1 lb spare ribs, cut into 1" pieces
2 slices bacon, cut into sm. pieces
1 lg. onion
1 (15 oz.) can pineapple chunks, drained (retain syrup)
1/2 c. brown sugar
1/4 c. vinegar
2 tsp. water
2 tbsp. soy sauce
2 tbsp. cornstarch
Saute bacon in large deep skillet or Dutch oven; remove bacon and save. Brown ribs, add juice of pineapple and onions; cover and simmer 40 minutes. Add bacon, sugar, soy sauce and vinegar.
Dissolve cornstarch in water; add mixture to spare ribs with pineapple chunks. Simmer slowly 20 minutes, stirring constantly.
Serve with Hanover Silver or Gold Line Vegetables and River Medium Grain Rice.
4 skinless, boneless chicken breast halves - pounded thin
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1 1/2 cups shredded Cheddar cheese
1/2 cup freshly grated Parmesan cheese
3/4 cup dry bread crumbs
4 cloves garlic, minced
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Save by using Richfood Butter Quarters and Serve with Pillsbury Grands Biscuits.
1 pound tilapia fish fillets
2 cups packaged shredded cabbage or coleslaw mix
3/4 cup salsa, divided
2 tablespoons sour cream
1 teaspoon chili powder
2 teaspoons canola or vegetable oil
8 (6 inch) corn tortillas, warmed according to package directions
2 cups Cheese
Lime wedges (optional)
In a medium bowl, combine cabbage, 1/4 cup salsa and sour cream; mix well and set aside.
Cut fish fillets crosswise into 1/2-inch thick strips. Sprinkle chili powder over fish. Heat oil in a large nonstick skillet over medium heat until hot. Add fish (cook in 2 batches if necessary); cook 2 to 3 minutes per side or until fish is opaque in center.
Fill warm tortillas with fish, half the cheese, remaining 1/2 cup salsa, cabbage mixture and remaining cheese. Serve with lime wedges if desired
Save by using Crystal Farms Shredded Cheese and Ortega Taco Shells.
1 pound lean ground beef
6 medium tomatoes
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat Cheddar cheese
1 egg, lightly beaten
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain.
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated.
Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
Save by using Mahatma Rice and Serve with J Campione Garlic Bread.
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