12 slices ham (thin)
1 teaspoon olive oil
12 cherry tomatoes
1 tablespoon chives, finely chopped
2 tablespoons parmesan cheese, grated
Preheat oven to 180°C (350°F). Lightly oil a 12 hole muffin pan. Line moulds with a slice of ham so the ends stick out over the top.
Break an egg into each hollow, top with tomato and scatter with chives, parmesan, salt and pepper. Bake for 18 minutes or until egg is set.
Remove from oven and leave to cool for 5 minutes. Run a knife around each mould to loosen ham. Cool on rack.
Save by using Hatfield Cooked Ham and Serve with McCain Potatoes.
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/4 cup quick-cooking oats
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 375°F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Serve with Fresh Broccoli Crowns.
4 pork chops
1/2 cup mayonnaise
1/4 cup brown sugar
1/4 cup prepared mustard
2 teaspoons seasoning salt
1/3 cup red wine vinegar
Combine mayonnaise, sugar, mustard, and salt. Stir in vinegar. Pour into a large plastic bag or shallow glass dish. Add pork, cover/seal. Marinate overnight
Drain and discard marinade. Grill chops.
Save by using Hatfield Center Cut Loin Chops and Serve with Fresh Express Salad Mixture.
4 pounds mussels, scrubbed and debearded
1/8 teaspoon fresh-ground black pepper
1/4 cup olive oil
1 onion, chopped fine
6 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
1/4 teaspoon dried thyme
1/4 teaspoon dried red-pepper flakes
Salt, if needed
In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes.
Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally. Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil.
Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
Serve with Pepperidge Farm Garlic Bread and Fresh Cantaloupe..
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