Your local Market for over 88 years!

Meat Image

Our Weekly Flyer

Page One Page Two Page Three Page Four
Page One Page Two Page Three Page Four

Sales effective from Friday July 25th
through Thursday July 31st.

What's for Dinner?

Loaded Baked Potato Casserole

Dinner Image

Ingredients :
4 lbs White Potatoes
–Peeled and Cut into 1 inch Cubes
2 Cups Shredded Cheddar Cheese -Divided
4 oz Shurfine Cream Cheese -Cubed
1 Cup Shurfine Sour Cream
½ Cup Milk
½ Cup Butter-Melted
1 lb Slab Bacon –Cooked and Crumbled -Divided
¼ Cup Green Onions –Thinly Sliced
1 Teaspoon Garlic Powder
Salt and Pepper to Taste

Directions :
Preheat oven to 350 degrees. Lightly grease a 13x9 pan with cooking spray. Bring a large pot of water to a boil; add potatoes and a generous amount of salt. Cook potatoes until fork tender. Drain potatoes and place directly back into hot pot.

Mash potatoes with the butter and milk until lump free. Then stir in the cream cheese, sour cream, half of the cheddar, half of the bacon, garlic powder, salt and pepper.

Transfer the potato mixture to the prepared 13x9 pan, pressing into an even layer. Bake for 25 minutes, top with remaining cheese, bacon and green onions. Bake for an additional 5 to 10 minutes.
Serves: 8-10

Slow Cooker Pulled Pork

Dinner Image

Ingredients :
2- 2lb Boneless Mini Pork Roast
1 Cup Shurfine Cola
1 Large Sweet Onion-Quartered
1 Bottle Shurfine BBQ Sauce
1 Tablespoon Chili Powder
½ Tablespoon Garlic Powder
1 Teaspoon Pepper

Directions :
In a small bowl mix the chili powder, garlic powder, salt and pepper. Rub both pork roasts down with mixed seasoning.

In a large slow cooker, placed quartered onion to the bottom of the slow cooker, add the pork roasts on top of the onion. Pour the cola around the pork. Cover and cook on low for 8 hours.

Drain off most of the liquids and discard the onion. In the slow cooker shred the pork using two forks until no large pieces remain. Turn slow cooker to warm add in BBQ sauce to taste.

Serve with your favorite roll and top with homemade Cole Slaw or crisp dill pickles.

Serves: 8

Roasted Thighs and Drumsticks with Potatoes

Dinner Image

Ingredients :
4 Chicken Drumsticks
4 Chicken Thighs
2 lbs White Potatoes-Cut into 1 ½ in Chunks
1 Large Onion-Cut into 1 ½ in Chunks
3 Tablespoons Olive Oil-Divided
2 Teaspoons Herbs De Provence-Divided
1 Teaspoon Garlic Powder
Salt and Pepper to Taste

Directions :
Preheat oven to 400 degrees.

Rinse the drumsticks and thighs under cold water and pat dry with paper towels, set aside.

In a large bowl mix together the potatoes, onion, 2 tablespoons olive oil, garlic powder, 1 teaspoon Herbs de Provence, plenty of salt and pepper. Transfer to a 13x9 glass pan.

Place the drumsticks and thighs on top of potato and onion mixture. Drizzle with remaining olive oil. Season generously, with salt and pepper. Sprinkle with remaining Herbs de Provence.

Bake for 45-50 minutes or until the juices of the chicken run clear and potatoes are tender. Cool before serving.

Serves: 4