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Home , Montreal steak seasoning, Ras el hanout, Seasoned salt

This year, Dierbergs hit a new milestone. We opened our 25th store, a celebratory event for our family and the thousands KALE of Associates past and present whose extraordinary skills and commitments to customer service are woven into Dierbergs BASICS success. Within our company, this achievement has led to PHOTO • Green kale is the most common fond memories and conversations about Dierbergs history, variety and has a slightly bitter . Lacinato kale has longer, which was a one-store operation until 1967. KALE SOUP thinner leaves and is a little milder. • Enjoy its mild cabbage-like flavor I was in this reflective mode when I saw this issue’s cover story raw or cooked. about firehouse cooks. It immediately stirred memories of my • Remove and discard the tough dad and our early Creve Coeur store, a 3,500-square-foot market center stem. he and my uncles opened in 1930, a replacement store for our • Finely chop it and use as a crisp original location right next door. salad green. • Crazy about kale? Pick up the In 1944, my dad was the first appointed chief of the Creve Coeur 1 pound bag. It’s washed, trimmed, volunteer fire department. For a number of years, the city’s fire and convenient! truck was housed in the Creve Coeur store’s basement. I’ve always • Store kale in the coldest part of “To all of the firefighters in the refrigerator and use it within had a deep appreciation for the heroic work of firefighters, the 3 days for the mildest flavor. our community, thank you brave men and women willing to risk their lives to save others. hail to kale! If there were celebrity status for produce, kale would be the new “it” for your many sacrifices Today, it’s not uncommon to see fire trucks outside our stores, vegetable. This leafy green powerhouse is the must-have veggie for any White Bean, Chicken, and your contributions.” as firefighters swing by for a bite to eat, or to stock up for those season, sporting loads of Vitamins A, C, and K, folic acid, calcium, and and Kale Soup legendary firehouse meals, some of which you’ll find on these iron. And did we mention it’s cruciferous? You know, full of all those Kale gives this hearty soup a big nutrition pages. I personally thank these firehouse cooks for sharing their fabulous antioxidants that have everyone talking. To set the most deliciously boost. Serve it with crusty whole grain recipes with our readers—it’s a real treat. styled table this season, you simply must put kale on your shopping list. bread for a satisfying supper. An even bigger thanks, though, is reserved for the tremendous 2 teaspoons Dierbergs olive oil Green Power Kale Chips 1 cup chopped carrot work they do every day along with all the men and women at 1 cup chopped station houses throughout the metro area. Smoothie Incredibly easy to make! Light, crispy, and 1 cup chopped onion No time for a nutritious breakfast? This seasoned just right, it’s a guilt- free way 2 , minced 1 carton (32 ounces) reduced-sodium To all of the firefighters in our community, thank you for your sweet and satisfying meal-in-a-glass to get the crunch you crave. chicken broth many sacrifices and your contributions. gets your busy day off to a great start. 1 bunch kale 4 cups water 2 to 3 teaspoons Dierbergs olive oil 2 cups chopped kale 1 bunch kale, chopped (about 8 cups) 1/4 teaspoon 1 cup unsweetened or coconut milk 2 cans (15 ounces each) cannellini or other Grocery Store or Firehouse? 1/4 teaspoon coarse 1 serving protein powder (whey, , white beans, rinsed and drained In the 1940s, this Dierbergs store was home to the fire truck 1/4 teaspoon coarsely ground 2 cups shredded, cooked chicken breast used by the Creve Coeur volunteer fire department. soy, ) (optional) 1 cup ice 1 teaspoon salt-free (Mrs. Dash) Remove and discard large stems from kale; 1/2 teaspoon ground black pepper 1 2 Everybody Cook s® is published quarterly and distributed free to all customers of Dierbergs Markets, Inc. · Volume 33 , Number 3 / medium banana, cut into 2-inch pieces 1 tear into bite-size pieces (about 8 cups). /2 medium apple, cored and cut into In stockpot, heat olive oil over medium- 1-inch pieces Rinse kale with cold water; spin dry in RECIPE INDEX ENTR ÉES SOUPS/SALADS/SIDES high heat. Add carrot, celery, onion, and 1/2 small avocado, pitted and peeled salad spinner. Place kale in large bowl; BBQ Potato Chip Chicken Fingers ...... 19 Caramelized Onion and Date ...... 9 garlic; cook stirring often until vegetables APPETIZERS/DRINKS Cheesy Meatloaf ...... 4 Carrot Salad/Chermoula 1 tablespoon honey blot with paper towels until completely Beer Cheese Pretzel Dip ...... 24 Family-Style Chicken Cacciatore ...... 15 Vinaigrette ...... 10 dry. Drizzle oil over kale. In small bowl, soften, about 3 minutes. Add remaining Green Power Smoothie ...... 3 Italian Pulled Pork ...... 14 Spicy White Chicken Chili ...... 7 In blender container, combine all combine garlic powder, salt, and pepper. ingredients; bring to a boil. Reduce heat and Moroccan Olive Platter ...... 8 Kahlúa Braised ...... 15 White Bean, Chicken, and Kale Soup ...... 3 ingredients. Blend at low speed to Sprinkle over kale; toss until well mixed. simmer until vegetables are tender, about My-Oh-My Pie ...... 19 combine; then at high speed until 15 to 20 minutes. Ladle into serving bowls. BREADS Pork Carnitas ...... 6 ON THE COVER: Place kale in single layer on parchment- Crunch-Topped Pumpkin Bread ...... 11 Pretzel Dogs ...... 23 smooth. Serve immediately. Makes 8 servings Firefighter Keith Hill, Cottleville Fire & Rescue, Garlic Pretzel Rolls ...... 23 -Rubbed Chicken Kabobs ...... 9 Makes 3 cups lined jellyroll pans. Bake in 400°F. oven House #4 prepares Captain Shelton’s O Soft & Chewy Pretzels ...... 22 Terrific Teriyaki Pork Chops and Rice ...... 19 until crispy, about 10 to 12 minutes. Per serving: Calories 191 Fat 3 g Crêpes (recipe page 7) O Yo-chiladas ...... 5 Per 1 cup: Calories 136 O Fat 5 g Serve immediately. Cholesterol 30 mg Sodium 447 mg DESSERTS O O O Cholesterol 0 mg Sodium 73 mg Makes 6 cups Carbohydrate 22 g Fiber 6 g Protein 19 g Bite-Size Pumpkin ...... 21 MISCELLANEOUS Carbohydrate 24 g O Fiber 4 g O Protein 3 g Captain Shelton’s Cinnamon Crêpes/ Paste ...... 8 O Strawberries ...... 7 Per 1 cup: Calories 31 Fat 2 g NEW! Kale Chips ...... 3 O Super-food Kale Chocolate Bacon Clusters ...... 20 ...... 9 Cholesterol 0 mg Sodium 97 mg Mini Caramel Apple Pies ...... 21 Carbohydrate 4 g O Fiber 1 g O Protein 1 g and Bean Salad from One-Bite Banana Cream Pies ...... 20 Dierbergs Kitchen. One-Bite Chocolate Banana Cream Pies ....20 PAGE 3 R SEPTEMBER 2013 Pistachio ...... 10

13-3404-01 EBC Fall 2013 See Captain RECIPES Greg Heimos on IN THE We invited these firefighting Dierbergs shoppers – and creative cooks – to share their stations’ favorite recipes with all of our customers. FIREHOUSE KITCHEN to those who participated and to all of the Monday, Sept. 2, Dierbergs customers often see fire trucks parked 7:30 p.m. THANKS area firefighters who serve our communities. in the lots at some of our stores. That must KMOV Channel 4 mean that firefighters love good food! That got us thinking…What are they cooking anyway? A firehouse is like a family, and in all families, good meals mean a lot. So it came as no surprise that when these brave professionals aren’t CHEESY MEATLOAF busy serving our communities, they’re serving up some amazing food. SAUCE 1 cup Dierbergs ketchup 1 cup firmly packed Dierbergs brown sugar 1 tablespoon dry 4 teaspoons vinegar YO-CHILADAS MEATLOAF 1 Dierbergs Deli rotisserie chicken, 2 pounds lean ground beef deboned and shredded 1 cup dry bread crumbs 3 1 can (10 ounces) Mexican lime and /4 cup diced onion cilantro diced tomatoes (Rotel), drained 2 large Dierbergs eggs 3 to 4 chiles in sauce, 2 teaspoons dried flakes chopped (optional) 2 teaspoons salt 1 2 pouches (8 ounces each) red or green /2 teaspoon ground black pepper chile enchilada sauce (Frontera) 6 to 8 ounces pasteurized prepared cheese 1 8 whole wheat tortillas (Mission) product (Velveeta), cut into /2-inch cubes 1 package (8 ounces) Dierbergs shredded FOR SAUCE In 4-cup glass measure, stir Mexican cheese blend Chopped fresh cilantro together all ingredients until well mixed; Chipotle Sour Cream (see TIP) set aside. In large skillet, combine chicken, FOR MEATLOAF In large bowl, combine drained tomatoes, and chipotle chiles ground beef, bread crumbs, onion, eggs, over medium-high heat; cook stirring parsley, salt, pepper, and 1/3 cup of the often until most of the liquid evaporates, sauce until well mixed. Shape mixture into about 2 to 3 minutes. Spread 1 pouch loaf; place in foil-lined shallow roasting of the enchilada sauce over bottom of pan. Using small spoon, poke holes all 9 x 13-inch baking dish that has been over meatloaf. Insert cheese cubes into lightly coated with no-stick cooking holes, pressing some down toward bottom spray. Spread about ½ cup of the chicken of loaf and leaving some closer to top. mixture across center of each tortilla; Smooth meat mixture to seal holes. Bake roll up tortillas and place seam-side in 350°F. oven for 30 minutes. Pour 1/2 cup down in baking dish. Spread remaining of the sauce down center of meatloaf. pouch of enchilada sauce over tortillas. Bake until internal temperature is 165˚F., Sprinkle cheese and cilantro over top. about 15 to 20 minutes. Let meatloaf Cover and bake in 350°F. oven until stand 10 minutes before slicing. Warm cheese is melted and tortillas are remaining sauce and serve alongside. warmed through, about 20 minutes. Makes 6-8 servings Uncover and broil 6 inches from heat Per serving: Calories 320 O Fat 14 g source until cheese is lightly browned, Cholesterol 117 mg O Sodium 1456 mg about 2 minutes. Serve with Chipotle “No matter which shift I’m on, every crew asks Carbohydrate 22 g O Fiber 1 g O Protein 26 g Sour Cream. me to make this. They just love it! I Usually have to tRiple the Recipe. Makes 4-6 servings Per serving without Chipotle Sour Cream: Leftovers are great for breakfast, topped Calories 715 O Fat 31 g with a sunny side-up egg, chopped cilantro Cholesterol 210 mg O Sodium 1728 mg O O Captain Greg Heimos EMT-P and salsa or hot sauce.” Carbohydrate 37 g Fiber 7 g Protein 72 g Rock Community Fire Protection District TIP For Chipotle Sour Cream, in Captain/Medic Jim Younce small bowl, stir together 8 ounces “My 14-year-old daughter requested this meatloaf Creve Coeur Fire Protection District, House #1 sour cream and 3 to 4 chopped chipotle for her birthday dinner. At the firehouse, chiles in adobo sauce until well mixed. the crew likes to dip Crispy Crowns! ® in the sauce, so i make sURe that THERE’s plenty to go aRounD.” RECIPES IN THE FIREHOUSE KITCHEN (continued from page 5) PORK CARNITAS 1 Boston butt pork shoulder “This chili has become (about 6 to 8 pounds) 1 teaspoon garlic powder A Staple at engine house #1. 2 teaspoons coarse salt 1/2 to 1 teaspoon ground black pepper We make enough for more than one shift 2 teaspoons ground (divided) and simmer it all day long so the guys and 1/2 to 1 teaspoon ground chipotle chile gals can eat whenever they’re hungry. It pepper or tastes even better the second day.” 1 tablespoon Dierbergs vegetable oil 2 cartons (32 ounces each) reduced-sodium Firefighter Kevin Pickett beef broth Creve Coeur Fire Protection District, House #1 2 red bell peppers, quartered, seeded, and sliced FOR CRÊPES In large bowl, whisk 1 green bell pepper, quartered, seeded, and SPICY WHITE CAPTAIN SHELTON’S together flour, granulated sugar, and sliced 1 large yellow onion, sliced CHICKEN CHILI CINNAMON CRÊPES cinnamon. Whisk in milk and eggs 1 bunch cilantro, coarsely chopped (divided) Crêpe photo on cover. (batter will be very thin). Lightly coat Large flour tortillas 2 tablespoons Dierbergs vegetable oil bottom of 10-inch nonstick skillet with Mexican fixings: guacamole, shredded 2 cups diced yellow onion no-stick cooking spray. Add just enough cheddar cheese, sour cream 5 cloves garlic, minced batter (about ¼ cup) to cover bottom 3 cups cooked, diced chicken (See of pan, swirling batter until bottom is Remove and discard bone and excess CLICK. SEARCH. COOK! below) 8 cups water evenly coated. Once batter looks dry, fat from pork. Place meat on cutting turn crêpe over; cook until lightly board; cut into baseball-size chunks. In 1 can (7 ounces) chopped green chiles 4 tablespoons chicken base browned, about 1 minute. Place on small bowl, combine garlic powder, salt, 1 tablespoon chopped chipotle chiles in sheet of parchment paper. Repeat with pepper, 1 teaspoon of the cumin, and adobo sauce remaining batter, stacking cooked crêpes chile pepper; sprinkle over pork. Cover 1 tablespoon chopped pickled jalapeño between sheets of parchment paper. and chill 2 to 3 hours. 1/2 teaspoon dried 1/2 teaspoon ground cumin FOR FILLING In large mixer bowl, beat In Dutch oven, heat oil over medium- 1/2 teaspoon dry mustard cream cheese and powdered sugar until high heat; cook meat in batches until 1/2 teaspoon dried smooth and creamy. Add whipped 1 browned. Add broth and browned /2 teaspoon topping; beat at low speed until well meat; bring to a boil. Reduce heat 1/4 teaspoon Cajun seasoning Firefighter Keith Hill combined. Chill until ready to serve. to medium; cook uncovered stirring 1 Cottleville Fire & Rescue, House #4 occasionally for 1 hour. Taste and stir 4 cans (15 ounces each) Great Northern Just before serving, spread about in remaining teaspoon cumin if needed. beans, rinsed and drained 3 tablespoons filling down center 1/2 cup heavy whipping cream CRÊPES Add water as needed to keep liquid of each crêpe; roll up jellyroll-style. Toppings of your choice: dairy sour cream, 1 cup Dierbergs flour from completely evaporating until shredded cheese, corn chips, jalapeños, 2 tablespoons Dierbergs granulated sugar Place on individual serving plates. meat is done. Cook 1 hour. Add bell chopped cilantro, whatever your fancy 1 tablespoon ground cinnamon Top with berries and whipped cream. peppers and onion; cook stirring 1½ cups Dierbergs milk Makes 12-15 crêpes occasionally 1 hour. In large stockpot, heat vegetable oil 2 large Dierbergs eggs, lightly beaten Per 1 crêpe: Calories 196 O Fat 9 g over medium-high heat. Add onion O When meat is very tender, use spatula Cholesterol 43 mg Sodium 70 mg and garlic; cook stirring often until FILLING O O 3 Carbohydrate 23 g Fiber 1 g Protein 4 g to break into bite-size pieces. Add /4 of onion wilts, about 5 to 10 minutes. 1 package (8 ounces) Dierbergs cream cheese, softened the cilantro to meat; cook 5 to 10 minutes. Add remaining ingredients except beans, Increase heat to medium-high; cook ¼ cup Dierbergs powdered sugar cream, and toppings; bring to a boil. 1 carton (8 ounces) frozen non-dairy stirring often until most of the liquid Reduce heat; simmer stirring occasionally “Anytime I’m scheduled to work on Captain Shelton’s evaporates, about 30 minutes. Serve on whipped topping, thawed crew, I’m usually told that no matter what else we have, for 1 hour. Add beans and cream; simmer 1 carton (16 ounces) frozen sliced tortillas with remaining cilantro and your stirring occasionally for 1 hour. Remove strawberries in sugar, thawed wE WILL havE thEsE CRÊPES. favorite Mexican fixings. and discard bay leaf. Stir well before Aerosol whipped cream Makes 10 servings Firefighter Luke Holestine It seems like lots of cinnamon, Metro West Fire Protection District, Station 2 ladling into serving bowls. Top as desired. Makes 8 servings but we really like it!” Per serving: Calories 272 O Fat 11 g O “Not long ago, my daughter’s friend requested my ‘yummy Cholesterol 109 mg Sodium 756 mg O Firefighter Kevin Pickett’s Tip O O pork and rice.’ It smelled so amazing that my coworkers Per serving: Calories 328 Fat 14 g Carbohydrate 6 g Fiber 1 g Protein 38 g O CLICK. SEARCH. COOK! How To Cook Chicken pleade d–unsuccessfull y–for me to make mac and cheese Cholesterol 67 mg Sodium 1693 mg O O BONUS WEB for her so they coulD keep THE CARNITAS FOR THEMSELVES.” Carbohydrate 28 g Fiber 8 g Protein 25 g Firefighter Keith Hill’s Recipes RECIPES Uncle Mike’s Favorite Cajun Shrimp Pasta at Dierbergs.com Captain Jimmy Mac’s Jalapeño Jelly DIERBERGS MARKETS, INC. R PAGE 6 PAGE 7 R SEPTEMBER 2013 Dried chiles add deep, rich flavor and mild to wild heat to all sorts of recipes. moroccan grill Look for dried chiles in Dierbergs Produce Dept. Next time you fire up the grill, invite a little Moroccan inspiration along with your friends. From Casablanca to , the Mediterranean meets North Africa to create dishes that are a wonderful blend of earthy, casual, and refined. Dried pasilla (pah-SEE-ya) Moroccan Olive Platter Harissa Paste chiles are medium-hot chiles A hands-on appetizer of spicy marinated This versatile hot chile sauce, a part of sold whole or olives, crisp celery, and salty feta is a great many North African cuisines, is so easy ground into chili way to kick off a party. Serve a basket to make. Stash it in the freezer and stir powder. They are of soft, chewy bread alongside. into mayo, sauces, and stews – anywhere also called pasilla you feel the need for a little heat. negro because of 1 jar (9.5 ounces drained weight) pitted their blackish- garlic green olives (Mezzetta) 1 bag (2 ounces) dried chiles de arbol 2 tablespoons Dierbergs olive oil 1 bag (2 ounces) dried pasilla chiles brown color. 1 jar (6.5 ounces drained weight) pitted (pasilla negro), stemmed and seeded kalamata olives (Mario) (about 8 to 10 peppers) 11/2 cups 1-inch bias-cut celery pieces 5 cloves garlic, reserved from garlic green 2 tablespoons Harissa Paste olives for Olive Platter (recipe follows) 3 tablespoons Dierbergs olive oil 3 tablespoons red wine vinegar 1 tablespoon red wine vinegar 1 block (8 ounces) feta cheese, drained 1 tablespoon seeds and cut into ½-inch cubes 11/4 teaspoons ground Pita bread, torn into bite-size pieces 3/4 teaspoon ground cumin 1/2 teaspoon ground red pepper In medium saucepan, bring broth and Drain green olives reserving garlic cloves 1/4 teaspoon salt 4 teaspoons Hungarian sweet 3 teaspoons ground cumin water to a boil over medium-high heat. for the Harissa Paste. Spice-Rubbed Remove and discard stems from 8 of the 2 teaspoons ground coriander Add couscous, remaining tablespoon Chiles de Arbol Chicken Kabobs In large skillet, heat olive oil over chiles de arbol (reserve remaining chiles 2 teaspoons ground olive oil, and salt. Remove from heat, are tiny, deep red peppers 1 teaspoon ground cinnamon medium-high heat. Add olives and for other uses). Place chiles de arbol in The aroma of these succulent kabobs cover, and let stand until liquid is that have a searing heat that’s 1/2 teaspoon ground black pepper celery; cook 1 minute. Add Harissa shallow glass dish. Add pasilla chiles and sizzling on the grill will drive the absorbed, about 5 minutes. Fluff hotter than jalapeños! Pinch ground Paste; cook 1 minute. Remove from enough hot tap water to cover chiles neighborhood wild. couscous with fork. Stir in caramelized heat; place in shallow glass dish. Add completely. Let stand 15 minutes to In small bowl, stir together all onions, dates, and apricots. vinegar; stir until well combined. Cool soften. Drain chiles, reserving 3/4 cup 8 King-Kut Chicken Kabobs ingredients until well mixed. Makes 6-8 servings (8 ounces each) to room temperature. Cover and chill of the soaking liquid. Makes about 4 tablespoons 2 to 3 tablespoons Dierbergs olive oil Per serving: Calories 240 O Fat 5 g several hours or overnight. In work bowl of food processor 4 tablespoons Ras el Hanout Cholesterol 5 mg O Sodium 348 mg (recipe follows) Caramelized Onion O O Let olives stand at room temperature fitted with steel knife blade, process Carbohydrate 44 g Fiber 4 g Protein 6 g 1 teaspoon coarse salt 15 minutes. Use slotted spoon to transfer chiles, 1/2 cup of the reserved soaking and Date Couscous olives to one end of large serving platter. liquid, and remaining ingredients until Brush kabobs with olive oil; season all This Moroccan staple is the perfect Place feta on opposite end of platter. smooth. If needed, add additional sides with Ras el Hanout and salt. Place partner to our Spice-Rubbed Kabobs. Drizzle some of the marinade from olives reserved soaking liquid as needed to skewers on oiled grid over medium-high over feta. Serve with torn pita bread. make smooth consistency. Place in heat; cover and grill turning occasionally 1 tablespoon Dierbergs butter Makes 8 servings covered container; chill up to 5 days until chicken is cooked through and lightly 2 tablespoons Dierbergs olive oil (divided) or freeze up to 1 year. browned, about 5 minutes per side. 11/2 cups coarsely chopped onion Per serving without pita bread: Makes about 1 cup 1 can (14.5 ounces) chicken broth O O Makes 8 servings Calories 238 Fat 20 g Cholesterol 25 mg 1/4 cup water O Sodium 1050 mg Carbohydrate 10 g O 1 box (10 ounces) plain couscous O Per Kabob: Calories 200 Fat 7 g Fiber 2 g Protein 7 g Cholesterol 94 mg O Sodium 430 mg 1/2 teaspoon salt King Kut Kabobs Carbohydrate 1 g O Fiber <1 g O Protein 32 g 1/2 cup diced, pitted dried dates These 8-ounce kabobs come 1/2 cup diced dried apricots loaded with tender white meat Ras el Hanout chicken or beef sirloin and are In medium skillet, melt butter with available at the service meat case. Moroccan shop owners create their 1 tablespoon of the olive oil over We’ll even season them for own proprietary blend of aromatic medium-high heat. Add onion; cook you upon request. to season tangines or stews as stirring occasionally until softened, well as other dishes. about 5 minutes. Reduce heat to low; cook until onions are golden brown, King Kut Kabobs about 15 minutes. Here’s a quick and easy entrée that’s perfect PAGE 9 R SEPTEMBER 2013 for hearty appetites! CLICK. RSEAERCCH.I COPOEK! S RECIPES BONUS WEB RECIPE Gluten-Free at Dierbergs.com moroccan grill Moroccan Crunch-Topped (continued from page 9) Mint Tea gluten-free baking Pumpkin Bread A glistening topping of raw sugar adds Chermoula Living the gluten-free life comes a sweet crunch to these tender loaves. Carrot Salad They are moist, tender, and loaded with with challenges, especially when it comes to your favorite fall . Carrots are anything but ordinary when you transform them into this beautiful satisfying your craving for home-baked goodies. 13/4 cups gluten-free all-purpose flour salad. Pictured on page 9. (King Arthur or Bob’s Red Mill) 1 tablespoon (See 1 bag (2 pounds) carrots, peeled and sliced CLICK. SEARCH. COOK! below) 1/4 inch thick 1¼ teaspoons xanthan gum Chermoula Vinaigrette (recipe follows) (Bob’s Red Mill) Chopped Italian parsley for garnish 1 teaspoon baking soda 1 teaspoon salt Pour 1 inch water into large saucepan; 1/4 teaspoon aluminum-free baking powder place steamer basket over water. Place 3/4 cup firmly packed Dierbergs brown sugar carrots in basket. Bring water to a boil; 1/2 cup Dierbergs butter, softened cover and steam until crisp-tender, about 1 cup canned pure pumpkin 10 minutes. Drain carrots; place in large 2 large Dierbergs eggs 1 serving bowl. Drizzle Vinaigrette over /4 cup pure maple syrup 1 top; toss until well mixed. Let cool to /2 cup chopped pecans (optional) 1 tablespoon raw sugar room temperature. Garnish with chopped parsley. Lightly coat 3 mini loaf pans (2 cups – Makes 8 servings 53/4 x 3 x 2 1/4 inches) with no-stick cooking spray. Line bottom of pans Per serving: Calories 95 O Fat 6 g Cholesterol 0 mg O Sodium 365 mg with parchment paper; set aside. Carbohydrate 11 g O Fiber 3 g O Protein 1 g In medium bowl, stir together flour, pie Chermoula Vinaigrette FOR BAKLAVA In large bowl, combine spice, xanthan gum, baking soda, salt, and Not everyone needs to eat gluten-free, but if you do, Dierbergs can help! There is a Pistachio Baklava pistachios, sugar, and cinnamon; set aside. baking powder; set aside. In large mixer Traditionally a marinade for seafood, generous selection of gluten-free products available in Dierbergs stores, some in bowl, beat brown sugar and butter at Tradition with a twist! Layers of crisp Unroll 30 sheets fillo onto work surface. chermoula (sher-MOO-lah) makes a medium speed until smooth and creamy. fillo, crunchy pistachios, and orange- Cover completely with plastic wrap. dedicated sections of the Whole Life aisle and others identified by a green tag with wonderful seasoning for other dishes, Add pumpkin, eggs, and syrup; beat until scented honey syrup make this rich Brush 9 x 13-inch metal baking pan with the wheat symbol on it. Check the freezer case for gluten-free prepared foods. too. We turned our version into a tangy well mixed. Stir in flour mixture. Stir in make-ahead pastry irresistible. butter. Place 1 sheet fillo in prepared vinaigrette that’s terrific drizzled over pan; brush with butter. Top with 9 sheets Check the School of Cooking brochure to find special gluten-free tours at our pecans. Divide batter among prepared cooked or grilled vegetables. SYRUP fillo, brushing each sheet with butter. Des Peres store and gluten-free classes at all School of Cooking locations pans. Sprinkle 1 teaspoon raw sugar 2 cups Dierbergs sugar Spread 1/2 cup nut mixture over top. Layer over top of each loaf. Bake in 350°F. oven 2 cloves garlic, peeled 1 cup water taught by Dierbergs Wellness Team. until wooden pick inserted in center comes 1 teaspoon grated lemon peel 2 sheets fillo on top of nut mixture, 1/4 cup honey out clean, about 35 to 40 minutes. Cool in 3 tablespoons fresh lemon juice brushing each sheet with butter. Spread 1 teaspoon grated orange peel 1 pans 10 minutes; invert onto wire rack and 2 tablespoons red wine vinegar 1 /2 cup nut mixture over top. Repeat /4 cup fresh orange juice cool completely. Store wrapped tightly 2 teaspoons Hungarian sweet paprika 1 stick cinnamon with 2 sheets fillo brushing each sheet 1 teaspoon coarse salt with butter and 1/2 cup nut mixture four in plastic wrap. 1/2 teaspoon ground cumin BAKLAVA more times. Layer remaining 10 sheets Makes 3 mini loaves 1/2 teaspoon ground coriander 2 packages (6 ounces each) shelled and fillo brushing each sheet with butter. O 1/8 teaspoon ground red pepper salted pistachios, chopped Per serving: Calories 223 Fat 9 g Cholesterol 51 mg O Sodium 332 mg 3 tablespoons Dierbergs olive oil 1/2 cup Dierbergs sugar Using sharp knife, cut through all fillo 1 Carbohydrate 35 g O Fiber 2 g O Protein 3 g /4 cup minced Italian parsley 1 teaspoon ground cinnamon layers in diamond pattern, making 20 to 1/4 cup diced roasted red bell pepper 1 box (16 ounces) frozen twin-pack fillo 24 pieces. Bake in 400°F. oven 15 minutes. Gluten-Free Aluminum-Free Xanthan Gum TIP Disposable foil mini loaf pans are 1/4 cup diced tomato dough, thawed in refrigerator overnight Reduce oven temperature to 350°F.; bake All-Purpose Flour Baking Powder Xanthan (ZAN-than) available in Dierbergs gadget aisle. 1 cup Dierbergs butter, melted gum, a natural In work bowl of food processor fitted until golden brown, about 20 minutes. Gluten is a protein found Gluten-free recipes often in wheat and other grains, need larger amounts of carbohydrate, provides with steel knife blade, process garlic, FOR SYRUP In medium saucepan, Let stand 2 minutes. Slowly pour cooled like barley and rye to baking powder than most viscosity (thickness) and lemon peel and juice, vinegar, and spices combine all ingredients over medium- syrup over warm pastry. Let stand several name a few. Blends of rice to prevent the “hockey volume to gluten-free until smooth. With machine running, high heat; bring to a boil. Reduce heat hours or overnight until syrup is absorbed. flours, potato starch, and puck” effect. Aluminum batters and doughs, to ! add olive oil in slow, steady stream. and simmer until sugar dissolves and CLICK. SEARCH. COOK Makes 20-24 servings other gluten-free starches can give food a bitter or create structure and a Place mixture in medium bowl; stir in syrup thickens, about 15 to 20 minutes. BONUS WEB RECIPE are ideal for all sorts of metallic flavor. Aluminum- pleasant texture. parsley, roasted pepper, and tomato. Cool to room temperature. Remove and Per serving: Calories 287 O Fat 15 g at Dierbergs.com home-baked goodies. free baking powder does Makes about 3/4 cup discard cinnamon stick. Cholesterol 20 mg O Sodium 117 mg Pumpkin Pie Carbohydrate 37 g O Fiber 2 g O Protein 4 g the trick without the Spice “tinny” aftertaste.

DIERBERGS MARKETS, INC. R PAGE 10 PAGE 11 R SEPTEMBER 2013 ...... 1 2 3! 9-oz. pkg. 2 Dierbergs Seared 8-oz. pkg. 16-oz. pkg. PASTA FOR TWO IN 15 MINUTES OR LESS. Dierbergs Kitchen or Grilled Salmon Dierbergs Kitchen Dierbergs Kitchen Fresh Cresta Rigate Fillets (4 –6-oz. each), Cooked Julienne Roasted Red Pepper cooked FREE in Veggies Alfredo Sauce FRESH PASTA PRIMER Seafood Department The pasta recipes on these pages all use fresh pasta, so we’re bracing for the inevitable question: What’s the difference? If you haven’t given fresh pasta a try, you’re in for a wonderful ROASTED RED PEPPER ALFREDO new experience. A nd while both fresh and dry pasta have a place in your refrigerator or pantry and merit use in your favorite dishes, try fresh pasta with these recipes. Cook pasta according Place salmon and Divide pasta between to package directions; veggies in microwave- two plates. Spoon warm drain and toss with safe dish. Cover and sauce over pasta. Top 1 tablespoon Dierbergs microwave (medium – with warm salmon and DIERBERGS KITCHEN olive oil. 50% power) 3 to veggies. 4 minutes until warm. FRESH PASTA Microwave sauce for • is made with whole eggs in small batches and rolled 2 minutes; stir. thin for a richer, stronger with artisanal quality not found in dry pasta. 1 23 • is moist and designed to be consumed shortly after it is made. • takes far less time to cook – in and out of boiling water in a few minutes. • is best served with delicate sauces where the texture of the pasta takes center stage.

9-oz. pkg. 1 bunch broccolini Dierbergs Kitchen (or broccoli florets) Fresh Garlic-Chive Fettucini

9-oz. pkg. 2 Dierbergs Kitchen 10-oz. pkg. 3/4 pound peeled 10-oz. pkg. Lemon wedges and Dierbergs Kitchen Grilled Chicken Dierbergs Kitchen and deveined raw Dierbergs Kitchen Dierbergs Signature Fresh Fettucini Breasts Marsala Wine Black Tiger shrimp White Wine Lemon Grated Parmesan Mushroom Sauce Butter Sauce Cheese GRILLED CHICKEN MARSALA FETTUCINI LEMON SHRIMP BROCCOLINI PASTA

Cook pasta according Place chicken breasts Toss cooked pasta with Cook pasta according Trim ends from broccolini; place in Divide pasta between to package directions; in microwave-safe dish; 3/4 of the warm sauce; to package directions; microwave-safe dish. Cover and two plates. Top with drain and toss with cover and microwave divide between 2 plates. drain and toss with microwave (high) 2 minutes. Add broccolini, shrimp, 1 tablespoon Dierbergs (medium – 50% power) Slice chicken; place on 1 tablespoon Dierbergs shrimp to broccolini; cover and and sauce. Garnish olive oil. for 3 to 4 minutes. pasta. Spoon remaining olive oil. microwave (high) 2 to 3 minutes with lemon and grated Microwave sauce for sauce over top. until shrimp are pink and opaque. Parmesan. 2 minutes; stir. Drain excess liquid. Microwave 1 23 1 23sauce for 2 minutes; stir. DIERBERGS MARKETS, INC. R PAGE 12 PAGE 13 R SEPTEMBER 2013 RECIPES RECIPES dinner’s a braise Good things come to those who wait. And we can think of nothing better to wait for than a hearty roast or plump chicken Family-Style Cut each chicken breast piece in half. slowly braised to succulent perfection. Braising is easy and transforms less-tender, budget-friendly cuts into the kind of In shallow dish, combine flour, salt, melt-in-your-mouth entrées that are turning up on trendy restaurant menus everywhere. Just brown the meat well on Chicken Cacciatore and black pepper. Coat chicken in flour mixture. In large skillet, heat oil top of the stove, add a generous amount of liquid, cover tightly, and leave it alone for a few hours. The stove or oven will Chicken braised in a sauce of over medium heat. Cook chicken in do the work while you relax and enjoy the wonderful aromas. tomatoes, mushrooms, wine, and batches until lightly browned, about is irresistible. 2 to 3 minutes per side. Place chicken Italian Pulled Pork In small bowl, stir together oregano, Remove pork from pan; let stand 1 whole cut-up chicken fryer in single layer in large roasting pan; basil, salt, and pepper. Rub evenly over 10 minutes. Skim fat from drippings. 1/4 cup Dierbergs flour set aside. Slow-simmered and served over , all sides of pork. In 12-inch oven-proof Place skillet with drippings over medium - 1 teaspoon salt In same skillet, add onion, bell pepper, this Italian take on an American favorite skillet, heat oil over medium-high heat. high heat; cook until reduced by half, 1/2 teaspoon ground black pepper mushrooms, garlic, , is great for a lazy Sunday supper. Add pork; cook until browned on all about 10 minutes. Use two forks to 2 tablespoons Dierbergs vegetable oil sides, about 15 minutes. Place pork and shred pork; discard excess fat and 2 cups diced onion and red pepper flakes; cook stirring 2 tablespoons dried oregano drippings in large bowl. In same skillet, bones. Stir shredded pork and bell 1 red bell pepper, quartered, seeded, and often until slightly softened, about 11/2 teaspoons dried basil add onion; cook until onion wilts, about pepper strips into drippings in skillet. diced 2 to 3 minutes. Stir in wine; bring to 2 teaspoons salt 2 minutes. Remove skillet from heat; Serve over hot cooked noodles. 1 carton (16 ounces) sliced mushrooms a boil. Pour over chicken in roasting 4 large cloves garlic, minced 1 teaspoon ground black pepper add garlic, broth, and sherry. Return Makes 10 servings pan; top with pasta sauce. Cover and 1 whole pork butt (about 3 to 4 pounds) 1 tablespoon Italian herb seasoning pork and drippings to skillet. Cover and bake in 325°F. oven for 1 hour. Serve 2 tablespoons Dierbergs vegetable oil Kahlúa Braised 1/4 teaspoon flakes bake in 325°F. oven until tender, about Per serving without noodles: over polenta with parmesan sprinkled 2 cups chopped onion O 1/2 cup dry red wine 1 Calories 267 Fat 14 g Brisket over top. 4 cloves garlic, minced 2 /2 to 3 hours. O 1 jar (24 ounces) pasta sauce Cholesterol 88 mg Sodium 700 mg Makes 6 servings 1 can (14.5 ounces) reduced-sodium Carbohydrate 6 g O Fiber 1 g O Protein 26 g Pile thin slices of this savory brisket onto Polenta, cooked according to package directions chicken broth soft buns and dip into the tasty au jus . Per serving: Calories 485 O Fat 25 g 1 Dierbergs grated parmesan cheese /2 cup dry sherry You’ll be amazed at how something so Cholesterol 133 mg O Sodium 585 mg 1 green bell pepper, quartered, seeded, simple can be so delicious. Carbohydrate 22 g O Fiber 4 g O Protein 41 g and cut into thin strips Hot cooked noodles 1 super-trimmed flat-cut beef brisket (about 2 1/2 to 3 pounds) 1 tablespoon Montreal seasoning 1 tablespoon Dierbergs vegetable oil 1/2 cup Kahlúa or other coffee liqueur 2 tablespoons liquid smoke Dierbergs sandwich buns

Sprinkle seasoning evenly over brisket. In large skillet, heat oil over medium- high heat. Add brisket; cook until browned, about 5 minutes per side. In 1-cup glass measure, stir together Kahlúa and liquid smoke; set aside. Place large sheet of heavy-duty foil in jellyroll pan; place brisket in center of foil. Turn side edges of foil up; pour Kahlúa mixture over brisket. Bring sides of foil together in series of locked folds; fold up ends to seal completely. Bake on jellyroll pan in 325°F. oven until tender, about 2 hours. Remove brisket from foil; place brisket on cutting board reserving juices. Cover and let stand 10 minutes. Slice brisket thinly across the grain. Serve on buns with reserved juice on the side. Makes 8-10 servings

Per serving without bun: Calories 192 O Fat 7 g Cholesterol 68 mg O Sodium 296 mg Carbohydrate 7 g O Fiber 0 g O Protein 22 g

PAGE 15 R SEPTEMBER 2013

To feel safe and warm on a cold wet night, all

you really need is soup.

New Laurie Colwin , novelist, short story an d food writer (1944-1992) Creamy Clam Chowder: A rich, seasoned cream is the base for this classic recipe with tender clams, potatoes, SOUP’S ON carrots and celery.

While it’s hard to believe those cold, Check out our wet nights will soon be a reality, it’s Sausage & Chicken Gumbo: Our take on the Louisiana favorite safe to say the cooks in Dierbergs BREAD BOWLS combines mild sausage and tender, Kitchen won’t be caught by surprise. for your soup white chicken in a rich, Cajun- We’ve braced for the chill by adding seasoned tomato broth with fresh veggies and five NEW varieties to our large in our BAKERY DEPT. smoked paprika. selection of house-made soups, guaranteed to make you “feel safe and warm.” Made with all-natural ingredients, they are convenient for a quick lunch, or a home-style supper.

3-Bean Quinoa Vegetarian Chili: A small measure of green chiles gives kick to this vegan recipe made with a chili-seasoned tomato base, whole grain quinoa and a blend of heart-healthy beans (black beans, kidney beans and garbanzo beans).

About Our Find our HOUSE-MADE SOUPS HOUSE-MADE • Packaged in convenient SOUPS near the microwave-safe cups ready to heat & serve SALAD BAR • Prepared fresh in Dierbergs Kitchen • Made with premium all-natural ingredients • Five new flavors coming in September

Old-Fashioned Chicken & Dumplings: This hearty comfort-food classic is made with all-white meat chicken, thick dumpling noodles, carrots and Creamy Whole Grain Wild Mushroom Soup: celery in a creamy poultry broth. This hearty vegetarian soup is made with whole grains (quinoa, barley, wheatberry, wild rice) and mushrooms in a flavorful dry sherry cream sauce with hints of garlic and . RECIPES RECIPES

Terrific Teriyaki let’s make a dinner deal Pork Chops and Rice No need to call in an order. These When it comes to getting kids to eat dinner – especially something that’s good for them – it takes more than a little teriyaki-rific pork chops and veggie- negotiation. Why not meet in the middle and serve up the flavors they love in brand new ways? Kids get to eat what loaded rice beat anything you can they like, and you like that they’re getting a great meal. Can’t argue with that! get at the takeout place. 1 teaspoon garlic powder 1/4 teaspoon ground ginger 1/2 teaspoon ground black pepper 11/2 pounds boneless pork chops, about 3/4 inch thick 11/2 tablespoons Dierbergs olive oil 3 cups instant brown rice 23/4 cups reduced-sodium chicken broth 1/4 cup teriyaki sauce 3 tablespoons Dierbergs brown sugar 1 bag (16 ounces) frozen stir-fry vegetables, partially thawed

My-Oh-My Pasta Pie BBQ Potato Chip In small bowl, stir together garlic powder, Now, that’s using your noodle! Spaghetti Chicken Fingers ginger, and pepper. Sprinkle over both meets pepperoni pizza in this deep-dish sides of chops. In large skillet, heat olive All signs point to these deliciously crispy dinner pie that everyone will love. oil over medium-high heat. Add chops; chicken fingers being a huge hit. Why cook until lightly browned, about 3 to 4 3 large Dierbergs eggs, lightly beaten not grab a few and see for yourself? minutes per side. Place rice in 9 x 13-inch 1/3 cup Dierbergs grated parmesan cheese baking dish that has been lightly coated 2 tablespoons Dierbergs butter, melted 2 pounds chicken tenders 1 teaspoon garlic powder with no-stick cooking spray. In 4-cup glass 1/8 teaspoon ground black pepper measure, stir together broth, sauce, and 1 2 1 teaspoon 8 ounces ( / of 16-ounce box) Dierbergs 1 thin spaghetti, broken into 2-inch /2 teaspoon brown sugar; pour over rice. Top with pieces, cooked according to package 1 bag (8.5 ounces) BBQ-flavored vegetables and chops. Cover and bake in directions, omitting oil and salt 40% reduced-fat kettle-cooked potato 350°F. oven 30 minutes. Uncover and let 1 cup Dierbergs low-fat small curd cottage chips, finely crushed stand 10 minutes before serving. cheese 1 cup nonfat plain Greek yogurt or light Makes 6 servings 1 package (8 ounces) Dierbergs shredded dairy sour cream mozzarella cheese (divided) Butter-flavor no-stick cooking spray Per serving: Calories 374 O Fat 10 g 1 jar (14 to 16 ounces) prepared light Cholesterol 48 mg O Sodium 782 mg If desired, remove tendons from chicken. spaghetti sauce Carbohydrate 46 g O Fiber 3 g O Protein 25 g 1 cup coarsely chopped turkey pepperoni Grasp tendon with paper towel. Use (optional) kitchen shears to scrape meat away 2 tablespoons Dierbergs grated parmesan from tendon. cheese In small dish, combine garlic powder, In large bowl, stir together eggs, the onion powder, and seasoned salt; sprinkle RBERG CHECK OUT SOME OF OUR CLASSES IE GS 1/3 cup parmesan, butter, and pepper over both sides of tenders. Place crushed D I • Date Night D et until well mixed. Stir in cooked spaghetti. chips in large freezer-weight reclosable G • Girls’ Night Out plastic bag. Place yogurt in shallow dish. • Hands-on and Hands-off classes Place in 9-inch deep-dish pie plate that has been lightly coated with no-stick Dip tenders in yogurt; add to chips in bag . • Kids in the Kitchen cooking spray. Top with cottage cheese Seal bag; shake to coat. Place tenders on A Dierbergs Special Event to • Lunches, dinners and more! and 1 cup of the mozzarella. In medium parchment-lined jellyroll pan; lightly coat Get Kids Eating Healthier and PLAN YOUR bowl, stir together spaghetti sauce and with cooking spray. Bake in 400°F. oven S Exercising More! C BACK TO pepperoni; spread over top, spreading until internal temperature of chicken is G H N OO KI almost to edges. Bake in 350°F. oven 165°F., about 22 to 23 minutes. L OF COO PRIVATE COOKING EVENT Makes 8 servings Sept. 3- 30, 2013 • Corporate Team Events Today! 30 minutes. Sprinkle remaining 1 cup mozzarella and the 2 tablespoons • Adult and Child Birthday Parties Per serving: Calories 243 O Fat 8 g SCHOO L... parmesan over top. Bake 5 minutes. O Details at Dierbergs.com • Cholesterol 49 mg Sodium 337 mg Bridal and Baby Showers Let stand 10 minutes. Cut into wedges. in our COOKING CLASSES! Carbohydrate 21 g O Fiber 1 g O Protein 21 g • Scouts and Club Events and more! Makes 6-8 servings Visit 63 6- 81 2-1336 (MO) • 61 8- 62 2- 5353 (IL) to register for classes. Per serving: Calories 304 O Fat 14 g Cholesterol 102 mg O Sodium 563 mg BOGEY HILLS • CLARKSON • DES PERES • EDWARDSVILLE • SOUTHROADS • WEST OAK Carbohydrate 27 g O Fiber 3 g O Protein 20 g

DIERBERGS MARKETS, INC. R PAGE 18 PAGE 19 R SEPTEMBER 2013 RECIPES RECIPES one sweet little bite When it’s time for dessert, how many times have you said, “Oh, I’ll have just one little bite?” Mmm, hmm – thought so! Bite-Size Mini Caramel We’ve designed these delectable little desserts that are just the right size to take the edge off that craving for something sweet. It may not be easy to stick to just one, but with these marvelous minis, you can at least say you tried. Pumpkin Cheesecakes Apple Pies These tiny pumpkin delights are rich, Can you eat a whole pie in a couple of creamy, and spiced just right. They get bites? You can when it’s one of these One-Bite a little extra sweetness from a splash of mini delights! A drizzle of caramel glaze Banana Cream Pies maple syrup. makes them perfect for fall. We’ve deconstructed this diner classic CRUST 2 tablespoons Dierbergs granulated sugar 2/3 cup graham cracker crumbs 2 teaspoons cornstarch and transformed it into tiny pastries. 2 tablespoons Dierbergs brown sugar 1/2 teaspoon ground cinnamon Try our rum-spiked pies and the 2 tablespoons Dierbergs butter, melted 1/2 teaspoon ground ginger Kahlúa-laced chocolate version. 1 tablespoon pure maple syrup 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 cup peeled, cored, and finely chopped 1 refrigerated pie crust ( 1/2 of 14.1-ounce apple (Fuji, Jonathan, or Gala) package) FILLING 1 package (14.1 ounces) refrigerated pie 11/4 cups half-and-half 1 package (8 ounces) Dierbergs cream crusts 1 box (4-servings) instant vanilla cheese, softened 1 tablespoon Dierbergs milk pudding mix 1/2 cup canned pure pumpkin Caramel Glaze (recipe follows) 2 tablespoons Dierbergs light rum 1 large Dierbergs egg 1 3 medium bananas, sliced /4 inch thick 1/4 cup firmly packed Dierbergs brown In large bowl, combine granulated Frozen non-dairy whipped topping, thawed sugar sugar, cornstarch, and spices. Stir in Dierbergs Bakery chocolate sprinkles 1/4 cup Dierbergs granulated sugar apples; let stand while preparing crust. 2 tablespoons pure maple syrup On lightly floured surface, roll pie crust 1/2 teaspoon ground pumpkin pie spice On lightly floured surface, roll one pie to smooth creases. Using scalloped pastry crust to smooth creases. Cut into four cutter or pizza wheel, cut pastry into Sweetened whipped cream 41/2-inch circles. Repeat with remaining 9-inch square. Cut into thirty-six 1 1/2-inch pie crust. squares; place on parchment-lined baking FOR CRUST In medium bowl, stir together all crust ingredients until well mixed. sheet. Pierce pastry squares with fork to Place 2 tablespoons apple mixture in Line 36 mini muffin cups with paper allow steam to escape. Bake in 400°F. center of each circle. Brush edges with baking cups. Place 1 teaspoon crumb oven until very light golden brown, milk. Fold in half to enclose filling and mixture in each muffin cup; press firmly about 6 to 8 minutes. Cool completely form half-moons. Press edges with tines into bottom of cups and set aside. on wire racks. of fork to seal. Place on parchment-lined baking sheets. Lightly brush with milk. In large bowl, whisk together half-and- FOR FILLING In large mixer bowl, beat cream cheese at high speed until light half, pudding mix, and rum until well Bake in 375°F. oven until light golden and fluffy. Beat in pumpkin, egg, sugars, mixed. Cover and chill 10 minutes. Place brown, about 20 to 25 minutes. Cool on syrup, and pie spice at low speed scraping pudding in freezer-weight reclosable wire racks 15 minutes. Drizzle Glaze over bowl occasionally until well mixed. Spoon plastic bag; snip small hole in corner. Pipe each pie. a scant tablespoon filling into each muffin small amount of pudding on each pastry Makes 8 servings square. Top each with 2 banana slices. cup. Bake in 375°F. oven until filling is Garnish with whipped topping and set and slightly puffed, about 12 to 15 Per serving: Calories 278 O Fat 13 g chocolate sprinkles. Serve immediately. In 4-cup glass measure, combine chocolate minutes. Remove cheesecakes from Cholesterol <1 mg O Sodium 223 mg Chocolate O O Makes 3 dozen chips and butterscotch chips. Microwave pans; cool on wire racks. Place in covered Carbohydrate 40 g Fiber 1 g Protein 2 g Bacon Clusters (high) 1 minute. Let stand 1 minute; stir container; chill several hours or overnight. Per serving: Calories 56 O Fat 2 g Serve topped with dollop of sweetened Caramel Glaze Bacon isn’t just for breakfast anymore! until chips are melted and smooth. Stir Cholesterol 3 mg O Sodium 65 mg whipped cream. O O These crispy clusters are smoky, salty, in rice noodles, pecans, and bacon bits. 1/3 cup Dierbergs powdered sugar Carbohydrate 8 g Fiber <1 g Protein 1 g Makes 3 dozen sweet, and chocolatey. What more could Drop by rounded tablespoonfuls onto 2 tablespoons caramel ice cream topping parchment-lined baking sheet. Chill 1/4 teaspoon vanilla extract VARIATION you ask for, besides another one? Per serving: Calories 55 O Fat 3 g One-Bite Chocolate Banana Cream Pies at least 30 minutes. Store in covered Cholesterol 14 mg O Sodium 37 mg 1 In small bowl, stir together all ingredients Substitute instant chocolate pudding /2 cup semisweet chocolate chips container in refrigerator. Carbohydrate 6 g O Fiber <1 g O Protein 1 g 1 until well mixed. mix for the vanilla pudding mix and /2 cup butterscotch chips Makes 16 clusters 1/2 cup crispy rice noodles (LaChoy) Makes 1/4 cup coffee liqueur (Kahlúa) for the rum. 1/2 cup pecan chips, toasted Per serving: Calories 92 O Fat 6 g O 1/4 cup real bacon bits Cholesterol 1 mg O Sodium 76 mg Per serving: Calories 59 Fat 2 g O O Cholesterol 3 mg O Sodium 73 mg Carbohydrate 9 g Fiber 1 g Protein 1 g Carbohydrate 9 g O Fiber 1 g O Protein 1 g

DIERBERGS MARKETS, INC. R PAGE 20 RECIPES twist and shout! What’s been around for more than 1400 years and is almost impossible to resist? What we know and love as the pretzel began when French and Italian monks first rolled dough into strips, then shaped them to resemble a PINCH child’s arms folded in prayer. Children who memorized their prayers received a pretiola or little reward . As they crossed the Alps into Austria and Germany, the treats eventually became known as brezels . Making homemade pretzels is perfect for a family fun night in the kitchen. And, you can eat the results! CLICK. SEARCH. COOK! Soft & Chewy Pretzels TO SIMMER PRETZELS In Dutch oven, bring the 10 cups water BONUS WEB RECIPE to a boil; stir in baking soda. Reduce at Dierbergs.com Warm from the oven and studded with Roll dough into 16-inch rope; divide into heat so water is just simmering. Simmer Pepperoni P crunchy salt, these old-fashioned pretzels retzel 12 equal pieces. (Keep dough pieces and pretzels in batches until slightly puffed, Calzones are hard to beat. Pass the mustard, please! shaped rolls loosely covered with damp about 30 seconds per side. Place pretzels towel to prevent drying out.) Press down 1 cup warm (105° to 110°F.) water 2 inches apart on parchment-lined TO SIMMER PRETZEL DOGS on one dough piece to flatten slightly. 1 tablespoon Dierbergs brown sugar baking sheets. Pretzel Dogs 1 envelope ( 1/4 ounce) active dry yeast In Dutch oven, bring the 10 cups water To make smooth roll, stretch sides down ROLL 1 4 to a boil; stir in baking soda. Reduce heat and under, pinching to seal on bottom (2 / teaspoons) (not quick-rising) TO BAKE PRETZELS Kids of all ages will love these super-sized 3 cups bread flour Brush both sides of pretzels with egg pigs in blankets. Try these at your next so water is just simmering. Simmer Pretzel side (see Step-by-Step Photo). Continue 2 teaspoons coarse salt mixture; sprinkle coarse salt over tops. game day gathering or Halloween party. Dogs in batches for 10 seconds per side. stretching and pinching until roll is smooth 10 cups water Just before baking, place jellyroll pan Place 2 inches apart on parchment-lined and oblong. Place on parchment-lined 1/4 cup baking soda with several ice cubes on lower rack of Dough for Soft and Chewy Pretzels baking sheet. baking sheet. Repeat with remaining 1 large Dierbergs egg, beaten with (see recipe) oven. Replenish ice in jellyroll pan before dough. Let rise 15 to 20 minutes (rolls 1 tablespoon water 1 package (14 ounces) hot dogs (Nathan’s) TO BAKE PRETZEL DOGS baking second batch. Place 1 baking will not double in size). Coarse salt 10 cups water Brush Pretzel Dogs with egg mixture; sheet at a time on middle rack of 425°F. 1/4 cup baking soda sprinkle coarse salt over tops. Just before TO SIMMER PRETZEL ROLLS TO MAKE PRETZEL DOUGH oven; bake until pretzels are a deep, 1 large Dierbergs egg, beaten with baking, place jellyroll pan with several In Dutch oven, bring the 10 cups water In 1-cup glass measure, combine the rich brown, about 15 to 20 minutes. Cool 1 tablespoon water ice cubes on lower rack of oven. Place to a boil; stir in baking soda. Reduce heat 1 cup water, brown sugar, and yeast. 5 minutes on wire racks. Best served warm. Coarse salt baking sheet on middle rack of 425°F. so water is just simmering. Simmer Pretzel Let stand 5 minutes. Place flour and Makes 1 dozen oven; bake until Pretzel Dogs are a deep, Rolls in batches for 10 seconds per side. the 2 teaspoons coarse salt in work bowl TO MAKE PRETZEL DOUGH O rich brown, about 12 to 15 minutes. Cool Place 2 inches apart on parchment-lined of food processor fitted with steel knife Per serving: Calories 134 Fat 1 g Prepare pretzel dough according to Cholesterol 16 mg O Sodium 338 mg Soft and Chewy Pretzels directions. 5 minutes on wire racks. baking sheet. blade; pulse several times to combine. O O Carbohydrate 26 g Fiber 1 g Protein 5 g While dough is rising, let hot dogs Makes 8 servings With machine running, pour yeast TO BAKE PRETZEL ROLLS come to room temperature. TWIST mixture through feed tube in slow, MAKE-AHEAD TIP Bake and cool Per serving: Calories 349 O Fat 11 g In small bowl, stir together olive oil, steady stream; process until dough pretzels as directed. Freeze in single Cholesterol 40 mg O Sodium 851 mg , and garlic powder. Brush O O forms ball and cleans sides of bowl. layer on baking sheet 1 hour. Transfer Carbohydrate 51 g Fiber 2 g Protein 13 g mixture over top and sides of rolls. Process for 45 seconds. Shape dough to freezer-weight reclosable plastic bag Use sharp knife to make 2 to 3 slits in into smooth ball; place in large bowl and freeze up to 4 weeks. To reheat, Garlic Herb top of each roll. Just before baking, that has been lightly coated with place frozen pretzels in single layer Roll dough into 16-inch rope; divide into place jellyroll pan with several ice cubes no-stick cooking spray. Cover with Pretzel Rolls on parchment-lined baking sheet. 8 equal pieces. (Keep dough pieces and on lower rack of oven. Place baking plastic wrap and let rise in warm place Bake in 350°F. oven 10 minutes. dough-wrapped hot dogs loosely covered If they’re expecting the usual dinner sheet on middle rack of 425°F. oven; bake until double in size, about 1 hour. with damp towel to prevent drying out.) rolls, surprise them with a basket of until golden brown, about 15 minutes. Punch down dough. Roll one dough piece into 15-inch rope these instead. The hint of rosemary Serve warm. (about 3 times length of hot dog). Pat and garlic is just fantastic. Makes 1 dozen hot dog very dry with paper towel. Wrap Per serving: Calories 165 O Fat 4 g dough mummy-style completely around Dough for Soft and Chewy Pretzels (see recipe) Cholesterol 16 mg O Sodium 339 mg hot dog. Pinch ends together tightly. 10 cups water Carbohydrate 26 g O Fiber 1 g O Protein 5 g Place on parchment-lined baking sheet. Roll dough into 16-inch rope; divide into 1/4 cup baking soda 12 equal pieces. (Keep dough pieces and Repeat with remaining dough and hot 3 tablespoons Dierbergs extra virgin shaped pretzels loosely covered with dogs. Let rise 15 to 20 minutes (pretzels olive oil SHAPE damp towel to prevent drying out.) Roll will not double in size). 1 2 1 / teaspoons very finely minced fresh one dough piece into very thin rope about rosemary 20 to 22 inch es long; twist rope into 1/2 teaspoon garlic powder pretzel shape (see Step-by-Step Photos). TO MAKE PRETZEL DOUGH Place on parchment-lined baking sheet. Prepare pretzel dough according to Repeat with remaining dough. Let rise 15 to Soft and Chewy Pretzels directions. 20 minutes (pretzels will not double in size).

DIERBERGS MARKETS, INC. R PAGE 22 PAGE 23 R SEPTEMBER 2013 twist and shout! A crisp lager beer adds just the right amount of flavor to this creamy, cheesy dip. For homemade pretzel recipes, see pages 22 and 23.

Beer Cheese Pretzel Dip 2 tablespoons Dierbergs butter 2 tablespoons plus 1 teaspoon Dierbergs flour 1 teaspoon stone ground mustard 1 cup lager beer 1 package (8 ounces) Dierbergs shredded sharp cheddar cheese 1 package (8 ounces) Velveeta Shreds 3 to 4 drops hot pepper sauce

In medium saucepan, melt butter over medium-high heat. Whisk in flour; cook whisking constantly 1 minute. Whisk in mustard. Slowly whisk in beer; cook stirring constantly until mixture begins to thicken, about 2 to 3 minutes. Add cheeses; stir constantly over low heat until melted and smooth. Add hot sauce. Serve warm. Makes about 4 cups

Per 1/4 cup: Calories 130 O Fat 10 g Cholesterol 31 mg O Sodium 299 mg Carbohydrate 3 g O Fiber 0 g O Protein 7 g

Another Great Pretzel Dip

Honey Mustard