Recipes


Just Rite Foods – Our Recipes to you – Made Just Rite

First Layer: 1 Head of Ice Berg Lettuce Chopped
Second Layer: 1/2 Red Onion – Thinly sliced
Third Layer: 1-1/2 Cups of Frozen Peas, Thawed
Fourth Layer: 8 oz. of Shredded Cheddar Cheese
Fifth Layer: 2 Cups of Fresh Broccoli Florets
2 Cups of Fresh Cauliflower Florets
2 Whole Fresh Tomatoes, Chopped
Sixth Layer: 1 Lb. of Cooked/Chopped Bacon
Seventh Layer: Mix together the following ingredients:
1-1/4 Cup of Mayo
2/3 Cup of Shredded Cheese
2 Tbsp. SugarYou may need to add a little milk to get mixture thin enough
Spread over top of above layers. Cool for an hour… ENJOY!

 

These instructions cover a 4 to 5 ounce tail, need to adjust cooking times by size of tail.

Preparation:
For best results thaw overnight in the refrigerator prior to cooking.

Grilling or Broiling:
Preheat grill/broiler to medium heat (about 375°F or 190°C). Butterfly tail by using scissors to cut lengthwise through top (curved side) of the shell. Spread with butter, olive oil, or marinade. Grill with exposed meat side up for 4 to 5 minutes, then flip and grill meat side down for an additional 4 to 4 minutes.

Steaming:
Steam thawed tails with water or a little white wine for 6-7 minutes.

Boiling:
Add 1 teaspoon salt per quart of water, submerge tails in boiling water, after water returns to boil, cook 5 to 6 minutes for thawed, 8 to 9 minutes for frozen

DO NOT REFREEZE AFTER THAWING

Rinse ham in luke-warm water
Baking Times for Ham Size:
6-8 lb. Ham – 2 Hours @ 325°F
12-14 lb. Ham – 3 Hours @ 325°F
18-20 lb. Ham – 4 Hours @ 325°F

Ham Marinade:
Mix:
2 Cups Orange Juice
1 Cup Brown Sugar
2 Tbsp. Ground Cloves
Stir mixture until sugar dissolves

Instructions:

  1. Place the ham and marinade in a sealed bag in a large bowl
  2. Marinate in the refrigerator for 8 hours, turning occasionally
  3. Remove ham from the marinade, reserving marinade
  4. Score fat on ham in a diamond design, stud with whole cloves
  5. Pour reserved marinade over ham
  6. Baste the ham frequently with marinade
Cooking time by Weight:
4 lbs.  – 1 Hour 15 Minutes
6 lbs.  – 1 Hour 30 Minutes
8 lbs.  – 1 Hour 50 Minutes
10 lbs. – 2 Hours 15 Minutes
12 lbs. – 2 Hours 30 Minutes

Cooking Instructions:

  1. Let meat be at room temperature for about 1-1/2 to 2 hours prior to cooking
  2. Light basting of your favorite cooking oil
  3. Preheat oven to 500°F for 20 minutes
  4. Turn down to 375°F
  5. Put roast in oven uncovered, fat side up
  6. NO PEEKING. For MEDIUM RARE (Approximately)
  7. JUST RITE WILL SEASON FOR NO CHARGE
Cooking Instructions:

  1. Let meat be at room temperature for about 1-1/2 to 2 hours prior to cooking
  2. Light basting of your favorite cooking oil
  3. Preheat oven to 450°F for 15 to 20 minutes
  4. Place tenderloin in an uncovered dish and bake for approximately 35 minutes for medium rare
  5. JUST RITE WILL SEASON FOR NO CHARGE
If you’ve never tried a crown roast, Christmas is the perfect time. Nothing else could be so festive!

Ingredients:
1 – 12 to 14 rib (5 to 7 lbs.) Crown Roast of Pork
Salt and freshly ground black pepper to taste
1 Jar (10 ounce) Apple Jelly
1/2 Cup brandy, divided
3 Cups chicken broth
6 Tsp. butter or margarine
1-1/2 Cups uncooked brown rice
2-1/4 Cups chopped apples
3/4 Cup golden raisins
3/4 Cup chopped celery
1-1/2 Tbsp. chopped parsley

Directions:

Preheat oven to 325°F. Salt and pepper roast, inside and out. Withbone ends up, place roast in a shallow roasting pan. Insert meat thermometer into roast, being sure it does not touch bone or fat. Cover tips of rips with aluminum foil.

In sauce pan, heat apple jelly and 1/4 brandy. Brush roast with jelly mixture and continue to baste every 15 minutes/lb. or until meat thermometer registers 170°F (2-1/2 to 3-1/2 Hours)

After first 30 minutes of roasting, bring chicken broth and butter to a boil in a large saucepan. Add remaining ingredients, except brandy. Cover. Reduce heat to medium-low and cook without removing cover for 1-1/2 Hours, or until rice is tender. Remove from heat and stir in remaining brandy. About 30 minutes before roast is done, fill center of roast with a portion of rice mixture. Cover the rice loosely with aluminum foil and continue cooking. (NOTE: remaining rice may be placed in a tightly covered baking dish. Place in oven 30 minutes before roast is done to heat through.)
Remove foil from tips of ribs and place roast on serving platter with rice

Yield: 10 to 12 servings