1/2 lb catfish fillets
1/2 medium sized onion, chopped
1/2 tsp prepared yellow mustard
1 1/2 tsp creamy salad dressing
1/4 tsp Old Bay seasoning
1 1/4 cup coarsely crushed buttery round crackers
1/2 cup vegetable oil
Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay, cracker crumbs and egg. Mix until evenly blended.
Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
Save by using Sweet Vidalia Onions and Serve with Spring Glen Cole Slaw.
2 potatoes, peeled and quartered
5/8 onion, chopped
4 carrots, peeled and sliced into 1 inch pieces
1 1/4 lb boneless round steak
5/8 package dry onion soup mix
5/8 can condensed cream of mushroom soup
1/2 cup water
Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, and then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.
Cover, and cook on Low for 7 to 10 hours.
Save by using Huntsinger Farms White Potatoes and Serve with Italian Bread.
2 lb country style pork ribs
1 jar spaghetti sauce
1/2 cup water
2 tbsp olive oil
Heat the oil in an extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water.
Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.
Save by using Barilla Pasta Sauce and Serve with Baby Carrots.
1/2 cup olive oil
1.2 cup lime juice
2 tbsp minced garlic
Salt and ground black pepper to taste
4 skinless, boneless chicken breast halves
Mix olive oil, lime juice, garlic, salt, and black pepper in a bowl or resealable bag; add chicken. Marinate in the refrigerator, 3 hours to overnight.
Preheat oven to 400°F (200°C).
Transfer chicken from marinade to a shallow baking pan. Discard remaining marinade. Season chicken breasts with salt and black pepper.
Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165°F (74°C).
Serve with Fresh Broccoli Crowns and Bob Evan's Potatoes.
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