ring in > the new year
shredded pork to slow cooker; stir to combine.
Makes about 12 cups. Serve pork mixture on
buns topped with bell pepper mixture.
Each slider: about 333 calories, 14 g total fat (7 g saturated),
66 mg cholesterol, 449 mg sodium, 35 g carbohydrate,
1 g fiber, 22 g sugars, 17 g protein
Shrimp Deviled Eggs
Active Time: 20 minutes
Total Time: 40 minutes plus chilling
Makes: 24 deviled eggs
12 Schnucks large eggs
1 cup cooked salad shrimp (about 6
ounces), thawed if necessary, divided
3 cup Schnucks real mayonnaise
3 tablespoons chopped chives
3 tablespoons Schnucks sweet pickle relish
1½ teaspoons Schnucks Dijon mustard
1 teaspoon Schnucks garlic powder
½ teaspoon salt
8 teaspoon Schnucks ground
cayenne pepper
toppings: sliced red bell pepper,
chopped fresh parsley leaves, drained
capers (optional)
1. Place eggs in saucepan large enough to
hold them in single layer. Add enough water
to cover. Heat water to boiling over mediumhigh heat. Immediately remove saucepan from
heat. Cover and let stand 15 minutes. Drain
immediately, then place in large bowl filled with
cold water; let stand 10 minutes.
2. Meanwhile, finely chop e cup shrimp.
3. Peel eggs; cut each egg lengthwise in half.
Carefully remove yolks and place in medium
bowl; place egg white halves on serving
platter. With fork, mash yolks until smooth; stir
in mayonnaise, chives, relish, mustard, garlic
powder, salt, cayenne pepper and chopped
shrimp until well combined. Evenly spoon
yolk mixture into egg white halves. Cover with
plastic wrap; refrigerate at least 1 hour or up
to 1 day before serving. Top deviled eggs with
remaining shrimp and toppings, if desired, just
before serving.
Each deviled egg: about 66 calories, 5 g total fat
(3 g saturated), 107 mg cholesterol, 185 mg sodium,
2 g carbohydrate, 0 g fiber, 1 g sugars, 5 g protein
> Cook’s Wisdom
Use low fat yogurt in place of mayonnaise to cut down
on calories and fat.
For a timesaver, use refrigerated hard cooked peeled eggs.
To easily fill eggs, transfer yolk mixture to large zip-tight
plastic bag with bottom corner snipped off. Gently
squeeze bag to fill egg white halves with yolk mixture.
Roasted Garlic-Parmesan Dip
Active Time: 10 minutes
Total Time: 1 hour 10 minutes plus chilling
Serves: 24
3
4
1
whole heads garlic
teaspoons Schnucks extra virgin
olive oil, divided
small lemon
1¼
1
¾
1
¼
cups Schnucks sour cream
cup Schnucks real mayonnaise
cup grated Parmesan cheese
teaspoon chopped fresh thyme leaves
plus additional for garnish (optional)
teaspoon salt
1. Preheat oven to 350°F. Slice ¼ inch off top
of each head of garlic. Place garlic, cut side up,
in center of 18-inch square sheet aluminum
foil; drizzle with 2 teaspoons oil. Loosely wrap
garlic in foil and seal tightly. Place directly on
oven rack and roast 1 hour. When cool enough
to handle, squeeze pulp from individual garlic
cloves into small bowl.
2. From lemon, squeeze 2 tablespoons juice. In
food processor with knife blade attached, purée
sour cream, mayonnaise, cheese, thyme, salt,
garlic and lemon juice until mixture is smooth,
scraping bowl occasionally with rubber spatula.
Transfer to serving bowl; cover and refrigerate at
least 2 hours or up to 3 days. Makes about 3 cups.
3. To serve, drizzle with remaining oil and
sprinkle with thyme leaves, if desired. Serve with
crackers or toasted baguette slices.
Each 2 tablespoons: about 103 calories, 13 g total fat
(9 g saturated), 12 mg cholesterol, 141 mg sodium,
4 g carbohydrate, 0 g fiber, 0 g sugars, 1 g protein
Visit schnuckscooks.com to watch
our how-to videos! Scan this Tag
with your smart phone to view our
How to Roast Garlic video.
Schnucks Cooks > Holiday 2014
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