1 Pound Ground Beef
1 Cup Salsa
1/2 Cup Water
1 Green Bell Pepper, Chopped
1 Bunch Green Onions, Chopped
1 (8 Ounce) Package Wide Egg Noodles
1/2 Cup Sour Cream
1/2 Cup Shredded Cheddar Cheese
1 Tomato, Chopped
In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat.
Stir in salsa and water. Simmer for 10 minutes.
Meanwhile, cook pasta in boiling water until al dente. Drain.
Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles and sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve.
Save by using Daisy Sour Cream and Fresh Green Peppers.
4 Sprigs Fresh Rosemary
4 Skinless, Boneless Chicken Breast Halves - Pounded To 1/4 Inch Thickness
4 Slices Smoked Fontina Cheese
4 Slices Prosciutto
1/2 Cup White Wine
1/2 Cup Chicken Broth
1/4 Cup Olive Oil
1 Tablespoon Freshly Ground Black Pepper
4 Cloves Garlic, Halved
Salt To Taste
Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
Serve with Hanover Value Pack Vegetables and New York Texas Toast.
1 (17.5 Ounce) Package Frozen Puff Pastry, Thawed
1 Cup Fresh Spinach, Cleaned And Stemmed
4 Tablespoons Water
1/4 Teaspoon Ground Nutmeg
1 Onion, Chopped
2 Tablespoons Butter
5 Eggs
1 Cup Cottage Cheese
1 Cup Shredded Cheddar Cheese
Salt And Pepper To Taste
2 Tomatoes, Thinly Sliced
Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.
Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.
In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture.
In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent.
In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice!
Save by using Penn Maid Cottage Cheese and Kellers Butter Quarters.
2 Tablespoons Butter
4 Thick Cut Pork Chops
1/2 Teaspoon Ground Black Pepper, Or To Taste
1/2 Teaspoon Garlic Powder, Or To Taste
1 Cup Whipping Cream
2 Ounces Blue Cheese, Crumbled
Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
Serve with Fresh Express Salad Blends and Success White Rice.
Prices Valid March 25th to March 31st
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