1 tablespoon oil 1 pound boneless chicken breasts, cut up 1 bag (16 oz.) zesty garlic frozen vegetable pasta blend 1 can (10 3/4 oz.) Campbell's cream soup (chicken, celery or mushroom) 1/2 cup water Heat oil in skillet. Add chicken and cook until browned, stirring often. Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat for 10 min. or until done. Yield: 4 servings.
3/4 cup packed brown sugar 1/2 cup soy sauce 1/2 cup ketchup 1/4 cup honey 2 tbsp white wine vinegar 3 garlic cloves 1 tsp. salt 1 tsp. ground ginger 1/4 tsp. crushed red pepper (optional) 3 lbs. country-style pork ribs 1 medium onion, sliced 1 tbsp. sesame seeds, toasted 2 tbsp. chopped green onions In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs and sauce. Cover and cook on low for 5-6 hours or until meat is tender. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. Yield: 5 servings.
1 boneless beef chuck roast (3 lbs.) 2 cups of water 2 tsp. beef bullion granules 1-1/2 tsp. dried oregano 1 tsp. garlic salt 1 tsp. seasoned salt 1/4 tsp. dried rosemary, crushed 8 hamburger buns, split Cut roast in half and place in a 4 or 5 qt. slow cooker. Combine the water, bullion granules and seasonings; pour over the beef. Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid. Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side. Yield: 8 servings.
6 boneless pork loin chops (6 oz. ea) 6 Tbsp. butter, divided 1/2 lb. sliced fresh mushrooms 2 Tbsp. lemon juice 1 medium onion, chopped 1 small garlic clove, minced 1/4 cup all-purpose flour 1 tsp. salt 1/4 tsp. dried tarragon 1 can (10-1/2 oz.) condensed beef broth, undiluted 3/4 cup white wine or beef broth 1 tsp. browning sauce, optional In a large skillet, brown pork chops in 2 Tbsp. butter on both sides. Remove and keep warm. Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion and garlic in remaining butter until tender. Stir the flour, salt, and tarragon into the skillet until blended. Gradually stir in the broth, wine and browning sauce if desired, scraping up any browned bits from bottom of pan. Return chops to skillet; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender. Yield: 6 servings.
1 pound ground beef 1 egg 1-1/2 cups milk 3/4 cup cornmeal 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (2-1/4 ounces) sliced ripe olives, drained 1 envelope chili seasoning 1 teaspoon seasoned salt 1 cup (4 ounces) shredded cheddar cheese In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted. Yield: 6 servings.
1-1/2 pounds pork tenderloin, cubed 1 large onion, chopped 1 medium green pepper, chopped 3 tablespoons olive oil 1 pound ground turkey 1 pound ground beef 2 cans (15 ounces each) pinto beans, rinsed & drained 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1 can (28 ounces) baked beans 3 garlic cloves
1/4 cup chili powder 1 tablespoon all-purpose flour 2 to 3 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon pepper
I n a Dutch oven or soup kettle, cook the pork, onion and green pepper in olive oil over medium heat until the meat is no longer pink. Meanwhile, in a large skillet, cook turkey and beef over medium heat until no longer pink; drain. Drain pork mixture; add turkey and beef.
Stir in the remaining ingredients, bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended. Yield: 12 servings (3 quarts)
1/2 Cup orange juice 3 Tbsp Soy Sauce 2 Tbsp Brown sugar 1 Tsp Worcestershire sauce 1 Boneless beef chuck roast (3 to 4 pounds) In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Pour the marinade into a skillet and bring to a boil; boil for 2 minutes. Pour marinade into roasting pan, place roast into marinade, cover and bake at 325 degrees for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired. Yield: 8-10 servings.
3 Lb. Boneless pork roast 4 to 6 Apples, quartered 1/4 Cup apple juice (orange juice can be used also) 3 Tablespoons brown sugar 1 Teaspoon ground Ginger Core and quarter apples. Place apple quarters in bottom of crockpot. Place the roast on top of the apples. Combine apple juice, brown sugar and Ginger. Spoon over top surface of roast, moistening well. Cover and cook on low for 10-12 hours, until done. The apples may look ugly, but they are very good!
2 pounds round steak 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper, divided 2 tablespoons vegetable oil 1 cup chopped onion 1/2 cup chopped green pepper 1/4 cup soy sauce 1/2 teaspoon garlic salt hot cooked noodles (optional) Cut steak into serving-size pieces. Combine flour, salt and 1/4 teaspoon pepper; sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in oil. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pepper. Cover and bake at 325 degrees for 1-1/2 hours or until meat is tender. Serve over noodles if desired. Yield: 6-8 servings.
6 tbsp. butter , melted 5 tbsp. dry bread crumbs 3 tbsp. grated Parmesan cheese 3 tbsp. cornmeal 3/4 tsp. salt 3/4 tsp. dried oregano 1/4 tsp. garlic powder 1 cut-up fryer
Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese, cornmeal, salt, oregano, and garlic powder. Dip chicken in butter, then roll into the crumbs mixture. Place in a greased 15-in. x 10 in. x 1 in. baking pan. Bake, uncovered, at 375 degrees for 40-45 minutes or until juices run clear. Yield: 4 servings.
1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green pepper 1 Tbsp. olive oil 1 can (14-1/2 oz.) diced tomatoes & green chilies, undrained 1/2 cup sliced fresh mushrooms 1 can (2-1/4 oz.) sliced ripe olives, drained 1/2 tsp. garlic powder 4 catfish fillets (6 oz. ea) 1/4 cup grated Parmesan cheese In a large skillet, saute the onion, celery and green pepper in oil until tender. Add the tomatoes, mushrooms, olives and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Place the catfish in an ungreased 13in. x 9in.x 2in. baking dish. Top with vegetable mixture; sprinkle with Parmesan cheese. Bake, uncovered, at 400 degrees for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.
1/4 cup chopped green onions 1/4 cup Dijon-mayonnaise blend 2 tablespoons lemon juice 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon pepper 4 boneless skinless chicken breast halves In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear. Yield: 4 servings
4 Boneless skinless chicken breast halves 1/2 cup Italian salad dressing, divided 1/4 cup chopped onion 1 cup crushed saltines (about 30 crackers), divided 1 pkg (10 ounces) frozen chopped spinach, thawed and drained 2 tbsp minced fresh parsley 2 tbsp butter or margarine 1 envelope white sauce mix 2 cups milk 2/3 cup shredded Swiss cheese ground nutmeg (optional) Flatten chicken to 1/8-in. thickness. Place in resealable plastic bag; add 1/4 cup salad dressing. Seal bag and turn to coat; refrigerate for 2 hours. In a skillet, saute onion in remaining salad dressing. Add 1/2 cup cracker crumbs, spinach and parsley. Cook for 5 minutes or until heated through. Remove from the heat. Drain and discard marinade from chicken. Spoon about 1/2 cup spinach mixture on each chicken breast; roll up and overlap ends. Secure with a toothpick. Roll in remaining crumbs. Place in a greased 9-in. square baking dish. Bake, uncovered, at 375 degrees for 35 minutes or until chicken juices run clear. Meanwhile, melt butter in a saucepan. Stir in the white sauce mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Serve over chicken. Sprinkle with nutmeg, if desired. Yield: 4 servings.
1 Lb. Cooked chicken meat (White or Dark) 1 Chopped Onion 1 10 oz. Brick of cheddar cheese, grated 1 10 Count large flour tortillas 1 Can cream of mushroom soup 1 Can cream of chicken soup 1 4 oz. Can green chilies (Mild) 1 8 oz. Container of sour cream Mix chicken, onion and half of grated cheese together. Spread on tortillas and roll up. Place in casserole dish. Mix soups, sour cream and green chilies together. Pour over tortillas. Sprinkle remaining cheese on top. Bake at 350 degrees for 30 minutes. Easy and delicious! Yield: serves 8
4 Medium zucchini 1 pound bulk pork sausage 1 small onion, chopped 1 garlic clove, minced 2/3 cup seasoned bread crumbs 1/2 cup plus 2 tablespoons shredded parmesan cheese divided 1 egg, beaten 1/4 teaspoon salt 1/2 cup water Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in shell; set aside. Chop pulp; set aside. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender. Remove from heat. Stir in the bread crumbs, 1/2 cup parmesan cheese and egg. Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining parmesan cheese. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Pour water into dish. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through. Yield: 4 servings
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