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Taco Bake

1 pkg. Kraft Deluxe Mac & Cheese

1 lb. ground Chuck

1 pkg. Taco Seasoning Mix

¾ c. of sour cream

1 ½ c. shredded cheese (divided)

1 c. thick and chunky salsa

Heat oven to 400 degrees.  Prepare Kraft Deluxe Mac & Cheese Dinner as directed on pkg.  While macaroni is cooking, cook meet with the taco seasoning as directed.  Stir in Sour Cream into the prepared dinner.  Spoon ½ of the mixture into 8” square baking dish.   Top w/ a layer of meat mixture, 1 c. cheese & remaining dinner mixture.  Cover w/ foil.


Bake 15 min top w/Salsa and remaining cheese


Bake uncovered for 5 minutes or until cheese is melted.

Serves 6.

Meat Loaf and Topping
1 lb Ground Chuck
1 egg
1 pkg lipton onion soup mix
1/8 cup milk
6 crushed crackers
Salt and Pepper to taste

Mix all ingredients together
Bake at 375 degrees for 45 to 60 minutes

Meatloaf Topping
1/3 cup Catsup
2 tbsp brown suger
1 tbsp mustard
Mix together
When Meatloaf is done spread on top and bake for 5 minutes or long enough to warm the topping.


Pork steak, however many you need for your family
1 env. onion soup for every 4-5 pork steaks
2 cans mushroom soup for every 4-5 steaks
1 1/2 c. water for every env. of onion soup mix
Put pork steaks in a pan and add water and onion soup mix. Bake in oven at 400 degrees for 1/2 hour. Add mushroom soup; mix well. Put back in oven for another 1/2 hour or until done. Serve.
Easter Ham



  • 1 (5 pound) fully cooked sliced ham
  • 1/4 cup whole cloves
  • 1 cup pineapple juice
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 oranges, juiced


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
  3. Bake the ham uncovered for 1 hour in the preheated oven.
Beef Brisket



  • 1 tablespoon vegetable oil
  • 1 (4 pound) beef brisket
  • ground black pepper to taste
  • 2 onions, thickly sliced
  • 2 cloves garlic, peeled and cut in half
  • salt and pepper to taste


  1. Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
  2. Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
  3. Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

Stuffed Pork Chops!



  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion 
  • 2 tablespoons butter  or margarine, divided
  • 1/2 cup seasoned stuffing croutons
  • 3 tablespoons milk
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon paprika 
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (1-inch thick) boneless pork loin chops
  • 3/4 cup beef broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
  2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.
  3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

Great Pork Steak Recipe!
  • Ingredients
  • 1/4 cup butter
  • 1/4 cup soy sauce
  • 1 bunch green onions
  • 2 cloves garlic, minced
  • 6 pork butt steaks


  1. Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
  2. Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 160 degrees F (70 degrees C).
1 1/2 lb. round, blade or arm steak, 1/2" thick
3 tbsp. vegetable oil
5 tbsp. flour
1 lg. onion, thinly sliced
1 1/2 c. sliced mushrooms, canned or fresh
1 c. beef consomme or bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. dry mustard
1 c. dairy sour cream

Roll steak and put in freezer for about 30 minutes and then shave into very thin slices. Dredge in 3 tablespoons flour and brown in hot oil. Push bush to one side of pan. Add onions and brown, add mushrooms and 1/2 cup of consomme, lemon juice, salt, pepper and mustard. Cover and cook over low heat 1 1/2 hours or until tender. Blend remaining flour and consomme, add to hot mixture and cook over low heat until sauce is smooth and thickened. Fold in sour cream and heat thoroughly. Do not boil. Serve over hot, cooked noodles or rice. Serves 6.

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