e JJortlaitb © bseruer
July 13. 2005
“T he O ld F a n n e r’s A lm anac
Blue Ribbon R ecipes” features
these zesty quesadillas, bursting
w ith seafood and flavor takes a
gourm et turn from standard plain
cheese and tortillas.
Preheat the oven to 450 de
grees F. C heck the crabm eat for
pieces o f shell and cartilage. In a
large skillet, heat the oil over m e
dium heat. A dd the green, red, and
yellow (if using) bell peppers,
onion, and garlic. C ook for5 to 10
minutes.
In a large bow l, com bine the
crabm eat, cilantro, m ayonnaise,
cayenne, cum in, 1 cup o f the Ched
dar, 1 cup o f M onterey Jack, lime
ju ice, and jalapeno. G ently fold
the ingredients together to avoid
breaking the crabm eat.
Place six tortillas on large oiled
baking sheets. D ivide the pepper-
onion m ixture equally am ong the
tortillas. D ivide the crabm eat m ix
ture equally am ong them. Sprinkle
the rem aining 1 /2 cup cheddar and
the rem aining 1/2 cup M onterey
Jack on top and cover with the
tortillas left in the package. Lightly
spray the top o f each tortilla with
vegetable cooking spray. Bake for
7 to 10 m inutes. C ut each tortilla
into quarters and garnish with lime
slices, salsa, sour cream , and/or
guacam ole.
Page A5
SAFEWAY O
Ingredients fo r life. .
Visit Safeways
Web site at
www.safeway.com
Crab Quesadillas
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Available at
6 servings
1 pound lump crabm eat
1 tablespoon olive oil o r vegetable oil
1 m edium green bell pepper, cut into strips
1/2 m edium red bell pepper, cut into strips
1/2 m edium yellow bell pepper, cut into strips (optional)
I m edium onion, sliced into rings
1 clove garlic, m inced
1/4 cup chopped fresh cilantro
1/3 cup m ayonnaise
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cum in
1-1/2 cups shredded ched d ar cheese, divided
1-1/2 cups shredded M onterey Jack cheese, divided
Ju ic e o f 1/2 lime
1 small jalap en o pepper, seeded and finely chopped
12 (6-inch) flour tortillas
V egetable cooking spray
Lim e slices, salsa, sour cream , and/or guacam ole for garnish
Safeway:
W ESTERN I M O N E Y
I
U N IO N ! ¡TR A N S FE R I
I
PRICES EFFECTIVE JULY 2005
Tue
i Sun
! 17
18
iVec
Thu'
13
14
Sat
15
ie
19
hw. t*KMr E M M * t «
» ite Twte* J * I t JM
Items & pnces r. this ad are avariabte at your local
Saleway stores h o sales to dealers, restaurants or
institutions. Solos in leUul quanfctes only
Quant ties o f some items may be limited and subject to
availability Not responsible for typographical c- ptdcnal
errors We teaerve the right to correct a l printed e"ors
On Buy One Get One Free cBOGO otters,
customer must purchase the tir# item to receive the
second itnm tree BOGO otters are not 1-2 pneo sa:es
If only h single -tern purchased. ttm regulat price
apt as Manufacturers coupons may be used on
purchased items only — not on tree items
«2006 Safeway Stores. Inc
Rancher's Reserve
Angus Beef
London Broil
Boneless.
SAVE up to $4.79 on 2 lbs.
BUY ONE, GET ONE
FREE
EQUAL OR LESSER VALUE FREE
Club Price
Fun and Safe Summer Grilling
Prepare your
grill and prep
your food
Follow ing are som e tips to
prepare your grill and prep
your food for great grilling
results.
Preparing your grill:
- Before you begin grilling,
w ipe o ff excess dirt and clean
w ire grates by rem oving burnt
residue.
- T urn on the gri 11 and let heat on
high (500°F) for five to ten m inutes
before cooking.
- Let w ire grates cool, then “sea
son” grill to prevent sticking by
brushing grates with oil (ideally,
peanut oil - w hich d o esn 't burn
easily).
Prepping beef, chicken or sea
food for grilling:
- T haw any frozen m eats or sea
food in the refrigerator before cook
ing. N ever leave m eats un-refriger-
ated in w arm weather.
- Rub oil or butter on m eat to
prevent sticking.
- Season herbs and spices, gar
lic, salt and pepper im m ediately
before grilling for m axim um taste.
Try m arinating in G oya’s M ojoC ri-
ollo - a tangy blend o f orange and
lem on ju ices com bined with garlic
and other spices - for a few hours
beforehand for flavorful food sen
sations.
For best grilling results:
- F or chicken: place on the h ot
test part o f the grill and sear for 3
m inutes on each side. Then, m ove
to a cooler area and baste with
m arinade frequently. Chicken is
done when the m eat is w hite and
ju ices are clear.
-F o r fish: useagrill
basket to keep deli
cate fillets or w hole
fish intact. Oil and
h ea t b ask et b efo re
p lacing fish inside.
It’s done w hen the
m eat is “ju st firm ” -
raw is soft and over
done is hard and firm.
- For red meat: cook
on the highest tem
perature until there is
no pink on the inside. Flip every
three m inutes until reaching d e
sired readiness.
- Im m ediately before rem oving
the m eat or fish from the grill,
sprinkle again with seasoning such
as G o y a’s A dobo seasoning for
added flavor. A llow m eat or fish
one to tw o m inutes to “relax" w hile
the ju ices flow and the flavor sets
in, then serve with sensational sum
m er side dishes. - G rilled vegetables
are a tasty and healthy addition to
grilled chicken, fish or steaks. For
added flavor, slice fresh vegetables
into quarters, peel o ff outer skin
and season before grilling.
MNMNRMMMVM3
Art Unites with Food
Firehouse exhibit is nourishment fo r the soul
Lucerne
Large Eggs
18-ct. Grade AA.
SAVE up to $2.59 on 2
BUY ONE, GET ONE
FREE
EQUAL OR LESSER VALUE FREE
Club Price
‘Fruit o f My Labor,' a watercolor and color pencil by Carolyn Madsen.
T he In tersta te F ire h o u se C u l
tural C en ter, 5 340 N. In terstate, is
p rese n tin g a g ro u p ex h ib it this
sum m er “O n the S ubject o f Food,”
p ro d u ce d by the C o lleg e o f A g ri
cu ltu ral S cie n ce s at O regon S tate
U n iv ersity .
T he e x h ib it c o n sists o f 47 a r t
w o rks by 36 N o rth w e st artists.
“ W e w an t to help d ev e lo p an
ap p re c ia tio n , esp e c ia lly am ong
p e o p le n o t tr a d i t i o n a l l y a c
q u a in te d w ith ag ric u ltu re ," said
S h elle y C u rtis, c u ra to r o f th e e x
hib it. “ W e th o u g h t it w ould be
fun to fo cu s on fo od th is y ear;
th e them e is u su ally the b ro ad e r
to p ic s o f ag ric u ltu re and n atural
re s o u rc e s .”
“A griculture is not about food
only,” said Thayne D utson, dean
o f O S U ’s C ollege o f A gricultural
Sciences. “ It is about the stew ard
ship o f the land, and the protection
o f the environm ent. Agriculture has
to do with the people, fam ilies in
com m unities, their pleasures and
heartaches and hard work. It is also
about beauty."
A rtists express ideas about what
we eat as well as the origins and
pathw ays o f goods to our m arkets.
From a denim w ork jack et used as a
canvas, to aerial photos o f cu lti
vated fields, the pieces present
feasts, culinary arts, cultural h eri
tages and influences, gardening,
grow ing and cultivation.
The gallery at IFCC is open Tues-
day-Friday from 11 a.m .to b p .m an d
on S aturday’s from noon to 4 p.m.
No adm ission is charged during
gallery hours but d onations are
appreciated.
The IFCC is located on North
Interstate close to K illingsw orth
and is accessible by M ax trains and
T riM et buses.
Doritos
Tortilla Chips
13-oz.
Selected varieties
SAVE up to $3.29 on 2
BUY ONE, GET ONE
FREE
EQUAL OR LESSER VALUE FREE
Club Price
D eliver . S afeway . com
MA LIMITS Ä 5 ran j
w a tte s a rm r r > n u r J