1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds ground beef
3/4 cup milk
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350°F (175°C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
Serve with Simply Potatoes Diced Potatoes and Fresh Broccoli Crowns.
4 boneless pork chops
Salt and ground black pepper for taste
2 pinches Italian seasoning for taste
2 tablespoons butter
2 tablespoons olive oil
2 onion, sliced
4 shallots, sliced
2 tablespoons chicken stock
1/4 cup white cooking wine
2 cups half-and-half
1/4 cup and 1 tablespoon horseradish mustard
1 tablespoon and 1 teaspoon lemon juice
1/2 teaspoon fresh thyme
Preheat oven to 350°F (175°C). Season pork chops with salt, pepper, and Italian seasoning. Heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook pork chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. Transfer pork chops to a baking dish, keeping the pan juices in skillet.
Bake pork chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145°F (63°C). Cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes.
Pour chicken stock and cooking wine into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. Serve pork chops drizzled with mustard sauce.
Serve with Huntsinger Farms White Potatoes and Fresh Express Salad Blends.
1 (12 oz) package linguine
5 slices bacon
1 1/2 pounds boneless chicken breast half, cooked and diced
Salt for taste
1 1/2 (14.5 oz) cans peeled and diced tomatoes with juice
1/2 teaspoon dried rosemary
1/2 cup crumbled feta cheese
1 cup pitted black olives
1/4 teaspoon ground ginger
1 (9 oz) can artichoke hearts, drained
Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through.
Toss with fresh cooked pasta and serve warm. Garnish with extra feta if desired.
Save by using Furmano's Tomatoes and Serve with Milano Italian Bread.
1 (9 oz) deep dish frozen pie crust
1 1/2 teaspoons finely chopped green bell pepper
1/2 small onion, finely chopped
1/2 (4.5 oz) can mushrooms, drained and chopped
1 cup heavy cream
1/4 pound shredded Monterey Jack cheese
1/4 pound shredded Swiss cheese
6 ounces cooked ham, chopped
1/4 teaspoon vinegar
1/8 teaspoon dried tarragon
1/2 pinch garlic powder
1/2 pinch ground nutmeg
1/2 pinch dried parsley
Salt and pepper for taste
Preheat oven to 350°F (175°C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.
Save by using Boneless Ham Steaks and Serve with Thomas' English Muffins.
Prices Valid October 13th to October 19th
Thank you for shopping at Boyers!
We hope you enjoy these recipes and continue to visit your local boyers and boyersfood.com!