s chucks cooks holiday 2009

7/28/2019 s Chucks Cooks Holiday 2009

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www.schnucks.com


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> a letter fromthe chairman

Its never too early to begin planning for the holiday season,

and this issue ofSchnucks Cooks is packed with ideas you

can use. If youre thinking about your holiday gift list, weve

included ideas for budget-friendly gifts from the kitchen that

are sure to be appreciated. If youre hosting a party, well help

make it easy for you to be prepared, organized and ready to

mingle with your guests! From hot and cold appetizers to

casual and formal main-dish entres, youll find a wide variety

of recipes at your fingertips. Then, theres dessert... wait until

you see the holiday sweets we have created for you. Take time

to indulge you deserve it!

Check out our cooks wisdom and do-ahead tips while

turning the pages we want to help you feel like an expert

in the kitchen! This culinary know-how is one of our top goals

at Schnucks. We strive to continuously educate ourselvesabout food and were proud to share that information with our

customers. In this issue, you will read about some of our cheese

experts who traveled to the Netherlands to expand their

knowledge of the unique cheeses produced there.

Even amidst the hustle and bustle of the season, we know

you want to make and enjoy family meals. Weve included

easy-to-prepare recipes for scallops and chicken, an idea for

those holiday turkey leftovers plus a classic lasagna you can

make ahead of time and bake when needed. The recipes in this

magazine are our gift to you we hope they make your holiday

a little easier and definitely more delicious!

Happy Holidays!

Scott C. Schnuck

Chairman and CEO

Schnuck Markets, Inc.

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

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

Jeffrey Scheiber

Amy Bem

Kathy Gottsacker, Chris Hessler, C.E.C.,Rosanne Toroian, Karen Trombley,Michael Trombley, C.E.C.

Kathleen Sheridan

Doug Schaible

Chris Wong, CSW

Karen Hurych, Karen Trombley,Debra Walter, Priscilla Ward

Laura Freeland Kull, M.S., R.D.

Wes Hartman

Melissa Bunch, Eric Burkett,Christine Gable, Laura Klein,Dianna Pasley

Stacey Alexander, Kelly Kraemer

2009 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.

All rights reserved. All articles in Schnucks Cooks are written and edited

by professionals. "Schnucks Cooks" is a registered trademark of Schnuck

Markets, Inc. and other trademarks and service marks of Schnucks may

appear in this magazine. ViMax Publishing makes no representation

as to the accuracy or effi cacy of information provided. Reproduction

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

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

www.vimaxpublishing.net

To view our Schnucks Cooks Virtual Magazine, visit us on

the web www.schnuckscooks.com/magazine

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

TM


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5Schnucks Cooks> Holiday 2009

6 Schnucks CooksCaramel-Pecan Brie in 20 minutes.

7 relish the cranberryClue in on cranberries and try our Cranberry, Apple & Raisin Chutney.

8 express laneSeared Sea Scallop Salad and Chicken with Pasta Cakes.

10 safety firstLearn how to host this years holiday party safely.

12 amazing appetizersHot Crab, Spinach & Artichoke Dip plus a festive displayof our favorite small plates.

17 merry martinisGet in the spirit with Pomegranate, Sour Apple andChocolate Peppermint Patty Martinis.

18 lets talk turkeyHelpful turkey tips plus Traditional Roasted Herb

Turkey & Gravy, bacon & Cheddar mashed potatoes,Dried Cherry-Apple Dressing and Brussels sprouts.

21 sandwich solutionTry our twist on a classic: the turkey Reuben plus Seasoned Oven Fries.

22 sweet spiralsApricot-Walnut Rugelach is a classic Hanukkah treat.

24 homemade for the holidaysCreamy Fudge, Cowboy Cookies and TripleChocolate Brownies.

26 a Christmas feastStanding rib roast, Yukon Gold Potato & Mushroom Gratin andPortofino salad.

28 baked to perfectionPerfect Pumpkin Pie, Chocolate Pecan Pie and Cranberry-OrangeWalnut Crunch Pie.

30 ornamental eatsHoliday Stained Glass Cookies and Raisin Crunch Cookies.

32 Dutch cheese mastersDiscover some of the Netherlands finest Beemster cheese.

33 Dutch treat

Savor the flavor of cheese with Beemster Vlaskaas Cheese & Ale Soup.

34 meals for a stealEasy Classic Lasagna and Rosemary-Garlic Porkwith Roasted Cauliflower.

table ofcontents

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> holidayTM


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Rosanne Toroian,Food Editor and InformationSpecialist; Jeannie Eisenberg,Store Sales TeamManager; Kathy Gottsacker,Director of FoodEducation and Culinary Arts (from left to right)

November and December are such magicalmonths. Its a time to reflect and give thanks,celebrate tradition in many religious faithsand cultures, gather with friends, family andneighbors and remember those who areunable to be with us during the holidays.

Hosting a get-together, whether it be acocktail party, potluck buffet, progressivedinner, formal sit-down dinner or Sunday

brunch, should always be fun, easyand stress-free without compromisinghomemade goodness. There are a few simpletips and tricks that can make all the differencewhen planning your next fte.

The Menu: Smart menu planning is themost important factor for a successful party.Invest in that extra hour to choose recipesthat include do-ahead tips or utilize prepared

foods. Choose appetizers, entres anddesserts that can be assembled in advanceor prepared, frozen and reheated just beforeserving without much supervision. For ease

and convenience, you may choose to focuson the main dish and beverages and let ourDeli and Bakery Departments take care ofyour appetizer, salad, sides or dessert needs.

Supplies & Service: Once you plan yourmenu, make a list of everything youll beserving from drinks to bread. Youll needplatters, bowls and utensils for all of them;assign a serving dish to each menu item

and set the table in advance. Purchaseplenty of resealable plastic bags and storagecontainers for leftovers, and make room inthe refrigerator to make cleanup a breeze.

Recruit: Most guests are eager to help inany way they can. Take advantage of theirgenerosity and ask them to bring a dish. Puta few in charge of refilling drinks and anotherto help clear the table or stay late to wash

and dry dishes. A great way to involve kids inthe party is to ask them to design homemadeplace cards for the guests it helps to avoidany confusion when its time to sit down.

Caramel-Pecan Brie

Prep: 5 minutes

Cook: 15 minutes Serves: 24

1 large wheel (2.2 pounds)double-cream Brie

e cup packed Schnucks light brown sugar

3 cup water

cup Schnucks whipping cream

4 tablespoons Schnucks unsalted butter,cut into pieces

1 package (2.25 ounces) pecan halves ( cup)

gingersnaps, apple wedges, pearwedges and/or thinly-sliced Frenchbaguette rounds

1.Place wheel of Brie on work surface. With back

of knife, gently scrape off white rind from top ofBrie; discard rind. Place Brie, cut side up, on large

round serving plate or cake plate.

2.In heavy 2-quart saucepan, combine brown

sugar and water; heat to boiling over medium heat.

Place candy thermometer in saucepan. Boil 4 to 5

minutes or until candy thermometer reaches 240F.

Remove saucepan from heat 2 minutes to cool

slightly. With rubber spatula, stir in cream; heat to

boiling over medium heat. Boil 4 minutes. Removesaucepan from heat; add butter and stir until

melted. Fold in pecans.

3.Immediately pour caramel sauce evenly over

Brie. Use fork to distribute nuts evenly around

Brie. Serve with gingersnaps, apple and pear

wedges, or spread Brie on baguette rounds.

Each Serving: About 273 calories, 18 g total fat

(7 g saturated), 42 mg cholesterol, 372 mg sodium,

20 g carbohydrate, 1 g fiber, 9 g protein.

> Do-Ahead TipCaramel sauce can be made up to 1 week aheadas directed in step 2. Heat sauce in microwaveoven on high 2 minutes before pouring over Brie.

Photography:M

eoliStudio

FoodStyling:MarySutkus

TM

entertains


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in season > cranberries

No Thanksgiving table would be completewithout at least one dish containing theAmerican classic, vaccinium macrocarpon,more commonly known as the cranberry.An iconic holiday staple, historians aren'tsure whether the cranberry graced the firstThanksgiving table in 1621. Since therewere no photographs or written menus of

that fabled feast, we can only assume thatthe tart red berry was there in some way,shape or form.

Native Americans likely introduced thisbrilliant red fruit to the Pilgrims. Notonly prized as a culinary ingredient andpreservative, cranberries were also used bothas a natural dye and medicinally to preventindigestion, heal arrow wounds and treatother maladies.

Wisconsin, followed by Massachusetts,leads the nation in cranberry production.

Cranberries grow on low-running vines insandy bogs and marshes. Because cranberriesfloat, bogs appear flooded when the fruit isready for harvesting. Machines resemblinglarge lawnmowers, called water beaters, pluckthe cranberries off their vines every fall.

Fresh cranberries require little advancepreparation. Simply rinse and remove any

stems; discard discolored or shriveled berries.Cranberries can range in color from lightto dark ruby red. Fresh cranberries shouldbe stored in a tightly sealed bag up to twomonths, or frozen in their bag up to one year.To use frozen berries, do not thaw. Just rinsewith cold water and drain.

Cranberries add a tart burst to quick breadsincluding muffins, pancakes and waffles. Stir

some into homemade applesauce or tossinto cobblers and crisps. Its not necessary tocook cranberries. For a quick relish to spread

on sandwiches, pour a 12-ounce bag ofcranberries into a food processor with theknife blade attached. Adde cup sugar andpulse until coarsely chopped; refrigerate afew hours before serving. To prepare cranberrysauce, cook cranberries long enough so thatmost of the berries burst to release theirnatural pectin which thickens the sauce

as it cools.Cranberries arent just for eating. Fill a vasewith cranberries for an instant decoration they hold flowers in place with a festive flair.Or, float cranberries and candles in a shallowbowl for your centerpiece. Cranberries are onlyavailable in the fall through early winter, soremember to stock up and freeze several bagsto enjoy throughout the year.

Cranberry, Apple &

Raisin ChutneyPrep: 15 minutes plus chilling


1 Durkee cinnamon stick

1 piece (1-inch) peeled fresh ginger

2 cups Schnucks granulated sugar

1 cups Schnucks apple cider

cup Schnucks apple cider vinegar

2 bags (12 ounces each) fresh cranberries1 cup golden raisins

2 Granny Smith apples, peeled, cored andcut into -inch pieces

1.In 5- to 6-quart saucepot, combine cinnamon

stick, ginger, sugar, apple cider and vinegar;

heat to boiling over medium-high heat, stirring

occasionally. Add cranberries and raisins; heat

to boiling, stirring frequently. Reduce heat to

medium-low. Add apples and cook 15 to

20 minutes or until most cranberries pop,

apples are tender and mixture thickensslightly, stirring occasionally.

2.Remove and discard cinnamon stick and

ginger. Transfer chutney to medium serving

bowl. Refrigerate at least 3 hours or up to

4 days before serving. Makes 8 cups.

Each Serving: About 166 calories, 0 g total fat,

0 mg cholesterol, 3 mg sodium, 43 g carbohydrate,

3 g fiber, 1 g protein.

> Cooks WisdomThis time of year, you may find many recipesfor cranberry sauce, relish and chutney. Theygenerally have more similarities than differences,though cranberry sauce is generally the sweetestof the 3, relish tends to be chunky and thick, andchutney usually contains vinegar and spices fora tarter, savory-sweet alternative. Whichever you

prefer, all 3 can be made at least 4 days ahead tocomplement your Thanksgiving meal and leftoverturkey sandwiches.

relish the cranberry


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quick cuisine > two to try

Seared Sea Scallop Salad

Prep: 10 minutes


1 small shallot, minced (2 tablespoons)

3 cup plus 1 tablespoon Schnucks oliveoil, divided

2 tablespoons white wine vinegar

4 teaspoons chopped Full Circle freshtarragon leaves

2 teaspoons Schnucks Dijon mustard

1 pound fresh dry or frozen (thawed) largesea scallops, patted dry

teaspoon salt8 teaspoon Durkee ground black pepper

1 package (5 ounces) spring mixsalad greens

1 can (11 ounces) Mandarin oranges inlight syrup, drained

1.In small bowl, with whisk, mix shallot,3 cup

oil, vinegar, tarragon and mustard; set aside.

In nonstick 12-inch skillet, heat remaining

1 tablespoon oil over medium-high heat untilvery hot but not smoking. Add scallops to

skillet; sprinkle with salt and pepper. Cook 4 to

6 minutes or until golden brown, turning once.

2.To serve, arrange salad greens on each of

four dinner plates; top with scallops and orange

segments. With spoon, pour vinaigrette over

salads to serve.


(3 g saturated), 37 mg cholesterol, 491 mg sodium,13 g carbohydrate, 3 g fiber, 21 g protein.

> Cooks WisdomRemember to always pull off and discard thetough crescent-shaped muscle from the sideof each scallop.

Chicken with Pasta Cakes

Prep: 5 minutes


(1-pound) package Barilla

angel hair pasta1 jar (26 ounces) Schnucks traditional

pasta sauce

2 tablespoons Schnucks olive oil, divided

10 asparagus spears, each cut into2-inch pieces

cup water

1 Schnucks herb whole roasted chicken,meat removed in large pieces and sliced

cup Schnucks finely shredded

Parmesan cheesethinly sliced Full Circle fresh basilleaves (optional)

1.Heat covered 4-quart saucepan of salted water

to boiling over high heat. Add pasta; heat to

boiling. Cook 4 minutes; drain. Meanwhile, in

3- to 4-quart saucepan, heat pasta sauce to

boiling over medium heat, stirring occasionally.

2.In nonstick 12-inch skillet, heat 1 tablespoon

oil over medium-high heat until very hot but not

smoking. Drop about 1 cup pasta into skillet; flatten

slightly to form pasta cake. Repeat to make 1 more

pasta cake. Cook 6 to 8 minutes or until golden

brown, turning once and pressing pasta cakes

with spatula to flatten. Transfer cakes to plate;

keep warm. Repeat with remaining 1 tablespoon

oil and pasta to make 2 more pasta cakes.

3.In small microwave-safe bowl, heat asparagusand water in microwave oven on high 1 minute

30 seconds or until asparagus is tender; drain.

If necessary, place chicken in same skillet after

pasta cakes are done to heat through.

4.Place 1 pasta cake in center of each of 4 pasta

bowls. Serve chicken and asparagus next to

pasta cakes. Spoon sauce over and around

pasta cakes and chicken. Sprinkle with

Parmesan cheese and basil, if desired.




expresslaneSet your timers, these recipes will be done before youcan set the table! Watch the scallops carefully as they

dont take much time to cook. The speedy secret to thepasta cake recipe is all in the ingredients. Our wholeroasted chicken is as easy as taking one home from thestore and slicing. Now thats real fast food!

wine pairing > BridgeviewBlue Moon RieslingA well balanced, lively and crisp Riesling

with the aroma of honeysuckle and flavorof apples, grapefruit and apricot nectar.It finishes with a refreshing acidity.

wine pairing > Ruffi no AzianoChianti ClassicoFull bodied, with a generous, fruity corewhere the notes of cherries and smallberry fruits intertwine with herbs suchas rosemary and thyme. The finish is verylong and reminiscent of violets, nutmegand plums.

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Simplify entertaining by serving foodbuffet-style. Convenient for both thehost and company, buffets allow gueststo choose their favorite foods while theymingle. Beware of the one item not on yourinvitation list: bacteria. With a few simpleprecautions, you won't have to worry aboutthis unwanted guest making an appearance.

plan ahead. Once youve finalized your menuand guest list, create a plan for your buffet

table keeping in mind how many warmingtrays, slow cookers and/or chafing disheswill be required. You'll need cutting boards,serving utensils, instant-read thermometers,and containers or zip-tight plastic bags forstorage and leftovers. Also, dont forget tostart making space in the refrigerator andfreezer. Borrow items from friends or considerrentals for a large party.

cooking in advance. Foods should notbe tasted until they reach a safe internaltemperature. Use a clean utensil each timeyou take a bite. We recommend beef andpork be cooked to 145F; ground beefand pork to 155F; poultry and casserolesto 165F. Foods should never be partially

cooked and finished later. If food isnt goingto be served immediately, store it in shallowcontainers for easier reheating. Use thestovetop, microwave or oven to reheat food.It is not recommended to reheat food in slowcookers or chafing dishes because foods maysit at unsafe temperatures for too long.

serving. Keep hot foods hot (at 140F orabove) and cold foods cold (at or below 41F)in the refrigerator until serving. This ensures

food will be held at the safest temperaturefor the longest period of time. Arrange foodon small platters and dishes, separatingcold food from hot. When it comes time toreplenish, wash or replace the platter andserving utensil before adding food. Keepseveral instant-read thermometers on hand,washing after each use.

cleaning up. With the exception of breads,

cookies and uncut fruit, discard all perishablefoods, especially meat, poultry and eggs, thathave been standing at room temperaturefor two hours or more thats when harmfulbacteria begin to grow. Refrigerate or freezeany of those leftovers in shallow containers.Always reheat leftovers to 165F.

safety first

Dianna PasleyDirector, Food Safety


11/36


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Hot Crab, Spinach &Artichoke Dip

Prep: 15 minutes

Cook: 8 minutes

Makes: 4 cups or 16 servings

1 package (8 ounces) Schnucks creamcheese, softened

1 garlic clove, crushed with press


1 can (14 ounces) Schnucks quarteredartichoke hearts, drained andcoarsely chopped

1 package (10 ounces) Schnucksfrozen chopped spinach, thawedand squeezed dry

1 roasted red pepper, chopped(about3 cup)

cup Schnucks grated Parmesan &Romano cheese blend

teaspoon salt

8 teaspoon Durkee ground black pepper

1 container (8 ounces) refrigerated lumpcrabmeat, drained and picked through

assorted crackers, toasted French baguetteslices, tortilla chips and/or crudits

In 2- to 3-quart saucepan, cook cream cheese,

garlic and cream over medium heat 4 to

5 minutes or until mixture is smooth, stirring

constantly. Stir in artichoke hearts, spinach, red

pepper, cheese blend, salt and black pepper.

Cook 4 to 5 minutes or until mixture simmers;

fold in crabmeat. If desired, transfer dip to fondue

pot or small slow cooker; keep warm, stirring

occasionally. Serve dip with assorted crackers,

toasted French baguette slices, tortilla chips

and/or crudits.




> Do-Ahead TipPrepare dip up to 2 days in advance. Cook creamcheese, garlic and cream over medium heat4 to 5 minutes or until mixture is smooth, stirringconstantly. Remove saucepan from heat; stir inartichoke hearts, spinach, red pepper, cheese, saltand black pepper. Fold in crabmeat. Transfer dip

to pie plate or 1- to 2-quart baking dish. Cover andrefrigerate until ready to cook. Bake, uncovered,at 375F 35 to 40 minutes or until top is lightlybrowned and internal temperature reaches 165F.

> Cooks WidsomMix-in ideas: chopped fresh basil orchives and hot sauce.

Herb-Roasted Potatoes with

Basil-Lime MayonnaisePrep: 25 minutes

Roast: 35 minutes

Makes: 6 cups or 12 servings

Herb-Roasted Potatoes

1 bag (2 pounds) Schnucks B-size redpotatoes, each cut into quarters

cup Schnucks olive oil

1 teaspoons salt1 teaspoon chopped Full Circle

fresh basil leaves

1 teaspoon chopped Full Circlefresh oregano leaves

teaspoon Durkee ground black pepper

teaspoon Durkee garlic powder

teaspoon Durkee ground cumin

2 teaspoons chopped Full Circlefresh chives

Basil-Lime Mayonnaise

1 lime

cup Schnucks mayonnaise

cup Schnucks sour cream

2 tablespoons chopped Full Circlefresh basil leaves

1 teaspoon Schnucks Dijon mustard teaspoon salt

teaspoon Schnucks granulated sugar

1.Prepare Herb-Roasted Potatoes: Preheat oven

to 400F. In large bowl, toss potatoes with oil,

salt, basil, oregano, pepper, garlic powder and

cumin. Spread potatoes in single layer in large

rimmed baking pan. Roast 35 to 40 minutes or

until potatoes are tender and golden brown,

stirring once halfway through roasting. Sprinklepotatoes with chives.

2.Meanwhile, prepare Basil-Lime Mayonnaise:

From lime, squeeze juice through fine-mesh

strainer into small serving bowl. Stir in remaining

ingredients until well blended. Refrigerate until

ready to serve. Makes 1 cup. Serve with roasted

potatoes for dipping.



> Do-Ahead TipBasil-Lime Mayonnaise can be made up to1 day in advance.

amazing appetizersWhether you're looking for an alternative to a sit-down dinner or simply neednew appetizer inspiration, we've got them all from dips to finger foods andsmall plates. With a variety of hot and cold options including three-ingredient

Hummus-Stuffed Tomato Poppers to the more elaborate Swedish Meatballs,all recipes include a do-ahead tip to help you entertain with ease.

tasty bites > sure to delight


14/36

Broiled Garlic Shrimp withWasabi Cocktail Sauce

Prep: 15 minutes

Broil: 4 minutes Serves: 10

1 small lemon plus additional cut into wedgesfor garnish (optional)

1 cups Schnucks ketchup

1 tablespoon prepared grated wasabi in tube

1 pounds raw 36-40 count peeled anddeveined shrimp, thawed if necessary

2 garlic cloves, minced

3 tablespoons Schnucks olive oil

2 tablespoons finely choppedfresh parsley leaves

1 package (5 ounces) springmix salad greens

1.From lemon, squeeze 2 teaspoons juice into

small serving bowl; reserve remaining lemon. With

fork, stir in ketchup and wasabi.

2.Preheat broiler with oven rack 4 to 5 inches from

source of heat. In large rimmed baking pan, toss

shrimp with garlic and oil; spread in single layer in

pan. From reserved lemon, squeeze juice over shrimp.

Broil 4 to 6 minutes, without turning, or until shrimp

turn opaque throughout and reach an internal

temperature of 145F. Sprinkle shrimp with parsley.

3.Line 10 martini glasses or salad plates with

some salad greens. Place shrimp over greens

and serve with cocktail sauce. Garnish with

lemon wedges, if desired.




> Do-Ahead TipIf not serving cocktail sauce right away, cover andrefrigerate up to 5 days.

> Cooks WidsomAdditional wasabi can be added for a spiciercocktail sauce. The shrimp can be marinated

with the garlic, olive oil and lemon juice for30 minutes before broiling.


15/36


Swedish Meatballs

Prep: 15 minutes

Bake: 20 minutes Makes: 50 meatballs

1 Schnucks large egg

1 pound Certified Angus Beefextra lean ground beef

pound ground pork cup Schnucks plain breadcrumbs

cup Schnucks half & half

1 tablespoon grated onion

1 teaspoons salt, divided

8 teaspoon Durkee ground allspice


4 tablespoons Schnucks unsalted butter

cup King Arthur unbleachedall-purpose flour

1 can (14 ounces) less-sodium chickenbroth (1 cups)

2 teaspoons Durkee dried dill weed

1 container (8 ounces) Schnucks sourcream (1 cup)

chopped fresh parsley leavesfor garnish (optional)

1.Preheat oven to 375F. In large bowl, lightly

beat egg. Add beef, pork, breadcrumbs, half &

half, onion, 1 teaspoon salt, allspice and pepperand combine until well blended, but not

overmixed. Shape mixture into 1-inch meatballs

and place in large rimmed baking pan. Bake

20 to 25 minutes or until meatballs are browned

and internal temperature reaches 155F.

2.Meanwhile, in 1- to 2-quart saucepan, melt

butter over medium heat. With whisk, stir in flour

and cook 1 to 2 minutes or until mixture browns,

stirring constantly. Slowly whisk in broth, dill and

remaining teaspoon salt; cook 3 to 4 minutes

or until sauce thickens and starts to boil, stirring

frequently. Remove saucepan from heat; whisk in

sour cream. Transfer meatballs to large chafing dish;pour sauce over meatballs. Sprinkle with parsley, if

desired. Serve warm with wooden picks.

Each Serving (5 meatballs): About 307 calories,

23 g total fat (11 g saturated), 94 mg cholesterol,

472 mg sodium, 8 g carbohydrate, 1 g fiber, 16 g protein.

> Do-Ahead TipPrepare meatballs through step 1 in advance.Cool completely, then freeze. Thaw meatballsbefore warming with sauce.

Southwest Bruschetta

Prep: 30 minutes

Bake: 8 minutes Makes: 32 bruschetta

1 French bread baguette (10.5 ounces)

2 tablespoons Schnucks olive oil

1 lime

2 packages (7 ounces each) refrigeratedprepared guacamole

(16-ounce) jar salsa verde (1 cup)

small English (seedless) cucumber,very thinly sliced

8 cherry or grape tomatoes, each cutlengthwise into quarters

Full Circle fresh thyme sprigs for garnish

1.Preheat oven to 400F. Trim off and discard

ends of bread; cut diagonally into 32 scant

-inch-thick slices. Arrange bread in single layer

in large rimmed baking pan. Brush top of bread

with oil. Bake 8 to 10 minutes or until golden andcrisp. Cool bread in pan. Meanwhile, from lime,

squeeze 1 teaspoons juice into medium bowl.

Stir in guacamole and salsa.

2.To serve, spread 1 rounded tablespoon

guacamole mixture onto each bread slice. Fold

cucumber slices into quarters, then place on

bruschetta with tomato and thyme.

Each Serving (4 bruschetta): About 230 calories,

12 g total fat (2 g saturated), 0 mg cholesterol,

468 mg sodium, 27 g carbohydrate, 3 g fiber, 4 g protein.

> Do-Ahead TipBread can be baked up to 5 days in advance. Coolcompletely, then place in a large zip-tight plasticbag; seal bag, pressing out excess air. Store breadat room temperature.

tasty bites > merry & bright


16/36

16

Hummus-StuffedTomato Poppers

Prep: 30 minutes plus standing

Makes: about 40 tomatoes

2 packages (10 to 12 ounces each)cherry tomatoes

1 container (10 ounces)refrigerated hummus

chopped fresh parsley leaves for garnish

Durkee paprika for garnish (optional)

1.With sharp knife, trim off about8-inch-thick

slice from stem end of tomatoes. With

teaspoon measuring spoon, grapefruit spoon

or melon baller, carefully scoop out pulp andseeds from tomatoes making sure bottom and

side of tomatoes are intact. Place tomatoes, cut

side down, on paper towel-lined cookie sheet;

let stand 10 minutes to drain.

2.Fill tomatoes with 1 heaping teaspoon hummus

and place on serving platter. Sprinkle with parsley

and paprika, if desired. If not serving right away,

cover and refrigerate up to 2 hours.

Each Serving (4 poppers): About 58 calories, 3 g total fat



> Do-Ahead TipCover and refrigerate tomatoes, cut side down,over paper towels as directed in step 1 up to6 hours in advance.

> Cooks WisdomFor a caterer's touch, add hummus to smallpastry bag fitted with a small star tip; pipehummus into tomatoes.

Blue Cheese-Walnut SpreadPrep: 10 minutes

Makes: about 1 cups or 8 servings

1 package (2.25 ounces) shelledwalnuts ( cup)


1 package (4 ounces) blue cheese, softened

cup chopped Full Circle fresh chives plusadditional for garnish

3 tablespoons dry sherry or port

assorted crackers, celery sticks, apple orpear wedges

1.In food processor with knife blade attached,pulse walnuts until coarsely chopped. Add cream

cheese, blue cheese, chives and sherry; blend

until smooth, stopping occasionally to scrape

down side with rubber spatula.

2.Transfer mixture to small serving bowl. Serve with

crackers, celery sticks and apple or pear wedges.




> Do-Ahead TipIf not serving spread right away, cover andrefrigerate up to 2 days.

ti i h lid i it


17/36


Pomegranate Martini

Prep: 5 minutes

Serves: 2

cup Schnucks granulated sugar

crushed ice4 ounces ( cup) refrigerated

100% pomegranate juice

2 ounces ( cup) orange-flavored liqueursuch as Cointreau or Grand Marnier

2 ounces ( cup) vodka (preferably premium)

twists of orange peel for garnish (optional)

1.Spread sugar on plate. Wet rim of 2 martini

glasses with damp paper towel or run a small

wedge of fresh orange around rim to dampen;dip rim of glasses into sugar to coat.

2.Fill cocktail shaker half full with ice. Add

remaining ingredients, except orange twists,

cover and shake vigorously; strain martini

into glasses to serve. Garnish martinis with an

orange twist, if desired.

Sour Apple Martini

Prep: 5 minutes

Serves: 2

crushed ice

3 ounces (6 tablespoons)sour apple schnapps

2 ounces ( cup) sweet & sour mix

2 ounces ( cup) vodka

1 ounce (2 tablespoons) Schnuckslemon lime soda

2 Schnucks whole maraschino cherries

Fill cocktail shaker half full with ice. Add

remaining ingredients, except cherries, cover

and shake vigorously. Place 1 cherry inbottom of 2 martini glasses; strain martini

into glasses to serve.

Chocolate PeppermintPatty Martini

Prep: 5 minutes

Serves: 2


crushed ice

4 ounces ( cup plus 1 tablespoon)crme de cacao liqueur

3 ounces (6 tablespoons) vodka(preferably premium)

ounce (1 tablespoons)crme de menthe liqueur

4 Junior Mint candies

1.Spread sugar on plate. Wet rim of 2 martiniglasses with moist paper towel to dampen;

dip rim of glasses into sugar to coat.

2.Fill cocktail shaker half full with ice. Add

remaining ingredients, except candies, cover and

shake vigorously. Place 2 candies in bottom of

glasses; strain martini into glasses to serve.

merry martinisDo you take your martini shaken or stirred? These two methods areas debatable as the origin of this popular drink. Some prefer a shakenmartini for the quick chill and others believe it dilutes the flavor morethan stirring does. A basic martini cocktail uses gin and dry vermouth,but once many movies and novels started touting a vodka variation,a new generation of martini lovers was born. Today, this cocktail has

become quite fashionable. Some are infused with fruit-flavored liqueurswhile others resemble a delectable dessert. Enjoy a few of our holidayfavorites and cheers to the season!

martinis > holiday spirit

> Mixologist's TipTo make your own colorful sugar to coat rim of glasses, pour some granulated sugarinto a clear jar or plastic container. Add a few drops of liquid food coloring, seal jar,then shake vigorously until you have a uniformly-mixed color. Add additional foodcoloring, 1 drop at a time, until you reach desired color. If sugar comes out darkerthan youd like, simply add more sugar. If not using right away, spread sugar out onwaxed paper, then allow it to dr y at room temperature.


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18

thanksgiving > tantalizing tradition


19/36


Traditional Roasted

Herb Turkey & Gravy

Prep: 30 minutes

Roast: about 3 hours Serves: 12

1 fresh or frozen (thawed) turkey(12 to 14 pounds)

2 celery ribs, cut into 1-inch pieces

1 medium onion, cut into large chunks

1 cup fresh parsley sprigs plus additional

for garnish cup loosely packed Full Circle fresh sage

sprigs plus additional for garnish

cup loosely packed Full Circle fresh thymesprigs plus additional for garnish

1 teaspoon salt


about 4 cups (32 ounces) chicken stock orbroth, divided



1.Preheat oven to 325F. Place small rack in

heavy large metal roasting pan. Remove giblets

and neck from turkey, then scatter in roasting

pan. Discard liver. Rinse turkey with cold running

water; pat dry with paper towels. Place turkey,breast side up, on rack. Place celery, onion,

parsley, sage and thyme inside body and neck

cavities of turkey. Rub turkey all over with salt

and pepper. Cover turkey with loose tent of foil.

2.Roast turkey 3 to 3 hours (about 15 minutes

per pound) or until juices run clear and instant-

read thermometer reaches 160F in thickest part

of thigh, making sure thermometer doesnt touch

bone. Start checking for doneness during last halfhour of roasting. Remove foil during last 45 minutes

of roasting time and baste with pan drippings

occasionally if you like. Place turkey on large platter;

cover with foil to keep warm. (Internal temperature

will rise 5 to 10F upon standing.)

3.Meanwhile, prepare gravy: Remove rack from

roasting pan. Pour drippings from roasting pan

into 4-cup liquid measuring cup. Let stand

1 minute or until fat separates from drippings.Spoon cup fat from drippings into 3-quart

saucepan; skim off and discard remaining fat

from drippings.

4.Place roasting pan on stovetop over medium-

high heat so that the bits in bottom of the panturn deep brown. Slowly and carefully add

1 cup chicken stock; stir until browned bits are

loosened from bottom of pan. Remove pan from

heat. Discard giblets and neck. Pour liquid into

drippings in measuring cup; add enough stock

to equal 4 cups total.

5.Add butter to fat in saucepan; heat over

medium heat until butter melts. With whisk,

stir in flour and cook over medium heat 4 to6 minutes or until flour turns golden brown,

stirring frequently. Gradually stir in stock mixture

and cook until gravy boils and thickens, stirring

occasionally. If desired, pour any juices on platter

with turkey into gravy. Strain gravy through

fine-mesh strainer before serving.

6.Garnish platter with additional parsley, sage

and thyme. Pass gravy to spoon over turkey.

Each Serving: About 500 calories, 18 g total fat(6 g saturated), 292 mg cholesterol, 471 mg sodium,


thanksgiving > tantalizing tradition

let's talkturkeyTurkey, the centerpiece on Thanksgiving dinnertables, requires just a bit of planning aheadand know-how. Here are a handful of practicalturkey tips to help you sit down to your best

holiday meal ever.

How much? Estimate one pound of uncookedturkey per person; that will give you enoughfor dinner and leftovers the next day.

Fresh or frozen? All-natural, kosher or organic?

Weve got them all, ranging in size from10 to 24 pounds. Most are available in ourstores, though you may need to call our Meat

Department up to three weeks in advance toorder fresh, all-natural and organic turkeys.Choose from these varieties:

Schnucks, Butterball and HoneySuckle frozenturkeys weighing 12 to 24 pounds.

Schnucks, Butterball, HoneySuckle and Perduefresh turkeys weighing 10 to 14 pounds or

18 to 22 pounds.

All-natural frozen HoneySuckle turkeys range

in size from 12 to 14 pounds.

Frozen kosher turkeys are available between12 and 14 pounds.

Fresh and frozen organic turkeys weigh

about 10 to 13 pounds or 16 to 20 pounds.

Plan-ahead thawing. Place your frozen turkey

sealed in its packaging in a shallow pan on thebottom shelf of the refrigerator. Allow 24 hours

of thawing for every four to five pounds. Youcan keep a thawed turkey in the refrigeratorup to two days.

Turkey timetable. Start preparing yourturkey about an hour before roasting.This takes the chill off your bird and may

reduce roasting time. Allow about 15 to18 minutes roasting time per pound, or3 to 3 hours for a 12- to 14-pound turkey.

Allow turkey to stand at room temperature20 minutes before carving.

Temperature is key. Its all about degrees, in

the oven and in your turkey. To make sureyour oven maintains the right temperature,purchase an oven thermometer and test for

accuracy before the big day. To check donenessof turkey, insert an instant-read thermometerinto the thickest part of the thigh, making

sure the thermometer does not touch bone.

Look for juices to run clear from the thigh, andwiggle a drumstick to see if it moves easily

at the joint. Final internal temperature in thebreast and thigh should reach 165F. Residualheat in the turkey will continue to cook the

turkey while it stands, so you may want to takeyour turkey out when it reaches 160F. If theturkeys thighs or breast meat near the bone

appear pink after the temperature registerssafe and juices run clear, the meat is perfectly

safe to eat. There are many factors causing thisrose tinge including nitrates in the bird's feedor water supply.


20/36

20

Mashed Potatoes withBacon & Cheddar

Prep: 25 minutes


3 pounds Schnucks Gold potatoes(about 8 medium), unpeeled and cutinto 2-inch chunks

1 container (8 ounces) Schnucks sour cream

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

1 teaspoon salt


1 package (8 ounces) Schnucks shreddedCheddar cheese (2 cups)

1 package (2.1 ounces) Schnucks fullycooked bacon, coarsely chopped

fresh parsley leaves for garnish (optional)

1.In 5- to 6-quart covered saucepot, add

potatoes and enough salted water to cover; heat

to boiling over high heat. Simmer, uncovered,

15 minutes or until potatoes are fork-tender.

2.Drain potatoes well, then return to saucepot.

Add sour cream, butter, salt and pepper. With hand

mixer at medium-low speed, beat potatoes 2 to3 minutes or until light and fluffy and few lumps

remain; do not overmix. Fold in cheese and bacon.

Garnish with parsley, if desired.




> Cooks WisdomTo avoid lumps, do not allow cooked potatoes

to cool before preparing mashed potatoes.Mix-in ideas: fresh herbs such as parsleyor rosemary; chopped green onions.

Dried Cherry-Apple Dressing

Prep: 30 minutes

Bake: 40 minutes Serves: 12

1 cup chopped pecan pieces

Schnucks nonstick cooking spray

4 tablespoons Schnucks unsalted butter3 celery ribs, chopped (1 cup)

2 garlic cloves, chopped

1 Granny Smith apple, peeled andchopped (1 cup)

1 medium onion, chopped (1 cup)

2 cans (14 ounces each) less-sodiumchicken broth (3 cups)


1 package (14 ounces) cubed herbed

seasoned stuffi ng1 package (6 ounces) dried

tart cherries (1 cup)

1 tablespoon chopped Full Circle freshsage leaves

1 tablespoon Full Circle fresh thyme leaves

1.Preheat oven to 325F. Spread pecans on

cookie sheet. Bake 10 to 12 minutes or until

lightly browned and fragrant. Meanwhile,

spray 13 x 9-inch glass or metal baking dishwith nonstick cooking spray. In nonstick

12-inch skillet, melt butter over medium heat.

Add celery, garlic, apple and onion and cook,

covered, 10 minutes or until vegetables are

tender, stirring occasionally. Stir in broth

and pepper; heat to boiling over medium-high

heat; remove skillet from heat.

2.In large bowl, toss vegetable mixture

with dry stuffi ng, cherries, sage, thyme andpecans until stuffi ng is moist. Transfer

stuffi ng mixture to prepared baking dish.

Bake, uncovered, 40 to 45 minutes or until

heated through and top is browned.




Brussels Sprouts, GreenBeans & Sweet Peas with

Toasted Hazelnut Butter

Prep: 15 minutes


1 large lemon

12 ounces fresh green beans, trimmed and

each cut in half12 ounces Brussels sprouts, trimmed andeach cut lengthwise in half

1 cups Schnucks frozen green peas(about 8 ounces)


1 package (2.25 ounces) choppedhazelnuts (2 cup)

1 teaspoon salt


1. Heat large covered saucepot of water to

boiling over high heat. Meanwhile, from lemon,

grate 1 tablespoon peel; set aside.

2.Add green beans to boiling water and cook 3 to

4 minutes or until tender-crisp. With slotted spoon,

transfer beans to colander; immediately rinse beans

with cold water to stop the cooking process. Drain

well, then transfer to large bowl.

3.Return water to boiling; add sprouts and cook

4 to 5 minutes or until tender-crisp. With slotted

spoon, transfer sprouts to colander; rinse with

cold water, then drain well. Transfer sprouts to

bowl with beans. Return water to boiling; add

peas and cook 1 to 2 minutes to heat through;

drain peas well.

4.In deep nonstick 12-inch skillet, melt butter

over low heat; add hazelnuts and cook 5 minutes,

stirring frequently. Add green beans, Brussels

sprouts, peas, lemon peel, salt and pepper and

cook 3 to 5 minutes or until vegetables are

heated through, gently stirring. Makes 6 cups.




> Do-Ahead TipTrim beans and Brussels sprouts up to theweekend before Thanksgiving. Store eachvegetable separately in zip-tight plastic bagsin the refrigerator. Precook green beans and

Brussels sprouts 1 day in advance as directed insteps 2 and 3. It is not necessary to cook peas;refrigerate peas to thaw. Refrigerate vegetables inseparate bags until ready to use.

> Cooks WidsomWhen grating peel from lemon, grate just thecolored portion of the rind as the white portion,the pith, tends to be bitter.

Almonds, walnuts, pecans or pine nuts may besubstituted for hazelnuts. Orange peel may be

substituted for lemon peel.

wine pairing >La Crema ChardonnayOffering great balance and finesse, thisChardonnay delivers a citrus blossomaroma with fruit flavors of pear andapple. A fine complement for poultry,this wine finishes with a polished note.{ {

leftovers > tasty turkey


21/36


Turkey Reuben Sandwich

Prep: 10 minutes


2 cups old-fashioned coleslaw

cup Schnucks Thousand Island dressing

cup sliced green onions(from about 3 onions)

teaspoon Durkee caraway seeds

3 cups sliced precooked turkey meat or

Deli turkey meatSchnucks butter flavored cooking spray

8 slices rye bread

8 slices Schnucks Swiss cheese(about 4 ounces)

1.In small bowl, combine coleslaw,

dressing, green onions and caraway seeds. In

medium microwave-safe bowl, heat turkey in

microwave oven on high 45 to 60 seconds or

until heated through.2.Spray 1 side of bread slices with cooking spray.

Place 4 bread slices, sprayed side down, on work

surface. On each slice of bread, layer 1 slice cheese,

cup turkey, about cup coleslaw mixture and1 slice remaining cheese. Place remaining bread

slices, sprayed side up, over fillings.

3.Preheat griddle over medium heat. Place

sandwiches on griddle and cook 6 to 8 minutes

or until bread is golden and cheese melts,

turning sandwiches halfway through cooking.

Cut each sandwich in half to serve.




Seasoned Oven Fries

Prep: 15 minutes


4 small Idaho russet potatoes (about

1 pounds), unpeeled2 tablespoons Schnucks extra virgin olive oil

2 teaspoons Mrs. Dash originalseasoning blend

1 teaspoon Durkee garlic powder

1 teaspoon kosher salt2 tablespoons finely chopped

fresh parsley leaves

1.Preheat oven to 425F. Slice a thin layer

from 1 narrow end of each potato to form a

flat surface. Place potato on cutting board, flat

side down. Cut potato into -inch-thick slices.

Stacking 2 slices at a time, cut potatoes

into -inch-thick batons. Repeat with

remaining potatoes.

2.Line large rimmed baking pan with parchment

paper or foil sprayed with nonstick cooking spray.

In medium bowl, toss potatoes with oil, seasoning

blend, garlic powder and salt; spread potatoes in

single layer in prepared pan. Bake 45 to 50 minutes,

stirring once halfway through baking, or until

lightly browned and crisp. Sprinkle fries with

parsley to serve.




sandwich solutionThere are a couple of great legends when it comes tothe Reuben sandwich. Some say it dates back to theearly 1900s when Arthur Reuben, owner of a New Yorkdelicatessen, supposedly made the sandwich forCharlie Chaplins leading lady, Annette Seelos. Others,

especially those from the Nebraska area, give creditto Reuben Kay, a wholesale grocer who created thesandwich for a late-night poker game. Regardless ofwhere it came from, this deli classic is still enjoyedtoday. Our version uses turkey and coleslaw instead ofcorned beef and sauerkraut, but still includes the classicingredients of Swiss cheese and rye bread.

y y


22/36

22

sweet spiralsCelebrate Hanukkah with this traditional rolledcookie. In Yiddish, the word rugelach means littletwists. Made using a cream cheese dough, thesecookies are rolled with an assortment of fruits, nutsor jam. Our recipe includes a combination of sweet

flavors and a nutty crunch Gut Yontif!

Apricot-Walnut Rugelach

Prep: 45 minutes plus chilling and cooling

Bake: 23 minutes Makes: 48 rugelach


1 cup Schnucks unsalted butter

(2 sticks), softened teaspoon salt

2 cups King Arthur unbleachedall-purpose flour


1 tablespoon Durkee ground cinnamon

1 cup shelled walnuts, lightly toasted andfinely chopped

cup dried apricots, finely chopped

cup dried tart cherries, finely chopped

cup packed Schnucks light brown sugarSchnucks nonstick cooking spray

8 tablespoons Full Circle apricot fruit spread

1.In large bowl, with mixer at medium speed,

beat cream cheese, butter and salt until creamy,

occasionally scraping bowl with rubber spatula.

Reduce speed to low; beat in flour just until

blended. Divide dough into 4 equal pieces. Wrap

each piece in plastic wrap and refrigerate until

firm, at least 2 hours or up to overnight.

2.In medium bowl, combine granulated sugar andcinnamon. In second medium bowl, mix walnuts,

dried fruit and brown sugar.

3.Preheat oven to 350F. Line 2 large cookie sheets

with foil; spray foil with nonstick cooking spray.

Sprinkle work surface with about 2 tablespoons

cinnamon-sugar. Roll one disk of dough into 9- to

10-inch round, turning round over a few times and

sprinkling dough and work surface with additional

cinnamon-sugar. (If dough is too cold to roll, letstand 5 to 10 minutes to soften slightly.) Spread

dough with 2 tablespoons apricot spread, then

sprinkle with about cup cherry filling. With pastry

wheel, knife or pizza cutter, carefully cut dough

into 12 equal wedges (do not separate). Starting at

curved edge, roll up each wedge, jelly-roll fashion.

Place rugelach, point side down and 1 inch apart,

on cookie sheet. Repeat with remaining dough,

cinnamon-sugar, apricot spread and cherry filling.

4.Bake rugelach on 2 oven racks 23 to 27 minutes

or until bottoms are browned, rotating sheets

between upper and lower racks halfway throughbaking. With wide spatula, immediately transfer

rugelach to wire rack to cool. Store in tightly

covered container at room temperature up to

1 week or in freezer up to 3 months.

Each Serving (2 cookies): About 226 calories, 14 g total fat



> Cooks Wisdom

To lightly toast walnuts, preheat oven to 350F.

Spread walnuts in rimmed baking pan. Bake 8 to

10 minutes or until nuts become fragrant and

lightly browned. Cool nuts in pan on wire rack.


23/36


Vendor Ad #3to Come

1/2 cup butter, softened

2/3 cup sugar

1 egg

1 teaspoon Durkee Vanilla Extract

1-1/2 cups flour

1/2 teaspoon baking powder

1 teaspoon Durkee Ground Cinnamon

1/2 teaspoon Durkee Ground Ginger

1/2 teaspoon Durkee Ground Nutmeg

1/8 teaspoon salt

Preheat oven to 350F.

BEAT butter and sugar with an electric mixer on medium

speed. Add egg and vanilla; beat well.

MIX flour, baking powder, cinnamon, ginger, nutmeg and salt

in a medium bowl. Add dry ingredients to butter mixture

slowly and beat on low speed until a stiff dough forms. For

easier handling, refrigerate for 1 hour.

ROLL dough out to 1/4-inch thickness and cut out shapes.

Bake 8 to 10 minutes or until browned. Frost and decorate

with your favorite icings and sprinkles.

Sugar 'n Spice

Cookies

Yield:24 cookies

Prep Time:25 minutes

Chill Time:1 hour

Bake Time:8 to 10 minutes


24/36

24

gift giving > from the kitchen


25/36


homemade for theholidaysTransform your kitchen into Santa's workshop with homemade gifts this holiday sesason.They're the perfect choice for that special someone on your list who has everything. Givechocolaty, sweet treats of fudge in our colorful gift boxes. These delicious dry cookie mixes arebudget-friendly and easy to assemble with our wide-mouth Mason jars, recipe cards and labels.Plus, they're easy for the gift recipient to prepare requiring only butter, eggs and vanilla.

> Tips for Preparing Gifts

1. Wash and dry desired number of wide-mouth, quart-sized Masonjars and lids very well.

2. Affi x label with recipe title to jar (feel free to make up your ownrecipe title and personalize).

3. Punch a hole in corner of recipe instructions and secure to jar withraffi a, decorative ribbon, brown sisal twine or kitchen string.

4. If desired, with pinking shears, cut a circle of fabric about 6 inchesin diameter. Place fabric over the flat lid, then screw on the ring.

Creamy Fudge

Prep: 10 minutes plus cooling

Cook: 25 minutes

Makes: 36 pieces

1 container (7 ounces) Schnucksmarshmallow creme


e cup Schnucks evaporated milk

4 tablespoons Schnucks unsalted butterplus additional for greasing pan

teaspoon salt

1 package (11.5 ounces) 60% cacaobittersweet chocolate chips

teaspoon Durkee pure vanilla extract

1 cup coarsely chopped nuts such aspecans, walnuts, macadamia nuts oralmonds (optional)

1.In 4-quart saucepan, add marshmallow creme,

sugar, evaporated milk, butter and salt; heat

to boiling over medium heat, stirring frequently.

Place candy thermometer in saucepan. Reduce

heat to medium-low; simmer 20 minutes, stirring

constantly, or until mixture reaches 240F.

2.Remove saucepan from heat. Add chocolatechips and vanilla to marshmallow mixture; stir

until chocolate melts and mixture is smooth. Stir

in nuts, if using. Grease 9 x 9-inch glass or metal

pan with butter. Pour chocolate mixture into

prepared pan. Let stand at room temperature at

least 4 hours or until firm. Cut fudge crosswise into 6

strips, then cut each strip into 6 pieces. Store fudge

at room temperature with waxed paper between

layers up to 1 week.

Each Serving (2 pieces): About 305 calories, 13 g total fat



Cowboy Cookies Gift Jar

1 cup King Arthur unbleachedall-purpose flour

1 teaspoon Schnucks baking soda

teaspoon baking powder

teaspoon salt

cup Schnucks milk or semisweetchocolate chips, mini chocolate chips orbutterscotch morsels

1 cup Schnucks quick or old-fashioned oats


cup raisins, dried cranberries, Schnuckssweetened coconut flakes or choppednuts (or add additional chocolate chips)

cup packed Schnucks brown sugar

1. Gift Assembly Instructions: Into 1-quart

(32-ounce) wide-mouth Mason jar, in the

order above, evenly layer ingredients, packing

ingredients in jar well whenever possible.

2.Recipe Card Baking Instructions: Preheat oven

to 350F. In large microwave-safe bowl, heat

cup (1 stick) butter in microwave oven on

high 60 to 90 seconds or until butter melts,stirring every 30 seconds. Add 1 large egg and

1 teaspoon vanilla extract; with whisk, stir until

well blended. Add contents of jar; stir until

dough is moist and well blended. Drop dough by

rounded measuring tablespoons, 2 inches apart,

onto lightly greased cookie sheet. Bake 13 to

15 minutes or until edges are set and bottoms

brown. Transfer cookies to wire rack to cool

completely. Makes about 2 dozen cookies.

Each Cookie: About 73 calories, 1 g total fat



Triple ChocolateBrownies Gift Jar

1 cup Schnucks granulated sugar

cup chopped walnuts3 cup white chocolate morsels

e cup Schnucks semisweet chocolate chips

3 cup packed Schnucks light brown sugar

cup unsweetened cocoa

1 cup King Arthur unbleachedall-purpose flour

teaspoon salt

1. Gift Assembly Instructions: Into 1-quart

(32-ounce) wide-mouth Mason jar, in theorder above, evenly layer ingredients, packing

ingredients in jar well whenever possible.

2.Recipe Card Baking Instructions: Preheat oven to

350F. Line 9 x 9-inch metal baking pan with heavy-

duty foil so that foil extends about 1 inch over sides

of pan; lightly spray foil with nonstick cooking spray.

In large microwave-safe bowl, heat cup (1 stick)

butter in microwave oven on high 60 to 90 seconds

or until butter melts, stirring every 30 seconds.Add 3 large eggs and, with whisk, beat until well

blended. Add contents of jar; stir until mixture is

well blended. Spread batter into prepared pan.

Bake 25 to 30 minutes or until wooden pick inserted

2 inches from side of pan comes out almost clean.

Cool in pan on wire rack. Using foil, lift bar in one

piece and place on cutting board. Cut lengthwise

into 4 strips, then cut each strip crosswise into

4 brownies. Makes 16 brownies.

Each Brownie: About 183 calories, 6 g total fat



> Holiday Treat Boxes: $3.99(small or tall, package of 3)

Holiday Candy Jar: $2.99 each

Jar Labels: $3.99 (package of 10)

Recipe Cards: $3.99 (4 x 6, package of 18)

Wide-Mouth, 1-Quart Mason Jars: $10.49 (package of 12)

Available in select locations, while supplies last.


26/36

26

a Christmas feastAll eyes will be on this impressive Certified Angus Beef standing rib roast prepared to perfectionthis holiday. Referred to in restaurants as "prime rib," we offer three rib roasts to suit your needs.Our classic bone-in standing rib roast can have up to seven ribs. The Delmonico rib eye roast, aboneless standing rib roast, is the perfect choice when you prefer a boneless roast with the samemarbling and flavor of the bone-in standing rib roast. Our hand-tied Saratoga roast, expertlytrimmed to remove bones and most internal fat, may be the easiest roast to prepare thanks to itsease of carving. Ask your butcher to cut any size roast to suit your needs.

Whichever roast you choose, Certified Angus Beef takes the guesswork out of choosing beef.All Angus is not created equal. The term "Angus" alone does not ensure quality. Only CertifiedAngus Beef lives up to the high standards demanded by this brand including strict qualitycontrol and criteria establishing levels of marbling, leanness and cattle maturity. Consistentlytender, juicy and flavorful, Certified Angus Beef is Angus beef at its best.

wine pairing > Beaulieu Vineyard

Napa Valley Cabernet SauvignonThis oak barrel-aged, beautifullybalanced Cabernet lingers on the palatewith its velvety layers of cherry, plum andchocolate. Perfect accompaniment forthis standing rib roast.{ {

holiday party > family & friends


27/36


Standing Rib Roast withWild Mushroom &Brandy Cream Sauce


Cook/Roast: 2 hours 20 minutes Serves: 8

Rib Roast

1 (4-rib) Certified Angus Beef bone-instanding rib roast (about 8 pounds)

2 teaspoons chopped Full Circle freshrosemary leaves plus additional for garnish

1 teaspoon kosher salt


teaspoon Durkeegarlic powder

Schnucks unsalted butter (optional)

Wild Mushroom & Brandy Cream Sauce


2 garlic cloves, minced

1 large shallot, chopped ( cup)

8 ounces cremini (Baby Bella), oyster,shiitake and/or white mushrooms, sliced(about 3 cups)

cup brandy

1 can (14 ounces) less-sodium beefbroth (1 cups)


1 tablespoons cold water

1 tablespoons cornstarch

teaspoon kosher salt


thinly sliced Full Circle fresh chives forgarnish (optional)

1. Prepare Rib Roast: Let roast stand at room

temperature 30 minutes before roasting.

Preheat oven to 325F. Place beef, fat side up,

in roasting pan. In small bowl, combine rosemary,

salt, pepper and garlic powder. Rub beef with

rosemary mixture.

2.Roast beef 2 to 2 hours or until internal

temperature reaches 135F when instant-read

thermometer is inserted into center of roast

without touching bone. Transfer beef to cutting

board; loosely cover with foil and let stand

20 minutes. Internal temperature will rise to

145F for medium-rare.

3.While roast stands, prepare Wild Mushroom &

Brandy Cream Sauce: In 10-inch skillet, melt

butter over medium heat. Add garlic and shallot

and cook 1 minute, stirring constantly and being

careful not to let garlic brown. Add mushrooms

and cook 6 to 8 minutes or until most of the

mushroom liquid has evaporated, stirring

frequently. Stir in brandy and cook 2 to 3 minutes

or until most of the brandy has evaporated. Stir

in broth and cream and heat to boiling; boil

5 minutes or until mixture reduces slightly.

In small bowl, combine water and cornstarch;

with whisk, stir into mushroom mixture. Heat to

boiling; boil 1 minute. Remove skillet from heat.

Stir in salt and pepper. Transfer sauce to serving

bowl and sprinkle with chives, if desired. Slice

beef; serve with butter garnished with choppedrosemary, if desired.




> Do-Ahead TipPrepare Wild Mushroom & Brandy Cream Sauce upto 2 days in advance. Reheat to boiling just beforeserving. If sauce becomes too thick, stir in a littlebeef broth.

> Cook's WisdomTo carve, turn roast so that ribs are facing you.Steady the roast with a meat fork, then, with along, thin knife in a smooth, not sawing, motion,cut 1 slice off the bone, then 1 slice on the bone.

Yukon Gold Potato &Mushroom Gratin


Bake: 1 hour Serves: 10


1 package (8 ounces) white mushrooms,sliced (about 3 cups)

1 medium onion, chopped (1 cup)

1 pint (2 cups) Schnucks whipping cream

1 teaspoons salt



2 pounds Schnucks Gold potatoes (about6 medium), peeled and thinly sliced(about 5 cups)

1 package (8 ounces) Schnucks finelyshredded Swiss cheese (2 cups)

chopped Full Circle fresh chivesfor garnish (optional)

1.Preheat oven to 325F. In nonstick 12-inch

skillet, melt butter over medium-high heat.Add mushrooms and cook 6 to 8 minutes

or until mushrooms begin to brown. Stir in

onion and cook 4 to 5 minutes or until

mushrooms and onion are tender, stirring

occasionally. Stir in cream, salt and pepper; heat

to boiling. Reduce heat to medium-low; simmer

2 minutes, stirring occasionally.

2.Spray shallow 2- to 3-quart glass or ceramic

baking dish with nonstick cooking spray. Spreadhalf of potato slices in dish, then top with half of

mushroom mixture; sprinkle evenly with half of

Swiss cheese. Repeat layering.

3.Bake gratin, uncovered, 1 hour to 1 hour

10 minutes or until potatoes in center are fork-

tender and top is golden. Let stand 10 minutes

before serving. Garnish with chives, if desired.



> Do-Ahead TipThe gratin may be prepared 1 day in advanceand reheated while the roast rests. Or, preparemushroom mixture 1 day in advance as directedin step 1 and refrigerate.

> Cook's WisdomGruyre or Jarlsberg cheese are excellentsubstitutes for Swiss cheese.

Mix-in ideas: Add ham or smoked sausage totransform this side dish into an entre.

Portofino Salad withThyme Vinaigrette

Prep: 10 minutes


1 garlic clove, crushed with press cup Schnucks extra virgin olive oil

3 tablespoons white wine vinegar

2 teaspoons chopped Full Circlefresh thyme leaves

teaspoon salt

teaspoon Schnucks Dijon mustard


1 cup shelled walnuts

1 package (10 ounces) baby spring mixsalad greens

1 package (4 ounces) plain chvre(goat cheese), crumbled

e cup julienne cut sun-dried tomatoes inolive oil with herbs, drained

In medium bowl, with whisk, mix garlic,

oil, vinegar, thyme, salt, mustard and pepper

until well blended. In 10-inch skillet, cook

walnuts over medium heat 13 to15 minutes

or until lightly browned and fragrant, stirringfrequently; transfer to plate to cool completely.

In large salad bowl, toss salad greens with

chvre, sun-dried tomatoes, walnuts and

vinaigrette until well coated.




> Do-Ahead TipVinaigrette can be prepared and refrigeratedup to 3 days in advance. Toast walnuts up to1 week in advance; cool completely and storein zip-tight plastic bag in refrigerator.


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28

Perfect Pumpkin Pie

Prep: 25 minutes plus cooling and chilling


1 package (15 ounces) refrigeratedpie crusts

1 can (15 ounces) Schnuckssolid pack pumpkin

1 cup packed Schnucks light brown sugar

2 tablespoons King Arthur unbleachedall-purpose flour

1 teaspoons Durkee pumpkin pie spice

teaspoon salt

2 Schnucks large eggs1 can (12 ounces) Schnucks

evaporated milk

1 tablespoon mild (original) molasses


Schnucks whipping cream,whipped (optional)

1.Let pie crusts stand at room temperature as

label directs to soften slightly. Adjust 1 oven

rack to lowest position and 1 oven rack tomiddle position in oven. Line heavy rimmed

baking pan with foil; place on lowest rack.

Preheat oven to 450F.

2.In large bowl, with mixer at medium speed,

beat pumpkin, brown sugar, flour, pumpkin pie

spice and salt 1 minute or until well blended. Add

eggs, 1 at a time, scraping bowl occasionally with

rubber spatula. Reduce speed to low; gradually

add evaporated milk and molasses and beatjust until combined.

3.Unroll 1 pie crust and place in 9- to 10-inch

glass or ceramic pie plate. Unroll second pie

crust onto cutting board; invert 8- to 9-inch

plate or cake pan onto center of crust. With

small knife, cut around edge of plate. Place

dough ring over edge of crust, then fold over

and press onto outer rim of crust in pie plate

to make a thicker rim. If desired, make desired

decorative edge. Pour filling into pie crust. Place

pie on prepared baking pan in oven. Bake

15 minutes.

4.Meanwhile, spray cookie sheet with

nonstick cooking spray. With small cookie

cutter or knife, cut out several leaf shapes

from remaining pie crust. Transfer leaves to

prepared cookie sheet. With knife, press lines

on leaves to resemble veins.

baked to perfectionA traditional holiday feast doesnt seem quite complete without a sweet slice ofpie. Try one of our three favorites this year. Whether youre a traditionalist at heart,a chocolate lover or a fan of tart flavors, you are sure to find the perfect pie.

> 10-inch ceramic pie plates are oven, microwave and dishwashersafe, each with a classic pie recipe for $6.99.

Available in select locations, while supplies last.

desserts > classic pies


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5.Reduce heat to 350F. Bake pie 22 to

25 minutes longer or until knife inserted

1 inch from edge of pie comes out clean and

center is almost set. Meanwhile, bake leaves

on middle oven rack 10 to 12 minutes or until

lightly browned. Transfer leaves to wire rack to

cool completely. Remove pie from oven; cool

completely on wire rack. Refrigerate pie at least

2 hours before serving or up to overnight. Store

leaves in tightly covered container until ready

to use. To serve pie, arrange leaves in circular

pattern on top of pie. If desired, serve with

whipped cream.




> Cooks WisdomPie crust and leaves may be lightly brushedwith melted butter and sprinkled with cinnamonand sugar immediately after removing from oven.

Chocolate Pecan PiePrep: 15 minutes plus cooling


(15-ounce) package refrigeratedpie crusts (1 pie crust)

1 cup Schnucks light corn syrup


3 ounces (3 squares) unsweetenedchocolate, cut into small pieces

3 tablespoons Schnucks unsalted butter,cut into small pieces

4 Schnucks large eggs

1 teaspoon Durkee pure vanilla extract

teaspoon salt

1 cup coarsely chopped pecans

Schnucks whipping cream,whipped (optional)

1.Let pie crust stand at room temperature as

label directs to soften slightly. Adjust oven rack tolowest position. Line heavy rimmed baking pan

with foil; place pan on lowest oven rack. Preheat

oven to 375F.

2.Unroll pie crust and place in 9- to 10-inch glass

or ceramic pie plate. If desired, make decorative

edge. In small saucepan, heat corn syrup and

sugar to boiling over medium heat; boil 2

minutes. In small microwave-safe bowl, heat

chocolate and butter in microwave oven on high1 minutes. Let stand 2 minutes, then stir until

chocolate is melted and smooth. In large bowl,

with whisk, lightly beat eggs, vanilla and salt.

3.Stir chocolate mixture into sugar mixture. With

whisk, slowly stir chocolate mixture into eggs.

Stir in pecans. Pour chocolate mixture into pie

crust. Place pie on prepared baking pan in oven.

Bake 35 to 40 minutes or until center of pie is set.

Cool pie at least 2 hours to serve warm, or cool

completely on wire rack. If desired, serve with

whipped cream.




> Cook's WisdomIf not serving pie right away, cover with plasticwrap and refrigerate up to 1 day in advance.Let pie stand at least 1 hour at room temperaturebefore serving.

Cranberry-OrangeWalnut Crunch Pie

Prep: 30 minutes plus cooling and chilling


(15-ounce) package refrigeratedpie crusts (1 pie crust)

1 medium juice orange

1 cups Schnucks refrigerated orange juice

1 bag (12 ounces) fresh cranberries (3 cups)


teaspoon salt

3 cup cold water

3 cup cornstarch

1 cup chopped walnuts


cup packed Schnucks light brown sugar

4 tablespoons Schnucks cold unsaltedbutter, cut into small pieces

1.Let pie crust stand at room temperature as

label directs to soften slightly. Meanwhile, from

orange, grate 2 teaspoons peel. Squeeze juice

into 2-cup liquid measuring cup. Add enoughrefrigerated orange juice to equal 1 cups total

juice. Into 4- to 5-quart saucepan, add orange

peel and juice, cranberries, granulated sugar

and salt; heat to boiling over medium-high heat.

Boil 8 to 10 minutes or until most cranberries

burst and mixture thickens slightly, stirring

occasionally. In small bowl, with whisk, mix water

with cornstarch. Gradually stir cornstarch mixture

into cranberry mixture; heat to boiling. Boil1 minute or until mixture becomes thick, stirring

constantly. Remove saucepan from heat.

2.Adjust oven rack to lowest position. Line heavyrimmed baking pan with foil; place pan on lowest

oven rack. Preheat oven to 375F.

3.Prepare Topping: In medium bowl, combine

nuts, flour and brown sugar. With fingertips, work

in butter until pea-sized crumbs form.

4.Unroll pie crust and place in 9- to 10-inch

glass or ceramic pie plate. If desired, make

decorative edge. Spread cranberry filling into

pie crust; sprinkle topping evenly over filling.Place pie on prepared baking pan in oven.

Bake 35 to 40 minutes or until topping is golden

brown. Cool pie on wire rack 1 hour, then cover

and refrigerate at least 4 hours or up to overnight.




> Do-Ahead TipPie filling and topping may be preparedup to 2 days in advance and refrigerated.

> Cooks WisdomBaking pie on lowest oven rack on preheatedbaking pan ensures a fully baked bottom crust.Serve pie la mode with vanilla ice cream.


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30

Holiday Stained Glass Cookies


Bake: 7 minutes per batch

Makes: about 2 dozen

1 bag (7 ounces) Jolly Rancher hard candyin original flavors, unwrapped

1 bag (17.5 ounces) sugar cookie mix

1 Schnucks large egg4 tablespoons Schnucks salted

butter, softened

King Arthur unbleachedall-purpose flour for dusting

green, red and blue sugar crystals(optional)

1. Preheat oven to 350F. Separate candies by

color on plate. Line large cookie sheet with

parchment paper, nonstick aluminum foil or

heavy-duty aluminum foil. In mixing bowl, with

mixer at medium speed, beat dry cookie mix

with egg and butter just until ingredients are

well blended and dough forms.

2.On lightly floured surface, with floured rolling

pin, roll about half of dough -inch thick. With

floured 3-inch cookie cutter, cut dough into as

many cookies as possible; reserve trimmings. Place

cookies, 1 inch apart, on prepared cookie sheet.

With similar-shaped 2-inch cookie cutter, cut out

center of each cookie; remove cutout pieces and

reserve with other trimmings. Place 1 candy in

center of each cookie.

3. Bake cookies 7 to 8 minutes or until candy

centers begin to bubble and edges of cookies

are lightly browned. Remove cookies from oven;

carefully sprinkle edges of cookies with sugar

sprinkles, if desired. Cool cookies completely

on cookie sheet on wire rack. Remove cookies

from parchment. Repeat with remaining dough,

trimmings and candy. Store cookies in tightly

covered container, with waxed paper between

layers, at room temperature up to 1 week.




> Cooks WisdomTo make cookies into ornaments, make a hole witha straw at top of cookies before baking.

To give cookies as gifts, place in decorativeboxes, jars, baskets or containers, separated with

parchment or waxed paper, and include the recipe.

Raisin Crunch Cookies


Bake: 10 minutes per batch

Makes: about 2 dozen


1 cups Schnucks sweetened coconut flakes1 cups King Arthur unbleached

all-purpose flour

1 cup coarsely crushed corn flakes

cup packed Schnucks brown sugar

cup golden or dark raisins


cup Schnucks old-fashioned or quick oats

1 teaspoon baking powder

1 teaspoon Schnucks baking soda

teaspoon salt

1 Schnucks large egg

cup Schnucks unsalted butter(1 stick), softened

1 teaspoon Durkee pure vanilla extract

1.Preheat oven to 350F. Spray 2 large cookie

sheets with nonstick cooking spray. In large

mixing bowl, stir dry ingredients until well

blended. Add egg, butter and vanilla. With mixer

on low speed, beat until ingredients are well

blended and dough starts to form.

2.Firmly shape dough into 1-inch balls. Place

balls, 2 inches apart, on prepared cookie sheets.

Bake 10 to 12 minutes or until edges are lightly

browned, rotating cookie sheets between upper

and lower rack halfway through baking. Cool

cookies 5 minutes on cookie sheet, then transfer

to wire rack to cool completely.



ornamental eatsIts time to pull out your oven mitts and cooling racksfor some holiday baking! Some recipes are passed downthrough generations to create nostalgia while others are

a cultural tradition. Here are two of our favorite cookierecipes. And dont forget to make a few batches thereal joy comes when you share your bounty of baking.Become part of the tradition of trading sweet treatsduring this season and dont forget to add an extra-special touch. Wrap homemade goodies in decorativeboxes and make them festive. These are the gifts that aresimple to give, but treasured and enjoyed the most.


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Visit our Deli Department to enjoy these outstanding brands.

D h h


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32

When salesman Michael Blum came in forhis appointment, he had a story that was alltoo familiar. My cheese is the best Gouda-style cheese made in Holland. We are fromMissouri, so when he said And Ill show youwhy, Vicki and I started packing.

We arrived in the Netherlands on abeautiful spring day in late April. First upwas a trip to the Cono cheese plant. Conois a co-op of 550 family farms located in thecanal-lined pastures of the most famousDutch polder, Beemster. Cono producespremium gourmet Dutch cheeses availablein the United States as the Beemster brand.

After we settled in with our tea and cakes,Kees Paradies, Cono Export Manager, tookus through the cheese-making steps andrevealed why Beemster is better.

First, the terroir is unique. The Beemsterland was reclaimed from the sea anddrained by 55 windmills in 1612. I t sits20 feet below sea level and boasts bluesea clay. The climate and mineral-rich soilproduce lush pesticide-free grasses that

allow the cows to give milk that is pure andsweet with a soft fat.

Kees went on to explain that the curdand whey are separated gently in opendrainage containers as it has been done

for centuries. Due to the superior qualityand richness of the milk, the cheese isproduced with less salt than commonlyfound in other Gouda-style cheeses. Muchof the flavor of cheese comes from thecheese cultures added to the milk in theearly stages of cheese-making. Cono growstheir own culture, retaining the integrityand uniqueness of the strain.

Finally, the recipe and focus on artisanal

production remains true to its origins. Theco-op was formed so the farmers' wiveswould no longer have to make the cheesethemselves on the farm and to this day, thefarmers still have the final say on how thecheese is made.

Having heard the story, it was time to seethings for ourselves. We proceeded on tothe plant where we watched the curdsand whey being hand raked, witnessedthe wheels floating by in the brine and

evaluated the internal maturation of theyoung wheels with our own cheesetrier a special tool to remove a core ofcheese for tasting and testing. We walkedthe fields and visited a family farm (where100 cows is considered a big operation).

We proceeded on to the village ofEdam to a warehouse dating back to1760, where cheese is matured in thetraditional method on wooden boards

under the watchful eye of a third-generation master. We saw the tulipfields. We toured the windmills that makeBeemster polder possible. We participatedin the historic Alkmaar Cheese Market, andstood on the weigh scales that have beenin place since 1365.

Now that we are back home enjoying thecheese served to the Netherlands royalfamily, do we think Beemster is the best?One more bite, then well let you know!

Dutch cheese masters

Kees Paradies Cono Export Manager

Vicki Decker-Smith Specialty Cheese Category Manager

Melissa BunchDirector, Deli & Prepared Foods

beemster cheese > savory soup


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Beemster VlaskaasCheese & Ale Soup

Prep: 10 minutes


cup Schnucks unsalted butter (1 stick)


3 cans (14 ounces each) less-sodium

chicken broth (5 cups)1 bottle (12 ounces) pale ale

1 pint (2 cups) Schnucks half & half

1 teaspoon salt

teaspoon Durkee garlic powder

12 ounces Beemster Vlaskaas cheese,shredded (about 4 cups)

parsley sprigs for garnish (optional)

1.In 5- to 6-quart saucepot, melt butter over

medium heat. Add flour and stir with whiskuntil combined. Reduce heat to low and cook

5 minutes, stirring occasionally. Stir in broth, ale,

half & half, salt and garlic powder. Increase heat

to medium-high; cook until mixture simmers,

stirring occasionally.

2.Reduce heat to medium-low; cook 8 to

10 minutes or until mixture is creamy and thickens

slightly, stirring occasionally. Remove saucepot

from heat. With whisk, gradually add cheese,stirring until smooth. Serve garnished with parsley

sprigs, if desired. Makes about 10 cups.




> Cooks WisdomAdd a dash or 2 of hot sauce for an interestingtwist to this creamy soup.

Serve with crusty bread or crackers.

Dutch treatNow that youve learned the ins and outs of Beemster cheese, were sure yourmouth is watering at the thought of trying some. Our cheese and ale soup isthe perfect excuse to use some of Beemsters finest. Make sure to choose apale ale dark beers tend to give this soup a bitter taste. You can also use thischeese in other favorite recipes as an alternative to Cheddar cheese.

Beemster Classic Aged18 months, Beemster Classichas a rich, caramel color andwonderful nutty flavor withbutterscotch and fruity notes.

Beemster Minis The same greatnutty, creamy flavor of Beemster ina handy size the perfect lunchboxor anywhere snack.

BeemsterLite Matured Agedfive months, BeemsterLitehas a pleasing nutty flavor,hints of caramel, and a nicelong finish. It also has 33 percent

less fat than regular Gouda.

Beemster Mustard Seed Beemsters classic flavor withrobust bursts of musta

s chucks cooks holiday 2009

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