What’s Banging and Booming at The Country Cupboard?

More Bang for Your Buck

Have you tried our deli meat or cheese lately? You should hear the reviews we get. They range from “we won’t let our friends bring deli meat from … to the picnic, because we only like your meat” to “you have the best prices around for deli items”. We like hearing those great comments, but most importantly we want to offer you a great and tasty product! Stop by the deli for free samples on any item. Check out our two week awesome meat & cheese sale below. Most items are close to $2 off per pound.

Another AWESOME MEAT & CHEESE SALE   

Swiss Cuts – normally $6.99 – now $4.99Green Onion – normally $5.89 – now $3.99
Oven Roasted Chicken – normally $6.49 – now $5.89
Virginia Ham – normally $5.69 – now $3.79

Fantastic Fourth Food

I think we’d all agree the weather has been interesting recently. (Maybe ‘interesting’ isn’t even the right word to use.) Since we don’t know what the holiday weather will hold, let’s find some creative juice and put together some fun things for the 4th. Check out these easy and simple ideas below.

 

watermelon stars...the perfect addition to any 4th of July BBQ!

Watermelon Stars

 

 

 

Yogurt Covered Pretzel Flag – made with blueberry, strawberry and greek yogurt pretzels (all available at The Country Cupboard) 

 

Chocolate Covered Strawberry Flags – Melt white chocolate discs and then dip into blue sugar. (Both the chocolate and colored sugar is available at The Country Cupboard)

 

 

 

 

 

Pretzel Rod Flags – Coat pretzels with melted white chocolate and dip into red, white and blue sprinkles. (Chocolate and sprinkles available at The Country Cupboard.)

 
Blueberries

The sign-up for Michigan berries is still available. Pick up will be around July 10th. The cost will be approximately $2.50 a pound. All berries come in 10 pound boxes. Reserve yours by signing up via email, phone or stop in.
Red, White, and Blue Shortcake – an easy, delicious holiday dessert

¼ c. sugar
2 c. flour
2 tsp. baking powder
½ c. butter
1 egg, beaten
2/3 c. milk
Topping
2 pints blueberries
2 pints strawberries, hulled and halved
3 Tbsp. sugar
2 c. heavy cream
1 tsp. vanilla
Stir dry ingredients together. Cut in butter until it resembles coarse crumbs; add egg and milk. Stir until just moistened. Bake in greased 8-inch round pan at 400° for 15 to 20 minutes. Topping: Combine blueberries, strawberries and 2 Tbsp. sugar. Let sit for 10 minutes or until juicy. Just before serving, beat cream to medium peaks with remaining sugar and vanilla.  Spread whipped cream over the shortcake and top with berries.
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