3 lbs. Chicken Drumsticks
4 1/2 tbsp. Soy Sauce
3 tbsp. Honey
3 tbsp. Vegetable Oil
3 tbsp. Chili Sauce
3/4 tbsp. Salt
3/8 tbsp. Ground Ginger
3/16 tbsp. Garlic Powder
Place drumsticks in ungreased rectangular baking dish 13 x 9 x 2 inches. Mix remaining ingredients; pour over drumsticks.
Cover and refrigerate at least 1 hour.
Line broiler pan with aluminum foil. Place drumsticks on rack in broiler pan. Brush drumsticks with remaining sauce. Cook in 375°F oven until done, 50 to 60 minutes.
Serve with Green Zucchini or Yellow Squash and Mott's Applesauce.
1 1/2 lbs. Haddock Fillets
2 1/2 tsp. Butter, softened
2 tsp. Lemon Juice
1 sliced Lemon for garnish
1 c. Mayonnaise
2 tbsp. Lemon Juice
1/2 c. Parmesan Cheese
Rinse haddock fillets in cold water, drain and dry on toweling. Cut fillets into serving size portions; place skin side down in baking dish.
Equally distribute butter and lemon juice on fillets.
Place 3 inches from heat and broil 7-10 minutes, depending on thickness of fillets.
Top each portion with 1-2 tablespoons Parisienne sauce. Broil 2-3 minutes or until sauce puffs and turns golden brown.
Place fillets on serving plate; garnish with lemon slices.
Save by using Duke's Mayonnaise and Serve with Farm Stand Baby Carrots.
1 1/2 lb. Sirloin Tips
3 medium Green Peppers
2 medium Onions
4 medium Tomatoes, quartered
Red Wine Vinegar (for marinating)
Salt & Pepper to taste
Marinate Sirloin tips for 1 hour before cooking. Brown meat in fry pan using cooking oil.
Cut green peppers into bite size, slice onion, add to meat. Cook covered 20 to 30 minutes. Add tomatoes. Cook another 10 minutes. Serve over hot rice.
Save by using Fresh Green Peppers and Serve with Fresh, Sweet Cantaloupe.
2 lbs. Boneless Pork Chops
1 cup Dry Bread Crumbs
6 tablespoons Dijon Mustard
6 tablespoons Lemon Juice
2 tablespoon Crushed Capers
Heat oven to 375°F.
Trim visible fat from chops. Spray a 13x9 baking pan with non-stick cooking spray and set aside.
Place bread crumbs into a shallow dish or pan. In a separate dish, combine mustard, lemon juice, and capers. Dip both sides of the chops into the mustard mixture, then in the bread crumbs.
Place coated chops into baking pan and bake at 375°F for 30 to 40 minutes until pork is no longer pink, turning once about half way through.
Serve with Fresh Express Baby Spinach and Mrs. T's Pierogies.
Prices Valid September 30th to October 6th
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