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Haverhill Beef, 117 Merrimack Street, Haverhill, Massachusetts 01830 978-374-4795

Club Marinade Online
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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 6: February 10, 2004
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Welcome to this issue of Haverhill Beef's Club Marinade Online!

Since 1952, Haverhill Beef has been your full service old fashion butcher shop and meat market.

Our mission statement is simple:

"To provide our customers the finest quality and freshest possible products available. To charge only the fairest price possible with the personal service the customer deserves."

>> Greater Haverhill's #1 Butcher Shop <<
>> 2000, 2001, 2002 and 2003 <<

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** REGULAR HOURS **

Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
=====================================================

** E-MAIL LIST ONLY COUPON **

~~~~~~~Clip Coupon Here~~~~~~~

Save ! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON

Coupon Expires: 2/17/04

This coupon cannot be
combined with any other offer.

~~~~~~~Clip Coupon Here~~~~~~~

To use the coupon above:

1.) Open the e-mail message - (VERY IMPORTANT: Don't just view it in the preview mode).
2.) Select on your printer options: "Print PAGE 1 ONLY".
3.) Click print then clip the coupon portion; and bring the coupon with you on your next visit to Haverhill Beef. (NOTE: If you DO NOT select "Print PAGE 1 ONLY", the entire newsletter will print.)

It's that simple to SAVE!

As always, if you have a suggestion for our weekly newsletter, please e-mail us at: ClubMarinade2@haverhillbeef.com

=====================================================

In this issue of Haverhill Beef's Club Marinade Online, you will find:

- E-Mail List Only Coupon
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Simple Eye Of The Round Roast
~~ Seasoned Boneless Prime Rib Roast
~~ Tomato-Garlic Boneless Chicken Skillet
- Cooking Tip From Haverhill Beef
~~ Slow Cooker (Crock Pot)
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder

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** THIS WEEK'S SPECIALS **

Sale Prices are effective through 2/17/04.

This Week's Haverhill Beef's Specials can be seen on our web site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html

WEEKLY SPECIALS INCLUDE:

- Chairman's Reserve Beef Tenderloin Filet Mignon: $13.99 lb.
~~ A Great Steak For Your Sweetheart

- Chairman's Reserve Boneless New York Sirloin Steak: $4.99 lb.

- Chairman's Reserve Holiday Roast: $4.99 lb.
~~ A Great Oven Roast

- At Our Deli Roast Beef: $4.99 lb.

- Provolone Cheese: $4.99 lb.

- Don't forget to check out our Produce and Deli Products on your next visit to Haverhill Beef!

Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html

- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ HOMESTYLE ASSORTMENT: $51.99
Includes:
~~ 1: 3 lb Apple Cinnamon Pork Roast
~~ 2 lbs Breaded Chicken Cutlets
~~ 1 1/2 lbs Extra Lean Stew Beef
~~ 3 lbs Regular Ground Round
~~ 1 lbs Natural Casing Hotdogs
~~ 1: 5-7 lb Roasting Chicken
~~ 2 lbs Marinated Chicken
~~ 1: 2 lb Meatloaf

~~ Call 978-374-4795 or order online by clicking below:

~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#HOMESTYLEASSORTMENT

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BEER AND WINE SPECIALS INCLUDE:

- Black Opal Wines
~~ 750ml bottles
~~ 2 for $12.00
~~ Chardonnay
~~ Shiraz Cabernet
~~ Cabernet Merlot
~~ Shiraz
~~ Cabernet Sauvignon

- Korbel Champagne
~~ 750ml bottles
~~ $10.99
~~ Natural
~~ Brut
~~ Brut Rose
~~ Chardonnay

PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.

=====================================================

** 3 RECIPES FOR YOU **

Simple Eye Of The Round Roast

Prep Time: 5 Minutes
Cook Time: 2 Hours and 15 Minutes
Ready In: about 2 hours and 30 Minutes WITH standing time
Makes 6 servings

Ingredients:
3 lb Eye of the Round Roast
1 teaspoon thyme
1/2 teaspoon garlic powder
1 teaspoon basil
1 teaspoon lemon juice
1 teaspoon cracked black pepper
1 teaspoon seasoning salt
2 teaspoon balsamic vinegar

Directions:
1. Pre-heat the oven to 500°F.

2. Add water to roasting pan to a depth of 1/2 inch. Place eye round roast, fat side up, on a rack over water in pan.
IMPORTANT SAFETY NOTE: Do not use Pyrex or a glass pan.

3. In a mixing bowl, mix into a paste the thyme, garlic powder, basil, lemon juice, crack black pepper, salt and vinegar; then spread the mixture onto the surface of roast.

4. Insert meat thermometer into center of roast, avoiding fat.

5. Place uncovered roast in reheated 500°F oven for 30 minutes. Do not open oven door.

6. Reduce heat to 275°F and cook for another 1 hour and 45 minutes hours for medium doneness (i.e. internal temperature of 160°).

7. Remove the roast from the oven and tent with foil and let stand for about 10-15 minutes on a cutting board before carving.
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Seasoned Boneless Prime Rib Roast

Prep Time: 15 Minutes
Cook Time: about 2 Hours
Ready In: 2 Hours and 15 Minutes WITH standing time
Makes 6 to 8 servings

Ingredients:
4 lb boneless prime rib roast
1 package powdered cream of mushroom soup mix
1 teaspoon rosemary
1 teaspoon thyme
2 portabella mushrooms
1 cup beef stock
2 teaspoon flour
1 tablespoon balsamic vinegar
salt to taste
crack black pepper to taste

Directions:
1. Pre-heat the oven to 325°F.

2. Place the boneless prime rib roast, fat side up, on rack in roasting pan without lid.

3. In a small bowl, mix the powdered mushroom soup, rosemary, thyme and basil. Set aside.

4. Rub the mushroom soup mixture over the surface of roast.

5. Insert a meat thermometer into center of the roast, avoiding fat.

6. Place the roast (in the roasting pan) into the oven and roast per the chart below:

RARE = 140ºF = 20 min per lb.
MEDIUM = 160ºF = 25 min per lb.
WELL = 170ºF = 30 min per lb.

6. Remove the roast from oven 5°F below desired doneness temperature.

7. Tent the roast with foil and let stand for about 10-15 minutes on a cutting board before carving.

8. Meanwhile, the slice mushrooms 1/4 inch thick; cut each slice in half lengthwise.

9. on the stove top, heat roasting pan over medium-high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms and simmer 10 minutes.

10. Mix the flour with vinegar and whisk into pan. Bring to a boil, whisking constantly until thickened. Season with salt and pepper to taste.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tomato-Garlic Boneless Chicken Skillet

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Makes 3 to 4 servings

Ingredients:
1 1/2 lb. boneless and skinless chicken breasts
1/4 cup olive oil
6 ounces fresh mushrooms, sliced
1/2 lemon with peel, very thinly sliced
1 garlic clove, crushed
1 can (14 ounces) crushed tomatoes
1/2 cup dry white wine
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon rosemary
1 teaspoon thyme

Directions:
1. Pound chicken breasts to even 1/4 inch thickness with meat mallet.

2. Cut chicken breasts into "2 inch" squares.

3. Heat olive oil in a large, non-stick skillet over medium-high heat.

4. Add mushrooms, lemon and garlic; sauté 1 to 2 minutes until golden.

5. Stir in the chicken, crushed tomatoes, wine, flour, salt, pepper, thyme and rosemary, blending flour into pan juices.

6. Cook 10 to 12 minutes until chicken is tender, stirring frequently.

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** COOKING TIP FROM HAVERHILL BEEF **

Slow Cooker (Crock Pot) . . .

Helpful Hints:
- Make sure the ingredients fill the slow cooker at least half full so the foods cook properly and the liquid does not cook away.

- Check to see that the slow cook lid fits completely without tilting or being askew.

- Do not remove the slow cooker lid during cooking unless the recipe directs you to add ingredients or stir. The heat loss caused by removing the lid unnecessarily can result in extra cooking time.

- Slow cooking may take longer at high altitudes.

- Be sure to follow recipe directions.

Basics:
- Choose the economical, less tender meat cuts for slow cooking. These include cuts from the chuck and round such as pot roasts and pieces of beef for stews and soups. The long, slow cooking process ensures fork-tender, moist and flavorful beef.

- Save quick-cooking ground beef and tender roasts for other meals and cooking methods.

- Use beef straight from the refrigerator. Do not use frozen meat for recipes. Defrost meat in the refrigerator, never at room temperature

- Trim visible fat from meat before placing in the slow cooker to help reduce fat in the finished dish.

- Place vegetables on the bottom and around the sides of the slow cooker; place meat atop vegetables. (Meat tends to cook faster than vegetables in the slow cooker.)

Safety Savvy:
Following recipe directions helps ensure that foods are cooked properly and to the correct doneness. When slow cooking is complete, don't forget these helpful safety tips.

- Remove food from the slow cooker within one hour after it is finished cooking. Refrigerate leftovers promptly.

- Do not reheat foods in the slow cooker because it takes too much time for the food to reach a safe internal temperature.

- Cool the slow cooker before adding water for cleaning; otherwise the crockery or stoneware liner could crack.

NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!

=====================================================

** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: www.haverhillbeef.com/
This Week's Specials: www.haverhillbeef.com/thisweeksspecials.html
Beef: www.haverhillbeef.com/beef.html
Pork: www.haverhillbeef.com/pork.html
Poultry: www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: www.haverhillbeef.com/freezerpackages.html
Recipes: www.haverhillbeef.com/recipes.html
Coupons: www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: www.haverhillbeef.com/online.html
Map and Directions: www.haverhillbeef.com/map.html
Contact Us: www.haverhillbeef.com/contact.html

=====================================================

** IMPORTANT FOOD SAFETY REMINDER **

All cooking temperatures and times indicated on our web site and this newsletter are suggestions only. Cooking temperatures and times may vary for your oven, broiler, stove top or grill. Please use an appropriate meat thermometer for accuracy

=====================================================

** INFORMATION AND PRICING DISCLAIMER **

Haverhill Beef tries to be as accurate as possible with the information and prices you received via our Club Marinade Online List; though we cannot be responsible for any typographical errors.

=====================================================

** THANK YOU **

=====================================================
Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795

Visit us at: www.haverhillbeef.com/

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Legal Notice and Terms Of Use.
Copyright © 2000 - 2006.
Haverhill Beef, Haverhill Massachusetts.
A full service, old fashion butcher shop and meat market since 1952.
All Rights Reserved.
Haverhill Beef and Club Marinade names and logos are registered trademarks.
Chairman's Reserve and Chairman's Reserve Logo are trademarks of IBP, Inc.
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