2 sticks butter
Juice of 2 or 3 lemons
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
4 cloves garlic, minced
12 whole chicken legs
Preheat the oven to 450°F. Line baking sheets with foil.
Melt butter in a saucepan; add the lemon juice, salt, black pepper, cayenne and garlic. Stir and set aside. Rinse and pat the chicken legs dry and dip them one by one into the butter mixture and place them on the prepared baking sheets.
Once all of the chicken legs are coated and placed on the baking sheet, use a pastry brush and give them another coating of the butter mixture.
Place into the preheated oven for 30 to 35 minutes, basting a couple of times if desired. If they need more color, turn on the broiler for a few minutes and watch them closely.
Serve with Fresh Broccoli Crowns and Maier's Italian Bread.
1 package elbow macaroni
1 lb ground round, crumbled and browned
1 medium onion, diced
2 (12 oz) cans tomato sauce
1/2 can water
14 oz package shredded cheese
Cook the macaroni in boiling water while you brown the meat and onion in a skillet. Drain the macaroni well and then add the meat mixture.
Stir in the tomato sauce and water, mix well together and place into large casserole dish and cover with cheese.
Cover with foil and place in a 350°F oven and bake for approximately 30 to 40 minutes.
Save by using San Giorgio Pasta and Serve with Fresh Asparagus.
8 Whiting Fillets
1 1/2 cups olive oil
3/4 cup lemon juice
5 garlic cloves, minced
2 tablespoons parsley
Salt and pepper for taste
1/4 cup flour
Thaw Whiting Fillets.
In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper.
Dredge fish in flour. In large saute pan, heat remaining oil.
Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve.
Serve with Fresh Brussel Sprouts and Sourdough Round Bread.
2 tablespoons olive oil
2 lb sweet Italian sausage
2 lbs seedless red grapes, stemmed
1/4 cup balsamic vinegar
Salt and pepper for taste
Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
Cook sausages, turning over once until well browned.
Add grapes and cook, stirring occasionally until sausages are cooked through and the grapes are softened.
Stir in vinegar and salt and pepper for taste.
Save by using Red Seedless Grapes and Serve with Joseph Campione Garlic Toast.
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