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Dine-In Deals

Follow these recipes and feed a family of 4 for around $10!

1. POT ROAST WITH SOUR CREAM TOPPING

Cost: $10.93 | $2.73 per person

Ingredients

  • 1 tbsp butter

  • 2-3 lb top 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

Directions

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 Swiss Premium Sour Cream and Serve with Mrs. T's Pierogies.

2. PORK CHOP CASSEROLE

Cost: $10.81 | $2.70 per person

Ingredients

  • 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 cup canned tomatoes

Directions

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 Bob Evans Mashed Potatoes.

3. GRILLED CHICKEN BREAST SKEWERS

Cost: $10.98 | $2.75 per person

Ingredients

  • 1/2 lb boneless, skinless chicken breasts 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

Directions

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 Green Peppers and Serve with Light 'n Fluffy Noodles.

4. COD CAKES AND MUSTARD SAUCE

Cost: $10.34 | $2.59 per person

Ingredients

  • 1/2 cup mayonnaise

  • 4 tsp Dijon mustard

  • 1 tbsp lemon juice

  • 1-1/2 lbs cod fillets

  • 2 eggs

  • 1/2 cup dry bread crumbs

  • salt and pepper to taste

  • 2 tsp chopped parsley

  • 1/4 cup oil

Directions

Combine the mayonnaise and the mustard. Set aside. Squeeze 1 tablespoon juice from the lemon. Remove any bones from cod 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, parsley 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.

Save by using Kraft Mayonnaise and Serve with Rice-A-Roni.

Prices Valid September 20th to September 26th

Add Ingredients To Shopping List

Pot Roast with Sour Cream Topping

Pork Chop Casserole

Grilled Chicken Breast Skewers

Cod Cakes and Mustard Sauce

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