1/2 cup all-purpose flour
2 tsp paprika
1-1/2 tsp salt and pepper
2 lb boneless pork chops
1/2 cup butter
1 minced onion
1/2 cup minced green pepper
1 can sliced mushrooms, drained
2 cup milk
Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter.
Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden.
Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; Pour sauce over chops.
Bake, uncovered, in preheated 350°F oven for 1 hour.
Save by using Jumbo Sweet Onions and Serve with Broccoli Crowns.
1 lb cod
7-8 medium potatoes
salt and pepper
Boil fish in water with diced onion, teaspoon of salt and teaspoon of pepper, until fish flakes. Strain water from this when cooked, keeping liquid. Allow fish to cool.
While fish is cooling, boil peeled potatoes in liquid used from boiling fish (add more water if needed). Drain potatoes when they are boiled; mash. Put fish and potatoes together and mash/stir again until blended.
Roll the mixture into balls (you can use an ice cream scoop) then flatten. Cover patties in flour.
On a medium heat, heat oil and butter together. Bottom of pan should be covered. Pan fry patties in a mixture of vegetable oil and butter until golden. Add a sprinkle of salt when frying. Brown to Golden.
Save by using Smart Balance Spread and Serve with Green Giant Valley Fresh Steamers with Sauce.
1-1/2 lbs beef rump roast
1 tbsp and 1/2 tsp water
1-1/2 cups and 2 tbsp dry bread crumbs
1-1/4 tsp garlic powder
1-1/4 tsp salt
3 tbsp and 1/2 tsp grated Parmesan cheese
3 tbsp and 1/2 tsp vegetable oil
Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain.
Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined.
Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.
Save by using Large Eggs and Serve with Simply Potatoes.
2 eggs, beaten
1 cup grated Parmesan cheese
7 oz seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tbsp vegetable oil
12 oz pasta sauce
6 slices Monterey Jack cheese
Preheat oven to 375°F.
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and sautee for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Save by using 4C Bread Crumbs and Serve with Fresh Express Salad Blends.
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