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Chardonnay Wine
Or Cabernet Sauvignon, Zinfandel,
Cabernet Sauvignon-Shiraz, Merlot,
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Beaulieu Vineyards
wr ryCellars .io.99
Merfot, Cabernet
Sauvignon, Chardonnay,
or Sauvignon Blanc,
1.5-Lbot.
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Jacob's Creek .
Shiraz Wine 0.49
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Cabernet Sauvignon, Chardonnay,
Semilion Chardonnay, Cabernet
Merlot, Grenache Shiraz,
or Riesling, 750-ml bot.
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Bartles & Jaymes
Coolers. 2 FOR 7.00
Assorted Varieties, 4-pk. 12-oz bot.
Gallo
Livingston Cellars Wine 10.49
White Zinfandel, Chablis Blanc, Red Rose,
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2
A(AB)-08/02/07
Briny it x/r fymifr btirtto the table
Cooking Sequence
• Prepare pork through step 3-10 minutes
• While pork cooks, prepare salad
and serve -15 minutes
Serves 4
Meal Time: 25 Minutes
Suggested Items:
Green Giant Broccoli With Cheesy Sauce,
Reynolds Wrap Release Non-Stick Foil, Tostitos
Tortilla Chips, fresh salad blend, Bakery French
Bread, Bakery Variety Cheesecake Wheel
Wine Suggestion:
A crisp, light-bodied red wine such as Louis
Jadot Beaujolais-Vllages, produced in France,
which has a light, fruity flavor.
Pork With Peach Picante Sauce
1 1/2 pounds Boneless Pork Loin Country Ribs
2 tablespoons Old El Paso Taco Seasoning Mix
large Glad Lock Freezer Bag
1/4 cup KC Masterpiece Original Barbecue Sauce
3 peaches
1/2 cup Old El Paso Thick and Chunky Mild Salsa
1/4 cup Smucker's Peach Preserves
Tomato Salad
2 medium tomatoes (about 3/4 pound)
1/4 cup Naturally Fresh Fat Free Balsamic Vinaigrette
2 teaspoons Gourmet Garden Cilantro Herb
Blend (paste)
1/4 cup crumbled feta cheese
Pick up a recipe card on the Apron’s* Simple Meals
recipe card rack at your local Publix.
Visit wvrw.publix.com/aprons for more Apron's* recipes.
©2007 Publix Super Markets, Inc.
Pork With Peach Picante Sauce
and Tomato Salad
MB
1 Preheat regular (or 2-sided tabletop) grill on medium
high. Place ribs and dry taco seasoning mix in large zip-top
bag. Wash hands. Seal tightly and shake to coat. Add
barbecue sauce to bag; seal and knead to coat. Set aside.
2 Peel peaches; cut in half and remove pit. Chop into
bite-size pieces; combine with salsa and peach preserves
in medium saucepan. Bring to boil on medium-high. Reduce
to low; simmer 6-8 minutes or until peaches are tender.
3 While peaches cook, place ribs, using tongs, on grill.
Close lid (or cover loosely with foil) and grill 6-8 minutes
on each side or until internal temperature of pork reaches
160°F. (If using 2-sided tabletop grill, cook 6-8 minutes,
total time.) Serve with peach picante sauce.
CALORIES (per 1/4 recipe) 534 kcal; FAT 32g; CHOL 117 mg;
SODIUM 834 mg; CARB 30g; FIBER 2g; PROTEIN 30g;
VIT A 13%; VITC 13%; CALC 7%; IRON 12%
1 Remove stem core from (rinsed) tomatoes and cut into
slices. Arrange tomatoes in single over-lapping layer on
serving dish.
2 Whisk dressing and cilantro herb paste together in small
bowl; drizzle over tomatoes. Top with crumbled cheese
and serve.
CALORIES (per 1/4 recipe) 85kcal; FAT 6g; CHOL smg;
SODIUM 327 mg; CARB sg; FIBER <lg; PROTEIN 2g;
VIT A 9%; VIT C 36%; CALC 2%; IRON 2%
Shortcut* and Tips
Frozen peaches can be used when fresh peaches aren’t in season. The
peach picante sauce is wonderful, on its own, served with tortilla chips.