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Spring offers plenty of opportunities to celebrate with special days each month including St. Patrick’s Day, Easter and Cinco de Mayo. This issue of Schnucks Cooks magazine provides more than a little creativity and inspiration to help make these events even more memorable.

St. Patrick’s Day makes me think of a delicious Reuben sandwich. On page 9, the traditional sandwich is transformed into a Reuben Casserole. In just one hour of prep and cooking time, you can serve your family a sizzling twist on an old favorite.

Our team of experts works hard to share their knowledge, and another great example of that is found on page 22. One of our cheese experts shares information on blue cheeses, another of my personal favorites, particularly when paired with great wine.

While it takes a bit longer to prepare, delicious homemade gnocchi is certainly worth the time. See our step-by-step video to prepare restaurant-quality Gnocchi with Brown Butter & Sage. But, for those short on time – we have included one of our team’s specialties – pizzas. No dough tossing required! Just 30 minutes from start to finish and you will have hot, pizzeria-style pie on hand for dinner or to serve as appetizers.

We’ve included delicious Cinco de Mayo dishes in this issue, but I am guessing that your celebration will be long remembered if you serve Dos Leches Cake. Coconut is the key ingredient here so if you love coconut, you will treasure this easy-to-make dessert.

I will leave the rest of this issue for you to explore on your own. I hope you discover that we have made entertaining fun, fast and family-friendly.

Scott C. Schnuck @

> a letter from the chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

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

Jeff rey Scheiber

Ryan White

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

Kathleen Sheridan

Doug Schaible

Chris Wong, CSW

Noelle Lothamer, Karen Trombley, Priscilla Ward, Ross Yedinak

Becky Trepasso, R.D.

Wes Hartman

Vicki Decker-Smith, Dave Grotto, Lisa Howard, Alana Sugar

Stacey Alexander, Kelly Kraemer

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

© 2012 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc. All rights reserved. All articles in Schnucks Cooks are written and edited by professionals. “Schnucks Cooks” is a registered trademark of Schnuck Markets, Inc. and other trademarks and service marks of Schnucks may appear in this magazine. ViMax Publishing makes no representation as to the accuracy or effi cacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 • vimaxmedia.com

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

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4 Schnucks Cooks Creamy Garlic Chicken Pasta and Chocolate Mint Parfait.

5 lovely leeks Potato Leek Soup.

6 express lane Beef & Bean Nacho Bake and Creamy Beef Stroganoff .

8 a slice of luck Reuben Casserole and Custard Bread Pudding with

Whiskey Sauce.

10 from pyramid to plate: an icon’s new look A new diagram refl ects the updated nutrition guidelines.

13 symbolism & ceremony Haroset and Crunchy Caramel Matzo.

14 gnocchi 101 Gnocchi with Brown Butter & Sage.

16 easter celebration Spiced Orange-Glazed Ham, Rosemary Spoon Bread and

Lemon Coconut Layer Cake.

21 pizza pizzazz Meat-Lovers Pizza and Spinach Artichoke Pizza.

22 blue cheeses Fettuccine with Spinach & Blue Cheese Sauce.

24 5 @ 5:00: salmon Grilled Salmon with Mango Relish, Salmon with Honey BBQ

Sauce, Tossed Salmon Niçoise Salad, Roasted Salmon with Brown Sugar Glaze and Tortilla-Crusted Salmon Cakes with Chipotle-Lime Tartar Sauce.

28 cinco de mayo Fiesta Pork Enchiladas, Dos Leches Cake and Fresh

Strawberry Margarita.

30 meals for a steal Red Pepper & Chicken Rotini and Black Bean &

Sweet Potato Chili.

}table of contents

> spring

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3Schnucks Cooks > Spring 2012

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Creamy Garlic Chicken PastaActive Time: 20 minutesTotal Time: 30 minutes • Serves: 4

½ (1-pound) box Barilla® farfalle or campanelle pasta (about 3 cups)

1 tablespoon Schnucks extra virgin olive oil1 package (1 pint) grape tomatoes, each cut

in half1 zucchini (about 8 ounces), cut lengthwise in

half, then crosswise into ½-inch-thick slices 2 cups diced or shredded Schnucks classic,

herb or lemon pepper whole roasted chicken meat (about 8 ounces)

1 container (10 ounces) refrigerated savory garlic cooking creme

½ cup loosely packed fresh basil leaves, thinly sliced

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Remove 1 cup pasta cooking water; set aside. Drain pasta, then return to same saucepot.

2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add tomatoes, zucchini and

chicken and cook 5 to 6 minutes or until tomatoes soften and zucchini is tender, stirring occasionally. Add cooking creme and cook 2 minutes or until heated through, stirring occasionally.

3. Toss chicken mixture into pasta. If desired, for a thinner sauce, add some pasta cooking water. Sprinkle with basil to serve.

Each serving: about 480 calories, 16 g total fat (7 g saturated), 80 mg cholesterol, 580 mg sodium, 14 g carbohydrate, 4 g fi ber, 33 g protein

Chocolate Mint ParfaitActive Time: 5 minutesTotal Time: 5 minutes plus chillingServes: 4

1 package (3.9 ounces) chocolate fl avor instant pudding & pie fi lling

2 cups cold Schnucks vitamin D whole milk1 cup thawed extra creamy whipped topping 8 chocolate mint sandwich cookies

In medium bowl, with whisk, stir together instant pudding and milk 2 minutes or until thick. Divide

pudding between each of 4 dessert bowls. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day ahead. When ready to serve, top each dessert with ¼ cup whipped topping. Crumble 1 cookie over each, then garnish with an additional cookie.


Kathy Gottsacker, Director of Food Education and Culinary Arts; Rosanne Toroian, Food Editor and Information Specialist; Priscilla Ward, Test Kitchen Manager

Beans, inexpensive and versatile, are one of the oldest foods known to man. In many parts of the world, beans provide the main source of protein. Each cup of black beans, for example, contains 15 grams of protein plus 60% of one’s daily requirement of soluble fiber and many other nutrients including iron and folate which the body needs every day. This “superfood” comes in many shapes, sizes and colors, and it’s not just for chili. Peruse our store shelves to find original products with beans that not only taste great warmed up for a side dish, but also can be enjoyed in unexpected ways. Here are a few of our favorites:

Blue Runner® offers an interesting lineup of “cream-style” beans such as their Creole red or black beans or New Orleans spicy red beans. Cook up some diced onions and bell peppers, add fully-cooked chorizo or sliced smoked sausage, then stir in a couple cans of these creamy beans and heat through; serve over rice with some hot sauce and dinner’s done. Or, try spreading cream-style beans on flour tortillas; top with rice, corn and cheese for a full-flavored vegetarian quesadilla.

Bush’s® Grillin’ Beans® taste great on their own – simply open a can and serve on the side of grilled burgers, ribs and chicken, but their hearty and bold taste and texture can enhance many other entrées. For instance, purchase half the amount of beef for Sloppy Joes; add instead a can of Grillin’ Beans and Sloppy Joe sauce for an economical weeknight meal. Grillin’ Beans taste wonderful over hot dogs, and their robust flavor adds a unique punch to nachos topped with shredded barbecue beef, fresh tomatoes, cheese and a touch of sour cream. Try all five flavors.

Mash Full Circle organic black beans in spicy sauce, then spread over bruschetta toast; top with some refrigerated guacamole and add a slice of ripe black olive for a four-ingredient appetizer. The Tex-Mex breakfast staple, huevos rancheros, is traditionally served with refried beans to layer on a tortilla with a fried egg and salsa, but these Full Circle beans add just the right amount of spice. Of course, you can’t go wrong using them as a delicious base for soups and stews, and yes, chili!

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Potato Leek SoupActive Time: 30 minutesTotal Time: 45 minutes Makes: 8 fi rst-course or 4 main-dish servings

2½ pounds butter gold potatoes or Yukon Gold potatoes (about 6 medium), peeled and cut into 1-inch chunks (about 6 cups)

6 cups water 2 teaspoons salt, divided4 medium leeks (about 1½ pounds)2 tablespoons Schnucks olive oil2 teaspoons chopped fresh thyme leaves or

½ teaspoon dried thyme 1 cup Schnucks half-and-half¼ teaspoon ground white or black pepper½ cup Schnucks sour cream (optional)

1. In 5- to 6-quart saucepot, heat potatoes, water and 1 teaspoon salt to boiling over high heat. Reduce heat to medium; cover and cook 14 to 16 minutes or until potatoes are tender. Remove saucepot from heat, but do not drain potatoes.

2. Meanwhile, trim off and discard root end of leeks. Holding the leek in 1 hand with knife at a 45° angle in the other hand, with the blade facing away from you, slice off the dark green leaves, rotating the leek as you go, to expose the light green inner leaves. Cut each leek lengthwise in half, then slice crosswise. You should have about 4 cups. Place leeks in large bowl of water; swish leeks to remove any sand. Let stand several seconds to allow sand to sink. With slotted spoon, skim off leeks that fl oat to the top and transfer to colander. Repeat process with fresh water as needed until all sand is removed. Drain leeks well.

3. In 12-inch skillet, cook leeks, oil and thyme over medium heat 15 to 18 minutes or until leeks are soft, stirring occasionally. Remove skillet from heat.

4. Stir leek mixture, half-and-half, pepper and remaining 1 teaspoon salt into potatoes with their water. In batches, ladle potato mixture into blender with center part of cover removed to allow steam to escape; purée until smooth. Pour soup into large bowl between batches. Return soup to saucepot; heat through if necessary. Ladle soup into soup bowls; serve with a dollop of sour cream, if desired. Makes about 9½ cups.

Each first-course serving: about 489 calories, 20 g total fat (9 g saturated), 35 mg cholesterol, 607 mg sodium, 67 g carbohydrate, 5 g fi ber, 11 g protein

lovely leeksin season > leeks

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

A traditional symbol of Wales, leeks certainly aren’t exclusive to Great Britain. They appear in many cuisines the world over. Cock-a-leekie soup – a savory combination of chicken, prunes and leeks – is a Scottish favorite, while French chefs like to stir cream into puréed leeks and potatoes to make vichyssoise soup.

These members of the onion family look like gigantic green onions and can be found in grocery stores year-round. Purchase leeks that are firm and unblemished. Fresh leeks can be loosely wrapped in a plastic bag and kept in the refrigerator’s crisper drawer for up to one week. (Refer to the recipe below for cleaning instructions.)

Leeks can be roasted, braised, sautéed (they’re especially delicious with mushrooms and bacon!) or simmered into soups and sauces.

Try a Mediterranean approach and prepare them with complementing flavors like wine and tomatoes. The mild onion flavor of leeks also makes them a welcome addition to salads and sandwiches when minced and served raw.

in season > lee

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express laneOur Beef & Bean Nacho Bake is a tasty Tex-Mex treat that comes together in just 25 minutes. Nachos are one of the most popular Tex-Mex dishes, and with just a few ingredients, we’ve transformed this snack into a hearty meal that your entire family will love.

While Beef Stroganoff has its roots in Russian tradition, the dish has become popular worldwide with variations of the recipe being served in China, Japan, Portugal and even Brazil. While each region has its own version, our recipe stays close to the original, with strips of beef in a sour cream and Dijon sauce.

traditional tastes > dishes in a dash

Beef & Bean Nacho BakeActive Time: 25 minutes Total Time: 45 minutes • Serves: 6

1½ pounds Certifi ed Angus Beef® ground sirloin tip

3 garlic cloves, coarsely chopped (about 1 tablespoon)

1 tablespoon Schnucks chili powder1 can (16 ounces) Schnucks fat-free

refried beans1 jar (16 ounces) Chi-Chi’s® medium salsa3 tablespoons drained diced pickled

jalapeño peppers6 cups Schnucks bite size tortilla chips1 package (8 ounces) Schnucks fi nely

shredded Mexican four cheese blend (2 cups)

3 large Roma tomatoes (about 12 ounces), chopped (about 2 cups)

thinly sliced green onions, refrigerated prepared guacamole and/or Schnucks sour cream (optional)

1. Preheat oven to 400°F. In 12-inch skillet, cook beef, garlic and chili powder over medium-high heat 6 to 8 minutes or until meat is no longer pink, breaking up meat with side of spoon into small pieces. Stir in refried beans, salsa and jalapeños. Cook 2 minutes or until mixture is well combined and heated through, stirring frequently.

2. Spread about 3 cups tortilla chips in bottom of 13 x 9-inch glass or ceramic baking dish. Spread half of beef mixture over chips, about 3 cups, then top with half of cheese, about 1 cup. Repeat

with remaining chips, beef mixture and cheese. Cover dish with aluminum foil. Bake 15 minutes. Remove foil and bake 5 minutes longer or until top begins to brown.

3. Remove nacho bake from oven. Evenly sprinkle with tomatoes and green onions, if using. Serve with guacamole and sour cream, if desired.


Creamy Beef Stroganoff Active Time: 45 minutes Total Time: 45 minutes • Serves: 4

½ (16-ounce) package Schnucks wide egg noodles (4 cups)

1¼ pounds Certifi ed Angus Beef® boneless beef loin strip steaks, trimmed and each cut crosswise into 1-inch long x ¼-inch-thick slices

4 tablespoons Schnucks all-purpose fl our, divided

2 tablespoons Schnucks olive oil, divided1 small yellow onion, chopped (about 1 cup)1 package (10 ounces) Schnucks sliced

white mushrooms1 tablespoon Schnucks Select Dijon mustard1 can (14.5 ounces) beef broth (1¾ cups)¾ teaspoon salt¼ teaspoon ground black pepper1 container (8 ounces) Schnucks sour cream½ cup coarsely chopped fresh parsley leaves

1. Heat 4-quart covered saucepan of salted water to boiling over high heat. Add egg noodles and cook as label directs. Drain egg noodles, then return to saucepan. Cover to keep warm.

2. Meanwhile, in medium bowl, toss beef with 3 tablespoons fl our. In 12-inch skillet, heat ½ tablespoon oil over medium-high heat. Add half of beef and cook 3 to 4 minutes or until lightly browned on both sides but still pink in center. Transfer beef to small bowl. Repeat with ½ tablespoon oil, remaining beef and any fl our in bowl; transfer beef to same bowl as it browns.

3. To same skillet, add remaining 1 tablespoon oil and onion and cook over medium-high heat 3 minutes, stirring frequently. Add mushrooms and cook 4 to 5 minutes longer or until mushrooms are tender and onion is browned, stirring frequently. Add remaining 1 tablespoon fl our and cook 30 seconds, stirring. Add mustard and cook 30 seconds, stirring. Stir in broth, salt and pepper and heat to boiling, stirring to loosen any browned bits in bottom of skillet. Stir in beef with any juices in bowl and simmer 5 minutes.

4. Pour beef mixture over pasta and toss until well combined. Stir in half of sour cream until well blended, then stir in remaining sour cream. Heat through over low heat. Stir in parsley. Makes about 9 cups.



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a slice of luckThis St. Patrick’s Day, let a “wee bit o’ the Irish” come out with this fun duo of festive recipes. No St. Patty’s Day feast would be complete without corned beef, and our Reuben Casserole fi ts the bill perfectly. With layers of shredded hash browns, sauerkraut and corned beef, this recipe makes a hearty entrée for your celebration. And for dessert, our bread pudding is a sweet ending to a festive feast. The whiskey sauce adds a kick of fl avor to the warm and comforting creation.

st. patty’s feast > cheers = slainte

Reuben CasseroleActive Time: 30 minutes Total Time: 1 hour • Serves: 8

1 tablespoon Schnucks unsalted butter or vegetable oil

1 medium onion (about 5 ounces), chopped (about 1 cup)

1 small green bell pepper, chopped (about 1 cup)

1 can (8 ounces) Schnucks sauerkraut, rinsed and drained

3 (¼-inch-thick) slices Schnucks Select top round corned beef (about 1¼ pounds), cut into ¼-inch pieces, or 3½ cups shredded or diced leftover cooked corned beef

1 bag (20 ounces) refrigerated shredded hash browns

1 container (10 ounces) refrigerated light Alfredo sauce, divided

1 package (6 ounces) Schnucks fi nely shredded Swiss cheese, divided

1. Preheat oven to 375°F. In nonstick 12-inch skillet, melt butter over medium heat. Add onion and bell pepper and cook 6 to 7 minutes or until tender, stirring occasionally. Add sauerkraut and corned beef and cook 2 minutes or until heated through, stirring frequently.

2. In 9-inch square or 2½-quart metal, glass or ceramic baking pan, spread refrigerated hash browns. Spread half of Alfredo sauce over potatoes (about ½ cup) and sprinkle with 1 cup cheese. Spread corned beef mixture evenly over cheese, then top with remaining Alfredo sauce and cheese to cover.

3. Cover pan with aluminum foil; bake 15 minutes. Remove foil and bake 15 minutes longer or until top is lightly browned.


Custard Bread Pudding with Whiskey SauceActive Time: 30 minutes Total Time: 2 hours plus standingServes: 16

Schnucks nonstick cooking spray1 loaf (16 ounces) presliced or unsliced

Schnucks Bakery Cape Cod raisin bread, cut or torn into 1-inch cubes (about 10 cups)

3 containers (1 pint each) Schnucks half-and-half (6 cups)

6 Schnucks large egg yolks3 Schnucks large eggs1 cup Schnucks granulated sugar1 teaspoon salt1 tablespoon Schnucks pure vanilla extract ½ cup Schnucks unsalted butter (1 stick)1 cup packed Schnucks light brown sugar¼ cup Irish whiskey sweetened whipped cream (optional)

1. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Spread bread evenly in prepared baking dish.

2. In 2-quart saucepan, heat half-and-half over medium-high heat until it steams but does not boil. (Or, heat in microwave-safe bowl in microwave oven on high 3 to 4 minutes.) Meanwhile, in large bowl, with whisk, beat egg yolks and eggs until very smooth and foamy. Add sugar and salt and stir until sugar dissolves. Very slowly pour warm half-and-half into egg mixture, whisking constantly. Stir in vanilla.

3. Pour egg mixture evenly over bread, pressing to make sure bread is covered in as much liquid as possible. Loosely cover dish with aluminum foil; let stand at room temperature up to 45 minutes or refrigerate up to 1 day ahead.

4. Preheat oven to 325°F. Bake bread pudding, loosely covered in foil, 1 hour 10 minutes. Remove foil and bake 15 to 20 minutes longer or until center is set, top is lightly browned and bread pudding puff s. Let stand 15 minutes.

5. Meanwhile, prepare sauce. In 1- to 2-quart saucepan, melt butter over medium heat. With whisk, stir in brown sugar and cook 3 to 4 minutes or until smooth, stirring occasionally. Remove saucepan from heat; stir in whiskey. Makes about 1 cup. Serve bread pudding warm with whiskey sauce and whipped cream, if desired.


> Cook’s WisdomUse your leftover egg whites for omelets, meringues and macaroons. Or, freeze them in ice cube trays, transfer to a zip-tight plastic bag, then thaw as needed to brush over biscuits or pie crust, or dip chicken or pork into whites before breading and frying.

beer pairing > New Belgium Ranger India Pale Ale Ranger IPA has a pronounced hoppy zing to refresh after a bite of this casserole. The creamy richness of the dish will be contrasted by the crisp, citrusy fi nish of this go-to India Pale Ale.


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from pyramid to plate: an icon’s new look!For the past decade, Americans have struggled to understand the healthy eating messages contained within the food guide pyramid. The results indicate that the pyramid was not the end-all answer that we were hoping for.

The Healthy Eating Index (a USDA measurement comparing diet quality to federal dietary guidelines), makes it apparent that the 2005 Dietary Guidelines have not been implemented. The previous food pyramid focused on defi ned amounts of grains, vegetables, fruit, milk, meats and beans to be consumed each day. It advised us to be cognizant of the fats, sugars and salt we consume and to develop a healthy exercise regimen. According to the Centers for Disease Control and Prevention, within the last 20 years, obesity in our nation has increased to one out of three adults and one out of six children.

The pyramid was seen as vague and irrelevant for many, but the idea of using a plate, being universally identifi able and relatable, will hopefully prove a better guide for the nation. It is far less complicated and emphasizes what everyone should include in their

diet: a plate made up of half fruits and vegetables and the other half grains and lean protein. Half of the grains should be whole grains, which provide more nutrients than refi ned grains. You also need to consume dairy in moderation with a serving of fat-free or low-fat milk or yogurt.

The MyPlate icon focuses on positive nutrition, yet most everyone indulges in a special treat from time to time. Helpful guidance can be found on the ChooseMyPlate.gov website on how to responsibly include these foods and beverages in your diet. Good-for-you fats found in nuts and avocados are encouraged for their heart-healthy benefi ts, but always in moderation. Solid fats, such as butter, shortening and animal fat, should be limited due to their high level of saturated fat and association with heart disease.

As with its MyPyramid predecessor, the MyPlate icon is intended to provide a simple visual guide for developing a healthy eating program. Dietary needs can vary greatly, so consult your healthcare professional to discuss your individual requirements.

Make half your plate fruits and vegetables.Go lean with protein.Make at least half your grains whole grains.

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Made just for us, Schnucks spiral sliced ham with natural juices is trimmed just right for a flavorful yet lean, tender ham. It is slow-smoked the old-fashioned way with real hickory wood.

And finally, it is sliced to the bone so you get more meat and for easier serving. Schnucks butchers are proud to offer you a spiral sliced ham you won’t find anywhere else!

Made Just For Us!

Thins Are In!The Schnuck family knows you want foods that are good for your family.

Schnucks Select Thin Buns are great for your family! They are only 90 calories, low in fat

and a good source of fiber. Try our multi-grain or 100% whole wheat thin buns for

tasty toast with peanut butter or a sky-high sandwich!

A Passion for Premium!

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symbolism & ceremonyAt sundown, as the Jewish holiday of Passover begins, families gather for a traditional Seder meal with special foods symbolizing the Jews’ exodus from slavery in Egypt. One of the foods served at a Seder feast includes Haroset, a condiment that often includes nuts, apples, red wine and cinnamon. Haroset symbolizes the mortar used by Jewish slaves to build the pyramids in Ancient Egypt.

Matzo is a yeast-free bread integral to the Seder ceremony. It represents the unleavened bread eaten by the Israelites fl eeing the pharaoh and his army before crossing the Red Sea into freedom. This sweet version makes the perfect ending to this meaningful repast.

HarosetActive Time: 10 minutesTotal Time: 10 minutes plus chillingMakes: about 2¼ cups

1 cup Schnucks dried cranberries½ cup roasted and salted shelled pistachios1 large apple, peeled, cored and cut

into chunks¼ cup sweet red wine, preferably

Manischewitz Concord grape wine ¾ teaspoon Schnucks ground cinnamon

In food processor with knife blade attached, pulse cranberries and pistachios until chopped. Add apple, wine and cinnamon and pulse until mixture is fi nely chopped. Transfer haroset to serving bowl. Cover and refrigerate at least 2 hours or up to 1 day ahead.

Each ¼ cup: about 32 calories, 2 g total fat (1 g saturated), 0 mg cholesterol, 18 mg sodium, 4 g carbohydrate, 1 g fi ber, 1 g protein

> Cook’s WisdomMixture can be doubled. Use haroset to accompany meat dishes or to spread over sandwiches or matzo.

Crunchy Caramel Matzo Active Time: 20 minutesTotal Time: 35 minutes plus chillingMakes: about 4 dozen pieces

3 lightly salted or unsalted matzos or 1 sleeve original or unsalted tops Schnucks saltines (about 38)

½ cup packed Schnucks light brown sugar½ cup Schnucks unsalted butter (1 stick)¾ cup Schnucks semi sweet chocolate chips

1. Preheat oven to 350°F. Line 15¼ x 10¼-inch rimmed baking pan with foil. Arrange matzos in pan, breaking any as needed to cover pan.

2. In 1- to 2-quart heavy saucepan, heat sugar and butter to boiling over medium heat, stirring constantly. Cook 3 minutes longer, stirring frequently. Immediately pour brown sugar mixture all over matzos, spreading with spatula to cover.

3. Bake 10 to 12 minutes or until bubbling begins to subside and top is lightly browned, watching carefully during last 2 minutes of baking to make sure matzos don’t overbrown. (If using saltines, bake 6 to 8 minutes, watching carefully.)

4. Remove matzos from oven; immediately sprinkle with chocolate chips. Let stand 5 minutes, then spread chocolate over matzos to cover. Refrigerate at least 1 hour or until chocolate is set. Break matzos into 1½- to 2-inch pieces. Store in airtight container with waxed paper between layers up to 2 weeks.

Each serving (2 pieces): about 90 calories, 5 g total fat (3 g saturated), 10 mg cholesterol, 3 mg sodium, 11 g carbohydrate, 1 g fi ber, 11 g protein

passover dinner > family tradition


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Gnocchi with Brown Butter & SageActive Time: 50 minutesTotal Time: 2 hours 15 minutesServes: 4

2 pounds Idaho russet potatoes, each potato similar in size for even cooking

1e cups Schnucks all-purpose fl our, plus additional for dusting, divided

2 Schnucks large egg yolks1 teaspoon salt, plus additional for

cooking water ½ cup Schnucks unsalted butter

(1 stick), sliced2 tablespoons chopped fresh sage leaves½ teaspoon freshly ground black pepper½ cup freshly grated

Parmigiano-Reggiano cheese

1. In 4-quart saucepan, add potatoes and enough salted cold water to cover by 1 inch; heat until water simmers over high heat. Reduce heat to medium; simmer potatoes 35 to 40 minutes or until bamboo skewer easily pierces potatoes. If possible, do not pierce potatoes more than once or twice. Drain potatoes, then return to same saucepan. Heat over medium heat to dry out potatoes as much as possible.

2. Holding potato in clean dish towel, peel potatoes, then immediately press through potato ricer or food mill into large bowl.

3. Heat large saucepot of salted water to a rolling boil over high heat. Meanwhile, with hand, gently work e cup fl our into potatoes, then work in egg yolks, salt and e cup fl our. Transfer dough to a lightly fl oured work surface. Gradually add remaining fl our, 1 tablespoon at a time, adding just enough so that dough is no longer sticky. (You may not add the full amount of fl our.) To test if dough is ready, drop a ¾-inch ball of dough in water; if it fl oats after 1 to 1½ minutes, dough is ready. If it disintegrates, dough needs more fl our.

4. Lightly fl our rimmed baking pan, work surface and fork. Knead dough a few times, then form into round, working dough as little as possible. To form gnocchi, cut dough round into 8 equal wedges. Roll each wedge of dough into ½-inch-wide log, then, with paring knife, cut each log crosswise into ¾-inch-long pieces. Holding the tines of your fl oured fork facing down, with your thumb, gently press and roll each piece of dough, cut side down, off the back of the tines to form ridges on 1 side and an indentation on the other side. Transfer gnocchi to prepared baking pan.

5. In 12-inch skillet, cook butter over medium heat 7 to 8 minutes or until browned, swirling pan frequently during last 2 to 3 minutes of cooking. Remove skillet from heat; add sage and pepper, swirling pan. Set butter mixture aside; cover to keep warm.

6. Meanwhile, in batches, add gnocchi to water that’s been heated to a rolling boil and cook 1 to 1½ minutes or just until gnocchi fl oat, stirring occasionally. With slotted spoon, transfer gnocchi to skillet with brown butter and toss to coat. Return gnocchi to medium heat to heat through. Serve gnocchi topped with cheese.


wine pairing > Clos du Bois Chardonnay Complementing the brown butter sauce, the rich buttery notes in this Chardonnay will delight your palate. Ample acidity and bright, crisp fruit fl avors make this the perfect pairing for light dishes like gnocchi.

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gnocchi 101

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

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Homemade gnocchi is a labor of love, which makes it the perfect dish for a special occasion. The whole family can lend a helping hand in creating the gnocchi, from mixing the dough to rolling, cutting and forming the pieces. Each of these Italian, pillow-like dumplings is made with tiny ridges, ideal for catching delicious sauce.

make homemade gnocchi

1. Immediately after the hot, cooked potatoes have been peeled, press them through a potato ricer or food mill.

2. Once the fl our, egg yolks and salt have been worked into the potatoes to form the dough, shape the dough into a ball and cut it into 8 wedges.

3. Working with 1 wedge of dough at a time on a lightly fl oured surface, roll it into a ½-inch-wide log, then cut the log crosswise into ¾-inch-long pieces.

4. To create the distinctive ridges in the gnocchi, fl our a fork and hold it with the tines facing down. Then, place each piece of dough, cut side down, onto the tines and gently press and roll the dough off the tines with your thumb.

how to


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easter celebrationWhether you’re hosting a small family dinner or preparing a feast for a crowd, Easter spreads are all about fresh spring fl avors surrounding a succulent centerpiece. With this in mind, we’ve provided three new recipes that are sure to become family favorites.

The traditional ham gets a bright boost of fl avor with sweet orange marmalade. Our spoon bread has a warm and delicious consistency between corn bread and souffl é. And for the big fi nish… a light and lovely Lemon Coconut Layer Cake. Now that’s an impressive menu!

family festivity > exquisite tradition

Spiced Orange-Glazed HamActive Time: 25 minutes Total Time: 2 hours 15 minutes • Serves: 12

1 Schnucks spiral sliced ham (7 to 8 pounds)1 juice orange1 jar (12 ounces) sweet orange marmalade3 tablespoons Schnucks Select Dijon mustard2 tablespoons balsamic vinegar1 tablespoon pumpkin pie spice1 teaspoon dry mustard½ cup packed Schnucks light brown sugar

1. Preheat oven to 325°F. Remove ham from packaging, discarding plastic cover from bone-end of ham. Reserve glaze packet for another use (see side bar). 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, grate peel and squeeze juice from orange; place juice and 1 tablespoon peel into 1- to 2-quart saucepan. (If desired, set aside any remaining peel to use later for garnish.) Add marmalade, Dijon mustard, vinegar, pumpkin pie spice and dry mustard and heat to boiling over medium heat; boil 2 minutes, stirring occasionally. Add brown sugar and boil 2 minutes longer, stirring occasionally. Remove saucepan from heat. Makes about 2 cups glaze.

3. Remove ham from oven; set aside aluminum foil to use later. Spoon some glaze over ham, then return ham to oven. Bake 45 to 55 minutes longer or until internal temperature reaches 120°F, brushing ham every 15 minutes with additional glaze. Remove ham from oven. Carefully place ham on serving platter. If desired, sprinkle any remaining grated orange peel over ham for garnish. Cover ham loosely with reserved foil and let stand 15 minutes before serving. Internal temperature will rise to 140°F upon standing.

4. Meanwhile, pour any drippings from 13 x 9-inch pan into same saucepan with remaining glaze; heat to boiling over medium-high heat. Boil 10 to 12 minutes or until sauce is thickened and reduced to about 1½ cups. Slice ham and serve with sauce.


Rosemary Spoon BreadActive Time: 15 minutes Total Time: 1 hour • Serves: 8

½ cup (1 stick) plus 1 tablespoon Schnucks unsalted butter

2 Schnucks large eggs1 can (14.75 ounces) Schnucks cream-

style corn1 container (8 ounces) Schnucks sour cream2 teaspoons chopped fresh rosemary leaves2 teaspoons Schnucks honey½ teaspoon salt1 box (7.5 ounces) Schnucks corn muffi n mix2 cups Schnucks frozen whole kernel corn

1. Preheat oven to 375°F. In large microwave-safe bowl, melt butter in microwave oven on high 1½ to 2 minutes, swirling bowl every 30 seconds. Use some melted butter to grease 9-inch square or 2- to 2½-quart glass or ceramic baking dish.

2. Add eggs to remaining butter in bowl; with whisk, stir until well combined. Stir in cream-style corn, sour cream, rosemary, honey and salt until blended. Add muffi n mix and stir until combined, then stir in frozen corn. Pour corn mixture into prepared baking dish. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Each serving: about 347 calories, 23 g total fat (13 g saturated), 100 mg cholesterol, 393 mg sodium, 31 g carbohydrate, 2g fi ber, 5 g protein

Use the honey and spiced glaze packet included with your Schnucks spiral sliced ham for these quick and easy weeknight recipes:

> Sprinkle dry glaze directly over boneless, skinless chicken breasts or salmon steaks before sautéing in a touch of oil or butter.

> In a large nonstick skillet, heat 2 tablespoons dry glaze and 1 tablespoon each water and butter over medium to medium-high heat until glaze dissolves; add 1 pound peeled and sliced apples and cook until tender, browned and glazed.

> In a small saucepan, heat ½ cup dry glaze with 2 tablespoons water and 1 tablespoon butter until glaze dissolves. Cut about 1½ pounds peeled sweet potatoes into wedges or chunks. On a foil-lined rimmed baking pan, toss potatoes with glaze to coat. Roast in a 425°F oven 40 to 45 minutes or until tender, stirring once halfway through roasting.

wine pairing > Martini & Rossi® Asti SpumanteA bit sweet and a lot bubbly, Martini & Rossi Asti Spumante will certainly complement our glazed ham. An abundance of citrus fruit fl avors matches nicely with the zesty orange glaze on this traditional favorite.


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Lemon Coconut Layer CakeActive Time: 50 minutesTotal Time: 1½ hours plus coolingServes: 16

Lemon Cake Schnucks all-vegetable shortening4 small lemons3 cups cake fl our1 tablespoon baking powder½ teaspoon salt2 cups Schnucks granulated sugar1 cup Schnucks unsalted butter

(2 sticks), softened4 Schnucks large eggs¾ cup Schnucks vitamin D whole milk1 jar (10 ounces) lemon curd1½ cups Schnucks sweetened coconut fl akes

Lemon Buttercream 2 small lemons1 package (1 pound) powdered sugar1 cup Schnucks unsalted butter

(2 sticks), softened½ cup Schnucks all-vegetable shortening

1. Prepare Lemon Cake: Preheat oven to 350°F. Grease bottom and sides of two 9-inch round cake pans, preferably light-colored pans, with shortening.

Line bottom of pans with parchment paper; grease parchment. From lemons, grate ¼ cup packed peel and squeeze juice, about 3 cup.

2. In medium bowl, with whisk, stir fl our, baking powder and salt; set aside. In large bowl, with mixer at high speed, beat granulated sugar and butter 4 minutes or until light and fl uff y, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low. Add eggs, 1 at a time, beating well after each addition. Add lemon juice and peel and beat 1 minute. Mixture will appear curdled. Reduce speed to low. Add fl our mixture alternately with milk, beating just until blended, occasionally scraping bowl.

3. Divide batter evenly between prepared pans, gently smoothing tops. Bake 25 to 30 minutes or until wooden pick inserted in center comes out with a few moist crumbs attached and top springs back when lightly touched. Cool cakes in pans on wire cooling rack 10 minutes. Run small metal spatula around edges of pans to loosen cakes. Invert cakes onto rack, remove parchment if necessary, then fl ip cakes to turn top side up. Cool cakes completely, 1½ to 2 hours.

4. About 30 minutes before cakes are cool, prepare Lemon Buttercream: From lemons, grate 1 tablespoon packed peel and squeeze juice,

2 to 3 tablespoons. In large mixing bowl, preferably fi tted with whip attachment, beat all ingredients including lemon peel and juice until combined. Increase speed to high and beat 8 minutes or until frosting is light and fl uff y, occasionally scraping bowl with rubber spatula. Makes about 4 cups.

5. To assemble cake, heat lemon curd in its jar with lid removed in microwave oven on high 30 to 40 seconds or until softened and smooth, stirring every 15 seconds. With a long, serrated knife, trim the rounded top of 1 cake layer to make it level. Place trimmed cake layer, cut side down, on cake plate; spread cake with lemon curd leaving ¼ inch border around edges. Place second cake layer, rounded top side up, over lemon curd. Frost top and sides of cake with frosting. With hand, gently press coconut around sides of cake and sprinkle coconut on top of cake to cover. If not serving cake right away, cover loosely with plastic wrap and refrigerate up to 1 day ahead.


family festivity > exquisite tradition

Visit www.schnuckscooks.com to watch our video on frosting our Lemon Coconut Layer Cake. Or, scan this Tag with your smart phone! To get the Tag Reader visit http://gettag.mobi on your mobile phone browser.


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BASILICO SAUCE AND FARFALLE FROM BARILLA.Barilla’s new sauce recipes are devoted to our pastas. With fresh tomatoes slowly cooked to create a thicker, richer texture, these sauces cling to each bite of pasta as if they were made only for each other.Barilla. A sauce for every bite.

SOME THINGS ARE JUST BETTER TOGETHER.

ROMEO JULIET

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pizza pizzazzThe fi rst pizzeria opened over a century ago in the Manhattan neighborhood of Little Italy. Since then, pizza has become a staple in American cuisine, and pizza night is a beloved tradition for many families. With an endless combination of possible ingredients, turning your kitchen into a pizzeria is easy – just start with pizza shells from our Deli.

Our fi rst version is a hearty classic with pepperoni and sausage for the meat lovers in your family. The Spinach Artichoke Pizza is a tasty take on the Italian pie featuring Alfredo sauce and chicken breast. Or, simply omit the chicken for a vegetarian option. Remember, toppings and sauces can be tailored to fi t the tastes of every family member, so be adventurous and try something new!

perfect party > classic to adventurous

Meat-Lovers PizzaActive Time: 10 minutesTotal Time: 25 minutes • Serves: 6

2 (12-inch) refrigerated thin pizza shells1 cup pizza sauce e (7-ounce) package sliced pepperoni

(about 65 slices)1 package (9.6 ounces) precooked

sausage crumbles1 package (8 ounces) shredded

provel cheese ½ teaspoon Italian seasoning (optional)

1. Preheat oven to 425°F. Place 1 pizza shell on each of 2 large pizza pans or cookie sheets. With back of spoon, spread ½ cup sauce over each shell. Divide pepperoni and sausage over sauce; sprinkle pizzas with cheese and Italian seasoning, if using.

2. Bake pizzas 16 to 18 minutes or just until cheese is lightly browned. Cut pizzas into squares to serve.


Spinach Artichoke PizzaActive Time: 10 minutesTotal Time: 25 minutes • Serves: 6

2 (12-inch) refrigerated thin pizza shells½ cup refrigerated Alfredo sauce1 package (16 ounces) Schnucks Chef’s

Express spinach artichoke dip1 large tomato (about 12 ounces), very

thinly sliced1 Schnucks Smokehouse smoked chicken

breast half, thinly sliced or 1 package (7.5 ounces) carved roasted chicken breast (optional)

¼ cup Schnucks Select shredded Parmigiano-Reggiano cheese

1. Preheat oven to 425°F. Place 1 pizza shell on each of 2 large pizza pans or cookie sheets. With back of spoon, spread ¼ cup Alfredo sauce over each shell. Spread half of artichoke dip (about 1 cup) over sauce on each pizza.

2. Divide tomato slices over spinach mixture; arrange chicken, if using, on top and sprinkle each pizza with 2 tablespoons cheese.

3. Bake pizzas 11 to 13 minutes or just until cheese is lightly browned. Cut pizzas into wedges to serve.


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blue cheeses

Fettuccine with Spinach & Blue Cheese Sauce Active Time: 15 minutesTotal Time: 30 minutes • Serves: 4

12 ounces Barilla® fettuccine pasta1 package (9 ounces) fresh spinach1 tablespoon Schnucks unsalted butter1 package (3 ounces) refrigerated thinly-sliced

prosciutto, cut into ¼-inch-wide strips and strips separated

¼ cup minced shallots 8 ounces Schnucks Select blue cheese or

Gorgonzola, crumbled or thinly sliced ¼ cup Schnucks milk, half-and-half or

whipping cream¼ teaspoon freshly ground black pepper

1. Heat covered 4- to 5-quart saucepan of salted water to boiling over high heat. Add pasta and cook as label directs, stirring occasionally. Place spinach in colander. Drain pasta over spinach in colander to wilt spinach. Return pasta mixture to same saucepan.

2. Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add prosciutto and shallots and cook 2 minutes, stirring frequently. Reduce heat to low. Add cheese, milk and pepper and stir until sauce is smooth. Pour sauce over pasta mixture; toss until well combined.


Blue-veined cheese is made using the same process as other cheeses. Cultures are added to high quality cow, goat or sheep’s milk, separating it into curds and whey. When the whey is drained, a bacterium, such as Penicillium roqueforti or Penicillium glaucum, is mixed with the curd. The curd is then loosely packed into molds, allowing air to circulate and bacteria to grow. This process permits the blue veins to appear and pockets to form resulting in the cheese’s crumbly texture.

After draining more whey, the cheese is pierced with a series of holes (called needling), that allows additional blue veining to develop throughout the ripening process. While some cheesemakers still use caves for aging their blues, some type of controlled environment is required to develop that special salty, earthy texture and taste.

fl avors and texturesBlue-veined cheeses come in a variety of fl avors and textures. Age determines the deep blue, blue-green or blue-black veining. Texture and taste can be creamy and sweet (dolce) such as Gorgonzola, or dry, crumbly and earthy as with Stilton. To enjoy the fullest fl avor, always serve cheese at room temperature.

Danish Blue is made from pasteurized cow’s milk. The texture is moist but crumbly; the fl avor is salty and sharp and it’s great crumbled on salads or sliced on burgers.

Gorgonzola, originating from the Lombardy region of Italy, is made from cow’s milk. The veining tends to be green rather than blue, and the texture can be creamy, buttery and sweet (dolce) or more crumbly (picante) and strong.

Roquefort is the famous French cheese made from 100% sheep’s milk. Aged in limestone caves, this cheese is infused with the Penicillium roqueforti mold. It has a very creamy texture and pungent, earthy fl avor and is often used in salads, dressings or quiche.

Stilton is a famous English blue that is only produced in one of fi ve counties in England. Made from pasteurized cow’s milk, this drum-shaped cheese has a thick, brownish gray crust, but delivers a creamy, ivory paste with blue veining radiating from its center. It's aged at least three months, and becomes creamier with age.

Our Schnucks Select Blue and Gorgonzola cheeses are made in Wisconsin by a master cheesemaker who specializes in blue cheese. Crafted in the German tradition, Schnucks Select blue has a creamy texture and distinguishable earthy fl avor. Schnucks Select Gorgonzola is crafted with a green mold imported from Italy and has a creamy texture and fl avor that is true to its heritage.

wine pairing > Argyle Pinot NoirWith its strong and pungent fl avor, blue cheese cries out for a worthy companion. Argyle Oregon Pinot Noir, known for its pleasantly earthy, fruit forward notes, is a wonderful complement to this dish.

aker who pcks Select blue has a c

from Italy and has a creamy e to its heritage.

wiArgyleWith itscheeseArgylpleawon

Vicki Decker-Smith, Specialty Cheese Category Manager

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There are many brands of beef, but only one Angus brand exceeds expectations. The Certified Angus Beef ® brand is a cut above USDA Prime, Choice and Select. Ten quality standards

set the brand apart. It’s abundantly flavorful, incredibly tender, naturally juicy.

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Grilled Salmon with Mango RelishActive Time: 35 minutes Total Time: 35 minutes • Serves: 4

1 lime, cut in half1 ripe mango, peeled, pitted and cut into

¼-inch pieces (about 1½ cups)1 small jalapeño chile pepper, seeded and

fi nely chopped (about 2 teaspoons)½ small red onion, fi nely chopped

(about 3 cup)2 tablespoons chopped fresh cilantro leaves2 teaspoons plus 1 tablespoon Schnucks

extra virgin olive oil, divided¼ teaspoon salt, plus additional to

taste (optional)¼ teaspoon ground black pepper, plus

additional to taste (optional)1 large garlic clove, minced1½ pounds fresh salmon fi llet, cut into

4 equal pieces

1. From half of lime, squeeze 1 tablespoon juice into medium bowl. Stir in mango, jalapeño, red onion, cilantro, 2 teaspoons oil and salt and black pepper to taste, if desired; set aside. Makes about 1½ cups.

2. Prepare outdoor grill for direct grilling over medium heat, or just before cooking, preheat grill pan 2 minutes over medium-high heat. Squeeze remaining juice from lime into pie plate or shallow dish; stir in garlic and remaining

1 tablespoon oil. Add salmon and turn to coat. Sprinkle salmon with remaining ¼ teaspoon each salt and black pepper. Place salmon on hot grill rack, skin side up, and cook 7 to 9 minutes or until internal temperature reaches 145°F and center is still slightly pink, turning once halfway through cooking. If desired, remove skin from salmon.

3. To serve, place 1 piece of salmon on each of 4 dinner plates; top salmon with mango relish.


Salmon with Honey BBQ Sauce Active Time: 5 minutesTotal Time: 20 minutes • Serves: 4

Schnucks nonstick cooking spray1½ pounds fresh salmon fillet3 tablespoons Full Circle hoisin sauce1 tablespoon Schnucks honey1 teaspoon grated peeled fresh ginger1 teaspoon minced fresh garlic½ teaspoon Chinese five spice powder

1. Preheat oven to 425°F. Line small rimmed baking pan with aluminum foil. Spray foil with nonstick cooking spray. If desired, remove skin from salmon. Place salmon, skin side down, in prepared pan.

2. In small bowl, mix remaining ingredients. Spread about half of sauce over salmon to cover top and sides of fillet. Bake 8 minutes. Remove salmon from oven. Spread remaining sauce on top of salmon. Bake 2 to 4 minutes longer or until salmon is almost opaque throughout and internal temperature reaches 145°F.


5 @ 5:00: salmonThe nutritional benefi ts of salmon are well-known due to its heart-healthy characteristics. The American Heart Association suggests at least two servings of fatty fi sh per week as part of a healthy, balanced diet. Salmon, rich in omega-3s, is the perfect candidate.

With that in mind, we’ve selected this seafood superstar for our 5 @ 5:00 feature. Salmon gets the royal treatment in this edition, with recipes that feature a variety of ways to prepare and serve the fi sh. Roasted, grilled or in a salad, here are fi ve delicious salmon dishes that can be added into your weeknight recipe rotation. Just remember, depending on the thickness of the salmon, cooking times may vary.

salmon sensations > quick solutions


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Tossed Salmon Niçoise SaladActive Time: 30 minutesTotal Time: 30 minutes • Serves: 4

1 pound Schnucks red potatoes (3 large), unpeeled and each cut into 1-inch chunks

4 ounces fresh green beans, trimmed and each cut crosswise in half

1¼ pounds fresh salmon fillet, cut into 4 equal pieces

Schnucks nonstick cooking spray½ teaspoon salt8 teaspoon ground black pepper1 can (2.25 ounces) sliced kalamata

olives, drained1 package (1pint) grape tomatoes,

each cut in half 2 Schnucks romaine hearts, trimmed and

each cut crosswise into 1-inch pieces½ cup light Caesar dressing¼ cup very thinly sliced onion

(about 3 ounces)4 refrigerated hard-cooked peeled eggs,

each cut lengthwise into 4 wedges

1. Place potatoes and green beans in small microwave-safe bowl; cover tightly with plastic wrap. Cook in microwave oven on high 5 minutes or until potatoes are tender.

2. Preheat grill pan over medium-high heat. Spray both sides of salmon with nonstick cooking spray and sprinkle top with salt and pepper. Place salmon on hot grill pan, skin side up, and cook 6 to 11 minutes, depending on thickness of salmon, or until internal temperature reaches 145°F and center is still slightly pink, turning once halfway through cooking.

3. Meanwhile, in large bowl, toss olives, tomatoes, romaine, dressing, onion, potatoes and green beans until well combined. On each of 4 dinner plates, evenly divide salad mixture. If desired, remove skin from salmon; top each salad with 1 piece of salmon and arrange 4 egg wedges around plate.


Roasted Salmon with Brown Sugar GlazeActive Time: 10 minutesTotal Time: 20 minutes • Serves: 4

Schnucks nonstick cooking spray1½ pounds fresh salmon fillet¼ teaspoon salt¼ teaspoon freshly ground black pepper¼ cup Schnucks Select whole grain mustard

with garlic¼ cup packed Schnucks light brown sugar

1. Preheat oven to 425°F. Line small rimmed baking pan with aluminum foil. Spray foil with nonstick cooking spray. If desired, remove skin from salmon. Place salmon, skin side down, in prepared pan; sprinkle with salt and pepper.

2. Spread mustard evenly over salmon. Sprinkle brown sugar evenly over salmon, then press lightly so it adheres.

3. Bake 10 to 12 minutes or until salmon is almost opaque throughout and internal temperature reaches 145°F. With 2 large spatulas, lift salmon onto serving platter.


Tortilla-Crusted Salmon Cakes with Chipotle-Lime Tartar SauceActive Time: 40 minutesTotal Time: 55 minutes • Serves: 4

Schnucks nonstick cooking spray1 Schnucks large egg¼ cup Schnucks plain dried breadcrumbs1 tablespoon Schnucks Select Dijon mustard1 bottle tartar sauce (12 ounces), divided1 tablespoon plus 2 teaspoons chipotle

Tabasco® sauce, divided1¼ pounds fresh salmon fillet, skin removed

and finely chopped½ red bell pepper, finely chopped

(about ½ cup)

¼ cup thinly sliced chives or minced red onion4 cups Schnucks tortilla chips (about 5

ounces), coarsely crushed (about 2 cups)1 tablespoon fresh lime juice

1. Preheat oven to 400°F. Spray rimmed baking pan with nonstick cooking spray. In medium bowl, with fork, lightly beat egg. Stir in breadcrumbs, mustard, ¼ cup tartar sauce and 1 tablespoon Tabasco sauce until well combined; fold in salmon, bell pepper and chives. Refrigerate 10 minutes.

2. Place crushed chips in pie plate or wide, shallow bowl. Form about ½ cup salmon mixture into 3-inch cake, then dip both sides of cake into crushed chips, patting lightly so chips adhere; place on prepared baking pan. Repeat with remaining salmon mixture and crushed chips to make 8 salmon cakes.

3. Bake salmon cakes 15 to 17 minutes or until lightly browned and internal temperature reaches 145°F. Meanwhile, in small bowl, stir lime juice and remaining tartar sauce and 2 teaspoons Tabasco sauce. Makes about ¾ cup. Serve with salmon cakes.


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cinco de mayoContrary to popular belief, Cinco de Mayo (“the 5th of May”) is not the date of Mexico’s Independence Day, which is celebrated on September 16th. Cinco de Mayo is observed in the United States as a day to celebrate Mexican culture and heritage. In Mexico, the 5th of May commemorates their victory over the French at the Battle of Puebla in 1862. Regardless of the origin, it’s a great day to enjoy the delicious tastes of our southern neighbors, and this trio of Mexican-inspired recipes makes for a fl avorful fi esta!

fun fi esta > may fi fth

Fiesta Pork EnchiladasActive Time: 30 minutes Total Time: 8½ hours • Serves: 8

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

2 cans (10 ounces each) mild or hot enchilada sauce, divided

2 teaspoons Schnucks ground cumin½ teaspoon salt¼ teaspoon Schnucks ground cinnamon1 (8-count) package Chi-Chi’s®enchilada

size café style tortillas (16 ounces)1 can (16 ounces) reduced-sodium black

beans, rinsed and drained1 large onion (about 12 ounces), chopped

(2 cups)1 package (16 ounces) Schnucks finely

shredded Mexican cheese blend (4 cups) refrigerated prepared guacamole,

chopped fresh tomato and/or chopped fresh cilantro leaves (optional)

1. In 5- to 6-quart slow cooker, add roast; pour 1 can enchilada sauce over pork. Cover slow cooker with lid and cook on low 7 to 8 hours or on high 3½ to 4 hours. Transfer roast from cooking liquid to large bowl; remove any string. With 2 forks, shred pork. Stir in cumin, salt and cinnamon. Strain cooking liquid in slow cooker into pie plate or wide, shallow bowl. Skim off and discard fat. Stir ½ cup cooking liquid into pork.

2. Preheat oven to 375°F. Spread ½ cup cooking liquid in 13 x 9-inch glass or ceramic baking dish to coat. Dip 1 tortilla into cooking liquid in pie plate, turning to coat both sides. Place tortilla on work surface. Spoon about ½ cup pork mixture down center of tortilla; sprinkle with 3 tablespoons black beans, ¼ cup onion and ¼ cup cheese. Fold sides of tortilla over filling, then place, seam side down, in prepared baking dish. Repeat with remaining tortillas, cooking liquid, pork, beans, onion and cheese, placing enchiladas very close together in dish.

3. Pour remaining can enchilada sauce over enchiladas and sprinkle with remaining cheese. Cover enchiladas with aluminum foil. Bake 30 minutes. Remove foil and bake 12 to 15 minutes longer or until top is lightly browned. To serve, top enchiladas with guacamole, tomato and/or cilantro, if desired.


> Cook’s WisdomPrepare these enchiladas up to 2 days ahead. Cook pork as directed through step 1. Cover pork and refrigerate. Strain cooking liquid to medium bowl instead of pie plate; cover and refrigerate. Discard solidifi ed fat that rises to the top. About 1½ hours before serving, proceed with steps 2 and 3 as directed, but it will be necessary to reheat pork and cooking liquid before assembling enchiladas.

Dos Leches CakeActive Time: 15 minutesTotal Time: 45 minutes plus chillingServes: 20

nonstick baking spray1 package (18.25 ounces) golden butter

cake mix3 Schnucks large eggse cup water½ cup Schnucks unsalted butter

(1 stick), softened1 can (14 ounces) Schnucks sweetened

condensed milk1 can (15 ounces) cream of coconut1 container (8 ounces) frozen extra creamy

whipped topping, thawede cup frozen coconut, thawed (optional)

1. Preheat oven to 375°F. Spray 13 x 9-inch glass or metal baking pan with nonstick baking spray.

2. In large bowl, mix dry cake mix with eggs, water and butter as label directs. Pour batter into prepared pan. Bake 28 to 33 minutes or until wooden pick inserted in center comes out clean. With cake still in its pan, with wooden skewer, immediately poke holes all over cake. Pour sweetened condensed milk over cake, spreading to cover completely. Spread cream of coconut on top. Cover and refrigerate at least 3 hours or up to 2 days ahead.

3. When ready to serve, spread whipped topping over cake and sprinkle with coconut, if desired. Cut cake lengthwise into 5 strips, then cut each strip crosswise into 4 pieces. Refrigerate any remaining cake up to 2 days.


Fresh Strawberry MargaritaActive Time: 10 minutesTotal Time: 10 minutesMakes: about 4 cups

kosher salt2 limes4½ ounces (½ cup plus 1 tablespoon) orange-

flavored liqueur such as Cointreau, Grand Marnier or triple sec

3 ounces (6 tablespoons) silver tequila1 package (16 ounces) Driscoll’s® fresh

strawberries, hulled and quartered, plus additional for garnish (optional)

4 teaspoons Schnucks granulated sugar3 cups ice cubes

1. Spread salt on plate. Wet rim of 4 margarita glasses with damp paper towel or run a small wedge of lime around rim to dampen; dip rim of glasses into salt to coat.

2. From limes, squeeze 3 tablespoons juice into blender. Add orange-flavored liqueur, tequila, strawberries and sugar and blend over high speed about 10 seconds or until strawberries are well puréed. Add ice and purée 15 seconds or until margarita is smooth. Pour margarita into prepared glasses; garnish each with a whole strawberry, if desired.

Each serving (8 ounces): about 200 calories, 0 g total fat, 0 mg cholesterol, 561 mg sodium, 22 g carbohydrate, 2 g fi ber, 1 g protein


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Red Pepper & Chicken RotiniActive Time: 45 minutes Total Time: 45 minutes • Serves: 4

½ (12-ounce) box high-fiber rotini pasta (about 2½ cups)

1 tablespoon Schnucks extra virgin olive oil1 medium onion (about 8 ounces), chopped

(about 1½ cups)1 red bell pepper, diced (about 1 cup)2 garlic cloves, minced (about 2 teaspoons)1¼ pounds Schnucks Natural boneless,

skinless chicken breasts, cut into ¾-inch pieces

1 pound (about 5) Roma tomatoes, chopped (about 2¾ cups)

½ cup Schnucks refrigerated finely shredded Parmesan cheese

¼ cup thinly sliced fresh basil leaves½ teaspoon salt½ teaspoon Schnucks crushed red

pepper flakes

1. Heat 4-quart saucepan of salted water to boiling over high heat. Cook pasta as label directs. Drain pasta, then return to same saucepan. Cover to keep warm.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and bell

pepper and cook 5 to 6 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute. Add chicken and cook 6 minutes or until browned on the outside, stirring occasionally.

3. Stir in tomatoes and cook 3 to 4 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165°F, stirring occasionally. Remove skillet from heat; stir in cheese, basil, salt and crushed red pepper. Pour chicken mixture over pasta and toss until well combined. Makes about 9 cups.


Black Bean & Sweet Potato ChiliActive Time: 25 minutesTotal Time: 45 minutes • Serves: 4

1 tablespoon Schnucks vegetable or canola oil

2 large garlic cloves, coarsely chopped (1 tablespoon)

1 medium red or yellow onion, chopped (about 1½ cups)

1 tablespoon Schnucks chili powder2 cans (15 to 16 ounces each) reduced-

sodium black and/or pinto beans

1 jar (16 ounces) Chi-Chi's® mild chunky salsa

2 medium sweet potatoes (about 12 ounces each), peeled and cut into ½-inch pieces (about 4 cups)

1 cup water1 container (8 ounces) Schnucks light

sour cream¼ cup chopped fresh cilantro leaves

1. In 4-quart saucepan, heat oil over medium-high heat. Add garlic and onion and cook, covered, 6 to 7 minutes or until tender, stirring occasionally. Add chili powder and cook 30 seconds, stirring. Add beans with their liquid, salsa, sweet potatoes and water; heat to boiling. Reduce heat to medium-low and cook 14 to 16 minutes or until potatoes are tender, stirring occasionally.

2. Meanwhile, in small bowl, combine sour cream and cilantro. Serve chili with cilantro cream. Makes about 9 cups.


meals for a stealLooking for delicious, aff ordable meal solutions that can feed the whole family for under $20? You’re on the right page. Using hearty ingredients like high-fi ber rotini, black beans and sweet potatoes, these recipes are not only tasty, but also satisfying with a touch of spice for variety. Our Red Pepper & Chicken Rotini gets its heat from red pepper fl akes, which can be adjusted to suit your family’s taste. And our Black Bean & Sweet Potato Chili gets a kick from the addition of chili powder and chunky salsa. If your family likes it hot, try medium or hot salsa instead.

home-cooked savings > aff ordable fi nds


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Berries make every day special

Mixed Berry Tart

Get exclusive offers, recipes, coupons and more—visit driscolls.com

Sweet, juicy and delicious, berries are perfect for every occasion. From appetizers to desserts, berries add the perfect touch to make all your recipes special.

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sc 12spring 1-15 - simply schnucks online magazineschnuckscooksmag.com/sc12spr/docs/book.pdf80 mg...

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