3 tbsp. butter
1/4 c. firmly packed brown sugar
2 tbsp. country-style Dijon mustard
2 c. (2 med.) cored, sliced 1/8 inch tart apples
1 lb. (1/2 inch thick) ham steak
In skillet melt butter until sizzling; stir in brown sugar and mustard.
Add apples. Cook over medium heat, stirring occasionally, until apples are crispy tender (5 to 7 minutes).
Place ham steak in same skillet, arranging apples on ham steak.
Cover; continue cooking until ham steak is heated through (5 to 7 minutes).
Save by using Gold Delicious Apples and Serve with Fresh Broccoli Crowns.
1 lb. lean ground beef
1 small onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10.5 oz.) cream of mushroom soup,
4 ounces mushroom stems and pieces, drained
3/4 cup sour cream
1 package (8-10 oz.) noodles
In medium skillet, brown ground beef and onion; drain excess fat.
Stir in garlic salt, pepper, soup and mushrooms.
Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil.
Serve over noodles.
Save by using Barilla Pasta and Serve with Hanover Cut Green Beans.
2 Lemons, sliced into 1/4-inch rounds
1/2 cup Red Onion, sliced
4 (4 oz.) Salmon
1 tablespoon Fresh Basil, chopped
1 tablespoon Fresh Dill, chopped
1/4 teaspoon Sea Salt
Preheat oven for 350°F.
Layer in the following order: lemon rounds, red onion, salmon. Season with herbs and Sea Salt.
Place inside a foil pouch, close pouch and bake in oven for 25 minutes or until fish flakes with a fork. Do not poke holes in foil pouch.
Remove salmon from foil pouch, place on plate and drizzle with juices leftover in pouch.
Serve with Bear Creek Rice Sides and Joseph Campione Garlic Toast.
3 red bell peppers, halved and seeded
3 ears shucked corn
1 1/2 pounds tomatoes, halved, seeded, and peeled (about 4)
2 tablespoons extra-virgin olive oil
4 cups chopped onion (about 2 medium)
3 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons chopped fresh chives
Prepare grill to medium-high heat. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally.
Add tomatoes; grill an additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids.
Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.
Save by using Cooking Onions and Large Beefsteak Tomatoes.
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