1 lb ground beef, lean
1 small onion, chopped
1/2 tsp garlic salt
1/4 tsp pepper
10-3/4 oz cream of mushroom soup, condensed
4 oz mushroom stems and pieces, drained
3/4 cup sour cream
In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms.
Simmer covered, 15-20 minutes. Stir in sour cream; heat through, do not boil.
Save by using Daisy Sour Cream and Serve with Barilla Pasta.
3 lbs pork loin
1 onion, chopped
1 cup ketchup
3/4 cup vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp garlic salt
1/4 tsp ground red pepper
Bake pork loin at 300°F for 3 hours.
Mix onion, ketchup, vinegar, brown sugar, Worcestershire sauce, mustard, garlic salt and ground red pepper together to create sauce.
After meat has cooled, tear apart. Put in electric skillet and pour sauce over and simmer on low for 1 hour.
Save by using Cooking Onions and Serve with Reser's Main St. Bistro Baked Sides.
1 lb perch fillets
1 cup milk
salt and pepper to taste
3/4 cup bread crumbs
1/4 cup melted butter
Preheat oven to 350°F. Place perch in greased baking pan, skin side down.
Pour milk over fish, making sure to moisten completely. Sprinkle bread crumbs on, salt and pepper to taste. Drizzle butter on fish, then bake for 20 minutes.
Save by using Farmland Skim Plus Milk and Serve with Broccoli Crowns.
1 -1/2 lb ground turkey
1 pkg frozen spinach, thawed and drained
2 cups salsa
ground cumin to taste
8 oz block cream cheese
1 pkg flour tortillas
1 can diced tomatoes
2 cups Mexican blend cheese
Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
Lay flour tortilla flat and place 1/3 mix, roll and place in greased 13x9 inch pan with flat side up. Bake for 20 minutes at 350°F.
Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes and additional cumin to taste. Top with cheese. Return to oven for 5 minutes until cheese is melted.
Save by using Old El Paso Tortilla Shells and Serve with Old El Paso Refried Beans.
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