Happy New Year!! We are Open Tomorrow

We are open tomorrow at our Welland location from 10 am to 6 pm for all your shopping needs at

686 Quaker Road

http://www.countrycornermarket.ca

Looking For the Perfect New Year's Eve Dinner?- Its at CCM

The perfect New Years Eve Dinner is at Country Corner Market-
2 NY Strip loins, lobster tails, caesar salad, cheese cake and more!

call to order yours - 1-877-5-SAUSAGE
http://www.countrycornermarket.ca/specials.htm

Mouthwatering wing recipe for New Years or Super Bowl Sunday...

Get your wings at Country Corner Market for this can't miss recipe complements of Food Wishes!   http://foodwishes.blogspot.ca/

http://www.countrycornermarket.ca

Get Your Beef for this Dynamite Recipe at Country Corner Market

http://www.countrycornermarket.ca

video recipe compliments of foodwishes.com
http://foodwishes.blogspot.ca/

We are Open Today until 6 pm!

We are open today at both locations of Country Corner Market!
Shop and save this Boxing Day at

686 Quaker Road- Welland
82 Clarence Street- Port Colborne

http://www.countrycornermarket.ca/specials.htm

Merry Christmas from All of us at Country Corner Market

From all of us here at Country Corner Market,
sincere thanks for your patronage this past year.

Wishing you and yours the happiest of holidays and all the best in 2014

Rick Lowes & Staff
Country Corner Market

Ideal for your New Years Eve Entertaining- Cocktail Meatballs !!

Ingredients

1 pound lean ground beef         1 (8 ounce can) gelled cranberry sauce

1 egg                                            3/4 cup chili sauce

3 tablespoons water                 1 1/2 teaspoon lemon juice

1 tablespoon brown sugar

1/2 cup bread crumbs              

3 tablespoons minced onion

Directions

Preheat oven to 350 degrees F (175 degrees celsius)

In a large bowl mix together ground beef, egg, water,

bread crumbs and mined onions- roll into small meatballs.

Bake in pre-heated oven for 20 to 25 minutes, turning once

In a slow cooker or large saucepan over low heat blend 

cranberry sauce, brown sugar, chili sauce and lemon juice, add

the meatballs and simmer for 1 hour on low heat before serving/

Balsamic Roasted Pork Loin Roast

Try this one this Holiday Season, everything you need is at CCM

Ingredients:

2 lbs Boneless Pork Loin Roast

2 Tablespoons Steak Seasoning Rub

1/2 Cup Olive Oil

1/2 Cup Balsamic Vinegar

Directions:

Dissolve steak seasoning in balsamic vinegar and stir in Olive oil. Place pork in resealable plastic bag and pour marinade over top. Squeeze air out of bag and seal; marinate 2 hours to overnight

Preheat oven to 350 degrees Fahrenheit (175 degrees C)

Place pork into a glass baking dish along with marinade, bake in a preheated oven, basting occasionally until pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast rest and set for about 10 minutes before slicing and serving

www.countrycornermarket.ca

Looking for a Caterer? Make it Country Corner Market

Let us help you this Christmas Season, no matter what the size of your
party of event- We can help!!

From the ordinary to the extraordinary, pick-up to delivery, outdoors or indoors, blue collar, casual or formal - we do it all. Let the experts guide you. Small Office Parties to Baseball Tournaments, Stag & Doe's to Weddings, and everything in between. We are just a phone call away at (905) 892-4227, or for our out of town customers 1-877-5-SAUSAGE (1-877-572-8724). http://countrycorner.ca/

Here's a Tasty Recipe for a Cold Winters Night- Get Your Ingredients at CCM

with thanks to: http://foodwishes.blogspot.ca/

Prime Rib Roast with Miso Au Jus Recipe

Servings: 6-10 Prep Time: 10 minutes Cook Time: 20 minutes per pound

ingredients:

1 (6-10 pound) standing rib roastsalt and freshly ground black pepper1/3 cup miso paste (or 1/2 cup Miso & Easy), divided5 large carrots, halved8 stalks celery, halved2 onions, halved1 cup red wine2 cups good quality beef stock

directions:

Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.

Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.

Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

www.steamykitchen.com

Turduchen Now Available

The Turduchen is a deboned Turkey, stuffed with deboned Duck & deboned Chicken which cooks in your oven like a standard Turkey. An absolutely delicious combination of meats sure to please your guests. It's the perfect choice for every Holiday or special occasion! Call us now to place your order at 905-892-4227.


http://www.countrycornermarket.ca/welcome.htm

Gobble Gobble Gobble....

Here's the recipe.

Turkey Wet 'n Dry Rub Recipe

1/4 cup 2 Tbs 1 Tbs 2 Tsp 2 Tsp 2 Tsp 1 Tsp 1/2 Tsp

vegetable oil onion powder paprika garlic powder kosher salt white pepper powdered ginger powdered sage

Mix all of the dry ingredients together. Dust the body cavity of the turkey with one tablespoon of the dry turkey rub. Add the remaining dry mix to the oil, combining well. Smear this wet rub under the skin of the breast, and all over the outer surface of the skin as well.

with thanks to  http://www.smoker-cooking.com/index.html