6 chicken thighs, skinned & trimmed of fat
milk for soaking chicken
1/2 cup plain dry bread crumbs
1/3 cup grated parmesan
1 tbsp parsley flakes, crumbled
1/4 tsp ground black pepper
Place the thighs in a shallow bowl or pan, and cover them with the milk. Let soak 15 minutes or longer. In a shallow bowl or pie plate combine crumbs, cheese, parsley flakes, and pepper.
One by one, dip the soaked chicken pieces in the breading mix, coating chicken on all sides. Set the coated chicken on a greased baking sheet.
Lightly spray the chicken with vegetable oil spray, if desired. Bake in preheated 375°F oven for about 45 minutes.
Save by using 4C Bread Crumbs and Serve with Matchstix Carrots.
1/2 cup all-purpose flour
2 tsp paprika
1-1/2 tsp salt and pepper
2 lb boneless pork chops
1/2 cup butter
1 minced onion
1/2 cup minced green pepper
1 can sliced mushrooms, drained
2 cup milk
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; Pour sauce over chops.
Bake, uncovered, in preheated oven 350°F for 1 hour.
Save by using Cooking Onions and Serve with Broccoli Crowns.
4-5 pieces beef cubed steak
3 tbsp vegetable or olive oil
2 cloves garlic, minced
1 can Cream of Mushroom Soup
1 can French Onion Soup
Season cubed steak with meat tenderizer (if using), pepper and garlic.
Place in a large skillet with oil and brown on both sides. Pour off any excess oil. Add soups and cook for 20 minutes over medium-low heat, stirring often.
Save by using Campbell's Condensed Soup and Serve with Rice-A-Roni.
1 lb cod
7-8 medium potatoes
salt and pepper
Boil fish in water with diced onion, teaspoon of salt and teaspoon of pepper, until fish flakes. Strain water from this when cooked, keeping liquid. Allow fish to cool.
While fish is cooling, boil peeled potatoes in liquid used from boiling fish (add more water if needed). Drain potatoes when they are boiled; mash. Put fish and potatoes together and mash/stir again until blended.
Roll the mixture into balls (you can use an ice cream scoop) then flatten. Cover patties in flour.
On a medium heat, heat oil and butter together. Bottom of pan should be covered. Pan fry patties in a mixture of vegetable oil and butter until golden. Add a sprinkle of salt when frying. Brown to golden.
Save by using Locally Grown Huntsinger Farms Red Potatoes and Serve with Fresh Express Baby Blends.
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