Westport Necklace

The Westport Necklace is available at Lees Market. Be sure to ask about these great necklaces at our service desk or “click here to visit The Westport Necklace website.”

Gooseberry Island
Simply understated, the muted hue of tanzanite softly whispers, just as nature found on this beautiful, tiny island. Gooseberry Island may be worn any time, all year long, & always looks just right

Jetty
Is similar to Original, the subtle yet distinct difference being the cobalt crystals are substituted with jet black crystals. This gives the necklace a striking, more sophisticated look, appropriate for the work place, lunch with friends, or evening wear.

Beach Rose
Is soft & feminine. Light blue crystals with a hint of green are mixed with clear & delicate, pink crystals. This light & airy feeling will make even the bleakest Winter day feel like a breath of Spring.

Sea Glass
Combines emerald green, clear, & sapphire blue crystals. The crystals sparkle like jewels, giving the necklace a stunning, regal effect.

New Item!

Mount Hagen organic instant freeze dried coffee was the first certified organic instant coffee in the world. This coffee has special appeal for those interested in organic coffee with the convenience of an instant. It's great for travelers, campers, and small households.

Made from 100% arabica beans, Mount Hagen organic instant coffee is shade grown at higher elevations which produces a naturally flavorful, yet mild taste. One 3.53 oz. jar yields approximately 60 generous cups of delicious coffee.

This item is located in aisle 10.

The above information is from www.internaturalfoods.com.

Honey Grilled Pork

Ingredients:
8-10 extra thin sliced pork chops
2 cups honey (use more if needed)
soy sauce

Directions:
•Pour honey into a bowl. Add soy sauce, stirring until sauce is a syrupy consistency. Place chops in a bowl or cake pan and cover with 1/2 of the sauce. (Place balance of sauce in a sauce pan.)

•Let the chops marinate in refrigerator for as long as you wish. They can marinate all day for a stronger flavor or they can be dipped and grilled. Either way works.

•Simmer the sauce in the saucepan over low heat until thickened. Store in a glass jar in refrigerator until needed.

•Place chops on grill, brushing fresh marinade onto chops as needed (use the marinade which was stored in the jar but pour it out into a bowl before brushing so as not to contaminate the remaining gravy.)

•Cook until juices no longer run pink when pierced by a fork. When chops are f inished, pour sauce from the jar into a gravy dish (sauce will be thin) and serve chops accompanied by sauce, as desired.

Beef Kabobs

Ingredients:
• 1 (10.5 ounce) can Campbell’s® Condensed Beef Broth
• 1/4 cup ketchup
• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 boneless beef sirloin steak
• 12 medium mushrooms
• 1 large green pepper, cut into 1-inch pieces

Directions:
1. Stir the broth, ketchup, oil, thyme, garlic powder and black pepper in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef, mushrooms and green pepper and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.

2. Remove the beef and vegetables from the marinade. Thread the beef, mushrooms and green pepper alternately on 4 skewers.

3. Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the beef is cooked through and the vegetables are tender, turning and brushing often with the marinade. Discard any remaining marinade.

BBQ Pork Spare Ribs

1 c. brown sugar
2 tsp. celery salt
2 tsp. onion salt
2 tsp. garlic salt
2 tsp. paprika
1 lb. ribs per person, cut finger food size
2 c. tomato juice
1/2 c. vinegar

Mix first five ingredients in flat pan. Trim off excess fat. Dip ribs into dry mixture and fry slowly in oil.

When browned nicely, remove to paper towels and drain and get rid of fat in pan.

Mix 2 cups of tomato juice with 1/2 cup vinegar. Line up the ribs in a 9 x 12 inch baking dish, overlapping a bit.

Pour tomato mixture over top evenly; cover with foil and bake slowly (325 degrees) for 1 1/2 to 2 hours or until tender.