WEEKLY SPECIALS email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Weekly Specials

CHOICE or HIGHER BONELESS TOP SIRLOIN STEAK ..................................................... $6.99 LB

CHOICE TOP ROUND SWISS STEAK .................................................................................. $4.49 LB

FRESH GROUND ROUND ..................................................................................................... $4.59 LB

FISHER'S FRESH STUFFED PORK CHOPS ........................................................................ $2.99 LB

ALL NATURAL BONELESS CHOPS ..................................................................................... $3.39 LB

FISHER'S HAM LOAF ............................................................................................................ $2.99 LB

HADDOCK FILLETS ............................................................................................................... $5.99 LB

FISHER'S SHAVED HAM ....................................................................................................... $2.99 LB

FISHER'S NATIONAL AWARD WINNING BACON ............................................................... $2.99 LB

FISHER'S NATIONAL AWARD WINNING HOT DOGS ......................................................... $2.99 LB



**sale prices are reflected at the register

 

 

Guaranteed to be Fresh

Moist Italian Chicken Breast email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Moist Italian Chicken Breast

Dip 4 boneless, skinless, chicken breasts in melted butter and season with salt and pepper.


Combine and coat chicken with:

  • 1/2c grated Parmesan cheese
  • 1/2c Mayonnaise
  • 2 Tbs Oregano
  • 1/2 tsp garlic powder

 

Cooking Instructions:
Bake coated chicken in baking dish at 425°F for 15-20 min or until cooked.


Be careful not to overcook chicken, it will dry out quickly when overcooked.

Super Easy Baked Pork Chops email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Super Easy Baked Pork Chops
  • Place 4-6 thick cut boneless pork loin chops in baking dish
Combine:
  • 1 can Cream of Mushroom soup with 1/2 to 1 pkg. Onion Soup mix and 1/2 can water or 1/2 can milk for a creamier version
Pour over chops

 

Cooking Instructions:
Cover with foil & bake in 350°F oven for 30 -45 minutes.
Check for "tenderness" and remove when done.
This dish creates its own gravy and is great served with rice or orzo pasta
Use less Onion Soup mix for milder flavor

Sweet Smoked Chops email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Sweet Smoked Chops
  • Season smoked chops with brown sugar
  • Pepper to taste
  • Heat through in skillet set to medium heat
  • Fisher Meats smoked chops are already fully cooked so take care not to overcook
  • Simply heat and serve!

Easy Crock Pot Chuck Roast email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Easy Crock Pot Chuck Roast
  • Season 1 1/2-2 lb roast with salt, pepper and garlic powder
  • Add to crock pot frozen stew vegetables from Fisher Meats freezer and 1 can beef broth
  • Additional salt, pepper and garlic powder as desired
  • Cook on low for 6-8 hrs

 

Prefer to chop your own vegetables?
  • 3 chopped carrots
  • 1 sliced onion
  • 2 chopped celery stalks
  • 1 can beef broth
  • add salt and pepper as desired

Glazed Ham Loaf email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Glazed Ham Loaf
  • Mix 2 lbs Fisher Ham Loaf with
  • 1c breadcrumbs
  • 1 egg
  • 3/4c milk
  • 2 Tbs brown sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • Bake at 350°F for 1 to 1-1/2 hours

 

For succulent glaze mix (optional)
  • 2/3 c Brown Sugar
  • 1 Tsp Mustard
  • 1/2c Water
  • 1/4c Vinegar
  • Pepper to taste
  • Glaze loaf after 1 hour of baking

Southwest Flavored Flat Iron Steak email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

2 tbs chili powder

2 tbs brown sugar

1 tbs cumin

2 tsp garlic, minced

1 tsp onion powder

2 tsp balsamic vinegar

1 tsp Worcestershire sauce

1/4 tsp crushed red pepper

1 1/2# flat iron steaks

 

-mix all dry ingredients well, then add the wet ingredients

-mix well

-rub the 'paste' all over the meat and let marinate in the fridge for at least 1 hour

-remove about 20 minutes before grilling & allow to come to room temp

-grill over med-hi heat, trying to flip only once, until internal temp is 125 F (for med rare)

-let rest for 10 minutes before slicing so the juices do not purge out

-the temp will continue to raise even after it's off the grill

Country Style Ribs (fast & easy) email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

4 to 6 country style ribs (boneless or bone-in)

salt & pepper

1 tbs garlic powder

1 med onion, diced

1 bottle of your favorite BBQ sauce

 

-season the pork with salt, pepper, and garlic

-add to a crock pot, along with the onion

-add the bbq sauce

-cook approx. 5-6 hours on med, until tender and falling off the bone

Quick, Boneless Chops email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

4- boneless American cut chops
2 tbs olive oil
1 sweet onion, chopped
1/2 c pineapple juice
2 tbs brown sugar
2 tbs cider vinegar
salt & pepper
 
-season the chops with salt & pepper
-brown the chops in oil, over med-hi heat
-combine the remaining ingredients & pour over the chops
-cover & simmer until cooked through and tender, approx. 10-15 minutes

Cream Cheese & Prosciutto Bagel email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

 

*please note we only sell prosciutto at our Muncie location, in the self service dairy section.  Prosciutto can be replaced with deli ham if you do not like the flavor.

 

This is a breakfast/brunch favorite of my son!

 

1- bagel (I prefer everything bagels)

cream cheese spread

gouda cheese, diced thin (or Havarti)

cantaloupe-diced thin

4- slices of prosciutto (or deli ham- sliced thin)

 

-split bagel in half & toast

-spread cream cheese on the open side

-add cheese & cantaloupe

-top with prosciutto & enjoy!

Pork Quesadillas email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

This is a simple recipe I make using leftover pork steak.  I slice thin and shred.  You could use about any cut of pork though.
 
1# pork steak, cooked & shredded thin
4 to 6 large flour tortillas
1 c shredded taco cheese
salsa
2 green onions, diced
1 jalapeno, seeded and diced, optional
sour cream, optional
 
-heat a large nonstick skillet over med-hi heat
-lay down the tortilla in the pan
-on one half of the tortillas, add the meat, salsa, cheese,
  green onion, and jalapeno
-fold in half, cook until browned
-flip and cook the other side until browned
-serve with sour cream

Deep Fried Cheese Curds email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

2/3 C milk

1/2 C flour

3/4 tsp baking powder

1/4 tsp salt

1 egg

1# cheese curds

(I prefer garlic dill or you can also use the yellow cheddar)

oil

 

-heat the oil to 375 F

-whisk the egg, add all the other ingredients--except the cheese & oil

-mix well

-coat the cheese curds and drain the excess

-fry for a couple minutes (in batches) for a couple minutes until golden brown

-drain on paper towels

-serve with ranch or marinara dipping sauce

**I like to eat them while they are still pretty hot and gooey

Pork Tenderloin Wrap with Grilled Corn Salsa email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

adapted from Southern Living, Aug. 2014
 
2 ears of corn, grilled
1# pork tenderloin
1 container 16 oz fresh salsa (your favorite)
1/2 c fresh cilantro, chopped
8- 6 oz tortilla shells
1 lime, cut into wedges
garlic powder
cumin
salt & pepper
 
-cut the pork into bite size pieces and season with salt, pepper, garlic, & a dash of cumin
-cook over med-hi heat with about 2 tbs of oil, until cooked through (or you can grill in a wire grill pan)
-meanwhile, cut the kernels from the cob
-mix the corn, salsa, and 1/4 cup of cilantro in a bowl
-warm the tortillas
-spoon the salsa mixture & pork into the tortillas
-top with cilantro and add  lime wedge if desired

Ham & Cheese Crescent Rolls email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

This is a quick easy recipe that is great for breakfast or as a snack.  It reheats well, so I like to make it ahead and pop in the microwave for my kids breakfast.
 
1/2# Ham, shaved
8 slices of American Cheese (or your favorite)
1 roll of refrigerated crescent rolls
mustard
dill
 
-unroll the crescent rolls and place on a greased cooking sheet, flat
-add mustard, ham, & cheese
-roll up- I like to fold the corners in
-top with dill (optional)
-and bake until slightly golden brown

Baby Back Ribs email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

1 tbs cumin

1 tbs chili powder

1 tbs paprika (I like to use smoked)

1 tbs garlic powder

1 tbs onion powder

salt & pepper

2 1/2 to 3# baby back ribs

your favorite bbq sauce

 

-heat your grill to high heat

-mix all dry ingredients together & rub into the ribs on both sides

-line the bottom rack of your grill with foil to catch the drippings, if using a gas grill

-lightly coat the top rack with oil

-place the ribs on the top rack

-shut the lid and lower the heat to low

-cook for approx. 1 hour

-check the ribs for doneness & tenderness

-if not ready, continue to cook additional 10-15 minutes or so

-when ready, brush on bbq sauce (optional)

-cook on both sides for approx. 5-7 minutes, or until absorbed & slightly browned

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