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1-1/2 lbs ground chuck
2 large potatoes, diced into 1/2-3/4 inch cubes
1 can corn, drained
2 tbsp olive oil
3/4 cup BBQ sauce
2 tbsp steak sauce
1 tsp Worcestershire sauce
salt and pepper to taste
In stock pot, brown ground chuck and drain. Keep warm.
In a large skillet with lid, heat oil over medium-high. Add diced potatoes to skillet, stirring until they begin to brown. Add 1/4 cup water, stir potatoes and cover with lid to steam. Reduce heat to medium, and stir every couple of minutes, adding small amounts of water as needed.
While potatoes are cooking, add to the ground chuck in the stock pot the drained corn, BBQ sauce, steak sauce, Worcestershire sauce, salt and pepper. Mix well.
Add the potatoes to the ground chuck mixture when potatoes are cooked through. Mix well. Turn heat to medium, mixing to blend flavors for about 10 minutes.
Save by using Harvest Value White Potatoes and Serve with Hanover Beans.
1 can of tomato soup
1 cup water
1/2 cup vinegar
2 tbsp mustard
1 package dry Italian seasoning mix
4 center cut rib chops
Combine tomato soup, water, vinegar, mustard and Italian seasoning mix in saucepan and stir on stovetop until boiling.
Place rib chops in baking pan and cover on all sides with sauce.
Preheat oven to 350°F. Turn and baste every 15 minutes until meat is cooked through.
Save by using Campbell's Tomato Soup and Serve with Idahoan Flavored Mashed Potatoes.
1 lb cod
1 onion
7-8 medium potatoes
salt and pepper
butter
vegetable oil
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 Jumbo Onions and Serve with Knorr's Pasta Sides.
6 chicken thighs
concentrated lemon juice
salt and pepper
paprika
caraway seeds
Parmesan cheese
butter
Preheat oven to 325°F. Toss chicken in lemon juice in casserole pan. Place each piece skin side down.
Generously sprinkle with salt, pepper, paprika, caraway seeds and Parmesan cheese.
Bake for 30 minutes. Remove from oven and turn each piece over and repeat coatings. Bake for an additional 30 minutes.
Save by using Crystal Farms Parmesan Shaker and Serve with Fresh Express Salad Blends.
