November edition
f od for thought from our kitchen to yours
what will grace your
holiday table?
pork 4/7 lb
10 Bone Frenched Pork
891756
2/10 lb
Foil Roasted Turkey Breast RTC
891749
2/9 lb
Natural Turkey Breast RTC
296666
2/10 lb
Foil Turkey Breast Skin On RTC
896744
4/7 lb
French Cut Rotisserie Turkey Breast FZ
464518
turkey
pot roast/stew 158685
1/12.5 lb
556767
2/5 lb
Beef Pot Roast CH Frozen Carolina Homestyle Stew
Country sausage, ground turkey, corn, kidney beans, blackeye peas and tomatoes
Roasted French Pork Rack on a Bed of Sweet Potato Grits with Redeye Gravy
Roast a French Pork Rack seasoned with salt and pepper. Cut into chops and serve with the recipes below.
Sweet Potato Grits Heavy Cream Butter, unsalted Sweet Potato, peeled & cubed Salt & Pepper
1 cup ¼ lbs. 3 lbs. to taste
Adluh Stone Ground Grits Heavy Cream Water Butter, unsalted Salt & Pepper
1 ½ cup 1 ½ cup 4 ½ cup ¼ lbs. to taste