1 Pound Cubed Beef Stew Meat
1 Cup Chopped Onion
1 Cup Chopped Celery
1/4 Cup Beef Bouillon Granules
1/4 Teaspoon Dried Parsley
1 Pinch Ground Black Pepper
1 Cup Chopped Carrots
5 3/4 Cups Water
2 1/2 Cups Frozen Egg Noodles
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Save by using Sweet Vidalia Onions and Serve with Bakery Fresh Italian Bread.
1 Pound Ground Chicken
1 Cup Dry Bread Crumbs
3/4 Cup Crumbled Blue Cheese
1 Extra Large Egg
1/4 Cup Onion, Chopped (Optional)
1/3 Cup Buffalo Wing Sauce
4 Hamburger Buns, Split And Toasted
Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.
Serve with Green Giant Boil in Bag Vegetables and McCain Fries.
9 Uncooked Lasagna Noodles
1 Onion, Chopped
4 Cloves Garlic, Chopped
1 (14.5 Ounce) Can Vegetable Broth
1 Tablespoon Chopped Fresh Rosemary
1 (14 Ounce) Can Marinated Artichoke Hearts, Drained And Chopped
1 (10 Ounce) Package Frozen Chopped Spinach, Thawed, Drained And Squeezed Dry
1 (28 Ounce) Jar Tomato Pasta Sauce
3 Cups Shredded Mozzarella Cheese, Divided
1 (4 Ounce) Package Herb And Garlic Feta, Crumbled
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Save by using Cabot Shredded Cheese and Barilla Pasta.
1 (8 Ounce) Package Refrigerated Crescent Rolls
1 Medium Green Pepper, Chopped
1 Medium Onion, Chopped
1/4 Teaspoon Beef Bouillon Granules
2 Tablespoons Olive Oil
1/2 Pound Thinly Sliced Deli Roast Beef
1 Tablespoon Italian Salad Dressing
1 1/2 Cups Shredded Mozzarella Cheese
Unroll crescent roll dough and place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Press onto the bottom and 1/2 in. up the sides to form a crust; seal perforations. Bake at 375 degrees F for 7-10 minutes or until lightly browned.
Meanwhile, in a large skillet, saute the green pepper, onion and bouillon in oil until vegetables are tender; set aside. Arrange beef over crust. Brush with salad dressing and sprinkle with mozzarella cheese. Bake 4-5 minutes longer or until cheese is melted. Top with green pepper mixture. Cut into squares.
Save by using Dietz & Watson London Broil Roast Beef and Serve with Bickel's Potato Chips.
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