O c to b e r 4 . 2 0 0 6
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F ood
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Apple-Pear Crisp
Makes 16 (3/4-cup) servings
Ingredients
Directions
•
N o n stick c o o k in g spray
1. Preheat oven to 375 degree F. C oat tw o 1-1/2- o r 2 -yu a rl baking
•
3/4 c up all-purpose Hour
dishes o r a 3-quart rectangular baking dish w ith nonstick c o o k in g
•
•
I cu p ro lle d oats
1/2 cup packed bro w n sugar o r brow n sugar substitute e q uivale nt to
spray.
1/2 cup b ro w n sugar
2. For top p in g , in a m edium b o w l, s tir together 1/2 cu p o f the flo u r,
the oats, bro w n sugar, and cinnam on. S tir in butter: set aside.
•
1-1/2 teaspoons ground cinnam on
•
1/4 cup unsalted butter, m elted
•
4 green c o o k in g apples (such as G rann y S m ith )
3. Core and chop apples; place in a very large b o w l. S tir in lim e ju ic e .
S tir in re m a in in g 1/4 cup Hour. F old in pears.
•
2 red c o o k in g apples ( such as ( ¡ala. Rom e Beauty, o r F u ji)
4. Place apple-pear m ix tu re in the b a kin g dish(es). T o p w ith oat
•
3 tablespoons lim e ju ic e
lo pp ing . Bake, uncovered, fo r 30 m inutes. S p rin kle w ith pecans: bake
•
2 m edium red o r asian pears, pitted, and chopped
fo r 10 to 15 m inutes m ore o r u n til apples are tender.
•
1/3 cup chopped pecans
5. C o o l s lig h tly . Serve w a rm . I f desired, top w ith dessert top pin g.
•
Frozen lig h t w hipped dessert top pin g, thaw ed (o p tio n a l)
M akes 16 (3 /4 -c u p ) servings.
Potato and Cheese
Stuffed Chili Peppers
Lg?!* for the
circled prices
in this ad
and in store
so you can...
Prep: 40 m in.
B ake: 25 m in.
Ingredients
•
Ingredients for life
3 large fresh A n a h e im o r poblano
peppers o r 3 sm all sweet peppers
•
1-1/2 cups chopped sweet potatoes
o r potatoes
R A N C H E R 'S
A I W
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#
•
1 to 3 tablespoons m ilk
•
1/3 cup fin e ly chopped green onions
•
2 teaspoons c h ili pow der
•
I clo v e g a rlic , m inced
•
1/2 cu p shredded asadero, queso
quesadilla. C hihuahua, o r M o n te re y Jack
cheese
Mi GIA»’’
3BS*
Rancher's Reserve
Angus Beef
Ribeye Steak
1. C ut the peppers in h a lf lengthw ise. Rem ove seeds and m em branes. In a saucepan
2. M e a n w h ile , in covered m edium saucepan coo k potatoes in b o ilin g lig h tly salted
bag for $7.96 ea
SAVE up to $3.03
SAVE up to $4.50 lb.
Serve wi’h
Got4r«WF»
C oc UUIS m
k
IIH
N o n s tic k c o o k in g spray
cook peppers in b o ilin g w a te r about 5 m inutes o r u n til crisp-tender. D ra in w e ll.
Sold in 4-lb resealable frozen
1I —
n
1 lieaten egg w h ite
•
Directions
Manor House Boneless
Skinless Chicken Breast
Bone-in.
•
w a te r fo r 15 to 20 m inutes o r u n til tender; dra in . M ash potatoes, ad ding m ilk . 1
tablespoon at a tim e, u n til potato m ixtu re is flu ffy . S tir in green onions, c h ili pow der, and
(L
g a rlic. S tir in 1/4 cup o f the shredded cheese and the egg w h ite.
3. Spoon potato m ix tu re in to peppers. C oat a 3-quart rectangular ba kin g dish w ith
i
i
w
c o o k in g spray. Place stuffe d peppers close together in b a kin g dish.
4. Bake, covered, in a 350 degree F oven fo r 25 lo 30 m inutes o r u n til heated through.
Butcher $ Cut Hickory
Captain s Choice
Cooked Shrimp
Smoked Thick Sliced Bacon
Sold in a 7 54b package
SAVE up lo $10 00 ea
Fresh Asparagus
BUY 0Nl.cn ONE
SAVE up to $3.00 lb.
21 to 25-ct Tail-on
Frozen/thawed
SAVE up ID S3 00 111
5-lb Bag Russel
Potatoes or 3-lb . Bag
Yellow Onions
SAVE up loSI 99 on 2
I* FREE
Ä
Mb
buyonlgctoke
S p rin kle tops w ith re m a in in g shredded cheese. M akes 6 side-dish servings.
Make-Ahead Tip: Prepare and stuff the peppers. Cover and chill in the refrigerator
for up to 24 hours. Hake as directed, allowing a few extra minutes to heal through.
Easy Shrimp Etoufee
Fresh Express
Salad Blends
5 to12-oz. package
Selected varieties
SAVE up lo S3 29 on 2
Low Carb Cajun
D e lic io u s
s h r im p
d is h
w it h
a C a ju n
f l a i r . T h i s is a ls o g r e a t w it h f i r m
c ra b
m e a t o r fis h .
General Mills
Cereal
Nabisco Snack
Crackers or Chips
Ahoy! Cookies
11.2 to15-oz.
Selected varieties
Must Duy in quantities ol
4 to save $100 a box
Club Price St 50 ea
SAVE up,ottl Mon4
7 to 16-02
Selected varieties
Club Puce S2 00 ea
SAVE >0 ti S2 31 on 2
Bu» 6 Bottles «r näriini
tur pnce At' bolt!«
Santa Margherita
CLUI PRICE
SAVE UP 10 S3 00
SUPER COUPONS!
SAFEW AY $
16“
CLUB PRICE
COUPON
750-ml bottle
Selected varietals
Plus deposit in Oregon
SAVE up to $9 79
ONE WEEK ONLY!
SA FE W A Y %
COUPON
SAFEW AY
V
October 4 thru Tuesday.
October 10. 2006
ONE WEEK ONLY!
ONE WEEK ONLY!
October 4 thru October 10
October 4 thru October 10
md cflupor>
T illa m o o k B u tte r |
Bum ble Bee
Solid W h ite Tuna
I
'■•P-to ■ auM
■
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With MWtWt) $10 PwdMM 1
6 or SeWt » 4 »»»ties
t .»• ■ ■ .«•• • 1
W
rtF tnwwmpe $10 »urdw»
SUPFB COUPONS'
COUPONS»
15
r ip
RON
I cup butter
DIRECTIONS:
•
2 large w h ile onions, chopped
•
•
6 stalks celery, chopped
onions, celery and g a rlic fo r about 45
3 cloves g a rlic , pressed
m inutes o r u n til they are cooked dow n.
•
4 tablespoons a ll-pu rpo se Hour
•
•
5 p o u n d s fre s h s h rim p , p e e le d ,
brow n. S tir in chopped shrim p and cook
fo r 20 m inutes.
•
I cup chopped fresh m ushroom s
•
•
3 tablespoons paprika
room s. S tir in paprika and season w ith salt,
•
salt to taste
pepper and red pepper Hakes. C o o k fo r 30
•
ground black pepper lo taste
m inutes. Should be a th ic k and have a
•
crushed red pepper to taste
g ra v y -lik e consistency.
Fried Cabbage
This is a long time family favor­
ite at our house. /I nice side-
dish with pork.
67«
INGREDIENTS:
4 0 to 1,1«
Wetted v««*t*s
limit*
•
W-n trrwwri $10 NrrfUM
COUPONS'
< |fid /" * « :
IU U IT
I pound bacon, sliced in to >4" pieces
•
2 m edium gloves g a rlic, chopped
•
I large o n io n, th in ly sliced
•
C o m bin e salt and pepper to taste
A
•
per gallon
of gasoline
Pufc fPKl »I» « sinflp tepespc’ inn
iW » «o» 4»«4tl»
A1J LIMITS ARE. PER HOUSEHOLD PER DAY.
item pun based, the regular price applies Manufacturers vnupot-v mav he used on pun based items only
not on free items f
F ry the bacon in a D u tch oven o r large
heavy s k ille t, do not d ra in o f f grease
Item« * pnen m ihn «1 err available at your local Satewav M n No u k t to dealen. renauranh or intfitutiom Sales m retail quantities only Quantities of some items may be limited and subject to availability. Not responsible for rypopaph
ical or ptctonal error» We reserve the right io vo m it all printed errors On Buy One Get One Free f BOGOO offers, customer must purthase the first item to receive the second item free. B O (X ) offers are not 1 2 price sales. If only a single
i
I m edium head cabbage, chopped
•
DIRECTIONS:
Earn
IvPff Ilm« pot) «p»«s4 $M Pt yotff tpfowfy «I
P our in 2 to 3 cups o f w a te r and m ush­
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S tir in (lo u r and coo k b rie fly , do not
devcined and chopped
Rice or P asta
Roni
n «C-i /
In a large s k ille t, m elt bu tte r and saute
•
COUPON
October 4 thru October 10
with
INGREDIENTS:
•
Minimum $10
PurchiM Required
ONE WEEK ONLY!
99 < I
Original recipe yield: 20 servings.
I’repT im e: 30 M in utes
Cook Time: I flo u r 40 M in utes
Ready In: 2 H ours 25 M in utes
Servings: 20
Safeway Stores, Inc.
Prep Time: 10 M in u te s
Cook Time: 30 M in utes
Ready In: 40 M inutes
Servings: 6
•
A d d on io n and g a rlic
•
S tir in the cabbage: coo k over low heat
u n til tender. Season w ith the salt and
pepper to taste.
4