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Congratulations to Tammie Shell of Gate City, VA!

Baked Sliced Potatoes

Baked Sliced Potatoes


4 large baking potatoes
1/4 cup butter or margarine, melted
1/4 cups salad oil
2 cloves garlic, minced or pressed
1/2 to 1 tsp. salt
1/2 tsp. dried thyme leaves


1. Cut unpared potatoes into 1/4 inch thick slices. Place overlapping slices in buttered oven-to-table 13-by-9-inch baking dish.

2. Mix butter and oil. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme.

3. Bake at 400 degrees for 25 to 30 minutes or until potatoes are done and browned at the edges. Serve immediately.

Italian Casserole

Baked Sliced Potatoes


1 green pepper, diced
1 cup thinly sliced pepperoni
2 pkgs. (6 oz. each) pre-sliced Mozzarella cheese
1/2 lb. ground beef
Dried oregano leaves, salt and black pepper to taste


1. Cook shells as directed on package. Drain. Saute ground beef.

2. Mix cottage or rocotta cheese, butter and tomato sauce until well blended.

3. Stir in mushrooms and green pepper, blending well. Add oregano, salt and black pepper.

4. Place layer of cooked sheels in bottom of lightly buttered casserole. Cover with layer of cottage cheese mixture. top with half the pepperoni.

5. Place 2 slices Mozzarella cheese on top. Crumble with 1/3 ground beef evenly over cheese.

6. Repeat layers until all ingredients are used, ending with Mozzarella cheese on top, ringed with pepperoni slices.

7. Bake at 350 degrees for 45 minutes until hot and bubbly.

Bologna Triangles

Baked Sliced Potatoes


1 e-oz pkg. soft cream cheese
2 Tbs. milk
1 Tbs. horse-radish
2 tsp. grated onion
1/4 tsp. tabasco
1/8 tsp. cayenne pepper
1/2 lb. thinly sliced bologna, salami, or canned luncheon meat


1. Combine all ingredients except bologna.

2. Spread mixture on 5 slices bologna; stack these slices; top with unspread slice.

3. Make second stack. Wrap each stack in waxed paper.

4. Chill well. Then cut each stack into 8 wedges.

Goolsby’s Country Sausage Soup

Even though this hearty soup tastes like it has simmered for hours, it takes just minutes on the stovetop.

¾ pound Goolsby’s Sausage (8 patties thawed)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
¼ teaspoon pepper
1 can (15-1/2 ounces) great northern beans, drained and rinsed
1 can (15 ounces) garbanzo beans or chickpeas, drained and rinsed

1. In a large saucepan, cook sausage over medium heat until no longer pink, drain.

2. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil.

3. Stir in the beans; heat through.

Yield: 4 servings

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