1 tbsp butter
2-3 lb bottom round roast
1 tsp salt
1/4 tsp pepper
1 can condensed cream of celery soup
1/2 cup raw onion rings
1 cup dairy sour cream
1 tsp prepared horseradish
In large skillet melt butter; brown meat slowly. Place in baking dish; sprinkle over salt and pepper. Spread soup over top of roast; add onions.
Cover; bake in a preheated 325°F oven for 2-1/2 to 3 hours or until meat is tender. Pour off 2 cups drippings; set aside for gravy. Gently blend horseradish into sour cream.
Spread on top roast; return to oven, uncovered, 3-5 minutes to glaze sour cream.
Save by using Daisy Sour Cream and Serve with Ore-Ida Potatoes.
garlic powder to taste
salt and pepper to taste
4 pork chops
1 cup flour
1 large onion, sliced
2 cloves garlic
2/3 cup rice
1-1/2 cups canned tomatoes
Season pork chops lightly with garlic powder, salt and pepper. Roll pork chops in flour.
In an ovenproof skillet/pan, brown pork chops on both sides with sliced onion and whole garlic cloves. There is no need to cook, only brown.
Meanwhile, boil rice for 10 minutes in 3 cups of salted water.
Pour rice over pork chops. Pour tomatoes over all. Cover and bake for 1 hour at 350°F.
Save by using Cooking Onions and Serve with Locally Grown Huntsinger Farms Russet Potatoes.
1/2 lb boneless, skinless chicken breast in 1-inch cubes
3 cloves garlic, crushed
1/2 pint cherry tomatoes
2 medium red onions, quartered
1 green pepper, cut in 1-inch squares
1/4 lb white boiling onions, peeled
1/4 cup Italian dressing or teriyaki sauce
BBQ sauce for basting
Wash, peel and cut vegetables into 1-inch chunks. In a zip bag, marinate chicken, crushed garlic and cut vegetables in refrigerator for 60 minutes in Italian dressing or teriyaki sauce. Turn several times. Discard marinade.
If using wooden skewers, soak them in water 30 minutes in advance. If using metal skewers, brush with oil or spray with non-stick spray.
Preheat grill for 10 minutes on medium-high heat setting. Before it heats up, brush grill grates well with vegetable oil (or use a paper towel dipped in oil).
Thread chicken and vegetables alternately onto skewers. Grill kabobs, for 4-7 minutes, brushing often with barbecue sauce or Italian dressing.
Save by using Sweet Baby Ray's BBQ Sauce and Serve with Barilla Pasta.
1/2 cup mayonnaise
4 tsp Dijon mustard
1 tbsp lemon juice
1-1/2 lbs bluefish fillets
1/2 cup dry bread crumbs
salt and pepper to taste
1/4 cup oil
Combine the mayonnaise and the mustard. Set aside. Squeeze 1 tablespoon juice from the lemon. Remove any bones from the bluefish and cut the fish into 1 1/2" pieces.
Puree the fish in a food processor until almost fluffy. In a mixing bowl, beat the eggs. Add the bread crumbs, 1 teaspoon salt, 1/4 teaspoon pepper and lemon juice. Gently fold in the fish.
Form the mixture into 8 patties. Heat the oil in a large frying pan, over medium high heat. Cook patties until they're golden brown, 3 to 4 minutes per side. Serve hot with the mustard mayonnaise. 4 servings.
Save by using Hellmann's Mayonnaise and Serve with Rice-A-Roni.
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