Fremont Town Money Saver | November 2024

Creamy Texas Brisket

School Pizza

Coney Dog

Deep Fried Favorites

IN-STORE: Mon-Fri 7:30am-8pm Sat & Sun 8am-8pm

DRIVE-THRU: Mon-Fri 7:30am-10pm Sat & Sun 8am-10pm

With a variety of trays we can satisfy any of your party needs. We have the best priced party trays in the county.

• Amish Meat & Cheese (3 meats, 3 cheeses)

• Cheese only (cubed or sliced)

• Shrimp with homemade cocktail sauce

• Cookies (homemade)

• Pumpkin roll (homemade)

• Meat only • Fruit trays • Relish trays

Thank you for all your support!

Thank you for all the love & support you have shown us since Steve’s recent passing! We are honored to carry on his legacy & continue to serve our wonderful customers, just as Steve would have wanted.

The EZ Shop Family

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It’s Entertaining SEASON!

• 1 egg, beaten

November - January is peak season for hosting a gathering!

These small bites & nger foods are ideal when hosting a crowd. Salmon Cakes

• 1 lb. canned salmon, aked

• 1/2 cup gluten-free bread crumbs

• 1 tbsp. Dijon mustard

• 1 tbsp. chopped fresh dill, plus extra for garnish

• 1/2 teaspoon sea salt

• 1/8 tsp. freshly ground black pepper

• 1 lemon, quartered, for garnish

1. Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, mix the salmon and bread crumbs.

3. In a small bowl, whisk together the egg, mustard, dill, salt, and pepper. Fold this into the salmon and bread crumbs.

4. Form the salmon mixture into 4 patties and place them on the prepared baking sheet.

5. Bake for 5 minutes, ip, and bake for 5 minutes more, until the patties are golden. Garnish with fresh dill and lemon.

Stuffed

Mushrooms

• 24 oz fresh whole white mushrooms (about 28)

• 1 1/4 cups spinach-artichoke dip (from a deli)

• 1/2 lb bulk spicy Italian sausage, cooked and drained

• 1/3 cup Panko Italian style crispy bread crumbs Heat oven to 375°F. Remove stems from mushroom caps; discard stems.

On ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.

In medium bowl, mix dip, sausage and 2 tablespoons of the bread crumbs until well blended. Divide and spoon lling into mushroom caps, mounding slightly. Sprinkle with remaining bread crumbs. Place mushrooms in same 15x10inch pan.

Bake 13 to 18 minutes or until golden brown on top and heated through.

Guacamole Bacon Balls

• 1 Hardboiled Egg, diced

• ¼ Avocado

• 4 Tbsp Unsalted or Clari ed Butter

• 1 Tbsp Mayonnaise

• 1 Serrano Pepper seeded and diced

• 1 Tbsp Cilantro chopped

• Salt & Pepper to taste

• Juice of ¼ Lime

• 6 Bacon Slices, cooked and crumbled

In a large bowl, combine all the ingredients except bacon crumbles. Cover and place in the fridge for 30 minutes, or until the mixture can form solid balls.

Using a spoon, scoop out 6 even-sized amounts of the mixture and form into balls. Add the balls to the bacon bits and roll around until completely covered.

Serve chilled with veggies, bread or crackers.