4 (7 oz.) pork chops
Salt and pepper, to taste
2 tsp. butter
2 (4 oz. each) cans mushroom pieces, drained
1 medium onion, peeled and thinly sliced
1 tbsp. 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 Fresh Cooking Onions and Serve with Bob Evans Mashed Potatoes.
4 (7 oz.) chicken breasts
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce
1 cup Parmesan or shredded Mozzarella cheese
Preheat oven to 400°F.
Dip chicken in egg, then bread crumbs, coating well.
In a 13 x 9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes.
Pour the marinara sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
Save by using Progresso Bread Crumbs and Serve with Green Giant Fresh Steamers.
2 tbsp. concentrated orange juice
1/4 c. basil
2 tbsp. olive oil
1/2 shredded onion
2 cloves crushed garlic
1.5 lbs. Beef Rump Roast
Combine all ingredients except meat to make marinade.
Place Rump Roast 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 Pillsbury Grand Biscuits and Farm Stand Baby Carrots.
2 lbs. catfish nuggets
2 c. cornmeal
3 tbsp. Cajun seasoning
1 c. milk
1/4 c. Creole (or brown) mustard
1 c. vegetable oil for frying (preferably peanut oil)
Rinse catfish nuggets.
Mix cornmeal with Cajun seasoning. In a shallow bowl mix milk, eggs and mustard.
Dip catfish nuggets in egg mixture then coat well with cornmeal mixture. Work cornmeal mixture into nuggets with hands to coat well.
Heat vegetable oil in a heavy skillet to 375°F. Fry nuggets in hot vegetable oil, turning once. Serve immediately.
Serve with Schmidt's Potato Rolls and Hanover Cut Green Beans.
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