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Sales effective from Friday Febuary 27th
through Thursday March 5th.

What's for Dinner?

Au Gratin Potatoes

Dinner Image

Ingredients :
3 lbs Idaho 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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Ingredients:
4 lb Boneless Chuck Roast
2 lbs Idaho Potatoes-Cut into 1 Pieces
1 lb Mini Carrots
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 and 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

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Ingredients:
6-7 lb Roasting Chicken
2 Large Lemons
Zest of 1 Lemon
Cup Unsalted Butter - Softened
2 Teaspoons Dried Thyme
2 Teaspoons Dried Rosemary
Teaspoon Rubbed Sage
Salt and Pepper to Taste

Directions :
Preheat oven to 375 degrees. Remove and discard the neck and giblets and rinse the chicken under cold water. Pat the chicken dry with paper towels. Transfer chicken to roasting pan.

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

Season the cavity of the chicken with salt and pepper. Cut lemons in half and stuff into the chicken, then truss the chicken with butchers twine.

Rub the chicken down with the all of the butter mixture coating entirely. Place into the oven and roast for about 1 hours or until the juices run clear at the thickest part of the thigh. Let rest for 20 minutes before carving.

Serves: 6