2 lbs. of white haddock fillets
1 onion sliced
1 can cream of mushroom soup
1 cup grated mozzarella or cheddar cheese
Place haddock fillets in bottom of glass oven proof dish. Cover with sliced onions.
Spread can of cream of mushroom soup over the fish.
Lastly, spread grated cheese over the fish.
Bake in preheated 350°F oven for about 40 minutes until fish is done.
Save by using Fresh Cooking Onions and Maggio Shredded Cheese.
1 c. Worcestershire sauce
2 tbsp. lemon juice
1 (2 lb.) sirloin steak, cut into sm. chunks
Line baking dish with foil. Mix Worcestershire sauce and lemon juice.
Place sirloin chunks and Worcestershire and lemon juice in dish.
Sprinkle heavily with lemon pepper and seasoned salt.
Cover tightly with foil. Bake at 400°F until done.
Serve with Barilla Pasta and Birds Eye Vegetables.
1 tbsp. olive oil
4 center-cut pork rib chops, 1/2-inch thick
2 red peppers, seeded, finely chopped
2 garlic cloves, finely chopped
4 tsp. sugar
1/4 cup chopped cilantro
1/4 cup chopped dry roasted nuts
Heat oil in large skillet over medium high heat. Add pork chops & cook 8-10 min, turning once. Remove pork chops.
Add peppers and garlic. Cook over medium heat 1-2 min or until softened.
Stir occasionally. Stir in sugar; bring to boil.
Boil 1 minute. Pour over pork chops. Sprinkle with cilantro and peanuts.
Serve with Fresh Broccoli Crowns and Hanover Silver Line Vegetables.
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
1/2 cup sliced almonds
1 head lettuce - rinsed, dried and torn
1 red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin orange segments, drained
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated.
Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.
Save by using Fresh Cooking Onions and Iceberg Lettuce.
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