2 slices bacon, cut into small pieces
2 lbs. spare ribs, cut into 1" pieces
1 (15 oz.) can pineapple chunks, drained (retain syrup)
1 large onion
1/2 cup brown sugar
2 tablespoons soy sauce
1/4 cup vinegar
2 tablespoons cornstarch
Saute bacon in large, deep skillet or Dutch oven; remove bacon and save.
Brown ribs, add juice of pineapple and onions; cover and simmer for 40 minutes.
Add bacon, sugar, soy sauce and vinegar. Dissolve cornstarch in water; add mixture to spare ribs with pineapple chunks.
Simmer slowly 20 minutes, stirring constantly.
Serve with Harvest Value White Potatoes and Hanover Gold or Silver Line Vegetables.
2/3 cup buttermilk baking mix
1/3 cup yellow cornmeal
1/2 teaspoon chili powder
1 egg
1/4 cup milk
1 lb. sweet or hot sausage
1 clove garlic, minced or pressed
1 medium onion, chopped
1 (20 oz.) can pork & beans in tomato sauce
3 tablespoons tomato juice or water
1/2 teaspoon chili powder
In bowl, mix together all dry Tamale Topping ingredients. Add egg and milk; stir only until dry ingredients are moistened.
Remove sausages from casings. Crumble into large skillet. Cook, stirring until browned. Drain, reserving 1 tablespoon fat.
Put fat into skillet. Add onion and garlic. Saute until onion is tender. Stir in sausage, beans, tomato juice and chili powder.
Turn into greased shallow 1 1/2 quart baking dish. Spoon Tamale Topping around dish. Bake at 400°F for 20 minutes or until topping is golden brown.
Save by using Sweet Vidalia Onion and Serve with Fresh Yellow or Green Zucchini Squash.
4 lbs. mussels
4 tablespoons olive oil
1 medium onion, chopped
2 large garlic cloves, dices
Small can of mushroom stems & pieces
Black pepper
Parsley
Basil
1 (12 oz.) can beer
3/4 cup sour cream
3/4 cup seasoned bread crumbs
Wash and scrub mussels. Peel off beard. Discard any opened ones. Steam approximately 5 minutes and discard any unopened ones. Remove from shells and set aside.
Heat oven to 350°F. In olive oil, saute onions and garlic until soft. Add mushrooms, black pepper, parsley and basil; stir. Add beer and stir again; add mussels and stir yet again.
Mix sour cream and bread crumbs together and add to mussel mixture. Stir until mixed well.
Pour into small casserole, bake covered for 15 minutes then uncovered for 10-15 minutes or until golden brown.
Save by using Daisy Sour Cream and Serve with Fresh Express Iceberg Garden Salad.
1 1/4 lbs. lean ground turkey
2 eggs
BBQ Sauce
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup mushrooms, chopped
bread crumbs
Combine meat, eggs and BBQ sauce to your liking; mix well.
Add the green bell pepper, onion and mushrooms and mix.
Slowly add bread crumbs to thicken the loaf.
Bake about 45 minutes at 350°F or until thoroughly cooked without drying out.
Serve with Hanover Country Fresh Classic Vegetables and Poppy's Pierogies.
Prices Valid July 7th to July 13th
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