6 chicken leg quarters
1 c. flour
black pepper and garlic powder (for sprinkling)
1/2 c. butter
Preheat oven to 425°F. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
In a resealable bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down.
Bake 30 minutes; reduce heat to 325°F and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.
Serve with Huntsinger Farms Russet Potatoes and Fresh Express Salad Blends.
3-4 lb. eye of round roast
1 can cream of mushroom soup
1 can cream of onion soup
Place eye of round roast in a crock pot.
Add 1 can cream of mushroom soup and 1 can of cream of onion soup. Let cook 8-10 hours. When finished add salt and pepper to taste.
Serve with Joseph Campione Garlic Toast and Fresh Broccoli Crowns.
36-40 mahogany clams, cleaned & scrubbed
2 lg. onions, peeled, halved & thinly sliced
1 green pepper, seeded & chopped
1/4 tsp. crushed red pepper
3/4 c. dry white wine
1/2 c. water
2 tbsp. chopped fresh garlic
1 1/2 c. chopped canned tomatoes in heavy puree
8 tbsp. unsalted butter, cut up
3 scallions, trimmed & cut into 2" strips (for garnish)
1 lemon, cut into 6 wedges (for garnish)
Set the oven at 500°F. Place the clams in one layer in a baking dish. Sprinkle the onions, green pepper and crushed red pepper over the clams. Add the wine, water and garlic. Add spoonfuls of the tomatoes here and there and dot with butter.
Roast the clams for 9 minutes. Turn them and roast for 9 or 10 minutes more, or until they pop open. Discard any that do not open.
To serve, place 6 clams in each of 6 shallow bowls. Divide the broth among them. Garnish with scallions and serve at once with lemon wedges.
Spoon clams and their liquid over linguini.
Serve with Fresh Loose Sweet Corn and Mueller's Pasta.
1/2 c. all-purpose flour
2 tsp. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless pork chops
1/2 c. butter
1 minced sm. onion
1/2 c. minced green pepper
1 can (4 oz.) sliced mushrooms, drained
2 c. milk
Juice of 1 lemon
Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter.
Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden.
Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops.
Bake, uncovered in preheated oven 350°F for 1 hour.
Save by using Large Green Peppers and Serve with Corn Bread.
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