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. 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 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 degrees.
Save by using Keller's Butter and Serve with Locally Grown Huntsinger Farms Red or Gold Potatoes.
1 cup flour
1 tsp salt
1/2 tsp finely ground black pepper
1/2 tsp cayenne pepper
8 oz fresh perch fillets
2 tbsp butter
1 lemon, cut in half
Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.
Save by using Lemons and Serve with Green Giant Vegetables.
3/4 lb ground beef
1/2 onion, chopped
1/2 cup milk
1/2 cup dried bread crumbs
1 tbsp brown sugar
1 tbsp prepared mustard
2 tbsp and 2 tsp ketchup
Preheat oven to 350°F.
In a large bowl, combine the beef, egg, onion, milk and bread crumbs. Place in a lightly greased 5x9 inch loaf pan, or form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350°F for 1 hour.
Save by using Cooking Onions and Serve with Knorr's Pasta Sides.
4 chicken cutlets
1-2 tbsp fresh parsley, chopped
1/2 tsp nutmeg
salt and pepper
Wash chicken cutlets and pat dry with a paper towel. Mix eggs, 1/2 tsp nutmeg, parsley and a pinch of salt and pepper to the egg mixture.
Dip the chicken into the egg mixture. On a separate shallow dish, dip chicken into the bread crumbs to coat.
Place in a pan with oil on lower, medium heat. Fry on both sides, only enough to coat the bread crumbs with oil so they will stick to the chicken.
Place the chicken on a cookie sheet and bake 350°F for 40 minutes.
Serve with Green Giant Baby Carrots and Italian Bread.
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