2 lb chuck roast
1 pkg onion soup mix
1 large red onion, sliced into rings
1/2 cup water
3 cloves garlic, mashed
1/2 cup ketchup
1/4 cup olive oil
Combine ingredients in Ziploc bag and marinate chuck in refrigerator for 2 to 3 hours.
Wrap chuck loosely in aluminum foil with slices of onion above and below, creating a pouch with tightly rolled edges, with shiny side facing inward.
Place in oven at 325°F for 13 minutes per lb.
Save by using Red Onions and Serve with Locally Grown Huntsinger Farms White Potatoes.
3 lb whole pork butt
2 whole garlic cloves
4 whole black peppers
1 head cabbage
6 med. carrots
6 med. white turnips
1/4 cup orange marmalade
2 tsp prepared mustard
Place pork butt in an 8 quart kettle. Add peppers, cloves, and water to cover. Bring to boiling, reduce heat and simmer 2 1/4 hours (45 minutes per pound), or until pork is fork-tender.
Meanwhile, remove outer leaves from cabbage; cut cabbage into 6 wedges. Pare carrots and turnips in half. Add vegetables to pork during last half hour of cooking.
Remove pork from kettle; remove net covering or string. In small bowl, blend marmalade and mustard; spread over pork. Run pork under broiler 3-4 minutes, or until richly glazed.
Arrange pork and vegetables on large, heated serving platter.
Save by using Green Cabbage and Serve with Simply Potatoes.
1 lb pasta
2 cups zucchini, cut in small chunks
2 cups champignon mushrooms, cut in small chunks
2 garlic cloves, mashed
1 tsp powdered masala spices
1/4 cup olive oil
1/4 tsp red pepper flakes
salt, to taste
Begin by cooking the pasta according to manufacturer's instructions.
While pasta is being cooked, place the zucchini and mushrooms into a hot wok or skillet with the olive oil, adding the salt and cooking until veggies are soft. The garlic and spices should be added halfway during the cooking time.
When the pasta is ready, drain it and add into the skillet, mixing it well with the veggies. Serve immediately.
Save by using Green Zucchini and Cora Pasta.
1 chicken breast
3 tsp soy sauce
1 tsp grated ginger root
1/4 cup sake or dry sherry
1/2 tsp Accent (optional)
2 tsp peanut oil
2 tsp cornstarch
Using a thin, sharp knife, remove the meat from the chicken breast, trying to cut in such a way that you end up with 2 large pieces.
Combine the soy sauce, ginger, sake and Accent and pour over the chicken. Cover and refrigerate for 45-90 minutes; turning the chicken over three or four times so that it is evenly coated.
In a skillet or wok, heat peanut oil for several minutes before adding chicken. Saute until chicken is opaque and juices no longer run pink. Remove from heat; combine cold marinade with cornstarch and bring to a boil and cook for 5 minutes. Pour over chicken and serve.
Serve with Knorr's Rice Sides and Green Giant Vegetables.
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