The recipes below feature items from this weeks specials!

Sticky Chicken

Picnic Packs On Sale - $.99 per lb

• 13 cut up chicken pieces
• ¼ cup vegetable oil  
• ½ cup ketchup
• ½ cup chutney
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 2 teaspoons hot pepper sauce
• ½ lemon, juiced

1. Place chicken pieces in a shallow casserole dish.

2. Mix together oil, ketchup, chutney, garlic, salt, black pepper, pepper sauce, and lemon juice. Pour over chicken pieces.

3. Bake at 400 degrees F (205 degrees C) for 20 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake a further 30 minutes, or until pieces are tender and cooked through.

Orange Roughy with Citrus Sauce

Orange Roughy Fillets On Sale - $9.99 per lb

• 1 pound orange roughy fillets
• ½ cup milk
• ¼ teaspoon salt
• ⅓ cup all-purpose flour
• 1½ tablespoons olive oil
• 1 tablespoon minced garlic
• 3 tablespoons fresh lime juice
• 2 tablespoons lemon juice
• 1 tablespoon orange juice  
• 1 tablespoon chopped fresh parsley
• 2 tablespoons thinly sliced green onion
• 1 tablespoon butter  

1. Soak fish in milk 10 minutes. Remove, sprinkle with salt and dredge in flour.

2. Heat 2 tablespoons oil in a frying pan over medium-high heat. Cook fish until it is golden on one side, about 3 minutes. Cook second side until golden and cooked through, about 3 to 4 more minutes. Remove fish to a serving platter.

3. Wipe frying pan clean. Reduce heat to low, add remaining oil and cook garlic 30 seconds. Add lime juice, lemon juice, orange juice, parsley, and green onions. Add butter, swirl in skillet until just creamy. Pour sauce over fish and serve.

Cross Rib Roast

Cross Rib Roast On Sale - $3.99 per lb

• 1 (5 pound) beef cross rib roast
• ⅓ cup Dijon mustard
• 10 large cloves garlic, crushed
• ½ teaspoon freshly ground black pepper
• 1 tablespoon garlic powder
• ½ teaspoon salt, or to taste
• 1 tablespoon dry mustard powder
• 2 tablespoons light olive oil
• 1 tablespoon paprika, plus more for sprinkling
• 1¼ cups water
• ½ cup red wine
• 1 (1 ounce) package dry onion soup mix
• 2 beef bouillon cubes
• 3 cloves garlic, crushed, or to taste
• 1 (10.75 ounce) can condensed golden mushroom soup

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.

3. Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.

4. Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.