The recipes below feature items from this weeks specials!

Cross Rib Roast

Cross Rib Roast On Sale - $3.99 per lb

• 1 (5 pound) beef cross rib roast
• 1/3 cup Dijon mustard
• 10 large cloves garlic, crushed
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1 tablespoon dry mustard powder
• 2 tablespoons light olive oil
• 1 tablespoon paprika, plus more for sprinkling
• 1 1/4 cups water
• 1/2 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.

Whole Chicken Slow Cooker Recipe

Whole Body Chicken On Sale - $.99 per lb

• 4 teaspoons salt, or to taste
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder  
• 1 teaspoon ground thyme
• 1 teaspoon ground white pepper
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 whole whole chicken

1. Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.

2. Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.

3. Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Baked Salmon Fillets Dijon

Salmon Fillets On Sale - $8.49 per lb

• 4 (4 ounce) fillets salmon
• 3 tablespoons prepared Dijon-style mustard
• salt and pepper to taste
• 1/4 cup Italian-style dry bread crumbs
• 1/4 cup butter, melted

1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.