1 package medium pasta shells
1 package frozen peas, thawed
1/4 pound deli ham, diced
1 cup diced cheddar cheese
1/4 cup chopped onion
3 tbsp. mayo
2 tbsp. vegetable oil
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
Save by using Birds Eye Plain Vegetables and Kraft Mayonnaise.
1 lb ground beef
1/2 cup chopped onion
1 can mushrooms, drained
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup beef broth
1 package wide egg noodles
Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.
In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much.
Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.
Save by using Heluva Good Sour Cream and Serve with New York Texas Toast.
2 tbsp. butter
1 green bell pepper, chopped
1 cup sliced fresh mushrooms
1 cup chicken broth
2 tbsp. all-purpose flour
2 1/4 cups cooked, cubed chicken breast meat
1 cup sour cream
2 egg yolks
1 pimento, chopped
Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, and then stir in broth and flour and cook, stirring, until thickened.
Add chicken, heat through and remove from heat.
In a small bowl combine sour cream, egg yolks, pimento, sherry (optional), salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot.
Save by using College Inn Chicken Broth and Serve with Barilla Pasta.
2 tbsp. steak seasoning
1/2 cup balsamic vinegar
1/2 cup olive oil
2 lbs boneless pork loin roast
Dissolve steak seasoning in balsamic vinegar, and then stir in olive oil. Place pork into a resealable plastic bag and pour marinade over top. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350° F (175°C).
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145°F (65°C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Serve with Fresh Express Salad Blends and Betty Crocker Specialty Potatoes.
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