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OUR BEST SELLER! Our chicken pot pies are incomparable with large, generous chunks of moist chicken in a creamy vegetable studded sauce, all topped with our homemade flaky crust. A 2 lb. container feeds 3-4 people; a 1 lb container feeds 1-2.
Shipped pies arrive pre-cooked and frozen, with reheating directions provided. Give them a try – they freeze and reheat wonderfully! In-Store Customers: We will make the pot pie right in your dish. Just bring it in a day or two before needed.
15.00 for 2 lb…..7.50 for 1 lb A version of beef stew under a flaky crust – the ultimate “comfort food?” Many say yes! Certainly the elements are all there – generous amounts of bite-sized chunks of top of the round, cubes of red bliss potatoes, carrots and peas slowly simmered in a seasoned broth - all topped with a light, flaky crust in either 2 or 1 pound containers (serving 3-4 or 1-2, respectively). 15.00 for 2 lb…..7.50 for 1 lbA British favorite has arrived to Ithan Market! Our store sells hundreds of these pies, winter and summer! In-store -fresh -ground sirloin or top of the round, onion and garlic, beef gravy, mixed vegetables and proprietary seasonings are slowly simmered, then topped with homemade mashed potatoes for a complete meal-in-one z(yes! We make our own mashed potatoes, and we peel the potatoes, too!). Visit our store for a fresh pie or use our mail-order for a fresh-made frozen pie that reheats beautifully! A 2 lb pie feeds 3-4 people or try the smaller 1 lb version for 1-2 people. BRACCIOLE 9.99 per lb.An Italian classic Ithan Market style! Thinly sliced sirloin steak is stuffed with a bread stuffing mixture, rolled, then baked in our signature sauce for approximately 1 ? hours until tender and the sauce has nicely thickened. 4 BRACCIOLE ROLLS IN SAUCE……..$12.00
STUFFED PEPPERS GROUND MEAT OR VEGETARIAN FILLINGS, $5.50 each
MEATBALLS IN SAUCE In-store purchase - $4.99 per lb. Mail-order pricing – see belowFresh-ground sirloin or top of the round mixed with ground pork and ‘just enough’ steak fat produces one of the softest and juiciest meatballs around! A slow bake and immediately dunking them in our hot signature sauce – well, the rest is history! Great for a quick meal or as an accompaniment and freezing them in sauce maintains that moisture so reminiscent of a good meatball.12 meatballs in sauce (frozen) $10.00
BEEF STEW
PYROGIES W/POTATO, OR SAUERKRAUT, 8.99/dozen These pyrogies (also called pierogies or varenyky) are as authentic as they come! A homemade , made from scratch dough is rolled out thin, then cut into rounds and stuffed with either a mashed potato and cottage cheese combination, or with sauteed sauerkraut that is fried for about an hour until limp and brown. There are no machines here – only hardworking hands that roll, fill and pinch like our grandmothers used to do! These tasty dumplings come completely cooked – boiled in boiling, salted water for a few minutes until they float to the top and are tender, then are bathed in a butter/onion sauce to prevent sticking and to give them that genuine taste. Pyrogies are best reheated by sauteing until browned and crisped, or just reheat in a microwave until hot. You may also order these delicacies UNCOOKED, individually frozen to prevent clumping together. Complete cooking directions provided at time of purchase. Please specify variety desired (potato or sauerkraut), and cooked or raw.MAIL-ORDER CUSTOMERS: Pyrogies may arrive in two formats – CHICKEN PICCATA $5.00 per cutlet This lemony chicken cutlet is the queen of the roost! Our own in-store chicken breast is filleted, egg washed, double-floured, seared until cooked, then drenched in a lemon-white wine-butter sauce. The taste is incomparable – tart with a hint of sweetness. BEWARE – the cutlets are large and one per person is more than sufficient.MAIL-ORDER – RECEIVED FROZEN AND READY FOR REHEATINGPICCATA – 2/CONTAINER $10.00
HONEY GINGER CHICKEN FINGERS MACARONI & CHEESE $10.00 for 2 lb container…….$5.00 for 1 lb. container…….$20.00 for 9x13 panWe make ‘tons’ of good old mac & cheese for our customers. Boiled ziti noodles are bathed in our own cheese sauce using a blend of cheeses (everything from sharp and mild provolone, cheddar, swiss, and even a touch of American) and baked until golden brown and bubbly. The taste is incomparable and the end result is very creamy (no dryness or crumbliness here!).
CABBAGE ROLLS $2.00 each Limped cabbage leaves are stuffed with a blend of sauteed, fresh ground beef, onions and parboiled short grain rice (usually risotto), then drenched with a blend of half V8 spicy and V8 original, and baked long and slow for several hours. This entree is a whole day affair that we do so you don’t have to!These rolls freeze beautifully, so why not order a bunch to serve when the time is right:12 cabbage rolls $20.00 BAKED ZITI W/ AND W/O MEATBALLS AND/OR SWEET ITALIAN SAUSAGE This classic casserole is more a “cheesy” offering, with a light addition of homemade pasta sauce studded with or without our own meatballs and/or sweet Italian sausage. Loads of shredded parmesan, mozzarella and ricotta cheeses comprise the “cheesy” part for this light and satisfying meal. 2 lb. 1 lb. 9x13 panBaked Ziti, no meat $8.00 $4.00 $15.00
STUFFED SHELLS W/RICOTTA CHEESE in sauceGiant-sized ricotta-stuffed shells are baked in our pasta sauce made thin to allow the shells to absorb the much needed liquid during the baking process.Shells Only $2.00 eachShells w/Meatballs – 6 shells, 8 meatballs $20.00Shells w/Italian Sausage & Meatballs
TURKEY TETTRAZINE All homemade goodness, right down to roasting our own turkey breasts – those are the hallmarks of this great entree. Generous chunks of roasted turkey and bowtie noodles are incorporated into a luscious mushroom-white wine cream sauce, and for color, pimentos are thrown in. 2 lb container.....$13.00 1 lb container $7.00 9x13 pan $30.00MAIL ORDERS ACCEPTED AND SHIPPED FROZENPULLED PORK A larger-than-life boston butt – a cut of pork originating from the shoulder – is slow roasted until the internal temperature of the meat registers 200-210 degrees. This long and slow cooking process produces an incredibly tender roast, which is then hand shredded (so you don’t have to!) and added to our homemade vinegar based barbeque sauce - available in hot, medium or mild.$5.99 per pound……indicate choice of hot, medium or mild sauce.SHIPPED FROZEN WHEN ORDERED VIA MAIL ORDER.
CHICKEN WELLINGTON An elegant choice when using beef tenderloin isn’t feasible. Our homemade mushroom duxelle is generously topped onto a seared, boneless chicken breast, then the entire piece is wrapped in puff pastry. This is the stage at which you receive it, either fresh from the store, or frozen. An approximate 20 minute bake in a hot oven finishes the process.$6.00 each….2 for more $5.00 each AVAILABLE FROZEN VIA MAIL ORDER.
COQ AU VIN A French name meaning “chicken in wine,” coq au vin is the unabashed winner of one-dish meals. Bone-in chicken pieces are browned with bacon then baked in a herb and vegetable-laden sauce. A hint of red currant jelly, brown sugar , tomato paste and thyme puts the “coq au vin” in coq au vin……but in our version we also add a splash or two of Grand Marnier liquor along with the white wine.Customer comments have been tremendous. It’s down-home enough for a weekday meal, or elegant enough for a dinner party. You be the judge!$15.00 for half a chicken (breast half, thigh and drumstick)
EGGPLANT PARMIGIANI Although our heritage is not Italian, we obtained this recipe from an Italian grandmother, who said there as many versions of this recipe as there are Italians. This is our version – peeled eggplant slices egg washed, breaded and sauteed until well browned, then layered with our own sauce, parmesan and mozzarella cheeses, and baked until golden brown and bubbly.$12.99 for a 3 lb containerTHIS ENTREE FREEZES BEAUTIFULLY AND IS AN EXCELLENT MAIL-ORDER CHOICE.
QUICHES VARIOUS TYPES, $13.00/9” PIE; $5.00 for a 4” pie Our homemade crust is the basis for all our quiches, the varieties of which go as far as your imagination will take you! Most common varieties include the infamous QUICHE LORRAINE, along with other varieties such as SPINACH, TOMATO AND ZUCCHINI, and ASPARAGUS AND ROASTED RED PEPPERS. We will make any type via your request, so just let us know.
BRAISED BEEF SHORT RIBS Many relegate this cut to soup….oh, what a shame! We take 2-3 inch ribs, drench them in flour and quickly sear them, then plop them into an incredible beefy, seasoned wine sauce interspersed with good-for-you carrot chunks, mushrooms and onions. The secret is in the cooking….long and slow….until the meat practically falls off the bone. This is an excellent dinner party choice, served with buttered noodles or roasted red bliss potatoes. 15.00 FOR 3-4 RIBS……..additional ribs $4.00 eachAVAILABLE FROZEN VIA MAIL-ORDER
SWEET & SOUR PORK Don’t confuse this dish with the pasty sweet and sour sauce typically served in take-out establishments. The pork here is not breaded, nor is it fried. It’s simmered in water until tender, then is added to a homemade sauce that is a nicely balanced sugar/vinegar/pineapple juice blend. Pineapple chunks, green pepper strips and onions are added for a more balanced take.$12.99 for a 2 lb. container; $25.00 for 4 lbs.A HOT MAIL-ORDER ITEM, SHIPPED FROZEN
APPLE OR PEACH GLAZED PORK TENDERLOINS, $15.00 WHOLE TENDERLOIN
CHILI $12.00 for a 2 lb containerStore ground sirloin or top of the round, red and black kidney beans, diced tomatoes, chili sauce and a variety of seasonings are slow simmered until thickened and a rich mahogany color is achieved. This incredibly meaty chili has only a mild-to-moderate “bite” which makes for a hearty family meal that even children will enjoy.AVAILABLE FROZEN VIA MAIL-ORDER
BEEF WELLINGTON The “king of meats,” a beef tenderloin is quickly seared, topped with our own mushroom duxelle, and wrapped in puff pastry for a dramatic presentation. FILET MIGNON, WHOLE OR PARTIAL ROASTS ARE AVAILABLE IN THIS FORMAT.Customers finish the baking process at home – 375 degrees for approximately 45 minutes for medium rare. Mail order customers receive this stunning showpiece frozen, with the bake-off done at home.Due to fluctuating prices, please e-mail or call us for current market pricing.AVAILABLE BY MAIL-ORDER. SHIPPED FROZEN. COMPLETE COOKING DIRECTIONS PROVIDED.
HEAT & SERVE SIDE DISHES
MASHED POTATOES We use only Idaho potatoes for our mashed because we’ve found these come out less pasty and definitely fluffier. The secret, however, is in the additions – butter and heavy cream – that are whipped into the potatoes. You will love the results.$8.00 for 2 lb. $4.00 for 1 lb.
WILD & BROWN RICE PILAF A heady combination of pre-cooked wild and brown rice , sliced almonds, dried cranberries, diced onion and butter makes for an intriguing and delicious side dish. Also good cold as a salad.$8.00 for 2 lb. $4.00 for 1 lb.
SWEET POTATOES & APPLES A popular holiday item, in reality we use yams – the orange “sweet potato” - for our sweet potato recipes because we prefer the taste. This recipe is actually a clipping from an old, long forgotten about magazine. A combination of apple cider, orange juice concentrate, and maple syrup is simmered long and slow and thickened with a flour, butter, coconut mix. Cooked, chunked sweet potatoes and macerated apple slices are then added. The result is spectacular.$10.00 for 2 lb. $5.00 for 1 lb.
GLAZED CARROTS Wedges of carrots are coated with a rich glaze of honey, butter, brown sugar and parsley. Simple yet elegant, and certainly delicious.$10.00 for 2 lb. $5.00 for 1 lb.
GREEN BEANS/GARLIC BUTTER A bowl of green string beans parboiled and coated in a buttery, garlic sauce.
ASPARAGUS W/ROASTED RED PEPPERS Tender parboiled asparagus is quickly sauteed with fresh garlic, roasted red peppers, balsamic vinegar, and a touch of sugar to caramelize the ingredients and coat the asparagus. Your reheating nicely finishes the process.$15.00 for 2 lb. $8.00 for 1 lb.
BEEF GRAVY Our own beef gravy starts from the source – the drippings from our roast beef that we cook in the store. It holds a great beefy taste and is slightly thickened to form that famous pool in your mashed potatoes!$3.99 per pint MAC & CHEESE See “Heat and Serve” entrees.
ROASTED RED BLISS POTATOES Chunks of red potatoes and onion rings are topped with salt and pepper and small cubes of butter, then all are wrapped in heavy aluminum foil and baked in the oven for approximately one hour. So simple, yet so good!$10.00 for 2 lb. $5.00 for 1 lb.BUTTERNUT SQUASHMade-from-scratch butternut squash is boiled and mashed ,then is enhanced with brown sugar, a touch of butter and nutmeg, and simmered until the desired consistency is achieved.$10.00 for 2 lb. $5.00 for 1 lb.
BOURSIN CREAMED SPINACH This is an excellent creamed spinach with the addition of a first-rate cheese – Boursin. Along with this prize, the creamy sauce boasts a healthy dose of fresh garlic, shredded parmesan and provolone cheese, milk and cream, and of course, chopped spinach. We use frozen spinach because it works best without making the sauce watery.$12.00 for 2 lb. $6.00 for 1 lb.
SCALLOPED POTATOES These are the creamiest scalloped potatoes ever! Idaho potatoes are peeled and sliced, mixed into a homemade cheesy, white sauce and baked to el dente to allow for re-heating at home without overcooking.$10.00 for 2 lb. $5.00 for 1 lb. $25.00 for a 9x12 pan
DOUBLE STUFFED POTATOES The flesh from baked Idaho potatoes is scooped out, mixed with cream, butter, parmesan cheese and chives, and rescooped into shells to produce an elegant and satisfying potato alternative.$3.95 each
BAKERY AND BAKINGPIES…PIES…AND MORE PIES… This entire website should be entitled “pies” because making them is my true love. However, since one cannot live by pie alone, I’ve broadened my scope to include other equally delicious foods and, of course, other desserts. But with pies I will start…….. PLEASE NOTE: CREAM AND MERINGUE PIES ARE NOT AVAILABLE FOR MAIL-ORDER BECAUSE THEY ARE TOO PERISHABLE. HOWEVER, ALL OTHER PIES ARE AVAILABLE FOR SHIPPING…. WHICH ARE SHIPPED BAKED AND FROZEN FOR QUICK RE-HEATING AT HOME.All Ithan Market pies are made with our own made-from-scratch crust (nothing from a box here). The rest, as they say, is history. Please pre-order to ensure availability. However, we usually always have some varieties available by Thursday of each week for the weekend rush. PRICING: ALL 9” PIES $15.00 EACH BANANA CREAM PIE OUR BEST SELLER! Most complain the typical banana cream pie is nothing more than a vanilla pudding with some bananas. Not the case here! Our creamy custard has real banana flavoring added in and banana slices are layered both on the crust and on top of the custard before wafts of pasteurized (not ultra pasteurized) whipped cream are billowed on top. And for effect and crunch, crushed heath bars top it off. You won’t be disappointed.In-store purchases only; not suitable for mail-order
COCONUT CREAM PIE This pie is a must for coconut fans. A creamy custard with the right amount of toasted coconut mixed in along with the addition of coconut extract makes for a darn good pie that gets even better after being topped with real whipped cream and more toasted coconut. In-store purchases only; not suitable for mail-order CHOCOLATE CREAM PIE This pie reminds me of a giant chocolate bar in pie-form with one exception – a blend of premium Callebaut milk and dark chocolates is added to the creamy custard to produce a not-too-sweet and not-too-bitter chocolate experience. It’s the perfect mix that’s topped with billows of whipped cream that we get from a local farm (yes, it’s pasteurized but not ultra-pasteurized which produces better results),In-store purchases only; not suitable for mail-order KEY LIME PIE Some say using sweetened condensed milk in key lime pies is not authentic, but we use it. The key here is to balance the flavors between the sweet and the tart so it isn’t too much of either, and we believe we’ve met that challenge. You be the judge!In-store purchases only; not suitable for mail-order.FRESH
BLUEBERRY PIE (IN SEASON) OUR BEST SELLING SEASONAL PIE!Customers have commented that it was the best pie they have ever tasted. Available from about June to August, this is an amazing pie brimming with fresh sugared blueberries and a touch of cinnamon. The smell as it’s baking is intoxicating.Available with a Double Crust or a Crumb Topping.AVAILABLE VIA MAIL-ORDER WHILE AVAILABLE
FRESH PEACH PIE (IN SEASON) ANOTHER SHOWSTOPPER!Peeled and chunked fresh, local peaches (ripe but firm) are sugared and lightly sprinkled with cinnamon , lemon juice and cornstarch (for thickening) before being piled high into the homemade crust. You choose the topping – double crust or crumb. Don’t wait too long to try this pie – it’s available only when fresh peaches are accessible in the area – from about mid-July to the end of August.AVAILABLE FROZEN BY MAIL-ORDER WHILE AVAILABLE
CHERRY PIE Cost restricts us from using fresh cherries. As a result, we use good quality canned cherries for this pie with excellent results. The secret is to not overcook the filling but yet allow the thickening agent to cook out and complete its job. Cherry lovers delight – we think you’ll love this not-so-common treat!AVAILABLE FROZEN BY MAIL-ORDER YEAR AROUND
FRESH APPLE PIE Who doesn’t like apple pie? But if you’re going to indulge, make it worth it! This pie IS worth it – brimming full of apples (I like a mix of Rome and Granny Smith) that are macerated in a sugar, cinnamon and nutmeg mix. The topping? Choose a regular top and bottom crust (double crust) or a crumb topping, generally called Dutch Apple.AVAILABLE FROZEN BY MAIL-ORDER YEAR AROUND
LEMON MERINGUE PIE Our own billowy, sweet-yet-tart lemon filling is the basis of this traditional favorite. A fluffy meringue, sealing in the filling, is immediately added and baked to a light, golden brown.In-store purchases only; not available by mail-order.
PECAN PIE Loads of whole pecans in a classic sugar syrup makes this a popular holiday pie, although it’s available throughout the year if pre-ordered. We love the texture of the pecans after being baked – crispy on the outside and soft and chewy on the underside. FRESH STRAWBERRY PIE (IN SEASON) We tried several strawberry pies before we chose this one. It’s what a strawberry pie should be – strawberries and more strawberries, generously chunked and fully coated in a sweet, homemade strawberry glaze. Once piled high into the pre-baked pie crust, a garnish of fresh whipped cream is rimmed around this showstopper!Available through the summer months when strawberries are more flavorful.NOT AVAILABLE FOR SHIPPING
STRAWBERRY-RHUBARB PIE (IN SEASON) Generally a spring time treat, fresh, ripe but firm strawberries and young, tender rhubarb are combined to produce an old-time favorite you may not have had in years, if ever!AVAILABLE VIA MAIL-ORDER DURING SPRING AND EARLY SUMMER. OLD FASHIONED PUMPKIN PIE I’ve been using this recipe for years, which originates from an old church cookbook in Winnipeg, Canada. We absolutely love this pie. Pure canned pumpkin (not a mix but 100% pumpkin), cream, milk, eggs and a multitude of spices are combined and baked until set. For the purists out there, if you’re surprised that we use canned pumpkin it’s because fresh pumpkin doesn’t set particularly well and often comes out too runny. Hence, canned!AVAILABLE FROZEN BY MAIL-ORDER YEAR AROUND OLD FASHIONED RAISIN PIE I remember this pie as a child and only recently have I noticed its mention in cookbooks again. Obviously, you need to like to raisins, but if you do, you’ll appreciate this saucy rendition. BEWARE – it’s rich, and best served with ice cream.AVAILABLE FROZEN BY MAIL-ORDER YEAR AROUND MINCE PIES OR TARTS An old English favorite, we use excellent quality mincemeat – all fruit, no meat – and a touch of brandy doesn’t hurt either!Many prefer the smaller version – MINCE TARTS – same ingredients only baked in muffin tins for a one-person taste treat. These tarts have a top crust which is so reminiscent of that era. Just like my mother used to make!Mince Tarts - $3.95 eachAVAILABLE FROZEN BY MAIL-ORDER YEAR AROUND FRUIT TART OTHER BAKERY ITEMS KILLER BROWNIES
CAKESDARK CHOCOLATE LAYER CAKE
CARROT LAYER CAKE
STRAWBERRY SHORTCAKE
LEMON POUND CAKE
BANANA NUT LAYER CAKE
CHEESECAKES Next to pies, making cheesecakes is my true love. I remember making cheesecakes as a young adult and giving them away, just so I could make them! Well now I have an audience and my hope is you will try one of these dense and creamy creations.From my kitchen to yours, here are my offerings: THE CLASSIC NEW YORK STYLE There are as many versions of the New York Style cheesecake as there are days in the year, and they are all similar. The trick, I believe, is in the making and baking of the cake – don’t overmix, and when baking start in a moderate oven for about 15 minutes, then turn it down to 250 for the next hour and a half. Of course, ingredients are important, too. Top quality ingredients make a top quality product. This 9-inch classic is topped with a chocolate ganache for that perfect finishing touch.PRICE: 9” - $30.00 6” - $20.00SHIPPED FROZEN VIA MAIL-ORDER CHOCOLATE MOUSSE CHEESECAKE We do a huge Christmas business with fresh meats – especially whole seasoned beef tenderloin roasts. A couple of years ago we started selling sides and pies to our Christmas customers. But I knew we needed a “Christmas Dessert.” Hence, this cake - a bottom of one-third classic cheesecake and a top of two-thirds heavenly chocolate mousse that is all enrobed in a chocolate ganache. PRICE: 9” – $40.00 6” - $25.00SHIPPED FROZEN VIA MAIL-ORER PEANUT BUTTER CHEESECAKE We incorporated honey nut peanut butter and chunks of miniature peanut butter cups into our classic cheesecake batter to create this awesome wonder. STRAWBERRY CHEESECAKE A through-and-through strawberry cheesecake that incorporates strawberry puree into the entire cake, not just swirls. You’ll love the delicate flavor. A chocolate ganache and strawberries crown this beauty.PRICE: 9” - $30.00 6” - $20.00SHIPPED FROZEN VIA MAIL-ORDER LIQUOR- INFUSED CHEESECAKES We offer a variety of liquor-infused cheesecakes:BAILEY’S IRISH CREAM COOKIES COCONUT MACAROONS If you’re a macaroon fan, you’ll love these chewy, jumbos that are dairy free. Available in 3 varieties: SHORTBREAD I’ve been making these on my kitchen table for years as I kneaded in the butter, confectioner’s sugar, cornstarch, etc. I love these cookies; they’re pure perfection. The nicest part is you can make them into various shapes, from fingers, to drops, to rolling the dough around a glazed cherry.PRICE: $9.99 PER POUNDSHIPPED FROZEN VIA MAIL-ORDER PUDDINGSRICE PUDDING CREAMY GOODNESS…..WITH ADDED FRUIT OR RAISINS….6.99 LBA great customer and fellow cook, Ann, gave me this recipe when I complained that I couldn’t find a decent recipe for rice pudding. Thanks, Ann, for this stovetop version, which I’ve modified slightly by using Basmati rice and frequently adding peaches to the pudding. BREAD PUDDING I started making bread pudding when unsold challah was left over on Fridays. It makes a great bread pudding. Offered varieties include: Blueberry APPLE CRISP Buying apple crisp just for the smell in the kitchen when it’s warming up is well worth the investment. But to eat it is better! You’ll love the stack of macerated, cinnamon infused apples below a butter/flour/coconut crumb crust.PRICE: $12.00 FOR 2 LB $6.00 FOR 1 LB BREADS AND ROLLSINCREDIBLE STICKY BUNS There are no shortcuts with this recipe: handmade, yeast-risen dough rolled out and slathered with butter, brown sugar and a topping, then baked in the sticky concoction that makes them sticky buns!AVAILABLE EVERY SATURDAY…….STICKY BUNS WITH A LOT OF STICK.CHOOSE PECAN, RAISIN OR PLAINPRICE: $3.95 EACH
FRESH FROM THE OVEN. YEAST RAISED. AVAILABLE PERIODICALLY BUT CAN BE MADE ANY DAY IF PRE-ORDERED. PRICE: $3.00 FOR HALF A DOZEN COOK & SERVE ENTREES
THIS IS OUR FAMOUS LARDED AND SEASONED FILET ROAST, EXCEPTIONALLY CLEANED AND CUT TO ORDER FOR NUMBER OF PEOPLE BEING SERVED. MEATLOAF Ithan’s own fresh ground sirloin or top of the round, along with ground pork and a touch of suet are blended with the tried and true – eggs, bread crumbs, diced onion and salt and pepper – to produce an exceptionally flavorful and moist loaf.BAKE FOR ABOUT ONE HOUR FOR LARGE, AND 45 MINUTES FOR THE SMALL LOAF.IF FROZEN, BAKE LARGE FOR ABOUT 1.5 HOURS AND 1 HR. FOR THE SMALL LOAF.PRICE: $12.00 FOR A 2 LB LOAF $6.00 for a 1 LB LOAFCAN BE SHIPPED FROZEN VIA MAIL-ORDER CHICKEN CORDON BLEU #1 SELLER FOR TAKE HOME ENTREESBoneless chicken breasts are filleted and pounded thin, then layered with thin slices of baked ham and swiss cheese and rolled. A light breading and they’re ready for the oven. We recommend brushing melted butter on the rolls before baking them to promote browning.PRICE: $4.00 EACH (because chicken breasts vary in size, if some are CRAB STUFFED CHICKEN BREASTS A crabcake filling is stuffed into chicken breasts, which are then egg washed and breaded for an excellent yet elaborate entree. This entree is kept frozen unless pre-ordered. PRICE: $6.50 EACHMAIL-ORDER ACCEPTED RICE OR BREAD STUFFED Choose from 2 fillings - a white and wild rice mixture with broccoli, roasted red peppers and cheese, or a traditional bread stuffing – to stuff into chicken breasts, which are then egg washed and breaded. A quick brush with melted butter and they are ready for the oven. Bake for 45-60 minutes @350 until golden brown.
SAUSAGE STUFFED CHICKEN BREASTS Our own sausage stuffing is similar to our well received crown roast stuffing, except here we use sage sausage, which is blended and sauteed with apples, fine bread crumbs and a host of seasonings and herbs. The combination of these two meats takes chicken to a new and less boring level.PRICE: $5.00 EACH – CAN BE SHIPPED FROZEN BY MAIL-ORDER STUFFED PEPPERS
FRUIT STUFFED PORK CHOPS A combination or raisins, prunes, apples and pears are simmered in apple cider long and slow until thickened, are cooled and stuffed into pork chops, roasts or tenderloins. An elegant entree that creates its own glaze during baking. FRUIT STUFFED PORK CHOPS $5.00 EACH FRUIT STUFFED PORK TENDERLOINS $6.99 PER LB.ALL AVAILABLE FROZEN BY MAIL-ORDER |
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