Sales effective from Friday November 14th
through Thursday November 27th.
4 lbs White Potatoes
–Peeled and Cut into 1 inch Cubes
2 Cups Cabot Cheddar Cheese -Shredded & Divided
4 oz Philadelphia Cream Cheese -Cubed
1 Cup Hood Sour Cream
½ Cup Milk
½ Cup Butter-Melted
1 lb Oscar Mayer Bacon –Cooked and Crumbled -Divided
¼ Cup Green Onions –Thinly Sliced
1 Teaspoon Garlic Powder
Salt and Pepper to Taste
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.
4-5 lb Top Round Roast
2 Tablespoons Vegetable Oil
2-3 Tablespoons Lisai’s N.E. Garlic Pepper Seasoning Rub
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.
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.