1 lb. linguine
1 tsp. salt
1/4 tsp. pepper
1/2 c. butter
2 tsp. minced garlic
1 lb. bay scallops
1 tsp. salt
1/4 tsp. pepper
1/3 c. freshly grated Parmesan cheese
Cook linguine to al dente according to package directions; drain well. Toss with salt, pepper and 1/4 cup butter. Cover and keep warm while preparing scallops.
Heat remaining 1/4 cup butter until very hot; add garlic and saute a bit, being careful not to burn. Add scallops, salt and pepper; saute 3 minutes or until just done; immediately spoon seafood mixture over pasta and sprinkle with Parmesan cheese. Serve at once.
Save by using Cora Pasta and Serve with Fresh Broccoli Crowns.
8 oz. water
2-3 c. water
1 (2-3 lb.) bottom round beef roast
1 tbsp. sugar
salt and pepper to taste
6-8 beef bouillon cubes
6 oz. Cola
2-3 bouillon cubes
Wash, dry roast. Rub with sugar. Salt and pepper to taste.
Place 2 pieces heavy foil in pan. Place roast within. Pour Coke over. Place 4-5 bouillon cubes and water around roast. Place small piece foil over roast. Wrap roast loosely with 2 pieces foil.
Bake at 350°F. Place pan with roast onto roasting pan which is filled with water. Cook 1-2 hours per pound, turning roast in broth several times, until roast sticks tender with fork.
FOR GRAVY: In a saucepan, add cubes to water and bring to boil to melt thoroughly. Pour broth from roast into amount of gravy needed. Mix 2 tablespoons flour with small amount water until smooth. Pour into broth mixture. Use additional flour mixture to make gravy thick as wanted.
Slice roast across grain. Keep roast in broth or bouillon to keep from drying out. For gravy: May need to use all roast broth to make. If so, place sliced roast in bouillon mix.
Serve with Minute Rice and Hanover Cut Green Beans.
2 lbs rib or loin pork chops
3 tablespoons flour
1/4 teaspoon each onion and garlic powder
1/4 teaspoon paprika
1 tablespoon olive oil
1 teaspoon butter (optional)
1/2 cup chopped onions
2 cups thinly sliced cored apples (peel on)
3 tablespoons Barbecue Sauce
3 cloves garlic
1 teaspoon salt
few dashes pepper
Place flour in a shallow dish, sprinkle with onion powder, garlic powder and paprika. Stir in the seasonings with a fork until well mixed.
Season pork chops liberally with salt and pepper. Dredge in the flour until well coated.
In a skillet, brown the pork chops on both sides in olive oil and butter. Add onions, apples, and Barbecue Sauce and minced garlic.
Cover and simmer 45 minutes or until chops are tender.
Save by using Red Delicious Apples and Serve with Hanover Great Kidney Beans.
2 lbs New York Strip Steaks
3 tbsp. garlic spread concentrate
2 tbsp. olive oil (or salad oil)
2 tsp. Worcestershire sauce
1 tsp. seasoned salt
1 1/2 tsp. seasoned pepper
1 c. coarsely dried bread (or cracker) crumbs
Make a paste of garlic spread, oil, Worcestershire sauce, garlic and pepper. Spread the paste mixture over steak on all sides. Then, press crumbs firmly on both sides of steak. Place in a brown paper bag and close with a skewer. Bake at 375°F 40 minutes for rare.
Serve with Fresh Yams and Fresh Broccoli Crowns.
Prices Valid December 30th to January 5th
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