The recipes below feature items from this weeks specials!

Bottom Round Roast with Onion Gravy

Bottom Round Roast On Sale - $4.99lb

Ingredients

• 6 onions, sliced
• 1 (4 pound) bottom round roast
• salt and pepper to taste
• 1 bay leaf
• 1 tablespoon white vinegar
• 1 tablespoon all-purpose flour
• 1 cup water

Directions

• Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
• When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

Super Simple Oven Barbequed Chicken

Bone In Breast On Sale - $1.99ea

Ingredients

• cooking spray
• 6 bone-in chicken breast halves, with skin
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hickory-flavored liquid smoke
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• salt and pepper to taste

Directions

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange chicken, skin-side up, in the prepared baking dish, leaving a bit of room between each piece. Drizzle chicken with Worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano, salt, and pepper. Cover with aluminum foil.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 1 to 1 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Roasted Squash Soup

Acorn Butternut Spaghetti Squash On Sale - $.99lb

Ingredients

• 1 ½ pounds butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• ½ small spaghetti squash, halved and seeded
• 3 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 teaspoon curry powder
• 2 tart green apples - peeled, cored and chopped
• ⅔ cup sherry
• 5 cups vegetable broth
• salt and pepper to taste
• 1 pinch cayenne pepper, or to taste

Directions

• Preheat oven to 400 degrees F (200 degrees C).
• Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.
• In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften.
• Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash.
• Heat over medium heat and season with salt, pepper and cayenne, to taste.