. Place biscuits in single layer 1 inch
apart on prepared baking pan. Gather scraps and
re-roll to cut additional biscuits.
Skillet Cornbread
2
1
3
2
2
1
1
2
3
cups yellow cornmeal
cup Schnucks all-purpose flour
cup Schnucks granulated sugar
teaspoons baking powder
teaspoons Schnucks baking soda
teaspoon salt
Schnucks large egg
cups Schnucks vitamin D whole milk
plus additional softened for serving
1. Preheat oven to 400°F. In large bowl, with
whisk, stir cornmeal, flour, sugar, baking powder,
baking soda and salt until no lumps remain.
In medium bowl, with whisk, lightly beat egg;
beat in milk. With wooden spoon, stir milk
mixture into flour mixture just until combined.
3. Brush top of biscuits with milk. Bake 12 to 14
minutes or until tops are golden brown. Transfer
biscuits to wire rack to cool slightly; serve warm.
2. In 12-inch skillet (not nonstick) with oven-safe
handle, melt butter over medium heat. Pour
1 tablespoon butter into cornmeal mixture; stir to
combine, but do not overmix. Tilt skillet to evenly
coat bottom and side of skillet with remaining
butter. Spread cornmeal mixture evenly in skillet.
Bake 14 to 18 minutes or until top is lightly
browned and bottom is crisp. Cut into 8 wedges.
Serve warm with softened butter.
15
16
global goodies > meal deals
meals for a steal
Making affordable meals exciting is easy when you go global with your cuisine.
With filling beans and convenient whole roasted chicken from our Deli, our Chicken
& Black Bean Burritos make for a hearty meal… and a delicious deal! And our
Croque Monsieur is sure to be a new family favorite. This French sandwich literally
translates as “to crunch” and “mister.” While the reasoning behind this combination
of words is unclear, one thing is certain: you’re going to love this sandwich!
Chicken & Black Bean Burritos
1
½
½
1
1
1
3
2
1
¼
6
¾
teaspoon Schnucks olive oil
large red onion, diced (about ¾ cup)
red bell pepper, diced (about 1 cup)
Schnucks herb, classic or BBQ whole
roasted chicken, skin removed and
meat shredded
can (15 ounces) Schnucks black beans,
rinsed and drained
can (4 ounces) Schnucks diced mild
green chiles
tablespoons fresh lime juice (from 2 limes)
teaspoons Spice Islands® ground
cumin seed
cup Schnucks shredded sharp
Cheddar cheese
cup chopped fresh cilantro leaves
large flour tortillas or multi-grain wraps
cup Schnucks refrigerated pico de
gallo (optional)
1. Preheat oven to 350°F. In nonstick 12-inch
skillet, heat oil over medium-high heat. Add onion
and bell pepper and cook 4 to 5 minutes or until
vegetables are almost tender, stirring occasionally.
Reduce heat to medium. Stir in chicken, beans,
undrained chiles, lime juice and cumin and cook
6 to 8 minutes or until heated through, stirring
occasionally. Remove skillet from heat; fold in
cheese and cilantro. Makes about 6 cups.
2. Spray large rimmed baking pan with nonstick
cooking spray. Spread about 1 cup chicken
mixture down center of each tortilla; fold sides
over filling. Place burritos, seam side down, in
prepared pan. Spray burritos lightly with nonstick
cooking spray. Bake 15 to 18 minutes or until
tortilla is lightly toasted. Cut burritos in half; serve
with pico de gallo, if desired.
Croque Monsieur
4
(¾-inch-thick slices) Schnucks split top or
Vienna bread
2 tablespoons Schnucks Dijon mustard
2 teaspoons finely chopped fresh
tarragon leaves or ½ teaspoon Spice
Islands® tarragon (optional)
12 ounces Deli sliced Schnucks Select hickory
smoked ham
8 slices Schnucks Swiss cheese
1 cup jarred or refrigerated Alfredo sauce
1. Place oven rack about 6 inches from source
of broiler heat. Preheat broiler. Place bread in
single layer on rimmed baking pan and broil
1 to 2 minutes, watching carefully, or until lightly
browned on both sides, turning once halfway
through broiling. Or, place bread in wide-slot
toaster to toast.
2. In small bowl, combine mustard and tarragon,
if using. Spread 1 side of each slice of toasted
bread with mustard. Arrange ham evenly
over mustard, then top each sandwich with
2 slices cheese. Broil 2 to 3 minutes or until
cheese bubbles.
3. Meanwhile, pour sauce into small microwavesafe bowl; heat in microwave oven on high 1½ to
2 minutes or until heated through, stirring once.
4. Transfer sandwiches to cutting board and cut
diagonally in half. Place 2 halves on each of
4 plates. Spoon ¼ cup sauce over each sandwich
to serve.
17
18
southern comfort > turkey traditions
southern thanksgiving
Tradition is an important component in Southern cooking, celebrating the bounty
of fresh-picked produce and succulent meats that were abundant on family farms of
yesteryear. Enjoy the time-honored tastes of the South this year with our incredible
Thanksgiving spread. We’ve covered everything, including a centerpiece that is sure
to steal the show… a Deep-Fried Turkey! Complete with delicious complementing
side dishes and make-ahead tips, this Thanksgiving is sure to be a hit.
Deep-Fried Turkey
Total Time: 1½ hours • Serves: 12
3
1
2
2
2
1
1
gallons Schnucks peanut oil
(12- to 14-pound) Schnucks frozen
turkey (thawed)
teaspoons salt
teaspoons Spice Islands® oregano
teaspoons Spice Islands® sweet basil
teaspoon Spice Islands® garlic powder
1. Read manufacturer’s manual carefully. Prepare
turkey fryer as manufacturer directs. Heat oil
to 375°F over medium-high heat. Meanwhile,
remove giblets, neck and liver from thawed
turkey. Remove and discard ring holding turkey
legs together and pop-up timer. Rinse turkey
with cold running water; pat inside and outside
completely dry with paper towels.
2. In small bowl, combine remaining ingredients.
Sprinkle basil mixture all over inside and outside
of turkey, patting lightly so it adheres. Place
turkey securely on turkey hook. Turn off burner as
manufacturer directs to eliminate flame. Attach
lifting hook to turkey hook, and very slowly and
carefully lower turkey into hot oil. Remove lifting
hook. Turn on flame, adjusting fryer temperature
as necessary to maintain oil temperature between
325° and 350°F.
3. Fry turkey, uncovered, 40 to 50 minutes
(about 3½ minutes per pound) or until internal
temperature reaches 170°F in thickest part of
thigh, making sure thermometer doesn’t touch
bone. To remove turkey from oil, turn off flame.
Carefully reattach lifting hook. Lift turkey from
oil, holding turkey over pot of oil briefly to allow
any excess oil to drip into fryer. Place turkey on
its hook onto large rimmed baking pan to check
internal temperature. Let stand 10 minutes.
Transfer turkey to cutting board; cover loosely
with foil and let stand 10 minutes longer. Remove
turkey hook before carving.
> Cook’s Wisdom
To see our instructional deep-fried turkey and turkey
carving videos, visit www.schnuckscooks.com and
click on Videos.
Do-Ahead Gravy
Total Time: 2½ hours
Makes: about 4½ cups
2
pounds fresh turkey neck pieces,
drumsticks and/or wings (wings cut at
joint, if using)
2 celery ribs, each cut crosswise into
4 pieces
2 large carrots, each cut crosswise into
4 pieces
1 large onion, cut into 8 wedges
½ cup dry white wine
1 carton (32 ounces) chicken broth (4 cups)
10 fresh thyme sprigs
2 large garlic cloves, each cut in half
3½ cups water
½ cup Schnucks unsalted butter (1 stick),
cut up
½ cup Schnucks all-purpose flour
½ teaspoon salt
1. Preheat oven to 450°F. In deep oven-safe
12-inch sauté pan or heavy roasting pan (do not
use nonstick), add turkey pieces, celery, carrots
and onion. Roast 1¼ to 1½ hours or until well
browned, turning turkey parts over once halfway
through roasting. Transfer turkey and vegetables
to large bowl.
2. Place pan over medium heat to darken
(caramelize) browned bits. Slowly add wine to
pan; stir until browned bits are loosened from
bottom of pan. Return turkey and vegetables to
pan. Stir in broth, thyme, garlic and water; heat to
boiling over high heat. Reduce heat to mediumlow; simmer, uncovered, 45 minutes. Strain
mixture into large bowl, pressing gently on solids
to release liquid; discard solids.
3. In 3- to 4-quart saucepan, melt butter over
medium heat. Stir in flour and cook until mixture
turns golden brown. Gradually whisk in broth
mixture and salt and cook until gravy boils and
thickens, stirring frequently. Strain gravy,
if necessary, into 2-quart container or medium
bowl; cover and refrigerate up to 3 days in
advance, or freeze in airtight container up to
3 months.
4. Reheat gravy before serving. If desired, stir in
any pan drippings from roasted turkey or add
additional broth if gravy becomes too thick.
Each ¼ cup: about 75 calories, 6 g total fat
wine pairing >
Chateau Ste. Michelle Riesling
Crisp apple and zingy acidity cut
through the robust flavors of fried
turkey. Mouth-watering Riesling
provides the perfect complement to
the juicy and succulent turkey.
19
Praline Sweet Potato Casserole
Chorizo & Spinach
nach Dressing
Total Time: 1 hour 40 minutes
Serves: 12
nutes
Serves: 12
5
1½ loaves (16 ounces each) Schnucks challah
or egg bread, presliced or cut into ½-inchthick slices, then cut into ¾-inch cubes
1 package (about 1 pound) Schnucks Select
fresh chorizo sausage, casings removed
if necessary
plus additional for greasing pan
4 large celery ribs, each cut lengthwise in
half, then thinly sliced crosswise
(about 3 cups)
1 jumbo onion (about 1 pound), chopped
(about 3 cups)
2
teaspoons salt
1 teaspoon coarsely ground black pepper
5 large garlic cloves, minced
(about 4 teaspoons)
1 cup loosely packed fresh parsley
leaves, chopped
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1 package (5 to 6 ounces) baby spinach
2 cans (142 ounces each) less-sodium
chicken broth (3½ cups)
1¼
12
¾
½
1¼
13
½
2
½
¼
4
pounds sweet potatoes, peeled and cut
into 2-inch chunks
cups packed Schnucks light brown
sugar, divided
tablespoons cold Schnucks unsalted butter
(1½ sticks), divided
cup Schnucks all-purpose flour, divided
teaspoon Spice Islands® ground nutmeg
teaspoons Spice Islands® ground
cinnamon, divided
cups chopped pecans
teaspoons Spice Islands® pure
vanilla extract
teaspoon salt
teaspoon Spice Islands® ground allspice
Schnucks large eggs, lightly beaten
1. Preheat oven to 350°F. In 6- to 8-quart
saucepot, add potatoes and enough water to
cover by 1 inch; cover and heat to boiling over
high heat. Cook, uncovered, 10 to 12 minutes or
until tender. Drain potatoes well, then return to
same saucepot.
2. Meanwhile, in food processor with knife blade
attached, add 1 cup packed brown sugar,
8 tablespoons butter (1 stick), cut in pieces, ½ cup
flour, nutmeg and ½ teaspoon cinnamon; pulse
until well combined. Transfer mixture to medium
bowl; stir in pecans. Refrigerate until ready to use.
3. With potato masher, mash potatoes; add
cream, vanilla, salt, allspice and remaining ¼ cup
packed brown sugar, 4 tablespoons butter,
¼ cup flour and ¾ teaspoon cinnamon. Mash
until well combined. Add eggs and mash until
well blended. Place ungreased 13 x 9-inch glass or
ceramic baking dish on foil-lined rimmed baking
pan. Spread potato purée evenly in dish; sprinkle
pecan mixture over purée. Bake, uncovered, 45
to 55 minutes or until edges bubble, top is lightly
browned and internal temperature reaches 145°F.
Cool 10 minutes before serving.
20
1. Preheat oven to 350°F. Grease 13 x 9-inch glass
or ceramic baking dish with butter; set aside.
Divide bread between 2 large rimmed baking
pans. Bake bread 15 minutes or until golden and
toasted, rotating pans between upper and lower
racks and stirring once halfway through toasting.
Transfer bread cubes to very large bowl. (If not
completing dressing now, cool toasted bread;
store in plastic bag at room temperature up
to 1 week.)
2. Meanwhile, in nonstick 12-inch skillet, cook
sausage over medium-high heat 8 to 10 minutes
or until sausage browns, breaking up sausage
with side of spoon into small pieces. With slotted
spoon, transfer sausage to bowl with bread cubes.
3. In same skillet, melt butter over medium
heat. Add celery, onion, salt and pepper and
cook 25 to 35 minutes or until vegetables are
very soft, stirring occasionally. Stir in garlic,
parsley, sage and thyme and cook 2 minutes
longer, stirring frequently.
4. To bowl with b
read, ad
dd spinach and celery
bread,
add
mixture; toss until well combined and spinach
starts to wilt; add broth and toss to mix very well.
d dish.
dish Cover with
Spoon dressing into prepared
foil and bake 30 minutes. Remove foil; bake 30
minutes longer or until heated through and lightly
browned on top.
> Cook’s Wisdom
Prepare chorizo and vegetable mixture as directed in
steps 2 and 3 up to 2 days in advance; reheat before
tossing with toasted bread cubes, spinach and broth
in step 4.
Green Beans with
Country Ham
2
3
4
½
1
2
¾
pounds fresh green beans, trimmed
cups water
(12-ounce) package refrigerated diced
brown sugar cured country ham
tablespoon Schnucks granulated sugar
tablespoons Schnucks spicy
brown mustard
teaspoon salt
1. In nonstick 12-inch skillet, add green beans and
water; cover and heat to boiling over mediumhigh heat. Cook beans 4 to 5 minutes or until
beans are tender-crisp. Drain beans in colander;
set aside. (If desired, green beans can be prepared
up to 1 day ahead before reheating. Plunge green
beans in bowl of ice water to stop the cooking
process. Drain thoroughly, then store in zip-tight
plastic bag in refrigerator.)
2. In same skillet, melt butter over medium heat.
Add ham and cook 7 to 10 minutes or until
ham browns, breaking up pieces with side of
spoon. Add sugar and cook 1 minute, stirring.
Add mustard and stir until well combined. Add
green beans and salt and cook until green beans
are heated through, stirring to coat beans with
mustard mixture.
1.
deep-fried turkey 101
ow to
h
deep fry a turkey
Have you always wanted to deep fry a turkey for the holidays but weren’t sure where to
start? Just follow our step-by-step how-to for flavorful, juicy meat with crispy skin. Plus,
it’s ready in much less time than a traditional oven-roasted turkey.
2.
1.
Fryer Safety/Preparation – For safety, you should wear long sleeves and oven mitts, and
have a BC or ABC fire extinguisher on hand. Locate a safe, outdoor area away from your
home to set up the turkey fryer on a hard, flat surface. The fryer can be placed on a large
piece of cardboard to catch any spills; make sure the fryer remains level.
Fill a 30-quart pot with 3 gallons of peanut oil. (Peanut oil is recommended because it can
be heated to high temperatures before it begins to smoke, which could impart an
unpleasant flavor.) Cover the pot, slide the deep-fat thermometer through the hole in the lid
(or attach a deep-fat thermometer to the side of the pot) and light the fryer. Heat the oil to
375°F on medium-high heat. The fryer should be attended at all times, especially since most
fryers have an automatic shut-off valve that requires the fryer to be relit every 15 minutes.
2.
3.
Turkey Preparation/Attaching Turkey Hook – To prevent the oil from boiling over and
ensure even cooking, make sure the turkey is completely thawed. Remove and discard the
giblets, neck, liver and any ring binding the turkey legs or pop-up timer. Rinse the turkey
with cold water, and pat inside and outside of the turkey dry with paper towels.
For a 12- to 14-pound turkey, sprinkle the entire inside and outside of the turkey with a
mixture of 2 teaspoons each salt, dried basil and dried oregano leaves, and 1 teaspoon
each ground black pepper and garlic powder. If your fryer has a turkey hook, place the
turkey hook on its side. Slowly slide the hook into the turkey, breast cavity first, with the
hook coming out the opposite end of the turkey. If your fryer has a basket, place the turkey
in the basket with the legs pointing up.
3.
4.
4.
Deep-Frying the Turkey – Turn off the burner, put on oven mitts,
attach the lifting hook to the turkey hook and lower the turkey into
the hot oil. Remove the lifting hook. The oil temperature will begin
to drop. Relight the burner; do not cover. Attach the thermometer
to the side of the pot. While frying, maintain an oil temperature
between 325° and 350°F. If the temperature drops below 325°F,
adjust the heat or place the lid on the pot briefly to bring the oil
back to temperature. Fry the turkey for approximately 3 to 3½
minutes per pound until the internal temperature reaches 170°F,
or 40 to 50 minutes for a 12- to 14-pound turkey.
Removing Turkey/Storing Oil – When the turkey is done, turn off the fryer and reattach
the lifting hook to the turkey hook. Carefully lift the turkey out of the oil and hold the
turkey over the pot to allow any oil trapped in the turkey cavity to drip out. To check the
temperature, place the turkey on a rimmed baking pan, and insert an instant read
thermometer into the thickest part of the thigh, making sure the thermometer doesn’t
touch bone. Let the turkey stand 10 minutes to allow any residual oil to drip from the
turkey. Transfer turkey to a cutting board. Loosely tent with aluminum foil and let stand
10 minutes before removing the turkey hook and carving. To keep the oil, allow it to cool
overnight. Strain the oil, return it to the original bottles and refrigerate up to 2 months.
Visit www.schnuckscooks.com to watch our video on deep-frying a turkey.
Or, scan this Tag with your smart phone! To get the Tag Reader
visit http://gettag.mobi on your mobile phone browser.
21
cranberry sauces
Festive and delicious, cranberry sauce has long been a Thanksgiving dinner tradition. The first
recorded mention of the tart side dish was in 1864, during the siege of Petersburg during the
Civil War. General Ulysses S. Grant ordered the sauce to be served to his soldiers because of the
high vitamin C content. In 1912, the first commercial version of prepared cranberry sauce was
introduced by the Cape Cod Cranberry Company. These recipes celebrate fresh cranberries
whether you want a traditional sauce, chunky chutney or quick-to-prepare relish.
Cosmopolitan
Cranberry Sauce
½
2
Total Time: 25 minutes plus chilling
Makes: about 2½ cups
1. From lemons, grate 2 teaspoons peel and
squeeze about 2½ tablespoons juice. From
orange, grate ½ teaspoon peel.
2
1
1
1
e
2. In 2-quart saucepan, combine cranberries,
sugar, water, raisins, lemon peel and juice and
orange peel; heat to boiling over mediumhigh heat, stirring occasionally. Reduce heat to
medium-low and cook, uncovered, 5 minutes or
22
2
small lemons
orange
bag (12 ounces) fresh cranberries (3 cups)
cup water
cup golden raisins
tablespoons orange-flavor liqueur or
orange juice
until most cranberries pop, stirring occasionally.
Remove saucepan from heat; stir in liqueur.
3. Allow cranberry sauce to cool slightly before
spooning into serving bowl; cover and refrigerate
until well chilled, at least 3 hours or up to 4 days.
Each ¼ cup: about 131 calories, 0 g total fat,
0 mg cholesterol, 2 mg sodium, 32 g carbohydrate,
2 g fiber, 0 g protein
ruby gems > side varieties
Cranberry Apple Chutney
Makes: about 5 cups
1
1
2
½
¼
8
2
2
piece (1 inch) peeled fresh ginger,
cut in half
Spice Islands® cinnamon stick
cups Schnucks granulated sugar
cup Schnucks refrigerated orange juice
cup balsamic vinegar
teaspoon Spice Islands® ground cloves
bags (12 ounces each) fresh
cranberries (6 cups)
Braeburn, Fuji or Granny Smith apples
(about 1 pound), peeled, cored and cut
into ½-pieces (about 2½ cups)
1. In 4-quart saucepan, combine ginger, cinnamon
stick, sugar, orange juice, vinegar and cloves;
heat to boiling over medium-high heat, stirring
occasionally. Add cranberries and apples; heat
to boiling, stirring frequently. Reduce heat to
medium-low and cook, uncovered, 15 minutes
or until most cranberries pop and apples are very
tender, stirring occasionally.
2. Discard ginger and cinnamon stick. Allow
chutney to cool slightly before spooning into
serving bowl; cover and refrigerate until well
chilled, at least 4 hours or up to 4 days.
2. Spoon relish into serving bowl; cover and
refrigerate until well chilled, at least 3 hours or up
to 3 days.
No-Cook
Cran-Raspberry Relish
Makes: about 3 cups
1
1
1
½
bag (12 ounces) fresh cranberries (3 cups)
jar (10 ounces) seedless red raspberry
spreadable fruit (about ¾ cup)
small seedless navel orange, peeled
and cut into large chunks
1. In food processor with knife blade attached,
combine all ingredients; pulse until finely chopped.
23
$OOVSLFHVDUH
n o t
w h a t t h e w o r l d t a s t e s l i k e . tm
created equal.
At Spice Islands Trading Company, we search the
world for the highest quality, most flavorful herbs
and spices, from Madagascar to Saigon to California.
It’s been our quest since 1941 so you get the most
flavorful ingredients.
Taste the difference in your baking this Holiday
season with one of our many exceptional flavors.
For more recipe ideas go to spiceislands.com.
Toffee Ba r s
Ingredients
1-3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon Spice Islands® Ground Ginger
1/4 teaspoon Spice Islands® Ground Nutmeg
1 cup butter OR margarine, softened
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups semi-sweet chocolate chips
3/4 cups finely chopped pecans
Directions
Preheat oven to 325ºF.
Combine flour, sugars, cinnamon, nutmeg and ginger in large bowl. Using electric mixer,
add butter, egg and vanilla. Beat at low speed until dough holds together.
Press into well greased 15 x 10-inch jelly roll pan. Bake for 25 minutes, or until lightly browned.
Immediately sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate evenly over top;
sprinkle with pecans. Cut into bars while still warm. Makes 48 bars.
raising the bar
Baking and sweets are timeless during the holiday season, and what better way to
take part in this tradition than with these three sinfully delicious bar cookies? With a
texture between cookies and cakes, bar cookies make for a happy medium between
two of our favorite sweets. These treats travel well and can make great, affordable
gifts – homemade and fresh from your kitchen.
Hermit Bars
Chewy Caramel Peanut Bars
Total Time: 40 minutes plus cooling
Makes: 32 bars
Makes: 36 bars
2
2
½
½
¼
1
½
1
3
1
1
cups Schnucks all-purpose flour
teaspoons Spice Islands® pumpkin pie
spice or apple pie spice
teaspoon baking powder
teaspoon Schnucks baking soda
teaspoon salt
cup packed Schnucks dark brown sugar
cup Schnucks unsalted butter
(1 stick), softened
Schnucks large egg
cup mild (original) molasses
cup Schnucks dark raisins
cup chopped pecans (optional)
1. Preheat oven to 350°F. Line 13 x 9-inch metal
baking pan with heavy-duty aluminum foil so that
foil extends about 1 inch over short sides of pan;
lightly spray foil with nonstick cooking spray.
Crust
2 cups Schnucks all-purpose flour
½ cup packed Schnucks light brown sugar
½ teaspoon salt
1 cup cold Schnucks unsalted butter
(2 sticks), cut into small pieces, plus
additional for greasing pan
Topping
1¼ cups packed Schnucks light brown sugar
½ cup Schnucks light corn syrup
4 tablespoons Schnucks unsalted butter
1 package (12 ounces) Culinaria lightly
salted Virginia peanuts (about 2¼ cups)
½ cup Schnucks whipping cream
2 teaspoons Spice Islands® pure
vanilla extract
2. In medium bowl, combine flour, pumpkin pie
spice, baking powder, baking soda and salt.
In large bowl, with mixer at medium speed,
beat sugar and butter 3 minutes or until light
and fluffy. Add egg and molasses and beat until
well combined. Reduce speed to low; add flour
mixture and beat just until blended, occasionally
scraping bowl with rubber spatula. Add raisins
and pecans, if using, and stir just until combined.
1. Prepare Crust: Preheat oven to 350°F. Line
13 x 9-inch metal baking pan with heavy-duty
aluminum foil so that foil extends about 1 inch
over short sides of pan; grease foil well with butter.
In food processor with knife blade attached,
add flour, sugar and salt; pulse several times to
combine. Add butter and process until mixture
begins to come together. Press dough evenly
onto bottom of prepared pan. Bake 25 minutes
or until golden. Place pan on wire cooling rack.
Reduce oven temperature to 325°F.
3. With lightly floured hands, press dough
evenly into prepared pan. Bake 25 to 28 minutes
or until wooden pick inserted in center comes
outt cl
cclean.
leea
ean. Coo
ean
C
oo
ol in
in p
an o
an
Cool
pan
on wire rack. Using foil,
lift bar in 1 piece and place on large cutting
board. Cut lengthwise into 4 strips, then cut
each strip crosswise into 8 bars. Store hermit bars
in airtight container.
2. While crust cools, prepare Topping: In heavy
3- to 4-quart saucepan, heat sugar, corn syrup
and butter to boiling over medium heat, stirring
occasionally. Boil 1 minute. Stir in peanuts, then
stir in cream; heat to boiling. Boil 3 minutes.
from h
Remove saucepan from
heat. Stir in vanilla. Pour
hot topping over warm ccrust, spreading peanuts
evenly to disperse.
Each bar: about 130 calories, 5 g total fat
3. Bake 17 to 20 minutes or until topping bubbles.
t cool completely. Use foil
Place pan on wire rack to
to lift bar out of pan. Ca
Carefully invert bar, peanut
side down, onto large ccutting board. Peel off foil.
Turn over bar, peanut sside up. Cut bar lengthwise
into 6 strips, then cut eeach strip crosswise into 6
pieces. Store bars in
airtight container with
waxed paper between
layers up to 1 week.
Each bar: about 198 calories, 12 g total fat
Loaded Blondies
Makes: 24 blondies
2½
1
1
¾
1
1
3
3
cups Schnucks all-purpose flour
teaspoon salt
cup Schnucks unsalted butter (1½ sticks),
plus additional for greasing pan
package (1 pound) dark or light
brown sugar
tablespoon Spice Islands® pure
vanilla extract
Schnucks large eggs
cups mixed add-ins in any combination
such as coarsely chopped pecans or
walnuts, coarsely chopped dried cherries,
toffee bits, chocolate chips and/or
sweetened flaked coconut
1. Preheat oven to 350°F. Grease 15¼ x 10¼-inch
rimmed baking pan. On sheet of waxed paper,
combine flour, salt and baking soda.
2. In 3- to 4-quart saucepan, melt butter over
medium heat. Remove saucepan from heat; stir in
sugar and vanilla. Add eggs; stir until well mixed.
Stir in flour mixture and add-ins just until well
blended. Spread batter into prepared pan.
3. Bake 20 to 25 minutes or until wooden pick
inserted 2 inches from edge comes out almost
clean. Do not overbake; blondie will firm as it
cools. Cool in pan on wire rack.
4. When cool, cut blondie lengthwise into 4 strips,
then cut each strip crosswise into 6 pieces.
Each bar: about 278 calories, 13 g total fat,
25
happy
hanukkah
Coffee cake may be thought of as a fairly modern
morning snack, but it actually dates all the way back
to the 17th century, when coffee was first introduced
to native eastern Europeans. Jewish bakers began
experimenting with sweet quick breads instead
of the traditional yeast-based treats, and can be
credited for the delicious crumbly topping. Today,
this classic treat is often served for breakfast after
Shabbat and during holidays like Hanukkah. For
additional flavor, try our delicious version which
includes sour cream and cocoa.
Jewish Coffee Cake
Serves: 12
2
cups Schnucks all-purpose flour, plus
additional for dusting pan
1 teaspoon baking powder
1 teaspoon Schnucks baking soda
½ teaspoon salt
1 package (2.25 ounces) chopped
walnuts (½ cup)
1½ cups Schnucks granulated sugar, divided
1 tablespoon unsweetened cocoa
1 teaspoon Spice Islands®
ground cinnamon
softened, plus additional for greasing pan
2 Schnucks large eggs
2 teaspoons Spice Islands® pure
vanilla extract
1
26
container (8 ounces) Schnucks sour cream
1. Preheat oven to 350°F. Generously grease
9- to 10-inch angel food tube pan with removable
bottom; dust pan with flour.
2. On sheet of waxed paper, combine 2 cups
flour, baking powder, baking soda and salt. In
small bowl, mix walnuts, 2 cup sugar, cocoa
and cinnamon.
3. In large bowl, with mixer at medium speed,
beat remaining 1 cup sugar and butter 2 to 3
minutes or until creamy, occasionally scraping
bowl with rubber spatula. Add eggs, 1 at a time,
beating well after each addition. Beat in vanilla.
With mixer on low speed, alternately beat in
flour mixture and sour cream just until blended,
occasionally scraping bowl.
4. Evenly spread half of batter into pan, about
4 cups; sprinkle with e cup nut mixture. Top with
remaining batter, then sprinkle with remaining
nut mixture, pressing lightly into batter. Bake
35 to 40 minutes or until wooden skewer inserted
in center comes out with a few crumbs attached.
5. Cool cake in pan on wire rack 10 minutes. With
small metal spatula, loosen cake from side of pan.
Remove side of pan. Place cake, with bottom
of pan still attached, onto wire rack to cool
completely. With small metal spatula, loosen cake
from bottom and center of pan. Carefully lift cake
off pan.
holiday
open house
Make a resolution to enjoy the holidays with
good company and good food… by co-hosting a
progressive holiday open house! Plan a multiplecourse progressive dinner with your neighbors,
moving from house to house for each course.
By sharing the job of host, everyone saves time
and money while still close to home once the
evening winds down.
Holiday Beef Roast
Total Time: 2 hours 45 minutes
Serves: 10
Beef Roast
6 large garlic cloves, chopped
(about 2 tablespoons)
2 tablespoons chopped fresh
rosemary leaves
2 tablespoons Schnucks olive oil
1 tablespoon chopped fresh
thyme leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (4½- to 5½-pound) Certified Angus Beef®
Delmonico roast or standing rib eye roast
Horseradish Cream
½ cup Schnucks mayonnaise
½ cup Schnucks sour cream
½ cup undrained refrigerated prepared
horseradish (about 5 ounces)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Prepare Beef Roast: In cup, mix garlic, rosemary, oil, thyme,
salt and pepper. Place roast in shallow roasting pan. Rub roast
with garlic mixture. Arrange roast, fat side up, in pan. Let stand
30 minutes. Meanwhile, preheat oven to 325°F. Roast beef 2 to
2½ hours or until internal temperature reaches 130°F. Transfer
roast to cutting board; loosely tent with aluminum foil. Let
stand 15 minutes; internal temperature will rise to 145°F upon
standing for medium-rare.
2. Meanwhile, prepare Horseradish Cream: In medium bowl,
with whisk, stir all ingredients until well combined. Cover
and refrigerate until ready to serve. Makes about 1½ cups.
(Horseradish Cream can be prepared up to 3 days in advance.
Store in an airtight container in refrigerator until ready to serve.)
3. Slice roast and serve with Horseradish Cream.
(18 g saturated),153 mg cholesterol, 703 mg sodium,
28
progressive party > pass the plate
BBQ Chicken, Cherry
& Brie Tartlets
Total Time: 45 minutes • Makes: 16 tartlets
1
2
1
¼
8
½
1
1
1
1
3
sheet frozen puff pastry
small red onion, chopped (about e cup)
teaspoon salt
cup dried cherries, coarsely chopped
tablespoon balsamic vinegar
tablespoon barbecue sauce
teaspoon chopped fresh thyme leaves
cup chopped Schnucks BBQ or classic
whole roasted chicken breast meat
ounces Brie cheese, cut into ½-inch pieces
1. Thaw puff pastry as label directs. Meanwhile,
in 10-inch skillet, melt butter over medium-high
heat. Add onion, salt and pepper and cook
3 minutes, stirring occasionally. Reduce heat
to medium-low and cook 15 to 18 minutes
longer or until golden brown and tender, stirring
occasionally. Stir in cherries, vinegar, barbecue
sauce and thyme and cook 2 minutes. Stir in
chicken. Remove skillet from heat. Preheat
oven to 350°F.
2. Spray 16 mini muffin-pan cups with nonstick
cooking spray. Unfold pastry; cut lengthwise
into 4 strips, then cut each strip crosswise into
4 pieces to make 16 squares. Fit pastry squares
into prepared cups with corners of pastry squares
sticking up; gently press squares onto bottom and
sides of cups.
3. Evenly divide chicken mixture between each
cup. Bake tartlets 15 minutes. Place cheese pieces
in each tartlet and bake 5 to 6 minutes longer or
until cheese melts and tartlets are golden brown.
Serve warm or at room temperature.
Each tartlet: about 161 calories, 11 g total fat
> Cook’s Wisdom
For easier slicing, place Brie in freezer 10 minutes.
wine pairing >
Franciscan Cabernet Sauvignon
A classic rib roast deserves a classic Napa
Cabernet. Franciscan Cabernet has the
black fruit, spice and substantial tannins to
cut through the velvety richness of your
holiday roast.
Cheddar, Sour Cream & Leek
Mashed Potato Casserole
2½ pounds Yukon gold potatoes (about 6
medium), peeled and cut into 2-inch
chunks (about 8 cups)
1 container (8 ounces) Schnucks sour cream
6 tablespoons Schnucks unsalted butter,
cut into pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Spice Islands® ground nutmeg
8 slices Schnucks hardwood smoked bacon
(about ½ pound), cut crosswise into
½-inch pieces
2 medium leeks (white and light green
parts only), each cut lengthwise in half,
then crosswise into ½-inch pieces (about
2½ cups)
2 garlic cloves, finely chopped
1 package (8 ounces) Schnucks shredded
Cheddar cheese (2 cups), divided
uncovered, 12 to 14 minutes or until potatoes are
fork-tender. Drain potatoes, then return to same
saucepan. Add sour cream, butter, salt, pepper
and nutmeg. With potato masher, mash potatoes
so they are slightly chunky.
2. Meanwhile, in 12-inch skillet, cook bacon over
medium-high heat 7 to 9 minutes or until crisp,
stirring frequently. With slotted spoon, transfer
bacon to plate.
3. Rinse and drain leeks very well to remove any
grit. Add leeks to bacon fat in skillet; cook over
medium heat 8 minutes or until tender, stirring
occasionally. Stir in garlic and cook 1 minute
longer, stirring occasionally.
4. Add leek mixture, bacon and 1 cup cheese to
potato mixture; stir until well combined. Spread
potato mixture evenly in prepared dish. Bake 20
minutes. Sprinkle remaining 1 cup cheese over
potatoes and bake 10 to 12 minutes longer or
until top is lightly browned.
1. Preheat oven to 350°F. Spray 2- to 2½-quart
glass or ceramic baking dish with nonstick
cooking spray. In 4- to 5-quart covered saucepan,
add potatoes and enough salted water to
cover; heat to boiling over high heat. Simmer,
29
Roasted Brussels Sprouts with
Bacon Breadcrumbs
2
pounds Brussels sprouts, trimmed
and each cut lengthwise in half or thirds
if large
3 tablespoons Schnucks extra virgin olive oil
1¼ teaspoons salt, divided
½ teaspoon coarsely ground black pepper
4 slices Schnucks hardwood smoked bacon
½ Schnucks mini loaf French bread
(4 ounces), cut into large chunks
1 small lemon
2 large garlic cloves, minced
(about 1 tablespoon)
1 tablespoon coarsely chopped fresh
thyme leaves
1. Preheat oven to 425°F. In large bowl, toss
Brussels sprouts with oil, 1 teaspoon salt and
pepper. Pour Brussels sprouts and any oil in bowl
in large rimmed baking pan; arrange sprouts
in single layer. Roast 20 to 25 minutes or until
browned and tender. (If desired, roast Brussels
sprouts up to 2 days in advance. Cool in pan on
wire rack. Transfer to zip-tight plastic bag and
refrigerate until ready to reheat.)
2. Meanwhile, in nonstick 12-inch skillet, cook
bacon over medium heat 9 to 10 minutes or until
crisp; with tongs, transfer bacon to paper towellined plate to drain. When bacon is cool enough
to handle, finely crumble. In food processor with
knife blade attached, pulse bread until coarse
crumbs form. Grate peel from lemon. You should
have about 1 tablespoon grated lemon peel.
30
3. To bacon fat in skillet, add breadcrumbs and
remaining ¼ teaspoon salt; cook 10 to 12
minutes over medium heat or until golden and
crisp, stirring frequently. Add grated lemon peel,
garlic, thyme and crumbled bacon to
breadcrumbs and cook 2 minutes, stirring
constantly. Remove skillet from heat. (If desired,
crumbs can be prepared up to 1 day ahead
before reheating in skillet. Store cooled crumbs
at room temperature in zip-tight plastic bag.)
4. Transfer Brussels sprouts to warm serving dish;
sprinkle with crumbs to serve.
Cranberry Almond Pound Cake
Total Time: 2 hours 5 minutes plus cooling
Makes: 24 servings
1
2
3
1
¾
½
1
1
2
½
5
1
2
cup Schnucks dried cranberries
tablespoons almond-flavor liqueur
or orange juice
cups Schnucks all-purpose flour,
plus additional for dusting pan
teaspoon baking powder
teaspoon salt
can (8 ounces) almond paste
cup Schnucks unsalted butter (2 sticks),
softened, plus additional for greasing pan
cups Schnucks granulated sugar
teaspoon pure almond extract
Schnucks large eggs
container (8 ounces) Schnucks sour cream
cups fresh cranberries
1. Preheat oven to 325°F. Generously grease
10-inch angel food tube pan with removable
bottom; dust pan with flour. In small bowl,
combine dried cranberries and liqueur; set aside.
2. On 1 sheet of waxed paper, combine
flour, baking powder, salt and baking soda. On
second sheet of waxed paper, coarsely grate
almond paste.
3. In large bowl, with mixer at medium speed, beat
butter 3 minutes or until creamy. Gradually beat
in sugar; beat 3 minutes or until light and fluffy,
occasionally scraping bowl with rubber spatula.
Beat in almond paste and extract. Add eggs, 1 at
a time, beating well after each addition. Reduce
speed to low; add flour mixture alternately with
sour cream, beginning and ending with flour
mixture. Beat just until blended. With spoon, stir in
dried cranberries with liqueur and fresh cranberries.
Spoon batter into prepared pan.
4. Bake 1 hour 30 minutes to 1 hour 40 minutes or
until wooden skewer inserted in center comes out
with a few crumbs attached. Cool cake in pan on
wire rack 1 hour. Run small metal spatula around
cake to loosen from side and center tube of pan.
Lift tube to separate from pan side. Slide knife
under cake to separate cake from bottom of pan.
Carefully lift cake off pan. Cool cake completely
on rack.
leftover magic > double duty
loving leftovers
If a turkey was the centerpiece of your holiday meal this
Thanksgiving, chances are you have plenty of leftovers.
With everyone from food bloggers to gourmet magazines
providing creative and different ways to use your leftover
turkey meat, we thought we’d bring back the good ol’
classics… Turkey Noodle Soup and Turkey Pot Pie. Our pot
pie is a fitting re-purposing of turkey meat, as the earliest
known American recipe for pot pie, printed in 1845, called
for “scraps and crumbs of meat.”
Turkey Noodle Soup
Makes: about 12 cups
1
meaty turkey frame, broken or cut into
large pieces
3 large garlic cloves, each cut in half
1 large onion, quartered
14 cups (3½ quarts) water
1 teaspoon salt
1 teaspoon freshly ground black pepper,
plus additional for serving (optional)
1 container (20 ounces) Schnucks fresh
vegetable soup starter*
1 teaspoon poultry seasoning
2 cups Schnucks wide egg noodles
2 cup chopped fresh parsley
leaves (optional)
1. Place turkey frame in large stockpot or
saucepot. Add garlic, onion, water, salt and
pepper; heat to boiling over high heat. Reduce
heat to medium-low and simmer, uncovered,
30 minutes.
2. With tongs and/or large slotted spoon, transfer
turkey frame, onion and garlic pieces to large
bowl. When turkey frame is cool enough to
handle, remove any meat from frame; cut meat
into ½-inch pieces. You should have about 3 cups
of turkey meat. Return turkey meat to broth.
3. Add soup starter vegetables and poultry
seasoning to broth; cook over medium heat 10
minutes. Add noodles and cook 8 minutes longer.
Stir in parsley, if using. Ladle soup into bowls and
sprinkle with additional pepper, if desired.
* To make soup starter from scratch, combine 2
cups chopped onion, 1½ cups chopped celery
and 1 cup chopped carrots.
Each 2 cups: about 200 calories, 10 g total fat
Turkey Pot Pie
1
4
1
3
½
1
1
1
4
1
½
refrigerated rolled pie crust
medium onion, chopped (about 1 cup)
cups Schnucks frozen mixed vegetables
cup Schnucks all-purpose flour
teaspoon fresh thyme leaves
can (142 ounces) less-sodium chicken
broth (1¾ cups)
cup Schnucks whipping cream, divided
cups coarsely chopped precooked turkey
meat or Schnucks whole roasted chicken
meat (about 1½ pounds)
teaspoon salt
1. Preheat oven to 375°F. Let pie crust stand
at room temperature as label directs to soften
slightly. Meanwhile, in 4-quart saucepan, melt
butter over medium-high heat. Add onion and
cook 3 to 4 minutes or until tender, stirring
frequently. Add frozen vegetables and cook 4 to
5 minutes or until heated through. Stir in flour
and thyme and cook 1 minute, stirring frequently.
Slowly add broth, stirring until well combined.
Reserve 2 tablespoons cream; add remaining
cream to saucepan. Increase heat to high. Cook
4 to 5 minutes or until mixture simmers, stirring
occasionally. Remove saucepan from heat; stir in
turkey, salt and pepper. Pour turkey mixture into
2½- to 3-quart glass or ceramic baking dish.
2. Gently stretch dough or roll dough between
2 sheets of waxed paper with rolling pin to fit
baking dish; drape dough over turkey mixture.
With sharp paring knife, trim edges, if necessary.
Cut 3 to 5 vents in top of crust. Brush top of crust
with reserved 2 tablespoons cream.
3. Bake pie 30 to 35 minutes or until top is golden
brown and edges bubble. Let stand 10 minutes
before serving.
31
new year’s day brunch
The term “brunch” is thought to have its origins at the turn of the 19th century in Great Britain. Privileged
students began taking their meal just after a leisurely morning hunt, which was well after traditional
breakfast hours, but still too early for lunch fare. As the definition of this hybrid meal has evolved over
time, so have the dishes that are served. With this in mind, we’ve created a delicious, colorful spread for
your New Year’s brunch. After all, what better way to kick off the New Year than a relaxed and homecooked meal with your loved ones?
32
scrumptious start > celebrate 2012
Mini Quiches
Celebration Potatoes
Serves: 12
Serves: 12
6
1
1
1
½
2
6
1
¼
3
slices Schnucks hardwood smoked bacon,
cut crosswise into ¼-inch pieces
package (8 ounces) Schnucks white
mushrooms, thinly sliced
red bell pepper, chopped (about 1 cup)
small red onion, cut in half and thinly
sliced (about ¾ cup)
teaspoon salt
cups loosely packed chopped baby
spinach leaves
Schnucks large eggs
cup Schnucks finely shredded sharp
Cheddar cheese
1. Preheat oven to 350°F. Spray 12 standard
muffin-pan cups with nonstick cooking spray.
In nonstick 12-inch skillet, cook bacon over
medium heat 6 to 8 minutes or until crisp,
stirring occasionally. With slotted spoon, transfer
bacon to small bowl. To bacon fat in skillet, add
mushrooms, bell pepper, onion and salt; cook
4 to 6 minutes or until vegetables are tender,
stirring occasionally. Remove skillet from heat; stir
in spinach and bacon.
2. In medium bowl, with whisk, beat eggs, cream
and pepper. Evenly divide vegetable mixture
between muffin-pan cups; sprinkle cheese evenly
over vegetable mixture. Pour egg mixture evenly
over cheese.
3. Bake quiches 20 to 25 minutes or until tops are
lightly browned and internal temperature reaches
145°F. Cool in pan 5 minutes, then, with fork, lift
quiches from pan and place on platter. Serve
warm or at room temperature.
Each quiche: about 211 calories, 19 g total fat
6
1
1
½
½
2
1
¾
6
3
1
1
¼
tablespoons Schnucks
unsalted butter
bunch green onions, chopped
green bell pepper, chopped
cup chopped fresh parsley leaves
cup coarsely chopped roasted bell pepper
teaspoons salt
teaspoon Spice Islands® paprika
tablespoons Schnucks all-purpose flour
cups Schnucks vitamin D whole milk
package (32 ounces) Schnucks
frozen Southern style hash
brown potatoes
package (8 ounces) Schnucks finely
shredded sharp Cheddar cheese
(2 cups), divided
cup Schnucks Select grated
Parmigiano-Reggiano cheese
1. Preheat oven to 350°F. Lightly spray
13 x 9-inch glass or ceramic baking dish with
nonstick cooking spray. In 12-inch skillet, melt
butter over medium heat. Add onion and green
pepper and cook 2 to 3 minutes or until tender.
Stir in parsley, roasted pepper, salt, paprika
and black pepper. Add flour and stir until well
combined. Slowly pour in milk, stirring constantly.
Cook 3 to 4 minutes or until mixture thickens
slightly, stirring frequently.
2. Stir in frozen potatoes and 1 cup Cheddar
cheese; cook 4 to 5 minutes or until mixture is
heated through and cheese melts. Pour potato
mixture into prepared baking dish, sprinkle with
Parmigiano-Reggiano cheese and remaining
Cheddar cheese.
3. Bake 40 to 45 minutes or until top is golden
and mixture bubbles at side of pan. Let stand
10 minutes before serving.
> Cook’s Wisdom
Potatoes can be prepared through step 2 up to 2 days
in advance. Cover and refrigerate until ready to bake.
Allow potatoes to stand at room temperature 30 minutes
before baking. Potatoes may require longer bake time.
Mom’s Sunshine Salad
Serves: 12
1
package (6 ounces) orange or
lime-flavor gelatin
2 cups boiling water
½ cup Schnucks granulated sugar
1 can (20 ounces) Schnucks crushed
pineapple in heavy syrup, drained
1 can (11 ounces) Mandarin oranges
in light syrup, drained
1¼ cups Schnucks sour cream,
at room temperature
1. In large bowl, stir gelatin, water and sugar until
gelatin dissolves. Stir in pineapple and oranges.
Cover and refrigerate about 1 hour or until
mixture mounds, thickening to the consistency
of egg whites.
2. With whisk, gently stir in sour cream until
well blended with a few lumps remaining. Pour
mixture into 10-cup fluted Bundt pan. Cover and
refrigerate at least 3 hours or up to 2 days ahead.
3. To unmold, dip pan into large bowl of hot water
about 10 seconds. Wipe excess moisture from
pan, then invert pan onto serving plate. Repeat if
necessary until mold releases from pan.
wine pairing >
Santa Margherita Prosecco
Tropical fruits, apple, pear and subtle
toasty notes delight as the tiny bubbles
dance across your tongue, invigorating
your mouth after each delicious sip.
33
Schnucks Delis are
proud to feature
Award-Winning
Wisconsin Cheese.
www.EatWisconsinCheese.com
TM
34
touchdown tastes > fan favorites
game-day lineup
According to a recent USDA poll, Super Bowl Sunday is one of the biggest days
ys
for food consumption in the nation. In fact, it’s second only to Thanksgiving Day.
y.
If you’re entertaining for the big game, try our two gridiron greats. Our Warm
Reuben Dip is a fantastic fusion of the classic sandwich into a fan-favorite dip.
p.
And what could be easier than a meaty, hearty Chili con Carne that cooks low
w aand
nd
slow? Both can be prepared well in advance and kept warm until kick-off.
Warm Reuben Dip
Chili con Carne
Makes: about 2 cups
¼
1
1
¾
½
pound sliced Deli corned beef, cut into
½-inch pieces
can (8 ounces) Schnucks
sauerkraut, drained
package (8 ounces) Schnucks cream
cheese, softened
cup Schnucks finely shredded
Swiss cheese
cup Schnucks sour cream
hearty rye crackers
In microwave-safe medium bowl, stir all
ingredients except for crackers until well
combined. Heat in microwave oven on high
2 minutes or until dip bubbles, stirring every
30 seconds. Serve dip warm with crackers.
Each 2 tablespoons: about 98 calories, 8 g total fat
> Cook’s Wisdom
Dip can be doubled and kept warm on a slow cooker’s
warm or low setting.
1½ pounds Meat Masters 73% regular
ground beef
1 large onion, chopped (about 1½ cups)
3 tablespoons Schnucks chili powder
2 teaspoons Spice Islands® oregano
1 teaspoon salt
1 teaspoon Spice Islands® ground
cumin seed
2 cans (14.5 ounces each) Schnucks petite
diced tomatoes with green chiles
1 can (15.5 ounces) Schnucks Mexican style
chili beans
1 can (15 ounces) Schnucks dark red kidney
beans, rinsed and drained
1 can (15 ounces) Schnucks tomato sauce
sliced avocado, Schnucks sour cream and
chopped fresh chives (optional)
1. In large saucepot, cook beef over mediumhigh heat 5 to 6 minutes or until no longer pink,
breaking up meat with side of spoon. Reduce heat
to medium. Add onion and cook 5 to 6 minutes or
until tender, stirring occasionally.
2. Add chili powder, oregano, salt and cumin
and cook 1 minute, stirring to combine. Stir
in tomatoes
tomato with their juice, chili beans with
their sauc
sauce, kidney beans and tomato sauce;
heat to boiling
b
over medium-high heat, stirring
frequentl
frequently. Reduce heat to medium-low and cook
30 minut
minutes to blend flavors, stirring occasionally.
Makes about
ab
12 cups. Serve chili with avocado,
sour crea
cream and chives, if desired.
Each servin
serving: about 240 calories, 5 g total fat
45 mg cholesterol, 998 mg sodium,
(2 g saturated),
saturat
26 g carbohydrate,
carboh
35
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.

big sausage pizza pricilla

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