Kirkland Signature/
Newman’s Own
Grape Cooler
A festive non-alcoholic
drink is always a
nice touch.
FROM THE MEMBER’S KITCHEN
Jane Schuelein’s Sweet Dill Pickles
We were intrigued by this recipe and then sold on
the taste of these sweet dill pickles created by a Costco
member from Fox Island, Washingto n.
32-ounce jar dill pickles
1/2 cup Kirkland Signature
100% Grape Juice 2 cups sugar
22 1/ /3 cup white vinegar
2 cup prepared iced
tea chilled 1/3 cup water
1/2 cup lemon-lime
soda chilled
In a large glass with ice,
mix grape juice and iced
tea. Slowly stir in soda and
garnish with lemon.
1. Drain pickles, cut them in chunks and put back in the jar.
2. Bring the sugar, vinegar and water to a boil. Pour over the
pickles. Refrigerate. They will be ready to eat in 3 days.
3. Try adding freshly sliced onions to the jar before pouring
in the brine. They pickle nicely. Serves a crowd.
Jane’s Tip: “I double this recipe for the big Costco jar of pickles
and keep a jar of them in the refrigerator at all times.”
Costco Member
Jane Schuelein
Costco Dinner Rolls
What would a Thanksgiving dinner be without
a fresh basket of dinner
rolls, especially those made
in the Costco Bakery?
Costco dinner rolls are
the perfect combination
of sweetness, creamy
flavor and softness, with
a golden crust. Made
fresh each morning,
Costco dinner rolls are
baked with wholesome
ingredients and traditional
techniques and sold in
groups of 36.
They can be frozen
for up to a month in
their plastic bag. To
reheat, place frozen rolls
on a cookie sheet in a
preheated 380°F oven for
10 minutes, then put in a
bread basket and enjoy.
Meridian
Giorgio Foods
Lobster Stuffing
22 teaspoons chopped fresh basil
8 cups bread cubes or
2 8-ounce packages unseasoned
stuffing mix
Mushroom Stuffing
22 8-ounce Meridian lobster tails, cooked and finely chopped
1/2 cup melted butter or olive oil
1/3 cup finely chopped onion
1/3 cup finely chopped
green pepper
1/3 cup finely chopped celery
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 pound crushed Ritz crackers
( 2 stacks)
1/2 cup grated Parmesan cheese
1/3 cup sherry
(or substitute water)
1/3 cup water
1/4 cup butter
33 medium onions, chopped
4 stalks celery, chopped
4 4-ounce cans Brandywine,
Giorgio or Penn Dutch
pieces and stems mushrooms,
drained, broth reserved*
33 cloves garlic, minced
1/4 cup chopped fresh parsley
Salt and pepper
In large skillet, melt butter and sauté onions, celery and
mushrooms. Add garlic, parsley and basil and cook 3-5
minutes, stirring frequently. In a bowl combine bread cubes
Heat butter or olive oil in sauté pan over medium heat. and mushrooms. Heat reserved broth and add to bread cubes
Sauté chopped onion, green pepper and celery until soft as needed. Add salt and pepper to taste. Use to stuff turkey,
and onions are translucent. Add black pepper, garlic powder chicken or pork chops. Can also be baked, covered, at 375°F
and seasoned salt. Cook 1-2 minutes. Remove from heat.
30-40 minutes. Makes
10-12 servings.
Put crackers in a medium-sized bowl and crush until all
pieces are uniform in size. Add the cooked lobster, Parmesan *Brands may vary by region; substitute a similar product.
cheese and sautéed seasoned vegetables. Mix thoroughly.
Add Sherry and water. Stir until moistened. (Additional
water may be added if needed.) Place mixture in a glass-baking dish, cover and bake at 400°F for 20-25 minutes.
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