1 Pound Round Steak, Chopped
1 Cup Margarine
1 Cup All-Purpose Flour
1/2 Gallon Water
1/4 Tablespoon Ground Black Pepper
1 Large Carrot, Diced
1 Onion, Chopped
1 Stalk Celery, Diced
1 (16 Ounce) Package Frozen Mixed Vegetables
16 Ounces Stewed Tomatoes
12 Cubes Beef Bouillon
2 Tablespoons Margarine
Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
Save by using Del Monte Tomatoes and Fleischmann's Margarine.
1 Cup Buttermilk
1/4 Cup Hot Pepper Sauce
4 Boneless, Skinless Chicken Breast Halves
1 Cup Dry Bread Crumbs
1/2 Cup All-Purpose Flour
2 Teaspoons Onion Powder
1 Teaspoon Cornstarch
1 Teaspoon White Sugar
1 Teaspoon Garlic Salt
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Paprika
1/2 Teaspoon Cayenne Pepper
2 Tablespoons Olive Oil
In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.
Save by using King Arthur Flour and Serve with Hanover Green Beans.
1 Pound Smoked Sausage, Cut Into 1 Inch Pieces
1 Tablespoon Margarine
2 Zucchini, Cut Lengthwise Then In Half
1 Tablespoon Instant Minced Onion
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Ground Black Pepper
2 Tomatoes, Chopped
In a skillet over medium heat, brown the sausage. Remove sausage from skillet and set aside. Add margarine, zucchini, and onion to the skillet and cook until zucchini is crisp and tender. Return the browned sausage to the skillet and add garlic salt, oregano, and black pepper. Cook until all ingredients are hot. Add chopped tomatoes on top of the ingredients.
Save by using Hatfield Sausage and Serve with PA Dutch Noodles.
1/2 (16 Ounce) Package Dry Fettuccini Noodles
1 Cup Olive Oil, Divided
2 Boneless, Skinless Chicken Breast Halves
3 Tablespoons Basil Pesto
1 Teaspoon Dried Basil
3 Cloves Garlic, Minced
1 (8 Ounce) Jar Sun-Dried Tomatoes Packed In Oil, Drained And Chopped
1/2 Cup Crumbled Feta Cheese
1/2 Cup Ricotta Cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
Save by using Barilla Pasta and Serve with Fresh Express Baby Blends.
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