1 Pound Ground Beef
1 Small Onion, Chopped
1 Tablespoon Ketchup
1 Tablespoon Worcestershire Sauce
1 (8.75 Ounce) Can Whole Kernel Corn
1 (9 Inch) Unbaked Pie Crust
2 Cups Prepared Mashed Potatoes
1/2 Cup Shredded Cheddar Cheese
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown. Drain, and allow to cool slightly.
In a bowl, mix the cooked beef and onion, egg, ketchup, and Worcestershire sauce.
Spread the corn in the bottom of the pie crust. Layer with the beef mixture. Spoon the mashed potatoes over the beef, and top with cheese.
Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Save by using Kraft Shredded Cheese and Heinz Ketchup.
4 Skinless, Boneless Chicken Breast Halves
1/4 Cup Butter
3 Teaspoons Minced Garlic
1 Tablespoon Lemon Juice
1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
1 Tablespoon Italian Seasoning
1/2 Cup Half-And-Half
1/2 Cup Grated Parmesan Cheese
2 (13.5 Ounce) Cans Spinach, Drained
4 Ounces Fresh Mushrooms, Sliced
2/3 Cup Bacon Bits
2 Cups Shredded Mozzarella Cheese
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Save by using 4C Grated Cheese and Crystal Farms Mozzarella Cheese.
1 Tablespoon Butter
3/4 Cup Almonds, Blanched And Slivered
1 Pound Spinach, Rinsed And Torn Into Bite-Size Pieces
1 Cup Dried Cranberries
2 Tablespoons Toasted Sesame Seeds
1 Tablespoon Poppy Seeds
1/2 Cup White Sugar
2 Teaspoons Minced Onion
1/4 Teaspoon Paprika
1/4 Cup White Wine Vinegar
1/4 Cup Cider Vinegar
1/2 Cup Vegetable Oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Save by using Mazola Oil and Serve with Del Monte Fruit Naturals.
4 (3/4 Inch) Thick Pork Chops
1 Teaspoon Vegetable Oil
2 Tablespoons Brown Sugar
Salt And Pepper To Taste
1/8 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Nutmeg
2 Tablespoons Unsalted Butter
2 Tart Apples - Peeled, Cored And Sliced
3 Tablespoons Pecans (Optional)
Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Serve with Hanover Green Beans and J. Campione Garlic Toast.
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