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BUSCH'S DELI
BUSCH'S
DELI SALADS
From our kitchen to yours!
We make all of our
Busch's Deli Salads by hand.
using only the finest ingredients
with no artificial additives and
no added preservatives.
BEER AND ONION BRATS
12 bratwursts (about 2-3 lbs.)
vegetable or canola oil
Beer-onion broth:
4 (12 oz.) cans beer
4 cups thinly sliced onions
2 tsp. red pepper flakes
2 tsp. minced garlic
1 tsp. salt
Preheat an outdoor grill to medi-
um heat. Oil the bratwursts by rub-
bing them lightly with oil. Set aside.
Make the beer-onion broth:
Combine all beer-onion broth
ingredients in a large pan or pot,
and bring to a boil over high heat.
Reduce heat to simmer, and cook
PAN-ROASTED CORN
AND QUINOA WITH
TOMATOES AND BASIL
'A cup olive oil
2 cups fresh or frozen (thawed)
corn kernels
1 tsp. minced garlic
1 uncooked cup quinoa, any color
1 cup minced scallions
1 pint yellow or red grape toma-
toes, halved lengthwise
3 Tbsp. fresh lemon juice
2 tsp. fresh grated lemon zest or
peel
12 medium or large basil leaves,
cut into thin strips
salt and freshly ground pepper
to taste
Heat oil in a large nonstick skil-
let over medium-high heat. Add the
BAKED
POTATO SALAD
BUSCH'S DELI
ROTINI DELIGHT
SALAD
ZWEr ET" & SAVORY
BROCCOLI SALAD
4.491b.
4.991b.
5.991b.
JUMBO WHOLE
SEEDLESS
`: WATERMELON
while you grill the bratwurst.
Cook the bratwurst on the pre-
heated grill, turning occasionally, for
about 30-minutes. Transfer brats to
beer-onion broth, and continue to
simmer until ready to eat (up to two
hours; may be reheated). Serve the
brats on good rolls, with spicy brown
mustard and onions from the broth
spooned over.
Makes 12 bratwursts.
STRAWBERRIES •
: LAY'S
•POTATO CHIPS
: BUDWEISER
SELECT VARIETIES
• (EXCLUDES BAKED
• & LIGHT)
' 10-10.5 OZ.
oa4A4e/s
• SELECT VARIETIES •
• 15 PACK 12 OZ. CANS •
' (PLUS DEPOSIT)
• • • • • • • • • • •
0040y4e41-441COS/
41*
Sale prices are good through Sunday, July 8. Not all items available at all stores.
S C 1111
corn and cook, stirring occasionally
at first and more frequently at the
end, until the corn is very golden.
Add the garlic, and keep stirring for
1 minute more. Set aside to cool.
Place quinoa in a sieve or large
strainer, and rinse well. Transfer to
a medium saucepan, and cover with
water (1 inch over the top of the qui-
noa). Bring to a boil over medium-
high heat, and cook until tender,
about 8 minutes. Strain the quinoa
(don't use a colander if the holes are
too big for the quinoa).
Transfer the quinoa to a large
bowl. Allow quinoa to cool for about
15 minutes, and fluff with a fork.
Add corn and remaining ingredients,
and toss well. Adjust salt and pepper
to taste.
Makes 6 servings.
HAND-PACKED
BUSCH'S
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buschs.com/MyWay
es4 rood Acapiet
WEST BLOOMFIELD
BLOOMFIELD
FARMINGTON HILLS
W. 14 Mile at Farmington
248-539-4581 •
248-855-1745
Grand River Avenue at Drake
248-427-7400
Visit www.buschs.com to find all IS convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1743520
Closed for Vacation July 2"d-7th!
Will Re-Open July 9th
CRAZY-EASY
CHERRY COBBLER
An oldie, but goodie, this recipe has
been a picnic staple for decades.
Though recipe variations abound,
this is my favorite version (using less
butter, believe it or not). Be sure to use
really red-colored cherry pie filling.
For variety, make with blueberry pie
filling. Or, for a red, white and blue
cobbler, use both. Serve with whipped
cream or good vanilla ice cream.
2 cans (about 21 oz. each) good
quality cherry pie filling (I use
Comstock)
1 package yellow cake mix (any
name brand)
3 /4 cup (11/2 sticks) melted butter
or margarine
whipped cream or vanilla ice
cream
Preheat oven to 350 degrees. Spray
a 9- x 13-inch glass or ceramic bak-
ing dish with nonstick cooking spray.
Spread the cherry pie filling over
the bottom of the dish. Sprinkle the
cake mix over the cherries. Drizzle
the melted butter over all. Bake for
about 45 minutes, until the top is
very golden and the filling is bubbly.
Serve warm with heaps of whipped
cream or good vanilla ice cream. May
be made up to a day ahead.
Makes 12-15 servings.
eat Gifts for
veryone!!!
EMERY'S
Creative jewelers
30975 Orchard Lake Road
Farmington Hills
248.855.0433
Monday-Saturday 10am -6:00pm
emeryscreative@sbcglobal.net
All recipes © Annabel Cohen 2012; annabelonthenienu@gmail.com .
June 28 2012
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