2 lbs. catfish fillets
2 c. cornmeal
1 c. milk
1/4 c. Creole (or brown) mustard
3 tbsp. Cajun seasoning
1 c. vegetable oil for frying (preferably peanut oil)
Rinse catfish fillets. Mix cornmeal with Cajun seasoning. In a shallow bowl mix milk, eggs and mustard.
Dip catfish fillets in egg mixture then coat well with cornmeal mixture. Work cornmeal mixture into fillets with hands to coat well.
Heat vegetable oil in a heavy skillet to 375°F. Fry fillets, 2-3 at a time in hot vegetable oil, turning once. Serve immediately.
Serve with College Inn Rice and To-Jo Baby Bella Mushrooms.
1 lb. ground turkey
2 (14 oz. each) cans tomatoes with liquid
2 (14 oz. each) cans kidney beans with liquid
1/2 c. yellow onions, chopped
2 tbsp. chopped green pepper
1 clove garlic, fresh, minced
2 tbsp. vegetable oil
3 tbsp. yellow mustard
3 tbsp. chili powder
2 tbsp. cumin
1/4 tsp. cayenne pepper
1 tsp. salt
Place oil in a large heavy pan. When hot, saute the onions, garlic and green pepper until tender.
Add the ground turkey and stir, when slightly cooked add mustard, salt, cayenne pepper, chili powder and cumin. Mix well and add the tomatoes.
Cover and simmer for 45 minutes. Add the beans with their liquid and cook uncovered for 15 minutes.
Save by using Rotel Diced Tomatoes and Serve with New York Texas Garlic Toast.
1 lb. Sausage
1 (26 oz.) jar pasta sauce
1 (15 oz.) can tomato sauce
1 (8 oz.) package oven ready lasagna noodles
1 (15 oz.) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce.
In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375°F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles.
Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella.
Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
Save by using Kraft Shredded Cheese and Maggio Ricotta Cheese.
1.5 lbs. London broil, 1 1/2" thick
2 cloves crushed garlic
2 tbsp. concentrated orange juice
1/2 shredded onion
1/4 c. basil
2 tbsp. olive oil
Combine all ingredients except meat. Place London broil in shallow dish. Pour marinade over meat.
Allow meat to marinate at least 2 hours in refrigerator. Grill about 7 minutes on each side.
Serve with Fresh Cauliflower and Martin's Potato Rolls.
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