2 lb boneless, skinless chicken breast.
1/2 c. wheat cereal
1/4 c. oat bran cereal
2 tbsp. chopped parsley
1 tbsp. coarsely grated lemon peel
3/4 tsp. salt
1/2 tsp. paprika
2 egg whites
1 tbsp. water
Lemon slices and parsley sprigs for garnish; optional
Mix cereals, parsley, lemon peel, salt, and paprika. Beat egg whites and water until foamy. Dip chicken in egg whites mixture, then roll in cereal mixture, pressing firmly to coat. Place skin side down in lightly greased 13 x 9 x 2 inch baking pan.
Bake in preheated 375°F for 45 minutes, turning once, or until chicken is fork-tender and coating well browned. Garnish with lemon slices and parsley. Makes 4 servings.
Save by using Malt-O-Meal Cereal and Serve with Fresh Broccoli Crowns.
2 lbs. country style pork spare ribs
1 med. onion
2 med. apples
2 cans sauerkraut (sesame seed optional)
2 tbsp. brown sugar
3 beef bouillon cubes
1 tbsp. of pickling spice in cheesecloth (Bouquet Garni)
Salt and pepper to taste
1 grated potato, peeled
Spray Dutch oven with Pam. Brown spare ribs with chopped onion. Set to one side. Place rinsed sauerkraut, diced peeled apples, brown sugar, bouillon cubes and bag of pickling spice in Dutch oven with sufficient water to cover and cook over medium heat for 1/2 hour.
Add pork and cook at a moderate simmer for 1 1/2 hours or until pork is fully cooked. Add water, if needed. Remove pork when done. Place on warm platter. Add grated potato and simmer until kraut mixture thickens. Remove pickling spice bag. Divide pork and return to kraut. Serve with boiled or mashed potatoes. Yield: 6 servings.
Save by using Bagged Eastern Apples and Huntsinger Farms Potatoes.
2 lb pieces chicken, boned and skinned
1 tbsp. oil
2 cans cream of chicken soup
1 lg. bunch broccoli and/or 1 head cauliflower
1 tbsp. butter
1/2 tsp. garlic salt
Melt butter and oil together in baking pan. Cover chicken pieces with mixture and bake at 400°F. Also sprinkle garlic salt over chicken. When chicken starts to turn golden, add broccoli and/or cauliflower and remaining ingredients. Bake another 30 to 45 minutes.
For best results "tender" vegetables in saucepan or microwave before baking with chicken. Can also have Swiss cheese shredded over top near end of baking time or Fried Onions on top.
Save by using Fresh Cauliflower and French's Fried Onions.
2 lb. fish fillets (sole, flounder, cod, haddock)
2 med. onions
1 c. sliced mushrooms
1/4 c. butter
Salt & pepper
1/4 c. dry white wine
Cut onions into rings, saute in 3 tablespoons butter with mushrooms until soft. Place fish in greased baking dish. Sprinkle with salt and pepper. Spread sauteed mixture over fish, pour on wine. Dot with 1 tablespoon butter.
Bake uncovered for 20 minutes or until fish flakes with fork. Serve with rest of white wine. Serves 4
Save by using Tojo Portobello Mushrooms and Serve with Uncle Ben's Wild Rice.
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