Sales effective from November 13th,
through Thursday November 26th.
3 lbs White Potatoes-Peeled & Thinly Sliced
1 Yellow Onion-Chopped
1 Clove Garlic-Minced
1/3 Cup Butter
1/3 Cup Flour
3 Cups Whole Milk
2 Cups Cabot Cheddar Cheese-Shredded
½ Teaspoon Dry Mustard
Salt and Pepper to Taste
Preheat oven to 375 degrees. Grease a 4 quart casserole dish with non-stick cooking spray.
In a medium sauce pot over medium heat, cook onion and garlic in butter until tender. Stir in flour, dry mustard, salt and pepper. Cook about a minute then add in the milk. Whisk the milk constantly until it is bubbly and thickened. Turn off heat and stir in the cheese until melted.
Start assembling by first placing about half the potatoes in the casserole dish. Then top with half of the cheese sauce. Repeat layers with the rest of the potatoes and sauce.
Cover with aluminum foil and bake for 50 minutes. Remove foil and bake 40 minutes longer. Let potatoes stand for 15 minutes before serving.
½ Cup Olive Oil or Melted Butter
3 Tablespoons Salt-Divided
2 Teaspoons Pepper-Divided
Preheat oven to 400 degrees.
Remove turkey from packaging; rinse under cold water transfer turkey to roasting pan and pat dry with paper towels.
Season the cavity of the turkey with half of the salt and half of the pepper. Rub turkey down with the olive oil or butter then season the outside of the turkey with remaining salt and pepper.
Cover the turkey with aluminum foil and place in the oven. Roast for 45 minutes then reduce the oven temperature to 325 degrees and roast for a hour remove the foil and continue roasting for another hour or until a meat thermometer inserted in the breast reads 165 degrees.
Remove turkey from the oven and tent with aluminum foil and allow the turkey to rest for 20 minutes before carving.
7-8 lb Bone-In Shank or Butt End Ham
1 Cup Brown Sugar
2 Teapoons Ground Mustard
12 oz Gingerale or Cranberry Gingerale
Preheat oven to 325 degrees. In a small bowl combine brown sugar, ground mustard and about half of the soda. Stir together until a thick glaze is created.
Place ham in a 13x9 Pan. Pour glaze over ham. Add the remaining soda to the bottom of the pan. Cover with aluminum foil and place in the oven.
Bake for about two hours or 15 minutes per pound.
Remove from pan and let rest for 15 minutes before carving.
Bonus: the pan drippings make an unbelievable gravy.