3 tablespoons Food Club Sweet Cream Butter, Unsalted
3 tablespoons Food Club All-Purpose Flour
3 cups Food Club Whole Milk
1 (15-ounce) can Food Club 100% Pure Pumpkin puree
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (24-ounce) bag Food Club Frozen Mixed Vegetables
● 1 (32-ounce) bag Food Club Frozen Tater Tots
1.Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.
2. While crusts bake melt butter over medium heat in a large skillet. Whisk in flour and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then reduce heat to low. Stir in pumpkin puree, Parmesan cheese, salt and pepper until combined. Add mixed vegetables and simmer for 2 minutes. 3. Divide mixture evenly between ramekins and top with frozen tater tots. 4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.
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Don’t let the cold weather get you down. Warm up with this incredibly cozy and hearty beef stew! In our opinion, this pairs perfectly with fresh french bread from the bakery!
2-4 tbs. oil
3 lb. chuck roast, cubed
1 tsp. salt
1/2 tsp. pepper
1 onion, chopped
4 carrots, cut into thick slices
4 yukon potatoes, chopped
4 cups beef broth
1/4 cup tomato paste
1 bay leaf
1 tsp. thyme
4 cloves garlic, minced
2 tbs. butter
2 tbs. flour
Heat a large pot over medium high and add oil. Add cubed beef and brown on all sides. Once browned, remove from pot.
Melt butter in pot and add onion, carrots, and potatoes into the same pot. Let soften for 10-15 minutes. Add garlic and cook for 1 minute. Once softened, season with salt and pepper. Add flour and tomato paste and stir for 5 minutes to cook out the flour taste and brown the tomato paste. Add beef broth slowly.
Once all of the beef broth is added, add bay leaf and thyme and simmer for 2-2 1/2 hours. Serve and enjoy!