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In the mean time, send us your favorite recipes, Roselle!








 

     Apricot Glazed Turkey
              Drumsticks


       Not your mom's turkey!


Ingredients:
4 Turkey Drumsticks (about 4 lbs)
2 Celery Stalks, halved
1 Medium Onion, halved
3/4 Tablespoon Salt
1/2 Teaspoon Crushed Peppercorns
Hot Water
3/4 Cup Apricot Preserves
(1) 8
3/4 ounce Can Apricot Halves, drained for Garnish

Directions:
In 8 quart saucepot, place turkey, celery, onion salt and peppercorns and add hot water to cover; over high heat, hat mixture to boiling.  Reduce heat to medium-low; cover and simmer for 1
1/2 hours or until drumsticks are fork-tender.

Meanwhile, in 1 quart saucepan over medium heat, melt apricot preserves.  Preheat oven to 400F.

Remove turkey from broth; drain well. Pull tendons from ends of turkey drumsticks using gloves or paper towels to protect your hands.

Place turkey in an open roasting pan; brush with apricot preserves; add drained apricot halves to pan and brush them with preserves.  Then bake in oven for 10 minutes to glaze the turkey.

   Filets Mignons with Mustard-
                Caper Sauce


          Impress your Guests!

Ingredients:
3 Tablespoons butter
6 Loin tenderloin steaks, each cut 1
1/2" thick
1/2 Cup Dry vermouth
2 tablespoons chopped green onions
1/2 cup water
1/2 cup whipping cream
2 tablespoons capers
2
1/2 teaspoons prepared mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 beef-flavor bouillon cube or envelope watercress for garnish

Directions:
In 12 inch skillet over medium to high heat, in hot butter, cook steaks until underside is browned, about 4 minutes; turn and cook about 5 minutes longer for rare.  Remove steaks to warm platter and keep warm.

Reduce heat to medium.  To drippings in skillet add vermouth and green onions; cook about 2 minutes, stirring to loosen brown bits on bottom of skillet.  Stir in water, heavy cream, capers, prepared mustard, salt, coarsely ground black pepper and bouillon cube; heat sauce to boiling.

To serve: Garnish platter with watercress. Pass sauce in gravy boat.






 

            Baked Broccoli

  A Beatrice Broker Original Recipe


Ingredients:
2 Pkgs Frozen Chopped Broccoli
1 Can Cream of Celery Soup
1/2 Cup of Milk
4oz Water Chestnuts
2oz Chopped Pimento
Fine Bread Crumbs
Butter

Directions:
Cook Broccoli according to directions on the package and put in casserole dish.

Blend Cream of Celery Soup, Milk, Water Chestnuts and Chopped Pimento in a bowl, then pour over Broccoli in the Casserole dish.

Top with Bread Crumbs and Dots of Butter.

Bake for 20 minutes in a 350 Degree Oven

            Peas Amandine

      Easy and Delicious Side Dish


Ingredients:
2 Pounds fresh or frozen peas
Water
Salt
2/3 Cup chopped bacon slices
1/4 Cup minced onion
1/2 Cup slivered almonds
1/2 Cup heavy or whipping cream

Directions:
In 2 quart sacepan over medium heat, in 1 inch boiling water, heat peas and 1 teaspoon salt to boiling.  Reduce heat to low; cover pan and simmer 5 minutes then drain.

In 10 inch skillet over medium heat, fry bacon and onion until lightly brown.  Add peas, almonds and salt to taste and heat thoroughly.  Stir in cream.

Serve in individual dishes.
 






 
               Peach Pie
 
  A Beatrice Broker Original Recipe


Ingredients:         Slice peaches and place in
Peaches                 un-baked pie shell.
1 Cup Sugar
3 Tbsp Flour           Mix Sugar, Flour and Eggs,
2 Eggs                    and then pour over peaches.

                                 Bake in 350 Degree Oven
                                 until crunchy on top.








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