s chucks cooks summer fall 2011

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www.schnuckscooks.com


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My friends, summer is winding down, but its not over yet! Thisissue ofSchnucks Cooks shows how to make the most of the last

few weeks of summer. In addition to several grilling ideas, we haveincluded money-saving coupons to help stoke the fires of latesummer and early fall gatherings. Were especially excited to bringyou some of the recipes created and tested in our brand-newcommercial and residential test kitchens in St. Louis.The residential kitchen looks and feels a lot like home. The foodeducation team develops and tests recipes with appliances andequipment similar to what you have in your own kitchen. Thecommercial test kitchen, on the other hand, was built for our chefs

who create recipes in large batches similar to how they will beprepared in our USDA certified Central Kitchen, also located in theSt. Louis area.Our goal, as always, is to continue to bring you a variety ofoptions for your family dinners. For your convenience, you canshop from our vast menu of deliciously prepared foods or createflavorful and nutritious meals from scratch in your own kitchenwith recipes you will find on the following pages.

One of our favorites is the Rosemary-Roasted Boneless Pork Roast

on page 27. Our photographers have taken a great photo to enticeyou, but I assure you, weve put it to the test and this roast tastesas good as it looks! This economical roast is just the right sizefor two dinners, each with completely different flavors for theeveryday gourmet.On page 24 look for our salute to some of our many local growerswho raise vine-ripened tomatoes. There is nothing quite like thetaste of a tomato warm off the vine, but thanks to our partnerships,you can get awfully close at Schnucks! Throughout the year, our

company works closely with more than 50 different farmers whohelp to ensure that local produce sold in our stores has that justpicked taste.

I know how hard our food experts and chefs have worked tocreate this issue. I trust that within these pages you will find everyinspiration you need to make family meals easier as we move fromsummer into the back-to-school months. You can trust Schnucksand Logli to bring you the very best foods of this and every season.

Scott C. Schnuck

2

@

> a letter fromthe chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

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

Jeffrey Scheiber

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

Deborah Chiesa, Lisa Howard, KarenHurych, Karen Trombley, Priscilla Ward,Ross Yedinak

Rebecca Trepasso, R.D.

Wes Hartman

Eric Burkett, Lisa Howard,Noelle Lothamer

Stacey Alexander, Kelly Kraemer

To view our Schnucks Cooks Virtual Magazine, visit us

on the web www.schnuckscooks.com

2011 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 representationas to the accuracy or effi cacy of information provided. Reproduction

in whole or part is prohibited without permission of the publisher.

Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944

vimaxmedia.com

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


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4 Schnucks CooksBLT Linguine and Asiago Breadsticks.

7 5 @ 5:00Penne Bolognese, Picadillo, Pork Tamale Pie, Greek Beef Sautand Thai Noodles with Cilantro & Basil.

10 no-cook suppersSouthwest Chicken Caesar Salad, Tuscan Panzanella Salad andCurried Shrimp & Mango Salad.

13 food focus: saltSalty Caramel Sauce.

14 express laneCornflake-Crusted Fish Sticks and Flank Steakwith Cherry-Berry Barbecue Sauce.

16 labor day loungingClassic Barbecued Chicken, Fresh Corn with Compound Buttersand Summer Squash Gratin.

20 american pieApple Streusel Pie and Bumbleberry Pie.

22 pie crust 101Homemade pie crust.

24 farm-fresh tomatoesTomato-Basil Crostini.

26 double deliciousRosemary-Roasted Boneless Pork Roast and Cuban Quesadillas.

28 football fareSausage Heros, Italian Potato Salad and Fudgy ChocolateChunk Walnut Brownies.

30 meals for a stealSouthwest Breakfast Quesadillas and Baked ChickenCordon Bleu.

}table ofcontents

> summer/autumn

Schnucks Cooks> Summer/Autumn 2011


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Rosanne Toroian,Food Editor and InformationSpecialist; Jeannie Eisenberg,Store Sales TeamManager; Kathy Gottsacker,Director of FoodEducation and Culinary Arts

If novelty ice creams not new to you, then youmay love Klondike bars, Eskimo Pies,Drumsticks and Popsicles. Novelties aretypically defined as pre-made hand-held, neverscooped, ice cream confections. These classicshave been around for nearly 100 years; each ofthese famous treats was created in the 1920swhen portable novelties took off.

Today, novelties have only gained in popularityand youll see a new generation of frozenindulgences. Innovation and technology have

merged to create fun and delicious creationsthat will hopefully gain followers over the next100 years. Chill out with these treats that willmake you melt:

Dove Miniatures: Rich ice cream is enrobed insilky dark or milk chocolate. Each piece contains70 calories or less no bon bon is better!

Magnum: Your dreams have come true withthis new oversized ice cream bar. Discover the

classic bar with smooth vanilla ice cream drapedin Belgian chocolate, or the double caramelwith vanilla ice cream dipped in two layers ofchocolate with caramel in between. If chocolates

your preference, choose the double chocolatebar with creamy chocolate ice cream drenched intwo layers of luxurious chocolate coating. Its allin a Magnum Bar.

Dianas Banana Babies: Bananas plucked atthe peak of ripeness produce a sweet, creamyfrozen banana that almost resembles ice cream.Dipped in decadent milk or dark chocolate, eachcontains only 130 calories and three WeightWatchers points!

Snickers Minis Ice Cream Bars: If you loveSnickers, then pick up a box of these three-bitetreats. Creamy peanut butter ice cream comestopped with chewy caramel, freshly roastedpeanuts and a rich and delicious chocolate shell;just the right size to satisfy your sweet tooth withabout 90 calories.

Klondike Choco Taco: Tacos arent just fordinner. Indulge in one of Klondikes most creativeinventions: reduced-fat vanilla ice cream with

chocolate swirls in a sugar cone taco shell andcoated with milk chocolate and peanuts. By far,its the coolest taco!

BLT Linguine

Prep: 8 minutes

Cook: 18 minutes Serves: 41 package (9 ounces) refrigerated fresh

linguine pasta

8 slices Schnucks hardwood smoked bacon,cut crosswise into -inch pieces

5 green onions, chopped(about cup), divided

1 package (10 ounces) cherry tomatoes,each cut in half

2 teaspoons refrigerated fresh garlic blend

1 container (10 ounces) refrigerated Italiancheese and herb cooking creme

salt and freshly ground blackpepper (optional)

1.Heat covered 4-quart saucepan of salted water

to boiling over high heat. Add pasta and cook as

label directs. Set aside cup pasta cooking water.

Drain pasta, then return to same saucepan. Cover

to keep warm.

2.Meanwhile, in large skillet, cook bacon overmedium heat 6 to 7 minutes or until crisp, stirring

occasionally. With slotted spoon, transfer bacon

to bowl. Reserve 2 tablespoons bacon drippings;

discard any remaining drippings in skillet.

3.Set aside 2 tablespoons green onions. Return

2 tablespoons bacon drippings to same skillet;

heat over medium heat 1 minute. Add tomatoes,

garlic and remaining green onions and cook 2minutes or until tomatoes begin to soften, stirring

occasionally. Stir in cooking creme and cup

pasta cooking water; cook 2 minutes or until

sauce is heated through, stirring occasionally.

4.Pour sauce and reserved bacon over pasta and

toss until well coated. For a thinner sauce, stir in

additional pasta cooking water. Stir in salt and

pepper to taste, if desired. Sprinkle pasta with

reserved green onions to serve.Each serving: about 440 calories, 18 g total fat (8 g saturated),

95 mg cholesterol, 790 mg sodium, 54 g carbohydrate,

3 g fiber, 18 g protein

Asiago Breadsticks

Prep: 10 minutes

Bake: 10 minutes Makes: 12 breadsticks

cup freshly grated Asiago cheese1 tablespoon white sesame seeds

teaspoon freshly ground black pepper

1 package (11 ounces) refrigeratedbreadstick dough

teaspoon kosher salt

1.Preheat oven to 375F. In small bowl, stir

cheese, sesame seeds and pepper.

2.Unroll breadstick dough onto work surface.

Sprinkle with cheese mixture, pressing lightly so

it adheres. Separate and twist dough; place each

breadstick on ungreased cookie sheet, pressing

ends firmly onto cookie sheet. Sprinkle salt overbreadsticks. Bake 10 to 12 minutes or until golden

brown. Serve warm.

Each breadstick: about 100 calories, 4 g total fat

(2 g saturated), 5 mg cholesterol, 330 mg sodium,

13 g carbohydrate, 1 g fiber, 4 g protein

Photography:MeoliStudio

FoodStyling:MarySutkus

4


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Sauce It Up!Whether youre having a backyard barbecue or amily dinner,

Schnucks amily o brands ofers guaranteed quality and taste.

From bold and smoky, to tangy and sweet, our premiumSchnucks Select sauces should be slathered and savored.

Luxuriously thick, youll savor the avoron all o your grilling greats!


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Premium Taste!

Youll f ind a passion for premium when you try Schnucks Select!

From breakfast to lunch, the Schnuck family knows you want foods

that are good for your family. Schnucks Select Breads are made to standardsthat are equal to or better than the leading premium national brands.

We use premium ingredients, plus we give you healthy choices like whole grainand multi-grain varieties. Bring home Schnucks Select today!


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7Schnucks Cooks> Summer/Autumn 2011

Penne Bolognese

Prep: 15 minutes

Cook: 30 minutes Serves: 6

1 package (1 pound) penne or rigatoni pasta

8 ounces Certified Angus Beefground sirloin tip or ground round

8 ounces Pride of the Farm ground pork

1 large carrot, shredded1 large celery rib, cut lengthwise in half,

then thinly sliced (about cup)

1 medium onion, chopped

1 can (6 ounces) Schnucks tomato paste

3 cup dry red wine

1 can (28 ounces) Schnucks whole peeledtomatoes in juice

1 teaspoon salt

teaspoon ground black pepper

cup Schnucks whipping cream

1.Heat large covered saucepot of salted water

to boiling over high heat. Prepare pasta as label

directs; drain, then return pasta to saucepot.

2.Meanwhile, in large, deep saut pan, cook beef,

pork, carrot, celery and onion over medium-high

heat 8 to 10 minutes or until meat is no longer

pink and vegetables are tender, breaking up meat

with side of spoon.

3.Stir tomato paste into meat mixture and cook

over medium heat 2 minutes. Add red wine

and cook 2 minutes. Stir in tomatoes with their

juice, salt and pepper; heat to boiling, breaking

up tomatoes with side of spoon. Reduce heat

to medium-low; simmer 15 minutes, stirring

occasionally. Stir in cream; heat through. Toss

sauce into pasta to serve.

Each serving: about 564 calories, 20 g total fat



Picadillo

Prep: 10 minutes


1 package (7 to 8 ounces) yellow rice

2 teaspoons Pompeian olive oil

3 garlic cloves, crushed with press

1 medium onion, chopped

1 small green bell pepper, chopped

1 tablespoon Schnucks chili powder

1 teaspoon Schnucks dried oregano leaves

1 pounds Certified Angus Beefground sirloin tip or ground round

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

cup drained Schnucks Manzanilla slicedsalad olives, coarsely chopped

cup Schnucks raisins

1 tablespoon fresh lime juice orcider vinegar

1.Prepare rice as label directs. Meanwhile, in

12-inch skillet, heat oil over medium heat until hot.

Add garlic, onion, bell pepper, chili powder and

oregano and cook 10 minutes or until vegetables

are tender, stirring frequently.

2.Stir in beef and cook 8 to 10 minutes or untilmeat is no longer pink, breaking up meat with

side of spoon. Stir in tomatoes with their juice,

olives, raisins and lime juice. Cook 3 to 5 minutes

to thicken slightly. Makes about 6 cups.

3.Fluff rice with fork. Divide rice between each of

6 dinner plates; top with picadillo to serve.




5 @ 5:00Get a weeks worth of quick, family-friendly meal solutions with five recipes for the5:00 dinner rush. Were introducing this ongoing series with versatile and affordable

ground meat including Certified Angus Beef and our own Pride of the Farm pork.Each recipe is ready from start to finish in about 45 minutes.

At Schnucks and Logli, we always grind our fresh beef and pork in small batchesdaily in-store to guarantee the freshest, highest-quality meat every time you shop.Schnucks never grinds fresh beef or pork elsewhere to ship to stores, and wereproud that all of our fresh meats are products of the U.S. We never use additivessuch as salt, water or artificial preservatives in Schnucks brand fresh beef or pork tolengthen the shelf life and extend the appearance of freshness. Shop with peace ofmind at Schnucks and Logli.

mealtime mlange > around the world


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mealtime mlange > around the world

Pork Tamale Pie

Prep: 10 minutes

Cook/Broil: 20 minutes Serves: 6

1 pounds Pride of the Farm ground pork teaspoon salt

1 medium jalapeo chile pepper, seededand chopped (optional)

1 medium onion, chopped (about 1 cups)

large green bell pepper, chopped(about 1 cup)

1 jar (15.5 ounces) Schnucks mediumchunky salsa

1 cup fresh corn kernels (from 2 ears) or

Schnucks frozen whole kernel corn1 can (14 to 14 ounces) chicken broth

(1 cups)

cup yellow cornmeal

1 cup Schnucks finely shredded MontereyJack cheese (4 ounces)

1.Preheat broiler with oven rack at closest

position to source of heat. Preheat 12-inch skillet

with oven-safe handle over high heat 1 minute.

Add pork and salt and cook 5 to 6 minutes oruntil meat is no longer pink, breaking up meat

with side of spoon. With slotted spoon, transfer

pork to bowl.

2.In same skillet, add jalapeo, if using, onion

and bell pepper and cook 8 to 10 minutes

or until tender, stirring occasionally. Return pork

to skillet. Stir in salsa and corn; heat to boiling

over high heat. Reduce heat to medium-low

and cook, uncovered, 5 minutes or until mixturethickens slightly.

3.Meanwhile, prepare polenta: In 2- to 3-quart

saucepan, heat broth to boiling over high heat.

Reduce heat to low; gradually whisk in cornmeal.

Cook 5 minutes or until polenta is very thick,

stirring frequently.

4.Spread polenta evenly over pork mixture;

sprinkle with cheese. Place skillet under broiler and

broil 2 to 3 minutes or until top begins to brown.




Greek Beef Saut

Prep: 10 minutes


3 tablespoons Pompeian olive oil, divided1 medium onion, chopped

(about 1 cup), divided

1 cup orzo pasta

2 cups water

1 teaspoons salt, divided

teaspoon Schnucks ground cinnamon

4 large garlic cloves, divided

1 pound Certified Angus Beef groundround or ground lamb

1 can (14.5 ounces) Schnucks petitediced tomatoes

1 cup crumbled feta cheese(about 4 ounces)

2 tablespoons chopped fresh mint leavesor 1 tablespoon dried mint, crumbled

1 cup lowfat plain yogurt

1.In 2-quart saucepan, heat 1 tablespoon oil over

medium heat. Add cup chopped onion and

cook, covered, 4 minutes, stirring occasionally.Add orzo and cook 1 to 2 minutes or until golden,

stirring occasionally. Stir in water and 1 teaspoon

salt; heat to boiling over medium-high heat.

Reduce heat to low; cover and cook 15 minutes or

until water is absorbed and orzo is tender.

2.Meanwhile, in 12-inch skillet, heat 1 tablespoon

oil over medium heat. Add remaining onion

and cinnamon and cook 4 to 5 minutes or until

golden. Crush 3 garlic cloves with press into skillet.Cook 1 minute, stirring.

3.Add beef and cook 5 to 7 minutes or until

meat is no longer pink, breaking up meat with

side of spoon. Stir in tomatoes with their juice

and teaspoon salt; heat to boiling. Reduce heat

to medium-low; simmer 3 to 5 minutes or until

mixture thickens slightly. Remove skillet from heat;

stir in feta and mint.

4.In small bowl, add yogurt and remaining1 tablespoon oil, teaspoon salt and 1 garlic

clove, crushed with press; stir until well combined.

5.Fluff orzo with fork. To serve, spoon orzo onto

each of 4 dinner plates; top with ground beef

mixture and a dollop of yogurt sauce.




Thai Noodles withCilantro & Basil

Prep: 10 minutes


boiling water

(14- to 16-ounce) packagedried flat rice noodles

1 tablespoon Schnucks vegetable orcanola oil

4 garlic cloves, thinly sliced

1 medium onion, thinly sliced

1 piece (about 3-inches long) fresh ginger,peeled and cut into very thin slivers

1 pounds Certified Angus Beefground sirloin

e cup less-sodium chicken broth

cup Asian fish sauce

2 teaspoons Schnucks granulated sugar

teaspoon Schnucks crushedred pepper flakes

cup chopped fresh cilantro leaves

cup thinly sliced fresh basil leaves

1 pickling cucumber, cut lengthwise in halfand thinly sliced crosswise

cup Schnucks unsalted dry roastedpeanuts, chopped

1 lime, cut into wedges

1.In large bowl, pour boiling water over noodles

to cover; soak noodles 15 minutes or until tender.

Do not soak longer or noodles may become

too soft.

2.Meanwhile, in 12-inch skillet, heat oil overmedium heat. Add garlic, onion and ginger

and cook 7 to 9 minutes or until golden, stirring

frequently. Stir in beef; cook 5 minutes or until

meat is no longer pink, breaking up meat with

side of spoon. Stir in broth, fish sauce, sugar and

crushed red pepper. Cook, uncovered, 5 minutes

to thicken slightly.

3.Drain noodles. Add noodles, cilantro and basil

to beef mixture, stirring to heat through. Spooninto 4 bowls; top with cucumber and peanuts.

Serve with lime wedges to squeeze over noodles.

Each serving: about 578 calories, 27 g total fat (9 g saturated),




beer pairing >Sierra Nevada Pale Ale

The citrus and hoppy notes of SierraNevada Pale Ale will provide a refreshing

and cleansing partner to tamale pie. Thisclassic pale ale has enough structureto withstand the hearty dish plus thecomplexity to subtly enhance the spicycharacteristics on your palate.


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no-cooksuppersLooking for quick and tasty meals that dont require any cooking? Thesethree delicious recipes will feed your family while taking the heat outof the kitchen. Theyre light and refreshing enough to be enjoyed in thelate-summer sun, but hearty enough to stand alone as entre salads.

Southwest ChickenCaesar Salad

Prep: 15 minutes Serves: 4

Dressing

1 lime

2 large garlic cloves, crushed with press

cup light mayonnaise cup chopped fresh cilantro leaves

2 teaspoons chipotle salsa

Salad

2 ears fresh corn, husks and silks removed

8 ounces Schnucks hot pepperJack cheese, shredded

3 packages (6 ounces each) or 2 packages(9 ounces each) grilled chicken strips

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

2 Schnucks hearts of romaine, each cutcrosswise into -inch pieces

red bell pepper, diced (about 1 cup)


1 cup tri-color tortilla strips

1.Prepare Dressing: From lime, grate 1 teaspoon

peel and squeeze 1 tablespoon juice into large

salad bowl. Add remaining dressing ingredients

and stir with whisk until well combined.

2.Prepare Salad: With sharp knife, cut kernels from

ears of corn; place uncooked corn in bowl with

dressing. Add remaining salad ingredients except

tortilla strips. Toss until well coated with dressing.

Divide salad between each of 4 dinner plates.

Sprinkle each salad with cup tortilla strips.


(13 g saturated), 139 mg cholesterol, 1716 mg so dium,47 g carbohydrate, 13 g fiber, 50 g protein

> Cooks Wisdom

For a cool touch on hot summer days, chill plates

before serving.

Tuscan Panzanella Salad


1 package (about 1 pounds) SchnucksSmokehouse bone-in chicken breasts


cup Pompeian olive oil or extra virginolive oil

cup balsamic vinegar

teaspoon salt


1 pounds Roma tomatoes, cut into-inch chunks

1 package (10.5 ounces) sweet yellowtomatoes, each cut in half

1 bag (5 ounces) Fresh Express spring mixsalad greens

1 package (5 ounces) Schnucks restaurantstyle seasoned croutons

1 medium cucumber, peeled, seeded andcut into -inch chunks

3 cup loosely packed fresh basil leaves,thinly sliced

cup very thinly sliced red onion

From chicken, remove skin and bones. Cut

meat into -inch chunks. In large bowl, with

whisk, stir together garlic, oil, vinegar, salt and

pepper. Add remaining ingredients and tossuntil well combined.




Curried Shrimp & Mango Salad


2 limes

cup light mayonnaise

cup Major Greys mango chutney

1 teaspoons curry powder

1 teaspoon salt1 pound 41-50 count cooked peeled

and deveined cocktail shrimp,tail shells removed

1 Granny Smith apple, cored, cut intoquarters and thinly sliced crosswise

1 large head Boston lettuce, torn intobite-sized pieces

1 mango, peeled, pitted and thinly sliced

cup loosely packed fresh cilantroleaves, chopped

From limes, grate teaspoon peel and squeeze

2 tablespoons juice into large bowl. Stir in

mayonnaise, chutney, curry powder and salt.

Add remaining ingredients and toss until well

coated in dressing.




summertime salads > keeping it cool


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Salty Caramel SaucePrep: 5 minutes

Cook: 10 minutes Makes: about 1 cups

1 cup Schnucks granulated sugar

cup water

2 tablespoons Schnucks light corn syrup

cup Schnucks whipping cream

cup Schnucks unsalted butter (1 stick),

cut into pieces1 teaspoons fine sea salt

1 teaspoon Schnucks pure vanilla extract

1.In heavy 2-quart saucepan, combine sugar,water and corn syrup; cook over medium-high

heat 10 minutes or until caramel is amber or the

color of iced tea, gently swirling pan occasionally.

To test the color of the caramel, with spoon, drop

a small amount on a white plate.

2.Remove saucepan from heat; with whisk,

slowly and carefully pour in cream, stirring

constantly. Add butter, salt and vanilla and stir

with whisk until butter melts. If not servingright away, cool caramel to room temperature.

Transfer caramel to airtight container; cover and

refrigerate up to 2 weeks.

Each tablespoon: about 89 calories, 6 g total fat(4 g saturated), 17 mg cholesterol, 152 mg sodium,


> Cooks Wisdom

Drizzle sauce over fruit pies, baked apples, bread

or rice pudding, sweet-filled crpes, French toast,

pound cake or ice cream; use as a dip for pretzels or

sliced fresh fruits such as apples, bananas, peaches,

mangoes, pears or plums.

super seasoning > taming taste buds

food focus: saltAsk a chef to choose the mostindispensible ingredient in the kitchen,

most would likely say salt. As important

to civilization as to chefs, salt underlies

what we do and who we are. Whether

used for preserving food, trade and

currency or simply seasoning, references

to salt are as old as recorded history.

Salt, still a hot topic, earned muchpublicity earlier this year when the USDA

updated their Dietary Guidelines. Since

excess sodium consumption can be an

issue for individuals with an increased

risk of heart disease, it now restricts

sodium intake to 1,500 mg a day for thefollowing groups of individuals:

Anyone aged 51 and older African Americans

Patients diagnosed with hypertension,

diabetes or chronic kidney disease

A teaspoon of table salt contains

590 mg of sodium. Americans typically

consume about 3,400 mg of sodiumdaily, far exceeding the government-

recommended amount of 2,300 mg

per day.

The amount of sodium and seasoning

power contained in one teaspoon of

salt depends on both the type and

grain size of the salt. A teaspoon ofkosher salt has less sodium than a

teaspoon of table salt since kosher

salt crystals are larger and less dense

than finer-grained table salt. In recipes,

table salt, kosher and both fine and

coarse grain sea salt can be substituted

equivalently up to 1 teaspoon.

VarietiesIodized tablesalt, a fine-grain refined

salt, contains the additive potassium

iodide, or iodine. Iodine was originally

added to table salt in 1924 as a

preventative for hypothyroidism. The

finer, free flowing crystals make it theideal all-purpose salt, especially for

at-the-table seasoning, marinades and

general cooking and baking.

Kosher salt, a coarse-grained variety, is

the preferred salt of restaurant chefsfor its pure flavor. Used by observant

Jews for koshering meats and poultry,

its also the salt of choice for preserving,

canning, pickling and brining. Because

the crystals take longer to dissolve,

kosher salt is the best option for meatand seafood rubs and grilling.

Sea salt, available in both fine and

coarse grain, is unrefined and

generally obtained through the

evaporation of seawater. While bothgrain sizes work well for seasoningfoods and cooking, coarse grain is best

used in rubs or as a topping for bagels,

soft pretzels and breadsticks. Fine grain

is better for baking, marinades, and

sprinkling on popcorn, fries and corn-

on-the-cob. Its flavor-enhancing

minerals make it a natural choicefor seafood recipes.

Gourmet salts can also add just the

right zing to a dish. Known as finishing

salts, just a few grains sprinkled over

any dish can transform it with unique

flavor. Available in the Deli Departmentin select stores, varieties include Salish

salt, a dark sea salt which is smoked over

Northwest Alderwood; Sel Gris Velvet,a delicate grey French salt that melts

on the tongue and Murray River pink

flake salt from central Australia.

Its peach color comes from red algae

in this mineral-rich water basin.

r, Each tablespoon: about 89 calories, 6 g total at

t

ry,

ving,

use

at

ake salt rom central Australia.

Its peach color comes rom red algaein this mineral-rich water basin.

Visitwww.schnuckscooks.com

to watch our how-to videos!


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express laneQuick and easy meals can be fun and tasty too! These crispyfish sticks come from the oven not a fryer protectingyour familys health while pleasing everyone at the table.

Kids will be surprised when they learn the secret sourceof the crunchiness. Offer two creamy dips alongside, andwatch the most finicky of eaters reach for seconds.

Our Cherry-Berry Barbecue Sauce is a delicious twist ontraditional barbecue sauce and is the perfect complementto grilled Certified Angus Beef flank steak. See if yourfamily can pick out the tart and sweet flavors in the sauce.

supersonic suppers > fantastic flavors

Cornflake-Crusted Fish SticksPrep: 20 minutes

Bake: 10 minutes Serves: 4

Fish Sticks

Schnucks nonstick cooking spray

1 pounds cod or tilapia fillets, thawedif necessary

3 cups cornflakes

teaspoon dry mustard

teaspoon Schnucks garlic powder

2 Schnucks large egg whites

cup whole wheat or all-purpose flour

Creamy Ketchup Dip

cup olive oil mayonnaise orSchnucks mayonnaise

cup Schnucks ketchup

2 teaspoons Schnucks Dijon mustard

Dill-Mayo Dip cup olive oil mayonnaise or

Schnucks mayonnaise

cup Schnucks sour cream

2 tablespoons Schnucks dill pickle relish

1.Prepare Fish Sticks: Preheat oven to 450F. Spray

rimmed baking pan with nonstick cooking spray.

Cut fillets into 3 x 1-inch strips.

2.In food processor with knife blade attached,

process cornflakes, dry mustard and garlic powder

1 to 2 minutes or until fine crumbs form. Transfer

cornflake crumb mixture to wide, shallow dish

or pie plate. In separate wide, shallow dish, with

whisk, beat egg whites until frothy. In third wide,

shallow dish, add flour.

3.Dip fish sticks in flour, then in egg whites,then in cornflake crumb mixture, patting lightly

so mixture adheres to both sides; place on

prepared baking pan. Lightly spray fish sticks with

nonstick cooking spray. Bake 10 minutes or until

fish sticks are lightly browned, crisp and internal

temperature reaches 145F.

4.Meanwhile, prepare Dips: In each of 2 small

bowls, with whisk, stir all ingredients. Serve

with fish sticks.Each serving with 2 tablespoons Creamy Ketchup Dip: about

266 calories, 5 g total fat (0 g saturated), 53 mg cholesterol,

528 mg sodium, 30 g carbohydrate, 2 g fiber, 25 g protein

Each serving with 2 tablespoons Dill-Mayo Dip: about

290 calories, 8 g total fat (2 g saturated), 34 mg cholesterol,


Flank Steak with Cherry-BerryBarbecue Sauce

Prep: 10 minutes




1 Certified Angus Beef flank steak(about 1 pounds)

2 teaspoons Schnucks canola oil

small red onion, finely chopped(about cup)

cup Schnucks Select raspberrychipotle sauce

1 tablespoon cornstarch

1 can (14.5 to 15 ounces) pitted red tartcherries in water, drained

cup packed Schnucks light brown sugar

thinly sliced green onions forgarnish (optional)

1.Prepare outdoor grill for direct grilling over

medium heat. In small bowl, combine pepper and

garlic powder. Rub steak with pepper mixture.

Place steak on hot grill rack and cook 10 to 12

minutes or until internal temperature reaches135F for medium-rare, turning once halfway

through cooking. Transfer steak to cutting board;

let stand 10 minutes. Internal temperature will rise

to 145F upon standing.

2.Meanwhile, prepare Cherry-Berry Barbecue

Sauce: In 3- to 4-quart saucepan, heat oil over

medium heat. Add onion and cook 7 to 8 minutes

or until tender, stirring occasionally. In cup, stir

chipotle sauce and cornstarch until cornstarchdissolves. Add chipotle sauce mixture, cherries and

brown sugar to saucepan; heat to boiling, stirring

frequently. Boil 1 to 2 minutes or until mixture

thickens slightly. Makes about 2 cups sauce.

3.Slice steak across the grain. Serve with sauce

and garnish with green onions, if desired.






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d f bb bli


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Schnucks Cooks> Summer/Autumn 2011 17

end of summer > bbq bliss

labor day loungingAs the heat of summer winds down to the cooler temperatures in earlyfall, celebrate the change of seasons with a backyard get-together. Werekeeping it classic with this barbecued chicken recipe that includes a mix offlavorful spices for the rub along with tangy barbecue sauce. Serve it withfresh corn topped with a choice of compound butters for a delicious pairingof summers favorites.

And what better complement than our gratin, which highlights the freshbounty of brightly-hued summer squash. The term gratin refers to thetraditional French preparation of topping dishes with cheese or breadcrumbsmixed with butter, then baking or broiling until a browned and crispy layer

forms on top. With the satisfying crunch of a Parmigiano-Reggiano topping,youll be scraping up every last bite of this dish.

Classic Barbecued Chicken

Prep: 10 minutes plus standing

Grill: 35 minutes Serves: 8

1 tablespoons paprika

1 tablespoon Louisiana styleCajun seasoning

1 tablespoon packed Schnucks lightbrown sugar

2 teaspoons kosher salt



1 package (about 5 pounds)Schnucks Natural pick of the chickbone-in chicken pieces

1 bottle (18 ounces) Schnucks SelectKansas City or Southern style barbecuesauce, divided

1.In small bowl, mix paprika, Cajun seasoning,

brown sugar, salt, pepper and garlic powder. Trim

excess fat from chicken. Rub all sides of chicken

with seasoning mixture. Prepare outdoor grill for

direct grilling over high heat.

2.Place chicken, skin side down, on hot grill rack.

Cover and cook 4 to 5 minutes or until outside of

chicken is seared, watching carefully for flare-ups.

If flare-ups occur, open grill and move chicken to

outside, or cooler, part of grill.

3.Reduce heat to medium. Turn chicken,skin side up. Cover and cook 30 to 35 minutes

longer, turning occasionally and watching

carefully for flare-ups. Brush skin side of chicken

liberally with cup barbecue sauce during last

10 minutes of cooking.

4.Turn off grill, cover and let stand 5 to 10

minutes. Chicken should reach an internal

temperature of 165F and juices should run

clear when chicken is pierced with a knife.Serve chicken with remaining barbecue

sauce for dipping.





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18

Fresh Corn withCompound Butters

Prep: 10 minutes

Microwave: 12 minutes Serves: 8

Corn8 ears fresh corn, husks and silks removed

Lemon-Caper Butter

cup Schnucks unsalted butter(1 stick), softened

2 tablespoons finely chopped freshflat-leaf parsley leaves

2 tablespoons rinsed and drained capers,finely chopped

1 teaspoon freshly grated lemon peel teaspoon freshly ground black pepper

8 teaspoon salt

Smoky Orange Butter

cup Schnucks unsalted butter(1 stick), softened

teaspoon smoked paprika

teaspoon freshly grated orange peel


teaspoon salt

1.Prepare Corn: Cut off 8 sheets waxed paper,

each about 1 foot long. Wrap each ear of corn in1 sheet waxed paper; twist ends of waxed paper

to close. In 2 batches, place 4 ears of corn in

microwave oven. Cook on high 6 to 7 minutes or

until corn is tender, turning ears once halfway

through cooking.

2.Meanwhile, prepare Butters: With wooden

spoon, in medium bowl, mix desired compound

butter ingredients until well combined. Transfer to

small serving bowl. If not serving right away, coverand refrigerate up to 3 days ahead. Soften butter

at room temperature before serving.

3.Remove waxed paper from corn. Spread

compound butter over corn to serve.

1 ear of corn with 1 teaspoon Lemon-Caper Butter: about 104

calories, 4 g total fat (2 g saturated), 8 mg cholesterol,


1 ear of corn with 1 teaspoon Smoky Orange Butter: about 109

calories, 5 g total fat (2 g saturated), 10 mg cholesterol,35 mg sodium, 0 g carbohydrate, 0 g fiber, 0 g protein

> Cooks Wisdom

Use leftover butter to saut shrimp or vegetables,

top grilled chicken breasts, pork, fish or regular

or sweet potatoes.

Summer Squash Gratin

Prep: 25 minutes plus standingBake: 1 hour 5 minutes Serves: 8

5 tablespoons Pompeian olive oil, divided

2 medium onions (about 1 pound),thinly sliced

2 garlic cloves, minced

4 tablespoons fresh thyme leaves, divided

1 pounds zucchini and/or yellowsummer squash, cut diagonallyinto -inch-thick slices

1 pounds ripe tomatoes, cored and cut into-inch-thick slices

1 teaspoon kosher salt, divided


1 cups freshly grated Parmigiano-Reggiano

cheese (about 2 ounces), divided

1.In medium skillet, heat 2 tablespoons oil over

medium heat. Add onions and cook 17 to 20

minutes or until soft and golden brown, stirring

frequently and reducing heat to medium-

low towards the end of cooking to avoid

overbrowning. Stir in garlic and cook 1 minute.

Remove skillet from heat. Stir in 2 tablespoons

thyme. Spread half of onion mixture in bottom of

13 x 9-inch glass or ceramic baking dish.

2. Preheat oven to 375F. In large bowl, toss

zucchini, tomatoes, salt, pepper and remaining

3 tablespoons oil and 2 tablespoons thyme.

3.Starting at one end of baking dish, arrange

rows crosswise to make 1 layer of zucchini and

tomato slices, overlapping slices throughout the

dish. Sprinkle half of cheese evenly on top. Spread

remaining onion mixture over vegetables. Layer

remaining zucchini and tomato slices over onions;

pour any juices in bowl over vegetables.

4.Bake 50 minutes. Sprinkle gratin with remaining

cheese. Bake 15 to 20 minutes longer or until top

is well-browned and most liquid has evaporated.

Let stand 15 minutes before serving.





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19


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2020

window-sill wonders > taste of summer


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american pieUsing one recipe for a homemade pie crust (see our step-by-step directions onpage 22), weve created two fantastically tasty pies. First up is the traditional applepie, but topped with a sweet and crunchy streusel for that added special touch. Theword streusel has German roots meaning something scattered or sprinkled, andwhats better than the crunchy combination of brown sugar, walnuts and butteratop an apple filling?

Whats a bumbleberry, you might ask? You wont be able to find a package offresh bumbleberries in the Produce Department, but you can make a bumbleberry

mix of your very own. The term was coined to describe dishes that called for anycombination of berries.

Apple Streusel Pie

Prep: 45 minutes plus chilling and cooling

Bake: 1 hour Serves: 8

Pie Crust

dough for single-crust pie (page 22)

Streusel

cup Schnucks all-purpose flour

cup packed Schnucks light brown sugar

teaspoon salt

4 tablespoons cold Schnucks unsaltedbutter, cut into small pieces

1 cup chopped walnuts

Apple Filling

1 cup Schnucks granulated sugar

cup Schnucks all-purpose flour1 teaspoon Schnucks ground cinnamon

3 pounds Braeburn, Fuji or Granny Smithapples (about 8 medium)

1 tablespoon fresh lemon juice

1.Prepare Pie Crust: Prepare dough for single-crust

pie as directed through step 3. Adjust oven rack to

lowest position. Preheat oven to 375F.

2.Prepare Streusel: In medium bowl, combine

flour, brown sugar and salt. With fingertips, work in

butter until pea-sized crumbs form. Stir in walnuts.

Freeze streusel 15 minutes.

3.Meanwhile, prepare Apple Filling: In large

bowl, stir together granulated sugar, flour and

cinnamon. Peel, core and cut apples into -inch-

thick slices. You should have about 9 cups sliced

apples. Add apples and lemon juice to granulated

sugar mixture and toss to combine. Spread apple

filling into prepared pie crust; sprinkle streusel

evenly over filling.

4.Bake 30 minutes. Reduce heat to 350F and

bake 30 minutes longer or until filling bubbles andtopping is golden brown. Loosely tent pie with

aluminum foil during last 20 minutes of baking

to prevent overbrowning. Cool pie on wire rack

1 hour to serve warm, or cool completely.




Bumbleberry Pie

Prep: 30 minutes plus chilling and cooling


dough for double-crust pie (page 22)

1 cup plus 2 tablespoons Schnucksgranulated sugar, divided

3 cup cornstarch

8 teaspoon salt

2 packages (4.4 to 6 ounces each) freshblueberries (about 2 cups)

1 package (8 ounces) fresh strawberries,sliced (about 2 cups)

1 package (6 ounces) fresh blackberries(about 1 cups)

1 package (6 ounces) fresh raspberries(about 1 cups)

1 tablespoon fresh lemon juice

1 Schnucks egg white

1 tablespoon water

1 teaspoon packed Schnucks lightbrown sugar

1.Prepare dough for double-crust pie as directed

through step 3. Adjust oven rack to lowestposition. Preheat oven to 375F.

2.In large bowl, stir together 1 cup granulated

sugar, cornstarch and salt. Add berries and lemon

juice and gently toss until combined.

3.Spread filling into prepared pie crust. Roll out

remaining half of dough and place over filling

as directed for double crust. In small bowl, with

whisk, beat egg white and water. With small

basting brush, brush top of pie with egg white

mixture; sprinkle brown sugar and remaining

2 tablespoons granulated sugar evenly over

top. With paring knife, cut four 2-inch vents in

top crust. Bake 55 to 65 minutes or until filling

bubbles in center and top is golden brown.

Cool pie on wire rack 1 hour to serve warm,

or cool completely.


(10 g saturated), 31 mg cholesterol, 180 mg sodium,73 g carbohydrate, 7 g fiber, 5 g protein

> Cooks Wisdom

Loosely wrap bottom of pie plate with a sheet of foil to

catch any juices that may overflow.

i t 101


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22

pie crust 101

1.

Mix/Shape Pulse flour and salt in a food processor fitted with a knife blade a few times to combineingredients. Scatter butter and shortening over the dry ingredients and pulse until butter and

shortening are cut into the flour. The mixture should look like pea-sized crumbs.

Gradually sprinkle in ice water, 1 tablespoon at a time, pulsing food processor after each

addition. The dough is ready when it is just moist enough to hold together when pinched

between your fingertips.

Turn dough onto work surface. Forsingle crust, shape dough into 1 disk. Fordouble crust, shape

dough into 2 disks, 1 slightly larger than the other. Wrap each disk in plastic wrap and refrigerate at

least 30 minutes or up to 1 day before rolling.

2.Roll Out Dough Let dough stand at room temperature to soften slightly if too cold to roll. Flourwork surface, rolling pin and the top of the dough to prevent sticking. Roll 1 disk, larger disk first for

double crust, in firm, consistent strokes from center outward into a round, occasionally turning

dough a quarter turn to ensure it is not sticking and sprinkling with flour as needed. Dough should

be about8-inch-thick and 2 to 3 inches wider than pie plate.

3.Form Bottom Crust Roll dough loosely around rolling pin, thenease crust into pie plate. With fingertips, press crust firmly onto

bottom and sides of plate. With scissors or paring knife, trim the edge

of the dough, leaving a 1-inch overhang. If desired, reserve trimmingsfor decorating pie.

Forsingle crust, fold dough under itself so it rests on the lip of the

plate. For a decorative fluted edge, use the index finger of 1 hand to

press the dough between the thumb and forefinger of opposite hand;

repeat around the edge of the dough. Loosely cover with plastic

wrap, and refrigerate at least 30 minutes before filling and baking.

4.Form Top Crust Fordouble crust, once pie is filled, roll out second disk of dough. Arrange top crust

over the filling. Trim to leave a -inch overhang. Fold excess top crust under the bottom crust and

flute to form a seal. Cut vents with sharp paring knife in top of crust to allow steam to escape.

Five simple ingredients are all you need to make a tender and flaky pie crust. Its as easy

as 1-2-3 with the help of a food processor. The butter and shortening remain in pea-sized

pieces, helping to create the desired layers in the pastry. Once the ingredients have been

mixed, forming the dough into a round disk makes it easier to maintain a round shape as

the dough is rolled out. The buttery homemade shell is perfect for a variety of fillings.

Visitwww.schnuckscooks.comto watch ourvideo on pie crust, plus scroll down theindex to discover our growing library of instructional videos by our own culinary experts!

1.

2.

3.

4.

make pie crusthow

to

Dough for Single-Crust Pie

1 cup Schnucks all-purpose flour teaspoon salt

4 tablespoons cold Schnucks unsaltedbutter, cut into pieces

2 tablespoons cold Schnucksall-vegetable shortening

2-3 tablespoons ice water

Dough for Double-Crust Pie

2 cups Schnucks all-purpose flour teaspoon salt

cup cold Schnucks unsalted butter(1 stick), cut into pieces

cup cold Schnucks all-vegetableshortening, cut into 3 pieces

5-7 tablespoons ice water


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Sweetheart CherryCheese DanishPrep: 15 min | Cook: 30 min | Serves: 12

2 8 oz. tubes refrigerated crescent dough

sheets or crescent dinner rolls1 8 oz. package cream cheese, softened

1 cup plus 1 Tbsp. granulated sugar

1 tsp. vanilla

1 21 oz. can LUCKY LEAF Regular

or Premium Cherry Pie Filling

1 Tbsp. butter, melted

cup sliced almonds

Preheat oven to 350F. Unroll 1 package ofcrescent dough and fit into the bottom of anungreased 9x13-inch baking dish. In a bowl,mix together cream cheese, 1 cup of sugarand vanilla.

Spread mixture over dough in baking dish.Next spread a layer of LUCKY LEAF CherryPie Filling over the cream cheese mixture.Unroll remaining crescent dough and lay ontop of the pie filling.

Mix together 1 Tbsp. sugar, almonds andmelted butter. Sprinkle over the top of dough.Bake 30 minutes or until golden brown.

Nothing says I love you like a pie in the face. Send a sweet surprise and share the fun atLUCKYLEAF.COM

You Can Say I Love You. Or You Can Say It By The Bakers Dozen.

Tell your friends and family you care with Lucky Leaf. For more delicious

ways to express your affection, go to LuckyLeaf.com.


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24

farm-fresh tomatoesTheres probably no fruit orvegetable more eagerly awaitedthan a juicy, ripe summer tomato.

To get the most variety, Schnuckspartners with a number of local,

family-owned farms including Pin

Oak Farms in New Haven, and Thies

Farm and Greenhouses located in

Maryland Heights and St. Louis.

Located 60 miles west of St. Louis,

Pin Oak Farms produces several

varieties of tomatoes, including

Roma and Florida 91, which is anAmerican hybrid seed. Of their

160-acre farm, eight acres are

dedicated to tomatoes, which reach

their peak harvest during the month

of July. Pin Oak Farms also supplies

other fresh summer produce to

Schnucks including sweet corn,

peppers and cucumbers.

Thies Farm and Greenhouses,

with two locations in the greater

St. Louis area, has been growing

fresh produce on 160 acres since1885. Owned and operated by the

seventh generation of the family,16 acres of tomato plants produce

an assortment of tomatoes,

including Romas, cherry and overten varieties of heirloom tomatoes.

The typical tomato harvest beginsearly July and can continue for up

to four additional harvests until the

autumn freeze arrives.

Tomato-Basil Crostini

Prep: 15 minutes plus standingBroil: 1 minute Serves: 12

1 pound Roma tomatoes, chopped(about 2 cups)

2 garlic cloves, minced

cup loosely packed fresh basilleaves, chopped, plus additionalleaves for garnish

teaspoon salt


3 tablespoons Pompeian extravirgin olive oil, divided

1 loaf (16 ounces) Schnucks largeFrench bread

cup freshly shredded Parmigiano-Reggiano cheese

1.In medium bowl, combine tomatoes,

garlic, basil, salt, pepper and 1 tablespoon

oil. Let stand at room temperature

30 minutes. Makes about 2 cups.

2.Place oven rack about 4 inches from

source of broiler heat. Preheat broiler. Cut

bread lengthwise in half; brush cut sides ofbread with remaining 2 tablespoons oil. Cut

each half crosswise into 6 equal pieces. Place

bread in single layer on rimmed baking pan.

Broil 1 minute or until lightly toasted.

3.To serve, spoon tomato mixture onto

each piece of bread. Sprinkle with cheese

and garnish with basil leaves.



> Cooks Wisdom

Tomato mixture can be prepared and

refrigerated up to 4 hours in advance. Let stand

at room temperature 30 minutes before serving.

2424

Duane and Michelle Brune of Pin Oak Farms,

New Haven, Missouri

Dave and Darrel Thies of Thies Farm and Greenhouses

Maryland Heights, Missouri


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2525

Cherry and Grape TomatoesCherry and grape varieties offer

sweet bursts of flavor in bite-sized

packages. Broil cherry tomatoesand stir in chopped basil for a quick

pasta sauce, or pack grape tomatoes

as a healthy on-the-go snack.

Romas

Oval-shaped Romas are the

tomato to select for sauces or other

cooked dishes. They are fleshier

and contain less water, resulting inthicker, richer sauces. Romas are

also a great choice for topping pizzaor bruschetta.

Tomatoes on the Vine

A great year-round option,

tomatoes harvested on the vine

tend to have a fuller flavor and a

deeper red color indicating a riperfruit. Use these small, juicy tomatoes

in salads or sandwiches.

Heirloom VarietiesHeirloom tomatoes, in hues from

bright yellow to dark purplish-

green, encompass varieties bredfrom old strains of seeds that have

not been raised for traits such

as pest resistance or sturdiness.

Because of this, these tomatoes

tend to be delicate and sell at apremium price, but their exquisite

taste can be worth the splurge.

Available in select Schnucks and

Logli stores, prepare themas simply as possible to

fully appreciate their

unique flavors.

BeefsteaksBeefsteaks are the big daddy of

the tomato kingdom; as their name

suggests, theyre the sturdiest,meatiest tomato on the block.

Choose beefsteaks if youre looking

for big, thick slices that can stand

up to your summer burger (and be

large enough to cover the bun) oreat them on their own, drizzled with

olive oil and sea salt for a divine

summer salad.

Here are some of the mouthwatering tomato varieties we offer , straight from these local farms,along with tips for choosing the best tomato for any recipe.

beefsteakcherry and grape roma on the vine heirloom

are emible o

heir


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2626

1 roast > 2 meals


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Schnucks Cooks> Summer/Autumn 2011

double deliciousNothing says hearty family meal more than a roast as the centerpiece of yourdinner table. This simple yet succulent pork roast is spiced with fresh rosemaryand garlic and uses a rolled Boston roast, which is a flavorful yet economicalcut from the pork shoulder.

And what to do with the leftover pork? Slice it up and use it in our CubanQuesadillas, a twist on the classic Cuban pressed sandwich. Filled with goodieslike pickles and roasted bell peppers, this quesadilla is sure to please everyonein the family.

Rosemary-RoastedBoneless Pork Roast

Prep: 10 minutes plus standing

Grill: 1 hour 15 minutes

Serves: 8

4 large garlic cloves, crushed with press(about 1 tablespoon)

3 sprigs fresh rosemary, chopped(about 4 teaspoons)

1 tablespoon Schnucks vegetable oilor olive oil

1 teaspoon salt


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

1.In small bowl, mix garlic, rosemary, oil, salt and

pepper; rub rosemary mixture all over pork. Let

stand 15 minutes at room temperature.

2.Meanwhile, prepare outdoor grill for indirectgrilling over medium heat (about 375F). Place

grill-safe meat thermometer into thickest part of

pork. Place pork on unlit section of grill. Cover grill

and cook 1 hour 15 minutes to 1 hour 30 minutes

or until internal temperature reaches 140F,

turning pork every 20 minutes.

3.Transfer pork to cutting board; let stand

15 minutes (temperature will rise to 145F).

Remove kitchen strings; slice pork to serve.

Each serving (excluding 8 ounces cooked pork for quesadillas):

about 286 calories, 21 g total fat (7 g saturated),



Cuban Quesadillas

Prep: 10 minutesBake: 16 minutes Serves: 4


4 tablespoons Schnucks spicybrown mustard

4 (9-inch) burrito-size flour tortillas

1 package (8 ounces) Schnucks sliced

Swiss cheese8-12 slices Schnucks kosher dill pickle

sandwich slices, patted dry

8 ounces thinly sliced cooked pork roast

8 ounces Deli sliced Schnucks Selecthickory smoked ham

2 roasted bell peppers, patted dry andcut into -inch strips

1.Preheat oven to 375F. Spray large rimmed

baking pan with nonstick cooking spray.2.Spread 1 tablespoon mustard on one side of

each tortilla. On half of each tortilla, over mustard,

arrange 1 slices cheese, tearing cheese to fit. Add

2 to 3 dill pickle slices and one-fourth each pork,

ham and bell pepper strips. Arrange 1 slice cheese

over bell pepper. Fold tortilla over fillings to make

half-moon shapes.

3.Place quesadillas on prepared pan; spray

quesadillas lightly with nonstick cooking spray.Bake 16 to 18 minutes or until cheese melts and

quesadillas are golden brown.


(13 g saturated), 101 mg cholesterol, 1787 mg s odium,


wine pairing >

Mark West Pinot NoirFruit-forward Mark West Pinot Noir isa true-to-style wine thats accessibleright now. This light-bodied wine willcomplement, not overwhelm, the porkroast with its notes of red fruit and vanilla.

27


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28

Sausage Heros

Prep: 20 minutes

Grill: 20 minutes Serves: 8

1 package (12 ounces) cherry tomatoes4 (10-inch) bamboo skewers


2 medium yellow onions, each cut in half,then sliced

3 green and/or red bell peppers, sliced

8 Schnucks Select sweet or hotItalian sausage and/or salsiccia links(about 2 pounds)


2 tablespoons balsamic vinegar1 tablespoon Schnucks Italian seasoning

teaspoon salt


8 Schnucks Select Deli buns

1 cup Schnucks finely shreddedItalian cheese blend

1.Prepare outdoor grill for direct grilling over

medium heat. Thread tomatoes onto skewers.Cut one 30 x 18-inch sheet heavy-duty aluminum

foil; spray foil with nonstick cooking spray. Spread

onions on 1 side of foil, top with peppers. Fold

foil over peppers; fold edges of foil several times

to seal well.

2.Place foil packet on one side of grill. Place

tomato skewers next to foil packet. Cook tomato

skewers 3 to 4 minutes, turning occasionally, or

just until tomatoes soften. Transfer tomatoes torimmed baking pan. Place sausages on grill next

to foil packet. Cover grill and cook vegetables

in foil packet 17 minutes; cook sausages 8 to 10

minutes or until internal temperature of sausages

reaches 155F, turning once. Transfer sausages and

foil packet to rimmed baking pan.

3.Remove tomatoes from skewers and add to

large bowl. With kitchen shears, cut an X in top offoil packet to let steam escape, then carefully pull

back foil to open. Pour onions and bell peppers

into bowl with tomatoes. In cup, mix garlic,

vinegar, Italian seasoning, salt and pepper; pour

over vegetables and gently toss to combine.

4.Place sausages in buns. Spoon vegetable

mixture over sausages; sprinkle each sandwich

with 2 tablespoons cheese blend.

Each serving: about 567 calories, 25 g total fat(9 g saturated), 92 mg cholesterol, 1475 mg sodium,


game-time grub > hearty helpings


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football fareFood is an essential part of the footballexperience, whether youre tailgating orwatching at home with your loved ones.The term tailgating has origins from the early

1900s when Yale football fans packed loadsof foods and beverages for a pre-game feastfollowing their train ride to the stadium. Whetheryoure a football fanatic or a fair-weather fan, thisspread is sure to satisfy the masses on game day.

Italian Potato Salad

Prep: 10 minutes


2 pounds Schnucks red potatoes, unpeeledand cut into 1-inch chunks (about 8 cups)

2 small red onions, each cut into 8 wedges

5 tablespoons Pompeian extra virginolive oil, divided

teaspoon salt


1 pound fresh green beans, trimmed

3 tablespoons Pompeian red wine vinegar

1 tablespoon Schnucks Dijon orhoney mustard

1 package (e ounce) fresh basil, leavesremoved and chopped

cup drained sliced pepperoncini peppers

1.Preheat oven to 425F. In large bowl, toss

potatoes, onions, 1 tablespoons oil, salt and

pepper until vegetables are well coated. Spread

potato mixture in single layer in large rimmed

baking pan. Bake 30 minutes. Stir in green beansand bake 15 minutes longer or until vegetables

are tender.

2.In large bowl, with whisk, stir vinegar, mustard

and remaining 4 tablespoons oil. Add basil,

pepperoncini and potato mixture and toss to

coat well. Serve warm or at room temperature, or

cover and refrigerate up to 1 day ahead. Makes

about 11 cups.

Each serving: about 104 calories, 5 g total fat(1 g saturated), 0 mg cholesterol, 51 mg sodium,


Fudgy Chocolate ChunkWalnut Brownies

Prep: 15 minutes plus cooling

Bake: 50 minutes Makes: 9 brownies


1 package (11.5 ounces) 60% cacaobittersweet chocolate chips, divided

cup Schnucks unsalted butter (1 stick),cut into pieces

1 cup packed Schnucks light brown sugar

teaspoon salt

3 Schnucks large eggs

3 cup Schnucks sour cream

2 teaspoons Schnucks pure vanilla extract

cup Schnucks all-purpose flour

1 package (2.25 ounces) chopped

walnuts ( cup)1.Preheat oven to 325F. Line 8 x 8- to 9 x 9-inch

metal baking pan with foil, extending foil over

edge at 2 sides of pan. Spray foil with nonstick

cooking spray.

2.Set aside cup chocolate chips. In microwave-

safe medium bowl, heat remaining chocolate

chips and butter in microwave oven on high

1 minute, stirring once halfway through heating.

Let stand 1 minute. Stir until mixture is smooth.

Stir in sugar and salt, then eggs, 1 at a time,

blending well after each addition. Stir in sour

cream and vanilla. Stir in flour.

3.Spread batter into prepared pan; sprinkle

reserved cup chocolate chips and walnuts

evenly over batter. Bake brownie 50 to 55 minutes

or until wooden pick inserted about 2 inches from

center comes out clean. Cool brownie in pan on

wire rack. Use foil to lift brownie out of pan and

onto cutting board. Cut lengthwise into 3 strips,

then cut each strip crosswise into 3 brownies.




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303030

terrific thrift > family friendly


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meals for a stealQuesadillas, usually attributed to our southern neighbors in Mexico, are actually a hybrid of Spanishand Mexican cuisine. Traditionally, quesadillas are tortillas layered with cheese and cooked until thecheese melts. The name quesadilla translates to little cheesy thing, and this description holds true

for our recipe, except theres nothing little about our hearty breakfast quesadillas.

Although the name may sound authentically French, chicken cordon bleu, which translates toblue ribbon chicken, is actually an American creation dating back to the 1950s.

SouthwestBreakfast Quesadillas

Prep: 15 minutes


4 Schnucks large eggs

cup Schnucks vitamin D whole milk

teaspoon Schnucks ground cumin

8 teaspoon salt

8 teaspoon ground black pepper

2 tablespoons Schnucksunsalted butter, divided

3 green onions, thinly sliced (about3 cup)

1 medium jalapeo chile pepper,

seeded and minced4 (8-inch) medium soft taco flour tortillas

1 cup shredded Schnucks hot pepperJack cheese, divided

cup Schnucks medium chunky salsa


1.In large bowl, with whisk, lightly beat eggs

with milk, cumin, salt and pepper. In nonstick

12-inch skillet, melt 1 tablespoon butter over

medium heat. Add onions and jalapeo andcook 3 minutes or until onions are tender, stirring

frequently. Pour egg mixture into skillet and cook

3 minutes or until eggs are cooked through,

stirring occasionally to scramble.

2.Melt remaining 1 tablespoon butter in large

griddle over medium heat. Place 2 tortillas on

griddle. Working quickly, on each tortilla, evenly

spread cup cheese, half of egg mixture and

cup cheese. Place remaining 2 tortillas over

cheese. Cook quesadillas 4 to 6 minutes or until

tortillas are golden and cheese melts, turning

quesadillas once halfway through cooking. To

serve, cut each quesadilla into wedges. Top with

salsa and sour cream.




> Cooks Wisdom

Quesadillas can also be cooked one at a time in a

12-inch skillet with tablespoon butter per batch.

Baked Chicken Cordon BleuPrep: 25 minutes



3 tablespoons Schnucks unsaltedbutter, divided

cup Schnucks plain dry breadcrumbs

6 slices Schnucks Swiss cheese

6 thin slices Deli ham (about3 pound)

1 (6-count) package Schnucks Naturalthin-sliced boneless, skinless chickenbreast halves (about 1 pounds)

1 package (10 ounces) Schnucks slicedwhite mushrooms

cup dry white wine or water

1 can (10 ounces) cream ofmushroom soup



1.Preheat oven to 350F. Spray glass, ceramic

or metal 13 x 9-inch baking dish with nonstick

cooking spray.

2.In microwave-safe medium bowl, heat

2 tablespoons butter in microwave oven on high45 seconds or until melted. Add breadcrumbs and

stir until well combined. Arrange 1 slice cheese,

then 1 slice ham on rough side of each chicken

breast half. Fold chicken and place, seam side

down, in prepared dish.

3.In large skillet, melt remaining 1 tablespoon

butter over medium-high heat. Add mushrooms

and cook 10 minutes or until tender and browned,

stirring occasionally. Add wine and cook 1 minute.Stir in undiluted mushroom soup, sour cream and

pepper; cook just until mixture begins to simmer.

4.Pour sauce over and around chicken in dish.

Bake 50 to 60 minutes or until chicken loses its

pink color throughout and internal temperature

reaches 165F.





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www.pompeian.com

Grilling is always better with Pompeian Extra Virgin Olive Oil from brushing the grill tomarinating your shrimp in a flavorful blend of spices and Pompeian Red Wine Vinegar an

American favorite! The next time you grill, remember, Pompeian makes every day better!

For more Pompeian recipes, and coupons, visit us at www.pompeian.com

Grilling made better!

Skewered Shrimp with Black Bean-Lemon Rice Serves 4

Marinade/Dressing3/4 cupPompeian Extra Virgin Olive Oil1/4 cupPompeian Red Wine Vinegar3 Tbsp. lemon juice2 medium garlic cloves, minced1 1/2 tsp. salt3/4 tsp. coarsely ground black pepper

Skewers24 large raw, headless, peeled shrimp, with tails on

(about 1 pound)24 whole green onions, trimmed to 6 inches in length24 cherry tomatoes2 poblano chili peppers, seeded and cut into 24 pieces8 12-inch bamboo skewers,

soaked in water

Rice3 cups hot cooked brown rice15 oz. canned black beans, rinsed and drained1/4 cup chopped cilantro3 tsp. grated lemon zest

PreparationWhisk marinade ingredients in a small bowl.Reserve 1/2 cup of the mixture in a separate

bowl and set aside. Place shrimp in a resealable

plastic bag, pour marinade over shrimp, sealtightly and coat well. Refrigerate 30 minutes,turning frequently.

Remove shrimp from marinade (reservingmarinade). Place shrimp on skewers,alternating with the tomatoes, chilies, andonions (folded in half).

Preheat grill on high heat. Brush skewerswith reserved marinade and cook 4-5minutes on each side or until shrimp areopaque in center.

Place the remaining marinade in a smallsaucepan on the grill to heat slightly. Tossthe rice with the black beans, cilantro, andlemon zest.

To serve, top rice with skewers and spoonthe remaining marinade over skewers.

s chucks cooks summer fall 2011

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