Your local Market for over 89 years!
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Sales effective from Friday January 19th
thru Thursday January 25th.
What's for Dinner?
Ingredients :
7-8 lb Bone-In Shank or Butt End Ham
1 Cup Brown Sugar
2 Teapoons Ground Mustard
12 oz Gingerale or Cranberry Gingerale
Directions :
Preheat oven to 325 degrees.
In a small bowl combine brown sugar, ground mustard and about half of the soda.
Stir together until a thick glaze is created.
Place ham in a 13x9 Pan. Pour glaze over ham. Add the remaining soda to the bottom of the pan.
Cover with aluminum foil and place in the oven.
Bake for about two hours or 15 minutes per pound.
Remove from pan and let rest for 15 minutes before carving.
Bonus: the pan drippings make an unbelievable gravy.
Serves: 8
Ingredients :
12-14lb Turkey
½ Cup Olive Oil or Melted Butter
3 Tablespoons Salt-Divided
2 Teaspoons Pepper-Divided
Directions :
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.
Serves:10-12
Ingredients :
4 lbs White Potatoes
–Peeled and Cut into 1 inch Cubes
2 Cups Sargento 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
Directions :
Preheat oven to 350 degrees. Lightly grease a 13x9 pan with cooking spray.
Bring a large pot of water to a boil with the 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