SC 10Spring 1-15.Indd 4 3/9/10 4:04:50 PM

TM In this issue of Schnucks Cooks, we’re featuring For a finishing touch, embellish your burger with menus and recipes for easy entertaining, and terrific toppings such as J & D’s regular or lite burgers always fit the bill nicely. Prepare a burger Baconnaise®. Smooth and slightly smoky with a bar with a wide variety of cheeses, toppings, hefty amount of bacon flavor, this mayonnaise is breads and relishes so each guest can transform like no other. If you like spicy-sweet flavors on their plain patty into a mouthwatering, your burger, try Dickinson’s® sweet ‘n’ hot pepper succulent burger. & onion relish made with tomatoes, jalapeño and red bell peppers. Crosse & Blackwell® makes two You can’t go wrong with our wide variety delicious chutneys that enhance any beef, of Bakery buns, though you may want to poultry or pork burger. Try their hot mango consider alternative breads including pita, chutney with a touch of tamarind or aromatic Schnucks English muffins, tortillas, garlic sweet and tangy Major Grey’s chutney. bread or Texas toast. When mustard is your condiment of choice, Think inside the bun with cheeses that melt well choose between Schnucks Select mustards and add bold flavor. Consider Cabot® horseradish including sweet ‘n hot stone ground mustard, Cheddar which combines smooth, creamy Rosanne Toroian, Food Editor and Information spicy chipotle and creamy wasabi horseradish. Cheddar with the pungent bite of horseradish. Specialist; Jeannie Eisenberg, Store Sales Team Koops’™ line of mustards attracts passionate fans, Rondelé® soft, spreadable pub cheese comes in Manager; Kathy Gottsacker, Director of Food many of whom adore their Arizona heat mustard. many varieties including sharp Cheddar, Cheddar Education and Culinary Arts Prepared with its unique blend of sweet bell jalapeño and Cheddar horseradish. Try Muenster, peppers, this mustard will add a sassy-sweet, Fontina, Brie and Havarti, mild cheeses with tangy and spicy kick to any burger. excellent melting qualities, or Boursin® and Alouette® cheese spreads which both come flavored with garlic and herbs. Boneless Hoisin Ribs Oriental Snow Peas Prep: 10 minutes Prep: 10 minutes Bake: 18 minutes • Serves: 4 Cook: 5 minutes • Serves: 4 2 garlic cloves, crushed with press 1 small lemon ½ cup hoisin sauce 2 tablespoons peanut oil ½ cup packed Schnucks dark brown sugar 2 bags (6 ounces each) snow peas ¼ cup soy sauce ½ teaspoon soy sauce 1 tablespoon grated peeled fresh ginger ¼ teaspoon Schnucks granulated sugar 1 teaspoon Thai chili garlic paste or 1. Sriracha sauce (optional) Grate peel from lemon; set aside. 1½ pounds boneless pork loin 2. In 10-inch skillet, heat oil over high heat country style ribs until very hot but not smoking. Add peas and 1. Preheat oven to 400°F. For easier clean-up, cook 3 minutes, stirring constantly. Remove line large rimmed baking pan with aluminum skillet from heat; stir in soy sauce and sugar. foil. In large bowl, stir garlic, hoisin sauce, brown Sprinkle lemon peel over snow peas to serve. Photography: Meoli Studio • Food Styling: MaryPhotography: Meoli Studio • Food Sutkus sugar, soy sauce, ginger and chili garlic paste, if Each serving: about 97 calories, 7 g total fat desired, until combined. (1 g saturated), 0 mg cholesterol, 46 mg sodium, 7 g carbohydrate, 2 g fi ber, 2 g protein beer pairing > 2. Cut pork into 1-inch-wide ribs. Add ribs to Michelob AmberBock sauce in bowl. With tongs, stir ribs to coat With a unique, rich amber color and with sauce. smooth, full-bodied taste, this beer is brewed using 100% malt. It’s smooth 3. Arrange ribs in single layer in prepared pan; with a roasted taste that ﬁ nishes clean. spoon any remaining sauce in bowl over ribs. Bake 18 to 20 minutes or until pork reaches an internal temperature of 145°F. Each serving: about 442 calories, 18 g total fat (6 g saturated), 74 mg cholesterol, 1608 mg sodium, 43 g carbohydrate, 1 g fi ber, 26 g protein 4 SC_10Spring 1-15.indd 4 3/9/10 4:04:50 PM.

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