s Chucks Cooks Holiday 2011

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www.schnuckscooks.com


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@

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

Jeffrey Scheiber

Ryan White

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

Kathleen Sheridan

Doug Schaible

Chris Wong, CSW

Noelle Lothamer, Karen Trombley,Priscilla Ward, Ross Yedinak

Becky Trepasso, R.D.

Wes Hartman

Alana Sugar

Stacey Alexander, Kelly Kraemer

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

The holidays are right around the corner and thetemperature is starting to drop; both sure signs that fall is in

the air and winter not far behind. Yet there is still some veryfine backyard cooking to be done in cooler weather. Forinstance, armed with the proper equipment andinstructions, fall is the perfect time to fry a turkey!

At least the weather is a lot better for frying than whenour food education team tested this turkey recipe in100-degree heat over the summer! Following theirexperience, they created a how to video just for you.Chef Lucy Schnuck, an adventuresome member of theSchnucks Cooks Cooking School staff, will take youthrough the process step-by-step. The end result will bea mouth-watering main course that is fried golden-crispon the outside and juicy on the inside. Our meat department and food education teams have alsobeen doing some exploring of their own. They recentlytook a road trip out to Circle A Ranch in Iberia, Missouri, tolearn why so many of that ranchs Black Angus cattle qualify

for Certified Angus Beef status. The resulting article mayhelp provide a better understanding of why Schnucks iscommitted to offering Certified Angus Beef to ourcustomers; what makes it superior to both USDA Choiceand Prime; and why you can taste the difference. Heres ahint its in the marbling! We are giving more ideas for your holiday open house onpage 28. In this section, you might find an interesting takeon a familiar recipe or perhaps we will introduce you torecipes you have never tried before. Schnucks Cooks magazine is designed to encourage you to be as creativeas our teammates have been in delivering these greatholiday tips, recipes and articles.

On behalf of Schnucks, I wish you holidays full of greatfood, fun and family. So, turn the page and let yourholiday adventure begin!

Scott C. Schnuck Chairman and CEOSchnuck Markets, Inc.

> a letter from the chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writer

Editorial Support

2011 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.All rights reserved. All articles in Schnucks Cooks are written and editedby 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 representationas to the accuracy or effi cacy of information provided. Reproductionin whole or part is prohibited without permission of the publisher.Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944 vimaxmedia.com

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


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}table of contents

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4 Schnucks CooksBuffalo Chicken Mac & Cheese.

5 a passion for pomegranatesAutumn Salad with Pomegranate Vinaigrette.

6 express laneChicken & Mushroom Stir-Fry andShrimp & Lemon-Caper Sauce over Linguine.

8 the best of the bestRoast Beef & Gravy.

10 5 @ 5:00Chicken Parmesan Meatloaf, Chicken Breast with Tomato Jam, Meat Lovers Calzone, Chipotle Sloppy Joesand Cheeseburger Chowder.

15 fresh from the ovenCaramel Bacon Cinnamon Rolls, Herbed Buttermilk Biscuits andSkillet Cornbread.

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

18 southern ThanksgivingDeep-Fried Turkey, Do-Ahead Gravy, Praline Sweet PotatoCasserole, Chorizo & Spinach Dressing and Green Beans withCountry Ham.

21 deep-fried turkey 101

22 cranberry saucesCosmopolitan Cranberry Sauce, Cranberry Apple Chutney andNo-Cook Cran-Raspberry Relish.

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

26 happy HanukkahJewish Coffee Cake.

28 holiday open houseHoliday Beef Roast, BBQ Chicken, Cherry & Brie Tartlets,Cheddar, Sour Cream & Leek Mashed Potato Casserole, RoastedBrussels Sprouts with Bacon Breadcrumbs and CranberryAlmond Pound Cake.

31 loving leftovers Turkey Noodle Soup and Turkey Pot Pie.

32 New Years Day brunchMini Quiches, Celebration Potatoes and Moms Sunshine Salad.

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

> holiday

3Schnucks Cooks > Holiday 2011


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

Walk through the Deli and its hard to miss theunmistakable aroma of roasted chicken. Ourfresh-never-frozen marinated chickens areroasted throughout the day in all our stores.Spit-roasting ensures even cooking and sealsin moisture. As the chickens rotate, they bastein their own juices, so the meat becomessucculent and the skin crisp and flavorful. Ourwhole roasted chickens are available hot for alast-minute supper, or cold if youre planning toenjoy later. Try any one of our four outstandingflavors: herb, lemon pepper, BBQ or the recipe-ready classic variety.

A typical chicken will yield about three cups of chicken meat, plenty to serve a family of four.A prepared chicken costs a touch more thanroasting a fresh chicken from scratch, but theconvenience in preparation and cleanup makeit worth the price. For easier preparation, shredthe meat while the chicken is still warm. Tosave over 500 calories and 50 grams of fat perchicken, remove the skin. If not using within twohours, refrigerate the chicken in its container;enjoy the cooked meat within two days.

A true timesaver come mealtime, there aremany creative ways to utilize this delicious,convenient Deli dynamo for an anytime supper. Try shredded whole roasted chicken meat intacos, quesadillas, burritos and enchiladas,sandwiches, stir-fries or tossed into salad with awarm mustard vinaigrette. Add chicken to pastaor lasagna with an Alfredo sauce, or finely chopand stir with breadcrumbs, mayonnaise andherbs, then shape into patties to fry.

You can even cover the carcass with water,heat to boiling, then simmer to concentrateflavors to make chicken broth; strain beforeusing. Saut carrots, onion and celery, then addyour broth and diced or shredded chicken for aclassic soup, with or without egg noodles. Or, forsoup with Southwest flavors, add garlic, cumin,corn and cilantro garnished with fresh tomato,avocado and tortilla chips crumbled on top. Thepossibilities are endless thanks to whole roastedchicken, a true workhorse in the kitchen.

4

Buffalo Chicken Mac & CheeseActive Time: 30 minutesTotal Time: 1 hour 5 minutes Serves: 12

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

1 package (1 pound) elbow macaroni2 celery ribs, each cut lengthwise in half,

then thinly sliced crosswise (about 1 cup)1 small onion, nely chopped

(about cup)

2 tablespoons Schnucks all-purpose our2 cups Schnucks vitamin D whole milk 3 cup Schnucks hot sauce, plus additional

for serving1 package (16 ounces) Schnucks sharp

Cheddar cheese, cut into -inch cubes (16-ounce) package Schnucks

hot pepper Jack cheese, cut into-inch cubes

1 Schnucks classic or herb whole roastedchicken, skin removed and meat shredded

1 cup panko breadcrumbs cup Schnucks Select blue cheese crumbles3 tablespoons chopped fresh parsley leaves

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

or ceramic baking dish with butter.2. Heat large covered saucepot of salted waterto boiling over high heat. Add macaroni andcook until al dente, about 7 minutes; drain, thenreturn to same saucepot.

3. Meanwhile, in large skillet, melt 3 tablespoonsbutter over medium-high heat. Add celery andonion and cook 5 minutes or until tender, stirringoccasionally. Sprinkle our over vegetables; cook

2 minutes, stirring frequently. With whisk, stir inmilk and heat to boiling over medium-high heat,stirring frequently. Stir in hot sauce, then cheeses,adding about 1 cup cheese at a time and stirringuntil melted and smooth. Stir in chicken. Pourchicken mixture into pasta; toss to coat. Spreadpasta evenly in prepared baking dish.

4. In microwave-safe medium bowl, heatremaining 1 tablespoon butter in microwave oven

on high 30 seconds or until melted. Stir in panko,blue cheese and parsley. Sprinkle panko mixtureover pasta. Bake 35 to 40 minutes or until edgesbubble and top is golden brown. Serve pasta withadditional hot sauce.

Each serving: about 580 calories, 30 g total fat (18 g saturated), 125 mg cholesterol, 800 mg sodium,39 g carbohydrate, 2 g ber, 35 g protein

P h o t o g r a p

h y : M e o

l i S t u

d i o

F o o

d S t y

l i n g : M a r y

S u t k u s


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The rustic allure and ornamental symmetry of the ancient pomegranate has long inspiredthe passions of artists, poets and writers alike.Originating in Iran and cultivated throughoutthe Middle East and the Mediterranean, it wasthe Spanish who rst carried the pomegranateto California where most are grown.

Beginning in early August, workers hand-pick the ripe, ready-to-eat pomegranates fromsmall, owering, shrub-like trees. The seasoncontinues through the middle of November, butthey are shipped to market through the end of December, making them an ideal addition toholiday menus.

The color of a pomegranate can vary from lightred to deep purplish-red. The skin is tough andleathery, but dont let that fool you.

The abundant, edible seeds with a sweet-tart juice are also called arils. Clustered together,they are tucked inside a white membrane thatruns throughout the fruit. Pomegranates areready to eat when purchased; they shouldfeel heavy for their size and the skin shouldbe brightly-colored and blemish-free. Oncepurchased, pomegranates keep well at roomtemperature for several days. For longerstorage, refrigerate up to two months.

Pomegranate seeds add versatility and avorto recipes. Theyre especially popular inMediterranean dishes. Try them as a garnish forappetizers, soups, roasted meats, salads anddesserts. Sprinkle over yogurt, cottage cheeseand fruit salad or enjoy atop ice cream, frozenyogurt and sorbet.

Pomegranates boast vitamin C, potassiumand antioxidants, making them a popularfruit among health-conscious consumers.

Pomegranate juice is quickly gaining popularityfor its great taste and health benets, rivalinggreen tea and red wine for its cell-protecting,antioxidant power. The juice is great on itsown or blended with sparkling water, fruit juice or green and herbal teas. Come partytime, it makes an ideal substitute for red wine,providing many of the same health benetswithout the alcohol. Thats good news for a

happy, healthy holiday.

a passion for pomegranates

Autumn Salad withPomegranate VinaigretteActive Time: 25 minutesTotal Time: 30 minutes Serves: 4

Pomegranate Vinaigrette3 cup refrigerated 100% pomegranate juice cup balsamic vinegar2 tablespoons nely chopped shallots1 teaspoons Schnucks Dijon mustard teaspoon ground black pepper cup Schnucks extra virgin olive oil

Autumn Salad1 cup Schnucks shelled walnuts

(about 4 ounces)1 pomegranate1 package (5 ounces) spring mix

salad greens4 ounces Brie cheese, cut into small wedges

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

removed and each cut in half 1 rm-ripe Bartlett or Anjou pear,

cored and cut into -inch-thick slices

1. Prepare Pomegranate Vinaigrette: In mediumbowl, with whisk, stir all ingredients except oil.Slowly drizzle oil into juice mixture while whiskingconstantly until dressing is emulsied. Makes about1 cups dressing.

2. Prepare Autumn Salad: In 10-inch skillet, cook walnuts over low heat 10 to 12 minutes or untillightly browned and fragrant, stirring frequently;transfer to plate to cool completely. Remove arilsfrom pomegranate.

3. Just before serving, in large salad bowl, tossgreens with arils, walnuts, cup vinaigrette andremaining salad ingredients until well combined.


> Cooks WisdomVinaigrette can be prepared and refrigerated in anairtight container up to 1 week in advance. Toast walnuts

up to 1 week in advance; cool completely and store in zip-tight plastic bag in refrigerator.

Pomegranate seeds, also known as arils, areloaded with antioxidants and make a colorfuladdition to many meals. Removing the seedsfrom the pomegranate is going to requirepatience and a soft touch. Note that the juicecauses stains, so protect your clothing withan apron.

Start by cutting off the crown of thepomegranate. Score the skin into sections,cutting where the membrane is thickest. This will minimize damage to the seeds.Submerge the pomegranate in a bowl of coldwater, gently prying it into sections to openup the membranes. Still working underwater,remove the internal membranes, and thengently and carefully push out the seeds.

The seeds will sink to the bottom of the bowland the bitter white membranes will oat tothe surface.

Discard the pieces of skin and skim off theoating membranes, leaving only the seedsbehind. Pour the water with the seedsthrough a mesh strainer to drain. Transferseeds to a paper towel to dry. A mediumpomegranate should yield about cup of seeds. The seeds can be refrigerated in anairtight container up to three days and frozenup to three months.

in season > popular pickpopular pick

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

how toremove seeds



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Chicken & Mushroom Stir-FryActive Time: 25 minutesTotal Time: 30 minutes Serves: 41 pounds Schnucks Natural boneless

skinless chicken breasts

2 tablespoons Schnucks vegetableoil, divided1 package (10 ounces) Schnucks sliced

white mushrooms (about 4 cups)1 package (3.2 ounces) fresh shiitake

mushrooms, stems discarded andmushrooms sliced (about 2 cups)

3 large garlic cloves, crushed with press1 medium onion, thinly sliced (about 1 cup)1 piece fresh ginger (about 1 inch), peeled

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

4 green onions, cut crosswise into2-inch pieces

cup stir fry sauce1 bag (8.8 ounces) prepared white rice

1. Cut chicken into -inch-thick slices; cut slicesinto 2-inch pieces. In nonstick 12-inch skillet orwok, heat 1 tablespoon oil over medium heatuntil very hot but not smoking. Add chicken andcook 5 to 6 minutes or until lightly browned,stirring occasionally. With slotted spoon, transferchicken to bowl.

2. Increase heat to medium-high. Addmushrooms and cook 4 to 5 minutes or untillightly browned, stirring frequently. Transfermushrooms to bowl with chicken. Add remaining1 tablespoon oil, garlic, onion, ginger and bellpepper and cook 2 to 3 minutes or until vegetablesare tender-crisp, stirring frequently. Add green

onions, stir fry sauce and chicken mixture andcook 2 minutes or until heated through.

3. Heat rice as label directs. Spoon rice onto eachof 4 plates; top with chicken mixture to serve.


Shrimp & Lemon-Caper Sauceover LinguineActive Time: 10 minutesTotal Time: 25 minutes Serves: 4

1 package (9 ounces) refrigerated fresh

linguine pasta cup light Greek vinaigrette1 small lemon1 pound raw peeled and deveined 36-40

count shrimp, thawed if necessary1 tablespoon Schnucks extra virgin olive oil3 large garlic cloves, crushed with press1 package (10 ounces) Schnucks cherry

tomatoes, each cut in half 3 tablespoons rinsed and drained capers

chopped fresh parsley leaves forgarnish (optional)

1. Heat covered 4-quart saucepan of salted waterto boiling over high heat. Add pasta and cook as label directs. Drain pasta, then return to samesaucepan. Add vinaigrette and toss to coat pasta.Cover to keep warm.

2. Meanwhile, from lemon, grate peel andsqueeze juice. Pat shrimp dry with paper towels.

In nonstick 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add

garlic and cook 30 seconds, stirring constantly.Add shrimp and cook 3 to 4 minutes or untilshrimp turn opaque throughout, stirringfrequently. Stir in lemon juice and peel andtomatoes and cook 2 minutes longer, stirringfrequently. Remove skillet from heat; stir in capers.

3. On each of 4 dinner plates, serve shrimpmixture over a bed of pasta. Sprinkle with parsley,if desired.


express lane The term stir-fry originates from a cooking technique where small pieces of foodare constantly stirred in a pan or a wok. Whether using a wok or not, the possibilitiesof this Chicken & Mushroom Stir-Fry are many try experimenting with yourfavorite vegetables.

Ever wonder what a caper is? It is the ower bud of the Capparis spinosa, a perennialplant native to the Mediterranean region. Stories of merchants using capers as informalcurrency as they traveled along ancient trade routes support its prominence inMediterranean cuisine. Usually pickled in a salt- or vinegar-based brine, capers area quick and avorful addition to any pasta, like our Shrimp & Lemon-Caper Sauceover Linguine.

family meals > in a snap



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Nestled on a patch of property at the crest of Highway K in central Missouri, far removedfrom the manic four-lane roadways and fast-paced city life, a herd of cattle cozies up undersprawling hardwood trees. Aside from the rarepassing auto, only the swishing sound of tailsand an occasional moo break the silence.

For the cattle at Circle A Angus Ranch in Iberia,Missouri, this is heaven. For the ranchers wholook after those cattle, thats the way it shouldbe. Circle A exemplies the family of farms thatproduces the high-quality Certied Angus Beef

brand products that can be found at Schnucks,one of the worlds top ve sellers of CertiedAngus Beef. We are committed to providingCertied Angus Beef to our customers becauseof its superior quality and taste, said Ed Meyer,Vice President of Meat and Seafoodfor Schnucks.

Why does this beef taste so much betterthan other brands? For that answer, a team

of Schnucks food experts recently drove

two hours to visit Dave Gust, a Chicagobusinessman who built Circle A from theground up.

As a retailer, its essential to see how theanimals are raised and all that goes into it,said Meyer. We also made the trip to showour appreciation to our partners at Circle Afor making us proud to share the story of asuccessful, environmentally responsible andhumane cattle business. Its really a continuous

reinforcement that the beef were buying is thebest possible beef in the world.

Almost everywhere you look at the hilltopranch, youll see evidence that Gust and hiscrew arent cutting any corners when it comesto quality. Rather than rely on ponds andstreams on the property to provide drinking

water to the animals, Circle A pipes fresh waterto its cows out in the pastures. Cows, withcalves at their side, graze on native Missourigrasses that cover the pastures.

To raise quality beef, Gust and the team at

Circle A know the importance of taking care

of their cattle and preserving the surroundingenvironment. And they have the numbersto prove it works. In general, only one in fourAngus cattle produces beef that qualies forthe elite Certied Angus Beef brand, whichsurpasses USDA Prime, Choice and Selectgrades. Yet Circle A has achieved levels as high

as three out of every four Angus cattle meetingthe brands 10 quality standards as determinedby unbiased United States Department of Agriculture beef graders.

Our motto has always been Quality Beef isOur Business, said Nick Hammett, marketingmanager for Circle A. From the very beginning,it has always been about producing the bestcattle in the beef industry.

Circle A works in close partnership withcattlemen from Missouri and surroundingstates. Nationally, 97 percent of farms andranches are family-owned.

8

the best of the best

Cows graze the Missouri pastures

Circle A Ranch Commercial MarketingManager Nick Hammett

Gary Fike of Certied Angus Beef shows Kathy Gottsackerthat Circle A cows are fed nothing but the best


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prime time > quality beef

These family farms are an integral part of Missouri agriculture and make it a leader inbeef cattle production. The state holds thesecond-largest number of beef cattle in thecountry with 2.2 million head, trailing only Texas. Missouri also ranks sixth in the numberof registered Angus cattle in the country, andhas the second-most rancher members in theAmerican Angus Association.

Ranches, like Circle A, invest in selectingcattle that will produce the very bestbeef. To make the cut, cattle must meet 10strict standards established by the CertiedAngus Beef brand. At the meat case, you cansee the quality difference in the amount of marbling those small white ecks of avor found in each cut. A higher degree of marblingis one of the secrets to a great-tasting steak orroast it naturally bastes the beef as it cooks.

Schnucks is committed to bringing the CertiedAngus Beef brand to customers for the samereason Dave Gust is committed to raisingtop-of-the-line cattle to hear customers sayyour beef is the best of the BEST.

Roast Beef & GravyActive Time: 15 minutesTotal Time: 2 hours Serves: 10

6 medium garlic cloves, crushed withpress (about 1 tablespoons)

1 teaspoon Spice Islands crushedrosemary or thyme leaves1 teaspoon salt teaspoon ground black pepper1 teaspoon Schnucks vegetable

or canola oil1 (3- to 4-pound) Certied Angus Beef

boneless top round roast2 tablespoons Schnucks unsalted butter2 tablespoons Schnucks all-purpose our

cup dry red wine (optional)1 can (14 2 ounces) less-sodium beef

broth (1 cups)

1. In cup, mix garlic, rosemary, salt, pepper andoil. Place roast in heavy, shallow metal roastingpan or oven-safe large skillet, preferably notnonstick. Pat roast dry with paper towels. Rubroast with garlic mixture. Let stand 30 minutes.Meanwhile, preheat oven to 325F. Roast beef

1 hour 45 minutes to 2 hours or until internal

temperature reaches 130F. Transfer roast tocutting board; loosely tent with aluminum foil.Let stand 15 minutes; internal temperature willrise to 145F upon standing for medium-rare.

2. While roast stands, prepare gravy: Placepan with beef drippings on stovetop overmedium heat 2 to 3 minutes or until drippingsturn deep brown. Add butter and cook untilmelted. With whisk, stir in our and cook 1minute, stirring constantly. Add wine, if using,and cook 30 seconds, stirring constantly. Addbroth; heat to boiling over high heat, stirringto loosen any browned bits from bottomof pan. Boil 1 minute. If desired, strain gravyinto gravy boat; pour any juices on cutting

board through strainer into gravy and stir tocombine. Makes about 2 cups gravy.

3. Thinly slice roast across the grain. Pass gravyto serve over roast beef.


From left: Nick Hammett; Schnucks Vice President of Merchandising Lori Caster; Schnucks Vice President of

Meat and Seafood Ed Meyer; Rosanne Toroian; SchnucksDirector of Public Relations Lori Willis



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Chicken Parmesan Meatloaf Active Time: 15 minutesTotal Time: 55 minutes Serves: 8

Schnucks nonstick cooking spray2 packages (16 ounces each) fresh

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

Romano cheese

cup Schnucks Italian styledried breadcrumbs teaspoon salt1 cup Barilla marinara or basilico pasta

sauce , divided cup Schnucks shredded mozzarella cheese

1. Preheat oven to 400F. Line rimmed bakingpan with aluminum foil; spray foil with nonstick cooking spray.

2. In bowl, with fork, mix chicken, garlic, eggs,onion, Asiago cheese, breadcrumbs, salt and cup pasta sauce until well combined. Do notovermix. In prepared pan, shape chicken mixtureinto 8 x 4-inch loaf.

3. Bake meatloaf 45 minutes. Remove meatloaf from oven. Spread remaining cup pasta sauceover meatloaf and sprinkle with mozzarellacheese. Bake 5 to 10 minutes longer or until

cheese melts and internal temperature reaches165F. Let meatloaf stand 5 minutes before slicing.


Chicken Breast with Tomato JamActive Time: 15 minutesTotal Time: 30 minutes Serves: 42 tablespoons Schnucks olive oil, divided1 medium onion, nely chopped

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

Italian herb blend2 tablespoons Schnucks granulated sugar3 cup red wine vinegar

2 cups Barilla marinara or basilicopasta sauce teaspoon grated fresh orange peel1 pounds Schnucks Natural boneless,

skinless chicken breasts teaspoon salt teaspoon coarsely ground black pepper

1. Preheat oven to 400F. In nonstick 12-inchskillet, heat 1 tablespoon oil over medium heat.Add onion and cook 5 to 6 minutes or until lightlybrowned, stirring occasionally. Add garlic andherb blend and cook 1 minute, stirring. Add sugarand cook 1 to 2 minutes or until sugar begins tobrown and caramelize, stirring frequently. Addvinegar; boil 1 minute or until almost evaporated.Stir in pasta sauce and orange peel; partially coverskillet and cook 12 to 15 minutes or until saucebecomes very thick with a jam-like consistency,stirring occasionally.

2. Meanwhile, heat remaining 1 tablespoonoil in grill pan or 12-inch skillet over mediumheat. Sprinkle both sides of chicken with saltand pepper. Add chicken to grill pan and cook 10 minutes or until well browned. Turn chickenand cook 4 to 6 minutes longer or until chickenloses its pink color throughout and internaltemperature reaches 165F. Slice chickendiagonally across the grain; serve topped with

tomato jam.Each serving: about 359 calories, 19 g total fat (4 g saturated), 70 mg cholesterol, 854 mg sodium,21 g carbohydrate, 3 g ber, 25 g protein

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

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

crust dough1 cup part-skim or whole-milk

ricotta cheese1 cup Schnucks shredded mozzarella cheese

(about 4 ounces)1 cup precooked hearty sausage crumbles

cup pepperoni minis1 tablespoon cornstarch cup Barilla marinara or basilico

pasta sauce , plus additional forserving (optional)

1. Preheat oven to 400F. Spray large cookiesheet with nonstick cooking spray. On cookiesheet, unroll pizza dough. Press dough into14 x 10-inch rectangle.

2. In large bowl, stir ricotta cheese, mozzarellacheese, sausage, pepperoni and cornstarch. Spreadcheese mixture down long side of dough to coverhalf of dough leaving 1-inch border around edges.Spoon pasta sauce evenly over cheese mixture.

3. Fold other half of dough over lling. Pinchedges together to seal. Cut 5 slits in top of calzoneto allow steam to escape during baking. Bakeon bottom oven rack 18 to 22 minutes or until

golden. If desired, heat additional sauce to servewith calzone for dipping.


5 @5:00 Theres nothing easier than opening a jar of pasta sauce come dinnertime, especiallysince it combines so well with spices and other ingredients to create delicious avors.With this in mind, weve created ve dishes utilizing pasta sauce, besides serving it overpasta, of course. Each recipe has a unique twist while showcasing different cuisines.All ve recipes are delicious try them for yourself!

sassy sauce > avor fusion

wine pairing >Ruffi no Chianti Superiore DOCGOur meatloaf, a classic rustic dish with

a twist, requires a rustic wine with freshavors. This Chianti matches the acidity inthe pasta sauce, while the bright red berryavors wont overwhelm the chicken thattakes the place of beef in this recipe.



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

1 pound Certied Angus Beefground round

1 medium onion, chopped (about 1 cups)2 cans (14 ounces each) less-sodium

chicken broth (3 cups)2 cups Barilla basilico or marinara

pasta sauce1 large Idaho russet potato (about 10

ounces), peeled and cut into -inchpieces (about 1 cups)

2 cups Schnucks frozen mixed vegetables1 package (16 ounces) mild Mexican

pasteurized prepared cheese product,cut into 1-inch chunks

1. In 4- to 6-quart saucepan, cook ground roundand onion over medium heat 8 to 10 minutes oruntil meat is no longer pink and onion is tender,breaking up meat with side of spoon. Stir in brothand pasta sauce and cook 5 to 6 minutes or untilmixture simmers.

2. Stir in potato and frozen vegetables; heat to

boiling over high heat. Reduce heat to medium;simmer 9 to 10 minutes or until potato is tender.

3. Add cheese and cook 5 to 7 minutes or untilcheese melts and chowder is heated through,stirring frequently. Makes about 11 cups.

Each serving: about 464 calories, 28g total fat (15 g saturated), 106 mg cholesterol, 1796 mg sodium,29 g carbohydrate, 4 g ber, 29 g protein

Chipotle Sloppy JoesActive Time: 20 minutesTotal Time: 30 minutes Serves: 61 pound Meat Masters 90% extra lean

ground beef 1 medium onion, chopped (about 1 cups)2 cups Barilla marinara or basilico

pasta sauce cup Schnucks canned black beans,

rinsed and drained cup Schnucks frozen corn cup Schnucks ketchup1 tablespoon La Preferida hot

chipotle sauce teaspoon Spice Islands ground

cumin seed teaspoon salt cup loosely packed fresh cilantro

leaves, chopped

6 Schnucks sesame hamburger buns

1. In nonstick 12-inch skillet, cook ground beef and onion over medium heat 8 to 10 minutes oruntil meat is no longer pink and onion is tender,breaking up meat with side of spoon.

2. Stir in pasta sauce, beans, frozen corn, ketchup,chipotle sauce, cumin and salt and cook 5minutes to blend avors, stirring frequently.Remove skillet from heat; stir in cilantro. Makesabout 5 cups.

3. If desired, toast buns. To serve, place bottomhalves of buns on each of 6 dinner plates; top withSloppy Joe mixture. Replace top halves of buns.


beer pairing >Dos Equis LagerBeat the heat of smoky chipotles withthis Mexican lager. Its natural maltsweetness will refresh your taste budsafter each bite.

12


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holiday fun > homemade sweets

TRY THE SAUCE

THAT HUGS OUR PASTAOnly Barilla sauces were createdto hug our pasta to perfection.

2011 Barilla America, Inc.To nd out more visit:

www.facebook.com/BarillaUS


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15/36

Caramel BaconCinnamon RollsActive Time: 20 minutesTotal Time: 35 minutes Makes: 8 rolls1 package (2.25 ounces) pecan

halves ( cup)1 package (13 ounces) refrigerated

Pillsbury Cinnabon aky cinnamon rollswith butter cream icing

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

cut into pieces

1. Preheat oven to 375F. Place pecans in oven-safeskillet or metal cake pan. Roast 8 to 10 minutes oruntil deeply toasted, browned and fragrant.

2. Remove cinnamon rolls and icing frompackage. Set aside icing to use later. Unroll1 cinnamon roll. Place 1 slice bacon on cinnamon(inside) side of roll. Re-roll cinnamon roll with

bacon enclosed; place in 9-inch metal cake pan.Repeat with remaining cinnamon rolls and bacon,arranging rolls equally apart in pan. Bake 12 to 14minutes or until golden on top.

3. Meanwhile, in heavy 1- to 2-quart saucepan,add icing from package of cinnamon rolls, brownsugar and water; heat to boiling over mediumheat, stirring occasionally with rubber spatula.Boil 4 to 4 minutes or until mixture becomes

deep brown in color, stirring frequently. Stir incream; boil 4 minutes over medium heat, stirringoccasionally. Remove saucepan from heat; addbutter and stir until melted. Stir in toasted pecans.

4. Pour sauce evenly over baked cinnamon rolls.Bake 2 minutes longer or until sauce bubbles ontop. Remove cinnamon rolls from oven. Let stand5 minutes before serving.

Each serving: about 307 calories, 19 g total fat

(8 g saturated), 27 mg cholesterol, 401 mg sodium,33 g carbohydrate, 1 g ber, 4 g protein

HerbedButtermilk BiscuitsActive Time: 25 minutesTotal Time: 40 minutesMakes: about 13 biscuits

nonstick baking spray4 cups Schnucks all-purpose our,

plus additional for dusting4 teaspoons baking powder2 teaspoons Schnucks granulated sugar1 teaspoon salt teaspoon Schnucks baking soda4 tablespoons nely chopped assorted fresh

herbs including basil, parsley, rosemaryand thyme leaves cup cold Schnucks unsalted butter

(1 sticks), cut into small pieces cup cold Schnucks all-vegetable shortening1 cups cold buttermilk 1 tablespoon Schnucks vitamin D whole milk

1. Preheat oven to 425F. Spray large cookie sheetor rimmed baking pan with nonstick bakingspray. In large bowl, with whisk, stir our, bakingpowder, sugar, salt and baking soda; stir in herbs.With pastry cutter or 2 knives used scissors-fashion, work in butter and shortening untilpea-sized crumbs form. Make a well in center of dry ingredients and add buttermilk. With woodenspoon, gently mix until dough forms into a ball.

2. Lightly dust work surface with our. Transferdough to oured surface; knead dough brieyto evenly distribute moisture. With lightly ouredrolling pin, roll dough into 10-inch round, about-inches thick. With lightly oured 2- to 3-inchround biscuit cutter or glass, cut rounds bypressing straight down and coming up withouttwisting cutter. Place biscuits in single layer 1 inchapart on prepared baking pan. Gather scraps andre-roll to cut additional biscuits.

3. Brush top of biscuits with milk. Bake 12 to 14minutes or until tops are golden brown. Transferbiscuits to wire rack to cool slightly; serve warm.


Skillet CornbreadActive Time: 10 minutesTotal Time: 25 minutes Serves: 82 cups yellow cornmeal1 cup Schnucks all-purpose our3 cup Schnucks granulated sugar2 teaspoons baking powder2 teaspoons Schnucks baking soda1 teaspoon salt1 Schnucks large egg2 cups Schnucks vitamin D whole milk 3 tablespoons Schnucks unsalted butter,

plus additional softened for serving

1. Preheat oven to 400F. In large bowl, withwhisk, stir cornmeal, our, sugar, baking powder,baking soda and salt until no lumps remain.In medium bowl, with whisk, lightly beat egg;beat in milk. With wooden spoon, stir milk mixture into our mixture just until combined.

2. In 12-inch skillet (not nonstick) with oven-safehandle, melt butter over medium heat. Pour1 tablespoon butter into cornmeal mixture; stir tocombine, but do not overmix. Tilt skillet to evenlycoat bottom and side of skillet with remainingbutter. Spread cornmeal mixture evenly in skillet.Bake 14 to 18 minutes or until top is lightlybrowned and bottom is crisp. Cut into 8 wedges.Serve warm with softened butter.Each serving: about 301 calories, 8 g total fat (4 g saturated), 46 mg cholesterol, 744 mg sodium,50 g carbohydrate, 3 g ber, 7 g protein

breaking bread > time saver

fresh from the ovenHoliday baking will be a snap with these three recipes. The Caramel Bacon CinnamonRolls come together quickly with refrigerated cinnamon rolls for an impressivebreakfast or brunch treat. And, our Herbed Buttermilk Biscuits and Skillet Cornbreadare both perfect for bread baskets at any holiday table. With generous amounts of milk and buttermilk, both breads are moist and delicious.



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16

l b l di l d l


17/36

Chicken & Black Bean Burritos

Active Time: 30 minutesTotal Time: 45 minutes Serves: 6

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

roasted chicken, skin removed andmeat shredded

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

1 can (4 ounces) Schnucks diced mildgreen chiles

3 tablespoons fresh lime juice (from 2 limes)2 teaspoons Spice Islands ground

cumin seed1 cup Schnucks shredded sharp

Cheddar cheese cup chopped fresh cilantro leaves

Schnucks nonstick cooking spray6 large our tortillas or multi-grain wraps cup Schnucks refrigerated pico de

gallo (optional)

1. Preheat oven to 350F. In nonstick 12-inchskillet, heat oil over medium-high heat. Add onionand bell pepper and cook 4 to 5 minutes or untilvegetables are almost tender, stirring occasionally.Reduce heat to medium. Stir in chicken, beans,undrained chiles, lime juice and cumin and cook 6 to 8 minutes or until heated through, stirringoccasionally. Remove skillet from heat; fold incheese and cilantro. Makes about 6 cups.

2. Spray large rimmed baking pan with nonstick cooking spray. Spread about 1 cup chicken

mixture down center of each tortilla; fold sidesover lling. Place burritos, seam side down, inprepared pan. Spray burritos lightly with nonstick cooking spray. Bake 15 to 18 minutes or untiltortilla is lightly toasted. Cut burritos in half; servewith pico de gallo, if desired.


Croque MonsieurActive Time: 15 minutesTotal Time: 20 minutes Serves: 4

4 (-inch-thick slices) Schnucks split top orVienna bread

2 tablespoons Schnucks Dijon mustard2 teaspoons nely chopped fresh

tarragon leaves or teaspoon SpiceIslands tarragon (optional)

12 ounces Deli sliced Schnucks Select hickorysmoked ham

8 slices Schnucks Swiss cheese1 cup jarred or refrigerated Alfredo sauce

1. Place oven rack about 6 inches from sourceof broiler heat. Preheat broiler. Place bread in

single layer on rimmed baking pan and broil1 to 2 minutes, watching carefully, or until lightlybrowned on both sides, turning once halfwaythrough broiling. Or, place bread in wide-slottoaster to toast.

2. In small bowl, combine mustard and tarragon,if using. Spread 1 side of each slice of toastedbread with mustard. Arrange ham evenlyover mustard, then top each sandwich with

2 slices cheese. Broil 2 to 3 minutes or untilcheese bubbles.

3. Meanwhile, pour sauce into small microwave-safe bowl; heat in microwave oven on high 1 to2 minutes or until heated through, stirring once.

4. Transfer sandwiches to cutting board and cutdiagonally in half. Place 2 halves on each of 4 plates. Spoon cup sauce over each sandwichto serve.


meals for a stealMaking affordable meals exciting is easy when you go global with your cuisine.With lling beans and convenient whole roasted chicken from our Deli, our Chicken& Black Bean Burritos make for a hearty meal and a delicious deal! And ourCroque Monsieur is sure to be a new family favorite. This French sandwich literallytranslates as to crunch and mister. While the reasoning behind this combinationof words is unclear, one thing is certain: youre going to love this sandwich!

global goodies > meal deals



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18

southern comfort > turkey traditions


19/36

southern comfort > turkey traditions

Deep-Fried TurkeyActive Time: 30 minutesTotal Time: 1 hours Serves: 12

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

turkey (thawed)2 teaspoons salt2 teaspoons Spice Islands oregano2 teaspoons Spice Islands sweet basil1 teaspoon ground black pepper1 teaspoon Spice Islands garlic powder

1. Read manufacturers manual carefully. Prepareturkey fryer as manufacturer directs. Heat oilto 375F over medium-high heat. Meanwhile,remove giblets, neck and liver from thawedturkey. Remove and discard ring holding turkeylegs together and pop-up timer. Rinse turkeywith cold running water; pat inside and outsidecompletely dry with paper towels.

2. In small bowl, combine remaining ingredients.Sprinkle basil mixture all over inside and outsideof turkey, patting lightly so it adheres. Placeturkey securely on turkey hook. Turn off burner asmanufacturer directs to eliminate ame. Attachlifting hook to turkey hook, and very slowly andcarefully lower turkey into hot oil. Remove liftinghook. Turn on ame, adjusting fryer temperatureas necessary to maintain oil temperature between325 and 350F.

3. Fry turkey, uncovered, 40 to 50 minutes(about 3 minutes per pound) or until internaltemperature reaches 170F in thickest part of thigh, making sure thermometer doesnt touch

bone. To remove turkey from oil, turn off ame.Carefully reattach lifting hook. Lift turkey fromoil, holding turkey over pot of oil briey to allowany excess oil to drip into fryer. Place turkey on

its hook onto large rimmed baking pan to check internal temperature. Let stand 10 minutes. Transfer turkey to cutting board; cover looselywith foil and let stand 10 minutes longer. Removeturkey hook before carving.


> Cooks WisdomTo see our instructional deep-fried turkey and turkey carving videos, visit www.schnuckscooks.com and click on Videos.

Do-Ahead GravyActive Time: 35 minutes

Total Time: 2 hoursMakes: about 4 cups

2 pounds fresh turkey neck pieces,drumsticks and/or wings (wings cut at joint, if using)

2 celery ribs, each cut crosswise into4 pieces

2 large carrots, each cut crosswise into4 pieces

1 large onion, cut into 8 wedges

cup dry white wine1 carton (32 ounces) chicken broth (4 cups)10 fresh thyme sprigs2 large garlic cloves, each cut in half 3 cups water cup Schnucks unsalted butter (1 stick),

cut up cup Schnucks all-purpose our teaspoon salt

1. Preheat oven to 450F. In deep oven-safe12-inch saut pan or heavy roasting pan (do notuse nonstick), add turkey pieces, celery, carrotsand onion. Roast 1 to 1 hours or until well

browned, turning turkey parts over once halfwaythrough roasting. Transfer turkey and vegetablesto large bowl.

2. Place pan over medium heat to darken(caramelize) browned bits. Slowly add wine topan; stir until browned bits are loosened from

bottom of pan. Return turkey and vegetables topan. Stir in broth, thyme, garlic and water; heat toboiling over high heat. Reduce heat to medium-low; simmer, uncovered, 45 minutes. Strainmixture into large bowl, pressing gently on solidsto release liquid; discard solids.

3. In 3- to 4-quart saucepan, melt butter overmedium heat. Stir in our and cook until mixtureturns golden brown. Gradually whisk in brothmixture and salt and cook until gravy boils andthickens, stirring frequently. Strain gravy,if necessary, into 2-quart container or mediumbowl; cover and refrigerate up to 3 days inadvance, or freeze in airtight container up to3 months.

4. Reheat gravy before serving. If desired, stir inany pan drippings from roasted turkey or addadditional broth if gravy becomes too thick.

Each cup: about 75 calories, 6 g total fat (3 g saturated), 17 mg cholesterol, 151 mg sodium,3 g carbohydrate, 0 g ber, 2 g protein

southern thanksgiving Tradition is an important component in Southern cooking, celebrating the bountyof fresh-picked produce and succulent meats that were abundant on family farms of yesteryear. Enjoy the time-honored tastes of the South this year with our incredible Thanksgiving spread. Weve covered everything, including a centerpiece that is sureto steal the show a Deep-Fried Turkey! Complete with delicious complementing

side dishes and make-ahead tips, this Thanksgiving is sure to be a hit.

wine pairing >Chateau Ste. Michelle RieslingCrisp apple and zingy acidity cutthrough the robust avors of fried

turkey. Mouth-watering Rieslingprovides the perfect complement tothe juicy and succulent turkey.



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

5 pounds sweet potatoes, peeled and cutinto 2-inch chunks

1 cups packed Schnucks light brownsugar, divided

12 tablespoons cold Schnucks unsalted butter(1 sticks), divided

cup Schnucks all-purpose our, divided teaspoon Spice Islands ground nutmeg1 teaspoons Spice Islands ground

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

vanilla extract teaspoon salt teaspoon Spice Islands ground allspice4 Schnucks large eggs, lightly beaten

1. Preheat oven to 350F. In 6- to 8-quartsaucepot, add potatoes and enough water tocover by 1 inch; cover and heat to boiling overhigh heat. Cook, uncovered, 10 to 12 minutes oruntil tender. Drain potatoes well, then return tosame saucepot.

2. Meanwhile, in food processor with knife bladeattached, add 1 cup packed brown sugar,8 tablespoons butter (1 stick), cut in pieces, cupour, nutmeg and teaspoon cinnamon; pulseuntil well combined. Transfer mixture to mediumbowl; stir in pecans. Refrigerate until ready to use.

3. With potato masher, mash potatoes; addcream, vanilla, salt, allspice and remaining cup

packed brown sugar, 4 tablespoons butter, cup our and teaspoon cinnamon. Mashuntil well combined. Add eggs and mash untilwell blended. Place ungreased 13 x 9-inch glass orceramic baking dish on foil-lined rimmed bakingpan. Spread potato pure evenly in dish; sprinklepecan mixture over pure. Bake, uncovered, 45to 55 minutes or until edges bubble, top is lightlybrowned and internal temperature reaches 145F.Cool 10 minutes before serving.


Chorizo & Spinach DressingActive Time: 45 minutesTotal Time: 1 hour 45 minutesServes: 121 loaves (16 ounces each) Schnucks challah

or egg bread, presliced or cut into -inch-thick slices, then cut into -inch cubes

1 package (about 1 pound) Schnucks Selectfresh chorizo sausage, casings removedif necessary

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

4 large celery ribs, each cut lengthwise inhalf, then thinly sliced crosswise(about 3 cups)

1 jumbo onion (about 1 pound), chopped(about 3 cups)

2 teaspoons salt

1 teaspoon coarsely ground black pepper5 large garlic cloves, minced

(about 4 teaspoons)1 cup loosely packed fresh parsley

leaves, chopped2 tablespoons chopped fresh sage leaves1 tablespoon chopped fresh thyme leaves1 package (5 to 6 ounces) baby spinach2 cans (14 2 ounces each) less-sodium

chicken broth (3 cups)

1. Preheat oven to 350F. Grease 13 x 9-inch glassor ceramic baking dish with butter; set aside.Divide bread between 2 large rimmed bakingpans. Bake bread 15 minutes or until golden andtoasted, rotating pans between upper and lowerracks and stirring once halfway through toasting. Transfer bread cubes to very large bowl. (If notcompleting dressing now, cool toasted bread;store in plastic bag at room temperature up

to 1 week.)2. Meanwhile, in nonstick 12-inch skillet, cook sausage over medium-high heat 8 to 10 minutesor until sausage browns, breaking up sausagewith side of spoon into small pieces. With slottedspoon, transfer sausage to bowl with bread cubes.

3. In same skillet, melt butter over mediumheat. Add celery, onion, salt and pepper andcook 25 to 35 minutes or until vegetables arevery soft, stirring occasionally. Stir in garlic,parsley, sage and thyme and cook 2 minuteslonger, stirring frequently.

4. To bowl with bread, add spinach and celerymixture; toss until well combined and spinachstarts to wilt; add broth and toss to mix very well.Spoon dressing into prepared dish. Cover withfoil and bake 30 minutes. Remove foil; bake 30minutes longer or until heated through and lightlybrowned on top.

Each serving: about 383 calories, 24 g total fat


> Cooks WisdomPrepare chorizo and vegetable mixture as directed insteps 2 and 3 up to 2 days in advance; reheat beforetossing with toasted bread cubes, spinach and brothin step 4.

Green Beans withCountry HamActive Time: 20 minutesTotal Time: 30 minutes Serves: 8

2 pounds fresh green beans, trimmed3 cups water4 tablespoons Schnucks unsalted butter (12-ounce) package refrigerated diced

brown sugar cured country ham1 tablespoon Schnucks granulated sugar2 tablespoons Schnucks spicy

brown mustard teaspoon salt

1. In nonstick 12-inch skillet, add green beans andwater; cover and heat to boiling over medium-high heat. Cook beans 4 to 5 minutes or untilbeans are tender-crisp. Drain beans in colander;set aside. (If desired, green beans can be preparedup to 1 day ahead before reheating. Plunge greenbeans in bowl of ice water to stop the cookingprocess. Drain thoroughly, then store in zip-tightplastic bag in refrigerator.)

2. In same skillet, melt butter over medium heat.Add ham and cook 7 to 10 minutes or untilham browns, breaking up pieces with side of spoon. Add sugar and cook 1 minute, stirring.Add mustard and stir until well combined. Addgreen beans and salt and cook until green beansare heated through, stirring to coat beans withmustard mixture.Each serving: about 119 calories, 7 g total fat (4 g saturated), 29 mg cholesterol, 445 mg sodium,10 g carbohydrate, 3 g ber, 6 g protein

ach Dressing . o bowl w th read, a spinach and celeryxture; toss unti we com ine an spinac

starts to wilt; add broth and toss to mix very well.

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d f i d k 101


21/36

1. Fryer Safety/Preparation For safety, you should wear long sleeves and oven mitts, and have a BC or ABC re extinguisher on hand. Locate a safe, outdoor area away from your home to set up the turkey fryer on a hard, at surface. The fryer can be placed on a large

piece of cardboard to catch any spills; make sure the fryer remains level.Fill a 30-quart pot with 3 gallons of peanut oil. (Peanut oil is recommended because it canbe heated to high temperatures before it begins to smoke, which could impart anunpleasant avor.) Cover the pot, slide the deep-fat thermometer through the hole in the lid (or attach a deep-fat thermometer to the side of the pot) and light the fryer. Heat the oil to375F on medium-high heat. The fryer should be attended at all times, especially since most fryers have an automatic shut-off valve that requires the fryer to be relit every 15 minutes.

2. Turkey Preparation/Attaching Turkey Hook To prevent the oil from boiling over and

ensure even cooking, make sure the turkey is completely thawed. Remove and discard thegiblets, neck, liver and any ring binding the turkey legs or pop-up timer. Rinse the turkey with cold water, and pat inside and outside of the turkey dry with paper towels.

For a 12- to 14-pound turkey, sprinkle the entire inside and outside of the turkey with amixture of 2 teaspoons each salt, dried basil and dried oregano leaves, and 1 teaspooneach ground black pepper and garlic powder. If your fryer has a turkey hook, place theturkey hook on its side. Slowly slide the hook into the turkey, breast cavity rst, with thehook coming out the opposite end of the turkey. If your fryer has a basket, place the turkey in the basket with the legs pointing up.

3. Deep-Frying the Turkey Turn off the burner, put on oven mitts,attach the lifting hook to the turkey hook and lower the turkey intothe hot oil. Remove the lifting hook. The oil temperature will beginto drop. Relight the burner; do not cover. Attach the thermometer to the side of the pot. While frying, maintain an oil temperaturebetween 325 and 350F. If the temperature drops below 325F,adjust the heat or place the lid on the pot briey to bring the oil back to temperature. Fry the turkey for approximately 3 to 3

minutes per pound until the internal temperature reaches 170F,or 40 to 50 minutes for a 12- to 14-pound turkey.

4. Removing Turkey/Storing Oil When the turkey is done, turn off the fryer and reattachthe lifting hook to the turkey hook. Carefully lift the turkey out of the oil and hold theturkey over the pot to allow any oil trapped in the turkey cavity to drip out. To check thetemperature, place the turkey on a rimmed baking pan, and insert an instant read thermometer into the thickest part of the thigh, making sure the thermometer doesnt touch bone. Let the turkey stand 10 minutes to allow any residual oil to drip from the

turkey. Transfer turkey to a cutting board. Loosely tent with aluminum foil and let stand 10 minutes before removing the turkey hook and carving. To keep the oil, allow it to cool overnight. Strain the oil, return it to the original bottles and refrigerate up to 2 months.

Have you always wanted to deep fry a turkey for the holidays but werent sure where tostart? Just follow our step-by-step how-to for avorful, juicy meat with crispy skin. Plus,its ready in much less time than a traditional oven-roasted turkey.

Visit www.schnuckscooks.com to watch our video on deep-frying a turkey.Or, scan this Tag with your smart phone! To get the Tag Reader visit http://gettag.mobi on your mobile phone browser.

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deep-fried turkey 101

deep fry a turkey

h o w t o


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22/36

CosmopolitanCranberry SauceActive Time: 10 minutesTotal Time: 25 minutes plus chilling

Makes: about 2 cups2 small lemons1 orange1 bag (12 ounces) fresh cranberries (3 cups)1 cup Schnucks granulated sugare cup water

cup golden raisins2 tablespoons orange-avor liqueur or

orange juice

1. From lemons, grate 2 teaspoons peel andsqueeze about 2 tablespoons juice. Fromorange, grate teaspoon peel.

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

until most cranberries pop, stirring occasionally.Remove saucepan from heat; stir in liqueur.

3. Allow cranberry sauce to cool slightly beforespooning into serving bowl; cover and refrigerateuntil well chilled, at least 3 hours or up to 4 days.

Each cup: about 131 calories, 0 g total fat,0 mg cholesterol, 2 mg sodium, 32 g carbohydrate,2 g ber, 0 g protein

cranberry saucesFestive and delicious, cranberry sauce has long been a Thanksgiving dinner tradition. The rstrecorded mention of the tart side dish was in 1864, during the siege of Petersburg during theCivil War. General Ulysses S. Grant ordered the sauce to be served to his soldiers because of thehigh vitamin C content. In 1912, the rst commercial version of prepared cranberry sauce wasintroduced by the Cape Cod Cranberry Company. These recipes celebrate fresh cranberrieswhether you want a traditional sauce, chunky chutney or quick-to-prepare relish.

22

ruby gems > side varieties


23/36

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

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

1 Spice Islands cinnamon stick 2 cups Schnucks granulated sugar cup Schnucks refrigerated orange juice cup balsamic vinegar8 teaspoon Spice Islands ground cloves2 bags (12 ounces each) fresh

cranberries (6 cups)2 Braeburn, Fuji or Granny Smith apples

(about 1 pound), peeled, cored and cutinto -pieces (about 2 cups)

1. In 4-quart saucepan, combine ginger, cinnamonstick, sugar, orange juice, vinegar and cloves;heat to boiling over medium-high heat, stirringoccasionally. Add cranberries and apples; heatto boiling, stirring frequently. Reduce heat tomedium-low and cook, uncovered, 15 minutesor until most cranberries pop and apples are very

tender, stirring occasionally.

2. Discard ginger and cinnamon stick. Allowchutney to cool slightly before spooning intoserving bowl; cover and refrigerate until wellchilled, at least 4 hours or up to 4 days.

Each cup: about 105 calories, 0 g total fat,

0 mg cholesterol, 1 mg sodium, 27 g carbohydrate,2 g ber, 0 g protein

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

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

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

and cut into large chunks cup Schnucks granulated sugar

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

2. Spoon relish into serving bowl; cover andrefrigerate until well chilled, at least 3 hours or upto 3 days.

Each cup: about 122 calories, 0 g total fat,0 mg cholesterol, 0 mg sodium, 27 g carbohydrate,

1 g ber, 0 g protein



24/36

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

$OO VSLFHV Dn o tcreated equal. At Spice Islands Trading Company, we search the world for the highest quality, most avorful herbsand spices, from Madagascar to Saigon to California.Its been our quest since 1941 so you get the mostavorful ingredients.

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

Toffee Bars

Ingredients 1-3/4 cups all-purpose our

1/2 cup sugar 1/2 cup brown sugar

1 teaspoon Spice Islands Ground Saigon Cinnamon1/4 teaspoon Spice Islands Ground Ginger 1/4 teaspoon Spice Islands Ground Nutmeg

1 cup butter OR margarine, softened

1 egg1 teaspoon Spice Islands Pure Vanilla Extract1-1/2 cups semi-sweet chocolate chips

3/4 cups nely chopped pecans

Directions Preheat oven to 325F.

Combine our, sugars, cinnamon, nutmeg and ginger in large bowl. Using electric mixer,add butter, egg and vanilla. Beat at low speed until dough holds together.

Press into well greased 15 x 10-inch jelly roll pan. Bake for 25 minutes, or until lightly browned.

Immediately sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate evenly over top;sprinkle with pecans. Cut into bars while still warm. Makes 48 bars.

raising the bar


25/36

Hermit BarsActive Time: 15 minutesTotal Time: 40 minutes plus coolingMakes: 32 bars

Schnucks nonstick cooking spray

2 cups Schnucks all-purpose our2 teaspoons Spice Islands pumpkin pie

spice or apple pie spice teaspoon baking powder teaspoon Schnucks baking soda teaspoon salt1 cup packed Schnucks dark brown sugar cup Schnucks unsalted butter

(1 stick), softened1 Schnucks large egg3 cup mild (original) molasses1 cup Schnucks dark raisins1 cup chopped pecans (optional)

1. Preheat oven to 350F. Line 13 x 9-inch metalbaking pan with heavy-duty aluminum foil so thatfoil extends about 1 inch over short sides of pan;lightly spray foil with nonstick cooking spray.

2. In medium bowl, combine our, pumpkin piespice, baking powder, baking soda and salt.In large bowl, with mixer at medium speed,beat sugar and butter 3 minutes or until lightand uffy. Add egg and molasses and beat untilwell combined. Reduce speed to low; add ourmixture and beat just until blended, occasionallyscraping bowl with rubber spatula. Add raisinsand pecans, if using, and stir just until combined.

3. With lightly oured hands, press doughevenly into prepared pan. Bake 25 to 28 minutesor until wooden pick inserted in center comesout clean. Cool in pan on wire rack. Using foil,lift bar in 1 piece and place on large cuttingboard. Cut lengthwise into 4 strips, then cuteach strip crosswise into 8 bars. Store hermit barsin airtight container.

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

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

Crust

2 cups Schnucks all-purpose our cup packed Schnucks light brown sugar teaspoon salt1 cup cold Schnucks unsalted butter

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

Topping1 cups packed Schnucks light brown sugar cup Schnucks light corn syrup4 tablespoons Schnucks unsalted butter1 package (12 ounces) Culinaria lightly

salted Virginia peanuts (about 2 cups) cup Schnucks whipping cream2 teaspoons Spice Islands pure

vanilla extract

1. Prepare Crust: Preheat oven to 350F. Line13 x 9-inch metal baking pan with heavy-dutyaluminum foil so that foil extends about 1 inchover short sides of pan; grease foil well with butter.

In food processor with knife blade attached,add our, sugar and salt; pulse several times tocombine. Add butter and process until mixturebegins to come together. Press dough evenlyonto bottom of prepared pan. Bake 25 minutesor until golden. Place pan on wire cooling rack.Reduce oven temperature to 325F.

2. While crust cools, prepare Topping: In heavy3- to 4-quart saucepan, heat sugar, corn syrup

and butter to boiling over medium heat, stirringoccasionally. Boil 1 minute. Stir in peanuts, thenstir in cream; heat to boiling. Boil 3 minutes.Remove saucepan from heat. Stir in vanilla. Pourhot topping over warm crust, spreading peanutsevenly to disperse.

3. Bake 17 to 20 minutes or until topping bubbles.Place pan on wire rack to cool completely. Use foilto lift bar out of pan. Carefully invert bar, peanut

side down, onto large cutting board. Peel off foil. Turn over bar, peanut side up. Cut bar lengthwiseinto 6 strips, then cut each strip crosswise into 6

pieces. Store bars inairtight container withwaxed paper betweenlayers up to 1 week.

Each bar: about 198 calories, 12 g total fat (5 g saturated), 22 mg cholesterol, 82 mg sodium,20 g carbohydrate, 1 g ber, 3 g protein

Loaded BlondiesActive Time: 15 minutesTotal Time: 40 minutes plus coolingMakes: 24 blondies

2 cups Schnucks all-purpose our1 teaspoon salt

1 teaspoon Schnucks baking soda cup Schnucks unsalted butter (1 sticks),

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

brown sugar1 tablespoon Spice Islands pure

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

such as coarsely chopped pecans orwalnuts, coarsely chopped dried cherries,toffee bits, chocolate chips and/orsweetened aked coconut

1. Preheat oven to 350F. Grease 15 x 10-inchrimmed baking pan. On sheet of waxed paper,combine our, salt and baking soda.

2. In 3- to 4-quart saucepan, melt butter overmedium heat. Remove saucepan from heat; stir insugar and vanilla. Add eggs; stir until well mixed.

Stir in our mixture and add-ins just until wellblended. Spread batter into prepared pan.

3. Bake 20 to 25 minutes or until wooden pick inserted 2 inches from edge comes out almostclean. Do not overbake; blondie will rm as itcools. Cool in pan on wire rack.

4. When cool, cut blondie lengthwise into 4 strips,then cut each strip crosswise into 6 pieces.

Each bar: about 278 calories, 13 g total fat,(6 g saturated), 42 mg cholesterol, 128 mg sodium,40 g carbohydrate, 2 g ber, 3 g protein

raising the barBaking and sweets are timeless during the holiday season, and what better way totake part in this tradition than with these three sinfully delicious bar cookies? With atexture between cookies and cakes, bar cookies make for a happy medium between

two of our favorite sweets. These treats travel well and can make great, affordablegifts homemade and fresh from your kitchen.

ou .lift bar in 1 piece and place on large cutting

oar . Cut engt wise into 4 strips, t en cuteach strip crosswise into 8 bars. Store hermit barsn airtight container.

ach bar: about 130 calories, 5 g total at (2 g saturate ), 15 mg c o estero , 70 mg so ium,19 g carbohydrate, 1 g ber, 1 g protein

Remove saucepan romhot topping over warmeven y to isperse.

3. a e to m nutePlace pan on wire rack tto t ar out o pan. a

s e own, onto arge curn over bar, peanut snto str ps, t en cut e



26/36

Jewish Coffee CakeActive Time: 20 minutesTotal Time: 55 minutes plus coolingServes: 122 cups Schnucks all-purpose our, plus

additional for dusting pan1 teaspoon baking powder

1 teaspoon Schnucks baking soda teaspoon salt1 package (2.25 ounces) chopped

walnuts ( cup)1 cups Schnucks granulated sugar, divided1 tablespoon unsweetened cocoa1 teaspoon Spice Islands

ground cinnamon cup Schnucks unsalted butter (1 stick),

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

vanilla extract

1 container (8 ounces) Schnucks sour cream

1. Preheat oven to 350F. Generously grease9- to 10-inch angel food tube pan with removablebottom; dust pan with our.

2. On sheet of waxed paper, combine 2 cupsour, baking powder, baking soda and salt. Insmall bowl, mix walnuts, 2 cup sugar, cocoaand cinnamon.

3. In large bowl, with mixer at medium speed,beat remaining 1 cup sugar and butter 2 to 3minutes or until creamy, occasionally scrapingbowl with rubber spatula. Add eggs, 1 at a time,beating well after each addition. Beat in vanilla.With mixer on low speed, alternately beat inour mixture and sour cream just until blended,occasionally scraping bowl.

4. Evenly spread half of batter into pan, about

4 cups; sprinkle withe

cup nut mixture. Top withremaining batter, then sprinkle with remainingnut mixture, pressing lightly into batter. Bake35 to 40 minutes or until wooden skewer insertedin center comes out with a few crumbs attached.

5. Cool cake in pan on wire rack 10 minutes. Withsmall metal spatula, loosen cake from side of pan.Remove side of pan. Place cake, with bottomof pan still attached, onto wire rack to coolcompletely. With small metal spatula, loosen cakefrom bottom and center of pan. Carefully lift cakeoff pan.


happyhappy hanukkahhanukkahCoffee cake may be thought of as a fairly modernmorning snack, but it actually dates all the way back to the 17 th century, when coffee was rst introducedto native eastern Europeans. Jewish bakers beganexperimenting with sweet quick breads insteadof the traditional yeast-based treats, and can becredited for the delicious crumbly topping. Today,this classic treat is often served for breakfast afterShabbat and during holidays like Hanukkah. Foradditional avor, try our delicious version whichincludes sour cream and cocoa.

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holiday


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holiday open houseMake a resolution to enjoy the holidays withgood company and good food by co-hosting aprogressive holiday open house! Plan a multiple-course progressive dinner with your neighbors,moving from house to house for each course.By sharing the job of host, everyone saves timeand money while still close to home once theevening winds down.

Holiday Beef RoastActive Time: 15 minutesTotal Time: 2 hours 45 minutesServes: 10

Beef Roast6 large garlic cloves, chopped

(about 2 tablespoons)2 tablespoons chopped fresh

rosemary leaves2 tablespoons Schnucks olive oil1 tablespoon chopped fresh

thyme leaves2 teaspoons salt1 teaspoon freshly ground black pepper1 (4- to 5-pound) Certied Angus Beef

Delmonico roast or standing rib eye roast

Horseradish Cream cup Schnucks mayonnaise

cup Schnucks sour cream cup undrained refrigerated prepared

horseradish (about 5 ounces) teaspoon salt teaspoon freshly ground black pepper

1. Prepare Beef Roast: In cup, mix garlic, rosemary, oil, thyme,salt and pepper. Place roast in shallow roasting pan. Rub roastwith garlic mixture. Arrange roast, fat side up, in pan. Let stand30 minutes. Meanwhile, preheat oven to 325F. Roast beef 2 to

2 hours or until internal temperature reaches 130F. Transferroast to cutting board; loosely tent with aluminum foil. Letstand 15 minutes; internal temperature will rise to 145F uponstanding for medium-rare.

2. Meanwhile, prepare Horseradish Cream: In medium bowl,with whisk, stir all ingredients until well combined. Coverand refrigerate until ready to serve. Makes about 1 cups.(Horseradish Cream can be prepared up to 3 days in advance.Store in an airtight container in refrigerator until ready to serve.)

3. Slice roast and serve with Horseradish Cream.Each serving: about 553 calories, 49 g total fat (18 g saturated),153 mg cholesterol, 703 mg sodium,3 g carbohydrate, 0 g ber, 24 g protein

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progressive party > pass the plate


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BBQ Chicken, Cherry& Brie TartletsActive Time: 25 minutesTotal Time: 45 minutes Makes: 16 tartlets1 sheet frozen puff pastry2 tablespoons Schnucks unsalted butter1 small red onion, chopped (about e cup) teaspoon salt8 teaspoon ground black pepper cup dried cherries, coarsely chopped1 tablespoon balsamic vinegar1 tablespoon barbecue sauce

1 teaspoon chopped fresh thyme leaves1 cup chopped Schnucks BBQ or classic

whole roasted chicken breast meatSchnucks nonstick cooking spray

3 ounces Brie cheese, cut into -inch pieces

1. Thaw puff pastry as label directs. Meanwhile,in 10-inch skillet, melt butter over medium-highheat. Add onion, salt and pepper and cook 3 minutes, stirring occasionally. Reduce heat

to medium-low and cook 15 to 18 minuteslonger or until golden brown and tender, stirringoccasionally. Stir in cherries, vinegar, barbecuesauce and thyme and cook 2 minutes. Stir inchicken. Remove skillet from heat. Preheatoven to 350F.

2. Spray 16 mini muffi n-pan cups with nonstick cooking spray. Unfold pastry; cut lengthwiseinto 4 strips, then cut each strip crosswise into

4 pieces to make 16 squares. Fit pastry squaresinto prepared cups with corners of pastry squaressticking up; gently press squares onto bottom andsides of cups.

3. Evenly divide chicken mixture between eachcup. Bake tartlets 15 minutes. Place cheese piecesin each tartlet and bake 5 to 6 minutes longer oruntil cheese melts and tartlets are golden brown.Serve warm or at room temperature.

Each tartlet: about 161 calories, 11 g total fat (4 g saturated), 17 mg cholesterol, 140 mg sodium,12 g carbohydrate, 1 g ber, 5 g protein

> Cooks WisdomFor easier slicing, place Brie in freezer 10 minutes.

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

Schnucks nonstick cooking spray2 pounds Yukon gold potatoes (about 6

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

1 container (8 ounces) Schnucks sour cream6 tablespoons Schnucks unsalted butter,

cut into pieces teaspoon salt teaspoon ground black pepper teaspoon Spice Islands ground nutmeg

8 slices Schnucks hardwood smoked bacon(about pound), cut crosswise into-inch pieces

2 medium leeks (white and light greenparts only), each cut lengthwise in half,then crosswise into -inch pieces (about2 cups)

2 garlic cloves, nely chopped1 package (8 ounces) Schnucks shredded

Cheddar cheese (2 cups), divided

1. Preheat oven to 350F. Spray 2- to 2-quartglass or ceramic baking dish with nonstick cooking spray. In 4- to 5-quart covered saucepan,add potatoes and enough salted water tocover; heat to boiling over high heat. Simmer,

uncovered, 12 to 14 minutes or until potatoes arefork-tender. Drain potatoes, then return to samesaucepan. Add sour cream, butter, salt, pepperand nutmeg. With potato masher, mash potatoesso they are slightly chunky.

2. Meanwhile, in 12-inch skillet, cook bacon overmedium-high heat 7 to 9 minutes or until crisp,stirring frequently. With slotted spoon, transferbacon to plate.

3. Rinse and drain leeks very well to remove anygrit. Add leeks to bacon fat in skillet; cook overmedium heat 8 minutes or until tender, stirringoccasionally. Stir in garlic and cook 1 minutelonger, stirring occasionally.

4. Add leek mixture, bacon and 1 cup cheese topotato mixture; stir until well combined. Spreadpotato mixture evenly in prepared dish. Bake 20minutes. Sprinkle remaining 1 cup cheese overpotatoes and bake 10 to 12 minutes longer oruntil top is lightly browned.


wine pairing >Franciscan Cabernet Sauvignon

A classic rib roast deserves a classic NapaCabernet. Franciscan Cabernet has theblack fruit, spice and substantial tannins tocut through the velvety richness of yourholiday roast.



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Roasted Brussels Sprouts withBacon BreadcrumbsActive Time: 40 minutesTotal Time: 50 minutes Serves: 82 pounds Brussels sprouts, trimmed

and each cut lengthwise in half or thirdsif large

3 tablespoons Schnucks extra virgin olive oil1 teaspoons salt, divided teaspoon coarsely ground black pepper4 slices Schnucks hardwood smoked bacon Schnucks mini loaf French bread

(4 ounces), cut into large chunks

1 small lemon2 large garlic cloves, minced(about 1 tablespoon)

1 tablespoon coarsely chopped freshthyme leaves

1. Preheat oven to 425F. In large bowl, tossBrussels sprouts with oil, 1 teaspoon salt andpepper. Pour Brussels sprouts and any oil in bowlin large rimmed baking pan; arrange sproutsin single layer. Roast 20 to 25 minutes or untilbrowned and tender. (If desired, roast Brusselssprouts up to 2 days in advance. Cool in pan onwire rack. Transfer to zip-tight plastic bag andrefrigerate until ready to reheat.)

2. Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat 9 to 10 minutes or untilcrisp; with tongs, transfer bacon to paper towel-lined plate to drain. When bacon is cool enoughto handle, nely crumble. In food processor withknife blade attached, pulse bread until coarsecrumbs form. Grate peel from lemon. You shouldhave about 1 tablespoon grated lemon peel.

3. To bacon fat in skillet, add breadcrumbs andremaining teaspoon salt; cook 10 to 12minutes over medium heat or until golden andcrisp, stirring frequently. Add grated lemon peel,garlic, thyme and crumbled bacon tobreadcrumbs and cook 2 minutes, stirringconstantly. Remove skillet from heat. (If desired,crumbs can be prepared up to 1 day aheadbefore reheating in skillet. Store cooled crumbsat room temperature in zip-tight plastic bag.)

4. Transfer Brussels sprouts to warm serving dish;sprinkle with crumbs to serve.


Cranberry Almond Pound CakeActive Time: 35 minutesTotal Time: 2 hours 5 minutes plus coolingMakes: 24 servings

1 cup Schnucks dried cranberries

2 tablespoons almond-avor liqueuror orange juice3 cups Schnucks all-purpose our,

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

softened, plus additional for greasing pan

2 cups Schnucks granulated sugar teaspoon pure almond extract5 Schnucks large eggs1 container (8 ounces) Schnucks sour cream2 cups fresh cranberries

1. Preheat oven to 325F. Generously grease10-inch angel food tube pan with removablebottom; dust pan with our. In small bowl,combine dried cranberries and liqueur; set aside.

2. On 1 sheet of waxed paper, combineour, baking powder, salt and baking soda. Onsecond sheet of waxed paper, coarsely gratealmond paste.

3. In large bowl, with mixer at medium speed, beatbutter 3 minutes or until creamy. Gradually beatin sugar; beat 3 minutes or until light and uffy,occasionally scraping bowl with rubber spatula.Beat in almond paste and extract. Add eggs, 1 at

a time, beating well after each addition. Reducespeed to low; add our mixture alternately withsour cream, beginning and ending with ourmixture. Beat just until blended. With spoon, stir indried cranberries with liqueur and fresh cranberries.Spoon batter into prepared pan.

4. Bake 1 hour 30 minutes to 1 hour 40 minutes oruntil wooden skewer inserted in center comes outwith a few crumbs attached. Cool cake in pan on

wire rack 1 hour. Run small metal spatula aroundcake to loosen from side and center tube of pan.Lift tube to separate from pan side. Slide knifeunder cake to separate cake from bottom of pan.Carefully lift cake off pan. Cool cake completelyon rack.


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leftover magic > double duty


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Turkey Noodle SoupActive Time: 20 minutesTotal Time: 1 hour 10 minutesMakes: about 12 cups1 meaty turkey frame, broken or cut into

large pieces3 large garlic cloves, each cut in half 1 large onion, quartered14 cups (3 quarts) water1 teaspoon salt1 teaspoon freshly ground black pepper,

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

vegetable soup starter*1 teaspoon poultry seasoning2 cups Schnucks wide egg noodles2 cup chopped fresh parsley

leaves (optional)

1. Place turkey frame in large stockpot orsaucepot. Add garlic, onion, water, salt andpepper; heat to boiling over high heat. Reduceheat to medium-low and simmer, uncovered,30 minutes.

2. With tongs and/or large slotted spoon, transferturkey frame, onion and garlic pieces to large

bowl. When turkey frame is cool enough tohandle, remove any meat from frame; cut meatinto -inch pieces. You should have about 3 cupsof turkey meat. Return turkey meat to broth.

3. Add soup starter vegetables and poultryseasoning to broth; cook over medium heat 10

minutes. Add noodles and cook 8 minutes longer.Stir in parsley, if using. Ladle soup into bowls andsprinkle with additional pepper, if desired.

* To make soup starter from scratch, combine 2cups chopped onion, 1 cups chopped celeryand 1 cup chopped carrots.

Each 2 cups: about 200 calories, 10 g total fat


Turkey Pot PieActive Time: 30 minutesTotal Time: 1 hour 10 minutes Serves: 81 refrigerated rolled pie crust4 tablespoons Schnucks unsalted butter

1 medium onion, chopped (about 1 cup)3 cups Schnucks frozen mixed vegetables cup Schnucks all-purpose our1 teaspoon fresh thyme leaves1 can (14 2 ounces) less-sodium chicken

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

meat or Schnucks whole roasted chickenmeat (about 1 pounds)

1 teaspoon salt teaspoon ground black pepper

1. Preheat oven to 375F. Let pie crust standat room temperature as label directs to softenslightly. Meanwhile, in 4-quart saucepan, meltbutter over medium-high heat. Add onion and

cook 3 to 4 minutes or until tender, stirringfrequently. Add frozen vegetables and cook 4 to5 minutes or until heated through. Stir in ourand thyme and cook 1 minute, stirring frequently.Slowly add broth, stirring until well combined.Reserve 2 tablespoons cream; add remainingcream to saucepan. Increase heat to high. Cook 4 to 5 minutes or until mixture simmers, stirringoccasionally. Remove saucepan from heat; stir inturkey, salt and pepper. Pour turkey mixture into2- to 3-quart glass or ceramic baking dish.

2. Gently stretch dough or roll dough between2 sheets of waxed paper with rolling pin to tbaking dish; drape dough over turkey mixture.With sharp paring knife, trim edges, if necessary.Cut 3 to 5 vents in top of crust. Brush top of crustwith reserved 2 tablespoons cream.

3. Bake pie 30 to 35 minutes or until top is goldenbrown and edges bubble. Let stand 10 minutesbefore serving.


loving leftoversIf a turkey was the centerpiece of your holiday meal this Thanksgiving, chances are you have plenty of leftovers.With everyone from food bloggers to gourmet magazinesproviding creative and different ways to use your leftoverturkey meat, we thought wed bring back the good olclassics Turkey Noodle Soup and Turkey Pot Pie. Our potpie is a tting re-purposing of turkey meat, as the earliestknown American recipe for pot pie, printed in 1845, calledfor scraps and crumbs of meat.



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new years day brunch The term brunch is thought to have its origins at the turn of the 19 th century in Great Britain. Privilegedstudents began taking their meal just after a leisurely morning hunt, which was well after traditionalbreakfast hours, but still too early for lunch fare. As the denition of this hybrid meal has evolved overtime, so have the dishes that are served. With this in mind, weve created a delicious, colorful spread foryour New Years brunch. After all, what better way to kick off the New Year than a relaxed and home-cooked meal with your loved ones?

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scrumptious start > celebrate 2012


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Mini QuichesActive Time: 20 minutesTotal Time: 45 minutesServes: 12

Schnucks nonstick cooking spray6 slices Schnucks hardwood smoked bacon,

cut crosswise into -inch pieces1 package (8 ounces) Schnucks whitemushrooms, thinly sliced

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

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

spinach leaves6 Schnucks large eggs

1 cup Schnucks whipping cream teaspoon ground black pepper3 cup Schnucks nely shredded sharp

Cheddar cheese

1. Preheat oven to 350F. Spray 12 standardmuffi n-pan cups with nonstick cook ing spray.In nonstick 12-inch skillet, cook bacon overmedium heat 6 to 8 minutes or until crisp,stirring occasionally. With slotted spoon, transferbacon to small bowl. To bacon fat in skillet, addmushrooms, bell pepper, onion and salt; cook 4 to 6 minutes or until vegetables are tender,stirring occasionally. Remove skillet from heat; stirin spinach and bacon.

2. In medium bowl, with whisk, beat eggs, creamand pepper. Evenly divide vegetable mixturebetween muffi n-pan cups; sprinkle cheese evenlyover vegetable mixture. Pour egg mixture evenlyover cheese.

3. Bake quiches 20 to 25 minutes or until tops arelightly browned and internal temperature reaches145F. Cool in pan 5 minutes, then, with fork, liftquiches from pan and place on platter. Servewarm or at room temperature.

Each quiche: about 211 calories, 19 g total fat (9 g saturated), 146 mg cholesterol, 260 mg sodium,4 g carbohydrate, 1 g ber, 6 g protein

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

Schnucks nonstick cooking spray6 tablespoons Schnucks

unsalted butter1 bunch green onions, chopped1 green bell pepper, chopped cup chopped fresh parsley leaves cup coarsely chopped roasted bell pepper2 teaspoons salt1 teaspoon Spice Islands paprika teaspoon ground black pepper6 tablespoons Schnucks all-purpose our3 cups Schnucks vitamin D whole milk 1 package (32 ounces) Schnucks

frozen Southern style hashbrown potatoes

1 package (8 ounces) Schnucks nelyshredded sharp Cheddar cheese(2 cups), divided

cup Schnucks Select gratedParmigiano-Reggiano cheese

1. Preheat oven to 350F. Lightly spray13 x 9-inch glass or cerami

s Chucks Cooks Holiday 2011

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