S Chucks Cooks Holiday 2009

www.schnucks.
com
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> a letter from the chairman
Its never too early to begin planning for the holiday season,
and this issue of Schnucks Cooks is packed with ideas you
can use. If youre thinking about your holiday gift list, weve
included ideas for budget-friendly gifts from the kitchen that
are sure to be appreciated. If youre hosting a party, well help
make it easy for you to be prepared, organized and ready to
mingle with your guests! From hot and cold appetizers to
casual and formal main-dish entres, youll find a wide variety
of recipes at your fingertips. Then, theres dessert... wait until
you see the holiday sweets we have created for you. Take time
to indulge you deserve it!
Check out our cooks wisdom and do-ahead tips while
turning the pages we want to help you feel like an expert
in the kitchen! This culinary know-how is one of our top goals
at Schnucks. We strive to continuously educate ourselves
about food and were proud to share that information with our
customers. In this issue, you will read about some of our cheese
experts who traveled to the Netherlands to expand their
knowledge of the unique cheeses produced there.
Even amidst the hustle and bustle of the season, we know
you want to make and enjoy family meals. Weve included
easy-to-prepare recipes for scallops and chicken, an idea for
those holiday turkey leftovers plus a classic lasagna you can
make ahead of time and bake when needed. The recipes in this
magazine are our gift to you we hope they make your holiday
a little easier and definitely more delicious!
Happy Holidays!
Scott C. Schnuck
Chairman and CEO
Schnuck 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
Jerey 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, CSW
Karen Hurych, Karen Trombley,
Debra Walter, Priscilla Ward
Laura Freeland Kull, M.S., R.D.
Wes Hartman
Melissa Bunch, Eric Burkett,
Christine Gable, Laura Klein,
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 e 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) 994-4400
Outside St. Louis metro area (800) 264-4400
E-mail to consumer@schnucks.com
TM
Schnucks Ad
to Come
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5 Schnucks Cooks > Holiday 2009
6 Schnucks Cooks
Caramel-Pecan Brie in 20 minutes.
7 relish the cranberry
Clue in on cranberries and try our Cranberry, Apple & Raisin Chutney.
8 express lane
Seared Sea Scallop Salad and Chicken with Pasta Cakes.
10 safety rst
Learn how to host this years holiday party safely.
12 amazing appetizers
Hot Crab, Spinach & Artichoke Dip plus a festive display
of our favorite small plates.
17 merry martinis
Get in the spirit with Pomegranate, Sour Apple and
Chocolate Peppermint Patty Martinis.
18 lets talk turkey
Helpful turkey tips plus Traditional Roasted Herb
Turkey & Gravy, bacon & Cheddar mashed potatoes,
Dried Cherry-Apple Dressing and Brussels sprouts.
21 sandwich solution
Try our twist on a classic: the turkey Reuben plus Seasoned Oven Fries.
22 sweet spirals
Apricot-Walnut Rugelach is a classic Hanukkah treat.
24 homemade for the holidays
Creamy Fudge, Cowboy Cookies and Triple
Chocolate Brownies.
26 a Christmas feast
Standing rib roast, Yukon Gold Potato & Mushroom Gratin and
Portono salad.
28 baked to perfection
Perfect Pumpkin Pie, Chocolate Pecan Pie and Cranberry-Orange
Walnut Crunch Pie.
30 ornamental eats
Holiday Stained Glass Cookies and Raisin Crunch Cookies.
32 Dutch cheese masters
Discover some of the Netherlands nest Beemster cheese.
33 Dutch treat
Savor the avor of cheese with Beemster Vlaskaas Cheese & Ale Soup.
34 meals for a steal
Easy Classic Lasagna and Rosemary-Garlic Pork
with Roasted Cauliower.
table of contents
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> holiday
TM
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)
November and December are such magical
months. Its a time to reflect and give thanks,
celebrate tradition in many religious faiths
and cultures, gather with friends, family and
neighbors and remember those who are
unable to be with us during the holidays.
Hosting a get-together, whether it be a
cocktail party, potluck buffet, progressive
dinner, formal sit-down dinner or Sunday
brunch, should always be fun, easy
and stress-free without compromising
homemade goodness. There are a few simple
tips and tricks that can make all the difference
when planning your next fte.
The Menu: Smart menu planning is the
most important factor for a successful party.
Invest in that extra hour to choose recipes
that include do-ahead tips or utilize prepared
foods. Choose appetizers, entres and
desserts that can be assembled in advance
or prepared, frozen and reheated just before
serving without much supervision. For ease
and convenience, you may choose to focus
on the main dish and beverages and let our
Deli and Bakery Departments take care of
your appetizer, salad, sides or dessert needs.
Supplies & Service: Once you plan your
menu, make a list of everything youll be
serving from drinks to bread. Youll need
platters, bowls and utensils for all of them;
assign a serving dish to each menu item
and set the table in advance. Purchase
plenty of resealable plastic bags and storage
containers for leftovers, and make room in
the refrigerator to make cleanup a breeze.
Recruit: Most guests are eager to help in
any way they can. Take advantage of their
generosity and ask them to bring a dish. Put
a few in charge of refilling drinks and another
to help clear the table or stay late to wash
and dry dishes. A great way to involve kids in
the party is to ask them to design homemade
place cards for the guests it helps to avoid
any confusion when its time to sit down.
Caramel-Pecan Brie
Prep: 5 minutes
Cook: 15 minutes Serves: 24
1 large wheel (2.2 pounds)
double-cream Brie
e cup packed Schnucks light brown sugar
3 cup water
cup Schnucks whipping cream
4 tablespoons Schnucks unsalted butter,
cut into pieces
1 package (2.25 ounces) pecan halves ( cup)
gingersnaps, apple wedges, pear
wedges and/or thinly-sliced French
baguette rounds

1. Place wheel of Brie on work surface. With back
of knife, gently scrape o white rind from top of
Brie; discard rind. Place Brie, cut side up, on large
round serving plate or cake plate.
2. In heavy 2-quart saucepan, combine brown
sugar and water; heat to boiling over medium heat.
Place candy thermometer in saucepan. Boil 4 to 5
minutes or until candy thermometer reaches 240F.
Remove saucepan from heat 2 minutes to cool
slightly. With rubber spatula, stir in cream; heat to
boiling over medium heat. Boil 4 minutes. Remove
saucepan from heat; add butter and stir until
melted. Fold in pecans.
3. Immediately pour caramel sauce evenly over
Brie. Use fork to distribute nuts evenly around
Brie. Serve with gingersnaps, apple and pear
wedges, or spread Brie on baguette rounds.
Each Serving: About 273 calories, 18 g total fat
(7 g saturated), 42 mg cholesterol, 372 mg sodium,
20 g carbohydrate, 1 g ber, 9 g protein.
> Do-Ahead Tip
Caramel sauce can be made up to 1 week ahead
as directed in step 2. Heat sauce in microwave
oven on high 2 minutes before pouring over Brie.
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entertains
in season > cranberries
No Thanksgiving table would be complete
without at least one dish containing the
American classic, vaccinium macrocarpon,
more commonly known as the cranberry.
An iconic holiday staple, historians aren't
sure whether the cranberry graced the first
Thanksgiving table in 1621. Since there
were no photographs or written menus of
that fabled feast, we can only assume that
the tart red berry was there in some way,
shape or form.
Native Americans likely introduced this
brilliant red fruit to the Pilgrims. Not
only prized as a culinary ingredient and
preservative, cranberries were also used both
as a natural dye and medicinally to prevent
indigestion, heal arrow wounds and treat
other maladies.
Wisconsin, followed by Massachusetts,
leads the nation in cranberry production.
Cranberries grow on low-running vines in
sandy bogs and marshes. Because cranberries
float, bogs appear flooded when the fruit is
ready for harvesting. Machines resembling
large lawnmowers, called water beaters, pluck
the cranberries off their vines every fall.
Fresh cranberries require little advance
preparation. Simply rinse and remove any
stems; discard discolored or shriveled berries.
Cranberries can range in color from light
to dark ruby red. Fresh cranberries should
be stored in a tightly sealed bag up to two
months, or frozen in their bag up to one year.
To use frozen berries, do not thaw. Just rinse
with cold water and drain.
Cranberries add a tart burst to quick breads
including muffins, pancakes and waffles. Stir
some into homemade applesauce or toss
into cobblers and crisps. Its not necessary to
cook cranberries. For a quick relish to spread
on sandwiches, pour a 12-ounce bag of
cranberries into a food processor with the
knife blade attached. Add e cup sugar and
pulse until coarsely chopped; refrigerate a
few hours before serving. To prepare cranberry
sauce, cook cranberries long enough so that
most of the berries burst to release their
natural pectin which thickens the sauce
as it cools.
Cranberries arent just for eating. Fill a vase
with cranberries for an instant decoration
they hold flowers in place with a festive flair.
Or, float cranberries and candles in a shallow
bowl for your centerpiece. Cranberries are only
available in the fall through early winter, so
remember to stock up and freeze several bags
to enjoy throughout the year.
Cranberry, Apple &
Raisin Chutney
Prep: 15 minutes plus chilling
1 Durkee cinnamon stick
1 piece (1-inch) peeled fresh ginger
2 cups Schnucks granulated sugar
1 cups Schnucks apple cider
cup Schnucks apple cider vinegar
2 bags (12 ounces each) fresh cranberries
1 cup golden raisins
2 Granny Smith apples, peeled, cored and
cut into -inch pieces
1. In 5- to 6-quart saucepot, combine cinnamon
stick, ginger, sugar, apple cider and vinegar;
heat to boiling over medium-high heat, stirring
occasionally. Add cranberries and raisins; heat
to boiling, stirring frequently. Reduce heat to
medium-low. Add apples and cook 15 to
20 minutes or until most cranberries pop,
apples are tender and mixture thickens
slightly, stirring occasionally.
2. Remove and discard cinnamon stick and
ginger. Transfer chutney to medium serving
bowl. Refrigerate at least 3 hours or up to
4 days before serving. Makes 8 cups.
Each Serving: About 166 calories, 0 g total fat,
0 mg cholesterol, 3 mg sodium, 43 g carbohydrate,
3 g ber, 1 g protein.
> Cooks Wisdom
This time of year, you may nd many recipes
for cranberry sauce, relish and chutney. They
generally have more similarities than dierences,
though cranberry sauce is generally the sweetest
of the 3, relish tends to be chunky and thick, and
chutney usually contains vinegar and spices for
a tarter, savory-sweet alternative. Whichever you
prefer, all 3 can be made at least 4 days ahead to
complement your Thanksgiving meal and leftover
turkey sandwiches.
relish the cranberry
8
quick cuisine > two to try
Seared Sea Scallop Salad
Prep: 10 minutes
1 small shallot, minced (2 tablespoons)
3 cup plus 1 tablespoon Schnucks olive
oil, divided
2 tablespoons white wine vinegar
4 teaspoons chopped Full Circle fresh
tarragon leaves
2 teaspoons Schnucks Dijon mustard
1 pound fresh dry or frozen (thawed) large
sea scallops, patted dry
teaspoon salt
8 teaspoon Durkee ground black pepper
1 package (5 ounces) spring mix
salad greens
1 can (11 ounces) Mandarin oranges in
light syrup, drained

1. In small bowl, with whisk, mix shallot, 3 cup
oil, vinegar, tarragon and mustard; set aside.
In nonstick 12-inch skillet, heat remaining
1 tablespoon oil over medium-high heat until
very hot but not smoking. Add scallops to
skillet; sprinkle with salt and pepper. Cook 4 to
6 minutes or until golden brown, turning once.
2. To serve, arrange salad greens on each of
four dinner plates; top with scallops and orange
segments. With spoon, pour vinaigrette over
salads to serve.
> Cooks Wisdom
Remember to always pull o and discard the
tough crescent-shaped muscle from the side
of each scallop.
Chicken with Pasta Cakes
Prep: 5 minutes
(1-pound) package Barilla
angel hair pasta
1 jar (26 ounces) Schnucks traditional
pasta sauce
2 tablespoons Schnucks olive oil, divided
10 asparagus spears, each cut into
2-inch pieces
cup water
1 Schnucks herb whole roasted chicken,
meat removed in large pieces and sliced
cup Schnucks nely shredded
Parmesan cheese
thinly sliced Full Circle fresh basil
leaves (optional)

1. Heat covered 4-quart saucepan of salted water
to boiling over high heat. Add pasta; heat to
boiling. Cook 4 minutes; drain. Meanwhile, in
3- to 4-quart saucepan, heat pasta sauce to
boiling over medium heat, stirring occasionally.
2. In nonstick 12-inch skillet, heat 1 tablespoon
oil over medium-high heat until very hot but not
smoking. Drop about 1 cup pasta into skillet; atten
slightly to form pasta cake. Repeat to make 1 more
pasta cake. Cook 6 to 8 minutes or until golden
brown, turning once and pressing pasta cakes
with spatula to atten. Transfer cakes to plate;
keep warm. Repeat with remaining 1 tablespoon
oil and pasta to make 2 more pasta cakes.
3. In small microwave-safe bowl, heat asparagus
and water in microwave oven on high 1 minute
30 seconds or until asparagus is tender; drain.
If necessary, place chicken in same skillet after
pasta cakes are done to heat through.
4. Place 1 pasta cake in center of each of 4 pasta
bowls. Serve chicken and asparagus next to
pasta cakes. Spoon sauce over and around
pasta cakes and chicken. Sprinkle with
Parmesan cheese and basil, if desired.
express lane
Set your timers, these recipes will be done before you
can set the table! Watch the scallops carefully as they
dont take much time to cook. The speedy secret to the
pasta cake recipe is all in the ingredients. Our whole
roasted chicken is as easy as taking one home from the
store and slicing. Now thats real fast food!
wine pairing > Bridgeview
Blue Moon Riesling
A well balanced, lively and crisp Riesling
with the aroma of honeysuckle and avor
of apples, grapefruit and apricot nectar.
It nishes with a refreshing acidity.
wine pairing > Ru no Aziano
Chianti Classico
Full bodied, with a generous, fruity core
where the notes of cherries and small
berry fruits intertwine with herbs such
as rosemary and thyme. The nish is very
long and reminiscent of violets, nutmeg
and plums.
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10
Simplify entertaining by serving food
buffet-style. Convenient for both the
host and company, buffets allow guests
to choose their favorite foods while they
mingle. Beware of the one item not on your
invitation list: bacteria. With a few simple
precautions, you won't have to worry about
this unwanted guest making an appearance.
plan ahead. Once youve finalized your menu
and guest list, create a plan for your buffet
table keeping in mind how many warming
trays, slow cookers and/or chafing dishes
will be required. You'll need cutting boards,
serving utensils, instant-read thermometers,
and containers or zip-tight plastic bags for
storage and leftovers. Also, dont forget to
start making space in the refrigerator and
freezer. Borrow items from friends or consider
rentals for a large party.
cooking in advance. Foods should not
be tasted until they reach a safe internal
temperature. Use a clean utensil each time
you take a bite. We recommend beef and
pork be cooked to 145F; ground beef
and pork to 155F; poultry and casseroles
to 165F. Foods should never be partially
cooked and finished later. If food isnt going
to be served immediately, store it in shallow
containers for easier reheating. Use the
stovetop, microwave or oven to reheat food.
It is not recommended to reheat food in slow
cookers or chafing dishes because foods may
sit at unsafe temperatures for too long.
serving. Keep hot foods hot (at 140F or
above) and cold foods cold (at or below 41F)
in the refrigerator until serving. This ensures
food will be held at the safest temperature
for the longest period of time. Arrange food
on small platters and dishes, separating
cold food from hot. When it comes time to
replenish, wash or replace the platter and
serving utensil before adding food. Keep
several instant-read thermometers on hand,
washing after each use.
cleaning up. With the exception of breads,
cookies and uncut fruit, discard all perishable
foods, especially meat, poultry and eggs, that
have been standing at room temperature
for two hours or more thats when harmful
bacteria begin to grow. Refrigerate or freeze
any of those leftovers in shallow containers.
Always reheat leftovers to 165F.
safety first y
Dianna Pasley
Director, Food Safety
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12 2
Hot Crab, Spinach &
Artichoke Dip
Prep: 15 minutes
Cook: 8 minutes
Makes: 4 cups or 16 servings
1 package (8 ounces) Schnucks cream
cheese, softened
1 garlic clove, crushed with press
1 can (14 ounces) Schnucks quartered
artichoke hearts, drained and
coarsely chopped
1 package (10 ounces) Schnucks
frozen chopped spinach, thawed
and squeezed dry
1 roasted red pepper, chopped
(about 3 cup)
cup Schnucks grated Parmesan &
Romano cheese blend
teaspoon salt
1 container (8 ounces) refrigerated lump
crabmeat, drained and picked through
assorted crackers, toasted French baguette
slices, tortilla chips and/or crudits

In 2- to 3-quart saucepan, cook cream cheese,
garlic and cream over medium heat 4 to
5 minutes or until mixture is smooth, stirring
constantly. Stir in artichoke hearts, spinach, red
pepper, cheese blend, salt and black pepper.
Cook 4 to 5 minutes or until mixture simmers;
fold in crabmeat. If desired, transfer dip to fondue
pot or small slow cooker; keep warm, stirring
occasionally. Serve dip with assorted crackers,
toasted French baguette slices, tortilla chips
and/or crudits.
> Do-Ahead Tip
Prepare dip up to 2 days in advance. Cook cream
cheese, garlic and cream over medium heat
4 to 5 minutes or until mixture is smooth, stirring
constantly. Remove saucepan from heat; stir in
artichoke hearts, spinach, red pepper, cheese, salt
and black pepper. Fold in crabmeat. Transfer dip
to pie plate or 1- to 2-quart baking dish. Cover and
refrigerate until ready to cook. Bake, uncovered,
at 375F 35 to 40 minutes or until top is lightly
browned and internal temperature reaches 165F.
> Cooks Widsom
Mix-in ideas: chopped fresh basil or
chives and hot sauce.
Herb-Roasted Potatoes with
Basil-Lime Mayonnaise
Prep: 25 minutes
Roast: 35 minutes
Makes: 6 cups or 12 servings
Herb-Roasted Potatoes
1 bag (2 pounds) Schnucks B-size red
potatoes, each cut into quarters
cup Schnucks olive oil
1 teaspoons salt
1 teaspoon chopped Full Circle
fresh basil leaves
1 teaspoon chopped Full Circle
fresh oregano leaves
teaspoon Durkee ground black pepper
teaspoon Durkee garlic powder
teaspoon Durkee ground cumin
2 teaspoons chopped Full Circle
fresh chives
Basil-Lime Mayonnaise
1 lime
cup Schnucks mayonnaise
cup Schnucks sour cream
2 tablespoons chopped Full Circle
fresh basil leaves
1 teaspoon Schnucks Dijon mustard
teaspoon salt
teaspoon Schnucks granulated sugar

1. Prepare Herb-Roasted Potatoes: Preheat oven
to 400F. In large bowl, toss potatoes with oil,
salt, basil, oregano, pepper, garlic powder and
cumin. Spread potatoes in single layer in large
rimmed baking pan. Roast 35 to 40 minutes or
until potatoes are tender and golden brown,
stirring once halfway through roasting. Sprinkle
potatoes with chives.
2. Meanwhile, prepare Basil-Lime Mayonnaise:
From lime, squeeze juice through ne-mesh
strainer into small serving bowl. Stir in remaining
ingredients until well blended. Refrigerate until
ready to serve. Makes 1 cup. Serve with roasted
potatoes for dipping.
> Do-Ahead Tip
Basil-Lime Mayonnaise can be made up to
1 day in advance.
amazing appetizers
Whether you're looking for an alternative to a sit-down dinner or simply need
new appetizer inspiration, we've got them all from dips to nger foods and
small plates. With a variety of hot and cold options including three-ingredient
Hummus-Stued Tomato Poppers to the more elaborate Swedish Meatballs,
all recipes include a do-ahead tip to help you entertain with ease.
tasty bites > sure to delight
Broiled Garlic Shrimp with
Wasabi Cocktail Sauce
Prep: 15 minutes
Broil: 4 minutes Serves: 10
1 small lemon plus additional cut into wedges
for garnish (optional)
1 cups Schnucks ketchup
1 tablespoon prepared grated wasabi in tube
1 pounds raw 36-40 count peeled and
deveined shrimp, thawed if necessary
2 garlic cloves, minced
3 tablespoons Schnucks olive oil
2 tablespoons nely chopped
fresh parsley leaves
1 package (5 ounces) spring
mix salad greens

1. From lemon, squeeze 2 teaspoons juice into
small serving bowl; reserve remaining lemon. With
fork, stir in ketchup and wasabi.
2. Preheat broiler with oven rack 4 to 5 inches from
source of heat. In large rimmed baking pan, toss
shrimp with garlic and oil; spread in single layer in
pan. From reserved lemon, squeeze juice over shrimp.
Broil 4 to 6 minutes, without turning, or until shrimp
turn opaque throughout and reach an internal
temperature of 145F. Sprinkle shrimp with parsley.
3. Line 10 martini glasses or salad plates with
some salad greens. Place shrimp over greens
and serve with cocktail sauce. Garnish with
lemon wedges, if desired.
> Do-Ahead Tip
If not serving cocktail sauce right away, cover and
refrigerate up to 5 days.
> Cooks Widsom
Additional wasabi can be added for a spicier
cocktail sauce. The shrimp can be marinated
with the garlic, olive oil and lemon juice for
30 minutes before broiling.
Swedish Meatballs
Prep: 15 minutes
Bake: 20 minutes Makes: 50 meatballs
1 Schnucks large egg
1 pound Certied Angus Beef
extra lean ground beef
pound ground pork
cup Schnucks plain breadcrumbs
cup Schnucks half & half
1 tablespoon grated onion
1 teaspoons salt, divided
8 teaspoon Durkee ground allspice
4 tablespoons Schnucks unsalted butter
cup King Arthur unbleached
all-purpose our
1 can (14 ounces) less-sodium chicken
broth (1 cups)
2 teaspoons Durkee dried dill weed
1 container (8 ounces) Schnucks sour
cream (1 cup)
chopped fresh parsley leaves
1. Preheat oven to 375F. In large bowl, lightly
beat egg. Add beef, pork, breadcrumbs, half &
half, onion, 1 teaspoon salt, allspice and pepper
and combine until well blended, but not
overmixed. Shape mixture into 1-inch meatballs
and place in large rimmed baking pan. Bake
20 to 25 minutes or until meatballs are browned
and internal temperature reaches 155F.
2. Meanwhile, in 1- to 2-quart saucepan, melt
butter over medium heat. With whisk, stir in our
and cook 1 to 2 minutes or until mixture browns,
stirring constantly. Slowly whisk in broth, dill and
remaining teaspoon salt; cook 3 to 4 minutes
or until sauce thickens and starts to boil, stirring
frequently. Remove saucepan from heat; whisk in
sour cream. Transfer meatballs to large chang dish;
pour sauce over meatballs. Sprinkle with parsley, if
desired. Serve warm with wooden picks.
Each Serving (5 meatballs): About 307 calories,
23 g total fat (11 g saturated), 94 mg cholesterol,
472 mg sodium, 8 g carbohydrate, 1 g ber, 16 g protein.
> Do-Ahead Tip
Prepare meatballs through step 1 in advance.
Cool completely, then freeze. Thaw meatballs
before warming with sauce.
Southwest Bruschetta
Prep: 30 minutes
Bake: 8 minutes Makes: 32 bruschetta
1 French bread baguette (10.5 ounces)
2 tablespoons Schnucks olive oil
1 lime
2 packages (7 ounces each) refrigerated
prepared guacamole
(16-ounce) jar salsa verde (1 cup)
small English (seedless) cucumber,
very thinly sliced
8 cherry or grape tomatoes, each cut
lengthwise into quarters
Full Circle fresh thyme sprigs for garnish
1. Preheat oven to 400F. Trim o and discard
ends of bread; cut diagonally into 32 scant
-inch-thick slices. Arrange bread in single layer
in large rimmed baking pan. Brush top of bread
with oil. Bake 8 to 10 minutes or until golden and
crisp. Cool bread in pan. Meanwhile, from lime,
squeeze 1 teaspoons juice into medium bowl.
Stir in guacamole and salsa.
2. To serve, spread 1 rounded tablespoon
guacamole mixture onto each bread slice. Fold
cucumber slices into quarters, then place on
bruschetta with tomato and thyme.
Each Serving (4 bruschetta): About 230 calories,
12 g total fat (2 g saturated), 0 mg cholesterol,
468 mg sodium, 27 g carbohydrate, 3 g ber, 4 g protein.
> Do-Ahead Tip
Bread can be baked up to 5 days in advance. Cool
completely, then place in a large zip-tight plastic
bag; seal bag, pressing out excess air. Store bread
at room temperature.
tasty bites > merry & bright
16
Hummus-Stued
Tomato Poppers
Prep: 30 minutes plus standing
Makes: about 40 tomatoes
2 packages (10 to 12 ounces each)
cherry tomatoes
1 container (10 ounces)
refrigerated hummus
chopped fresh parsley leaves for garnish
Durkee paprika for garnish (optional)
1. With sharp knife, trim o about 8-inch-thick
slice from stem end of tomatoes. With
teaspoon measuring spoon, grapefruit spoon
or melon baller, carefully scoop out pulp and
seeds from tomatoes making sure bottom and
side of tomatoes are intact. Place tomatoes, cut
side down, on paper towel-lined cookie sheet;
let stand 10 minutes to drain.
2. Fill tomatoes with 1 heaping teaspoon hummus
and place on serving platter. Sprinkle with parsley
and paprika, if desired. If not serving right away,
cover and refrigerate up to 2 hours.
Each Serving (4 poppers): About 58 calories, 3 g total fat
> Do-Ahead Tip
Cover and refrigerate tomatoes, cut side down,
over paper towels as directed in step 1 up to
6 hours in advance.
> Cooks Wisdom
For a caterer's touch, add hummus to small
pastry bag tted with a small star tip; pipe
hummus into tomatoes.
Blue Cheese-Walnut Spread
Prep: 10 minutes
Makes: about 1 cups or 8 servings
1 package (2.25 ounces) shelled
walnuts ( cup)
cheese, softened
1 package (4 ounces) blue cheese, softened
cup chopped Full Circle fresh chives plus
additional for garnish
3 tablespoons dry sherry or port
assorted crackers, celery sticks, apple or
pear wedges

1. In food processor with knife blade attached,
pulse walnuts until coarsely chopped. Add cream
cheese, blue cheese, chives and sherry; blend
until smooth, stopping occasionally to scrape
down side with rubber spatula.
2. Transfer mixture to small serving bowl. Serve with
crackers, celery sticks and apple or pear wedges.
> Do-Ahead Tip
If not serving spread right away, cover and
refrigerate up to 2 days.
Pomegranate Martini
Prep: 5 minutes
Serves: 2
cup Schnucks granulated sugar
crushed ice
4 ounces ( cup) refrigerated
100% pomegranate juice
2 ounces ( cup) orange-avored liqueur
such as Cointreau or Grand Marnier
2 ounces ( cup) vodka (preferably premium)
twists of orange peel for garnish (optional)
1. Spread sugar on plate. Wet rim of 2 martini
glasses with damp paper towel or run a small
wedge of fresh orange around rim to dampen;
dip rim of glasses into sugar to coat.
2. Fill cocktail shaker half full with ice. Add
remaining ingredients, except orange twists,
cover and shake vigorously; strain martini
into glasses to serve. Garnish martinis with an
orange twist, if desired.
Sour Apple Martini
Prep: 5 minutes
Serves: 2
crushed ice
3 ounces (6 tablespoons)
sour apple schnapps
2 ounces ( cup) sweet & sour mix
2 ounces ( cup) vodka
1 ounce (2 tablespoons) Schnucks
lemon lime soda
2 Schnucks whole maraschino cherries

Fill cocktail shaker half full with ice. Add
remaining ingredients, except cherries, cover
and shake vigorously. Place 1 cherry in
bottom of 2 martini glasses; strain martini
into glasses to serve.
Chocolate Peppermint
Patty Martini
Prep: 5 minutes
Serves: 2
crushed ice
4 ounces ( cup plus 1 tablespoon)
crme de cacao liqueur
3 ounces (6 tablespoons) vodka
(preferably premium)
ounce (1 tablespoons)
crme de menthe liqueur
4 Junior Mint candies

1. Spread sugar on plate. Wet rim of 2 martini
glasses with moist paper towel to dampen;
dip rim of glasses into sugar to coat.
2. Fill cocktail shaker half full with ice. Add
remaining ingredients, except candies, cover and
shake vigorously. Place 2 candies in bottom of
glasses; strain martini into glasses to serve.
merry martinis
Do you take your martini shaken or stirred? These two methods are
as debatable as the origin of this popular drink. Some prefer a shaken
martini for the quick chill and others believe it dilutes the avor more
than stirring does. A basic martini cocktail uses gin and dry vermouth,
but once many movies and novels started touting a vodka variation,
a new generation of martini lovers was born. Today, this cocktail has
become quite fashionable. Some are infused with fruit-avored liqueurs
while others resemble a delectable dessert. Enjoy a few of our holiday
favorites and cheers to the season!
martinis > holiday spirit
> Mixologist's Tip
To make your own colorful sugar to coat rim of glasses, pour some granulated sugar
into a clear jar or plastic container. Add a few drops of liquid food coloring, seal jar,
then shake vigorously until you have a uniformly-mixed color. Add additional food
coloring, 1 drop at a time, until you reach desired color. If sugar comes out darker
than youd like, simply add more sugar. If not using right away, spread sugar out on
waxed paper, then allow it to dry at room temperature.
18 8
Traditional Roasted
Herb Turkey & Gravy
Prep: 30 minutes
Roast: about 3 hours Serves: 12
1 fresh or frozen (thawed) turkey
(12 to 14 pounds)
2 celery ribs, cut into 1-inch pieces
1 medium onion, cut into large chunks
1 cup fresh parsley sprigs plus additional
for garnish
cup loosely packed Full Circle fresh sage
sprigs plus additional for garnish
cup loosely packed Full Circle fresh thyme
sprigs plus additional for garnish
1 teaspoon salt
about 4 cups (32 ounces) chicken stock or
broth, divided
all-purpose our
1. Preheat oven to 325F. Place small rack in
heavy large metal roasting pan. Remove giblets
and neck from turkey, then scatter in roasting
pan. Discard liver. Rinse turkey with cold running
water; pat dry with paper towels. Place turkey,
breast side up, on rack. Place celery, onion,
parsley, sage and thyme inside body and neck
cavities of turkey. Rub turkey all over with salt
and pepper. Cover turkey with loose tent of foil.
2. Roast turkey 3 to 3 hours (about 15 minutes
per pound) or until juices run clear and instant-
read thermometer reaches 160F in thickest part
of thigh, making sure thermometer doesnt touch
bone. Start checking for doneness during last half
hour of roasting. Remove foil during last 45 minutes
of roasting time and baste with pan drippings
occasionally if you like. Place turkey on large platter;
cover with foil to keep warm. (Internal temperature
will rise 5 to 10F upon standing.)
3. Meanwhile, prepare gravy: Remove rack from
roasting pan. Pour drippings from roasting pan
into 4-cup liquid measuring cup. Let stand
1 minute or until fat separates from drippings.
Spoon cup fat from drippings into 3-quart
saucepan; skim o and discard remaining fat
from drippings.
4. Place roasting pan on stovetop over medium-
high heat so that the bits in bottom of the pan
turn deep brown. Slowly and carefully add
1 cup chicken stock; stir until browned bits are
loosened from bottom of pan. Remove pan from
heat. Discard giblets and neck. Pour liquid into
drippings in measuring cup; add enough stock
to equal 4 cups total.
5. Add butter to fat in saucepan; heat over
medium heat until butter melts. With whisk,
stir in our and cook over medium heat 4 to
6 minutes or until our turns golden brown,
stirring frequently. Gradually stir in stock mixture
and cook until gravy boils and thickens, stirring
occasionally. If desired, pour any juices on platter
with turkey into gravy. Strain gravy through
ne-mesh strainer before serving.
6. Garnish platter with additional parsley, sage
and thyme. Pass gravy to spoon over turkey.
thanksgiving > tantalizing tradition
let's talk turkey
Turkey, the centerpiece on Thanksgiving dinner
tables, requires just a bit of planning ahead
and know-how. Here are a handful of practical
turkey tips to help you sit down to your best
holiday meal ever.
How much? Estimate one pound of uncooked
turkey per person; that will give you enough
for dinner and leftovers the next day.
Fresh or frozen? All-natural, kosher or organic?
Weve got them all, ranging in size from
10 to 24 pounds. Most are available in our
stores, though you may need to call our Meat
Department up to three weeks in advance to
order fresh, all-natural and organic turkeys.
Choose from these varieties:
Schnucks, Butterball and HoneySuckle frozen
turkeys weighing 12 to 24 pounds.
Schnucks, Butterball, HoneySuckle and Perdue
fresh turkeys weighing 10 to 14 pounds or
18 to 22 pounds.
All-natural frozen HoneySuckle turkeys range
in size from 12 to 14 pounds.
Frozen kosher turkeys are available between
12 and 14 pounds.
Fresh and frozen organic turkeys weigh
about 10 to 13 pounds or 16 to 20 pounds.
Plan-ahead thawing. Place your frozen turkey
sealed in its packaging in a shallow pan on the
bottom shelf of the refrigerator. Allow 24 hours
of thawing for every four to ve pounds. You
can keep a thawed turkey in the refrigerator
up to two days.
Turkey timetable. Start preparing your
turkey about an hour before roasting.
This takes the chill o your bird and may
reduce roasting time. Allow about 15 to
18 minutes roasting time per pound, or
3 to 3 hours for a 12- to 14-pound turkey.
Allow turkey to stand at room temperature
20 minutes before carving.
Temperature is key. Its all about degrees, in
the oven and in your turkey. To make sure
your oven maintains the right temperature,
purchase an oven thermometer and test for
accuracy before the big day. To check doneness
of turkey, insert an instant-read thermometer
into the thickest part of the thigh, making
sure the thermometer does not touch bone.
Look for juices to run clear from the thigh, and
wiggle a drumstick to see if it moves easily
at the joint. Final internal temperature in the
breast and thigh should reach 165F. Residual
heat in the turkey will continue to cook the
turkey while it stands, so you may want to take
your turkey out when it reaches 160F. If the
turkeys thighs or breast meat near the bone
appear pink after the temperature registers
safe and juices run clear, the meat is perfectly
safe to eat. There are many factors causing this
rose tinge including nitrates in the bird's feed
or water supply.
20
Mashed Potatoes with
Bacon & Cheddar
Prep: 25 minutes
3 pounds Schnucks Gold potatoes
(about 8 medium), unpeeled and cut
into 2-inch chunks
1 container (8 ounces) Schnucks sour cream
cup Schnucks unsalted butter (1 stick),
cut into small pieces
1 teaspoon salt
1 package (8 ounces) Schnucks shredded
Cheddar cheese (2 cups)
1 package (2.1 ounces) Schnucks fully
cooked bacon, coarsely chopped
fresh parsley leaves for garnish (optional)

1. In 5- to 6-quart covered saucepot, add
potatoes and enough salted water to cover; heat
to boiling over high heat. Simmer, uncovered,
15 minutes or until potatoes are fork-tender.
2. Drain potatoes well, then return to saucepot.
Add sour cream, butter, salt and pepper. With hand
mixer at medium-low speed, beat potatoes 2 to
3 minutes or until light and uy and few lumps
remain; do not overmix. Fold in cheese and bacon.
Garnish with parsley, if desired.
> Cooks Wisdom
To avoid lumps, do not allow cooked potatoes
to cool before preparing mashed potatoes.
Mix-in ideas: fresh herbs such as parsley
or rosemary; chopped green onions.
Dried Cherry-Apple Dressing
Prep: 30 minutes
Bake: 40 minutes Serves: 12
1 cup chopped pecan pieces
Schnucks nonstick cooking spray
3 celery ribs, chopped (1 cup)
2 garlic cloves, chopped
1 Granny Smith apple, peeled and
chopped (1 cup)
1 medium onion, chopped (1 cup)
2 cans (14 ounces each) less-sodium
chicken broth (3 cups)
1 package (14 ounces) cubed herbed
seasoned stu ng
1 package (6 ounces) dried
tart cherries (1 cup)
1 tablespoon chopped Full Circle fresh
sage leaves
1 tablespoon Full Circle fresh thyme leaves

1. Preheat oven to 325F. Spread pecans on
cookie sheet. Bake 10 to 12 minutes or until
lightly browned and fragrant. Meanwhile,
spray 13 x 9-inch glass or metal baking dish
with nonstick cooking spray. In nonstick
12-inch skillet, melt butter over medium heat.
Add celery, garlic, apple and onion and cook,
covered, 10 minutes or until vegetables are
tender, stirring occasionally. Stir in broth
and pepper; heat to boiling over medium-high
heat; remove skillet from heat.
2. In large bowl, toss vegetable mixture
with dry stu ng, cherries, sage, thyme and
pecans until stu ng is moist. Transfer
stu ng mixture to prepared baking dish.
Bake, uncovered, 40 to 45 minutes or until
heated through and top is browned.
Brussels Sprouts, Green
Beans & Sweet Peas with
Toasted Hazelnut Butter
Prep: 15 minutes
1 large lemon
12 ounces fresh green beans, trimmed and
each cut in half
12 ounces Brussels sprouts, trimmed and
each cut lengthwise in half
1 cups Schnucks frozen green peas
(about 8 ounces)
1 package (2.25 ounces) chopped
hazelnuts (2 cup)
1 teaspoon salt

1. Heat large covered saucepot of water to
boiling over high heat. Meanwhile, from lemon,
grate 1 tablespoon peel; set aside.
2. Add green beans to boiling water and cook 3 to
4 minutes or until tender-crisp. With slotted spoon,
transfer beans to colander; immediately rinse beans
with cold water to stop the cooking process. Drain
well, then transfer to large bowl.
3. Return water to boiling; add sprouts and cook
4 to 5 minutes or until tender-crisp. With slotted
spoon, transfer sprouts to colander; rinse with
cold water, then drain well. Transfer sprouts to
bowl with beans. Return water to boiling; add
peas and cook 1 to 2 minutes to heat through;
drain peas well.
4. In deep nonstick 12-inch skillet, melt butter
over low heat; add hazelnuts and cook 5 minutes,
stirring frequently. Add green beans, Brussels
sprouts, peas, lemon peel, salt and pepper and
cook 3 to 5 minutes or until vegetables are
heated through, gently stirring. Makes 6 cups.
> Do-Ahead Tip
Trim beans and Brussels sprouts up to the
weekend before Thanksgiving. Store each
vegetable separately in zip-tight plastic bags
in the refrigerator. Precook green beans and
Brussels sprouts 1 day in advance as directed in
steps 2 and 3. It is not necessary to cook peas;
refrigerate peas to thaw. Refrigerate vegetables in
separate bags until ready to use.
> Cooks Widsom
When grating peel from lemon, grate just the
colored portion of the rind as the white portion,
the pith, tends to be bitter.
Almonds, walnuts, pecans or pine nuts may be
substituted for hazelnuts. Orange peel may be
substituted for lemon peel.
wine pairing >
La Crema Chardonnay
Oering great balance and nesse, this
Chardonnay delivers a citrus blossom
aroma with fruit avors of pear and
apple. A ne complement for poultry,
this wine nishes with a polished note.
{ {
Turkey Reuben Sandwich
Prep: 10 minutes
2 cups old-fashioned coleslaw
cup Schnucks Thousand Island dressing
cup sliced green onions
(from about 3 onions)
teaspoon Durkee caraway seeds
3 cups sliced precooked turkey meat or
Deli turkey meat
Schnucks butter avored cooking spray
8 slices rye bread
8 slices Schnucks Swiss cheese
(about 4 ounces)

1. In small bowl, combine coleslaw,
dressing, green onions and caraway seeds. In
medium microwave-safe bowl, heat turkey in
microwave oven on high 45 to 60 seconds or
until heated through.
2. Spray 1 side of bread slices with cooking spray.
Place 4 bread slices, sprayed side down, on work
surface. On each slice of bread, layer 1 slice cheese,
cup turkey, about cup coleslaw mixture and
1 slice remaining cheese. Place remaining bread
slices, sprayed side up, over llings.
3. Preheat griddle over medium heat. Place
sandwiches on griddle and cook 6 to 8 minutes
or until bread is golden and cheese melts,
turning sandwiches halfway through cooking.
Cut each sandwich in half to serve.
Seasoned Oven Fries
Prep: 15 minutes
4 small Idaho russet potatoes (about
1 pounds), unpeeled
2 tablespoons Schnucks extra virgin olive oil
2 teaspoons Mrs. Dash original
seasoning blend
1 teaspoon Durkee garlic powder
1 teaspoon kosher salt
2 tablespoons nely chopped
fresh parsley leaves

1. Preheat oven to 425F. Slice a thin layer
from 1 narrow end of each potato to form a
at surface. Place potato on cutting board, at
side down. Cut potato into -inch-thick slices.
Stacking 2 slices at a time, cut potatoes
into -inch-thick batons. Repeat with
remaining potatoes.
2. Line large rimmed baking pan with parchment
paper or foil sprayed with nonstick cooking spray.
In medium bowl, toss potatoes with oil, seasoning
blend, garlic powder and salt; spread potatoes in
single layer in prepared pan. Bake 45 to 50 minutes,
stirring once halfway through baking, or until
lightly browned and crisp. Sprinkle fries with
parsley to serve.
sandwich solution
There are a couple of great legends when it comes to
the Reuben sandwich. Some say it dates back to the
early 1900s when Arthur Reuben, owner of a New York
delicatessen, supposedly made the sandwich for
Charlie Chaplins leading lady, Annette Seelos. Others,
especially those from the Nebraska area, give credit
to Reuben Kay, a wholesale grocer who created the
sandwich for a late-night poker game. Regardless of
where it came from, this deli classic is still enjoyed
today. Our version uses turkey and coleslaw instead of
corned beef and sauerkraut, but still includes the classic
ingredients of Swiss cheese and rye bread.
leftovers > tasty turkey
22
sweet spirals
Celebrate Hanukkah with this traditional rolled
cookie. In Yiddish, the word rugelach means little
twists. Made using a cream cheese dough, these
cookies are rolled with an assortment of fruits, nuts
or jam. Our recipe includes a combination of sweet
avors and a nutty crunch Gut Yontif!
Apricot-Walnut Rugelach
Prep: 45 minutes plus chilling and cooling
Bake: 23 minutes Makes: 48 rugelach
cheese, softened
1 cup Schnucks unsalted butter
(2 sticks), softened
teaspoon salt
2 cups King Arthur unbleached
all-purpose our
1 tablespoon Durkee ground cinnamon
1 cup shelled walnuts, lightly toasted and
nely chopped
cup dried apricots, nely chopped
cup dried tart cherries, nely chopped
cup packed Schnucks light brown sugar
8 tablespoons Full Circle apricot fruit spread

1. In large bowl, with mixer at medium speed,
beat cream cheese, butter and salt until creamy,
occasionally scraping bowl with rubber spatula.
Reduce speed to low; beat in our just until
blended. Divide dough into 4 equal pieces. Wrap
each piece in plastic wrap and refrigerate until
rm, at least 2 hours or up to overnight.
2. In medium bowl, combine granulated sugar and
cinnamon. In second medium bowl, mix walnuts,
dried fruit and brown sugar.
3. Preheat oven to 350F. Line 2 large cookie sheets
with foil; spray foil with nonstick cooking spray.
Sprinkle work surface with about 2 tablespoons
cinnamon-sugar. Roll one disk of dough into 9- to
10-inch round, turning round over a few times and
sprinkling dough and work surface with additional
cinnamon-sugar. (If dough is too cold to roll, let
stand 5 to 10 minutes to soften slightly.) Spread
dough with 2 tablespoons apricot spread, then
sprinkle with about cup cherry lling. With pastry
wheel, knife or pizza cutter, carefully cut dough
into 12 equal wedges (do not separate). Starting at
curved edge, roll up each wedge, jelly-roll fashion.
Place rugelach, point side down and 1 inch apart,
on cookie sheet. Repeat with remaining dough,
cinnamon-sugar, apricot spread and cherry lling.
4. Bake rugelach on 2 oven racks 23 to 27 minutes
or until bottoms are browned, rotating sheets
between upper and lower racks halfway through
baking. With wide spatula, immediately transfer
rugelach to wire rack to cool. Store in tightly
covered container at room temperature up to
1 week or in freezer up to 3 months.
Each Serving (2 cookies): About 226 calories, 14 g total fat
> Cooks Wisdom
To lightly toast walnuts, preheat oven to 350F.
Spread walnuts in rimmed baking pan. Bake 8 to
10 minutes or until nuts become fragrant and
lightly browned. Cool nuts in pan on wire rack.
Vendor Ad #3
to Come
1/2 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon Durkee
Vanilla Extract
1-1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon Durkee Ground Cinnamon
1/2 teaspoon Durkee Ground Ginger
1/2 teaspoon Durkee Ground Nutmeg
1/8 teaspoon salt
Preheat oven to 350F.
BEAT butter and sugar with an electric mixer on medium
speed. Add egg and vanilla; beat well.
MIX flour, baking powder, cinnamon, ginger, nutmeg and salt
in a medium bowl. Add dry ingredients to butter mixture
slowly and beat on low speed until a stiff dough forms. For
easier handling, refrigerate for 1 hour.
ROLL dough out to 1/4-inch thickness and cut out shapes.
Bake 8 to 10 minutes or until browned. Frost and decorate
with your favorite icings and sprinkles.
Sugar 'n Spice

Cookies
Yield: 24 cookies
Prep Time: 25 minutes
Chill Time: 1 hour
Bake Time: 8 to 10 minutes
24 4
gift giving > from the kitchen
homemade for the holidays
Transform your kitchen into Santa's workshop with homemade gifts this holiday sesason.
They're the perfect choice for that special someone on your list who has everything. Give
chocolaty, sweet treats of fudge in our colorful gift boxes. These delicious dry cookie mixes are
budget-friendly and easy to assemble with our wide-mouth Mason jars, recipe cards and labels.
Plus, they're easy for the gift recipient to prepare requiring only butter, eggs and vanilla.
> Tips for Preparing Gifts
1. Wash and dry desired number of wide-mouth, quart-sized Mason
jars and lids very well.
2. A x label with recipe title to jar (feel free to make up your own
recipe title and personalize).
3. Punch a hole in corner of recipe instructions and secure to jar with
ra a, decorative ribbon, brown sisal twine or kitchen string.
4. If desired, with pinking shears, cut a circle of fabric about 6 inches
in diameter. Place fabric over the at lid, then screw on the ring.
Creamy Fudge
Prep: 10 minutes plus cooling
Cook: 25 minutes
Makes: 36 pieces
1 container (7 ounces) Schnucks
marshmallow creme
e cup Schnucks evaporated milk
plus additional for greasing pan
teaspoon salt
1 package (11.5 ounces) 60% cacao
bittersweet chocolate chips
teaspoon Durkee pure vanilla extract
1 cup coarsely chopped nuts such as
pecans, walnuts, macadamia nuts or
almonds (optional)
1. In 4-quart saucepan, add marshmallow creme,
sugar, evaporated milk, butter and salt; heat
to boiling over medium heat, stirring frequently.
Place candy thermometer in saucepan. Reduce
heat to medium-low; simmer 20 minutes, stirring
constantly, or until mixture reaches 240F.
2. Remove saucepan from heat. Add chocolate
chips and vanilla to marshmallow mixture; stir
until chocolate melts and mixture is smooth. Stir
in nuts, if using. Grease 9 x 9-inch glass or metal
pan with butter. Pour chocolate mixture into
prepared pan. Let stand at room temperature at
least 4 hours or until rm. Cut fudge crosswise into 6
strips, then cut each strip into 6 pieces. Store fudge
at room temperature with waxed paper between
layers up to 1 week.
Each Serving (2 pieces): About 305 calories, 13 g total fat
Cowboy Cookies Gift Jar
1 cup King Arthur unbleached
all-purpose our
1 teaspoon Schnucks baking soda
teaspoon baking powder
teaspoon salt
cup Schnucks milk or semisweet
chocolate chips, mini chocolate chips or
butterscotch morsels
1 cup Schnucks quick or old-fashioned oats
cup raisins, dried cranberries, Schnucks
sweetened coconut akes or chopped
nuts (or add additional chocolate chips)
cup packed Schnucks brown sugar

1. Gift Assembly Instructions: Into 1-quart
(32-ounce) wide-mouth Mason jar, in the
order above, evenly layer ingredients, packing
ingredients in jar well whenever possible.
2. Recipe Card Baking Instructions: Preheat oven
to 350F. In large microwave-safe bowl, heat
cup (1 stick) butter in microwave oven on
high 60 to 90 seconds or until butter melts,
stirring every 30 seconds. Add 1 large egg and
1 teaspoon vanilla extract; with whisk, stir until
well blended. Add contents of jar; stir until
dough is moist and well blended. Drop dough by
rounded measuring tablespoons, 2 inches apart,
onto lightly greased cookie sheet. Bake 13 to
15 minutes or until edges are set and bottoms
brown. Transfer cookies to wire rack to cool
completely. Makes about 2 dozen cookies.
Each Cookie: About 73 calories, 1 g total fat
Triple Chocolate
Brownies Gift Jar
1 cup Schnucks granulated sugar
cup chopped walnuts
3 cup white chocolate morsels
e cup Schnucks semisweet chocolate chips
3 cup packed Schnucks light brown sugar
cup unsweetened cocoa
1 cup King Arthur unbleached
all-purpose our
teaspoon salt

1. Gift Assembly Instructions: Into 1-quart
(32-ounce) wide-mouth Mason jar, in the
order above, evenly layer ingredients, packing
ingredients in jar well whenever possible.
2. Recipe Card Baking Instructions: Preheat oven to
350F. Line 9 x 9-inch metal baking pan with heavy-
duty foil so that foil extends about 1 inch over sides
of pan; lightly spray foil with nonstick cooking spray.
In large microwave-safe bowl, heat cup (1 stick)
butter in microwave oven on high 60 to 90 seconds
or until butter melts, stirring every 30 seconds.
Add 3 large eggs and, with whisk, beat until well
blended. Add contents of jar; stir until mixture is
well blended. Spread batter into prepared pan.
Bake 25 to 30 minutes or until wooden pick inserted
2 inches from side of pan comes out almost clean.
Cool in pan on wire rack. Using foil, lift bar in one
piece and place on cutting board. Cut lengthwise
into 4 strips, then cut each strip crosswise into
4 brownies. Makes 16 brownies.
Each Brownie: About 183 calories, 6 g total fat
> Holiday Treat Boxes: $3.99
(small or tall, package of 3)
Holiday Candy Jar: $2.99 each
Jar Labels: $3.99 (package of 10)
Recipe Cards: $3.99 (4 x 6, package of 18)
Wide-Mouth, 1-Quart Mason Jars: $10.49 (package of 12)
Available in select locations, while supplies last.
26
a Christmas feast
All eyes will be on this impressive Certied Angus Beef standing rib roast prepared to perfection
this holiday. Referred to in restaurants as "prime rib," we oer three rib roasts to suit your needs.
Our classic bone-in standing rib roast can have up to seven ribs. The Delmonico rib eye roast, a
boneless standing rib roast, is the perfect choice when you prefer a boneless roast with the same
marbling and avor of the bone-in standing rib roast. Our hand-tied Saratoga roast, expertly
trimmed to remove bones and most internal fat, may be the easiest roast to prepare thanks to its
ease of carving. Ask your butcher to cut any size roast to suit your needs.
Whichever roast you choose, Certied Angus Beef takes the guesswork out of choosing beef.
All Angus is not created equal. The term "Angus" alone does not ensure quality. Only Certied
Angus Beef lives up to the high standards demanded by this brand including strict quality
control and criteria establishing levels of marbling, leanness and cattle maturity. Consistently
tender, juicy and avorful, Certied Angus Beef is Angus beef at its best.
wine pairing > Beaulieu Vineyard
Napa Valley Cabernet Sauvignon
This oak barrel-aged, beautifully
balanced Cabernet lingers on the palate
with its velvety layers of cherry, plum and
chocolate. Perfect accompaniment for
this standing rib roast.
{ {
Standing Rib Roast with
Wild Mushroom &
Brandy Cream Sauce
Cook/Roast: 2 hours 20 minutes Serves: 8
Rib Roast
1 (4-rib) Certied Angus Beef bone-in
standing rib roast (about 8 pounds)
2 teaspoons chopped Full Circle fresh
rosemary leaves plus additional for garnish
1 teaspoon kosher salt
Schnucks unsalted butter (optional)
Wild Mushroom & Brandy Cream Sauce
2 garlic cloves, minced
1 large shallot, chopped ( cup)
8 ounces cremini (Baby Bella), oyster,
shiitake and/or white mushrooms, sliced
(about 3 cups)
cup brandy
1 can (14 ounces) less-sodium beef
broth (1 cups)
1 tablespoons cold water
1 tablespoons cornstarch
teaspoon kosher salt
thinly sliced Full Circle fresh chives for
garnish (optional)

1. Prepare Rib Roast: Let roast stand at room
temperature 30 minutes before roasting.
Preheat oven to 325F. Place beef, fat side up,
in roasting pan. In small bowl, combine rosemary,
salt, pepper and garlic powder. Rub beef with
rosemary mixture.
2. Roast beef 2 to 2 hours or until internal
temperature reaches 135F when instant-read
thermometer is inserted into center of roast
without touching bone. Transfer beef to cutting
board; loosely cover with foil and let stand
20 minutes. Internal temperature will rise to
145F for medium-rare.
3. While roast stands, prepare Wild Mushroom &
Brandy Cream Sauce: In 10-inch skillet, melt
butter over medium heat. Add garlic and shallot
and cook 1 minute, stirring constantly and being
careful not to let garlic brown. Add mushrooms
and cook 6 to 8 minutes or until most of the
mushroom liquid has evaporated, stirring
frequently. Stir in brandy and cook 2 to 3 minutes
or until most of the brandy has evaporated. Stir
in broth and cream and heat to boiling; boil
5 minutes or until mixture reduces slightly.
In small bowl, combine water and cornstarch;
with whisk, stir into mushroom mixture. Heat to
boiling; boil 1 minute. Remove skillet from heat.
Stir in salt and pepper. Transfer sauce to serving
bowl and sprinkle with chives, if desired. Slice
beef; serve with butter garnished with chopped
rosemary, if desired.
> Do-Ahead Tip
Prepare Wild Mushroom & Brandy Cream Sauce up
to 2 days in advance. Reheat to boiling just before
serving. If sauce becomes too thick, stir in a little
beef broth.
> Cook's Wisdom
To carve, turn roast so that ribs are facing you.
Steady the roast with a meat fork, then, with a
long, thin knife in a smooth, not sawing, motion,
cut 1 slice o the bone, then 1 slice on the bone.
Yukon Gold Potato &
Mushroom Gratin
Bake: 1 hour Serves: 10
1 package (8 ounces) white mushrooms,
sliced (about 3 cups)
1 medium onion, chopped (1 cup)
1 pint (2 cups) Schnucks whipping cream
1 teaspoons salt
2 pounds Schnucks Gold potatoes (about
6 medium), peeled and thinly sliced
(about 5 cups)
1 package (8 ounces) Schnucks nely
shredded Swiss cheese (2 cups)
chopped Full Circle fresh chives

1. Preheat oven to 325F. In nonstick 12-inch
skillet, melt butter over medium-high heat.
Add mushrooms and cook 6 to 8 minutes
or until mushrooms begin to brown. Stir in
onion and cook 4 to 5 minutes or until
mushrooms and onion are tender, stirring
occasionally. Stir in cream, salt and pepper; heat
to boiling. Reduce heat to medium-low; simmer
2 minutes, stirring occasionally.
2. Spray shallow 2- to 3-quart glass or ceramic
baking dish with nonstick cooking spray. Spread
half of potato slices in dish, then top with half of
mushroom mixture; sprinkle evenly with half of
Swiss cheese. Repeat layering.
3. Bake gratin, uncovered, 1 hour to 1 hour
10 minutes or until potatoes in center are fork-
tender and top is golden. Let stand 10 minutes
before serving. Garnish with chives, if desired.
> Do-Ahead Tip
The gratin may be prepared 1 day in advance
and reheated while the roast rests. Or, prepare
mushroom mixture 1 day in advance as directed
in step 1 and refrigerate.
> Cook's Wisdom
Gruyre or Jarlsberg cheese are excellent
substitutes for Swiss cheese.
Mix-in ideas: Add ham or smoked sausage to
transform this side dish into an entre.
Portono Salad with
Thyme Vinaigrette
Prep: 10 minutes
1 garlic clove, crushed with press
cup Schnucks extra virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons chopped Full Circle
fresh thyme leaves
teaspoon salt
teaspoon Schnucks Dijon mustard
1 cup shelled walnuts
1 package (10 ounces) baby spring mix
salad greens
1 package (4 ounces) plain chvre
(goat cheese), crumbled
e cup julienne cut sun-dried tomatoes in
olive oil with herbs, drained

In medium bowl, with whisk, mix garlic,
oil, vinegar, thyme, salt, mustard and pepper
until well blended. In 10-inch skillet, cook
walnuts over medium heat 13 to15 minutes
or until lightly browned and fragrant, stirring
frequently; transfer to plate to cool completely.
In large salad bowl, toss salad greens with
chvre, sun-dried tomatoes, walnuts and
vinaigrette until well coated.
> Do-Ahead Tip
Vinaigrette can be prepared and refrigerated
up to 3 days in advance. Toast walnuts up to
1 week in advance; cool completely and store
in zip-tight plastic bag in refrigerator.
holiday party > family & friends
28
Perfect Pumpkin Pie
Prep: 25 minutes plus cooling and chilling
1 package (15 ounces) refrigerated
pie crusts
1 can (15 ounces) Schnucks
solid pack pumpkin
1 cup packed Schnucks light brown sugar
2 tablespoons King Arthur unbleached
all-purpose our
1 teaspoons Durkee pumpkin pie spice
teaspoon salt
2 Schnucks large eggs
1 can (12 ounces) Schnucks
evaporated milk
1 tablespoon mild (original) molasses
Schnucks whipping cream,
whipped (optional)

1. Let pie crusts stand at room temperature as
label directs to soften slightly. Adjust 1 oven
rack to lowest position and 1 oven rack to
middle position in oven. Line heavy rimmed
baking pan with foil; place on lowest rack.
Preheat oven to 450F.
2. In large bowl, with mixer at medium speed,
beat pumpkin, brown sugar, our, pumpkin pie
spice and salt 1 minute or until well blended. Add
eggs, 1 at a time, scraping bowl occasionally with
rubber spatula. Reduce speed to low; gradually
add evaporated milk and molasses and beat
just until combined.
3. Unroll 1 pie crust and place in 9- to 10-inch
glass or ceramic pie plate. Unroll second pie
crust onto cutting board; invert 8- to 9-inch
plate or cake pan onto center of crust. With
small knife, cut around edge of plate. Place
dough ring over edge of crust, then fold over
and press onto outer rim of crust in pie plate
to make a thicker rim. If desired, make desired
decorative edge. Pour lling into pie crust. Place
pie on prepared baking pan in oven. Bake
15 minutes.
4. Meanwhile, spray cookie sheet with
nonstick cooking spray. With small cookie
cutter or knife, cut out several leaf shapes
from remaining pie crust. Transfer leaves to
prepared cookie sheet. With knife, press lines
on leaves to resemble veins.
baked to perfection
A traditional holiday feast doesnt seem quite complete without a sweet slice of
pie. Try one of our three favorites this year. Whether youre a traditionalist at heart,
a chocolate lover or a fan of tart avors, you are sure to nd the perfect pie.
> 10-inch ceramic pie plates are oven, microwave and dishwasher
safe, each with a classic pie recipe for $6.99.
Available in select locations, while supplies last.
5. Reduce heat to 350F. Bake pie 22 to
25 minutes longer or until knife inserted
1 inch from edge of pie comes out clean and
center is almost set. Meanwhile, bake leaves
on middle oven rack 10 to 12 minutes or until
lightly browned. Transfer leaves to wire rack to
cool completely. Remove pie from oven; cool
completely on wire rack. Refrigerate pie at least
2 hours before serving or up to overnight. Store
leaves in tightly covered container until ready
to use. To serve pie, arrange leaves in circular
pattern on top of pie. If desired, serve with
whipped cream.
> Cooks Wisdom
Pie crust and leaves may be lightly brushed
with melted butter and sprinkled with cinnamon
and sugar immediately after removing from oven.
Chocolate Pecan Pie
(15-ounce) package refrigerated
pie crusts (1 pie crust)
1 cup Schnucks light corn syrup
3 ounces (3 squares) unsweetened
chocolate, cut into small pieces
3 tablespoons Schnucks unsalted butter,
cut into small pieces
1 teaspoon Durkee pure vanilla extract
teaspoon salt
1 cup coarsely chopped pecans
Schnucks whipping cream,
whipped (optional)
1. Let pie crust stand at room temperature as
label directs to soften slightly. Adjust oven rack to
lowest position. Line heavy rimmed baking pan
with foil; place pan on lowest oven rack. Preheat
oven to 375F.
2. Unroll pie crust and place in 9- to 10-inch glass
or ceramic pie plate. If desired, make decorative
edge. In small saucepan, heat corn syrup and
sugar to boiling over medium heat; boil 2
minutes. In small microwave-safe bowl, heat
chocolate and butter in microwave oven on high
1 minutes. Let stand 2 minutes, then stir until
chocolate is melted and smooth. In large bowl,
with whisk, lightly beat eggs, vanilla and salt.
3. Stir chocolate mixture into sugar mixture. With
whisk, slowly stir chocolate mixture into eggs.
Stir in pecans. Pour chocolate mixture into pie
crust. Place pie on prepared baking pan in oven.
Bake 35 to 40 minutes or until center of pie is set.
Cool pie at least 2 hours to serve warm, or cool
completely on wire rack. If desired, serve with
whipped cream.
> Cook's Wisdom
If not serving pie right away, cover with plastic
wrap and refrigerate up to 1 day in advance.
Let pie stand at least 1 hour at room temperature
before serving.
Cranberry-Orange
Walnut Crunch Pie
Prep: 30 minutes plus cooling and chilling
(15-ounce) package refrigerated
pie crusts (1 pie crust)
1 medium juice orange
1 cups Schnucks refrigerated orange juice
1 bag (12 ounces) fresh cranberries (3 cups)
teaspoon salt
3 cup cold water
3 cup cornstarch
1 cup chopped walnuts
all-purpose our
cup packed Schnucks light brown sugar
4 tablespoons Schnucks cold unsalted
butter, cut into small pieces

1. Let pie crust stand at room temperature as
label directs to soften slightly. Meanwhile, from
orange, grate 2 teaspoons peel. Squeeze juice
into 2-cup liquid measuring cup. Add enough
refrigerated orange juice to equal 1 cups total
juice. Into 4- to 5-quart saucepan, add orange
peel and juice, cranberries, granulated sugar
and salt; heat to boiling over medium-high heat.
Boil 8 to 10 minutes or until most cranberries
burst and mixture thickens slightly, stirring
occasionally. In small bowl, with whisk, mix water
with cornstarch. Gradually stir cornstarch mixture
into cranberry mixture; heat to boiling. Boil
1 minute or until mixture becomes thick, stirring
constantly. Remove saucepan from heat.
2. Adjust oven rack to lowest position. Line heavy
rimmed baking pan with foil; place pan on lowest
oven rack. Preheat oven to 375F.
3. Prepare Topping: In medium bowl, combine
nuts, our and brown sugar. With ngertips, work
in butter until pea-sized crumbs form.
4. Unroll pie crust and place in 9- to 10-inch
glass or ceramic pie plate. If desired, make
decorative edge. Spread cranberry lling into
pie crust; sprinkle topping evenly over lling.
Place pie on prepared baking pan in oven.
Bake 35 to 40 minutes or until topping is golden
brown. Cool pie on wire rack 1 hour, then cover
and refrigerate at least 4 hours or up to overnight.
> Do-Ahead Tip
Pie lling and topping may be prepared
up to 2 days in advance and refrigerated.
> Cooks Wisdom
Baking pie on lowest oven rack on preheated
baking pan ensures a fully baked bottom crust.

Serve pie la mode with vanilla ice cream.
desserts > classic pies
30
Holiday Stained Glass Cookies
Bake: 7 minutes per batch
Makes: about 2 dozen
1 bag (7 ounces) Jolly Rancher hard candy
in original avors, unwrapped
1 bag (17.5 ounces) sugar cookie mix
4 tablespoons Schnucks salted
butter, softened
King Arthur unbleached
all-purpose our for dusting
green, red and blue sugar crystals
(optional)
1. Preheat oven to 350F. Separate candies by
color on plate. Line large cookie sheet with
parchment paper, nonstick aluminum foil or
heavy-duty aluminum foil. In mixing bowl, with
mixer at medium speed, beat dry cookie mix
with egg and butter just until ingredients are
well blended and dough forms.
2. On lightly oured surface, with oured rolling
pin, roll about half of dough -inch thick. With
oured 3-inch cookie cutter, cut dough into as
many cookies as possible; reserve trimmings. Place
cookies, 1 inch apart, on prepared cookie sheet.
With similar-shaped 2-inch cookie cutter, cut out
center of each cookie; remove cutout pieces and
reserve with other trimmings. Place 1 candy in
center of each cookie.
3. Bake cookies 7 to 8 minutes or until candy
centers begin to bubble and edges of cookies
are lightly browned. Remove cookies from oven;
carefully sprinkle edges of cookies with sugar
sprinkles, if desired. Cool cookies completely
on cookie sheet on wire rack. Remove cookies
from parchment. Repeat with remaining dough,
trimmings and candy. Store cookies in tightly
covered container, with waxed paper between
layers, at room temperature up to 1 week.
> Cooks Wisdom
To make cookies into ornaments, make a hole with
a straw at top of cookies before baking.
To give cookies as gifts, place in decorative
boxes, jars, baskets or containers, separated with
parchment or waxed paper, and include the recipe.
Raisin Crunch Cookies
Bake: 10 minutes per batch
Makes: about 2 dozen
1 cups Schnucks sweetened coconut akes
1 cups King Arthur unbleached
all-purpose our
1 cup coarsely crushed corn akes
cup packed Schnucks brown sugar
cup golden or dark raisins
cup Schnucks old-fashioned or quick oats
1 teaspoon baking powder
1 teaspoon Schnucks baking soda
teaspoon salt
cup Schnucks unsalted butter
(1 stick), softened
1 teaspoon Durkee pure vanilla extract

1. Preheat oven to 350F. Spray 2 large cookie
sheets with nonstick cooking spray. In large
mixing bowl, stir dry ingredients until well
blended. Add egg, butter and vanilla. With mixer
on low speed, beat until ingredients are well
blended and dough starts to form.
2. Firmly shape dough into 1-inch balls. Place
balls, 2 inches apart, on prepared cookie sheets.
Bake 10 to 12 minutes or until edges are lightly
browned, rotating cookie sheets between upper
and lower rack halfway through baking. Cool
cookies 5 minutes on cookie sheet, then transfer
to wire rack to cool completely.
ornamental eats
Its time to pull out your oven mitts and cooling racks
for some holiday baking! Some recipes are passed down
through generations to create nostalgia while others are
a cultural tradition. Here are two of our favorite cookie
recipes. And dont forget to make a few batches the
real joy comes when you share your bounty of baking.
Become part of the tradition of trading sweet treats
during this season and dont forget to add an extra-
special touch. Wrap homemade goodies in decorative
boxes and make them festive. These are the gifts that are
simple to give, but treasured and enjoyed the most.
Visit our Deli Department to enjoy these outstanding brands.
32
When salesman Michael Blum came in for
his appointment, he had a story that was all
too familiar. My cheese is the best Gouda-
style cheese made in Holland. We are from
Missouri, so when he said And Ill show you
why, Vicki and I started packing.
We arrived in the Netherlands on a
beautiful spring day in late April. First up
was a trip to the Cono cheese plant. Cono
is a co-op of 550 family farms located in the
canal-lined pastures of the most famous
Dutch polder, Beemster. Cono produces
premium gourmet Dutch cheeses available
in the United States as the Beemster brand.
After we settled in with our tea and cakes,
Kees Paradies, Cono Export Manager, took
us through the cheese-making steps and
revealed why Beemster is better.
First, the terroir is unique. The Beemster
land was reclaimed from the sea and
drained by 55 windmills in 1612. It sits
20 feet below sea level and boasts blue
sea clay. The climate and mineral-rich soil
produce lush pesticide-free grasses that
allow the cows to give milk that is pure and
sweet with a soft fat.
Kees went on to explain that the curd
and whey are separated gently in open
drainage containers as it has been done
for centuries. Due to the superior quality
and richness of the milk, the cheese is
produced with less salt than commonly
found in other Gouda-style cheeses. Much
of the avor of cheese comes from the
cheese cultures added to the milk in the
early stages of cheese-making. Cono grows
their own culture, retaining the integrity
and uniqueness of the strain.
Finally, the recipe and focus on artisanal
production remains true to its origins. The
co-op was formed so the farmers' wives
would no longer have to make the cheese
themselves on the farm and to this day, the
farmers still have the nal say on how the
cheese is made.
Having heard the story, it was time to see
things for ourselves. We proceeded on to
the plant where we watched the curds
and whey being hand raked, witnessed
the wheels oating by in the brine and
evaluated the internal maturation of the
young wheels with our own cheese
trier a special tool to remove a core of
cheese for tasting and testing. We walked
the elds and visited a family farm (where
100 cows is considered a big operation).
We proceeded on to the village of
Edam to a warehouse dating back to
1760, where cheese is matured in the
traditional method on wooden boards
under the watchful eye of a third-
generation master. We saw the tulip
elds. We toured the windmills that make
Beemster polder possible. We participated
in the historic Alkmaar Cheese Market, and
stood on the weigh scales that have been
in place since 1365.
Now that we are back home enjoying the
cheese served to the Netherlands royal
family, do we think Beemster is the best?
One more bite, then well let you know!
Dutch cheese masters
Kees Paradies Cono Export Manager
Vicki Decker-Smith Specialty Cheese Category Manager
Melissa Bunch
Director, Deli & Prepared Foods
beemster cheese > savory soup
Beemster Vlaskaas
Cheese & Ale Soup
Prep: 10 minutes
cup Schnucks unsalted butter (1 stick)
all-purpose our
3 cans (14 ounces each) less-sodium
chicken broth (5 cups)
1 bottle (12 ounces) pale ale
1 pint (2 cups) Schnucks half & half
1 teaspoon salt
12 ounces Beemster Vlaskaas cheese,
shredded (about 4 cups)
parsley sprigs for garnish (optional)

1. In 5- to 6-quart saucepot, melt butter over
medium heat. Add our and stir with whisk
until combined. Reduce heat to low and cook
5 minutes, stirring occasionally. Stir in broth, ale,
half & half, salt and garlic powder. Increase heat
to medium-high; cook until mixture simmers,
stirring occasionally.
2. Reduce heat to medium-low; cook 8 to
10 minutes or until mixture is creamy and thickens
slightly, stirring occasionally. Remove saucepot
from heat. With whisk, gradually add cheese,
stirring until smooth. Serve garnished with parsley
sprigs, if desired. Makes about 10 cups.
> Cooks Wisdom
Add a dash or 2 of hot sauce for an interesting
twist to this creamy soup.
Serve with crusty bread or crackers.
Dutch treat
Now that youve learned the ins and outs of Beemster cheese, were sure your
mouth is watering at the thought of trying some. Our cheese and ale soup is
the perfect excuse to use some of Beemsters nest. Make sure to choose a
pale ale dark beers tend to give this soup a bitter taste. You can also use this
cheese in other favorite recipes as an alternative to Cheddar cheese.
Beemster Classic Aged
18 months, Beemster Classic
has a rich, caramel color and
wonderful nutty avor with
butterscotch and fruity notes.
Beemster Minis The same great
nutty, creamy avor of Beemster in
a handy size the perfect lunchbox
or anywhere snack.
BeemsterLite Matured Aged
ve months, BeemsterLite
has a pleasing nutty avor,
hints of caramel, and a nice
long nish. It also has 33 percent
less fat than regular Gouda.
Beemster Mustard Seed
Beemsters classic avor with
robust bursts of mustard seed.
Transforms burgers and creates a
gourmet grilled cheese sandwich.
Beemster Wasabi Beemster
Wasabi strikes a nice balance
with the creaminess of the cheese
and kick of wasabi thats not too
intense. Great in salads or served
with sake or Pinot Grigio.
Graskaas After a spring diet
of lush green grass, cows produce
rich, avorful milk used to prepare
Graskaas, Dutch for grass cheese.
With a softer texture, this young
cheese is aged only one month
before it goes on sale each summer.
Youll need to act fast though only
2,000 wheels are made, so it's only
available for a limited time.
Vlaskaas Forgotten for
generations, Vlaskaas (ax cheese)
was re-introduced in 2004 to great
acclaim. This historic cheese was
originally produced during the
ax harvest in medieval Flanders.
Salty, sweet and nutty, Vlaskaas
resembles aged Gouda but with
a creamier texture.
34 4
Easy Classic Lasagna
Bake: 1 hour Serves: 12
1 package (1 pound) Barilla wavy lasagne
1 tablespoon Schnucks olive oil
1 medium onion, chopped
2 garlic cloves, crushed with press
2 jars (26 ounces each) Schnucks meat
avored pasta sauce
1 teaspoon salt
1 container (15 ounces) Schnucks part-skim
ricotta cheese
1 cup Schnucks grated Parmesan & Romano
cheese blend, divided
cup chopped Full Circle fresh basil leaves
3 cups Schnucks shredded part-skim
mozzarella cheese, divided

1. Spray 13 x 9-inch glass or metal baking
dish with nonstick cooking spray. Heat large
covered saucepot of salted water to boiling
over high heat. Add lasagna noodles and cook
as label directs; drain.
2. Meanwhile, in 3- to 4-quart saucepan, heat oil
over medium heat. Add onion and cook 3 minutes,
stirring occasionally. Add garlic and cook 2 minutes
or until onion is soft, stirring occasionally. Stir in
pasta sauce, salt and pepper and heat until mixture
simmers. Remove saucepan from heat. In medium
bowl, lightly beat eggs. Stir in ricotta, cup grated
cheese blend and basil.
3. Preheat oven to 350F. Arrange 4 lasagna
noodles in bottom of prepared dish, overlapping
to t. Spread about e cup ricotta mixture over
noodles, then top with 1 cups sauce. Over
sauce, add 4 more noodles, e cup ricotta and
1 cups sauce. Sprinkle 1 cups mozzarella
cheese and cup grated cheese blend over
sauce. Top with 4 noodles, e cup ricotta,
1 cups sauce, 4 noodles, e cup ricotta mixture
and remaining sauce. Sprinkle lasagna with
remaining 1 cups mozzarella and cup grated
cheese blend.
4. Cover dish tightly with foil. Bake 30 minutes.
Remove foil and bake 30 minutes longer or until
cheese melts and top is lightly browned. Remove
lasagna from oven. Let stand 10 minutes for
easier serving.
> Do-Ahead Tip
Lasagna may be assembled and refrigerated up to
2 days in advance. Cover lasagna with foil and
bake 1 hour 10 minutes.
Lasagna may also be assembled, covered tightly
with plastic wrap and frozen up to 2 months.
Thaw lasagna completely before baking.
> Cooks Wisdom
Serve lasagna with crusty Italian bread and
garden salad with a simple vinaigrette.
Rosemary-Garlic Pork with
Roasted Cauliower
Roast: 1 hour 10 minutes Serves: 6
1 boneless rolled Boston pork roast
(about 2 pounds)
4 large garlic cloves, crushed
with press (1 tablespoon)
3 large sprigs Full Circle fresh rosemary,
leaves chopped (4 teaspoons) or
2 teaspoons Durkee dried rosemary
leaves, crushed
4 tablespoons Schnucks extra virgin
olive oil, divided
2 teaspoons salt, divided
teaspoon Durkee ground
black pepper, divided
1 large head cauliower (about 2 pounds),
cut into 1-inch orets
1. Preheat oven to 400F. For easier clean up,
line 13 x 9-inch metal baking pan with foil.
Place roast in pan with meat thermometer
inserted in center of roast. In small bowl, mix
garlic, rosemary, 1 tablespoon oil, 1 teaspoon
salt and teaspoon pepper. Rub rosemary
mixture all over pork.
2. Roast 1 hour 10 minutes to 1 hour 20 minutes
or until thermometer reaches 135F. Let roast stand
10 minutes before serving. (Internal temperature
will increase 10F upon standing.)
3. Meanwhile, in large bowl, toss cauliower
with remaining 3 tablespoons oil, 1 teaspoon
salt and teaspoon pepper. Spread evenly in
large rimmed baking pan. Roast cauliower in
oven while pork cooks 35 to 40 minutes or until
cauliower browns, stirring once halfway through
roasting. Remove strings from pork. Thinly slice
roast; serve with cauliower.
meals for a steal
Most of us are familiar with this popular pasta dish, but many have no idea where the name came
from. It seems to have derived from the Greek work lasanon meaning chamber pot and the Romans
who called it a cooking pot or lasanum. The Italians then coined lasagne as the dish served in a
pot containing layers of pasta, minced meat, tomatoes and cheese. As the popularity of the meal
increased, the recognition of the name referred to the dish itself, instead of what it was cooked in.
dinner delights > thrifty shopping
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S Chucks Cooks Holiday 2009

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