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> a letter from the chairman

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

At this time of the year, many of us are still committed to our resolutions that involve healthier food choices and stepping up our fitness regimens. So, let me apologize now for the mouth-watering, delectable, split layer chocolate cake gracing the cover of our spring issue! While the food education team at Schnucks Cooks has worked to bring you a balance, in many ways, this issue is a test to willpower! In addition to the chocolate cake (be sure to check out the online video), youll find a decadent chocolate bread pudding and honey-walnut baklava. For those who are sticking to their resolve to cut back on sweets, be assured this magazine is chock-full of recipes to suit everything from the weeknight rush to the Easter buffet. For a household on the go, the taco pizza is a great mash-up of two cultures; BBQ Corned Beef Wraps offer another unusual twist on a traditional favorite. Comfort food takes center stage with five 30-minute frozen tortellini recipes, and check out our soup and bread recipes that will satisfy on a chilly evening. The star of this edition, however, is the Pineapple-Rum Glazed Ham. Just as the winter holidays bring friends and family together around the table, springs mild temperatures and budding greenery offer new reasons for getting the gang together. And, with this issue of Schnucks Cooks, weve given you just a few more! Its time to spring into action with more than 25 different recipe ideas to help you transition into the new season.

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 & Beer Pairings Dave Birkenmeier, CSW, Matt Maxeld, CSW, Certied Cicerone Recipe Testing Debbie Chiesa, Noelle Lothamer, Courtney Lulek, Rosanne Toroian, Karen Trombley, Lori Yates, Ross Yedinak Nutritional Analysis Becky Trepasso, R.D. Prepress & Print Manager Wes Hartman Contributing Writers Terese Nguyen, Alana Sugar, C.N. Editorial Support Stacey Alexander, Kelly Kraemer Contributing Photographers Meoli Studio, Studio C, Ann Schulz, & Stylists Mary Sutkus, John Fletcher, Becky McFarland

Scott C. Schnuck

2013 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 schnuckscooks.com on the web

to contact schnucks:
2
St. Louis metro area (314) 994-4400 Outside St. Louis metro area (800) 264-4400 E-mail to [email protected]

16

> spring
4 5 lessons from the test kitchen
Soy-Ginger Steamed Tilapia.

glorious grapefruit
Grapefruit Bars.

6 8

express lane
Taco Pizza and BBQ Corned Beef Wraps.

soup-er suppers
Veggie Chili, Jalapeo Cheese Cornbread, Asparagus & Rice Soup, Pasta Meatball Soup, Cheddar Oat Scones and Popovers.

12 grecian delights
Traditional Baklava, Moussaka and Greek Chickpea & Olive Salad.

16 spring expectations
Pineapple-Rum Glazed Ham, Creamy Potato-Leek Gratin, Berry Tiramis and Warm Spinach Salad with Roasted Vegetables & Bacon Vinaigrette.

12

22

21 do we truly crave chocolate?

Mocha Hot Chocolate.

table of contents
22 chocolate heaven
Deluxe Chocolate Split Layer Cake with Chocolate Buttercream Frosting and Chocolate Bread Pudding.

}
3

24 split layer cake 101 26 5 @ 5:00: tortellini

28

Tortellini with Bacon & Peas, Tortellini Shrimp Caesar Salad, Creamy Tortellini with Spinach, Cheese Tortellini with Wild Mushroom Sauce and Tortellini Cacciatore.

30 meals for a steal

Crunchy Cajun Catsh with Skillet Succotash and Eggs in Spiced Tomato Sauce.

Schnucks Cooks > Spring 2013

Lessons from the Test Kitchen: Steamed Fish

recipes. Thats when I rediscovered one of the simplest cooking methods steaming. Steaming is a moist-heat cooking method whereby food is placed over, but not touching, simmering water. Steaming helps food retain its nutrients and seal in avor. Its a quick cooking method as well, making it perfect for weeknight dinners. It takes less than ten minutes to boil the water, and nearly any seafood or cut vegetable will be cooked in ve to ten minutes. There are many steamers available for purchase. I use a collapsible metal steamer basket that I bought at Schnucks. It is perfect for steaming vegetables and shellsh like shrimp and mussels. Its not ideal, however, for sh llets or chicken breasts. For those, I prefer to make my own steamer using a large skillet and Pyrex pie plate. I make attened balls of aluminum foil that raise the pie plate over simmering water. Place some of your favorite sauce in the pie plate, then arrange your sh over the sauce. Cover the skillet with a lid, or if your skillet doesnt have a lid, cover tightly with heavy-duty foil or place a second skillet on top to cover. Theres no need to turn the sh over, so resist lifting the lid to peek at the sh. Fish llets, in particular, benet from steaming. Because they are so delicate, by arranging them at in the dish over water, you dont risk their breaking apart. Plus, the sh cooks in its own juices creating its own highly-avored sauce. I encourage you to try the recipe below and watch my recipe video at schnuckscooks.com. Low in fat and calories, it utilizes many ingredients found in most pantries and can be on the table in 20 minutes!

Rosanne Toroian, Food Editor I love butter, but I cant bear the inches it adds to my waistline. This year, I resolved to reduce fat in my familys diet, so I began seeking solutions that wont sacrice avor in my

Soy-Ginger Steamed Tilapia

Active Time: 10 minutes Total Time: 20 minutes Serves: 4
3 large garlic cloves, crushed with press or 1 tablespoon refrigerated Gourmet Garden garlic blend cup thinly sliced green onions, divided 2 tablespoons less-sodium soy sauce 1 tablespoons dry sherry or Madeira (optional) 1 tablespoon grated peeled fresh ginger (from 2-inch piece) or refrigerated Gourmet Garden ginger spice blend 1 teaspoon Schnucks brown sugar 1 teaspoon sesame oil 1 pounds fresh tilapia, swai or catsh llets cup coarsely chopped fresh cilantro leaves prepared white or brown rice (optional)
1. Fill 12-inch skillet or saut pan with inch water. Place small round cake rack (about 9-inches in diameter) in skillet, or crush or fold three 12-inch-long pieces of aluminum foil into 3 x -inch rounds. They should be able to raise a 9-inch glass pie plate just over water so that lid covers skillet. Cover skillet and heat water to boiling over high heat. (Do not boil with pie plate inside skillet.) 2. In 9-inch glass pie plate, stir together garlic, cup green onions, soy sauce, sherry, if using, ginger, brown sugar and sesame oil until well blended. Arrange tilapia over sauce, overlapping thin ends of llets to t. 3. Place pie plate on cake rack or foil; cover skillet and cook over medium heat 7 to 9 minutes or until thickest part of tilapia turns opaque

throughout and internal temperature reaches 145F. With oven mitts, remove pie plate. Sprinkle tilapia with cilantro and remaining cup green onions. Serve tilapia over rice, if desired, and drizzle with sauce.
Each serving: about 140 calories, 3 g total fat (1 g saturated), 60 mg cholesterol, 331 mg sodium, 3 g carbohydrate, 0 g ber, 1 g sugars, 25 g protein

Visit schnuckscooks.com to watch our Steamed Fish video. Or, scan this Tag with your smart phone! To get the Tag Reader visit http://gettag.mobi on your mobile phone browser. 4

in season > grapefruit

glorious grapefruit
A descendant of the pomelo and sweet orange, grapefruit was originally grown in subtropical climates as an ornamental plant dubbed the forbidden fruit. First bred in Barbados and brought to the United States in the early 1800s, the fruit earned widespread popularity when the rst patent for the variety Ruby Red was created in 1929, transforming the fruit into an agricultural success. Today, this uniquely tangy-sweet fruit grows abundantly in Arizona, California, Texas and Florida the worlds largest producer of the fruit. The grapefruit was named for the grapelike clusters in which they grow. Though the esh color varies with each variety, the skin is usually yellow and may have a pinkish blush. Available year-round, look for grapefruit with a brightly colored skin. A ripe grapefruit should feel rm yet springy when gently squeezed in the palm of your hand. If it feels heavy for its size, then the juicier it will be. Best preserved in a plastic bag in the refrigerators produce drawer for up to two weeks, grapefruit can also be stored at room temperature for up to two days. Very low in calories and a great source of dietary ber, grapefruit contain about the same amount of vitamin C as oranges. To remove segments from grapefruit, rst cut o any peel and white pith. Holding the grapefruit over a small bowl covered with a ne-mesh strainer to catch segments, with paring knife, cut on either side of membranes to release each segment. If desired, squeeze the leftover membrane to release any excess juice. A celebrated treat for breakfast, the grapefruit is most commonly eaten cut in half and sprinkled with sugar. If youre looking for a new way to enjoy this fruit, try adding the segments to a salad or sprinkle grapefruit halves with brown sugar and broil. Add chopped grapefruit to avocado and jalapeo for a refreshing relish to serve over sh, chicken or pork, or add the juice to homemade salad dressing in place of some of the vinegar or lemon juice.

Visit schnuckscooks.com to watch our how-to videos! To segment a grapefruit, follow the instructions outlined in our How to Segment an Orange video.

Grapefruit Bars
Active Time: 20 minutes Total Time: 1 hour 5 minutes plus cooling Makes: 24 bars
3 2 2 8 5 grapefruit (any variety) cups Schnucks granulated sugar, divided cups Schnucks all-purpose our, divided teaspoon salt cup cold Schnucks unsalted butter (1 sticks), cut into small pieces Schnucks large eggs Schnucks powdered sugar for dusting

2. In food processor with knife blade attached, add cup granulated sugar, 1 cups our, salt and 2 teaspoons grated peel; pulse several times to combine. Add butter and pulse until pea-sized crumbs form. Pour mixture into prepared pan; press evenly onto bottom of pan. Bake 17 to 20 minutes or until golden brown. Cool crust completely on wire rack. 3. In large bowl, with whisk, lightly beat eggs. Add remaining 2 cups granulated sugar, cup our, 1 tablespoon grated peel and cup juice. Pour mixture over crust. Bake 25 to 30 minutes or until center is set. Cool completely on wire rack. Use foil to lift out of pan. Peel o foil. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Dust bars with powdered sugar.
Each bar: about 207 calories, 6 g total fat (4 g saturated), 54 mg cholesterol, 28 mg sodium, 35 g carbohydrate, 1 g ber, 25 g sugars, 3 g protein

1. Preheat oven to 350F. Line 13 x 9-inch metal baking pan with aluminum foil so that foil extends over short sides of pan. From grapefruit, grate 1 tablespoon plus 2 teaspoons peel and squeeze juice. Strain juice to remove any seeds and pulp. You will need cup juice.

Schnucks Cooks > Spring 2013

express lane
Food fusion isnt just for professional chefs try your hand at fusing avors and ingredients to liven up weeknight meals. Our Taco Pizza is a kid-friendly Mexican version of a traditional pizza pie with extra lean ground beef and black beans to make the dish both lling and delicious. If you have leftover corned beef from St. Patricks Day, give it a boost with barbecue sauce and a creamy horseradish-onion spread, then roll into a wrap. Both of these Express Lane recipes come together in under 30 minutes for fresh, fast and family-friendly mealtime solutions!

Taco Pizza
Active Time: 15 minutes Total Time: 25 minutes Serves: 6
1 1 1 1 1 2 1 Schnucks nonstick cooking spray package (13.2 ounces) refrigerated country Italian bread dough pound Meat Masters 90% extra lean ground beef packet (1 to 1.25 ounces) less-sodium taco seasoning mix cup water can (15 ounces) Full Circle black beans in spicy sauce cup Schnucks nely shredded Cheddar Jack cheese (4 ounces) cups shredded lettuce (about 4 ounces) large tomato (about 10 ounces), cut into -inch pieces (about 1 cups) Schnucks chunky salsa and/or Schnucks sour cream (optional)

minutes or until crust browns. Cool crust on cookie sheet on wire rack.
2. Meanwhile, in 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes or until no longer pink, breaking up beef into small pieces with side of spoon. Stir in taco seasoning and water; cook just until mixture becomes thick, stirring occasionally. In medium bowl, with potato masher or fork, coarsely mash black beans in their sauce. 3. Spread beans evenly over crust leaving -inch border around edges. Top with beef mixture, then sprinkle with cheese, lettuce and tomato. Cut pizza lengthwise into 3 strips, then cut each strip crosswise into 4 pieces. Serve with salsa and sour cream, if desired.
Each serving: about 411 calories, 11 g total fat (5 g saturated), 63 mg cholesterol, 965 mg sodium, 46 g carbohydrate, 3 g ber, 6 g sugars, 29 g protein

cup Schnucks light sour cream 1 tablespoons undrained refrigerated prepared horseradish 4 (10-inch) wraps or burrito-sized our tortillas 4 large romaine lettuce leaves, ribs removed 12 ounces sliced Schnucks Select top round corned beef or leftover corned beef 3 cup barbecue sauce 8 slices Schnucks provolone cheese
1. In small bowl, stir together onion, mayonnaise, sour cream and horseradish. 2. Place wraps on work surface; spread about 3 tablespoons mayonnaise mixture evenly over each wrap to cover. Place 1 lettuce leaf in center of each wrap, then arrange slices of corned beef over wrap to cover. Spread about 1 tablespoons barbecue sauce over corned beef, then place 2 slices cheese down center of each tortilla. 3. Starting at bottom edge, roll wraps to enclose lling. Cut each wrap diagonally in half to serve.
Each serving: about 618 calories, 23 g total fat (13 g saturated), 94 mg cholesterol, 1870 mg sodium, 50 g carbohydrate, 3 g ber, 10 g sugars, 37 g protein

1. Preheat oven to 425F. Spray large cookie sheet or rimmed baking pan with nonstick cooking spray. Remove dough from package and unroll in center of cookie sheet. Press dough to form 14 x 10-inch rectangle. With fork, poke dough about every 2 inches. Bake 8 to 10

BBQ Corned Beef Wraps

Active Time: 15 minutes Total Time: 15 minutes Serves: 4
cup nely chopped onion cup light mayonnaise

soup-er suppers
Soup has had a role in culinary history for as long as cooking techniques have been recorded with endless variations based on regional ingredients and tastes. Food historians attribute soups popularity and longevity to its ease of preparation, combining various ingredients into a satisfying and avorful one-pot meal. From thick and hearty chilis to light, broth-based soups, there are innite possibilities. Weve created three recipes along with three of our favorite breads for dunking. Served together, nothing beats this soup-er combination.

soup du jour > bread basket

crumbs attached. Cool in pan on wire rack 5 minutes to serve warm, or cool completely to serve later. Cut lengthwise into 4 rows; cut each row crosswise into 6 pieces.
Each piece: about 209 calories, 11 g total fat (7 g saturated), 63 mg cholesterol, 282 mg sodium, 20 g carbohydrate, 1 g ber, 3 g sugars, 6 g protein

Veggie Chili
Active Time: 20 minutes Total Time: 40 minutes Serves: 6
1 1 tablespoon Schnucks canola oil container (20 ounces) refrigerated fresh precut garden soup mix or soup starter vegetables or 2 cups chopped onion (1 large onion), 1 cup shredded carrots and 1 cup chopped celery (3 medium ribs) tablespoon chili powder (or 2 teaspoons for milder heat) can (15 ounces) Schnucks black beans, rinsed and drained can (15 ounces) Schnucks small white navy beans, rinsed and drained can (15 ounces) Schnucks traditional tomato sauce can (14.5 ounces) Schnucks petite diced tomatoes with green chiles, undrained cups low-sodium tomato juice cup Schnucks frozen whole kernel corn desired toppings such as chopped fresh cilantro leaves, chopped green onions, Schnucks sour cream and/or shredded Cheddar cheese (optional)

Jalapeo Cheese Cornbread

Active Time: 20 minutes Total Time: 50 minutes Makes: 24 pieces
1 4 2 1 1 8 3 1 2 1 Schnucks nonstick cooking spray cup Schnucks unsalted butter (2 sticks) Schnucks large eggs cups Schnucks 2% reduced-fat or vitamin D whole milk bunch green onions, cut into large pieces large fresh jalapeo chile pepper, cut into large pieces ounces Schnucks hot pepper Jack cheese or sharp Cheddar cheese cups Schnucks all-purpose our cup yellow cornmeal cup Schnucks granulated sugar tablespoons baking powder teaspoon kosher salt

Asparagus & Rice Soup

Active Time: 15 minutes Total Time: 45 minutes Serves: 4
1 1 tablespoon Schnucks extra virgin olive oil container (20 ounces) Schnucks refrigerated soup starter vegetables or 13 cups each diced carrots, celery and onion container (48 to 49 ounces) less-sodium chicken broth (6 cups) cup unprepared converted or extra long grain white rice package (8 ounces) mini cubed ham, drained bunch fresh asparagus (about 1 pound), each spear cut diagonally into 1-inch pieces (about 2 cups) teaspoon ground black pepper grated Pecorino Romano cheese (optional)

1 1 1

1 1 1 1 1 2 1

1. In 4- to 5-quart saucepan, heat oil over medium heat. Add garden soup mix vegetables and cook, covered, 10 to 12 minutes or until celery is tender, stirring occasionally. 2. Add chili powder and cook 1 minute, stirring. Stir in remaining ingredients except for optional toppings; heat to boiling over high heat, uncovered. Reduce heat to medium-low and simmer 15 minutes. Serve chili with desired toppings. Makes about 9 cups.
Each serving: about 240 calories, 3 g total fat (0 g saturated), 0 mg cholesterol, 1299 mg sodium, 46 g carbohydrate, 10 g ber, 9 g sugars, 12 g protein

1. Preheat oven to 375F. Spray 13 x 9-inch metal baking pan with nonstick cooking spray. In microwave-safe medium bowl, heat butter in microwave oven on high 1 to 2 minutes or until melted, stirring after 1 minute. Add eggs and with whisk, beat well; stir in milk. In food processor with knife blade attached, pulse onions and jalapeo about 15 times or until nely chopped. Replace knife blade with shredding blade. Shred cheese. 2. In large bowl, with whisk, stir together our, cornmeal, sugar, baking powder and salt until well combined. Add milk mixture to our mixture and stir just until dry ingredients are moistened. Stir in onions, jalapeo and cheese until well blended. Pour batter into prepared pan. 3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out with a few moist

1. In 4- to 5-quart saucepan, heat oil over medium-high heat. Add soup starter vegetables and cook, covered, 15 minutes or until celery is tender and begins to brown, stirring occasionally. Add broth; heat to boiling over high heat. Reduce heat to medium-low; stir in rice. Cover and cook 15 minutes. Add ham, asparagus and pepper. Cook 4 to 5 minutes or until asparagus is tender. 2. Ladle soup into soup bowls and sprinkle with cheese, if desired. Makes about 10 cups.
Each serving: about 306 calories, 9 g total fat (3 g saturated), 33 mg cholesterol, 1609 mg sodium, 37 g carbohydrate, 5 g ber, 8 g sugars, 19 g protein

Schnucks Cooks > Spring 2013

Pasta Meatball Soup

Active Time: 20 minutes Total Time: 40 minutes Serves: 4
(26-ounce) bag Schnucks frozen Italian style or beef meatballs (about 28 meatballs) 1 tablespoon Schnucks extra virgin olive oil 1 large celery rib, minced (about cup) 1 small onion (about 6 ounces), chopped (1 cup) 2 tablespoons minced fresh garlic (about 6 cloves) 1 carton (32 ounces) less-sodium chicken or beef broth (4 cups) 1 can (14.5 ounces) Schnucks diced tomatoes with olive oil, garlic & spices 1 teaspoons Italian seasoning teaspoon freshly ground black pepper 3 cup uncooked orzo pasta
1. Preheat oven to 400F. Arrange frozen meatballs without touching in rimmed baking pan. Bake 10 minutes. Meanwhile, in 4- to

6-quart saucepan, heat oil over medium-high heat. Add celery, onion and garlic and cook, covered, 6 to 8 minutes or until celery is tender, stirring occasionally.
2. Stir in broth, undrained tomatoes, Italian seasoning and pepper; cover and heat to boiling. Add meatballs and orzo and cook 9 to 10 minutes or until orzo is tender. Makes about 8 cups.
Each serving: about 340 calories, 48 g total fat (5 g saturated), 27 mg cholesterol, 1503 mg sodium, 29 g carbohydrate, 4 g ber, 6 g sugars, 20 g protein

8 1 3 1 1

ounces aged Cheddar cheese (such as Schnucks 4 year aged Cheddar), shredded (2 cups) package (e ounce) fresh dill, fronds removed and chopped (about cup) cup plus 2 tablespoons Schnucks old fashioned oats, divided Schnucks large eggs, divided cup Schnucks whipping cream tablespoon water

Cheddar Oat Scones

Active Time: 30 minutes Total Time: 55 minutes Makes: 12 scones
2 2 1 Schnucks nonstick cooking spray cups Schnucks all-purpose our teaspoons baking powder teaspoon salt teaspoon ground black pepper cup Schnucks unsalted butter (1 sticks), cut into small pieces

1. Preheat oven to 375F. Spray large cookie sheet with nonstick cooking spray. In large bowl, with whisk, stir our, baking powder, salt and pepper. With ngertips or pastry blender, work in butter until pea-sized crumbs form. Stir in cheese, dill and cup oats. 2. In medium bowl, with whisk, beat 2 eggs with cream until well blended. Pour egg mixture into our mixture; with wooden spoon, stir until dough forms a ball. Place dough on lightly oured work surface. In same medium bowl, with whisk, beat water with remaining egg. 3. With rolling pin, roll dough into 8-inch round. With large knife or pizza cutter, cut dough into 12 equal wedges. Place wedges, 1-inch apart, on prepared cookie sheet. Brush top and sides of scones with egg mixture; sprinkle remaining 2 tablespoons oats over scones. Bake 25 to 30 minutes or until tops and bottoms are lightly browned. Serve immediately or cool on wire rack to serve later.
Each scone: about 391 calories, 25 g total fat (16 g saturated), 124 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 1 g ber, 0 g sugars, 11 g protein

10

soup du jour > bread basket Popovers

Active Time: 10 minutes Total Time: 45 minutes Makes: 12 popovers
1 tablespoons Schnucks unsalted butter, softened 2 cups Schnucks all-purpose our, plus additional for dusting 4 Schnucks large eggs, at room temperature 2 cups Schnucks vitamin D whole milk, at room temperature 1 teaspoon salt
1. Preheat oven to 450F. Grease 12 popover cups with butter. Lightly dust cups with our, tapping out excess. 2. In large bowl, with whisk, lightly beat eggs; add milk and salt and stir until combined. Sift 2 cups our over egg mixture, then stir with whisk just until combined. Do not overmix; batter will appear lumpy. Evenly ll cups with batter, a scant 3 cup in each. 3. Bake popovers 15 minutes. Reduce oven temperature to 350F. Bake 12 to 15 minutes longer or until sides of popovers are rm and golden brown. Serve immediately.
Each popover: about 137 calories, 4 g total fat (2 g saturated), 69 mg cholesterol, 235 mg sodium, 18 g carbohydrate, 1 g ber, 2 g sugars, 6 g protein > Cooks Wisdom The eggs and milk should be at room temperature so the popover batter heats up as quickly as possible during baking, creating the steam necessary to make them pop over. Its also important to use the popover batter as soon as its prepared to give the popovers a light and airy texture. Popovers can also be prepared in a standard mun pan. Grease and our 20 mun tin cups, and pour about 3 tablespoons batter into each cup. Bake popovers as directed in step 3, baking only 9 to 10 minutes longer after reducing oven temperature to 350F.

suds n soup
Belgian beer and beers brewed in the Belgian style lend themselves very well to food pairings. New Belgiums Abbey Ale is a great match for our hearty Pasta Meatball Soup. Complex and bold enough to hold up to the robust beef, herbs and spices in the dish, this hazy, mahogany-colored brew has a creamy mouth feel with hints of pepper and bready, roasted malts, avors that intermingle beautifully with this soul-satisfying soup. Scan this tag to watch our Craft Beer Pairings video.
Schnucks Cooks > Spring 2013

11

12

world avors > opa!

grecian delights
As one of the worlds oldest civilizations, the Greeks have a rich and colorful food history that has spanned from ancient times to modern kitchens. Thanks to its geographic location between the Aegean and Ionian Seas, Greece was a signicant stop on many ancient trade routes, which explains the array of spices and avors that are essential to Greek cuisine. Below are three recipes capturing Greek tastes for an international feast. Baklava is an authentic dessert made with layers and layers of nuts, honey and phyllo dough. Eggplant and ground meat are featured in Moussaka, which pairs perfectly with our Greek Chickpea & Olive Salad in a light lemon vinaigrette. Opa!

Traditional Baklava
Active Time: 40 minutes Total Time: 1 hour 40 minutes plus standing Makes: about 28 pieces
packages (10 ounces each) Schnucks walnuts (about 5 cups) 1 small lemon 2 cups plus 3 cup Schnucks granulated sugar, divided 2 cups water cup Schnucks honey 1 teaspoons ground cinnamon teaspoon ground nutmeg 1 cup Schnucks unsalted butter (2 sticks) 1 package (16 ounces) frozen (thawed) phyllo dough (2 rolls of 14 x 9-inch sheets)
1. Preheat oven to 325F. Spread walnuts in large rimmed baking pan. Bake 10 to 12 minutes or until fragrant and lightly toasted. Cool walnuts in pan on wire rack. 2. Meanwhile, squeeze juice from lemon into 2-quart saucepan. Add 2 cups sugar, water and honey; heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium and boil 10 minutes or until mixture thickens slightly. Remove saucepan from heat; cool mixture to room temperature, then refrigerate until ready to use. 3. In food processor with knife blade attached, pulse walnuts until nely chopped but not ground; transfer walnuts to medium bowl. Stir in remaining 3 cup sugar, cinnamon and nutmeg.

4. In microwave-safe medium bowl, heat butter in microwave oven on high 1 to 2 minutes or until melted, stirring after 1 minute. With spoon, skim o any foam that rises to the top. With small basting brush, coat 13 x 9-inch glass or ceramic baking dish with some melted butter. 5. Very lightly dampen a large clean kitchen towel or paper towels with water. Unroll phyllo dough on work surface; cover phyllo with damp towel. Place 1 sheet phyllo lengthwise in bottom and slightly up sides of prepared dish; brush very lightly with some melted butter. Repeat with remaining sheets from 1 roll phyllo dough. Spread half of walnut mixture (about 2 cups) over phyllo. 6. Top walnuts with 1 sheet phyllo; brush lightly with some melted butter. (Reheat butter as needed in microwave oven to melt.) Repeat with 4 more sheets. Top with remaining walnut mixture, then remaining phyllo sheets, brushing lightly with remaining butter between layers. 7. With sharp paring knife, cut baklava lengthwise into 4 strips, but do not cut all the way through to bottom of pan. Cut each strip diagonally into eight 1-inch-wide diamondshaped pieces. You should have about 28 pieces. Bake 1 hour. 8. Transfer dish to wire rack. Pour cooled simple syrup evenly over top of baklava. Let stand at room temperature at least 4 hours before serving. Or, cool baklava to room temperature, then cover tightly with plastic wrap or place in airtight container to serve up to 1 week. Just

before serving, use sharp paring knife to cut all the way through original lines to separate pieces of baklava.
Each piece: about 331 calories, 20 g total fat (6 g saturated), 17 mg cholesterol, 79 mg sodium, 36 g carbohydrate, 2 g ber, 25 g sugars, 4 g protein

Moussaka
Active Time: 50 minutes Total Time: 1 hours Serves: 8
Schnucks olive oil cooking spray or nonstick cooking spray 2 pounds eggplant (2 large), unpeeled and cut lengthwise into -inch-thick slices 2 teaspoons salt, divided 1 pound yellow onions 6 large garlic cloves 2 tablespoons Schnucks olive oil 2 pounds Meat Masters 90% extra lean ground beef and/or ground lamb 1 tablespoon dried mint leaves 2 teaspoons dried oregano leaves teaspoon ground allspice teaspoon ground black pepper teaspoon ground cinnamon 1 can (8 ounces) Schnucks tomato sauce cup chopped fresh parsley leaves 3 Schnucks large eggs 1 cups plain whole milk yogurt 1 cup nely crumbled feta cheese

Recipe continued on page 14 >

Schnucks Cooks > Spring 2013

13

world avors > opa!

1. Preheat oven to 400F. Spray 2 large rimmed baking pans with nonstick cooking spray. Arrange eggplant in pans; spray top of eggplant with cooking spray and sprinkle with teaspoon salt. Roast 25 minutes or until golden brown. Transfer eggplant to plate. 2. Meanwhile, chop onions and garlic. In 12-inch skillet, heat oil over medium heat. Add onions and garlic and cook, covered, 10 minutes or until golden, stirring occasionally. Add ground beef, mint, oregano, allspice, pepper, cinnamon and remaining 1 teaspoons salt and cook 10 minutes or until beef is no longer pink, breaking up meat into small pieces with side of spoon. Stir in tomato sauce; heat through. Stir in parsley. In large bowl, with whisk, beat eggs well. Stir in yogurt and feta cheese. 3. Spray 13 x 9-inch glass, ceramic or metal baking dish with cooking spray. Layer half of eggplant in bottom of dish, overlapping slices slightly. Spread about 3 cups beef mixture over eggplant. Repeat layering with remaining

eggplant and beef. Pour yogurt mixture evenly over beef. Bake, uncovered, 40 to 45 minutes or until edges bubble and edges begin to brown slightly. Let stand 5 minutes before serving.
Each serving: about 330 calories, 17 g total fat (7 g saturated), 361 mg cholesterol, 1099 mg sodium, 25 g carbohydrate, 8 g ber, 13 g sugars, 19 g protein

small onion, thinly sliced (about cup) 1 cups cherry tomatoes, each cut in half cup drained pitted Greek kalamata olives, each cut in half, if desired cup sliced roasted red peppers cup torn fresh basil leaves, plus 1 sprig for garnish (optional) 1 tablespoon fresh thyme leaves From lemons, squeeze about 2 tablespoons juice into large bowl. With whisk, stir in anchovy, if using, oil, garlic and salt. Add remaining ingredients and toss until well combined. Cover and refrigerate at least 15 minutes or up to 1 day. Transfer salad to serving bowl; garnish with basil sprig, if desired. Makes about 5 cups.
Each serving: about 177 calories, 5 g total fat (1 g saturated), 0 mg cholesterol, 861 mg sodium, 27 g carbohydrate, 5 g ber, 1 g sugars, 6 g protein

Greek Chickpea & Olive Salad

Active Time: 20 minutes Total Time: 20 minutes plus chilling Serves: 8
2 1 2 1 2 small lemons anchovy llet, minced, or teaspoon anchovy paste (optional) tablespoons Schnucks extra virgin olive oil teaspoon minced fresh garlic (about 1 clove) teaspoon salt cans (15 ounces each) Full Circle garbanzo beans (chickpeas), rinsed and drained

14

Proudly raising the best Angus brand

Schnucks is proud to offer the Certied Angus Beef brand - brought to you by generations of farmers and ranchers, like the Eggers in Mexico, Mo.

Certied Angus Beef represents quality and consistency. It takes the consumer out of having to decide whether this is better than that.
Ben and Darla Eggers,
Sydenstricker Genetics, Mexico, Mo.

www.certifiedangusbeef.com

spring expectations
Between the promise of warmer weather and fresh spring produce, its easy to nd inspiration for an Easter feast. With this in mind, weve created the perfect medley of seasonal tastes. The tables centerpiece, Pineapple-Rum Glazed Ham, gets its balanced avors from the combination of spiced rum, sweet pineapple preserves and tangy orange marmalade. Potatoes and leeks star in the Creamy Potato-Leek Gratin, while asparagus, mushrooms and onions are roasted to perfection in our warm spinach salad. For a tting ending, impress your guests with our tiramis, which gets a colorful, fruity makeover with a trio of fresh berries.

16

wine pairing > Riesling

With its high acidity and low alcohol content, Riesling is an intensely-avored wine. Depending on its growing region, youll detect peach, apricot, melon and even mineral notes in the wine. The higher the alcohol content in Rieslings, the drier they will taste. For the perfect match to this ham recipe, choose a medium-dry Riesling with an alcohol content around 10%.

Pineapple-Rum Glazed Ham

Active Time: 20 minutes Total Time: 2 hours Serves: 12
1 1 1 2 1 Schnucks spiral sliced ham (7 to 8 pounds) jar (12 ounces) pineapple preserves jar (12 ounces) sweet orange marmalade cup spiced rum (such as Captain Morgan), dark rum or orange juice tablespoons Schnucks Dijon mustard teaspoon ground dry ginger teaspoon ground black pepper

1. Preheat oven to 350F. Remove ham from packaging, discarding plastic cover from bone-end of ham. Reserve glaze packet for another use. Place ham, cut side down, in 13 x 9-inch metal, glass or ceramic baking pan; cover loosely with aluminum foil. Bake 1 hour. 2. Meanwhile, in 1- to 2-quart saucepan, add preserves, marmalade and rum; heat to boiling over medium-high heat. Boil 20 minutes or until sauce thickens and is reduced to about 2 cups, stirring occasionally. Remove saucepan from heat; stir in mustard, ginger and pepper. 3. Remove ham from oven; set aside aluminum foil to use later. Spread about 1 cup glaze over ham, then return ham to oven. Bake 35 to 45 minutes longer or until internal temperature reaches 120F, brushing ham every 15 minutes with additional glaze. Remove ham from oven. Carefully place ham on serving platter. Cover ham loosely with reserved foil and let stand 15 minutes before serving. Internal temperature will rise to 140F upon standing. 4. Meanwhile, 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 to 20 minutes or until sauce thickens and is reduced to about 1e cups. Serve ham with sauce.
Each serving: about 387 calories, 7 g total fat (2 g saturated), 108 mg cholesterol, 2296 mg sodium, 38 g carbohydrate, 0 g ber, 32 g sugars, 39 g protein

teaspoon ground nutmeg ounces Gruyre cheese, shredded (2 cups)

1. Preheat oven to 350F. Grease 13 x 9-inch glass, ceramic or metal baking dish with 2 teaspoons butter. Trim o and discard ends and dark green outer leaves of leeks. Cut leeks lengthwise in half, then thinly slice crosswise. You should have about 6 cups. Rinse and drain leeks very well to remove any grit. 2. In 5- to 6-quart saucepot, melt remaining 2 tablespoons butter over medium-high heat. Add leeks and teaspoon salt; cover and cook 14 to 16 minutes or until leeks are very soft and start to brown, stirring occasionally. Transfer leeks to bowl. You should have about 2 cups leeks. 3. While leeks cook, peel and thinly slice potatoes. 4. Into same saucepot, add cream, cayenne, nutmeg and remaining 2 teaspoons salt; heat to boiling over medium-high heat. Add potatoes and cook 4 to 5 minutes or until cream becomes very thick, stirring frequently. 5. Transfer half of potato mixture to prepared dish; spread half of leeks evenly on top, then sprinkle with half of cheese. Repeat with remaining potatoes, leeks and cheese. Bake gratin 40 minutes or until potatoes are very tender when knife is inserted in center and top is golden brown. Let stand 10 minutes before serving.
Each serving: about 533 calories, 33 g total fat (22 g saturated), 122 mg cholesterol, 887 mg sodium, 42 g carbohydrate, 6 g ber, 4 g sugars, 14 g protein

Creamy Potato-Leek Gratin

Active Time: 25 minutes Total Time: 1 hour 15 minutes Serves: 8
2 teaspoons plus 2 tablespoons Schnucks unsalted butter, divided 3 medium leeks (about 2 pounds) 2 teaspoons salt, divided 4 pounds Yukon Gold potatoes (about 9 medium) 1 pint (2 cups) Schnucks whipping cream teaspoon ground cayenne pepper

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berries just before serving. Cut tiramis lengthwise into 4 slices, then cut each slice crosswise into 5 pieces.
Each serving: about 340 calories, 17 g total fat (10 g saturated), 84 mg cholesterol, 34 mg sodium, 39 g carbohydrate, 4 g ber, 26 g sugars, 3 g protein > Cooks Wisdom To quick-chill berry mixture in step 1, transfer to medium metal bowl. Place bowl over larger bowl lled with iced water. Let stand at room temperature until well chilled, stirring occasionally.

Warm Spinach Salad with Roasted Vegetables & Bacon Vinaigrette

Active Time: 30 minutes Total Time: 30 minutes Serves: 8
1 bunch fresh asparagus (about 1 pound), each spear cut crosswise into 1-inch pieces 1 package (10 ounces) Schnucks sliced baby bella mushrooms 1 medium red onion, cut in half and sliced 1 tablespoon Schnucks olive oil 12 slices Schnucks hardwood smoked bacon (about pound), cut crosswise into 1-inch pieces 2 large garlic cloves, thinly sliced cup balsamic vinegar 2 teaspoons Schnucks Dijon mustard teaspoon salt teaspoon ground black pepper 1 package (9 to 10 ounces) fresh baby spinach 1 jar (12 ounces) roasted red bell peppers, drained and chopped (about 1 cups)
1. Preheat oven to 400F. In large bowl, toss asparagus, mushrooms, onion and oil. Spread vegetables evenly in large rimmed baking pan. Roast 20 minutes or until vegetables are lightly browned. 2. Meanwhile, in nonstick 12-inch skillet, cook bacon over medium-high heat 10 to 12 minutes or until crisp, stirring frequently. Remove skillet from heat. With slotted spoon, transfer bacon to bowl. Discard all but cup bacon drippings. 3. Add garlic to bacon drippings in same skillet and cook over medium heat 1 minute, stirring occasionally. Add vinegar, mustard, salt and black pepper and cook 2 minutes or until vinaigrette thickens slightly. 4. In large bowl, toss spinach with red peppers, roasted vegetables and warm vinaigrette until spinach wilts slightly and salad is well combined. Serve immediately.
Each serving: about 137 calories, 7 g total fat (2 g saturated), 14 mg cholesterol, 504 mg sodium, 11 g carbohydrate, 3 g ber, 6 g sugars, 7 g protein

Berry Tiramis
Active Time: 45 minutes Total Time: 1 hour plus chilling Serves: 20
packages (6 ounces each) Driscolls fresh blueberries (about 4 cups), divided 4 packages (6 ounces each) Driscolls fresh raspberries (about 5 cups), divided 2 packages (16 ounces each) Driscolls fresh strawberries, hulled and cut into -inch-thick slices (about 6 cups), divided 1e cups Schnucks granulated sugar, divided cup berry liqueur (such as Chambord), orange-avored liqueur (such as triple sec) or orange juice cup water 1 cups Schnucks whipping cream 2 packages (8 ounces each) mascarpone cheese, at room temperature 3 packages (3 ounces each) sponge-style ladyngers
1. In 12-inch skillet, add 2 packages blueberries, 2 packages raspberries, 3 cups sliced strawberries and 3 cup sugar. Cook berry mixture over medium-high heat 25 to 30 minutes or until mixture becomes thick and reaches a jam-like consistency, stirring frequently during last 10 minutes of cooking. Remove skillet from heat. Transfer jam to medium bowl. Cover and refrigerate at least 2 hours or up to 2 days ahead. You should have about 3 cups.

2. Meanwhile, in small saucepan, add 1 cup sugar, liqueur and water; heat to boiling over medium-high heat, stirring occasionally until sugar dissolves. Remove saucepan from heat. Allow mixture to cool slightly. In large bowl, toss remaining blueberries, raspberries and sliced strawberries until combined. 3. In large bowl, with mixer on low speed, beat cream and remaining 3 cup sugar until cream thickens. Increase speed and beat until sti peaks form. Add mascarpone and fold with rubber spatula just until well combined. Makes about 5 cups. 4. Place 13 x 9-inch glass or ceramic baking dish horizontally in front of you. Arrange 1 packages ladyngers, at side down, vertically (perpendicular) in 3 long rows across bottom of dish. Brush ladyngers liberally with half of liqueur mixture. 5. Spread half of berry jam (about 1 cups) over ladyngers. Dollop about 2 cups mascarpone mixture over jam, then spread to cover. (It is okay if some jam swirls into mascarpone mixture.) Top with half of fresh berries, about 3 cups. (Cover and refrigerate remaining berries to use after chilling.) Repeat layering with remaining ladyngers, brushing with liqueur mixture. Top with remaining berry jam and mascarpone mixture. Cover and refrigerate at least 6 hours or up to 1 day ahead. Top with remaining fresh

 THE HERSHEY COMPANY

Delicious Flavor
YOU CANT GET ENOUGH OF.
SIMPLY SCRUMPTIOUS SNICKERDOODLE COOKIES
Yield: 4 dozen 2-inch cookies Bake Time: 8 to 10 minutes Prep Time: 20 minutes
1/2 cup butter OR margarine, softened 1/2 cup shortening 1-1/2 cups sugar 2 eggs 2-3/4 cups all-purpose flour Preheat oven to 400F. MIX TOGETHER butter, shortening and sugar in a large bowl. Add eggs and beat until mixture is fluffy. Beat in flour, cream of tartar, baking soda and salt. COMBINE 3 tablespoons sugar and cinnamon in a small bowl. Form dough into 1-inch balls. Roll balls in the sugar cinnamon mixture; place 2 inches apart on ungreased baking sheet. BAKE 8 to 10 minutes, until cookies are lightly browned, but still soft. (Cookies will puff up at first, then flatten out.) 2 teaspoons Durkee Cream of Tartar 1 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons sugar 2 teaspoons Durkee Ground Cinnamon

2013 ACH Food Companies, Inc. 118598

Do we truly crave chocolate?

Some scientists say we do.
Chocolate contains almost 400 chemicals, some of which produce feelings of well-being. Caeine and a chemical in chocolate called theobromine boost brain function and increase alertness. Also present, the chemical phenylethylamine inuences the nervous system in such a way that it may induce feelings similar to being in love. Tyramine and tryptophan, which are converted to serotonin and dopamine in the brain, enhance perceptions of pleasure and lift your mood. Plus, anandamide a avor enhancer added to the cocoa, sugar and fat in chocolate may provoke a mild addiction, but only if you eat 25 pounds of it at once! No one is likely to go that far, but last year, almost 17 billion dollars of chocolate was sold in the U.S., where the average person is said to indulge in 11 pounds of chocolate each year. We fall behind the Swiss, the world leader in this competition, who consume more than 21 pounds per person each year. Some people may say they eat chocolate especially dark chocolate for the health benets. Chocolate is said to lower blood pressure and cholesterol. Cocoa beans, once considered so valuable that they were used as currency, contain powerful antioxidant properties known as avonoids which are said to reduce the risk of stroke and heart attack. Chocolate also contains numerous vitamins and minerals including magnesium, calcium, iron and zinc. In truth, most people eat chocolate for its avor, aroma, texture and appearance. We also associate chocolate with expressions of love and an aura of luxury. Even the ancient Aztecs considered consumption of chocolate to be a divine experience. Their legends taught that the god Quetzalcoatl brought cacao seeds from heaven. Self-described chocoholics, passionate acionados and loyal fans all agree: It doesnt matter why we want it just pass the chocolate!

Mocha Hot Chocolate

Active Time: 5 minutes Total Time: 15 minutes Serves: 6
6 6 cups Schnucks vitamin D whole milk cup Schnucks granulated sugar ounces 60% cacao bittersweet or semi-sweet chocolate chips (1 cup) cup Schnucks instant coee granules sweetened whipped cream (optional)

In 2-quart saucepan, heat milk and sugar over medium heat 14 to 16 minutes or until it begins to simmer. Reduce heat to low. Add chocolate chips and coee granules and, with whisk, stir until coee dissolves and mixture is smooth. Pour hot chocolate into mugs and serve immediately topped with whipped cream, if desired. Makes about 6 cups.
Each serving: about 386 calories, 17 g total fat (11 g saturated), 26 mg cholesterol, 109 mg sodium, 45 g carbohydrate, 2 g ber, 39 g sugars, 10 g protein

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have your cake > and eat it too

chocolate heaven
We cant think of a better way to celebrate chocolate than with our jaw-dropping Deluxe Chocolate Split Layer Cake with Chocolate Buttercream Frosting. And if youre looking for a luxurious, comforting dessert, our Chocolate Bread Pudding is the perfect choice. These recipes will satisfy any chocolate connoisseur.

Deluxe Chocolate Split Layer Cake with Chocolate Buttercream Frosting

Active Time: 45 minutes Total Time: 1 hour 10 minutes plus cooling Serves: 16
Cake cup Schnucks unsalted butter (1 sticks), plus additional for greasing pan, softened 2 cups Schnucks all-purpose our, plus additional for dusting pans 1 cup unsweetened cocoa 1 teaspoons Schnucks baking soda 1 teaspoon baking powder teaspoon salt 1 cups buttermilk or Schnucks vitamin D whole milk 2 teaspoons pure vanilla extract 1 cups Schnucks granulated sugar 3 Schnucks large eggs Chocolate Buttercream Frosting 12 ounces semi-sweet chocolate 1 pound Schnucks unsalted butter (4 sticks), softened 3 tablespoons Schnucks vitamin D whole milk 1 teaspoons pure vanilla extract 3 cups plus 2 tablespoons powdered sugar, sifted
1. Prepare Cake: Preheat oven to 325F. Grease two 9-inch round cake pans with some softened butter. Line bottom of pans with parchment paper; grease parchment with butter. Dust lined pans with our. Onto sheet of waxed paper, sift our, cocoa, baking soda, baking powder and salt. In 2-cup liquid measuring cup, combine buttermilk and vanilla. 2. In large bowl, with mixer on low speed, beat granulated sugar and butter until blended. Increase speed to high and beat 4 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition and occasionally scraping bowl.

3. Beat in our mixture alternately with buttermilk mixture just until blended, beginning and ending with our mixture, scraping bowl occasionally. Pour batter evenly into prepared pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pans on wire rack 10 minutes. Run plastic knife around edges of pans to loosen cakes. Invert cakes onto racks. Remove parchment. Cool cakes completely, 1 to 2 hours. 4. Meanwhile, prepare Chocolate Buttercream Frosting: In microwave-safe medium bowl, heat chocolate in microwave oven on high 1 minute; stir. Heat 1 minute longer. Let stand a few minutes, then stir until smooth. Let stand 15 minutes to cool slightly. With mixer on medium speed, beat butter 3 minutes or until creamy. Reduce speed to low. Add milk and vanilla and beat until blended. Increase speed to medium and beat 1 minute, occasionally scraping bowl with rubber spatula. Add cooled melted chocolate and beat 2 minutes. Reduce speed to low; gradually beat in powdered sugar. Increase speed to medium and beat 2 minutes, occasionally scraping bowl. Makes about 7 cups frosting. 5. With long, serrated knife parallel to work surface, split each cake layer horizontally in half to make 4 layers. Place 1 cake layer, cut side down, on cake plate. With narrow, metal spatula, spread 1 cups frosting over layer. Repeat with second and third layers, spreading 1 cups frosting between each layer. Top with fourth cake layer; spread remaining frosting on top and sides of cake. If not serving cake right away, cover loosely with plastic wrap and refrigerate up to 1 day ahead.
Each serving: about 670 calories, 39 g total fat (26 g saturated), 124 mg cholesterol, 264 mg sodium, 76 g carbohydrate, 4 g ber, 58 g sugars, 6 g protein > Cooks Wisdom Prepared batter can also be poured into 24 lined standard mun cups. Bake at 325F for 20 to 25 minutes, rotating pans between upper and lower racks halfway through baking.

Chocolate Bread Pudding

Active Time: 25 minutes Total Time: 1 hour 15 minutes plus standing Serves: 16
3 1 cups Schnucks half-and-half package (12 ounces) Special Dark chocolate chips (2 cups) Schnucks nonstick cooking spray 1 Schnucks large French bread (16 ounces), cut into 1-inch pieces (about 12 cups) 6 Schnucks large eggs 1 cups Schnucks granulated sugar 1 teaspoon pure vanilla extract fresh raspberries, sweetened whipped cream and powdered sugar (optional)
1. In 2- to 3-quart saucepan, heat half-and-half over medium-high heat just until it begins to bubble around side of saucepan. Remove saucepan from heat. Set aside cup chocolate chips. Add remaining chocolate chips to halfand-half and stir with whisk until chocolate melts and mixture is smooth. 2. Meanwhile, spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Spread bread evenly in prepared baking dish. In large bowl, with whisk, beat eggs, granulated sugar and vanilla until mixture is smooth. 3. Very slowly pour warm chocolate mixture into egg mixture, stirring constantly with whisk. Pour chocolate mixture evenly over bread, then gently toss to coat so that chocolate mixture soaks into bread. Stir in reserved chocolate chips. Spread mixture evenly in dish. Cover dish with aluminum foil; let stand at room temperature at least 45 minutes or refrigerate up to 1 day ahead, tossing bread mixture once halfway through standing. 4. Preheat oven to 325F. Bake bread pudding, covered tightly with foil, 30 minutes. Uncover and bake 20 to 25 minutes longer or until center is set and bread pudding pus. Serve warm topped with raspberries, whipped cream and dusted with powdered sugar, if desired.
Each serving: about 329 calories, 14 g total fat (8 g saturated), 86 mg cholesterol, 197 mg sodium, 47 g carbohydrate, 2 g ber, 28 g sugars, 7 g protein

Scan this tag to watch our Chocolate Layer Cake video.

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1.

split layer cake 101

make a split layer cake

how to

2.

Moist, chocolate cake is the ultimate, decadent dessert everyone wants to dive into. A split layer cake may look a bit intimidating, but with just a few pointers, like the importance of sifting dry ingredients and knowing how to tell when the cakes are done, you can prepare this chocolatelovers dream with condence.
Using a ne-mesh strainer to sift the our, cocoa, baking soda, baking 1. Sifting powder and salt is key to ensuring there are no lumps in the dry ingredients. Sifting aerates and evenly disperses the dry ingredients. Sift onto a piece of waxed paper to make it easier to add to the bowl while mixing. Are the Cakes Done? The cakes are done when the tops spring back 2. When when lightly touched. Inserting a wooden pick into the center of the cakes is another way to test if the cakes are done. The wooden pick should come out with just a few moist crumbs attached. Out Cakes After the cakes have cooled in their pans on a wire rack for 3. Turning 10 minutes, run a small, plastic knife around the perimeter of the cakes to loosen them from the pans. Then, 1 cake at a time, carefully invert the cake pan onto a wire rack and lift o the pan. Peel o the parchment paper attached to the bottom of the cakes and let them cool completely. Cakes To split each cake, lay 1 hand at on top and with the opposite 4. Splitting hand, position a long, serrated knife parallel to your work surface. Then carefully cut the cake in half using a steady, sawing motion.

3.

4.

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

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Schnuc ucks Deli saves the day! ! Our whole roasted chicken, available in a variety of flavors, is everyones favorite go-to meal. Our top-quality deli meats and cheeses are always a favorite. And, dont forget Schnucks Dips. From sweet to spicy, theyre made fresh by our talented chefs from our own recipes!

Smart & Simple!

5 @ 5:00: tortellini
Distinctively shaped and lled with goodness, tortellini was rst created in the city of Bologna, Italy, during the 12th century. Thanks to modern culinary conventions, tortellini is now readily available, needing only to be boiled prior to serving. Versatile, aordable and convenient, frozen tortellini is the feature of this issues 5 @ 5:00. Weve highlighted frozen tortellini in ve very dierent ways, from rich and creamy Tortellini with Bacon & Peas to a new take on Caesar salad with fresh baby spinach and piquant feta cheese. If youre looking for a hearty pasta dish, try our rustic Tortellini Cacciatore. The variety shows just why tortellini remains so popular, even nine centuries later!

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little twists > pasta pockets Tortellini with Bacon & Peas
Active Time: 30 minutes Total Time: 30 minutes Serves: 4
1 4 1 1 1 1 package (20 ounces) frozen cheese tortellini slices Schnucks hardwood smoked bacon, each cut crosswise into -inch pieces package (8 ounces) Schnucks white mushrooms, cut into fourths or eighths if large (about 2 cups) small onion (about 6 ounces), chopped (1 cup) cup Schnucks frozen green peas cup Schnucks whipping cream cup Schnucks nely shredded Parmesan cheese teaspoon ground black pepper

Tortellini Shrimp Caesar Salad

Active Time: 20 minutes Total Time: 30 minutes Serves: 6
1 1 1 3 package (20 ounces) frozen cheese tortellini pound 26-30 count cooked peeled and deveined shrimp, tail shells removed and each shrimp cut in half, if desired package (5 to 6 ounces) fresh baby spinach medium tomatoes (about 1 pound), diced (about 2 cups) cup Schnucks feta cheese crumbles (about 4 ounces) cup Schnucks Classic Caesar dressing cup thinly sliced fresh basil leaves

1. Heat large covered saucepot of water to boiling over high heat. Add tortellini and cook as label directs. Reserve about cup pasta cooking water. Drain tortellini, then return to same saucepot. 2. Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 4 minutes or until bacon starts to brown, stirring frequently. Add mushrooms and onion and cook 11 to 13 minutes or until vegetables are tender, stirring occasionally. Add frozen peas, cream, cheese and pepper; heat to boiling, stirring frequently. 3. Pour sauce and bacon over tortellini in saucepot; toss until well combined. If desired, for a thinner sauce, add some reserved pasta cooking water. Makes about 6 cups.
Each serving: about 762 calories, 35 g total fat (22 g saturated), 155 mg cholesterol, 1249 mg sodium, 77 g carbohydrate, 5 g ber, 5 g sugars, 30 g protein

1. Heat large covered saucepot of water to boiling over high heat. Add tortellini and cook as label directs; drain. 2. Meanwhile, in large salad bowl, toss shrimp with spinach, tomatoes, cheese and dressing until well combined. Add warm tortellini and toss until mixture is coated in dressing. Sprinkle salad with basil to serve. Makes about 12 cups.
Each serving: about 475 calories, 17 g total fat (8 g saturated), 143 mg cholesterol, 1371 mg sodium, 50 g carbohydrate, 3 g ber, 3 g sugars, 26 g protein

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little twists > pasta pockets

Creamy Tortellini with Spinach

Active Time: 15 minutes Total Time: 25 minutes Serves: 4
1 1 1 1 1 package (20 ounces) frozen beef & pork tortellini package (5 to 6 ounces) fresh baby spinach pint grape tomatoes, each cut in half tablespoon Schnucks extra virgin olive oil container (10 ounces) savory garlic cooking creme teaspoon freshly ground black pepper teaspoon kosher salt (optional)

1. Heat large covered saucepot of water to boiling over high heat. Add tortellini and cook as label directs; drain. 2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add mushrooms and cook 5 minutes, stirring occasionally. Add garlic, shallot, rosemary, salt and pepper and cook 1 to 2 minutes or until mushrooms are tender and start to brown, stirring frequently. Add wine, if using, and cook 1 to 2 minutes or until most liquid evaporates. Stir in half-and-half; heat until mixture simmers. Cook 5 to 7 minutes longer or until mixture thickens slightly, stirring occasionally. 3. Add tortellini to skillet and gently toss until well combined. Makes about 6 cups.
Each serving: about 634 calories, 22 g total fat (12 g saturated), 93 mg cholesterol, 1209 mg sodium, 79 g carbohydrate, 5 g ber, 4 g sugars, 24 g protein

minutes or until tender, stirring occasionally. Add mushrooms, garlic, Italian seasoning, salt and black pepper; cook 4 to 5 minutes or until mushrooms are tender, stirring frequently. Stir in tomatoes with their juice and red peppers; heat until mixture simmers. Cook 5 minutes or until sauce thickens slightly.
3. Add tortellini to skillet and gently toss to combine. Remove skillet from heat; stir in parsley and cheese. Makes about 7 cups.
Each serving: about 407 calories, 10 g total fat (3 g saturated), 67 mg cholesterol, 1127 mg sodium, 59 g carbohydrate, 6 g ber, 5 g sugars, 20 g protein

1. Heat large covered saucepot of water to boiling over high heat. Add tortellini and cook as label directs. Place spinach in large colander. Reserve cup pasta cooking water. Drain tortellini over spinach in colander. 2. Add tomatoes and oil to same saucepot; cook over medium heat 4 to 5 minutes or until tomato skins burst, stirring frequently. Stir in cooking creme and pepper; fold in tortellini and spinach. If desired, stir in salt and some reserved pasta cooking water for a thinner sauce. Makes about 8 cups.
Each serving: about 425 calories, 16 g total fat (7 g saturated), 91 mg cholesterol, 750 mg sodium, 53 g carbohydrate, 4 g ber, 5 g sugars, 21 g protein

Tortellini Cacciatore
Active Time: 20 minutes Total Time: 30 minutes Serves: 4
1 1 1 1 package (20 ounces) frozen beef & pork tortellini tablespoon Schnucks extra virgin olive oil medium yellow onion (about 8 ounces), chopped (13 cups) package (10 ounces) Schnucks sliced white mushrooms (about 4 cups) tablespoons minced fresh garlic (about 6 cloves) tablespoon Italian seasoning teaspoon salt teaspoon ground black pepper can (14.5 ounces) re-roasted diced tomatoes jar (7.5 ounces) re-roasted red peppers, drained and chopped (about e cup) cup chopped fresh parsley leaves cup grated Parmesan cheese

pairings from the vine >

Lambrusco Made in large stainless steel tanks in a style the Italians call frizzante, meaning slightly zzy, dry to semi-dry Lambruscos go through a secondary fermentation process. This extra step provides a touch of sweetness and high acidity, perfect for cutting through the rich dishes and pastas traditionally prepared in the Emilia-Romagna region of Northern Italy.

Cheese Tortellini with Wild Mushroom Sauce

Active Time: 30 minutes Total Time: 30 minutes Serves: 4
1 package (20 ounces) frozen cheese tortellini 1 tablespoon Schnucks extra virgin olive oil 12 ounces cremini (baby bella), oyster, shiitake and/or white mushrooms, sliced (about 4 cups) 3 medium garlic cloves, minced 1 large shallot, minced (about cup) 1 teaspoon chopped fresh rosemary leaves teaspoon salt teaspoon ground black pepper cup Marsala wine (optional) 1 cups Schnucks half-and-half

2 1 1 1

1. Heat large covered saucepot of water to boiling over high heat. Add tortellini and cook as label directs; drain. 2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 10

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meals for a steal

Cajun cuisine is often associated with the French-inuenced fare of Louisiana. Traditional Cajun avor comes from a basic combination of onion, garlic, chiles, black pepper, mustard and celery, but there are many variations of Cajun seasonings that include additional herbs and spices. For our Cajun catsh weve added crispy onions to the prepared seasoning to make a crunchy sh coating. When served with quick skillet succotash, your family can enjoy a bayou-style meal right at home. Our Eggs in Spiced Tomato Sauce recipe is based on the classic Israeli dish Shakshuka (also called Eggs in Purgatory). In this one-skillet meal, eggs are poached in a lightly spiced tomato sauce perfect for scooping up with chunks of bread. For variety, try using smoked paprika or serving with grits. See our Cooks Wisdom for preparing this recipe in individual serving dishes.

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holiday discount dinner dishes > decadent > gourmet dessert taste Crunchy Cajun Catsh with Skillet Succotash
Active Time: 25 minutes Total Time: 25 minutes Serves: 4
Schnucks nonstick cooking spray 1 bag (3.5 ounces) lightly salted or garlic pepper crispy onions 2 teaspoons Cajun seasoning, divided 3 tablespoons light mayonnaise 1 teaspoon hot pepper sauce 4 fresh catsh, swai or tilapia llets (about 1 pounds) 1 tablespoon Schnucks unsalted butter small red onion, chopped ( cup) 1 jar (4 ounces) diced pimientos, drained 2 cups Schnucks frozen whole kernel corn cup thinly sliced fresh basil leaves
1. Preheat oven to 400F. Spray large rimmed baking pan with nonstick cooking spray. 2. On large sheet of waxed paper, spread onions. With bottom of measuring cup, coarsely crush onions. You should have about 1 cups. Stir in 2 teaspoons Cajun seasoning. In pie plate, stir together mayonnaise and hot sauce. Dip catsh llets, 1 at a time, in mayonnaise mixture, turning to coat both sides. Place each llet over onions, turning to coat both sides and pressing lightly so they adhere. 3. Place catsh on prepared pan. Bake 13 to 15 minutes or until catsh turns opaque throughout and internal temperature reaches 145F. 4. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onion and cook 4 to 6 minutes or until tender, stirring frequently. Add pimientos, frozen corn and remaining teaspoon Cajun seasoning and cook 5 to 6 minutes or until heated through, stirring occasionally. Remove skillet from heat; stir in basil. Makes about 23 cups succotash.
Each serving: about 426 calories, 16 g total fat (4 g saturated), 95 mg cholesterol, 389 mg sodium, 35 g carbohydrate, 3 g ber, 4 g sugars, 27 g protein

Eggs in Spiced Tomato Sauce

Active Time: 30 minutes Total Time: 45 minutes Serves: 4
2 1 1 1 1 1 8 1 tablespoons Schnucks extra virgin olive oil green bell pepper, chopped (about 1 cup) small yellow onion (about 6 ounces), chopped (about 1 cup) tablespoon minced fresh garlic (about 3 cloves) teaspoon paprika teaspoon crushed red pepper akes teaspoon ground cumin teaspoon salt can (28 ounces) crushed tomatoes with basil cup torn fresh basil leaves, plus additional leaves for garnish (optional) Schnucks large eggs cup Schnucks feta cheese crumbles twin pack (16 ounces) Schnucks French bread mini loaves, each cut crosswise in half

> Cooks Wisdom To prepare in individual serving dishes, follow recipe through step 2. Pour 1 cup tomato sauce into each of 4 oven-safe baking dishes. With back of large spoon, make 2 wells in sauce, then crack 1 egg into each well. Bake at 400F 12 to 14 minutes or until egg whites are opaque and yolks remain soft in center. Sprinkle 2 tablespoons cheese over eggs in each dish and garnish with basil leaves, if desired. Serve with bread.

1. In nonstick 12-inch skillet, heat oil over medium-high heat. Add bell pepper and onion and cook 8 to 10 minutes or until onion is golden brown and tender, stirring occasionally. Add garlic, paprika, crushed red pepper, cumin and salt and cook 30 seconds, stirring constantly. 2. Add tomatoes and heat to boiling. Reduce heat to medium-low and cook 10 minutes or until mixture thickens slightly, stirring occasionally. Stir in torn basil. Makes about 4 cups sauce. 3. With back of large spoon, make a well in tomato mixture; crack 1 egg into well. Repeat with remaining eggs, spacing wells closely together around perimeter and in center of skillet. Increase heat to medium; cover and cook 6 to 8 minutes or just until egg whites are opaque and yolks remain soft in center. 4. Remove skillet from heat; sprinkle with cheese and garnish with basil leaves, if desired. Serve with bread for dipping.
Each serving: about 661 calories, 22 g total fat (8 g saturated), 388 mg cholesterol, 1341 mg sodium, 84 g carbohydrate, 8 g ber, 6 g sugars, 33 g protein

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Taste the Sweetest, Juiciest Berries

Family owned and operated for more than 100 years, Driscolls is passionate about growing the best tasting berries. Come taste the difference.
www.driscolls.com