3/4 c. olive oil
4-5 plum tomatoes, crushed
3-4 garlic cloves, chopped fine
1/2 c. chopped parsley
1 lb. linguini or other pasta
1 tbsp. salt
Place scrubbed mussels in a pan with oil, tomatoes, garlic and parsley; mix well. Cover pan and cook over medium heat until mussels open; cook 6 more minutes. Remove mussels and cook sauce 6 more minutes, uncovered, over low heat.
Meanwhile, cook pasta al dente; drain. Place pasta on a large platter and pour sauce over top. Top with opened mussels. Add more fresh parsley if desired. Serves 4.
Save by using On The Vine Tomatoes and Serve with Milano Italian Bread.
2 lb. haddock fillets
4 tbsp. butter
4 tbsp. flour
1 tsp. salt
2 c. milk
1 c. grated sharp cheese
4 tsp. lemon juice
Melt butter in saucepan. Add flour and salt, stir until blended. Slowly add milk and bring to boil, stirring constantly. Remove from heat. Blend in cheese and lemon juice.
Arrange haddock in greased shallow baking dish. Pour cheese sauce over top. Sprinkle with bread crumbs. Bake at 350°F for 30 minutes.
Save by using 4C Bread Crumbs and Heluva Good Shredded Cheese.
6 fillets of flounder
2 green onions, minced
1 stalk celery, minced
1 can crab meat
1/2 stick butter + 2 tbsp. for garnish
1/2 c. bread crumbs + 2 tbsp. for garnish
1/2 tbsp. snipped parsley (dry parsley can be sub.)
Salt, pepper, paprika
Cut fillets in half lengthwise, wrap each half into a circle and place in a well buttered, glass baking dish. Set aside.
Saute onion and celery in butter for 2 minutes. Add bread crumbs, parsley, toss gently to mix well. Spoon into center of flounder, garnish with bread crumbs and parsley. Season with salt, pepper, and parsley to taste. Dot with butter. Bake at 350°F for 30 minutes.
Save by using Bumble Bee White Crab Meat and Serve with San Giorgio Light n Fluffy Noodles.
3 lbs. short ribs
3/4 c. uncooked regular rice
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
2 env. or 2 cubes beef bouillon
1 tsp. Worcestershire sauce
1/4 tsp. ground thyme
1/8 tsp. pepper
Braise short ribs; place in large casserole and bake in 325 degree oven for 1 1/4 hours. Combine rice and vegetables in fry pan; brown in butter until vegetables are soft. Drain excess fat from casserole; pour remaining juice into large measuring cup and add enough water to measure 2 1/4 cups. Add the following: 2 env. or 2 cubes beef bouillon 1 tsp. Worcestershire sauce 1/4 tsp. ground thyme 1/8 tsp. pepper
Boil. Place rice and vegetable mixture on bottom of casserole, then short ribs. Pour liquid over all. Bake covered at 325°F for 1 hour.
Save by using Iceberg Sleeved Celery and Fresh Bell Peppers.
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