1 1/2 to 2 lb. monkfish fillets or any white fish fillets
2 tbsp. butter
2 tbsp. white flour
1/4 c. orange juice
3/4 c. skim milk
Grated rind of 1 orange
1 green onion, sliced
1/4 tsp. salt
1/4 c. flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 tsp. butter
Preheat broiler and grease broiler pan with oil.
Melt butter in small saucepan. Remove from heat and mix in 2 tablespoons flour to make a smooth paste. Mix in orange juice and skim milk, stirring until smooth. Cook over medium heat until sauce thickens, stirring constantly. Stir in 2 tablespoons grated orange rind, green onion, and salt and set aside.
Combine 1/4-cup flour, salt, and pepper and place on large plate. Dredge fillets in flour so both sides are coated. Lay fillets on broiler pan and dot them with 2 teaspoons butter. Sprinkle remaining orange rind on fillets (grate more if needed).
Broil for 5 to 15 minutes, depending on the thickness of the fish or until fish flakes easily. Reheat orange sauce and spoon 1 tablespoon over each serving. Serves 6.
Serve with Pasta Roni and Birds Eye Steam Fresh Vegetables.
2 1/2 to 3 lbs. bone and tied sirloin tip roast
2 sm. cloves garlic, slivered
2 tbsp. Dijon-style mustard
1/2 tsp. dried thyme leaves
6 slices bacon
Cut slits into the roast and insert slivered garlic, placing pieces evenly around the whole roast. Rub with 1 tablespoon of mustard. Sprinkle with thyme. Place on roasting rack. Top roast with bacon, with ends covering the sides. Insert meat thermometer into the thickest part of the meat. Roast at 325 degrees until meat thermometer registers 145°F for rare or 160°F for medium to well done.
Transfer meat to serving board or platter. Remove bacon and strings. Replace bacon. Pour pan drippings into small skillet. Whisk in remaining 1 tablespoon mustard and heat to boiling. Continue boiling until drippings are shiny and thickened. Spoon sauce over roast, slice and serve immediately.
Save by using Hatfield Sliced Bacon and Serve with Fresh Broccoli Crowns.
4 pork chops (2-3 lbs.)
Salt and pepper, to taste
8 oz. fresh mushrooms, sliced
2 tsp. butter
1 medium onion, peeled and thinly sliced
1 tsp. dried or fresh thyme leaves
1 (10 3/4 oz.) can condensed golden mushroom soup
Season chops with salt and pepper, set aside. In medium skillet, saute mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sauteing step).
Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7-8 hours, until internal temperature on a thermometer reads 160°F.
Save by using Tojo Sliced White Mushrooms and Serve with Hanover Gold Vegetables.
1 lb. hamburger
2 tablespoons butter
1 cup onion, chopped
1/2 cup celery, chopped
1 large can tomatoes
2 1/2 cup water
2 beef bouillon cubes
1/3 cup dry rice
salt and pepper to taste
1 teaspoon fresh basil or half teaspoon dried
2 tablespoons fresh parsley, chopped
3 garlic cloves, minced or 1/2 teaspoon garlic powder
Saute hamburger and onion in butter; add celery. Break up hamburger into small pieces.
Combine with remaining ingredients. Cook over low heat 30 minutes or until rice is tender.
Save by using Contadina Diced Tomatoes and Sleeved Celery Stalks.
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