2 lbs. catfish nuggets
2 c. cornmeal
3 tbsp. Cajun seasoning
1 c. milk
1/4 c. Creole (or brown) mustard
1 c. vegetable oil for frying (preferably peanut oil)
Rinse catfish nuggets. Mix cornmeal with Cajun seasoning. In a shallow bowl mix milk, eggs and mustard.
Dip catfish nuggets in egg mixture then coat well with cornmeal mixture. Work cornmeal mixture into nuggets with hands to coat well.
Heat vegetable oil in a heavy skillet to 375°F. Fry nuggets in hot vegetable oil, turning once. Serve immediately.
Serve with Kraft Velveeta Shells & Cheese and Fresh Broccoli Crowns.
2 cloves garlic, minced
1/2 tsp. dried basil leaves
1/4 tsp. pepper
4 lean beef cubed steaks (about 4 oz. each)
1 1/2 tsp. olive oil
2 sm. zucchini, thinly sliced
6 grape tomatoes, cut in half
1 1/2 tsp. grated Parmesan cheese
Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of beef cubed steaks; reserve.
Heat oil and remaining seasoning in large nonstick skillet over medium heat. Add zucchini; cook and stir 3 minutes. Add tomatoes; continue cooking 1 minute, stirring frequently.
Remove vegetables to platter; sprinkle with cheese and keep warm. Increase heat to medium-high. Add 2 of the steaks to same pan; pan-broil to desired doneness, 3 to 4 minutes, turning once.
Repeat with remaining 2 steaks. Season steaks with salt, if desired. Serve with reserved vegetables; garnish as desired.
Save by using Grape Tomatoes and Serve with Bob Evans Mashed Potatoes.
1 boneless pork loin roast (2-1/2 to 3 pounds)
1 can jellied cranberry sauce (16 oz.)
1/2 cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. cornstarch
salt, to taste
Place pork roast in a slow cooker.
In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt.
Serve with Huntsinger Farms White Potatoes and Green Giant Boxed Vegetables.
8 slices rye bread
2 tablespoons Dijon mustard
2 tablespoons Russian dressing
8 slices roasted deli turkey
1 cup sauerkraut
8 slices Swiss cheese
1 tablespoon olive oil
Spread 4 slices of bread with the mustard and 4 slices with the Russian dressing.
Dividing evenly, top the mustard-spread slices with the turkey, sauerkraut, and cheese, then the remaining bread.
Heat the oil in a large skillet over medium heat.
Add the sandwiches and cook, pressing occasionally with the back of a spatula until the bread is golden brown and crisp and the cheese is melted, 3 to 4 minutes per side.
Serve with Progresso Vegetable Classics Soup and Red or White Seedless Grapes.
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