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Sales effective from August 26th,
through Thursday September 1st.

What's for Dinner?

Crispy Potato Wedges

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Ingredients :
2 lbs White Potatoes-Washed and cut into wedges
1 Tablespoons Olive Oil
1/3 Cup Shurfine Bread Crumbs
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
Teaspoon Oregano
Teaspoon Thyme

Directions :
Preheat oven to 425 degrees.

In a small bowl combine the bread crumbs, paprika, garlic powder, salt, pepper, oregano and thyme.

In a large bowl; mix together the potato wedges and olive oil, add in the bread crumb mixture and toss to coat.

Grease a large baking sheet with non-stick cooking spray and place the wedges on the pan in a single layer.

Bake for 25 minutes turn wedges and bake for another 20 minutes.

Serves: 8

BBQ Spare Ribs

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Ingredients :
8 Country Style Spare Ribs
1 Large Onion- Quartered
1 Bottle Kraft BBQ Sauce
Cup Brown Sugar
2 Tablespoons Chili Powder
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Cup of Water
Salt and Pepper to Taste

Directions :
Preheat oven to 250 degrees. Line a 13x9 glass pan with aluminum foil. In a small bowl combine; brown sugar, chili powder, garlic powder, onion powder, salt and pepper. Season ribs with brown sugar and spice mixture; place ribs into pan. Top ribs with onion quarters.

Add water to the pan. Cover pan tightly with aluminum foil and bake for 2 hours.

Remove top foil and discard onion. Drain off all liquid from the pan. Cover ribs with BBQ sauce. Recover with aluminum foil and return to oven. Bake 45 minutes longer.

Remove foil; increase oven temperature to 425 degrees and bake for 15 minutes. Let stand 5 minutes before serving.
Serves: 4

Grilled Ranch Chicken

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Ingredients :
4 Boneless Skinless Chicken Breast Halves
16 oz Bottle Kraft Ranch Dressing
2 Cloves Garlic-Minced
Tablespoon Dried Rosemary
Salt and Pepper to Taste

Directions :
Season the chicken breast with salt and pepper.

In a large bowl mix together; ranch dressing, garlic and rosemary. Place chicken breast into the ranch marinade and coat entirely. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.

Preheat grill to medium heat.

Grill chicken breast 6-8 minutes per side or until internal temperature reaches 165 degrees.

Serves: 4