BOSTON MARKET RECIPES!

Instructions

1 Pound Can jellied cranberry sauce
10 Ounce Jar Smucker's Simply Fruit Orange Marmalade
1/4 Teaspoon Ground ginger
2 Cup Fresh cranberries; each sliced into 2 or 3 pcs
1/3 cup Walnuts, chopped fine

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In 2 quart saucepan, over medium heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6
minutes.
Add the sliced cranberries, keeping sauce on low.
Stir often.
Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp).
Stir in walnuts.
When cooled to lukewarm, refrigerate, covered and use with a week to 10 days .
Should freeze well to be used within 4 months.

Instructions

Ingredients

10 oz can cream celery soup
1 T flour
4 T butter
1/2 t. garlic salt
1 box 20 oz frozen chopped spinach, cooked and drained
1 small chopped onion (cooked in just a bit of butter)
salt and pepper to taste

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Directions

In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot.
Combine with spinach and chopped onion.

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Instructions

1 whole roasting chicken .
4 fresh garlic cloves (minced) .
2 tbsps brown sugar .
1/4 c apple cider vinegar .
1/2 c canola oil

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Step #1 Mix all ingredients together & pour over chicken in a bowl.
Step #2 Let the chicken marinate over night.
Step #3 In the morning turn the chicken to marinate the other side.
Step #4 Several hrs later pull the chicken out of the fridge & let it rest till it has come to about room temp.
Step #5 Bake this on 350 for around 45 mins to an hr or until the temperature inside the thickest part of the thigh has reached 160 degrees.
Enjoy the Boston Market Chicken.

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Instructions

Ingredients

Boston Market Stuffing Recipe

10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained
14 Ounce Can chicken broth
2 ribs celery; cut into pieces
1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 Ounce Bag unseasoned croutons
1 Tablespoon Dry parsley; minced
2 Tablespoon Dry minced onion

Directions

When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without
mashing them.
Empty it then into a Dutch oven.
Add the mushrooms; set aside.
Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine.
Blend a few seconds on high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven.
Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist.
Cover with a lid and bake at 350* about 45 minutes to an hour or until piping hot.
Refrigerate leftovers to use within a week.
Freeze to use within 4 months.

Instructions

• 1 cup tomato sauce


• 1 1/2 tablespoons barbecue sauce


• 1 tablespoon granulated sugar


• 1 1/2 pounds ground sirloin


• 6 tablespoons all-purpose flour


• 3/4 teaspoon salt


• 1/2 teaspoon onion powder


• 1/4 teaspoon ground black pepper


• Dash of garlic powder

1. Preheat oven to 400 degrees.


2. Combine tomato sauce, barbecue sauce, and sugar in small saucepan over medium heat.


3. Heat mixture until it begins to bubble, stirring often... Remove from heat


4. In a large bowl, add all but 2 tablespoons of sauce mixture to the meat


5. Mix sauce into meat, then add the remaining ingredients. Mix again.


6. Pack a loaf pan with the meat mixture, cover with foil, and bake for about 30 minutes.


7. Remove foil and drain fat.


8. Cut the meatloaf (while in the pan) into eight separate slices.


9. Pour remaining sauce over meatloaf.


10. Return to oven and bake another 30 minutes, uncovered.


11. Allow to cool slightly before serving.