>> sponsored by Fpes4 roodAtapie t eete444&- INDEPENDENCE DAY * with Family, Friends & Great Food! 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 wryloy Save even more time with online shopping! 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 53