| October 4, 2007
In Our Grocery Dept
Featured
recipe of the week: Oktoberfest Meal
Ready to have an Oktoberfest
party at your home this year? Try Alsacienne
Sauerkraut, which features Honestly Better®
DLM Pork Bratwurst and German sauerkraut. Great
any time of the year, but especially nice during
October! 28.5 oz • Gundelsheim Barrel
Sauerkraut $3.49 • save $1.20 with Club
DLM 2.U card through Tuesday, October
9
In Our Deli Dept
German
Potato Salad is Back for Oktoberfest!
Red potatoes, onions,
and DLM Uncured Bacon made with du Breton Natural
Pork are the basis for this Oktoberfest salad.
Our Honestly Better® bacon is always free
of nitrates and nitrites. Pure cane sugar and
cider vinegar ensure just the right sweet/sour
balance for this Old World favorite. Enjoy this
seasonal salad while you can! $5.39 lb •
save 60¢ lb with Club
DLM 2.U card through Tuesday, October
9.
In Our Bakery Dept
Gourmet
Apple Dumpling
This is a perfect fall
dessert featuring a nice, firm Fuji Apple which
is both sweet and tart at the same time. Cored
and filled with a cinnamon sugar mixture; then
wrapped in all-natural puff pasty dough made with
European butter. Baked to a golden brown, serve
this dessert warm or cold to two people. 8 oz
• $4.49 • save 50¢ with Club
DLM 2.U card through Tuesday, October
9.
In Our Specialty Cheese
Dept
New!
Irish Coolea
Named for the village
of Coolea in County Cork, this great cheese is
handmade by the Willems family. It is a Gouda-style
cheese made with raw cow's milk. The wild Irish
herbs in the grazing fields make this cheese much
richer than Dutch Gouda. Aged for a minimum of
six months, Coolea has a rich, nutty flavor. $11.99
lb • save $2.00 lb with Club
DLM 2.U card through Tuesday, October
9.
At Our School of Cooking
Phyllo
& Puff Pastry Workshop
With the right instruction, phyllo and puff pastry
can be easy to work with while producing spectacular
results for both savory and sweet dishes. Join
this hands-on class with Stacy Kibler and she
will pave the way for you with her helpful hints
and tips. Recipes include Puff Pastry Pinwheels
with Spinach and Gruyère Cheese; Sausage, Apple,
and Cheddar Plait; Phyllo Cheese Straws; Tomato
Phyllo Tart; White Chocolate Raspberry Napoleons;
and Chocolate Mousse in Phyllo Cups. Thursday,
October 11 • 6- 9 p.m. • $60.00
Junior
Chefs: Creepy Cuisine
(for
grades 4, 5, and 6)
Only a few seats left! Join this class and
unleash the ghoulish gourmet buried deep inside.
Zebbie Borland's menu of creepy creations includes
Monster Pizzas; Vile Vegetables served with
Gory Green Slime Dip; Witch's Magic Potion with
Glowing Worms and Icy Hands; and for "dead-zert,"
Ghosts in the Graveyard Cake! Thursday,
October 18 • 4:30- 6 p.m. • $35.00
Register online at www.dorothylane.com
or call 434-1294.
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