· 16 slow cooker sensations Chick en Paprikash and Slow-Cooked Caraway Pork are a cinch in a...

www.schnucks.com

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> a letter from the chairman

As a family-owned company, Schnucks recognizes the value of being surrounded by loved ones. Strive to bring your family closer together this season. When the temperature outside starts getting cooler and the leaves begin turning brilliant colors, you know the new school year has begun and it's time to get into a new routine. Weeknight dinners provide the perfect opportunity to bring the family together. Monday, September 28 marks Family Day – A Day to Eat Dinner with Your Children.™ Research shows that kids who regularly enjoy meals with their family are more likely to have better grades with less stress, and less likely to engage in alcohol and substance abuse.

At Schnucks, we want to encourage frequent weeknight family meals and we’re here to help make it happen. Discover our budget-friendly recipes inside along with time-saving tips and inspiration for leftovers. You’ll find the best ways to stock your pantry for the season and recipes for a variety of comfort meals to go along with the cooler weather. If you’re smart about your food shopping, you’ll see that a few ingredients can go a long way. That’s where Schnucks Cooks comes to the rescue!

Family-time should also extend past the dinner table. Root for your favorite team at the next big football game – this edition is packed with food solutions and safety tips for an awesome tailgate get-together. Or, celebrate the season with a Halloween party. Don’t miss the chance to try our fantastic caramel apples. Homemade is always a lot more fun!

Scott C. SchnuckChairman and CEOSchnuck Markets, Inc.

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

Jeff rey Scheiber

Amy Bem

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

Kathleen Sheridan

Doug Schaible

Chris Wong, C.S.W.

Kathy Gottsacker, Karen Trombley, Debra Walter, Priscilla Ward

Laura Freeland Kull, M.S., R.D.

Wes Hartman

Eric Burkett, Melissa Clark, Debbie Moose, Dianna Pasley

Stacey Alexander, Kelly Kraemer

© 2009 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc. All rights reserved. All articles in Schnucks Cooks are written and edited by professionals. "Schnucks Cooks" is a registered trademark of Schnuck Markets, Inc. and other trademarks and service marks of Schnucks may appear in this magazine. ViMax Publishing makes no representation as to the accuracy or effi cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 • www.vimaxpublishing.net

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

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

TM

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Wake up with Schnucks! Studies show the importance of breakfast from performance in school and work, to health bene ts for the whole family. You’ll nd a variety of Schnucks breakfast favorites that are equal to or be er than leading na onal brands. They just cost less. Quality and value from our family to yours!

Coupon good thru 11/8/09 at any Schnucks or Logli store. Limit one coupon per customer.




Schnucks Ready-To-Eat Cereal10.5-20 oz. box–Any variety

Schnucks Quick or Old Fashioned Oats42 oz. canister

Schnucks Homestyle or Bu ermilk Frozen Wa es19.8 oz. pkg.

Schnucks Orange Juice from Concentrate1 gallon jug

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Vendor Ad #1to Come

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5Schnucks Cooks > Fall 2009

6 Schnucks Cooks Spinach Turnovers and Greek Salad.

7 get to the root Roasted Carrots & Parsnips with Cider Vinaigrette.

8 express lane Harvest Vegetable French Bread Pizza and

Spicy BBQ Chicken Sandwich.

10 midday makeovers Little Italy Pasta Salad and California Chicken Sandwich.

12 fan-tastic food Game-Day Grinder and Tailgate Nut Mix.

15 tailgating food safety tips Tips and tricks for a successful tailgate party.

16 slow cooker sensations Chicken Paprikash and Slow-Cooked Caraway Pork

are a cinch in a Crock-Pot®.

18 fall pantry staples Stock up on this season's necessities.

20 meals for a steal Artichoke Stuff ed Chicken Breasts and

Spaghetti & Meatballs.

22 aff ordable elegance Fabulous servingware for your next family get-together.

24 dinner duets: one roast... two meals Roast Beef with Rosemary, Roasted Garlic & Red Wine

Sauce and Bread Bowl French Beef Stew.

26 a balanced diet Discover the meaning behind MyPyramid's colors.

27 luscious loaf Cranberry-Nut Loaf and the importance of whole grains.

28 ghoulish greats Crunchy Caramel Apples and Aztec Turkey

Tortilla Casserole.

30 warm autumn spices Gingerbread Cake and the perfect spice rack.

31 fall warm-up Mulled Cranberry Cider and

Heavenly Mint Hot Chocolate.

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Rosanne Toroian, Food Editor and Information Specialist; Jeannie Eisenberg, Store Sales Team Manager; Kathy Gottsacker, Director of Food Education and Culinary Arts (from left to right)

Our Deli Department offers so much more than quality meats, sandwiches and salads. Many of the unique specialty items help to simplify mealtime and entertaining with convenience and value.

For example, check out our olive selection. Not only do we offer a variety of marinated, pitted and unpitted olives, you’ll also find other items perfect for your appetizer platter including roasted red peppers, sweet and spicy Peppadews™ and oven-roasted plum tomatoes.

Another stand-out signature item is our Muffaletta Mix. The essential ingredient in the New Orleans sandwich masterpiece, this chopped olive salad prepared with capers and olive oil perks up any hot or cold sandwich. But there are so many creative ways to enjoy this olive salad. Place a spoonful over toasted French bread for an instant bruschetta, or blend into softened cream cheese for a savory

spread for crackers. Toss a generous amount into warm pasta dishes or cold pasta, tuna, egg or bean salads. Prepare a quick pan sauce for fish or chicken with diced tomatoes and Muffaletta Mix, sprinkle on homemade pizza or substitute for relish for a deluxe gourmet Italian salsiccia “hot dog.”

Sabra Hummus, a smooth, sublime Middle Eastern concoction prepared with pureed chick peas, garlic and sesame seed paste, or tahini, makes not only a light, kid-friendly dip for pita chips, crackers, carrot sticks and sliced bell pepper, but it also adds zip to hamburgers and meatloaf. Packed with fiber and lower in fat and calories than mayonnaise, spread Sabra Hummus on a warm bagel, or add to wraps, sandwiches and panini prepared with oven-roasted or grilled vegetables. For a quick two-ingredient appetizer, spoon hummus into hollowed cucumber cups or cherry tomatoes.

TM

Spinach TurnoversPrep: 15 minutesBake: 10 minutes • Serves: 6

Schnucks nonstick cooking spray3 tablespoons Schnucks extra virgin olive oil1 medium yellow onion, fi nely chopped1 package (10 ounces) Schnucks frozen

chopped spinach, thawed and squeezed dry

¾ cup crumbled reduced fat feta cheese1 teaspoon dried dill ¼ teaspoon ground black pepper1 tube (11 ounces) refrigerated thin-crust

pizza crust1 Schnucks large egg, lightly beaten

1. Preheat oven to 400°F. Spray large cookie sheet with nonstick cooking spray.

2. In 10-inch skillet, heat oil over medium-low heat. Add onion and cook 4 to 5 minutes or until golden, stirring occasionally. Add spinach and stir until well combined. Remove skillet from heat; stir in feta, dill and pepper. Let fi lling stand at room temperature 5 minutes to cool slightly.

3. Unroll dough onto prepared pan. Cut dough into 6 equal squares. In center of dough squares, evenly divide spinach mixture. Fold 1 corner of dough over fi lling to the opposite corner to form a triangle. Press edges of dough to seal tightly. With sharp knife, cut 3 small slits in top of each turnover to allow steam to escape. Brush tops with beaten egg.

4. Bake turnovers 10 to 12 minutes or until crust is golden brown. Serve turnovers warm.

Each Serving: About 260 calories, 10 g total fat (1 g saturated), 10 mg cholesterol, 560 mg sodium, 29 g carbohydrate, 3 g fi ber, 11 g protein.

> Cook’s WisdomTo thaw spinach quickly in the microwave, remove frozen spinach from package. Place in small microwave-safe bowl and heat, uncovered, on high 2 to 3 minutes or just until spinach is mostly thawed but still cool enough to handle. Squeeze spinach to remove excess water.

Greek SaladPrep: 15 minutes • Serves: 6

2 small lemons1 garlic clove, minced2 teaspoons Schnucks crushed oregano½ cup Schnucks extra virgin olive oil1 bag (5.5 ounces) Fresh Express 50/50 Mix

(baby spinach and spring mix salad greens)2 green onions, chopped2 medium tomatoes, each cut into

8 wedges 1 English (seedless) cucumber, peeled

and sliced1 green bell pepper, seeded and chopped½ cup pitted kalamata olives¼ cup crumbled reduced fat feta cheese salt and ground black pepper, to taste

From lemons, squeeze juice through fi ne-mesh strainer into large salad bowl. Stir in garlic and oregano. Slowly add oil, whisking briskly to emulsify. Add salad greens, onions, tomatoes, cucumber, bell pepper, olives, feta, salt and black pepper. Toss until well combined.


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wine pairing > La Crema ChardonnayEnticing citrus, fl oral and butterscotch aromas combine with the fl avors of pear, honeysuckle and caramel resulting in a rich wine with a long, lingering fi nish.

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versatile vegetables > fall fl avors

get to the rootThe carrot and parsnip, both root vegetables, are known for big fl avor, vitamins and their ability to stretch the family's food budget.

carrot – Historians trace the carrot to a small purple ancestor from Afghanistan. The now familiar orange hue is believed to have been cultivated by the Dutch in the 1700s to honor the ruling House of Orange. Others claim the color was heightened with the emergence of coloration in the 19th century. Today, the deepest orange carrots contain the most beta-carotene.

Year-round availability and great versatility have made the carrot one of the most popular vegetables. Having a crisp crunch, they are delicious raw or can be cooked in a variety of ways. They can be used as appetizers or added to soups, stews, drinks and desserts.

Cut carrots into “coins,” drizzle with olive oil and roast in an oven set at 350°F for about 35 minutes, tossing once. When done, sprinkle with salt and a little balsamic vinegar. The dry heat will caramelize sugars in the carrots for a unique taste. Or, simmer “coins” in water with butter, sugar and salt until tender. Remove carrots and reduce the liquid into a thickened

glaze, serving together. This makes for a fabulous side dish.

Carrots need to be purchased when fi rm. If the greenery is attached, remove immediately because it robs the vegetable of vitamins and moisture. Carrots should be placed in a plastic bag and stored in the refrigerator's vegetable bin. Avoid storing near apples as the carrots tend to turn bitter.

parsnip – For thousands of years in Europe, parsnips were the staple winter vegetable, only losing status when the potato was introduced. In the New World, the parsnip found its place in everything – wines, breads, puddings and, of course, soups and stews. It fell out of popularity for a time, but is being rediscovered by chefs for its sweet, earthy, nutty fl avor.

Although they are not usually eaten raw, parsnips can be used in most applications where carrots are enjoyed. Parsnips can be baked, boiled, sautéed, steamed or roasted. Most home cooks tend to mash the parsnip, sometimes combined with potatoes or carrots. They make a wonderful creamed soup, topped with croutons and chives – adding a green

apple provides a deliciously tart variation. In order to bring out the silky texture and nutty fl avor, it is best to roast with butter or olive oil or use cream when baking or pureeing. Parsnips pair particularly well with lamb and beef. Also, try enhancing their fl avor with ginger, orange and curry.

Store parsnips in a loosely sealed plastic bag and keep refrigerated for one to two weeks. Wait until just before cooking to peel as they will discolor slightly when exposed to air.

Roasted Carrots & Parsnips with Cider VinaigrettePrep: 25 minutes Roast: 45 minutes • Serves: 4

1 pound parsnips, cut lengthwise in half or quarters for larger ends, then diagonally into 1-inch pieces (about 3½ cups)

1 bag (16 ounces) carrots, cut lengthwise in half, then diagonally into 1-inch pieces (about 3½ cups)

4 tablespoons Schnucks olive oil, divided¼ teaspoon salt¼ teaspoon ground black pepper1 tablespoon chopped Full Circle fresh

tarragon leaves

4 teaspoons Schnucks apple cider vinegar1½ teaspoons chopped Full Circle fresh chives½ teaspoon Schnucks balsamic vinegar½ teaspoon Schnucks honey mustard

1. Preheat oven to 350°F. On rimmed baking pan, toss parsnips and carrots with 1 tablespoon oil, salt and pepper; spread in single layer. Roast 45 to 50 minutes or until parsnips and carrots are tender.

2. Meanwhile, in large serving bowl, with whisk, mix remaining 3 tablespoons oil, tarragon, cider vinegar, chives, balsamic vinegar and honey mustard until well blended.

3. Transfer parsnips and carrots to bowl with vinaigrette; toss until well coated. Serve warm.


> Cook’s WisdomParsnips can have a waxy coating that should be peeled before cooking.

Cutting carrots and parsnips into equal-sizedpieces and spreading in a single layer on baking pan helps ensure even cooking and browning.

Since the shape of the parsnip and carrot tends to be thick at one end and tapered at the other end, the “fat” end should be cut in half or quarters to make equal-sized pieces.

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sensational sandwiches > make it snappy

Harvest Vegetable French Bread PizzaPrep: 20 minutes Bake: 10 minutes • Serves: 4

1 twin pack (16 ounces) Schnucks mini loaves, each cut lengthwise in half

3 cup Schnucks extra virgin olive oil2 garlic cloves, minced2 medium tomatoes, each cut crosswise

into ¼-inch-thick slices6 thin asparagus spears, each cut into

1½-inch pieces1 small zucchini, cut diagonally into

8-inch-thick slices 1 teaspoon Schnucks crushed oregano¼ teaspoon salt¼ teaspoon ground black pepper1 jar (7 ounces) roasted red peppers, cut

into ¼-inch-thick slices 1 package (4 ounces) plain chèvre (goat

cheese), crumbled1 cup Schnucks fi nely shredded part-skim

mozzarella cheese

1. Preheat oven to 400°F. Place bread, cut side up, on rimmed baking pan. Bake bread 4 to 5 minutes or until golden brown.

2. Meanwhile, in small nonstick skillet, heat oil over low heat. Add garlic and cook 1 to 2 minutes, stirring frequently and being careful not to let garlic brown; remove skillet from heat. Brush bread with half of garlic oil.

3. Arrange tomatoes on bread. Brush tomatoes with remaining garlic oil. Layer asparagus and zucchini over tomatoes and sprinkle with oregano, salt and pepper. Top with red peppers and cheeses. Bake pizzas 10 to 12 minutes or until cheese melts and top is lightly browned.


Spicy BBQ Chicken SandwichPrep: 15 minutes Cook: 10 minutes • Serves: 6

1 Schnucks BBQ whole roasted chicken1 bottle (18 ounces) Schnucks Select

barbecue sauce1 medium yellow onion, diced (1 cup)½ red bell pepper, diced (e cup)½ small jalapeño chile pepper, seeded and

minced (2 teaspoons)½ teaspoon salt¼ teaspoon cayenne pepper¼ teaspoon ground black pepper¼ teaspoon Schnucks ground cumin6 Schnucks Bakery sesame seed buns ¾ cup Schnucks fi nely shredded

Cheddar cheese

1. Remove skin and bones from chicken. Shred chicken into bite-sized pieces. In nonstick 12-inch skillet, cook chicken, barbecue sauce, onion, bell pepper, jalapeño, salt, cayenne, black

pepper and cumin over medium heat 10 minutes or until mixture is heated through and starts to simmer, stirring occasionally.

2. Spoon chicken mixture onto bottom halves of sandwich buns. Sprinkle cheese over chicken; replace top half of buns to serve.


express laneOnce you try this vegetable French bread pizza, you may never call for home delivery again! If you don’t have fresh basil available, try substituting two teaspoons of dried basil; add along with dried oregano. If you'd like to turn up the “heat” a notch on the spicy chicken sandwich, just add more jalapeño!

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lunchtime > on the go

Little Italy Pasta SaladPrep: 20 minutes plus chilling Cook: 10 minutes • Serves: 6

1 box (1 pound) rotini (corkscrew) pasta 15 grape tomatoes, each cut in half (1 cup)1 pickling cucumber, cut lengthwise in half

and thinly sliced (about 1 cup)2 slices (¼-inch-thick) Deli Genoa salami,

cut into ¼-inch pieces (4 ounces)2 slices (¼-inch-thick) Deli provolone

cheese, cut into ¼-inch pieces (4 ounces)1 slice (¼-inch-thick) Deli smoked ham, cut

into ¼-inch pieces (about 5 ounces)2 cups loosely packed Fresh Express

spinach leaves, sliced (about 1 cup)1 cup Schnucks Italian salad dressing 1 cup Schnucks mild banana pepper

rings, drained1 teaspoon Italian seasoning1 teaspoon salt½ teaspoon ground black pepper 1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.

2. In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.


California Chicken SandwichPrep: 20 minutes • Serves: 4

½ cup light mayonnaise3 tablespoons chopped Full Circle fresh

basil leaves and/or chives½ teaspoon fresh lemon juice8 slices Schnucks Select 12 Grain or

Oat & Nut Bread2 cups Fresh Express spring mix salad

greens, divided1 Schnucks herb whole roasted chicken,

meat removed into large pieces and sliced (about 2½ cups)

¼ medium red onion, sliced2 medium Roma tomatoes, each cut

lengthwise into 8-inch-thick slices1 large ripe avocado, peeled,

pitted and sliced 1. In small bowl, combine mayonnaise, herbs and lemon juice.

2. Toast bread. Spread herb mayonnaise on one side of 4 toasted bread slices. Divide 1 cup salad greens over mayonnaise. Top evenly with chicken, onion, remaining 1 cup salad greens, tomato and avocado. Place remaining 4 slices toast over avocado. Cut each sandwich diagonally in half to serve.


> Cook’s WidsomThe herb mayonnaise may be prepared and refrigerated up to 3 days in advance to allow fl avors to meld.

midday makeoversBrown-bag lunches are making a comeback and you’ll discover why with these two fantastic meals. Our recipes take advantage of the fresh, seasonal produce in stores now, but feel free to adapt them to ingredients in your refrigerator. In the pasta salad, substitute your favorite salami for Genoa, or toss in rotisserie chicken. Swap mozzarella for provolone, or choose a smoked cheese instead. Arugula would add a nice peppery note, or pepperoncini add the same zip as banana peppers. The California Chicken Sandwich is stacked with fresh ingredients, but consider replacing basil with your favorite herb, or substitute spinach for spring mix greens.

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Game-Day GrinderPrep: 30 minutes • Serves: 6

5 ounces Deli pitted kalamata and/or green olives, drained and each cut lengthwise in half (about ¾ cup)

¾ cup Schnucks hot and/or mild banana pepper rings, drained

3 tablespoons Schnucks Italian salad dressing

1 package (14 ounces) Schnucks Select Deli Buns

6 tablespoons Schnucks mayonnaise1 package (4 ounces) sliced Genova salami1 package (3 ounces) sliced prosciutto 6 slices Schnucks provolone cheese, each

cut in half6 thin slices ham (about 6 ounces)6 slices Schnucks mozzarella cheese, each

cut in half3 medium vine ripened tomatoes (each cut

into 6 slices)1 small red onion, thinly sliced (about 1 cup)12 cups Fresh Express Shreds™

(iceberg lettuce)6 Schnucks queen stuff ed Spanish

olives (optional)6 wooden picks (optional)

In medium bowl, combine olives, banana peppers and dressing. Slice buns completely in half. On bottom half of each bun, spread 1 tablespoon mayonnaise. Over mayonnaise, layer 2 slices salami, 1 slice prosciutto, 2 pieces provolone, 1 slice ham, 2 pieces mozzarella, 3 slices tomato, and one-sixth onion, olive mixture and lettuce. If not serving right away, wrap sandwiches in waxed paper and secure with tape; refrigerate up to 2 hours. Garnish sandwiches with pimiento-stuff ed olive secured with wooden pick, if desired.


Tailgate Nut MixPrep: 10 minutes plus cooling Bake: 25 minutes • Makes: 2 cups

1 Schnucks large egg white1 can (10 ounces) Schnucks deluxe mixed

nuts (about 2 cups)¼ cup Schnucks granulated sugar½ teaspoon ground ginger½ teaspoon Schnucks chili powder½ teaspoon Schnucks garlic powder½ teaspoon Schnucks ground cinnamon½ teaspoon Schnucks ground cumin¼ teaspoon salt8 teaspoon cayenne pepper

1. Preheat oven to 300°F. In medium bowl, with whisk, beat egg white until foamy. Stir in nuts. Add remaining ingredients and toss until nuts are thoroughly coated.

2. Spread nuts in single layer on ungreased rimmed baking pan. Bake 15 minutes. Remove pan from oven. Stir and separate nuts, spreading evenly in pan. Bake 10 minutes longer. Cool nuts in pan on wire rack 3 minutes, then transfer nuts to large plate to cool completely. Store nut mix in airtight container up to 1 week.

Each Serving (3 cup): About 322 calories, 25 g total fat (3 g saturated), 0 mg cholesterol, 184 mg sodium, 19 g carbohydrate, 4 g fi ber, 9 g protein.

tailgating > fan favorites

fan-tastic foodTailgating – what could be better than food, family, friends and football? And of course, every great tailgate lineup should feature a superstar sandwich. Sub, hero, po’ boy, hoagie... diff erent parts of the country all have diff erent names. The term “grinder” supposedly comes from the art of chewing or “grinding” the overfl owing sandwich. Our grinder is classic and convenient – assemble ingredients directly on plastic wrap without the bun and refrigerate up to overnight. Just before serving, simply place layered ingredients on bun. And for the nut mix, if you prefer a sweeter taste, use only a quarter teaspoon garlic powder and omit the salt and cayenne pepper.

almonds – A close relative of the plum and peach, almonds are rich in vitamin E and a good source of fi ber, magnesium and protein. Monounsaturated fat – the “good” fat that helps reduce cholesterol is also found in almonds. Roasting them before adding to casseroles or salads brings out their nutty fl avor. For variety, try almond butter instead of peanut butter.

cashews – Rich, sweet and buttery, cashews are a good source of copper, iron, magnesium and protein. Use for snacking, add to salads or combine with chicken in stir-fries. They are commonly found in many North African and Asian dishes.

peanuts – The peanut is actually a legume, not a nut. Asia and Africa provide 90% of the world's production. About half of the U.S. peanut crop is used to make peanut butter. Peanuts are a good source of fi ber, folic acid and protein. Use peanuts in stir-fries, lettuce wraps or add to salads. Don't forget granola and peanut brittle.

pecans – These buttery-rich, sweet nuts are popular in pies, cakes and other desserts. Their high oil content requires pecans to be used quickly. Refrigerate in an airtight container up to three months or freeze up to six months. They’re a good source of copper and fi ber. Pecan trees have been known to live hundreds of years.

pine nuts – From the cones of a pine tree variety, these seeds can be tossed in pasta dishes or salads. The classic foundation to Italian pestos, they are also used to top sautéed vegetables including spinach. In some recipes pine nuts are referred to as “pignoli,” their Italian name.

walnuts – One of the most widely available nuts, walnuts are used in dishes around the world. They're great in everything from trail mix to fruit salads to muffi ns. This nutritious nut boasts the benefi ts of omega-3 fatty acids making it the healthiest nut. Health benefi ts are reported to include an increase in cognitive function, anti-fl ammatory benefi ts and heart protection. For extra fl avor, toast them before adding to any recipe.

beer pairing > Sierra Nevada Pale AleWith a deep amber color, this beer is a delightful interpretation of a classic style. Generous quantities of premium Cascade hops give the pale ale its fragrant bouquet and spicy fl avor.


nutknowledge

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Blue Diamond® Almonds, the perfect choice for entertaining with many flavors to choose from.

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Q. What's just as much fun as going to a football game on a cool fall day?

A. Joining your friends for a tailgating party. These pre-game events have become a pre-kickoff tradition.

Here are a few key tips to keep your get-together safe.

supply checklist – disposable plates, cups and fl atware • serving pieces and utensils for each dish • disposable, resealable containers and bags • instant-read thermometer • liquid soap • hand sanitizer • paper towels • trash bags • plenty of ice, beverages and good food!

packing – If possible, use two coolers – one for food and one for beverages. Foods will stay colder because the food cooler won't be opened as often as the one containing beverages. Food should be placed directly from refrigerator to cooler. Any perishable foods should be placed in smaller containers. Raw meat needs to sit in

the bottom of the cooler so any juice that potentially leaks will not contaminate other food.

grilling & serving – Always serve thoroughly-cooked meat. Use an instant-read thermometer to take a temperature; don't guess if it's done. Pork, steak and fi sh

need to reach an internal temperature of 145°F and ground beef and pork should reach 155°F. For turkey or chicken, the ideal temperature is 165°F. Use clean serving plates and utensils, separate from the ones used while cooking. Foods need to be consumed within two hours after cooking, but within one hour if the outside temperature is above 90°F.

temperature danger zones – Cold foods need to be kept cold; hot foods hot. It is important to keep cold foods 41°F or below and hot foods 140°F or above to prevent microorganisms from growing. This simple procedure is imperative to serving food safely.

hand washing – The most important step in preventing food-borne illness is to wash your hands throughout the tailgating event. Remember to wash hands before and after handling food, and wash especially well after touching raw meats and trash.

tailgating food safety tips Dianna Pasley Director, Food Safety

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Chicken PaprikashPrep: 20 minutes Cook: 5 hours 45 minutes • Serves: 4

1 can (14 ounces) less-sodium chicken broth (1¾ cups)

1 package (about 2 pounds) boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks

2 garlic cloves, fi nely chopped1 green bell pepper, sliced

(about 1½ cups), divided1 medium yellow onion, sliced

(about 1 cup)2 tablespoons paprika2 teaspoons salt½ teaspoon ground black pepper8 teaspoon cayenne pepper4½ cups Schnucks wide egg noodles

(about 8 ounces)1 cup Schnucks sour cream3 tablespoons Schnucks all-purpose fl our2 medium tomatoes, cut into 1-inch chunks

(about 3 cups)1 red bell pepper, sliced chopped fresh parsley (optional)

1. In 5- to 6-quart slow cooker, combine broth, chicken, garlic, half of green bell pepper, onion, paprika, salt, black pepper and cayenne. Cover and cook on low 5½ hours or on high 2½ hours.

2. Meanwhile, about 30 minutes before paprikash is done, prepare noodles as label directs.

3. In small bowl, mix sour cream and fl our and stir into slow cooker. Increase heat to high, if necessary; cover and cook 5 minutes. Stir in tomatoes, red bell pepper and remaining green bell pepper. Cook 10 minutes longer on high. Serve chicken paprikash over noodles. Sprinkle with chopped parsley, if desired.


Slow-Cooked Caraway Pork Prep: 15 minutesCook: 7 hours • Serves: 6

2½ tablespoons Schnucks olive oil, divided1 teaspoon caraway seeds1 teaspoon dry mustard½ teaspoon salt½ teaspoon ground black pepper1 boneless rolled Boston pork roast

(about 3 pounds)1 bag (2 pounds) refrigerated

Bavarian-style sauerkraut, drained1 bag (2 pounds) Schnucks B size

red potatoes 1. In small bowl, mix 1½ tablespoons oil with spices. Cut strings from roast and trim off excess fat. Rub roast all over with spice mixture.

2. Preheat 12-inch skillet over medium-high heat. Place roast in skillet and cook 6 to 8 minutes or until browned on both sides. Transfer roast to 5- to 6-quart slow cooker. Spread sauerkraut over roast; arrange potatoes over sauerkraut. Cover and cook on low 7 to 8 hours or on high 3½ to 4 hours.

3. Transfer potatoes to serving bowl; toss with remaining 1 tablespoon oil and additional salt and pepper, if desired. Transfer sauerkraut to large serving platter. Lift roast out of slow cooker in one piece and place over sauerkraut.



one-pot wonders > timesavers

slow cooker sensationsHere are two great recipes that will let you spend more time enjoying dinner with your family. Slow cookers make them a cinch. To make preparation for paprikash even easier, precook the noodles when you’re prepping the ingredients for the slow cooker, and warm in the microwave just before serving. This popular Hungarian dish can also be made with fi sh or beef. Many one-pot meals allow enough for leftovers and our caraway pork recipe will taste fantastic the next day. Top the pork and sauerkraut with a little mustard, put it between two pieces of bread, and you’ll have a sandwich that most delis wish they had on the menu.

wine pairing > Chateau Ste. Michelle GewürztraminerBright and refreshing with inviting aromas of lychee nut, nectarine, jasmine fl ower and clove, this nicely balanced medium-dry wine is both crisp and lush.

Entrées, appetizers, soups, stews, beverages and even desserts... you name it, the Crock-Pot® does it. Making home-cooked meals easy for almost 40 years, the Crock-Pot Slow Cooker is a kitchen essential because it does the work for you! High, low and warm settings are convenient for varied cooking needs and time constraints – and each slow cooker comes with an impressive array of recipes. Cleanup is easy with the dishwasher-safe stoneware and lid making the Crock-Pot Slow Cooker nothing short of a kitchen superhero!

greatest of ease

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As summer turns to fall and it seems many of us have “more on our plate,” getting dinner on the table requires a bit more organization and planning. Stocking your pantry is a great way to prepare in advance for those last-minute meals. With the right basic ingredients, you’ll be able to whip up a variety of new dishes. Moreover, not only is cooking from home a healthier option than take-out, delivery and restaurant meals, it’s more economical. By planning ahead, you save time and money. No more rushing to the store to pick up those last-minute ingredients.

When stocking your fall pantry, don’t forget the refrigerator and freezer “pantry.” Try to purchase off -the-shelf timesavers and convenience products which do some of the work for you. Refrigerated prepared beef tips and roast pork in the Meat Department can be easily adapted and “doctored up” for recipes such as stroganoff , sandwiches, stew or chili. Purchase pre-marinated pork tenderloin, chicken breasts and salmon.

Many of us have a repertoire of tried-and-true recipes our family loves and are quick to prepare. Add variety to these stand-bys by choosing products with added ingredients such as diced tomatoes with onions, green chiles or garlic, perfect for pasta and enchiladas. Sliced almonds come in fl avors

from roasted garlic to Parmesan. Use these to jazz up rice or create a unique coating for chicken. Some cheeses are blended with herbs, sun-dried tomatoes and even horseradish. Enjoy on pizza or in macaroni and cheese and mashed potatoes.

Branch out of your comfort zone and fi ll your pantry with refreshing fare to revive dinnertime. Consider frozen pierogies instead of mashed potatoes or pasta. Buy frozen shelled edamame instead of peas, or frozen barramundi over tilapia. Pesto benefi ts from a

long shelf life, and makes an “instant” sauce for pasta, pork and poultry. Don’t forget to pick up Asian and Hispanic ingredients. As these items become more mainstream, products such as panko breadcrumbs, coconut milk, chipotle chiles and chili paste are sometimes included in recipes in unexpected ways.

Purchase condiments, dried herbs and spices in small packages to reduce waste. And remember, it’s a good idea to mark your pantry supplies with a purchase date so you’re sure to use the oldest items fi rst.

fall pantry staples

baking needs – baking powder and soda, chocolate, coconut, cornstarch, fl ours, marshmallows, yeast, yellow cornmeal

broth – beef, chicken, vegetable

dried herbs & spices – allspice, basil, bay leaves, chili powder, cinnamon, cloves, coriander, crushed red pepper fl akes, cumin, curry, dried mushrooms, garlic powder, ginger, nutmeg, oregano, paprika, rosemary, sage, thyme

grains – barley, oats

legumes – an assortment of dried or canned beans (black, garbanzo, great Northern, pinto), black-eyed peas, lentils, split peas

miscellaneous canned – coconut milk, corn (creamed and whole-kernel), pumpkin, salmon, sauces, soups, tuna

nuts – almonds, pecans, pine nuts, walnuts

oils – canola, olive, peanut, sesame, vegetable

pasta – various shapes and sizes

produce – dried fruits (apricots, cherries, cranberries, raisins), garlic, lemons, limes, jarred minced fresh ginger, onions, sun-dried tomatoes

rice – brown (long and short grain), jasmine, white (Arborio, basmati)

sweeteners – brown sugar, granulated sugar, honey, maple syrup, molasses

tomatoes – crushed, diced, fl avored and seasoned varieties, paste, sauce, whole

vinegars – balsamic, cider, red and white wine, rice, sherry

fall pantry starter list

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Everything tastes better with cheese! Our quality-guaranteed Schnucks Shredded Cheeses are made to standards that not only meet,

but often exceed, those of the leading national brands. They just cost less! Make sure you have our shredded cheeses on hand for your favorite recipes.

Or, add to salads, potatoes or chili for a wholesome kick.

Quality and value from our family to yours!

Don’t forget the cheese!

For this Stuffed Shells Florentine recipe go to http://www.schnuckscooks.com/featured0108.html#2

h h l d

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economical eats > under $15

Artichoke Stuff ed Chicken Breasts Prep: 15 minutes Bake: 25 minutes • Serves: 4

Schnucks nonstick cooking spray4 boneless, skinless chicken breast halves

(about 1½ pounds)4 slices Schnucks mozzarella cheese

(about 3 ounces)1 can (14 ounces) Schnucks quartered

artichoke hearts, drained and coarsely chopped, divided

6 teaspoons Schnucks grated Parmesan cheese

2 small lemons1 cup Schnucks Italian style breadcrumbs1½ teaspoons salt½ teaspoon ground black pepper4 teaspoons Schnucks olive oil chopped Full Circle fresh chives for

garnish (optional)

1. Preheat oven to 350°F. Spray rimmed baking pan with nonstick cooking spray. Slice chicken breasts horizontally in half, but do not cut all the way through. Open chicken breasts and spread fl at, cut side up. Cover each with 1 slice mozzarella cheese, ¼ cup artichokes and 1½ teaspoons Parmesan cheese. Set aside remaining artichokes to use later. Fold chicken breasts to enclose fi lling.

2. From lemons, grate 1 tablespoon peel into medium bowl. Stir in breadcrumbs, salt and pepper. Rub outside of each chicken breast with 1 teaspoon oil. Dip both sides of chicken into breadcrumb mixture to generously coat, then place onto prepared baking pan. Bake 25 to 30 minutes or until chicken loses its pink color throughout, cheese bubbles and internal temperature reaches 165°F.

3. In microwave-safe dish, heat remaining artichoke hearts in microwave oven on high

15 to 30 seconds or until heated through. Divide artichoke mixture over each chicken breast. Grate any remaining lemon peel over artichokes; garnish with chives, if desired.


> Cook’s WidsomTo butterfl y chicken breast half, hold knife parallel to cutting surface against one long side of breast. Cut chicken almost in half, making sure not to cut all the way through. Open chicken breast half and spread fl at, resembling a butterfl y.

Spaghetti & MeatballsPrep: 25 minutes Cook/Bake: 28 minutes • Serves: 6

Schnucks nonstick cooking spray¾ pound extra lean (90%) ground beef¾ pound ground pork2 garlic cloves, minced (2 teaspoons)2 Schnucks large eggs½ medium yellow onion, fi nely

chopped (¾ cup)½ cup Schnucks grated Parmesan cheese

plus additional for serving½ cup Schnucks Italian style breadcrumbs¼ cup Schnucks vitamin D whole milk1 tablespoon chopped fresh parsley leaves

plus additional for garnish1 tablespoon chopped Full Circle fresh

basil leaves¼ teaspoon salt¼ teaspoon ground black pepper1 package (1 pound) spaghetti1 jar (26 ounces) Schnucks traditional

spaghetti sauce

1. Preheat oven to 350°F. Spray rimmed baking pan with nonstick cooking spray. In large bowl, gently mix all remaining ingredients except for spaghetti and sauce. Form meat mixture into 1½-inch balls and place on prepared baking pan.

Bake meatballs 25 to 30 minutes or until browned and internal temperature reaches 165°F.

2. Meanwhile, heat large covered saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain pasta.

3. In large saucepan, heat spaghetti sauce over medium heat 3 to 5 minutes or until sauce simmers. Add cooked meatballs and simmer 3 minutes.

4. Place pasta in warm pasta bowls. Divide meatballs and sauce over spaghetti. Top with cheese and parsley to serve.


> Cook’s WidsomPrepare a double batch of meatballs; bake and freeze extra to use later.

meals for a stealBoth of these recipes can be prepared in advance and even frozen. Double up for an easy dinner later on! The stuff ed chicken breasts can be a stress-free meal when prepared the night before through step 1 – just stuff the chicken, wrap in plastic and refrigerate overnight. When you get home from a busy day, simply prepare the breadcrumb mixture, coat chicken and bake! When making meatballs, use a small scoop to help create a uniform shape; a #16 ice cream scoop or 4 cup measuring cup will give you two-ounce meatballs, about the size of an egg. Moistening your hands with cold water will make the meatball mixture less sticky to handle. After shaping all the meatballs, arrange them on a rimmed baking pan, wrap in plastic and refrigerate to bake the following day.

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22 Available this fall at select locations, while supplies last.

With serving pieces from Schnucks and Logli, you can present your weeknight meals in style. White china has become a popular trend for casserole dishes, platters and more – allowing the food to be the shining star. These ceramic pieces cost only a little, but they'll be utilized a lot! Whether you’re serving a casserole, pasta, hearty side or need a tiered rack for other treats, we have what you need! Serving food with sophistication at a price you can aff ord… now what’s better than that?

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Schnucks Select Breads and Buns are made to standards that are equal to or better than the leading premium national brands. The Schnuck family knows you want foods

to complement your lifestyle. We use premium ingredients, plus we give you healthy choices like multi-grain varieties.

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Roast Beef with Rosemary, Roasted Garlic & Red Wine SaucePrep: 20 minutes Roast: 1 hour 10 minutes • Serves: 4

1 whole head garlic1 tablespoon chopped Full Circle fresh

rosemary leaves1 tablespoon plus 1 teaspoon Schnucks

olive oil, divided1 tablespoon salt1 teaspoon ground black pepper1 rump or bottom round roast (about

3½ pounds)1 can (14 ounces) less-sodium beef broth

(1¾ cups), divided½ cup dry red wine such as Cabernet

Sauvignon or Merlot1 tablespoon cornstarch1 tablespoon Schnucks unsalted butter

1. Preheat oven to 400°F. Cut off and discard about ½ inch from top of garlic to expose tips of most cloves. In small bowl, combine rosemary, 1 tablespoon oil, salt and pepper. Place beef, fat side up, in small roasting pan. Rub beef all over with oil mixture. Place garlic, cut side up, in corner of roasting pan next to beef. Drizzle remaining 1 teaspoon oil over garlic. Pour ¾ cup broth into bottom of pan; set aside remaining broth to use later.

2. Roast beef 30 minutes. Reduce heat to 325°F. Roast 40 to 45 minutes longer or until internal temperature reaches 130°F. Transfer beef and garlic to cutting board; loosely cover beef with foil and let stand 20 minutes. Internal temperature will rise to 145°F for medium-rare.

3. Meanwhile, when cool enough to handle, squeeze out pulp from garlic head into pan drippings. Lightly mash garlic with fork. Add wine to drippings and cook over medium heat

5 minutes. Mix cornstarch with remaining 1 cup broth; add to pan and heat to boiling. Boil 1 minute or until sauce thickens. Remove pan from heat. Stir in butter. Slice beef across the grain; serve with sauce.

Each Serving (not including 3 cups cooked beef): About 677 calories, 34 g total fat (12 g saturated), 318 mg cholesterol, 563 mg sodium, 3 g carbohydrate, 0 g fi ber, 81 g protein.

Bread Bowl French Beef StewPrep: 25 minutes Cook: 1 hour 15 minutes • Serves: 4

3 cups cooked rump or bottom round roast, cut into ¾-inch pieces

2 tablespoons Schnucks all-purpose fl our2 tablespoons Schnucks olive oil1 can (14 ounces) less-sodium

beef broth (1¾ cups)1 teaspoon chopped Full Circle

fresh thyme leaves1 can (28 ounces) Schnucks whole peeled

tomatoes in juice1 tablespoon Schnucks tomato paste4 medium carrots, cut into ½-inch pieces

(about 1½ cups)2 medium Idaho russet potatoes, peeled

and cut into ½-inch pieces (about 2 cups)1 medium leek, cut lengthwise in half, then

thinly sliced (about 2 cups) ½ teaspoon salt½ teaspoon ground black pepper4 Schnucks Bakery sourdough boules

(8 ounces each) ¼ cup chopped fresh parsley

leaves (optional)

1. In large bowl, toss beef with fl our to coat. In 5- to 6-quart saucepot, heat oil over medium-high heat until very hot. Add beef and cook 5 minutes to brown, stirring occasionally. Add broth and thyme; heat to boiling. Reduce heat to medium-low; simmer 10 minutes.

2. Stir in tomatoes with their juice and tomato paste. Heat to boiling; boil 5 minutes. Stir in carrots, potatoes, leek, salt and pepper. Reduce heat to medium-low; simmer, covered, 45 minutes or until beef and vegetables are tender, stirring occasionally.

3. About 15 minutes before stew is done, preheat oven to 400°F. Place boules on cookie sheet. Bake 10 minutes to warm.

4. With sharp knife, cut out 4-inch circle from top of each boule, then scoop out soft center of bread making sure bottom and sides of boules are intact. Ladle stew into boules. Sprinkle with parsley, if desired, and serve with soft bread center.


dinner duets: one roast... two mealsTry this succulent beef roast as an early week feast, then use your leftover meat in a fl avorful French-inspired stew. Fresh rosemary is recommended for the roast, but one teaspoon of dried will do in a pinch. If you like your beef well done, cook to 165°F, or 155°F for medium. Always remember to allow the meat to rest before slicing. This simple step redistributes the juices throughout the roast, resulting in more fl avor in each bite. Dice and freeze the leftover beef if you don’t plan to use it within a couple of days, and enjoy it again with this recipe for French beef stew. This versatile meal can be made with a variety of vegetables; try frozen peas or corn, turnips and parsnips, or onions instead of leeks. For another delicious variation, instead of serving in bread bowls, serve with noodles or mashed potatoes!

weeknight fare > double take

wine pairing > Louis Martini Sonoma CabernetThis complex yet easy-drinking wine layers subtle herbal notes with chocolate and vanilla. Ripe blackberries and cherry fl avors make this a versatile red wine perfect with beef and lamb.

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The USDA’s food pyramid contains government guidelines that suggest making personalized food decisions rather than suggesting a “one size fi ts all” approach. These guidelines are based on a variety of factors including age, sex and level of physical activity. The USDA guidelines are for anyone over the age of two and may not apply to specifi c health conditions. Also, these guidelines are not intended to replace the advice of your personal physician.

physical activity. Find your balance between food and physical activity. Adults should be active for at least 30 minutes on most days, while children and teens need more exercise, at least 60 minutes daily.

orange (grains). Half of all grain-based foods should be whole grain, such as bread, cereal, crackers or rice. Food manufacturers have made this easier for shoppers. Many pastas, crackers and chips have whole grain options made from whole wheat, brown rice, oats or spelt. Many whole grain fl our varieties are also easy to fi nd. (average daily recommendations: women – 5 to 6 ounces; men – 6 to 8 ounces)

green (vegetables). Vegetables should be varied with more emphasis on green and orange varieties. Dried beans and peas should also be incorporated and can easily be added to vegetable dishes or used on their own in soups, salads and side dishes. (average daily recommendations: women – 2 to 2½ cups; men – 2½ to 3 cups)

red (fruits). Focus on a variety of fruits while limiting juice consumption. Fruit makes for a healthy snack and can also be used for desserts or blended into smoothies. (average daily recommendations: women – 1½ to 2 cups; men – 2 cups)

yellow (oils). Fats should be from sources of fi sh, nuts and vegetable oils while using solid fats (e.g. butter, margarine and shortening) in moderation. Olive oil can replace butter on bread and toast, or use a nut butter made from almonds, peanuts or cashews. (daily allowance: women – 5 to 6 teaspoons; men – 6 to 7 teaspoons)

blue (milk). Milk should be low fat or fat free. For those with lactose allergies, try lactose-free products as well as other calcium-rich sources. Low fat yogurt and sour cream are healthier substitutes for mayonnaise in salads and dips.(average daily recommendations: women and men – 3 cups)

purple (meat & beans). Lean cuts of meat, fi sh, nuts, seeds, beans and peas are the recommended sources of protein. Nuts and seeds give a protein boost to snacks, while beans can be used to reduce the amount of meat used in recipes such as stews, casseroles and soups. (average daily recommendations: women – 5 to 5½ ounces; men – 5½ to 6½ ounces)

a balanced diet

Interactive resources can be found on the USDA MyPyramid website. Obtain personalized recommendations for daily caloric intake based on age, gender and physical activity. Find more information @ www.MyPyramid.gov

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Today’s abundance of whole grain

products makes it easier to include healthy grains in your

diet. “Whole grain” means the entire grain

is used, providing more fi ber and nutrients. Common whole grains are rolled oats, barley, brown rice, whole wheat fl our and popcorn.

With so many products touting whole grain off erings, it can be diffi cult to decide which items to choose. An easy way to select products is to look for the Whole Grain Stamp. This stamp, with a sheaf of grain on a golden

background, displays the number of grams of whole grain in a serving of the food. Any product bearing the stamp contains at least eight grams of whole grain per serving. Foods that are all whole grain, with no refi ned grain added, are marked with the 100 percent stamp. You may also refer to the ingredient list on the food label to make sure the whole grain items are listed fi rst.

There are many ways to expand whole grains into your family menus. Brown rice is a great addition to almost any meal. If you’re in a hurry, instant brown rice cuts preparation time from 45 minutes to only about 10 minutes. Whole wheat pasta is a healthy alternative to

conventional pasta, but it can be chewy – cook it a little beyond al dente. Look for whole grain cereals, tortillas and crackers. You can use crushed whole grain cereals (such as shredded wheat) as toppings for yogurt. Rolled oats or crushed bran cereals make great alternatives to breadcrumbs in recipes. Whole grain granola is excellent as an ice cream topping paired with fresh fruit or in a crumb topping on your favorite cobbler.

If you’re using whole wheat fl our, the higher oil content makes it more perishable. Keep whole wheat fl our in an airtight container in the refrigerator or cool basement.

Cranberry-Nut LoafPrep: 15 minutes plus cooling Bake: 50 minutes • Serves: 12

nonstick baking spray1½ cups unbleached white whole wheat fl our¾ cup packed Schnucks light brown sugar½ cup Schnucks all-purpose fl our1½ teaspoons baking powder1 teaspoon Schnucks ground cinnamon½ teaspoon salt½ teaspoon Schnucks baking soda¼ teaspoon ground cloves1 Schnucks large egg1 cup Schnucks refrigerated orange juice2 tablespoons Schnucks unsalted

butter, melted1 teaspoon Schnucks vanilla extract½ (12-ounce) bag fresh cranberries (1½ cups) ½ cup shelled walnuts

1. Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick baking spray. In medium bowl, with fork, mix fl ours, brown sugar, baking powder, cinnamon, salt, baking soda and cloves, breaking up any lumps and stirring until well mixed.

2. In large bowl, with whisk, lightly beat egg. Whisk in orange juice, butter and vanilla. Add fl our mixture and stir just until blended. Fold in cranberries and walnuts.

3. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes, then invert onto rack to cool completely. If not serving right away, wrap loaf in plastic wrap and store at room temperature up to 2 days.


luscious loafPerfect for a morning treat, midday snack or even dessert, this sweet and tangy bread is good anytime. Our recipe uses a unique fl our called unbleached white whole wheat. It’s lighter in color than most whole wheat fl ours but still has a high fi ber and nutrient content. Many fl ours are bleached to obtain a white appearance. Both unbleached and bleached fl ours are acceptable for most baked goods; it comes down to personal preference. Some favor bleached fl our simply for the color while others steer towards unbleached because it is the least processed. And keep in mind, this bread freezes well – simply wrap tightly and freeze for up to two months. Or, use leftovers to make delicious French toast!

smart choices > the whole story

oproeashea

dietmean

whole grainsEAT 48g OR MORE OFWHOLE GRAINS DAILY

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Crunchy Caramel ApplesPrep: 45 minutes plus freezing, chilling and standing Cook: 8 minutes • Serves: 9

1 package (6 ounces) pecan chips (13 cups)2 containers (1.75 ounces each) rainbow

sprinkles (e cup)1 package (2.25 ounces) nut topping (½ cup)½ cup mini chocolate chips Schnucks nonstick cooking spray2 packages (14 ounces each) square-shaped

caramels with sticks included9 large Golden Delicious, Granny Smith or

McIntosh apples, stems removed¼ cup water

1. In 10-inch skillet, toast pecans over low heat 3 to 5 minutes or until lightly browned, stirring frequently. Transfer to pie plate or wide, shallow dish to cool completely. Stir in sprinkles, nut topping and chocolate chips. Freeze 15 minutes.

2. Meanwhile, spray cookie sheet with nonstick cooking spray. Insert 1 stick halfway into stem-end of each apple. Unwrap caramels and place in 2-quart saucepan; add water. Heat over medium-low heat 8 to 10 minutes, stirring until caramels are melted and mixture is smooth. Reduce heat to low.

3. Dip and swirl each apple into melted caramel until evenly coated, using a spoon to pour caramel onto apple near the stick and allowing excess to drip off into saucepan. Roll apples in nut mixture to evenly coat, carefully pressing lightly so it adheres and sprinkling mixture over caramel near stick. Place apples, stick side up, onto prepared cookie sheet. Refrigerate at least 1 hour or up to 2 days. To serve, let apples stand at room temperature 30 to 45 minutes or until caramel softens slightly.

Each Apple: About 633 calories, 27 g total fat (5 g saturated), 9 mg cholesterol, 296 mg sodium, 95 g carbohydrate, 4 g fi ber, 8 g protein.

> Fun TipKids are a great help with unwrapping the caramels.

Aztec Turkey Tortilla CasserolePrep: 25 minutes Bake: 35 minutes • Serves: 8

1¼ pounds boneless, skinless turkey breast tenderloins

¼ teaspoon salt8 teaspoon ground black pepper1 can (14 ounces) less-sodium chicken broth Schnucks nonstick cooking spray1 container (16 ounces) Schnucks

light sour cream, divided2 cans (4 ounces each) Schnucks diced mild

green chiles, undrained1 can (15 ounces) Schnucks

enchilada sauce1 package (8 ounces) Schnucks shredded

sharp Cheddar cheese (2 cups), divided1 cup Schnucks frozen whole kernel

corn, thawed1 tablespoon taco seasoning 12 (6-inch) corn tortillas2 medium tomatoes, diced

1. Sprinkle turkey with salt and pepper. In nonstick 10-inch skillet, cook turkey over medium heat 7 to 8 minutes or until browned, turning once. Reduce heat to medium-low. Add broth; cover and cook 10 to 12 minutes or until turkey loses its pink color throughout and internal temperature reaches 165°F. Transfer turkey to cutting board to cool; shred into bite-sized pieces.

2. Preheat oven to 350°F. Spray 13 x 9-inch glass or metal baking dish with nonstick cooking spray. Set aside about 4 cup sour cream to use later. In large bowl, mix remaining sour cream, turkey, chiles, enchilada sauce, 1½ cups cheese, corn and taco seasoning until well blended.

3. Cut each tortilla in half. Arrange half of tortillas in bottom of prepared baking dish. Spread half of turkey mixture (about 1½ cups) over tortillas, then top evenly with remaining tortillas. Spread remaining turkey mixture over tortillas; sprinkle with remaining ½ cup cheese. Bake 35 to 40 minutes or until edges bubble and top is lightly browned. To serve, sprinkle tomatoes over casserole and top with reserved sour cream.


halloween > tricks & treats

ghoulish greatsWhat’s a more festive Halloween dessert than a caramel apple? Have fun with diff erent toppings and try a few extras like shredded coconut, mini-marshmallows or crushed pretzels, or simply drizzle with butterscotch or chocolate sauce! Looking for a quick and tasty meal for Halloween night? Easy-to-prepare and simple-to-serve casseroles are making a big comeback. They fi rst became popular in the early twentieth century after condensed soups were introduced and many homes were looking for low-cost ways to feed a family. Our turkey tortilla one-dish wonder can be made even easier by preparing the turkey mixture a day in advance and refrigerating. Or, simply substitute three cups of leftover cooked turkey or rotisserie chicken for fresh turkey.

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Crisp autumn weather is the perfect time to savor the pleasures of warm spices. These fragrant fl avors enrich almost any fare including baked apples, muffi ns, roasted meats, pumpkin pies, steaming beverages and more.

Spices are meant to be used sparingly and may be kept for long periods of time, up to a year. Buy them in small amounts to ensure freshness and store in a tightly capped jar, preferably away from direct sunlight. To get the best fl avor out of spices, you can toast them gently over a low fl ame in a skillet before using. Place whole or ground spices in a skillet and stir two to three minutes until the aroma is released. (If using whole spices, you may need to grind after toasting.) This will give your spices a more robust, nutty and earthy fl avor. Make sure you toast in small batches because the intense toasted fl avor will diminish relatively quickly – and try to use them within a day or two after toasting. Check out some of our favorites to spice up your rack.

allspice – So named because it tastes like a combination of cinnamon, nutmeg and clove, but it is a berry of its own. This piquant powdered berry adds depth to a variety of dishes from classic pumpkin pie to Jamaican jerk chicken. This spice is prominent in Indian cooking and generally used sparingly due to the intense fl avor.

cinnamon – A mildly sweet spice, cinnamon is most often used for baked goods. It possesses a delicate aroma and is sold in the form of cinnamon sticks or ground. When ground, it’s a must add-in for pies, cakes, breakfast rolls and crumbles. It also makes wonderful ice cream or try using the sticks for mulling cider. Cinnamon is a superb complement to both apples and chocolate. Try a sprinkle on top of hot chocolate for a Mexican fl avor. Or, add a little cinnamon to your coff ee grounds to make your own fl avored coff ee. clove – When used whole, these rosebud-like spices are glorious studded into baked ham or cooked with rice for an Indian fl avor. A pinch of ground cloves will go a long way adding depth

and complexity to gingerbread and pumpkin pie. It is also used in Indian and Mexican cuisines.

ginger – This hard-working spice puts the snap in gingersnaps, is a happy surprise in lemon curd and lemon squares or adds intensity to jams and jellies. It also blends well with cinnamon and nutmeg for many baking applications. Some countries fl avor coff ee and tea with it. Ginger is prominent in Indian and Asian cuisines. With its slightly sweet, robust fl avor followed by a kick of heat, ginger is the one-two punch of the spice rack.

nutmeg – Look for the whole spice, shaped like an undersized pecan, and use a Microplane grater or the fi nest side of a box grater to release its unforgettable fl avor. Nutmeg, soft and easy to grate, will add zip to your next batch of snickerdoodles or French toast. It’s also fabulous in cream sauces over your favorite pasta. Don’t forget to use sparingly because nutmeg can overpower the fl avor of your dish.

warm autumn spices

30

Gingerbread CakePrep: 25 minutes plus cooling Bake: 50 minutes • Serves: 12

3 cups Schnucks all-purpose fl our2 teaspoons Schnucks ground ginger1 teaspoon Schnucks baking soda1 teaspoon Schnucks ground cinnamon½ teaspoon ground allspice½ teaspoon salt½ teaspoon Schnucks ground nutmeg¼ teaspoon ground black pepper¼ teaspoon ground cloves1¼ cups Schnucks granulated sugar¾ cup (1½ sticks) Schnucks salted butter or

margarine, softened

1 teaspoon Schnucks vanilla extract2 Schnucks large eggs1 cup mild (original) molasses

1. Preheat oven to 350°F. Grease 10-cup fl uted baking pan or Bundt® pan; dust with fl our. In medium bowl, combine fl our, ginger, baking soda, cinnamon, allspice, salt, nutmeg, pepper and cloves; set aside.

2. In large bowl, with mixer at high speed, beat sugar, butter and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition.

3. In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water. Reduce

mixer speed to low; add fl our mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.

4. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out with a few crumbs attached. Cool cake in pan on wire rack 20 minutes. Loosen cake from pan. Invert cake onto rack; cool completely.


> Cook’s WisdomThis cake tastes better the next day, so don't hesitate to prepare it ahead.

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fall warm-upThese two warm potions are perfect for cool fall weather. Brimming with spices, our cranberry cider can be kept warm over low heat or in your slow cooker and ladled directly from the pot into mugs to serve. Try garnishing with whole cinnamon sticks or red cinnamon candies instead of orange slices. And the name says it all with our chocolate-lovers dream drink. Make this beverage even more special with a garnish. After topping with whipped cream, sprinkle on chocolate shavings or cocoa powder and add a fresh mint leaf.

cup o' goodness > warm your soul

FPO

3

Mulled Cranberry CiderPrep: 5 minutes Cook: 30 minutes • Serves: 10

2 medium oranges3 cinnamon sticks½ gallon (8 cups) apple cider4 cups Schnucks cranberry juice cocktail3 cup packed Schnucks light brown sugar¼ teaspoon ground allspice¼ teaspoon ground cloves¼ teaspoon Schnucks ground nutmeg1 cup dark rum (optional)

1. From 1 orange, grate 1 teaspoon peel. In 5- to 6-quart saucepot, combine orange peel, cinnamon sticks, cider, cranberry juice, brown

sugar, allspice, cloves and nutmeg; heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally.

2. Remove and discard cinnamon sticks. Cut remaining orange lengthwise in half, then thinly slice crosswise. If desired, stir rum into cider. Ladle cider into mugs. Garnish with orange slices to serve.

Each Serving: About 190 calories, 0 g total fat, 0 mg cholesterol, 12 mg sodium, 48 g carbohydrate, 3 g fi ber, 0 g protein.

Heavenly Mint Hot ChocolatePrep: 10 minutes Cook: 25 minutes • Serves: 10

½ gallon (8 cups) Schnucks vitamin D whole milk

1 jar (13 ounces) chocolate-hazelnut spread1 cup peppermint-fl avored schnapps or

½ teaspoon peppermint extract Schnucks aerosol whipped cream Schnucks whole maraschino cherries

1. In 5- to 6-quart saucepot, heat milk over medium heat 7 to 8 minutes or until it begins to simmer. Reduce heat to low; whisk in hazelnut spread, stirring until melted and smooth. Remove saucepot from heat; stir in schnapps.

2. Pour hot chocolate into mugs and top with whipped cream and a cherry to serve.


Schnucks Cooks > Fall 2009

SC_09Fall.indd 31 08/13/09 9:31:17 AM

Creamed Spinach

Leaves Change. So Does Spinach.Put a Fresh Spin on a Fall Classic

In medium saucepan over medium heat, mix heavy cream, butter, nutmeg, Parmesan cheese, salt and pepper. Stirring constantly, bring to a boil then reduce heat to simmer. Empty Fresh Express Spinach into vegetable steamer; steam until leaves are wilted. Drain in colander, pressing out excess water with large spoon. Stir spinach and carrots into heavy cream mixture. Briefl y return to boiling then remove from heat.

Creamed Spinach1/2 cup heavy cream2 Tbsp. unsalted butter1/2 tsp. ground nutmeg1/2 cup Parmesan cheese, grated1/2 tsp. saltground black pepper to taste1 cup carrots, grated2 9-oz. bags Fresh Express Spinach, chopped

Can the can. The secret to any fall feast is in the bag. Fresh from the fi eld, Fresh Express® Spinach is perfectly tender and adds a boost of fl avor and nutrition to a variety of salads, sandwiches, quiches and souffl és. Harvest

your culinary creativity when you infuse classic Creamed Spinach with the delicate taste of Fresh Express.

© 2009 Fresh Express Incorporated

SC_09Fall.indd 32 07/01/09 3:12:22 PM

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