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Chardonnay Wine
Or Gewurztraminer,
Pinot Noir, Cabernet Sauvignon,
Johannisberg Riesling, Merlot,
Moscato, Syrah or Pinot Grigio,
750-ml bot.
SAVE UP TO 1.30
■ WINE
Corbett Canyon
California Chardonnay Wine 6.49
Or Merlot, Pinot Grigio,
White Zinfandel, Cabernet Sauvignon,
Shiraz, Sauvignon Blanc or
Sangiovese,
1.5-Lbot.
Advantage Buy
Clos Du Bois
Chardonnay Wine 1Z99
Or Shiraz, Sauvignon Blanc,
Pinot Grigio or Zinfandel,
750-ml bot.
2
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Cooking Sequence
• Prepare dessert through step 3;
set aside - 25 minutes.
• Prepare crab cake recipe and serve - 20 minutes
• Complete dessert when ready to serve - 5 minutes
Serves 4
Meal Time: 50 minutes
Suggested Items:
Naturally Fresh Seafood Dipping Sauce, Fresh Salad
Blend, Hefty Serve 'N Store Everyday Bowls, Bakery
Sourdough Bread
Wine Suggestion:
A dry white wine such as Covey Run Gewurztraminer,
which has floral scents and is fragrant with notes of
lemons; spice and fruit flavors make this the perfect
wine to enjoy ice cold.
Nested Crab Cakes With Couscous
4 (3-ounce) frozen Phillips Crab Cakes
1/4 cup Land O'Lakes Salted Sweet Cream Butter, divided
1 1/4 cups water
1 (5.8-ounce) package Near East Roasted
Garlic & Olive Oil Couscous
2 cloves fresh garlic
2 cups tightly packed Dole Baby Spinach
1/4 teaspoon salt
1/8 teaspoon pepper
1. Place crab cakes on microwave-safe plate; heat in micro
wave on DEFROST (30% power) 2 minutes or until thawed.
Preheat large saute pan on medium heat 2-3 minutes. Place
1 tablespoon butter in pan and swirl to coat; gently add crab
cakes and cook 5 minutes.
2. Add 1 tablespoon butter and turn crab cakes. Reduce
heat to medium-low and cook 6 more minutes or internal
Pears With Gorgonzola Cream
1 lemon for zest (rinsed)
3/4 cup part-skim ricotta cheese
1/4 cup Treasure Cave Crumbled Gorgonzola Cheese
1/4 cup Kraft Philadelphia Whipped Cream Cheese Spread
1/4 cup Sue Bee Clover Honey
4 medium or large California Bartlett Pears (rinsed)
1 tablespoon Land O'Lakes Salted Sweet Cream Butter
2 tablespoons cinnamon sugar
1/2 cup pressurized whipped
heavy cream (optional)
1. Peel 1-2 strips of lemon peel with vegetable peeler (or
zester). Finely chop, then measure (1 teaspoon). Add to
Pick up a recipe card on the Apron's* Simple Meals
recipe card rack at your local Publix.
Visit www.pubtix.com/aprons for more Apron's* recipes.
02005 Publix Super Markets, Inc.
Nested Crab Cakes With Couscous and
Pears With Gorgonzola Cream
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temperature reaches 165°F. Use a meat thermometer to
accurately ensure doneness.
3. Meanwhile, combine water and 1 tablespoon butter in
microwave-safe bowl. Cover and microwave on HIGH 3 minutes
or until boiling. Stir in couscous mix; cover and let stand.
4. Remove crab cakes from pan and cover to keep warm. Add
remaining 1 tablespoon butter to pan. Crush garlic, using garlic
press, into pan. Use knife to remove garlic from bottom of
press. Cook 1-2 minutes until browned. Add remaining ingre
dients, cover, and cook 1-2 minutes, stirring occasionally, until
spinach is hot and tender. Form nests of spinach and top with
crab cakes. Fluff couscous with fork and serve.
CALORIES (per 1/4 recipe) 420 kcal; FAT 22g; CHOLII Smg;
SODIUM 1169 mg; CARS 39g; FIBER 3g; PROTEIN 18g;
VIT A 51%; VIT C 15%; CALC 7%; IRON 11%
medium bowl; add all cheeses and honey. Whisk 1-2 minutes
until smooth and well blended. Divide into serving bowls and
chill until ready to serve.
2. Peel pears, remove core, and cut into bite-size pieces.
3. Preheat large saute pan on medium 2-3 minutes. Add butter
(swirl to coat), add pears, and sprinkle with cinnamon sugar.
Cover and cook 6-8 minutes, stirring occasionally, until tender
and browned. Can be set aside until ready to serve.
4. Spoon pears over cheese mixture, top with whipped cream,
and serve.
CALORIES (per 1/4 recipe) 403 kcal; FAT 16g; CHOL 58mg;
SODIUM 188 mg; CARS 61g; FIBER 6g; PROTEIN 7g;
VIT A 9%; VIT C 18%; CALC 17%; IRON 4%
Shortcuts and Tips
Add some sun-dried golden raisins to the
pears as they cook for added sweetness.