4 large pork chops
4 thick onion slices
1/4 cup peanut butter
1/2can (10.5 oz) condensed mushroom soup
1/4 cup milk
1 teaspoon Worcestershire Sauce
1 teaspoon salt
1/8 teaspoon pepper
Brown pork chops on both sides in small amount of shortening. Pour off shortening.
Top each chop with a slice of onion.
Mix peanut butter, mushroom soup, milk, Worcestershire, salt and pepper. Pour over chops.
Cover and cook slowly for 45 minutes.
Save by using Essential Everyday Peanut Butter and Serve with Bob Evans Mashed Potatoes.
1 1/2 lbs. fresh broccoli
5 eggs, beaten
1 cup cream-style cottage cheese
2 tbsp. all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 slices bacon, cooked & crumbled
1/2 cup (2 oz.) shredded Cheddar or Swiss cheese
Cut broccoli into flowerettes and cook, covered, in a small amount of boiling water for 8 minutes. Drain.
Arrange broccoli in lightly greased 10x6x2 inch baking dish. Combine eggs and next 5 ingredients, stirring well. Pour evenly over broccoli.
Bake, uncovered, at 250°F for 20 minutes; sprinkle with cheese and bake an additional 5 minutes. Let stand 5 minutes.
Save by using Fresh Broccoli Crowns and Penn Maid Cottage Cheese.
2 large cod fillets
lemon juice to taste
pepper, to taste
2 tomatoes, sliced
1 green pepper, diced
2 tablespoons chopped onion
1/4 cup bread crumbs
1/2 teaspoon basil leaves
1 tablespoon oil
Wash and dry fish on paper towel. Place in greased baking dish.
Sprinkle with a little lemon juice. Sprinkle with pepper and top with tomato slices, green pepper, and the chopped onion last.
Mix bread crumbs, basil leaves and oil and sprinkle on top of fish.
Bake in greased 9" x 12" glass baking dish at 350°F. Bake for 15 minutes or until fish is done.
Save by using Extra Large Hot House Beefsteak Tomatoes and Serve with Harvest Value White Potatoes.
1 lb sausage, cut in1/4 inch slices
1 cup diced green pepper
1 cup diced red pepper
1 cup diced onion
1 clove garlic
1 tablespoon olive oil
1 can stewed tomatoes, drained & chopped
1 teaspoon salt
1/4 teaspoon oregano
1 can (16 oz) black beans, drained
Cook sausage until brown and remove from pan. Wipe pan.
Saute peppers, onion and garlic in olive oil until tender, but not brown.
Add tomatoes, salt, oregano, beans and sausage. Heat through.
Save by using Fresh Green and Red Peppers and Hanover Beans.
Prices Valid May 26th to June 29th
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