4 Skinless, Boneless Chicken Breast Halves
5 Fluid Ounces Worcestershire Sauce
8 Slices Bacon
2 Tablespoons Butter
8 Ounces Fresh Mushrooms, Sliced
1 (8 Ounce) Package Monterey Jack Cheese, Shredded
1 (16 Ounce) Container Honey Mustard Salad Dressing
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
Preheat oven to Broil.
Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Save by using Lea & Perrins Worcestershire Sauce and Serve with Fresh Broccoli Crowns.
4 Boneless Pork Loin Chops, Cut 1/4 Inch Thick
4 (7 Inch) French Bread Baguettes, Split Lengthwise
4 Teaspoons Mayonnaise, Or To Taste
1 Ounce Chile Sauce With Garlic
1/4 Cup Fresh Lime Juice
1 Small Red Onion, Sliced Into Rings
1 Medium Cucumber, Peeled And Sliced Lengthwise
2 Tablespoons Chopped Fresh Cilantro
Salt To Taste
Pepper To Taste
Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.
Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
Save by using Fresh Limes and Serve with Mrs. B's Picnic Pasta Salad.
1 Pound Lean Ground Beef
1/2 Pound Italian Sausage
1 Onion, Chopped
1 Clove Crushed Garlic
1 (8 Ounce) Package Wide Egg Noodles
1 (4 Ounce) Jar Diced Pimento Peppers, Drained
1 (16 Ounce) Can Crushed Tomatoes
1 (8 Ounce) Can Tomato Sauce
2 Cups Water
1 Cup Shredded Cheddar Cheese
Mix beef and sausage into 1 or 2 flat patties. In a large skillet over medium to medium-high heat, salt patties and brown well on each side. Remove meat and set aside.
Saute onion and garlic in the drippings. Remove with a slotted spoon and add to the platter with the meat.
In the drippings, carefully brown a single layer of the raw noodles until golden, remove and do another layer until all are done.
Return all the noodles to the skillet with the garlic, onions, peppers, crushed tomatoes, tomato sauce and water. Break the meat patty into large chunks, gently stir all together and simmer 1/2 hour or so.
Add a little water as the noodles absorb the juices. This should not be soupy, just thick and dry. Stir in the grated cheese and let it melt into the sauce. It sticks easily at this point, so don't overcook. This reheats well in a slow cooker or casserole.
Save by using 80% Fresh Ground Round and Cracker Barrel Cheese.
1/2 Cup Shredded Cheddar Cheese
1 Tablespoon Grated Parmesan Cheese
1 Small Onion, Chopped
1 Egg
1 Tablespoon Ketchup
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Pound Ground Beef
6 Slices Bacon
6 Hamburger Buns, Split
Preheat a grill for high heat.
In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.
Serve with McCain Potatoes and Hanover Gold Line Vegetables.
Prices Valid May 20th to May 26th
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