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Sales effective from October 17th
through Thursday October 23rd.

What's for Dinner?

Crispy Potato Wedges

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Ingredients :
2 lbs Idaho Potatoes-Washed and cut into wedges
1 ½ Tablespoons Olive Oil
1/3 Cup Shurfine Bread Crumbs
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Oregano
½ 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

Top Round Roast

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Ingredients :
4-5 lb Top Round Roast
2 Tablespoons Vegetable Oil
2-3 Tablespoons Lisai’s N.E. Garlic Pepper Seasoning Rub

Directions :
Take the roast out of the refrigerator about a half hour before cooking, so it can come to room temperature. Preheat oven to 350 degrees.

Pat the roast dry; using a paper towel. Rub the roast with seasoning coating it entirely.

Add oil to a Dutch oven or a heavy bottom oven proof pan over medium high heat; sear the roast on all sides.

Carefully transfer roast in the same pan to the oven. Roast for about 1 hour and thirty minutes or until internal temperature reaches 125 degrees.

Remove from the oven and let the roast rest under tented aluminum foil. Carve into thin slices when serving.

Serves: 6

Roasted Chicken Drumsticks

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Ingredients :
6 Chicken Drumsticks
3 Tablespoons Olive Oil
1 ½ Teaspoons Garlic Salt
½ Teaspoon Black Pepper

Directions :
Preheat oven to 350 degrees. Rinse the drumsticks under cold water, pat dry with paper towels. Transfer drumsticks to a 9x13 glass pan.

Drizzle olive oil over the drumsticks; season with garlic salt and pepper.

Place the drumsticks in the oven for 30 minutes, turn the drumsticks and continue cooking for an additional 35-40 minutes.

Serves: 6