Food

With iceberg lettuce, Vidalia onions, tomatoes and bacon on sale at Giant Mart this week, here's a winning recipe to try.

INGREDIENTS
2 tomatoes (about 8 ounces total), diced
Salt
1 small Vidalia onion, minced
White wine vinegar, for soaking onion
4 ounces sliced bacon, cut into 1/2 inch pieces
2 ounces fresh bread crumbs (about 1/2 cup)
Ground black pepper
2 ounces mild blue cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon fresh juice from 1 lemon
1 head iceberg lettuce, outer leaves discarded and quartered through core so that each quarter holds together
Minced chives, for garnish
[Full Story »] 

With tomatoes and onions on sale this week at Giant Mart, fire up the taste buds for this favorite Salsa.

1 1/2 pounds tomatoes, diced
1/2 cup finely diced onion
1 jalapeno chile peppers, seeded and minced
2 tablespoons lime juice
1/4 teaspoon dried oregano
1 pinch cayenne pepper, or more to taste
1 teaspoon salt, or to taste
1 pinch white sugar
2 tablespoons minced fresh mint leaves
1/2 bunch fresh cilantro, chopped salt to taste [Full Story »] 

With Vidalia onions in season and on sale at Giant Mart, try this favorite.

1 cup ritz cracker crumb
4 tablespoons butter, melted
2 cups vidalia onions, thinly sliced
2 tablespoons butter
2 eggs
3⁄4 cup milk
3⁄4 teaspoon salt
1 dash pepper
1⁄4 cup grated sharp cheddar cheese
[Full Story »] 

6-7 lb. spiral sliced ham on sale at Giant Mart
1/2 cup dark brown sugar
1/4 cup honey
zest and juice of an orange
2 tsp. pumpkin pie spice [Full Story »] 

With Chuck Roast and Coca Cola on sale this week at Giant Mart, this is a family pleaser.

1 beef roast, of choice
1 package onion soup mix
1 (12 ounce) can Coke
red potatoes, halved
carrot, cut in chunks
fresh mushrooms, whole or sliced (optional)
1 can whole kernel corn, drained well (optional) [Full Story »] 

2 lbs pork spareribs or 2 lbs chicken wings (both on sale at Giant Mart)
2 tablespoons vinegar
1 teaspoon salt
Sauce
3⁄4 cup chicken stock
1 1⁄2 tablespoons soy sauce
3 tablespoons corn syrup or 3 tablespoons maple syrup
1 tablespoon brown sugar
2 -3 garlic cloves, minced
1 slice fresh ginger, minced [Full Story »] 

1 cup vegetable oil for frying (48 oz. Surfine at Giant Mart $1.69
1/2 cup all-purpose flour
1/2 teaspoon seasoning salt, or salt and pepper to taste
4 pork chops ($1.29 per pound at Giant Mart) [Full Story »] 

One 4-5 pound Boston Butt (on sale March 1-8 at Giant Mart for 99-cents a lb.)
One 15 oz. can pineapple
2 large onions
One tablespoon each paprika, chili powder, garlic powder, salt, celery salt and basil
One teaspoon crushed black pepper
1/4 cup apple cider vinegar
2 cups favorite barbecue sauce if wanted [Full Story »] 

Ingredients

1 (14 oz.) can black beans, rinsed and drained
1 (14 oz.) can fire-roasted diced tomatoes
1 (8.75 oz.) corn, drained
1 (4 oz.) can green chiles
3 cups low-sodium chicken broth
2 cups cooked chicken, shredded
1 cup red enchilada sauce
1/2 cup cornmeal
1 white onion, chopped
2-3 cloves garlic, minced
1 1/2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon cumin
kosher salt and freshly ground pepper, to taste
cheddar cheese, optional
sour cream, optional
tortilla strips, optional
chives/green onion/scallions, chopped, optional
Directions

Heat oil in a large Dutch oven or stockpot over medium-high heat and saute onion until softened and translucent. 6-8 minutes. Season with chili powder and cumin.
Add minced garlic and saute for 1-2 minutes, or until fragrant, then mix in cornmeal.
Cook for 1 minute, then stir in 1 1/2 cups chicken broth, mixing so that cornmeal paste is incorporated.
Pour in remaining chicken broth, then add chicken, beans, tomatoes, corn, chiles and enchilada sauce.
Bring mixture to a boil, then reduce heat and let simmer for 5 minutes. Taste and adjust seasoning, if necessary.
Ladle mixture into bowls and garnish with cheese, sour cream, tortilla strips and/or chives.
Serve hot and enjoy!

Ingredients
1 cup confectioners' sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 pound white candy coating, coarsely chopped
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Directions
In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.
Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.
Editor's Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together.

Ingredients
3 cups butter, softened
1-1/2 cups confectioners' sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries

Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.

10 minutes active; 2+ hours inactive to prepare serves 12-16

INGREDIENTS
½ cup (1 stick) unsalted butter, melted
1 cup (8 sheets) graham cracker crumbs
1 cup powdered sugar
¾ cup creamy peanut butter
1 cup chocolate chips
1 teaspoon vanilla extract
¼ teaspoon salt

PREPARATION
Line an 8x8-inch pan with parchment paper and set aside.
Place graham cracker squares in a large, resealable plastic bag and use a rolling pin to crush the crackers until broken into crumbs. Pour crumbs into a bowl and set aside.
Pour melted butter over graham crackers, then add powdered sugar and vanilla, stirring to incorporate. Stir in peanut butter and mix until fully combined. Pour into lined baking dish.
Put chocolate chips in a microwave-safe bowl and melt in 20-second increments, stirring in between, until fully melted. For more peanut butter flavor, add 1-2 tablespoons of peanut butter and stir to combine.
Spread melted chocolate over the peanut butter batter and chill in refrigerator for 2-3 hours. To serve, allow pan to warm slightly before cutting into squares.