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A new year, new recipes! Flip the page for our great recipes! Get more great recipes, food facts and nutritional information at www.marsh.net and www.thestarpress.com/dish. All your favorites from 2010 are still here. Look back through our flip-to-view magazines for last year's Marsh Recipe of the Week Magazine.
recipe of the week Sloppy Joes are a delicious and fast value packed meal that everybody will love! Sloppy Joes Serves 8 Prep: 5 minutes Total: 20 minutes Ready In: 25 minutes Ingredients: 1 pound ground beef 1 medium onion, chopped (optional) 1/2 cup chopped green bell pepper (optional) 1 (1.3 ounce) envelope Sloppy Joe seasoning mix 1 (6 ounce) can tomato paste 1 1/4 cups water 8 sandwich buns, split and toasted
Directions: In large saucepan, over medium heat crumble and cook ground beef, onion and pepper until ground beef is browned. Stir in seasoning mix, tomato paste and water. Bring to a boil, reduce heat to low and simmer 10 minutes. Serve on buns.
Along with your sloppy joe sandwiches, serve
Marsh Signature
Creamy Cole Slaw
A tangy mixture of the freshest cabbage and carrots, lightly tossed in a sweet dressing with poppy seeds. Our Convenient Muncie locations: 1500 W. McGalliard OPEN 24 Hours 7 Days 715 S. Tillotson OPEN 6 am to Midnight 1301 E. McGalliard OPEN 7 am to 11 pm 1800 Burlington Dr. OPEN 7 am to Midnight 3705 S. Madison OPEN 8 am to 10 pm 1900 N. Walnut St. OPEN 8 am to 10 pm 1920 S. Hoyt Ave. OPEN 7 am to 11 pm 3910 W. Bethel Ave. OPEN 8 am to 10 pm
Visit us at www.marsh.net for more great recipe ideas!
recipe of the week
Pepper Cream Filet Mignon Serves 4
Compliment your Filet Mignon with
a perfect wine pairing! To match wines with Filet Mignon, choose within the dry, red wines. The best matches are Merlot, Cabernet Sauvignon (including Red Bordeaux), Pinot Noir, Syrah/Shiraz and Sangiovese.
Ingredients: 1/4 cup coarsely crushed black peppercorns 4 (6-oz.) beef tenderloin filets, 1.5 inches thick salt to taste 1 tablespoon butter 1 teaspoon olive oil 1/3 cup beef broth 1 cup heavy cream
Directions: Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides and coat both sides with crushed peppercorns. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130° F (54° C). Remove the steaks to platter and cover tightly with foil. Pour the beef broth into the skillet and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce and serve with the remaining sauce.
White wine lovers should look toward Pinot Noir or choose a rich Chardonnay.
Visit us at www.marsh.net
recipe of the week Nothing beats Steak and Potatoes! Pick up quality cube steaks made with meat from your Marsh Meat Department (and don’t forget the mashed potatoes)! Delicious Cube Steak Serves 6 Prep: 15 minutes Cook Time: 1 hour 20 minutes Ready In: 1 hour 35 minutes
Ingredients: 2-lbs. beef cube steak 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 1 (14.5-oz.) can diced tomatoes 1 (15-oz.) can tomato sauce 1 large onion, thinly sliced 1 teaspoon Italian seasoning
Directions:
What makes an Idaho Potato so good? Idaho grown potatoes have a high solids content, so there’s more potato and less water. The high quantity of starch grains cook to a light, fluffy texture and full, firm appearance when properly prepared. To preserve the Idaho Potato’s abundant nutrients, cook with the skins on whenever possible. And steam, rather than boil potatoes. Save the cooking water after steaming potatoes, as some of the nutrients will have leaked into it. Use it to make gravies or bread or to moisten mashed potatoes. ©2011 Idaho Potato Commission
In a large resealable plastic bag, place the cube steak, flour, salt and pepper. Seal and shake to coat. Heat the olive oil in a large skillet over medium heat and brown the cube steak. Reduce heat to low and mix in the tomatoes, tomato sauce, onion and Italian seasoning. Cover and simmer at least 1 hour, stirring once.
recipe of the week Orange Marmalade Pork Tenderloin Prep: 5 minutes Cook Time: 25 minutes Ready In: 30 minutes
Ingredients: 2 (1-lb.) pork tenderloins 3/4 teaspoon salt, divided 1/4 teaspoon pepper 3/4 cup orange marmalade 1 tablespoon water 1 1/2 teaspoons ground ginger
...and healthy side of applesauce, please! Whether you eat it straight out of the jar or as a side dish, applesauce is a yummy and satisfying treat. Applesauce is not only comforting, but it’s also surprisingly healthy and nutritious! Applesauce eaters appear to have a lower risk of developing hypertension and abdominal obesity, all risk factors for heart disease. Apples are also a good source of soluble fiber which further lowers heart disease risk by decreasing levels of LDL, the bad cholesterol.
Our Convenient Muncie locations: 1500 W. McGalliard OPEN 24 Hours 7 Days 715 S. Tillotson OPEN 6 am to Midnight 1301 E. McGalliard OPEN 7 am to 11 pm 1800 Burlington Dr. OPEN 7 am to Midnight 3705 S. Madison OPEN 8 am to 10 pm 1900 N. Walnut St. OPEN 8 am to 10 pm 1920 S. Hoyt Ave. OPEN 7 am to 11 pm 3910 W. Bethel Ave. OPEN 8 am to 10 pm
Directions: Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. Bake uncovered at 425° F for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10 to 15 minutes longer or until a meat thermometer reads 160° F. Let stand for 10 minutes before slicing. Serves 6.
recipe of the week Sunday Morning Spring Omelet Prep: 15 minutes Cook Time: 10 minutes Ready In: 25 minutes
Ingredients: 1 tablespoon olive oil 2 eggs 1/4 cup milk (optional) 3 spears asparagus, trimmed and cut into 2-inch pieces 1/2 cup sliced fresh mushrooms 1/3 cup green onions, chopped 1/2 cup grated Parmesan cheese
Directions: Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve. Makes 1 omelet.
Here’s to your health! There are a dozen reasons why your family should eat a breakfast that includes eggs! Eggs contain the highest quality protein you can buy. Egg protein has just the right mix of essential amino acids needed by humans to build tissues. It is second only to mother’s milk for human nutrition. In addition, eggs have thirteen essential vitamins and minerals. Egg yolk is the major source of the egg’s vitamins and minerals. A large egg contains only 70 calories and 5 grams of fat. Egg yolks are one of the few foods that are a naturally good source of Vitamin D. © 2011 Egg Nutrition Center
recipe of the week
Get Florist Quality roses for someone special! You’ll find the best value at Marsh! Also choose from fresh cut mixed bouquets, custom made arrangements, vased items, potted blooming plants, foliage plants & assorted gift baskets. Large selections of cakes, cupcakes, cookies, greeting cards, gift cards, chocolates, balloons & assorted candies are some other great ways to say
“I love you” this Valentine’s Day!
Easy Valentine’s Candy Cupcakes Ingredients: 1 18.25-oz. pkg. white cake mix 1/2 cup butter or margarine, softened 1/2 cup shortening 1 teaspoon vanilla extract 4 cups confectioners’ sugar
2 tablespoons milk 1 drop red food coloring (optional) 2 drops yellow food coloring (optional) 1 drop blue food coloring (optional) 1 pkg. candy hearts
Directions: Prepare cake mix according to package directions. Place paper or foil liners in a standard muffin tin. Fill cups half full of batter. Bake according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely. For frosting, cream butter and shortening in a small mixing bowl. Add vanilla. Add sugar, 1 cup at a time, beating well after each addition. Beat in milk until light and fluffy. Divide frosting into fourths; place in four separate bowls. Leave one bowl untinted. Add food coloring to the other three bowls; stir until well blended. Frost cupcakes and top with candy hearts. Makes 28 cupcakes.
recipe of the week Party Time Bruschetta Makes 12 Servings Prep Time: 5 minutes Cook Time: 25 minutes Ready In: 30 minutes
Ingredients: 24 (3/4 inch thick) slices French bread 2 medium tomatoes, seeded and chopped 2/3 cup shredded Cheddar cheese 1/3 cup mayonnaise 1/4 cup grated Parmesan cheese 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon pepper
Directions: Place bread slices on ungreased baking sheets. Bake at 350째 F for 5 minutes on each side or until toasted. Meanwhile, in a small bowl, combine the remaining ingredients. Spread over toasted bread. Bake 8 to 10 minutes longer or until bubbly. Serve warm.
variety Marsh has more tomato variety! Choose from our world class variety of the freshest tomatoes on earth!
recipe of the week Peach and Blueberry Cobbler Ingredients: 1/4 cup butter or margarine 1 cup all purpose flour 3/4 cup sugar 1/2 cup milk
2 teaspoons baking powder 2 cups fresh sliced peeled peaches 2 cups fresh blueberries 1/2 cup sugar
Directions: Heat oven to 350° F. Melt butter in 2 1/2 quart baking dish. Set aside. In medium bowl, combine flour, 3/4 cup sugar and baking powder; add milk and stir until blended. Spoon batter over butter in baking dish; do not stir. Combine peaches, blueberries and 1/2 cup sugar; spoon over batter. Do not stir. Bake at 350° F for 45 to 55 minutes until dough is lightly brown. Serve warm with ice cream, if desired. Serves 6.
Perfectpict peaches are harvested at the peak of freshness and are allowed to ripen naturally to bring out the sweetest possible flavor. During shipping, the fruit is handled with tender loving care to protect it and keep it at just the right temperature. This is the highest quality available and you’ll only find it at Marsh.
recipe of the week Serve this cool dip made with fresh avocados from your Marsh Produce department!
Want to add some heat to your game day salsa? Hot peppers. Sweet peppers. Delicious peppers. Colorful peppers. Marsh has just the right pepper for your culinary creation. From mild to wild, you’ll find them in the produce department! Visit www.marsh.net for a complete guide to fresh and dried peppers.
Fresh Guacamole and Salsa Makes 6 Cups Ingredients: 3 jalapeno peppers, minced, or to taste 2 serrano peppers, minced, or to taste (optional) 1 habanero pepper, minced, or to taste (optional) 3/4 yellow onion, chopped 3 cloves garlic, minced, or to taste 3 avocados - peeled, pitted and cubed 3 Roma tomatoes, chopped 1 (14.5-oz.) can diced tomatoes 1 lemon, juiced 1 tablespoon olive oil, or to taste salt and pepper to taste
Directions: Combine the jalapeno peppers, serrano peppers, habanero pepper, onion, garlic, avocados, Roma tomatoes, diced tomatoes and lemon juice into a food processor. Drizzle in the olive oil; season to taste with salt and pepper. Pulse until the dip has reached your desired consistency.
recipe of the week
Easy Hungarian Goulash 12 Servings
Hear that bell? At Marsh, that means Hot French Bread is coming out of the oven! We ring the bell at noon, 3 pm and 6 pm to let you know that Hot Bread is coming out of our oven. We will also bake it anytime while you shop, just stop by the bakery!
Prep: 30 minutes Cook: 4 hours 15 minutes Ready In: 4 hours 45 minutes
Ingredients: 2-lbs. cubed beef stew meat 2 onions chopped 2 quarts Tomato Juice 1 bunch celery, cut into 1/2 Inch pieces 1 can (14.5-oz.) green beans
1 can (15-oz.) carrots 1 can (15-oz.) peas 2 bay leaves 2 teaspoons salt ground black pepper to taste 2 cans (15-oz.) kidney beans
Directions: Place the beef stew meat and onions in a medium saucepan. Cook and stir over medium heat until evenly brown. In a large saucepan, place the meat, onions, tomato juice, celery, green beans, carrots, peas, bay leaves, salt and pepper. Bring to a boil. Reduce heat and simmer 4 hours. Stir in the kidney beans. Cook 15 minutes longer and serve warm.
Satisfying & delicious, full-flavored soup bursting with beans, meat and plenty of vegetables!
Marsh has more Mushroom Variety
Savor the flavor of Mushrooms!
Once considered a delicacy, mushrooms are now available for all to enjoy—not just on special occasions, but every day of the week.
At Marsh, we take pride in offering the largest selection of both cultivated and wild mushrooms from around the world.
Mushrooms are fast and easy to fix and hey add their own special flavor to any dish. They are truly a cook’s best friend!
recipe of the week
Sautéed Portabella Mushrooms 2 Large Portabella Mushroom Caps 2 Tbsp. Butter 1½ Cloves Fresh Garlic - minced 2½ tsp. Fresh Parsley, minced Salt Fresh Ground Pepper 4 Tbsp. White Cooking Wine Directions: Clean and cut mushrooms into 1/2-Inch cubes. Melt the butter in a pan, add the garlic and cook 2 minutes, stirring often. Add mushrooms and continue to cook over low heat for 8 minutes. Add the wine and cook for another 3 minutes. Add the parsley, season to taste and mix well. Serve.
Visit www.marsh.net for information on how to buy, handle and prepare fresh mushrooms!
recipe of the week Banana Fritters 4 Del Monte Bananas 1 ½ cups flour 1 tsp. baking powder ¼ tsp. baking soda ¼ tsp. salt ¾ cup water 5 cups vegetable oil (for frying) Directions: In a large bowl combine 1 cup of flour, baking powder, soda and salt. Gradually blend in the water and beat with whisk until smooth. Cut each banana crosswise into 3 pieces. You should have 12 pieces altogether. Coat bananas with remaining 1/2 cup of flour. Heat oil in a large skillet over high heat. Dip banana pieces in flour water mixture, coating well. Cook 4 to 6 pieces at a time until golden brown, about 3 to 5 minutes. Drain on paper towels. Makes 12 Fritters.
Rich in Potassium! Potassium helps carry oxygen to the brain. This nutrient is very essential for healthy brain function, due to it playing a role in supplying the neurotransmitters with the sparks in the brain to send signals to our nerves. This mineral is also vital when it comes to having healthy nerve function. As for the brain it has been noted that potassium is good for relieving headache inflicting allergies!