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Our Customers Favorite Recipes

On this page you`ll find a few meal ideas given to us to share with you.

Good old fashion
Meatloaf
by
Loretta

1 1/2 lb of ground beef
2 eggs slightly beaten,
2oz bread crumbs (2 slices of bread)
1 pack of frozen spinach (cooked & well drained)
1 finely chopped onion,
1/4 cup Parmesan cheese
1 tsp of garlic salt, 1 tsp oregano,
1/2 tsp basil, 1/4 tsp pepper
1- 8oz can of tomato sauce (save 1/4 of the can)

Mix all ingredients and form a loaf, place in a loaf pan.
Spread remaining tomato sauce on top.
Bake at 350 degrees for 1 1/2 hours.

I add 8oz of fresh sliced mushrooms for extra flavor.

Ciria`s Artichoke Dip


2 12 or 13oz cans of artichoke hearts - drained
3/4 cup Mayonaise, 1/4 cup Sour Cream
1/2 cup Grated Parmesan Cheese
2 tablespoons of Minced Onions
1 teaspoon of Minced Garlic
1/2 teaspoon Sea salt
The juice of 1/2 Lemon
A dash or two of Worcestershire sauce
Cayanne pepper to taste
Garnish - 1/4 cup Grated Asiago cheese
paprika, chopped parsley

Squeeze the artichoke hearts of any excess liquid
and pat dry with a paper towel.
Finely chop the artichokes either by hand or with food processor and blend with the remaining ingredients except for the garnish.
Tranfer the artichoke dip into a shallow flame proof dish
Bake in oven at 350`F for about 10 minutes.
Sprinkle the garnish evenly & bake for another 5min until lightly brown & hot. Serve warm, Enjoy.

Asparagus Au Gratin By Dorothy McNett

12 asparagus spears, more or less
pinch of sea salt
sprinkling of freshly ground pepper
2 tablespoons olive oil or butter
1/3 cup freshly grated Parmigiano-Reggiano
or other cheese

Wash and prepare asparagus spears by snapping off the dry ends. Arrange them in glass or ceramic loaf or au gratin dish. Cover with plastic wrap. Microwave on high for about 3 minutes. Sprinkle with remaining ingredients. Place under broiler until golden brown.

dorothymcnett.com

 

If you have a favorite recipe you would like to include, see Ruben at the store, or email ruben2@comcast.net
Thank you

2008@copyright by Ruben Gurule