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: ,10 49 Beringer White Zinfandel Wine Or Pinot Grigio, White Merlot, or Chenin Blanc, 1,5-L bot. SAVE UP TO 2.40 &t | I ® I ■ S&KINGO ■ L ~*r ' n-n w*V«U**i Vv.. i^-at 4ui|*o /\’ttfri.'f< Louis Jadot Wine 10.99 Beaujolais-Villages, 750-ml bot. SAVE UP TO 1.00 Bonterra wt donnay 10.99 Or Sauvignon Blanc, 750-ml bot. SAVE UP TO 1.00 St WINE Columbia Crest Grand Estates Wine 10.99 Chardonnay, Cabernet Sauvignon, Merlot, Syrah, or Pinot Grigio, 750-ml bot. Clos Du Bois Wine 12.49 Shiraz, Sauvignon Blanc, Zinfandel, Pinot Grigio, Chardonriay, or Riesling, 750-ml bot. übjjx Wine Guide .v.Mv publix comwine Want more ideas to dress up your table? Visit www.publix.com/wine and sign up for your free subscription to Publix Grape ® magazine online, too. 2 A(BCD)-11/08/07 Hrinti »>ur family hati, Id the tabic Cooking Sequence • Prepare stroganoff through step 2-5 minutes ■ Prepare broccoli through step 3-10 minutes • Complete stroganoff and broccoli; serve -10 minutes Serves 4 Meal Time: 25 Minutes Suggested Items: Pillsbury Microwave Buttermilk Biscuits, Bakery fruit pie Wine Suggestion: A light-bodied red wine such as Louis Jadot Beaujolais-Villages, produced in France, which has a light, fruity flavor. Pot Roast Stroganoff 1 tablespoon butter 1/4 cup pre-diced red onions 8 ounces pre-sliced baby portabella mushrooms 2 cups water 8 ounces extra-wide egg noodles 1/4 cup B8(G Roasted Red Peppers 1 (24-ounce) package Publix Fully Cooked Homestyle Beef Pot Roast with Gravy 1/4 cup Breakstone's Sour Cream 1/8 teaspoon pepper Sicilian Broccoli 1 (14-ounce) bag frozen broccoli florets 2 tablespoons extra-virgin olive oil 1/2 cup pre-diced red onions 2 teaspoons chopped garlic 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 ounce DiGiorno Shredded Asiago Cheese Pick up a recipe card on the Apron's® Simple Meals recipe card rack at your local Publix. Visit www.publix.com/aprons for more Apron's® recipes. ©2007 Publix Super Markets, Inc. Pot Roast Stroganoff With Sicilian Broccoli X» \ \ V \|h> * ■» 1 Place butter, onions, mushrooms, water, and noodles in large saute pan; cover and bring to boil on medium-high. 2 Remove cover when mixture begins to boil. Boil 5-6 minutes, stirring occasionally, or until most of liquid is absorbed. Meanwhile, cut red peppers into thin strips. 3 Remove pot roast from packaging (reserve gravy). Cut meat into bite-size pieces. Stir pot roast, reserved gravy, red peppers, and sour cream into noodle mixture; cook 2-3 minutes (uncovered), stirring often, or until thoroughly heated. Season with pepper and serve. CALORIES (per 1/4 recipe) 570 kcal; FAT 25g; CHOL 170 mg; SODIUM 690 mg; CARB 49g; FIBER 3g; PROTEIN 40g; VIT A 25%; VIT C 20%; CALC 4%; IRON 30% 1 Fill medium saucepan half full of water. Cover and bring to a boil on high for broccoli. 2 Stir broccoli into boiling water. Boil 3-4 minutes, stirring occasionally, or until desired tenderness. Drain broccoli thoroughly. 3 Return saucepan to stove; reduce to medium-high. Place olive oil in pan; swirl to coat. Add onions and garlic; cook 2-3 minutes to brown. 4 Stir in broccoli until coated with oil. Cook 3-4 more minutes, stirring occasionally, until flavors are well blended. Season with salt and pepper; sprinkle cheese (about 1 tablespoon) over broccoli and serve. CALORIES (per 1/4 recipe) 110 kcal; FAT 8g; CHOLOmg; SODIUM 330 mg; CARB 8g; FIBER 3g; PROTEIN 4g; VIT A 25%; VIT C 120%; CALC 6%; IRON 4% Shortcuts and Tips The portabella mushrooms add a rich mushroom flavor to this easy “comfort" meal.