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Haverhill Beef's Club Marinade Online
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Volume 5, Issue 2: January 11, 2005
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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 Best Butcher Shop <<
>> 2000, 2001, 2002, 2003 and 2004 <<
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** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
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** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 1/18/05
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: mailto:ClubMarinade3@haverhillbeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you
will find:
- E-Mail List Only Coupon
- Monthly Drawing
- Weekly Special
~~ Including: Boneless Skinless Chicken Breast (Plain or Marinated):
$1.99 lb.
- Beer and Wine Specials
- Recipes
~~ Garlic-Butter Chicken Breasts
~~ Parmesan Cheese Chicken Breasts
~~ Chicken Cordon Bleu
- Chicken Cooking Tips
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** MONTHLY DRAWING **
Don't forget to visit the Haverhill Beef store to enter the
in-store "MONTHLY DRAWING" for a $50.00 Gift Certificate.
All Customers who make a purchase totaling $25.00 or more will
receive an entry coupon to be eligible for the monthly drawing.
NOTE: One entry coupon per Customer per visit. All entries
must be made at the Haverhill Beef Store.
The monthly drawing will take place on the last day of the
month.
DECEMBER 2004 WINNER: Kerri Chrestensen <<<====CONGRATULATIONS!!!!
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** THIS WEEK'S SPECIAL **
Sale Prices are effective through 1/18/05.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
http://www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIAL INCLUDE:
- Chairman's Reserve Boneless Chuck Pot Roast: $2.29 lb.
- Chairman's Reserve Fresh Ground Beef: $1.79 lb.
~~ 85% Lean
- Chairman's Reserve T Bone Steaks: $8.99 lb.
- Boneless Skinless Chicken Breast: $1.99 lb.
~~ Plain Or Choose One Of Our Great Marinades
- Lemon Pepper
- Teriyaki
- Sesame Ginger
- Honey Mustard
- Garlic And Herb
- South Of The Border
- Texas BBQ
- Jamaican Jerk
- Oriental
- Pub House
- Boneless Chinese Style Spareribs: $1.99 lb.
100% SICILIAN MADE COFFEE AND PASTA:
~~ IONIA COFFEE:
- Superior Ground Coffee: $3.59 1/2 lb. (250 grams)
~~ Regular or Decaf
~~ Great For Espresso or Any Coffee Maker!
====>>> You SAVE Over $2.50! <<<====
~~ POIATTI PASTA: $0.99 lb. (459 grams)
- Spaghettini
- Angel Hair
- Rigatoni
- Penne
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** BEER AND WINE SPECIALS **
- Budweiser Beer, 12 pack, 12 ounce cans: $8.99 plus deposit
- Bud Light Beer, 12 pack, 12 ounce cans: $8.99 plus deposit
- Deakin Estates Wines, 750ml bottles: $6.99 - or - 2 for $12.00
~~ Chardonnay
~~ Merlot
~~ Cabernet Sauvignon
~~ Sauvignon Blanc
~~ Shiraz
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** RECIPES **
Garlic-Butter Chicken Breasts
Prep Time: 10 Minutes
Cook Time: about 15 Minutes
Ready In: about 25 Minutes
Makes 4 servings
Ingredients:
2 whole boneless, skinless, boneless chicken breasts cut in half
(4 pieces)
2/3 cup butter, softened
4 cloves garlic, minced
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
Directions:
1. Preheat oven broiler.
2. In a small mixing bowl, combine the butter, garlic, parsley,
rosemary and thyme and mix together. Set aside.
3. Place the chicken breast halves on a broiling pan.
4. Evenly spread the garic-butter mixture on each piece of chicken
breast.
5. Place the broiling pan in the oven and broil chicken breasts,
turning and frequently coating with remaining herb/butter mixture,
for about 15 minutes or until chicken juices run clear.
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Parmesan Cheese Chicken Breasts
Prep Time: 10 Minutes
Cook Time: about 40 Minutes
Ready In: about 50 Minutes
Makes 8 servings
Ingredients:
4 whole boneless, skinless, boneless chicken breasts cut in half
(8 pieces)
1 cup crushed cornflakes cereal
1 cup grated Parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
3/4 cup butter, melted
Directions:
1. Preheat oven to 350°F.
2. In medium sized mixing bowl, combine the cornflakes, Parmesan
cheese, thyme and basil and mix together. Set aside.
3. Lightly greased a 9x13 inch baking dish.
4. Dip each piece of chicken breasts in the melted butter, and
roll them in the cornflake-cheese mixture; then place each chicken
chicken breast piece in the baking dish.
5. Bake in the the oven for about 30 to 40 minutes, until chicken
is no longer pink and juices run clear.
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Chicken Cordon Bleu
Prep Time: 10 Minutes
Cook Time: about 40 Minutes
Ready In: about 50 Minutes
Makes 8 servings
Ingredients:
2 large whole boneless, skinless, boneless chicken breasts cut
in half (4 pieces)
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
4 slices cooked ham
6 slices Swiss cheese
1/2 cup seasoned bread crumbs
Directions:
1. Preheat oven to 350°F.
2. Lightly greased with a nonstic cooking spray a 7x111 inch
baking dish.
3. Pound chicken breasts to 1/4 inch thickness.
4. Sprinkle each piece of chicken breast on both sides with
the salt and pepper.
5. Place 1 slice of ham and 1 slice cheese on top of each breast;
then roll up each breast, and secure with a toothpick.
6. Place in chicken breast rollup into the baking dish, and sprinkle
chicken evenly with bread crumbs.
7. Place baking dish in oven and bake for 30 to 35 minutes, or
until chicken is no longer pink.
8. Remove the baking dish from the oven, and then place 1/2 cheese
slice on top of each breast. Return to oven for 3 to 5 minutes,
or until cheese has melted.
9. Place each cooked chicken rollup on a plate; remove the toothpicks,
and serve immediately.
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** CHICKEN COOKING TIPS **
GENERAL:
- Always use a sharp knife when cutting or carving chicken. A
sharp knife will make cutting or carving chicken a lot easier,
especially when having to cut in the joint areas, and will provide
neatly cut slices and pieces.
- Always use a thermometer to check for doneness; the meat should
be no longer pink and juices run clear. The thermometer should
be inserted into the thickest part of the breast or thigh (it
should not be touching a bone).
~~ Internal Temperatures for Proper Doneness:
Whole Chicken - Thigh Area 175° - 180°F
Whole Chicken - Breast Area 170° - 175°F
Chicken Breast and Wings 170° - 175°F
Chicken Parts - Dark Meat 180°F
- If you are following a recipe that calls for a specific amount
of cooked chicken, the rule of thumb to follow is that one pound
of boneless chicken equals approximately 3 cups of cubed chicken.
- Do not overcrowd chicken pieces when cooking. Leaving a space
between the pieces will allow them to brown and cook more evenly.
ROASTING:
- An untied or unbound chicken roaster will cook faster and more
evenly than a tied or bound chicken.
- A covered chicken takes longer to cook than an uncovered chicken.
- To keep breast area of a chicken roaster from drying out during
roasting, place a piece of aluminum foil over this area. Remove
during last 30 minutes of roasting time to allow the skin to
brown properly.
- For a more tender chicken roaster, let roasted chicken rest
for about 10 to 15 minutes before carving it to allow juices
to be distributed throughout the meat. (Note: Standing the chicken
roaster up with bottom end up allows more juices to run into
the drier breast area.)
FRYING, GRILLING, BROILING OR SAUTÉING:
- Remove pieces of chicken as they get done to avoid overcooking
while finishing other pieces.
- White meat and smaller pieces, such as breasts and wings, will
get done faster than dark meat pieces, such as legs and thighs.
MARINADE:
- If using a marinade for basting, set some marinade aside before
placing raw chicken in it to marinate. Never reuse marinade that
the chicken was marinated in for basting.
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** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: http://www.haverhillbeef.com/
This Week's Specials: http://www.haverhillbeef.com/thisweeksspecials.html
Beef: http://www.haverhillbeef.com/beef.html
Pork: http://www.haverhillbeef.com/pork.html
Poultry: http://www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: http://www.haverhillbeef.com/freezerpackages.html
Recipes: http://www.haverhillbeef.com/recipes.html
Coupons: http://www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: http://www.haverhillbeef.com/orderform.html
- Freezer Packages: http://www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: http://www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: http://www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: http://www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: http://www.haverhillbeef.com/online.html
Map and Directions: http://www.haverhillbeef.com/map.html
Contact Us: http://www.haverhillbeef.com/contact.html
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** 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
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** 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.
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** THANK YOU **
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Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: http://www.haverhillbeef.com/
To Unsubscribe, send an e-mail message to:
mailto:ClubMarinade3@HaverhillBeef.com
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