3 lbs. spare ribs
1 tsp. salt
1/2 tsp. freshly ground pepper
1 (8 oz.) can tomato sauce
1/2 c. orange juice
1/2 c. honey
2 tbsp. minced onion
1 clove garlic, minced or pressed
1 tsp. Worcestershire sauce
Cut spare ribs into 2 or 3-ribs pieces. Sprinkle on both sides with salt and pepper.
Place into 13x9-inch pan. Bake in hot oven at 400°F for 40 minutes. Drain off fat.
Meanwhile, mix together tomato sauce, orange juice, honey, onions, garlic and Worcestershire sauce. Pour mixture over ribs to coat evenly.
Lower oven temperature to 350°F. Bake 40 minutes or longer until ribs are juicy and tender.
Serve with Bush's Baked Beans and Birds Eye Steamfresh Vegetables.
1 lb. box Ziti Noodles
1 green pepper, diced
1 medium onion, diced
1 lb. ground beef
1 jar marinara sauce
1 jar Alfredo sauce
2 cups shredded mozzarella cheese
Preheat oven to 350°F. Boil pasta al dente according to package.
Meanwhile, in a large skillet, saute pepper, onion and beef. When beef is cooked through, add jar of marinara sauce and jar of Alfredo sauce.
Heat until warm, reduce heat to low. Drain pasta and combine with sauce mixture. Spread into large enough casserole dish. Sprinkle with mozzarella cheese.
Bake for 15 minutes, until mozzarella just starts to brown. Allow to cool 5 minutes before serving.
Save by using San Giorgio Pasta and Serve with New York Garlic Knots.
2 ribs celery, chopped
1 red bell pepper, chopped
1 large cucumber, peeled, seeded and chopped
1/2 a large red onion, chopped
6 ripe medium-size tomatoes, chopped
4 cups tomato juice, 1 cup at a time
1/4 cup red wine vinegar
1/4 cup olive oil, optional
Zest and juice of a lemon
2 teaspoons sugar
1 clove garlic, chopped
2 tablespoons fresh chive
2 tablespoons fresh Italian parsley
1 teaspoon Worcestershire sauce
6 drops Tabasco
Prep the veggies and set aside.
Add 1 cup of tomato juice and the remaining ingredients up to and including parsley to the blender; process, just for a few pulses to blend. Add about 1/4 of the vegetables but don't pack the blender, otherwise it'll get stuck.
Blend till the texture you want is achieved, then transfer to a large bowl. Add another cup of tomato juice and more veggies, transfer to the big bowl.
Continue until all the veggies are blended in. Stir together in the big bowl. Taste, season and add Worcestershire sauce and Tabasco to taste. Refrigerate for 24 hours before serving. Serve cold.
Save by using Cooking Onions and Large Beefsteak Tomatoes.
4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
1/2 cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced
Divide spinach between 2 serving plates.
Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate.
Sprinkle with diced red pepper and fresh mint.
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
Save by using Fresh Express Spinach Mix and Large Athena Cantaloupes.
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