1 1/2 pounds ground beef
1 8 oz can tomato sauce
1 c. fresh Italian style bread crumbs
1 large onion, finely chopped
1 large green bell pepper, chopped
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1/4 c. Parmesan, grated (optional)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1 1/2 teaspoon kosher salt (or less, to taste)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.
In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.
Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat.
Bake in a 350°F oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.
Save by using Hunt's Tomato Sauce and Serve with Farm Stand Baby Carrots.
2-3 haddock fillets (8 oz. each)
1 can cream of mushroom soup
1 c. crushed Ritz crackers
1 sm. onion, chopped
1/4 c. melted butter
1 tsp. garlic salt
Spread half of soup in bottom of shallow 8 x 8 inch pan. Arrange fillets on top. Cover with remaining soup.
Bake at 350°F for 30 minutes, uncovered. Melt butter, add onion and garlic salt, saute. Pour over fish.
Sprinkle with crushed crackers. Bake, uncovered an additional 30 minutes.
Serve with Barilla Pasta and Hanover Green Beans.
3-4 boneless, skinless chicken breast halves (8 oz. each)
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tsp. minced fresh ginger root
1 (11 oz.) can mandarin orange segments
2/3 c. Kikkoman sweet and sour sauce
2 tbsp. oil, divided
1/2 lb. fresh snow peas
1 bunch green onions
1 c. almonds
Cut chicken into 1 inch pieces. Combine next 3 ingredients, stir in chicken. Let stand 15 minutes. Meanwhile, reserving 1/4 cup syrup, drain oranges; blend syrup with sweet and sour sauce.
Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 2 minutes; remove.
Heat remaining oil in same wok. Add snow peas, stir-fry 1 minute. Add green onions, stir-fry 30 seconds.
Add chicken, almonds, sweet sour mixture, cook, stirring until all ingredients are coated with sauce. Gently stir in orange sections, heat through.
Serve with Uncle Ben's Rice and Del Monte Asparagus Spears.
1 lb. ground pork
1 c. Minute Rice, not cooked
1 can cream of chicken soup (no water)
1 can cream of mushroom soup (no water)
1 med. onion, chopped
1 c. thinly sliced celery
1/2 c. shredded carrots
Saute the onion and celery in small amount of shortening.
Add the ground pork and brown. Mix the soups together until blended.
Add rice, onion, celery and pork. Put into buttered casserole dish and bake covered for 1 hour in 350 degree oven.
Save by using Farm Stand Baby Carrots and Serve with Musselman's Applesauce.
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