1 (8 Ounce) Package Dry Egg Noodles
2 Pounds Ground Beef
1 Small Onion, Chopped
2 Strips Celery, Chopped
1 Small Green Bell Pepper, Chopped
1 Clove Garlic, Minced
1 (4.5 Ounce) Can Sliced Mushrooms, Drained
1 (10.75 Ounce) Can Condensed Tomato Soup
1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Shredded Mozzarella Cheese
Salt And Pepper To Taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and set aside.
In a medium sized saucepan over medium high heat, stir together the ground beef, onion, celery, green bell pepper, garlic, and mushrooms. Cook until beef is evenly brown and vegetables are tender. Drain fat. Stir in the tomato soup and cream of mushroom soup.
Place half of the cooked egg noodles in the prepared baking dish. Layer with half of the meat mixture and half of both cheddar and mozzarella cheeses. Salt and pepper to taste, then repeat the layers with the remaining cheese being the top layer; salt and pepper to taste once again, if desired.
Bake in the preheated oven 30 minutes, or until the cheese is completely melted and the surface is hot and bubbly.
Save by using Fresh Sweet Onions and No Yolk Noodles.
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 San Giorgio Bread Crumbs and Texas Pete Hot Sauce.
1/3 Cup All-Purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon Garlic Salt
3/4 Teaspoon Garlic Powder
1/2 Teaspoon Dried Oregano
1 Pound Boneless Pork Loin Chops, Pounded Thin
3 Tablespoons Butter
1/4 Cup Olive Oil
2 Cups Sliced Fresh Mushrooms
1 Teaspoon Minced Garlic
1 Cup Marsala Wine
Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
Save by using Crystal Farms Butter Quarters and Serve with Barilla Pasta.
1 (14.5 Ounce) Can Diced Tomatoes
1 Cup Low-Fat Sour Cream
3/4 Cup Grated Parmesan Cheese
3/4 Cup Frozen Green Peas
1 Pound Dry Fettuccine Pasta
Ground Black Pepper To Taste
Salt To Taste
Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain.
Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.
Serve with Fresh Express Lettuce Trio Salad and Cole's Mini Loaf.
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