S Chucks Cooks Spring Summer 2011

www.schnuckscooks.
com
Its time to take the cover off the grill and breathe deeply
the sweet, spicy, smoky aromas of outdoor cooking!
Whether you are the cook in your family or a member of the
fan club, this issue of Schnucks Cooks is designed to get you
excited about summer!
Inside these pages, youll find a recipe for grilled sirloin
which can be enjoyed with chimichurri sauce. Or, within
30 minutes of marinating and four minutes on the grill,
you can be ready to sink your teeth into beef satay with
peanut dipping sauce. Consider also the prospects of patio
parties involving delectable oven recipes such as meatball
sub sandwiches!
Vegetarians can get excited about the grilled vegetable
wraps with zucchini, mushroom, bell pepper, onion and
basil. The softened Neufchtel cheese combined with olives
and garlic helps to meld the delicious tastes together inside
the flour tortilla. Weve also suggested a Lemon-Basil Pasta
Salad thats a meal in itself! No matter if your choice is beef,
fish or veggies, heaping sides of potato salad or coleslaw
will pair well with anything you decide to throw on the grill.
I enjoyed reading through this issue and seeing all the
photos our chefs and food experts have assembled, but I
must tell you that my personal favorite is the Cobblestone
Peach Crisp on page 29! Look for more about the crisp at
www.schnuckscooks.com where this, and other recipes are
brought to life.
There is something for everyone in this issue of Schnucks
Cooks so we invite you to read through, dog ear the pages
of some of your favorite recipes and start planning that first
backyard party of the season!
Scott C. Schnuck
2
@
> 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
Jerey 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
Deborah Chiesa, Lisa Howard, Karen
Hurych, Karen Trombley, Priscilla Ward,
Ross Yedinak
Laura Freeland Kull, M.S., R.D.
Wes Hartman
Heather Ashare, Diane Pruett
Stacey Alexander, Kelly Kraemer
To view our Schnucks Cooks Virtual Magazine, visit us
on the web www.schnuckscooks.com
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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
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in whole or part is prohibited without permission of the publisher.
Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944
vimaxmedia.com
Content developed in cooperation with LLuminari, Inc. For more information
regarding the featured LLuminari authors in the Schnucks Cooks magazine, visit
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to contact schnucks:
St. Louis metro area (314) 994-4400
Outside St. Louis metro area (800) 264-4400
E-mail to consumer@schnucks.com
3 Schnucks Cooks > Spring/Summer 2011

16
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24
20
26
6
4 Schnucks Cooks
Shrimp & Asparagus Stir-Fry and Strawberry Won Ton Tarts.
5 the charm of cherries
Double Cherry Chutney.
6 express lane
Grilled Salmon & Spinach Salad and Big Easy
Mualetta Sandwiches.
8 water for wellness
Whats good for your body inside and out and has no calories?
10 patio party
Italian Meatball Subs, Butter Bean Salad and
Savory Rosemary Snack Mix.
15 think pink drinks
Cos-Mocktail Spritzer, Strawberry Colada and
Watermelon Chill.
16 international steakhouse
Beef Satay with Peanut Dipping Sauce, Grilled Sirloin with
Chimichurri Sauce and Chipotle-Lime Cowboy Steaks with
Grilled Tomato Salsa.
20 all-american sides
Potato Salad or Coleslaw with Vinaigrette, Creamy Garlic or
Jalapeo Ranch dressings.
22 ice cream 101
Popcorn Ice Cream, Homemade Strawberry Ice Cream and
Chocolate Fudge Ice Cream Cookie Sandwiches.
26 vegetarian variety
Grilled Vegetable Wraps and Lemon-Basil Pasta Salad.
28 peachy keen
Cobblestone Peach Crisp.
30 meals for a steal
Greek Chicken Pitas with Cucumber-Dill Sauce and
Pizza Frittata.
}
table of contents
> spring/summer
Rosanne Toroian, Food Editor and Information

Specialist; Jeannie Eisenberg, Store Sales Team
Manager; Kathy Gottsacker, Director of Food
Education and Culinary Arts
When dinner rolls around, most want fresh and
fast options to feed the family. The Produce
Department is an obvious place to satisfy the
fresh, but for some, peeling and chopping curbs
the fast. At Schnucks and Logli, we provide
convenient solutions that guarantee full flavor
and nutrition in a fraction of the time.
Try, for instance, Gourmet Garden tubes of
ready-to-use refrigerated herbs and spices.
Use Gourmet Garden as you would fresh herbs
and say goodbye to chopping, mincing and
peeling. Just squeeze out the amount you need
and refrigerate the remainder for up to three
months. Especially convenient for homemade
marinades, rubs and salad dressings, layer these
seasonings in soups and sauces, add to mashed
potatoes, beat into eggs, stir into stir-fries and
toss into pasta.
Concord Foods comes to the rescue with
inexpensive dry flavor packets for inspired side
dishes. Create everything from seasoned roasted
potatoes, salsa, guacamole and broccoli soup
to glazed sweet potatoes, hollandaise sauce,
dips and smoothies.
Of course, dont forget our wide variety of
pre-cut vegetables. Look for GreenLine green
beans or Manns vegetables in steamer bags.
A convenient, healthy method for quick-cooking
vegetable side dishes, both cook in minutes in
the microwave oven, and theyre perfectly
portioned to serve a family of four.
We also sell chunks of stir-fry vegetables and
fajita bell pepper and onion mix try both
cooked on a topper for the grill or in your skillet
or wok. Look for seasonal pre-cut produce as
well, such as kabob vegetables in the spring and
summer, and chunks of butternut squash, garden
soup mix (with fresh carrots, onions, potatoes
and celery) and stew mix vegetables (with
carrots, celery and onion) in the fall and winter.
Shrimp & Asparagus Stir-Fry
Prep: 10 minutes
Cook: 12 minutes Serves: 4
2 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon rice vinegar
1 tablespoon sesame seeds
2 teaspoons Schnucks vegetable oil
1 pound raw peeled and deveined 36-40
count shrimp, thawed if necessary
1 pound fresh asparagus, trimmed and cut
diagonally into 2-inch pieces
1 pint grape tomatoes
1 teaspoon Asian sesame oil
1 bag (8.8 ounces) prepared white rice
1. In cup, stir soy sauce, ginger and vinegar until
combined; set aside.
2. In nonstick 12-inch skillet over medium heat,
toast sesame seeds 4 minutes or until golden
brown, stirring frequently; transfer to small bowl.
3. In same skillet, heat vegetable oil over medium-
high heat until very hot but not smoking.
Meanwhile, pat shrimp dry with paper towels. Add
shrimp and asparagus to skillet and cook 4 to 5
minutes or until shrimp turn opaque throughout
and asparagus is tender-crisp, stirring frequently.
4. Add tomatoes and soy sauce mixture to shrimp
mixture and cook 1 minute, stirring. Remove skillet
from heat; stir in sesame oil.
5. Heat rice as label directs. Spoon rice onto each
of 4 plates and top with shrimp mixture; sprinkle
with toasted sesame seeds to serve.
Each serving: about 428 calories, 5 g total fat (1 g saturated),
170 mg cholesterol, 689 mg sodium, 59 g carbohydrate,
3 g ber, 26 g protein
Strawberry Won Ton Tarts
Prep: 10 minutes
Bake: 5 minutes Serves: 4
1 container (8.8 ounces) Driscolls fresh
strawberries, hulled and sliced
3 tablespoons Schnucks granulated sugar
12 refrigerated won ton wrappers
1 tablespoon Schnucks butter, melted
3 tablespoons cinnamon sugar
1 cup Schnucks whipping cream
2 tablespoons white chocolate
liqueur (optional)
1. Preheat oven to 350F. In small bowl, stir
strawberries with granulated sugar; set aside.
2. Place won ton wrappers on large cookie sheet,
oured side up; brush with butter and sprinkle
with cinnamon sugar. Bake 5 to 7 minutes or until
crisp and lightly browned; carefully transfer to wire
rack to cool.
3. In medium bowl, with mixer at medium speed,
beat cream until sti peaks form, adding white
chocolate liqueur, if desired, when cream reaches
soft peak stage.
4. Assemble tarts: Place 1 won ton on each of
4 dessert plates. Divide one-third whipped cream
(about e cup) among won tons; top cream with
one-third berries with their syrup (about e cup).
Repeat layering 2 more times.
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Cherries are believed to have originated
in Central Asia, where so many other
fruits have their roots. Gradually, they
made their way west to modern-day
Turkey. Some legends say they were
scattered by birds ying from Asia to
Europe, and it was there the Romans rst
got a taste of cherries in the ancient city
of Cerasus, which eventually gave the
sweet, red fruit its name.
Cherries were introduced to the
Americas by the English who brought
them to the colonies, and the Spanish
who introduced them to California.
From there, theyve spread across the
country. The state of Washington is our
nations largest producer, followed by
California and Michigan. In the United
States, cherries come into season
gradually, rst on the West Coast, then the
Midwest and, nally, on the East Coast.
Cherries are only available for a brief
time each year. Delicate in nature and
unable to ripen once theyve been
picked, these tiny stone fruits (theyre
related to plums and apricots) must be
picked as soon as they are ripe and sold
quickly or theyll deteriorate.
When selecting cherries, look for fruit
with unblemished, shiny skin with the
stems still attached. Remember, too, the
darker the color, the deeper and sweeter
the cherries will be. Bing cherries are
a deep, almost black, crimson while
Rainiers are gold with red blush.
Cherries keep for only two or three days
at most, although they freeze quite nicely.
Rinse o the cherries, drain well and dry
on towels. Spread cherries in a single
layer on a cookie sheet; freeze until
frozen solid. Put frozen cherries in
a sealed zip-tight plastic bag, making
sure to squeeze out all excess air; freeze
up to a year.
Can anything as sweet as cherries
be good for you? They certainly are!
Cherries are a rich source of ber,
potassium, vitamin C and antioxidants.
Research suggests they may be
valuable in the ght against diabetes
and still other studies found the fruit
to be a potentially even better cure
for headaches than aspirin. Ultimately,
however, cherries are a high point of
summer and something to look forward
to for the rest of the year.
Double Cherry Chutney
Prep: 25 minutes
Cook: 15 minutes Makes: about 2 cups
1 pound fresh sweet cherries, pitted and
each cut in half (about 3 cups)
small onion, chopped (about cup)
e cup packed Schnucks brown sugar
cup golden raisins
3 cup apple cider vinegar
cup Full Circle Morello cherry fruit spread
or cherry preserves
1 tablespoon minced crystallized ginger
teaspoon cayenne pepper
In large skillet, stir all ingredients until well
blended; heat to boiling over high heat. Reduce
heat to medium. Cook 13 to 15 minutes or until
chutney becomes thick and syrupy. Chutney is
done when a clean trail remains on bottom of
skillet after a spoon is drawn through chutney.
Serve chutney over grilled chicken breast, roasted
turkey, pork tenderloin or pork chops, or, chill and
serve in sandwiches or over cheese.
Each cup: about 151 calories, 0 g total fat, 0 mg cholesterol,
12 mg sodium, 38 g carbohydrate, 2 g ber, 1 g protein
the charm
of cherries
in season > cherries
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express lane
Chock-full of protein, vitamin D and omega-3 fatty acids,
eating salmon is a great way to add nutritional value
to any entre. Grilled and presented on top of a bed of
dressed spinach, this easy-on-the-wallet dish has it all
nutrition, ease and avor.
The mualetta is a signature New Orleans sandwich. It
originated in the early 1900s at a Sicilian grocery store in
the heart of the city, and is named after the round Sicilian
bread it was served on. The sandwich llings may vary,
but the key to an authentic mualetta is a avorful olive
salad. Try this homemade version layered with deli meats
and cheeses and enjoy a taste of the French Quarter right
in your own kitchen.
no time > no problem
Grilled Salmon & Spinach Salad
Prep: 15 minutes
Grill: 7 minutes Serves: 4
1 pounds fresh salmon llet, cut into
4 equal pieces
teaspoon salt
teaspoon ground black pepper
cup Schnucks Select raspberry vinaigrette
salad dressing, divided
1 bag (9 ounces) fresh spinach
1 pint grape tomatoes or 1 package
(10 ounces) Schnucks cherry tomatoes,
each cut in half
medium English cucumber, cut lengthwise
in half, then thinly sliced (about 1 cup)
small red onion, very thinly sliced
(about cup)
cup crumbled feta cheese
chopped Full Circle fresh chives
for garnish (optional)
1. Prepare outdoor grill for direct grilling over
medium-high heat. Sprinkle salmon with salt and
pepper. In small bowl, add cup vinaigrette. Place
salmon on hot grill rack, skin side up, and cook
7 to 9 minutes or until internal temperature
reaches 145F and center is still slightly pink,
turning once halfway through cooking and
brushing salmon occasionally with cup
vinaigrette in bowl. Slip spatula between skin and
sh to remove skin while lifting salmon from grill.
2. In large salad bowl, add spinach, tomatoes,
cucumber, red onion, feta and remaining cup
vinaigrette; toss until well coated. Divide salad
evenly among each of 4 dinner plates; top each
salad with 1 salmon llet. Sprinkle with chives,
if desired.
> Cooks Wisdom
Salmon can be grilled up to 12 hours ahead; cover,
refrigerate and serve chilled over salad.
Big Easy Mualetta Sandwiches
Prep: 10 minutes Serves: 6
1 round loaf pane Toscano or Italian bread
or 1 large French bread (1 pound to
1 pound 6 ounces)
12 ounces thinly sliced Volpi or Deli
meats (3 meats recommended for
sandwich), such as coppa, Genoa salami,
mortadella, prosciutto, smoked ham
and/or turkey breast
1 cup Deli mualetta salad or Culinaria black
olive tapenade
1 large tomato, sliced
4 slices Schnucks mozzarella cheese
4 slices Schnucks provolone cheese
1. Starting about 1 inch from bottom of loaf of
bread, slice loaf horizontally. Leaving about -inch
border of bread on bottom and sides of each half,
carefully remove bread from inside of each half
and discard or save for another use.

2. Layer bottom half of bread with meats,
half of mualetta salad, tomato, cheeses and
remaining mualetta salad; replace top half of
bread. To serve, cut loaf into 6 wedges.
Each serving: about 520 calories, 29 g total fat
(11 g saturated), 64 mg cholesterol, 2090 mg sodium,
39 g carbohydrate, 3 g ber, 25 g protein
wine pairing >
Clos du Bois Chardonnay
This white wine exhibits apple, pear and
some vanilla notes which nicely contrast
the briny, salty avors in the sandwich.
The Chardonnays richness is substantial
enough to match the heft of this layered
Italian sandwich.
8
water for wellness
What is good for your body inside and out, has no calories and is inexpensive? Good, old-fashioned
water. Though it comprises 55 to 60% of our bodies, we often take it for granted. Its important for
adults and children to stay hydrated to keep our bodies working at their best. Here are some tips
about how much water to consume and the healthiest ways to do it.
Why its important.
Water helps to transport fuel to our
cells, keeps our ears, eyes, nose and
throat moist and helps to remove
toxins from the body. We lose water
every day through breathing, tears
and perspiration.
Thirst quenchers.
The thirst response is a natural cue to
look for water. Try milk, iced tea or low-
sugar 100% fruit juices for variation.
Avoid whole-milk shakes or high sugar
drinks. Beverages with caeine are
diuretics, and though they may quench
your thirst initially, they will actually
cause you to lose uids. Children may
not recognize thirst and may need to be
reminded to drink enough uids. Keep a
pitcher of water nearby to prompt you.
How much is enough.
Most men and women should consume
about eight to ten 8-ounce cups of uid
daily. The amount can vary depending
upon the environment. For instance,
more uids are needed when you
have a fever, if its hot or when you are
exercising vigorously. Childrens needs
are age-dependent.
One to three years 4 cups
Four to eight years 5 cups
Nine to 13 years 7 to 8 cups
14 to 18 years 8 to 11 cups
Fruits & vegetables.
Around 20% of your uid intake can come
from foods high in water. Good examples
are apples, pears, cantaloupe, spinach,
watermelon, tomatoes and lettuce.
Not enough.
Too little water can bring on dehydration,
frequently seen in people who are
participating in intense physical activity
or sweating excessively. Signs of
dehydration can include:
Dry mouth
Lack of energy or irritability
Eyes that are unable to make tears
Lightheadedness or feeling faint
Monitoring keeping track.
Keep a running total of your typical uid,
fruit and vegetable intake for several
days. If you need to add more liquid,
do it slowly by adding a cup every two
or three days and a piece of fruit or a
vegetable each day.
Prevention.
Infants and young children are more
likely than adults or older children
to become dehydrated. To prevent
problems, pack water bottles for camp
or sports, and avoid scheduling vigorous
activities during the heat of the day. If
someone appears to be dehydrated,
have them rest in a cool, shaded spot
and give them plain water. Eventually
they may need drinks that contain sugar
and electrolytes such as orange juice
and sports drinks.
When more is needed.
Add an extra cup or two of water to
your daily goal if you will be in hot,
dry, windy conditions or are planning
on participating in moderate exercise.
Drink extra uid before participating in
strenuous activities or sports and every
20 minutes during and after the activity.
From the experts at BeWell.com
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10
patio party
Hosting a patio party is fun! Try this menu for a memorable backyard experience
one that you can enjoy along with your guests. Dining al fresco calls for vibrant and
versatile dishes that are t for the outdoors. Meatball subs are a deliciously easy
way to transform a hearty Italian classic into a portable meal. Paired with a simple
and tasty butter bean salad that can be made up to two days in advance, youre
sure to be ready for some patio party fun.
Our Savory Rosemary Snack Mix adds a sophisticated air to the classic snack mix
with Parmesan cheese and fresh rosemary. And remember, making your own snack
mix means you can add a personal touch to this party staple. Try substituting your
own favorite cereal and snack crackers to customize the recipe. Take advantage of
the weather and enjoy it outside!
Italian Meatball Subs
Prep: 40 minutes
Schnucks nonstick cooking spray
2 medium yellow onions, divided
2 pounds Meat Masters 73% lean
ground beef
4 garlic cloves, nely chopped
4 Schnucks large eggs
1 cup Schnucks nely shredded Italian
cheese blend, divided
1 cup Schnucks old-fashioned or quick oats
cup chopped Full Circle fresh basil and/or
Italian at-leaf parsley leaves
2 teaspoons Schnucks crushed oregano
1 teaspoons salt
1 teaspoon ground black pepper
3 green, red and/or yellow bell
peppers, sliced
2 cans (15 ounces each) Schnucks
pizza sauce
8 Schnucks Select deli buns
1 cup Schnucks nely shredded mozzarella
cheese (4 ounces)
1. Preheat oven to 350F. Spray large rimmed
baking pan with nonstick cooking spray. Finely
chop half an onion; slice remaining 2 onions.
In large bowl, gently mix chopped onion with
ground beef, garlic, eggs, e cup Italian cheese
blend, oats, basil, oregano, salt and black pepper.
Form meat mixture into about thirty-two 1-inch
meatballs. Arrange meatballs, without touching
each other, on prepared pan. Bake meatballs
25 minutes or until browned and internal
temperature reaches 155F.

2. Meanwhile, spray nonstick 12-inch skillet with
nonstick cooking spray. Add bell peppers and
sliced onions and cook, covered, over medium-
high heat 7 to 10 minutes or until peppers are
tender and lightly browned, stirring occasionally.
3. In wide-bottomed 4- to 5-quart saucepan, heat
pizza sauce over medium heat 4 to 5 minutes or
until heated through. Add cooked meatballs and
gently stir to coat with sauce.
4. Spoon 4 meatballs with some sauce into
each bun. Sprinkle each sandwich with about
2 tablespoons mozzarella cheese and scant
tablespoon remaining Italian cheese blend; top
with pepper-onion mixture.
> Cooks Wisdom
If desired, toast buns: Preheat broiler with oven rack
about 6 inches from source of heat. Open buns and
place, cut sides up, on cookie sheet. Broil 1 to 2 minutes,
watching carefully, or until lightly toasted.
outdoor dining > family time
Visit www.schnuckscooks.com
to watch our how-to videos!
12
Butter Bean Salad
Prep: 15 minutes plus chilling
Makes: about 4 cups
2 tablespoons Schnucks extra virgin olive oil
2 tablespoons white wine vinegar
teaspoon salt
8 teaspoon cayenne pepper
2 cans (15 to 16 ounces each) large
butter beans or cannellini beans,
rinsed and drained
3 large Roma tomatoes (about 12 ounces),
seeded and each cut into -inch pieces
(about 1 cups)
small white onion, nely chopped
(about cup)
2 tablespoons chopped Full Circle
fresh chives
2 tablespoons coarsely chopped fresh Italian
at-leaf parsley leaves
In large bowl, with whisk, stir together oil, vinegar,
salt, black pepper and cayenne. Fold in remaining
ingredients. Cover and refrigerate at least 1 hour or
up to 2 days. Stir just before serving.
Each cup: about 111 calories, 3 g total fat (0 g saturated),
Savory Rosemary Snack Mix
Prep: 10 minutes
Bake: 40 minutes Makes: about 8 cups
4 tablespoons Schnucks unsalted butter
2 tablespoons Worcestershire sauce
teaspoon onion powder
teaspoon Schnucks garlic powder
1 package (10 ounces) Schnucks deluxe
mixed nuts (about 2 cups)
2 cups Crispix cereal
2 cups Schnucks mini twists pretzels
2 cups white Cheddar baked snack crackers
cup Schnucks grated Parmesan cheese
2 tablespoons nely chopped Full Circle
fresh rosemary leaves
1. Preheat oven to 225F. In small microwave-
safe bowl, heat butter in microwave oven on
high 40 to 50 seconds or until melted. Stir in
Worcestershire sauce, onion powder and garlic
powder until well blended.
2. In large bowl, toss nuts, cereal, pretzels and
crackers until well combined. Pour butter mixture
over nut mixture and toss to combine. Add
Parmesan cheese and rosemary and toss. Spread
mixture in single layer in large rimmed baking
pan. Bake 40 minutes or until mix is dry and crisp,
stirring once halfway through baking. Serve warm
or cool completely in pan on wire rack. Store
cooled mix in airtight container up to 5 days.
outdoor dining > family time
Coupon good thru
7/31/11 at any Schnucks
or Logli store. Limit one
coupon per customer.
Coupon good thru

Coupon good thru
Coupon good thru
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Culinaria Ice Cream or Sorbet
16 oz. cartonAny variety
Schnucks Select Mustards
8.25-9 oz. bottleAny variety
Schnucks Steak Sauces
10 oz. bottleAny variety
Culinaria Meat Rub Spices
4.3-5.82 oz. bottleAny variety
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Treat yourself to ultra-rich, creamy Culinaria Ice Cream, one of
our quality-guaranteed brands youll fnd at Schnucks or Logli! We custom churned
our ultra premium ice cream with 16% butter fat. Youll fnd a variety of
decadent favors including Pistachio, Mint Chocolate Chip and Coconut Mango!
Our sweet-tart Culinaria Sorbets have all the indulgence without the guilt
they are fat and cholesterol free. Savor Lemon or Raspberry Sorbet
between courses to cleanse your palate or simply enjoy as dessert.
The foodies choice!
taste matters!
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feeling fruity > refreshing fun
think pink drinks
The lazy, hazy days of summer are upon us once again, so beat the heat and quench
your thirst with these frosty summertime drinks. Quick to make, colorful and full of fruit
goodness, these tasty mocktails will help keep your family cool in the summer sun.
Try serving these drinks in festive glasses and add a paper umbrella for a fun island
treat. Also, all of these beverages can be spiced up with alcohol like vodka, rum or gin,
transforming them into refreshing adult cocktails. Heres to summer!
Cos-Mocktail Spritzer
Prep: 10 minutes Makes: about 5 cups
4 limes
2 medium juice oranges
12 ounces (1 cups) refrigerated
lemonade, divided
4 ounces ( cup) Schnucks cranberry juice
cocktail, chilled, divided
crushed ice or ice cubes
16 ounces (2 cups) Schnucks Super Up
lemon lime soda
1. From 3 limes, squeeze 3 cup juice into small
pitcher; thinly slice remaining lime. From oranges,
squeeze cup juice. Into pitcher with lime juice,
stir in orange juice, lemonade and cranberry juice.
2. Fill glasses with ice, then ll glasses half-full with
lemonade mixture. Top with lemon lime soda and
garnish with lime slices to serve.
Strawberry Colada
1 package (16 ounces) Driscolls fresh
strawberries
16 ounces (2 cups) Schnucks unsweetened
pineapple juice, chilled
6 ounces (about e cup) cream of coconut
3 cups ice cubes
1. Hull and quarter enough strawberries to yield
2 cups (about 12 ounces); reserve remaining
strawberries for garnish.
2. In blender, add half of quartered strawberries,
1 cup pineapple juice and 3 cup cream of
coconut; pure until strawberries are nely
chopped. Add half of ice and blend until smooth.
Pour into tall glasses and garnish with whole
strawberries. Repeat with remaining ingredients.
> Cooks Wisdom
Cream of coconut, a smooth, thick liquid made
from coconuts and sugar, is located in the baking
aisle and/or Liquor department. Do not confuse it
with unsweetened coconut milk which is used in
savory recipes and found with Asian ingredients in
the aisle with international foods.
Watermelon Chill
3 pounds seedless watermelon (rind and
any seeds removed), cut into 1-inch
chunks (about 4 cups packed) plus small
watermelon wedges for garnish (optional)
1 package (6 ounces) frozen
limeade concentrate
2 ounces (4 tablespoons) grenadine syrup
4 cups ice cubes
1 lime, thinly sliced (optional)
1. In blender, combine half of watermelon with
limeade concentrate and grenadine; pure until
smooth. Add remaining watermelon and pure
until smooth. If not serving right away, cover and
refrigerate up to 1 day ahead.
2. In 2 batches, in blender, add half of watermelon
mixture and 2 cups ice; blend until smooth and no
chunks of ice remain. Pour into tall glasses; garnish
with watermelon wedge or lime slice, if desired.
16 16 16 16 16 66 116
international steakhouse
You dont need to be an expert to practice the secrets of great grilling. Whether youre using an indoor or
outdoor grill, cooking a succulent steak is quite simple.
Generally speaking, the most tender cuts will come from the loin and rib sections, including sirloin,
boneless strip steaks, let mignon, tenderloin, rib-eye and Delmonico. These cuts of meat contain fat,
or marbling, and are naturally basted with their own juices. Marinating meats with little to no marbling
helps tenderize and enhance the avor. Turn the page for a guide to grilling the perfect steak.
Beef Satay with
Peanut Dipping Sauce
Prep: 20 minutes plus marinating
18 (6-inch) bamboo skewers
1 lime
3 garlic cloves
1 cups well-stirred unsweetened
coconut milk, divided
cup packed Schnucks light brown sugar
1 tablespoons Asian sh sauce
1 tablespoons grated peeled fresh ginger
teaspoon turmeric powder
1 pounds Certied Angus Beef ank steak,
sliced diagonally across the grain into
-inch-thick slices
cup Schnucks smooth peanut butter
1 tablespoons less-sodium soy sauce
1 teaspoon Schnucks crushed
red pepper akes
1. In wide, shallow dish, cover skewers with water
and let stand 30 minutes. Meanwhile, from lime,
squeeze 2 tablespoons juice into blender or food
processor with knife blade attached. Add garlic,
cup coconut milk, brown sugar, sh sauce,
ginger and turmeric; pure until smooth.
2. In medium bowl, toss steak with cup coconut
marinade; set aside remaining marinade. Cover
beef and refrigerate 30 minutes to marinate.
3. In 1- to 2-quart saucepan, heat peanut butter,
soy sauce, red pepper akes, remaining cup
coconut milk and coconut marinade over low
heat 4 minutes or until mixture simmers, stirring
occasionally with whisk. Simmer 2 minutes;
remove saucepan from heat. Cover and keep
warm. Makes about 1 cups sauce.
high heat. Remove beef from marinade; discard
marinade. Thread beef onto skewers. Place
skewers on hot grill rack and cook 4 to 5 minutes
or until browned on the outside and still pink in
center, turning skewers once. Serve beef satay
with peanut sauce for dipping.
Grilled Sirloin with
Chimichurri Sauce
Prep: 15 minutes plus standing
cup Schnucks extra virgin olive oil, divided
4 garlic cloves
2 green onions, sliced (about cup)
cup packed fresh cilantro leaves
cup packed fresh Italian at-leaf
parsley leaves
cup white wine vinegar
1 teaspoons kosher salt, divided
1 teaspoon freshly ground
black pepper, divided
1 teaspoon Schnucks crushed oregano
teaspoon cayenne pepper
1 (1-inch-thick) Certied Angus Beef
boneless beef loin sirloin steak
(about 2 pounds)
1. Reserve 1 tablespoon oil. In blender or
food processor with knife blade attached,
pure remaining oil, garlic, onions, cilantro, parsley,
vinegar, teaspoon salt, teaspoon black pepper,
oregano and cayenne. Makes about 1 cup sauce.
2. Prepare outdoor grill for direct grilling over high
heat. Rub steak with reserved tablespoon of oil,
teaspoon salt and teaspoon black pepper;
let stand 30 minutes. Place steak on hot grill
rack and cook 12 to 14 minutes or until internal
temperature reaches 140F for medium-rare,
turning once. Transfer steak to cutting board; let
stand 10 minutes. Internal temperature will rise to
145F upon standing.
3. To serve, slice steak across the grain and
serve with sauce.
brilliant beef > global goodness
beer pairing >
Michelob AmberBock
This beer will prove a nice partner to
grilled satay. The beers caramel malt
will play well with the smoky, grilled
meat and have enough structure to
complement the peanut dipping sauce.
This dark lager nishes clean with a
creaminess that will please the palate.
18
Chipotle-Lime Cowboy Steaks
with Grilled Tomato Salsa
Prep: 15 minutes plus marinating and
standing Grill: 20 minutes
Serves: 4
6 large garlic cloves, divided
3 limes, divided
3 tablespoons chipotle salsa pure, divided
1 (1-inch-thick) Certied Angus Beef
loin T-bone or porterhouse steak
(about 1 pounds)
2 (-inch-thick) slices large red onion
wooden picks
8 ripe Roma tomatoes (about 1 pounds),
each cut lengthwise in half
3 cup packed fresh cilantro leaves
1. Crush 4 garlic cloves with press into small bowl.
Squeeze juice from 2 limes into same bowl. Add
2 tablespoons chipotle salsa and 1 teaspoon salt
and stir until well combined. Rub steak with garlic
mixture, then place in 13 x 9-inch pan. Cover with
plastic wrap. Let stand at room temperature 30
minutes, or place in refrigerator 1 hour to marinate.
high heat. To hold onion rings together, insert a
wooden pick horizontally through each slice from
opposite sides 2 picks per slice (at right). Lightly
spray tomatoes and onion with nonstick cooking
spray. Place on hot grill rack and cook 8 to 10
minutes or until grill marks appear and tomatoes
soften, turning once halfway through cooking.
Remove wooden picks from onion.
3. Squeeze 2 tablespoons juice from remaining
lime. In food processor with knife blade attached,
add remaining 2 garlic cloves and process until
chopped. Stop food processor and add grilled
onion, cilantro, teaspoon salt and remaining
1 tablespoon chipotle salsa; pulse until nely
chopped. Scrape side of bowl with rubber spatula.
Add tomatoes and process until tomatoes are
chopped and mixture is well combined. Transfer
salsa to serving bowl. Makes about 3 cups salsa.
4. Pat steak dry with paper towel; sprinkle with
remaining teaspoon salt. Place steak on hot grill
rack and cook 10 to 12 minutes or until internal
temperature of steak reaches 140F for medium-
rare, turning once. Transfer steak to cutting board;
let stand 10 minutes. Internal temperature will rise
to 145F upon standing.
5. Remove bone and evenly divide steak among
4 dinner plates; serve topped with salsa.
> Cooks Wisdom
Salsa can be prepared up to 2 days in advance; cover and
refrigerate until ready to use. Warm salsa before serving.
Serve any additional salsa with chips for dipping.
guide to grilling the perfect steak
Trim the fat from the meat to about 8 inch and allow the steak to stand at room temperature for about 30
minutes for even cooking. While your meat comes to room temperature, prepare the grill for direct grilling
over high heat. Arrange the grill rack four to ve inches over the re for thin cuts of meat, like ank or skirt
steak, or six to seven inches for a thicker steak, like sirloin. If you are using a charcoal grill, arrange coals so
that the steak can be transferred to a lower heat, if necessary.
Coat the steaks lightly with oil, and sprinkle with kosher salt and freshly ground black pepper. Place the steaks
on a hot grill rack and cook uncovered as directed below to desired doneness, turning the steaks only once halfway
through cooking. If are-ups occur, move the steak to a cooler part of the grill temporarily. You may want to remove your
steak from the grill when it reaches an internal temperature 5 to 10F below your nal desired doneness depending on
the size of your steak.
Once removed from the grill, let the steak stand ve to ten minutes to allow juices to redistribute throughout the steak and
internal temperature to rise. Keep in mind that cooking times will vary according to individual grills, so having an instant-
read thermometer on hand is a must to check for desired doneness.
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Trim the fat from the
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over high heat. Arra
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that the steak can be t
Coat the steaks lightly wi
on a hot grill rack and cook u
Thickness of Steak
1 inch 10-12 minutes 12-14 minutes 14-16 minutes
1 inches 12-14 minutes 14-16 minutes 16-18 minutes
1 inches 14-16 minutes 16-18 minutes 18-20 minutes
Medium-Rare 145F Medium 160F Well 170F
Ad #3
Bourbon Raspberry Rub Steak with Raspberry Mango Salsa
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And visit www.driscolls.com
for more great grilling recipes.
Summer is almost here and Driscolls berries are at their peak
of avor. Get grilling, and heat up your familys meals and party
menus with our exclusive recipe ideas.
Great Grilling Ideas
with Driscolls Berries
20 20 20 20 20 20 20 20
all-american sides
What is more quintessentially all-American than potato salad and coleslaw? These
side dishes are the perfect complement for warm-weather meals. Spice up these
classics with homemade twists on traditional dressings. Our simple vinaigrette
is jazzed up with apple cider vinegar and Dijon mustard, while the creamy garlic
dressing gets a boost from fresh garlic and Franks RedHot cayenne pepper sauce.
Take ranch dressing to the next level by adding a jalapeo chile and fresh cilantro.
summer eats > picnic favorites
Potato Salad or Coleslaw
Prep: 10 minutes Cook: 25 minutes
Makes: about 9 cups potato salad or
7 cups coleslaw
3 pounds Schnucks red potatoes, unpeeled
and each cut into -inch chunks or
1 bags (16 ounces each) 3-color deli
coleslaw (about 11 cups)
2 teaspoons salt (for potato salad only)
pound Schnucks hardwood smoked
bacon (about 8 slices), cut crosswise
into -inch pieces
cup minced red onion
choice of dressing (Vinaigrette, Creamy
Garlic or Jalapeo Ranch)
1. If preparing potato salad, in 5- to 6-quart
saucepot, place potatoes, salt and enough water
to cover by 1 inch; heat to boiling over high heat.
Reduce heat to medium-low; simmer, uncovered,
10 to 12 minutes or until potatoes are fork-tender.
Drain potatoes well.
2. In large skillet, cook bacon over medium-low
heat 25 to 30 minutes or until browned, stirring
occasionally. Drain bacon on paper towels. Prepare
desired dressing.
3. In large serving bowl, add warm potatoes or
coleslaw, bacon, onion and dressing; toss until
mixture is well combined. If not serving right away,
cover and refrigerate up to overnight.
> Cooks Wisdom
If desired, add diced red bell pepper and/or celery to
potato salad; add shredded carrots, apple or radish, fresh
corn kernels and/or chopped fresh herbs to coleslaw.
Vinaigrette Dressing
cup Schnucks olive oil
3 cup apple cider vinegar
2 tablespoons chopped fresh Italian at-leaf
parsley leaves
2 tablespoons Schnucks Dijon mustard
1 tablespoon plus 1 teaspoon Schnucks
granulated sugar
teaspoon coarsely ground black pepper
teaspoon salt
In medium bowl, with whisk, stir all ingredients
until well blended.
Each e cup potato salad: about 267 calories, 17 g total fat
Each e cup coleslaw: about 253 calories, 22 g total fat
Creamy Garlic Dressing
1 lime
2 garlic cloves, crushed with press
cup Schnucks mayonnaise
cup Schnucks sour cream
2 teaspoons Franks RedHot cayenne
pepper sauce
2 teaspoons Schnucks granulated sugar
1 teaspoon salt
From lime, squeeze 1 tablespoon juice into small
bowl. Add remaining ingredients and stir with
whisk until well combined.
Jalapeo Ranch Dressing
1 large garlic clove, crushed with press
or minced
1 medium jalapeo chile pepper, minced
(about 2 tablespoons)
1 cup Schnucks Select Parmesan ranch
salad dressing
2 tablespoons chopped fresh cilantro leaves
In small bowl, with whisk, stir all ingredients until
well combined.
22
ice cream 101
Popcorn Ice Cream
Prep: 10 minutes plus standing,
chilling and freezing
Cook/Microwave: 15 minutes
Makes: about 1 quarts
3 cups Schnucks half-and-half
2 cups Schnucks whipping cream
1 cup Schnucks granulated sugar
8 teaspoon salt
1 packet (3.3 ounces) microwave-in-bag
kettle korn
1 teaspoons Schnucks pure vanilla extract
caramel sauce and additional popped
kettle korn for garnish (optional)
1. In 3- to 4-quart saucepan, heat half-and-half,
cream, sugar and salt over medium heat 12 to
15 minutes or until hot but not boiling, stirring
occasionally. Meanwhile, pop kettle korn in
microwave oven as label directs. Then transfer
popped kettle korn to large bowl.
2. Pour hot cream mixture over kettle korn and
stir; let stand at room temperature 30 minutes.
Cover and refrigerate at least 3 hours or up
to 1 day ahead.
3. Strain kettle korn mixture through ne-mesh
strainer set over large bowl, pressing kettle korn
to release cream mixture; discard kettle korn. Stir
in vanilla. Transfer mixture to 1- to 2-quart ice
cream maker bowl and churn as manufacturer
directs, about 25 minutes or until mixture is
thickened to soft-serve consistency. Serve ice
cream in dessert bowls drizzled with caramel
sauce and garnished with kettle korn, if desired.
If not serving right away, transfer ice cream to an
airtight container; cover with plastic wrap, then
seal. Freeze up to 3 days.
Each cup: about 283 calories, 22 g total fat
make popcorn ice cream
1.
Gradually heat ingredients Its important to cook the half-and-half,
whipping cream, sugar and salt over moderate heat while stirring occasionally
to gradually heat the mixture and prevent it from scorching.
2.
Infuse popcorn avor To infuse the ice cream with kettle korn avor, pour
the hot cream mixture over the popped kettle korn and stir. Allow the mixture
to stand for 30 minutes, then refrigerate 3 hours or up to 1 day ahead to fully
incorporate the popcorn avor into the ice cream.
3.
Strain popcorn mixture Set a strainer over a large bowl and pour the
cream-popcorn mixture through a strainer. A ne-mesh strainer works best
to avoid any popcorn particles in the ice cream. Press down on the popcorn
in the strainer to release as much of the cream mixture as possible then
discard the popcorn.
4.
Churning Churn the chilled cream mixture until its thickened to a
soft-serve consistency.
Surprise your taste buds with our delicious and easy-to-make homemade popcorn ice cream.
All you need is a 1- to 2-quart capacity ice cream maker. While ice cream is frequently made
with egg yolks, a non-egg based ice cream recipe makes for simpler preparation.
Visit www.schnuckscooks.com to watch our video on ice cream, plus scroll down the
index to discover our growing library of instructional videos by our own culinary experts!
h
o
w

t
o
1.
2.
3.
4.
Homemade
Strawberry Ice Cream
Prep: 10 minutes plus freezing
Makes: about 1 quarts
1 package (16 ounces) Driscolls
fresh strawberries, hulled
1 cups Schnucks whipping cream
1 cups Schnucks granulated sugar
cup Schnucks half-and-half
2 teaspoons fresh lemon juice
1 teaspoons Schnucks pure vanilla extract
8 teaspoon salt
1. In food processor with knife blade attached,
pulse strawberries until nely chopped but
not pured. In large bowl, stir strawberries with
remaining ingredients until well combined.
2. Transfer berry mixture to 1- to 2-quart ice
cream maker bowl and churn as manufacturer
directs, about 25 minutes or until mixture is
thickened to soft-serve consistency. If not
serving right away, transfer ice cream to an
airtight container; cover with plastic wrap,
then seal. Freeze up to 3 days.
Each cup: about 215 calories, 13 g total fat
24
Chocolate Fudge Ice Cream
Cookie Sandwiches
Prep: 15 minutes plus cooling and freezing
Bake: about 8 minutes per batch
Makes: about 2 dozen ice cream sandwiches
12 ounces (12 squares) Bakers
semi-sweet baking chocolate
1 can (14 ounces) sweetened
condensed milk
cup Schnucks unsalted butter (1 stick),
cut into pieces
1 package (6 ounces) pecan chips (1 cups)
1 cup Schnucks all-purpose our
1 tablespoon Schnucks pure vanilla extract
teaspoon salt
2 pints favorite ice cream
1. Preheat oven to 350F. Grease large cookie sheet.
Place 2 rimmed baking pans in freezer to use later
for ice cream.
2. In microwave-safe large bowl, add chocolate,
condensed milk and butter; heat in microwave
oven on high 1 minute. Stir, then microwave
1 minutes longer; let stand 2 minutes, then stir
until chocolate melts and mixture is smooth. Stir in
pecans, our, vanilla and salt.
3. Drop dough by rounded measuring tablespoons,
2 inches apart, onto prepared large cookie sheet.
With small metal spatula or ngers, press each
mound slightly to make 2-inch round. Bake
cookies 8 to 10 minutes or until rm when lightly
pressed. Cool cookies on cookie sheet on wire rack
2 minutes. With metal spatula, transfer cookies to
wire rack to cool completely. Repeat with remaining
dough. Cookies can be made up to 5 days in
advance. Store at room temperature in tightly
covered container with waxed paper between
layers. Makes about 4 dozen cookies.
4. Scoop ice cream by heaping 2 tablespoons into
24 mounds onto cold rimmed baking pans; atten
each mound into 2-inch round. Freeze ice cream
at least 1 hour or until rm. Just before serving,
place ice cream round on at side of 1 cookie. Place
second cookie over ice cream, at side down, to
make an ice cream sandwich.
Each ice cream sandwich: about 269 calories,
17 g total fat (8 g saturated), 26 mg cholesterol,
> Cooks Wisdom
If not assembling ice cream sandwiches right away, freeze
ice cream rounds. Remove from rimmed baking pans and
place in freezer-safe container with waxed paper between
layers up to 1 week.
Delight someone special!
For Bakers Best Recipes visit
www.brands.kraftfoods.com/bakerschocolate
26 26 26 26 26 26 26 6 26
27 Schnucks Cooks > Spring/Summer 2011 27
vegetarian variety
Nothing says summer like the rainbow of colors from fresh produce. Not only is having
a colorful diet visually appealing, its also good for your health and well-being. Whether
youre looking for a lling vegetarian dish or simply to include more vegetables in your
diet, this grilled wrap is a great way to add nutrients into your weekday menu.
Our chilled pasta salad is the ideal meal for a summer day, whether at high noon for
lunch or as the sun sets for dinner. Weve combined the fresh avors of basil and lemon
with some favorite items from the pantry for this quick and easy dish.
casual cuisine > garden fresh
Grilled Vegetable Wraps
Prep: 30 minutes
2 tablespoons Schnucks olive oil
1 tablespoons fresh lemon juice
3 teaspoons minced fresh garlic, divided
8 teaspoon salt
8 teaspoon ground black pepper
1 small red onion, cut crosswise into
-inch-thick slices
wooden picks
1 medium zucchini, cut lengthwise
into quarters
1 portabella mushroom, stem
removed if necessary
1 red or yellow bell pepper, cut lengthwise
in half and seeds removed
4 ounces Schnucks 3 less fat Neufchtel
cheese, softened
3 ounces pitted or sliced kalamata olives,
drained and nely chopped (about cup)
4 avored wraps or large our tortillas
1 package (e ounce) Full Circle fresh basil,
leaves removed
medium-high heat. In large bowl, with whisk, stir
oil with lemon juice, 2 teaspoons garlic, salt and
black pepper. To hold onion rings together, insert a
wooden pick horizontally through each slice from
opposite sides 2 picks per slice (see page 18).
2. Place onion, zucchini, mushroom and bell
pepper on hot grill rack and cook 7 to 10 minutes
or until tender, turning vegetables once halfway
through cooking and brushing with garlic mixture.
Transfer vegetables to cutting board.
3. Meanwhile, in small bowl, combine Neufchtel
cheese, olives and remaining 1 teaspoon garlic.
Spread each wrap with one-fourth cheese
mixture, about 3 tablespoons.
4. Cut mushroom and bell pepper into -inch-
thick slices; remove wooden picks and separate
onion into rings. Arrange one-fourth vegetables
and basil leaves over cream cheese mixture on
bottom third of each wrap. Starting from bottom
of each wrap, tightly roll wrap around lling. Cut
each wrap diagonally in half to serve.

> Cooks Wisdom
Wraps may be prepared and refrigerated up to 4 hours
in advance.
To serve wraps as an appetizer, cut crosswise into
1-inch-thick rounds.
Lemon-Basil Pasta Salad
Prep: 20 minutes plus chilling
Cook: 5 minutes Serves: 6
1 package (20 ounces) frozen
cheese tortellini
2 small lemons
1 can (14 ounces) Schnucks Select
quartered artichoke hearts, drained
and coarsely chopped
1 jar (12 ounces) roasted peppers, drained
and chopped (about 1 cup)
1 can (2.25 ounces) sliced kalamata
olives, drained
3 garlic cloves, nely chopped
cup loosely packed chopped
Full Circle fresh basil leaves plus
additional for garnish
cup Schnucks grated Parmesan cheese
3 cup drained julienne-cut sun-dried
tomatoes with Italian herbs in oil
plus cup oil
teaspoon salt
1. Heat large covered saucepot of water to
boiling over high heat. Add tortellini and cook
as label directs; drain. Rinse pasta under cold
running water and drain.
2. From lemon, grate 2 teaspoons peel and
squeeze cup juice into large bowl. Add tortellini
and remaining ingredients and toss until well
blended. Cover and refrigerate at least 3 hours or
up to 2 days. Serve garnished with basil. Makes
about 8 cups.
wine pairing >
Chateau Ste. Michelle
Gewrztraminer
Though somewhat di cult to pronounce,
Gewrztraminer is easy to pair with food.
Somewhat spicy with a oral and citrus
core, Ste. Michelle Gewrztraminers
brilliant crispness will cut through the
creamy cheese while the citrus notes will
match the tang in this dish.
28
Sweet and juicy, peaches have long been
a summertime favorite. Schnucks has
partnered with two family-owned farms,
Eckerts Farms in Illinois and Flippen Fruit
Farm in Tennessee, to provide the highest
quality, nest tasting peaches.
Fruit trees were rst planted on the Eckerts
farm in 1862. Now operated by the sixth and
seventh generations of the family, peach trees
are not allowed to bear fruit until they are
three years old. Each year, blooms on young
trees are removed, allowing the trees to
develop a good root system.
Flippen Fruit Farm is located on the blus
above Reelfort Lake in the northwest corner
of Tennessee. The 180-acre orchard boasts
18,000 peach trees, providing some
40 varieties. At dierent times of the year,
each variety will be harvested for an average
of ten to 14 days. The trees will not bear fruit
again until the following season.
The secret of a perfect peach lies in tree-
ripening. Allowing the fruit to reach its
maximum sweetness before harvesting
increases sugar content. When selecting
peaches, choose slightly rm, plump peaches
that yield to slight pressure. Look at the
background color of the fruit a yellow
tone indicates sweet avor, while green will
result in a less avorful peach. Blushes are
an indicator of the variety of peach, not its
ripening status.
Peaches require additional time after
purchase to reach maximum juiciness. To do
this, place your peaches in a paper bag and
store at room temperature for two to three
days. Refrigerating unripe peaches will inhibit
the ripening process and cause the fruit to
become dry, mealy and avorless. Once the
peaches ripen, they can be refrigerated for
ve to seven days.
To easily peel this fruit, place in boiling
water for one minute and then immerse in
ice water for a minute. It helps to toss peeled
or cut peaches with fresh lemon juice to
curb browning.
However prepared fresh and raw, or
bubbling in a classic peach crisp peaches
are the fruit of summer.
peachy keen
Sweet and juicy, p
a summertime fav
partnered with tw
EEckert F
28
t
trees
dev
Chris Eckert of Eckerts Farms, Belleville, Illinois Jack & Diane Flippen of Flippen Fruit Farm, Troy, Tennessee
fresh pickings > just peachy
Cobblestone Peach Crisp
Prep: 20 minutes
3 cups Schnucks all-purpose our, divided
1 cups Schnucks granulated sugar, divided
1 teaspoon Schnucks ground cinnamon
4 pounds fresh peaches, peeled and each cut into
-inch-thick slices (about 12 cups)
teaspoon salt
1 Schnucks large egg
cup Schnucks unsalted butter (1 sticks), melted
and cooled
1. Preheat oven to 375F. In medium bowl, stir together
cup our, cup sugar and cinnamon. In large bowl,
add peaches. Sprinkle our mixture over peaches, then
toss until well blended. Set aside bowls to use later.
Spread peach lling in ungreased 13 x 9-inch glass or
ceramic baking dish.
2. Using same bowls, in medium bowl, stir together
remaining 2 cups our, 1 cup sugar and salt. In large
bowl, with whisk, stir egg and butter until well combined.
Add our mixture into butter mixture and stir until crumbs
form. Sprinkle our mixture over peach lling. Bake 45 to
50 minutes or until mixture bubbles around side of dish
and top is golden brown.
> Cooks Wisdom
Serve peach crisp la mode with vanilla ice cream.
30 30 3330 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30
meals for a steal
Did you know olives were cultivated back in prehistoric times? Traditionally mainstays in
Mediterranean cuisine, olives are now grown in over 20 countries all over the world. With so many
varieties from the green Spanish manzanillas to the Greek kalamatas olives are a quick and easy
way to infuse avor into an endless number of dishes. Our grilled chicken pitas feature black olives
tossed with fresh vegetables and a cool, yogurt-based cucumber-dill sauce.
Picking up a pizza seems to be an economical and easy choice, but this pizza frittata might make
you think twice. Weve taken favorite pizza toppings like mushrooms, bell pepper and pepperoni
and worked them into a hearty frittata with shredded cheese on top. Fun and tasty for the kids, and
aordable and easy for you, this is a meal that the whole family will enjoy!
favorable flavors > serious savings
Greek Chicken Pitas with
Cucumber-Dill Sauce
Prep: 15 minutes
Chicken Pitas
1 pound Schnucks Natural boneless,
skinless chicken breasts
2 whole wheat pitas, each cut in half
and split
1 can (2.25 ounces) Schnucks sliced
ripe olives, drained
1 medium tomato, diced
small red onion, very thinly sliced
(about cup)
1 cups loosely packed fresh baby
spinach leaves
cup rinsed and drained Full Circle
garbanzo beans
Cucumber-Dill Sauce
medium English cucumber, peeled and
coarsely shredded (about 1 cup)
1 small lemon
1 container (16 ounces) low fat Greek yogurt
2 garlic cloves, crushed with press
2 tablespoons chopped Full Circle fresh
dill fronds
1. Prepare Chicken Pitas: Prepare outdoor grill for
direct grilling over medium heat. Spray chicken
with nonstick cooking spray. Place chicken on
hot grill rack. Cover and cook 10 to 12 minutes
or until chicken loses its pink color throughout
and internal temperature reaches 165F, turning
once halfway through cooking. Remove chicken
from grill and transfer to cutting board. When cool
enough to handle, slice chicken across the grain.
2. Prepare Cucumber-Dill Sauce: In small strainer set
over small bowl, toss cucumber with 1 teaspoon
salt. Let stand 5 minutes. Lightly press cucumber
in strainer to remove as much liquid as possible;
discard liquid. Place cucumber in same small bowl.
From lemon, squeeze 2 tablespoons juice into
cucumber. Stir in yogurt, garlic, dill and remaining
teaspoon salt. Makes about 2 cups.
3. To serve, stu pitas with chicken, olives, tomato,
onion, spinach and garbanzo beans; top with
Cucumber-Dill Sauce.
Each pita sandwich with cup sauce: about 295 calories,
6 g total fat (1 g saturated), 56 mg cholesterol, 704 mg sodium,
> Cooks Wisdom
To grill pitas before lling, spray uncut pitas with
nonstick cooking spray. Place pitas on hot grill rack and
cook over medium heat 1 to 2 minutes or until grill marks
appear, turning once.
Enjoy leftover Cucumber-Dill Sauce for up to 3 days over
seafood or with crackers and crudts.
Pizza Frittata
Prep: 10 minutes
Cook/Broil: 22 minutes Serves: 4
1 container (10 ounces) Philadelphia Italian
cheese & herb cooking creme
8 Schnucks large eggs
1 tablespoon Schnucks unsalted butter
1 package (8 ounces) fresh
mushrooms, sliced
medium onion, chopped ( cup)
cup chopped red, yellow or
orange bell pepper
3 cup pepperoni minis (about 1 ounces)
1 cup Schnucks nely shredded Italian
cheese blend
1. Preheat broiler with oven rack about 6 inches
from source of heat. In large bowl, with whisk,
beat cooking creme and eggs until well blended.
2. In broiler-safe 10- to 12-inch skillet, melt butter
over medium heat. Add mushrooms, onion
and bell pepper and cook 10 minutes or until
vegetables are tender and lightly browned, stirring
occasionally. Stir in pepperoni. Spread mixture
evenly in skillet; pour egg mixture on top. Cover
and cook 5 minutes or until center is almost set.
3. Sprinkle cheese evenly over frittata. Place skillet
under broiler; broil 2 to 3 minutes or until top is
golden brown.
32
spoon in a little cooking creme
Spoon in
FLAVOR,
cause a
STIR.
New Philly Cooking Creme
Stir in a little Philly Cooking Creme.
Youll turn ordinary into awesome with bold new
favors and the creamy goodness of Philly.
Find it in the cream cheese section.
Find more avor at
cookphilly.com
2011 Kraft Foods

S Chucks Cooks Spring Summer 2011

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3 Schnucks Cooks > Spring/Summer 2011

Rosanne Toroian, Food Editor and Information

Coupon good thru

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