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2016 Holiday Schedule
July 4th Independence Day 0700-1500
September 5th Labor Day 0700-1500
October 10th Columbus Day 0700-1500
November 11th Veteran's Day 0700-1500
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Your Healthy Lifestyle Festival  Live Healthy! Save Big! will be Saturday July 2, 2016 9 am thru 6pm.
The commissaries will offer their ever-popular farmers markets, selling the freshest produce with coupon-bundling specials that pair with fruits and vegetables. The commissarys industry partners will also join in on the fun by offering healthy samplings, giveaways, and demonstrations, plus high-value coupons created especially for this event.
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PRODUCE DEPARTMENT
Fresh Fruit and Vegetables delivered daily. Fruit and Vegetable trays are available by special order just call 785-240-0597 and place your order. Fruit Trays need a 48 hrs notice.

Featuring This Week:
Sales!
Ambrosia Apples with Coconut
Ingredients
1 cup orange juice with lots of pulp, or more as needed
3 Ambrosia apples
1 8-ounce can crushed pineapple
1/2 cup frozen grated coconut, thawed
1/4 cup sugar
Directions:
Pour the orange juice into a medium bowl. Peel and core the
apples, and then grate them into the orange juice using the
large-hole side of the grater. Add the pineapple, coconut and
sugar. Mix well, adding more orange juice if the mixture is not
juicy enough. Store in the refrigerator until ready to serve. The
apples will continue to absorb juice, and orange juice can be
added as needed to keep it as juicy as you like.

Nectarine & Peach Muffins
Ingredients
1 1/2 cups all-purpose flour 3/4 cup white sugar
1/2 teaspoon salt 2 teaspoons baking powder
1/3 cup vegetable oil 1 egg
1/3 cup milk 1 tablespoon brown sugar
1 large ripe peach - peeled, pitted and diced
1 very ripe nectarine, pitted and diced
Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with
paper muffin liners. In a large bowl, combine flour, sugar, salt and baking powder.
Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each
muffin tin to the top with muff n mix. Sprinkle a little brown sugar onto the top of
each uncooked muffin. Bake in preheated oven for 18 to 20 minutes. Check muffins
regularly after 15 minutes of baking. Serve warm or cool.


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MEAT DEPARTMENT
Ask your Meat Department for that special cut of your favorite meat cut just the way you want.
Your Meat Department aims to please you on your selection. Watch for the Manager Special!
Great sales at your Meat department where the customer comes first, Buy the best for less.
Need a Special Order just ask a Manager or Call 785-239-2372
******************************************************************************************************* The Deli/Bakery
Fresh baked goods, Salads, Boar's Head Products, Deli Meat and Cheeses, Cup Cakes, Cookies, Cakes, and Frozen Cakes and Pies. Need a Special Cake for that special occasion, checkout our selections.
Fresh sub sandwiches, Salad Bar, and drinks. Come and have your lunch with us.
Sushi Bar is open and has a large variety of items.

Party trays to GO, stop in and order yours today for your special event and parties. Or call 785-240-0437
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GROCERY DEPT
Check out the Fire Sales- Jeno's Pizzas 58% savings April 25 thru June 30 or while supplies last.
Case Lot Prices still available on select Items.

Special Orders available or call 785-240-0422
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Express Line Newsletter
If you would like to subscribe to the Express Line, send an email to: jenita.clancy@deca.mil; include "Subscribe me to Express Line" in the subject line

Food Safety at the Grill

Food Safety at the Grill is Everyones Responsibility

Note: To watch a video about food safety at the grill on DeCAs YouTube page,go to https://www.youtube.com/watch?v=WkwCEj2wfyE.

FORT LEE, Va.  As warmer temperatures push more commissary patrons from the kitchen stove to the backyard grill, the Defense Commissary Agency wants to remind them to Be Food Safe.
Disregarding the tenets of Be Food Safe can turn the family gathering into a trip to the emergency room, said the director of DeCAs Public Health and Safety Directorate, Col. Michael A. Buley.
Our mission is to be vigilant against foodborne illnesses from the farm to the commissary warehouse to the store shelf to our patrons shopping carts, Buley said. However, we also ask our patrons to do their part by practicing Be Food Safe whenever they handle food.
Be Food Safe was created through the collaboration of the U.S. Department of Agriculture, U.S. Food and Drug Administration and the U.S. Center for Disease Control and Prevention to help prevent foodborne illnesses caused by consumers mishandling food at home.
Salmonella, E. coli and listeria can all be unwanted guests at the barbecue if people dont pay heed to proper food handling, said Chris Wicker, DeCAs public health advisor.
The juices from raw meats can contain bacteria that could transfer to other foods, he said. Cooked foods should be placed onto plates and containers that are clean, so there is no risk of cross contamination.
Time and temperature are also key factors for grilling and protecting your loved ones from foodborne illness, Wicker added. Always ensure proper temperatures are reached for all cooked meats and that no food is left out longer than two hours. Keep cold foods cold and hot foods hot.
Before any cookout, Wicker said grill masters should consider the following basic food safety tips:
" Be clean. Before cooking or eating  and definitely after using the bathroom  wash your hands with soap and water for at least 20 seconds. Dont forget the grill; it should also be cleaned before preparation begins.
" Separate the food. Keep raw food apart from cooked food. The juices from raw meats can contain bacteria that could transfer to other foods. That means use separate plates or containers for raw meat, poultry or seafood when moving food to the grill and different containers entirely for the cooked products unless the carriers have been washed thoroughly in soap and water. Also, keep cooking utensils and cooking surfaces clean from potential cross contamination.
" Marinate in refrigerator. Any food that is marinating should be covered and kept in a refrigerator until ready to cook. Also, dont reuse marinade containing raw meat.
" Cook it completely. This means you cannot take shortcuts on the amount of time it takes to thoroughly cook meat. Use a food thermometer to ensure meat is ready to eat. For example, ground beef and pork should be cooked at 160 F, chicken at 165 F and steaks and roast at 145 F. For shrimp, lobster and crab, cook until pearly and opaque. You can use your microwave, oven or stove to precook the food immediately before placing it on the grill.
" Chill and freeze  immediately. Food should never be off the grill or out of the cooler for more than two hours. And, when the outside temperature is hotter than 90 F, food can only be left out for an hour.
" Hot, hot, hot. Keep hot food wrapped, insulated in a container and at or above 140 F. Eat hot take-out food within two hours of purchase. When reheating food on the grill, make sure it reaches 165 F.
" Keep it cold. If its meant to be cold, it needs to stay that way at or below 40 F. Chicken salad, potato salads, bagged and green salads, and certain desserts must be protected from warm temperatures by placing them on ice in coolers. Remember to drain the water from melted ice in those coolers and replace ice as necessary.
The DeCA websites food safety page, https://www.commissaries.com/food_safety.cfm,
is a good source for more information about proper food handling techniques.
For the latest food safety alerts and product recalls affecting military commissaries, visit http://www.commissaries.com and click on the Food Recalls box near the bottom of the front page. For general food safety information, visit the website, choose the News & Info tab near the top of the front page and select Food Safety from the drop-down box.

UPCOMINGDEAL OF THE WEEK

Johnsonville GrillersFire up the GRILL
May 1-September 30, Johnsonville Grillers Patties (Original Bratwurst, Italian Sausage, Cheddar Cheese & Bacon, Steakhouse Seasoned) will be priced at $2.50. Demos and coupons ($1.00 off) will also create excitement and provide additional patron savings.
Summer Charcoal Program Special Savings April 1st thru August 31

Value Brands

Stop, Look, and Save! That is the idea behind our Value Brands. Like Store Brands you find on off-post retailers, DeCA has launched our Value Brand Program. Unlike off-post retailers, we offer this for Nationally Branded products. Look for the Orange Vinyl tags to identify items on the shelf, and see what our vendor partners are offering to save you more with Everyday Low prices on branded products.

Stay Connected to Your Commissary Benefit
COMMISSARIES.COM: Visit www.commissaries.com to learn more about the Defense Commissary Agency: check out the latest news, find a store near you, see what's on sale, create a shopping list, learn of food and product recalls, scan employment opportunities, read frequently asked questions, submit a customer comment form online through DeCA's Your Action Line and more.
COMMISSARY CONNECTION: Stay connected with the latest news about your most valued benefit, Hot Links to additional savings, shopping sprees, contests, commissary promotions, events and more, go to www.commissaries.com/subscribe.cfm and subscribe to the Commissary Connection newsletter.
FACEBOOK: Visit www.facebook.com/YourCommissary, DeCAs Facebook page, where you can post comments and share news, photos and videos.
YOUTUBE: To see DeCAs latest videos, visit www.youtube.com/DefenseCommissary.
TWITTER: To see DeCAs latest "tweets," visit www.twitter.com/YourCommissary.
PINTEREST: To see DeCAs theme-based image collections, visit http://www.pinterest.com/YourCommissary.
FLICKR: To see DeCAs latest photographs, visit http://www.flickr.com/photos/commissary/.

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Commissaries.com: The official online resource of the Defense Commissary Agency (DeCA) | 1300 E Ave., Fort Lee, VA 23801–1800