s Chucks Cooks Spring 2013

7/28/2019 s Chucks Cooks Spring 2013

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@

> a letter fromthe chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine & Beer Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

Contributing Photographers& Stylists

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,Matt Maxfield, CSW, Certified Cicerone

Debbie Chiesa, Noelle Lothamer,Courtney Lulek, Rosanne Toroian,Karen Trombley, Lori Yates, Ross Yedinak

Becky Trepasso, R.D.

Wes Hartman

Terese Nguyen, Alana Sugar, C.N.

Stacey Alexander, Kelly Kraemer

Meoli Studio, Studio C, Ann Schulz,Mary Sutkus, John Fletcher,Becky McFarland

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All rights reserved. All articles in Schnucks Cooks are written and editedby professionals. Schnucks Cooks is a registered trademark of Schnuck

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to contactschnucks:

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

At this time of the year, many of us are still committed to our

resolutions that involve healthier food choices and steppingup our fitness regimens. So, let me apologize now for the

mouth-watering, delectable, split layer chocolate cake gracing

the cover of our spring issue!

While the food education team at Schnucks Cooks has worked

to bring you a balance, in many ways, this issue is a test to

willpower! In addition to the chocolate cake (be sure to check

out the online video), youll find a decadent chocolate bread

pudding and honey-walnut baklava.

For those who are sticking to their resolve to cut back onsweets, be assured this magazine is chock-full of recipes to

suit everything from the weeknight rush to the Easter buffet.

For a household on the go, the taco pizza is a great mash-up

of two cultures; BBQ Corned Beef Wraps offer another unusual

twist on a traditional favorite.

Comfort food takes center stage with five 30-minute frozen

tortellini recipes, and check out our soup and bread recipes

that will satisfy on a chilly evening. The star of this edition,

however, is the Pineapple-Rum Glazed Ham.Just as the winter holidays bring friends and family together

around the table, springs mild temperatures and budding

greenery offer new reasons for getting the gang together.

And, with this issue ofSchnucks Cooks, weve given you just a few

more! Its time to spring into action with more than 25 different

recipe ideas to help you transition into the new season.

Scott C. Schnuck

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}table ofcontents

> spring

8

4 lessons from the test kitchenSoy-Ginger Steamed Tilapia.

5 glorious grapefruitGrapefruit Bars.

6 express laneTaco Pizza and BBQ Corned Beef Wraps.

8 soup-er suppersVeggie Chili, Jalapeo Cheese Cornbread, Asparagus& Rice Soup, Pasta Meatball Soup, Cheddar Oat Scones

and Popovers.

12 grecian delightsTraditional Baklava, Moussaka and Greek Chickpea& Olive Salad.

16 spring expectationsPineapple-Rum Glazed Ham, Creamy Potato-Leek Gratin,Berry Tiramis and Warm Spinach Salad with RoastedVegetables & Bacon Vinaigrette.

21 do we truly crave chocolate?Mocha Hot Chocolate.

22 chocolate heavenDeluxe Chocolate Split Layer Cake with ChocolateButtercream Frosting and Chocolate Bread Pudding.

24 split layer cake 101

26 5 @ 5:00: tortelliniTortellini with Bacon & Peas, Tortellini Shrimp Caesar Salad,Creamy Tortellini with Spinach, Cheese Tortellini withWild Mushroom Sauce and Tortellini Cacciatore.

30 meals for a stealCrunchy Cajun Catfish with Skillet Succotash andEggs in Spiced Tomato Sauce.

16

3Schnucks Cooks > Spring 2013


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Rosanne Toroian,Food Editor

I love butter, but I cant bear the inches it addsto my waistline. This year, I resolved to reducefat in my familys diet, so I began seekingsolutions that wont sacrifice flavor in my

recipes. Thats when I rediscovered one of thesimplest cooking methods steaming.

Steaming is a moist-heat cooking methodwhereby food is placed over, but not touching,simmering water. Steaming helps food retainits nutrients and seal in flavor. Its a quickcooking method as well, making it perfectfor weeknight dinners. It takes less thanten minutes to boil the water, and nearly anyseafood or cut vegetable will be cooked infive to ten minutes.

There are many steamers available forpurchase. I use a collapsible metal steamerbasket that I bought at Schnucks. It is perfectfor steaming vegetables and shellfish likeshrimp and mussels. Its not ideal, however, forfish fillets or chicken breasts. For those, I preferto make my own steamer using a large skilletand Pyrex pie plate. I make flattened balls

of aluminum foil that raise the pie plate oversimmering water. Place some of your favoritesauce in the pie plate, then arrange your fishover the sauce. Cover the skillet with a lid, orif your skillet doesnt have a lid, cover tightlywith heavy-duty foil or place a second skilleton top to cover. Theres no need to turn the fishover, so resist lifting the lid to peek at the fish.

Fish fillets, in particular, benefit from steaming.Because they are so delicate, by arranging themflat in the dish over water, you dont risk theirbreaking apart. Plus, the fish cooks in its ownjuices creating its own highly-flavored sauce.I encourage you to try the recipe below andwatch my recipe video at schnuckscooks.com.Low in fat and calories, it utilizes manyingredients found in most pantries and canbe on the table in 20 minutes!

Soy-Ginger Steamed Tilapia

Active Time: 10 minutes

Total Time: 20 minutes Serves: 4

3 large garlic cloves, crushed with pressor 1 tablespoon refrigerated GourmetGarden garlic blend

cup thinly sliced green onions, divided

2 tablespoons less-sodium soy sauce

1 tablespoons dry sherry orMadeira (optional)

1 tablespoon grated peeled fresh ginger(from 2-inch piece) or refrigeratedGourmet Garden ginger spice blend

1 teaspoon Schnucks brown sugar

1 teaspoon sesame oil

1 pounds fresh tilapia, swai or catfish fillets

cup coarsely chopped fresh cilantro leavesprepared white or brown rice (optional)

1.Fill 12-inch skillet or saut pan with inch

water. Place small round cake rack (about

9-inches in diameter) in skillet, or crush or fold

three 12-inch-long pieces of aluminum foil into

3 x -inch rounds. They should be able to raise

a 9-inch glass pie plate just over water so that

lid covers skillet. Cover skillet and heat water

to boiling over high heat. (Do not boil with pieplate inside skillet.)

2.In 9-inch glass pie plate, stir together garlic,

cup green onions, soy sauce, sherry, if using,

ginger, brown sugar and sesame oil until well

blended. Arrange tilapia over sauce, overlapping

thin ends of fillets to fit.

3.Place pie plate on cake rack or foil; cover skillet

and cook over medium heat 7 to 9 minutes

or until thickest part of tilapia turns opaque

throughout and internal temperature reaches

145F. With oven mitts, remove pie plate. Sprinkle

tilapia with cilantro and remaining cup green

onions. Serve tilapia over rice, if desired, and

drizzle with sauce.

Each serving: about 140 calories, 3 g total fat

(1 g saturated), 60 mg cholesterol, 331 mg sodium,

3 g carbohydrate, 0 g fiber, 1 g sugars, 25 g protein

Lso fr the T Kicn: Samd Fi

Visitschnuckscooks.comto watch our Steamed Fish video.Or, scan this Tag with your smar t phone! To get the Tag Reader visithttp://gettag.mobion your mobile phone browser.

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A descendant of the pomelo and sweet orange,grapefruit was originally grown in subtropicalclimates as an ornamental plant dubbed theforbidden fruit. First bred in Barbados andbrought to the United States in the early 1800s,the fruit earned widespread popularity whenthe first patent for the variety Ruby Red wascreated in 1929, transforming the fruit into

an agricultural success. Today, this uniquelytangy-sweet fruit grows abundantly in Arizona,California, Texas and Florida the worlds largestproducer of the fruit.

The grapefruit was named for the grapelikeclusters in which they grow. Though the fleshcolor varies with each variety, the skin is usuallyyellow and may have a pinkish blush.

Available year-round, look for grapefruit with a

brightly colored skin. A ripe grapefruit shouldfeel firm yet springy when gently squeezed inthe palm of your hand. If it feels heavy for itssize, then the juicier it will be. Best preservedin a plastic bag in the refrigerators producedrawer for up to two weeks, grapefruit can alsobe stored at room temperature for up to twodays. Very low in calories and a great source of

dietary fiber, grapefruit contain about the sameamount of vitamin C as oranges.

To remove segments from grapefruit, first cut offany peel and white pith. Holding the grapefruitover a small bowl covered with a fine-meshstrainer to catch segments, with paring knife,cut on either side of membranes to releaseeach segment. If desired, squeeze the leftovermembrane to release any excess juice.

A celebrated treat for breakfast, the grapefruitis most commonly eaten cut in half andsprinkled with sugar. If youre looking for a newway to enjoy this fruit, try adding the segmentsto a salad or sprinkle grapefruit halves withbrown sugar and broil. Add chopped grapefruitto avocado and jalapeo for a refreshing relishto serve over fish, chicken or pork, or add the

juice to homemade salad dressing in place ofsome of the vinegar or lemon juice.

Visitschnuckscooks.com to watch our

how-to videos! To segment a grapefruit,

follow the instructions outlined in our How to

Segment an Orange video.

in season >grapefruit

Grapefruit Bars


Total Time: 1 hour 5 minutes plus cooling

Makes: 24 bars

3 grapefruit (any variety)

2 cups Schnucks granulated sugar, divided

2 cups Schnucks all-purpose flour, divided

8teaspoon salt cup cold Schnucks unsalted butter(1 sticks), cut into small pieces

5 Schnucks large eggs

Schnucks powdered sugar for dusting

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

baking pan with aluminum foil so that foil

extends over short sides of pan. From grapefruit,

grate 1 tablespoon plus 2 teaspoons peel and

squeeze juice. Strain juice to remove any seeds

and pulp. You will need cup juice.

2. In food processor with knife blade attached,

add cup granulated sugar, 1 cups flour,

salt and 2 teaspoons grated peel; pulse several

times to combine. Add butter and pulse until

pea-sized crumbs form. Pour mixture into

prepared pan; press evenly onto bottom of pan.

Bake 17 to 20 minutes or until golden brown.

Cool crust completely on wire rack.

3. In large bowl, with whisk, lightly beat eggs.Add remaining 2 cups granulated sugar,

cup flour, 1 tablespoon grated peel and

cup juice. Pour mixture over crust. Bake

25 to 30 minutes or until center is set. Cool

completely on wire rack. Use foil to lift out of

pan. Peel off foil. Cut lengthwise into 4 strips,

then cut each strip crosswise into 6 pieces.

Dust bars with powdered sugar.

Each bar: about 207 calories, 6 g total fat (4 g saturated),

54 mg cholesterol, 28 mg sodium, 35 g carbohydrate,

1 g fiber, 25 g sugars, 3 g protein

glorious grapefruit



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express laneFood fusion isnt just for professional chefs try your hand at fusing flavors and ingredients to liven up weeknightmeals. Our Taco Pizza is a kid-friendly Mexican version of a traditional pizza pie with extra lean ground beef andblack beans to make the dish both filling and delicious. If you have leftover corned beef from St. Patricks Day, giveit a boost with barbecue sauce and a creamy horseradish-onion spread, then roll into a wrap. Both of these ExpressLane recipes come together in under 30 minutes for fresh, fast and family-friendly mealtime solutions!

Taco Pizza



Schnucks nonstick cooking spray

1 package (13.2 ounces) refrigeratedcountry Italian bread dough

1 pound Meat Masters 90% extra leanground beef

1 packet (1 to 1.25 ounces) less-sodiumtaco seasoning mix

cup water

1 can (15 ounces) Full Circle black beans

in spicy sauce1 cup Schnucks finely shredded Cheddar

Jack cheese (4 ounces)

2 cups shredded lettuce (about 4 ounces)

1 large tomato (about 10 ounces), cut into-inch pieces (about 1 cups)

Schnucks chunky salsa and/or Schnuckssour cream (optional)

1. Preheat oven to 425F. Spray large cookie

sheet or rimmed baking pan with nonstick

cooking spray. Remove dough from package

and unroll in center of cookie sheet. Press

dough to form 14 x 10-inch rectangle. With fork,

poke dough about every 2 inches. Bake 8 to 10

minutes or until crust browns. Cool crust on

cookie sheet on wire rack.

2. Meanwhile, in 12-inch skillet, cook ground

beef over medium-high heat 5 to 7 minutes oruntil no longer pink, breaking up beef into small

pieces with side of spoon. Stir in taco seasoning

and water; cook just until mixture becomes

thick, stirring occasionally. In medium bowl,

with potato masher or fork, coarsely mash black

beans in their sauce.

3. Spread beans evenly over crust leaving

-inch border around edges. Top with beef

mixture, then sprinkle with cheese, lettuce andtomato. Cut pizza lengthwise into 3 strips, then

cut each strip crosswise into 4 pieces. Serve

with salsa and sour cream, if desired.




BBQ Corned Beef Wraps



cup finely chopped onion

cup light mayonnaise

cup Schnucks light sour cream

1 tablespoons undrained refrigeratedprepared horseradish

4 (10-inch) wraps or burrito-sizedflour tortillas

4 large romaine lettuce leaves,ribs removed

12 ounces sliced Schnucks Select top roundcorned beef or leftover corned beef

3 cup barbecue sauce

8 slices Schnucks provolone cheese

1. In small bowl, stir together onion,

mayonnaise, sour cream and horseradish.

2. Place wraps on work surface; spread about

3 tablespoons mayonnaise mixture evenly

over each wrap to cover. Place 1 lettuce leaf

in center of each wrap, then arrange slices of

corned beef over wrap to cover. Spread about

1 tablespoons barbecue sauce over corned

beef, then place 2 slices cheese down center of

each tortilla.

3. Starting at bottom edge, roll wraps to enclose

filling. Cut each wrap diagonally in half to serve.




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soup-er suppersSoup has had a role in culinary history for as long as cooking techniques havebeen recorded with endless variations based on regional ingredients and tastes.

Food historians attribute soups popularity and longevity to its ease of preparation,combining various ingredients into a satisfying and flavorful one-pot meal.

From thick and hearty chilis to light, broth-based soups, there are infinite possibilities.Weve created three recipes along with three of our favorite breads for dunking.Served together, nothing beats this soup-er combination.

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soup du jour > bread basket

Veggie Chili



1 tablespoon Schnucks canola oil

1 container (20 ounces) refrigerated freshprecut garden soup mix or soup startervegetables or 2 cups chopped onion (1large onion), 1 cup shredded carrots and1 cup chopped celery (3 medium ribs)

1 tablespoon chili powder (or 2 teaspoonsfor milder heat)

1 can (15 ounces) Schnucks black beans,rinsed and drained

1 can (15 ounces) Schnucks small whitenavy beans, rinsed and drained

1 can (15 ounces) Schnucks traditionaltomato sauce

1 can (14.5 ounces) Schnucks petite dicedtomatoes with green chiles, undrained

2 cups low-sodium tomato juice

1 cup Schnucks frozen whole kernel corn

desired toppings such as chopped freshcilantro leaves, chopped green onions,Schnucks sour cream and/or shreddedCheddar cheese (optional)

1. In 4- to 5-quart saucepan, heat oil over

medium heat. Add garden soup mix vegetables

and cook, covered, 10 to 12 minutes or until

celery is tender, stirring occasionally.

2. Add chili powder and cook 1 minute, stirring.

Stir in remaining ingredients except for optional

toppings; heat to boiling over high heat,

uncovered. Reduce heat to medium-low and

simmer 15 minutes. Serve chili with desired

toppings. Makes about 9 cups.




Jalapeo Cheese Cornbread


Total Time: 50 minutes Makes: 24 pieces


1 cup Schnucks unsalted butter (2 sticks)


2 cups Schnucks 2% reduced-fat orvitamin D whole milk

1 bunch green onions, cut into large pieces

1 large fresh jalapeo chile pepper, cut intolarge pieces

8 ounces Schnucks hot pepper Jack cheeseor sharp Cheddar cheese

3 cups Schnucks all-purpose flour

1 cup yellow cornmeal cup Schnucks granulated sugar

2 tablespoons baking powder

1 teaspoon kosher salt

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

metal baking pan with nonstick cooking spray.

In microwave-safe medium bowl, heat butter

in microwave oven on high 1 to 2 minutes

or until melted, stirring after 1 minute. Add

eggs and with whisk, beat well; stir in milk.In food processor with knife blade attached,

pulse onions and jalapeo about 15 times or

until finely chopped. Replace knife blade with

shredding blade. Shred cheese.

2. In large bowl, with whisk, stir together flour,

cornmeal, sugar, baking powder and salt until

well combined. Add milk mixture to flour mixture

and stir just until dry ingredients are moistened.

Stir in onions, jalapeo and cheese until wellblended. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until wooden pick

inserted in center comes out with a few moist

crumbs attached. Cool in pan on wire rack 5

minutes to serve warm, or cool completely to

serve later. Cut lengthwise into 4 rows; cut each

row crosswise into 6 pieces.

Each piece: about 209 calories, 11 g total fat



Asparagus & Rice Soup



1 tablespoon Schnucks extra virgin olive oil

1 container (20 ounces) Schnucksrefrigerated soup starter vegetablesor 13 cups each diced carrots, celeryand onion

1 container (48 to 49 ounces) less-sodiumchicken broth (6 cups)

cup unprepared converted or extra longgrain white rice

1 package (8 ounces) mini cubedham, drained

1 bunch fresh asparagus (about 1 pound),

each spear cut diagonally into 1-inchpieces (about 2 cups)

teaspoon ground black pepper

grated Pecorino Romano cheese (optional)

1. In 4- to 5-quart saucepan, heat oil over

medium-high heat. Add soup starter vegetables

and cook, covered, 15 minutes or until celery

is tender and begins to brown, stirring

occasionally. Add broth; heat to boiling over

high heat. Reduce heat to medium-low; stirin rice. Cover and cook 15 minutes. Add ham,

asparagus and pepper. Cook 4 to 5 minutes or

until asparagus is tender.

2. Ladle soup into soup bowls and sprinkle with

cheese, if desired. Makes about 10 cups.






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Pasta Meatball Soup



(26-ounce) bag Schnucks frozenItalian style or beef meatballs(about 28 meatballs)


1 large celery rib, minced (about cup)

1 small onion (about 6 ounces), chopped(1 cup)

2 tablespoons minced fresh garlic(about 6 cloves)

1 carton (32 ounces) less-sodium chickenor beef broth (4 cups)

1 can (14.5 ounces) Schnucks dicedtomatoes with olive oil, garlic & spices

1 teaspoons Italian seasoning

teaspoon freshly ground black pepper

3 cup uncooked orzo pasta

1. Preheat oven to 400F. Arrange frozen

meatballs without touching in rimmed baking

pan. Bake 10 minutes. Meanwhile, in 4- to

8 ounces aged Cheddar cheese (suchas Schnucks 4 year aged Cheddar),shredded (2 cups)

1 package (e ounce) fresh dill, frondsremoved and chopped (about cup)

cup plus 2 tablespoons Schnucks oldfashioned oats, divided

3 Schnucks large eggs, divided

1 cup Schnucks whipping cream

1 tablespoon water

1. Preheat oven to 375F. Spray large cookie

sheet with nonstick cooking spray. In large

bowl, with whisk, stir flour, baking powder, salt

and pepper. With fingertips or pastry blender,

work in butter until pea-sized crumbs form. Stirin cheese, dill and cup oats.

2. In medium bowl, with whisk, beat 2 eggs

with cream until well blended. Pour egg mixture

into flour mixture; with wooden spoon, stir

until dough forms a ball. Place dough on lightly

floured work surface. In same medium bowl,

with whisk, beat water with remaining egg.

3. With rolling pin, roll dough into 8-inch round.

With large knife or pizza cutter, cut dough into12 equal wedges. Place wedges, 1-inch apart,

on prepared cookie sheet. Brush top and sides

of scones with egg mixture; sprinkle remaining

2 tablespoons oats over scones. Bake 25 to 30

minutes or until tops and bottoms are lightly

browned. Serve immediately or cool on wire

rack to serve later.

Each scone: about 391 calories, 25 g total fat

(16 g saturated), 124 mg cholesterol, 420 mg sodium,27 g carbohydrate, 1 g fiber, 0 g sugars, 11 g protein

6-quart saucepan, heat oil over medium-high

heat. Add celery, onion and garlic and cook,

covered, 6 to 8 minutes or until celery is tender,

stirring occasionally.

2. Stir in broth, undrained tomatoes, Italianseasoning and pepper; cover and heat to

boiling. Add meatballs and orzo and cook 9 to

10 minutes or until orzo is tender. Makes about

8 cups.




Cheddar Oat SconesActive Time: 30 minutes

Total Time: 55 minutes Makes: 12 scones


2 cups Schnucks all-purpose flour

2 teaspoons baking powder

1 teaspoon salt


cup Schnucks unsalted butter (1 sticks),cut into small pieces

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soup du jour > bread basket

Popovers


Total Time: 45 minutes

Makes: 12 popovers

1 tablespoons Schnucks unsaltedbutter, softened

2 cups Schnucks all-purpose flour, plusadditional for dusting

4 Schnucks large eggs, at room temperature

2 cups Schnucks vitamin D whole milk,at room temperature

1 teaspoon salt

1. Preheat oven to 450F. Grease 12 popover

cups with butter. Lightly dust cups with flour,tapping out excess.

2. In large bowl, with whisk, lightly beat eggs;

add milk and salt and stir until combined. Sift

2 cups flour over egg mixture, then stir with

whisk just until combined. Do not overmix;

batter will appear lumpy. Evenly fill cups with

batter, a scant 3 cup in each.

3. Bake popovers 15 minutes. Reduce oven

temperature to 350F. Bake 12 to 15 minutes

longer or until sides of popovers are firm and

golden brown. Serve immediately.

Each popover: about 137 calories, 4 g total fat



> Cooks Wisdom

The eggs and milk should be at room temperature so the

popover batter heats up as quickly as possible during baking,

creating the steam necessary to make them pop over.

Its also important to use the popover batter as soon as its

prepared to give the popovers a light and airy texture.

Popovers can also be prepare d in a standard muffi n pan.

Grease and flour 20 muffi n tin cups, and pour about 3

tablespoons batter into each cup. Bake popovers as directed

in step 3, baking only 9 to 10 minutes longer after reducing

oven temperature to 350F.

suds n soup

Belgian beer and beers brewed in the Belgian style lend

themselves very well to food pairings. New Belgiums Abbey Ale

is a great match for our hearty Pasta Meatball Soup. Complex and

bold enough to hold up to the robust beef, herbs and spices in

the dish, this hazy, mahogany-colored brew has a creamy mouth

feel with hints of pepper and bready, roasted malts, flavors that

intermingle beautifully with this soul-satisfying soup.

Scan this tagto watch ourCraft Beer Pairings video.



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world flavors > opa!

grecian delightsAs one of the worlds oldest civilizations, the Greeks have a rich and colorful food history that has spannedfrom ancient times to modern kitchens. Thanks to its geographic location between the Aegean and IonianSeas, Greece was a significant stop on many ancient trade routes, which explains the array of spices andflavors that are essential to Greek cuisine.

Below are three recipes capturing Greek tastes for an international feast. Baklava is an authentic dessert

made with layers and layers of nuts, honey and phyllo dough. Eggplant and ground meat are featured inMoussaka, which pairs perfectly with our Greek Chickpea & Olive Salad in a light lemon vinaigrette. Opa!

Traditional Baklava


Total Time: 1 hour 40 minutes plus standing

Makes: about 28 pieces

2 packages (10 ounces each) Schnucks

walnuts (about 5 cups)1 small lemon

2 cups plus3 cup Schnucks granulatedsugar, divided

2 cups water

cup Schnucks honey

1 teaspoons ground cinnamon

teaspoon ground nutmeg

1 cup Schnucks unsalted butter (2 sticks)

1 package (16 ounces) frozen (thawed)phyllo dough (2 rolls of 14 x 9-inch sheets)

1. Preheat oven to 325F. Spread walnuts

in large rimmed baking pan. Bake 10 to 12

minutes or until fragrant and lightly toasted.

Cool walnuts in pan on wire rack.

2. Meanwhile, squeeze juice from lemon into

2-quart saucepan. Add 2 cups sugar, water and

honey; heat to boiling over medium-high heat,

stirring occasionally. Reduce heat to mediumand boil 10 minutes or until mixture thickens

slightly. Remove saucepan from heat; cool

mixture to room temperature, then refrigerate

until ready to use.

3. In food processor with knife blade attached,

pulse walnuts until finely chopped but not

ground; transfer walnuts to medium bowl. Stir in

remaining3 cup sugar, cinnamon and nutmeg.

4. In microwave-safe medium bowl, heat butter

in microwave oven on high 1 to 2 minutes or

until melted, stirring after 1 minute. With spoon,

skim off any foam that rises to the top. With

small basting brush, coat 13 x 9-inch glass or

ceramic baking dish with some melted butter.

5. Very lightly dampen a large clean kitchen

towel or paper towels with water. Unroll phyllo

dough on work surface; cover phyllo with

damp towel. Place 1 sheet phyllo lengthwise in

bottom and slightly up sides of prepared dish;

brush very lightly with some melted butter.

Repeat with remaining sheets from 1 roll phyllo

dough. Spread half of walnut mixture (about 2

cups) over phyllo.

6.Top walnuts with 1 sheet phyllo; brush lightlywith some melted butter. (Reheat butter as

needed in microwave oven to melt.) Repeat

with 4 more sheets. Top with remaining walnut

mixture, then remaining phyllo sheets, brushing

lightly with remaining butter between layers.

7. With sharp paring knife, cut baklava

lengthwise into 4 strips, but do not cut all the

way through to bottom of pan. Cut each strip

diagonally into eight 1-inch-wide diamond-shaped pieces. You should have about 28

pieces. Bake 1 hour.

8.Transfer dish to wire rack. Pour cooled simple

syrup evenly over top of baklava. Let stand

at room temperature at least 4 hours before

serving. Or, cool baklava to room temperature,

then cover tightly with plastic wrap or place in

airtight container to serve up to 1 week. Just

before serving, use sharp paring knife to cut

all the way through original lines to separate

pieces of baklava.

Each piece: about 331 calories, 20 g total fat (6 g saturated),

17 mg cholesterol, 79 mg sodium, 36 g carbohydrate,


Moussaka


Total Time: 1 hours Serves: 8

Schnucks olive oil cooking spray ornonstick cooking spray

2 pounds eggplant (2 large), unpeeled andcut lengthwise into -inch-thick slices

2 teaspoons salt, divided1 pound yellow onions

6 large garlic cloves

2 tablespoons Schnucks olive oil

2 pounds Meat Masters 90% extra leanground beef and/or ground lamb

1 tablespoon dried mint leaves

2 teaspoons dried oregano leaves

teaspoon ground allspice

teaspoon ground black pepper teaspoon ground cinnamon

1 can (8 ounces) Schnucks tomato sauce

cup chopped fresh parsley leaves


1 cups plain whole milk yogurt

1 cup finely crumbled feta cheese

Recipe continued on page 14 >



14/32

1.Preheat oven to 400F. Spray 2 large rimmed

baking pans with nonstick cooking spray. Arrange

eggplant in pans; spray top of eggplant with

cooking spray and sprinkle with teaspoon salt.

Roast 25 minutes or until golden brown. Transfer

eggplant to plate.

2.Meanwhile, chop onions and garlic. In 12-inch

skillet, heat oil over medium heat. Add onions

and garlic and cook, covered, 10 minutes oruntil golden, stirring occasionally. Add ground

beef, mint, oregano, allspice, pepper, cinnamon

and remaining 1 teaspoons salt and cook

10 minutes or until beef is no longer pink,

breaking up meat into small pieces with side of

spoon. Stir in tomato sauce; heat through. Stir

in parsley. In large bowl, with whisk, beat eggs

well. Stir in yogurt and feta cheese.

3. Spray 13 x 9-inch glass, ceramic or metal

baking dish with cooking spray. Layer half of

eggplant in bottom of dish, overlapping slices

slightly. Spread about 3 cups beef mixture

over eggplant. Repeat layering with remaining

eggplant and beef. Pour yogurt mixture evenly

over beef. Bake, uncovered, 40 to 45 minutes or

until edges bubble and edges begin to brown

slightly. Let stand 5 minutes before serving.




Greek Chickpea & Olive SaladActive Time: 20 minutes

Total Time: 20 minutes plus chilling

Serves: 8

2 small lemons

1 anchovy fillet, minced, or teaspoonanchovy paste (optional)

2 tablespoons Schnucks extra virgin olive oil

1 teaspoon minced fresh garlic(about 1 clove)

teaspoon salt

2 cans (15 ounces each) Full Circle garbanzobeans (chickpeas), rinsed and drained

small onion, thinly sliced (about cup)

1 cups cherry tomatoes, each cut in half

cup drained pitted Greek kalamata olives,each cut in half, if desired

cup sliced roasted red peppers

cup torn fresh basil leaves, plus 1 sprig forgarnish (optional)

1 tablespoon fresh thyme leaves

From lemons, squeeze about 2 tablespoons

juice into large bowl. With whisk, stir in anchovy,

if using, oil, garlic and salt. Add remaining

ingredients and toss until well combined. Cover

and refrigerate at least 15 minutes or up to 1

day. Transfer salad to serving bowl; garnish with

basil sprig, if desired. Makes about 5 cups.




world flavors > opa!

14


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Proudly raising the

best Angus brandSchnucks is proud to offer the Certified Angus Beef brand - brought to

you by generations of farmers and ranchers, like the Eggers in Mexico, Mo.

www.certifiedangusbeef.com

Ben and Darla Eggers,Sydenstricker Genetics, Mexico, Mo.

Certified Angus Beef

represents quality and

consistency. It takes the

consumer out of having

to decide whether this isbetter than that.


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spring expectationsBetween the promise of warmer weather and fresh spring produce, its easy to find inspiration for an Easter feast. Withthis in mind, weve created the perfect medley of seasonal tastes. The tables centerpiece, Pineapple-Rum Glazed Ham,gets its balanced flavors from the combination of spiced rum, sweet pineapple preserves and tangy orange marmalade.

Potatoes and leeks star in the Creamy Potato-Leek Gratin, while asparagus, mushrooms and onions are roasted toperfection in our warm spinach salad. For a fitting ending, impress your guests with our tiramis, which gets a colorful,fruity makeover with a trio of fresh berries.

16

Pi l R Gl d H


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Pineapple-Rum Glazed Ham


Total Time: 2 hours Serves: 12

1 Schnucks spiral sliced ham(7 to 8 pounds)

1 jar (12 ounces) pineapple preserves

1 jar (12 ounces) sweet orange marmalade cup spiced rum (such as Captain

Morgan), dark rum or orange juice

2 tablespoons Schnucks Dijon mustard

1 teaspoon ground dry ginger


1.Preheat oven to 350F. Remove ham from

packaging, discarding plastic cover from

bone-end of ham. Reserve glaze packet for

another use. 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, in 1- to 2-quart saucepan, add

preserves, marmalade and rum; heat to boiling

over medium-high heat. Boil 20 minutes or

until sauce thickens and is reduced to about

2 cups, stirring occasionally. Remove saucepan

from heat; stir in mustard, ginger and pepper.

3. Remove ham from oven; set aside aluminumfoil to use later. Spread about 1 cup glaze over

ham, then return ham to oven. Bake 35 to 45

minutes longer or until internal temperature

reaches 120F, brushing ham every 15 minutes

with additional glaze. Remove ham from oven.

Carefully place ham on serving platter. Cover

ham loosely with reserved foil and let stand

15 minutes before serving. Internal temperature

will rise to 140F upon standing.4.Meanwhile, pour any drippings in 13 x 9-inch

pan into same saucepan with any remaining

glaze; heat to boiling over medium-high heat. Boil

15 to 20 minutes or until sauce thickens and is

reduced to about 1e cups. Serve ham with sauce.




Creamy Potato-Leek Gratin


Total Time: 1 hour 15 minutes Serves: 8

2 teaspoons plus 2 tablespoons Schnucksunsalted butter, divided

3 medium leeks (about 2 pounds)

2 teaspoons salt, divided

4 pounds Yukon Gold potatoes(about 9 medium)

1 pint (2 cups) Schnucks whipping cream

teaspoon ground cayenne pepper

teaspoon ground nutmeg

8 ounces Gruyre cheese, shredded

(2 cups)

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

glass, ceramic or metal baking dish with 2

teaspoons butter. Trim off and discard ends

and dark green outer leaves of leeks. Cut leeks

lengthwise in half, then thinly slice crosswise.

You should have about 6 cups. Rinse and drain

leeks very well to remove any grit.

2. In 5- to 6-quart saucepot, melt remaining

2 tablespoons butter over medium-high heat.

Add leeks and teaspoon salt; cover and cook

14 to 16 minutes or until leeks are very soft and

start to brown, stirring occasionally. Transfer leeks

to bowl. You should have about 2 cups leeks.

3. While leeks cook, peel and thinly slice potatoes.

4. Into same saucepot, add cream, cayenne,

nutmeg and remaining 2 teaspoons salt;

heat to boiling over medium-high heat. Addpotatoes and cook 4 to 5 minutes or until cream

becomes very thick, stirring frequently.

5. Transfer half of potato mixture to prepared

dish; spread half of leeks evenly on top, then

sprinkle with half of cheese. Repeat with

remaining potatoes, leeks and cheese. Bake

gratin 40 minutes or until potatoes are very

tender when knife is inserted in center and

top is golden brown. Let stand 10 minutesbefore serving.




wine pairing > RieslingWith its high acidity and low alcoholcontent, Riesling is an intensely-flavoredwine. Depending on its growing region,youll detect peach, apricot, melon and evenmineral notes in the wine. The higher thealcohol content in Rieslings, the drier theywill taste. For the perfect match to this ham

recipe, choose a medium-dry Riesling withan alcohol content around 10%.


b i j t b f i C t ti i l th i


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Berry Tiramis


Total Time: 1 hour plus chilling Serves: 20

4 packages (6 ounces each) Driscolls freshblueberries (about 4 cups), divided

4 packages (6 ounces each) Driscolls freshraspberries (about 5 cups), divided

2 packages (16 ounces each) Driscollsfresh strawberries, hulled and cut into-inch-thick slices (about 6 cups), divided

1e cups Schnucks granulated sugar, divided

cup berry liqueur (such as Chambord),orange-flavored liqueur (such as triple sec)or orange juice

cup water

1 cups Schnucks whipping cream2 packages (8 ounces each) mascarponecheese, at room temperature

3 packages (3 ounces each)sponge-style ladyfingers

1. In 12-inch skillet, add 2 packages

blueberries, 2 packages raspberries, 3 cups

sliced strawberries and 3 cup sugar. Cook

berry mixture over medium-high heat 25 to

30 minutes or until mixture becomes thick

and reaches a jam-like consistency, stirring

frequently during last 10 minutes of cooking.

Remove skillet from heat. Transfer jam to

medium bowl. Cover and refrigerate at least 2

hours or up to 2 days ahead. You should have

about 3 cups.

2. Meanwhile, in small saucepan, add 1 cup

sugar, liqueur and water; heat to boiling over

medium-high heat, stirring occasionally until

sugar dissolves. Remove saucepan from heat.

Allow mixture to cool slightly. In large bowl, toss

remaining blueberries, raspberries and sliced

strawberries until combined.3. In large bowl, with mixer on low speed, beat

cream and remaining 3 cup sugar until cream

thickens. Increase speed and beat until stiff

peaks form. Add mascarpone and fold with

rubber spatula just until well combined.

Makes about 5 cups.

4. Place 13 x 9-inch glass or ceramic baking

dish horizontally in front of you. Arrange 1

packages ladyfingers, flat side down, vertically(perpendicular) in 3 long rows across bottom

of dish. Brush ladyfingers liberally with half of

liqueur mixture.

5. Spread half of berry jam (about 1 cups) over

ladyfingers. Dollop about 2 cups mascarpone

mixture over jam, then spread to cover. (It is okay

if some jam swirls into mascarpone mixture.)

Top with half of fresh berries, about 3 cups.

(Cover and refrigerate remaining berries to use

after chilling.) Repeat layering with remaining

ladyfingers, brushing with liqueur mixture. Top

with remaining berry jam and mascarpone

mixture. Cover and refrigerate at least 6 hours or

up to 1 day ahead. Top with remaining fresh

berries just before serving. Cut tiramis lengthwise

into 4 slices, then cut each slice crosswise into

5 pieces.




> Cooks Wisdom

To quick-chill berry mixture in step 1, transfer to mediummetal bowl. Place bowl over larger bowl filled with iced

water. Let stand at room temperature until well chilled,


Warm Spinach Saladwith Roasted Vegetables& Bacon Vinaigrette

Active Time: 30 minutesTotal Time: 30 minutes Serves: 8

1 bunch fresh asparagus (about 1 pound),each spear cut crosswise into1-inch pieces

1 package (10 ounces) Schnucks slicedbaby bella mushrooms

1 medium red onion, cut in half and sliced

1 tablespoon Schnucks olive oil

12 slices Schnucks hardwood smoked bacon(about pound), cut crosswise into1-inch pieces

2 large garlic cloves, thinly sliced

cup balsamic vinegar

2 teaspoons Schnucks Dijon mustard

teaspoon salt


1 package (9 to 10 ounces) freshbaby spinach

1 jar (12 ounces) roasted red bell peppers,drained and chopped (about 1 cups)

1. Preheat oven to 400F. In large bowl, toss

asparagus, mushrooms, onion and oil. Spread

vegetables evenly in large rimmed baking pan.

Roast 20 minutes or until vegetables are

lightly browned.

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

bacon over medium-high heat 10 to 12 minutes

or until crisp, stirring frequently. Remove skilletfrom heat. With slotted spoon, transfer bacon to

bowl. Discard all but cup bacon drippings.

3. Add garlic to bacon drippings in same

skillet and cook over medium heat 1 minute,

stirring occasionally. Add vinegar, mustard, salt

and black pepper and cook 2 minutes or until

vinaigrette thickens slightly.

4. In large bowl, toss spinach with red peppers,

roasted vegetables and warm vinaigretteuntil spinach wilts slightly and salad is well

combined. Serve immediately.





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THE HERSHEY COMPANY


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1/2 cup butter OR margarine, softened

1/2 cup shortening

1-1/2 cups sugar2 eggs

2-3/4 cups all-purpose flour

Preheat oven to 400F.

MIX TOGETHER butter, shortening and sugar in a large bowl.

Add eggs and beat until mixture is fluffy. Beat in flour, cream of tartar,

baking soda and salt.

COMBINE 3 tablespoons sugar and cinnamon in a small bowl.

Form dough into 1-inch balls. Roll balls in the sugar cinnamon

mixture; place 2 inches apart on ungreased baking sheet.

BAKE 8 to 10 minutes, until cookies are lightly browned, but still soft.

(Cookies will puff up at first, then flatten out.)

SIMPLY SCRUMPTIOUS SNICKERDOODLE COOKIES

Yield:4 dozen 2-inch cookies

Prep Time:20 minutes

Bake Time:8 to 10 minutes

Delicious FlavorYOU CANT GET ENOUGH OF.

2 teaspoons Durkee Cream of Tartar

1 teaspoon baking soda

1/4 teaspoon salt3 tablespoons sugar

2 teaspoons Durkee Ground Cinnamon

2013 ACH Food Companies, Inc. 118598


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Some scientists say we do.

Chocolate contains almost 400 chemicals, someof which produce feelings of well-being. Caffeineand a chemical in chocolate called theobromine

boost brain function and increase alertness.Also present, the chemical phenylethylamineinfluences the nervous system in such a way thatit may induce feelings similar to being in love.

Tyramine and tryptophan, which are convertedto serotonin and dopamine in the brain,enhance perceptions of pleasure and lift yourmood. Plus, anandamide a flavor enhanceradded to the cocoa, sugar and fat in chocolate may provoke a mild addiction, but only if you

eat 25 pounds of it at once!No one is likely to go that far, but last year,almost 17 billion dollars of chocolate was soldin the U.S., where the average person is said toindulge in 11 pounds of chocolate each year.We fall behind the Swiss, the world leader inthis competition, who consume more than21 pounds per person each year.

Some people may say they eat chocolate especially dark chocolate for the healthbenefits. Chocolate is said to lower bloodpressure and cholesterol. Cocoa beans, onceconsidered so valuable that they were used

as currency, contain powerful antioxidantproperties known as flavonoids which are saidto reduce the risk of stroke and heart attack.Chocolate also contains numerous vitaminsand minerals including magnesium, calcium,iron and zinc.

In truth, most people eat chocolate for itsflavor, aroma, texture and appearance. We alsoassociate chocolate with expressions of loveand an aura of luxury. Even the ancient Aztecs

considered consumption of chocolate to be adivine experience. Their legends taught thatthe god Quetzalcoatl brought cacaoseeds from heaven.

Self-described chocoholics, passionateaficionados and loyal fans all agree: It doesntmatter why we want it just pass the chocolate!

Do we trulycrave chocolate?

Mocha Hot Chocolate



6 cups Schnucks vitamin D whole milk

cup Schnucks granulated sugar

6 ounces 60% cacao bittersweet or semi-sweet

chocolate chips (1 cup) cup Schnucks instant coffee granules

sweetened whipped cream (optional)

In 2-quart saucepan, heat milk and sugar over medium

heat 14 to 16 minutes or until it begins to simmer.

Reduce heat to low. Add chocolate chips and coffee

granules and, with whisk, stir until coffee dissolves and

mixture is smooth. Pour hot chocolate into mugs and

serve immediately topped with whipped cream, if

desired. Makes about 6 cups.Each serving: about 386 calories, 17 g total fat (11 g saturated),

26 mg cholesterol, 109 mg sodium, 45 g carbohydrate, 2 g fiber,

39 g sugars, 10 g protein



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22

have your cake > and eat it too


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Deluxe Chocolate SplitLayer Cake with ChocolateButtercream Frosting


Total Time: 1 hour 10 minutes plus cooling

Serves: 16Cake

cup Schnucks unsalted butter (1 sticks),plus additional for greasing pan, softened

2 cups Schnucks all-purpose flour, plusadditional for dusting pans

1 cup unsweetened cocoa

1 teaspoons Schnucks baking soda

1 teaspoon baking powder

teaspoon salt1 cups buttermilk or Schnucks vitamin Dwhole milk

2 teaspoons pure vanilla extract

1 cups Schnucks granulated sugar


Chocolate Buttercream Frosting

12 ounces semi-sweet chocolate

1 pound Schnucks unsalted butter(4 sticks), softened

3 tablespoons Schnucks vitamin Dwhole milk

1 teaspoons pure vanilla extract

3 cups plus 2 tablespoons powderedsugar, sifted

1. Prepare Cake: Preheat oven to 325F.

Grease two 9-inch round cake pans with

some softened butter. Line bottom of pans

with parchment paper; grease parchment

with butter. Dust lined pans with flour. Ontosheet of waxed paper, sift flour, cocoa, baking

soda, baking powder and salt. In 2-cup liquid

measuring cup, combine buttermilk and vanilla.

2. In large bowl, with mixer on low speed, beat

granulated sugar and butter until blended.

Increase speed to high and beat 4 minutes or

until creamy, occasionally scraping bowl with

rubber spatula. Reduce speed to low; add eggs,

1 at a time, beating well after each addition andoccasionally scraping bowl.

3. Beat in flour mixture alternately with

buttermilk mixture just until blended, beginning

and ending with flour mixture, scraping bowl

occasionally. Pour batter evenly into prepared

pans. Bake 25 to 30 minutes or until wooden

pick inserted in center comes out with a few

moist crumbs attached. Cool in pans on wirerack 10 minutes. Run plastic knife around edges

of pans to loosen cakes. Invert cakes onto racks.

Remove parchment. Cool cakes completely,

1 to 2 hours.

4. Meanwhile, prepare Chocolate Buttercream

Frosting: In microwave-safe medium bowl, heat

chocolate in microwave oven on high 1 minute;

stir. Heat 1 minute longer. Let stand a few

minutes, then stir until smooth. Let stand 15minutes to cool s lightly. With mixer on medium

speed, beat butter 3 minutes or until creamy.

Reduce speed to low. Add milk and vanilla and

beat until blended. Increase speed to medium

and beat 1 minute, occasionally scraping bowl

with rubber spatula. Add cooled melted chocolate

and beat 2 minutes. Reduce speed to low;

gradually beat in powdered sugar. Increase speed

to medium and beat 2 minutes, occasionally

scraping bowl. Makes about 7 cups frosting.

5. With long, serrated knife parallel to work

surface, split each cake layer horizontally in half

to make 4 layers. Place 1 cake layer, cut side

down, on cake plate. With narrow, metal spatula,

spread 1 cups frosting over layer. Repeat with

second and third layers, spreading 1 cups

frosting between each layer. Top with fourth

cake layer; spread remaining frosting on top

and sides of cake. If not serving cake right away,cover loosely with plastic wrap and refrigerate

up to 1 day ahead.




> Cooks Wisdom

Prepared batter can also be poured into 24 lined

standard muffi n cups. Bake at 32 5F for 20 to 25 minutes,

rotating pans between upper and lower racks halfway

through baking.

Chocolate Bread Pudding


Total Time: 1 hour 15 minutes plus standing

Serves: 16

3 cups Schnucks half-and-half

1 package (12 ounces) Special Darkchocolate chips (2 cups)


1 Schnucks large French bread (16 ounces),cut into 1-inch pieces (about 12 cups)


1 cups Schnucks granulated sugar

1 teaspoon pure vanilla extract

fresh raspberries, sweetened whippedcream and powdered sugar (optional)

1. In 2- to 3-quart saucepan, heat half-and-half

over medium-high heat just until it begins

to bubble around side of saucepan. Remove

saucepan from heat. Set aside cup chocolate

chips. Add remaining chocolate chips to half-

and-half and stir with whisk until chocolate

melts and mixture is smooth.

2. Meanwhile, spray 13 x 9-inch glass or ceramic

baking dish with nonstick cooking spray. Spread

bread evenly in prepared baking dish. In large

bowl, with whisk, beat eggs, granulated sugar

and vanilla until mixture is smooth.

3. Very slowly pour warm chocolate mixture

into egg mixture, stirring constantly with whisk.

Pour chocolate mixture evenly over bread, then

gently toss to coat so that chocolate mixture

soaks into bread. Stir in reserved chocolate

chips. Spread mixture evenly in dish. Cover

dish with aluminum foil; let stand at room

temperature at least 45 minutes or refrigerate

up to 1 day ahead, tossing bread mixture once

halfway through standing.

4. Preheat oven to 325F. Bake bread pudding,

covered tightly with foil, 30 minutes. Uncover

and bake 20 to 25 minutes longer or until

center is set and bread pudding puffs. Serve

warm topped with raspberries, whipped cream

and dusted with powdered sugar, if desired.




chocolate heavenWe cant think of a better way to celebrate chocolate than with our jaw-dropping Deluxe Chocolate Split

Layer Cake with Chocolate Buttercream Frosting. And if youre looking for a luxurious, comforting dessert,our Chocolate Bread Pudding is the perfect choice. These recipes will satisfy any chocolate connoisseur.

Scan this tag to watch ourChocolate Layer Cake video.


1


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split layer cake 1011.

2.

3.

Moist, chocolate cake is the ultimate, decadent dessert everyone wantsto dive into. A split layer cake may look a bit intimidating, but with just afew pointers, like the importance of sifting dry ingredients and knowing

how to tell when the cakes are done, you can prepare this chocolate-lovers dream with confidence.

make a split layer cake

1.Sifting Using a fine-mesh strainer to si ft the flour, cocoa, baking soda, bakingpowder and salt is key to ensuring there are no lumps in the dry ingredients.

Sifting aerates and evenly disperses the dry ingredients. Sift onto a piece of

waxed paper to make it easier to add to the bowl while mixing.

2.When Are the Cakes Done? The cakes are done when the tops spring back

when lightly touched. Inserting a wooden pick into the center of the cakes is

another way to test if the cakes are done. The wooden pick should come out

with just a few moist crumbs attached.

3.Turning Out Cakes After the cakes have cooled in their pans on a wire rack for

10 minutes, run a small, plastic knife around the perimeter of the cakes to loosen

them from the pans. Then, 1 cake at a time, carefully invert the cake pan onto

a wire rack and lift off the pan. Peel off the parchment paper attached to the

bottom of the cakes and let them cool completely.

4. Splitting Cakes To split each cake, lay 1 hand flat on top and with the opposite

hand, position a long, serrated knife parallel to your work surface. Then carefully

cut the cake in half using a steady, sawing motion.

howto

4.

Visitschnuckscooks.com to watch our how-to videos!

24


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Schnucks Deli saves theday!Our whole roastedchicken, availablein a varietyoffavors, is everyonesfavorite go-tomeal.Our top-qualitydelimeatsand cheeses are always a favorite.And, dontforgetSchnucks Dips. From sweetto spicy,theyremadefreshbyour talented chefs

fromour own recipes!

Smart

Simple!

&

5 @ 5 00 t t lli i


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5 @ 5:00: tortelliniDistinctively shaped and filled with goodness, tortellini was first created in the city ofBologna, Italy, during the 12th century. Thanks to modern culinary conventions, tortellini

is now readily available, needing only to be boiled prior to serving. Versatile, affordableand convenient, frozen tortellini is the feature of this issues 5 @ 5:00.

Weve highlighted frozen tortellini in five very different ways, from rich and creamy Tortelliniwith Bacon & Peas to a new take on Caesar salad with fresh baby spinach and piquantfeta cheese. If youre looking for a hearty pasta dish, try our rustic Tortellini Cacciatore.The variety shows just why tortellini remains so popular, even nine centuries later!

26

little twists > pasta pockets


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Tortellini with Bacon & Peas



1 package (20 ounces) frozencheese tortellini

4 slices Schnucks hardwood smokedbacon, each cut crosswise into-inch pieces

1 package (8 ounces) Schnucks whitemushrooms, cut into fourths or eighthsif large (about 2 cups)

1 small onion (about 6 ounces),chopped (1 cup)

1 cup Schnucks frozen green peas

1 cup Schnucks whipping cream

cup Schnucks finely shreddedParmesan cheese


1.Heat large covered saucepot of water to

boiling over high heat. Add tortellini and cook

as label directs. Reserve about cup pasta

cooking water. Drain tortellini, then return to

same saucepot.

2. Meanwhile, in 12-inch skillet, cook bacon

over medium-high heat 4 minutes or until

bacon starts to brown, stirring frequently. Add

mushrooms and onion and cook 11 to 13

minutes or until vegetables are tender, stirring

occasionally. Add frozen peas, cream, cheese

and pepper; heat to boiling, stirring frequently.

3. Pour sauce and bacon over tortellini in

saucepot; toss until well combined. If desired,

for a thinner sauce, add some reserved pasta

cooking water. Makes about 6 cups.


(22 g saturated), 155 mg cholesterol,

1249 mg sodium, 77 g carbohydrate,


Tortellini Shrimp Caesar Salad




1 pound 26-30 count cooked peeled anddeveined shrimp, tail shells removed andeach shrimp cut in half, if desired

1 package (5 to 6 ounces) fresh baby spinach

3 medium tomatoes (about 1 pound),diced (about 2 cups)

cup Schnucks feta cheese crumbles(about 4 ounces)

cup Schnucks Classic Caesar dressing

cup thinly sliced fresh basil leaves

1. Heat large covered saucepot of water to


as label directs; drain.

2. Meanwhile, in large salad bowl, toss shrimp

with spinach, tomatoes, cheese and dressing

until well combined. Add warm tortellini and

toss until mixture is coated in dressing. Sprinklesalad with basil to serve. Makes about 12 cups.






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28

little twists > pasta pockets


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Creamy Tortellini with Spinach



1 package (20 ounces) frozenbeef & pork tortellini

1 package (5 to 6 ounces)fresh baby spinach

1 pint grape tomatoes, each cut in half


1 container (10 ounces) savory garliccooking creme

teaspoon freshly ground black pepper

teaspoon kosher salt (optional)



as label directs. Place spinach in large colander.

Reserve cup pasta cooking water. Drain

tortellini over spinach in colander.

2. Add tomatoes and oil to same saucepot;

cook over medium heat 4 to 5 minutes or until

tomato skins burst, stirring frequently. Stir in

cooking creme and pepper; fold in tortellini and

spinach. If desired, stir in salt and some reserved

pasta cooking water for a thinner sauce. Makes

about 8 cups.




Cheese Tortellini with WildMushroom Sauce





12 ounces cremini (baby bella), oyster,shiitake and/or white mushrooms, sliced(about 4 cups)

3 medium garlic cloves, minced

1 large shallot, minced (about cup)

1 teaspoon chopped fresh rosemary leaves

teaspoon salt

teaspoon ground black pepper cup Marsala wine (optional)

1 cups Schnucks half-and-half




2. Meanwhile, in nonstick 12-inch skillet, heat oil

over medium-high heat. Add mushrooms and

cook 5 minutes, stirring occasionally. Add garlic,

shallot, rosemary, salt and pepper and cook 1 to

2 minutes or until mushrooms are tender and

start to brown, stirring frequently. Add wine, ifusing, and cook 1 to 2 minutes or until most

liquid evaporates. Stir in half-and-half; heat

until mixture simmers. Cook 5 to 7 minutes

longer or until mixture thickens slightly,


3. Add tortellini to skillet and gently toss until

well combined. Makes about 6 cups.


(12 g saturated), 93 mg cholesterol, 1209 mg sodium,79 g carbohydrate, 5 g fiber, 4 g sugars, 24 g protein

Tortellini Cacciatore



1 package (20 ounces) frozenbeef & pork tortellini

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

chopped (13 cups)

1 package (10 ounces) Schnucks slicedwhite mushrooms (about 4 cups)

2 tablespoons minced fresh garlic(about 6 cloves)

1 tablespoon Italian seasoning

teaspoon salt


1 can (14.5 ounces) fire-roasteddiced tomatoes

1 jar (7.5 ounces) fire-roasted red peppers,drained and chopped (aboute cup)

cup chopped fresh parsley leaves

cup grated Parmesan cheese




2. Meanwhile, in nonstick 12-inch skillet, heatoil over medium heat. Add onion and cook 10

minutes or until tender, stirring occasionally.

Add mushrooms, garlic, Italian seasoning, salt

and black pepper; cook 4 to 5 minutes or until

mushrooms are tender, stirring frequently. Stir in

tomatoes with their juice and red peppers; heat

until mixture simmers. Cook 5 minutes or until

sauce thickens slightly.

3. Add tortellini to skillet and gently toss to

combine. Remove skillet from heat; stir inparsley and cheese. Makes about 7 cups.




pairings from the vine >

Lambrusco

Made in large stainless steel tanks

in a style the Italians call frizzante,

meaning slightly fizzy, dry to semi-dry

Lambruscos go through a secondary

fermentation process. This extra step

provides a touch of sweetness and

high acidity, perfect for cutting through

the rich dishes and pastas traditionally

prepared in the Emilia-Romagna region

of Northern Italy.


meals for a steal


30/32

ea s o a steaCajun cuisine is often associated with the French-influenced fare of Louisiana.Traditional Cajun flavor comes from a basic combination of onion, garlic, chiles, blackpepper, mustard and celery, but there are many variations of Cajun seasonings that

include additional herbs and spices. For our Cajun catfish weve added crispy onionsto the prepared seasoning to make a crunchy fish coating. When served with quickskillet succotash, your family can enjoy a bayou-style meal right at home.

Our Eggs in Spiced Tomato Sauce recipe is based on the classic Israeli dish Shakshuka(also called Eggs in Purgatory). In this one-skillet meal, eggs are poached in a lightlyspiced tomato sauce perfect for scooping up with chunks of bread. For variety, tryusing smoked paprika or serving with grits. See our Cooks Wisdom for preparingthis recipe in individual serving dishes.

30

holiday dinner > decadent dessertdiscount dishes > gourmet taste


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Crunchy Cajun Catfish withSkillet Succotash




1 bag (3.5 ounces) lightly salted or garlicpepper crispy onions

2 teaspoons Cajun seasoning, divided

3 tablespoons light mayonnaise

1 teaspoon hot pepper sauce

4 fresh catfish, swai or tilapia fillets(about 1 pounds)

1 tablespoon Schnucks unsalted butter small red onion, chopped ( cup)

1 jar (4 ounces) diced pimientos, drained

2 cups Schnucks frozen whole kernel corn

cup thinly sliced fresh basil leaves

1. Preheat oven to 400F. Spray large rimmed

baking pan with nonstick cooking spray.

2. On large sheet of waxed paper, spread

onions. With bottom of measuring cup, coarselycrush onions. You should have about 1 cups.

Stir in 2 teaspoons Cajun seasoning. In pie plate,

stir together mayonnaise and hot sauce. Dip

catfish fillets, 1 at a time, in mayonnaise mixture,

turning to coat both sides. Place each fillet over

onions, turning to coat both sides and pressing

lightly so they adhere.

3. Place catfish on prepared pan. Bake 13 to 15

minutes or until catfish turns opaque throughoutand internal temperature reaches 145F.

4. Meanwhile, in 12-inch skillet, melt butter

over medium heat. Add onion and cook 4 to

6 minutes or until tender, stirring frequently.

Add pimientos, frozen corn and remaining

teaspoon Cajun seasoning and cook 5 to

6 minutes or until heated through, stirring

occasionally. Remove skillet from heat; stir in

basil. Makes about 23 cups succotash.




Eggs in Spiced Tomato Sauce



2 tablespoons Schnucks extra virginolive oil

1 green bell pepper, chopped (about 1 cup)

1 small yellow onion (about 6 ounces),chopped (about 1 cup)

1 tablespoon minced fresh garlic(about 3 cloves)

1 teaspoon paprika

teaspoon crushed red pepper flakes

teaspoon ground cumin teaspoon salt

1 can (28 ounces) crushed tomatoeswith basil

cup torn fresh basil leaves, plus additionalleaves for garnish (optional)


cup Schnucks feta cheese crumbles

1 twin pack (16 ounces) Schnucks Frenchbread mini loaves, each cut crosswise

in half

1. In nonstick 12-inch skillet, heat oil over

medium-high heat. Add bell pepper and onion

and cook 8 to 10 minutes or until onion is

golden brown and tender, stirring occasionally.

Add garlic, paprika, crushed red pepper, cumin

and salt and cook 30 seconds, stirring constantly.

2. Add tomatoes and heat to boiling. Reduce

heat to medium-low and cook 10 minutes

or until mixture thickens slightly, stirring

occasionally. Stir in torn basil. Makes about

4 cups sauce.

3. With back of large spoon, make a well in

tomato mixture; crack 1 egg into well. Repeat

with remaining eggs, spacing wells closely

together around perimeter and in center of

skillet. Increase heat to medium; cover and

cook 6 to 8 minutes or just until egg whites are

opaque and yolks remain soft in center.

4. Remove skillet from heat; sprinkle with

cheese and garnish with basil leaves, if desired.

Serve with bread for dipping.




> Cooks Wisdom

To prepare in individual serving dishes, follow recipethrough step 2. Pour 1 cup tomato sauce into each of 4

oven-safe baking dishes. With back of large spoon, make

2 wells in sauce, then crack 1 egg into each well. Bake at

400F 12 to 14 minutes or until egg whites are opaque

and yolks remain soft in center. Sprinkle 2 tablespoons

cheese over eggs in each dish and garnish with basil

leaves, if desired. Serve with bread.


T t th S t t


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s Chucks Cooks Spring 2013