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Congratulations to Tammie Shell of Gate City, VA!

New Orleans Chicken

Baked Sliced Potatoes


1 frying chicken, 3 to 3 1/2 lbs. cut up
Salt and black pepper
3 Tbs. butter or margarine
1 medium onion, chopped
1 clove garlic, minced or pressed
1/4 cup all-purpose flour
1 can (10 3/4 oz.) chicken broth
1 can (6 oz.) tomato paste
1/2 cup finely diced celery
1/2 tsp. dried thyme leaves
1 Tbs. lemon juice
1 can (4 oz) sliced pimientos, drained
1 medium green pepper, cut into chunks
1/2 lb. salad shrimp, thawed, if frozen
Hot parsley rice


1. Lightly sprinkle chicken pieces with salt and black pepper. In Dutch oven or very large skillet, brown chicken on both sides in heated butter. Remove chicken pieces.

2. Saute onion and garlic in drippings until golden. Stir in flour.

3. Measure chicken broth and add enough water to make 3 cups. Stir into pan with tomato paste, celery, thyme and lemon juice. Bring to a boil, stirring.

4. Return chicken to pan. Bring to boil again. Cover and simmer 35 minutes or until chicken is tender.

5. Add pimientos, green pepper and shrimp. Simmer, covered 5 minutes longer. Add salt and black pepper to taste.

6. Serve on a bed of parsley rice.

Upside-Down French Toast

Baked Sliced Potatoes


2 Tbsp. butter or margarine
1/4 cup brown sugar, packed
4 slices canned pineapple, welldrained
2 eggs
1/2 cup milk
1/8 tsp. salt
4 thick slices white or whole wheat bread


1. Melt butter in 8- or 9-inch square pan in oven as it preheats. Sprinkle with brown sugar. Lay pineapple slices over brown sugar, spacing evenly.

2. Beat eggs, milk and salt until blended. Soak 4 bread slices in milk mixture until soft, using all of the mixture. Arrange bread on top. Pour extra milk mixture over bread.

3. Bake at 400

Chili Beef Stew

Baked Sliced Potatoes


1 1/2 lbs. boneless beef chuck, fat trimmed, cut into 1-inch cubes
Salt, pepper and flour
1 1/2 Tbs. butter or margarine
1 onion, finely chopped
1 clove garlic, minced
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. chili powder
1 can (1 lb.) tomatoes
1 small can (4 oz.) green chilies, seeded, chopped
1 can (1 lb.) red kidney beans, drained
3/4 cup shredded Cheddar cheese
Fluffy rice
1 avocado, sliced, for garnish


1. Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well on all sides in heated butter in a large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned cook onion in same pan, stirring frequently, until soft and lightly browned.

2. Return beef to pan; mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped, and their liquid, and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tenderm, 1 1/2 hours. Skim and discard fat.

3. Mix in beans. Continue cooking, uncovered, stirring occasionally, until thickened slightly. 20 minutes.

4. Sprinkle with cheese. Cook for a few minutes longer to melt it. Serve over rice, garnishing each portion with avocado slices.

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