Grand Prize Recipe: Our Family Meal

Herb Roasted Chicken

1 roasting chicken ( about 4 lbs)
1 (12oz) package herbed bread stuffing
1 cup water
1 large onion, chopped
3 tablespoons butter
¾ cup frozen chopped spinach (thawed)
2 ounces prosciutto or baked ham (cubed)
2 cloves garlic, minced
2 teaspoons dried sage
½ teaspoon dried rosemary
2 tablespoons heavy cream
2 tablespoons lemon juice
1/2 cup olive oil

1. Preheat oven to 350º F. Place roasting rack in large roasting pan. Rinse chicken, pat dry with paper towels.
2. In large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet. Saute’ until tender, about 5 minutes.
3. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice. Mix well.
4. Spoon stuffing loosely into chicken cavity, filling about ¾ full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack. Place left over stuffing in a 9x13 casserole dish and sprinkle olive oil over top.
5. Roast chicken until an instant-read meat thermometer inserted in the thigh not touching bone, registers 180º F and chicken is golden, about 1 hr 45 minutes. Put casserole of stuffing in oven for the last 20 minutes of baking.

Preparation time: 30 minutes Cooking Time: 1 hour 45 minutes

Herbed New Potatoes

12 small new potatoes
1½ tablespoons butter
4 teaspoons minced fresh parsley
or 1 1/3 teaspoons dried parsley
4 teaspoons minced fresh chives
or 1 ½ teaspoons dried chives
Fresh parsley sprigs to garnish

1. Peel ½ inch strip around the center of each potato and immediately place potatoes in a medium saucepan in cold water.
2. Add enough water to the saucepan to cover potatoes by 2 inches. Bring to boil over medium high heat. Boil until the potatoes are easily pieced by a fork but firm, about 20 minutes, drain. Do not overcook. Cover to keep warm.
3. Place the butter in a microwave safe bowl and microwave on High until melted, about 30 seconds. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat.

Broccoli and Carrots with Cheese Sauce

¼ lb. carrots sticks
¾ lb. broccoli crowns, cut into spears
1 cup lowfat (1%) milk, divided
1 tablespoon cornstarch
¾ cup grated sharp cheddar cheese
1 tablespoon grated Parmesan cheese
1/8 teaspoon salt
Pinch of cayenne pepper or not

1. In medium saucepan, bring ½ inch water to simmer. Add carrots and broccoli to pan. Return to simmer, cover and cook until tender, 6-8 minutes. Drain well. Keep warm.
2. Meanwhile, pour ¾ cup of milk in small saucepan and bring to simmer. Stir cornstarch in remaining milk until blended.
3. Add cornstarch mixture to simmering milk, stirring constantly. Return to simmer and cook one minute. Stir in cheddar, Parmesan, salt and cayenne pepper.
4 Remove saucepan from heat and stir until cheese is melted and sauce is smooth. Place broccoli and carrots on a serving platter. Pour sauce over vegetables, serve immediately.

Dirt Cake

1 pkg (1 lb. 2oz.) Oreo Cookies
1 stick (1/4 lb.) butter
1 pkg (8 oz. ) cream cheese
1 ½ cups powdered sugar
1 pkg (3oz.) french vanilla instant pudding
3 cups milk
1 (12oz.) Cool Whip ( refrigerated)
1 pkg (5 oz) gummi worms
1 clay pot (6 inch) clean and sterilized

1. Melt butter and add to a very large bowl. Mix in cream cheese, butter and powdered sugar. Stir in vanilla pudding mix. Slowly add the milk. Blend well. Put in Cool Whip and whip together using spoon and round edges of bowl to stir well.
2. Use blender or processor to crumble Oreo’s. Crush with hand and put in blender. Put layer of Oreos then pudding mix and so on until you reach the top of the flower pot and the last layer is Oreo. Place a flower bush in pot and place gummi worms around to make it look like worms in a flower pot.

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Rancho Baked Beans

Submitted by Kent Flora of Champaign, IL

My mother served this to Earl Eisenhower (brother of the President) at a hunting party, and he pronounced it his all-time favorite dish.

Ingredients
½ cup of bacon fat                    2 Tablespoons of yellow mustard
2 cups chopped onion               2 teaspoons of vinegar
1 lb. beef hamburger                 2 (16 oz.) cans of pork & beans
1 teaspoon of salt                     1 (16 oz.) can of kidney beans, drained
1 cup of ketchup

Directions
Brown the hamburger & onion. Drain off fat. Add other ingredients & bake at 400 degrees for ½ hour, then 350 degrees for another ½ hour.

Yield: 8 servings

Italian Dinner Feast

Submitted by Jerry Wieler of Glen Carbon, IL

Use a large/deep baking pan or baking dish (Pyrex, if available). Grease well with shortening or Schnucks oil spray.

Layer baking dish in the following order:

1. Favorite Schnucks pasta sauce, ¼” to ½” deep.
2. Sliced eggplant in ½” thick, circular pieces (peeled or not, as preferred).
3. Two rows (not layers) of closely spaced Schnucks Specialty Made Salsiccia (Italian Sausage). Be sure to brown the salsiccia thoroughly in a skillet beforehand.
4. Add pasta sauce to cover the salsiccia.
5. Cover salsiccia with large or small portabella mushroom tops.
6. Add pasta sauce to cover the mushrooms tops.
7. Generously sprinkle Schnucks Grated Parmesan Cheese to cover entire dish.
8. Top with ½” thick, circular-sliced red & yellow bell peppers.

Extra Schnucks spices, such as sweet basil, oregano, garlic powder, parsley leaves, rosemary, etc. can be added at any point, to taste.

Cover and bake at 350 degrees for 1 hour or until eggplant is tender and well done (use dish cover or tented Schnucks Aluminum Foil). Slice, serve and enjoy with hot garlic bread.

Soup and Salad

Submitted by Darlene Hoffmaster of Arnold, MO

Cauliflower Soup (make first)
2 teaspoons of Schnucks Authentic Extra Virgin Olive Oil
½ cup celery, chopped
1 cup red onion, chopped
4 cups of cauliflower, chopped (about 1½ pounds)
2 (14.5 oz.) cans of Schnucks Chicken Broth
¼ teaspoon of Schnucks Pure Ground Black Pepper
½ cup Schnucks 2% Milk

Directions

1. In a medium saucepan, heat oil over medium heat. Add celery & onion, stirring occasionally, for 5 minutes.
2. Stir in cauliflower and cook for 2 minutes. Add broth and bring to a boil.
3. Reduce heat to medium-low, cover and simmer for 20 minutes until tender.
4. NOW MAKE SALAD RECIPE BELOW.
5. Go back to soup and add pepper and milk. Stir well.

Serve with Schnucks Woven Wheat Crackers and salad.

Preparation time; 30-35 minutes
Yield: 4 servings

Cortompine Salad (Corn, Tomato & Pineapple Salad)
1½ cups of fresh corn kernels (cut from 2 large ears)
1 cup chopped tomatoes (2 medium tomatoes)
1 (20 oz.) can Schnucks Crushed Pineapple, drained
2 Tablespoons of fresh parsley, chopped
2 Tablespoons of Schnucks Authentic Extra Virgin Olive Oil
¼ teaspoon of Schnucks Pure Ground Black Pepper

Directions

1. In a large bowl, combine ingredients in the order listed above.
2. Stir with a tossing motion until well blended.

Serve with Schnucks Woven Wheat Crackers and soup.

Preparation time: 10 minutes (to be done while Cauliflower Soup is simmering)
Yield: 4 servings

Squash and Apple Soup

Submitted by Elaine Salierno of Germantown, TN

Ingredients
1 large butternut squash - peeled, seeds removed and chopped
2 shallots - chopped finely
2 Granny Smith apples - cored, peeled and coarsely chopped
1 onion - chopped finely
7 cups chicken stock
½ teaspoon of dried rosemary
1 teaspoon of dried thyme
⅔ cup of half and half
Salt and pepper (to taste)
6 Tablespoons of sour cream

Directions

1. In a large pot, heat chicken stock to a low boil
2. Add shallots, apples, squash, onion, rosemary & thyme. Simmer for 30-45 minutes, until ingredients are tender.
3. Puree, in batches, the mixture in a food processor.
4. Heat the pureed soup and add salt & pepper, to taste. Next add the half & half. Stir to blend.
5. Place the soup in bowls and a spoonful of sour cream to the soup. Take a butter knife and swirl the sour cream.

Yield: 6 servings

Hong Kong Chicken Served With Rice and Corn

Submitted by Maria Emilia V. Scott of Centralia, IL

Ingredients
Chicken thighs, legs & breast                Carrots, sliced
1 cup of water                                      ¼ cup of black beans
2 Tablespoons of oyster sauce  1 small can of mushrooms (whole or sliced)
3 Tablespoons of vinegar                      1 Tablespoon of cornstarch
Dash of black pepper              
2 Tablespoons of sugar             White rice (preferably Jasmine rice)
3 cloves or Laurel leaves                       1 can of sweet corn kernel

Directions:

1. Cook the chicken in 1 cup boiling water - over slow heat - until tender.
2. Dissolve cornstarch in 3 Tablespoons of water. Mix with cooked chicken to thicken sauce.
3. Then add oyster sauce, vinegar, pepper, sugar, Laurel leaves (or cloves).
4. Add black beans, mushrooms and sliced carrots.
5. Stir and cook for another 10 minutes.

Serve with white rice and corn on the side.

Stuffed Cabbage Rolls & Arleta’s French Dressing

Submitted by Arleta Sue Witwer of St. Louis, MO

Stuffed Cabbage Rolls
1 lb. Extra Lean Schnucks Ground Beef            ½ teaspoon of dried tarragon
1 small head of cabbage (3 cups chopped)        1½ cups raw brown rice
1 large head of cabbage                                    ½ cup Schnucks Italian Salad Dressing, divided
2 Tablespoons of Schnucks Canola Oil 1 (6 oz.) can Schnucks Tomato Paste
½ cup onion, chopped                                      2 cups water
½ cup celery, chopped                         1 (46 oz.) can Schnucks Tomato Juice, divided
1 teaspoon of dried sweet basil             1 (14.5 oz.) can Schnucks Diced Tomatoes
1 teaspoon of dried oregano                             1 (28 oz.) can Schnucks Diced Tomatoes

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13” pan.
2. Chop small head of cabbage, onions and celery. Fry about 10 minutes, until cabbage is very soft.
3. Brown meat, drain any fat and add meat to the cooked vegetable mix. Add spices and stir.
4. Blend 2 cups of water with the tomato paste. Reserve 1 cup. Add the remaining cup (in a large bowl) to ¼ cup of the salad dressing, 14.5 oz. can of diced tomatoes, 1 cup of tomato juice and brown rice. Combine with meat mixture.
5. Core large head of cabbage, place in microwave and cook on high for 8 minutes.
6. Remove from microwave. Be careful…IT WILL BE HOT.
7. Carefully peel top leaf from head. If it resists, put it back in the microwave for 2 minutes. If it resists again, cook it again in 1-minute increments.
8. DO NOT try to flatten cabbage leaf that you removed. Cut carefully to remove the hard spine of the leaf with a paring knife or scissors.
9. Put a ½ cup of the meat mixture in the center of the leaf. Fold the bottom cut portions up, the sides inward and the top down to form a “bundle.”
10. Place “bundle” - seam down - in pan and continue. You may have more leaves available.
11. The meat mixture will make more than 7 rolls! I also fill 4 sweet peppers when I make it.
12. Mix the 28 oz. can of diced tomatoes, the remaining ¼ cup of salad dressing and tomato sauce. Pour over “bundles.”
13. Pour remaining tomato juice last over “bundles,” about ½ the pan deep.
14. Cover and bake for 50-60 minutes.

Arleta’s French Dressing
¾ cup Schnucks Sugar                         1 Tablespoon of Worcestershire Sauce
½ teaspoon of Schnucks Iodized Salt                1⅓ cups Schnucks Ketchup
½ teaspoon of white pepper                              1⅓ cups Schnucks Vinegar
1 teaspoon of dry mustard                                5 teaspoons of onion, minced
2 teaspoons of lemon juice                                ⅔ cup Schnucks Canola Oil (add last)

Directions:

1. Put all ingredients in a pot EXCEPT the oil.
2. Stir over medium heat. Cook for 5 minutes.
3. Add the oil, stirring it into the mixture until incorporated.
4. Bring to a boil, cover, lower heat and simmer for a ½ hour.

Crouching Chicken, Hidden Sausage

Submitted by Richard A. Caire of Cordova, TN

Ingredients
1 pkg. Schnucks Boneless, Skinless Chicken Breasts (3-5 per pkg.)
1 pkg. Schnucks Fresh Sweet Italian Sausage (4-5 per pkg.)
1 large white onion, finely chopped
1 large tomato, finely chopped
1 (3 oz.) bag of Grimmway Baby Carrots (cut into approx. ⅛” rounds/slices)
2 celery stalks, sliced & finely chopped
3 Tablespoons of Schnucks Parsley Flakes
1 teaspoon of mint leaves
1 teaspoon of Dynasty Oyster Sauce
1 Tablespoon of Classico Basil & Pesto Sauce
3 Tablespoons of Arrabbiata sauce
3 Tablespoons of Puttanesca sauce
1 papaya, peeled & chopped (if unavailable, peach or nectarine may be used)
1 Tablespoon of Lea & Perrins Sauce
1 Tablespoon of ReaLemon lemon juice
2 Tablespoons of Tropicana Orange Juice (with pulp)
Garlic powder (to taste)
Glory Hot Sauce (to taste)
2 teaspoons of garlic oil
Olive Oil (to cover bottom of pot)
Salt (to taste)
Arrowroot (or cornstarch), as needed, to thicken

Directions:

1. Cover bottom of 8-quart pot with olive oil and garlic oil.
2. Thaw chicken and sausage. Cut chicken into roughly 3/4” cubes. Cut sausage into 1/2 “ lengths.*
3. Add onion to oil and cook until carmelization begins.
4. Add tomato, carrots, celery, parsley, mint leaves, oyster sauce, papaya, basil & pesto sauce, Arrabbiatta sauce, Puttanesca sauce, Lea & Perrins, lemon juice, orange juice, garlic powder, hot sauce and salt (to taste).
5. Lower heat and add sausage. Let cook until warmed through.
6. Add chicken to onion/sausage mixture. Cover.
7. Cook slowly over medium heat (don’t let it come to a boil) for approximately 2 hours, or until chicken and sausage are very tender.
8. Toward the end of cooking time, add arrowroot (or cornstarch) and briefly bring to a boil to thicken the sauce. Then lower heat and continue cooking until ready-to-serve.

Serve with mashed potatoes and green peas.

*Note: WASH cutting surface & knife blade(s) between each meat type to prevent cross‑contamination. Store separately.

Yield: 4 servings (with ample leftovers)

Lightly Breaded Chicken With Asparagus And
Stewed Tomato Pasta

Submitted by Holly DeBoard of St. Louis, MO

Ingredients
4 thin-sliced boneless, skinless chicken breasts
Plain bread crumbs
Chicken seasoning
2 eggs
Dash of milk
Whole-wheat flour
1 bunch of fresh asparagus
2 cans of Italian-seasoned stewed tomatoes
1 box of whole-wheat pasta
Olive oil
1 Tablespoon of garlic, chopped
¼ cup of fresh parsley
Parmesan cheese

You will need 3 shallow, wide bowls.

Directions:

1. Fill 1st bowl with ¾ – 1 cup of flour.
2. Fill 2nd bowl with 2 eggs (scrambled) with a dash of milk.
3. Fill 3rd bowl with ¾ – 1 cup of bread crumbs, mixed with 1 Tablespoon of chicken seasoning.
4. Rinse asparagus with tap water, snap off and discard bottom inch of stalk. Cut useable asparagus into bite size pieces.
5. Drain both cans of stewed tomatoes.
6. Coarsely chop parsley.
7. Cook pasta according to directions on the box. Drain and set aside.
8. In a large saucepan, add 3 Tablespoons of olive oil. Heat oil over medium‑high heat.
9. Add garlic and asparagus. Sauté for 5 minutes, or until asparagus is at its desired consistency.
10. Add stewed tomatoes and the cooked and drained pasta to same pan. Stir to coat pasta and heat through.
11. Lightly coat a large skillet with olive oil and heat over medium-high heat.
12. Take each piece of chicken and dredge through flour to lightly cover both sides, followed by dredging it in the egg mixture, and then finally in the bread crumb mixture.
13. Place chicken in skillet and cook for approx. 4 minutes on each side until golden brown and cooked thoroughly. Cooking time will depend on how thick the chicken is.
14. Remove chicken from skillet and pat out excess oil using paper towels.

Presentation:
Dish out pasta on plate and sprinkle with Parmesan cheese and parsley to desired taste. Chicken can be sliced into strips and placed on top of pasta or served on the side.

June’s Deluxe Sweet Potato Pie

Submitted by June Middlebrooks of St. Louis, MO

Pie Filling Ingredients
3 large sweet potatoes
1 cup packed brown sugar
¼ cup sugar
2 Tablespoons of Grade B 100% pure maple syrup
¼ cup unsalted butter, softened                        
2 large eggs, beaten                             
¼ cup light cream
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
⅛ teaspoon of ground ginger
⅛ teaspoon of ground cloves
1 Tablespoon of vanilla extract
½ teaspoon of lemon zest
2 Tablespoons of fresh lemon juice
1 unbaked 9-inch pie shell

Pie Topping Ingredients
¾ cup of chopped pecans
¼ cup packed brown sugar
3 Tablespoons of flour 
3 Tablespoons of butter, softened
⅛ teaspoon of ground cinnamon
⅛ teaspoon of ground nutmeg

Directions

1. Preheat oven to 400 degrees. Wash sweet potatoes and place on a cookie sheet.
2. Bake sweet potatoes for 45-60 minutes, or until fork penetrates potato.
3. Cool, peel and mash potatoes - until smooth - in a large mixing bowl.
4. Add all remaining ingredients for the pie filling. Mix well and pour into pie shell. Bake at 350 degrees for 30 minutes.
5. Meanwhile, to prepare topping, mix brown sugar and butter together. Add flour, cinnamon and nutmeg until crumbly. Stir in the pecans.
6. Sprinkle topping over the sweet potato pie and bake an additional 30 minutes at 350 degrees.

“Isaac’s Favorite Pizza Ever”

Submitted by Rachel Leon of Rockford, IL

Pizza Dough Ingredients                    Pizza Topping Ingredients
(For bread machine)                           1 Tablespoon of olive oil
2 teaspoons of yeast                             6 oz. bag of spinach
4 cups of whole-wheat flour                  8 oz. mushrooms, sliced (time saver: buy pre-sliced)
1 teaspoon of sugar                              1 bag of Schnucks Reduced Fat Mozzarella cheese
½ teaspoon of salt                                1 cup of BBQ sauce
4 teaspoons of oregano             1 Schnucks rotisserie chicken, BBQ-flavored
3 large garlic cloves, minced     
¼ cup of olive oil
1⅓ cups of water

NOTE: If you don’t have a bread machine, you can use a store-bought, ready-made pizza crust.

Dough Directions for bread machine:

1. Combine all dough ingredients, in the order listed, in the bread machine.
2. Set to dough setting (my machine takes 1½ hours, which allows me time to run to my local Schnucks for fresh rotisserie chicken).
3. When dough is complete, separate it into 2 halves.
4. Spray 2 round pizza pans with non-stick cooking spray.
5. Spread/roll out dough on pans.

IMPORTANT: Bread machines vary. My machine needs liquids last, while other models need them first. Please check your bread machine directions to find out, and reverse order if needed.

Pizza directions:

1. Sauté spinach and sliced mushrooms in 1 Tablespoon of olive oil.
2. Spread ½ cup of BBQ sauce on each pizza (use more or less to your desired taste).
3. Spread ½ of the spinach/mushroom mixture on each pizza (I used a slotted spoon to drain out excess oil).
4. Tear chicken off the bone into bite size chunks, using 1 cup of pulled chicken per pizza (I don’t use the skin…I snack on that while making it. Also I save the carcass for tasty chicken stock).
5. Spread chicken on both pizzas and top with mozzarella cheese, using 1 cup per pizza. (½ the bag on each).
6. Cook at 350 degrees for approximately 20 minutes, or until cheese is melted and slightly browned.

Preparation Time: 2 hours, 5 minutes
Yield: 8 servings (2 slices each

Mac & Cheese Pizza

Submitted by Margaret Appleton of Fulton, MO

When my kids were young, they loved eating Mac & cheese. To add variety, I made it up as a pizza. It became a #1 favorite!

Ingredients
1 (7 oz.) box of Mac & Cheese
¼ cup of margarine or butter
1 egg                                                   
Ketchup
½ cup cheddar cheese, grated
1 cup mozzarella cheese, grated
2 hot dogs, sliced

Topping Options: black olives, sliced onions, thinly sliced bell peppers, thinly sliced mushrooms

Directions:

1. Preheat oven to 350 degrees.
2. Cook the noodles according to the directions on the box. Drain noodles.
3. Add the cheese powder (from the box), margarine and egg. Mix well.
4. Spread mixture onto a greased 8” round (or larger) pizza pan. Do NOT spread the mixture to the edge of the pan.
5. Drizzle ketchup on top (more or less, according to taste).
6. Sprinkle grated cheddar and mozzarella cheeses on top.
7. Arrange sliced hot dogs on top and any other toppings you desire (my kids liked black olives and mushrooms).
8. Bake for 25-30 minutes or until cheeses are melted and golden brown.
9. Cool slightly. Slice like a regular pizza.

Artichoke Chicken Delight

Submitted by Mitzi Erthal of Godfrey, IL

Ingredients
2½-3 lb. fryer, cut up
1 cup of flour
½ cup Schnucks Grated Parmesan Cheese
1½ teaspoons of salt
1 stick of Schnucks Butter
3 (4 oz.) cans of Schnucks Mushrooms
2 (6.5 oz.) cans of artichoke hearts, drained
1 cup chicken broth
1 cup white wine
1 small jar of diced pimentos
1 Tablespoon of parsley

Directions:

1. Preheat oven to 375 degrees.
2. Wash chicken pieces and set aside.
3. Combine flour, cheese and salt in a bowl or bag.
4. Dip chicken pieces, one at a time, in the flour mixture.
5. Heat ½ of the butter in a non-stick skillet over medium heat. Brown the chicken on both sides. Continue with the remaining butter and chicken.
6. Place the browned chicken in a large baking dish.
7. Place the mushrooms and artichoke hearts around the chicken.
8. Pour the chicken broth into the skillet and heat.
9. Add the white wine and diced pimentos and continue to heat just short of boiling.
10. Pour mixture over the chicken and sprinkle with parsley.
11. Cover tightly with foil and bake for 45-60 minutes until tender.

 

Tudi’s Beef Stew

Submitted by Brenda Chatfield of Kirkwood, MO

Ever since my children were born, I have made meals at home 5-6 days a week. Although my children have grown up and are both in college, they still can’t wait to come back to a home-cooked meal. This is one of their favorite recipes, named after their Grandma.

Ingredients
1½ lbs. of beef meat, cubed                  2 cans of tomato soup
2 carrots, sliced & peeled                     1 can of water
1 small onion, chopped             Dash of pepper
3 potatoes, cubed & peeled                  1 teaspoon of salt
¼ cup apple juice                                 1 bay leaf
10 oz. frozen peas

Directions:

1. Place all ingredients, EXCEPT peas, in a lightly greased Dutch oven.
2. Mix and cover in 250-degree oven for 2 hours and 45 minutes.
3. Add peas and stir. Cook for another 15 minutes.

Serve with a green salad and crusty bread.
Make this on the weekend and it’s ready-to-serve during the week (just heat and eat)!

Yield: 6-8 servings

Reuben Meat Roll-Up

Submitted by Helen Ivy of St. Louis, MO

Ingredients
1½ cups rye bread crumbs                    1 teaspoon of caraway seeds
½ cup onions, minced                           1 teaspoon of salt
2 lbs. ground beef                                 ⅛ teaspoon of pepper
½ cup milk                                           1 lb. of corn beef, thinly-sliced
2 eggs, slightly beaten                           2 cups of sauerkraut, shredded & well-drained
1 Tablespoon apple cider vinegar          6-8 slices of Swiss cheese

Directions:

1. Preheat oven to 350 degrees.
2. Mix all ingredients EXCEPT caraway seeds, corn beef, sauerkraut and Swiss cheese.
3. Shape ground beef mixture into a rectangular shape, 1” thick.
4. Lay corn beef slices to cover all of the of ground beef.
5. Lay cheese slices to cover all of the corn beef.
6. Mix caraway seeds and sauerkraut. Spread over the corn beef.
7. Roll meat carefully (like a jelly roll) & press seam. Place it in a 9x13” pan, seam side down.
8. Bake at 350 degrees for 1 hour and 15 minutes, or until center is no longer pink.
9. Let roll stand 10-15 minutes before serving.

Delicious with Thousand Island dressing on the side, or serve with mashed potatoes.

Preparation Time: 20 minutes

 

Apricot-Stuffed Pork Tenderloin

Submitted by Doreen E. Hanneken of St. Louis, MO

Ingredients
¼ cup dried currants
¼ cup dried apricots, finely chopped
2 Tablespoons of bourbon
1 Tablespoon of water
1 lb. boneless pork tenderloin
1 cup fresh pumpernickel bread crumbs
¼ teaspoon of salt (to taste)
¼ teaspoon of leaf rosemary, crumbled
⅛ teaspoon of leaf sage, crumbled
½ teaspoon of black pepper
1 egg, lightly beaten

Directions:

1. Preheat oven to 400 degrees.
2. In a small bowl, soak currents and apricots in bourbon and water.
3. Cut pork tenderloin lengthwise down the center, but not completely through.
4. Pound meat between 2 sheets of wax paper until pork is an even ¼” thick.
5. Add bread crumbs, salt, rosemary, sage, pepper and beaten egg to dried fruit mixture.
6. Spread stuffing down center of pork, leaving a ½ inch border on the ends.
7. Bring up long sides of pork to enclose filling, overlapping long edges slightly, pushing in short end as you roll.
8. Secure meat with string every 2 inches or so and arrange on a rack in a roasting pan.
9. Bake at 400 degrees for 40-50 minutes or until meat thermometer registers 160 degrees.
10. Let pork stand for 5 minutes, then slice thinly and serve.

Yield: 4 servings

Spicy Shrimp Scampi

Submitted by Maranda Ann Stone of Bloomsdale, MO

This meal is so much fun. It’s light and healthy, as well as very tasteful. Feel free to add more shrimp or incorporate any of your family’s favorite tastes. Give the kids the opportunity to lend a helping hand. Let them toss the salad and brush the garlic butter onto the bread.

Ingredients
1 lb. of angel hair pasta
1 stick of butter
1 teaspoon of olive oil  
¼ teaspoon of lemon zest
1 teaspoon of lemon juice
⅓ cup diced tomatoes
1 jalapeno, diced
1 clove of garlic, minced
4 oz. small shrimp
Salt and pepper (to taste)

Directions:

1. Cook pasta according to package directions
2. Over medium heat, sauté garlic, tomatoes, diced jalapeno and lemon zest in 1 teaspoon of olive oil. Add butter and stir until melted. Next add lemon juice.
3. Simmer shrimp in sauce mixture until cooked through (about 3-5 minutes).
4. Add salt & pepper to taste.
5. Toss sauce and pasta together. Sprinkle with Parmesan cheese and fresh parsley.

Serve with garlic bread and green salad.

Preparation Time: 10 minutes
Yield: 8 servings

 

Chicken in the Broiler

Submitted by Nancy Reese of St. Louis, MO

This recipe is quick, easy, requires only a few ingredients, and is very tasty. Every time my daughter is on her way home from college, she calls and asks, “Mom, would you make chicken in the broiler tonight?”

Ingredients
3 lbs. of Schnucks Natural Chicken Drumsticks
Schnucks 100% Pure Canola Oil
Salt and pepper (to taste)
1-1½ cups of grated Romano cheese
1 (16 oz.) pkg. of wide or extra-wide egg noodles

Directions:

1. Preheat oven to 400 degrees.
2. Cook egg noodles according to package directions.
3. Place drumsticks in a broiler pan (without the grate). Bake 30 minutes. Remove from oven.
4. Generously brush tops of drumsticks, lightly, with canola oil. Add salt and pepper, to taste.
5. Generously sprinkle top of drumsticks with grated Romano cheese.
6. Set oven to BROIL and place chicken under broiler until golden brown.
7. Remove chicken from broiler. Turn drumsticks over and repeat steps 4, 5 & 6.
8. Remove chicken from broiler once again and move onto a plate.
9. Scrape drippings loose from broiler pan; add egg noodles to the drippings in the broiler pan and toss.
10. Top egg noodles with grated Romano cheese.

Serve with your favorite green vegetable.

Yield: 4 servings

Spicy Chicken Medley

Submitted by Patrick Jackson of Bartlett, TN

Ingredients
4 boneless chicken breast halves or 8 boneless chicken thighs
1 teaspoon of salt
1 teaspoon of black pepper
½ teaspoon of ground cumin
½ teaspoon of ground oregano
1 teaspoon of paprika
2 garlic cloves, finely chopped
¼ cup carrots, diced
¼ cup celery, diced
1 small onion, diced
½ cup milk
1 Tablespoon of butter
1 Tablespoon of flour
¼ cup canola oil (or less, depending on your skillet0

Directions:

1. Heat canola oil in skillet.
2. Add chicken to skillet AFTER coating it liberally with the seasoning blend.
3. Brown chicken on both sides, cooking until almost done.
4. Remove chicken from skillet.
5. Add carrots, onion and celery. Cook until they become lightly browned.
6. Add butter and flour and cook on low-medium heat until flour is well blended.
7. Add milk and mix well over medium heat until sauce begins to thicken.
8. Return chicken to skillet and cook until completely done.

Serve with your favorite rice or potatoes.

NOTE: A bit more milk may be needed, depending on how thick you like your sauce. Feel free to substitute the seasonings used with your favorite spice blend.

Chicken With Mincemeat

Submitted by Helen Palm of Columbia, MO

Ingredients
1  (3 lb.) fryer, cut up
2 Tablespoons of olive oil
1½ teaspoon of salt
Pepper
1 (28 oz.) can of whole tomatoes
1 teaspoon of oregano 
¼ teaspoon of garlic powder
¼ teaspoon of crushed red pepper
⅛ teaspoon of black pepper
1⅓ cups of ready-to-use mincemeat (flavored with brandy and rum)
½ cup dry red wine
1 (4 oz.) can mushroom stems & pieces (drained)

Directions

1. Wash and dry chicken pieces. Sauté in hot oil until well browned.
2. Sprinkle with ½ teaspoon of salt and a dash of pepper. Cover and cook 35-45 minutes until chicken is almost tender.
3. Meanwhile, in a medium saucepan, combine tomatoes (break up with a wooden spoon), 1 teaspoon of salt, oregano, garlic powder, red pepper, black pepper, mincemeat, wine and mushrooms. Bring to a boil and simmer, uncovered, for 15 minutes or until slightly thickened (stirring occasionally).
4. Drain off any excess fat from chicken and add sauce to it. Cook 5-10 minutes or until chicken is tender.
5. Serve with rice.

Yield: 4 servings  (I find that I can double the sauce and triple the chicken for a group of 10-14 people).

 

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