Current weekly ad Karns Quality Foods - Valid from 10/04 to 10/31 - Page nb 8

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bacon cookies cake parmesan popcorn mushrooms wine tomato onion olive oil vinegar top bread mozzarella beef honey salad cheese pasta potatoes sausage pumpkin chicken broccoli garlic oven brush salt pepper cheddar soup meat harvest mustard sauce grapes potato sour cream cups bowl nestle

& I 1b. loose sweet lalian sausage 1 cup shredded mozzarella cheese 2 (24 07.) jars pasta sauce 2 to 3 mozzarella cheese sticks, 1(16 02.) package rigatoni sliced into 1/4-inch rounds 2 Thsp. alive oil Black olives ‘cup grated Parmesan, divided Heat the oven to 400°F Cook sausage in a large skillet. Drain and add the pasta sauce end 1/2 cup of Parmesan to the cooked meat and set aside. ‘Cook the pasta according to package directions; drain. Mix in 1 Tbs. clive oil and let cool. When cool, add remaining 1/2 cup Parmesan to the pasta and str gently Brush the inside of springform pan with olive il wl Tilt the pan on it side and layer the pasta into the pan until its filled You want the pasta to stand on its ends. Once the pan is filled with the pasta, set the pen upright and pour on half the sauce. Tap the pan to work the sauce into the pan. Add the remeining sauce and place springform pan on a fil lined baking sheet in case of leaks. Bake for 15.20 minutes. Top the pasta with shredded mozzarella and bake for an additional 15, minutes or until cheese is golden ‘Add the mozzarella rounds put the pan back in the oven to mel slight. Slice the ends of the black olives to form a circle. Remove pan from ‘oven and press olve slices into mozzarella rounds. Allow to rest for 10 15 minutes before removing springform ring and cut into wedges to serve. DUMP AND GO SAUSAGE CASSEROLE 1.0 oz, package frozen shredded hash brown potatoes, thawed 1Ib, smoked sausage 11/2 cups grated sharp cheddar cheese Tcup sour cream, at room temperature I medium onion, very finely diced 1/4 cup butter, meked 1(10.5 oz.) can condensed cream of chicken soup Picheat oven to 350°F. Coat a 13" x 9” baking dish with cooking spray and set aside, Cut sausage into bite size pieces. Sir together all ofthe ingredients until completely combined and pour into the prepared baking dis! Bake, uncovered, for 35-40 minutes (or unt lightly browned on top) www.karnsfoods.com www.karnsfoods.com ot i f A os Ney FRIED CHICKEN TENDER AND BROCCOLI SALAD 2 Thsp, honey 2 Thsp. apple cider vinegar 1 Tbsp. Dijon mustard tsp. salt 12 tsp. black pepper 2/3 cup olive oll 5 cups broccoli florets 11/2 cups seedless srapes, halved 1 cup giated sharp cheddar cheese 3/4 cup sliced almonds, toasted 1/9 cup thinly sliced red onion 6 Karns Fried Chicken Tenders, coarsely chopped Ina large bowl, whisk together honey, vinegar, mustard, sat, and pepper untl blended and smooth. Drizzle in oi, whisking until combined well Sir in broccoli, grapes, cheese, almonds, and onion. Cover chill atleast 2 hours or up to overnight Si in chicken and serve immediately, SLOW COOKER BEEF BOURGUIGNON 5 slices bacon, cooked 4 cup flour 3 gatic cloves, finely chopped 2 Thsp. kesh thyme finely chopped 5 medium carrots siced | pound baby potatoes 8 07. hesh mushrooms, siced and finely chopped 21Ibs. boneless beef chuck, cut in I cubes cup red cooking wine 2 cups beef broth 112 cup tomato sauce 1/4 cup soy sauce For easy clean-up, place a cooking bag in your slow cooker. In large skillet, cook bacon over medium high heat until crisp. Drain bacon and chop finely. Put bacon in slow cooker. Do not remove bacon fat hom pan. Season beef with salt and pepper and add to the skillet with bacon fat and sear on each side for 2:3 minutes. Transfer beet to the slow cooker, ‘Add garlic, thyme, carots, potetoes, and mushrooms to the slow cooker. ‘Add the red wine to the silt scraping down the brown bits on the side, Allow ito simmer and reduce and slowly add beef broth, and tomato sauce, end soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker. Str gently to combine. Cook on low for 8-10 hours. Cento Marinated eae Ve 7 Nan SAVER PRICES! Cento Capote Artichokes Capers 6 oz $1.89 Cento Nonpareil Capers 3 oz 51.49 Bellino Minced Garlic 5.75 oz $2.49 3 oz $1.99 ao 16 oz WILD HARVEST $4.99 PEANUT 4 BUTTER 80: WILD HARVEST CREAM CHEESE BAR $3.29 6 oz WILD HARVEST SHREDDED MEXIA CHEESE $3.49 6 0z WILD HARVEST SHREDDED FANCY MOZZARELLA $3.49 6 0z WILD HARVEST MOZZARELLA STRING CHEESE *4.59 6 02 WILD HARVEST PROVOLONE $3.59 5 oz WILD HARVEST POTATO POP 2/5 SAVE THE MOST with MAX! 4-5 oz WILb HARVEST 2/55 ORGANIC POPCORN SAVE THE MOST WITH MAX! SAVE THE MOST WITH MAX! Pepperidge Farm Garlic Bread or Texas Toast 9.5-11.75 oz 5 >: 125-19.6 02 Furlani’s Garlic Bread or Texas Toast 6.75-10 oz Nestle RTB Toll House Dough : Pie Filling 14-16.5 oz 2 29-30 02 =. Cookies or Cookie > Pum| PUMPKIN : Pepperidge Farm : Layer Cakes or : Turnovers Firms SS SK sete : Libby's Canned kin or Pumpkin a : Pompeian Extra : Virgin Olive Oil _ Be : Pompeian Red Wine : Vinegar 5 1602 : King Arthur Buttermilk : Pancake Mix oz