Rays Super Markets

Event: Wine Tasting

Wed, 31 Dec 1969 19:00:00 -18000

Please join us from 5pm to 7pm for a wine tasting. Discover a new favorite from our Top 40 under $10 section!

Event: Wine Tasting

Wed, 31 Dec 1969 19:00:00 -18000

Please join us from 5pm to 7pm for a wine tasting. Discover a new favorite from our Top 40 under $10 section!

Event: Wine Tasting

Wed, 31 Dec 1969 19:00:00 -18000

Please join us from 5pm to 7pm for a wine tasting. Discover a new favorite from our Top 40 under $10 section!

Event: Wine Tasting

Wed, 31 Dec 1969 19:00:00 -18000

Please join us from 5pm to 7pm for a wine tasting. Discover a new favorite from our Top 40 under $10 section!

Event: Wine Tasting

Wed, 31 Dec 1969 19:00:00 -18000

Please join us from 5pm to 7pm for a wine tasting. Discover a new favorite from our Top 40 under $10 section!

Event: Cooking with Rays

Wed, 31 Dec 1969 19:00:00 -18000

Join Chef Brian Keegan on Saturday from Noon to 2pm. He'll be preparing tasty food and we'll have wines you can sample that pair perfectly with his recipes.

Event: Taste the Samples

Wed, 31 Dec 1969 19:00:00 -18000

Enjoy a sample of Oxi Water from 10am to Noon.

Event: Taste the Samples

Wed, 31 Dec 1969 19:00:00 -18000

Enjoy a sample of Oxi Water from 12:30 to 2:30.

Event: Taste the Samples

Wed, 31 Dec 1969 19:00:00 -18000

Ready for graduation? We are! Enjoy samples of our deli fresh Mexican Layered Dip & check out our variety of Appetizer Trays from 11am to 3pm.

Event: Wine Tasting

Wed, 31 Dec 1969 19:00:00 -18000

Please join us from 5pm to 7pm for a wine tasting. Discover a new favorite from our Top 40 under $10 section!

Ad: May 17th - May 23rd Weekly Specials

Wed, 31 Dec 1969 19:00:00 -18000

Market Blog: Loaded Baked Potato Salad

Wed, 31 Dec 1969 19:00:00 -18000

It's getting to be that time of year... the first signs of summer! Summer is by far my favorite season. (And not just because I'm a teacher!) I long all year for the sunny days, slower pace, and even the hot temperatures. It seems like May is the kick-off to all the summer festivities, filled with potlucks and cook-outs. Mother's Day, graduation parties, and Memorial Day are all great reasons to get together with friends and family to share a great meal. Today, I've got a great new side dish for you to bring to your next get-together!

Loaded Baked Potato Salad - Think all the best parts of a loaded baked potato, but in potato salad form. Crisp bacon, cool sour cream, crunchy green onions, and sharp cheddar cheese are all mixed up with red potatoes and a hint of ranch seasoning. Now, I'll admit, I'm usually not a huge fan of potato salad. At all. But this stuff? Oh, man. I always need just one more bite. And then another. An another. And then I state profoundly "I'll put away the leftovers!" (So that I can secretly steal more bites as I put the potato salad safely away in the fridge. Don't tell me you've never done that.)

The "sauce" is super simple - sour cream, mayonnaise, and ranch seasoning mix. Start with one packet, and taste as you go. If you want more ranch flavor, add in some or all of the second packet. (I usually use about 1 1/2 packets.)

Then, the potatoes. Just a 3-lb. bag of red potatoes, diced and boiled until tender.

The good stuff comes last. Thick-cut bacon, sharp cheddar cheese, and green onions.

Mix it all up, and let it chill in the fridge before serving.

The best part? Lots of leftovers. That is, unless you let me clean up the kitchen. ;)

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Loaded Baked Potato Salad

Servings/Yield: 10-12 servings

3-lb. bag red potatoes
1-1½ cups sour cream, (reduced fat is fine)
½-¾ cup mayonnaise, (light is fine)
1-2 packages ranch seasoning mix
1 ½ cups grated sharp cheddar cheese
5 green onions, chopped
10-12-oz. package thick-cut bacon, cooked & crumbled

Method

Wash potatoes and dice into 1/2-inch thick pieces. Bring a large pot of water to boil; place potatoes in pot. Reduce heat and simmer 15-20 minutes until potatoes are just tender. Drain and set aside to cool. When potatoes are cool, combine sour cream, mayonnaise, and ranch seasoning mix. (If you like a lighter potato salad, use the lesser amount. If you like more dressing, use the greater amount.) Add potatoes and stir to coat. Add cheddar cheese (fresh grated if you can!), green onions, and bacon and stir until mixed thoroughly. Chill in the fridge for a few hours before serving.

Source: original recipe

Mary's Memo: #2266 - May 14th, 2012

Wed, 31 Dec 1969 19:00:00 -18000

IDENTIFY AND VERIFY!

Do as I tell you, not as I do because if you do and I did, we’d all waste less food! I tell myself this every time I clean out the refrigerator freezer in the kitchen. Either it’s unidentifiable (a.k.a. fossil food) or covered with frost, meaning it’s been in the freezer too long! I had both this past weekend when I reorganized the contents. It might also help if I actually kept better track of what’s inside.

I can’t tell you how many cans and boxes of food items I’ve also discarded because the “best used by” date was months ago or worse yet more than a year! It may have been a 10 for $10 item but I’m not saving money when it ends up in the trash bin. Instead, buy what you need when you know you’re going to use it and not before!

I sometimes go overboard on sale priced fresh produce. Right now I’m finishing a bunch of celery but have two more because it was on sale for 87 cents two weeks in a row. Thank goodness each is wrapped in foil so it lasts longer. Shame on me for not taking inventory before I did my shopping.

Join me in identifying and dating all saved food and hopefully, I won’t be writing on this subject again. I’ve also thrown out refrigerated food that either was shoved back where I couldn’t see it or I forgot to freeze. Case in point is corned beef that was in my meat compartment two weeks after St. Patrick’s Day. I almost cried when I threw it away. It was in a plastic bag and I didn’t notice it until it was too late. It still gripes me because of my fondness for corned beef on rye sandwiches and being such a lean cut.

FROM THE COOKBOOK SHELF

The Cookbook Library by Anne Willan with Mark Cherniavsky and Kyri Claflin began as a collection of cookbooks and culinary images gathered by Anne and husband Mark. It’s the first thorough comparison of early cookbooks across Europe and America and brings to life the cooks, writers and books that chronicle the dishes we eat and dates back to the invention of printing. It traces the development of a recipe, explaining original measurements and addressing the emergence of the author’s voice in recipe writing, including four centuries of historical recipes from the 15^th to the 19^th centuries, modernized for the home kitchen. The Cookbook Library, published by the University of California Press in April, 2012, is well worth its hefty $50 price for any cook who takes food preparation seriously as well as professional chefs and culinary historians. Parents will find it a useful tool when they explain to their children how food they take for granted originated eons ago!

Anne Willan is founder of La Varenne Cooking School in Paris and Burgundy and the author of many cookbooks including the James Beard Award winner, Country Cooking of France. Mark Cherniavsky has collected antiquarian cookbooks for more than 50 years. Kyri Clafin is co-editor of Writing Food History: A Global Perspective

WHAT’S BETTER THAN BUFFALO WINGS?:

Drumsticks because they’re bigger! Since I first tasted Buffalo Wing Dip, I’ve made other foods with a Buffalo wing taste including a soup and main dish salad. Slow cooker recipes suit my lifestyle so it should come as no surprise that I printed Spicy Hot Chicken Legs from the allrecipes.com site earlier this year. But it took until yesterday to try the recipe and sure enough it lived up to my expectations. If you’re a fan of Buffalo wings you’ll find the recipe appealing and better yet it takes only 3 hours for legs to be ready to serve.

SPICY HOT CHICKEN LEGS

1/3 cup sliced almonds
12 chicken drumsticks
(1) 5-oz. bottle hot red pepper sauce (I used 5-oz. bottle Tabasco® Buffalo Style Hot Sauce)
½ stick butter, cubed
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste (I used ½ teaspoon salt and ¼ teaspoon pepper)
1-1/2 cups Marzetti® light blue cheese dressing (refrigerated kind in the produce department)

Place drumsticks in a 5 to 6-quart slow cooker and sprinkle evenly with pieces of butter. Pour hot sauce over chicken. Mix together garlic powder, onion powder, salt and pepper and sprinkle evenly over top. Cover and cook on high 3 hours or until drumsticks are tender. Serve with blue cheese dressing on the side. Recipe makes 6 servings. Note: Reduce calories per serving by stripping as much skin as possible before slow cooking

Source: Adapted from recipe at www.allrecipes.com. br>

Market Blog: Buffalo Chicken Tacos

Wed, 31 Dec 1969 19:00:00 -18000

One of the best holidays came and went this past Saturday, Cinco de Mayo. Although, I might be a bit biased because May 5 is also my birthday. :) To celebrate, I wanted to cook up a fiesta. (I know, most people absolutely do not want to cook on their birthday. I'm the exact opposite. Dishes though? Noooo way. Thankfully my husband helped me out there.) Instead of the traditional beef tacos, chicken fajitas, or quesadillas, I decided to incorporate one of my other favorite foods into the Mexican genre. Buffalo chicken wings happen to be one of my favorite foods ever, so after a bit of research, I discovered Buffalo Chicken Tacos. Yes... crispy pieces of chicken tossed in buffalo sauce, with toppings galore. Co-jack cheese, crumbled gorgonzola, ranch dressing, green onions, and cilantro, the whole she-bang.

Start off with some boneless skinless chicken breast, diced into bite-size pieces. Combine some cornstarch, flour, garlic powder, and cayenne pepper in a shallow bowl, and toss the chicken pieces in it. This creates a very light coating, just enough to give the chicken that crispy buffalo wing texture without being too heavy.

While the chicken is cooking up, assemble your toppings. For cheeses, we went with shredded co-jack and crumbled gorgonzola. Veggie toppings included green onions and cilantro. And you can't forget the ranch! (However, if you're more into bleu cheese, I suppose that would work.)

After a quick pan-fry in some olive oil and tossing with buffalo sauce, the chicken's ready to go!

For assembly, start with the chicken, then the cheese (so it melts a bit), then the veggies and ranch on top.

And dig in! The flavor combination is out of this world - spicy and cheesy chicken, with the crisp green onions and cool ranch. The chewy corn tortilla is the perfect vehicle for getting all that deliciousness into your mouth. The only thing that might make these even better would be bacon. Between my husband, his brother, and myself, we pretty much devoured the whole recipe, if that says anything. Happy Cinco de Mayo!

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Buffalo Chicken Tacos

Servings/Yield

10-12 tacos

4 servings

For the chicken

1-1.5 lbs. boneless skinless chicken breasts, cut into bite-size pieces
¼ cup cornstarch
¼ cup all-purpose flour
½ teaspoon garlic powder
pinch cayenne pepper
⅓-½ cup buffalo wing sauce
2 tablespoons olive oil

For the tacos

10-12 6-inch corn tortillas
shredded co-jack cheese
crumbled gorgonzola cheese
chopped green onions
chopped cilantro
ranch or bleu cheese dressing
optional: bacon, diced avocado

Method

In a shallow bowl, combine flour, cornstarch, garlic powder, and cayenne pepper. Dredge chicken pieces in flour mixture. Add 1 tablespoon olive oil to a skillet over medium-high heat. Once the skillet is hot, add chicken pieces and cook until brown, about 4-5 minutes on each side. Add additional olive oil as needed throughout the cooking process. Once the chicken is done, set it aside in a bowl and toss with the buffalo wing sauce. To assemble tacos, fill tortillas with chicken pieces, co-jack, gorgonzola, green onions, cilantro, and a drizzle of ranch dressing.

Source: How Sweet It Is

Market Blog: Strawberry Rhubarb Pie

Wed, 31 Dec 1969 19:00:00 -18000

When I was a little girl, I spent a lot of time with my grandpa. During the school year, I would spend the afternoons at his house, and in the summer, we were together a lot. One thing I do remember is that he always had a patch of rhubarb growing in the back yard. I can't remember him baking much, except for a couple delicious rhubarb desserts, Rhubarb Cobbler and Rhubarb Crumb Pie.

One time, I remember him making Rhubarb Cobbler with me, teaching me each and every step along the way. It wasn't until after it came out of the oven that we realized we had used baking soda instead of baking powder! No wonder it didn't rise properly. However, I'm pretty sure we still devoured it. Today, I'm sharing with you an adaptation of my grandpa's Rhubarb Crumb Pie with the addition of strawberries. Nothing is quite like the combination of strawberries and rhubarb! If you've never tried it, you're in for a treat. The sweet strawberries balance the tangy rhubarb quite perfectly, if I do say so myself. Top it off with a crumb topping and you've almost got the perfect dessert. All that's needed is a scoop of vanilla ice cream! Start with the fruit - 2 cups of diced strawberries and 2 cups of diced rhubarb. If you can't find fresh rhubarb, frozen works just fine! Just be sure to thaw it and squeeze out the extra moisture.

Combine the fruit with a ~~little~~ lot of sugar (this is not for low-sugar diets!), a bit of flour, and some eggs to hold it all together. Pour it into the crust, and then make your crumb topping.

For the topping, combine a bit of flour and brown sugar and cut in the cold butter until it's crumbly. You can use two knives, a pastry cutter, or even just rub the butter with your fingers until it becomes crumbly. (Which in my opinion is the easiest.)

Spread the topping over the crust, and after 50 minutes in the oven, you have pie perfection!

My recommendation? Serve it warm, topped with a scoop of vanilla ice cream.

Pie and ice cream... life can't get much better. ________________________________________________________________________________________________________

Strawberry Rhubarb Crumb Pie

Servings/Yield

8 servings One 9-inch pie

1 9-inch unbaked pie shell
2 cups diced rhubarb
2 cups diced strawberries
1 ½ cups sugar
⅓ cup flour
dash salt
3 eggs, lightly beaten
Crumb Topping

¾ cup flour
⅓ cup brown sugar
6 tablespoons cold butter

Method

Preheat oven to 400*F. Roll pie crust into pan and up the sides; flute edges. In large bowl, combine rhubarb, strawberries, sugar, flour, salt, and eggs. Pour into prepared pie crust. To make crumb topping, combine flour and brown sugar. Cut in the butter with a pastry cutter or two knives until crumbly. Sprinkle topping over pie. Bake in preheated oven 50-55 minutes until golden brown and bubbly.

Source: Adapted from a family recipe

News: Ground Turkey Recall Notice

Wed, 31 Dec 1969 19:00:00 -18000

News: Rays Supermarkets Introduces Good Neighbor Rewards

Wed, 31 Dec 1969 19:00:00 -18000

Today Chief Super Market, Inc. launched Good Neighbor Rewards - an exclusive program for their Rays Supermarkets in Lima, Ohio. Customers who are members of the rewards program receive credit on their rewards card for buying certain items throughout the store. Reward items are indicated throughout the store with special shelf tags or signs. When a customer purchases a reward item, the reward amount goes into their digital wallet to use on a future visit. Additional offers will also be sent via email or text for customers to redeem with a scan of their card. Customers can enroll at any Rays Supermarket. Annette Hoeffel, Director of Marketing of Chief and Rays Supermarkets, stated, "We are thrilled to bring this program to our Rays customers. It's a very simple rewards program - just shop as normal and earn free money. Every customer pays the same low prices." In addition to earning rewards on a digital wallet, Good Neighbor Rewards members can manage their account online, access purchase history and receive digital coupons. According to a recent study of U.S. consumers by ACI Worldwide, three out of four Americans are members of at least one retail loyalty card program. The survey also shows that the majority of American consumers (62 percent) join retail loyalty programs so they can get discounts on the things they buy most.