Manufacturer’s Coupon | Expires 07/31/2017
TOCONSUMER: Offergoodonlyonproduct(s) indicated, limited toone couponperpurchase. TORETAILER: JohnsonvilleSausagewill redeem this coupon for facevalueplus8¢handling if submitted in compliancewith Johnsonville’sprinted redemptionpolicy.Cashvalue1/20of1¢. Mail coupons to:JohnsonvilleSausage,CMSDept.77782,1FawcettDrive, DelRio, TX 78840.©2017JohnsonvilleSausage SAVE $ 1 .00 ONE (1) package, any flavor of Johnsonville ® Flame Grilled Chicken Breasts
Available with refrigerated meats and entrees COUPON VALID ONLY AT ROUSES
$1 off 2
Manufacturer’s Coupon: Expires 7.31.17
Cheddar, Ham & Asparagus Rosti INGREDIENTS
Makes 4 servings
DO NOT DOUBLE
TO THE RETAILER: We will reimburse you $1.00 plus 8¢ handling for this coupon. By submitting this coupon for reimbursement, you represent that you redeemed it in the manner described above and pursuant to these terms. The consumer must pay any sales tax involved. This coupon is not assignable. Invoices proving purchases of sufficient stock of these specified products to cover coupons presented must be shown upon request or we may confiscate all coupons submitted. Reimbursement will be made only to retail distributor of our merchandise or to a holder of our certificate of authority acting for him. For redemption of coupon, mail to: Cabot Creamery, CMS Dept. #78354, 1 Fawcett Drive, Del Rio, TX 78840. Limit: one coupon per purchase.
1½ pounds thin-skinned potatoes, such as Yukon gold, shredded (4 medium) 1 cup thinly sliced asparagus 1 cup diced ham (4 ounces) 1 tablespoon minced shallot
teaspoon freshly ground pepper Pinch nutmeg teaspoons canola oil, divided
4 ounces Cabot Seriously Sharp Cheddar (about 1 cup)
DIRECTIONS 1.) Place potatoes in a colander and squeeze excess moisture from them. Blot with paper towels. Toss potatoes, asparagus, ham, shallot, salt, pepper and nutmeg in a medium bowl. Heat 1 teaspoon canola oil in a large non-stick skillet over medium high heat until the oil is shimmering but not smoking. Add potato mixture, and spread out into an even layer. Cook undisturbed until the bottom of the potato is browned, 7 to 10 minutes. Remove skillet from the heat. Run a spatula around rosti to make sure it is completely loose in the skillet. Invert a large flat platter or un-rimmed baking sheet over the skillet and grasp together with oven mitts. Flip rosti onto the platter or baking sheet. 2.) Wipe skillet clean with a paper towel. Add the remaining 1 teaspoon oil to the skillet and place over medium-high heat. Slide the rosti into the skillet, return to the heat and sprinkle with the cheddar. Continue cooking, adjusting heat down to medium-low as necessary to prevent burning. Cook until the bottom is browned and the potato is cooked through, 6 to 8 minutes.
MY ROUSES EVERYDAY MAY | JUNE 2017
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