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Sales effective from Friday October 2nd,
through Thursday October 8th.

What's for Dinner?

Au Gratin Potatoes

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Ingredients :
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 Sargento Cheddar Cheese-Shredded
Teaspoon Dry Mustard
Salt and Pepper to Taste

Directions :
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.
Serves: 6

Slow Cooker Boneless Chuck Roast

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4 lb Boneless Chuck Roast
2 lbs White Potatoes-Cut into 1 Pieces
1 lb Carrots-Peeled and Cut into 1 Pieces
2 Large Yellow Onion- Cut into 1 Pieces
1 Cup Beef Stock or Broth
2 Clove Garlic-Minced
Cup Vegetable Oil
1 Tablespoon Garlic Powder
Salt and Pepper to Taste

Directions :
Start layering vegetables in slow cooker. First place potatoes on the bottom of the slow cooker, then add carrots on top of the potatoes finally, add onions on top of the carrots. Sprinkle minced garlic, salt and pepper over vegetables.

Season the roast with salt, pepper and garlic powder, on both sides. Heat vegetable oil in a heavy bottom skillet over medium-high heat. Sear roast on all sides.

Transfer the seared roast on top of all the vegetables in the slow cooker. Pour the stock and drippings from the pan over the roast. Place cover on slow cooker and cook on low for 7 hours.

Serves: 8

Herb Roasted Lemon Chicken Breast

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4-Split Bone-In Chicken Breasts
Zest of 1 Lemon
1/2 Cup Unsalted Butter - Softened
1 Teaspoons Dried Thyme
1 Teaspoons Dried Rosemary
Teaspoon Rubbed Sage
Salt and Pepper to Taste

Directions :
Preheat oven to 425 degrees. Rinse the chicken breasts under cold water. Pat the chicken breast dry with paper towels. Transfer to roasting pan.

In a small bowl combine the butter, lemon zest, thyme, rosemary and sage.

Rub the chicken breasts down with the all of the butter mixture coating each breast entirely. Season with salt and pepper.

Place the chicken breast into the oven and roast for about 35 minutes or until the juices run clear at the thickest part. Let rest for 10 minutes before carving.

Serves: 4