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Haverhill Beef's Club Marinade Online
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Volume 5, Issue 8: February 22, 2005
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Welcome to this issue of Haverhill Beef's Club Marinade Online!
Since 1952, Haverhill Beef has been your full service old
fashion butcher shop and meat market.
Our mission statement is simple:
"To provide our customers the finest quality and freshest
possible products available. To charge only the fairest price
possible with the personal service the customer deserves."
>> Greater Haverhill's Best Butcher Shop <<
>> 2000, 2001, 2002, 2003 and 2004 <<
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** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
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** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 3/1/05
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~
To use the coupon above:
1.) Open the e-mail message - (VERY IMPORTANT: Don't just
view it in the preview mode).
2.) Select on your printer options: "Print PAGE 1 ONLY".
3.) Click print then clip the coupon portion; and bring the coupon
with you on your next visit to Haverhill Beef. (NOTE: If you
DO NOT select "Print PAGE 1 ONLY", the entire newsletter
will print.)
It's that simple to SAVE!
As always, if you have a suggestion for our weekly newsletter,
please e-mail us at: mailto:ClubMarinade3@haverhillbeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you
will find:
- E-Mail List Only Coupon
- St. Patrick's Day Grey Corned Beef Orders
- Easter Hams
~~ Stop by our store on Friday, Feb. 25th, or Saturday, Feb.
26th for a sample!
- Monthly Drawing
- Cooking Demonstrations
- Weekly Special
- Beer and Wine Specials
- 3 Recipes For You
~~ Broiled T-Bone Steaks With Portobello Mushrooms
~~ Sausage & Peppers Pasta
~~ Rosemary and Thyme Roasted Chicken
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** ST. PATRICK'S DAY CORNED BEEF ORDERS **
We are now taking Orders for St. Patrick's Day New England Grey
Corned Beef: $3.89 lb.
~~ Don't forget the Cabbage and Carrots!
Please give us a call at 1-978-374-4795 or use the Regular Retail
Order Form http://www.haverhillbeef.com/orderform.html to place
your order.
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** EASTER HAMS **
It's time to start thinking about Easter!
Haverhill Beef has found a ham that is one of the BEST hams we
have ever tasted.
Stop by our store on Friday, Feb. 18, 2005, or Saturday, Feb.
19, 2005 to sample this great tasting ham!
Address: 117 Merrimack Street, Haverhill, MA 01830
Map and Directions: http://www.haverhillbeef.com/map.html
For more information or questions, please call us at (978) 374-4795
e-mail us at: mailto:info3@haverhillbeef.com
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** MONTHLY DRAWING **
Don't forget to visit the Haverhill Beef store to enter the
in-store "MONTHLY DRAWING" for a $50.00 Gift Certificate.
All Customers who make a purchase totaling $25.00 or more will
receive an entry coupon to be eligible for the monthly drawing.
NOTE: One entry coupon per Customer per visit. All entries
must be made at the Haverhill Beef Store.
The monthly drawing will take place on the last day of the
month.
JANUARY 2005 WINNER: Debbie Noel <<<====CONGRATULATIONS!!!!
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** COOKING DEMONSTRATIONS **
Please watch for our cooking demonstration announcements coming
soon!
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** THIS WEEK'S SPECIAL **
Sale Prices are effective through 3/1/05.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
http://www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIAL INCLUDE:
- Chairman's Reserve T-Bone Steaks: $8.99 lb.
- Roasting Chicken: $0.99 lb.
~~ 5 to 7 lb. Average
- Steak Florentine: $5.99 lb.
~~ Made In Our Store
AT OUR DELI:
- Oven Roasted Turkey Breast: $3.99 lb.
- Swiss Cheese: $3.59 lb.
IMPORTED FROM SICILY:
- Stop by our store and check out our "Imported From Sicily"
line of products!
~~ Ionia 100% Sicilian Superior Ground Coffee
~~ Poiatti Pasta
~~ Olive Oils
~~ Pates
~~ Tomato Sauces
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** BEER AND WINE SPECIALS **
- Yellow Tail Wines from the Riverina Region of Australia
~~ 750ml bottles: $7.99
~~ 1.5 lt bottles: $10.99
Chardonnay - Citrus and honeydew flavors are further complexed
by gentle French oak aging. The palate is soft yet fresh with
balanced acidity and a soft creamy finish.
Shiraz - Impressive spice, licorice and red berry aromas.
This wine is perfectly balanced with silky tannins, accompanied
by big, ripe fruit flavors.
Shiraz Cabernet - This classic Australian blend of Shiraz
and Cabernet Sauvignon displays rich plum, cassis and raspberry
aromas. The palate is bursting with red berry flavors and soft
rounded tannins.
Cabernet Sauvignon - Aromas of blackberries, cassis, vanilla
and mint leap from the glass. This perfectly balanced wine displays
rich berry flavors, with toasted oak and soft, velvety tannins.
Cabernet Merlot - Blackberry aromas from the Cabernet Sauvignon
team up with ripe flavors from the Merlot, creating just the
perfect blend of fruit with a hint of spice.
Merlot - Silky smooth and easy on the palate. This wine is
a great "slurper" with juicy, ripe fruit flavors, complemented
by aromas of dark plums and a touch of mint and soft vanillin
oak.
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Broiled T-Bone Steaks With Portobello Mushrooms
Prep Time: 10 Minutes
Marinating Time: 30 Minutes
Cook Time: 15 to 20 Minutes
Ready In: 1 hour WITH marinating time
Makes 4 servings
Ingredients:
4 T-Bone steaks, about 1 inch thick
1 cup Italian Dressing
3/4 cup dry red wine
1/2 cup finely chopped onion
3 large cloves garlic, finely chopped
2 tablespoons finely chopped oregano leaves
2 medium red and/or yellow bell peppers, quartered
8 ounces Portobello mushrooms
Monterey Jack, crumbles (optional)
Directions:
1. Combine Italian dressing, wine, onion, garlic and oregano.
2. In two separate large, shallow non-aluminum baking dishes
or plastic bags, pour 1/2 cup marinade over peppers and mushrooms
and another 1/2 cup marinade over steak; turn to coat.
3. Cover, or close bags, and marinate in refrigerator 30 minutes.
4. Refrigerate remaining marinade.
5. Remove steak and vegetables from marinades and place on
a broiling pan, discarding used marinades.
6. Preheat oven broiler.
7. Broil steaks and vegetables, turning occasionally and brushing
frequently with refrigerated marinade, 15 to 20 minutes or until
steak is medium rare to medium doneness and vegetables are tender.
8. To serve, garnish steak and vegetables with cheese.
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Meatloaf and Vegetables
Prep Time: 10 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour and 10 Minutes
Makes 6 servings
Ingredients:
2 lbs. lean ground beef
8 ounces fresh spinach, finely chopped
2 carrots, grated
1 small can of peas, drained
1 Tbsp. Worcestershire sauce
1 egg, beaten
1 cup V8 juice (divided)
1/3 cup fresh parmesan cheese, grated
1/3 cup fine dry Italian-Style bread crumbs
1/4 cup onion, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup ketchup
Directions:
1. Preheat oven to 350°F.
2. In a small bowl, combine 1/3-cup of the V8 juice and the
ketchup. Set aside.
3. Combine all other ingredients and mix well. Form into a
loaf and place in a 1-quart loaf pan.
4. Bake in 350°F oven for about 55 minutes or until center
of meat loaf reaches 160°F on an instant read thermometer.
5. Top with reserved ketchup mixture during last 5 minutes
of cooking.
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Rosemary and Thyme Roasted Chicken
Prep Time: 10 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour and 10 Minutes
Makes 4 servings
Ingredients:
1 roasting chicken, 5 to 7 lbs.
2 tablespoons olive oil
1 1/2 tablespoon fresh thyme leaves
1 1/2 rosemary
1/2 teaspoon salt
1/2 teaspoon crack black pepper
Directions:
1. Preheat oven to 400° F.
2. Remove giblets from roaster,
3. In a small bowl, mix together the thyme, rosemary salt
and pepper. Set aside.
4. Place the roasting chicken breast side up in a 9 by 13
inch roasting pan.
5. Brush the roasting chicken with olive oil.
6. Sprinkle the roasting chicken with the rosemary/thyme mixture
all over skin.
7. Place the roasting chicken (already in roasting pan) on
the oven and roast for 1 Hour and 45 minutes until a meat thermometer
inserted into thickest part of thigh registers 180°F.
8. Carve and serve.
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** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: http://www.haverhillbeef.com/
This Week's Specials: http://www.haverhillbeef.com/thisweeksspecials.html
Beef: http://www.haverhillbeef.com/beef.html
Pork: http://www.haverhillbeef.com/pork.html
Poultry: http://www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: http://www.haverhillbeef.com/freezerpackages.html
Recipes: http://www.haverhillbeef.com/recipes.html
Coupons: http://www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: http://www.haverhillbeef.com/orderform.html
- Freezer Packages: http://www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: http://www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: http://www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: http://www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: http://www.haverhillbeef.com/online.html
Map and Directions: http://www.haverhillbeef.com/map.html
Contact Us: http://www.haverhillbeef.com/contact.html
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** IMPORTANT FOOD SAFETY REMINDER **
All cooking temperatures and times indicated on our web site
and this newsletter are suggestions only. Cooking temperatures
and times may vary for your oven, broiler, stove top or grill.
Please use an appropriate meat thermometer for accuracy
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** INFORMATION AND PRICING DISCLAIMER **
Haverhill Beef tries to be as accurate as possible with the
information and prices you received via our Club Marinade Online
List; though we cannot be responsible for any typographical errors.
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** THANK YOU **
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Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: http://www.haverhillbeef.com/
To Unsubscribe, send an e-mail message to:
mailto:ClubMarinade3@HaverhillBeef.com
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