1.5 lbs. haddock fillets
6 slices bacon, chopped
3/4 c. onion, thinly sliced
1/2 c. soft bread crumbs
2 tbsp. parsley, chopped
2 tsp. lemon juice
Dash of pepper
Skin fillets, place in single layer in greased 12 x 8 inch baking dish. Sprinkle with lemon juice and pepper.
Fry bacon until crisp, remove from fat. Add to bread crumbs and parsley. Cook onion in bacon fat until tender; spread over fish.
Sprinkle crumb mixture over onion. Bake at 350°F for 25-30 minutes until fish flakes easily.
Serve with Fresh Asparagus and Kraft Macaroni and Cheese.
1 lb. ground chuck, uncooked
1 (7 to 8 oz.) can kernel corn
1 (10 1/2 oz.) can tomato soup
3/4 c. rice, uncooked
1 med. onion, chopped
2 strips bacon, whole or cut up
Salt, pepper, dash of sweet basil to taste
Place corn (not drained) in 1 1/2 quart casserole dish. Add uncooked rice, half of the chopped onion. Over this spread 1/2 can of the tomato soup.
Then crumble up the ground chuck (uncooked) and add to dish with the rest of the onion, salt, pepper and basil.
Spread the rest of the tomato soup and pour 1 1/4 cans of water over all. Place 2 strips of bacon over that.
Cover and bake at 350°F for 1 1/2 hours. Takes about 15 to 20 minutes to prepare.
Serve with Bush's Baked Beans and Musselman's Applesauce.
4 (8 oz.) chicken breast halves
4 tbsp. ketchup or BBQ sauce
3 cloves garlic, minced
4 tbsp. applesauce or apricot juice
2 tbsp. lemon juice or cider vinegar
1 tbsp. extra virgin olive oil
2 tsp. dried onion flakes
1 tsp. Worcestershire sauce
Brush chicken breast with olive oil and sprinkle with finely minced garlic. Bake the chicken for 25 to 30 minutes at 350°F. Drain and discard the melted fat.
Stir remaining ingredients together and pour over chicken. Bake an additional 20 to 25 minutes basting often with the pan liquid, until chicken is tender and coated with sauce.
Save by using Musselman's Applesauce and Serve with Fresh Broccoli Crowns.
2 cups lean ground beef or chopped ham (optional)
2 large Vidalia or Sweet Spanish onions, chopped
1 celery stalk, thinly sliced
1 large or 5 baby carrots, chopped
1 green pepper, seeded and chopped
6-10 cloves garlic, minced
2 15 oz cans Black Beans
1 cup water or beef stock
2 1/2 tsp. ground cumin
1 tsp. canned chipotle peppers
1 tsp. low sodium beef soup base or 1 bouillon cube (optional)
Pinch of cayenne pepper
In a large saucepan or Dutch oven, heat oil over medium heat; brown onions & meat. Add celery, carrots, green pepper and lastly, garlic.
Combine all ingredients in the pan and simmer for 30 minutes.
Remove 1 or 2 cups of the beans and blend until smooth in a blender (or use a hand blender right in the pot).
Taste and adjust seasonings, adding salt, pepper, or garlic powder, to your taste.
Save by using Farm Stand Baby Carrots and Farm Stand Celery.
Prices Valid March 17th to March 23rd
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