2 cloves garlic, minced
1/3 cup soy sauce
1 tbsp and 1 tsp vegetable oil
1 tbsp and 1 tsp ketchup
3/4 tsp oregano
3/4 tsp ground black pepper
2 lb bottom round London Broil
In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides.
Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.
Serve with Green Line Green Beans and Simply Potatoes.
4 tbsp butter
1/2 sleeve buttery round crackers, crushed
1 lb thick-cut cod loin
1/2 lemon, juiced
1/4 cup dry white wine
1 tbsp chopped fresh parsley
1 tbsp chopped green onion
Preheat oven to 400°F (200°C).
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish with parsley and green onion.
Save by using Cooking Onions and Serve with Rice-A-Roni.
3 lb pork loin roast
1 tbsp and 1-3/4 tsp butter, melted
1 tbsp and 1-3/4 tsp white vinegar
2 tbsp and 1/2 tsp light maple flavored pancake syrup
1-1/4 tsp cornstarch
1 tbsp and 1-3/4 tsp brown sugar
Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
Preheat the oven to 350°F (175°C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145° F (63°C) when taken with a meat thermometer.
Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10°.
Save by using Aunt Jemima Syrup and Serve with Hanover Brown Sugar & Bacon Baked Beans.
4 skinless, boneless chicken breast halves
Ground black pepper to taste
4 slices Swiss cheese
1 can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tbsp butter, melted
Preheat oven to 350°F (175°C).
Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
Save by using Farmland Skim Plus Milk and Serve with Locally Grown Huntsinger Farms Red Potatoes.
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