Price Chopper Gatherings Holiday 2018 by pricechopper

GATHERINGS

Celebrate Holiday 2018

WITH SEAFOOD Page 33

Baked Doughnuts Three Ways Page 7 Slow Cooker Comfort Food Page 23 New Traditions Page 44

CONTENTS 7

Baked Doughnuts Three Ways

The most wonderful time of the year calls for the most tasty food of the year. As the weather grows colder and we all find ourselves tucked away inside, a perfect opportunity is created for trying out new tastes and techniques.

Apple Cider Doughnuts

Glazed Chocolate Doughnuts

Pumpkin Doughnuts with Maple Cinnamon Glaze

Healthy For You: Spiced Hot Fruit Bake

We think you'll be surprised to find how easy it is to make doughnuts at home! All you need is an inexpensive donut baking pan or two, our Baked Doughnuts recipes, and a few common ingredients. Our Healthy For You recipe for Spiced Hot Fruit Bake is the most perfect recipe for those times when you have family staying with you over the holidays. It's bright, warm, and sure to please a large group. Though the winter season offers plenty of time for trying out new, elaborate

Spiced Hot Fruit Bake

recipes, we know some days are better spent focusing on enjoying family. Our Slow Cooker Comfort Food recipes are your ticket out of the kitchen!

Slow Cooker Comfort Food

If you're wanting to serve an extra special meal this holiday season, celebrate with a seafood feast! We've included crab legs, lobster tails, shrimp, and scallop recipes to get you started. Make sure you're following us on Facebook Whole Chicken Soup

Brisket & Onions

Meatball Ravioli Casserole

Celebrate with Seafood

and Instagram for more seafood tips from Price Chopper throughout this holiday season. We love a beautiful turkey or ham, but it can be fun to try something different

COVER RECIPE

for the holidays. Keeping in mind that you'll likely be serving a crowd, we have a few ideas for New Traditions for your family to enjoy this year. Little ones will have fun getting creative with this month's Kids Club feature.

Garlic Lemon Butter Crab Legs

Broiled Lobster Tails with GarlicChili Butter

Garlic Parmesan Roasted Shrimp

Then you can all curl up on the couch with a big bowl of Holiday Crunch and enjoy a classic Christmas movie. It's a season of giving, and there's no better gift than one you've made yourself. Infuse a batch of Gourmet Sea Salt for a thoughtful, tasty present for your foodie friends.

Lemon Butter Scallops

Creamy Lemon Pepper Spaghetti

We wish you all the best savory and sweet flavors this holiday season.

New Traditions

HOLIDAY MEALS MADE EASY Did you know Price Chopper offers delicious Taco Bar

Epic, Big Batch Gumbo

Mac & Cheese Bar

homestyle holiday meals? We can serve any number of guests at an affordable price,

Kids Club: Holiday Crunch

without sacrificing quality. Be sure to pick up our Holiday Meals book (or find it on mypricechopper.com) to see all the available options. Not ready to give up recreating grandma's sweet potato recipe? No

Holiday Crunch

problem! We also offer a Heart of the Meal option â&#x20AC;&#x201C; a Smoked or

Gourmet Sea Salt

Roasted Turkey or cooked Half Spiral Sliced Ham that simply need to be reheated at home. You take care of the sides; we'll handle the stressful part. We look forward to serving you and your guests.

Orange Rosemary Sea Salt

Lemon & Thyme Sea Salt

Vanilla Sea Salt

Liven up the holidays with

a dollop of joy!

For more delicious recipe ideas, visit daisybrand.com/recipes

ARE YOU IN

PUMPKIN PIE SPICE SEASON OR PEPPERMINT MOCHA SEASON?

MINTY CHRISTMAS.

VS Celebrate the season with classic holiday flavors. Theyâ&#x20AC;&#x2122;re back for a limited time!

doughnuts

BAKED

THREE WAYS

you'll need this!

APPLE CIDER DOUGHNUTS INGREDIENTS

• • • • • • • • • • • • •

11/2 cups all-purpose flour 11/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg Zest of 1 lemon 1/ 3 cup apple cider 1/4 cup buttermilk 1 teaspoon pure vanilla extract 1 stick (4 ounces) unsalted butter, at room temperature 1/2 cup brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature

For Dipping

NO FLAVOR LIKE HOME

• •

1 stick (4 ounces) unsalted butter, melted 1 cup granulated sugar mixed with 1 teaspoon cinnamon

DIRECTIONS 1. 2. 3. 4. 5. 6.

7. 8. 9.

You can find an inexpensive 6-count donut pan at almost any store that sells bakeware.

Preheat the oven to 350°. Spray two 6-count donut pans with nonstick baking spray. In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds. In a liquid measuring cup, combine the cider, buttermilk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl. Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl. With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed. Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into the donut pans. Bake until the cake just springs back when gently touched, 15 to 20 minutes. Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar.

HOLIDAY 2018 | Baked Doughnuts Three Ways | 9

©/TM The Folger Coffee Company

™

GLAZED CHOCOLATE DOUGHNUTS INGREDIENTS • • • • • • • • • • • • •

1 cup all-purpose flour 1/2 cup sugar 1/4 cup cocoa powder 1/4 cup mini chocolate chips (optional) 1/2 teaspoon baking soda 1/2 teaspoon vanilla extract 1 egg 6 tablespoons sour cream 1/4 cup milk 1/4 cup vegetable oil 11/2 cups powdered sugar 1/4 cup milk 1 teaspoon pure vanilla extract

DIRECTIONS 1. 2.

Preheat oven to 375°. Spray two 6-count donut pans with nonstick baking spray. In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips (if using), and baking soda. In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil. Stir the wet ingredients into the dry until just combined. Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into the donut pans. Bake until the cake just springs back when gently touched, about 8 minutes. Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool. Let the donuts cool in the pan before glazing.

8. 9.

Whisk together the powdered sugar, milk, and vanilla until smooth. Dunk the donuts in the glaze to fully coat and place on a wire rack to set, about 5 minutes.

3. 4. 5. 6.

To Make the Glaze

HOLIDAY 2018 | Baked Doughnuts Three Ways | 11

Flavor your fall

TWO WAYS Starbucks®

PIKE PLACE ROAST ®

1 Add vanilla 2 syrup 3 Pour coffee Stir in milk 4 or cream

Start with a cinnamon sugar rim

Starbucks®

PUMPKIN SPICE

Flavored Ground Coffee K-Cup® pods

1 Pour coffee Stir in milk 2 or cream Top with 3 whipped cream Sprinkle 4 with nutmeg

PUMPKIN DOUGHNUTS with Maple Cinnamon Glaze INGREDIENTS

DIRECTIONS

• • • • • • • • • •

1. 2.

For the Pumpkin Doughnuts

•

1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/ 3 cup canned pumpkin puree 1/ 3 cup brown sugar 1/4 cup milk 1 egg, room temperature 2 tablespoons unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract

• • • •

1 cup powdered sugar 1/2 teaspoon ground cinnamon 1 tablespoon pure maple syrup 1 tablespoon milk, use more as needed

For the Glaze

To Make the Pumpkin Doughnuts 3. 4. 5. 6.

Preheat oven to 350°. Spray two 6-count donut pans with nonstick baking spray. In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. In a separate mixing bowl, mix together the pumpkin, brown sugar, milk, egg, butter, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined. Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into the donut pans. Bake at 350° for 10-12 minutes or until a toothpick inserted into the donuts comes out clean. Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool.

To Make the Glaze 7. 8.

Meanwhile, mix together the powdered sugar, cinnamon, maple syrup, and milk until well combined. If the glaze is too thick, add a splash of milk to thin it out. Dip the tops of each cooled donut into the glaze and transfer back to the wire rack to let the glaze harden for about 10-15 minutes.

GHIRARDELLI CHOCOLATE PEPPERMINT BARK MINI CHEESECAKES INGREDIENTS: 3 graham crackers 1⁄2 cup pecans, toasted 2 tablespoons unsalted butter, melted 1⁄3 cup Ghirardelli 60% Bittersweet Chocolate Chips 1 ounce Ghirardelli Peppermint Bark Bar, chopped 8 ounces cream cheese, at room temperature 1⁄3 cup sugar 1 large egg 1⁄4 cup cream Whipped Cream 2.5 ounces Ghirardelli Peppermint Bark Bar, chopped

INSTRUCTIONS:

Preheat the oven to 350°F. In a food processor, finely grind the graham crackers and pecans. Place crumbs in a medium bowl and stir in melted butter. Press about 2 teaspoons of crumbs firmly in the bottom of 24 mini muffin pans. Bake until golden brown, about 8 minutes. Cool to room temperature. With an electric mixer, beat the cream cheese until smooth. Add sugar and beat until smooth, then beat in egg. On low speed stir in the cream. Melt the chocolate chips and the peppermint bark in double boiler or microwave. Stir until smooth. Stir half of chocolate mixture into cream cheese mixture, then stir in other half. Place 1 tablespoon of batter in each of the muffin cups. Bake until set, 10-12 minutes. Cool the cheesecake for 15 minutes and then refrigerate at least 4 hours. Remove cheesecakes from pan. Top with whipped cream and chopped Peppermint Bark.

For recipes and more, visit smithfield.com FOR MORE HOLIDAY RECIPES VISIT WWW.GHIRARDELLI.COM/RECIPES

Rin g

o h l i d e a h t ys ni

RITZ "Pine Cone" Pesto-Cheese Toppers Prep Time: 5 min. | Total Time: 5 min. | Makes: 4 servings, 4 topped crackers each.

WHAT YOU NEED 4 1 16 2 16

oz. Neufchatel cheese, softened Tbsp. basil pesto RITZ Crackers Tbsp. toasted sliced almonds, broken in half small fresh basil leaves

MAKE IT MIX Neufchatel cheese and pesto until blended; spoon into resealable plastic bag. CUT small piece off one bottom corner of bag; use to pipe Neufchatel mixture into oval shape on top of each cracker. PRESS nut pieces into Neufchatel mixture to resemble pine cones. ADD basil sprigs. Nutrition Information Per Serving: 180 calories, 14g total fat, 5g saturated fat, 20mg cholesterol, 220mg sodium, 10g carbohydrate, 1g dietary fiber, 2g sugars, 4g protein

LOOK FOR ALL OF OUR NEW FLAVORS OF SNACK FACTORY PRETZEL CRISPS AND TRIBE HUMMUS

HOLIDAY 2018 | Healthy For You | 17

Enjoy delicious Simply Orange®

Spiced Hot Fruit Bake INGREDIENTS

Honestly Simple®

• • • • • • • • • •

2 cups apples, sliced 2 cups pears, sliced 11/2 cup fresh cranberries 1 cup pineapple chunks (save the juice) 2 teaspoons lemon juice 1/2 stick (4 tablespoons) butter, melted 1/ 3 cup brown sugar 1 teaspoon cinnamon, plus extra for topping 1/4 teaspoon nutmeg 1 tablespoon maple syrup or honey

For the Topping

1/ 3 cup chopped raw walnuts or pecans 2 teaspoons melted butter, to coat walnuts Pinch of cinnamon

DIRECTIONS 1. 2. 3. 4. 5. 6.

Preheat oven to 300°. In a large bowl, toss the apples, pears, cranberries, and pineapples. Add lemon juice, toss again, and set aside. In a glass bowl, combine melted butter, brown sugar, cinnamon, nutmeg, and maple syrup or honey. Mix in a few tablespoons of reserved pineapple juice. Add sugar and butter mixture to fruit and coat evenly. Pour fruit evenly into a 13- by 9-inch baking dish. Toss nuts in 2 teaspoons melted butter and a pinch of cinnamon. Sprinkle the nuts over the top of the dish and bake for 1 hour.

Get back to the table with

A NEW HOLIDAY TRADITION!

KING’S HAWAIIAN TAKE-N-BAKE SANDWICHES. ®

Varieties include: Ham & Cheese, Cuban and Spicy Italian

’

Freshly prepared in the deli with KING S HAWAIIAN® Rolls

For product information and delicious recipes, visit www.getbacktothetable.com

CHOOSING CHEESE HOW TO CREATE THE PERFECT CHARCUTERIE BOARD

Choose your Breads AND Crackers

Valley Lahvosh Trees

Cervasi Olive Bruschetta

34 Degrees Savory Crisps

Cervasi Original La Panzanella 34 Degrees Bruschetta Mini Croccantini Sweet Crisps

A well-done cheese and meat platter can make any gathering feel extra special. Follow our guide to craft a custom snack board perfect for you and your guests.

Choose your Specialty Che eses

Reny Picot Brie

Montchevre Belgioioso Fresh Goat Log Blue Cheese

Belgioioso ArtigianoÂ® Classico

Sommerdale Rustic Red

Roth Grand Cru

Choose your Charcuterie

Fiorucci Paninos

Volpi Salame

Fiorucci Sopressata

Fiorucci Pepperoni

Busseto Salame Nuggets

Choose your Accompaniments

Pepperlane Jam & Spread

Terrapin Ridge Jam & Spread

Fresh Fruit

Dried Fruit

Castella Marcona Mixed Olives Almonds

SLOW COOKER

COMFORT

FOOD There are few feelings better than coming home at the end of a work day to a dinner that's ready to enjoy. This winter, enjoy more time with your family while your slow cooker takes care of the meal. We've chosen a selection of cozy comfort food recipes perfect for chilly nights in.

SLOW COOKER

WHOLE CHICKEN SOUP

INGREDIENTS • • • • • • • • • • • •

1 tablespoon olive oil 1 medium yellow onion, diced 4 medium carrots, diced 3 medium celery stalks, diced 6-8 cups water 1/2 teaspoon dried thyme 2 bay leaves 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity 1 tablespoon kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 2 tablespoons fresh Italian parsley leaves, coarsely chopped 2 cups cooked rice or noodles (optional)

DIRECTIONS 1. 2. 3.

Heat the oil in a medium frying pan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and starting to brown, about 7 minutes. Place carrots and celery in a 6-quart or larger slow cooker. Add water, thyme, and bay leaves. When the onion is ready, transfer to the slow cooker and stir to combine. Place the chicken on a work surface or cutting board and pat dry with paper towels. Season inside and out with salt and pepper. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on High or 8 hours on Low. Transfer the chicken to a rimmed baking sheet (it's okay if it falls apart into large pieces). When cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add parsley and a few large pinches of salt. Add rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.

HOLIDAY 2018 | Slow Cooker Comfort Food | 25

BRISKET & ONIONS

INGREDIENTS • • • • • • • •

1 tablespoon olive oil 2 large yellow or red onions, halved 31/2 pounds beef brisket Coarse kosher salt and freshly ground black pepper 6 cloves garlic, minced 2 cups beef stock 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce

DIRECTIONS 1. 2.

3. 4. 5.

Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly. While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up. Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the beef stock, Worcestershire sauce, and soy sauce, and pour over the brisket. Cover and cook in the slow cooker on Low for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the slow cooker set on Warm. The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

HOLIDAY 2018 | Slow Cooker Comfort Food | 27

REAL CHEESE PEOPLE®

PUT 100% REAL INTO EVERY MEAL.

Signature Lasagna 1 lb.

Mild Italian sausage

1 cup

Chopped onion

1 jar (24 oz.)

Tomato basil spaghetti sauce

Medium tomato

1/2 cup

Beef broth

2 cups

Sargento® Ricotta Cheese

1/2 cup

Sargento® Shredded Parmesan Cheese

No-boil lasagna noodles

2 cups

Sargento® Shredded 6 Cheese Italian

Cook sausage with onion in a large skillet over medium heat until meat is no longer pink; drain. Add sauce, tomato and wine; bring to a boil over high heat. Reduce heat; simmer 5 minutes. In a medium bowl, combine Ricotta and Parmesan cheeses. Spoon 1-1/2 cups meat sauce onto bottom of 13x9-inch baking pan or dish. Layer 3 noodles, half of the Ricotta mixture, 1 cup meat sauce and 1/2 cup Italian Pasta Cheese. Repeat layering. Top with all of remaining meat sauce. Cover with foil. Bake in a preheated 375°F oven 40 minutes. Uncover; top with remaining 1 cup Italian Pasta Cheese. Continue baking 10 minutes or until bubbly.

SLOW COOKER

MEATBALL RAVIOLI CASSEROLE

INGREDIENTS • • • • •

2 (16-ounce) packs frozen cheese ravioli 1 (45-ounce) jar pasta sauce 1 (45-55 count) bag meatballs 1 (12-ounce) can evaporated milk 1 cup shredded Italian cheese

DIRECTIONS 1. 2. 3. 4. 5. 6. 7.

Spray or oil your slow cooker insert. Pour a third of the pasta sauce over the bottom of the slow cooker. Toss in half the frozen meatballs and pour half the evaporated milk over the top. Toss in half the ravioli and repeat the layers you just completed. Pour the remaining sauce over the top. Cover and cook on Low for 6 to 8 hours. Twenty minutes before serving, sprinkle on the Italian cheeses, cover, and allow to melt.

Make your feast flavorful. Casserole with Sweet Po tato can Crunchy Pe To pping

Recipe for:

Holid ays

Sweet Potato Casserole with Crunchy Pecan Topping Ingredients: 2 cans sweet potatoes in light syrup, lightly drained 1 package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 1 cup flour 1 cup brown sugar 2 cups pecans ½ cup unsalted butter

Directions: 1. Mash sweet potatoes in a 9 x 13-inch baking dish. 2. In a mixing bowl, combine dip mix, flour and brown sugar; stir in pecans. Pour melted butter over pecan mixture and gently stir with fork to make crumble. 3. Spread pecan topping over sweet potatoes. Bake at 375°F for 20 minutes. - For safe meat preparation, reference the USDA website.

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for deliciously easy.

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Mrdells.com

The Hash Brown Professionals

Beef Meatball Stew Prep: 5 min. Cook: 25 min. Serves: 8

Ingredients

Directions

1 25 oz bag Armour Beef Meatballs, thawed ®

3 tablespoons olive oil 3 tablespoons flour 1 32 oz box beef broth 8 oz baby carrots, sliced into medallions 12 oz Yukon Gold baby potatoes, quartered 1 medium onion, diced 3 stalks celery, sliced 1 cup frozen peas Pinch of fresh cracked pepper

1. In a pot, heat olive oil on medium heat; add flour and whisk. Allow flour mixture to brown, cooking about 5 minutes. 2. Add beef broth slowly to flour mixture while whisking. Allow broth to thicken, about 2 minutes. 3. Add carrots, potatoes, onions and celery. Reduce heat to medium low and simmer until carrots and potatoes are softened, about 10 minutes. 4. Add meatballs and frozen peas and cook for additional 8 minutes.

For more time-saving recipes, visit armourmeats.com

Save $0.75

on any ONE (1) 25 oz Package of Armour® Meatballs

LIMIT ONE COUPON PER PURCHASE. Any other use constitutes fraud. Void if sold, copied, transferred, altered, prohibited or restricted. Good only in the USA and APO/FPO post office addresses. Consumer: No other coupon may be used with this coupon. Consumer pays any sales tax. Retailer: Smithfield Foods, Inc. or its subsidiary will reimburse you for the face value of coupon plus 8¢ handling if coupon is submitted in compliance with this offer and the Smithfield Coupon Redemption Policy available at www.inmar.com. Cash value of 1/20¢. Send coupons to: Smithfield Foods, Inmar Dept. #70800, 1 Fawcett Drive, Del Rio, TX 78840. ©2018 Smithfield Foods Expires 12/31/18

Celebrate

WITH SEAFOOD

Celebrate with an American Classic

Serving a seafood feast elevates any holiday gathering. Master your techniques this winter by serving these crowd-pleasing shellfish.

GARLIC LEMON BUTTER INGREDIENTS

DIRECTIONS

• • • •

• •

RESERS.COM

@RESERS

crab legs

1 pound snow crab legs 1/2 stick (4 tablespoons) salted butter, melted 3 cloves garlic, minced 1 tablespoon fresh parsley, chopped 1/2 tablespoon lemon juice Lemon slices

1. 2.

Preheat oven to 375°. Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray. Melt the butter in the microwave. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab, saving some for dipping. Bake the crab legs in the oven for about 5 minutes, or until they are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.

HOLIDAY 2018 | Celebrate with Seafood | 35

broiled lobster tails WITH GARLIC-CHILI BUTTER INGREDIENTS • • • • •

4 (4-ounce) lobster tails 1 clove garlic, minced 1 teaspoon finely shredded orange peel 1/2 teaspoon chili powder 1/4 cup butter

DIRECTIONS 1. 2. 3.

Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan. Melt butter in a small skillet, then add garlic, orange peel, and chili powder and cook over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat. Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque.

HOLIDAY 2018 | Celebrate with Seafood | 37

Spicy Garlic & Herb Shrimp

The Holidays are Here! Kick off the holiday season with Aqua Star’s Peeled Jumbo Shrimp.

Use in your favorite holiday recipe!

Freshly Flash Frozen • Invidually Hand Peeled & Deveined • Responsibly Sourced

Ingredients: 1 lb Aqua Star 26/30 Peeled, Tail-On Shrimp, thawed 5 Cloves Garlic 2 Tbsp Olive Oil

1 tsp Dried Parsley ¼ tsp Crushed Red Pepper Flakes Salt & Pepper to taste

Marinade: In a large bowl, combine garlic, olive oil, parsley, crushed red pepper flakes, salt, and pepper. Add in Shrimp and marinate for 30 minutes. Cook: Heat a sauté pan over medium-high heat. Add shrimp and all the marinade and cook for 3—4 minutes on each side. Serve: Serve shrimp over rice or pasta for a complete meal or, for an appetizer, skewer the shrimp prior to cooking and cook for 3-4 minutes per side. Enjoy!

GARLIC PARMESAN INGREDIENTS • • • • • • • • •

1 pound raw 26/30 ct shrimp, peeled and deveined 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste Juice of 1 lemon 2 tablespoons parsley leaves, chopped, for garnish

roasted shrimp DIRECTIONS 1. 2. 3. 4.

Preheat oven to 400°. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer on the prepared baking sheet. Drizzle with olive oil, then sprinkle with garlic, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm, and cooked through, about 6-8 minutes. Stir in lemon juice. Serve immediately, garnished with parsley if desired.

scallops

38 | Celebrate with Seafood | HOLIDAY 2018

LEMON BUTTER INGREDIENTS • • •

1 tablespoon unsalted butter 1 pound scallops Kosher salt and freshly ground black pepper, to taste

For the Lemon Butter Sauce • • • • •

2 tablespoons unsalted butter 2 cloves garlic, minced Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste 2 tablespoons fresh parsley, chopped

CREAMY LEMON PEPPER

DIRECTIONS 1. 2. 3. 4. 5.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Remove and discard the small side muscle from the scallops, rinse with cold water, and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

spaghetti

HOLIDAY 2018 | Celebrate with Seafood | 39

INGREDIENTS • • • • • • • •

1 pound spaghetti 1 tablespoon olive oil 3 cloves garlic, minced 1/2 cup heavy cream Zest and juice of one lemon 1 cup grated Parmesan cheese Salt and pepper, to taste 2 tablespoons fresh parsley, chopped

DIRECTIONS 1. 2. 3. 4. 5.

In a large pot of boiling water, cook spaghetti according to package instructions. Reserve one cup of pasta water and drain pasta. Heat olive oil in a large skillet or saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in cream, lemon zest, and lemon juice, and simmer for about 3 minutes. Toss in cooked pasta and cheese. If the sauce is too thick, add reserved cooking liquid as needed until desired consistency is reached. Season with salt and pepper to taste. Garnish with parsley and additional black pepper if desired.

Dates make it delicious Sunsweet® Dates are moist, delicious, and a good source of fiber. They’re perfect for holiday snacking, baking and entertaining. Try one of Sunsweet’s most popular Date recipes below. For more visit sunsweet.com

Bacon Wrapped Dates

PREP: 15 MIN

COOK: 20 MIN

Ingredients: 24 Sunsweet Pitted Dates

12 slices bacon

2 tsp sriracha sauce

24 fresh basil leaves

Instructions: Preheat oven to 425°F. Thinly spread sriracha onto one side of each bacon slice. Cut bacon slices in half crosswise. Wrap each date with a piece of bacon; place seam side down on wire rack. Set rack on baking sheet. Bake for about 20 min or until bacon is crispy. Secure basil leaf onto each piece with toothpick. Serve warm or at room temperature.

pair PERFECT SEAFOOD

we’ll bring more to your holiday meals

Find new inspiration for holiday favorites with the delicious tastes of BUSH’S® Savory Beans and Chili Beans.

Cheers to fizztive times. CRAN-APPLE SMASH INGREDIENTS: - 5 cranberries - 2 oz. Sparkling Ice Cranberry Frost - 1½ oz. cranberry juice - Citrus bitters - 2½ oz. apple cider - Orange peel

HOW TO MAKE IT: In a highball glass muddle cranberries. Pour in Sparkling Ice Cranberry Frost and cranberry juice. Add 4 dashes of citrus bitters and top with apple cider. Finish with ice and an orange peel garnish.

Visit us for more fun recipe ideas and share your own creations!

#GetFizzy

G N IN

HOMEMADE

Taco Seasoning

MEM ADE TA CO

RE D

DE D C H I C KE N

TO R T I LL A S

INGREDIENTS • • • • • • • •

The turkey remains the favorite for Thanksgiving, but more and more families are choosing to begin new traditions for their holiday meal. The trick is to plan for a large enough spread to satisfy each guest, while also making sure to choose flavors everyone will love. Whether you serve a Taco Bar, big batch Gumbo, or a Mac & Cheese Bar, we hope you and your guests enjoy a fresh take on the family meal.

1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried oregano 1/2 teaspoon paprika 11/2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon black pepper

DIRECTIONS CR

1. 2.

Combine all seasonings together. Combine with one pound of chosen meat and 1/2 cup water and cook in skillet until done.

BL A CK

IC ED H

L SA

AUC E TS

Pico de Gallo INGREDIENTS

• • • •

ER PP

PE LL

C OO

PIC O D EG AL

KE D

Toss the diced tomatoes, red onion, jalapeño, cilantro, and garlic together. Add the lime juice and add salt and pepper to taste.

SH R

5 Roma tomatoes, seeded and diced finely 1/2 large red onion, diced finely 1 jalapeño, seeded and chopped finely (use 1/2 a jalapeño or no jalapeño for a milder flavor) 1/2 bunch of cilantro, chopped finely 3 garlic cloves, minced Half of a lime, juiced Salt and pepper to taste

DIRECTIONS

O AC K LIVES

FRESH

• • •

JAL APEÑOS

G RO U N D B E EF

EW TRADITIONS

HOLIDAY 2018 | New Traditions | 45

PIA TI L A

THE BEST

E ES

Guacamole SH

T TUC E E D LE

CO TA

INGREDIENTS O NS R

O CH

C IL

A N T RO

TH E BEST G UA CA

ONI

N EE ED

TACO BAR

• •

S LI C

E LL S A SP

RIC E SH NI

• • • • •

3 ripe avocados, peeled, pitted, and cubed 1 jalapeño, stem and seeds removed, minced (add more or less to taste) 1/2 cup red onion, finely chopped 1 tablespoon fresh lime juice 1/4 cup fresh cilantro leaves, finely chopped 1/2 teaspoon coarse sea salt Dash of cumin

DIRECTIONS 1. 2.

Mash avocados, then mix together with remaining ingredients. Serve immediately.

HOLIDAY 2018 | New Traditions | 47

The Perfect Paletle

EPIC, BIG BATC H

GUMBO

CheeseBoard 101 1. START WITH THE VERY BEST CHEESE Wisconsin cheese wins more awards than any other state or country, so look for the Proudly Wisconsin Cheese badge on the packaging.

2. BALANCE COLOR/FLAVOR/TEXTURE You’ll find shades ranging from creamy white to deep orange and some with veining and unique rubs on the outside, so choose a colorful variety. When it comes to flavor and texture, you should choose from several different cheese categories. Think aged cheeses, fresh cheeses, spreadable cheeses, blues and even some fun flavored cheeses.

3. PICK YOUR BOARD Slate, wood, marble - just pick the board that inspires you and complements your décor.

4. CUT AND PLACE YOUR SELECTION OF WISCONSIN CHEESES

EVERYTHING-IN

Gumbo

Tap into the charcuterie trend - try sausage, salami or try paper-thin slices of prosciutto or bresaola, serrano ham, cappicola, mortadella, speck and paté as cheese accompaniments.

5. ACCESSORIZE Place the cheese on the board first since it’s the star of the show. Add all of your salty and sweet accompaniments around it. Fill in any gaps with nuts, berries, honey, bread, charcuterie and more. Get creative and have fun!

INGREDIENTS • • • • • • • • • • • • • • • •

1/2 cup all purpose flour 16 ounces Andouille sausage, sliced 2-3 pounds boneless, skinless chicken breast, cubed 2 green bell peppers, chopped 4 stalks celery, chopped 1 yellow onion, chopped 4 cloves garlic, minced 8 cups chicken stock 2 tomatoes, diced 1/2 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon black pepper 2 teaspoons Tabasco sauce 2 cups fresh or frozen okra, sliced 1 pound raw medium shrimp, peeled and deveined 2 cups Minute white rice (optional)

DIRECTIONS 1. 2. 3. 4. 5.

Heat a large Dutch oven over medium heat. When warm, add the flour, stirring constantly until it turns cinnamon brown. Transfer flour to a plate and wipe the pot clean. Add sausage and chicken to Dutch oven and cook over medium heat until browned. Add green pepper, celery, onion, and garlic to saucepan. Stir periodically and cook until celery is just tender. Stir toasted flour into the vegetables. Add in the chicken stock, tomatoes, basil, thyme, pepper, and Tabasco sauce. Continue to stir periodically until the broth comes to a simmer. Let simmer for 20 minutes. Stir in the okra, shrimp, and rice and continue to simmer for at least 5 additional minutes.

48 | Celebrate with Seafood | HOLIDAY 2018

HOLIDAY 2018 | New Traditions | 49

IP EP

PE RO

N IS

ED ONION DR

C ED

R E D PE PPE RS PAR MESAN IONS

TE D RA

INGREDIENTS • • • • • • • • • • •

RE D

R DIC E D DE D O CH IC

O K

2. 3.

RO O

EST

M AC

ESE & C HE

D KE

DB AC O

C OOKE

H US

2 cups whole milk 1/ 3 cup unsalted butter 1/ 3 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon ground mustard powder 1/4 teaspoon cayenne pepper (optional) 11/2 cups packed Tillamook sharp cheddar cheese 1/2 cup shredded Romano cheese 8 ounces (2 cups) large elbow pasta or Cavatappi pasta Kosher salt and freshly ground black pepper, to taste

DIRECTIONS PA

Mac & Cheese

STE

S LI

CREAMIEST

C ED JAL APEÑOS

MAC & C HEESE BAR

H OT

D O GS

Cook the pasta in a large pot of salted water according to package directions, draining one minute before the suggested cooking time. Heat the milk in the microwave or on the stove top until very hot but not boiling. Set aside. In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Remove from heat. Slowly start pouring in the milk, whisking constantly. The mixture will look very thick at first and will thin out as you whisk in the remainder of the milk. Return the pot to the heat and cook the mixture, whisking continuously, another 3-5 minutes or until thickened. Stir in the salt, garlic powder, and ground mustard. Return the sauce to the stove. Over low heat, add the cheeses, stirring to melt. If you're unable to melt in all the cheese, add a bit more milk, a tablespoon at a time, until the cheese is melted completely. Stir the sauce into the pasta until your desired level of creaminess is reached. There may be some sauce leftover. Season with salt and pepper, to taste.

Make the Holidays Irresistibly Cheesy

7G TEIN*

P RO

EXCELLENT SOURCE OF CALCIUM

Love. Always an ingredient. *See nutrition information for total fat and saturated fat content. Mild Cheddar Thick Cut Shreds contain 7 grams of protein per serving. ©2018 Dairy Farmers of America, Inc. Borden and Elsie trademarks used under license. © 2018 Kraft Foods

One easy recipe, all the cookies you can

Total

Prep

Heart-Shaped

2 Hr 50 min

60 min

Servings

These cute and easy Santa cookies will be a hit on cookie trays!

Steps

Ingredients

Heat oven to 375°F.

In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On floured surface, roll dough 1/4-inch thick. Cut with floured 3-inch heart shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.

Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.

In small bowl, stir food color into 1/2 cup of frosting to create desired color. Place 1/3 cup untinted frosting into small resealable food storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag; set aside.

Turn cookies so pointed ends are up. Working with one cookie at a time, spread 2 teaspoons of remaining untinted frosting on lower third of cookie for beard. Spread generous teaspoon red frosting on upper 1/3 of cookie for hat. Squeeze bag of frosting to pipe dots to attach eyes and nose. Pipe to finish hat, pom pom; decorate with additional decorations as desired. (Use photo as guide.)

Decorate each cookie before starting another so frosting does not set. Let stand until frosting is set, about 1 hour. Store in airtight container at room temperature with waxed paper between layers.

1 pouch Betty Crocker™ sugar cookie mix 3 tablespoons Gold Medal™ all-purpose flour ½ cup butter, melted 1 egg Betty Crocker™ red gel food color 1 container Betty Crocker™ Rich & Creamy vanilla frosting SAVE $ Decorations, as desired Betty Crocker™ Candy Shop candy eyeballs, M&M'S™ Minis™ chocolate candies, semisweet chocolate chips, miniature marshmallows, flaked coconut, white candy sprinkles

Nutrition Information

1 Serving: Calories 380 (Calories from Fat 120); Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 30mg; Sodium 220mg; Potassium 45mg; Total Carbohydrate 64g (Dietary Fiber 0g, Sugar 43g); Protein 2g | % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% | Exchanges: 1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat T:11”

B:11.25”

S:10.75”

bettycrocker.com

Prep

35 min

DIRECTIONS

1 cup Country Buttery Sticks ¾ cup granulated sugar ¾ cup firmly packed light brown sugar 1 large egg 1 large egg yolk 2 tsp. vanilla extract 2½ cups all-purpose flour 1 tsp. baking powder ¾ tsp. salt ¼ tsp. baking soda

For COOKIES, preheat oven to 375°. Beat Country Crock® Buttery Sticks, granulated sugar, light brown sugar, egg, egg yolk and vanilla in large bowl with electric mixer until creamy. Beat in flour, baking powder, salt and baking soda until blended.

GLAZE/DECORATIONS

Using remaining cookie dough, drop dough by level teaspoonfuls on baking sheets. (You should have 26.) Bake 6 to 8 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

Crock®

4 cups confectioners’ sugar ¼ cup water Assorted candies, sprinkles and food coloring

1 Hr 30 min

Servings

Sweet and simple sugar cookie cups, made easy with Betty Crocker™ cookie mix, get all dressed up for the season with vanilla frosting and fresh strawberries.

– Stacked Christmas Tree INGREDIENTS

Total

Steps

Divide dough in half. Using one half, drop dough by level tablespoonfuls on ungreased baking sheets 3 inches apart. (You should have 26.) Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely. Using ⅔ of remaining half of cookie dough, drop dough by 2 teaspoonfuls on baking sheets. (You should have 26.) Bake 8 to 10 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

For GLAZE/DECORATIONS, combine confectioners’ sugar with water in medium bowl and stir until smooth. For each cookie tree, spread glaze over top of 1 large cookie, top with sprinkles and place on flat surface, glazed side up. Repeat with another large cookie, 2 medium cookies and 2 small cookies, stacking immediately after glazing and decorating. Top with decorative candy. TIP: For inspiration for other delicious mix-ins, see our Make It Yours™ Cookie Recipe at CountryCrock.com.

AWG18012

Ingredients

Heat oven to 375°F. In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.

Bake 8 to 11 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.

Using small paring knife, for each strawberry, carefully cut around stem into pale flesh underneath, and remove. Place strawberry stem-end down on paper towel-lined cookie sheet to dry. Repeat with remaining strawberries.

Spoon frosting into large resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 generous tablespoon per cookie cup. Place stem end of strawberry on each frosting-filled cookie cup, and press down slightly so frosting becomes a brim for hat. Pipe a small dab of frosting on tip of each strawberry for pom-pom. Serve immediately, or store loosely covered in refrigerator.

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix Flour, butter and egg called for on cookie mix pouch for cutout cookies 36 whole medium strawberries 1 container Betty Crocker™ Rich & Creamy vanilla frosting

Nutrition Information 1 Cookie Cup: Calories 140 (Calories from Fat 50); Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 85mg; Potassium 35mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugar 14g); Protein 1g | % Daily Value: Vitamin A 0%; Vitamin C 6%; Calcium 0%; Iron 0% | Exchanges: 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat

bettycrocker.com

holiday hosting made

y s ea

Nothing says “holiday” like cinnamon, sugar & a dash of nutmeg

Parkay® Sticks, Bowls, Squeeze and Spray

Peanut Butter Popcorn Munch

Marie Callender’s® Pies 28-46 oz.

Orville Redenbacher’s® Gourmet® Popping Corn 2-4 pack

Orville Redenbacher’s Pretzel Twists Peter Pan® Peanut Butter Parkay® Confectioner’s Sugar

• •

•

For this recipe and more, visit

: d e e n

INGREDIENTS • •

Reddi-wip® 6.5 oz.

you will

Holiday Crunch

Peter Pan® Peanut Butter 16.3 oz.

2 bags tender white popcorn 1 (12-ounce) bag white melting chocolate 11/ 3 cups broken pretzel pieces 1 (12-ounce) bag festive candies, like M&Ms Festive sprinkles

DIRECTIONS 1. 2. 3. 4.

HOLIDAY 2018 | Kids Club | 55

Microwave popcorn according to directions on the bag. Remove any unpopped popcorn kernels. Let cool slightly, then toss in broken pretzel pieces and M&Ms. Melt chocolate in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chocolate over popcorn mixture then stir, tossing gently a few times with a rubber spatula. Drizzle remaining half of melted chocolate over popcorn and gently stir mixture until evenly coated (don't over stir or your sprinkles won't stick as the chocolate begins to set and harden). Pour mixture onto wax paper in a single layer. Sprinkle entire mixture evenly with sprinkles (as many as you'd like) before the chocolate sets. Allow to cool and harden, then gently break into pieces. Store in an airtight container.

Smoked SmokedSalmon Salmon& &Broccoli BroccoliQuiche Quiche 11cup cupall-purpose all-purposeflour flour ½½teaspoon teaspoonkosher koshersalt salt 11stick stickcold coldunsalted unsaltedbutter, butter,cut cutinin1/8-inch 1/8-inchpieces pieces 33tablespoons tablespoonsice icewater water 44large largeeggs eggs 11cup cupheavy heavycream cream 11tablespoon tablespoonfresh freshdill, dill,chopped chopped 11teaspoon teaspoonsalt salt ½½teaspoon teaspoonblack blackpepper pepper 33fillets fillets(approx. (approx.½½pound) pound)smoked smokedsalmon, salmon,orormore moreififdesired desired 11bag bagFlav-R-Pac Flav-R-PacBroccoli BroccoliFlorets, Florets,thawed thawed 11cup cupextra extrasharp sharpcheddar cheddarcheese, cheese,grated grated

$1 $1 OFF OFF ANY ANY22

FROZEN FROZENITEMS ITEMS

Using Usingaafood foodprocessor, processor,put putthe theflour, flour,butter butterand andsalt saltininthe thefood foodprocessor processorand andpulse pulseuntil until the themixture mixtureresembles resemblescoarse coarsesand. sand. With Withthe thefood foodprocessor processorrunning, running,gradually graduallyadd addthe thewater waterthrough throughthe thefunnel funneluntil untilthe the dough doughcomes comestogether. together.Only Onlyadd addenough enoughwater watertotobind bindititand andthen thenstop. stop. Wrap Wrapthe thedough doughininclingfilm clingfilmand andchill chillfor for10-15 10-15minutes minutesbefore beforeusing. using. Preheat Preheatoven oventoto375°F. 375°F. Split Splitdough doughinto into44balls ballsand androll rolltoto¼¼inch inchthickness. thickness. Grease Greasefour, four,4-inch 4-inchtart tartpans pansand andline linewith withthe thecrust; crust;cut cutaway awayexcess excesspastry. pastry.Prick Prickbottom bottom with withaafork forkand andbake bakefor for77minutes minutesororuntil untiledges edgesjust juststart starttotobrown, brown,taking takingcare carenot nottoto overbake. overbake.Take Takeout outand andletletstand. stand. Whisk Whiskeggs eggsand andcream creamtogether togetherininaabowl, bowl,add addthe thedill, dill,salt saltand andblack blackpepper; pepper;set setaside. aside. Flake Flakethe thesalmon salmoninto intothe theprepared preparedpie piecrusts, crusts,then thentop topwith withthe thebroccoli broccoliand andcheese. cheese.Pour Pour ininthe theegg eggmixture mixtureuntil untilevenly evenlydistributed distributedbetween betweenthe the44pans. pans. Return Returntotooven ovenand andbake bakefor forabout about15 15minutes minutesororuntil untilthe themixture mixtureisisset setand andgolden goldenbrown. brown. Serve Servewarm. warm.

FFARMER ARMERO OWNED WNEDSSINCE INCE1924 1924

For Formore moredelicious deliciousrecipe recipeideas, ideas,visit visitnorpac.com norpac.com

Flav-R-Pac Flav-R-Pacand andassociated associatedmarks marksand andlogos logosare aretrademarks trademarksofof NORPAC NORPACFoods, Foods,Inc. Inc.©2018. ©2018.CONSUMER: CONSUMER:Limit Limitone onecoupon couponper per purchase. purchase.DO DONOT NOTDOUBLE. DOUBLE.Redeem Redeemonly onlybybypurchasing purchasingthe theproduct product brand brandindicated. indicated.May Maynot notbebereproduced. reproduced.Void Voidif iftransferred transferredtotoany any person, person,firm, firm,ororgroup groupprior priortotostore storeredemption. redemption.You Youpay payany anysales sales tax. tax.Any Anyother otheruse useconstitutes constitutesfraud. fraud.RETAILER: RETAILER:NORPAC NORPACFoods, Foods,Inc. Inc. will willreimburse reimburseyou youthe theface facevalue valueofofthe thecoupon couponplus plus8¢ 8¢handling handlingif if submitted submittedinincompliance compliancewith withour ourCoupon CouponRedemption RedemptionPolicy. Policy. Coupons Couponsnot notproperly properlyredeemed redeemedwill willbebevoided. voided.Void Voidwhere where prohibited. prohibited.Send Sendto:to:NORPAC/FLAV-R-PAC, NORPAC/FLAV-R-PAC,PO POBox Box890537, 890537,ElEl Paso. Paso.TXTX88589-0537. 88589-0537.

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COSTS LESS THAN GLAD FORCEFLEX ®

WHERE SOLD HEAD TO HEAD *Based on avg. retail price per bag vs. Glad® Forceflex®. Nielsen 52 wks ending 11/18/17. Glad ® and Forceflex ® are registered trademarks of Glad Products Co. Arm & Hammer, the Arm & Hammer logo, Clean Burst and the distinctive orange trade dress are trademarks of Church & Dwight Co, Inc and are under license. © 2018 Reynolds Consumer Products LLC.

60 | Gourmet Sea Salt | HOLIDAY 2018

GOURMET

Sea Salt

ORANGE ROSEMARY

Gourmet Infused Sea Salt is a great item to have on hand, but also makes a perfect holiday gift for your foodie friends!

LEMON & THYME

Sea Salt

INGREDIENTS

DIRECTIONS

• • •

1 cup coarse sea salt 4 sprigs rosemary Peel from one orange, thinly sliced

Oven Dry the Rosemary and Orange Peel 1.

Spread rosemary and orange peel on a baking sheet lined with parchment paper (metal can affect the flavor) and place in a 150°F oven with the door slightly ajar. Check frequently and remove when crumbly; it may take between 1-4 hours and the rosemary will dry before the orange peel.

• • •

1. 2. 3. 4. 5. 6.

1 cup coarse sea salt Zest from two lemons 4 teaspoons fresh thyme

Combine ingredients in a small bowl. Place salt mixture on a cookie sheet and spread out into a thin layer. Bake in at 225° for 2 hours, mixing gently after one hour. Remove from oven and let cool. Using the flat part of a spoon, gently press out any lumps that have formed. Store in a tightly sealed glass jar.

Combine Ingredients 2.

Add tablespoon dried rosemary and 1 tablespoon dried orange peel to a tablespoon of the salt in a mortar and pestle and grind until fragrant, then add the rest of the salt and stir to combine. Store in a tightly sealed glass jar.

Great For

Finishing salt for roasted potatoes, chicken, or pork

VANILLA

Sea Salt INGREDIENTS • •

2 cups coarse sea salt 1 vanilla bean

DIRECTIONS 1. 2. 3.

Remove beans from vanilla pod and mix thoroughly with sea salt. Place in an airtight container for two days. Store in a tightly sealed glass jar.

Great For

Cooking or finishing salt for seafood

Rimming margaritas, topping baked sweets, sprinkling on salads

Holiday Must-Haves. While you're out shopping this holiday season, be sure to pick up a KC Pride Premium Pie from Tippin's at your local Price Chopper store! Our made-from-scratch holiday pies are the perfect end note to a delicious meal.