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28 SC_14Spr 14-32.indd 28 1/20/14 5:40 PM traditions > shared cinco de mayo The Cinco de Mayo holiday is thought to have originated in the Western regions of the U.S. to celebrate the anniversary of the victory of Mexican forces against the French army in 1862. Since then, the date has become an observance of Mexican heritage and pride, and our Mexican-inspired recipes make for a truly festive menu. Picadillo is a popular Latin American dish that has many variations, most of which contain ground meat and rice. Our Tres Leches Flan is a combination of two beloved Mexican desserts – tres leches cake and fl an. With condensed milk, evaporated milk and whole milk, our fl an stays true to the ingredients of tres leches, or three milks. Pork Picadillo Tres Leches Flan Once sugar is dissolved stop stirring; let cook 6 to 8 minutes or until color is caramel brown, Active Time: 40 minutes Active Time: 10 minutes swirling pan occasionally. Pour caramel into pie Total Time: 40 minutes • Serves: 4 Total Time: 1 hour 20 minutes plus cooling pan; immediately tilt to coat bottom and partial Serves: 6 1 cup long grain white rice sides of pie pan. 1 tablespoon Schnucks olive oil e cup pure cane granulated sugar 2. In large bowl, with whisk, lightly beat eggs; 4 garlic cloves, minced (about 4 teaspoons) 2 tablespoons water stir in milks and vanilla. Pour egg mixture over 3 Schnucks bay leaves 1 (8¾-inch) foil pie pan caramel in pie pan. Place rimmed baking pan in 1 medium onion, chopped (about 1 cup) 3 Schnucks large eggs oven on rack; place pie pan in center of baking 1 pound Pride of the Farm fresh 1 cup sweetened condensed milk pan. Carefully add enough boiling water to ground pork ¾ cup evaporated milk baking pan to come halfway up side of pie pan. 3 large Roma tomatoes (about 12 ounces), ¾ cup Schnucks vitamin D whole milk diced (about 2 cups) 3. Bake fl an 55 to 60 minutes or until wooden 2 teaspoons Schnucks pure vanilla extract pick inserted in center comes out clean. Cool 1 cup water boiling water (for water bath) 3 cup drained and sliced Schnucks fl an on wire rack 2 hours. To serve, invert pie pan salad olives 1. Preheat oven to 325°F. In 2- to 3-quart onto serving plate and remove pie pan. 3 saucepan, heat sugar and water over medium cup Schnucks tomato paste Each serving: about 350 calories, 10 g total fat (6 g saturated), ¼ cup golden raisins heat until sugar dissolves, gently stirring with 122 mg cholesterol, 146 mg sodium, 55 g carbohydrate, 1 tablespoon Schnucks dried wooden spoon or heat-safe rubber spatula. 0 g fi ber, 55 g sugars, 10 g protein oregano leaves 1 tablespoon Schnucks ground cumin ½ teaspoon salt 8 teaspoon ground black pepper 8 teaspoon Schnucks ground cayenne pepper chopped fresh cilantro leaves for garnish (optional) 1. Prepare rice as label directs. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add garlic, bay leaves and onion; cook 3 minutes, stirring frequently. Add pork; cook 7 to 8 minutes or until browned, breaking up meat with side of spoon. 2. Stir in remaining ingredients; heat to simmering. Reduce heat to low; cook 10 minutes, stirring occasionally. Remove bay leaves and serve picadillo over rice garnished with cilantro, if desired. Each serving: about 409 calories, 18 g total fat (6 g saturated), 49 mg cholesterol, 456 mg sodium, 41 g carbohydrate, 5 g fi ber, 12 g sugars, 18 g protein Schnucks Cooks > Spring 2014 29 SC_14Spr 14-32.indd 29 1/21/14 11:38 AM.

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