1/2 Cup Mayonnaise
1 Teaspoon Cajun Seasoning
1 1/3 Pounds Ground Beef Sirloin
1 Jalapeno Pepper, Seeded And Chopped
1/2 Cup Diced White Onion
1 Clove Garlic, Minced
1 Tablespoon Cajun Seasoning
1 Teaspoon Worcestershire Sauce
4 Slices Pepperjack Cheese
4 Hamburger Buns, Split
4 Leaves Lettuce
4 Slices Tomato
Preheat grill or grill plate for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.
Serve with Hanover Asparagus Spears and Rold Gold Pretzels.
1 Pound Boneless Skinless Chicken Breasts, Cut Into Bite-Size Pieces
1/2 Cup Halved Red Pepper Strips
1 (6 Ounce) Package Baby Spinach Leaves
1 (10 Ounce) Tub Philadelphia Savory Garlic Cooking Creme
2 Cups Hot Cooked Penne Pasta
2 Tablespoons Toasted Pine Nuts
Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. liquid.
Add cooking creme; cook and stir 3 min. Stir in pasta; top with nuts.
Save by using Flora Pasta and Serve with Pillsbury Loaf Bread.
1 Tablespoon Vegetable Oil
1/2 Cup Chopped Onion
1 Clove Garlic, Minced
1 Medium Potato, Peeled And Chopped
1/2 Cup Chopped Broccoli
1/2 Cup Frozen Corn
1/2 Cup Torn Spinach
1/2 Cup Chopped Fresh Mushrooms
1/2 Cup Chopped Carrots
1/4 Cup Chopped Cabbage
2 (32 Fluid Ounce) Containers Chicken Broth
6 Ounces Egg Noodles
1 Cup Canned White Beans
Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Save by using No Yolk Noodles and Hanover Beans.
1 Clove Garlic
1/4 Cup Apple Cider Vinegar
2 Tablespoons Soy Sauce
1/2 Cup Honey
1/4 Teaspoon Ground Ginger
1 Pinch Ground Black Pepper
6 Pork Chops
Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops. Seal, and marinate in refrigerator at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish.
Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes.
Save by using La Choy Soy Sauce and Serve with Long Grain Rice.
Prices Valid February 12th to February 18th
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