May 05. 2004
5 1?e 'fJnrtlanò © bseruer
PageA5
Mother’s Day
óí
A rich taste
and classic
appearance
Twelve coils of very fluffy and
te n d e r buns are to p p e d w ith
a sticky, candy-like caram elized
concoction with crunchy pecan
halves.
M akes 12 Rolls
Ingredients:
Topping
• 1/3 cup firmly packed brown
sugar
• 1/3 cup light com syrup
• 3 tablespoons butter or m arga­
rine
• 1 cup pecan pieces or halves
Dough
• 3/4 cup warm water ( I 00°F to
110°F)
• 2 en v elo p es F leisch m a n n ’s
Active Dry Yeast
• 3/4 cup warm milk (100°F to
110°F)
• 1/2 cup sugar
• 1/2 cup butter or margarine,
softened
• 1-1/2 teaspoons salt
• 5-1/2 to 6cups all-purpose flour
• 2 large eggs
Cinnamon-Date Filling
• 2 tablespoons butter or marga­
rine, melted
• I tablespoon ground cinnamon
• 1 (8-ounce) package chopped
dates
Heat brown sugar, com syrup,
and 3 tablespoons butter in sauce­
pan over medium heat until sugar
dissolves. Stirconstantly. Pour into
greased 13 x 9-inch baking pan.
Arrange pecans evenly in bottom
o f pan.
Place 1/2 cup water in a bowl.
Sprinkle in yeast; stir until dis­
solved. Add remaining water, milk,
sugar, softened butter, salt, and 2
cups flour. Beat 2 minutes at m e­
dium speed ofelectric mixer, scrap­
ing bowl occasionally. Add eggs
and 1 cup flour; beat 2 minutes at
highspeed. Stir in enough remain­
ing flour to make a soft dough.
Knead on lightly floured surface
until smooth and elastic, about 8 to
lOminutes. Cover; let rise in warm,
draft-free place until doubled in size,
about 1 hour.
Punch dough dow n; roll to 24
x 18-inch rectangle. Brush with
m elted butter; evenly sprinkle
with cinnam on and dates. B egin­
ning at short end, roll up tightly
as for je lly roll. Pinch seam to
seal; cut into 12 equal pieces.
Place in prepared pan; cut sides
up. Cover; let rise in warm, draft-
Tempt Mom's sweet tooth with sticky buns
free place until doubled in size,
about 30 to 45 m inutes.
Bake at 375°F for 30to 35 minutes
or until done. Invert onto serving
tray.
N U T R IT IO N IN F O R M A T IO N : P er S erving (Serving Slice: o n ero ll,S erv in g W eight: 5 .9 ounces)
C alories: 550
Cholesterol: 7 0 mg
D ietary Fiber: 4g
lo ta lF a t: 21 g
Sodium : 450 mg
S ugars: 33 g
S atu rated Fat: 9g
C arbohydrates: 84 g
P ro tein : lOg
Olive Garden Brings a Taste of Italy to Portland
Ken LaVelley,
general man­
ager o f the new
Olive Garden
restaurant in
southeast
Portland.
La Valley named
general manager
Olive Garden Italian Restaurant has
ap p o in ted P o rtlan d resid en t Ken
LaValley as general manager o f the new
restaurant located at The Portland Mall
at 9830 S.E. Washington St. in Portland.
The Tuscan Farmhouse-design Olive
Garden will opened Monday, May 3.
As general manager, LaValley is re-
sponsible for leading a team that main­
tains the highest quality o f service in
the restaurant. Under his leadership,
the restaurant team will deliver great
food, wine and service that consistently
exceed guests’ expectations.
“Ken is passionate about delighting
guests with a genuine Italian dining
experience," said Dave Pickens, execu­
tive vice president o f operations for
Olive Garden. "His track record of op­
erational excellence makes him a great
leader for our restaurant’s service and
culinary teams.”
LaValley has 20 years o f restaurant
industry experience. He has been with
Ol i ve Garden for more than 14 years and
most recently served as a general man­
ager at the Olive Garden in Clackamas.
While at Oli ve Garden in Clackamas,
LaValley spent one week in Tuscany
learning the time-honored traditions of
Italian cooking, working side-by-side
Olive Garden Executive C hef Romana
Neri at Olive G arden's Culinary Insti­
tute. Each year, Olive Garden sends
culinary managers to Italy to train at the
Institute and visit O live G ard en ’s
Riserva di Fizzano restaurant, which
serves as the source of inspiration.
Olive Garden has begun accepting
em ployment applications. Apply in
person at the restau ran t M onday
through Saturday between 8 a m. and 5
p.m. For more information, call (503)
258-0763orvisitwww.olivegarden.com.
M other’s Day is Sunday May 9th!
Attention
Rancher's
Reserve Angus
Beef Ribeye
Steak
SENIORS
Valu Pack.
Bone-in.
SAFEW AY
F O O D & DRUG
Safeway Senior
Shuttle Service!
Introducing
a
SAVE up to $4.50 lb.
great new senate for
Tomatoes
on the Vine
Ripe and full-flavored
SAVE up to $2.00 lb.
our neighborhood senior citizens.
FREE grocery shopping "shuttle
service to your nearby Ainsworth
& MLK Bfvd Safeway Food &
Drug
TWICE a Month*
This Service is FREE to
seniors age 60 and over.
te w
WU NQT K
GromytM-n- jnd
PffW iTTW *
ftr
or any t w
Safeway Club Price
Safeway Club Price
Folgers Coffee
Safeway
W heat Bread
t o o k r o n o u n SAOCtAL
~ *A X TRANSPORTATION" TROLLS Y S tR V IC t
S C N tD U L S FLYSR A T y o u r m l a r l v o
SA FSVM Y F O R C O M P L M DSTAILSf
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For M o rr
Inform ation Crt//.
SO J S 7 2 0 0 1 2
Visit Safeways
W eb site at
Available at
Safeway:
www.safeway.com
I
umow
M
OMW
Tm w um
34 5 to 39-oz. cans
Selected varieties.
SAVE up to $3.30
PRICES EFFECTIVE MAY 2004
Sun Mon Tues Wed Thur
5
9
1O
6
Fri
Sat
7
8
22.5-oz
Crushed or 100% Whole Wheat.
» SAVE up to $1.59 on 2
- BUY ONE GET ONE
11
Pnc« E lt e «
WRtetU». 6 «n May 5 ttmi te l» » M»» II, 2004.
Safeway Club Price
Now the savings are in the Card!
Safeway Club Price
ALL LIMITS ARE PER
HOI SEllOl.n PER DAY!