Taste of Home - March 2011

htrnews.com | Friday, March 4 | 1

tasteofhome.com/cooking-schools

tuesday, march 8thCapitol Civic CentreShow starts at 6:30pm | Doors to the booth areas open at 4pmTickets on sale now at the Capitol Civic Centre Box Office or call 683-2184$15 Main Floor or Mezzanine | $7 Upper Balcony

PreSenTeD naTiOnally By:

2 | Friday, March 4 | htrnews.com

THEDIRECTIONSFORGREATSAVINGS!

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WINE &SPIRITS

The area’s largest selectionof Wine and Spirits…

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Save 10%when you purchase six or more

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Use our convenient 6pack carrier!

KitchenFestival Foods takes pride in our Service MeatDepartment and our More Choices Deli. Our

associates know the product and can suggest a numberof ways to prepare and cook your favorite meat item.Looking for a particular cut of meat? Be sure to askand we will be glad to provide ideas for preparation!

It’s one of the ways we keep you coming back!

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Dad’s Chicken Breasts Pork Tender Roast

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table

of

cont

ents

sponsored By:

6 Classico® Brand Pasta Sauces Offer Fresh Ingredients with Homemade Taste

RECIPE: Pasta Primavera

7 Helping Make Your Mealtimes Easier Minute® Rice offers convenience in the kitchen without sacrificing nutrition

RECIPE: Southwestern Rice Salad

8 Taste of Home cooking show information

11 Spread A Pheeling With Philly Go beyond the bagel!

RECIPE: Creamy Chicken Pot Pie

12 Top 10 Reasons to Love Mushrooms, the Ultimate Fun-Guy (FUNGI) Flavorful, Filling, Nutrient-Rich Superfood Continues to Grow in Popularity

RECIPE: Buffalo and Blue Cheese-Stuffed Button Mushrooms

14 Starting A New Spring Tradition Gallo Family Vineyards® invites you to start a new tradition by brightening up your recipes with a springtime makeover

RECIPE: Spicy Pineapple Chicken Tacos

TheYChildcare

With so many demands on today’s families, parents need all the support they can get. That’s whychild care at the Y is about more than looking after kids. It’s about nurturing their developmentby providing a safe place to learn foundational skills, develop healthy, trusting relationshipsand build self-reliance through the Y values of caring, honesty, respect and responsibility.

Y Childcare• 6 weeks to 5 years of age• Open 6am to 6pm

Holy Family Memorial Reed Ave• 6 weeks to 5 years of age• Open 6am to 6pm

School Age Childcare• Care at all elementary schools in the Manitowoc district• 6am until the start of school and after school to 6pm

Summer School Age Care• Daycamp-like program at Madison Elementary all summer long• Doors open at 6am with extended care until 6pm

Manitowoc Public School’s 4K Program• Partnership between the Y and the Manitowoc Public School District allows the Y to serve children who are inthe 4 year old kindergarten.

No School Days• Action packed day of crafts, games, swimming and more.

For more information, please call 920.482.1515 or visit us at www.mtrymca.orgManitowoc - Two Rivers YMCA

205 Maritime Drive, Manitowoc, WIWI-5001261688

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Breakfast on the FarmSunday, June 12th • 8am - Noon

at Badger Pride Dairy,15724 Hillcreek Rd, Valders,WI 54245

Try an Egg Omelet made fresh on the farm!Adults $6, Children 5-10 yrs old $4 and under 5 are free

This ad is sponsored by Manitowoc County Dairy Promotions and the farm families of Manitowoc County

• FREE Ice Cream• Bring Your Camera And Take A Photo With A Baby Calf• Tour A Real Working Farm, Home To 800 Cows• Family Owned With The Help Of About 12 Outside Employees• See You On The Farm!

June isDairyMonth July is

Ice CreamMonth

A HUGE thank you to all those who support the dairy industry

Visit the Big Red Barn this summerat the Manitowoc Zoo. Watch for moredetails on our Summer Outing!

Wisconsin is home to many varieties of cheeses as well as wines. Visit www.wmmb.orgto find out what wines go best with certain flavors of cheese.

Listen for the six winning recipes from our Cooking Contest, announced LIVE! at Cooking School.


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Classico® brand pasta sauces are made with the same fresh, high-quality and natural ingredients that you would put in your homemade sauce.

Whether you’re searching for a delicious red sauce to go over pasta or the perfect marinara sauce to top veg-etables, Classico has a red sauce for every plate and taste.

Now, Classico has expanded its line of Alfredo sauces with new Classico Light Creamy Alfredo:

• Classico Light Creamy Alfredo is everything an Al-fredo sauce should be - just lighter.

• Classico Light Creamy Alfredo has just 60 calo-ries per serving but all of the rich and creamy taste.

• Classico Light Creamy Alfredo is made with real, high-quality ingredients like cream, Parmesan cheese and butter.

Classico Alfredo sauces are creamy and smooth, and delicious with so many different dishes, like this reci-pe for Pasta Primavera. Add all of your favorite fresh vegetables to this simple pasta dish and garnish with shaved Parmesan cheese, if desired.

Classico® Brand Pasta Sauces

Offer Fresh Ingredients

with Homemade TasteIntroducing Classico® Light Creamy Alfredo Sauce; Everything an Alfredo Should Be, Just Lighter

DIreCtIOnS: Cook pasta al dente according to package instructions. Drain and keep warm, reserving 1/2 cup of pasta water.

Meanwhile, melt butter in a large skillet over medium high heat. Cook gar-lic and onion for 1 to 2 minutes. Add pepper and asparagus, and cook for 2 to 3 minutes, stirring occasionally. Stir in reserved pasta water and bring to a boil. Reduce heat to medium and simmer for 4 to 5 minutes.

Stir in Pasta Sauce and tomatoes, and simmer for an additional 6 to 8 minutes, or until heated through, stirring occasionally.

Season with salt and pepper to taste if desired. Serve hot with cooked pasta.

Tip: For a spicy variation, add 1/4 tsp. of crushed red pepper flakes.

*Tip: If desired, substitute Classico Light Creamy Alfredo Pasta Sauce with Classico Mushroom Alfredo Pasta Sauce.

For more delicious Classico recipes, visit www.classico.com.

Pasta PrimaveraPrep Time: 15 minutes | Cook Time: 20 minutes | Serving Size: 6 servings (about 1-1/2 cups per serving)

IngreDIentS: ❑ 1 box (12 oz.) linguine pasta❑ 3 Tbsp. butter❑ 1 tsp. minced garlic❑ 1 cup thinly sliced red onion❑ 1 cup thinly sliced orange bell pepper

❑ 1-1/2 cups asparagus tips❑ 1 jar (15 oz.) Classico Light Creamy Alfredo Pasta Sauce, or about 2 cups*❑ 3 medium plum tomatoes, chopped, or about 1-1/2 cups

New Programs for AdultsCommunity Programs:• Digital Scrapbooking begins March 30• India Culture in Chicago Tour on April 9• New York Theater Trip is June 1-5Online Learning anytime, anywhere....just a click away• www.ed2go.com/uwmanFast Track Associate Degree Program• Designed for busy adult students-WIA approved• Blended courses combine classroom with onlinelearning

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IngredIents:❑ 2 cups Minute White or Brown Rice, uncooked❑ 1 can (15 ounces) black beans, drained, rinsed❑ 1 cup corn❑ 1 medium red bell pep-per, chopped❑ 3 green onions, sliced❑ 1 cup Italian dressing❑ 1 cup salsa❑ 1 cup lightly crushed tortilla chips

dIrectIons: Prepare rice according to package directions. Place in large bowl; cool.

Add beans, corn, bell pep-pers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.

Top with crushed chips.

Garnish with cilantro, if de-sired, just before serving.

Helping Make Your Mealtimes easierBetween dropping the kids off at school, paying bills, doing laundry and all your other errands, the last thing you should do is worry about spending a lot of time cooking a nutritious meal for you and your loved ones.

Creating a satisfying, nutritious and de-licious meal is easier than you think! Minute® Rice offers convenience in the kitchen without sacrificing nutrition. Min-ute White Rice contains no trans fat, is cholesterol free, fat free and gluten free. And don’t forget Minute White Rice is a complex carbohydrate! Due to its versa-tility and fluffy texture, Minute White Rice easily pairs well with vegetables, proteins, seasonings and broths to create a quick, easy and balanced meal.

Minute Brown Rice is 100% whole grain

and contains the same nutritional values and delicious nutty flavor as long cook brown rice – but is ready in just 10 min-utes! Using one cup of cooked Minute® Brown Rice provides you two-thirds of the recommended daily serving of whole grains.

When it comes to rice, you are only lim-ited by your imagination and with Minute Rice you can get there faster!

For quick meal ideas and product infor-mation on Minute® Rice visit minuterice.com. We can help.®

southwestern rice saladMakes 8 servings

Based in Houston, Texas, Riviana Foods Inc. is one of the largest processors, marketers and dis-tributors of branded and private label rice prod-ucts in the United States. Its principal brands include Mahatma®, Carolina®, Success®, Minute® and Gourmet House®.

Riviana Foods is a wholly-owned subsidiary of Ebro Puleva, S.A., the leading Spanish food group,

with interests in dairy, sugar, rice and pasta prod-ucts. It is the world leader in the rice sector and is the world’s number two pasta manufacturer. Ebro Puleva’s other subsidiary in the United States, New World Pasta Company, has such well-known brands as Healthy Harvest®, Ronzoni®, San Gior-gio®, Creamette®, American Beauty®, Skinner®, Prince®, Catelli® and Lancia®.

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• Personal care assistance• Scheduled outings including shopping trips• Wellness Center

• 1 and 2 bedroom apartments with balconiesand views of the city or woodlands

• On site: library, chapel, coffee shop, generalstore, movie theater

• Continental breakfast daily• 2 chef prepared meals daily• All utilities and cable included

Monthly Fees Include:

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SKILLED NURSING CARE &REHABILITATION SERVICES

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Dedicated to serving the needs of our Community in a Caring, Resident-centered Environment.• Caring compassionate staff• Medication management• Individual care plans• Assistance with activities of daily lifeincluding: dressing, grooming, and bathing

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Presented nationally By:

tuesday, March 8th, 2011Capitol Civic Centre913 S. 8th Street, Manitowoc, WI 54220The Taste of Home Cooking School will once again be held in the beautiful Capitol Civic Centre in Manitowoc, Wisconsin. The building originally opened as the Ascher Brother’s Capitol Theatre on June 16, 1921 and has kept its nostalgic charm and is a wonderful venue to enjoy the show from. Booths and Vendor exhibits are available in the Kadow Room prior to the show as well to enhance your evening.

Show starts at 6:30pmDoors to the booth areas open at 4:00pm$15 Main Floor or Mezzanine $7 UPPer BalconyTickets on sale now at the Civic Centre Box Office or call 683-2154. Visit tasteofhome.com for more information.

enJoy entertaining cooking demos by our top culinary specialists

learn step-by-step techniques

Meet people like you who love to cook

receiVe a free gift bag filled with great products, coupons and Taste of Home magazines


tasteofhome.com/cooking-schools

Presented nationally By:

tuesday, march 8th, 2011Capitol Civic Centre913 S. 8th Street, Manitowoc, WI 54220The Taste of Home Cooking School will once again be held in the beautiful Capitol Civic Centre in Manitowoc, Wisconsin. The building originally opened as the Ascher Brother’s Capitol Theatre on June 16, 1921 and has kept its nostalgic charm and is a wonderful venue to enjoy the show from. Booths and Vendor exhibits are available in the Kadow Room prior to the show as well to enhance your evening.

Show starts at 6:30pmDoors to the booth areas open at 4:00pm$15 main floor or mezzanine $7 UPPer BalconyTickets on sale now at the Civic Centre Box Office or call 683-2154. Visit tasteofhome.com for more information.

Dermatology AssoicatesSchroeder’s Department Store

UW-ManitowocYMCA

The Manitowoc County Dairy Promotions Committee

Fox’s

sPonsored By:

“Whether cooking is your passion or you’re learning your way around the kitchen, this

event filled with good food and fun was created just for you.”

- Erin PuarieaGeneral Manager

Taste of Home Cooking School


In the Clinic…Family Medicine with specialty & diagnostic services:Cardiology | Counseling | Lab | OB/GYN | X-ray

At Bellin Health Family Medical Center, we don’t just care for our patients; we care about them too. Our patients are also our friends andneighbors, our children’s teachers, and owners of our favorite places to eat. Dr. Hoffman and Dr. Kordiyak have lived in this communityfor nearly 20 years and are proud to call Manitowoc home. So, caring for patients means more to us than simply treating you in our office— it means finding ways to keep you safe and sound whenever you need us and wherever you go.

Stop by our Taste of Home Cooking Show booth to meet the team.

Call our office any time — day or night — to talk to a nurse, ask health-related questions, get advice, and schedule appointments.

Taking Care of YouKeeping Care Local

Manitowoc

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3415 Custer Street, Suite D, Manitowocbellin.org

Nicky Plementosh, MD Chris Kordiyak, MD Mike Hoffman, MD Matthias Fuchs, MD Amy Jo Schwarzenbart, APNP Ann Marie Verlare, MSW, LCSW

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Go beyond the bagel! Everyone loves delicious PHILADELPHIA cream cheese at breakfast, but did you know you can use PHILLY to add creamy richness to many of your favorite meals? From mouthwatering entrees to tasty side dishes your whole fam-ily will love, spread a pheeling with PHILLY and transform everyday reci-pes into deliciously original creations.

Get creative and try PHILLY…

… to solve your dinnertime dilemma – are you bored of serving the same-old chicken dishes over and over again? New PHILADELPHIA Cooking Creme, a perfectly seasoned spoonable cream will provide you with creamy, flavorful chicken dishes that are as easy to make as they are to eat. Also great when used for pasta, pizza, beef and pork.

…to spice up your tried-and-true recipes. Make your favorite lasagna,

just replace your ricotta with 2 tubs of PHILLY Cream Cheese for a more sumptuous lasagna.

… to add a twist to a weeknight meal. Stir PHILLY Spinach & Artichoke Cream Cheese into your regular mashed potatoes for a fresh take on tradition.

...during your snack break. Spread PHILLY on a TRISCUIT cracker, then top with grape tomatoes, basil and fresh pepper for a tasty Italian-in-spired bite. You can also enjoy PHILLY whenever you’re on the go! Look for PHILADEPHIA Mini-Tubs, individually packaged single servings of your fa-vorite PHILLY flavors perfect for pair-ing with pretzels, fruit or veggies.

Experiment with the following recipe to see how adding PHILADELPHIA Cook-ing Creme can inspire your next dish! For more information and PHILLY reci-pes, visit www.spreadphilly.com.

Creamy Chicken Pot PiePrep Time: 10 min. Total Time: 48 min. Makes: 8 servings

IngredIents:❑ 1 lb. boneless skinless chicken breasts, cut into bite-size pieces

❑ 2 cups frozen mixed vegeta-bles (carrots, corn, green beans, peas,) thawed, drained

❑ 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

❑ 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

spread A Pheeling With Philly

dIreCtIons:Heat oven to 400°F.

Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.

Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.

Bake 25 to 30 min. or until golden brown.

Substitute: 2 cups chopped cooked ham for the chicken.

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your budgetStop by the Mary Kay booth to see how. While you’rethere take a peek at the cosmetic trends for Spring 2011.

Don’t forget to stop by and check out what you could win!

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New Spring& Garden

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Mushrooms are considered Nature’s Hidden Treasure and the star of the produce aisle, thanks to their nutri-tion, value and versatility. A growing body of research links mushrooms to good health. Americans looking for powerful superfoods to add to their plates should look no further than the mighty mushroom. Below are 10 top reasons and ways to celebrate mushrooms ev-ery day, every way!

➊ Mushrooms are the only fresh fruit or vegetable with bone-strengthening vitamin D.

➋ According to consumer studies, mushrooms are among the three most popular vegetables in the United States along with tomatoes and broccoli.

➌ Mushrooms are low in calories, fat free, cholesterol-free and can be an effective sub-stitute for meats, thanks to their hearty and fulfilling nature.

➍ Cook with mushrooms every day, every way! Add them in soups, omelets, stir fries, pasta, rice, salads and kebobs. Swap mush-rooms for meat in sandwiches, burgers, or meatballs.

➎ Scientists at City of Hope were some of the first to study the potential effects of white but-

ton mushrooms on cancer and are now apply-ing this research to human clini-cal trials.

➏ Within the produce aisle, mushrooms are a leading source of the antioxi-dants that help strengthen the immune sys-tem and pro-tect body cells from damage that might lead to chronic dis-eases.

➐ California ‘gurl,’ Katy Perry, considers mushrooms to be her secret to staying slim and one of her favorite foods, according to BangMedia International.

➑ Mushrooms appear on more restaurant menus than ever before! Since 2005, there has been a 12.5 percent increase in mush-rooms on menus.

➒ Ancient Egyptians believed mushrooms were the plant of immortality, according to the hieroglyphics of 4,600 years ago.

➓ Mushrooms provide B vitamins, which help to provide energy by breaking down pro-teins, fats and carbohydrates.

For more information, reci-pes and blogs, visit www.mushroominfo.com, or fol-low the Mushroom Chan-nel on Twitter (twitter.com/mushroomchannel) and Facebook (facebook.com/mushroomchannel).

Warm up your next party with Buffalo and Blue Cheese Stuffed Mushroom appetizers (see full recipe on page 12). This dish is sure to please the crowd.

About The Mushroom Council:The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annu-ally. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promo-tion programs help to expand, maintain and develop markets for individual agricul-tural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more informa-tion on the Mushroom Council, visit mush-roomcouncil.org.

Top 10 Reasons to Love Mushrooms, the Ultimate Fun-Guy (FUNGI)Flavorful, Filling, Nutrient-Rich Superfood Continues to Grow in Popularity

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Buffalo and Blue Cheese-Stuffed Button Mushrooms Recipe courtesy of the mushroominfo.com and Pithy and Cleaver | Yield: 5 servings

DireCtionS:Preheat oven to 375°F, and place a rack in the upper third of the oven. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots. Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Sauté until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.

Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top. Bake for 18-20 min-utes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it care-fully. Serve with additional hot sauce.

ingreDientS:❑ 20 button mushrooms❑ 3/4 cup chopped shallots❑ 2 tablespoons butter❑ 1/2 lb mild blue cheese, crumbled

❑ 1/4 cup Frank’s RedHot Sauce❑ 1/2 cup + 1/4 cup panko, divided❑ Olive oil❑ Additional Frank’s RedHot Sauce for serving

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Spring is such a revitalizing season. Winter coats are shed as the daylight hours grow longer and seasonal foods begin to make their delicious debut. The sea-son’s spirit of change affects so many parts of our lives, and the most enjoyable results can be found at the dinner table.

“I love the springtime. We all come out of winter, and suddenly want to reconnect with friends and family. There’s just something in the air that renews us,” says Stephanie Gallo, a third generation Gallo family mem-ber. “As a family we all love to cook, so nowhere can you see this more than in our springtime recipes.”

This year, Gallo Family Vineyards® invites you to start a new tradition by brightening up your recipes with a

springtime makeover. Invite your friends over for an update of those crowd-pleasing dishes with fresh, seasonal foods like asparagus, or even unexpected in-season fruit like pineapple.

Try giving chicken tacos a fresh start by adding chili powder and pineapples. The pairing of sweet and spicy is a wonderful companion for the savory chicken. And finish the meal with a glass of crisp, delicious wine. The Gallo Family Vineyards Moscato with its delicious honey and ripe citrus flavors tames the spicy heat and plays up on the fruit flavors. Your guests will love the fresh approach to the meal.

Please visit www.gallofamily.com for more information on Gallo Family Vineyards.

Directions: Mix together cumin, oregano, salt, pepper, and chili powder. Season chicken thighs with spice mix, including under skin. Heat a few tablespoons of canola oil in a large Dutch oven over medium-high heat. Brown chicken on both sides, turning once, until golden brown, remove chicken from pan. Add onion, garlic, and ½ jalapeno to same pan and briefly cook until fragrant, about 3 minutes, add tomato paste and stir to cook about 2 minutes more. Add chicken stock, crushed pineapple, and bay leaf, stir to combine and add chicken back to pan, adding more chicken stock if necessary to cover almost, but not quite, the chicken. Bring to a boil, reduce heat to low and simmer until chicken is cooked all the way through, about 40 minutes. Remove from heat and allow to cool to room temperature. Remove chicken from cooking liquid and shred chicken, discarding bones and skin. Hold shredding chicken in a few cups of the cooking liquid to keep moist. While chicken is cooking, prepare pineapple salsa by mixing together diced pineapple, cilantro, red onion, and lime juice. Finely dice remaining ½ jalapeno and add pineapple salsa according to desired spice level.

Reheat chicken in sauté pan, serve on warm tortillas garnished with pine-apple salsa.

spicy Pineapple chicken tacos from the Gallo Family recipe book Pairs with Gallo Family Vineyards Moscato

A home cook’s take on tacos “al pastor,” the sweet and spicy chicken is full of fresh new flavors. Helpful tip: Prepare the chicken ahead of time and reheat in a sauté pan as you assemble the tacos later on.

Prep Time: 40 minutes | Cook Time: 50 minutes Yield: 10 – 14 small tacos

ingreDients:❑ 2 pounds bone-in chicken thighs❑ 1 teaspoon cumin❑ 1 teaspoon dried Mexican oregano❑ 1 teaspoon salt❑ 2 teaspoons pepper❑ 1 teaspoon chili powder❑ Canola oil❑ 1 medium onion, sliced❑ 2 cloves garlic, crushed

❑ 1 jalapeño❑ ½ tablespoon tomato paste❑ 1-2 cups chicken stock❑ 1 small (8 oz) can crushed pineapple❑ 1 bay leaf ❑ 2 cups fresh (or canned) diced pineapple❑ 2 tablespoons chopped fresh cilantro❑ ½ red onion, small diced❑ 1 lime, juiced❑ 15-20 corn or flour tortillasstarting A new

spring tradition

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We have the best labelsand prices in town!

You’ll be impressed withour quality and selection.

Check YourTASTE OF HOME Bags!

We’re giving away$200 in shopping sprees!

Stop in with your luckynumber to see if you’ve

WON!709 Washington Street • 686-8433 • www.funclothes.net

Mon, Wed, Thur, Fri. 10am-5pm • Tue. 10am-6pm • Sat. 10am-3pm

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3300 Calumet Ave. • Manitowoc, WI • 920-682-6827

We welcome all majorplans including:

• CVS/Caremark

• Medicare Part D

• We Accept MedicareAssignment On AllDiabetic Supplies

All the convenience with service that youcan count on. At a Copps Pharmacy, youcan always count on us to deliver ourbest in surpassing your expectationsthrough our helpful and knowledgeablepharmacy staff; the quality products weoffer; and services that we know ourcustomers require.

Service Meat At our service

meat counter, you get what you want,

when you want it. Our fresh meat case

features tender, juicy, mouth watering

meat selections such as USDA Choice

Angus Beef, all natural lamb, and all

natural pork.

Seafood You'll discover a

colorful catch everyday at Copps! Just

as fresh and delicious as the day it was

caught, our fish is perfect for any meal.

Simply steam, sauté, fry or broil to have a

satisfying and fulfilling meal from the sea.

Deli Our deli features lunchmeats

and salads made daily in small batches to

assure the best quality and freshness.

Taste the difference quality makes today!

Bakery Treat yourself and indulge

into a specialty cake today! Our cakes are

made with the highest quality ingredients,

and is the perfect answer for all of your

sweet-tooth cravings. Follow the sweet

aroma to our bakery section and try a

cake today!

Salad Bar Pile it high with all

your favorites from our Fruit & Salad Bar.

It’s open early so you can stop before

work & make a fresh salad just the way

you like it.

Fresh Sushi Introduce

yourself to a healthy fresh food

experience. With multiple varieties made

fresh daily by our on-site Sushi Chef, our

sushi will satisfy even the toughest critic.

PharmacyPhone: 920-682-3051

WI-5001261916


AN EXCEPT IONAL SHOPP ING EXPER IENCE

TH E F I N E S T, F R E S H E S TC OO K I N G I N G R E D I E N T S A R EJ U S T T H E B E G I N N I N G !

• THE FRESHEST PRODUCE

• CONVENIENT FLORAL DEPARTMENT

• LARGE DELI & BAKERY DEPARTMENTS WITHHOMEMADE GOODIES

• FULL-SERVICE LIQUOR STORE

• THE FINEST MEATS FEATURING CERTIFIED ANGUSBEEF & DIAMOND BEEF

• EXTRA-TENDER FARMLAND PORK

• FRIENDLY SERVICE

• COMPLETE POSTAL STATION(MANITOWOC LOCATION ONLY)

Shop the Pig!

1339 NORTH 8TH STREET, MANITOWOCOPEN 6:00 AM - 10:30 PM DAILY | 920-682-4931

2300 FOREST AVENUE, TWO RIVERSOPEN 6:30 AM - 10:30 PM DAILY | 920-794-8931

WI-5001261912MANITOWOC • TWO RIVERS

Documents

Taste of Home - March 2011