Come in from the Cold with BIG DEALS on Freezer Packs!

Hello smart shoppers! At Country Corner Market we're always thinking of ways to help you save money. Here are our Freezer Pak specials with a great selection of meats designed to save you money! Select the package you need for one low price!Call us at 905-892-4227 to place your order, stop by in person or send us your order via our online order form. See below.Store Hours: Mon. - Fri. 8am - 8pm, Sat. & Sun. 8am - 6pm

http://www.countrycornermarket.ca/freezer_paks.php

Weekly Specials from Country Corner Market!

http://countrycornermarket.ca/specials.htm

You can win Free Food from Country Corner!

http://giantfm.com/pop_ups/free_food_friday.htm

Try this one for the BIG GAME February 2nd- Philly Cheese Steak Wraps

A great steak and cheese recipe to try !

INGREDIENTS 3 tablespoons butter
2 cups thin sliced onions cut into half rings
1 1/2 cups cut red pepper strips
1 1/2 cups cut green pepper strips
1/2-teaspoon garlic salt
2 cups Cheddar cheese cut into 1/2" cubes
6 ounces deli roast beef, sliced thin--cut into 2x1/2" strips
6 flour tortillas (10 inch) -- warmed
INSTRUCTIONS
1. In 10 inch skillet, melt butter until sizzling; add onions and peppers. Cook over medium-high heat, stirring occasionally, until onions are golden (6 to 8 minutes). Remove from heat. Stir in garlic salt, cheese and beef strips.
2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-sidedown, on microwave-safe plate.
3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches.
The steak and cheese recipe is ready to serve....! Enjoy it ! pats-king-of-steaks-philadelphia-cheese

Follow Us on Twitter

https://twitter.com/#!/CCornerMarket

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/

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

Legendary Guinness Steak Recipe

1 lb sirloin steak
 1 shallot, quartered
6 garlic cloves, pressed
3-5 sprigs fresh rosemary
1 tsp steak seasoning
1 can Guinness stout

 1. Cut steak into 4 ounce serving size pieces and remove any fat.
 2. In a large dish, combine shallots, garlic, steak seasoning and 3/4 of the Guinness. Marinate the steak for 3 hours.
 3. In a very hot skillet, sear the meat for 2 minutes per side for rare, longer if you prefer more well done. Remove to a warm plate.
4. Add the marinade and the rest of the Guinness to the skillet and boil to reduce by about 75%. Remove rosemary and shallots.
5. Serve steak with reduction sauce drizzled over it.

 compliments of http://www.savory.tv/

Burgers with Spicy Blue Cheese!

Ingredients

1lb. (454 g) ground lean steak/beef
1 small onion, chopped finely
Small bunch fresh parsley or other herb of
your choice, finely chopped
Salt and black pepper
1 egg, lightly beaten
1 pack (125 g) ROSENBORG® Traditional or Extra Creamy Blue Cheese
2-3 tsp (10-15 mL) wholegrain mustard

To serve :
Bread rolls of your choice and salad leaves for garnish

1. Combine meat with onion, chopped herbs and seasoning, mix well and then use sufficient of the beaten egg to bind mixture. Form into 4 rounds and pat into a burger shape. Heat grill or griddle to medium hot.
2. Combine cheese and mustard and mix well.
3. Cook burgers under grill or on griddle, turning occasionally to ensure even browning and cooking. When the burgers are just ready divide the cheese mix between the four, and spread an even layer on top, return to heat and just allow to start to melt.
4. Serve in or on bread roll with salad garnish.

makes 4

Italian Meatballs Recipe

Try this great Italian Meatballs recipe....nice taste !
Meatballs Recipe Ingredients:

* 1 lb lean ground beef
* 1/2 cup Italian bread crumbs
* 1/3 cup water (more or less)
* 1/4 cup grated Parmesan cheese
* 1 medium onion
* garlic
* salt
* pepper

Meatballs Recipe Instructions:
Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minute...and now it's ready to serve...mmmm....mamamia ! Enjoy the meatballs !


www.countrycornermarket.ca

Join Us Here Every Saturday Morning!

http://www.welland.ca/market/index.asp

Bacon Wrapped Sausage Appetizer Recipe

To make these, you will need a one pound Polish sausage or kielbasa, sliced bacon, brown sugar and toothpicks.

Slice the sausage into disks about three-quarters of an inch thick and cut the sliced bacon in half.

Wrap a half-slice of bacon around the outside of each of the sausage disks and secure with a toothpick. The wrapped sausage should resemble a little cup, with part of the bacon slice extending above the top of the sausage.

Add a teaspoon or so of brown sugar to the top of the bacon-sausage cups, and they are ready for the smoker. They can be placed directly on the grate or in a shallow pan. Cook them right alongside the smoking ribs or brisket.

When they're done, the sugar will be melted and the bacon will have begun to get crispy. Eat 'em while they're hot, and try not to fight over them. They are that good.

To add some variety to the bacon wrapped sausage snacks, try placing a thin slice of fresh ginger or some red pepper flakes under the sugar. Or give them a shake of black or red pepper on top. Experiment with other flavors and have fun!

Bacon Wrapped Sausage Appetizer Recipehttp://www.smoker-cooking.com/index.html

Get your Rib Roast at CCM and Try This!

Oven Baked Smoky Beef Rib Roast

Ingredients:

• 1 bone-in beef rib roast
• Salt and pepper
• Garlic powder
• Liquid smoke

Dry age the rib roast in the fridge for two-to-four days in a large container, lightly covered with foil. Dry aging concentrates the flavor and tenderizes the meat.

Preheat the oven to 250 degrees Fahrenheit. Insert a remote thermometer probe into the center of the roast. Cover the rib roast with a loose fitting foil tent. This prevents the outside of the roast from excessive drying as it cooks. Pop the roast into the oven.

Roast that wonderful hunk of beef until the internal temperature reaches 120F, then remove it from the oven to rest. In twenty minutes or so, the internal temperature will rise to 130F.

Crank up the oven temperature to 500F, and crisp the outside of the beef roast for ten minutes or so. Don't overdo it or the house will fill with smoke (like mine did!).

Remove the roast from the oven and cover it with the foil tent until ready to serve. The interior of the smokyh prime rib roast should be perfectly cooked to a beautiful medium rare. Enjoy!

Beef and Red Wine Stew Recipe

BEEF STEW RECIPE INGREDIENTS:

* 1 1/2 pounds stew beef
* 3/4 cup flour
* 1 teaspoon onion powder
* 1 teaspoon seasoned salt
* 1 to 2 medium carrots, sliced
* 2 ribs celery, sliced
* 1 medium onion, diced
* 1 clove garlic, minced
* 2 cups beef broth
* 1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
* 1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
* 1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed

BEEF STEW RECIPE INSTRUCTIONS
Trim beef stew and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.
Heat oil in a large saucepan or Dutch oven; add beef stew to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles. The beef stew recipe is ready to serve 6....enjoy it !

www.countrycornermarket.ca

Follow us on Facebook and Twitter!

http://www.facebook.com/pages/COUNTRY-CORNER-MARKET/175137142974

Twitter-
@ccornermarket

Goulash!!! So tasty, Try this Recipe Soon..

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

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

Not Too Early to Get Ready for St Paddy's Day

So just what are Baby Back rib?

What Are They?

To classify as babyback ribs, the slabs should weigh under 1 3/4 pounds each. As a rule, the smaller sides are taken from younger pigs, but occassionally larger slabs can have a little extra taken off to meet the weight limit.

Preparing the ribs is quick and easy, since most of the trimming has already been done. The main consideration is to be sure that the membrane has been removed from the bone-side of the slab. Simply push a butter knife under the fell (the membrane) between the ribs and lift. Grab the flap with a paper towel and peel if off. There may be fat deposits left after the fell is removed. Scrape those off.
http://www.countrycornermarket.ca/specials.htm

Sweet & Sour Meatloaf!

Preparation time:
Cooking time:
Yield: 8

Ingredients

• 3 slices of white bread, crust removed and cut into ½ inch cubes
• 1/2 cup beef stock (125 ml)
• 2 tablespoons vegetable oil (30 ml)
• 1 cup finely chopped onion (250 ml)
• 1 pound ground turkey (454 g)
• 1 pound ground veal (454 g)
• 1 large egg, beaten
• 1/2 cup chopped fresh parsley (125 ml)
• 2 tablespoons chopped fresh sage (30 ml)
• 1 tablespoon Worcestershire sauce (15 ml)
• 1 tablespoon Dijon mustard (15 ml)
• Salt and pepper, to taste
• 1/2 cup tomato chutney (125 ml)
• 2 tablespoons ginger beer (30 ml)

Directions

1. Preheat an oven to 350°F. Line a baking sheet with parchment paper.
2. To make the meatloaf, Combine the bread and stock in a bowl and set aside to soak.
3. Heat the oil in a large sauté pan over medium-high heat. When hot add the onions, season and sauté until the onions are soft but not brown. Set the onions aside to cool.
4. In a large bowl combine the ground turkey and veal, cooked onion, soaked bread, egg, parsley, sage, Worcestershire and Dijon. Season the meat mixture and thoroughly combine.
5. Shape the meat mixture into a loaf on the prepared baking sheet and place in the preheated oven for 30 minutes.
6. To make the glaze, in a small bowl, whisk together the chutney and ginger beer.
7. After 30 minutes of cooking, remove the meatloaf from the oven and pour the glaze over the meatloaf. Return it to the oven and continue to bake another 30 minutes.
8. Remove from the oven and let rest for 5 minutes before serving.

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