1 large onion
2-1/2 lb chuck roast
4 potatoes, peeled & cut up
1 can tomato sauce
1 tbsp flour
Place on bottom of roasting pan: one large onion (sliced). Wipe well with a damp cloth: 2-1/2 pound chuck roast.
Sprinkle roast with: salt, pepper & Accent (optional). Place in roasting pan. Add 4 carrots (scraped and cut in 1 inch slices), 4 potatoes, 1 (8 oz.) can tomato sauce.
Cover and bake in a moderate, 375° F oven for 2 to 2 1/2 hours or until meat is very tender. Baste with sauce. Sprinkle 1 tablespoon flour over vegetables. Bake for 1/2 hour more.
Save by using Jumbo Sweet Onions and Hunt's Tomato Sauce.
2-1/2 lb pork loin roast
1/4 tsp black pepper
1 tbsp vegetable oil
1 tbsp butter
1-1/2 cups whole milk
1/2 tsp chopped fresh rosemary
1/2 clove garlic, minced
1 tbsp and 1-1/2 tsp water
Season pork loin with pepper. Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides. Slowly pour the milk in with the pork. Stir in the rosemary and garlic. Allow the milk to come to boil, then lower the heat to medium-low.
Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes. An instant-read thermometer inserted into the center should read 145°F. Remove pork and set aside to rest.
If the milk is not already a nutty brown color, increase the heat until the milk beings to brown. Spoon off any additional fat.
Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slice the pork and serve with the milk sauce.
Save by using Cabot Butter Quarters and Serve with GreenLine Green Beans.
1-1/2 lbs perch fillets, fresh or frozen
1 tsp grated lemon peel
1/4 cup lemon juice
1/4 cup salad oil
1/4 tsp seasoned salt
1/8 tsp pepper
1 tbsp chopped parsley
1 tbsp prepared mustard
Thaw fish if frozen. Combine grated lemon peel, lemon juice, salad oil, seasoned salt, pepper, parsley and mustard, blending well.
Place fish fillets in shallow baking dish. Pour sauce over all. Place in refrigerator for 2 or 3 hours. Place fillets, skin side down on a greased shallow baking pan. Adjust rack so fish is 4 to 5 inches from heat. Broil 5 to 8 minutes, brushing frequently with sauce.
Serve with Minute Rice and Baby Carrots.
3 chicken breasts, cut into strips
3/4 cup olive oil
4 cloves garlic, minced
1/2 tsp lemon juice
small handful of parsley, chopped
4 bunches of green onion
In blender, combine every ingredient except the chicken. Blend until smooth and pour mixture over chicken and allow to marinate for at least 30 minutes.
Drain excess, if any, and put chicken in preheated frying pan. Cook on medium-high heat for 5 minutes or until completely cooked.
Serve with Ore-Ida Potatoes and Fresh Express Salad.
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