1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
1 can jellied cranberry sauce (16 oz.)
1 tsp. dry mustard
1/4 tsp. ground cloves
1/2 cup sugar
1/2 cup cranberry juice
2 tbsp. cornstarch
2 tbsp. cold water
salt, to taste
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat.
Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt.
Serve with Mott's Applesauce and No-yolk Noodles .
1.5 lb. flounder fillets
Olive oil
Freshly ground black pepper
1 tbsp. onions
1/2 lb. chopped mushrooms
3 tbsp. dry white wine
1 tbsp. lemon juice
1 tbsp. chopped parsley
Saute onions in oil until soft; add mushrooms and cook 5 minutes. Stir in wine, lemon juice and parsley, and cook until most of the liquid evaporates.
Lightly grease 4 pieces of heavy duty foil with oil. Place a fillet on each piece; season with pepper. Spoon some mushroom sauce over each fillet. Draw edges of foil together and seal.
Bake at 400°F for 20 minutes; or until fish flakes. Unwrap, remove to hot platter, garnish with parsley and lemon slices.
Save by using Tojo White Mushrooms and Serve with Hanover Cut Green Beans and Potatoes.
1 1/2 lb. round steak, 1/2" thick
2 c. bread crumbs
1/2 tsp. grated Parmesan cheese
1 sm. onion, chopped
1 tsp. oregano or Italian dressing
1/2 tsp. salt
1/2 tsp. pepper
2 eggs
Mix all ingredients together, excluding steak. Lay steak out flat and cover with filling mixture.
Roll in jelly roll fashion, securing with toothpick. Brown in 4 tablespoons oil in large skillet.
Cook, turning frequently until meat is done to your preference. Simple, yet tender and delicious!
Save by using San Giorgio Grated Parmesan Cheese and Serve with Fresh Broccoli Crowns.
2 lb. chicken breasts, boned
2 med. onions, sliced thin
1 ripe mango, peeled and sliced
2 tbsp. flour
1 c. rich chicken stock
2/3 c. cream
2 tbsp. butter
Season chicken with salt and pepper. Dust with flour. Brown chicken in butter, remove.
Saute onion. Add mango slices. Return chicken to pan.
Cover and simmer 35 minutes until chicken is tender. Stir in cream and serve.
Save by using Fresh Mangoes and Serve with Mahatma Brown Rice.
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