MAIN COURSES


Main Courses

ALL IN ONE CHICKEN

Ingredients:

1 pound hot Italian sausage, cut into 1-inch pieces
2 bell peppers (1 red and 1 yellow), cut into thin strips
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 medium sweet onion, thickly sliced
5 garlic cloves, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can sliced white potatoes, drained
1/4 pound sliced mushrooms
1/4 cup fresh chopped parsley

Instructions:

In a large skillet, cook the sausage and bell peppers over medium heat for about 10 minutes, until browned, stirring occasionally.
Add the chicken, onion, garlic, salt, and black pepper. Cook for about 5 minutes, or until the chicken is no longer pink, stirring occasionally.
Stir in the potatoes, mushrooms, and parsley. Reduce the heat to low, cover, and simmer for 5 to 7 minutes, or until the mushrooms are tender and the potatoes are heated through.

Compliments of Marco's Meats 586-772-1699
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ALL IN ONE DINNER
(Preheat the oven to 350°F.)

Ingredients:

1 ½ pounds Marco's ground beef
1 can (10½ ounces) condensed vegetarian vegetable soup
1 cup dry bread crumbs
½ teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
3 lightly beaten eggs, used separately
2 cups seasoned mashed potatoes

Instructions:

In a large bowl, mix together all the ingredients except the potatoes and 1 egg.
On a rimmed cookie sheet or in a 9" x 13" glass baking dish that has been coated with nonstick vegetable spray, form the mixture into an oval-shaped loaf and bake for 1 hour.
While whipping the fresh or instant mashed potatoes with a fork, add the remaining beaten egg and whip until well blended.
When the meat loaf has cooked for 1 hour, remove from the oven and drain off the grease in the pan. Completely "frost" the meat loaf with the potatoes and return to the oven for 15 to 20 minutes or until the potatoes are slightly crusted and heated through.

Compliments of Marco's Meats & Deli 586-772-1699
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AMERICAN SPAGHETTI
From the kitchen of Linda & Al
(Preheat oven to 350°)

Ingredients:

1 lb. angel hair pasta (or what you prefer)
1 medium jar of spaghetti sauce
1 green pepper (chopped fine)
1 large onion (chopped fine)
1 1/2 lbs. bacon
1/2 lb. shredded mozzarella
1/2 lb. mild cheddar
Parmesan cheese

Directions:

Sauté the onions and peppers. Cook the bacon and drain. Crumble the bacon. Cook the pasta.
Layer in a roasting pan sauce, pasta, onions and peppers, bacon and the cheeses, repeat until the pan is filled.
Bake for about 45 minutes.

Compliments of Marco's Meats & Deli 586-772-1699

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AMISH BREAKFAST CASSEROLE

Prep Time:15 Min Cook Time:35 Min Ready In:50 Min
Preheat oven to 350°F

Original Recipe Yield 12 servings

Ingredients:

1 pound sliced bacon cooked crumbled,
or 1 pound bulk sausage browned and drained
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions:

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
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AMISH CHICKEN CASSEROLE

Ingredients:

8 oz. broad egg noodles
1/2 cup butter
8 oz. fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
generous pinch of rubbed sage


Directions:

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.

Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.
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APPLE AND BROWN SUGAR CORNED BEEF


Ingredients:

4 cups apple juice
1/2 cup brown sugar
1 tablespoon prepared mustard
2 (3 pound) corned beef briskets with spice packets
20 small red potatoes, scrubbed
4 carrots, cut into chunks
2 onions, cut into 8 wedges
1 head cabbage, cored and cut into large chunks


Directions:

Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.

Note:
For stovetop cooking, place meat, apple juice, brown sugar and mustard in a large covered stockpot. Bring to boil, reduce heat and simmer, covered, for 40 minutes per pound of meat. Add veggies for last half hour of cooking.

Compliments of Marco's Meats & Deli 586-772-1699

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AWESOME BBQ RIBS
From the Kitchen of Dennis & Kim
(Prepare Outdoor Grill for Covered Direct Grilling Over Medium Heat)


Ingredients:

2 racks Marco's baby back ribs cut in half
Extra heavy duty foil
6 ice cubes
Your favorite BBQ sauce (We like Sweet Baby Rays)
Dry Rub (recipe follows)
2 tbsp. paprika
1 tbsp. brown sugar
2 tsp. salt
2 tsp. chili powder
1 ½ tsp. coarsely ground black pepper
1 tsp. ground cumin
¼ tsp. ground red pepper

Directions:

Prepare outdoor grill for covered direct grilling over medium heat.
Prepare baby back ribs: In a small bowl combine paprika, brown sugar, salt, chili powder, black pepper, cumin and ground red pepper. Pat ribs dry with paper towel. Rub spice mixture all over ribs. Place 2 racks of ribs side by side in foil, place 3 ice cubes under ribs and seal (use double sheets of foil for strength). Bring long sides of foil up and over ribs, fold several times to seal well, then fold in ends, seal tightly. Repeat with other 2 racks of ribs and ice cubes. Place foil packets on grill rack. Cover grill and cook ribs 1 hour, carefully turning packets over once, halfway through grilling. When ribs are done, with kitchen shears, cut an "x" in top of each foil packet to let steam escape, then carefully pull back foil to open. Remove ribs and place directly on grill rack, cover grill and cook ribs 7-10 minutes or until browned, turning over once. Brush ribs with sauce and cook 7-10 minutes longer, keep brushing with sauce and turning frequently. To serve, cut ribs into 1 rib portions and arrange on platter. Pass remaining sauce to serve on ribs.

Complimentary of Marco's Meats & Deli 586-772-1699

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BAKED CHICKEN NUGGETS
(Preheat oven to 400° F.)

Ingredients:

1 egg
2 tlbs. milk
3 cups cornflakes (finely crushed)
1 pound Marco's boneless chicken breast, (cut into bite size pieces)
Vegetable cooking spray (to grease pan)

Directions:

Whisk eggs and milk together in small bowl, set aside. Place cornflakes in gallon size zip top bag. Crush into fine crumbs with rolling pin. Dip each chicken piece in egg mixture, and then shake it in the cornflake crumbs in the zip top bag. Place each coated nugget on a cookie sheet coated with cooking spray. Bake for 15 minutes or until done. Serves 4

Compliments or Marco's Meats
586 772-1699

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BAKED PORK CHOPS
(Preheat oven to 375 degrees F.)
Ingredients:

1 cup crushed butter crackers
garlic salt to taste
ground black pepper to taste
3 eggs, beaten
4 Marco's center cut pork chops
1/2 cup butter

Directions:

Preheat oven to 375 degrees F (190 degrees C).
In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes. Serves 4
Compliments of Marco's Meats
586-772-1699
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BAKED PORK CHOPS IN PUMPKIN
(preheat oven to 375°)

Ingredients:

1 medium pumpkin (cleaned and seeded, left whole)
8 Marco's pork chops
1 medium onion (sliced)
2 medium apples (washed, cored and sliced)
1 box cornbread stuffing mix (prepared)

Directions:

Clean pumpkin, reserve top.
Brown pork chops on both sides in a large skillet. Place pork chops inside pumpkin.
Slice onions and apples and place on top of pork chops.
Prepare stuffing mix and pour over apples and onions.
Place top on pumpkin. Place stuffed pumpkins on a large cookie sheet or in a roasting pan.
Bake for 2 to 2 1/2 hours or until pumpkin is soft (it will loose it's orange color and turn a light brown)
Place cooked pumpkin on a large serving platter. Slice into 8 sections (it will open up like a flower blooming).

Compliments of Marco's Meats & Deli 586-772-1699

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BEAN SOUP

Ingredients:

1 lb. dry navy beans
10 cups water (for cooking beans)
3/4 cup celery (chopped)
3/4 cup carrots (diced)
1/2 cup onion (chopped)
3 Marco's smoked ham hocks
Pepper to taste

Directions:

Wash and sort beans, discard any stones or damaged beans. Put beans in large saucepan, cover with water and soak overnight.
After soaking, drain water and add 10 cups fresh water to beans.
Add celery, carrots, and onion to beans and water.
Add ham hocks. Cover and bring to boil. Reduce heat and simmer 2 to 4 hours or until beans reach desired tenderness. Add additional water if needed.

Compliments of Marco's Meats & Deli 586-772-1699
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BEEF STEW

Ingredients:

¼ cup flour
½ tsp. salt
¼ tsp. pepper
2 lbs. Marco's lean stew beef
Vegetable spray
2 medium onions quartered
1 celery stalk cut in chunks
6 cups water
4 potatoes peeled and quartered
4 carrots washed and cut into pieces
2 tlbs. flour
¼ cup water

Directions:

Put flour, salt and pepper in large zip top bag or bowl. Add beef cubes and shake to coat meat. Spray large pot with vegetable spray and brown coated beef. Add onion, celery and water. Simmer covered, 1 ½ hours or until beef is tender. Add potatoes and carrots; cover and continue cooking until vegetables are tender, 30-40 minutes. Combine 2 tlbs. flour with ¼ cup water, stir into stew. Heat mixture until it thickens and boils, stirring constantly. Serves 10

Compliments of Marco's Meats
586-772-1699
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BEEF STROGANOFF

Ingredients:

1/4 (½-stick) cup butter
1 1/2 boneless beef top sirloin steak, cut into ¼-inch strips
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 (10¾-ounce) can condensed cream of mushroom soup
1 (10¾-ounce) can condensed cream of chicken soup
1/4 pound fresh mushrooms, sliced
1 cup sour cream

Instructions:

In a large skillet, melt the butter over medium heat. Add the steak strips, onion, and garlic and cook for 5 to 7 minutes, until the steak is no longer pink, stirring frequently.
Add the flour and pepper; mix well. Add the soups and the mushrooms; mix well. Reduce the heat to low and simmer for 8 to 10 minutes, or until the beef is tender.
Just before serving, stir in the sour cream and cook for 2 to 4 minutes, or until the mixture is heated through. Serve immediately.
Serve this over hot cooked egg noodles.
Serves 4.

Compliments of Marco's Meats & Deli 586-772-1699
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BEEF STROGANOFF WITH NOODLES

Ingredients:

1 pound Marco's beef tenderloin (cut in thin strips)
3 tlbs. oil
½ cup sliced fresh mushrooms
½ cup chopped onion
½ cup beef broth
2 tlbs. melted butter
1 tlbs. tomato paste
1 tlbs. flour
1 tsp. sugar
1 tsp. salt
½ tsp. white pepper
¼ cup sherry
¼ cup sour cream
buttered noodles

Directions:

Sauté beef in oil for 2 minutes, remove from pan.
Sauté mushrooms and onions in same skillet until soft, do not brown.
Add beef and beef broth. Blend butter and flour until smooth,
add to beef mixture. Stir in tomato paste, sugar, salt and pepper.
Cook until slightly thickened. Add sherry and sour cream.
Heat but do not boil.
Serve over noodles.
Serves 4-6
Compliments of Marco's Meats & Deli 586-772-1699
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BEST EVER BBQ COUNTRY RIBS

These are a little extra work but trust me it's worth it!

INGREDIENTS:

3-6 lbs of Country Ribs - Marcos has the best!
½ cup oil
¾ cup chopped onion
2-3 cloves garlic, crushed
¾ cup ketchup or I recommend using Cajun Power Sauce instead
¾ cup water
1/3 cup fresh squeezed lemon juice
3 T brown sugar
3 T Worcestershire sauce
2 T Mustard - prepared, spicy brown works well
1 T liquid smoke
2 t salt
½ t freshly ground black pepper

INSTUCTIONS:

The day before:

Take the Country Ribs and sprinkle them with your favorite rub. Make sure all sides are covered and refrigerate overnight.

Remove ribs from the refrigerator and allow then to warm up a bit, about 30 minutes. Meanwhile, sauté the onions in the oil over medium heat until translucent then add the garlic for 30 seconds more. Turn the heat down, add the remaining ingredients, stir well to mix and simmer over low heat for 15 minutes, stirring occasionally.

Place ribs under a broiler and brown on all sides, turning each rib as needed. This is an important step, as it will render some of the fat off and add extra flavor. Plan on 20 to 30 minutes for this step - don't rush it!. Optionally, you can brown the ribs on a grill if you'd like.

Once browned, place the ribs in a shallow covered baking dish and pour the sauce over all the ribs. Cover tightly and place in an oven heated to 290 degrees for 3 hours or if you're in a crunch for time, 350 for 2 hours will also work.

Carefully remove the meat from the baking dish, the meat should be falling off the bone at this point. Strain and remove the fat from the sauce. I prefer to place the meat and sauce separately in the refrigerator overnight. That way I can remove more fat from the sauce the next day - it will congeal on the top and you can scrap it off with a spoon.

From the Kitchen of Tim

Compliment's of Marco's Meats
586-772-1699

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BISCUIT CRUST TURKEY PIE

3-4 cups chicken or turkey broth
3 large potatoes, quartered
3 carrots, sliced
2 stalks celery. sliced
4 cups cooked turkey in bite sized pieces
1 sweet onion, chopped
1 tablespoon olive oil
3/4 stick unsalted butter
1/3 cup flour
1/4 teaspoon thyme
1/4 teaspoon sage or Bell's Seasoning
1/8 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
5 cloves fresh garlic, chopped

BISCUIT DOUGH FOR THE CRUST:

1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon salt
5 tablespoon butter, sliced thin
1/3 cup sharp cheddar, grated
1 egg


Optional: (Use Pillsbury flaky biscuits (from a tube) as a substitute when in a hurry. Much Easier)


Directions:

In a saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes then remove from heat. Stir in flour and blend with fork.

Return to heat and slowly add broth, mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender.

For the crust, stir baking powder, baking soda and salt into flour, mixing well.
Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary or parsley to the crust but this is optional).
Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 15 minutes to rest. This prevents gluten from developing.
It's important not to overwork the dough or you will cause it to become tough. Roll dough out on a flour dusted work surface until 1/2 inch thick. Cut out rounds of dough with a 3 inch biscuit cutter.
Put cooled turkey mixture in deep dish casserole. Place rounds of biscuit dough until chicken mixture is covered. Brush top with milk or cream.
Bake at 425°F for approximately 20-25 minutes or until golden brown.
Optional: Use Pillsbury flaky biscuits (from a tube) as a substitute when in a hurry.
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BROCCOLI CHICKEN POTATOE PARMESAN

Ingredients:

2 tbsp. vegetable oil
1 lb. small red potatoes, sliced 1/4 inch thick
1 lb. Marco's chicken tenders
2 cups fresh or frozen broccoli
1 can broccoli cheese soup
1/2 cup milk
1/4 tsp. garlic powder
1/4 cup parmesan cheese

Directions:

Heat oil in a skillet. Add potatoes, cover and cook over medium heat for 10 minutes, stirring occasionally.
Stir in Marco's chicken tenders and broccoli.
Mix soup, milk, and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. Cover and cook over low heat for 5 minutes or until done.
Serves 4.

Compliments of Marco's Meats & Deli 586-772-1699
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CHEESEBURGER PIE
(preheat oven to 350°)

Ingredients:

1 1/2 cups master mix
6 tbsp. cold water
1/4 cup onion (chopped)
1/4 cup green pepper (chopped)
1 lb. Marco's lean ground beef
1/4 tsp. pepper
1/2 cup reduced fat shredded cheese
1/2 tsp. oregano
1/4 tsp. salt
1 can (8 oz.) tomato sauce
1/2 cup bread crumbs

Directions:

Mix the master mix and water until a sticky batter forms. Spread on the bottom and sides of a pie pan to form crust.
Bake crust for 15 minutes or until lightly browned.
While crust is baking, brown ground beef, onion and green pepper until meat is cooked, drain fat.
Stir in all other ingredients except cheese. Spoon this mixture into the baked pie crust.
Sprinkle cheese on top of meat. Return pie to oven and bake for 10 more minutes to melt cheese.

Compliments of Marco's Meats & Deli 586-772-1699
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CHICKEN AND DUMPLINGS

Ingredients:

2-3 lbs. Marco's chicken (cut up)
1 tbsp. vegetable oil or margarine
2-3 stalks celery (cut in 1 inch pieces)
1/2 cup onion (sliced)
1/4 tsp. pepper
3 cups water
2 cubes chicken bouillon or 2 tsp. granules
4-6 carrots (washed and cut into 1 inch pieces)
3 tbsp. water
2 cups master mix or bisquick

Directions:

Remove skin from chicken and pat with a damp cloth.
Heat oil or butter in a large pot. Add chicken pieces and cook until brown.
Add celery, onion, 3 cups water, bouillon and carrots. Simmer covered for about 35 minutes.
Combine flour and 1/2 cup cold water. Stir with fork to remove lumps.
Stir flour mixture into broth of chicken mixture. Heat until boiling, stirring constantly. Continue heating until liquid thickens.
Mix 2 cups master mix with 2/3 cups low fat milk. Drop dumplings by tablespoons on top of hot chicken mixture. Cover tightly. Simmer for about 12-15 minutes or until dumplings are fluffy.

Compliments of Marco's Meats & Deli 586-772-1699
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CHICKEN AND HAM PIE
(Serves 4)


Ingredients:

1 ½ lbs. chicken breast fillets
10 fl. oz. chicken stock
1 slice cooked ham
1 shallot, peeled and diced
2 oz. Butter
2 tbsp. flower
5 oz. crème fraîche
1 egg yolk
2 tbsp. finely chopped parsley
3 tbsp. grated Cheddar cheese
2 frozen pie shells
juice of ½ lemon
nutmeg, salt and pepper

Instructions:

Cut chicken and ham into cubes. Boil chicken in stock and cook for 4 - 5 minutes. Strain chicken and reserve stock. Heat 2 tbsp. of the butter in a pan and sweat shallots until translucent. Add ham, fry for 3 minutes and set aside. In another pan, heat remaining butter. Add flour and stir until fat has been completely absorbed. Gradually stir in reserve stock. Bring sauce to a boil briefly and set aside. Mix crème fraîche, lemon juice and egg yolk. Stir into sauce. Season with salt, pepper, nutmeg and cheddar. Add chicken, ham and parsley to the sauce and mix well. Pour mixture into prepared pie shells. Bake at 350° F for 30 minutes or until golden brown.
Compliments of Marco's Meats & Deli 586-772-1699
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CHICKEN BROCCOLI CASSEROLE
(Preheat oven to 350° F)

Ingredients:

1 pound fresh cooked broccoli
1 cup Marco's cooked boneless chicken breast diced
1 can cream of chicken soup
1 cup shredded cheddar cheese

Directions:

Cover bottom of casserole dish with cooked broccoli. Cover broccoli with chicken and cream soup (undiluted). Sprinkle with shredded cheese. Bake for 20-30 minutes or until hot and bubbly. Serves 4

Compliments of Marco's Meats
586-772-1699
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CHICKEN ENCHILADAS
chicken_enchiladas
From the kitchen of Tina
(Preheat oven to 350°)

Ingredients:

4 Marco's chicken beast halves w/ribs
2 or 3 whole cloves of garlic
1 28 oz. can of Las Palmas Red Chili Sauce (mild)
1 16 oz. can of La Victoria Enchilada Sauce (hot)
2 doz. corn tortillas
1 bunch scallions/green onions
1 sm. can sliced black olives
4 cups grated cheddar or colby/cheddar cheese

Directions:

Boil the chicken breasts and whole halved cloves of garlic and salt & pepper in sufficient water to cover. Reduce heat and simmer until tender. Remove the skin and bones and shred the chicken in a bowl. Add the chopped scallions and drained sliced black olives. Pour some combined red chili sauce and enchilada sauce into a sauce pan and pour some of the sauce mixture into the chicken mixture to make it moist. Poor just enough of the sauce mixture in the bottom of 1 oblong baking pan and 1 small square baking pan. Put some of the combined sauce into a non-stick omelet pan about ½", enough to cover a tortilla. After it bubbles, put it on low and then put corn tortilla in the sauce. Don't leave it in too long, because you just want the tortilla to get soft enough that you can place two or three large tablespoons of the chicken mixture and a good sized pinch of the grated cheese into the tortilla and be able to roll it into an enchilada. Fill the pan with the rolled enchiladas and then put the rest of the cheese over the top, pour what is left of the sauce over that and bake it in the oven until the cheese is melted and the sauce is bubbly.


Compliments of Marco's Meats & Deli 586-772-1699

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CHICKEN PARMIGIANA
Preheat oven to 400°

Ingredients

4 Marco's Boneless chicken beast halves
2 eggs beaten
1 cup Italian bread crumbs
¼ cup olive oil
2 cups spaghetti sauce
½ cup grated parmesan cheese
1 cup mozzarella grated

Directions:

Dip chicken into egg and then breadcrumbs coating thoroughly.
Heat oil in skillet and cook chicken until done and well browned.
Pour sauce into baking dish, place chicken in sauce and top with cheeses.
Bake 15 minutes until cheese is melted and slightly browned.
Makes 3 to 4 servings.
Note: A great variation of this recipe is to use
Marco's stuffed Italian chicken breasts.

Compliments of Marco's Meats
586-772-1699
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CHICKEN POT PIE
(preheat oven to 425°)

Ingredients

1 pound Marco's skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions:

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Compliments of Marco's Meats & Deli 586-772-1699
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CONEY CASSEROLE
From the kitchen of: LENNY D. (Detroit Fire Department)

Ingredients:

Tater-tots
Coney Chili
Hot dogs
Onion (optional)
Cheddar cheese (optional)


Instructions:

Cook tater tots to very crisp, preferably in a deep fryer. Place in bottom of casserole dish. Top with chili. Cut hot dogs into bite size pieces, brown in a little bit of butter, place on top of chili. Add chopped onions if desired. Top with Shredded cheddar cheese. Bake at 350° until heated through and cheese melted.
Enjoy! Quick easy and delicious.

Compliments of Marco's Meats & Deli 586-772-1699


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CREAMY RANCH PORK CHOPS

Ingredients:

1 tablespoon vegetable oil
4 lb. boneless pork chops, 3/4-inch thick (about 1 pound)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup milk
1 package (1 ounce) ranch salad dressing mix
Paprika
Ranch-Style Rice

Instructions:

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.
Serve with the Ranch-Style Rice.

Compliments of Marco's Meats & Deli 586-772-1699
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CHICKEN RISOTTO

Ingredients:

6 tlbs. butter or margarine
1 lb. Marco's boneless chicken breast cut in strips
1 clove garlic
1½ cups uncooked rice
¼ lb. mushrooms, diced
1 cup shredded cheese
3 green onions
3 cups chicken broth
1 tsp. basil

Directions:

In large skillet melt 2 tlbs, butter, add chicken cook over med heat stirring constantly about 5 minutes. Remove chicken. Add remaining butter, rice and garlic and cook stirring constantly until rice is browned, about 5 minutes. Add mushrooms and onion. Continue cooking stir occasionally until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken and simmer until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Serves 4-6

Compliments of Marco's Meats and Deli
586-772-1699

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CITY CHICKEN







Ingredients:
2 lbs. City chicken (8 pcs.)
oil
1 can of any cream soup (we prefer golden mushroom)
1 cup of water

Instructions:

Brown Ctiy Chicken in oil until golden
Place in baking dish
Mix soup and water and pour over chicken
Cover and bake at 325 degrees fo 1/1/2 hrs.
Uncover and bake 10 more min.
Compliments of Marco's Meats & Deli 586-772-1699
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COLA-BASTED HAM

Preheat oven to 325 degrees (165 degrees C).

Prep Time:30 Min
Cook Time:3 Hrs 45 Min
Ready In:4 Hrs 45 Min

Original Recipe Yield 12 to 15 servings

Ingredients:

1 (10 pound) fully-cooked, bone-in ham
6 cups cola-flavored carbonated beverage
1 cup packed light brown sugar
1 tablespoon mustard powder
2 tablespoons Dijon-style prepared mustard
2 cups dried bread crumbs

Directions:

Place ham fat side down in a shallow pan. Pour cola into pan 1/2 inch deep. Bake 2 to 3 hours, or until ham can easily be pierced with a fork, basting with cola every 15 minutes.
Center of ham will read 140 degrees F (60 degrees C) on a meat thermometer. Remove ham from pan and cool.
Increase oven temperature to 375 degrees F (190 degrees C). Cut away the rind with a sharp knife.
Combine sugar, mustard, bread crumbs and enough cola to form a thick paste. Spread paste over entire ham. Place ham on roasting rack in oven and bake 45 minutes longer, basting every 10 minutes, until mustard paste has melted into a dark glaze. Let stand at room temperature 30 minutes before slicing.

Compliments of Marco's Meats & Deli 586-772-1699
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CORNBREAD CASSEROLE
(Preheat oven to 350°F)

Ingredients:

1 pound Marco's ground round
1 can whole kernel corn, drained
1 small green pepper, chopped
1 small onion, chopped
1 (14.5 oz) can tomatoes
1 (8 oz) can tomato sauce
1 ½ tsp. sugar
Dash pepper
1 box jiffy cornbread mix
1 egg (for cornbread mix)
½ cup milk (for cornbread mix)

Directions:

Brown ground beef in frying pan, drain and discard grease. Put ground beef in casserole dish with all ingredients except cornbread mix, egg and milk. Prepare cornbread mix according to package directions and pour on top of other ingredients. Bake 30-40 minutes. Serves 6

Variations: Turkey can be used instead of ground beef, mixed vegetables instead of corn and stewed tomatoes instead of canned tomatoes. Excellent served with cole slaw or waldorf salad.

Compliments of Marco's Meats
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COUNTRY BREAKFAST PIE
Preheat oven to 375°

Ingredients:

1 lb. Marco's bulk breakfast sausage
9 inch pie shell
1 ½ cups grated swiss cheese
¼ cup chopped green pepper
¼ cup chopped red pepper
1 small onion chopped
4 room temperature eggs lightly beaten
1 cup light cream

Directions:

Cook sausage until done, drain and crumble
Place pie shell on cookie tray
Mix cheese and sausage sprinkle in pie shell
Lightly beat eggs and cream in bowl
Combine remaining ingredients and add to eggs
Bake 40 to 45 minutes
Cool on rack 10 minutes and serve
Serves 6 to 8
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CRACKED BLACK PEPPER PRIME RIB ROAST
Preheat oven to 350°F.

Ingredients:
1 Marco's boneless rib roast (6 to 8 pounds)
1 tsp. cracked black pepper
6 large cloves garlic, crushed
1 1/2 tsp. dried thyme leaves

Directions:

Combine garlic, thyme leaves and black pepper. Press evenly into surface of prime rib beef roast.
Place prime rib beef roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.
Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 125°F for medium rare or 130°F for medium.
Tent loosely with foil and let stand 15 minutes prior to carving.
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CRISPY OVEN FRIED MEXICAN CHICKEN

Ingredients:

1 c. low sodium mixed vegetable juice
1 1/2 c. corn flake crumbs
1/2 tsp. each salt, pepper, chili powder, paprika, oregano leaves, ground cumin
1/4 tsp. hot sauce
2 1/4 lbs. chicken skinned (can use boneless chicken breast or turkey)
1 tsp. garlic powder

Directions:


In large shallow pan (not aluminum) combine veggie juice and hot sauce. Add chicken and let marinate for 30 minutes at room temperature or cover and refrigerate 3 hours. Turn chicken frequently.
Drain chicken, discard marinade, preheat oven to 375 degrees.
Spray baking sheet with non-stick cooking spray.
In a large plastic bag, combine corn flake crumbs and all the spices. Place chicken in bag and shake. Sprinkle any remaining crumbs over chicken.
Bake until chicken is tender and crisp. Chicken parts about 1 hour (whole). Chicken breasts about 35 minutes (boneless).
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CROCK POT EASY POT ROAST

Ingredients:

1 (10.75 ounce) can cream of mushroom soup or golden mushroom soup
1 (2 ounce) pouch dry onion soup mix
6 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
1 (3 pound) Marco's boneless beef chuck roast

Directions:

Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
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DELICIOUS HAM AND POTATO SOUP
Prep Time:20 Min Cook Time:25 Min Ready In:45 Min
Servings 8

Ingredients:

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions:

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

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DUELL FAMOUS BURRITOS

Ingredients:

1 lb. of Marco's lean or extra lean ground beef (or Marco's ground turkey if you like)
½ finely chopped brown onion (or not if you don't like onions)
1 med. Size can of refried beans (Rosarita is a good one).
3 cups of shredded cheddar or cheddar an colby mixed cheese
1 cup of sour cream
1 sm. can of Herdes Green Chili Sauce (you can substitute other small can of green chili sauce if you can't find it). The Herdes has a distinct flavor though.
1 jar of Chunky Salsa (we like La Victoria Chunky Salsa (med.)
1 doz. Flour tortillas (about 10" round)

Instructions:

Heat the tortillas on the stove (best of you have a gas stove. Be careful not to burn yourself when flipping the tortilla. You just want to brown it a bit on all sides and you flip and turn and flip and turn till it is lightly browned. If you don't have a gas stove, you can use a slightly oiled cast iron skillet or griddle. Just put on a plate while you cook the rest of the ingredients.

Brown the ground beef and onion in a skillet.
Once browned, add the can of refried beans and the Herdes.
Put about a ¼ cup's worth of the mixture in a heated tortilla.
Spread about 1 tbs. Of sour cream on the meat mixture
Roll up the tortilla and place on a cookie sheet or in a 13x11 baking pan
Do it till all the meat is gone or you run out of tortillas
Spread the shredded cheese over the top
Heat in the oven at 350 or 375 degrees until the cheese is all melted
Serve two on a plate
Pour a few tbs. Of salsa over it and enjoy.

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EASY RIB ROAST

Preheat the oven to 375 degrees F (190 degrees C).
Prep Time:5 Min Cook Time:5 Hrs Ready In:5 Hrs 5 Min

Original Recipe Yield 6 servings

Ingredients:

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Directions:

Allow roast to stand at room temperature for at least 1 hour.
Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

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EGG CHEESE CASSEROLE
Preheat oven 325°

Ingredients:

10 slices thick bread (remove crust)
6 eggs
3 cups milk
2 tlbs. minced parsley
¾ tsp. dry mustard
½ tsp. salt
2 cups shredded sharp cheddar cheese

Directions:

Cut bread in 1 inch cubes and place in casserole dish.
In separate bowl beat eggs and add milk.
Mix in remainder of ingredients.
Pour over bread cubes in casserole.
You can add sausage, chopped ham, crisp bacon bits (your preference)
Bake for 1 hour

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FABULOUS FAST SHRIMP

Ingredients:

1 tbsp. butter or margarine
2 stalks celery (chopped)
1/4 cup chopped green pepper
1/4 cup sliced green onions
1 lb. Marco's Raw Shrimp (shelled and deveined)
1 can (10 3/4 oz.) Cream of chicken soup
1/2 cup water
Dash of cayenne pepper
Hot cooked rice
Paprika

Directions:

Heat butter in skillet. Add celery, green pepper and green onions and cook until tender. Add shrimp and cook 3 to 5 minutes or until done.
Add soup, water, and cayenne pepper and heat through. Serve over rice. Sprinkle with paprika.
Serves 4.

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Greek Traditional Turkey with Chestnut & Pine Nut Stuffing

Prep Time:30 Min Cook Time:4 Hrs 15 Min Ready In:4 Hrs 45
12 servings

Ingredients:

1 cup chestnuts
2/3 cup butter
1/4 cup orange juice
1/4 cup tangerine juice
2/3 cup lemon juice
1 (10 pound) whole turkey
salt and black pepper to taste
1/2 pound ground beef
1/2 pound ground pork
1/4 cup chopped onion
1/2 cup uncooked instant rice
1/4 cup pine nuts
1/4 cup raisins (optional)
1/3 cup butter
1/2 cup chicken broth
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon ground black pepper


Directions:

Preheat oven to 325 degrees F (165 degrees C).
Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).

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GRILLED COUNTRY STYLE RIBS


Ingredients:

4 pounds country style pork ribs
1 teaspoon salt
1 lemon -- thinly sliced
1 onion -- thinly sliced

Grill sauce:

2 tablespoon brown sugar -- packed
1 tablespoon salt
1/4 tablespoon black pepper
2-1/4 tablespoon chili powder
1 clove garlic -- mashed
1 tablespoon lemon peel -- grated
6 tablespoon lemon juice
6 tablespoon Worcestershire sauce
2-1/4 cups catsup


Instructions:

Place ribs in large Dutch oven or kettle with enough boiling water to cover. Add 1 teaspoon salt, lemon and onion and cook 45 to 60 minutes. Meanwhile, to make sauce, combine brown sugar, 1 tablespoon salt, pepper, chili powder, garlic, lemon peel, lemon juice, Worcestershire, catsup and 3/4 cup water in saucepan. Bring to boil, reduce heat and simmer about 20 minutes, or until sauce is reduced to about 4 cups. Drain ribs thoroughly, discarding lemon and onion slices. Brush drained ribs well with sauce and place over slow coals. turn every 10 minutes, brushing frequently with sauce. Cook 35 to 45 minutes, or until done and well coated with sauce. Serve with extra sauce.

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GOULASH

Ingredients:

1/2 pound elbow macaroni
1 1/2 pounds ground beef
1/2 medium-sized green bell pepper, chopped
1 small onion, chopped
1 (28-ounce) jar spaghetti sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (4 ounces) shredded Cheddar cheese

Instructions:

Cook macaroni according to package directions; drain and cover to keep warm.
In a large skillet, brown the ground beef, bell pepper, and onion over high heat for 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid.
Add macaroni, spaghetti sauce, garlic powder, salt, and black pepper; mix well. Reduce heat to medium-low and let simmer 5 to 7 minutes, or until heated through. Sprinkle with cheese and simmer 1 to 2 minutes, or until cheese is melted; serve.
Serves 4.

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HAMBURGER CABBAGE CASSEROLE- UNSTUFFED CABBAGE
(Preheat oven to 350° F.)

Ingredients:

1 pound Marco's ground beef
1 cup onion chopped
Pepper (to taste)
2 tsp. chili powder
1 tsp. Italian seasoning
1 cup uncooked brown or white rice
1 medium head cabbage, washed and sliced (4 cups)
2 cans tomato soup mixed with 4 cans water

Directions:

Brown ground beef with onion in frying pan, drain. Add pepper, Italian seasoning and chili powder. Place ¼ ground beef mixture in bottom of large casserole dish.
Spoon ¼ of uncooked rice and sliced cabbage over ground beef layer. Repeat layering with rest of ingredients ending with cabbage. Pour diluted tomato soup over top. Cover and bake for 1 hour and 40 minutes.

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HAMBURGER PIE

Ingredients:

1 1/2 pounds ground beef
1 can tomato soup
1 medium onion (chopped)
1/2 green pepper (chopped)
1/2 cup celery (chopped)
1/2 cup grated romano cheese
1 tablespoon yellow mustard
2 tablespoons catsup
1 teaspoon each salt & pepper

Directions:

Sauté onion in oil add ground beef and brown (drain grease if necessary)
Add tomato soup, green pepper, celery, salt and pepper
Add 3 tablespoons on romano cheese, mustard and catsup, simmer while making pie dough for 9 inch pie.
Add remaining romano cheese to your favorite pie dough recipe.
Roll out dough and place in pie pan-add meat mixture and cover with dough.
Bake 30-40 minutes till pie crust is golden brown.
Sometimes corn is a very good to add in if you want more color.
This is a fun recipe to play with by trying different things. ENJOY!!!

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HERB-MARINATED BEEF TENDERLOIN

Prep Time: 20 Min Cook Time: 8 Min Ready In: 4 Hrs 28 Min

Original Recipe Yield 2 4-ounce fillets

Ingredients:

1 (8 ounce) Marco's fillet beef tenderloin
6 fresh sage leaves
1 clove garlic, cut into sixths
4 fresh thyme sprigs
Salt and ground black pepper to taste

Directions:

Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.

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HOME-STYLE TURKEY, THE MICHIGANDER WAY

Prep Time:10 Min Cook Time:5 Hrs Ready In:5 Hrs 10 Min

Original Recipe Yield 1 (12 pound) turkey

Ingredients:

1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Directions:

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.


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HONEY LEMON CHICKEN
(preheat oven to 375°)

Ingredients:

4-6 Marco's chicken breast halves
1/3 cup flour
1 tsp salt
1/3 cup honey
1/4 cup lemon juice

Directions:

Combine flour and salt in a shallow dish.
Roll chicken breasts in flour mixture.
Bake for 45 minutes.
Combine honey and lemon in a small saucepan, heat on low stirring to combine 2-3 minutes. Use this mixture to glaze baked chicken.
Bake for another 15 minutes at 350.

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HOT ITALIAN SAUSAGE AND PEPPERS


Ingredients:

6 whole Marco's hot Italian sausages
2 cloves garlic, minced
1 large onion
1 green bell pepper
3 tbsp olive oil
Set the sausages to boil for about 10 min, drain set aside. Chop the pepper and onion in 3/4-1" pieces.

Directions:
Sauté over medium-high heat in a large skillet. Pour in the olive oil, add the diced garlic, peppers and onion. Cook the vegetables just until they begin to soften. Transfer contents of skillet to a large bowl and set aside.
Slice sausages into 1/2" thick coins, as you would carrots. Place one more tablespoon olive oil into the skillet and fry the sausages until they are lightly browned along the edges. Stir in the bowl of cooked vegetables and continue to cook on medium-high setting, stirring every 2 minutes for about 10 minutes.
Butter some Italian bread and set on the edges of a serving plate. Pour the contents of the skillet onto the plate.

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IMPOSSIBLE TACO PIE
(preheat oven to 400°)

Ingredients:
1/2 lb. Marco's ground beef
1/2 cup onion (chopped)
1 envelope taco seasoning mix
1 1/4 cup low fat milk
3/4 cup master mix or bisquick
3 eggs
2 tomatoes (sliced)
1 cup reduced fat shredded cheddar cheese
Vegetable oil or spray

Directions:

Lightly oil or spray a pie pan
Cook and stir ground beef and onion over medium heat until meat is brown, drain excess fat.
Stir in taco seasoning mix. spread meat mixture into pie pan.
In a mixing bowl, beat milk, master mix and eggs until smooth using the wire whisk or fork. Pour into pie plate
Bake 25 minutes.
Top pie with tomato slices and cheese. Bake until knife inserted between center and edge comes out clean, about 8-10 minutes longer. Cool 5 minutes before serving.

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Italian Country Style Ribs

Ingredients:

3 pounds country style pork ribs 1 (32 ounce) jar spaghetti sauce 1/2 cup water 2 tablespoons olive oil

Directions:

Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.
Also great if you add mushrooms, ect.


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ITALIAN VEGETABLE BAKE
(preheat oven to 325°)

Ingredients:

1 (28 oz.) can whole tomatoes
1 medium onion (peeled and sliced)
1/2 lb. fresh green beans (washed and broken into even-sized pieces)
1/2 lb. fresh okra (washed and cut into pieces) or 1/2 of a frozen 10 oz. package (thawed)
3/4 cup green pepper (seeds removed, washed and finely chopped)
2 tbsp. lemon juice
1 tbsp. chopped fresh basil or 1/2 tsp. dried basil
1 1/2 tsp. fresh oregano or 1/2 tsp. dried oregano
1 medium zucchini (washed and cut into 1 inch cubes)
1 medium eggplant (washed, pared, and cut into 1 inch cubes)
2 tbsp. grated parmesan cheese

Directions:

Drain can and coarsely chop tomatoes. Reserve liquid.
Mix together tomatoes and reserve liquid, onion, green beans, okra, green pepper, lemon juice and herbs.
Pour into casserole dish and bake for 15 minutes.
Mix in zucchini and eggplant and continue cooking, covered, 60 more minutes or until vegetables are tender. Stir occasionally.
Sprinkle top with parmesan cheese just before serving.

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JADE AND RUBY STIR-FRY

Ingredients:

1 whole Marco's boneless chicken breast
1 lb. fresh broccoli
2 tlbs. vegetable oil
1 onion chunked
2 red bell peppers chunked
½ lb. fresh mushrooms quartered
½ cup stir fry sauce (recipe included)
¼ tsp. crushed red pepper
rice 4-6 servings

Sauce:
¼ cup chicken broth
¼ cup soy sauce
2 tsp rice wine vinegar
½ tsp sugar
¼ cup shredded basil leaves or minced cilantro leaves
Combine all in a 1-cup measuring cup.

Directions:

Cut chicken into 1 inch square pieces, cut broccoli into bite size pieces and peeled stalks into thin slices. Heat oil in wok over high heat. Add chicken stir-fry 1 minute; add broccoli and onion stir-fry I minute. Add water cover and cook 2 minutes stirring once. Add peppers and mushrooms; stir-fry 2 minutes. Add sauce and crushed pepper cook stirring till chicken and vegetables are coated with sauce. Serve over rice.
Serves 4-6
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JAMBALAYA
From the kitchen of Lenny:

Ingredients:

¼ cup vegetable oil
1½ lbs. Marco's boneless skinless chicken breast cut into 1" pieces
salt & ground pepper
1½ lbs. Andoulle sausage cut into ¼ inch" slices (available at Marco's)
4 cups chopped onion
2 cups chopped celery
2 cups chopped bell pepper (yellow)
2½ cups chicken stock
2½ cups V-8 juice
1 Tbs. minced garlic
4 cups long grain rice
2 Tbs. seasoning salt
2 cups chopped green onion
1½ lbs. uncooked shrimp (available at Marco's)

Instructions:

Season chicken with salt and pepper, brown in hot oil in an 8 qt. stock pot
over medium high heat. Add sausage, cook 5-7 minutes, remove chicken and
sausage and set aside. Add onion, celery, bell pepper and garlic, cook stirring
7-10 minutes or until vegetables begin to wilt. Stir in chicken broth and V-8 juice,
reserved chicken and sausage and seasoning salt and bring to a boil. Add rice and
return to boil, cover and reduce heat to simmer, cook 10 minutes. Remove cover
and quickly turn rice from top to bottom completely. Replace cover and cook
15-20 minutes or until liquid is absorbed and rice is tender, stir in green onion.
Cook shrimp in fry pan with oil, cook shrimp with Creole seasoning until done,
add to Jambalaya. Serves 12-15

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LEMON CHICKEN

Ingredients:

1 lb. Marco's boneless chicken breasts (cut in strips)
1 medium onion chopped
2 cloves garlic crushed
2 tlbs. butter or margarine
1 tlbs corn starch
1 can chicken broth (13 ¾ ozs.)
3 tlbs. chopped parsley
1 large carrot sliced diagonally
2 tlbs. fresh lemon juice
½ tsp grated lemon rind
½ tsp salt
1 cup snow pea pods
1 ½ cups dry minute rice

Directions:

Sauté chicken, onion and garlic in butter until chicken is lightly browned,
about 5 minutes. Stir in corn starch and cook 1 minute.
Add broth, carrot, lemon juice, lemon rind and salt.
Bring to full boil. Stir in pea pods, parsley and rice.
Cover remove from heat. Let stand 5 minutes.
Fluff with fork. Serves 4

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MANICOTTI
(preheat oven to 350°)

Ingredients:

2 cups low fat cottage cheese
1 egg
1 cup grated parmesan cheese
2 tbsp. parsley
1 cup low fat mozzarella cheese (shredded)
12 whole grain manicotti shells
1 (30 oz.) jar spaghetti sauce
2 tbsp. grated parmesan cheese

Directions:

Mix together first 5 ingredients and stuff this mixture into the uncooked manicotti shells.
Cover bottom of a baking dish with a small amount of spaghetti sauce.
Place filled shells in the dish. Pour remaining sauce over the stuffed shells.
Cover with aluminum foil and bake for 90 minutes.
Sprinkle parmesan cheese on top before serving.

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MAPLE BACON OVEN PANCAKE
Preheat oven to 450°

Ingredients:

½ cup Bisquick.
1 tlbs. sugar.
2 eggs.
¾ cups milk.
¼ cup maple syrup.
1½ cups shredded cheese.
12 slices Marco's bacon fried crisps and crumbled.

Directions:

Grease and flour rectangular baking dish 13x9x2.
Beat baking mix, sugar, eggs, milk, syrup and ½ cup cheese with hand beater until smooth.
Poor into dish bake uncovered until wooden pick inserted in center comes out clean,10 to 15 minutes.
Sprinkle pancake with remaining cheese and bacon 3 to 5 minutes longer.
Serve with maple syrup 10 to 12 servings.

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MAPLE ROAST TURKEY AND GRAVY


Prep Time:30 Min Cook Time:4 Hrs Ready In:4 Hrs 30 Min
Original Recipe Yield 20 servings

Ingredients:

2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds Marco's Amish turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)

Directions:

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

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MARCO'S MEATLOAF


Ingredients:
2 ½ lbs. Marco's Meatloaf Mix

Instructions:
Place Meatloaf Dish in baking dish
Garnish (optional)
Bake at 350 degrees for 1 ½ hrs.

Now, that's easy!
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Maryland Crab Cakes
(Preheat oven to 450°)

Ingredients:

4 green onions, chopped
7 green pepper, chopped
2 tsp. olive oil
2 Tbsp. sliced pimentos, drained
2/3 cup seasoned bread crumbs
? tsp. paprika
1 tsp. dried parsley
1 pound lump crab meat, chopped
1 tsp. soy sauce
3-4 Tbsp. mayonnaise

Directions:
Preheat oven to 450 degrees. Spray the baking dish with cooking spray and set
aside.
Sauté the green onions, peppers, and pimentos in olive oil until soft and
translucent.
In a small bowl, mix together the bread crumbs, paprika, and parsley until well
blended.
In the large bowl, mix together the crab meat, sautéed vegetables, and 1 Tbsp.
of the bread crumb mixture. Add the soy sauce and mayonnaise and mix well.
Form the mixture into 4 to 6 flat crab cakes.
Pour the remaining bread crumb mixture into the shallow pie tin. Coat the crab
cakes on all sides with the bread crumb mixture and place in baking dish.
Bake for 12-15 minutes or until golden brown. Makes 4-6 crab cakes.

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MASTER MIX (substitute for bisquick)

Ingredients:

1/2 c. baking powder
1/4 c. sugar
9 c. flour
1 1/4 c. canola oil

Directions:

Sift together powder and sugar into flour. Sift together twice into large mixing bowl. Slowly add oil, cutting in with pastry blender, until mix is consistency of corn meal. Store in tightly covered container at room temperature or may be refrigerated.
Makes 1 dozen cups. Spoon lightly into cup and level with spatula. Use for pancakes, waffles, biscuits, coffee cake.

Compliments of Marco's Meats & Deli 586-772-1699
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MEATBALLS
Preheat oven to 350°

Ingredients:

2 pounds Marco's ground beef.
2 onions.
Bread crumbs (seasoned).
2 eggs.
salt and pepper to taste.
2 cans mushroom soup

Directions:

Mix all ingredients.
Roll in flour, brown in oil, put in casserole
Mix 2 cans mushroom soup
1 ½ can water pour over meatballs, bake 1 hour.

Compliments of Marco's Meats
586-772-1699
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MEXICAN PIZZA
(preheat oven to 400°)

Ingredients:

4 flour tortillas (6 inch)
1 (15 oz) can pinto beans (drained) or 1 1/2 cups cooked beans
1 tbsp. chili powder
1/4 tsp salt
1/2 salsa
3/4 cup shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion

Directions:

Drain beans and put them in the mixing bowl. Mash beans with a fork.
Add chili powder and salt to beans mix.
Put tortillas on a cookie sheet.
Top each tortilla with 1/4 of the bean mixture, 2 tbsp. of salsa and 3 tbsp. of shredded cheese.
If desired, add chopped green pepper and/or onion.
Bake until cheese is melted and edges of tortilla start to brown.

Compliments of Marco's Meats & Deli 586-772-1699
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OLD MAN'S TURKEY NOODLE SOUP

Prep Time:30 Min Cook Time:2 Hrs Ready In:2 Hrs 30 Min
Original Recipe Yield 8 servings

Ingredients:

3 turkey drumsticks
3 quarts water
2 large onions, chopped
4 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, chopped
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon celery salt
2 cups uncooked egg noodles

Directions:

Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.


Compliments of Marco's Meats & Deli 586-772-1699
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ORANGE DIJON CHICKEN SALTIMBOCCA

Ingredients:

4 Marco's boneless chicken breasts
4 thin slices of Marco's prosciutto
4 slices Marco's mozzarella cheese
1 tbsp. olive oil
1 can Cream of chicken dijon soup
3/4 cup orange juice
1 tbsp. chopped fresh sage or 1 tsp. dry rubbed sage
1/2 cup drained mandarin orange segments

Directions:

Cut lengthwise pocket in each chicken breast. Stuff each with 1 slice prosciutto and 1 slice cheese.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, orange juice and sage. Heat to a boil. Cover and cook over low heat for 5 minutes or until done.
Add mandarin orange segments. Heat through.
Serves 4.

Compliments of Marco's Meats & Deli 586-772-1699

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ORIGINAL HOMEMADE ITALIAN BEEF SANDWICHES

Ingredients:

3 pounds Marco's beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split


Directions:

Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Compliments of Marco's Meats & Deli 586-772-1699

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OVEN - BARBECUED BRISKET

Ingredients:

1 (3 to 4 lb.) Marco's beef brisket
Unseasoned meat tenderizer
Garlic powder or salt
Celery salt
Onion powder or salt
2 oz. liquid smoke
2 oz. Worcestershire sauce
1 oz. Italian salad dressing
1 oz. catsup
2 tsp. prepared mustard


Directions:

Rinse meat and pat dry. Trim away extra fat. Sprinkle with dry seasonings on both sides of meat. Rub these into meat.

Mix liquid ingredients to make marinade. Pour over meat in a GLASS dish. Cover with glass lid or clear plastic wrap. Do not use aluminum foil cover during marinating. Marinate in refrigerator for at least 4 hours (best done overnight).

Bake in covered pan with liquid over meat. Should be tightly covered glass lid or foil may be used for cooking process, 250 to 325 degrees for 3 to 4 hours. When serving, cut across grain in thin slices. Serve with rice or potatoes as it will form good natural gravy.

Compliments of Marco's Meats & Deli 586-772-1699
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OVEN - ROASTED COUNTRY - STYLE RIBS

Preheat oven to 350° degrees

Ingredients:

3 to 4 lb. country style pork ribs
1/2 c. sugar
1/2 c. ketchup
1/4 c. vinegar
1/4 c. water
1 tsp. salt
1/2 tsp. Worcestershire sauce

Directions:

Place ribs in roasting pan. In 2 quart saucepan, combine remaining ingredients. Cook over medium heat, stirring occasionally until mixture comes to a full boil (5 to 8 minutes). Pour over ribs; turn ribs to coat all sides. Bake, turning ribs every 2o to 30 minutes for 2 to 2 1/2 hours or until ribs are fork tender. Remove ribs; skim fat from sauce. Serve sauce with ribs.

Compliments of Marco's Meats & Deli 586-772-1699
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OVEN SMOKED BEEF BRISKET

Ingredients:

1 (5 to 7 lb.) brisket
1 bottle liquid smoke
2 tsp. non-seasoned meat tenderizer
3 tbsp. Worcestershire
1 tsp. celery salt


Directions:

Marinate in above overnight. Bake 8 hours at 225 degrees, covered. A Brown & Bake bag is ideal (to marinate in - then slit, per instructions, and bake).

Compliments of Marco's Meats & Deli 586-772-1699
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PIEROGI SKILLET

Ingredients:

1 tablespoon vegetable oil
1 pound ground beef
1 (16 ounce) package frozen potato pierogis, thawed
1 (10-ounce) package frozen broccoli florets, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded Cheddar cheese

Instructions:

In a large skillet, heat oil over medium-high heat, and brown the beef for 5 minutes, stirring frequently.
Add pierogi and cook 4 to 5 minutes, or until heated through.
Stir in broccoli, salt, and pepper, then top with cheese.
Reduce heat to low, cover, and cook 2 to 3 minutes, or until the cheese melts and the broccoli is warmed through.
Serves 4.

Compliments of Marco's Meats & Deli 586-772-1699
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PORK CROWN ROAST

Ingredients:

Marco's 14-16 rib crown roast, about 6 lbs. (have Marco's fix for you)
1 Golden Delicious apple, chopped
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. butter
1 (8 oz.) pkg. herb seasoned stuffing
1/4 c. chopped pecans
1 c. water
Orange peel

Directions:

Place crown roast rib ends down on rack in open roasting pan. Do not add water; do not cover. Roast in 325 degree oven 2 hours. Remove and turn so rib ends are up. Insert thermometer so bulb is centered in thickest part of roast, making certain it does not rest in fat or on bone.

Meanwhile, cook apple, celery and onion in butter 2 to 3 minutes. Stir in stuffing mix, pecans and orange peel; add water and toss lightly to combine. Fill cavity and crown roast with stuffing and continue roasting until thermometer registers 165 degrees. Cover roast with foil, tent and allow to "set" at room temperature 15 to 20 minutes. Carve between ribs.

Compliments of Marco's Meats & Deli 586-772-1699
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PRIME RIB AU JUS WITH YORKSHIRE PUDDING

Ingredients:

1 (5 pound) Marco's prime rib roast
8 cloves garlic, quartered
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups eggs
2 cups milk 1 pinch salt
2 cups all-purpose flour
1/2 cup pan drippings from prime rib
1/2 cup white wine 2 cups beef stock

Directions:

Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.
Preheat oven to 450 degrees F (230 degrees C).
Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.
When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.

Compliments of Marco's Meats & Deli 586-772-1699
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Pulled Pork
Original recipe makes 8 sandwiches Change Servings

Ingredients:
1 teaspoon vegetable oil
1 (4 pound) Marcos Pork Butt
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Directions:
Pour the vegetable oil into the bottom of a slow cooker. Place the pork Butt into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Compliments of Marcos Meats & Deli 566-772-1699
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ROSEMARY CHICKEN AND VEGETABLES
(preheat oven to 375°)

Ingredients:

3-4 lb. Marco's whole chicken
1 tbsp. butter or margarine (melted)
4 medium red potatoes (quartered)
2 cups fresh or frozen baby carrots
2 stalks celery (cut into chunks)
12 small white onions (peeled)
1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves (crushed)
1 cup chicken broth
1/2 cup orange juice

Directions:

Brush chicken with butter. Place chicken and vegetables in a roasting pan. Sprinkle with rosemary. Mix broth and orange juice and pour half of broth mixture over all.
Roast for 1 hour.
Stir vegetable. Add remaining broth mixture to pan. Roast 30 minutes, or until done.
Serves 4.

Compliments of Marco's Meats & Deli 586-772-1699
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RUMP ROAST AU JUS

Prep Time:10 Min Cook Time:10 Hrs Ready In:10 Hrs 10 Min

Original Recipe Yield 8 servings

Ingredients:

1 tablespoon ground black pepper
1 tablespoon paprika
2 teaspoons chili powder
1/2 teaspoon celery salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
1 Marco's (4 pound) rump roast
1/2 cup water

Directions:

In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.

Compliments of Marco's Meats & Deli 586-772-1699

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SAUCEPAN CHICKEN TWIST
From the kitchen of: Vanessa

Ingredients:

2 cups diced cooked chicken
1 can cream soup (optional kind)
½ cup milk
1 can mixed vegetables
2 oz.jar sliced pimiento (optional)
¼ tsp. nutmeg
Boiled noodles

Directions:
In saucepan blend together soup and milk. Add chicken, vegetables, pimiento and nutmeg. Heat through and serve over noodles,
Compliments of Marco's Meats
586-772-1699
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SAUSAGE EGG SQUARES

 Prep Time:15 Min  Cook Time:35 Min  Ready In:50 Min
 Preheat oven to 350° F
 Original Recipe Yield 12 servings
 
Ingredients:

    1 pound Marcos turkey Italian sausage links, casings removed
    1 medium green pepper, chopped
    1 small onion, chopped
    1 (16 ounce) package small curd 1% cottage cheese
    2 cups shredded reduced-fat Cheddar cheese
    1 1/2 cups egg substitute
    1 cup fat-free milk
    1 cup reduced-fat biscuit/baking mix
    1 (4 ounce) can chopped green chilies

Directions:

In a large nonstick skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. stir in the remaining ingredients. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Compliments of Marco’s Meats 586-772-1699
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SHANGHAI BEEF

Ingredients:

1 lb. Marco's round Steak cut into strips
2 tlbs. oil
2 tlbs. corn starch
1 ½ cups beef broth
1 can 8 oz. sliced water chestnuts
1 chopped red pepper
5 scallions cut diagonally in 1 inch pieces
3 tlbs soy sauce
¼ tsp pepper
1 ½ cups dry minute rice

Directions:

Sauté beef in oil until browned and tender, add corn starch and blend well.
Add broth, chestnuts, red pepper, scallions, soy sauce and pepper.
Bring to a full boil stirring frequently.
Stir in rice cover remove from heat and let stand 5 minutes.
Fluff with fork and serve.

Compliments of Marco's Meats
586-772-1699
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SLOW-COOKED COUNTRY RIBS IN GRAVY

Ingredients:

3 pounds Marco's country style pork ribs
1 cup water
1/2 cup ketchup
1 medium onion, chopped
2 tablespoons vinegar
1 tablespoon sugar
4 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1 beef bouillon cube
1/4 teaspoon paprika
1/4 teaspoon pepper


Directions:

Place ribs in a slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.

Compliments of Marco's meats & Deli 586-772-7699
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Slow Cooker Corn Beef Dinner
Ingredients:
4 large carrots, peeled and cut into 2-inch chunks
4 large potatoes, peeled and cut into quarters
1 (3- to 4-pound) corned beef brisket (seasoning packet included)
1 green cabbage, cut into 1-inch wedges
1 ½ cups apple juice
1 ½ cups water

Instructions:
1. Place carrots and potatoes in a 5-quart or larger slow cooker. Place corned beef on top and sprinkle with seasoning packet. Add cabbage, apple juice, and water.
2. Cover and cook on low setting 6 to 8 hours, or until beef is tender. Remove beef, potatoes, and vegetables to a platter and season with salt and pepper to taste. Serve immediately. Cooking Time: 6 hr.
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Slow Cooker Maple Country Style Ribs

Ingredients:

1 1/2 pounds Marco's country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper


Directions:

Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.


Compliments of Marco's Meats & Deli 586-772-1699

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SLOW COOKER MEXICAN STYLE MEAT


Ingredients:

1 (4 pound) Marco's chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder


Directions:

Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

Compliments of Marco's Meats & Deli 586-772-1699

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SLOW COOKER PEPPER STEAK

Ingredients:

2 tablespoons olive oil
3 pounds Marco's beef sirloin, sliced into strips
1 tablespoon minced garlic
1 onion, chopped
1/2 cup soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons white sugar
3 green bell peppers, cut into strips
1 tablespoon cornstarch 1/4 cup cold water

Directions:

Heat the oil in a large skillet over medium heat. Add the steak strips, and quickly brown on both sides, adding the garlic to the steak while it cooks. Transfer the steak and its juices to a slow cooker. Add the onion, soy sauce, salt, pepper and sugar. Cover, and cook on Low for 6 to 8 hours, until the meat is fork tender.
One hour before the end of the cooking time, add the green peppers. Stir together the cornstarch and cold water. Pour into the slow cooker during the last few minutes, and cook until the sauce has thickened.

Compliments of Marco's Meats & Deli 586-772-1699

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SOUR CREAM PORK CHOPS

(Preheat oven to 200 degrees F)

Ingredients:
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions:
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Compliments of Marco's Meats
586-772-1699
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SPAGHETTI TACOS

Ingredients:

1 pound Marco's Ground Beef
½ pounds Spaghetti Noodles
1 jar Spaghetti Sauce
1 package Taco Shells

Directions:

Cook spaghetti noodles according to package directions. Meanwhile brown and drain Marco's ground beef. Add sauce to beef and heat until warm. Add cooked noodles and mix well. Fill taco shells with spaghetti mixture. Enjoy!

Compliments of Marco's Meats & Deli 586-772-1699

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SPANISH MACARONI-GOULASH WITH A KICK

Ingredients:

1 pound Marco's ground beef
1 green pepper chopped
1 onion chopped
1½ cups water
1 (8 oz) can tomato sauce
1 (15 oz) can tomatoes
1 tlbs. chili powder
1½ cups uncooked macaroni

Directions:

Brown ground meat, onion and pepper in large frying pan until cooked, drain off fat. Stir in remaining ingredients except macaroni and bring to a boil. Stir macaroni into meat mixture and reduce heat to low. Cover and simmer until macaroni is tender, 10-15 minutes. Add more water if necessary. Serves 6

Compliments of Marco's Meats
586-772-1699
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STANDING RIB ROAST

Ingredients:

1 standing rib roast (about 6 lbs. Or 3 ribs)
1 heads of garlic peeled
1 tsp. salt
1 tbs. oil
1 tsp. fresh ground pepper
2 cups of red wine or good beef stock

Instructions:

Preheat oven to 450 degrees
Place roast on a rack in a 9 x 12 inch roasting pan
Process the garlic with the salt in the food processor until it forms a paste
Add 3 tbs. Oil and process 30 seconds more
Add 1 tsp. of fresh ground pepper
Spread the garlic mixture evenly over the roast
Add 2 cups red wine to the bottom of the pan or a good beef stock
Roast for 20 min. per lb. For medium done
Let stand 15 min. before carving
Serve with pan juices

Serves 8

Compliments of Marco's Meats & Deli 586-772-1699
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STANDING RIB ROAST

Ingredients:

1 standing rib roast (about 6 lbs. Or 3 ribs)
1 heads of garlic peeled
1 tsp. salt
1 tbs. oil
1 tsp. fresh ground pepper
2 cups of red wine or good beef stock

Instructions:

Preheat oven to 450 degrees
Place roast on a rack in a 9 x 12 inch roasting pan
Process the garlic with the salt in the food processor until it forms a paste
Add 3 tbs. Oil and process 30 seconds more
Add 1 tsp. of fresh ground pepper
Spread the garlic mixture evenly over the roast
Add 2 cups red wine to the bottom of the pan or a good beef stock
Roast for 20 min. per lb. For medium done
Let stand 15 min. before carving
Serve with pan juices

Serves 8

Compliments of Marco's Meats & Deli 586-772-1699
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STIR-FRY RICE AND BEEF

Ingredients:

2lbs. Marco's sirloin steak
1 medium onion
1 green pepper
2 tlbs. vegetable oil
2 cloves garlic, minced
3 cups rice
1 cup catsup
½ cup sugar
dash vinegar

Directions:

Cut steak into strips about 1 inch long. Cut onion and pepper into strips. Heat 1 tlbs. oil in wok over high heat, add meat and garlic. Stir-fry until meat is tender about 5 minutes. Remove from wok. Heat 1 tlbs. oil in wok over medium heat, add onion and pepper stir-fry2-3 minutes. Add meat and rice to vegetables. Combine remaining ingredients in a sauce pan bring to a boil and simmer 15 minutes. Pour over rice, meat and vegetables. Stir-fry until mixed well, serve warm. Serves 6-8

Compliments of Marco's Meats and Deli
586-772-1699
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Stuffed Italian Chicken Breast
From the kitchen of Linda
(preheat oven to 375°)

Ingredients:

3-4 Marco's stuffed Italian chicken breasts
¾ cup Italian bread crumbs
1 large jar spaghetti sauce
8 oz. bag shredded mozzarella cheese
Extra virgin olive oil or vegetable oil

Instructions:

Cover bottom of heated sauté pan with oil.
Coat chicken breasts in bread crumbs, and brown 4-5 minutes on each side.
Place browned chicken into 13" by 9" baking dish.
Pour spaghetti sauce over chicken and bake for 1 hour,
or until chicken is cooked through.
Remove from oven, top with shredded mozzarella cheese.
Bake an additional 10-15 minutes.
Serve over cooked pasta (your choice) ENJOY!

Compliments of Marco's Meats and Deli 586-772-1699
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SWEET AND SOUR PORK

Ingredients:
1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch 1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water


Directions:
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Compliments of Marco's Meats
586-772-1699
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TERRIFIC TURKEY CHILI

Prep Time: 15 Min Cook Time:55 Min Ready In:1 Hr 10 Min


Original Recipe Yield 6 servings

Ingredients


3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese


Directions

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Compliments of Marco's Meats & Deli 586-772-1699
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TEX-MEX TURKEY SOUP

Prep Time:10 Min Cook Time:40 Min Ready In:50 Min

Original Recipe Yield 6 servings

Ingredients:


1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream


Directions:

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.


Compliments of Marco's Meats & Deli 586-772-1699
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THE WORLD'S BEST TURKEY

Prep Time:20 Min Cook Time:3 Hrs 30 Min Ready In:4 Hrs 10 Min

Original Recipe Yield 1 (12 pound) turkey

Ingredients:

1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.


Compliments of Marco's Meats & Deli 586-772-1699
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TOMATO MEAT PIE

Ingredients:
Step one:

¼ cup oil
1 small onion chopped
1 clove garlic minced
1 large can tomatoes crushed
1 large can tomato paste (12 oz.)
1 can water or wine (tomato paste can)
1 bay leaf
salt, pepper to taste

Step two:
1 pound Marco's ground beef
1 pound Marco's ground pork
½ clove minced garlic
½ cup breadcrumbs
¼ cup grated parmesan cheese
¼ cup water
2 eggs
2 tlbs. chopped parsley
2 tlbs. dried or fresh basil
salt and pepper to taste


Directions:

Using ingredients from step one. In six quart dutch oven, heat oil, add onion and garlic. Fry until lightly browned. Add tomatoes, tomato paste and wine or water, bay leaf, salt and pepper. Let come to a boil, and then reduce heat to simmer for about one hour. Meantime, mix together step two ingredients, and after you have mixed them together, let stand at room temperature for about ½ hour to season through. When seasoned through, place in fry pan and brown, stirring constantly, breaking up all large pieces. When lightly browned, drain off most of the fat, and add to tomato mixture that has been cooking. Mix thoroughly and continue to simmer for another hour and a half, stirring often. Place lid so that some steam may escape while cooking.

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586-772-1699
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TOMATO ROASTED GARLIC STEAK

Ingredients:

1 can tomato with roasted garlic and herb soup
1/2 cup Italian salad dressing
1 1/2 lb. Marco's boneless beef sirloin steak (3/4 inch thick)

Directions:

Mix soup and dressing.
Grill or broil steak to desired doneness (allow 15 minutes for medium), turning once and brushing often with sauce.
Heat remaining sauce to a boil and serve with steak.
Serves 6.

Compliments of Marco's Meats & Deli 586-772-1699
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TUNA NOODLE SUPREME
Preheat oven to 350°

Ingredients:

4 ½ cups wide egg noodles (6 oz) cooked and drained
1 can 12 ¼ oz. tuna drained and flaked
1 cup sour cream
1 cup mayonnaise
½ cup grated parmesan cheese
½ cup milk
1 tsp. Dijon mustard
2 cups small fresh broccoli flowerets
1/3 cup red pepper chopped
¼ cup green onions

Directions:

Cook pasta and drain. In large bowl stir together sour cream, mayonnaise, parmesan cheese, milk, mustard. Add salt and pepper to taste. Add hot pasta, tuna, broccoli, red pepper and green onion. Stir until well blended. Place in 2 quart baking dish, cover and bake 40-45 minutes. Serves 4-6

Compliments of Marco's Meats and Deli
586-772-1699
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TURKEY ALA KING

Ingredients:

4 tlbs. butter
3 tlbs. flour
2 cups milk
1 tsp. chicken base
salt & pepper to taste
2 cups chopped turkey
4 hard boiled eggs chopped
1 small jar pimentos
1 can mushroom pieces
Can add a variety of vegetables (your preference)

Directions:

Melt butter in fry pan, add milk, and bring to slow simmer,
add flour slowly mixing constantly to thicken.
Add chicken base, salt and pepper.
Mix in remaining ingredients.
Simmer till hot.
Serve over toast or rice.

Compliments of Marco's Meats
586-772-1699
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TURKEY DELIGHT

Ingredients:

1 box beef Rice-A-Roni or turkey or chicken
1 can cream of mushroom soup
1 can cream of onion soup
1 (16 oz.) pkg. frozen broccoli, onion, carrots, and mushrooms
Cheese Whiz
Can French fried onion
Cooked Marcos turkey or chicken

Directions:

Put Rice-A-Roni in 9 x 13 inch cake pan; add 2 1/4 cups water. Put in 375 degree oven. When almost done, take out and dab soup over top. Put bite sized cooked turkey over top. Place frozen vegetables over turkey. Bake at 375 degrees until vegetables are tender. Remove and dab top with Cheese Whiz and French fried onion. Bake in oven for 5-10 minutes until Cheese melts. (Can use ham, or hamburger, and beef Rice-A-Roni.)

Compliments of Marco’s Meats 586-772-1699
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TURKEY IN A BAG

Prep Time:20 Min Cook Time:3 Hrs Ready In:3 Hrs 20 Min

Original Recipe Yield 12 servings

Ingredients:

12 pounds whole turkey
salt and pepper to taste
2 tablespoons all-purpose flour
5 stalks celery
2 large onions, quartered

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey and remove giblets. Salt and pepper to taste.
Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.
Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).


Compliments of Marco's Meats & Deli 586-772-1699
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TURKEY IN A SMOKER

Prep Time:20 Min Cook Time:10 Hrs Ready In:10 Hrs 20 Min

Original Recipe Yield 1 (10 pound) turkey

Ingredients:

1 (10 pound) whole turkey, neck and giblets removed
4 cloves garlic, crushed
2 tablespoons seasoned salt
1/2 cup butter
2 (12 fluid ounce) cans cola-flavored carbonated beverage
1 apple, quartered
1 onion, quartered
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper

Directions:

Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.


Compliments of Marco's Meats & Deli 586-772-1699
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Turkey Posole

Prep Time:15 Min Cook Time:1 Hr Ready In:1 Hr 15 Min

Original Recipe Yield 8 servings

Ingredients:

3 tablespoons olive oil
2 yellow onions, cubed
2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
2 cloves garlic, minced
2 quarts turkey broth
4 cups cubed cooked turkey
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
water
salt and pepper to taste

Directions:

In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano.
Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

Compliments of Marco's Meats & Deli 586-772-1699

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TURKEY POT PIE

Prep Time:30 Min Cook Time:50 Min Ready In:1 Hr 30 Min

Servings 2 9-inch pot pies

Ingredients:

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

Directions:

Preheat an oven to 425 degrees F (220 degrees C).
Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Compliments of Marco's Meats & Deli 586-772-1699
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TURKEY SCALLOPINI

"Quick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree."

Prep Time:10 Min Cook Time:10 Min Ready In:20 Min

Original Recipe Yield 6 servings

Ingredients:

6 turkey breast slices
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter
Minced fresh parsley

Directions:

Pound turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. On a plate, combine the bread crumbs and Parmesan cheese. Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes.
Melt butter in a skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat juices run clear and coating is golden brown. Sprinkle with parsley.


Compliments of Marco's Meats & Deli 586-772-1699
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TURKEY SOUP

Prep Time:45 Min Cook Time:2 Hrs Ready In:2 Hrs 45 Min

Servings 12

Ingredients:

1 turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 1/2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
1/2 cup uncooked barley
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 bay leaf
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon paprika
1/4 teaspoon poultry seasoning
1 pinch dried thyme


Directions:

Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.


Compliments of Marco's Meats & Deli 586-772-1699
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