s Chucks Cooks Spring 2012

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Spring offers plenty of opportunities to celebrate with

special days each month including St. Patricks Day, Easterand Cinco de Mayo. This issue of Schnucks Cooks magazineprovides more than a little creativity and inspiration tohelp make these events even more memorable.

St. Patricks Day makes me think of a delicious Reubensandwich. On page 9, the traditional sandwich istransformed into a Reuben Casserole. In just one hourof prep and cooking time, you can serve your family asizzling twist on an old favorite.

Our team of experts works hard to share their knowledge,and another great example of that is found on page 22.One of our cheese experts shares information on bluecheeses, another of my personal favorites, particularlywhen paired with great wine.

While it takes a bit longer to prepare, delicious homemadegnocchi is certainly worth the time. See our step-by-stepvideo to prepare restaurant-quality Gnocchi with BrownButter & Sage. But, for those short on time we haveincluded one of our teams specialties pizzas. No doughtossing required! Just 30 minutes from start to finish andyou will have hot, pizzeria-style pie on hand for dinner orto serve as appetizers.

Weve included delicious Cinco de Mayo dishes in thisissue, but I am guessing that your celebration will be longremembered if you serve Dos Leches Cake. Coconut isthe key ingredient here so if you love coconut, you will

treasure this easy-to-make dessert.I will leave the rest of this issue for you to explore on yourown. I hope you discover that we have made entertainingfun, fast and family-friendly.

Scott C. Schnuck @

> 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 Writers

Editorial Support

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

Jeffrey 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

Vicki Decker-Smith, Dave Grotto,Lisa Howard, Alana Sugar

Stacey Alexander, Kelly Kraemer

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

2012 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.All rights reserved. All articles in Schnucks Cooks are written and editedby 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 representationas to the accuracy or effi cacy of information provided. Reproductionin 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 CooksCreamy Garlic Chicken Pasta and Chocolate Mint Parfait.

5 lovely leeksPotato Leek Soup.

6 express laneBeef & Bean Nacho Bake and Creamy Beef Stroganoff.

8 a slice of luck Reuben Casserole and Custard Bread Pudding withWhiskey Sauce.

10 from pyramid to plate: an icons new look A new diagram reects the updated nutrition guidelines.

13 symbolism & ceremonyHaroset and Crunchy Caramel Matzo.

14 gnocchi 101Gnocchi with Brown Butter & Sage.

16 easter celebrationSpiced Orange-Glazed Ham, Rosemary Spoon Bread andLemon Coconut Layer Cake.

21 pizza pizzazzMeat-Lovers Pizza and Spinach Artichoke Pizza.

22 blue cheesesFettuccine with Spinach & Blue Cheese Sauce.

24 5 @ 5:00: salmonGrilled Salmon with Mango Relish, Salmon with Honey BBQSauce, Tossed Salmon Nioise Salad, Roasted Salmon withBrown Sugar Glaze and Tortilla-Crusted Salmon Cakes withChipotle-Lime Tartar Sauce.

28 cinco de mayoFiesta Pork Enchiladas, Dos Leches Cake and FreshStrawberry Margarita.

30 meals for a stealRed Pepper & Chicken Rotini and Black Bean &Sweet Potato Chili.

}table of contents

> spring

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Creamy Garlic Chicken PastaActive Time: 20 minutesTotal Time: 30 minutes Serves: 4

(1-pound) box Barilla farfalle or campanelle pasta (about 3 cups)

1 tablespoon Schnucks extra virgin olive oil1 package (1 pint) grape tomatoes, each cut

in half 1 zucchini (about 8 ounces), cut lengthwise in

half, then crosswise into -inch-thick slices2 cups diced or shredded Schnucks classic,

herb or lemon pepper whole roastedchicken meat (about 8 ounces)

1 container (10 ounces) refrigerated savorygarlic cooking creme

cup loosely packed fresh basil leaves,thinly sliced

1. Heat large covered saucepot of salted water to

boiling over high heat. Add pasta and cook as labeldirects. Remove 1 cup pasta cooking water; setaside. Drain pasta, then return to same saucepot.

2. Meanwhile, in 12-inch skillet, heat oil overmedium-high heat. Add tomatoes, zucchini and

chicken and cook 5 to 6 minutes or until tomatoessoften and zucchini is tender, stirring occasionally.Add cooking creme and cook 2 minutes or untilheated through, stirring occasionally.

3. Toss chicken mixture into pasta. If desired, fora thinner sauce, add some pasta cooking water.Sprinkle with basil to serve.

Each serving: about 480 calories, 16 g total fat (7 g saturated),80 mg cholesterol, 580 mg sodium, 14 g carbohydrate,

4 g ber, 33 g protein

Chocolate Mint ParfaitActive Time: 5 minutesTotal Time: 5 minutes plus chillingServes: 4

1 package (3.9 ounces) chocolate avorinstant pudding & pie lling

2 cups cold Schnucks vitamin D whole milk 1 cup thawed extra creamy whipped topping8 chocolate mint sandwich cookies

In medium bowl, with whisk, stir together instantpudding and milk 2 minutes or until thick. Divide

pudding between each of 4 dessert bowls.Cover with plastic wrap and refrigerate at least30 minutes or up to 1 day ahead. When readyto serve, top each dessert with cup whippedtopping. Crumble 1 cookie over each, then garnishwith an additional cookie.

Each serving: about 360 calories, 16 g total fat (8 g saturated),10 mg cholesterol, 280 mg sodium, 55 g carbohydrate,2 g ber, 6 g protein

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

Beans, inexpensive and versatile, are one of

the oldest foods known to man. In many partsof the world, beans provide the main source of protein. Each cup of black beans, for example,contains 15 grams of protein plus 60% of onesdaily requirement of soluble fiber and manyother nutrients including iron and folate whichthe body needs every day. This superfoodcomes in many shapes, sizes and colors, andits not just for chili. Peruse our store shelves tofind original products with beans that not onlytaste great warmed up for a side dish, but alsocan be enjoyed in unexpected ways. Here area few of our favorites:

Blue Runner offers an interesting lineup of cream-style beans such as their Creole red orblack beans or New Orleans spicy red beans.Cook up some diced onions and bell peppers,add fully-cooked chorizo or sliced smokedsausage, then stir in a couple cans of thesecreamy beans and heat through; serve overrice with some hot sauce and dinners done.Or, try spreading cream-style beans on flourtortillas; top with rice, corn and cheese for afull-flavored vegetarian quesadilla.

Bushs Grillin Beans taste great on their

own simply open a can and serve on the sideof grilled burgers, ribs and chicken, but theirhearty and bold taste and texture can enhancemany other entres. For instance, purchasehalf the amount of beef for Sloppy Joes; addinstead a can of Grillin Beans and Sloppy Joesauce for an economical weeknight meal.Grillin Beans taste wonderful over hot dogs,and their robust flavor adds a unique punch tonachos topped with shredded barbecue beef,fresh tomatoes, cheese and a touch of sourcream. Try all five flavors.

Mash Full Circle organic black beans in spicysauce, then spread over bruschetta toast; topwith some refrigerated guacamole and adda slice of ripe black olive for a four-ingredientappetizer. The Tex-Mex breakfast staple,huevos rancheros, is traditionally served withrefried beans to layer on a tortilla with a friedegg and salsa, but these Full Circle beans add just the right amount of spice. Of course, youcant go wrong using them as a delicious basefor soups and stews, and yes, chili!

P h o t o g r a p

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l i n g : M a r y

S u t k u s

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Potato Leek SoupActive Time: 30 minutesTotal Time: 45 minutesMakes: 8 rst-course or 4 main-dish servings

2 pounds butter gold potatoes or YukonGold potatoes (about 6 medium), peeledand cut into 1-inch chunks (about 6 cups)

6 cups water2 teaspoons salt, divided4 medium leeks (about 1 pounds)2 tablespoons Schnucks olive oil2 teaspoons chopped fresh thyme leaves or

teaspoon dried thyme1 cup Schnucks half-and-half teaspoon ground white or black pepper cup Schnucks sour cream (optional)

1. In 5- to 6-quart saucepot, heat potatoes, waterand 1 teaspoon salt to boiling over high heat.Reduce heat to medium; cover and cook 14 to16 minutes or until potatoes are tender. Removesaucepot from heat, but do not drain potatoes.

2. Meanwhile, trim off and discard root end of leeks.Holding the leek in 1 hand with knife at a 45 anglein the other hand, with the blade facing away fromyou, slice off the dark green leaves, rotating the leek

as you go, to expose the light green inner leaves.Cut each leek lengthwise in half, then slice crosswise.You should have about 4 cups. Place leeks in largebowl of water; swish leeks to remove any sand. Letstand several seconds to allow sand to sink. Withslotted spoon, skim off leeks that oat to the topand transfer to colander. Repeat process with freshwater as needed until all sand is removed. Drainleeks well.

3. In 12-inch skillet, cook leeks, oil and thyme overmedium heat 15 to 18 minutes or until leeks aresoft, stirring occasionally. Remove skillet from heat.

4. Stir leek mixture, half-and-half, pepper andremaining 1 teaspoon salt into potatoes with theirwater. In batches, ladle potato mixture into blenderwith center part of cover removed to allow steamto escape; pure until smooth. Pour soup into largebowl between batches. Return soup to saucepot;

heat through if necessary. Ladle soup into soupbowls; serve with a dollop of sour cream, if desired.Makes about 9 cups.

Each first-course serving: about 489 calories, 20 g total fat (9 g saturated), 35 mg cholesterol, 607 mg sodium,67 g carbohydrate, 5 g ber, 11 g protein

lovely leeksin season > leeks

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

A traditional symbol of Wales, leeks

certainly arent exclusive to Great Britain. They appear in many cuisines the worldover. Cock-a-leekie soup a savorycombination of chicken, prunes andleeks is a Scottish favorite, whileFrench chefs like to stir cream intopured leeks and potatoes to makevichyssoise soup.

These members of the onion familylook like gigantic green onions and canbe found in grocery stores year-round.Purchase leeks that are firm andunblemished. Fresh leeks can be looselywrapped in a plastic bag and kept in therefrigerators crisper drawer for up toone week. (Refer to the recipe below forcleaning instructions.)

Leeks can be roasted, braised, sauted(theyre especially delicious withmushrooms and bacon!) or simmeredinto soups and sauces.

Try a Mediterranean approach and

prepare them with complementing flavorslike wine and tomatoes. The mild onionflavor of leeks also makes them a welcomeaddition to salads and sandwiches whenminced and served raw.

n season > lee

emehe mild onionthem a welcomedwiches when



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express laneOur Beef & Bean Nacho Bake is a tasty Tex-Mex treat that comes together in just 25 minutes. Nachos are one of the most popular Tex-Mex dishes, and with just a few ingredients, weve transformed this snack into a hearty meal thatyour entire family will love.

While Beef Stroganoff has its roots in Russian tradition, the dish has becomepopular worldwide with variations of the recipe being served in China, Japan,

Portugal and even Brazil. While each region has its own version, our recipe staysclose to the original, with strips of beef in a sour cream and Dijon sauce.

traditional tastes > dishes in a dash

Beef & Bean Nacho BakeActive Time: 25 minutesTotal Time: 45 minutes Serves: 6

1 pounds Certied Angus Beef groundsirloin tip

3 garlic cloves, coarsely chopped(about 1 tablespoon)

1 tablespoon Schnucks chili powder1 can (16 ounces) Schnucks fat-free

refried beans1 jar (16 ounces) Chi-Chis medium salsa3 tablespoons drained diced pickled

jalapeo peppers6 cups Schnucks bite size tortilla chips1 package (8 ounces) Schnucks nely

shredded Mexican four cheese blend(2 cups)

3 large Roma tomatoes (about 12 ounces),chopped (about 2 cups)thinly sliced green onions, refrigeratedprepared guacamole and/or Schnuckssour cream (optional)

1. Preheat oven to 400F. In 12-inch skillet, cook beef, garlic and chili powder over medium-highheat 6 to 8 minutes or until meat is no longer pink,

breaking up meat with side of spoon into smallpieces. Stir in refried beans, salsa and jalapeos.Cook 2 minutes or until mixture is well combinedand heated through, stirring frequently.

2. Spread about 3 cups tortilla chips in bottom of 13 x 9-inch glass or ceramic baking dish. Spreadhalf of beef mixture over chips, about 3 cups,then top with half of cheese, about 1 cup. Repeat

with remaining chips, beef mixture and cheese.Cover dish with aluminum foil. Bake 15 minutes.Remove foil and bake 5 minutes longer or untiltop begins to brown.

3. Remove nacho bake from oven. Evenly sprinklewith tomatoes and green onions, if using. Serve

with guacamole and sour cream, if desired.Each serving: about 573 calories, 35 g total fat (14 g saturated), 92 mg cholesterol, 1108 mg sodium,39 g carbohydrate, 5 g ber, 31 g protein

Creamy Beef Stroganoff Active Time: 45 minutesTotal Time: 45 minutes Serves: 4

(16-ounce) package Schnucks wide eggnoodles (4 cups)1 pounds Certied Angus Beef boneless

beef loin strip steaks , trimmed and eachcut crosswise into 1-inch long x -inch-thick slices

4 tablespoons Schnucks all-purposeour, divided

2 tablespoons Schnucks olive oil, divided1 small yellow onion, chopped (about 1 cup)1 package (10 ounces) Schnucks sliced

white mushrooms1 tablespoon Schnucks Select Dijon mustard1 can (14.5 ounces) beef broth (1 cups) teaspoon salt teaspoon ground black pepper1 container (8 ounces) Schnucks sour cream cup coarsely chopped fresh parsley leaves

1. Heat 4-quart covered saucepan of salted waterto boiling over high heat. Add egg noodles andcook as label directs. Drain egg noodles, thenreturn to saucepan. Cover to keep warm.

2. Meanwhile, in medium bowl, toss beef with3 tablespoons our. In 12-inch skillet, heat

tablespoon oil over medium-high heat. Addhalf of beef and cook 3 to 4 minutes or untillightly browned on both sides but still pink incenter. Transfer beef to small bowl. Repeat with tablespoon oil, remaining beef and any our inbowl; transfer beef to same bowl as it browns.

3. To same skillet, add remaining 1 tablespoonoil and onion and cook over medium-high heat3 minutes, stirring frequently. Add mushrooms

and cook 4 to 5 minutes longer or untilmushrooms are tender and onion is browned,stirring frequently. Add remaining 1 tablespoonour and cook 30 seconds, stirring. Add mustardand cook 30 seconds, stirring. Stir in broth, saltand pepper and heat to boiling, stirring to loosenany browned bits in bottom of skillet. Stir in beef with any juices in bowl and simmer 5 minutes.

4. Pour beef mixture over pasta and toss until

well combined. Stir in half of sour cream untilwell blended, then stir in remaining sour cream.Heat through over low heat. Stir in parsley. Makesabout 9 cups.

Each serving: about 799 calories, 43 g total fat (17 g saturated), 188 mg cholesterol, 1090 mg sodium,57 g carbohydrate, 3 g ber, 47 g protein



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a slice of luck This St. Patricks Day, let a wee bit o the Irish come out withthis fun duo of festive recipes. No St. Pattys Day feast would becomplete without corned beef, and our Reuben Casserole ts thebill perfectly. With layers of shredded hash browns, sauerkraut andcorned beef, this recipe makes a hearty entre for your celebration.And for dessert, our bread pudding is a sweet ending to a festivefeast. The whiskey sauce adds a kick of avor to the warm and

comforting creation.

st. pattys feast > cheers = slainte

Reuben CasseroleActive Time: 30 minutesTotal Time: 1 hour Serves: 8

1 tablespoon Schnucks unsalted butter orvegetable oil

1 medium onion (about 5 ounces), chopped

(about 1 cup)1 small green bell pepper, chopped(about 1 cup)

1 can (8 ounces) Schnucks sauerkraut, rinsedand drained

3 (-inch-thick) slices Schnucks Select topround corned beef (about 1 pounds), cutinto -inch pieces, or 3 cups shredded ordiced leftover cooked corned beef

1 bag (20 ounces) refrigerated shreddedhash browns

1 container (10 ounces) refrigerated lightAlfredo sauce, divided

1 package (6 ounces) Schnucks nelyshredded Swiss cheese, divided

1. Preheat oven to 375F. In nonstick 12-inchskillet, melt butter over medium heat. Add onionand bell pepper and cook 6 to 7 minutes or untiltender, stirring occasionally. Add sauerk raut andcorned beef and cook 2 minutes or until heated

through, stirring frequently.2. In 9-inch square or 2-quart metal, glassor ceramic baking pan, spread refrigeratedhash browns. Spread half of Alfredo sauce overpotatoes (about cup) and sprinkle with 1 cupcheese. Spread corned beef mixture evenly overcheese, then top with remaining Alfredo sauceand cheese to cover.

3. Cover pan with aluminum foil; bake 15 minutes.Remove foil and bake 15 minutes longer or untiltop is lightly browned.


Custard Bread Pudding withWhiskey SauceActive Time: 30 minutesTotal Time: 2 hours plus standingServes: 16

Schnucks nonstick cooking spray1 loaf (16 ounces) presliced or unsliced

Schnucks Bakery Cape Cod raisin bread,cut or torn into 1-inch cubes (about10 cups)

3 containers (1 pint each) Schnuckshalf-and-half (6 cups)

6 Schnucks large egg yolks3 Schnucks large eggs1 cup Schnucks granulated sugar1 teaspoon salt

1 tablespoon Schnucks pure vanilla extract cup Schnucks unsalted butter (1 stick)1 cup packed Schnucks light brown sugar cup Irish whiskey

sweetened whipped cream (optional)

1. Spray 13 x 9-inch glass or ceramic baking dishwith nonstick cooking spray. Spread bread evenlyin prepared baking dish.

2. In 2-quart saucepan, heat half-and-half overmedium-high heat until it steams but doesnot boil. (Or, heat in microwave-safe bowlin microwave oven on high 3 to 4 minutes.)Meanwhile, in large bowl, with whisk, beat eggyolks and eggs until very smooth and foamy. Addsugar and salt and stir until sugar dissolves. Veryslowly pour warm half-and-half into egg mixture,whisking constantly. Stir in vanilla.

3. Pour egg mixture evenly over bread, pressingto make sure bread is covered in as much liquidas possible. Loosely cover dish with aluminumfoil; let stand at room temperature up to 45minutes or refrigerate up to 1 day ahead.

4. Preheat oven to 325F. Bake bread pudding,loosely covered in foil, 1 hour 10 minutes.Remove foil and bake 15 to 20 minutes longeror until center is set, top is lightly browned andbread pudding puffs. Let stand 15 minutes.

5. Meanwhile, prepare sauce. In 1- to 2-quartsaucepan, melt butter over medium heat.

With whisk, stir in brown sugar and cook 3 to 4minutes or until smooth, stirring occasionally.Remove saucepan from heat; stir in whiskey.Makes about 1 cup. Serve bread puddingwarm with whiskey sauce and whipped cream,if desired.


> Cooks WisdomUse your leftover egg whites for omelets, meringuesand macaroons. Or, freeze them in ice cube trays,transfer to a zip-tight plastic bag, then thaw as needed to brush over biscuits or pie crust, or dip chicken or pork into whites before breading and frying.

beer pairing >New Belgium RangerIndia Pale AleRanger IPA has a pronounced hoppy zing

to refresh after a bite of this casserole. The creamy richness of the dish will becontrasted by the crisp, citrusy nish of thisgo-to India Pale Ale.



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from pyramid to plate: an icons new look! For the past decade, Americans havestruggled to understand the healthyeating messages contained within thefood guide pyramid. The results indicatethat the pyramid was not the end-allanswer that we were hoping for.

The Healthy Eating Index (a USDAmeasurement comparing diet qualityto federal dietary guidelines), makesit apparent that the 2005 DietaryGuidelines have not been implemented. The previous food pyramid focused ondened amounts of grains, vegetables,fruit, milk, meats and beans to beconsumed each day. It advised us tobe cognizant of the fats, sugars and

salt we consume and to develop ahealthy exercise regimen. Accordingto the Centers for Disease Control andPrevention, within the last 20 years,obesity in our nation has increased toone out of three adults and one out of six children.

The pyramid was seen as vague andirrelevant for many, but the idea of usinga plate, being universally identiableand relatable, will hopefully prove abetter guide for the nation. It is farless complicated and emphasizeswhat everyone should include in their

diet: a plate made up of half fruits andvegetables and the other half grains andlean protein. Half of the grains shouldbe whole grains, which provide morenutrients than rened grains. You alsoneed to consume dairy in moderationwith a serving of fat-free or low-fat milk or yogurt.

The MyPlate icon focuses on positivenutrition, yet most everyone indulgesin a special treat from time to time.Helpful guidance can be found on theChooseMyPlate.gov website on howto responsibly include these foods andbeverages in your diet. Good-for-youfats found in nuts and avocados are

encouraged for their heart-healthybenets, but always in moderation.Solid fats, such as butter, shorteningand animal fat, should be limited dueto their high level of saturated fat andassociation with heart disease.

As with its MyPyramid predecessor,the MyPlate icon is intended toprovide a simple visual guide fordeveloping a healthy eating program.Dietary needs can vary greatly, soconsult your healthcare professional todiscuss your individual requirements.

Make half your plate fruits and vegetables.

Go lean with protein.Make at least half your grains whole grains.

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Made just or us, Schnucks spiral sliced ham with natural juices is trimmed just rightor a favor ul yet lean, tender ham. It is slow-smoked the old- ashioned way with real hickory wood.

And nally, it is sliced to the bone so you get more meat and or easier serving.Schnucks butchers are proud to o er you a spiral sliced ham you wont nd anywhere else!

Made Just For Us!


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Thins Are In! The Schnuck amily knows you want oods that are good or your amily.

Schnucks Select Thin Buns are great or your amily! They are only 90 calories, low in atand a good source o fber. Try our multi-grain or 100% whole wheat thin buns or

tasty toast with peanut butter or a sky-high sandwich!

A P a s s i o n f o r P r e m i u m !


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symbolism &ceremonyAt sundown, as the Jewish holiday of Passover begins, families gatherfor a traditional Seder meal with special foods symbolizing the Jewsexodus from slavery in Egypt. One of the foods served at a Seder

feast includes Haroset, a condiment that often includes nuts, apples,red wine and cinnamon. Haroset symbolizes the mortar used byJewish slaves to build the pyramids in Ancient Egypt.

Matzo is a yeast-free bread integral to the Seder ceremony. Itrepresents the unleavened bread eaten by the Israelites eeing thepharaoh and his army before crossing the Red Sea into freedom. Thissweet version makes the perfect ending to this meaningful repast.

HarosetActive Time: 10 minutesTotal Time: 10 minutes plus chillingMakes: about 2 cups

1 cup Schnucks dried cranberries cup roasted and salted shelled pistachios1 large apple, peeled, cored and cut

into chunks cup sweet red wine, preferably

Manischewitz Concord grape wine teaspoon Schnucks ground cinnamon

In food processor with knife blade attached,pulse cranberries and pistachios until chopped.Add apple, wine and cinnamon and pulse untilmixture is nely chopped. Transfer haroset toserving bowl. Cover and refrigerate at least 2 hoursor up to 1 day ahead.

Each cup: about 32 calories, 2 g total fat (1 g saturated), 0 mg cholesterol, 18 mg sodium,4 g carbohydrate, 1 g ber, 1 g protein

> Cooks WisdomMixture can be doubled. Use haroset to accompany meat dishes or to spread over sandwiches or matzo.

Crunchy Caramel Matzo Active Time: 20 minutesTotal Time: 35 minutes plus chillingMakes: about 4 dozen pieces

3 lightly salted or unsalted matzos or1 sleeve original or unsalted topsSchnucks saltines (about 38)

cup packed Schnucks light brown sugar cup Schnucks unsalted butter (1 stick) cup Schnucks semi sweet chocolate chips

1. Preheat oven to 350F. Line 15 x 10-inchrimmed baking pan with foil. Arrange matzos inpan, breaking any as needed to cover pan.

2. In 1- to 2-quart heavy saucepan, heat sugarand butter to boiling over medium heat, stirringconstantly. Cook 3 minutes longer, stirringfrequently. Immediately pour brown sugar

mixture all over matzos, spreading with spatulato cover.

3. Bake 10 to 12 minutes or until bubbling beginsto subside and top is lightly browned, watchingcarefully during last 2 minutes of baking to makesure matzos dont overbrown. (If using saltines,bake 6 to 8 minutes, watching carefully.)

4. Remove matzos from oven; immediatelysprinkle with chocolate chips. Let stand 5minutes, then spread chocolate over matzosto cover. Refrigerate at least 1 hour or until

chocolate is set. Break matzos into 1- to 2-inchpieces. Store in airtight container with waxedpaper between layers up to 2 weeks.

Each serving (2 pieces): about 90 calories, 5 g total fat (3 g saturated), 10 mg cholesterol, 3 mg sodium,11 g carbohydrate, 1 g ber, 11 g protein

passover dinner > family tradition



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Gnocchi withBrown Butter & SageActive Time: 50 minutesTotal Time: 2 hours 15 minutes

Serves: 42 pounds Idaho russet potatoes, each potato

similar in size for even cooking1e cups Schnucks all-purpose our, plus

additional for dusting, divided2 Schnucks large egg yolks1 teaspoon salt, plus additional for

cooking water cup Schnucks unsalted butter

(1 stick), sliced2 tablespoons chopped fresh sage leaves teaspoon freshly ground black pepper cup freshly grated

Parmigiano-Reggiano cheese

1. In 4-quart saucepan, add potatoes andenough salted cold water to cover by 1 inch; heatuntil water simmers over high heat. Reduce heatto medium; simmer potatoes 35 to 40 minutes oruntil bamboo skewer easily pierces potatoes. If

possible, do not pierce potatoes more than onceor twice. Drain potatoes, then return to samesaucepan. Heat over medium heat to dry outpotatoes as much as possible.

2. Holding potato in clean dish towel, peel potatoes,then immediately press through potato ricer orfood mill into large bowl.

3. Heat large saucepot of salted water to a rollingboil over high heat. Meanwhile, with hand, gentlywork e cup our into potatoes, then work inegg yolks, salt and e cup our. Transfer doughto a lightly oured work surface. Gradually addremaining our, 1 tablespoon at a time, adding just enough so that dough is no longer sticky.(You may not add the full amount of our.) To test if dough is ready, drop a -inch ball of dough in water; if it oats after 1 to 1 minutes,dough is ready. If it disintegrates, dough needs

more our.4. Lightly our rimmed baking pan, work surfaceand fork. Knead dough a few times, then forminto round, working dough as little as possible. To form gnocchi, cut dough round into 8 equalwedges. Roll each wedge of dough into -inch-wide log, then, with paring knife, cut each logcrosswise into -inch-long pieces. Holding thetines of your oured fork facing down, with

your thumb, gently press and roll each piece of dough, cut side down, off the back of the tines toform ridges on 1 side and an indentation on theother side. Transfer gnocchi to prepared baking pan.

5. In 12-inch skillet, cook butter over mediumheat 7 to 8 minutes or until browned, swirlingpan frequently during last 2 to 3 minutes of cooking. Remove skillet from heat; add sage andpepper, swirling pan. Set butter mixture aside;

cover to keep warm.6. Meanwhile, in batches, add gnocchi to waterthats been heated to a rolling boil and cook 1 to 1 minutes or just until gnocchi oat,stirring occasionally. With slotted spoon, transfergnocchi to skillet with brown butter and toss tocoat. Return gnocchi to medium heat to heatthrough. Serve gnocchi topped with cheese.

Each serving: about 649 calories, 29 g total fat

(17 g saturated), 176 mg cholesterol, 741 mg sodium,81 g carbohydrate, 5 g ber, 16 g protein

wine pairing >Clos du Bois ChardonnayComplementing the brown buttersauce, the rich buttery notes in thisChardonnay will delight your palate.

Ample acidity and bright, crisp fruitavors make this the perfect pairing forlight dishes like gnocchi.

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gnocchi 101

Visit www.schnuckscooks.com to watch our video on homemade gnocchi.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 .

Homemade gnocchi is a labor of love, which makes it theperfect dish for a special occasion. The whole family can lenda helping hand in creating the gnocchi, from mixing thedough to rolling, cutting and forming the pieces. Each of theseItalian, pillow-like dumplings is made with tiny ridges, ideal forcatching delicious sauce.

make homemade gnocchi

1.

Immediately after the hot, cooked potatoes have been peeled, press them through a potato ricer or food mill.

2. Once the our, egg yolks and salt have been worked into the potatoes to form the dough, shape the dough into a ball and cut it into 8 wedges.

3. Working with 1 wedge of dough at a time on a lightly oured surface, roll it into a -inch-wide log, then cut the log crosswise

into -inch-long pieces.

4. To create the distinctive ridges in the gnocchi, our a fork and hold it with the tines facing down. Then, place each piece of dough, cut side down, onto the tines and gently press and roll the dough off the tines with your thumb.

h o w t o



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easter celebrationWhether youre hosting a small family dinner or preparing a feast for a crowd, Easterspreads are all about fresh spring avors surrounding a succulent centerpiece. With this inmind, weve provided three new recipes that are sure to become family favorites.

The traditional ham gets a bright boost of avor with sweet orange marmalade. Our spoonbread has a warm and delicious consistency between corn bread and souffl . And for thebig nish a light and lovely Lemon Coconut Layer Cake. Now thats an impressive menu!

family festivity > exquisite tradition

Spiced Orange-Glazed HamActive Time: 25 minutesTotal Time: 2 hours 15 minutes Serves: 12

1 Schnucks spiral sliced ham (7 to 8 pounds)1 juice orange1 jar (12 ounces) sweet orange marmalade3 tablespoons Schnucks Select Dijon mustard2 tablespoons balsamic vinegar1 tablespoon pumpkin pie spice1 teaspoon dry mustard cup packed Schnucks light brown sugar

1. Preheat oven to 325F. Remove ham frompackaging, discarding plastic cover from bone-end of ham. Reserve glaze packet for anotheruse (see side bar). Place ham, cut side down, in13 x 9-inch metal, glass or ceramic baking pan;cover loosely with aluminum foil. Bake 1 hour.

2. Meanwhile, grate peel and squeeze juice fromorange; place juice and 1 tablespoon peel into1- to 2-quart saucepan. (If desired, set aside anyremaining peel to use later for garnish.) Addmarmalade, Dijon mustard, vinegar, pumpkin piespice and dry mustard and heat to boiling overmedium heat; boil 2 minutes, stirring occasionally.Add brown sugar and boil 2 minutes longer,stirring occasionally. Remove saucepan from heat.Makes about 2 cups glaze.

3. Remove ham from oven; set aside aluminumfoil to use later. Spoon some glaze over ham,then return ham to oven. Bake 45 to 55 minuteslonger or until internal temperature reaches 120F,brushing ham every 15 minutes with additionalglaze. Remove ham from oven. Carefully place hamon serving platter. If desired, sprinkle any remaininggrated orange peel over ham for garnish. Coverham loosely with reserved foil and let stand 15minutes before serving. Internal temperature willrise to 140F upon standing.

4. Meanwhile, pour any drippings from 13 x 9-inchpan into same saucepan with remaining glaze;heat to boiling over medium-high heat. Boil 10 to12 minutes or until sauce is thickened and reducedto about 1 cups. Slice ham and serve with sauce.


Rosemary Spoon BreadActive Time: 15 minutesTotal Time: 1 hour Serves: 8

cup (1 stick) plus 1 tablespoon Schnucksunsalted butter

2 Schnucks large eggs1 can (14.75 ounces) Schnucks cream-

style corn

1 container (8 ounces) Schnucks sour cream2 teaspoons chopped fresh rosemary leaves2 teaspoons Schnucks honey teaspoon salt1 box (7.5 ounces) Schnucks corn muffi n mix2 cups Schnucks frozen whole kernel corn

1. Preheat oven to 375F. In large microwave-safebowl, melt butter in microwave oven on high1 to 2 minutes, swirling bowl every 30 seconds.Use some melted butter to grease 9-inch squareor 2- to 2-quart glass or ceramic baking dish.

2. Add eggs to remaining butter in bowl; withwhisk, stir until well combined. Stir in cream-stylecorn, sour cream, rosemary, honey and salt untilblended. Add muffi n mix and stir until combined,then stir in frozen corn. Pour corn mixture intoprepared baking dish. Bake 45 to 50 minutesor until wooden pick inserted in center comesout clean. Serve warm.

Each serving: about 347 calories, 23 g total fat (13 g saturated), 100 mg cholesterol, 393 mg sodium,31 g carbohydrate, 2g ber, 5 g protein

Use the honey and spicedglaze packet included withyour Schnucks spiral slicedham for these quick and easyweeknight recipes:

> Sprinkle dry glaze directly overboneless, skinless chicken breastsor salmon steaks before sauting in

a touch of oil or butter.

> In a large nonstick skillet, heat2 tablespoons dry glaze and 1tablespoon each water and butterover medium to medium-high heatuntil glaze dissolves; add 1 poundpeeled and sliced apples and cook until tender, browned and glazed.

> In a small saucepan, heat cupdry glaze with 2 tablespoonswater and 1 tablespoon butteruntil glaze dissolves. Cut about1 pounds peeled sweet potatoesinto wedges or chunks. On afoil-lined rimmed baking pan, tosspotatoes with glaze to coat. Roastin a 425F oven 40 to 45 minutes oruntil tender, stirring once halfwaythrough roasting.

wine pairing >Martini & Rossi Asti SpumanteA bit sweet and a lot bubbly, Martini & RossiAsti Spumante will certainly complementour glazed ham. An abundance of citrus fruitavors matches nicely with the zesty orangeglaze on this traditional favorite.



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Lemon Coconut Layer CakeActive Time: 50 minutesTotal Time: 1 hours plus coolingServes: 16

Lemon Cake

Schnucks all-vegetable shortening4 small lemons3 cups cake our1 tablespoon baking powder teaspoon salt2 cups Schnucks granulated sugar1 cup Schnucks unsalted butter

(2 sticks), softened4 Schnucks large eggs cup Schnucks vitamin D whole milk 1 jar (10 ounces) lemon curd1 cups Schnucks sweetened coconut akes

Lemon Buttercream 2 small lemons1 package (1 pound) powdered sugar1 cup Schnucks unsalted butter

(2 sticks), softened cup Schnucks all-vegetable shortening

1. Prepare Lemon Cake: Preheat oven to 350F.Grease bottom and sides of two 9-inch round cakepans, preferably light-colored pans, with shortening.

Line bottom of pans with parchment paper;grease parchment. From lemons, grate cuppacked peel and squeeze juice, about 3 cup.

2. In medium bowl, with whisk, stir our, bakingpowder and salt; set aside. In large bowl, withmixer at high speed, beat granulated sugar

and butter 4 minutes or until light and uffy,occasionally scraping bowl with rubber spatula.Reduce speed to medium-low. Add eggs, 1 at atime, beating well after each addition. Add lemon juice and peel and beat 1 minute. Mixture willappear curdled. Reduce speed to low. Add ourmixture alternately with milk, beating just untilblended, occasionally scraping bowl.

3. Divide batter evenly between prepared pans,

gently smoothing tops. Bake 25 to 30 minutesor until wooden pick inserted in center comesout with a few moist crumbs attached and topsprings back when lightly touched. Cool cakes inpans on wire cooling rack 10 minutes. Run smallmetal spatula around edges of pans to loosencakes. Invert cakes onto rack, remove parchmentif necessary, then ip cakes to turn top side up.Cool cakes completely, 1 to 2 hours.

4. About 30 minutes before cakes are cool,prepare Lemon Buttercream: From lemons, grate1 tablespoon packed peel and squeeze juice,

2 to 3 tablespoons. In large mixing bowl,preferably tted with whip attachment, beatall ingredients including lemon peel and juiceuntil combined. Increase speed to high andbeat 8 minutes or until frosting is light and uffy,occasionally scraping bowl with rubber spatula.Makes about 4 cups.

5. To assemble cake, heat lemon curd in its jar withlid removed in microwave oven on high 30 to 40seconds or until softened and smooth, stirringevery 15 seconds. With a long, serrated knife, trimthe rounded top of 1 cake layer to make it level.Place trimmed cake layer, cut side down, on cakeplate; spread cake with lemon curd leaving inchborder around edges. Place second cake layer,rounded top side up, over lemon curd. Frost topand sides of cake with frosting. With hand, gentlypress coconut around sides of cake and sprinklecoconut on top of cake to cover. If not servingcake right away, cover loosely with plastic wrapand refrigerate up to 1 day ahead.



Visit www.schnuckscooks.com to watch our video on frosting our Lemon Coconut Layer Cake. Or, scan this Tag with your smart phone! To get the Tag Reader visit http://gettag.mobi on your mobile phone browser.



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01 irilli ll iiiii Ia II .n

BASILICO SAUCE AND FARFALLE FROM BARILLA.Barillas new sauce recipes are devoted to our pastas. With fresh tomatoesslowly cooked to create a thicker, richer texture, these sauces cling to eachbite of pasta as if they were made only for each other.Barilla. A sauce for every bite.

SOME THINGS ARE JUST BETTER TOGETHER.

ROMEO JULIET

perfect party > classic to adventurous


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pizza pizzazz The rst pizzeria opened over a century ago in the Manhattan neighborhood of Little Italy. Since then, pizza has become a staple in American cuisine, and pizzanight is a beloved tradition for many families. With an endless combination of

possible ingredients, turning your kitchen into a pizzeria is easy just start withpizza shells from our Deli.

Our rst version is a hearty classic with pepperoni and sausage for the meat loversin your family. The Spinach Artichoke Pizza is a tasty take on the Italian pie featuringAlfredo sauce and chicken breast. Or, simply omit the chicken for a vegetarianoption. Remember, toppings and sauces can be tailored to t the tastes of everyfamily member, so be adventurous and try something new!

perfect party classic to adventurous

Meat-Lovers PizzaActive Time: 10 minutesTotal Time: 25 minutes Serves: 6

2 (12-inch) refrigerated thin pizza shells1 cup pizza saucee (7-ounce) package sliced pepperoni

(about 65 slices)1 package (9.6 ounces) precooked

sausage crumbles

1 package (8 ounces) shreddedprovel cheese teaspoon Italian seasoning (optional)

1. Preheat oven to 425F. Place 1 pizza shell oneach of 2 large pizza pans or cookie sheets. Withback of spoon, spread cup sauce over eachshell. Divide pepperoni and sausage over sauce;sprinkle pizzas with cheese and Italian seasoning,if using.

2. Bake pizzas 16 to 18 minutes or just until cheeseis lightly browned. Cut pizzas into squares to serve.


Spinach Artichoke PizzaActive Time: 10 minutesTotal Time: 25 minutes Serves: 6

2 (12-inch) refrigerated thin pizza shells cup refrigerated Alfredo sauce1 package (16 ounces) Schnucks Chefs

Express spinach artichoke dip1 large tomato (about 12 ounces), very

thinly sliced

1 Schnucks Smokehouse smoked chickenbreast half, thinly sliced or 1 package(7.5 ounces) carved roasted chickenbreast (optional)

cup Schnucks Select shreddedParmigiano-Reggiano cheese

1. Preheat oven to 425F. Place 1 pizza shell oneach of 2 large pizza pans or cookie sheets. Withback of spoon, spread cup Alfredo sauce overeach shell. Spread half of artichoke dip (about 1cup) over sauce on each pizza.

2. Divide tomato slices over spinach mixture;arrange chicken, if using, on top and sprinkle eachpizza with 2 tablespoons cheese.

3. Bake pizzas 11 to 13 minutes or just until cheeseis lightly browned. Cut pizzas into wedges to serve.


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blue cheeses

Fettuccine with Spinach &Blue Cheese SauceActive Time: 15 minutesTotal Time: 30 minutes Serves: 4

12 ounces Barilla fettuccine pasta

1 package (9 ounces) fresh spinach1 tablespoon Schnucks unsalted butter1 package (3 ounces) refrigerated thinly-sliced

prosciutto, cut into -inch-wide strips andstrips separated

cup minced shallots8 ounces Schnucks Select blue cheese or

Gorgonzola, crumbled or thinly sliced cup Schnucks milk, half-and-half or

whipping cream

teaspoon freshly ground black pepper1. Heat covered 4- to 5-quart saucepan of salted waterto boiling over high heat. Add pasta and cook as labeldirects, stirring occasionally. Place spinach in colander.Drain pasta over spinach in colander to wilt spinach.Return pasta mixture to same saucepan.

2. Meanwhile, in 10-inch skillet, melt butter overmedium-high heat. Add prosciutto and shallots andcook 2 minutes, stirring frequently. Reduce heat to

low. Add cheese, milk and pepper and stir until sauceis smooth. Pour sauce over pasta mixture; toss untilwell combined.


Blue-veined cheese is made using the same process as othercheeses. Cultures are added to high quality cow, goat orsheeps milk, separating it into curds and whey. When the

whey is drained, a bacterium, such as Penicillium roquefortior Penicillium glaucum, is mixed with the curd. The curd isthen loosely packed into molds, allowing air to circulate andbacteria to grow. This process permits the blue veins to appearand pockets to form resulting in the cheeses crumbly texture.

After draining more whey, the cheese is pierced with a seriesof holes (called needling), that allows additional blue veiningto develop throughout the ripening process. While some

cheesemakers still use caves for aging their blues, some typeof controlled environment is required to develop that specialsalty, earthy texture and taste.

avors and texturesBlue-veined cheeses come in a variety of avors and textures. Agedetermines the deep blue, blue-green or blue-black veining. Texture andtaste can be creamy and sweet (dolce) such as Gorgonzola, or dry, crumblyand earthy as with Stilton. To enjoy the fullest avor, always serve cheeseat room temperature.

Danish Blue is made from pasteurized cows milk. The texture is moistbut crumbly; the avor is salty and sharp and its great crumbled on saladsor sliced on burgers.

Gorgonzola , originating from the Lombardy region of Italy, is madefrom cows milk. The veining tends to be green rather than blue, and thetexture can be creamy, buttery and sweet (dolce) or more crumbly (picante)and strong.

Roquefort is the famous French cheese made from 100% sheepsmilk. Aged in limestone caves, this cheese is infused with the Penicilliumroqueforti mold. It has a very creamy texture and pungent, earthy avor andis often used in salads, dressings or quiche.

Stilton is a famous English blue that is only produced in one of vecounties in England. Made from pasteurized cows milk, this drum-shapedcheese has a thick, brownish gray crust, but delivers a creamy, ivory pastewith blue veining radiating from its center. It's aged at least three months,

and becomes creamier with age.Our Schnucks Select Blue and Gorgonzola cheeses are made inWisconsin by a master cheesemaker who specializes in blue cheese. Craftedin the German tradition, Schnucks Select blue has a creamy texture anddistinguishable earthy avor. Schnucks Select Gorgonzola is craftedwith a green mold imported from Italy and has a creamytexture and avor that is true to its heritage.

wine pairing >Argyle Pinot Noir

With its strong and pungent avor, bluecheese cries out for a worthy companion.Argyle Oregon Pinot Noir, known for itspleasantly earthy, fruit forward notes, is awonderful complement to this dish.

kerks Select blue

rom Italy and has a creamyto its heritage.

Argyl

With itc eesrgy

pleao

Vicki Decker-Smith , Specialty Cheese

Category Manager

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There are many brands of beef, but only one Angus brand exceeds expectations. The Certied 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.


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salmon sensations > quick solutions


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Grilled Salmon with

Mango RelishActive Time: 35 minutesTotal Time: 35 minutes Serves: 4

1 lime, cut in half 1 ripe mango, peeled, pitted and cut into

-inch pieces (about 1 cups)1 small jalapeo chile pepper, seeded and

nely chopped (about 2 teaspoons) small red onion, nely chopped

(about3

cup)2 tablespoons chopped fresh cilantro leaves2 teaspoons plus 1 tablespoon Schnucks

extra virgin olive oil, divided teaspoon salt, plus additional to

taste (optional) teaspoon ground black pepper, plus

additional to taste (optional)1 large garlic clove, minced1 pounds fresh salmon llet, cut into

4 equal pieces

1. From half of lime, squeeze 1 tablespoon juiceinto medium bowl. Stir in mango, jalapeo, redonion, cilantro, 2 teaspoons oil and salt and black pepper to taste, if desired; set aside. Makes about1 cups.

2. Prepare outdoor grill for direct grilling overmedium heat, or just before cooking, preheatgrill pan 2 minutes over medium-high heat.

Squeeze remaining juice from lime into pie plateor shallow dish; stir in garlic and remaining

1 tablespoon oil. Add salmon and turn to coat.Sprinkle salmon with remaining teaspooneach salt and black pepper. Place salmon on hotgrill rack, skin side up, and cook 7 to 9 minutesor until internal temperature reaches 145F andcenter is still slightly pink, turning once halfwaythrough cooking. If desired, remove skinfrom salmon.

3. To serve, place 1 piece of salmon on each of 4 dinner plates; top salmon with mango relish.


Salmon with Honey BBQ SauceActive Time: 5 minutesTotal Time: 20 minutes Serves: 4

Schnucks nonstick cooking spray1 pounds fresh salmon fillet

3 tablespoons Full Circle hoisin sauce1 tablespoon Schnucks honey1 teaspoon grated peeled fresh ginger1 teaspoon minced fresh garlic teaspoon Chinese five spice powder

1. Preheat oven to 425F. Line small rimmedbaking pan with aluminum foil. Spray foil withnonstick cooking spray. If desired, remove skinfrom salmon. Place salmon, skin side down, in

prepared pan.

2. In small bowl, mix remaining ingredients.Spread about half of sauce over salmon to covertop and sides of fillet. Bake 8 minutes. Removesalmon from oven. Spread remaining sauce ontop of salmon. Bake 2 to 4 minutes longer oruntil salmon is almost opaque throughout andinternal temperature reaches 145F.


5 @5:00: salmon The nutritional benets of salmon are well-known due to its heart-healthycharacteristics. The American Heart Association suggests at least two servings of fatty sh per week as part of a healthy, balanced diet. Salmon, rich in omega-3s,is the perfect candidate.

With that in mind, weve selected this seafood superstar for our 5 @ 5:00 feature.Salmon gets the royal treatment in this edition, with recipes that feature a varietyof ways to prepare and serve the sh. Roasted, grilled or in a salad, here are vedelicious salmon dishes that can be added into your weeknight recipe rotation.Just remember, depending on the thickness of the salmon, cooking times may vary.



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Tossed Salmon Nioise SaladActive Time: 30 minutesTotal Time: 30 minutes Serves: 4

1 pound Schnucks red potatoes(3 large), unpeeled and each cut into1-inch chunks

4 ounces fresh green beans, trimmed andeach cut crosswise in half

1 pounds fresh salmon fillet, cut into4 equal piecesSchnucks nonstick cooking spray

teaspoon salt8 teaspoon ground black pepper1 can (2.25 ounces) sliced kalamata

olives, drained1 package (1pint) grape tomatoes,

each cut in half 2 Schnucks romaine hearts, trimmed and

each cut crosswise into 1-inch pieces cup light Caesar dressing cup very thinly sliced onion

(about 3 ounces)4 refrigerated hard-cooked peeled eggs,

each cut lengthwise into 4 wedges

1. Place potatoes and green beans in smallmicrowave-safe bowl; cover tightly with plasticwrap. Cook in microwave oven on high 5 minutesor until potatoes are tender.

2. Preheat grill pan over medium-high heat.Spray both sides of salmon with nonstick cookingspray and sprinkle top with salt and pepper. Placesalmon on hot grill pan, skin side up, and cook 6to 11 minutes, depending on thickness of salmon,or until internal temperature reaches 145F andcenter is still slightly pink, turning once halfwaythrough cooking.

3. Meanwhile, in large bowl, toss olives, tomatoes,romaine, dressing, onion, potatoes and greenbeans until well combined. On each of 4 dinnerplates, evenly divide salad mixture. If desired,remove skin from salmon; top each salad with1 piece of salmon and arrange 4 egg wedges

around plate.Each serving: about 499 calories, 21 g total fat (3 g saturated), 280 mg cholesterol, 1117 mg sodium,43 g carbohydrate, 10 g ber, 38 g protein

Roasted Salmon withBrown Sugar GlazeActive Time: 10 minutesTotal Time: 20 minutes Serves: 4

Schnucks nonstick cooking spray1 pounds fresh salmon fillet teaspoon salt teaspoon freshly ground black pepper cup Schnucks Select whole grain mustard

with garlic cup packed Schnucks light brown sugar

1. Preheat oven to 425F. Line small rimmedbaking pan with aluminum foil. Spray foil with

nonstick cooking spray. If desired, remove skinfrom salmon. Place salmon, skin side down, inprepared pan; sprinkle with salt and pepper.

2. Spread mustard evenly over salmon. Sprinklebrown sugar evenly over salmon, then presslightly so it adheres.

3. Bake 10 to 12 minutes or until salmonis almost opaque throughout and internaltemperature reaches 145F. With 2 large

spatulas, lift salmon onto serving platter.Each serving: about 234 calories, 6 g total fat (1 g saturated), 75 mg cholesterol, 440 mg sodium,15 g carbohydrate, 1 g ber, 30 g protein

Tortilla-CrustedSalmon Cakes withChipotle-Lime Tartar Sauce

Active Time: 40 minutesTotal Time: 55 minutes Serves: 4

Schnucks nonstick cooking spray1 Schnucks large egg cup Schnucks plain dried breadcrumbs1 tablespoon Schnucks Select Dijon mustard1 bottle tartar sauce (12 ounces), divided1 tablespoon plus 2 teaspoons chipotle

Tabasco sauce, divided1 pounds fresh salmon fillet, skin removed

and finely chopped red bell pepper, finely chopped

(about cup)

cup thinly sliced chives or minced red onion4 cups Schnucks tortilla chips (about 5

ounces), coarsely crushed (about 2 cups)1 tablespoon fresh lime juice

1. Preheat oven to 400F. Spray rimmed baking

pan with nonstick cooking spray. In medium bowl,with fork, lightly beat egg. Stir in breadcrumbs,mustard, cup tartar sauce and 1 tablespoon Tabasco sauce until well combined; fold in salmon,bell pepper and chives. Refrigerate 10 minutes.

2. Place crushed chips in pie plate or wide,shallow bowl. Form about cup salmonmixture into 3-inch cake, then dip both sides of cake into crushed chips, patting lightly so chipsadhere; place on prepared baking pan. Repeatwith remaining salmon mixture and crushedchips to make 8 salmon cakes.

3. Bake salmon cakes 15 to 17 minutes or untillightly browned and internal temperaturereaches 145F. Meanwhile, in small bowl, stirlime juice and remaining tartar sauce and2 teaspoons Tabasco sauce. Makes about cup. Serve with salmon cakes.


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cinco de mayo fun esta > may fth


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cinco de mayoContrary to popular belief, Cinco de Mayo (the 5 th of May) is not the date of Mexicos IndependenceDay, which is celebrated on September 16 th . Cinco de Mayo is observed in the United States as a day tocelebrate Mexican culture and heritage. In Mexico, the 5 th of May commemorates their victory over the

French at the Battle of Puebla in 1862. Regardless of the origin, its a great day to enjoy the delicioustastes of our southern neighbors, and this trio of Mexican-inspired recipes makes for a avorful esta!

Fiesta Pork EnchiladasActive Time: 30 minutesTotal Time: 8 hours Serves: 8

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

2 cans (10 ounces each) mild or hotenchilada sauce, divided

2 teaspoons Schnucks ground cumin teaspoon salt teaspoon Schnucks ground cinnamon1 (8-count) package Chi-Chisenchilada

size caf style tortillas (16 ounces)1 can (16 ounces) reduced-sodium black

beans, rinsed and drained1 large onion (about 12 ounces), chopped

(2 cups)1 package (16 ounces) Schnucks finely

shredded Mexican cheese blend (4 cups)refrigerated prepared guacamole,chopped fresh tomato and/or choppedfresh cilantro leaves (optional)

1. In 5- to 6-quart slow cooker, add roast; pour1 can enchilada sauce over pork. Cover slowcooker with lid and cook on low 7 to 8 hoursor on high 3 to 4 hours. Transfer roast from

cooking liquid to large bowl; remove any string.With 2 forks, shred pork. Stir in cumin, salt andcinnamon. Strain cooking liquid in slow cookerinto pie plate or wide, shallow bowl. Skim off anddiscard fat. Stir cup cooking liquid into pork.

2. Preheat oven to 375F. Spread cup cookingliquid in 13 x 9-inch glass or ceramic bakingdish to coat. Dip 1 tortilla into cooking liquid inpie plate, turning to coat both sides. Place

tortilla on work surface. Spoon about cuppork mixture down center of tortilla; sprinklewith 3 tablespoons black beans, cup onionand cup cheese. Fold sides of tortilla overfilling, then place, seam side down, in preparedbaking dish. Repeat with remaining tortillas,cooking liquid, pork, beans, onion and cheese,placing enchiladas very close together in dish.

3. Pour remaining can enchilada sauce over

enchiladas and sprinkle with remaining cheese.Cover enchiladas with aluminum foil. Bake 30minutes. Remove foil and bake 12 to 15 minuteslonger or until top is lightly browned. To serve,top enchiladas with guacamole, tomato and/orcilantro, if desired.


> Cooks WisdomPrepare these enchiladas up to 2 days ahead. Cook pork as directed through step 1. Cover pork and refrigerate.Strain cooking liquid to medium bowl instead of pie plate;cover and refrigerate. Discard solidied fat that rises to thetop. About 1 hours before serving, proceed with steps 2and 3 as directed, but it will be necessary to reheat pork and cooking liquid before assembling enchiladas.

Dos Leches CakeActive Time: 15 minutesTotal Time: 45 minutes plus chillingServes: 20

nonstick baking spray1 package (18.25 ounces) golden butter

cake mix3 Schnucks large eggse cup water cup Schnucks unsalted butter

(1 stick), softened1 can (14 ounces) Schnucks sweetened

condensed milk 1 can (15 ounces) cream of coconut

1 container (8 ounces) frozen extra creamywhipped topping, thawede cup frozen coconut, thawed (optional)

1. Preheat oven to 375F. Spray 13 x 9-inch glassor metal baking pan with nonstick baking spray.

2. In large bowl, mix dry cake mix with eggs,water and butter as label directs. Pour batterinto prepared pan. Bake 28 to 33 minutes oruntil wooden pick inserted in center comes out

clean. With cake still in its pan, with woodenskewer, immediately poke holes all over cake.Pour sweetened condensed milk over cake,spreading to cover completely. Spread creamof coconut on top. Cover and refrigerate at least3 hours or up to 2 days ahead.

3. When ready to serve, spread whippedtopping over cake and sprinkle with coconut, if desired. Cut cake lengthwise into 5 strips, then

cut each strip crosswise into 4 pieces. Refrigerateany remaining cake up to 2 days.


Fresh Strawberry MargaritaActive Time: 10 minutesTotal Time: 10 minutesMakes: about 4 cups

kosher salt

2 limes4 ounces ( cup plus 1 tablespoon) orange-flavored liqueur such as Cointreau, GrandMarnier or triple sec

3 ounces (6 tablespoons) silver tequila1 package (16 ounces) Driscolls fresh

strawberries , hulled and quartered, plusadditional for garnish (optional)

4 teaspoons Schnucks granulated sugar3 cups ice cubes

1. Spread salt on plate. Wet rim of 4 margaritaglasses with damp paper towel or run a smallwedge of lime around rim to dampen; dip rimof glasses into salt to coat.

2. From limes, squeeze 3 tablespoons juice intoblender. Add orange-flavored liqueur, tequila,strawberries and sugar and blend over highspeed about 10 seconds or until strawberriesare well pured. Add ice and pure 15 seconds

or until margarita is smooth. Pour margarita intoprepared glasses; garnish each with a wholestrawberry, if desired.

Each serving (8 ounces): about 200 calories, 0 g total fat,0 mg cholesterol, 561 mg sodium, 22 g carbohydrate,2 g ber, 1 g protein



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home-cooked savings > affordable nds


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Red Pepper & Chicken Rotini

Active Time: 45 minutesTotal Time: 45 minutes Serves: 4

(12-ounce) box high-fiber rotini pasta(about 2 cups)

1 tablespoon Schnucks extra virgin olive oil1 medium onion (about 8 ounces), chopped

(about 1 cups)1 red bell pepper, diced (about 1 cup)2 garlic cloves, minced (about 2 teaspoons)

1 pounds Schnucks Natural boneless,skinless chicken breasts, cut into-inch pieces

1 pound (about 5) Roma tomatoes,chopped (about 2 cups)

cup Schnucks refrigerated finelyshredded Parmesan cheese

cup thinly sliced fresh basil leaves teaspoon salt teaspoon Schnucks crushed red

pepper flakes

1. Heat 4-quart saucepan of salted water toboiling over high heat. Cook pasta as labeldirects. Drain pasta, then return to samesaucepan. Cover to keep warm.

2. Meanwhile, in nonstick 12-inch skillet, heatoil over medium-high heat. Add onion and bell

pepper and cook 5 to 6 minutes or until tender,stirring occasionally. Add garlic and cook 1minute. Add chicken and cook 6 minutes or untilbrowned on the outside, stirring occasionally.

3. Stir in tomatoes and cook 3 to 4 minuteslonger or until chicken loses its pink colorthroughout and internal temperature reaches165F, stirring occasionally. Remove skillet fromheat; stir in cheese, basil, salt and crushed redpepper. Pour chicken mixture over pasta and tossuntil well combined. Makes about 9 cups.


Black Bean & Sweet Potato ChiliActive Time: 25 minutesTotal Time: 45 minutes Serves: 4

1 tablespoon Schnucks vegetable orcanola oil

2 large garlic cloves, coarsely chopped(1 tablespoon)

1 medium red or yellow onion, chopped(about 1 cups)

1 tablespoon Schnucks chili powder2 cans (15 to 16 ounces each) reduced-

sodium black and/or pinto beans

1 jar (16 ounces) Chi-Chi's mildchunky salsa

2 medium sweet potatoes (about 12 ounceseach), peeled and cut into -inch pieces(about 4 cups)

1 cup water1 container (8 ounces) Schnucks light

sour cream cup chopped fresh cilantro leaves

1. In 4-quart saucepan, heat oil over medium-high heat. Add garlic and onion and cook,

covered, 6 to 7 minutes or until tender, stirringoccasionally. Add chili powder and cook 30seconds, stirring. Add beans with their liquid, salsa,sweet potatoes and water; heat to boiling. Reduceheat to medium-low and cook 14 to 16 minutesor until potatoes are tender, stirring occasionally.

2. Meanwhile, in small bowl, combine sourcream and cilantro. Serve chili with cilantrocream. Makes about 9 cups.


meals for a stealLooking for delicious, affordable meal solutions that can feed the wholefamily for under $20? Youre on the right page. Using hearty ingredients likehigh-ber rotini, black beans and sweet potatoes, these recipes are not onlytasty, but also satisfying with a touch of spice for variety. Our Red Pepper &Chicken Rotini gets its heat from red pepper akes, which can be adjustedto suit your familys taste. And our Black Bean & Sweet Potato Chili gets akick from the addition of chili powder and chunky salsa. If your family likesit hot, try medium or hot salsa instead.



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Berries make everyday special

Mixed Berry Tart

Get exclusive offers, recipes, couponsand morevisit driscolls.com

Sweet, juicy and delicious, berries are perfect for every occasion. From appetizersto desserts, berries add the perfect touch to make all your recipes special.

Documents

s Chucks Cooks Spring 2012