BUY 1 ROTHSCHILD SPREAD *
GET 1 JAR OF ROTHSCHILD HONEY MUSTARD PRETZEL DIP (4.3oz) FREE
~ A $3.99 VALUE

• Salt and Pepper
• 2-3 lb. trimmed boneless Boston pork butt or blade roast
• 2 tablespoons vegetable oil
• One bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce
• 6 Sandwich Buns
• Optional – Cole Slaw

Woodford Reserve Bourbon Balls and Mint Julep Bourbon Balls ~ perfect for a Derby Party hostess gift!

New to Wagner Wine ~ Urban Oven crackers. They are perfectly crisp, surprisingly sturdy and most importantly, utterly delicious. In 4 great flavors.

 Red Velvet Sauce ~ how good does that sound?! Heat and use as a fondue with fresh fruit and pound cake. Or simply top ice cream, cheesecake, or brownies. Delightful!

All Rothschild Pasta Sauces are on sale now! Save $2 on each jar!

1 1/2 lbs. Ground beef or turkey
1 cup Onion, chopped
1/2 cup each Red pepper and green pepper, chopped
1 tsp. Garlic
1 15-16 oz. can Beef broth
1 tsp. Italian seasoning
1 cup Uncooked macaroni or other small pasta
1 jar Robert Rothschild Farm Vodka Pasta Sauce
1 cup Water
Brown ground beef or turkey, onions, peppers, and garlic in a saucepan. Pour in beef broth, add Italian seasoning, and bring to a boil. Turn heat to simmer for 10 minutes. Return to a boil, and add pasta. Cook for about 8 minutes. Add Vodka Pasta Sauce and water. Simmer for approximately 10 more minutes.

 

Dredge chicken in flour, shaking off excess. Heat Dutch oven over medium-high heat; add oil and chicken and sauté 4-5 minutes on each side or until golden brown. Remove chicken from Dutch oven and drain on paper towels. Add onion and garlic to Dutch oven, sauté over medium heat for 5 minutes. Stir in mushrooms, Artichoke Pasta Sauce, pimentos, vermouth, bay leaves, thyme and oregano; add chicken and bring to a boil. Reduce heat and simmer, uncovered for 30 minutes, stirring occasionally. Stir in green peppers and cook an additional 30 minutes, stirring occasionally. Remove bay leaves and serve over spaghetti. Yield 8 servings.

Quick & delicious pasta for dinner. Rothschild Farms sauces now on sale! Save $2 on each jar. 4 varieties available.

Cheddar with Claret for your New Year’s Eve celebration.

5 oz.  cheese, blue or cheddar

1 jar Stonewall Kitchen Fig & Walnut Butter

2 Tbsp. brandy or cognac

1 package of fillo cups – we have Rothschild Farms Fillo Cups

1/4 cup walnuts, chopped

freshly snipped chives for garnish

Salt and pepper to taste

Preheat oven to 350°F.  Mix Fig & Walnut Butter with the brandy or cognac.  Arrange the fillo cups on a lined baking sheet.  Place a small piece of cheese snugly in the bottom of each cup.  Top with approximately 1 teaspoon of butter mixture.  Sprinkle with chopped walnuts. Bake for 10 minutes or until lightly browned.  Allow to cool 10 minutes before serving. Place on serving platter and garnish with chopped chives.