1/2 cup butter
2 teaspoons garlic powder
4 garlic cloves, minced
2 pounds boneless sirloin steaks
salt and pepper for taste
Preheat grill to high.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4-5 minutes per side. When done, transfer to warmed plates. Brush tops liberally with garlic butter and allow to sit for 2-3 minutes before serving.
Serve with Huntsinger Farms Russet Potatoes and Hanover Country Fresh Vegetables.
4 pounds boneless pork loin
3 tablespoons white sugar
2 tablespoons salt
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
Rinse meat well and pat dry. Place in a glass dish. In a separate bowl, combine sugar, salt, cumin and cardamom. Mix well and rub liberally over the entire roast. Cover and refrigerate for 24-36 hours.
Preheat grill/griddle and lightly oil the grate/griddle.
Remove roast from the refrigerator and discard any juices in the dish.
Grill over indirect low heat for about 1 hour.
Serve with Poppy's Pierogies and Green Giant Vegetables.
2 pounds top round London broil
28 ounce can stewed tomatoes
garlic salt for taste
Preheat oven to 350°F.
Place the roast in a roasting pan, pour stewed tomatoes over it and season with garlic salt.
Roast for 2 1/2 - 3 hours. Let stand for about 10 minutes at room temperature before serving.
Save by using Hunt's Tomatoes and Serve with Rice-A-Roni.
1 pound ground chuck
1/2 cup Italian bread crumbs
1/8 cup Worcestershire sauce
1 tablespoon steak sauce
Combine ingredients by hand. Shape in to a loaf pan and bake at 400°F for an hour.
Save by using San Giorgio Flavored Bread Crumbs and Serve with Pillsbury Grands! Jr Biscuits.
Prices Valid December 29th to January 25th
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