SC 11Holiday 1-15schnuckscooksmag.com/SC11Hol/docs/book.pdf · 2014. 11. 6. · possibilities are endless thanks to whole roasted chicken, a true workhorse in the kitchen. ® 4 Buﬀ

www.schnuckscooks.com

SC_11Holiday 1-15.indd 1 10/17/11 11:54:57 AM

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

Jeff rey Scheiber

Ryan White

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

Kathleen Sheridan

Doug Schaible

Chris Wong, CSW

Noelle Lothamer, Karen Trombley, Priscilla Ward, Ross Yedinak

Becky Trepasso, R.D.

Wes Hartman

Alana Sugar

Stacey Alexander, Kelly Kraemer

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

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! 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. 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!

Scott C. SchnuckChairman and CEOSchnuck Markets, Inc.

> a letter from the chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writer

Editorial Support

© 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 effi cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 • vimaxmedia.com

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

®

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4 Schnucks Cooks Buff alo 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 bestRoast Beef & Gravy.

10 5 @ 5:00 Chicken Parmesan Meatloaf, Chicken Breast with

Tomato Jam, Meat Lovers Calzone, Chipotle Sloppy Joes and Cheeseburger Chowder.

15 fresh from the oven Caramel Bacon Cinnamon Rolls, Herbed Buttermilk Biscuits and

Skillet Cornbread.

16 meals for a stealChicken & Black Bean Burritos and Croque Monsieur.

18 southern ThanksgivingDeep-Fried Turkey, Do-Ahead Gravy, Praline Sweet Potato Casserole, Chorizo & Spinach Dressing and Green Beans with Country Ham.

21 deep-fried turkey 101

22 cranberry sauces Cosmopolitan Cranberry Sauce, Cranberry Apple Chutney and No-Cook Cran-Raspberry Relish.

25 raising the barHermit Bars, Chewy Caramel Peanut Bars and Loaded Blondies.

26 happy HanukkahJewish Coff ee Cake.

28 holiday open houseHoliday 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 leftoversTurkey Noodle Soup and Turkey Pot Pie.

32 New Year’s Day brunchMini Quiches, Celebration Potatoes and Mom’s Sunshine Salad.

35 game-day lineupWarm Reuben Dip and Chili con Carne.

> holiday

®

3Schnucks Cooks > Holiday 2011


Kathy Gottsacker, Director of Food Education and Culinary Arts; Rosanne Toroian, Food Editor and Information Specialist; Priscilla Ward, Test Kitchen Manager

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 recipe-ready classic variety.

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.

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.

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.

®

4

Buff alo Chicken Mac & CheeseActive Time: 30 minutesTotal Time: 1 hour 5 minutes • Serves: 12

4 tablespoons Schnucks unsalted butter, divided, plus additional for greasing pan

1 package (1 pound) elbow macaroni2 celery ribs, each cut lengthwise in half, then thinly sliced crosswise (about 1 cup)1 small onion, fi nely chopped (about ½ cup)2 tablespoons Schnucks all-purpose fl our2½ cups Schnucks vitamin D whole milk3 cup Schnucks hot sauce, plus additional

for serving1 package (16 ounces) Schnucks sharp Cheddar cheese, cut into ¾-inch cubes½ (16-ounce) package Schnucks hot pepper Jack cheese, cut into ¾-inch cubes1 Schnucks classic or herb whole roasted

chicken, skin removed and meat shredded1 cup panko breadcrumbs½ cup Schnucks Select blue cheese crumbles3 tablespoons chopped fresh parsley leaves

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.

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 fl our 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 fi ber, 35 g protein

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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 fi rst carried the pomegranate to California where most are grown.

Beginning in early August, workers hand-pick the ripe, ready-to-eat pomegranates fromsmall, fl owering, 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.

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.

Pomegranate seeds add versatility and fl avor 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 benefi ts, 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 benefi ts without the alcohol. That’s good news for a happy, healthy holiday.

a passion for pomegranates

Autumn Salad with Pomegranate Vinaigrette Active Time: 25 minutesTotal Time: 30 minutes • Serves: 4

Pomegranate Vinaigrette3 cup refrigerated 100% pomegranate juice¼ cup balsamic vinegar2 tablespoons fi nely chopped shallots1½ teaspoons Schnucks Dijon mustard¼ teaspoon ground black pepper½ cup Schnucks extra virgin olive oil

Autumn Salad1 cup Schnucks shelled walnuts

(about 4 ounces)1 pomegranate 1 package (5 ounces) spring mix

salad greens4 ounces Brie cheese, cut into small wedges

(about ¾ cup)1 package (6 to 7 ounces) dried fi gs, stems

removed and each cut in half 1 fi rm-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 emulsifi ed. Makes about 1¼ cups dressing.

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.

Each serving: about 587 calories, 37 g total fat(6 g saturated), 20 mg cholesterol, 193 mg sodium, 54 g carbohydrate, 10 g fi ber, 15 g protein

> Cook’s WisdomVinaigrette 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.

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 fl oat to the surface.

Discard the pieces of skin and skim off the fl oating 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.

in season > popular pickpopular pick

Visit www.schnuckscooks.com to watch our how-to videos!

how to remove seeds



6


Chicken & Mushroom Stir-FryActive Time: 25 minutes Total Time: 30 minutes • Serves: 4

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 press1 medium onion, thinly sliced (about 1 cup)1 piece fresh ginger (about 1 inch), peeled

and fi nely grated (about 1 tablespoon)1 red bell pepper, thinly sliced

(about 1½ cups)4 green onions, cut crosswise into

2-inch pieces½ cup stir fry sauce1 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 LinguineActive Time: 10 minutes Total Time: 25 minutes • Serves: 4

1 package (9 ounces) refrigerated fresh linguine pasta

½ cup light Greek vinaigrette 1 small lemon1 pound raw peeled and deveined 36-40

count shrimp, thawed if necessary1 tablespoon Schnucks extra virgin olive oil3 large garlic cloves, crushed with press1 package (10 ounces) Schnucks cherry tomatoes, each cut in half3 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 medium-high heat until very hot but not smoking. Add

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.


express laneThe 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 fl ower 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 fl avorful addition to any pasta, like our Shrimp & Lemon-Caper Sauce over Linguine.

family meals > in a snap



Nestled on a patch of property at the crest of Highway K in central Missouri, far removed from the manic four-lane roadways and fast-paced 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.

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 exemplifi es the family of farms that produces the high-quality Certifi ed Angus Beef® brand products that can be found at Schnucks, one of the world’s top fi ve sellers of Certifi ed Angus Beef. “We are committed to providing Certifi ed 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

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.”

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

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

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 qualifi es for the elite Certifi ed Angus Beef brand, which surpasses USDA Prime, Choice and Select grades. Yet Circle A has achieved levels as high

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.

“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.

8

the best of the best

Cows graze the Missouri pastures

Circle A Ranch Commercial Marketing Manager Nick Hammett

Gary Fike of Certifi ed Angus Beef shows Kathy Gottsacker that Circle A cows are fed nothing but the best


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.

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 Certifi ed Angus Beef brand. At the meat case, you can see the quality diff erence in the amount of marbling – those small white fl ecks of fl avor – 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.

Schnucks is committed to bringing the Certifi ed 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.”

Roast Beef & GravyActive Time: 15 minutesTotal Time: 2½ hours • Serves: 10

6 medium garlic cloves, crushed with press (about 1½ tablespoons)

1 teaspoon Spice Islands® crushed rosemary or thyme leaves

1 teaspoon salt½ teaspoon ground black pepper1 teaspoon Schnucks vegetable

or canola oil1 (3½- to 4-pound) Certifi ed Angus Beef®

boneless top round roast 2 tablespoons Schnucks unsalted butter2 tablespoons Schnucks all-purpose fl our¼ cup dry red wine (optional)1 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 fl our 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.


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



10


Chicken Parmesan MeatloafActive Time: 15 minutesTotal Time: 55 minutes • Serves: 8

Schnucks nonstick cooking spray2 packages (16 ounces each) fresh

ground chicken3 large garlic cloves, crushed with press2 Schnucks large eggs1 small onion, minced (about ¾ cup)½ cup fi nely shredded Asiago or

Romano cheese½ cup Schnucks Italian style

dried breadcrumbs½ teaspoon salt1 cup Barilla® marinara or basilico pasta

sauce, divided½ 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.


Chicken Breast with Tomato JamActive Time: 15 minutesTotal Time: 30 minutes • Serves: 4

2 tablespoons Schnucks olive oil, divided1 medium onion, fi nely chopped

(about 1 cup)2 large garlic cloves, crushed with press1 teaspoon Gourmet Garden™ refrigerated

Italian herb blend2 tablespoons Schnucks granulated sugar3 cup red wine vinegar2 cups Barilla® marinara or basilico

pasta sauce½ teaspoon grated fresh orange peel1½ 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.


Meat Lovers CalzoneActive Time: 10 minutesTotal Time: 30 minutes • Serves: 4

Schnucks nonstick cooking spray1 tube (10 ounces) refrigerated classic pizza

crust dough1 cup part-skim or whole-milk

ricotta cheese1 cup Schnucks shredded mozzarella cheese

(about 4 ounces)1 cup precooked hearty sausage crumbles ½ cup pepperoni minis1 tablespoon cornstarch¾ 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 fi lling. 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.


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 fl avors. With this in mind, we’ve created fi ve dishes utilizing pasta sauce, besides serving it over pasta, of course. Each recipe has a unique twist while showcasing diff erent cuisines. All fi ve recipes are delicious – try them for yourself!

sassy sauce > fl avor fusion

wine pairing > Ruffi no Chianti Superiore DOCGOur meatloaf, a classic rustic dish with a twist, requires a rustic wine with fresh fl avors. This Chianti matches the acidity in the pasta sauce, while the bright red berry fl avors won’t overwhelm the chicken that takes the place of beef in this recipe.



Cheeseburger ChowderActive Time: 20 minutesTotal Time: 30 minutes • Serves: 6

1 pound Certifi ed Angus Beef® ground round

1 medium onion, chopped (about 1½ cups)2 cans (14½ ounces each) less-sodium

chicken broth (3½ cups)2 cups Barilla® basilico or marinara

pasta sauce1 large Idaho russet potato (about 10

ounces), peeled and cut into ½-inch pieces (about 1½ cups)

2 cups Schnucks frozen mixed vegetables1 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 (15 g saturated), 106 mg cholesterol, 1796 mg sodium, 29 g carbohydrate, 4 g fi ber, 29 g protein

Chipotle Sloppy JoesActive Time: 20 minutes Total Time: 30 minutes • Serves: 6

1 pound Meat Masters 90% extra lean ground beef

1 medium onion, chopped (about 1½ cups)2 cups Barilla® marinara or basilico

pasta sauce½ cup Schnucks canned black beans,

rinsed and drained½ cup Schnucks frozen corn¼ cup Schnucks ketchup1 tablespoon La Preferida® hot

chipotle sauce¾ teaspoon Spice Islands® ground

cumin seed¼ teaspoon salt½ cup loosely packed fresh cilantro

leaves, chopped6 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 fl avors, 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.

12


holiday fun > homemade sweets

TRY THE SAUCETHAT HUGS OUR PASTA

Only Barilla sauces were createdto hug our pasta to perfection.

© 2011 Barilla America, Inc.To find out more visit:www.facebook.com/BarillaUS


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Caramel Bacon Cinnamon RollsActive Time: 20 minutesTotal Time: 35 minutes • Makes: 8 rolls

1 package (2.25 ounces) pecan halves (½ cup)

1 package (13 ounces) refrigerated Pillsbury® Cinnabon® fl aky cinnamon rolls with butter cream icing

8 slices precooked bacon3 cup packed Schnucks light brown sugar2 tablespoons water¼ cup Schnucks whipping cream3 tablespoons Schnucks unsalted butter,

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.


Herbed Buttermilk BiscuitsActive Time: 25 minutes Total Time: 40 minutes Makes: about 13 biscuits

nonstick baking spray4 cups Schnucks all-purpose fl our,

plus additional for dusting4 teaspoons baking powder2 teaspoons Schnucks granulated sugar1 teaspoon salt½ teaspoon Schnucks baking soda4 tablespoons fi nely 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 shortening1½ cups cold buttermilk1 tablespoon Schnucks vitamin D whole milk

1. Preheat oven to 425°F. Spray large cookie sheet or rimmed baking pan with nonstick baking spray. In large bowl, with whisk, stir fl our, baking powder, sugar, salt and baking soda; stir in herbs. With pastry cutter or 2 knives used scissors-fashion, 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 fl our. Transfer dough to fl oured surface; knead dough briefl y to evenly distribute moisture. With lightly fl oured rolling pin, roll dough into 10-inch round, about ¾-inches thick. With lightly fl oured 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.

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.


Skillet CornbreadActive Time: 10 minutes Total Time: 25 minutes • Serves: 8

2 cups yellow cornmeal1 cup Schnucks all-purpose fl our3 cup Schnucks granulated sugar2 teaspoons baking powder2 teaspoons Schnucks baking soda1 teaspoon salt1 Schnucks large egg2 cups Schnucks vitamin D whole milk 3 tablespoons Schnucks unsalted butter,

plus additional softened for serving

1. Preheat oven to 400°F. In large bowl, with whisk, stir cornmeal, fl our, 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 fl our mixture just until combined.

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.


breaking bread > time saver

fresh from the ovenHoliday 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.



16


Chicken & Black Bean BurritosActive Time: 30 minutesTotal Time: 45 minutes • Serves: 6

1 teaspoon Schnucks olive oil½ large red onion, diced (about ¾ cup)½ red bell pepper, diced (about 1 cup)1 Schnucks herb, classic or BBQ whole

roasted chicken, skin removed and meat shredded

1 can (15 ounces) Schnucks black beans, rinsed and drained1 can (4 ounces) Schnucks diced mild

green chiles3 tablespoons fresh lime juice (from 2 limes) 2 teaspoons Spice Islands® ground

cumin seed1 cup Schnucks shredded sharp

Cheddar cheese¼ cup chopped fresh cilantro leaves Schnucks nonstick cooking spray6 large fl our tortillas or multi-grain wraps¾ 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 fi lling. 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 MonsieurActive Time: 15 minutes Total Time: 20 minutes • Serves: 4

4 (¾-inch-thick slices) Schnucks split top or Vienna bread

2 tablespoons Schnucks Dijon mustard2 teaspoons fi nely chopped fresh

tarragon leaves or ½ teaspoon Spice Islands® tarragon (optional)

12 ounces Deli sliced Schnucks Select hickory smoked ham

8 slices Schnucks Swiss cheese1 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 microwave-safe 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.


meals for a stealMaking aff ordable meals exciting is easy when you go global with your cuisine. With fi lling 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!

global goodies > meal deals



18


southern comfort > turkey traditions

Deep-Fried TurkeyActive Time: 30 minutes Total Time: 1½ hours • Serves: 12

3 gallons Schnucks peanut oil1 (12- to 14-pound) Schnucks frozen

turkey (thawed)2 teaspoons salt2 teaspoons Spice Islands® oregano2 teaspoons Spice Islands® sweet basil 1 teaspoon ground black pepper1 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 fl ame. Attach lifting hook to turkey hook, and very slowly and carefully lower turkey into hot oil. Remove lifting hook. Turn on fl ame, 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 fl ame. Carefully reattach lifting hook. Lift turkey from oil, holding turkey over pot of oil briefl y 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 WisdomTo see our instructional deep-fried turkey and turkey carving videos, visit www.schnuckscooks.com and click on Videos.

Do-Ahead GravyActive Time: 35 minutesTotal Time: 2½ hoursMakes: 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 pieces1 large onion, cut into 8 wedges½ cup dry white wine1 carton (32 ounces) chicken broth (4 cups)10 fresh thyme sprigs2 large garlic cloves, each cut in half3½ cups water ½ cup Schnucks unsalted butter (1 stick),

cut up½ cup Schnucks all-purpose fl our½ 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 medium-low; 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 fl our 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 (3 g saturated), 17 mg cholesterol, 151 mg sodium, 3 g carbohydrate, 0 g fi ber, 2 g protein

southern thanksgivingTradition 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.

wine pairing > Chateau Ste. Michelle RieslingCrisp apple and zingy acidity cut through the robust fl avors of fried turkey. Mouth-watering Riesling provides the perfect complement to the juicy and succulent turkey.



Praline Sweet Potato CasseroleActive Time: 30 minutes Total Time: 1 hour 40 minutesServes: 12

5 pounds sweet potatoes, peeled and cut into 2-inch chunks

1¼ cups packed Schnucks light brown sugar, divided

12 tablespoons cold Schnucks unsalted butter (1½ sticks), divided

¾ cup Schnucks all-purpose fl our, divided½ teaspoon Spice Islands® ground nutmeg1¼ teaspoons Spice Islands® ground

cinnamon, divided13 cups chopped pecans½ cup Schnucks whipping cream2 teaspoons Spice Islands® pure

vanilla extract½ teaspoon salt¼ teaspoon Spice Islands® ground allspice4 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 fl our, 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 fl our 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.


Chorizo & Spinach DressingActive Time: 45 minutesTotal Time: 1 hour 45 minutesServes: 12

1½ loaves (16 ounces each) Schnucks challah or egg bread, presliced or cut into ½-inch-thick slices, then cut into ¾-inch cubes

1 package (about 1 pound) Schnucks Select fresh chorizo sausage, casings removed if necessary ½ cup Schnucks unsalted butter (1 stick), plus additional for greasing pan4 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 salt1 teaspoon coarsely ground black pepper5 large garlic cloves, minced (about 4 teaspoons)1 cup loosely packed fresh parsley

leaves, chopped2 tablespoons chopped fresh sage leaves1 tablespoon chopped fresh thyme leaves 1 package (5 to 6 ounces) baby spinach2 cans (142 ounces each) less-sodium

chicken broth (3½ cups)

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 bread, add spinach and celery mixture; toss until well combined and spinach starts to wilt; add broth and toss to mix very well. Spoon dressing into prepared dish. Cover with foil and bake 30 minutes. Remove foil; bake 30 minutes longer or until heated through and lightly browned on top.


> Cook’s WisdomPrepare 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 HamActive Time: 20 minutesTotal Time: 30 minutes • Serves: 8

2 pounds fresh green beans, trimmed3 cups water4 tablespoons Schnucks unsalted butter ½ (12-ounce) package refrigerated diced brown sugar cured country ham1 tablespoon Schnucks granulated sugar2 tablespoons Schnucks spicy brown mustard¾ teaspoon salt

1. In nonstick 12-inch skillet, add green beans and water; cover and heat to boiling over medium-high 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.


nach Dressingnutes

4. To bowl with bbread, addd d spinach and celery mixture; toss until well combined and spinach starts to wilt; add broth and toss to mix very well.

d dish Cover with

20


1. Fryer Safety/Preparation – For safety, you should wear long sleeves and oven mitts, and have a BC or ABC fi re extinguisher on hand. Locate a safe, outdoor area away from your home to set up the turkey fryer on a hard, fl at 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 fl avor.) 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. 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 fi rst, 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. 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 briefl y 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.

4. 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.

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 fl avorful, juicy meat with crispy skin. Plus, it’s ready in much less time than a traditional oven-roasted turkey.

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.

1.

2.

3.

4.

deep-fried turkey 101

deep fry a turkeyhow to


SC_11Holiday 16-36.indd 21 10/20/11 9:20:29 AM

Cosmopolitan Cranberry SauceActive Time: 10 minutesTotal Time: 25 minutes plus chillingMakes: about 2½ cups

2 small lemons1 orange1 bag (12 ounces) fresh cranberries (3 cups)1 cup Schnucks granulated sugare cup water

½ cup golden raisins2 tablespoons orange-fl avor liqueur or

orange juice

1. From lemons, grate 2 teaspoons peel and squeeze about 2½ tablespoons juice. From orange, grate ½ teaspoon peel.

2. In 2-quart saucepan, combine cranberries, sugar, water, raisins, lemon peel and juice and orange peel; heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, uncovered, 5 minutes or

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 fi ber, 0 g protein

cranberry saucesFestive and delicious, cranberry sauce has long been a Thanksgiving dinner tradition. The fi rst 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 fi rst 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.

222


Cranberry Apple ChutneyActive Time: 15 minutes Total Time: 30 minutes plus chillingMakes: about 5 cups

1 piece (1 inch) peeled fresh ginger, cut in half

1 Spice Islands® cinnamon stick2 cups Schnucks granulated sugar½ cup Schnucks refrigerated orange juice¼ cup balsamic vinegar8 teaspoon Spice Islands® ground cloves2 bags (12 ounces each) fresh

cranberries (6 cups)2 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.

Each ¼ cup: about 105 calories, 0 g total fat, 0 mg cholesterol, 1 mg sodium, 27 g carbohydrate, 2 g fi ber, 0 g protein

No-Cook Cran-Raspberry RelishTotal Time: 5 minutes plus chillingMakes: about 3 cups

1 bag (12 ounces) fresh cranberries (3 cups)1 jar (10 ounces) seedless red raspberry

spreadable fruit (about ¾ cup)1 small seedless navel orange, peeled

and cut into large chunks½ cup Schnucks granulated sugar

1. In food processor with knife blade attached, combine all ingredients; pulse until fi nely chopped.

2. Spoon relish into serving bowl; cover and refrigerate until well chilled, at least 3 hours or up to 3 days.

Each ¼ cup: about 122 calories, 0 g total fat, 0 mg cholesterol, 0 mg sodium, 27 g carbohydrate, 1 g fi ber, 0 g protein

ruby gems > side varieties



w h a t t h e wor l d t a s t e s l i k e . t m

notcreated equal.At Spice Islands Trading Company, we search the world for the highest quality, most fl avorful herbs and spices, from Madagascar to Saigon to California. It’s been our quest since 1941 so you get the most fl avorful ingredients.

Taste the difference in your baking this Holiday season with one of our many exceptional fl avors. For more recipe ideas go to spiceislands.com.

Toffee Bars

Ingredients 1-3/4 cups all-purpose fl our 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 fi nely chopped pecans

DirectionsPreheat oven to 325ºF.

Combine fl our, 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.


Hermit BarsActive Time: 15 minutesTotal Time: 40 minutes plus cooling Makes: 32 bars

Schnucks nonstick cooking spray2 cups Schnucks all-purpose fl our2 teaspoons Spice Islands® pumpkin pie

spice or apple pie spice½ teaspoon baking powder½ teaspoon Schnucks baking soda¼ teaspoon salt1 cup packed Schnucks dark brown sugar½ cup Schnucks unsalted butter

(1 stick), softened1 Schnucks large egg3 cup mild (original) molasses1 cup Schnucks dark raisins 1 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.

2. In medium bowl, combine fl our, 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 fl uff y. Add egg and molasses and beat until well combined. Reduce speed to low; add fl our mixture and beat just until blended, occasionally scraping bowl with rubber spatula. Add raisins and pecans, if using, and stir just until combined.

3. With lightly fl oured hands, press dough evenly into prepared pan. Bake 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in 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.

Each bar: about 130 calories, 5 g total fat (2 g saturated), 15 mg cholesterol, 70 mg sodium, 19 g carbohydrate, 1 g fi ber, 1 g protein

Chewy Caramel Peanut BarsActive Time: 30 minutesTotal Time: 50 minutes plus cooling Makes: 36 bars

Crust2 cups Schnucks all-purpose fl our½ cup packed Schnucks light brown sugar½ teaspoon salt1 cup cold Schnucks unsalted butter

(2 sticks), cut into small pieces, plus additional for greasing pan

Topping1¼ cups packed Schnucks light brown sugar½ cup Schnucks light corn syrup4 tablespoons Schnucks unsalted butter1 package (12 ounces) Culinaria lightly salted Virginia peanuts (about 2¼ cups)½ cup Schnucks whipping cream2 teaspoons Spice Islands® pure

vanilla extract

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 fl our, 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.

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. Remove saucepan from heat. Stir in vanilla. Pour hot topping over warm crust, spreading peanuts evenly to disperse.

3. Bake 17 to 20 minutes or until topping bubbles. Place pan on wire rack to cool completely. Use foil to lift bar out of pan. Carefully invert bar, peanut side down, onto large cutting board. Peel off foil. Turn over bar, peanut side up. Cut bar lengthwise into 6 strips, then cut each strip crosswise into 6

pieces. Store bars in airtight container with waxed paper between layers up to 1 week.


Loaded BlondiesActive Time: 15 minutes Total Time: 40 minutes plus cooling Makes: 24 blondies

2½ cups Schnucks all-purpose fl our1 teaspoon salt1 teaspoon Schnucks baking soda¾ cup Schnucks unsalted butter (1½ sticks),

plus additional for greasing pan1 package (1 pound) dark or light

brown sugar1 tablespoon Spice Islands® pure

vanilla extract3 Schnucks large eggs3 cups mixed add-ins in any combination

such as coarsely chopped pecans or walnuts, coarsely chopped dried cherries, toff ee bits, chocolate chips and/or sweetened fl aked coconut

1. Preheat oven to 350°F. Grease 15¼ x 10¼-inch rimmed baking pan. On sheet of waxed paper, combine fl our, 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 fl our 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 fi rm 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, (6 g saturated), 42 mg cholesterol, 128 mg sodium, 40 g carbohydrate, 2 g fi ber, 3 g protein

raising the barBaking 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, aff ordable gifts – homemade and fresh from your kitchen.

outtt t clccleeaeaeannn. CC Cooooooolll iinnin p ppanaanan o olift bar in 1 piece and place on large cutting board. Cut lengthwise into 4 strips, then cuteach strip crosswise into 8 bars. Store hermit bars in airtight container.


Remove saucepan ffrf om h hhhot topping over warm cevenly to disperse.

3. Bake 17 to 20 minutesPlace pan on wire rack tto lift bar out of pan. Caside down, onto large cTurn over bar, peanut sinto 6 strips, then cut e



Jewish Coff ee CakeActive Time: 20 minutesTotal Time: 55 minutes plus cooling Serves: 12

2 cups Schnucks all-purpose fl our, plus additional for dusting pan

1 teaspoon baking powder1 teaspoon Schnucks baking soda½ teaspoon salt1 package (2.25 ounces) chopped

walnuts (½ cup)1½ cups Schnucks granulated sugar, divided1 tablespoon unsweetened cocoa1 teaspoon Spice Islands®

ground cinnamon½ cup Schnucks unsalted butter (1 stick),

softened, plus additional for greasing pan2 Schnucks large eggs2 teaspoons Spice Islands® pure

vanilla extract

1 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 fl our.

2. On sheet of waxed paper, combine 2 cups fl our, 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 fl our 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.


happyhappy hanukkahhanukkahCoff ee cake may be thought of as a fairly modern morning snack, but it actually dates all the way back to the 17th century, when coff ee was fi rst 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 fl avor, try our delicious version which includes sour cream and cocoa.

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holiday open houseMake a resolution to enjoy the holidays with good company and good food… by co-hosting a progressive holiday open house! Plan a multiple-course 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 RoastActive Time: 15 minutesTotal Time: 2 hours 45 minutesServes: 10

Beef Roast6 large garlic cloves, chopped

(about 2 tablespoons)2 tablespoons chopped fresh rosemary leaves2 tablespoons Schnucks olive oil1 tablespoon chopped fresh

thyme leaves2 teaspoons salt1 teaspoon freshly ground black pepper1 (4½- to 5½-pound) Certifi ed Angus Beef®

Delmonico roast or standing rib eye roast

Horseradish Cream½ cup Schnucks mayonnaise½ cup Schnucks sour cream½ cup undrained refrigerated prepared

horseradish (about 5 ounces)¼ teaspoon salt¼ 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.

Each serving: about 553 calories, 49 g total fat(18 g saturated),153 mg cholesterol, 703 mg sodium, 3 g carbohydrate, 0 g fi ber, 24 g protein

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progressive party > pass the plate

BBQ Chicken, Cherry & Brie TartletsActive Time: 25 minutes Total Time: 45 minutes • Makes: 16 tartlets

1 sheet frozen puff pastry2 tablespoons Schnucks unsalted butter1 small red onion, chopped (about e cup)¼ teaspoon salt8 teaspoon ground black pepper½ cup dried cherries, coarsely chopped1 tablespoon balsamic vinegar1 tablespoon barbecue sauce1 teaspoon chopped fresh thyme leaves1 cup chopped Schnucks BBQ or classic

whole roasted chicken breast meat Schnucks nonstick cooking spray3 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 muffi n-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 (4 g saturated), 17 mg cholesterol, 140 mg sodium, 12 g carbohydrate, 1 g fi ber, 5 g protein

> Cook’s WisdomFor easier slicing, place Brie in freezer 10 minutes.

Cheddar, Sour Cream & Leek Mashed Potato CasseroleActive Time: 35 minutesTotal Time: 1 hour 5 minutes • Serves: 8

Schnucks nonstick cooking spray2½ pounds Yukon gold potatoes (about 6

medium), peeled and cut into 2-inch chunks (about 8 cups)

1 container (8 ounces) Schnucks sour cream6 tablespoons Schnucks unsalted butter, cut into pieces½ teaspoon salt½ teaspoon ground black pepper½ teaspoon Spice Islands® ground nutmeg8 slices Schnucks hardwood smoked bacon (about ½ pound), cut crosswise into ½-inch pieces2 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, fi nely chopped1 package (8 ounces) Schnucks shredded

Cheddar cheese (2 cups), divided

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,

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.


wine pairing > Franciscan Cabernet SauvignonA 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.



Roasted Brussels Sprouts with Bacon BreadcrumbsActive Time: 40 minutesTotal Time: 50 minutes • Serves: 8

2 pounds Brussels sprouts, trimmed and each cut lengthwise in half or thirds if large

3 tablespoons Schnucks extra virgin olive oil1¼ teaspoons salt, divided½ teaspoon coarsely ground black pepper4 slices Schnucks hardwood smoked bacon½ Schnucks mini loaf French bread

(4 ounces), cut into large chunks1 small lemon2 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 towel-lined plate to drain. When bacon is cool enough to handle, fi nely 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.

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 CakeActive Time: 35 minutes Total Time: 2 hours 5 minutes plus cooling Makes: 24 servings

1 cup Schnucks dried cranberries2 tablespoons almond-fl avor liqueur

or orange juice3 cups Schnucks all-purpose fl our,

plus additional for dusting pan1 teaspoon baking powder¾ teaspoon salt½ teaspoon Schnucks baking soda1 can (8 ounces) almond paste1 cup Schnucks unsalted butter (2 sticks),

softened, plus additional for greasing pan2 cups Schnucks granulated sugar½ teaspoon pure almond extract5 Schnucks large eggs1 container (8 ounces) Schnucks sour cream2 cups fresh cranberries

1. Preheat oven to 325°F. Generously grease 10-inch angel food tube pan with removable bottom; dust pan with fl our. In small bowl, combine dried cranberries and liqueur; set aside.

2. On 1 sheet of waxed paper, combine fl our, 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 fl uff y, 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 fl our mixture alternately with sour cream, beginning and ending with fl our 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.


30


leftover magic > double duty

Turkey Noodle SoupActive Time: 20 minutes Total Time: 1 hour 10 minutes Makes: about 12 cups

1 meaty turkey frame, broken or cut into large pieces

3 large garlic cloves, each cut in half1 large onion, quartered14 cups (3½ quarts) water1 teaspoon salt1 teaspoon freshly ground black pepper,

plus additional for serving (optional)1 container (20 ounces) Schnucks fresh

vegetable soup starter* 1 teaspoon poultry seasoning2 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 (3 g saturated), 65 mg cholesterol, 470 mg sodium, 18 g carbohydrate, 3 g fi ber, 10 g protein

Turkey Pot PieActive Time: 30 minutes Total Time: 1 hour 10 minutes • Serves: 8

1 refrigerated rolled pie crust 4 tablespoons Schnucks unsalted butter1 medium onion, chopped (about 1 cup)3 cups Schnucks frozen mixed vegetables½ cup Schnucks all-purpose fl our1 teaspoon fresh thyme leaves1 can (142 ounces) less-sodium chicken

broth (1¾ cups)1 cup Schnucks whipping cream, divided4 cups coarsely chopped precooked turkey

meat or Schnucks whole roasted chicken meat (about 1½ pounds)

1 teaspoon salt½ teaspoon ground black pepper

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 fl our 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 fi t 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.

Each serving: about 463 calories, 28 g total fat(15 g saturated), 110 mg cholesterol, 620 mg sodium, 29 g carbohydrate, 3 g fi ber, 25 g protein

loving leftoversIf 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 diff erent 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 fi tting re-purposing of turkey meat, as the earliest known American recipe for pot pie, printed in 1845, called for “scraps and crumbs of meat.”



new year’s day brunchThe 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 defi nition 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 home-cooked meal with your loved ones?

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Mini QuichesActive Time: 20 minutes Total Time: 45 minutesServes: 12

Schnucks nonstick cooking spray6 slices Schnucks hardwood smoked bacon,

cut crosswise into ¼-inch pieces1 package (8 ounces) Schnucks white

mushrooms, thinly sliced1 red bell pepper, chopped (about 1 cup)1 small red onion, cut in half and thinly

sliced (about ¾ cup)½ teaspoon salt2 cups loosely packed chopped baby

spinach leaves6 Schnucks large eggs1 cup Schnucks whipping cream¼ teaspoon ground black pepper3 cup Schnucks fi nely shredded sharp

Cheddar cheese

1. Preheat oven to 350°F. Spray 12 standard muffi n-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 muffi n-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 (9 g saturated), 146 mg cholesterol, 260 mg sodium, 4 g carbohydrate, 1 g fi ber, 6 g protein

Celebration PotatoesActive Time: 30 minutesTotal Time: 1 hour 20 minutesServes: 12

Schnucks nonstick cooking spray 6 tablespoons Schnucks

unsalted butter1 bunch green onions, chopped1 green bell pepper, chopped½ cup chopped fresh parsley leaves ½ cup coarsely chopped roasted bell pepper2 teaspoons salt1 teaspoon Spice Islands® paprika¾ teaspoon ground black pepper6 tablespoons Schnucks all-purpose fl our3 cups Schnucks vitamin D whole milk1 package (32 ounces) Schnucks

frozen Southern style hash brown potatoes

1 package (8 ounces) Schnucks fi nely shredded sharp Cheddar cheese (2 cups), divided¼ 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 fl our 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 WisdomPotatoes 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 SaladActive Time: 15 minutesTotal Time: 20 minutes plus chilling Serves: 12

1 package (6 ounces) orange or lime-fl avor gelatin

2 cups boiling water½ cup Schnucks granulated sugar1 can (20 ounces) Schnucks crushed

pineapple in heavy syrup, drained1 can (11 ounces) Mandarin oranges

in light syrup, drained1¼ 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 fl uted 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.


scrumptious start > celebrate 2012

wine pairing > Santa Margherita ProseccoTropical fruits, apple, pear and subtle toasty notes delight as the tiny bubbles dance across your tongue, invigorating your mouth after each delicious sip.



34

TM

Schnucks Delis areproud to feature Award-Winning

Wisconsin Cheese.www.EatWisconsinCheese.com


touchdown tastes > fan favorites

Warm Reuben DipActive Time: 5 minutesTotal Time: 7 minutes Makes: about 2 cups

¼ pound sliced Deli corned beef, cut into ½-inch pieces1 can (8 ounces) Schnucks

sauerkraut, drained1 package (8 ounces) Schnucks cream

cheese, softened¾ cup Schnucks fi nely shredded

Swiss cheese½ 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 (5 g saturated), 29 mg cholesterol, 218 mg sodium, 1 g carbohydrate, 1 g fi ber, 4 g protein

> Cook’s WisdomDip can be doubled and kept warm on a slow cooker’s warm or low setting.

Chili con CarneActive Time: 20 minutes Total Time: 55 minutes • Serves: 8

1½ pounds Meat Masters 73% regular ground beef

1 large onion, chopped (about 1½ cups)3 tablespoons Schnucks chili powder2 teaspoons Spice Islands® oregano 1 teaspoon salt1 teaspoon Spice Islands® ground

cumin seed2 cans (14.5 ounces each) Schnucks petite

diced tomatoes with green chiles1 can (15.5 ounces) Schnucks Mexican style

chili beans1 can (15 ounces) Schnucks dark red kidney

beans, rinsed and drained1 can (15 ounces) Schnucks tomato sauce sliced avocado, Schnucks sour cream and

chopped fresh chives (optional)

1. In large saucepot, cook beef over medium-high 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 with their juice, chili beans with their sauce, kidney beans and tomato sauce; heat to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low and cook 30 minutes to blend fl avors, stirring occasionally. Makes about 12 cups. Serve chili with avocado, sour cream and chives, if desired.


game-day lineupAccording to a recent USDA poll, Super Bowl Sunday is one of the biggest days for food consumption in the nation. In fact, it’s second only to Thanksgiving Day. 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. And what could be easier than a meaty, hearty Chili con Carne that cooks low and slow? Both can be prepared well in advance and kept warm until kick-off .

in tomatotheir saucheat to bfrequentl30 minutMakes absour crea

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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.


Documents

SC 11Holiday 1-15schnuckscooksmag.com/SC11Hol/docs/book.pdf · 2014. 11. 6. · possibilities are endless thanks to whole roasted chicken, a true workhorse in the kitchen. ® 4 Buﬀ