s Chucks Cooks Fall 2012

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@

> a letter fromthe chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

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

Jeffrey Scheiber

Matt DeWilde

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

Kathleen Sheridan

Doug Schaible

Dave Birkenmeier, CSW

Noelle Lothamer, Rosanne Toroian,Karen Trombley, Priscilla Ward, Lori Yates,Ross Yedinak

Becky Trepasso, R.D.

Wes Hartman

David Grotto, R.D., L.P.N., Terese Nguyen

Stacey Alexander, Kelly Kraemer

To view our Schnucks Cooks Virtual Magazine, visit us

on the web schnuckscooks.com

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

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

by professionals. Schnucks Cooks is a registered trademark of Schnuck

Markets, Inc. and other trademarks and service marks of Schnucks mayappear in this magazine. ViMax Publishing makes no representation

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in whole or part is prohibited without permission of the publisher.

Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944

vimaxmedia.com

to contactschnucks:

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

Although my children have all grown up, fall still makes

me remember those back-to-school mornings when thewhole household is trying to get back into the swing of a

fall routine including deciding what goes into those lunch

boxes and bags.

On page 15, our culinary team provides you with

highlights of the newest revisions to the National School

Lunch and Breakfast Programs including the changes that

will greet your children upon their return to the classroom.

Throughout this edition, you will see some great tips and

new recipes that will translate well for school lunches orlight dinners.

Make it a point to try something new this season! We sure

did! Phyllo Dough Fun on page 11 features a Do-Ahead

Harvest Fruit Strudel. This recipe takes a bit more time, but

its well worth the effort.

One of my favorites is the delicious Chicken Marsala recipe

on page 7. In only 30 minutes, you will be able to serve a

flavorful, restaurant-quality Italian dish to your family. If

you are savoring the idea of something a bit more spicy,

be sure to try the Red Thai Vegetable Curry.

Yes, fall is here, but dont put your grill covers on just yet!

Labor Day may be the last grilling hoorah for some,

but I am one who believes in keeping those coals burning

into winter! Page 17 offers a menu for a laid-back Labor

Day including Lager-Marinated Grilled Pork Chops and

Bacon-Corn Saut. Whether you are indoors cooking on the

stove or in the oven or outdoors stoking the fire on thatgrill, you can count on the culinary team ofSchnucks Cooks

magazine to provide great meal solutions!

Scott C. Schnuck

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}table ofcontents

> fall

8

4 Schnucks CooksItalian Sausage & Spinach Soup.

5 the perfect pearCountry Pear Crisp.

6 express laneChicken Marsala and Red Thai Vegetable Curry.

8 late-summer sammiesSmoked Turkey Wrap, Dilled Shrimp Salad Sandwichesand Buffalo Chicken Salad Sandwiches.

10 phyllo dough fun

Do-Ahead Harvest Fruit Strudel andStrawberry Shortcake Stacks.

12 phyllo dough 101Spinach & Feta Phyllo Triangles.

15 the new USDA school breakfast & lunch program:serving up change for the better!Honey, Yogurt & Granola Parfaits.

16 laid-back labor dayLager-Marinated Grilled Pork Chops, Bacon-Corn Saut,Maple Grilled Sweet Potatoes and Creamy Lime Cheesecake.

20 ball game bitesAsian Glazed Sticky Wings, Coconut Mocha Latte Bars,Everything Pretzels and Beer-Mustard Dip.

24 5 @ 5:00: canned beansVegetarian Mexican Pizzas, Penne Pasta Fagioli, Poblano &Black Bean Enchiladas, Tuscan Bean Soup and Falafel withLemon-Tahini Sauce.

28 slow-cooker sensationsSpicy Chipotle Pulled Pork Sandwiches and Stout Chuck Roast.

30 meals for a stealManicotti Florentine and Pretzel-Crusted Chicken

with Lemon-Mustard Mayo.

10

3Schnucks Cooks > Fall 2012


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Priscilla Ward,Test Kitchen Manager; RosanneToroian,Food Editor and Information Specialist

Whether its for school or the office, more and

more Americans are packing their own lunchin order to reduce both calories and expenses

that add up from fast food and traditional

restaurants. Many of us search for low-fat or

low-calorie options that not only taste great,

but also fill us up, maintain our energy level

throughout the day and satisfy our craving for

diverse options that curb boredom.

First, as you choose what to stuff between the

bread, opt for low-sodium sandwich meats andcheeses. You likely wont notice a difference

in flavor or texture. Opt for a high-fiber whole

grain bread such as the double fiber options

sold by Natures Pride and Pepperidge Farm.

Two slices of bread include nearly 25% of your

daily requirement of fiber.

All string cheese is not created equal. When you

want an additional boost in protein, seek out

part-skim Kraft mozzarella and Cheddar cheese

Twists. Low in sodium with only 60 calories,

each Twist contains 15% of your daily calcium

requirement and fills 10% of your protein needs.

Next, try heading down the chip aisle. Discover

a new twist on pretzels with ROLD GOLD.Their pretzel rings, nuggets and braided twists

come in flavors from Everything Bagel to Honey

Wheat. Pass up tortilla chips for low-calorie

Skinny Pop popcorn. Each 100-calorie snack

pack contains over two cups of popcorn with

two grams of fiber. If you love the crunch and

flavor of potato chips, pick up Smartfood

Selects popped chips. A low-fat snack with

unique flavors, look for innovative varieties

seasoned with cinnamon brown sugar, garlic

tomato basil, feta herb and Italian herb.

For a satisfying sweet treat thats low in fat and

calories, choose Snack Pack puddings. Available

in many flavors, the best bet is their chocolate

or tapioca fat-free varieties. Compared to their

regular puddings, the fat-free versions contain

30% fewer calories.

Italian Sausage & Spinach Soup

Active Time: 15 minutesTotal Time: 40 minutes Serves: 4

1 pound Schnucks Signature fresh Italiansausage (salsiccia), casings removedif necessary

1 container (20 ounces) refrigerated freshprecut soup starter mix vegetables or2 cups chopped onion and 1 cup eachchopped carrots and celery

1 package (8 ounces) Schnucks whitemushrooms, sliced

1 tablespoon refrigerated Gourmet Gardengarlic blend

1 carton (32 ounces) less-sodiumchicken broth

1 can (15 ounces) Schnucks traditionaltomato sauce

1 can (14.5 ounces) diced tomatoes withbasil, garlic & oregano

1 cup dry campanelle pasta

2 cups packed fresh spinach,coarsely chopped

(8-ounce) package provolone cheese,diced (about 1 cup)

cup shredded Parmesan cheese

cup thinly sliced fresh basil leaves

1. In 5- to 6-quart saucepot, cook sausage

over medium-high heat 6 to 7 minutes or until

browned, breaking up meat with side of spoon.

Add soup starter vegetables and cook 5 minutes,

stirring occasionally. Stir in mushrooms and garlic

and cook 3 minutes longer or until vegetables

are tender.

2. Add broth, tomato sauce and diced tomatoes

with their juice; heat to boiling. Stir in dry pasta;

reduce heat and simmer until pasta is al dente,

about 10 minutes. Add spinach and stir until

wilted. Makes about 8 cups.

3.Divide provolone cheese between each of

4 soup bowls; ladle soup over provolone. Sprinkle

with Parmesan cheese and basil to serve.

Each serving: about 590 calories, 27 g total fat(12 g saturated), 60 mg cholesterol, 2020 mg sodium,

56 g carbohydrate, 7 g fiber, 34 g proteinPhotography:StudioCFoodStyling:AnnSchulzSetStyling:BeckyMcFarland

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in season > pears

While pears are thought to have originated

thousands of years ago, they werent usedfrequently until European gardeners, includingLouis XIVs royal gardener, began introducingpears in French kitchens in the mid 17thcentury. Noblemen and farmers alike begancultivating new hybrids, and as it stands today,there are over 6,000 identified pear varieties.

Peaking in the fall through the end of winter,European pears continue to ripen after theyhave been picked. They are harvested at

maturity but not at the peak of ripeness, whenthe fruit is at its sweetest and juiciest. Look forpears that are firm and unblemished. Allowthem to ripen at room temperature, whichcould take anywhere from three to 10 days.

To know when a pear is at its peak, apply gentlepressure at the base of the fruits neck, where itshould yield slightly. Some varieties, like Boscand Bartlett, give off a hint of fragrance. Onceripe, pears can be stored in the refrigerator on

an open shelf in a single layer for up to five days.Asian pears are the exception to this ripeningprocess as they are harvested when ripe andremain firm, giving off a strong and sweetaroma near the stem. Here are a few of the pearvarieties coming into season:

bartlettBartlett pears are the most recognizable pearvariety in the U.S., and are widely available fromearly September throughout the winter months.

Green Bartletts turn from green to bright yellowas they mature and ripen, while red Bartletts

have vibrantly red skin that makes for striking

presentations. With a white, smooth texture,the flesh of Bartlett varieties is juicy and sweetwhen ripe, making them great to eat out ofhand or for canning.

boscBosc pears are distinctive for their densely-flavored tender flesh, and are believed to beof French origin, where they are sometimesreferenced as Beurre Bosc for their creamy,butter-like consistency. Bosc pears are a

popular choice for cooking as they tend to stayfirm and keep their shape. Baked, poached,grilled or sauted, the versatility of the Boscmakes it a perennial favorite.

comiceConsidered by many as the most elegant andfinest variety of pears, Comice pears featuresucculent flesh that is juicy, full of mellowsweetness and is often described as silky and

creamy in texture. Comice pears are deliciousfresh and ripe, and are a popular choice forpairing with cheese for an appetizer plate. Thisvariety peaks in the fall and winter months,from September through March.

dAnjouGreen dAnjous, also referred to as Anjou,feature bright green skin with the occasionalslight blush of red, while Red dAnjous featurevibrant skin with sun-induced streaks in varying

shades of red. Both varieties change onlyslightly in color as they mature. Available in the

fall and continuing through the winter, dAnjoupears feature a firm but juicy flesh that is besteaten out of hand or sliced into salads for abright and crisp texture.

asianAsian pears have several aliases includingKorean pears, nashi (Japanese for pear),and pear-apples due to their resemblanceto the apples round shape. Asian pears wereonce reserved for royalty and ruling classes inImperial China, and with their thirst-quenchingjuiciness and mellow, sweet flavor, its easy tosee why. Available from July through mid-October, Asian pears stay very firm so avoid

selecting ones with soft, wrinkled skin, a signof being overripe.

the perfectpear

Country Pear Crisp

Active Time: 45 minutes

Total Time: 1 hour 45 minutes Serves: 12

cup (1 sticks) plus 1 tablespoonSchnucks unsalted butter, cut intosmall pieces, divided

cup Schnucks all-purpose flour, divided

cup Schnucks granulated sugar

1 teaspoons ground cinnamon, divided

5 pounds ripe Bartlett and/or Bosc pears,peeled, cored and cut into -inch pieces(about 9 cups)

cup Schnucks dried cherries,coarsely chopped

1 tablespoon fresh lemon juice

1 cup Schnucks old fashioned oats

cup packed Schnucks light brown sugar

teaspoon salt

Schnucks Select vanilla ice cream (optional)

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

glass or ceramic baking dish with 1 tablespoon

butter. In large bowl, stir together cup flour,

granulated sugar and teaspoon cinnamon.

Add pears, cherries and lemon juice and toss

until very well combined. Pour pear mixture

evenly into prepared baking dish.

2. In food processor with knife blade attached,

add oats, brown sugar, salt and remaining cup

butter, cup flour and teaspoon cinnamon;

pulse until mixture is well blended and moist.

Crumble mixture evenly over pears.

3. Bake 50 to 60 minutes or until edges bubble

and top is golden brown; let stand 10 minutesbefore serving with ice cream, if desired.

Each serving: about 341 calories, 14 g total fat (8 g saturated),

34 mg cholesterol, 51 mg sodium, 56 g carbohydrate, 4 g fiber,

3 g protein



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quick solutions > international inspiration

Chicken Marsala


Total Time: 30 minutes Serves: 4

2 cups Marsala wine

cup finely chopped shallots

3 cup Schnucks all-purpose flour

1 teaspoons salt, divided teaspoon ground black pepper, divided

5 tablespoons Schnucks unsaltedbutter, divided

1 package (about 1 pounds) SchnucksNatural thin sliced boneless, skinlesschicken breast fillets

1 package (10 ounces) Schnuckssliced mushrooms

cup Schnucks whipping cream

cup less-sodium chicken broth2 tablespoons chopped fresh parsley leaves

1.In 2-quart saucepan, cook wine and shallots

over high heat 9 to 10 minutes or until wine is

reduced by half. Reserve 2 tablespoons flour.

In pie plate or wide, shallow bowl, combine

remaining flour, teaspoon salt and teaspoon

pepper. Dip chicken in flour mixture to coat both

sides, shaking off excess.

2.In nonstick 12-inch skillet, melt 2 tablespoonsbutter over medium-high heat. Add chicken and

cook 4 minutes or until bottom is golden brown;

turn chicken, then cook 2 minutes longer or until

chicken almost loses its pink color throughout.

Transfer chicken to plate.

3.In same skillet, cook mushrooms, teaspoon

salt and remaining 3 tablespoons butter over

medium heat 5 to 6 minutes or until mushrooms

are tender, stirring occasionally. Add reserved

2 tablespoons flour and cook 1 minute, stirring

occasionally. Add cream, broth, wine mixture and

remaining teaspoon each salt and pepper and

heat to boiling; boil 4 minutes. Return chickento skillet and cook 1 to 2 minutes longer or until

chicken loses its pink color throughout and

internal temperature reaches 165F. Sprinkle

parsley over chicken to serve.


192 mg cholesterol, 871 mg sodium, 16 g carbohydrate,

1 g fiber, 41 g protein

Red Thai Vegetable CurryActive Time: 20 minutesTotal Time: 35 minutes Serves: 4

1 cup jasmine or long grain white rice

1 pound red potatoes, unpeeled and cutinto 1-inch chunks

2 cans (about 13.5 ounces each) well-shakencoconut milk

2 tablespoons Asian fish sauce

2 tablespoons packed Schnucks brown sugar4 teaspoons red curry paste

(or more to taste)

teaspoon salt

4 ounces fresh green beans, each cutcrosswise into 2-inch pieces

1 bag (6 ounces) fresh snow peas

1 red bell pepper, sliced

1 cup fresh carrot chips

1 package (e ounce) fresh basil, leaves torn

1. Prepare rice as label directs. Meanwhile, in 4- to

5-quart saucepan, heat potatoes, coconut milk,

fish sauce, brown sugar, curry paste and salt to

boiling over high heat. Reduce heat to medium;

add green beans, snow peas, bell pepper and

carrots and cook 6 to 7 minutes or until potatoes

are tender. Stir in basil. Makes about 8 cups.

2. Spoon rice into shallow soup bowls; ladle curryover rice to serve.



12 g protein

> Cooks Wisdom

If you prefer a spicier curry, in a small cup, stir a few

tablespoons of the warm coconut milk mixture with a

teaspoon or 2 of the red curry paste until well blended.

Stir just enough additional curry mixture in the saucepan

to reach your desired level of heat.

express laneDiversifying your weeknight meal solutions is quick and easy with our Express Lane offerings.Incorporating international spices and ingredients adds new dimensions of flavor to yourdishes, and our two entres below are perfect examples. Marsala wine and sliced mushroomsprovide the signature flavor in our classic Italian dish while whipping cream adds a rich andluxurious touch. Similarly, the combination of creamy coconut milk and red curry paste

provides an authentic taste of Thailand in our hearty and rich vegetable curry.

wine pairing >

MerlotDistinguished by its soft acidity and amoderate amount of tannins, Merlot isa medium-bodied wine bursting withplum and dark cherry notes that wontoverpower the Chicken Marsala. Goodoptions include the Merlot produced byMarkham Vineyards and Clos du Bois, orfor a splurge, pick up a bottle by TrefethenFamily Vineyard.



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unique fillings > familiar format

Portable and infinitely versatile, the sandwich is a worldwide culinary favorite. While many knowthat the word sandwich comes from the Fourth Earl of Sandwich who is credited for inventingthe mobile meal, few actually know the story behind the namesake. The Earl was an avid cardplayer, and legend goes that he ordered the waiter to serve him roast beef on two slices of bread.Stacking the meat between the sliced bread allowed the Earl to continue playing cards with one

hand while eating his meal with his free hand.Whether youre packing for a late summer outing or planning a light dinner, our three deliciousoptions are so good, were sure the Earl of Sandwich would have approved!

Smoked Turkey Wrap



1 lime

3 cup Schnucks mayonnaise

1 tablespoon chopped fresh cilantro leaves

teaspoon ground chipotle chile pepper or1 teaspoon chipotle Tabasco sauce

4 (10-inch) garden spinach herb wraps orburrito sized flour tortillas

1 package (9 ounces) Schnucks deli thinsliced mesquite smoked turkey breast

6 Schnucks Cheddar cheese slices, each cutin half

4 leaves green leaf lettuce, each torn in half4 thin slices red onion, rings separated

2 medium Roma tomatoes, sliced

2 ripe avocados, cut in half, pitted and sliced

1. From lime, squeeze 1 teaspoon juice into small

bowl; stir in mayonnaise, cilantro and chipotle

chile pepper.

2. Place wraps on work surface; arrange 4 slices

turkey over each wrap, overlapping slices slightly.Horizontally across each wrap, place 3 pieces

cheese and 2 pieces lettuce. Evenly dollop and

spread 1 rounded tablespoon mayonnaise

mixture over lettuce on each wrap, then top with

one-fourth onion, tomatoes and avocados.

3. Starting at bottom edge, roll wraps to enclose

filling. Cut each wrap diagonally in half to serve.


68 mg cholesterol, 1408 mg sodium, 49 g carbohydrate,6 g fiber, 31 g protein

Dilled Shrimp Salad Sandwiches



1 small lemon

3 cup light mayonnaise

cup Schnucks light sour cream or low-fatGreek style plain yogurt

2 tablespoons chopped fresh dill

1 teaspoons Schnucks hot sauce

1 pounds 41-50 count cooked tail-onpeeled and deveined shrimp (thawed ifnecessary), tail shells removed and eachcut crosswise into 3 or 4 pieces

2 medium celery ribs, finely chopped

(about cup)4 ounces English cucumber, peeled and cut

into -inch pieces (about cup)

cup finely chopped red onion

4 Schnucks Bakery large butter croissants,each cut horizontally in half

From lemon, grate 1 teaspoon peel and squeeze

juice into large bowl. Stir in mayonnaise, sour

cream, dill and hot sauce. Fold in shrimp, celery,

cucumber and onion. Makes about 4 cups. Evenlydivide shrimp salad between bottom halves of

croissants; replace top halves of croissants, then

cut each sandwich crosswise in half to serve.




Buffalo Chicken SaladSandwiches



cup chunky blue cheese dressing

cup Schnucks medium or mild Buffalowing sauce

2 green onions, finely chopped(about cup)

2 large celery ribs, finely chopped(about 1 cup)

1 Schnucks classic, herb or BBQ wholeroasted chicken, skin removed and meatshredded (about 4 cups)

1 package (16 ounces) Schnucks Frenchbread mini loaves

4 large romaine lettuce leaves, ribs removed

1.In medium bowl, stir blue cheese dressing

with wing sauce. Fold in onions, celery and

chicken. Makes about 5 cups.

2.Horizontally trim off top third of each mini loaf.

Pull out bread from bottom of loaves leaving

-inch border around crust. Fill loaves with

chicken salad; top with lettuce leaves and replace

top of loaves. Cut each crosswise in half to make

4 sandwiches.




> Cooks Wisdom

Chicken salad can be prepared, covered and refrigerated

up to 2 days in advance.

late-summer sammies

9Schnucks Cooks > Fall 2012 9


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layers > upon layers

Phyllo, filo or fillo each version is correct, and regardless of which way you spell it, these paper-thin sheetsof unleavened flour dough are essential in countless pastry recipes, both sweet and savory. First used in MiddleEastern and Mediterranean dishes like baklava and spanakopita, homemade phyllo dough requires a large flatsurface when rolling the dough into tissue-thin layers.

Luckily for us, phyllo dough is available in the Frozen Food Department, making it easy to create flaky, crispypastries like our sweet Do-Ahead Harvest Fruit Strudel and Strawberry Shortcake Stacks. Check out page 12 andour Schnucks Cooks video Phyllo Dough 101 for tips and tricks for working with this delicate and delicious dough.

Do-Ahead Harvest Fruit Strudel

Active Time: 1 hour 25 minutesTotal Time: 2 hours plus chilling Serves: 8

1 pounds apples such as Golden Delicious,Jonagold and/or Cortland (about 4 large)

1 pounds fresh ripe pears such as Bartlettand/or Bosc (about 4 large)

3 cup plus 6 tablespoons Schnucksgranulated sugar, divided

3 cup Schnucks dried cranberries

6 tablespoons Schnucks unsaltedbutter, divided

cup walnuts

2 tablespoons Schnucks plaindried breadcrumbs

teaspoon ground cinnamon

teaspoon ground nutmeg

8 (14 x 9-inch) sheets frozen (thawed)phyllo dough

1 cups Schnucks whipping cream

3 tablespoons apple brandy (optional)

1. Peel and core apples and pears and cut into

-inch pieces. In nonstick 12-inch skillet, add

apples, pears,3 cup sugar, cranberries and

1 tablespoons butter. Cook, uncovered, over

medium-high heat 20 minutes, stirring occasionally.

Reduce heat to medium and cook 5 to 10 minutes

longer or until any liquid evaporates and fruit

begins to brown, stirring frequently. Cool filling

in refrigerator at least 1 hour.

2. Meanwhile, in food processor with knife

blade attached, process walnuts, breadcrumbs,

cinnamon, nutmeg and 3 tablespoons sugar until

walnuts are finely ground.

3. In small microwave-safe bowl, heat remaining

5 tablespoons butter in microwave oven on high

1 to 1 minutes or until butter melts. Cut two

18-inch-long sheets waxed paper; overlap 2 long

sides by about 2 inches. Place 1 sheet phyllo incenter of waxed paper. Brush with some melted

butter, then sprinkle with 1 rounded tablespoon

walnut mixture. Working quickly, continue

layering phyllo with butter and walnut mixture.

You should have about 1 tablespoon butter left.

4. Starting at long side of phyllo closest to you,

spoon filling to cover about one-third of phyllo

rectangle, leaving -inch border around edges.From fruit filling side, using waxed paper to help

lift phyllo, roll phyllo jelly-roll fashion making sure

fruit is enclosed.

5. Place roll, seam side down, on large cookie

sheet. Brush with remaining butter. If not

baking right away, cover with plastic wrap and

refrigerate until ready to bake. Preheat oven

to 375F. Bake strudel 35 to 40 minutes or until

phyllo is lightly browned. Cool strudel on cookiesheet 15 minutes.

6. Meanwhile, in large bowl, with mixer at

medium speed, beat cream until soft peaks form.

Add remaining 3 tablespoons sugar and brandy,

if using, and beat just until stiff peaks form.

Cut strudel diagonally into 8 slices; serve with

whipped cream.




> Cooks Wisdom

Strudel can be assembled up to 6 hours before baking.

Prepare apple and pear mixture as directed in step 1 up

to 1 week ahead; cover and refrigerate until ready to

assemble strudel. Prepare walnut mixture as directed in

step 2 up to 1 week ahead. Transfer mixture to zip-tight

plastic bag and store at room temperature. Whipped

cream can be prepared up to 4 hours in advance.

Strawberry Shortcake Stacks


Total Time: 30 minutes plus coolingServes: 8

6 tablespoons Schnucks unsalted butter,cut up

3 tablespoons plus cup Schnucks

granulated sugar, divided18 (14 x 9-inch) sheets frozen (thawed)

phyllo dough

1 pounds fresh strawberries

1 pint (2 cups) Schnucks whipping cream

1. Preheat oven to 350F. Prepare phyllo

rectangles: In small microwave-safe bowl, heat

butter in microwave oven on high 1 to 1minutes or until butter melts. Place 3 tablespoons

sugar in small bowl. Place 1 sheet phyllo on

ungreased cookie sheet or rimmed baking pan.

Brush phyllo very lightly with some melted

butter. Place second sheet phyllo on top, making

sure edges align. Brush lightly with butter.

Sprinkle 1 teaspoon sugar over butter. Repeat to

make 2 more layers. Cut phyllo lengthwise in half,

then crosswise into 8 equal rectangles; set aside.2. On each of 2 more cookie sheets, repeat with

remaining phyllo, butter and 2 tablespoons sugar

in small bowl to make a total of 24 rectangles.

Bake, in batches if necessary, 11 to 13 minutes

or until golden brown, watching carefully

during last 2 minutes of baking and rotating

pans between upper and lower racks halfway

through baking. Cool rectangles on pan on wire

rack. Stacks can be prepared up to 1 day ahead.Carefully layer prepared rectangles, cover with

plastic wrap and store at room temperature until

ready to serve.

3. While phyllo bakes, hull and slice strawberries

and place in medium bowl. Toss strawberries

with cup sugar; cover and refrigerate up to

2 hours in advance. Makes about 4 cups. In

large bowl, with mixer at medium speed, beat

cream until soft peaks form. Add remaining

cup sugar and beat just until stiff peaks

form. Makes about 4 cups. Whipped cream can

be prepared up to 4 hours ahead; cover and

refrigerate until ready to serve.

4.To assemble stacks, place 1 phyllo rectangle

on each of 8 dessert plates. Divide one-third

strawberries (about 1 cups) amongst

rectangles; top with one-third whipped cream

(about 13 cups). Repeat to make 2 more layers

with remaining rectangles, strawberry mixture

and whipped cream.




phyllo dough fun



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phyllo dough 101

Visitschnuckscooks.com to watch ourvideo on working with phyllo dough.Or, scan this Tag with your smart phone! To get the Tag Readervisithttp://gettag.mobi on your mobile phone browser.

1.

2.

3.

To work with delicate phyllo dough, remember just a few pointers and youllbe on your way to becoming a pro. Just thaw the phyllo dough according tothe package directions. Before unwrapping a roll of dough, always make sureyou have all other ingredients assembled. Our Spinach & Feta Phyllo Trianglesrecipe is a great way to try your hand at some phyllo dough fun.

work with phyllo dough

1.Carefully unroll the phyllo dough vertically onto your cutting board. To easily cut each sheet

into equal-sized strips, with a ruler, mark the stack of dough vertically at 3-inch intervals.

2.While keeping the remaining strips covered with a damp towel, lightly brush 1 strip of dough

with melted butter. The butter will help the first strip to adhere to the second strip placed on top.

3.

Place 1 heaping tablespoon of the spinach mixture onto the bottom corner of the 2-layeredstrip of dough. To form a triangle, fold the phyllo dough diagonally like a flag over the filling.

howto

Spinach & Feta Phyllo Triangles

Active Time: 45 minutesTotal Time: about 1 hour

Makes: about 32 triangles

3 packages (10 ounces each) Schnucksfrozen chopped spinach

2 tablespoons Schnucks extra virgin olive oil

1 small onion (about 5 ounces), finely

chopped (about 1 cup)3 large garlic cloves, minced(about 1 tablespoon)

1 package (7 ounces) Schnucks Select fetacheese in brine, drained and feta finelycrumbled (about 13 cups)

1 Schnucks large egg, lightly beaten

cup freshly grated Parmesan orRomano cheese

1 teaspoon salt

teaspoon ground black pepper

cup Schnucks unsalted butter (1 stick),cut up

(16-ounce) package frozen (thawed)phyllo dough

1.Remove spinach from packaging and placein large microwave-safe bowl. Cover bowl with

plastic wrap and heat in microwave oven on

high 5 minutes. Remove plastic wrap and, with

fork, break spinach into chunks. Cover spinach

with plastic wrap and heat 1 to 2 minutes longer

or until spinach is mostly thawed but still cool

enough to handle. Squeeze spinach to remove

any liquid; repeat if necessary until spinach is dry.

2. Meanwhile, in nonstick 12-inch skillet, heatoil over medium heat. Add onion and cook 5 to

6 minutes or until tender and golden, stirring

occasionally. Add garlic and cook 30 seconds,

stirring. Remove skillet from heat; stir in spinach

until well combined. Add feta cheese, egg,

Parmesan cheese, salt and pepper and stir until

well blended. Makes about 4 cups.

3.Preheat oven to 350F. In small microwave-safe

bowl, heat butter in microwave oven on high1 minute or until melted. Very lightly dampen a

large clean kitchen towel with water. On large

cutting board, unroll phyllo dough vertically in

front of you. Cut dough lengthwise into three

3-inch-wide strips.

4.Place 1 strip phyllo dough on work surface.With pastry brush, very lightly brush phyllo

with some melted butter. Place second strip of

phyllo over butter, making sure edges align and

immediately covering remaining phyllo with

damp kitchen towel. Lightly brush second strip

of phyllo with some butter. Place 1 heaping

measuring tablespoon spinach mixture on

bottom corner of strip. Fold phyllo with its

spinach enclosed diagonally to form a triangle;continue as though folding a flag. Place triangle

on large cookie sheet. Repeat with remaining

phyllo dough, butter and spinach mixture. Brush

tops lightly with any remaining melted butter.

5.Bake triangles 18 to 22 minutes or until golden

brown on top. Serve triangles hot.

Each triangle: about 70 calories, 4 g total fat (2 g saturated),


1 g fiber, 3 g protein> Cooks Wisdom

These phyllo triangles make a wonderful freeze-ahead

appetizer. Prepare triangles through step 4. Cover

with plastic wrap and place in freezer at least 3 hours.

Transfer frozen triangles to zip-tight freezer bag; seal

bag, pressing out excess air. Freeze triangles up to

3 months. Bake as directed in step 5.12


13/32

Wake up with Schnucks!Studies show that breakastis the most important mealo the day. It afects everythingrom your amilys health totheir perormance in school andwork. Count on Schnucks amilyo brands or quality-guaranteedoptions like oatmeal and raisins.

Add resh ruit, milk andorange juice or a well-balancedstart every day!


14/32

Pie or cobbler, apple or cherrythese are tough decisions. Go ahead and try them both!Youll fnd only the fnest ingredients in our apple, cherry and peach lattice top pies

baked resh in-store. Our large ruit cobblers are baked resh and flled to the brim

with apples, cherries, peaches or blackberries.

Fresh baked and fabulous from Schnucks Bakery.

Decisions,Decisions...


15/32

the new USDA school breakfast & lunch programs:serving up change for the better!Changes to the National School Lunch and

Breakfast Programs took effect earlier this yearand schools are now required to implement

the new guidelines. The changes were made

to align more closely with the healthy eating

recommendations found in the Dietary

Guidelines for Americans in hopes of curtailing

the escalating childhood obesity trend.

whats changed?

In a nutshell, schools are required to increasethe number of fruit, vegetable, whole grain,

and fat-free and low-fat milk servings offered

to children while reducing sodium as well as

saturated and trans fats in all meals served.

All of this must be accomplished while

meeting the nutrition and calorie needs

appropriate for children in grades K-12.

fruits and vegetables No longer considered

one group, fruits and vegetables are nowseparate. Fruit must be provided at both

breakfast and lunch, and no more than half

of the fruit offered can be juice. Five cups

of vegetables per student must be served

throughout the week which must include

one green and one orange vegetable, along

with one serving of a legume (beans and

lentils). Students must select a fruit and

a vegetable in order for that meal to beconsidered reimbursable to the school.

whole grains At least half of the grains being

served must be whole grains with the ultimate

goal of converting to 100% whole within the

next two years.

protein For breakfast, meat or meat alternate

must be offered. The required portion size

per day of protein is a 1-ounce equivalentfor grades K-8, and a 2-ounce equivalent for

grades 9-12. Meat alternates include beans

and legumes (which can also be counted as

a vegetable but not as both a vegetable and

protein for the same meal), nuts and seeds.

milkIn an attempt to reduce unnecessary

calories, both fat-free and low-fat versions of

plain milk must be offered, but only fat-freeflavored milk is allowed.

trans and saturated fatAll meals need to

meet specific calorie ranges for all ages and

grade groups. Guidelines mandate a gradual

sodium reduction over a 10-year period with

specific benchmarks to be reached at the 2-, 5-and 10-year marks, which vary per school and

per grade level. Meals must also be prepared

with no trans fat and comply with existing

saturated fat targets.

getting it done

There are challenges ahead for schools

striving to meet the new guideline notes

April Hershfield, school nutrition specialistand former president of the Wisconsin School

Nutrition Association. Getting children to eat

vegetables has always been tricky. Now were

going to have to get even more creative with

our recipes, like adding in veggie pures to

bolster nutrition content, says Hershfield.

Its also important that changes being

implemented on the school front also

be championed at home, encourages

Hershfield. Research has shown that children

are influenced by their family and peers

choices, so it will truly take a comprehensive

effort to get kids to adopt healthier

eating habits.

Honey, Yogurt & Granola ParfaitsActive Time: 15 minutes


1 package (2.25 ounces) nuts such aspecans, walnuts and/or slivered almonds,chopped if necessary ( cup)

3 cup Schnucks dried cranberries, cherriesand/or raisins

cup Schnucks old fashioned oats

cup Schnucks honey2 cups Schnucks low fat plain or

vanilla yogurt

1 Fuji, Cortland or Red Delicious apple

1. In small bowl, combine nuts, cranberries andoats. In each of four 10-ounce parfait glasses or

dessert bowls, layer 2 tablespoons honey, cup

yogurt and cup nut mixture. Parfaits can be

prepared to this point up to 2 hours in advance;

cover and refrigerate until ready to serve.

2. With largest holes of box grater, grate

unpeeled apple. Top each parfait with apple;

serve immediately.



7 g protein



16/32

16

fl i d f fl


17/32

flag waving > parade of flavors

laid-backlabor dayFall doesnt begin until late September, yet for many families, Labor Day represents the unoffi cialend of summer. Make the most of the three-day weekend with a casual backyard celebration.

Our grilled pork chops get a boost of flavor from a balanced marinade made with lager, garlicand brown sugar. Cooking with beer helps develop pronounced flavors, infusing the meat asit marinates. Generally, the stronger the beer, the deeper the flavor, so keep this in mind when

choosing your brew. Pair the tender chops with our warm Bacon-Corn Saut, Maple Grilled SweetPotatoes and Creamy Lime Cheesecake for a fitting farewell to summer.

Lager-Marinated GrilledPork Chops


Total Time: 30 minutes plus marinatingServes: 8

2 bottles or cans (12 ounces each) lager beer4 large garlic cloves, chopped


2 tablespoons Schnucks olive oil


teaspoon salt

8 thick cut Pride of the Farm pork loinrib chops (about 6 pounds)

1. In medium bowl, stir beer, garlic, brown sugar,

oil, pepper and salt until brown sugar dissolves.Divide pork chops between each of 2 large zip-

tight plastic bags; pour about 1 cups marinade

into each bag. Seal bags, pressing out excess air.

Arrange pork chops flat in their bag on rimmed

baking pan. Refrigerate at least 4 hours or up to

8 hours ahead to marinate.

2. Prepare outdoor grill for direct grilling

over medium heat. Remove pork chops from

marinade; discard marinade. Place pork chops onhot grill rack. Cover and cook 13 to 16 minutes

or until internal temperature reaches 140F,

turning occasionally. Transfer pork chops to large

rimmed baking pan; let stand 5 minutes. Internal

temperature will rise to 145F upon standing.




Bacon-Corn Saut


6 slices Schnucks hardwood smoked bacon,each cut crosswise into -inch pieces

6 ears fresh corn, husks and silk removed1 small lemon

2 red and/or orange bell peppers, eachcut into -inch pieces (about 2 cups)

1 medium red onion (about 12 ounces),cut into -inch pieces (about 2 cups)

cup thinly sliced fresh basil leaves

2 teaspoons Worcestershire sauce


1. In nonstick 12-inch skillet, cook bacon over

medium heat 7 to 9 minutes or until crisp, stirring

occasionally. With slotted spoon, transfer bacon

to small bowl; reserve bacon fat in skillet.

2. Meanwhile, with sharp knife, cut kernels from

ears of corn. You should have about 4 cups.

Squeeze juice from lemon.

3. Add bell peppers and onion to bacon fat

in skillet and cook over medium heat 4 to 5

minutes or until vegetables are tender, stirringoccasionally. Add corn and cook 5 minutes,

stirring occasionally. Remove skillet from heat;

stir in basil, Worcestershire sauce, black pepper,

bacon and lemon juice. Makes about 7 cups.



3 g protein

acon,s

,

er

tirring

beer pairing >Schlafly OktoberfestWith its bright amber brown color, thisseasonal beer features a toasty maltaroma with notes of toffee and hint ofbitterness that will complement thecaramelization on the grilled pork chopsand the sweetness in the corn.

Visitschnuckscooks.com to watch ourvideo on chopping and slicingonions and bell peppers. Or, scan this Tag with your smart phone! To getthe Tag Reader visithttp://gettag.mobi on your mobile phone browser.

Visitschnuckscooks.com to watch our how-to videos!



18/32

Maple Grilled Sweet Potatoes



3 pounds sweet potatoes (about 4 medium)

cup Schnucks Select pure maple syrup

2 tablespoons Schnucks olive oil

2 teaspoons chili powder

1 teaspoon salt

8 teaspoon ground cayenne pepper (optional)

1. Prepare outdoor grill for direct grilling over

medium heat. Meanwhile, peel potatoes. Cut

each potato crosswise in half, then each half

into 6 to 8 wedges. In large bowl, with rubber

spatula, stir maple syrup, oil, chili powder, salt

and cayenne, if desired, until well blended. Add

potatoes and toss to combine.

2. Cut two 24 x 18-inch sheets heavy-dutyaluminum foil, then layer to make a double

thickness. Pour potato mixture on foil slightly to

the right of center. Fold left half of foil over to

cover potato mixture. Fold and crimp edges of

foil tightly 3 or 4 times to seal well. Place packet

on hot grill rack. Cover and cook 30 minutes,

turning once halfway through cooking. Slide

packet onto cookie sheet and let stand, sealed,

5 minutes.

3. With kitchen shears, cut an X in top of foil

packet to allow steam to escape, then carefully

pull back foil to open. Transfer potatoes with any

sauce in packet to serving bowl.

Each serving: about 186 calories, 4 g total fat ( 1 g saturated),



> Cooks Wisdom

If desired, packet can be baked in oven. Preheat oven

to 450F. Place sealed packet on large rimmed bakingpan. Bake 30 minutes. It is not necessary to turn packet

halfway through cooking. Let potatoes stand, sealed in

their packet, 5 minutes. Proceed with step 3 as directed.

Creamy Lime Cheesecake


Total Time: 50 minutes plus chillingServes: 8

2 limes

2 packages (8 ounces each) Schnuckscream cheese

e cup Schnucks granulated sugar

8 teaspoon salt

2 Schnucks large eggs

cup Schnucks sour cream

green food coloring (optional)1 (6-ounce) Oreo pie crust

1. Preheat oven to 350F. From limes, grate

2 teaspoons peel and squeeze 3 to 4 tablespoons

juice. In large bowl, with mixer at high speed,

beat cream cheese 4 minutes, occasionally

scraping bowl with rubber spatula. Add sugar

and salt and beat 1 minute on high. Reducespeed to low. Add eggs, sour cream, lime peel

and juice and, if desired, 1 drop food coloring.

Beat just until blended and almost smooth.

2. Remove lid from pie crust; set aside to use

later. Pour cream cheese mixture into crust. Bake

30 minutes or until center is set. Cool cheesecake

completely on wire cooling rack. Replace lid on

cheesecake. Refrigerate at least 6 hours or up to

2 days in advance. Cut into wedges to serve.Each serving: about 416 calories, 27 g total fat (16 g saturated),



18


19/32

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. Its abundantly flavorful, incredibly tender, naturally juicy.


20/32

20

fan fare > winning tastes


21/32

ball game bitesIf youre entertaining for the big game this season, plan a spread thats full of crowd-pleasing finger foodsand snacks that will have your guests cheering long after the game is over. Our sweet sesame wings andhomemade soft pretzels with Beer-Mustard Dip are ideal for fans to nibble on while watching the game,and our sweet Coconut Mocha Latte Bars make a great dessert. These recipes are sure to get you namedMVP on game day, regardless of who wins.

Asian Glazed Sticky Wings

Active Time: 30 minutesTotal Time: 1 hour plus marinating

Serves: 8

1 can (12 ounces) Schnucks Super Soda cola

cup less-sodium soy sauce


3 tablespoons Schnucks Dijon mustard

2 tablespoons pure sesame oil2 tablespoons refrigerated Gourmet

Garden garlic blend or mincedfresh garlic

2 tablespoons refrigerated GourmetGarden ginger spice blend or gratedpeeled fresh ginger

teaspoon ground cayenne pepper

4 pounds Schnucks Natural chickenwings (about 17 whole wings), wing tips

removed and discarded, then each cut inhalf at joint

Schnucks nonstick cooking spray

1 tablespoon white sesame seeds

3 green onions, thinly sliced (about 3 cup)

1. In large bowl, with whisk, stir cola, soy sauce,

brown sugar, mustard, sesame oil, garlic, ginger

and cayenne. Add wings and toss to coat; spread

wings evenly in bowl to cover in as much

marinade as possible. Cover and refrigerate

2 hours to marinate.

2.Preheat oven to 425F. Line 2 large rimmed

baking pans with aluminum foil; spray foil with

nonstick cooking spray. With tongs, remove

wings from marinade (reserve marinade); arrange

wings in single layer on prepared pans. Bake 30

to 35 minutes or until wings are golden, turning

wings once and rotating pans between upper

and lower racks halfway through baking.

3. Meanwhile, in 1- to 2-quart saucepan, heat

reserved marinade to boiling over medium-high

heat. Boil until sauce is thick, syrupy and reduced

to about cup.

4. Meanwhile, in small skillet, toast sesame seeds

over medium-low heat 3 to 4 minutes or until

golden, stirring frequently; transfer to plate.

5.Transfer wings to large bowl and toss with

reduced marinade and green onions. Sprinkle

with sesame seeds to serve.




Coconut Mocha Latte Bars

Active Time: 10 minutesTotal Time: 30 minutes plus cooling and

chilling Makes: 36 bars

1 bag (7 ounces) Schnucks sweetenedcoconut flakes

1 bag (6 ounces) sliced almonds cup Schnucks unsalted butter (1 stick)

12 chocolate graham cracker sheets(5 x 2-inches each)

3 tablespoons Schnucks instantcoffee granules

1 tablespoon hot water

1 can (14 ounces) Schnucks sweetenedcondensed milk

1 bag (12 ounces) Schnucks milkchocolate chips

1. Preheat oven to 350F. Line 13 x 9-inch metal

baking pan with heavy duty aluminum foil so

that foil extends 1 inch over short sides of pan.

Combine coconut and almonds in pan. Bake 10

minutes, stirring once halfway through baking.

Transfer coconut and almonds to large plate.

Cool baking pan with foil intact.

2. Meanwhile, in small microwave-safe bowl, heat

butter in microwave oven on high 1 minute oruntil butter melts, stirring once. Break graham

crackers into large pieces into food processor

bowl with knife blade attached; process until

fine crumbs form. Add melted butter and pulse

until crumbs are moistened. In medium bowl, stir

coffee granules with water until coffee dissolves.

Stir in condensed milk.

3. Pour chocolate crumbs into same baking pan;

firmly press crumbs evenly onto bottom of pan

to form a crust. Sprinkle chocolate chips over

crust; top with coconut and almonds. Pour milk

mixture evenly over coconut and almonds.

4. Bake 18 to 20 minutes or until top is goldenbrown; cool in pan on wire rack. Cover and

refrigerate at least 2 hours to set completely. Use

foil to lift bar out of pan, then place on cutting

board. Cut lengthwise into 6 strips, then cut each

strip crosswise into 6 bars.

Each bar: about 180 calories, 11 g total fat (6 g saturated),



g


fan fare > winning tastes


22/32

Everything Pretzels


Total Time: 30 minutesMakes: 16 pretzels

1 Schnucks egg

4 teaspoons dried minced garlic

and/or onion4 teaspoons poppy seeds

4 teaspoons white sesame seeds

2 teaspoons caraway seeds

2 teaspoons kosher salt

2 packages (11 ounces each) Schnucksrefrigerated breadstick dough

1. Preheat oven to 400F. Line 2 large cookie

sheets or rimmed baking pans with parchment

paper or nonstick foil. In small bowl, with fork,beat egg. In cup, combine garlic, poppy seeds,

sesame seeds, caraway seeds and salt.

2. Working with 1 piece of breadstick dough at a

time, on work surface, roll dough into a 20-inch-

long rope. Hold ends of rope between thumb

and forefinger of each hand; loop dough away

from you, and cross 1 end over the other with

about 2 inches of each end overhanging. Twist

overhanging ends together twice, then fold endsdown towards you and press the ends of each

rope onto the center side of outside loop to

make 3- to 4-inch round pretzel. Transfer pretzel

to prepared baking pan. Repeat with remaining

pieces of dough, placing 8 pretzels, about 1 inch

apart, on each cookie sheet. Brush pretzels with

some egg; sprinkle 1 teaspoon seed mixture

over pretzels.

3. Bake pretzels 10 to 12 minutes or until goldenbrown, rotating pans between upper and lower

racks halfway through baking.

Each pretzel: about 461 calories, 20 g total fat (3 g saturated),



> Cooks Wisdom

If desired, recipe can be cut in half.

To make breadsticks, unwind and twist dough as label

directs; sprinkle with seed mixture and bake as directed

in step 3.To freeze pretzels, prepare as directed through step 2.

Cover pretzels with plastic wrap and freeze at least

3 hours or until firm. Transfer pretzels to freezer-safe

zip-tight plastic bag; freeze up to 1 month. Bake frozen

pretzels at 400F 12 to 13 minutes or until golden brown.

Beer-Mustard Dip


Total Time: 25 minutesMakes: about 1 cups

1 medium shallot, minced(about 2 tablespoons)

1 cup pale ale

1 jar (8 ounces) country Dijon mustard

3 tablespoons Schnucks light brown sugar

1 tablespoon Worcestershire sauce

teaspoon hot sauce

In 1- to 2-quart saucepan, heat shallot and aleto boiling over high heat; boil 4 to 5 minutes or

until beer is reduced to cup. Reduce heat to

medium. Stir in remaining ingredients and cook

5 to 6 minutes or until mixture becomes very

thick, stirring occasionally. Serve as a dip with soft

or hard pretzels, or as a topping for bratwursts,

hot dogs and hamburgers.

Each tablespoon: about 23 calories, 0 g total fat,


0 g protein

> Cooks Wisdom

If desired, dip can be made up to 1 week in advance.

Reheat dip, covered in microwave-safe bowl, in

microwave oven on high 3 to 4 minutes, stirring

every minute.

Prepare a vinaigrette with any leftover dip. Stir in some

oil and vinegar to taste, or, if desired, stir into bacon

drippings and heat through to toss with baby spinachfor a warm spinach salad.

g

22


23/32

whats not

to love!Cheesy Potato Casserole

1 bag Ore-Ida Country Style Hash Browns

1 can cream of chicken soup

2 cups sour cream

teaspoon salt

2 cups cheddar cheese, shredded

13 cup green onions, sliced

teaspoon black pepper, ground

2 cups corn flakes, crushed

cup butter, melted

Instructions:

Preheat oven to 350 degrees F.

Coat 13x9 baking dish with nonstick cooking spray.

Whisk together soup, sour cream, salt and pepper.

Stir in cheese, onion and Ore-Ida Country Style Hash Browns

until well mixed. Spoon evenly into greased 13x9 pan. Mixtogether cereal and butter. Sprinkle evenly on top of hash

brown mixture. Bake uncovered for about 45 minutes, or until

hot and bubbly. Allow to rest for 5 minutes before serving.

Visit OreIda.com for more great recipes.

Prep Time: 10 min Cook Time: 45 min Total Time: 55 min

Makes 8 servings

H. J. Heinz Company, L.P. 2012. All rights reserved.


24/32

5 @5:00: canned beansEconomical and versatile, canned beans have been regularly used in American kitchens for over a century.

With protein, fiber, iron and other powerful nutrients, beans bring plenty of health benefits and convenienceto the table. For this latest installment of 5 @ 5:00, weve decided to sing the praises of this humble pantryfavorite by featuring it in five recipes that each call for a few cans of beans.

Try one or try all five of these delicious dishes that span the world, from Mexican pizza to Penne Pasta Fagioliand falafel. Precooked and ready to use, all of these hearty and innovative recipes put canned beans in thespotlight with just a quick and simple spin of the can opener!

24

bountiful beans > by the can


25/32

Vegetarian Mexican Pizzas


4 ears fresh corn, husks and silk removed

2 tablespoons Schnucks olive oil4 green onions, thinly sliced (about cup)

2 medium tomatoes (about 8 ounces each),seeded and chopped (about 2 cups)

teaspoon salt

3 tablespoons drained diced pickledjalapeo peppers (optional foradditional heat)

cup Schnucks ranch dressing

1 tablespoons adobo from canned chipotle

chile peppers, or 2 teaspoons chipotleTabasco sauce

2 cans (15 ounces each) Schnucksblack beans

4 large (10-inch) burrito sized flour tortillas

1 package (8 ounces) finely shreddedMexican style cheese blend

cup chopped fresh cilantro leaves

1. Prepare outdoor grill for direct grilling over

medium-low heat. Cut corn kernels from cobs.

You should have about 3 cups. In nonstick

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

Add corn, onions, tomatoes and salt and cook

10 minutes or until corn is tender and most liquid

evaporates, stirring occasionally. Stir in jalapeos,

if desired. Makes about 4 cups.

2. Meanwhile, in small bowl, stir together

ranch dressing and adobo; set aside. Remove

cup liquid from 1 can of beans and transfer

to medium bowl. Drain remaining beans, but

do not rinse; add beans to liquid in bowl. With

potato masher, coarsely mash beans. Place

tortillas on each of 2 large cookie sheets. Spread

about cup beans on each tortilla to cover.

Sprinkle about 1 cup corn mixture over beans,

then sprinkle cup cheese over corn mixture.

3. Slide pizzas onto hot grill rack. Cover grill and

cook 4 to 5 minutes or until cheese melts and

bottoms brown, rotating pizzas occasionally.Return pizzas to cookie sheets; cut each pizza

into 6 wedges. Drizzle 2 tablespoons ranch

mixture over pizzas and sprinkle with cilantro

to serve.




> Cooks Wisdom

To bake pizzas in oven, prepare pizzas through step 2.Preheat oven to 425F. Bake pizzas on their cookie sheets

9 to 10 minutes or until bottoms brown, edges are crisp

and cheese bubbles on top.

Penne Pasta Fagioli


1 package (1 pound) penne pasta

1 package (3 ounces) thinly sliced prosciuttoham, cut into -inch strips andstrips separated

medium red onion, finely chopped(about cup)

1 teaspoon Schnucks extra virgin olive oil

2 large garlic cloves, crushed with press

2 cans (15 ounces each) Schnucks greatNorthern white beans or cannellini beans,rinsed and drained

1 can (14.5 ounces) less-sodium chickenbroth (1 cups)

1 can (14.5 ounces each) Schnucks Italianstyle diced tomatoes with olive oil,garlic & spices

cup shredded Parmesan cheese plusadditional to sprinkle on top

cup chopped fresh parsley leaves

1 teaspoon chopped fresh rosemary leaves(from 1 sprig)

teaspoon salt


1.Heat covered 4- to 5-quart saucepan of salted

water to boiling over high heat. Add pasta and

cook as label directs. Drain pasta, then return to

same saucepan.

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

prosciutto, onion and oil and cook over medium

heat 8 to 10 minutes or until onion is tender,

stirring occasionally. Add garlic and cook30 seconds, stirring. Stir in beans, broth and

tomatoes with their juice; heat to boiling over

medium-high heat. Reduce heat to medium;

simmer 15 minutes.

3.Stir bean mixture into pasta; stir in cheese,

parsley, rosemary, salt and pepper and toss until

well combined. Serve pasta with additional

cheese to sprinkle on top. Makes about 12 cups.

Each serving: about 432 calories, 5 g total fat (2 g saturated),11 mg cholesterol, 805 mg sodium, 71 g carbohydrate,


Poblano & Black BeanEnchiladas


Total Time: 1 hour 40 minutes Serves: 8

2 tablespoons Schnucks vegetable or canolaoil, divided

2 large poblano chile peppers (about 4ounces each), sliced (about 2 cups)

1 large onion (about 8 ounces), sliced(about 2 cups)

teaspoon salt, divided

1 package (10 ounces) sliced baby bellamushrooms

2 medium zucchini (about 8 ounces each),each cut lengthwise in half, then crosswiseinto -inch-thick slices

2 cans (15 ounces each) Schnucks blackbeans, rinsed and drained

1 can (4 ounces) Schnucks diced mildgreen chiles

1 bunch fresh cilantro, thicker stemsdiscarded and remaining stems and leavescoarsely chopped

1 package (16 ounces) Schnucks hot pepper

Jack cheese, shredded2 packages (8 ounces each) green chile

enchilada sauce, divided

1 (8-count) package enchilada sized cafstyle tortillas (16 ounces)

1. Preheat oven to 375F. In nonstick 12-inch

skillet, heat 1 tablespoon oil over medium-

high heat. Add poblano peppers, onion and

teaspoon salt and cook 8 to 10 minutes or

until onion is golden brown and tender, stirring

occasionally. Transfer vegetables to large bowl.

In same skillet, add mushrooms, zucchini and

remaining 1 tablespoon oil and teaspoon

salt and cook over medium-high heat 8 to 10

minutes or until tender, stirring occasionally.

Add mushroom mixture to large bowl with

vegetables. Add black beans, undrained green

chiles and cilantro and toss to combine.

Makes about 8 cups.

2. Set aside 13 cups shredded cheese. Pour

1 package enchilada sauce into pie plate. Dip

1 tortilla at a time in sauce, allowing excess

to drip off, then place tortilla on work surface.

Spread about3 cup cheese horizontally across

tortilla, then spread about 1 cup vegetable

mixture over cheese. Fold sides over filling, then

place enchilada in 13 x 9-inch glass or ceramic

baking dish. Repeat to make 7 more enchiladas,

pushing them close together to fit in dish. Pourany remaining sauce in pie plate over enchiladas.

Spread remaining package of enchilada sauce on

top. Sprinkle reserved cheese over sauce.

3. Cover dish with nonstick aluminum foil. Or, spray

1 side of foil with nonstick cooking spray and place

over enchiladas. Bake 30 minutes. Remove foil and

bake 10 to 15 minutes longer or until top begins

to brown and enchiladas bubble at side of pan.

Let stand 5 minutes before serving.Each serving: about 590 calories, 27 g total fat (15 g saturated),



25Schnucks Cooks > Fall 2012 25Schnucks Cooks > Fall 2012

bountiful beans > by the can


26/32

Tuscan Bean Soup

Active Time: 25 minutesTotal Time: 1 hour 10 minutes Serves: 4

4 slices Schnucks hardwood smoked bacon,cut crosswise into -inch pieces

2 celery ribs, finely chopped (about 1 cup)2 large carrots, finely chopped (about 1 cup)

1 bay leaf

1 medium yellow onion (about 6 ounces),finely chopped (about 1 cup)

2 medium garlic cloves, minced

2 cans (14.5 ounces each) less-sodiumchicken broth (3 cups)

1 can (16 ounces) reduced sodium garbanzobeans (chick peas), rinsed and drained

1 can (15 ounces) Schnucks dark red kidneybeans, rinsed and drained

1 can (15 ounces) Schnucks great Northernwhite beans or cannellini beans, rinsedand drained

2 cups low sodium tomato juice

1 tablespoon fresh lemon juice

teaspoon freshly ground black pepper

chopped fresh parsley leaves forgarnish (optional)

freshly grated Romano cheese (optional)

1. In 4- to 5-quart saucepan, cook bacon over

medium heat 6 to 8 minutes or until crisp, stirring

occasionally. Stir in celery, carrots, bay leaf and

onion and cook, covered, 10 to 12 minutes or

until celery is tender, stirring occasionally. Add

garlic and cook 1 minute, stirring occasionally.

2. Stir in broth, beans and tomato juice; cover

and heat to boiling over high heat. Reduce heat

to medium-low and simmer, uncovered, 30minutes, stirring occasionally. Remove bay leaf ;

stir in lemon juice and pepper. Makes about

9 cups.

3. Ladle soup into soup bowls; sprinkle with

parsley and cheese, if desired.




> Cooks WisdomTo make a vegetarian version of this soup, in step 1, omit

the bacon and cook vegetables in 2 tablespoons olive oil.

Substitute vegetable broth for the chicken broth.

Falafel with Lemon-Tahini Sauce

Active Time: 45 minutesTotal Time: 45 minutes plus chilling

Serves: 4

Lemon-Tahini Sauce

2 small lemons

cup Dannon Oikos Greek nonfatplain yogurt

cup well-stirred tahini(ground sesame seeds)

teaspoon salt

teaspoon paprika

8 teaspoon ground cayenne pepper

Falafel4 medium garlic cloves

1 small lemon

2 cans (16 ounces each) reduced sodiumgarbanzo beans (chick peas), drained

1 small onion (about 4 ounces), coarselychopped (about 1 cup)

cup packed fresh cilantro leaves

cup packed fresh parsley leaves

2 tablespoons Schnucks all-purpose flour

1 tablespoon ground coriander1 tablespoon ground cumin

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground black pepper

2 cups Schnucks vegetable oil, divided

1. Prepare Lemon-Tahini Sauce: From lemons,

squeeze 3 tablespoons juice into medium bowl.

With whisk, stir in remaining sauce ingredients

until smooth. Cover and refrigerate until ready toserve. Makes about 1 cups.

2. Prepare Falafel: In food processor with knife

blade attached, pulse garlic until finely chopped.

Squeeze juice from lemon into food processor

bowl with garlic. Add garbanzo beans and pulse

until beans are coarsely chopped. Add onion,

cilantro, parsley, flour, coriander, cumin, baking

powder, salt and black pepper and process

just until mixture is well combined and stickstogether, occasionally scraping side of bowl with

rubber spatula. Transfer to medium bowl; cover

and refrigerate at least 1 hour or up to overnight.

Makes about 3 cups.

3. Lightly coat rimmed baking pan with some oil.

Drop bean mixture by about cupfuls into pan,

then shape into 2- to 2-inch disks. Place disks

back into pan; freeze 15 minutes.

4. Meanwhile, preheat oven to 250F. Place

rimmed baking pan in oven while oven preheats.

In 3- to 4-quart saucepan, heat remaining oil

over medium-high heat 6 to 8 minutes or until

deep-fat thermometer reaches 370F. Adjust heat

as needed to maintain oil temperature.

5. With slotted spoon, carefully lower 4 falafel

disks into hot oil. Keep remaining falafel in

freezer until ready to cook. Cook 5 to 7 minutes

or until falafel turn dark brown. With slotted

spoon, transfer falafel to paper towel-lined plate

to drain, then transfer to baking pan in oven to

keep warm. Repeat with remaining falafel disks,

reheating oil to 370F between batches. Serve

falafel hot with Lemon-Tahini Sauce.




> Cooks Wisdom

Serve falafel and sauce in toasted pita with sliced

tomatoes, lettuce and chopped onions, or over prepared

basmati rice or couscous.

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low & slow > good to go


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slow-cooker sensationsThe slow cooker we know today a countertop, electrical appliance is a modern convenience.The idea of slow cooking has been around for centuries. Meant to cook less tender cuts of meatunattended, original slow cookers were simply iron pots that were hung higher over a low flame,or in some cases, buried under burning coals for hours at a time.

Featuring easy, economical cuts of meat (a boneless rolled Boston pork roast and a beef chuck roast),

our two recipes take slow-cooker classics and transform them with just a few unique ingredients. Ourpulled pork gets a flavor boost from spicy chipotle chiles in adobo sauce, and a traditional roast iselevated to a new level when cooked in Guinness draught.

Spicy Chipotle Pulled PorkSandwiches


Total Time: 8 hours 25 minutes Serves: 8

1 Pride of the Farm boneless rolled Bostonpork roast (about 3 pounds)

1 can (7.5 ounces) chipotle chiles in adobosauce, chipotles coarsely chopped

cup Schnucks ketchup

cup cornstarch

cup Schnucks honey

cup white or red wine vinegar

3 tablespoons Schnucks tomato paste

1 tablespoon dried oregano leaves

2 teaspoons garlic powder1 teaspoon salt

8 Schnucks hamburger buns

sliced ripe avocado, refrigerated picode gallo and/or fresh cilantro leaves fortoppings (optional)

1. Remove strings from pork. Trim off and discard

any excess fat. In 4-quart or larger slow-cooker

bowl, stir remaining ingredients except for buns

and toppings until well blended. Add pork,turning to coat in sauce. Cover slow cooker with

lid and cook on low 8 to 9 hours or on high 4 to

4 hours or until pork is very tender. Do not lift

lid during cooking.

2.Transfer pork to large bowl; reserve sauce in

slow-cooker bowl. With 2 forks, shred pork. For

spicy pork, pour 1 cups reserved sauce into pork;

for milder pork, strain 1 cups sauce to remove

chipotles before stirring into pork. (If desired, cover

and refrigerate or freeze excess sauce to use

another day.) Makes about 5 cups pork. Serve

pulled pork in buns with desired toppings.



3 g fiber, 24 g protein> Cooks Wisdom

Serve pulled pork in slider buns or wrapped in

flour tortillas.

Stout Chuck Roast


Total Time: 8 hours 20 minutes Serves: 6

3 cup cornstarch1 tablespoons chopped fresh rosemary

leaves (from 3 sprigs)

1 tablespoon paprika

1 teaspoon salt


1 can (14.9 ounces) Guinness draught

4 large garlic cloves, thinly sliced

1 can (14.5 ounces) reduced-sodium beefbroth (1 cups)

1 can (14.5 ounces) Schnucks diced tomatoes1 pound parsnips, each cut lengthwise in

half or quarters for larger ends, then cutcrosswise into 2-inch pieces (about 2 cups)

1 package (8 ounces) white mushrooms,each cut in half

1 large yellow onion (about 10 ounces),cut in half and sliced

1 Certified Angus Beef boneless chuckroast (about 3 pounds)

1. In 6-quart or larger slow-cooker bowl, stir

together cornstarch, rosemary, paprika, salt and

pepper. With whisk, slowly stir in stout until no

lumps remain. Stir in garlic, broth and tomatoes

with their juice until well blended. Add parsnips,

mushrooms and onion, then place roast on top.

Arrange roast so that it is immersed in as much

liquid as possible with the vegetables under and

around the roast.

2. Cover slow cooker with lid and cook on low

8 to 9 hours or on high 4 to 4 hours or until

beef is very tender. Do not lift lid during cooking.






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Photography:Studio

C

Food

Styling:Ann

SchulzSetStyling:John

Fletcher

30

real deal > bang for your buck


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Manicotti FlorentineActive Time: 10 minutes

Total Time: 1 hour Serves: 8

Schnucks nonstick cooking spray

1 box (10 ounces) Schnucks frozenchopped spinach

1 jar (24 ounces) vodka pasta sauce

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

2 packages (19 ounces each) frozencheese manicotti

1 cup Schnucks finely shreddedmozzarella cheese

1. Preheat oven to 375F. Lightly spray 13 x 9-inch

glass or ceramic baking dish with nonstick

cooking spray. Remove frozen spinach from box

and place in medium microwave-safe bowl.

Heat in microwave oven on 50% power 3 to 5

minutes, breaking up and stirring every minuteor until spinach is thawed and still cool enough

to handle. Squeeze liquid from spinach. Return

spinach to same medium bowl. Stir in pasta

sauce and undrained tomatoes.

2. Arrange manicotti in baking dish. Spoon

spinach mixture evenly over manicotti; sprinkle

cheese on top. Place sheet of aluminum foil

loosely over manicotti. Bake 20 minutes. Remove

foil and bake 30 minutes longer or until topis lightly browned and internal temperature

reaches 145F.




Pretzel-Crusted Chickenwith Lemon-Mustard Mayo


cup Schnucks all-purpose flour

2 Schnucks large eggs

1 tablespoon Schnucks vitamin Dwhole milk

1 tablespoons Schnucks Dijonmustard, divided

2 cups Schnucks mini pretzel twists(about 3 ounces)

cup panko breadcrumbs

1 package (about 1 pounds) SchnucksNatural thin sliced boneless, skinlesschicken breast fillets

3 tablespoons Schnucks olive oil, divided

1 small lemon

cup light mayonnaise

teaspoon Schnucks granulated sugar

teaspoon Worcestershire sauce

1.In pie plate or wide, shallow bowl, add flour.

In second pie plate or wide, shallow bowl,

with fork or whisk, beat eggs with milk and

1 tablespoon mustard.

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

seal bag, pressing out excess air. Place bag on

work surface. With rolling pin or smooth side ofmeat mallet, coarsely crush pretzels. (You should

have about 1 cup.) In third pie plate, combine

breadcrumbs and pretzels.

3.Pat chicken dry with paper towels. Dip chicken

in flour to coat both sides; shaking off excess.

Add chicken to egg mixture, allowing excess to

drip off. Place chicken in pretzel mixture, patting

lightly so mixture adheres to both sides.

4.In wide-bottomed nonstick 12-inch saut panor skillet, heat 2 tablespoons oil over medium heat.

Add chicken and cook 5 minutes or until bottom is

golden brown. Turn chicken, then add remaining

1 tablespoon oil. Cook 2 to 3 minutes longer or

until chicken loses its pink color throughout and

internal temperature reaches 165F.

5.Meanwhile, from lemon, grate teaspoon

peel and squeeze 1 teaspoon juice into small

bowl. Add mayonnaise, sugar, Worcestershiresauce and remaining tablespoon Dijon

mustard and stir with fork until well blended.

Serve chicken with sauce for dipping.




> Cooks Wisdom

To bake chicken, prepare as directed through step 3.

Spray both sides of chicken with nonstick cooking spray.

Bake at 400F for 15 minutes or until outside browns andinternal temperature reaches 165F.

meals for a stealLooking for weeknight meal solutions that wont break the bank? Youve turned to the right page.First up is our Manicotti Florentine, a hearty vegetarian pasta dish that comes together with justfive ingredients. And our Pretzel-Crusted Chicken recipe is a fun way to dress up boneless, skinlesschicken breasts, plus its as easy as 1-2-3 with our instructional video. Kids and parents alike willenjoy the crispy crunch of the pretzel breading, and with a wallet-friendly price tag, this recipe isworth trying (and repeating!)

wine pairing >

Cabernet SauvignonA hearty, Italian entre demands a classicwine pairing. Look for a medium- tofull-bodied Cabernet Sauvignon with itscharacteristic fruity and spicy flavor profilethat bursts with notes of black currantsand vanilla. Try bottles produced by EdnaValley Vineyard, Avalon Napa Valley orRobert Mondavi Winery Napa Valley.

Visitschnuckscooks.com to watch ourvideo on setting up a breading station.Or, scan this Tag with your smart phone! To get the Tag Readervisithttp://gettag.mobi on your mobile phone browser.



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2012 Dole Fresh Vegetables, Inc. TM & Dole Food Company, Inc.2012 Dole Fresh Vegetables, Inc. TM & Dole Food Company, Inc.

Combine cumin, seasoned salt and black pepper in small bowl. Sprinkle seasoning mixture over

pork tenderloin.Grill pork until browned and pork is no longer pink in center (160F). Remove from grill. Cover looselywith aluminum foil; let stand 10 minutes. Cut crosswise into thin slices.

Combine salad, tomatoes, carrots, cranberries, almonds and pear in large bowl. Toss with vinaigrette.

Divide salad mixture on 4 large plates. Arrange cooked pork slices on each salad.

Apple Cider Dijon Vinaigrette: Combine 1/4 cup apple cider vinegar, 1/4 cup apple juice, 1/4 teaspoonnutmeg, and 1 teaspoon Dijon mustard in a blender container. Blend at medium speed, and slowlyadd 1/4 cup vegetable oil in a thin stream until blended. Season with salt and pepper to taste.

Prep: 15 min. Cook: 20 min. Makes: 4 servings

1/2 teaspoon ground cumin1/2 teaspoon seasoned salt1/4 teaspoon ground black pepper1 (1 lb.) pork tenderloin1 pkg. DOLE Extra Veggie with Grape Tomatoes

1 ripe pear, peeled, cored and diced1/2 cup shredded carrots1/4 cup dried cranberries1/4 cup sliced almondsApple Cider Dijon Vinaigrette (recipe below)

Extra Fresh IdeasFor Your Dinner TableEnjoy the healthy convenience of DOLE Extra Veggie

Salads and create something new for dinner tonight!

Like us on Facebookfor recipes and tips.

Join the

DOLE Salad Circlean exclusive salad-loving

community on Facebook.

Its your go-to place for

exchanging favorite recipes,

tips, photos and more!

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Documents

s Chucks Cooks Fall 2012