S Chucks Cooks Holiday 2010

www.schnuckscooks.
com
> a letter from the chairman
Editorial Team Kathy Gottsacker, Michael McGraw, Kelli Monahan, Joyce Reese, Rosanne Toroian, Karen Trombley
The winter months are traditionally a time of reflection and anticipation of the holidays sights, sounds and aromas. Nothing brings all of that home like the old black and white holiday movies. Although the timeless story lines vary, many of these movies draw the viewer in by giving a glimpse of the fun and merriment happening around the kitchen table. They become classics because they make us feel warm and safe by taking us back to a time when things even the foods we served were simpler, easier. Just like in the movies, this holiday issue of Schnucks Cooks magazine will evoke memories of past family gatherings and transport you back in time. You will find new recipes along with exciting twists on the old ones. It doesnt get more traditional than a Roasted Rosemary Turkey topped off with citrus gravy seasoned with the fullbodied flavor of rosemary and thyme. Our chefs are also sharing their holiday cookie recipes including an apricot and ginger biscotti that is surprisingly simple to make. There are educational features inside including one from our own cheese expert, Melissa Bunch, who traveled to England and returned with insight on its famous complex farmstead cheeses including Cheddar and Stilton. We are also excited to introduce our new video camera icon adjacent to several recipes in this holiday book. When you see this icon, log on to www.schnuckscooks.com to view our custom videos showing hands-on instruction, tips and tricks by our cooking school chefs. As you enjoy the articles, helpful tips and beautiful photos, please know that this issue reflects the focus of Schnucks and Logli teammates across our company who are committed to creating spectacular food experiences for you. From our table to yours, happy holidays, and may you enjoy the best of everything in the New Year!
Creative Director Jerey Scheiber Senior Designer Amy Bem Recipe Development Team Kathy Gottsacker, Chris Hessler, C.E.C., Rosanne Toroian, Karen Trombley, Michael Trombley, C.E.C. Food Styling Kathleen Sheridan Photographer Doug Schaible Wine Pairings Chris Wong, CSW Recipe Testing Lisa Howard, Karen Hurych, Karen Trombley, Priscilla Ward Nutritional Analysis Laura Freeland Kull, M.S., R.D. Prepress & Print Manager Wes Hartman Contributing Writers Melissa Bunch, Eric Burkett, Christine Gable Editorial Support Stacey Alexander, Kelly Kraemer
2010 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 ecacy 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 view our Schnucks Cooks Virtual Magazine, visit us on the web www.schnuckscooks.com
to contact schnucks:
Scott C. Schnuck Chairman and CEO Schnuck Markets, Inc. 2
St. Louis metro area (314) 994-4400 Outside St. Louis metro area (800) 264-4400 E-mail to consumer@schnucks.com
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> holiday
4 6 8 Schnucks Cooks
Egg & Chive Custard Bake and Meyer Lemon Blueberry Bread.
perfection across the pond

Discover English cheeses at their nest.
express lane
Lemon-Crumbed Tilapia with Citrus Salad and Spaghetti Squash with Chicken Curry Sauce.
10 orange ya glad
Uncover the origins of oranges and try our Orange Beef Stir-Fry.
13 gourmet goodies
Pine Nut Cookies and Apricot-Ginger Biscotti.
14 meals for a steal
14
Grandmas Slow-Cooked Pot Roast and Pumpkin Ravioli with Brown Butter, Sage & Peas.
table of contents
16 dress to impress
Northwest Fruit Stung and Southern Cornbread Stung.
18 turkey time
Roasted Rosemary Turkey with Citrus Gravy and our Thanksgiving countdown.
20 turkey carving 101
23
30
Brush up on your turkey carving skills with easy-to-follow instructions.
22 second-time treasures
Country Turkey Casserole and Turkey Cubano Sandwich.
23 cup o joy
Yuletide Tea Punch, Fizzy Pomegranate Punch and Holiday Eggnog.
24 divine dining
Boneless Rolled Strip Roast with Bourbon Cream Sauce and Spiced Rum & Cola Glazed Ham.
26 side show
Green Beans with Horseradish Crumbs, Maple-Glazed Sweet Potatoes with Caramelized Onions and Creamed Spinach.
32
30 sweet spot
Pumpkin Cheesecake with Ginger Cream and Mocha-Almond Trues.
32 blintz basics
Cheese Blintzes with Spiced Blueberry Sauce.
34 going gluten-free
Holiday Wild Rice and Decadent Chocolate Cookies. Schnucks Cooks > Holiday 2010
You can feel it stores abuzz with energy and anticipation as teammates and customers prepare for Thanksgiving, Hanukkah, Christmas and New Years Eve. Of course, our cases are filled to the brim with tried and true family favorites such as Julies spinach dip, cocktail shrimp, crab legs and sides like our garlic mashed potatoes and spinach artichoke casserole. But what may surprise you are the unique, eclectic specialty foods we carry, multi-tasking timesavers that deliver convenience to make entertaining a breeze. Try, for example, the instant appetizers available in the Deli. Youll find Brie & Gorgonzola torte and spinach artichoke dip addictive additions to your cocktail hour. Keep a bottle of Schnucks Select raspberry chipotle sauce on hand to pour over goat cheese or cream cheese for a savory two-ingredient hors doeuvre. Enjoy the new Culinaria line of bruschetta toppings and tapenades... served over Culinaria olive oil &
sea salt bruschetta toasts, your appetizer course is complete! Side dishes couldnt be easier with our new line of finishing butters. Also known as compound or matre dhtel butters, weve blended flavorful herbs and spices into pure creamery butter. Available in four varieties, toss them over steamed green beans, asparagus and Brussels sprouts, stir into mashed or roasted potatoes or simply melt over beef and pork roasts or baked salmon and tilapia. Lose the worry over gravy and sauce preparation with another holiday timesaver, Culinaria wine reductions. Simply drizzle reduction of port wine or Burgundy wine over roast beef, or try the Marsala reduction with pork or veal cutlets. Weve discovered the balsamic raspberry reduction tossed with raspberries or strawberries over vanilla ice cream makes a sophisticated but simple and light dessert.
Rosanne Toroian, Food Editor and Information Specialist; Jeannie Eisenberg, Store Sales Team Manager; Kathy Gottsacker, Director of Food Education and Culinary Arts
Egg & Chive Custard Bake

Prep: 10 minutes Bake: 35 minutes Serves: 12
Schnucks nonstick cooking spray (32-ounce) bag Schnucks frozen Southern-style hash browns (about 4 cups) 1 container (16 ounces) Schnucks sour cream 12 Schnucks large eggs 1 teaspoons salt teaspoon ground black pepper 1 package (e ounce) Full Circle fresh chives, snipped (about 3 cup) 1. Preheat oven to 325F. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Sprinkle frozen hash browns evenly in dish. Heat in microwave oven on high 3 minutes or until thawed. 2. Meanwhile, in large bowl, with whisk, beat sour cream with eggs, salt and pepper until smooth. Stir in chives. 3. Pour egg mixture over thawed hash browns. Bake 35 to 40 minutes or just until center is set and internal temperature reaches 145F.
Each serving: about 180 calories, 11 g total fat (6 g saturated), 240 mg cholesterol, 390 mg sodium, 10 g carbohydrate, 1 g ber, 8 g protein
Meyer Lemon Blueberry Bread

Prep: 15 minutes plus cooling Bake: 50 minutes Serves: 8
Schnucks nonstick cooking spray large Meyer lemon or conventional lemon package (4.4 to 6 ounces) fresh blueberries tablespoon plus 1 cups Schnucks all-purpose our, divided 1 teaspoon baking powder teaspoon salt 13 cups Schnucks granulated sugar, divided 6 tablespoons Schnucks unsalted butter, softened 2 Schnucks large eggs cup Schnucks vitamin D whole milk 1 1 1 1. Preheat oven to 325F. Lightly spray 9 x 4-inch loaf pan with nonstick cooking spray; set aside. From lemon, grate 2 teaspoons peel; set aside lemon to use later. In small bowl, gently toss blueberries with 1 tablespoon our. In medium bowl, stir remaining 1 cups our with baking powder and salt. 2. With hand mixer at medium speed, beat 1 cup sugar with butter 2 to 3 minutes or until light and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in lemon peel. Reduce speed to low. Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
Gently fold blueberries into batter. Transfer batter to prepared pan. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. 3. About 15 minutes before loaf is done, squeeze cup juice from reserved lemon into small saucepan. Add remaining 3 cup sugar; heat to boiling over medium heat until sugar dissolves. Remove saucepan from heat. 4. As soon as bread is removed from oven, pierce top several times with wooden pick. Pour warm lemon mixture slowly over loaf so that it seeps into holes. Cool bread in pan on wire rack 30 minutes. Invert bread onto wire rack, then immediately ip to cool completely.
Photography: Meoli Studio Food Styling: Mary Sutkus
Ad A d# #1 1
Schnucks Sc ch hn nu uc cks k C Cooks ooks oo ks > H Holiday oliday ol iday id ay 2 2010 01 0 10
perfection across the pond

is the delightful outcome of their years of experience. Whether the secret is the rich milk from cows grazing in the picturesque elds of Somerset, the cultures carefully cultivated from West Country cheese-making across time, or skills passed through the generations, the result is spectacular. Pick up a piece next time you are in our store and experience real Cheddar at its nest, moist and creamy with an acid tang, just like it was meant to be.
Melissa Bunch Director, Prepared Foods, Deli, Cheese
At Schnucks and Logli, we are dedicated to bringing you the very best the world has to oer. For specialty cheese, that dedication means traveling to the farms and cheese makers to taste the milk and experience the artistry rst-hand. This year our cheese tour led us across the pond to England. Cheddar is probably the most copied cheese in the world. But only cheese produced by traditional methods, aged a minimum of nine months and made from milk produced within the four counties of Somerset, Dorset, Devon and Cornwall can be designated as authentic PDO (Protected Designation of Origin) West Country Farmhouse Cheddar. Giles Barbers family has been making cheese in Somerset since 1833. That makes them the oldest surviving cheese-making business in England. Their 1833 Vintage Reserve Cheddar
given to the milk, local Singletons Dairy has a big responsibility. In Parlick Fell, they have created a semi-soft, crumbly cheese with a tangy avor, touch of salt and lingering nish. Its a ne tribute to Johns labor of love. A cheese trip to England would not be complete without paying homage to the king of English cheeses. Stilton is a rich, creamy cheese with a rough, rustic rind known as a coat. It can be either white or blue, but must be made within the three counties of Nottinghamshire, Derbyshire or Leicestershire from pasteurized milk. There are currently only six dairies licensed to produce Stilton. Our dairy of choice is Long Clawson where Ady Christian has been crafting Stilton for 35 years. Each wheel is graded individually to assure only cheese of the highest quality will carry the Stilton name. Shropshire cheese
From the land of Cheddar we traveled north to Lancashire where Singletons Dairy turns John Stotts sheep milk into Parlick Fell cheese. After a tour of the farm and milking parlor, we sat in Johns kitchen with his wife and son hearing about the familys passion and dedication for caring for their sheep and protecting their traditional way of life on a small farm. With such care
Pictured from left to right: The picturesque English city of Wells; turning the curd for Barbers Cheddar; outside John Stotts dairy farm..
starts as a vat of blue Stilton and then gets a dose of annatto. It has all the same great avors of Stilton with a pronounced buttery creaminess and contrasting orange color. Long Clawson transforms their cheeses to create new and innovative avors. Starting with white Stilton, they create a wide range of fruit
cheeses including our favorites, blueberry and mango ginger. By hand, they layer Stilton with Double Gloucester cheese to create avorful Huntsman . One of the best-selling English cheeses in America, Cotswold is created by blending Double Gloucester with chives and crisp onions. I think our new nd from
Long Clawson will be just as big. Innkeepers Choice blends mature Cheddar with tangy pickled onions and refreshing chives. It is the perfect cheese for a hearty beer. Whatever your preference, you are sure to nd your perfect English cheese at Schnucks and Logli.
Stilton & Cheddar Biscuits

Prep: 10 minutes Bake: 16 minutes Makes: 16 biscuits
2 2 1 7 4 Schnucks nonstick cooking spray cups Schnucks all-purpose our tablespoons Schnucks granulated sugar tablespoon baking powder teaspoon cream of tartar teaspoon salt tablespoons Schnucks unsalted butter, cut into small pieces and chilled ounces English Cotswold onion and chive cheese, shredded and chilled (1 cup)
ounces coarsely crumbled English blue Stilton cheese ( cup), chilled 1 Schnucks large egg 1 cups buttermilk, chilled 1. Preheat oven to 400F. Spray 2 large cookie sheets with nonstick cooking spray. In food processor with knife blade attached, pulse our, sugar, baking powder, cream of tartar and salt until combined. Add butter and pulse until coarse crumbs form. Add cheeses and pulse just until blended. 2. In large bowl, with whisk, lightly beat egg. Add buttermilk and beat until well blended. Pour cheese mixture into buttermilk mixture;
stir just until dough is moistened. Drop dough by level cupfuls, 2 inches apart, onto prepared cookie sheets to make 16 mounds. Bake 16 to 18 minutes, rotating cookie sheets between upper and lower racks halfway through baking. Serve biscuits warm.
Each biscuit: about 171 calories, 9 g total fat (5 g saturated), 38 mg cholesterol, 233 mg sodium, 18 g carbohydrate, 1 g ber, 5 g protein > Cooks Wisdom If desired, substitute the Cotswold and Stilton cheeses with 6 ounces (1 cups) coarsely grated or crumbled English Huntsman cheese.
Pictured from left to right: Hand-fed sheep at John Stotts farm; aging Stilton at Long Clawson dairy; hand-layering Huntsman cheese at Long Clawson.
Schnucks Cooks > Holiday 2010
fabulous avor > on the double
express lane
Here are two quick dishes with incredible ingredients. The mild taste and low cost of tilapia have made it one of the most popular seafood selections in the United States. Ours is paired with a healthy side of citrus. Most know that citrus and vitamin C go hand in hand, but do you know the long list of other benets? Citrus fruits are a source of ber for aiding in digestion and have been shown to reduce cholesterol levels. They also contain folic acid, otherwise known as folate, which boosts the production of red blood cells. These fruits are high in potassium, critical for controlling the bodys water balance. Spaghetti squash is a wonderful alternative to pasta and is a great choice for those watching their weight a four-ounce serving is only about 37 calories! Most agree that spaghetti squash, also called vegetable spaghetti, noodle squash or squaghetti, originated in North or Central America. Look for larger gourds... they tend to have more avor and thicker strands.
Lemon-Crumbed Tilapia with Citrus Salad

1 3 2 1 4 1 2 3 2 2 1 Schnucks nonstick cooking spray small lemon cups cornakes, crushed into coarse crumbs (about 1 cups) tablespoons chopped Full Circle fresh basil leaves, divided Schnucks large egg tilapia llets (about 1 pounds) teaspoon lemon pepper seasoning ripe avocado small red onion, thinly sliced (about cup), divided cup Schnucks light sour cream tablespoons water dashes hot pepper sauce (or more to taste) large pink or ruby red grapefruit navel oranges tablespoon Schnucks extra virgin olive oil
avocado, 1 slice onion, sour cream, water and hot sauce until mixture is smooth, scraping bowl occasionally with rubber spatula. 4. Remove peel and white pith from grapefruit and oranges. Turn fruit on its side and cut into -inch-thick slices. 5. Place 1 llet on each of 4 dinner plates. Alternately layer one-fourth of grapefruit and orange slices next to tilapia. Sprinkle fruit with remaining onion and basil; drizzle with oil. Squeeze reserved lemon wedges over tilapia and serve with a dollop of avocado sauce.
Each serving: about 376 calories, 10 g total fat (2 g saturated), 115 mg cholesterol, 364 mg sodium, 42 g carbohydrate, 4 g ber, 30 g protein > Cooks Wisdom To peel grapefruit or oranges, slice o top and bottom ends to make 2 at surfaces. Place fruit, cut side down, on cutting board. With sharp knife, slice down the sides following the natural curve of the fruit to completely remove skin and white pith.
jar (15 ounces) mild jalfrezi curry cooking sauce cup plus 2 tablespoons chopped fresh cilantro leaves, divided
1. Place squash on large microwave-safe plate. With fork, pierce squash several times on all sides. Cook squash in microwave oven on high 10 to 12 minutes, turning once halfway through cooking. When cooked, squash should feel slightly soft when squeezed. 2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add onion and cook 4 to 5 minutes or until golden, stirring occasionally. Add garlic and ginger and cook 1 minute, stirring constantly. Add chicken and cook 4 to 5 minutes or just until chicken loses its pink color throughout, stirring frequently. Add sauce; heat to boiling. Remove skillet from heat; stir in cup cilantro. 3. When cool enough to handle, cut inch o stem end of squash, then cut squash lengthwise in half; remove seeds. With fork, shred squash into spaghetti-like strands and divide between each of 4 dinner plates. Spoon chicken mixture over squash; sprinkle with remaining 2 tablespoons cilantro.
1. Preheat oven to 400F. Spray rimmed baking pan with nonstick cooking spray. From lemon, grate 1 teaspoon peel. Cut lemon into wedges; set aside. In wide, shallow dish or pie plate, combine cornake crumbs, 1 tablespoon basil and lemon peel. In separate wide, shallow dish, with whisk, beat egg. 2. Sprinkle tilapia with lemon pepper seasoning. Dip each llet in egg, then in cornake mixture, patting lightly so mixture adheres to both sides. Place tilapia in prepared pan. Bake 15 to 17 minutes or until tilapia turns opaque throughout and internal temperature reaches 145F. 3. Meanwhile, prepare avocado sauce: In food processor with knife blade attached, pure
Spaghetti Squash with Chicken Curry Sauce

Prep: 10 minutes Microwave/Cook: 15 minutes Serves: 4
1 1 1 2 2 1 spaghetti squash (3 to 4 pounds), well rinsed tablespoon Schnucks vegetable oil medium onion, cut in half and thinly sliced garlic cloves, minced tablespoons grated peeled fresh ginger pound Schnucks Natural boneless, skinless chicken breasts, each cut lengthwise in half, then sliced crosswise into -inch-thick pieces
orange ya glad
Jewel-like and bursting with tangy, bright avors, oranges seem almost out of place in the middle of winter. Thankfully, thats when theyre in season and thats when we need them most. Oranges originated in the Far East and didnt make their way to the West until the 11th century when they were planted in Sicily. The rst trees grown there produced bitter oranges. The Portuguese brought the rst sweet varieties after they discovered the ocean-route to Asia via southern Africa. It was only a matter of time before they made their way to the New World. Oranges were rst planted in Haiti in 1493 and in Florida about 75 years later. None of this answers the bigger question where did the word orange come from? Surprisingly, their designation isnt a reference to their color. Orange is derived from the Sanskrit word for the fruit naranga. You still see it in the Spanish word, naranja. Presumably, the color orange came from the fruit and not the other way around. Oranges add avor to a variety of foods, especially if you take advantage of the zest. Graters are perfect for removing the peel to be added to vinaigrettes, sauces and baked goods like brownies. Consider using orange juice in place of lemon juice for salad dressings (add a little vinegar to increase the acidic bite) or in soups or stews. Oranges store well, and will keep in the refrigerator in ventilated plastic bags for up to two weeks. Theyll hold unrefrigerated for several days. Loose-skin varieties like Cuties and clementines should be stored at room temperature for up to ve days. If you plan to use the oranges for juice, leave them out at room temperature. Youll get more juice that way. Remember when oranges came in just two varieties? You either got navel oranges, which were good for eating, or Valencia, which were good for juicing. Toss in tangerines for a little excitement, and that was about it. Nowadays, the variety of oranges available has increased dramatically and each comes into season at dierent times, meaning that fresh citrus is available for much of the year. blood oranges The scarlet esh is the rst indicator that youre in for a treat. Tangy, with hints of vanilla, blood oranges were only available as imports from Europe but now theyre grown in California. Consider using blood orange juice the next time you make Mimosas.
cara cara Another relatively new variety in the United States, Cara Caras were named for the ranch in Venezuela where they were developed. They have a delicate pinkishcolored esh and are sweeter than navels or Valencias with a gentle note of grapefruit. clementine cuties Cuties taste uniquely sweet and tangy compared to their slightly tart tangerine cousin. Most clementines are grown in Spain; Cuties are grown in the San Joaquin Valley ensuring a juicier, sweeter and less-expensive piece of citrus than the imported varieties. minneola tangelos With a burst of sweet and tart juice, the Minneola tangelo is a larger citrus fruit that is typically bell shaped. Some even call this fruit honeybell, and its described as a cross between a tangerine and grapefruit.
Orange Beef Stir-Fry

Prep: 20 minutes Cook: 15 minutes Serves: 4
1 3 2 1 cup long-grain white rice navel oranges cup dry sherry tablespoons hoisin sauce teaspoon crushed red pepper akes pound Certied Angus Beef ank steak or boneless sirloin steak, sliced diagonally across the grain into -inch-thick slices, then each slice cut crosswise in half garlic cloves, thinly sliced tablespoons cornstarch tablespoons less-sodium soy sauce tablespoons Schnucks canola oil, divided medium carrots, sliced diagonally (about e cup) broccoli crown, cut into 1-inch pieces (about 3 cups)
1 1
piece fresh ginger (about 2 inches), peeled and nely grated (about 2 tablespoons) red bell pepper, thinly sliced
3 2 2 2 2 1
1. Prepare rice as label directs. Meanwhile, from 1 to 2 oranges, with vegetable peeler, remove peel, being careful to remove just the orange part of peel. Slice peel into very thin strips to make cup. Cut o any remaining peel and pith from oranges. Holding 1 orange at a time over small bowl covered with a ne-mesh strainer to catch segments, with a sharp knife, cut on either side of membranes to release each segment. Squeeze leftover membranes to release any excess juice. 2. Into juice, stir in sherry, hoisin sauce and red pepper akes. In medium bowl, combine beef, garlic, cornstarch and soy sauce. 3. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, broccoli, ginger, bell pepper and sliced orange peel; cook 4 to 5 minutes or until vegetables are tender-crisp, stirring frequently. Transfer to large bowl.
4. In same skillet, in two batches, heat remaining 1 tablespoon oil, 1 teaspoons at a time, over medium-high heat; add half of beef and cook 2 minutes, stirring constantly, or until lightly browned. Transfer to bowl with vegetable mixture. Stir juice mixture, then pour into skillet. Return vegetable mixture and beef with any juices in bowl to skillet; stir in orange segments and heat through.
Each serving: about 507 calories, 17 g total fat (5 g saturated), 46 mg cholesterol, 531 mg sodium, 59 g carbohydrate, 5 g ber, 25 g protein > Cooks Wisdom For a stir-fry timesaver, purchase pre-cut raw vegetables from the Salad Bar.
Visit www.schnuckscooks.com to watch our how-to videos!
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Baking Basics!
Whether youre baking for a holiday party or your family, you can find everything you need from Schnucks family of brands! Our quality-guaranteed Schnucks brand products are made to standards that not only meet, but often exceed, those of the leading national brands. They just cost less! Stock up on all the basics quality and value from our family to yours!
Naturally sweet
no corn syrup added.
Ad #2 (back of coupons)
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holiday fun > homemade sweets
gourmet goodies
Holiday cookies are an age-old tradition. Whether youre baking for a cookie exchange, making homemade gifts or simply want a sugary treat to enjoy, these two recipes top our list for the season.
Pine Nut Cookies

Prep: 30 minutes plus chilling and cooling Bake: 15 minutes Makes: about 2 dozen cookies
2 1 3 1 3 Schnucks large egg whites can (8 ounces) almond paste, broken into small pieces cup Schnucks granulated sugar cup Schnucks powdered sugar cup Schnucks all-purpose our pinch salt packages (2.25 ounces each) pine nuts (1 cups)
Apricot-Ginger Biscotti
Prep: 30 minutes plus cooling Bake: 45 minutes Makes: about 4 dozen biscotti
3 1 1 cups Schnucks all-purpose our tablespoon baking powder teaspoon ground ginger teaspoon salt cup Schnucks unsalted butter (1 sticks), cut up 3 Schnucks large eggs 1 cups Schnucks granulated sugar 1 bag (6 ounces) dried apricots, cut into -inch pieces 3 cup nely chopped crystallized ginger Schnucks nonstick cooking spray 1. Preheat oven to 350F. On sheet of waxed paper, combine our, baking powder, ground ginger and salt. In large microwave-safe bowl, heat butter in microwave oven on high 1 minute or until melted. With whisk, stir in eggs and sugar until smooth. With heavy spoon, stir our mixture, apricots and crystallized ginger into egg mixture until dough forms. 2. Divide dough in half. Spray 2 large cookie sheets with nonstick cooking spray. On 1 cookie sheet, with oured hands, shape 1 piece of dough into 14 x 4-inch log (about -inch high). Repeat with remaining dough on second cookie sheet. 3. Bake logs 25 to 30 minutes or until golden and wooden pick inserted in center comes out clean, rotating cookie sheets between upper and lower racks halfway through baking. Cool logs on cookie sheet on wire racks 20 minutes. Reduce oven temperature to 325F.
1. In large bowl, with mixer at medium-low speed, beat egg whites until foamy. Add almond paste and beat over medium-high speed 2 minutes or until almost smooth, occasionally scraping bowl with rubber spatula. Add sugars and beat 1 minute or until creamy. Reduce speed to low. Add our and salt and beat just until blended, scraping bowl. Cover dough with plastic wrap and refrigerate 1 to 4 hours or until dough becomes rm. 2. Preheat oven to 350F. Spread pine nuts in pie plate. Grease 2 large cookie sheets. 3. To easily handle sticky dough, dip hands in water, then shape dough by level measuring tablespoons into 1-inch balls. Roll ball in pine nuts, then place on prepared cookie sheets, about 1 inches apart. Repeat with remaining dough and pine nuts, wetting hands when necessary to keep dough from sticking. 4. Bake cookies 15 to 18 minutes or until edges are golden and tops begin to brown, rotating cookie sheets between upper and lower racks halfway through baking. Transfer cookies to wire rack to cool completely. Store cookies in airtight container up to 1 week or freeze up to 3 months.
Each cookie: about 125 calories, 7 g total fat (1 g saturated), 0 mg cholesterol, 11 mg sodium, 14 g carbohydrate, 1 g ber, 3 g protein > Cooks Wisdom Ingredients can be doubled to make 4 dozen cookies. For easier handling, refrigerate dough between batches.
4. Transfer 1 log at a time to cutting board. With serrated knife, cut log crosswise into -inch-thick slices. Place slices, cut side down, onto same cookie sheets. Bake slices 20 to 25 minutes or until golden brown, rotating cookie sheets between upper and lower racks halfway through baking. Transfer biscotti to wire racks to cool completely. Store biscotti in airtight container up to 3 weeks or freeze up to 3 months.
Each biscotti: about 94 calories, 3 g total fat (2 g saturated), 21 mg cholesterol, 59 mg sodium, 15 g carbohydrate, 1 g ber, 1 g protein > Cooks Wisdom By mixing dry ingredients on a sheet of waxed paper, its easy to pour and you eliminate an extra dirty bowl.
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saving cents > makes sense
meals for a steal

Get ready for an all-American meal just like your grandmother used to make! The secret isnt in the sauce this time... its the secret weapon: your slow cooker. This kitchen aid actually has a pretty short history. In the 1960s, a bean pot was introduced which was a slow cooker on a tray that heated up. Once Rival Industries purchased the rights to this technology, they discovered that this device was handy for many more foods than just beans. Thus, the Crock-Pot was born and introduced to the public in 1971. Sweet and satisfying, this ravioli dish will please most palates. Pumpkin is a fun alternative to the usual meat and cheese llings. Containing potassium and vitamin A, pumpkin has been used in a wide variety of recipes including soups, desserts and snacks. Pumpkin owers are even edible!
Grandmas Slow-Cooked Pot Roast

Prep: 15 minutes Slow Cook: 8 hours Serves: 4
1 1 1 1 3 1 1 1 tablespoon Schnucks olive oil Certied Angus Beef boneless chuck roast (about 2 pounds) can (14.5 ounces) Schnucks no salt added stewed tomatoes can (10 ounces) condensed golden mushroom soup large garlic cloves, chopped (1 tablespoon) tablespoon cornstarch tablespoon Italian seasoning teaspoon ground black pepper bag (16 ounces) Schnucks frozen stew vegetables
wine pairing > Cellar No. 8 Merlot

With rich berry avors and a velvety feel to complement the tender texture of pot roast, hints of spice will accentuate, but not overpower, this classic comfort entre.
wrapper. Run ngertip dipped in water over edges of wrappers. Fold each wrapper diagonally in half over lling to make a triangle. With ngers, press edges rmly together to enclose lling. Place ravioli in single layer on prepared cookie sheet. Repeat with remaining wrappers and lling. Let stand 10 minutes. 3. Meanwhile, heat large covered saucepot of salted water to boiling over high heat. In 10-inch skillet, cook remaining 5 tablespoons butter over medium heat 4 to 5 minutes or just until butter begins to turn brown, stirring frequently. Remove skillet from heat and stir in sage. Stir in peas; cover to keep warm. 4. In 2 batches, add ravioli to boiling water, 1 at a time to prevent sticking, and cook 1 to 2 minutes or just until ravioli oat to the top, gently stirring occasionally. With slotted spoon, transfer ravioli to large platter. Spoon brown butter mixture over ravioli and sprinkle with remaining cup cheese to serve.
Pumpkin Ravioli with Brown Butter, Sage & Peas

Prep: 30 minutes plus standing Cook: 16 minutes Serves: 4
6 tablespoons Schnucks unsalted butter, divided medium onion, nely chopped (about cup) 1 cup solid pack pure pumpkin 1 tablespoon Schnucks plain dried breadcrumbs teaspoon salt teaspoon ground black pepper 2 ounces Gruyre cheese, shredded (about cup), divided Schnucks nonstick cooking spray 24 refrigerated wonton wrappers 1 tablespoon coarsely chopped Full Circle fresh sage leaves cup Schnucks frozen green peas, thawed 1. In nonstick 12-inch skillet, melt 1 tablespoon butter over medium heat. Add onion and cook 5 to 6 minutes or until tender, stirring occasionally. Add pumpkin and cook 4 to 5 minutes or until mixture appears slightly dry, stirring occasionally. Stir in breadcrumbs, salt and pepper and cook 1 minute. Remove skillet from heat. Let stand at room temperature 15 minutes. Stir in cup cheese. 2. Spray 2 cookie sheets with nonstick cooking spray. Place 6 wrappers on work surface. Add 2 teaspoons pumpkin lling to center of each
1. In large skillet, heat oil over medium-high heat; add chuck roast and cook 3 to 4 minutes, turning to brown both sides. Meanwhile, in medium bowl, mix stewed tomatoes with their juice, undiluted soup, garlic, cornstarch, Italian seasoning and pepper until well blended. 2. Pour frozen vegetables into 6-quart slow cooker bowl. Top with roast; then pour mushroom sauce over roast and vegetables. Cover with lid and cook on low 8 to 9 hours or on high 4 to 5 hours or until beef is very tender. Do not lift lid or stir during cooking.
Each serving: about 489 calories, 30 g total fat (11 g saturated), 98 mg cholesterol, 180 mg sodium, 22 g carbohydrate, 3 g ber, 29 g protein > Cooks Wisdom To cook pot roast in oven, prepare through step 1, browning meat in heavy oven-safe 6-quart saucepot or Dutch oven instead of skillet. Pour vegetables and mushroom sauce over and around roast. Cover and cook in a preheated 350F oven 2 to 3 hours or until meat is very tender.
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dress to impress
There are thousands of recipes for stung with regional and cultural favorite avors. The term stung rst appeared in the mid 1500s, but it was deemed inappropriate by the upper class in the late 1800s. At that time, some altered the name to dressing, although the eastern and southern parts of the United States still prefer stung. Many may be surprised to discover how dierent stung can be from one corner of the U.S. to the other. A northwestern Thanksgiving can be described as simple, hearty and earthy. These words characterize our stung which utilizes cherries, apples and pears all succulent fruits from this region. Traditional southern cornbread stung often includes pork sausage, a popular ingredient that seasons the stung with smoky and spicy avors. If you prefer extra heat in your stung, choose Schnucks Premium medium pork sausage instead of mild.
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Northwest Fruit Stung

1 loaves (16 ounces each) Schnucks sliced challah or egg bread, cut into -inch pieces (about 12 cups) cup Schnucks unsalted butter or margarine (1 stick) 5 large celery ribs, cut into -inch pieces (about 3 cups) 1 large onion (about 12 ounces), chopped (about 1 cups) teaspoon salt teaspoon ground black pepper 1 Bartlett or Bosc pear, peeled, cored and cut into -inch pieces (about 1 cups) 1 Golden Delicious, Granny Smith or Jonagold apple, peeled, cored and cut into -inch pieces (about 1 cups) 1 cup loosely packed fresh Italian parsley leaves, chopped 2 tablespoons chopped Full Circle fresh sage leaves 1 tablespoon Full Circle fresh thyme leaves, chopped 1 bag (6 ounces) golden raisin and dried tart cherry blend 3 cups less-sodium chicken broth Schnucks nonstick cooking spray 1. Preheat oven to 325F. Spread bread in single layer on each of two rimmed baking pans. Place pans on oven racks and bake 20 to 25 minutes or until bread is lightly toasted, stirring and rotating pans between upper and lower racks halfway through baking. Cool bread in pans on wire racks. (If not completing stung now, store cooled bread in zip-tight plastic bag at room temperature up to 1 week.) 2. Meanwhile, in nonstick 12-inch skillet, melt butter over medium heat. Add celery, onion, salt and pepper and cook 15 minutes or until vegetables are very tender, stirring occasionally. Add pear and apple and cook 1 to 2 minutes longer or until tender. Remove skillet from heat; stir in parsley, sage and thyme. (Mixture can be prepared and refrigerated up to 3 days in advance.) 3. While vegetables cook, in 1-quart saucepan, heat raisin and cherry blend and broth to boiling over medium heat; remove saucepan from heat. 4. In extra-large bowl, add bread, vegetable mixture and broth mixture and gently toss until bread is moistened and ingredients are well combined. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray; spread
stung mixture evenly in dish. Cover with aluminum foil and bake 30 minutes. Remove foil and bake 15 minutes longer or until heated through and lightly browned on top.
Golden Cornbread
Prep: 10 minutes plus cooling Bake: 25 minutes Makes: about 10 cups bread for stung
1 1 2 1 4 2 1 Schnucks nonstick cooking spray cups yellow corn meal cup Schnucks all-purpose our teaspoons baking powder teaspoon salt teaspoon Schnucks baking soda tablespoons Schnucks unsalted butter Schnucks large eggs cups buttermilk
Southern Cornbread Stung

1 package (16 ounces) Schnucks Premium mild pork sausage 3 medium celery ribs, nely chopped (about 1 cups) 3 medium onions, nely chopped (about 3 cups) 3 small garlic cloves, minced or crushed with press (1 teaspoon) 2 Schnucks large eggs 2 cups less-sodium chicken broth 1 cups Schnucks half-and-half 2 tablespoons chopped Full Circle fresh sage leaves 2 tablespoons Full Circle fresh thyme leaves, chopped 1 teaspoon ground black pepper 1 batch Golden Cornbread (recipe follows) Schnucks nonstick cooking spray 1. Preheat oven to 325F. In nonstick 12-inch skillet, cook sausage over medium-high heat 8 to 10 minutes or until no longer pink, breaking up meat with side of spoon. With slotted spoon, transfer sausage to medium bowl; set skillet aside. When cool enough to handle, crumble sausage into small pieces. 2. Add celery, onions and garlic to sausage drippings in same skillet; cook over medium-high heat 8 to 10 minutes or until vegetables are tender and lightly browned, stirring frequently. 3. In extra-large bowl, lightly beat eggs; stir in broth, half-and-half, sage, thyme and pepper. Add cornbread, sausage and vegetable mixture and gently toss until cornbread is moistened and ingredients are well combined. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray; spread stung mixture evenly in dish. Bake 50 to 60 minutes, uncovered, or until internal temperature reaches 165F and stung is lightly browned on top.
1. Preheat oven to 450F. Spray 9-inch metal baking pan with nonstick cooking spray. 2. In large bowl, combine corn meal, our, baking powder, salt and baking soda. In microwave-safe medium bowl, melt butter in microwave oven on high 45 to 60 seconds. With whisk, beat in eggs and buttermilk. Add buttermilk mixture to our mixture; stir just until our is moistened (batter will be lumpy). 3. Pour batter into prepared pan. Bake 25 minutes or until golden at edges and wooden pick inserted in center comes out clean. Cool bread completely in pan on wire rack. Remove bread from pan and place on cutting board. Cut bread into 1-inch pieces. (Bread can be prepared in advance. Cool completely, cut into 1-inch pieces, then store in zip-tight plastic bag up to 3 days.)
> Cooks Wisdom This cornbread recipe produces a dry, crumbly, savory cornbread thats perfect for stung, but not preferable to serve on the side.
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holiday hosting > made easy
turkey time
Its the feast we wait for all year. If its your turn to host dinner this Thanksgiving, its time to prepare and organize. Dinner plans are best not left to the last minute. In fact, with careful preparation, youll be more relaxed and more likely to fully enjoy the day. Use our countdown on this page as a simple guide to easy and stress-free planning.
thanksgiving countdown
3 to 1 weeks before Plan your menu. Order your fresh, all-natural or organic turkey from Schnucks or Logli. For prepared turkey dinners, order 2 weeks in advance as quantities are limited. 1 week before Make a shopping list. Divide your list into two parts: 1) the things you need right away and 2) groceries that should be purchased last minute, such as perishable items. five to four days before Shop for groceries. Double check your list to make sure you have everything you need. If youre cooking a frozen turkey, thaw it. Defrosting in the refrigerator can take three to four days, depending on the size of the bird. Thawed turkey can keep in the refrigerator two days. three days before If youre using a fresh turkey, pick it up today. two days before Finish details. Pick up any rented items, last minute perishables and oral centerpieces. Select serving dishes and utensils, as well as set the table. one day before Prepare make-ahead dishes. Prep vegetables for side dishes. Cover each dish and refrigerate. Some drinks can be prepared ahead of time as well. Thanksgiving Early in the day, cook the turkey and any other dishes not already prepared. Finally, relax and enjoy the day!
Roasted Rosemary Turkey with Citrus Gravy

Prep: 30 minutes Roast: about 3 hours Serves: 12
1 fresh or frozen (thawed) turkey (12 to 14 pounds) 1 tablespoon salt 1 teaspoons ground black pepper teaspoon Schnucks garlic powder 2 medium juice oranges plus 1 orange for garnish 4 teaspoons chopped Full Circle fresh rosemary leaves, divided, plus additional sprigs for garnish 4 teaspoons chopped Full Circle fresh thyme leaves, divided 4 tablespoons Schnucks unsalted butter (softened), divided about 4 cups (32 ounces) chicken stock or broth cup Schnucks all-purpose our cup frozen (thawed) orange juice concentrate green grapes for garnish (optional) 1. Preheat oven to 325F. Place 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. 2. In small bowl, combine salt, pepper and garlic powder. Squeeze juice from 2 oranges inside body and neck cavities of turkey; set aside orange halves. Sprinkle 1 teaspoon salt mixture and 1 teaspoon each rosemary and thyme inside body and neck cavities of turkey; place orange halves inside cavity. Rub 2 tablespoons butter over turkey skin; sprinkle turkey with 3 teaspoons salt mixture and 1 teaspoons each rosemary and thyme. Tuck wing tips under turkey to hold in place. 3. Roast turkey 3 to 3 hours (about 15 minutes per pound) or until juices run clear and internal temperature reaches 160F in thickest part of
thigh, making sure thermometer doesnt touch bone. If desired, baste turkey occasionally with pan drippings. Start checking for doneness during last half hour of roasting and cover turkey with loose tent of foil if turkey becomes too brown. Transfer turkey to cutting board. Cover loosely with foil to keep warm while preparing gravy. (Internal temperature will rise 5 to 10F upon standing.) 4. Remove rack from roasting pan and discard giblets and neck. 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. 5. Place roasting pan on stovetop over mediumhigh heat so that the bits in bottom of 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. Pour liquid into drippings in measuring cup; add enough stock to equal 4 cups. 6. Add remaining 2 tablespoons butter to fat in 3-quart saucepan; cook over medium heat until butter melts. With whisk, stir in our and cook 4 to 6 minutes or until our turns golden brown, stirring frequently. Gradually stir in stock mixture, orange juice concentrate and remaining 1 teaspoon salt mixture; cook until gravy boils and thickens, stirring occasionally. Strain gravy through ne-mesh strainer. Stir in remaining 1 teaspoons each rosemary and thyme. Makes about 4 cups gravy. 7. Remove and discard orange halves from turkey cavity. Cut remaining fresh orange into wedges. Place turkey on platter and garnish with orange wedges, rosemary sprigs and grapes, if desired.
wine pairing > Geyser Peak Sauvignon Blanc

Delicate enough, but with the weight to match beautifully with a hearty holiday meal, this wine has lemon-lime aromas with citrus and oral notes that complement the gravy in this dish. Schnucks Cooks > Holiday 2010
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turkey carving 101

1.
carve a turkey
Want to know how to carve a turkey like a pro? All you need are a few simple tools a carving knife and fork, a large carving board and a serving platter, and youre ready for business. Also, dont forget to allow the turkey to rest before carving this makes the turkey both juicier and easier to carve.
how to
1. 2.
Steady the bird Begin by making small incisions through the skin at the crease between the breast and leg on one side of the turkey. Firmly grab and bend the leg back toward the cutting board until you hear and feel a pop. Repeat the process on the opposite leg. The turkey is now steadied on the board like it has training wheels. Remove breast meat Firmly insert the carving fork into one breast, and with the tip of the carving knife, cut lengthwise along the keel bone (the bone running lengthwise on top of the turkey) of the breast, angling the knife blade along the rib cage to remove the breast meat in one piece. Now, thinly slice the breast crosswise. Repeat process on the opposite breast half. Remove legs Tilt the turkey on its side, then cut through the thigh joint to separate the leg from the turkey revealing the round oyster the small round piece of dark meat on the back of the turkey near the thigh. Repeat process on the opposite leg. Separate drumsticks, remove wings With the knife blade, locate the center joint that separates the drumstick from the thigh, then cut through the joint. Finally, pull the wing away from the body with the carving fork, and cut through the joint to remove the wing from the body. Repeat process on the opposite wing. Arrange turkey pieces attractively on serving platter.
2.
3. 4.
3.
A Turkey Tale
If turkey is called hindi in Turkey, where did the turkey get its name? The bird native to America and referred to as a turkey actually got its name from a bird known as a guinea fowl originating from the Turkish countryside. Guinea fowls looked like a turkey, but were much smaller. English merchants exported guinea fowl back to England and referred to them as a turkey bird or simply a turkey. When the English came to America, they mistook the birds (turkeys) for guinea fowl and, hence, called them turkeys.
4.
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Visit www.schnuckscooks.com to watch our video on turkey carving, plus scroll down the index to discover our growing library of instructional videos by our own culinary experts!
second-time treasures
American popular culture started embracing the glory of leftovers during the Great Depression. Household refrigerators were more of a norm by then and no one could aord to even think about throwing away food. In the 1940s, Earl S. Tupper developed Tupperware that boasted longer shelf life for leftovers. By the 1960s plastic storage bags emerged. American homes witnessed another innovation in the 1970s with the rst aordable microwave. This appliance opened new doors for leftovers by reheating them in seconds. With an abundance of food for the entire family, Thanksgiving sets the tone for delicious leftovers we hope you enjoy our two favorites for the season.
Country Turkey Casserole

Prep: 20 minutes plus standing Bake: 50 minutes Serves: 12
4 1 tablespoons Schnucks unsalted butter medium celery rib, chopped (about cup) medium yellow onion, chopped (about cup) 2 cans (10 ounces each) 25% less sodium condensed cream of mushroom soup 2 cups less-sodium chicken broth teaspoon ground black pepper 1 bag (16 ounces) Schnucks frozen stir fry or mixed vegetables 4 cups chopped precooked turkey meat (about 1 pounds) 4 cups dry cubed herb seasoned stung 1. Preheat oven to 400F. In nonstick 12-inch skillet, melt butter over medium heat. Add celery and onion and cook 4 to 5 minutes or until tender and golden, stirring occasionally. Remove skillet from heat. Add undiluted soup, broth and pepper and stir until well combined. Stir in frozen vegetables, turkey and dry stung.
2. Pour turkey mixture into ungreased 13 x 9-inch glass or ceramic baking dish and spread evenly. Bake 50 to 60 minutes or until top is lightly browned. Let stand 10 minutes before serving.
Each serving: about 244 calories, 10 g total fat (4 g saturated), 48 mg cholesterol, 677 mg sodium, 22 g carbohydrate, 3 g ber, 18 g protein > Cooks Wisdom If desired, recipe can be cut in half to serve 6. Prepare as directed, but transfer turkey mixture to 8 x 8- or 9 x 9-inch baking dish. Bake 45 minutes.
4 4 6 2
ounces precooked or Deli thinly sliced turkey ounces precooked or Deli thinly sliced ham slices Schnucks Swiss cheese tablespoons Schnucks unsalted butter
1. In small bowl, mix relish, mustard, banana peppers, onion and honey until well blended. 2. Slice bread into eight -inch-thick slices. Spread one side of each slice of bread with mustard mixture. Arrange turkey and ham over mustard mixture, then top with cheese, breaking 2 slices in half to t. 3. In nonstick 12-inch skillet, in two batches, melt 1 tablespoon butter over medium heat; swirl pan to coat. Add 2 sandwiches to skillet. Place large sheet aluminum foil (about 14 inches) over sandwiches, then place cast iron skillet over sandwiches to atten. (Or, use panini press as label directs.) Cook 5 to 6 minutes, turning sandwiches once, or until golden. Cut sandwiches in half to serve.
Each sandwich: about 433 calories, 17 g total fat (10 g saturated), 73 mg cholesterol, 1439 mg sodium, 44 g carbohydrate, 1 g ber, 26 g protein
Turkey Cubano Sandwich

2 2 1 cup Mt. Olive dill relish, drained cup Schnucks yellow mustard tablespoons chopped Mt. Olive mild banana pepper rings tablespoons minced red onion tablespoon Schnucks honey (16-ounce) loaf La Brea Pane Toscano or French loaf
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cup o joy
When planning a holiday menu, focus on festive food... but dont forget about a merry cocktail! Our Yuletide Tea Punch is a classic recipe that pairs delectably with just about any holiday fare. Or if you want to add a bit of bubbly to your glass, celebrate the season with our Fizzy Pomegranate Punch. If youre looking to impress guests, pour a glass of eggnog and ll them in on a bit of holiday history. As with many classic recipes, a debate exists regarding the origin of rich and smooth eggnog. Some believe the name came from grog, Colonial Americas name for rum. The drink began as egg-n-grog and transformed into eggnog. Others believe that nog simply came from the term noggin meaning a small wooden mug. Choose your favorite rendition and delight guests with great food and conversation.
Yuletide Tea Punch

Prep: 5 minutes plus standing and chilling Cook: 8 minutes Makes: about 10 cups
8 8 3 12 1 1 8 cups water bags orange & spice herb tea cup Schnucks granulated sugar ounces (1 cups) Schnucks unsweetened pineapple juice, chilled container (12 ounces) frozen lemonade concentrate, thawed teaspoon pure almond extract ounces (1 cup) spiced rum, gin or vodka (optional) ice cubes large lemon
Fizzy Pomegranate Punch

Prep: 5 minutes Makes: about 21 cups
3 2 1 1 containers (12 ounces each) frozen pink lemonade concentrate, thawed bottles (1 liter each) Schnucks club soda or 1 bottle (750 ml) Champagne or sparkling wine, chilled bottle (64 ounces) pomegranate juice blend, chilled cup grenadine syrup, chilled
1. In large, heavy saucepan, with whisk, stir egg yolks and sugar until well combined. Stir in 2 cups half-and-half. Cook over medium-low heat, gently stirring constantly with rubber spatula, 13 to 16 minutes or until mixture is just thick enough to coat the back of a wooden or metal spoon and line drawn through custard on spoon holds its shape and does not run. Custard temperature should reach 160F. Do not allow custard to boil; mixture will curdle. 2. Immediately pour custard through ne-mesh strainer set over medium bowl. Stir in remaining 2 cups half-and-half, whipping cream and vanilla. Cover and refrigerate at least 2 hours or up to 24 hours. 3. Just before serving, stir in liquor, if desired. With Microplane Zester/Grater or the smallest holes on a box grater, grate whole nutmeg over eggnog in each glass to serve. Refrigerate remaining eggnog.
Each 2 cup: about 249 calories, 20 g total fat (11 g saturated), 199 mg cholesterol, 45 mg sodium, 13 g carbohydrate, 0 g ber, 5 g protein > Cooks Wisdom To keep eggnog cold during a party, set punch bowl or pitcher in a bed of crushed ice. Use any leftover eggnog to prepare French toast or bread pudding, or substitute for evaporated milk in pumpkin pie. Chilled eggnog can also be made into ice cream when churned in an ice cream maker.
Into large pitchers or punch bowl, stir all ingredients until well combined.
Each 2 cup: about 130 calories, 0 g total fat, 0 mg cholesterol, 30 mg sodium, 32 g carbohydrate, 0 g ber, 0 g protein
1. In covered 4-quart saucepan, heat water to boiling over high heat. Remove saucepan from heat. Add tea bags and let steep 5 minutes. Discard tea bags. Add sugar and stir until dissolved. Refrigerate at least 2 hours or up to overnight. 2. To serve, transfer chilled tea to punch bowl. Stir in pineapple juice, lemonade concentrate and almond extract. Stir in liquor, if desired. Add ice cubes. Thinly slice lemon and add to punch bowl for garnish.
Each cup: about 125 calories, 0 g total fat, 0 mg cholesterol, 4 mg sodium, 32 g carbohydrate, 0 g ber, 0 g protein
Holiday Eggnog
Prep: 5 minutes plus chilling Cook: 13 minutes Makes: about 6 cups
8 1 1 1 3 Schnucks large egg yolks cup Schnucks granulated sugar quart Schnucks half-and-half (4 cups), divided cup Schnucks whipping cream tablespoon Spice Islands pure vanilla extract ounces (6 tablespoons) dark rum, bourbon or brandy (optional) freshly grated whole nutmeg or cinnamon stick
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the main > magical moment
divine dining
Catering to guests should be the primary goal when hosting a dinner party. Be sure to invite guests at least two weeks ahead to allow for ample planning time. Once you have your guest list set, decide on the ambiance you want to create with your meal. The main dish is almost always the big attraction of a dinner party. If youre looking for a memorable menu, our boneless rolled strip roast will take the spotlight in your holiday feast. Or, for those who prefer a holiday ham, try ours with a spiced rum and cola glaze. The combination of sweet and tangy will make a show-stopping supper, plus its easy to prepare!
Boneless Rolled Strip Roast with Bourbon Cream Sauce

Prep: 30 minutes Roast: 1 hour 15 minutes Serves: 12
4 large garlic cloves, minced (about 1 tablespoon) 1 tablespoon Schnucks olive oil 2 teaspoons kosher salt plus additional to taste (optional) 2 teaspoons freshly ground black pepper 1 Certied Angus Beef boneless rolled strip roast (about 5 pounds) 2 large shallots, minced (about cup) e cup bourbon whiskey 1 can (14 to 14.5 ounces) beef broth (1 cups) cup Schnucks whipping cream 1 teaspoons chopped Full Circle fresh thyme leaves 2 tablespoons Schnucks all-purpose our 1. In cup, mix garlic, oil, 2 teaspoons salt and pepper. Place roast, fat side up, in large, shallow roasting pan; rub top and sides of beef with garlic mixture. Let stand at room temperature 30 minutes. Meanwhile, preheat oven to 450F. Roast beef 15 minutes. Do not open oven. Reduce oven temperature to 350F. Roast 1 hour to 1 hour 15 minutes longer or until internal temperature reaches 130F. Transfer roast to cutting board; loosely tent roast with aluminum foil. Let stand 20 minutes to set juices before carving. Internal temperature will rise to 145F upon standing for medium-rare. 2. While beef stands, prepare Bourbon Cream Sauce: Carefully pour fat in roasting pan into bowl. Return 2 tablespoons fat to roasting pan; reserve remaining fat. Add shallots to fat in roasting pan
and cook over medium heat 2 minutes, stirring frequently. Add bourbon; heat to boiling. Boil until most liquid has evaporated, stirring to loosen browned bits from bottom of pan. Add broth, cream and thyme and heat to boiling. Remove pan from heat. 3. In 2-quart saucepan, add our and 2 tablespoons reserved fat; cook over medium heat 3 to 5 minutes or until mixture browns, whisking frequently. Carefully pour broth mixture into saucepan; heat to boiling. If mixture becomes too thick, add additional broth or water. If desired, stir in salt to taste. Makes about 2 cups sauce. To serve, thinly slice steak across the grain; pass Bourbon Cream Sauce to serve on the side.
3 1
cup orange marmalade cup packed Schnucks light brown sugar tablespoons spiced rum such as Captain Morgan (optional) tablespoon Schnucks Dijon mustard teaspoon dried thyme teaspoon ground cloves
1. Preheat oven to 325F. Place ham, cut side down, in 13 x 9-inch metal, glass or ceramic baking dish. Pour 1 can cola over and around ham. Bake 1 hour or until internal temperature reaches 90F. 2. Meanwhile, in 2-quart saucepan, heat remaining 1 can cola to boiling over medium heat; boil 10 minutes or until thickened and reduced by half. With whisk, stir in marmalade, brown sugar, rum, if using, mustard, thyme and cloves; cook 5 minutes over medium heat, stirring occasionally. Remove saucepan from heat. Makes about 1 cups glaze. 3. Remove ham from oven. Brush ham with some cola glaze; return ham to oven. Bake 50 minutes longer or until internal temperature reaches 130F, brushing ham every 15 minutes with cola glaze. Remove ham from oven. Carefully place ham on serving platter. Cover loosely with foil and let stand 15 minutes before serving. Internal temperature will rise to 140F upon standing. 4. Pour any drippings in 13 x 9-inch pan into same saucepan with any remaining glaze; heat to boiling over medium-high heat. Boil 15 minutes or until sauce thickens and reaches desired consistency. Makes about 2 cups sauce to serve on the side.
wine pairing > 337 Cabernet Sauvignon

Dark berry avors with a hint of cola provide the backbone for this wine. Meat-lovers rejoice, this wine pairs nicely with a wide range of holiday delights. A substantial mid-palate provides structure for beef dishes, while the toee nose provides a backdrop for glazes and caramelized meats.
Spiced Rum & Cola Glazed Ham

Prep: 15 minutes plus standing Bake: 1 hour 50 minutes Serves: 10
1 2 Schnucks spiral-sliced ham (7 to 8 pounds) cans (12 ounces each) Schnucks Super S cola, divided
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tasty tidbits > times three
side show
This trio of side dishes is going to steal the holiday show. Lets talk about the powerful produce in these recipes. Youll be green with envy if you pass on preparing this fantastic recipe for green beans spiced with horseradish. Did you know in some parts of the U.S. horseradish was referred to as stingnose, and Collinsville, Illinois, is the horseradish capital of the world? Horseradish is low in sodium, provides dietary ber and has been used for medicinal purposes in the past as cough medicine or a treatment for tuberculosis. Sweet potatoes are notorious for making an appearance on holiday tables. Many consider sweet potatoes and yams the same and even use the names interchangeably, but they are very dierent. Although both are owering plants, they arent even related. Sweet potatoes are an excellent source of vitamin A due to high levels of beta-carotene which also gives them their intense orange color. Although available year-round, peak season is November and December perfect timing for holiday feasts. Reinvent another classic side dish with creamed spinach. If theres any left over (and we have a feeling there wont be) you can use it as a lling for an omelet or quiche, stung for a calzone or even as a topping on white pizza!
Green Beans with Horseradish Crumbs

5 tablespoons Schnucks unsalted butter, divided cup refrigerated prepared horseradish Schnucks mini loaf French bread (about 4 ounces), cut into 1-inch pieces 2 pounds fresh green beans, trimmed 1 tablespoons Schnucks Dijon mustard teaspoon salt teaspoon coarsely ground black pepper 1. In small microwave-safe bowl, heat 2 tablespoons butter in microwave oven on high 45 seconds or until melted. Press horseradish
through small ne-mesh strainer to drain very well. In food processor with knife blade attached, pulse bread, horseradish and melted butter just until crumbs form. 2. In nonstick 12-inch skillet, cook crumbs over medium heat 10 to 12 minutes or until crisp and lightly golden, stirring frequently. Remove skillet from heat. Cool crumbs in pan. (If desired, crumbs can be prepared in advance. Store cooled crumbs in zip-tight plastic bag at room temperature up to 2 days.) 3. Meanwhile, heat covered 5- to 6-quart saucepot of water to boiling over high heat. Add green beans; heat to boiling. Reduce heat to medium and cook 8 to 10 minutes or until tender. Drain beans, then return to same saucepot.
4. In small microwave-safe bowl, heat remaining 3 tablespoons butter in microwave oven on high 45 to 60 seconds or until melted. Stir in mustard, salt and pepper. Add mustard mixture to green beans and toss to coat. Add horseradish crumbs and toss until well combined. Makes about 8 cups.
Each serving: about 93 calories, 5 g total fat (3 g saturated), 13 mg cholesterol, 235 mg sodium, 10 g carbohydrate, 3 g ber, 2 g protein > Cooks Wisdom Green beans can be trimmed up to 1 day in advance. Store in zip-tight plastic bag in refrigerator until ready to prepare.
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Maple-Glazed Sweet Potatoes with Caramelized Onions

Prep: 55 minutes Roast: 40 minutes Serves: 12
4 2 1 5 1 1 2 pounds sweet potatoes, peeled and cut into 1-inch chunks tablespoons Schnucks olive oil teaspoon salt teaspoon ground black pepper slices Schnucks hardwood smoked bacon, cut crosswise into -inch pieces pound yellow onions, each cut in half and thinly sliced cup Schnucks pure maple syrup teaspoons Full Circle fresh thyme leaves
Reduce heat to low; cook 15 minutes longer or until onions are very soft and caramelized. With slotted spoon, transfer onions to bowl with bacon. 3. Into same skillet, add maple syrup and thyme; heat to boiling over medium-high heat. Boil 3 to 4 minutes or until syrup is very thick and reduced by half. Add potatoes, bacon and onions to syrup in skillet; toss until well combined and coated with maple glaze. Makes about 8 cups.
1. Press out excess liquid from spinach, but do not completely squeeze dry; set aside. 2. In 2- to 3-quart saucepan, melt butter over medium-low heat. Add onion and cook 6 to 8 minutes or until tender, stirring frequently. Stir in spinach. Sprinkle our, salt and pepper evenly over spinach; stir to combine. Stir in halfand-half; heat to boiling over medium-high heat, stirring frequently. Makes about 7 cups.
Each serving: about 115 calories, 8 g total fat (5 g saturated), 23 mg cholesterol, 326 mg sodium, 8 g carbohydrate, 4 g ber, 5 g protein > Cooks Wisdom Creamed Spinach can be made up to 2 days ahead. Reheat in microwave oven on high about 10 minutes or on the stovetop over medium-low heat, stirring occasionally.
Creamed Spinach
5 packages (10 ounces each) Schnucks frozen chopped spinach, thawed 3 tablespoons Schnucks unsalted butter small onion, nely chopped (3 cup) 3 tablespoons Schnucks all-purpose our 1 teaspoons salt teaspoon ground black pepper 1 pint (2 cups) Schnucks half-and-half or whipping cream
1. Preheat oven to 425F. In large bowl, toss potatoes, oil, salt and pepper until well combined. Divide potato mixture between each of 2 large rimmed baking pans. Roast 40 to 45 minutes or until browned, stirring once halfway through cooking. 2. Meanwhile, in deep 12-inch skillet, cook bacon over medium-high heat 8 to 9 minutes or until crisp, stirring frequently; with slotted spoon, transfer bacon to medium bowl. Into bacon drippings, add onions and cook 8 to 10 minutes or until browned and tender, stirring frequently.
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text > text
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Ad #4
Ten additional quality standards not required of ordinary USDA grades of beef ensure every bite is consistently delicious. Were condent you and your family will
taste the difference!

Angus ranchers and Schnucks are proud to provide you with the premium brand. Certied Angus Beef
Available at
www.certiedangusbeef.com
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sweet spot
Spoil your sweet tooth with these holiday treats. Instead of a traditional pumpkin pie, surprise guests with this delectable pumpkin cheesecake. Baking cheesecake in a shallow pan lled with water, also known as a water bath, ensures moist, constant, insulated heat and prevents the cheesecake from burning or drying out. Make sure to wrap the exterior of the springform pan with a double layer of aluminum foil to keep the water bath from seeping into the pan. Did you know how a chocolate true got its name? French legend claims a famous chef accidentally poured hot cream into a bowl containing chunks of chocolate. He named his creation after the Perigord black true for its strong resemblance. Original trues are lled with ganache, although today, the term is more loosely tied to assorted-filled chocolates. Known for their misshaped look and various coatings, trues make an easy bite-sized treat for after dinner, as party sweets to pass around or a thoughtful hostess gift.
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sweet course > time to indulge
Pumpkin Cheesecake with Ginger Cream

Prep: 35 minutes plus cooling and chilling Bake: 1 hour Serves: 12
Graham Cracker Crust 4 tablespoons Schnucks unsalted butter 1 cups graham cracker crumbs, or 9 whole graham crackers processed until crumbs form 2 tablespoons Schnucks granulated sugar teaspoon ground ginger Schnucks nonstick cooking spray Pumpkin Filling 1 cup packed Schnucks light brown sugar 3 tablespoons cornstarch 2 teaspoons pumpkin pie spice teaspoon salt 3 packages (8 ounces each) Schnucks cream cheese, softened 6 Schnucks large eggs 1 can (15 ounces) solid pack pure pumpkin 1 container (8 ounces) Schnucks sour cream 1 teaspoons Spice Islands pure vanilla extract Ginger Cream 2 teaspoons grated peeled fresh ginger cup 40% whipping cream 2 tablespoons Schnucks light brown sugar 2 tablespoons nely chopped crystallized ginger, divided 1. Fill 17 x 11-inch roasting pan with 1-inch hot tap water. Place pan on middle rack in oven. Preheat oven to 325F. 2. Wrap 9-inch springform pan twice in heavy-duty aluminum foil so that at two ends foil is extended over side of pan. Crush foil at both ends so that they are compact and can serve as handles to lift cheesecake out of water bath at the end of baking. 3. Prepare Graham Cracker Crust: In microwavesafe medium bowl, heat butter in microwave oven on high 30 to 40 seconds or until melted. In small bowl, mix graham cracker crumbs, sugar and ground ginger until well blended. Add butter and stir until crumbs are moistened. Spray pan with nonstick cooking spray. Press crust mixture rmly onto bottom of springform pan. Bake on oven rack 12 minutes; cool completely on wire rack.
4. Prepare Pumpkin Filling: In small bowl, combine brown sugar, cornstarch, pumpkin pie spice and salt. In large bowl, with mixer at medium speed, beat cream cheese 2 minutes or until smooth, occasionally scraping bowl with rubber spatula. Gradually add brown sugar mixture and beat 2 minutes or until smooth; occasionally scraping bowl. Add eggs, 1 at a time, beating well after each addition and occasionally scraping bowl. Add pumpkin, sour cream and vanilla and beat 1 minute or until well combined. 5. Pour batter over graham cracker crust. Carefully place springform pan in water in roasting pan in oven. Bake 1 hour to 1 hour 10 minutes or until edges of cheesecake are set and center jiggles slightly. Run a small, sharp knife around edge of pan to loosen cheesecake. Remove foil from pan; cool cheesecake in pan on wire rack 1 hour. Cover cheesecake with plastic wrap and refrigerate at least 3 hours or up to overnight. 6. Prepare Ginger Cream: Press grated ginger through small ne-mesh strainer set over small bowl to collect juice; discard pulp. In medium bowl, combine whipping cream and brown sugar. With mixer at medium-high speed, beat 2 minutes or until sti peaks form. With mixer at low speed, beat ginger juice into whipped cream. If not serving right away, cover and refrigerate up to 4 hours. 7. Remove side of springform pan. Cut cheesecake into slices. Serve each slice with a dollop of Ginger Cream sprinkled with teaspoon crystallized ginger.
cup Schnucks powdered sugar teaspoon almond extract cup sliced almonds
1. In medium microwave-safe bowl, add chocolate chips, cream, butter and instant coee. Heat in microwave oven on high 1 to 2 minutes, stirring every 20 seconds until mixture is smooth. Add powdered sugar and almond extract and stir until mixture is smooth. Pour mixture into pie plate; cover with plastic wrap and refrigerate 3 hours. 2. Meanwhile, in 12-inch skillet, cook almonds over medium-low heat 8 to 10 minutes or until golden brown, stirring frequently. Transfer almonds to dinner plate or second pie plate to cool completely. In food processor with knife blade attached, pulse almonds until very nely chopped. Transfer chopped almonds to same dinner plate. 3. Line rimmed baking pan with parchment or waxed paper. With the larger end of melon baller with about 1 teaspoon capacity (or use 1 teaspoon measuring spoon), scoop chocolate mixture and place in single layer on prepared baking pan; refrigerate at least 1 hour or up to overnight. With hands, roll chocolate into balls, then roll in almonds to evenly coat; place in single layer on same baking pan. Cover with plastic wrap and refrigerate at least 1 hour before serving.
Each true: about 104 calories, 8 g total fat (4 g saturated), 10 mg cholesterol, 3 mg sodium, 8 g carbohydrate, 1 g ber, 1 g protein > Cooks Wisdom Trues can be refrigerated in an airtight container up to 1 week.
Mocha-Almond Trues
Prep: 35 minutes plus chilling Cook: 10 minutes Makes: about 36 trues
1 6 2 bag (12 ounces) Ghirardelli semi-sweet chocolate chips cup Schnucks whipping cream tablespoons Schnucks unsalted butter, cut into -inch pieces tablespoons Schnucks classic roast instant coee
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filled with flavor > topped with tang
blintz basics
Weve cracked the code about crpes. Some may think that a blintz and crpe are very dierent... in fact, a blintz would not even exist without rst making a crpe! Once its lled and folded per our instructions below, the blintz is born. Mostly associated with Eastern European and Jewish cooking (some call it a Jewish crpe!), a blintz can be served as a breakfast dish, as part of a brunch or even dessert. Folding your blintz the correct way is key do not roll like a fajita or egg roll as the lling will spill out of the open end and onto the frying pan. Blintzes appeal to those who love both sweet or savory llings. Add-ins such as apples and raisins to ground meat and even onions are sometimes enveloped in these tasty bites.
Cheese Blintzes with Spiced Blueberry Sauce

Prep: 30 minutes plus chilling Cook: 50 minutes Makes: 12 blintzes
Crpe Batter 2 Schnucks or pasteurized large eggs 1 cups Schnucks vitamin D whole milk 1 cup Schnucks all-purpose our 2 tablespoons Schnucks vegetable oil teaspoon salt teaspoon baking powder 4 tablespoons Schnucks unsalted butter, divided Cheese Filling 1 small lemon 1 package (8 ounces) Schnucks cream cheese, softened 2 pasteurized large egg yolks 3 cup Schnucks granulated sugar 8 teaspoon Schnucks ground cinnamon 1 container (15 ounces) whole milk ricotta cheese Spiced Blueberry Sauce 3 packages (4.4 to 6 ounces each) fresh blueberries (about 2 cups) or 1 package (12 ounces) Schnucks frozen blueberries 1 cups Schnucks granulated sugar 2 tablespoons cornstarch teaspoon Schnucks ground cinnamon teaspoon Schnucks ground nutmeg
1. Prepare Crpe Batter: In blender, pure eggs, milk, our, oil, salt and baking powder until well blended and smooth, occasionally scraping sides of blender with rubber spatula. Pour batter into bowl, cover and refrigerate 30 minutes. 2. Meanwhile, prepare Cheese Filling: From lemon, grate 1 teaspoon peel; reserve lemon. In medium bowl, with mixer on low speed, beat lemon peel, cream cheese, egg yolks, sugar and cinnamon until well blended. Beat in ricotta. Cover and refrigerate until ready to use. 3. In small microwave-safe bowl, melt 2 tablespoons butter in microwave oven on high 30 seconds or until melted. Preheat 8-inch crpe pan or nonstick skillet over medium heat 1 minute. With silicone basting brush, lightly brush pan with melted butter. Stir crpe batter. Pour 3 tablespoons batter into center of pan. Quickly swirl pan so batter forms a thin layer. Batter should set immediately and form tiny bubbles. Cook 1 minutes or until bottom of crpe is lightly browned and top appears dry. Carefully lift 1 edge of crpe with rubber spatula; grab crpe with ngers and ip. Cook 30 seconds longer or until bottom is lightly browned. Remove crpe from pan and place on plate. Repeat with remaining melted butter and batter, stacking crpes so they stay warm and moist. 4. To assemble blintzes, place 1 crpe on work surface; spoon cup lling onto center of crpe. Fold bottom of crpe over lling, then fold in sides and roll up from bottom to enclose lling completely. Repeat with remaining crpes and lling.
5. Prepare Spiced Blueberry Sauce: From reserved lemon, squeeze 2 tablespoons juice into 2-quart saucepan. Add blueberries, sugar, cornstarch, cinnamon and nutmeg; heat to boiling over medium heat, stirring occasionally. Boil 2 to 3 minutes or until mixture is clear and thickens slightly. Remove saucepan from heat; cover to keep warm. Makes about 2 cups sauce. 6. In nonstick 12-inch skillet, in two batches, heat 2 tablespoons butter over medium heat. Place blintzes, seam side up, in skillet and cook 3 to 4 minutes or until golden brown, turning once. Carefully clean pan with paper towels; repeat with remaining butter and blintzes. Serve blintzes warm topped with blueberry sauce.
Each blintz: about 416 calories, 19 g total fat (11 g saturated), 126 mg cholesterol, 227 mg sodium, 52 g carbohydrate, 1 g ber, 9 g protein > Do-Ahead Tip If desired, prepare, cover and refrigerate crpe batter up to 1 day in advance and blueberry sauce up to 3 days in advance. Blintzes can be assembled with lling, covered in plastic wrap and refrigerated up to 1 day in advance before proceeding with step 6.
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an introduction to going gluten-free

From a avor standpoint, wheat- and glutenfree foods are also good because they give you a chance to add something new to your plate. How about a side salad of cooked quinoa tossed with fresh veggies? Add millet to your soups to make them heartier, or dredge your chicken breasts in corn meal instead of breadcrumbs before frying them. The corn meal coating will be crunchy and light.
Many foods in our supermarkets are now marked wheat-free or gluten-free. Some of these foods are not new corn meal and corn tortillas, rice cakes and rice noodles but some of them may sound strange. Quinoa and sorghum ours? Amaranth grains? Why do wheat- or gluten-free foods matter? The easy answer is that everyone can benet from using wheat- or gluten-free ingredients. Nutritionally speaking, most of us are better o eating a variety of grains rather than the same one over and over again. Dierent foods contain dierent nutrients, and dierent nutrients support our bodies in dierent ways. In short, were healthier when were getting the full package rather than lots of one nutrient and very little of another. Wheat- and gluten-free cuisine encourages us to try new grains rather than eat wheat, wheat and more wheat. If we make a conscious eort to include ingredients like brown rice pasta in our dinners and almond ours in our cookies, well tap into a broader spectrum of vitamins, minerals, antioxidants, etc. But we have to make an eort to nd and use these ingredients, because most of our pastas, breads and ours are made from wheat products. Even sauces and soups often contain wheat. Now, lets talk about what and where gluten is. Gluten is a protein found in wheat, barley, rye, kamut, spelt and triticale. (Oats contain far less gluten and may be considered gluten-free if the oats have been grown and processed in gluten-free settings.) Any foods made with these ingredients contain gluten, including soy sauce, imitation crab, most beers and a host of other products. Typically, the more processed the product, the more likely it is to contain gluten many llers and avorings are made from wheat. The gluten-free designation is critical for the 1 in 133 Americans with celiac disease. Likewise, for anyone whos intolerant or allergic to wheat, wheat-free foods are a necessity. Celiac disease can be accompanied by obvious gastrointestinal distress or it can be asymptomatic. Either way, if a celiac eats a gluten-containing food, his or her body will mistake the gluten for an invader and unwittingly attack the celiacs own intestinal
lining. Over time, the celiacs ability to absorb nutrients from any food will be impaired. The only course of treatment is to avoid eating gluten. Those who are intolerant to wheat may be able to eat non-wheat, gluten-containing grains. Those who are allergic to wheat must take great pains to avoid it, because while gluten and wheat intolerances lead to slow (albeit damaging) biological processes, food allergies can spark sudden reactions, like asthma or full-body swelling. Thankfully, most grains dont contain gluten. Many world cuisines feature alternative grains and seeds: in Central and South America, corn, quinoa and amaranth are prevalent; in Southeast Asia, rice is the staple food; in much of Africa, millet and sorghum are the predominant grains. European pastry chefs use nely ground almonds, hazelnuts and chestnuts to make incredibly moist and avorful cakes. So the next time youre curious about using a wheat- or gluten-free ingredient, give it a try. New avors are a delicious way to achieve better health!
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gluten-free > holiday favorites
Holiday Wild Rice

4 1 1 2 3 3 1 1 1 cups water cups Texmati brown rice cup wild rice teaspoons salt, divided tablespoons Schnucks unsalted butter or extra virgin olive oil medium carrots, chopped (about 1 cups) medium celery stalks, chopped (about 1 cups) large onion, chopped (about 1 cups) teaspoon ground black pepper cup loosely packed fresh parsley leaves, chopped (about cup) cup dried cranberries package (2.25 ounces) slivered almonds ( cup), lightly toasted
Decadent Chocolate Cookies

Prep: 25 minutes Bake: 16 minutes per batch Makes: about 4 dozen cookies
1 package (8 ounces) chopped pecans or walnuts (2 cups) 4 cups powdered sugar (about 18 ounces) 1 cups Ghirardelli 60% cacao bittersweet or semi-sweet chocolate chips 1 cup plus 2 tablespoons Ghirardelli unsweetened cocoa powder teaspoon salt 6 Schnucks large egg whites, at room temperature 1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. 2. In large bowl, with heavy spoon, mix pecans, powdered sugar, chocolate chips, cocoa powder and salt until well combined. Add egg whites and stir just until dough is well blended. 3. Drop dough by rounded measuring tablespoons, 2 inches apart, onto prepared cookie sheets. Bake 16 to 17 minutes or until cookie appears dry on top and holds its shape when lightly touched, rotating cookie sheets between upper and lower racks halfway through baking. Slide parchment paper with cookies attached onto wire rack to cool completely. 4. Line cookie sheets again with additional parchment paper. Repeat with remaining dough. Store cookies in airtight container with parchment or waxed paper between layers up to 3 days or freeze up to 2 months.
Each cookie: about 103 calories, 5 g total fat (1 g saturated), 0 mg cholesterol, 41 mg sodium, 16 g carbohydrate, 1 g ber, 1 g protein
1. In 3- to 4-quart saucepan, heat water, brown rice, wild rice and teaspoon salt to boiling over high heat. Stir rice, then reduce heat to low. Cover and cook 35 to 40 minutes or until most liquid is absorbed and rice is tender. Remove saucepan from heat; let stand, covered, 10 minutes. 2. Meanwhile, in nonstick 12-inch skillet, melt butter over medium-high heat. Add carrots, celery, onion, pepper and remaining teaspoon salt and cook 12 to 15 minutes or until vegetables are tender and lightly browned, stirring occasionally. 3. Flu rice with fork. In large serving bowl, toss rice with vegetable mixture, parsley, cranberries and almonds until well combined. Makes about 12 cups.
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Ad #5
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Visit your local Schnucks or Logli for a complete range of delectable Ghirardelli baking chips, bars and cocoa. www.ghirardelli.com

S Chucks Cooks Holiday 2010

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> a letter from the chairman

Scott C. Schnuck Chairman and CEO Schnuck Markets, Inc. 2

perfection across the pond

14 meals for a steal

20 turkey carving 101

Brush up on your turkey carving skills with easy-to-follow instructions.

Egg & Chive Custard Bake

Meyer Lemon Blueberry Bread

Photography: Meoli Studio Food Styling: Mary Sutkus

Schnucks Sc ch hn nu uc cks k C Cooks ooks oo ks > H Holiday oliday ol iday id ay 2 2010 01 0 10

perfection across the pond

Melissa Bunch Director, Prepared Foods, Deli, Cheese

Stilton & Cheddar Biscuits

Schnucks Cooks > Holiday 2010

fabulous avor > on the double

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Schnucks Cooks > Holiday 2010

Orange Beef Stir-Fry

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

holiday fun > homemade sweets

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Schnucks Cooks > Holiday 2010

saving cents > makes sense

meals for a steal

Grandmas Slow-Cooked Pot Roast

wine pairing > Cellar No. 8 Merlot

Pumpkin Ravioli with Brown Butter, Sage & Peas

Schnucks Cooks > Holiday 2010

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Schnucks Cooks > Holiday 2010

holiday hosting > made easy

Roasted Rosemary Turkey with Citrus Gravy

wine pairing > Geyser Peak Sauvignon Blanc

turkey carving 101

Country Turkey Casserole

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Yuletide Tea Punch

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the main > magical moment

Boneless Rolled Strip Roast with Bourbon Cream Sauce

wine pairing > 337 Cabernet Sauvignon

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Schnucks Cooks > Holiday 2010

tasty tidbits > times three

Green Beans with Horseradish Crumbs

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Maple-Glazed Sweet Potatoes with Caramelized Onions

text > text

taste the difference!

sweet course > time to indulge

Pumpkin Cheesecake with Ginger Cream

Schnucks Cooks > Holiday 2010

filled with flavor > topped with tang

Cheese Blintzes with Spiced Blueberry Sauce

Schnucks Cooks > Holiday 2010

an introduction to going gluten-free

gluten-free > holiday favorites

Holiday Wild Rice

Decadent Chocolate Cookies