On the grill, in the oven, or part of your favorite recipe... you'll find Chairman's Reserve Certified Premium Beef turns your recipes into mouth-watering, dining delights your family will truly enjoy!

1: Heat nonstick skillet over medium heat for steaks 3/4 inch or thicker or to medium-high heat for steaks 1/2" or thinner.

2: Place steaks in preheated skillet (do not overcrowd). Do not add water or cover.

3: Cook steaks according to timetable below for medium doneness, turning once.

BEEF CUT		THICKNESS		TIME*
Eye Round Steaks		1/2 inch		2 to 4 minutes
Round Tip		1/8 to 1/4 inch		1 to 2 minutes
Tenderloin		3/4 inch		7 to 9 minutes
		1 inch		10 to 13 minutes
Rib Eye (Delmonico)		3/4 inch		8 to 10 minutes
		1 inch		12 to 15 minutes
Top Loin (Strip), boneless		3/4 inch		10 to 12 minutes
		1 inch		12 to 15 minutes
Top Sirloin, boneless		3/4 inch		10 to 13 minutes
		1 inch		15 to 20 minutes
T Bone		3/4 inch		11 to 13 minutes
		1 inch		14 to 17 minutes
Porterhouse		3/4 inch		11 to 13 minutes
		1 inch		14 to 17 minutes
NOTE*: 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.

Prep Time: 20 Minutes
Cook Time: 2 Hours
Ready in: 2 Hours and 20 Minutes
Makes 6 servings

Ingredients:
2 lb. beef eye round
1 Tbsp. olive oil
1 tsp. dried thyme leaves
1/2 cup Burgundy wine
3 large cloves garlic, crushed
1 and 1/2 cups baby carrots
1 cup frozen whole pearl onions
1/2 tsp. salt
1/2 tsp. pepper
1 can (13-3/4 ounces) beef broth
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 package (8 ounces) frozen peas

Directions:
1. Cut eye round roast into 1 inch pieces.

2. In Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to a boil reduce heat to low. Cover tightly and simmer 1 and 1/2 hours.

3. Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.

4. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture cook and stir 1 minute. Stir in sugar snap peas.

5. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings

Ingredients:
2 pounds skinless boneless chicken breasts
2 teaspoons chili powder
2 tablespoons canola oil
2 tablespoons lime juice
1 tablespoon hot pepper sauce
1 can (14 1/2 ounces) Mexican style tomatoes
1 can (4 ounces) mild chopped green chilies
Serve with:
- shredded Monterey Jack cheese
- shredded lettuce
- cilantro sprigs
- lime wedges
- warm corn tortillas (optional)

Directions:
1. Rub chicken breasts with chili powder.

2. In large, nonstick skillet over medium heat, heat oil.

3. Add chicken; cook 4 to 5 minutes on each side or until browned.

4. Add tomatoes, chilies, lime juice and pepper sauce to skillet.

5. Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until chicken is cooked through.

Serving suggestion: On each plate, place a cooked chicken breast on bed of shredded lettuce; top with sauce from skillet. Sprinkle with cheese and garnish with lime and cilantro. Accompany with a basket of warm tortillas.

Prep Time: 5 Minutes
Cook Time: about 10 Minutes
Ready in: about 1 Hour and 15 Minutes WITH marinating time
Makes 4 servings

Ingredients:
4 bone-in pork chops about 3/4 inch thick
1/3 cup brown sugar
3 tablespoons reduced sodium soy sauce
1/4 teaspoon garlic powder
1/2 cup pineapple juice
4 pineapple rings

Directions:
1. In a mixing bowl, combine the brown sugar, soy sauce, garlic powder and pineapple juice; mix thoroughly.

2. Place the pineapple mixture above in a resealable plastic bag and add the pork chops.

3. Marinate for about 1 hour in the refrigerator.

4. Pre-heat the broiler.

5. Remove pork chops from marinade and place on a broil pan. NOTE: Discard the marinade.

6. Broil the pork chops for 5 minutes on 1 side then turn the chops over and place one pineapple ring on top of each pork chop. Broil for 5 more minutes and then serve.

Every Sunday, Haverhill Beef has one item at a super sale price! Never be out of our GREAT steaks, sirloin tips, chicken, ribs and sausages!

Stop by on Sunday and check this out! -- You won't be disappointed!

• Remember Sundays Only!
• Item will not be advertised in the newspapers!

BE SURE TO CHECK OUR WEB SITE'S "This Week's Specials" page on Friday afternoons for a hint for the upcoming "Sunday Special":

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.