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Petty's Weekly Specials

PETTY’S AD for JUNE 22nd   THRU. JUNE 28th

ITALIAN TRIO
½ LB. MORTADELLA WITH PISTACHIO
½ LB. OF HARD SALAMI
½ LB. OF PEPPERONI
ONLY 9.99

HELP US CELEBRATE NATIONAL DAIRY MONTH…THIS WEEK’S CHEESE OF THE WEEK IS …..PRARIE SUNSET This cheese is inspired by the rich ochre hues of a sunset in the American Midwest. Prairie Sunset — humble, friendly and reliable, yet a star in its own right. Sweet, approachable flavors with undertones of butterscotch make this Wisconsin original a versatile and lovable cheese. Great with apples, grapes & salami…excellent with amber or brown ale or a nice pinot noir.  Makes great mac & cheese (recipe at bottom),  or on burgers or yummy grilled cheese .

DESSERT OF THE WEEK – LIMONCELLO MASCARPONE CAKE -Our luscious Limoncello Mascarpone cake is a rich combination of Sicilian lemon infused sponge cake and Italian mascarpone topped with European white chocolate curls. A refreshingly light creamy dessert with the perfect combination of sweet and tart

 SPECIALS FROM THE MEAT DEPT.
HANGER STEAKS  9.99 LB.
HOMEMADE ITALIAN SAUSAGE  HOT OR MILD 3.99 LB.
CHICKEN MIGNON  3.99 LB.
HAND MADE BLUE CHEESE BURGERS  5.59LB.
TILAPIA FILETS  (5-7 OZ.)  3.79 LB.

SPECIALS FROM THE DELI
ITALIAN TRIO….SEE ABOVE
SUMMER BROCCOLI SALAD  6.79 LB.
ASIAN SLAW 5.79 LB.
MINI CORN DOGS (CHICKEN) 4 FOR $1.00

WRAP  OF THE WEEK- BUFFALO CHICKEN WRAP  SERVED WITH CHIPS & A PICKLE

 

MACARONI AND CHEESE WITH PRARIE SUNSET CHEESE

INGREDIENTS

  • 1 pound orecchiette pasta
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • 1 tablespoon horseradish, prepared
  • 1 tablespoon Worcestershire sauce
  • 2 cups Roth Prairie Sunset, shredded
  • Salt & pepper, to taste
  • ¼ cup mushrooms, sliced
  • 3 tablespoons parsley, chopped
  • ¼ cup panko breadcrumbs

METHOD

  1. Preheat oven to 375° F. Grease 8” x 8” baking dish.
  2. Cook pasta according to package instructions. Drain and set aside.
  3. Melt butter in sauté pan, over medium heat. Stir in flour and cook until it forms a paste, creating a roux.
  4. Slowly add milk to roux; whisking constantly until the mixture begins to thicken.
  5. Stir in horseradish and Worcestershire sauce.
  6. Lower heat and gradually stir in Roth Prairie Sunset™.
  7. Once cheese is fully melted, season with salt and pepper.
  8. In a large bowl, mix together pasta, mushrooms, parsley and warm cheese sauce; transfer mixture into baking dish. Top with panko bread crumbs.
  9. Bake approx. 10 – 15 minutes until crumbs are golden brown.
  10. Remove from oven and allow to sit for approx. 10 minutes before serving.

 

HANGER STEAK WITH NARRANGANSETT BEER MARINADE

INGREDIENTS

    • 1/4 cup soy sauce
    • 2 tablespoons olive oil
    • 3 large garlic cloves, minced
    • 2 teaspoons Dijon mustard
    • 2 teaspoons chopped fresh rosemary
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons coarsely ground black pepper
    • 1/2 cup narrangansett  beer (available at petty’s)
    • 2 1/2 pounds hanger steaks (about 3 pieces)
    • Nonstick vegetable oil spray

PREPARATION

Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.

  1. Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
  2. Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
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