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> a letter from the chairman

Editorial Team Michael McGraw, Terese Nguyen, Joyce Reese, Rosanne Toroian, Karen Trombley

Although my children have all grown up, fall still makes me remember those back-to-school mornings when the whole household is trying to get back into the swing of a fall routine including deciding what goes into those lunch boxes and bags. On page 15, our culinary team provides you with highlights of the newest revisions to the National School Lunch and Breakfast Programs including the changes that will greet your children upon their return to the classroom. Throughout this edition, you will see some great tips and new recipes that will translate well for school lunches or light dinners. Make it a point to try something new this season! We sure did! Phyllo Dough Fun on page 11 features a Do-Ahead Harvest Fruit Strudel. This recipe takes a bit more time, but its well worth the effort. One of my favorites is the delicious Chicken Marsala recipe on page 7. In only 30 minutes, you will be able to serve a flavorful, restaurant-quality Italian dish to your family. If you are savoring the idea of something a bit more spicy, be sure to try the Red Thai Vegetable Curry. Yes, fall is here, but dont put your grill covers on just yet! Labor Day may be the last grilling hoorah for some, but I am one who believes in keeping those coals burning into winter! Page 17 offers a menu for a laid-back Labor Day including Lager-Marinated Grilled Pork Chops and Bacon-Corn Saut. Whether you are indoors cooking on the stove or in the oven or outdoors stoking the fire on that grill, you can count on the culinary team of Schnucks Cooks magazine to provide great meal solutions!

Creative Director Jerey Scheiber Senior Designer Matt DeWilde Recipe Development Team Chris Hessler, C.E.C., Rosanne Toroian, Karen Trombley, Michael Trombley, C.E.C. Food Styling Kathleen Sheridan Photographer Doug Schaible Wine Pairings Dave Birkenmeier, CSW Recipe Testing Noelle Lothamer, Rosanne Toroian, Karen Trombley, Priscilla Ward, Lori Yates, Ross Yedinak Nutritional Analysis Becky Trepasso, R.D. Prepress & Print Manager Wes Hartman Contributing Writers David Grotto, R.D., L.P.N., Terese Nguyen Editorial Support Stacey Alexander, Kelly Kraemer

2012 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

Scott C. Schnuck

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

to contact schnucks:

St. Louis metro area (314) 994-4400 Outside St. Louis metro area (800) 264-4400 E-mail to consumer@schnucks.com

10

> fall
4 5 6 Schnucks Cooks
Italian Sausage & Spinach Soup.

the perfect pear

Country Pear Crisp.

express lane
Chicken Marsala and Red Thai Vegetable Curry.

late-summer sammies
Smoked Turkey Wrap, Dilled Shrimp Salad Sandwiches and Bualo Chicken Salad Sandwiches.

10 phyllo dough fun

Do-Ahead Harvest Fruit Strudel and Strawberry Shortcake Stacks.

12 phyllo dough 101

Spinach & Feta Phyllo Triangles.

15 the new USDA school breakfast & lunch program: serving up change for the better!
Honey, Yogurt & Granola Parfaits.

16

28

table of contents
16 laid-back labor day
Lager-Marinated Grilled Pork Chops, Bacon-Corn Saut, Maple Grilled Sweet Potatoes and Creamy Lime Cheesecake.

20 ball game bites

Asian Glazed Sticky Wings, Coconut Mocha Latte Bars, Everything Pretzels and Beer-Mustard Dip.

24 5 @ 5:00: canned beans

24

Vegetarian Mexican Pizzas, Penne Pasta Fagioli, Poblano & Black Bean Enchiladas, Tuscan Bean Soup and Falafel with Lemon-Tahini Sauce.

28 slow-cooker sensations
Spicy Chipotle Pulled Pork Sandwiches and Stout Chuck Roast.

30 meals for a steal

Manicotti Florentine and Pretzel-Crusted Chicken with Lemon-Mustard Mayo.

Schnucks Cooks > Fall 2012

Whether its for school or the office, more and more Americans are packing their own lunch in order to reduce both calories and expenses that add up from fast food and traditional restaurants. Many of us search for low-fat or low-calorie options that not only taste great, but also fill us up, maintain our energy level throughout the day and satisfy our craving for diverse options that curb boredom. First, as you choose what to stuff between the bread, opt for low-sodium sandwich meats and cheeses. You likely wont notice a difference in flavor or texture. Opt for a high-fiber whole grain bread such as the double fiber options sold by Natures Pride and Pepperidge Farm. Two slices of bread include nearly 25% of your daily requirement of fiber. All string cheese is not created equal. When you want an additional boost in protein, seek out part-skim Kraft mozzarella and Cheddar cheese Twists. Low in sodium with only 60 calories, each Twist contains 15% of your daily calcium requirement and fills 10% of your protein needs.

Next, try heading down the chip aisle. Discover a new twist on pretzels with ROLD GOLD. Their pretzel rings, nuggets and braided twists come in flavors from Everything Bagel to Honey Wheat. Pass up tortilla chips for low-calorie Skinny Pop popcorn. Each 100-calorie snack pack contains over two cups of popcorn with two grams of fiber. If you love the crunch and flavor of potato chips, pick up Smartfood Selects popped chips. A low-fat snack with unique flavors, look for innovative varieties seasoned with cinnamon brown sugar, garlic tomato basil, feta herb and Italian herb. For a satisfying sweet treat thats low in fat and calories, choose Snack Pack puddings. Available in many flavors, the best bet is their chocolate or tapioca fat-free varieties. Compared to their regular puddings, the fat-free versions contain 30% fewer calories.

Priscilla Ward, Test Kitchen Manager; Rosanne Toroian, Food Editor and Information Specialist

Italian Sausage & Spinach Soup

Active Time: 15 minutes Total Time: 40 minutes Serves: 4
1 1 pound Schnucks Signature fresh Italian sausage (salsiccia), casings removed if necessary container (20 ounces) refrigerated fresh precut soup starter mix vegetables or 2 cups chopped onion and 1 cup each chopped carrots and celery package (8 ounces) Schnucks white mushrooms, sliced tablespoon refrigerated Gourmet Garden garlic blend carton (32 ounces) less-sodium chicken broth can (15 ounces) Schnucks traditional tomato sauce can (14.5 ounces) diced tomatoes with basil, garlic & oregano cup dry campanelle pasta cups packed fresh spinach, coarsely chopped

(8-ounce) package provolone cheese, diced (about 1 cup) cup shredded Parmesan cheese cup thinly sliced fresh basil leaves
Photography: Studio C Food Styling: Ann Schulz Set Styling: Becky McFarland

1 1 1 1 1 1 2

1. In 5- to 6-quart saucepot, cook sausage over medium-high heat 6 to 7 minutes or until browned, breaking up meat with side of spoon. Add soup starter vegetables and cook 5 minutes, stirring occasionally. Stir in mushrooms and garlic and cook 3 minutes longer or until vegetables are tender. 2. Add broth, tomato sauce and diced tomatoes with their juice; heat to boiling. Stir in dry pasta; reduce heat and simmer until pasta is al dente, about 10 minutes. Add spinach and stir until wilted. Makes about 8 cups. 3. Divide provolone cheese between each of 4 soup bowls; ladle soup over provolone. Sprinkle with Parmesan cheese and basil to serve.
Each serving: about 590 calories, 27 g total fat (12 g saturated), 60 mg cholesterol, 2020 mg sodium, 56 g carbohydrate, 7 g ber, 34 g protein

in season > pears

the perfect pear

While pears are thought to have originated thousands of years ago, they werent used frequently until European gardeners, including Louis XIVs royal gardener, began introducing pears in French kitchens in the mid 17th century. Noblemen and farmers alike began cultivating new hybrids, and as it stands today, there are over 6,000 identied pear varieties. Peaking in the fall through the end of winter, European pears continue to ripen after they have been picked. They are harvested at maturity but not at the peak of ripeness, when the fruit is at its sweetest and juiciest. Look for pears that are rm and unblemished. Allow them to ripen at room temperature, which could take anywhere from three to 10 days. To know when a pear is at its peak, apply gentle pressure at the base of the fruits neck, where it should yield slightly. Some varieties, like Bosc and Bartlett, give o a hint of fragrance. Once ripe, pears can be stored in the refrigerator on an open shelf in a single layer for up to ve days. Asian pears are the exception to this ripening process as they are harvested when ripe and remain rm, giving o a strong and sweet aroma near the stem. Here are a few of the pear varieties coming into season: have vibrantly red skin that makes for striking presentations. With a white, smooth texture, the esh of Bartlett varieties is juicy and sweet when ripe, making them great to eat out of hand or for canning.

bosc
Bosc pears are distinctive for their denselyavored tender esh, and are believed to be of French origin, where they are sometimes referenced as Beurre Bosc for their creamy, butter-like consistency. Bosc pears are a popular choice for cooking as they tend to stay rm and keep their shape. Baked, poached, grilled or sauted, the versatility of the Bosc makes it a perennial favorite.

comice
Considered by many as the most elegant and nest variety of pears, Comice pears feature succulent esh that is juicy, full of mellow sweetness and is often described as silky and creamy in texture. Comice pears are delicious fresh and ripe, and are a popular choice for pairing with cheese for an appetizer plate. This variety peaks in the fall and winter months, from September through March. fall and continuing through the winter, dAnjou pears feature a rm but juicy esh that is best eaten out of hand or sliced into salads for a bright and crisp texture.

asian
Asian pears have several aliases including Korean pears, nashi (Japanese for pear), and pear-apples due to their resemblance to the apples round shape. Asian pears were once reserved for royalty and ruling classes in Imperial China, and with their thirst-quenching juiciness and mellow, sweet avor, its easy to see why. Available from July through midOctober, Asian pears stay very rm so avoid selecting ones with soft, wrinkled skin, a sign of being overripe.

dAnjou
Green dAnjous, also referred to as Anjou, feature bright green skin with the occasional slight blush of red, while Red dAnjous feature vibrant skin with sun-induced streaks in varying shades of red. Both varieties change only slightly in color as they mature. Available in the

bartlett
Bartlett pears are the most recognizable pear variety in the U.S., and are widely available from early September throughout the winter months. Green Bartletts turn from green to bright yellow as they mature and ripen, while red Bartletts

Country Pear Crisp

Active Time: 45 minutes Total Time: 1 hour 45 minutes Serves: 12
cup (1 sticks) plus 1 tablespoon Schnucks unsalted butter, cut into small pieces, divided cup Schnucks all-purpose our, divided cup Schnucks granulated sugar 1 teaspoons ground cinnamon, divided 5 pounds ripe Bartlett and/or Bosc pears, peeled, cored and cut into -inch pieces (about 9 cups) cup Schnucks dried cherries, coarsely chopped 1 tablespoon fresh lemon juice 1 cup Schnucks old fashioned oats cup packed Schnucks light brown sugar teaspoon salt Schnucks Select vanilla ice cream (optional)

1. Preheat oven to 350F. Grease 13 x 9-inch glass or ceramic baking dish with 1 tablespoon butter. In large bowl, stir together cup our, granulated sugar and teaspoon cinnamon. Add pears, cherries and lemon juice and toss until very well combined. Pour pear mixture evenly into prepared baking dish. 2. In food processor with knife blade attached, add oats, brown sugar, salt and remaining cup butter, cup our and teaspoon cinnamon; pulse until mixture is well blended and moist. Crumble mixture evenly over pears. 3. Bake 50 to 60 minutes or until edges bubble and top is golden brown; let stand 10 minutes before serving with ice cream, if desired.
Each serving: about 341 calories, 14 g total fat (8 g saturated), 34 mg cholesterol, 51 mg sodium, 56 g carbohydrate, 4 g ber, 3 g protein

Schnucks Cooks > Fall 2012

quick solutions > international inspiration

express lane
Diversifying your weeknight meal solutions is quick and easy with our Express Lane oerings. Incorporating international spices and ingredients adds new dimensions of avor to your dishes, and our two entres below are perfect examples. Marsala wine and sliced mushrooms provide the signature avor in our classic Italian dish while whipping cream adds a rich and luxurious touch. Similarly, the combination of creamy coconut milk and red curry paste provides an authentic taste of Thailand in our hearty and rich vegetable curry.

Chicken Marsala
Active Time: 25 minutes Total Time: 30 minutes Serves: 4
2 3 1 5 1 1 2 cups Marsala wine cup nely chopped shallots cup Schnucks all-purpose our teaspoons salt, divided teaspoon ground black pepper, divided tablespoons Schnucks unsalted butter, divided package (about 1 pounds) Schnucks Natural thin sliced boneless, skinless chicken breast llets package (10 ounces) Schnucks sliced mushrooms cup Schnucks whipping cream cup less-sodium chicken broth tablespoons chopped fresh parsley leaves

3. In same skillet, cook mushrooms, teaspoon salt and remaining 3 tablespoons butter over medium heat 5 to 6 minutes or until mushrooms are tender, stirring occasionally. Add reserved 2 tablespoons our and cook 1 minute, stirring occasionally. Add cream, broth, wine mixture and remaining teaspoon each salt and pepper and heat to boiling; boil 4 minutes. Return chicken to skillet and cook 1 to 2 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165F. Sprinkle parsley over chicken to serve.
Each serving: about 602 calories, 33 g total fat (20 g saturated), 192 mg cholesterol, 871 mg sodium, 16 g carbohydrate, 1 g ber, 41 g protein

1. Prepare rice as label directs. Meanwhile, in 4- to 5-quart saucepan, heat potatoes, coconut milk, sh sauce, brown sugar, curry paste and salt to boiling over high heat. Reduce heat to medium; add green beans, snow peas, bell pepper and carrots and cook 6 to 7 minutes or until potatoes are tender. Stir in basil. Makes about 8 cups. 2. Spoon rice into shallow soup bowls; ladle curry over rice to serve.
Each serving: about 734 calories, 43 g total fat (38 g saturated), 0 mg cholesterol, 719 mg sodium, 83 g carbohydrate, 6 g ber, 12 g protein > Cooks Wisdom If you prefer a spicier curry, in a small cup, stir a few tablespoons of the warm coconut milk mixture with a teaspoon or 2 of the red curry paste until well blended. Stir just enough additional curry mixture in the saucepan to reach your desired level of heat.

Red Thai Vegetable Curry

Active Time: 20 minutes Total Time: 35 minutes Serves: 4
1 1 2 2 2 4 4 1 1 1 1 cup jasmine or long grain white rice pound red potatoes, unpeeled and cut into 1-inch chunks cans (about 13.5 ounces each) well-shaken coconut milk tablespoons Asian sh sauce tablespoons packed Schnucks brown sugar teaspoons red curry paste (or more to taste) teaspoon salt ounces fresh green beans, each cut crosswise into 2-inch pieces bag (6 ounces) fresh snow peas red bell pepper, sliced cup fresh carrot chips package (e ounce) fresh basil, leaves torn

1. In 2-quart saucepan, cook wine and shallots over high heat 9 to 10 minutes or until wine is reduced by half. Reserve 2 tablespoons our. In pie plate or wide, shallow bowl, combine remaining our, teaspoon salt and teaspoon pepper. Dip chicken in our mixture to coat both sides, shaking o excess. 2. In nonstick 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 4 minutes or until bottom is golden brown; turn chicken, then cook 2 minutes longer or until chicken almost loses its pink color throughout. Transfer chicken to plate.

wine pairing > Merlot

Distinguished by its soft acidity and a moderate amount of tannins, Merlot is a medium-bodied wine bursting with plum and dark cherry notes that wont overpower the Chicken Marsala. Good options include the Merlot produced by Markham Vineyards and Clos du Bois, or for a splurge, pick up a bottle by Trefethen Family Vineyard.

Schnucks Cooks > Fall 2012

unique llings > familiar format

late-summer sammies
Portable and innitely versatile, the sandwich is a worldwide culinary favorite. While many know that the word sandwich comes from the Fourth Earl of Sandwich who is credited for inventing the mobile meal, few actually know the story behind the namesake. The Earl was an avid card player, and legend goes that he ordered the waiter to serve him roast beef on two slices of bread. Stacking the meat between the sliced bread allowed the Earl to continue playing cards with one hand while eating his meal with his free hand. Whether youre packing for a late summer outing or planning a light dinner, our three delicious options are so good, were sure the Earl of Sandwich would have approved!

Smoked Turkey Wrap

Active Time: 15 minutes Total Time: 15 minutes Serves: 4
1 3 1 4 1 6 4 4 2 2 lime cup Schnucks mayonnaise tablespoon chopped fresh cilantro leaves teaspoon ground chipotle chile pepper or 1 teaspoon chipotle Tabasco sauce (10-inch) garden spinach herb wraps or burrito sized our tortillas package (9 ounces) Schnucks deli thin sliced mesquite smoked turkey breast Schnucks Cheddar cheese slices, each cut in half leaves green leaf lettuce, each torn in half thin slices red onion, rings separated medium Roma tomatoes, sliced ripe avocados, cut in half, pitted and sliced

Dilled Shrimp Salad Sandwiches

Active Time: 20 minutes Total Time: 20 minutes Serves: 4
1 3 small lemon cup light mayonnaise cup Schnucks light sour cream or low-fat Greek style plain yogurt 2 tablespoons chopped fresh dill 1 teaspoons Schnucks hot sauce 1 pounds 41-50 count cooked tail-on peeled and deveined shrimp (thawed if necessary), tail shells removed and each cut crosswise into 3 or 4 pieces 2 medium celery ribs, nely chopped (about cup) 4 ounces English cucumber, peeled and cut into -inch pieces (about cup) cup nely chopped red onion 4 Schnucks Bakery large butter croissants, each cut horizontally in half From lemon, grate 1 teaspoon peel and squeeze juice into large bowl. Stir in mayonnaise, sour cream, dill and hot sauce. Fold in shrimp, celery, cucumber and onion. Makes about 4 cups. Evenly divide shrimp salad between bottom halves of croissants; replace top halves of croissants, then cut each sandwich crosswise in half to serve.
Each serving: about 463 calories, 18 g total fat (8 g saturated), 378 mg cholesterol, 973 mg sodium, 33 g carbohydrate, 2 g ber, 41 g protein

Bualo Chicken Salad Sandwiches

Active Time: 30 minutes Total Time: 30 minutes Serves: 4
2 2 1 1 4 cup chunky blue cheese dressing cup Schnucks medium or mild Bualo wing sauce green onions, nely chopped (about cup) large celery ribs, nely chopped (about 1 cup) Schnucks classic, herb or BBQ whole roasted chicken, skin removed and meat shredded (about 4 cups) package (16 ounces) Schnucks French bread mini loaves large romaine lettuce leaves, ribs removed

1. From lime, squeeze 1 teaspoon juice into small bowl; stir in mayonnaise, cilantro and chipotle chile pepper. 2. Place wraps on work surface; arrange 4 slices turkey over each wrap, overlapping slices slightly. Horizontally across each wrap, place 3 pieces cheese and 2 pieces lettuce. Evenly dollop and spread 1 rounded tablespoon mayonnaise mixture over lettuce on each wrap, then top with one-fourth onion, tomatoes and avocados. 3. Starting at bottom edge, roll wraps to enclose lling. Cut each wrap diagonally in half to serve.
Each serving: about 752 calories, 50 g total fat (16 g saturated), 68 mg cholesterol, 1408 mg sodium, 49 g carbohydrate, 6 g ber, 31 g protein

1. In medium bowl, stir blue cheese dressing with wing sauce. Fold in onions, celery and chicken. Makes about 5 cups. 2. Horizontally trim o top third of each mini loaf. Pull out bread from bottom of loaves leaving -inch border around crust. Fill loaves with chicken salad; top with lettuce leaves and replace top of loaves. Cut each crosswise in half to make 4 sandwiches.
Each serving: about 662 calories, 23 g total fat (5 g saturated), 137 mg cholesterol, 1559 mg sodium, 59 g carbohydrate, 3 g ber, 53 g protein > Cooks Wisdom Chicken salad can be prepared, covered and refrigerated up to 2 days in advance.

Schnucks Cooks > Fall 2012

10

layers > upon layers

phyllo dough fun

Phyllo, lo or llo each version is correct, and regardless of which way you spell it, these paper-thin sheets of unleavened our dough are essential in countless pastry recipes, both sweet and savory. First used in Middle Eastern and Mediterranean dishes like baklava and spanakopita, homemade phyllo dough requires a large at surface when rolling the dough into tissue-thin layers. Luckily for us, phyllo dough is available in the Frozen Food Department, making it easy to create aky, crispy pastries like our sweet Do-Ahead Harvest Fruit Strudel and Strawberry Shortcake Stacks. Check out page 12 and our Schnucks Cooks video Phyllo Dough 101 for tips and tricks for working with this delicate and delicious dough.

Do-Ahead Harvest Fruit Strudel

Active Time: 1 hour 25 minutes Total Time: 2 hours plus chilling Serves: 8
1 pounds apples such as Golden Delicious, Jonagold and/or Cortland (about 4 large) 1 pounds fresh ripe pears such as Bartlett and/or Bosc (about 4 large) 3 cup plus 6 tablespoons Schnucks granulated sugar, divided 3 cup Schnucks dried cranberries 6 tablespoons Schnucks unsalted butter, divided cup walnuts 2 tablespoons Schnucks plain dried breadcrumbs teaspoon ground cinnamon teaspoon ground nutmeg 8 (14 x 9-inch) sheets frozen (thawed) phyllo dough 1 cups Schnucks whipping cream 3 tablespoons apple brandy (optional) 1. Peel and core apples and pears and cut into -inch pieces. In nonstick 12-inch skillet, add apples, pears, 3 cup sugar, cranberries and 1 tablespoons butter. Cook, uncovered, over medium-high heat 20 minutes, stirring occasionally. Reduce heat to medium and cook 5 to 10 minutes longer or until any liquid evaporates and fruit begins to brown, stirring frequently. Cool lling in refrigerator at least 1 hour. 2. Meanwhile, in food processor with knife blade attached, process walnuts, breadcrumbs, cinnamon, nutmeg and 3 tablespoons sugar until walnuts are nely ground. 3. In small microwave-safe bowl, heat remaining 5 tablespoons butter in microwave oven on high 1 to 1 minutes or until butter melts. Cut two 18-inch-long sheets waxed paper; overlap 2 long sides by about 2 inches. Place 1 sheet phyllo in center of waxed paper. Brush with some melted butter, then sprinkle with 1 rounded tablespoon walnut mixture. Working quickly, continue layering phyllo with butter and walnut mixture. You should have about 1 tablespoon butter left.

4. Starting at long side of phyllo closest to you, spoon lling to cover about one-third of phyllo rectangle, leaving -inch border around edges. From fruit lling side, using waxed paper to help lift phyllo, roll phyllo jelly-roll fashion making sure fruit is enclosed. 5. Place roll, seam side down, on large cookie sheet. Brush with remaining butter. If not baking right away, cover with plastic wrap and refrigerate until ready to bake. Preheat oven to 375F. Bake strudel 35 to 40 minutes or until phyllo is lightly browned. Cool strudel on cookie sheet 15 minutes. 6. Meanwhile, in large bowl, with mixer at medium speed, beat cream until soft peaks form. Add remaining 3 tablespoons sugar and brandy, if using, and beat just until sti peaks form. Cut strudel diagonally into 8 slices; serve with whipped cream.
Each serving: about 473 calories, 30 g total fat (17 g saturated), 86 mg cholesterol, 128 mg sodium, 42 g carbohydrate, 4 g ber, 4 g protein > Cooks Wisdom Strudel can be assembled up to 6 hours before baking. Prepare apple and pear mixture as directed in step 1 up to 1 week ahead; cover and refrigerate until ready to assemble strudel. Prepare walnut mixture as directed in step 2 up to 1 week ahead. Transfer mixture to zip-tight plastic bag and store at room temperature. Whipped cream can be prepared up to 4 hours in advance.

1. Preheat oven to 350F. Prepare phyllo rectangles: In small microwave-safe bowl, heat butter in microwave oven on high 1 to 1 minutes or until butter melts. Place 3 tablespoons sugar in small bowl. Place 1 sheet phyllo on ungreased cookie sheet or rimmed baking pan. Brush phyllo very lightly with some melted butter. Place second sheet phyllo on top, making sure edges align. Brush lightly with butter. Sprinkle 1 teaspoon sugar over butter. Repeat to make 2 more layers. Cut phyllo lengthwise in half, then crosswise into 8 equal rectangles; set aside. 2. On each of 2 more cookie sheets, repeat with remaining phyllo, butter and 2 tablespoons sugar in small bowl to make a total of 24 rectangles. Bake, in batches if necessary, 11 to 13 minutes or until golden brown, watching carefully during last 2 minutes of baking and rotating pans between upper and lower racks halfway through baking. Cool rectangles on pan on wire rack. Stacks can be prepared up to 1 day ahead. Carefully layer prepared rectangles, cover with plastic wrap and store at room temperature until ready to serve. 3. While phyllo bakes, hull and slice strawberries and place in medium bowl. Toss strawberries with cup sugar; cover and refrigerate up to 2 hours in advance. Makes about 4 cups. In large bowl, with mixer at medium speed, beat cream until soft peaks form. Add remaining cup sugar and beat just until sti peaks form. Makes about 4 cups. Whipped cream can be prepared up to 4 hours ahead; cover and refrigerate until ready to serve. 4. To assemble stacks, place 1 phyllo rectangle on each of 8 dessert plates. Divide one-third strawberries (about 1 cups) amongst rectangles; top with one-third whipped cream (about 13 cups). Repeat to make 2 more layers with remaining rectangles, strawberry mixture and whipped cream.
Each serving: about 444 calories, 31 g total fat (19 g saturated), 105 mg cholesterol, 106 mg sodium, 38 g carbohydrate, 2 g ber, 4 g protein

Strawberry Shortcake Stacks

Active Time: 30 minutes Total Time: 30 minutes plus cooling Serves: 8
6 tablespoons Schnucks unsalted butter, cut up 3 tablespoons plus cup Schnucks granulated sugar, divided 18 (14 x 9-inch) sheets frozen (thawed) phyllo dough 1 pounds fresh strawberries 1 pint (2 cups) Schnucks whipping cream

Schnucks Cooks > Fall 2012

11

1.

phyllo dough 101

work with phyllo dough

how to

2.

To work with delicate phyllo dough, remember just a few pointers and youll be on your way to becoming a pro. Just thaw the phyllo dough according to the package directions. Before unwrapping a roll of dough, always make sure you have all other ingredients assembled. Our Spinach & Feta Phyllo Triangles recipe is a great way to try your hand at some phyllo dough fun.

1.

Carefully unroll the phyllo dough vertically onto your cutting board. To easily cut each sheet into equal-sized strips, with a ruler, mark the stack of dough vertically at 3-inch intervals. While keeping the remaining strips covered with a damp towel, lightly brush 1 strip of dough with melted butter. The butter will help the rst strip to adhere to the second strip placed on top. Place 1 heaping tablespoon of the spinach mixture onto the bottom corner of the 2-layered strip of dough. To form a triangle, fold the phyllo dough diagonally like a ag over the lling.

3.

2. 3.

Visit schnuckscooks.com to watch our video on working with phyllo dough. Or, scan this Tag with your smart phone! To get the Tag Reader visit http://gettag.mobi on your mobile phone browser.

Spinach & Feta Phyllo Triangles

Active Time: 45 minutes Total Time: about 1 hour Makes: about 32 triangles
3 2 1 3 1 1 1 packages (10 ounces each) Schnucks frozen chopped spinach tablespoons Schnucks extra virgin olive oil small onion (about 5 ounces), nely chopped (about 1 cup) large garlic cloves, minced (about 1 tablespoon) package (7 ounces) Schnucks Select feta cheese in brine, drained and feta nely crumbled (about 13 cups) Schnucks large egg, lightly beaten cup freshly grated Parmesan or Romano cheese teaspoon salt teaspoon ground black pepper cup Schnucks unsalted butter (1 stick), cut up (16-ounce) package frozen (thawed) phyllo dough

1. Remove spinach from packaging and place in large microwave-safe bowl. Cover bowl with plastic wrap and heat in microwave oven on high 5 minutes. Remove plastic wrap and, with fork, break spinach into chunks. Cover spinach with plastic wrap and heat 1 to 2 minutes longer or until spinach is mostly thawed but still cool enough to handle. Squeeze spinach to remove any liquid; repeat if necessary until spinach is dry. 2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 5 to 6 minutes or until tender and golden, stirring occasionally. Add garlic and cook 30 seconds, stirring. Remove skillet from heat; stir in spinach until well combined. Add feta cheese, egg, Parmesan cheese, salt and pepper and stir until well blended. Makes about 4 cups. 3. Preheat oven to 350F. In small microwave-safe bowl, heat butter in microwave oven on high 1 minute or until melted. Very lightly dampen a large clean kitchen towel with water. On large cutting board, unroll phyllo dough vertically in front of you. Cut dough lengthwise into three 3-inch-wide strips.

4. Place 1 strip phyllo dough on work surface. With pastry brush, very lightly brush phyllo with some melted butter. Place second strip of phyllo over butter, making sure edges align and immediately covering remaining phyllo with damp kitchen towel. Lightly brush second strip of phyllo with some butter. Place 1 heaping measuring tablespoon spinach mixture on bottom corner of strip. Fold phyllo with its spinach enclosed diagonally to form a triangle; continue as though folding a ag. Place triangle on large cookie sheet. Repeat with remaining phyllo dough, butter and spinach mixture. Brush tops lightly with any remaining melted butter. 5. Bake triangles 18 to 22 minutes or until golden brown on top. Serve triangles hot.
Each triangle: about 70 calories, 4 g total fat (2 g saturated), 17 mg cholesterol, 193 mg sodium, 6 g carbohydrate, 1 g ber, 3 g protein > Cooks Wisdom These phyllo triangles make a wonderful freeze-ahead appetizer. Prepare triangles through step 4. Cover with plastic wrap and place in freezer at least 3 hours. Transfer frozen triangles to zip-tight freezer bag; seal bag, pressing out excess air. Freeze triangles up to 3 months. Bake as directed in step 5.

12

W k up with Wake i hS Schnucks! h k! Studies show that breakfast is the most important meal of the day. It affects everything from your familys health to their performance in school and work. Count on Schnucks family of brands for quality-guaranteed options like oatmeal and raisins. Add fresh fruit, milk and orange juice for a well-balanced start every day!

Decisions, Decisions...

Pie or cobbler, apple or cherrythese are tough decisions. Go ahead and try them both! Youll find only the finest ingredients in our apple, cherry and peach lattice top pies baked fresh in-store. Our large fruit cobblers are baked fresh and filled to the brim with apples, cherries, peaches or blackberries.

Fresh baked and fabulous from Schnucks Bakery.

the new USDA school breakfast & lunch programs:

serving up change for the better!

Changes to the National School Lunch and Breakfast Programs took eect earlier this year and schools are now required to implement the new guidelines. The changes were made to align more closely with the healthy eating recommendations found in the Dietary Guidelines for Americans in hopes of curtailing the escalating childhood obesity trend. fruits and vegetables No longer considered one group, fruits and vegetables are now separate. Fruit must be provided at both breakfast and lunch, and no more than half of the fruit oered can be juice. Five cups of vegetables per student must be served throughout the week which must include one green and one orange vegetable, along with one serving of a legume (beans and lentils). Students must select a fruit and a vegetable in order for that meal to be considered reimbursable to the school. whole grains At least half of the grains being served must be whole grains with the ultimate goal of converting to 100% whole within the next two years. protein For breakfast, meat or meat alternate must be oered. The required portion size per day of protein is a 1-ounce equivalent for grades K-8, and a 2-ounce equivalent for grades 9-12. Meat alternates include beans and legumes (which can also be counted as a vegetable but not as both a vegetable and protein for the same meal), nuts and seeds. milk In an attempt to reduce unnecessary calories, both fat-free and low-fat versions of plain milk must be oered, but only fat-free avored milk is allowed. trans and saturated fat All meals need to meet specic calorie ranges for all ages and grade groups. Guidelines mandate a gradual sodium reduction over a 10-year period with

whats changed? In a nutshell, schools are required to increase the number of fruit, vegetable, whole grain, and fat-free and low-fat milk servings oered to children while reducing sodium as well as saturated and trans fats in all meals served. All of this must be accomplished while meeting the nutrition and calorie needs appropriate for children in grades K-12.

specic benchmarks to be reached at the 2-, 5and 10-year marks, which vary per school and per grade level. Meals must also be prepared with no trans fat and comply with existing saturated fat targets.

getting it done There are challenges ahead for schools striving to meet the new guideline notes April Hersheld, school nutrition specialist and former president of the Wisconsin School Nutrition Association. Getting children to eat vegetables has always been tricky. Now were going to have to get even more creative with our recipes, like adding in veggie pures to bolster nutrition content, says Hersheld.
Its also important that changes being implemented on the school front also be championed at home, encourages Hersheld. Research has shown that children are inuenced by their family and peers choices, so it will truly take a comprehensive eort to get kids to adopt healthier eating habits.

Honey, Yogurt & Granola Parfaits

Active Time: 15 minutes Total Time: 15 minutes Serves: 4
1 3 2 1 package (2.25 ounces) nuts such as pecans, walnuts and/or slivered almonds, chopped if necessary ( cup) cup Schnucks dried cranberries, cherries and/or raisins cup Schnucks old fashioned oats cup Schnucks honey cups Schnucks low fat plain or vanilla yogurt Fuji, Cortland or Red Delicious apple

1. In small bowl, combine nuts, cranberries and oats. In each of four 10-ounce parfait glasses or dessert bowls, layer 2 tablespoons honey, cup yogurt and cup nut mixture. Parfaits can be prepared to this point up to 2 hours in advance; cover and refrigerate until ready to serve. 2. With largest holes of box grater, grate unpeeled apple. Top each parfait with apple; serve immediately.
Each serving: about 389 calories, 14 g total fat (1 g saturated), 8 mg cholesterol, 80 mg sodium, 65 g carbohydrate, 5 g ber, 7 g protein

Schnucks Cooks > Fall 2012

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16

ag waving > parade of avors

laid-back labor day

Fall doesnt begin until late September, yet for many families, Labor Day represents the unocial end of summer. Make the most of the three-day weekend with a casual backyard celebration. Our grilled pork chops get a boost of avor from a balanced marinade made with lager, garlic and brown sugar. Cooking with beer helps develop pronounced avors, infusing the meat as it marinates. Generally, the stronger the beer, the deeper the avor, so keep this in mind when choosing your brew. Pair the tender chops with our warm Bacon-Corn Saut, Maple Grilled Sweet Potatoes and Creamy Lime Cheesecake for a tting farewell to summer.

Lager-Marinated Grilled Pork Chops

Active Time: 20 minutes Total Time: 30 minutes plus marinating Serves: 8
2 4 2 8 bottles or cans (12 ounces each) lager beer large garlic cloves, chopped cup packed Schnucks light brown sugar tablespoons Schnucks olive oil teaspoon ground black pepper teaspoon salt thick cut Pride of the Farm pork loin rib chops (about 6 pounds)

Bacon-Corn Saut
Active Time: 40 minutes Total Time: 40 minutes Serves: 10
6 6 1 2 1 2 slices Schnucks hardwood smoked bacon, acon, each cut crosswise into -inch pieces s ed ears fresh corn, husks and silk removed small lemon h red and/or orange bell peppers, each ) cut into -inch pieces (about 2 cups) ), medium red onion (about 12 ounces), ) cut into -inch pieces (about 2 cups) cup thinly sliced fresh basil leaves teaspoons Worcestershire sauce teaspoon ground black pepper

1. In medium bowl, stir beer, garlic, brown sugar, oil, pepper and salt until brown sugar dissolves. Divide pork chops between each of 2 large ziptight plastic bags; pour about 1 cups marinade into each bag. Seal bags, pressing out excess air. Arrange pork chops at in their bag on rimmed baking pan. Refrigerate at least 4 hours or up to 8 hours ahead to marinate. 2. Prepare outdoor grill for direct grilling over medium heat. Remove pork chops from marinade; discard marinade. Place pork chops on hot grill rack. Cover and cook 13 to 16 minutes or until internal temperature reaches 140F, turning occasionally. Transfer pork chops to large rimmed baking pan; let stand 5 minutes. Internal temperature will rise to 145F upon standing.
Each serving: about 256 calories, 10 g total fat (3 g saturated), 80 mg cholesterol, 202 mg sodium, 4 g carbohydrate, 1 g ber, 32 g protein

ver 1. In nonstick 12-inch skillet, cook bacon over medium heat 7 to 9 minutes or until crisp, stirring acon occasionally. With slotted spoon, transfer bacon to small bowl; reserve bacon fat in skillet. 2. Meanwhile, with sharp knife, cut kernels from ears of corn. You should have about 4 cups. Squeeze juice from lemon. 3. Add bell peppers and onion to bacon fat in skillet and cook over medium heat 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add corn and cook 5 minutes, stirring occasionally. Remove skillet from heat; stir in basil, Worcestershire sauce, black pepper, bacon and lemon juice. Makes about 7 cups.
Each serving: about 83 calories, 3 g total fat (1 g saturated), 3 mg cholesterol, 80 mg sodium, 14 g carbohydrate, 2 g ber, 3 g protein

beer pairing > Schlay Oktoberfest

With its bright amber brown color, this seasonal beer features a toasty malt aroma with notes of toee and hint of bitterness that will complement the caramelization on the grilled pork chops and the sweetness in the corn.

Visit schnuckscooks.com to watch our video on chopping and slicing onions and bell peppers. Or, scan this Tag with your smart phone! To get the Tag Reader visit http://gettag.mobi on your mobile phone browser.

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

Schnucks Cooks > Fall 2012

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Maple Grilled Sweet Potatoes

Active Time: 15 minutes Total Time: 50 minutes Serves: 8
3 2 2 1 8 pounds sweet potatoes (about 4 medium) cup Schnucks Select pure maple syrup tablespoons Schnucks olive oil teaspoons chili powder teaspoon salt teaspoon ground cayenne pepper (optional)

1. Prepare outdoor grill for direct grilling over medium heat. Meanwhile, peel potatoes. Cut each potato crosswise in half, then each half into 6 to 8 wedges. In large bowl, with rubber spatula, stir maple syrup, oil, chili powder, salt and cayenne, if desired, until well blended. Add potatoes and toss to combine. 2. Cut two 24 x 18-inch sheets heavy-duty aluminum foil, then layer to make a double thickness. Pour potato mixture on foil slightly to the right of center. Fold left half of foil over to cover potato mixture. Fold and crimp edges of foil tightly 3 or 4 times to seal well. Place packet on hot grill rack. Cover and cook 30 minutes, turning once halfway through cooking. Slide packet onto cookie sheet and let stand, sealed, 5 minutes. 3. With kitchen shears, cut an X in top of foil packet to allow steam to escape, then carefully pull back foil to open. Transfer potatoes with any sauce in packet to serving bowl.
Each serving: about 186 calories, 4 g total fat (1 g saturated), 0 mg cholesterol, 290 mg sodium, 37 g carbohydrate, 4 g ber, 2 g protein > Cooks Wisdom If desired, packet can be baked in oven. Preheat oven to 450F. Place sealed packet on large rimmed baking pan. Bake 30 minutes. It is not necessary to turn packet halfway through cooking. Let potatoes stand, sealed in their packet, 5 minutes. Proceed with step 3 as directed.

Creamy Lime Cheesecake

Active Time: 20 minutes Total Time: 50 minutes plus chilling Serves: 8
2 2 e 8 2 1 limes packages (8 ounces each) Schnucks cream cheese cup Schnucks granulated sugar teaspoon salt Schnucks large eggs cup Schnucks sour cream green food coloring (optional) (6-ounce) Oreo pie crust

juice. In large bowl, with mixer at high speed, beat cream cheese 4 minutes, occasionally scraping bowl with rubber spatula. Add sugar and salt and beat 1 minute on high. Reduce speed to low. Add eggs, sour cream, lime peel and juice and, if desired, 1 drop food coloring. Beat just until blended and almost smooth. 2. Remove lid from pie crust; set aside to use later. Pour cream cheese mixture into crust. Bake 30 minutes or until center is set. Cool cheesecake completely on wire cooling rack. Replace lid on cheesecake. Refrigerate at least 6 hours or up to 2 days in advance. Cut into wedges to serve.
Each serving: about 416 calories, 27 g total fat (16 g saturated), 130 mg cholesterol, 364 mg sodium, 34 g carbohydrate, 1 g ber, 7 g protein

1. Preheat oven to 350F. From limes, grate 2 teaspoons peel and squeeze 3 to 4 tablespoons

18

There are many brands of beef, but only one Angus brand exceeds expectations. The Certied Angus Beef brand is a cut above USDA Prime, Choice and Select. Ten quality standards set the brand apart. Its abundantly flavorful, incredibly tender, naturally juicy.

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fan fare > winning tastes

ball game bites

If youre entertaining for the big game this season, plan a spread thats full of crowd-pleasing nger foods and snacks that will have your guests cheering long after the game is over. Our sweet sesame wings and homemade soft pretzels with Beer-Mustard Dip are ideal for fans to nibble on while watching the game, and our sweet Coconut Mocha Latte Bars make a great dessert. These recipes are sure to get you named MVP on game day, regardless of who wins.

Asian Glazed Sticky Wings

Active Time: 30 minutes Total Time: 1 hour plus marinating Serves: 8
1 3 2 2 2 4 can (12 ounces) Schnucks Super Soda cola cup less-sodium soy sauce cup packed Schnucks light brown sugar tablespoons Schnucks Dijon mustard tablespoons pure sesame oil tablespoons refrigerated Gourmet Garden garlic blend or minced fresh garlic tablespoons refrigerated Gourmet Garden ginger spice blend or grated peeled fresh ginger teaspoon ground cayenne pepper pounds Schnucks Natural chicken wings (about 17 whole wings), wing tips removed and discarded, then each cut in half at joint Schnucks nonstick cooking spray tablespoon white sesame seeds green onions, thinly sliced (about 3 cup)

4. Meanwhile, in small skillet, toast sesame seeds over medium-low heat 3 to 4 minutes or until golden, stirring frequently; transfer to plate. 5. Transfer wings to large bowl and toss with reduced marinade and green onions. Sprinkle with sesame seeds to serve.
Each serving: about 219 calories, 11 g total fat (3 g saturated), 31 mg cholesterol, 550 mg sodium, 15 g carbohydrate, 1 g ber, 11 g protein

until crumbs are moistened. In medium bowl, stir coee granules with water until coee dissolves. Stir in condensed milk. 3. Pour chocolate crumbs into same baking pan; rmly press crumbs evenly onto bottom of pan to form a crust. Sprinkle chocolate chips over crust; top with coconut and almonds. Pour milk mixture evenly over coconut and almonds. 4. Bake 18 to 20 minutes or until top is golden brown; cool in pan on wire rack. Cover and refrigerate at least 2 hours to set completely. Use foil to lift bar out of pan, then place on cutting board. Cut lengthwise into 6 strips, then cut each strip crosswise into 6 bars.
Each bar: about 180 calories, 11 g total fat (6 g saturated), 10 mg cholesterol, 65 mg sodium, 21 g carbohydrate, 1 g ber, 3 g protein

Coconut Mocha Latte Bars

Active Time: 10 minutes Total Time: 30 minutes plus cooling and chilling Makes: 36 bars
bag (7 ounces) Schnucks sweetened coconut akes 1 bag (6 ounces) sliced almonds cup Schnucks unsalted butter (1 stick) 12 chocolate graham cracker sheets (5 x 2-inches each) 3 tablespoons Schnucks instant coee granules 1 tablespoon hot water 1 can (14 ounces) Schnucks sweetened condensed milk 1 bag (12 ounces) Schnucks milk chocolate chips 1. Preheat oven to 350F. Line 13 x 9-inch metal baking pan with heavy duty aluminum foil so that foil extends 1 inch over short sides of pan. Combine coconut and almonds in pan. Bake 10 minutes, stirring once halfway through baking. Transfer coconut and almonds to large plate. Cool baking pan with foil intact. 2. Meanwhile, in small microwave-safe bowl, heat butter in microwave oven on high 1 minute or until butter melts, stirring once. Break graham crackers into large pieces into food processor bowl with knife blade attached; process until ne crumbs form. Add melted butter and pulse 1

1 3

1. In large bowl, with whisk, stir cola, soy sauce, brown sugar, mustard, sesame oil, garlic, ginger and cayenne. Add wings and toss to coat; spread wings evenly in bowl to cover in as much marinade as possible. Cover and refrigerate 2 hours to marinate. 2. Preheat oven to 425F. Line 2 large rimmed baking pans with aluminum foil; spray foil with nonstick cooking spray. With tongs, remove wings from marinade (reserve marinade); arrange wings in single layer on prepared pans. Bake 30 to 35 minutes or until wings are golden, turning wings once and rotating pans between upper and lower racks halfway through baking. 3. Meanwhile, in 1- to 2-quart saucepan, heat reserved marinade to boiling over medium-high heat. Boil until sauce is thick, syrupy and reduced to about cup.

Schnucks Cooks > Fall 2012

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fan fare > winning tastes

Everything Pretzels
Active Time: 20 minutes Total Time: 30 minutes Makes: 16 pretzels
1 4 4 4 2 2 2 Schnucks egg teaspoons dried minced garlic and/or onion teaspoons poppy seeds teaspoons white sesame seeds teaspoons caraway seeds teaspoons kosher salt packages (11 ounces each) Schnucks refrigerated breadstick dough

1. Preheat oven to 400F. Line 2 large cookie sheets or rimmed baking pans with parchment paper or nonstick foil. In small bowl, with fork, beat egg. In cup, combine garlic, poppy seeds, sesame seeds, caraway seeds and salt. 2. Working with 1 piece of breadstick dough at a time, on work surface, roll dough into a 20-inchlong rope. Hold ends of rope between thumb and forenger of each hand; loop dough away from you, and cross 1 end over the other with about 2 inches of each end overhanging. Twist overhanging ends together twice, then fold ends down towards you and press the ends of each rope onto the center side of outside loop to make 3- to 4-inch round pretzel. Transfer pretzel to prepared baking pan. Repeat with remaining pieces of dough, placing 8 pretzels, about 1 inch apart, on each cookie sheet. Brush pretzels with some egg; sprinkle 1 teaspoon seed mixture over pretzels. 3. Bake pretzels 10 to 12 minutes or until golden brown, rotating pans between upper and lower racks halfway through baking.
Each pretzel: about 461 calories, 20 g total fat (3 g saturated), 170 mg cholesterol, 500 mg sodium, 32 g carbohydrate, 1 g ber, 38 g protein > Cooks Wisdom If desired, recipe can be cut in half. To make breadsticks, unwind and twist dough as label directs; sprinkle with seed mixture and bake as directed in step 3. To freeze pretzels, prepare as directed through step 2. Cover pretzels with plastic wrap and freeze at least 3 hours or until rm. Transfer pretzels to freezer-safe zip-tight plastic bag; freeze up to 1 month. Bake frozen pretzels at 400F 12 to 13 minutes or until golden brown.

Beer-Mustard Dip
Active Time: 15 minutes Total Time: 25 minutes Makes: about 1 cups
1 1 1 3 1 medium shallot, minced (about 2 tablespoons) cup pale ale jar (8 ounces) country Dijon mustard tablespoons Schnucks light brown sugar tablespoon Worcestershire sauce teaspoon hot sauce

thick, stirring occasionally. Serve as a dip with soft or hard pretzels, or as a topping for bratwursts, hot dogs and hamburgers.
Each tablespoon: about 23 calories, 0 g total fat, 0 mg cholesterol, 267 mg sodium, 2 g carbohydrate, 0 g ber, 0 g protein > Cooks Wisdom If desired, dip can be made up to 1 week in advance. Reheat dip, covered in microwave-safe bowl, in microwave oven on high 3 to 4 minutes, stirring every minute. Prepare a vinaigrette with any leftover dip. Stir in some oil and vinegar to taste, or, if desired, stir into bacon drippings and heat through to toss with baby spinach for a warm spinach salad.

In 1- to 2-quart saucepan, heat shallot and ale to boiling over high heat; boil 4 to 5 minutes or until beer is reduced to cup. Reduce heat to medium. Stir in remaining ingredients and cook 5 to 6 minutes or until mixture becomes very

22

whats not to love!

Cheesy Potato Casserole
Prep Time: 10 min Cook Time: 45 min Total Time: 55 min Makes 8 servings
1 bag Ore-Ida Country Style Hash Browns 1 can cream of chicken soup 2 cups sour cream teaspoon salt 2 cups cheddar cheese, shredded 13 cup green onions, sliced teaspoon black pepper, ground 2 cups corn akes, crushed cup butter, melted Instructions: Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray. Whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Ore-Ida Country Style Hash Browns until well mixed. Spoon evenly into greased 13x9 pan. Mix together cereal and butter. Sprinkle evenly on top of hash brown mixture. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Visit OreIda.com for more great recipes.
H. J. Heinz Company, L.P. 2012. All rights reserved.

5 @ 5:00: canned beans

Economical and versatile, canned beans have been regularly used in American kitchens for over a century. With protein, ber, iron and other powerful nutrients, beans bring plenty of health benets and convenience to the table. For this latest installment of 5 @ 5:00, weve decided to sing the praises of this humble pantry favorite by featuring it in ve recipes that each call for a few cans of beans. Try one or try all ve of these delicious dishes that span the world, from Mexican pizza to Penne Pasta Fagioli and falafel. Precooked and ready to use, all of these hearty and innovative recipes put canned beans in the spotlight with just a quick and simple spin of the can opener!

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bountiful beans > by the can Vegetarian Mexican Pizzas

Active Time: 25 minutes Total Time: 30 minutes Serves: 4
4 2 4 2 ears fresh corn, husks and silk removed tablespoons Schnucks olive oil green onions, thinly sliced (about cup) medium tomatoes (about 8 ounces each), seeded and chopped (about 2 cups) teaspoon salt 3 tablespoons drained diced pickled jalapeo peppers (optional for additional heat) cup Schnucks ranch dressing 1 tablespoons adobo from canned chipotle chile peppers, or 2 teaspoons chipotle Tabasco sauce 2 cans (15 ounces each) Schnucks black beans 4 large (10-inch) burrito sized our tortillas 1 package (8 ounces) nely shredded Mexican style cheese blend cup chopped fresh cilantro leaves 1. Prepare outdoor grill for direct grilling over medium-low heat. Cut corn kernels from cobs. You should have about 3 cups. In nonstick 12-inch skillet, heat oil over medium-high heat. Add corn, onions, tomatoes and salt and cook 10 minutes or until corn is tender and most liquid evaporates, stirring occasionally. Stir in jalapeos, if desired. Makes about 4 cups. 2. Meanwhile, in small bowl, stir together ranch dressing and adobo; set aside. Remove cup liquid from 1 can of beans and transfer to medium bowl. Drain remaining beans, but do not rinse; add beans to liquid in bowl. With potato masher, coarsely mash beans. Place tortillas on each of 2 large cookie sheets. Spread about cup beans on each tortilla to cover. Sprinkle about 1 cup corn mixture over beans, then sprinkle cup cheese over corn mixture. 3. Slide pizzas onto hot grill rack. Cover grill and cook 4 to 5 minutes or until cheese melts and bottoms brown, rotating pizzas occasionally. Return pizzas to cookie sheets; cut each pizza into 6 wedges. Drizzle 2 tablespoons ranch mixture over pizzas and sprinkle with cilantro to serve.
Each serving: about 999 calories, 52 g total fat (17 g saturated), 55 mg cholesterol, 2052 mg sodium, 97 g carbohydrate, 18 g ber, 36 g protein > Cooks Wisdom To bake pizzas in oven, prepare pizzas through step 2. Preheat oven to 425F. Bake pizzas on their cookie sheets 9 to 10 minutes or until bottoms brown, edges are crisp and cheese bubbles on top.

Penne Pasta Fagioli

Active Time: 20 minutes Total Time: 40 minutes Serves: 8
1 1 1 2 2 1 1 1 package (1 pound) penne pasta package (3 ounces) thinly sliced prosciutto ham, cut into -inch strips and strips separated medium red onion, nely chopped (about cup) teaspoon Schnucks extra virgin olive oil large garlic cloves, crushed with press cans (15 ounces each) Schnucks great Northern white beans or cannellini beans, rinsed and drained can (14.5 ounces) less-sodium chicken broth (1 cups) can (14.5 ounces each) Schnucks Italian style diced tomatoes with olive oil, garlic & spices cup shredded Parmesan cheese plus additional to sprinkle on top cup chopped fresh parsley leaves teaspoon chopped fresh rosemary leaves (from 1 sprig) teaspoon salt teaspoon ground black pepper

1 1 2 2 1 1 1 2 1

large onion (about 8 ounces), sliced (about 2 cups) teaspoon salt, divided package (10 ounces) sliced baby bella mushrooms medium zucchini (about 8 ounces each), each cut lengthwise in half, then crosswise into -inch-thick slices cans (15 ounces each) Schnucks black beans, rinsed and drained can (4 ounces) Schnucks diced mild green chiles bunch fresh cilantro, thicker stems discarded and remaining stems and leaves coarsely chopped package (16 ounces) Schnucks hot pepper Jack cheese, shredded packages (8 ounces each) green chile enchilada sauce, divided (8-count) package enchilada sized caf style tortillas (16 ounces)

1. Heat covered 4- to 5-quart saucepan of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta, then return to same saucepan. 2. Meanwhile, in nonstick 12-inch skillet, add prosciutto, onion and oil and cook over medium heat 8 to 10 minutes or until onion is tender, stirring occasionally. Add garlic and cook 30 seconds, stirring. Stir in beans, broth and tomatoes with their juice; heat to boiling over medium-high heat. Reduce heat to medium; simmer 15 minutes. 3. Stir bean mixture into pasta; stir in cheese, parsley, rosemary, salt and pepper and toss until well combined. Serve pasta with additional cheese to sprinkle on top. Makes about 12 cups.
Each serving: about 432 calories, 5 g total fat (2 g saturated), 11 mg cholesterol, 805 mg sodium, 71 g carbohydrate, 7 g ber, 22 g protein

1. Preheat oven to 375F. In nonstick 12-inch skillet, heat 1 tablespoon oil over mediumhigh heat. Add poblano peppers, onion and teaspoon salt and cook 8 to 10 minutes or until onion is golden brown and tender, stirring occasionally. Transfer vegetables to large bowl. In same skillet, add mushrooms, zucchini and remaining 1 tablespoon oil and teaspoon salt and cook over medium-high heat 8 to 10 minutes or until tender, stirring occasionally. Add mushroom mixture to large bowl with vegetables. Add black beans, undrained green chiles and cilantro and toss to combine. Makes about 8 cups. 2. Set aside 13 cups shredded cheese. Pour 1 package enchilada sauce into pie plate. Dip 1 tortilla at a time in sauce, allowing excess to drip o, then place tortilla on work surface. Spread about 3 cup cheese horizontally across tortilla, then spread about 1 cup vegetable mixture over cheese. Fold sides over lling, then place enchilada in 13 x 9-inch glass or ceramic baking dish. Repeat to make 7 more enchiladas, pushing them close together to t in dish. Pour any remaining sauce in pie plate over enchiladas. Spread remaining package of enchilada sauce on top. Sprinkle reserved cheese over sauce. 3. Cover dish with nonstick aluminum foil. Or, spray 1 side of foil with nonstick cooking spray and place over enchiladas. Bake 30 minutes. Remove foil and bake 10 to 15 minutes longer or until top begins to brown and enchiladas bubble at side of pan. Let stand 5 minutes before serving.
Each serving: about 590 calories, 27 g total fat (15 g saturated), 130 mg cholesterol, 364 mg sodium, 34 g carbohydrate, 1 g ber, 7 g protein

Poblano & Black Bean Enchiladas

Active Time: 50 minutes Total Time: 1 hour 40 minutes Serves: 8
2 2 tablespoons Schnucks vegetable or canola oil, divided large poblano chile peppers (about 4 ounces each), sliced (about 2 cups)

Schnucks Cooks > Fall 2012

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bountiful beans > by the can

Tuscan Bean Soup

Active Time: 25 minutes Total Time: 1 hour 10 minutes Serves: 4
4 2 2 1 1 2 2 1 1 1 2 1 slices Schnucks hardwood smoked bacon, cut crosswise into -inch pieces celery ribs, nely chopped (about 1 cup) large carrots, nely chopped (about 1 cup) bay leaf medium yellow onion (about 6 ounces), nely chopped (about 1 cup) medium garlic cloves, minced cans (14.5 ounces each) less-sodium chicken broth (3 cups) can (16 ounces) reduced sodium garbanzo beans (chick peas), rinsed and drained can (15 ounces) Schnucks dark red kidney beans, rinsed and drained can (15 ounces) Schnucks great Northern white beans or cannellini beans, rinsed and drained cups low sodium tomato juice tablespoon fresh lemon juice teaspoon freshly ground black pepper chopped fresh parsley leaves for garnish (optional) freshly grated Romano cheese (optional)

Falafel with Lemon-Tahini Sauce

Active Time: 45 minutes Total Time: 45 minutes plus chilling Serves: 4
Lemon-Tahini Sauce 2 small lemons cup Dannon Oikos Greek nonfat plain yogurt cup well-stirred tahini (ground sesame seeds) teaspoon salt teaspoon paprika 8 teaspoon ground cayenne pepper Falafel 4 medium garlic cloves 1 small lemon 2 cans (16 ounces each) reduced sodium garbanzo beans (chick peas), drained 1 small onion (about 4 ounces), coarsely chopped (about 1 cup) cup packed fresh cilantro leaves cup packed fresh parsley leaves 2 tablespoons Schnucks all-purpose our 1 tablespoon ground coriander 1 tablespoon ground cumin 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground black pepper 2 cups Schnucks vegetable oil, divided 1. Prepare Lemon-Tahini Sauce: From lemons, squeeze 3 tablespoons juice into medium bowl. With whisk, stir in remaining sauce ingredients until smooth. Cover and refrigerate until ready to serve. Makes about 1 cups. 2. Prepare Falafel: In food processor with knife blade attached, pulse garlic until nely chopped.

Squeeze juice from lemon into food processor bowl with garlic. Add garbanzo beans and pulse until beans are coarsely chopped. Add onion, cilantro, parsley, our, coriander, cumin, baking powder, salt and black pepper and process just until mixture is well combined and sticks together, occasionally scraping side of bowl with rubber spatula. Transfer to medium bowl; cover and refrigerate at least 1 hour or up to overnight. Makes about 3 cups. 3. Lightly coat rimmed baking pan with some oil. Drop bean mixture by about cupfuls into pan, then shape into 2- to 2-inch disks. Place disks back into pan; freeze 15 minutes. 4. Meanwhile, preheat oven to 250F. Place rimmed baking pan in oven while oven preheats. In 3- to 4-quart saucepan, heat remaining oil over medium-high heat 6 to 8 minutes or until deep-fat thermometer reaches 370F. Adjust heat as needed to maintain oil temperature. 5. With slotted spoon, carefully lower 4 falafel disks into hot oil. Keep remaining falafel in freezer until ready to cook. Cook 5 to 7 minutes or until falafel turn dark brown. With slotted spoon, transfer falafel to paper towel-lined plate to drain, then transfer to baking pan in oven to keep warm. Repeat with remaining falafel disks, reheating oil to 370F between batches. Serve falafel hot with Lemon-Tahini Sauce.
Each serving: about 580 calories, 34 g total fat (4 g saturated), 1 mg cholesterol, 1243 mg sodium, 55 g carbohydrate, 13 g ber, 20 g protein > Cooks Wisdom Serve falafel and sauce in toasted pita with sliced tomatoes, lettuce and chopped onions, or over prepared basmati rice or couscous.

1. In 4- to 5-quart saucepan, cook bacon over medium heat 6 to 8 minutes or until crisp, stirring occasionally. Stir in celery, carrots, bay leaf and onion and cook, covered, 10 to 12 minutes or until celery is tender, stirring occasionally. Add garlic and cook 1 minute, stirring occasionally. 2. Stir in broth, beans and tomato juice; cover and heat to boiling over high heat. Reduce heat to medium-low and simmer, uncovered, 30 minutes, stirring occasionally. Remove bay leaf; stir in lemon juice and pepper. Makes about 9 cups. 3. Ladle soup into soup bowls; sprinkle with parsley and cheese, if desired.
Each serving: about 474 calories, 16 g total fat (5 g saturated), 15 mg cholesterol, 1410 mg sodium, 64 g carbohydrate, 18 g ber, 21 g protein > Cooks Wisdom To make a vegetarian version of this soup, in step 1, omit the bacon and cook vegetables in 2 tablespoons olive oil. Substitute vegetable broth for the chicken broth.

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28

low & slow > good to go

slow-cooker sensations
The slow cooker we know today a countertop, electrical appliance is a modern convenience. The idea of slow cooking has been around for centuries. Meant to cook less tender cuts of meat unattended, original slow cookers were simply iron pots that were hung higher over a low ame, or in some cases, buried under burning coals for hours at a time. Featuring easy, economical cuts of meat (a boneless rolled Boston pork roast and a beef chuck roast), our two recipes take slow-cooker classics and transform them with just a few unique ingredients. Our pulled pork gets a avor boost from spicy chipotle chiles in adobo sauce, and a traditional roast is elevated to a new level when cooked in Guinness draught.

Spicy Chipotle Pulled Pork Sandwiches

Active Time: 25 minutes Total Time: 8 hours 25 minutes Serves: 8
1 1 3 1 2 1 8 Pride of the Farm boneless rolled Boston pork roast (about 3 pounds) can (7.5 ounces) chipotle chiles in adobo sauce, chipotles coarsely chopped cup Schnucks ketchup cup cornstarch cup Schnucks honey cup white or red wine vinegar tablespoons Schnucks tomato paste tablespoon dried oregano leaves teaspoons garlic powder teaspoon salt Schnucks hamburger buns sliced ripe avocado, refrigerated pico de gallo and/or fresh cilantro leaves for toppings (optional)

and refrigerate or freeze excess sauce to use another day.) Makes about 5 cups pork. Serve pulled pork in buns with desired toppings.
Each serving: about 386 calories, 14 g total fat (5 g saturated), 64 mg cholesterol, 877 mg sodium, 41 g carbohydrate, 3 g ber, 24 g protein > Cooks Wisdom Serve pulled pork in slider buns or wrapped in our tortillas.

1. In 6-quart or larger slow-cooker bowl, stir together cornstarch, rosemary, paprika, salt and pepper. With whisk, slowly stir in stout until no lumps remain. Stir in garlic, broth and tomatoes with their juice until well blended. Add parsnips, mushrooms and onion, then place roast on top. Arrange roast so that it is immersed in as much liquid as possible with the vegetables under and around the roast. 2. Cover slow cooker with lid and cook on low 8 to 9 hours or on high 4 to 4 hours or until beef is very tender. Do not lift lid during cooking.
Each serving: about 510 calories, 27 g total fat (11 g saturated), 98 mg cholesterol, 813 mg sodium, 31 g carbohydrate, 6 g ber, 31 g protein

Stout Chuck Roast

Active Time: 20 minutes Total Time: 8 hours 20 minutes Serves: 6
3 cup cornstarch 1 tablespoons chopped fresh rosemary leaves (from 3 sprigs) 1 tablespoon paprika 1 teaspoon salt teaspoon ground black pepper 1 can (14.9 ounces) Guinness draught 4 large garlic cloves, thinly sliced 1 can (14.5 ounces) reduced-sodium beef broth (1 cups) 1 can (14.5 ounces) Schnucks diced tomatoes 1 pound parsnips, each cut lengthwise in half or quarters for larger ends, then cut crosswise into 2-inch pieces (about 2 cups) 1 package (8 ounces) white mushrooms, each cut in half 1 large yellow onion (about 10 ounces), cut in half and sliced 1 Certied Angus Beef boneless chuck roast (about 3 pounds)

1. Remove strings from pork. Trim o and discard any excess fat. In 4-quart or larger slow-cooker bowl, stir remaining ingredients except for buns and toppings until well blended. Add pork, turning to coat in sauce. Cover slow cooker with lid and cook on low 8 to 9 hours or on high 4 to 4 hours or until pork is very tender. Do not lift lid during cooking. 2. Transfer pork to large bowl; reserve sauce in slow-cooker bowl. With 2 forks, shred pork. For spicy pork, pour 1 cups reserved sauce into pork; for milder pork, strain 1 cups sauce to remove chipotles before stirring into pork. (If desired, cover

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Photography: Studio C Food Styling: Ann Schulz Set Styling: John Fletcher

real deal > bang for your buck

meals for a steal

Looking for weeknight meal solutions that wont break the bank? Youve turned to the right page. First up is our Manicotti Florentine, a hearty vegetarian pasta dish that comes together with just ve ingredients. And our Pretzel-Crusted Chicken recipe is a fun way to dress up boneless, skinless chicken breasts, plus its as easy as 1-2-3 with our instructional video. Kids and parents alike will enjoy the crispy crunch of the pretzel breading, and with a wallet-friendly price tag, this recipe is worth trying (and repeating!)

Manicotti Florentine
Active Time: 10 minutes Total Time: 1 hour Serves: 8
1 1 1 2 1 Schnucks nonstick cooking spray box (10 ounces) Schnucks frozen chopped spinach jar (24 ounces) vodka pasta sauce can (14.5 ounces) Schnucks diced tomatoes with garlic & onion packages (19 ounces each) frozen cheese manicotti cup Schnucks nely shredded mozzarella cheese

Pretzel-Crusted Chicken with Lemon-Mustard Mayo

Active Time: 25 minutes Total Time: 25 minutes Serves: 4
cup Schnucks all-purpose our Schnucks large eggs tablespoon Schnucks vitamin D whole milk 1 tablespoons Schnucks Dijon mustard, divided 2 cups Schnucks mini pretzel twists (about 3 ounces) cup panko breadcrumbs 1 package (about 1 pounds) Schnucks Natural thin sliced boneless, skinless chicken breast llets 3 tablespoons Schnucks olive oil, divided 1 small lemon cup light mayonnaise teaspoon Schnucks granulated sugar teaspoon Worcestershire sauce 1. In pie plate or wide, shallow bowl, add our. In second pie plate or wide, shallow bowl, with fork or whisk, beat eggs with milk and 1 tablespoon mustard. 2. Place pretzels in large zip-tight plastic bag; seal bag, pressing out excess air. Place bag on work surface. With rolling pin or smooth side of meat mallet, coarsely crush pretzels. (You should have about 1 cup.) In third pie plate, combine breadcrumbs and pretzels. 3. Pat chicken dry with paper towels. Dip chicken in our to coat both sides; shaking o excess. Add chicken to egg mixture, allowing excess to drip o. Place chicken in pretzel mixture, patting lightly so mixture adheres to both sides. 2 1

4. In wide-bottomed nonstick 12-inch saut pan or skillet, heat 2 tablespoons oil over medium heat. Add chicken and cook 5 minutes or until bottom is golden brown. Turn chicken, then add remaining 1 tablespoon oil. Cook 2 to 3 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165F. 5. Meanwhile, from lemon, grate teaspoon peel and squeeze 1 teaspoon juice into small bowl. Add mayonnaise, sugar, Worcestershire sauce and remaining tablespoon Dijon mustard and stir with fork until well blended. Serve chicken with sauce for dipping.
Each serving: about 461 calories, 20 g total fat (3 g saturated), 170 mg cholesterol, 500 mg sodium, 32 g carbohydrate, 1 g ber, 38 g protein > Cooks Wisdom To bake chicken, prepare as directed through step 3. Spray both sides of chicken with nonstick cooking spray. Bake at 400F for 15 minutes or until outside browns and internal temperature reaches 165F.

1. Preheat oven to 375F. Lightly spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Remove frozen spinach from box and place in medium microwave-safe bowl. Heat in microwave oven on 50% power 3 to 5 minutes, breaking up and stirring every minute or until spinach is thawed and still cool enough to handle. Squeeze liquid from spinach. Return spinach to same medium bowl. Stir in pasta sauce and undrained tomatoes. 2. Arrange manicotti in baking dish. Spoon spinach mixture evenly over manicotti; sprinkle cheese on top. Place sheet of aluminum foil loosely over manicotti. Bake 20 minutes. Remove foil and bake 30 minutes longer or until top is lightly browned and internal temperature reaches 145F.
Each serving: about 240 calories, 7 g total fat (2 g saturated), 20 mg cholesterol, 810 mg sodium, 29 g carbohydrate, 4 g ber, 14 g protein

wine pairing > Cabernet Sauvignon

A hearty, Italian entre demands a classic wine pairing. Look for a medium- to full-bodied Cabernet Sauvignon with its characteristic fruity and spicy avor prole that bursts with notes of black currants and vanilla. Try bottles produced by Edna Valley Vineyard, Avalon Napa Valley or Robert Mondavi Winery Napa Valley.

Visit schnuckscooks.com to watch our video on setting up a breading station. Or, scan this Tag with your smart phone! To get the Tag Reader visit http://gettag.mobi on your mobile phone browser. Schnucks Cooks > Fall 2012

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For Your Dinner Table

Enjoy the healthy convenience of DOLE Extra Veggie Salads and create something new for dinner tonight!
Prep: 15 min. Cook: 20 min. Makes: 4 servings 1 ripe pear, peeled, cored and diced 1/2 cup shredded carrots 1/4 cup dried cranberries 1/4 cup sliced almonds Apple Cider Dijon Vinaigrette (recipe below) 1/2 teaspoon ground cumin 1/2 teaspoon seasoned salt 1/4 teaspoon ground black pepper 1 (1 lb.) pork tenderloin 1 pkg. DOLE Extra Veggie with Grape Tomatoes

Extra Fresh Ideas

Combine cumin, seasoned salt and black pepper in small bowl. Sprinkle seasoning mixture over pork tenderloin. Grill pork until browned and pork is no longer pink in center (160F). Remove from grill. Cover loosely with aluminum foil; let stand 10 minutes. Cut crosswise into thin slices. Combine salad, tomatoes, carrots, cranberries, almonds and pear in large bowl. Toss with vinaigrette. Divide salad mixture on 4 large plates. Arrange cooked pork slices on each salad. Apple Cider Dijon Vinaigrette: Combine 1/4 cup apple cider vinegar, 1/4 cup apple juice, 1/4 teaspoon nutmeg, and 1 teaspoon Dijon mustard in a blender container. Blend at medium speed, and slowly add 1/4 cup vegetable oil in a thin stream until blended. Season with salt and pepper to taste.

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2012 Dole Fresh Vegetables, Inc. TM & Dole Food Company, Inc.