Prep Time: 15 Minutes
Cook Time: 1 Hour and 15 Minutes
Ready In: 1 Hour and 30 Minutes
Makes 6 servings

Ingredients:
3 lb Eye of Round Roast
Roast Topping Ingredients:
1 tsp powdered thyme
1 tsp lemon juice
1 tsp cracked pepper
1 tsp seasoning salt
2 tsp balsamic vinegar
Vegetables Ingredients:
1 red onion
1 red pepper
1 zucchini cut in thick slices
2 stalks celery, cut in 1 inch slices
1 cup frozen corn or fresh corn
1 tbsp olive oil
1 tbsp lemon juice
1 spring fresh rosemary
2 balsamic vinegar

Directions:
1. 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.

2. Mix roast topping ingredients together in a small bowl to make a paste. Spread on surface of roast.

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

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

5. Reduce heat to 275°F and cook for another 1-1/4 – 1-3/4 hours for medium doneness (i.e. internal temperature of 160°).

6. Meanwhile, prepare vegetables and place in an oven-proof covered dish. Toss vegetables with olive oil, lemon juice and leaves from rosemary.

7. Bake vegetables for 45 minutes along with roast at 275°F. Add vinegar to hot vegetables.

Prep Time: 5 Minutes
Cook Time: about 20 Minutes
Ready in: 25 Minutes
Makes 4 servings

Ingredients:
1 1/2 lbs boneless chicken tenderloins
1/2 cup of Parmesan cheese
Honey Glaze:
2/3 cup of honey
1/2 teaspoon ground basil
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon ground red pepper
1/2 teaspoon thyme

Directions:
1. Pre-heat oven broiler.

2. In small bowl, combine honey, basil, oregano, rosemary, red pepper and thyme until blended.

3. Place the chicken tenderloins on a broiler pan and broil, turning occasionally and basting with the honey glaze, 20 minutes or until meat thermometer inserted in thickest part of thigh registers 180°F. Note: Do not baste during the last 5 minutes of grilling.

4. Remove from broiler and sprinkle the chicken tenderloins with Parmesan cheese and serve.

Prep Time: 10 Minutes
Cook Time: 8 Minutes
Ready in: 18 Minutes
Makes 4 servings

Ingredients:
4 boneless pork chops, 1/2-inch thick
1 teaspoon paprika
1 teaspoon flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon rosemary
1/8 teaspoon ground cloves
1 tablespoon butter
1 teaspoon prepared mustard
2 small cans of mandarin oranges slices, drained

Directions:
1. In small bowl, stir mustard and mandarin oranges together. Set aside.

2. In small bowl stir together the paprika, flour, salt, cinnamon, allspice, rosemary and cloves.

3. Sprinkle on both sides of chops with the paprika mixture.

4. In large nonstick skillet, melt butter over medium-high heat; then add the pork chops to the skillet and cook the pork chops on both sides, turning once, for a total of about 7-8 minutes.

5. Add the mustard/mandarin oranges to the skillet; then cook and stir until heated through.

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.