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1. Sans Souci Parkway
Dundee Plaza – Hanover Twp.
Daily 8-5:45, Sat 8:30-4:30
570-735-2982
2. Wyoming Ave at Shoemaker St.
Forty Fort
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3. Pocono Outlet Complex
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Mon-Sat 9-5
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Cream of Wheat Crusted Haddock Tacos with Cabbage Slaw & Slammin’ Sriracha Crema https://highlinerfs.com/menuing/recipes/cream-of-wheat-crusted-haddock-tacos-w-cabbage-slaw-sriracha-crema
Serves: 4 people
Ingredients:
• 1 ½ lbs Haddock Fillets, cut into equal sized strips
• 1 cup Cream of Wheat, uncooked
• ½ cup Grated Parmesan Cheese
• ½ tsp Paprika
• ½ tsp Cayenne
• ½ cup Milk
• 2 Eggs
• 4 cups Cabbage, shreded
• 1 Carrot, grated
• 1 Small Jalapeno, minced
• 1 Garlic Clove, minced
• 1 tbsp Lime Juice
• 2 tbsp Mayonnaise
• 3-4 tbsp Sriracha Hot Sauce
• 1 cup Sour Cream
• 12 Four Tortillas
Directions:
Preheat oven to 450 degrees. Coat baking sheet with nonstick cooking spray. Combine cream of wheat, cheese and spices in a bowl. In a separate bowl combine milk and eggs. Dip each strip of haddock into cream of wheat mixture, then into egg mixture and finally into cream of wheat mixture again, making sure to coat evenly. Place finished strips on baking sheet. Lightly spray strips with additional cooking spray. Bake for 5 minutes before turning over and cooking for an additional 5 minutes or until fully cooked.
Separately, place the shredded cabbage in a bowl and sprinkle with ½ tsp. of salt. Massage and squeeze the cabbage with your hands to help tenderize it. Let sit for 15 minutes before straining out any excess liquid from the cabbage. Add the carrots and jalapenos and toss to combine. Whisk together the minced garlic, lime juice and mayonnaise. Pour over cabbage and mix well. For the crema mix the hot sauce and sour cream together in a small bowl. Assemble tacos with equal portions of haddock, slaw and a drizzle of crema.
Recipe for Creamy Seafood Medley with Pasta – https://www.campbells.com/recipes/creamy-seafood-medley-with-pasta/
Serves: 4 people
Ingredients:
• 8 ounces uncooked spaghetti
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 2 stalks celery, chopped (about 1 cup)
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup sliced mushrooms
• 4 cloves garlic, minced
• 16 ounces fresh sea scallop, cut into quarters
• 8 ounces frozen cooked peeled large shrimp, thawed
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Shrimp Soup
• 2 tablespoons chopped fresh parsley
Instructions:
• Step 1
Cook and drain the spaghetti according to the package directions. While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium heat. Add the broccoli, celery, onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally.
• Step 2
Season the scallops and shrimp with salt and pepper, if desired. Add the scallops and shrimp to the skillet and cook for 3 minutes. Stir in the soup and parsley and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the scallops are cooked through. Season to taste. Serve the seafood mixture over the spaghetti.