2 tbsp olive oil
1 onion, thinly sliced
2 minced garlic cloves
1 (14.5 oz) can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tbsp chopped fresh parsley
1/2 cup dry white wine
1 lb cod fillets
In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
Stir in tomatoes, olives, parsley and wine. Simmer for 5 minutes.
Place fillets in sauce. Simmer for about 5 more minutes or until fish turns white.
Save by using Cooking Onions and Furmano's Tomatoes.
1 lb lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 oz) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt & pepper for taste
1 cup shredded cheddar cheese
Preheat oven to 350°F. Meanwhile, in a medium skillet over medium heat, brown the ground beef; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper.
Alternately layer the potatoes, soup mixture and meat in an 11x7 inch baking dish. Bake in a preheated oven for 1 to 1 1/2 hours, or until potatoes are tender.
Top with cheddar cheese and continue baking until cheese is melted.
Save by using Huntsinger Farms White Potatoes and Heluva Good Shredded Cheese.
London Broil, 1 1/2 to 2 inches thick
1 cup salad oil
3/4 cup soy sauce
1/4 cup lemon juice
1/4 cup onion, chopped
1 1/2 tsp pepper
2 minced garlic cloves
Mix all ingredients together and pour into a dish with a cover. Once covered, refrigerate turning several times over a 24 hour period.
On a grill or griddle, cook the first side for 8-10 minutes, flip and cook 6-7 minutes on the second side.
Once finished, let sit for 10 minutes before slicing diagonally.
Serve with Fresh Broccoli Crowns and Milano Italian Bread.
4 large pork chops
4 thick onion slices
1/4 cup peanut butter
1/2 can (10 1/2 oz) condensed mushroom soup
1/4 cup milk
1 tsp Worcestershire sauce
salt & pepper for taste
Brown each side of the pork chops. Top each chop with a slice of onion.
Mix peanut butter, mushroom soup, milk, Worcestershire sauce, salt and pepper. Pour over chops, cover and cook slowly on pan or grill until tender.
Serve with Hanover Gold or Silver Line Vegetables and Stove Top Stuffing.
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