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Cooking with Janet Recipes (260)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry


~ 4-5 Lb. Boned & Butterflied Leg Of Lamb
~ Garnish: 6 Sprigs Fresh Rosemary
~ 1 Small Onion, Finely Chopped
~ 6 Cloves Garlic, Minced
~ 2 Tsp. Dried Rosemary
~ Pared Rind And Juice Of 1 Lemon
~ 1 Cup Red Wine
~ 1 Tsp. Salt


Combine marinade ingredients in a glass or stainless steel dish (avoid aluminum), just large enough to accommodate the lamb. Place the meat in the marinade, turn to coat all sides, cover the dish with plastic wrap and refrigerate for 24 hours. Turn lamb occasionally. When preparing the meal, preheat the broiler; broil meat about 4 inches from the flame. Broil 15 to 20 minutes on each side or until a meat thermometer reads 145 degrees for medium-rare and 150 for medium. Brush lamb with marinade frequently during broiling. Garnish with fresh rosemary and serve with roasted vegetables and warm garlic bread.


Saturday, 15 March 2014 00:00



~ 2 Lbs. Salmon
~ 1/2 Cup Maple Syrup
~ 4 Tbsp. Soy Sauce
~ 2 Cloves Garlic, Minced
~ 1/2 Tsp. Garlic Salt
~ 1/4 Tsp. Ground Black Pepper



(1) In a small bowl, mix maple syrup, soy sauce, garlic, garlic salt, and pepper. (2) Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator for 30 minutes, turning once. (3) Preheat oven to 400 degrees F (200 degrees C). (4) Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes or until easily flaked with a fork. Serves 4. The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. Nutritional Information - Amount Per Serving: Calories - 265; Total Fat - 12.4g; Cholesterol - 67mg.


Saturday, 01 March 2014 00:00

Haddock Oreganato


haddock-oreganato1 to 2 Lbs Fresh Haddock Fillets
• fresh lemon juice from 1 to 2 lemons or 1-2 tbsp. frozen lemon juice, defrosted
• garlic powder or fresh crushed garlic
• Kosher salt
• fresh ground pepper
• dried oregano
• fresh Romano or Parmesan cheese, shredded or grated
• plain dry bread crumbs
• extra virgin (healthier) or light olive oil
*For Haddock Oreganato Guilliermo add 2 or 3 anchovies over the fillet just
before final broiling


Put fillets on a lightly oiled sheet pans. Sprinkle with salt & black pepper, drizzle with lemon juice, and bread crumbs so fish is evenly covered. Then sprinkle garlic powder, oregano & pepper, followed by sprinkled cheese and a few more bread crumbs and a little oil over all. Place pan on middle rack and Broil until browned & bubbly about 10-12 minutes.
Saturday, 22 February 2014 00:00

Orange Peppered Glazed Corned Beef w/Cabbage


~ 2 1/2 to 3 1/2 lb. corned beef brisket
~ 1/4 cup orange marmalade
~ 1 tbsp. red wine vinegar
~ 1 minced garlic clove
~ 1 tbsp. black pepper
Dilled Cabbage:
~ 2 to 3 lb. cabbage cut into 8 wedges
~ 3 tbsp. softened butter
~ 1 tbsp. Dijon mustard
~ 1 1/2 tsp. chopped fresh dill


1) Place corned beef brisket in stockpot; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2 1/2 - 3 1/2 hours or until fork tender. 2) Mix glaze ingredients in 1 cup glass measure. Microwave on High 2-3 minutes, stirring once. 3) About 20 minutes before brisket is done, steam cabbage 15-20 minutes. 4) Remove brisket; trim fat. Place on rack in broiler pan so surface of beef is 3”-4” from heat. Mix honey and 1 tbsp. mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed. 5) Remove brisket; trim fat. Place on rack in broiler pan so surface of beef is 3”-4” from heat. Brush top of brisket with glaze; broil 2-3 minutes or until glazed. Carve diagonally across the grain. Place cabbage around beef. 6) Mix butter, 1 tbsp. mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage. Serves 6-8 people.
Saturday, 08 February 2014 00:00

Savory Roast Chicken


~ 3 1/2 - 5 lb. roaster
~ 1 envelope onion soup mix
~ 1 tsp. dry rosemary
~ 1/2 tsp. garlic powder
~ 1/2 tsp. black pepper
~ 3 tbsp. olive oil
~ 2 tbsp. butter or margarine


1) In a small saucepan blend all ingredients over low heat. 2) Rub the blend all over the chicken. 3) In a 13x9 inch roasting pan, with or without rack, arrange chicken, breast side up. 4) Bake uncovered, basting occasionally for 1 1/2 hours or until meat thermometer inserted in thickest part of the thigh reaches 180 degrees and chicken is no longer pink.
Saturday, 01 February 2014 00:00


bacon shrimp


• 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
• 12 large sea scallops, trimmed and well drained
• 1 small orange, juiced & zested
• 1 tablespoon olive or peanut oil
• 1 tablespoon salt and pepper
• 1 teaspoon hot red pepper flakes
• 12 slices packaged smoked bacon
• Toothpicks



1. Pre-heat oven to 425º F. 2. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with orange juice and zest, a generous drizzle of oil, salt & pepper and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. 3. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
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