Fresh veggies, oil on sale at Giant Mart
1 lg. head cabbage
1 sm. onion, chopped
1/4 c. oil
1 tsp. salt
1 lg. pkg. carrots
1 c. celery, chopped
1 tbsp. granulated garlic
1/2 tsp. pepper
Pour oil in heavy saucepan and heat. Mix cabbage and carrots. Toss with seasonings and celery and onion. Pour in saucepan a little at a time, stirring after each. Reduce heat and keep warm until serving time.
1 ham of choice
1 cup brown sugar
1/4 cup whole cloves
Preheat oven to 325 degrees F. Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Spread brown sugar over ham. Insert whole cloves at the scored crossings. Place ham in roasting pan fat side up; the melting fat will baste your ham. Cover with foil. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
Pork chops and apples on sale at Giant Mart this week.
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
2 medium sweet potatoes
9 slices bacon (nitrate free)
Preheat oven to 400°F.
Cut yams lengthwise into roughly the same size wedges.
Use kitchen shears or a sharp knife to cut bacon in half lengthwise.
Wrap each wedge with a bacon slice.
Lay slices in a single layer on a large, rimmed baking sheet.
Bake for 10 minutes, then flip the wedges, and continue baking for an additional 15 minutes or until the bacon is crispy.
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All on sale at Giant Mart
3 lg. baking potatoes (1 1/2 lbs.)
4 sm. onions, thinly sliced
2 sm. green bell pepper, diced
2 tbsp. butter or olive oil
Salt and pepper to taste
Scrub potatoes clean. Pierce in several places with the tip of a knife. Microwave on high, turning potatoes occasionally, for 10 minutes or cook in a 350 degree oven for 30 minutes.
Prepare onions and green peppers. Heat a 10-inch skillet with high sides over high heat until a drop of water sputters and evaporated on contact. Pour in must enough oil to barely cover bottom of skillet. Heat oil until hot, but not smoking. Reduce heat to medium and add onions; saute, stirring frequently, until golden on edges, 6 to 7 minutes.
While onions are cooking, dice potatoes. Stir green peppers into onions; saute 1 minute. Stir in butter, olive oil and diced potatoes. Saute, stirring frequently, until potatoes are golden and tender, about 3 minutes. Sprinkle with salt and pepper.
With Boston Butt on sale at Giant Mart, try this celebs recipe for a favorite.
1 (5-pound) pork butt roast
4 tablespoons House Seasoning, recipe follows
2 tablespoons seasoned salt
4 tablespoons liquid smoke, found in grocery store
1 medium onion, sliced
1 cup water
3 bay leaves
Barbeque sauce of choice, for serving
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Preheat oven to 350 degrees F.
Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice.
Serve with your favorite barbeque sauce.
Mix ingredients together and store in an airtight container for up to 6 months.
If you missed eating a corn dog at the fair, here's a good substitute that uses Oscar Mayer hot dogs, on sale at Giant Mart this week for $1.49.
Servings - approx 20 mini muffins Servings size - 1 mini muffin Points plus per svg - 2 points+
Calories - 79, Total Fat - 3.2g, Carb. - 11.3g, Protein - 2.1g, Fiber - 0g
1-8.5 oz. box of Jiffy Corn Muffin Mix
1 egg, slightly beaten
1/3 cup skim milk
1 TBS honey
4 Oscar Mayer Hot dogs, each cut into 5 pieces (on sale at Giant Mart for only $1.49)
1. Spray the wells of a mini muffin pan with cooking spray. Preheat oven to 400 degrees F.
2. In a med bowl, combine the mix, egg, honey and skim milk. Allow to sit for 3 - 4 min. Stir batter.
3. Fill each mini muffin well with about 1/2 TBS batter. Place a piece of hot dog into each well, pressing in.
4. Top each hot dog with about a tsp. of batter, covering hot dog.
5. Bake in oven for 10 - 15 min. or until golden brown. Allow to cool in pan for 5 min. before removing to platter.
With apples and crescent rolls on sale at Giant Mart, you'll get thumbs up on these Apple Crescents.
1 small apple, peeled, cored, cut into 8 (1/2-inch) slices
3 tablespoons butter, melted
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup packed brown sugar
1 teaspoon apple pie spice
Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or grease cookie sheet. Set aside. In small bowl, toss apple slices in 1 tablespoon of the melted butter; set aside. Separate dough into 8 triangles. In small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with apple slice. Starting at short side of each triangle, wrap dough around apple. Place on cookie sheet. Brush with remaining 2 tablespoons melted butter. Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.
With boneless chicken breast and dill pickles on sale at Giant Mart, this makes a delicious meal throughout the year. Perfect for a light lunch or supper and for entertaining.
1 pound boiled chicken, cut into bite-sized pieces
1 cup mayonnaise
½ cup dill pickles, chopped
¼ onion, diced
Stir together chicken, mayonnaise, pickles and onions. Store in an airtight container in the refrigerator or serve immediately.