TIP: Click on subject to list as thread! ANSI
echo: cooking
to: RUTH HAFFLY
from: JIM WELLER
date: 2021-07-24 22:54:00
subject: Wegman`s

-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> We don't think the prices are all that high. Yes, higher than the
 RH> budget stores

 RH> I'll buy the Wegman's house brand ... in a heartbeat

That's much the same way as I feel about Canadian Loblaw's especially
their franchised Independent Grocers.

They have several house brands:

No-Name (the cheapest)
President's Choice (good quality)
Black Label (very high quality, imported)
Blue Label (healthy, reduced salt, fat or sugar)
Green Label (environmental friendly cleaning products)

--MM

French Roquefort, Spinach and Walnut Pastry Bites
Cat: Appetizers, Vegetarian, Cheese, Pastry, Nuts
Serves: 16

15 ml Olive oil
1 cup Diced onion
1 pkg (300 g) Frozen chopped spinach, thawed,
-drained, squeezed dry and finely chopped
2/3 cup Toasted walnuts, finely chopped
150 g PC Black Label Roquefort Blue Cheese
1/4 tsp Each salt and freshly ground black pepper
1 1/2 tsp PC Black Label Herbes de Provence Spice Blend
1 pkg (450 g) PC Butter Puff Pastry, thawed
1 Egg, beaten

Arrange oven rack in lower third of oven. Preheat oven to 425 F
(220 C). Line baking sheet with parchment paper.

Heat olive oil in small frying pan over medium heat; cook onion for
8 minutes, stirring occasionally, or until soft and lightly browned.
Remove pan from heat; let cool for 5 minutes.

Combine onions, spinach, walnuts, cheese, salt, pepper and half of
the herbes de Provence in bowl.

Place puff pastry pieces on lightly floured work surface. Cut each
in thirds. Arrange all six pieces with the long edges facing you.
Divide spinach mixture evenly among pieces, placing in line 1-inch
(2.5 cm) from the bottom edge and leaving 1/2-inch (1 cm) bare on
each short end. Brush top edge of pastry with some beaten egg. Roll
each piece firmly into a cylinder, pinching short ends to seal.

Transfer rolls to prepared baking sheet seam side down. Brush off
excess flour, then brush with beaten egg. Sprinkle with remaining
herbes de Provence. Bake for 25 to 30 minutes or until pastry is
golden and cooked through. Transfer to serving board; cut each
crosswise into eight pieces.

https://www.presidentschoice.ca/

---



Cheers

Jim


... Eat all the ice cream you possibly can.

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