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November 8. 2006
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To make life easier for meal preparations.the‘Food Section'will present an assortment of
hearty, healthy and user-friendly winter and holiday recipes. For recipe requests or
suggestions contact: SharonS@portlandobserver.com Subject: Food Section
Citrus Toddy
Wonderful fo r those days when you have a sore throat or if you feel
that you are coming down with the flu. this can he kept warm in a
cmek-pot mid also is easy to increase
Griddle Style Philly Steak Sandwiches
INGREDIENTS:
“This is a
simple ami
delicious
recipe fo r a
hot sandwich
that is a snap
to make, and
sure to he a
real crowd-
pleaser."
• I (8 ounce) can sliced mush-
room s-d ruined.
May substitute I quart fresh sliced
m ushroom s
• 1 onion-sliced
• I green bell pepper- seeded,
thinly sliced strips
• Salt and pepper to taste
• 8 slices provolone cheese.
May substitute Swiss cheese if de
sired
• I pound thinly sliced roast beef
May substitute with 'Steak-Unis
(grocers freezer section)
• 4 Tbs. Olive Oil
• 4 deli rolls
SAFEWAY
Ingrediants:
Directions:
2 1/2 cups water
4 w hole cloves
1/3 - 1/2 cups
honey
1 cup orange juice
6 tbs. lemon juice
*4 cu p lim e ju ice
4 lime slices
for garnish
• In a saucepan bring water and cloves to a
sim mer, cover and sim m er for It) minutes
• Stir in 1/3-cup honey, stirring to dissolve.
• Stir in juices
• C over and heat through but do not boil
• Taste and stir in additional honey, if
desired
• Ladle into four mugs, garnishing with lime
slices
f
Ingredients for life
DIRECTIONS:
1. Preheat G riddle:
m edium -high
heat.
2. To prevent sticking, lightly coat
with oil.
3. On one h alfo fth e griddle, place
the m ushroom s, onion, and pep­
per. On the other side, place the
roast beef. Cook and stireach group
separately, chopping the beef into
sm aller pieces as it cooks, add salt
and pepper.
4. When the vegetables are ten­
der and the beef is hot, place the
slices o f cheese over the m eat to
melt. Turn off the griddle. Scoop
the cheesy grilled beef into sand­
wich rolls, and top with onion and
pepper mixture.
R A N C H E R 'S
Rancher's Reserve
“Restaurant Cut" Beef
Top Sirloin Steak
Fresh Split Chicken
Breast Halves
Butcher's Cut Grade A
Locally grown.
SAVE up to $1.00 lb.
Boneless.
SAVE up to $4.00 lb.
Apricot-glazed Turkey with
Onion and Shallot Gravy
Captain’s Choice
Raw Shrimp
51 to 60-ct. Shell-on.
Frozen/thawed.
SAVE up to $3 00 lb
Do you need a recipe that will impress?
This, low -carb turkey is recently becoming a
Thanksgiving staple. The turkey is always very
tender and the gravy is to die for.
Apricot Glaze
•
•
•
•
1 - cup apricot nectar
1- cup apricot preserves
2 -Tbs. m inced fresh ginger
1- Tbs. honey
34 cup unsalted butter
1-Tbs. dried thym e
I-Tbs. dried rubbed Sage
1 '4 Tsp. Salt
l-T sp. ground black pepper
Gravy
Red Roma
Tomatoes
Large size!
SAVE up to $4.00 ea.
(about 2 pounds)
Ready Pac Salads
BUY ONE. GET ONE
5 to 12-oz. package.
Selected varieties.
SAVE up to $3.29 on 2
Club Price. $100 lb.
SAVE up to $1.49 on 1 lb
• 6-ounces shallots, thinly sliced
Herb Butter
•
•
•
•
•
5 -lb . Box
Satsum a M andarins
Onion Mixture
• 2-Tbs. unsalted butter
• 3- large onions, thinly sliced
6 ,argt'
SEASONAL SOUP — LIMITED TIME ONLY!
Turkey
• 21-22 Lbs. turkey
• 1- (74
can low sodium
chicken broth
• l/i- Tsp. dried thyme
• *4 - Tsp. dried sage
Autumn Harvest
Butternut Squash
Fresh, restaurant-quality soup in the Deli
• 1-( 14 L ioz.) can low sodium chicken broth
Better Value
RANCHERS
Glaze:
• C om bine all ingredients in small saucepan and bring to boil.
• Reduce heat to m edium -low , let sim m er stirring occasionally, until
thickened and reduced to l-!4 cups, about 15 minutes.
B eef Roast
Round U d
Herb Butter:
As the weather cools,
• Blend all ingredients in sm all bowl. Set aside.
% heat up the oven
Onion Mixture:
*•*
IB Q
• Melt butter in large skillet on m edium heal.
• Add onions & shallots. Sauté until soft and light brown. 20 minutes.
• C over separately and chill.
? 5 •
guaranteed
kk
Tender Beef
*’
Roast from
Rancher’s
Turkey:
• Place oven rack at low est level. Pre heat to 4(X) F
• Pat turkey with dry paper tow els
• Season turkey cavity with salt and pepper
• Place turkey on rack set in large roasting pan.
• Slide hand under skin o f turkey breast to loosen skin.
• Spread half o f the herb butter over breast under skin.
• Put rem aining herb butter in saucepan, stir over low heat: until melted.
• Brush melted herb butter over outside o f turkey
• Tie legs together loosely to keep the turkeys shape
• Roast turkey 30 minutes.
• Reduce oven tem perature to 325 F
• Roast turkey I !4 hours, basting occasionally with pan drippings
• T ent turkey with heavy-duty foil; roast 45 m inutes longer.
• Add onion mixture plus: I can broth, thym e and sage to pan.
• Roast 15 m inutes
• Bring glaze to sim m er and brush !4 cup glaze over the turkey.
• C ontinue to roast turkey until meat therm om eter registers 180 F
• Brushing occasionally with glaze (add more broth to pan if needed)
roast turkey about 40 m inutes longer
• Place turkey on platter, ten, with foil and let stand for 30 minutes.
• Reserve mixture in pan for gravy.
with a 100%
BUY ONE, GET ONE
TO StltO S
F I) U U
T o rtilla Chips
r
24+6-pack,
16 9-oz. bottles.
SAVE up Io $1 50
fquaj
Tree Top
Apple Juice
T j 9to 13 5-oz
64-oz
Selected varieties
Club Price. $1.66ea.
oniMsnvAuirnu Selected varieties
SAVE up to $3.49 on 2
CLUB PRICE
Reserve.
Rancher’s Reserve
Angus Beef Loin
Tri Tip Roast
CLUB PRICE
Boneless.
Lean Cuisine
M eals
Clos Du Bois,
H inm an or
M artin i & Rossi
6 to 11 5-oz
Selected varieties.
Club Price: $2 00 ea
SAVE up to $10.74 on 5
lUMIUttCTUWrcaiUWWlBOTIOIMliWl
4 > i.u u x y r r o N E ( t)
McCormick. Bag’n Season
750-ml bottle
Selected varietals
SAVE up to $6 89
Complete
Holiday Dinners
Available in the Deli.
While Supplies Last.
-
Lucerne
Large Eggs
Gravy:
• Pour contents o f roasting pan into a strainer, set over large bowl.
• Spoon la, from pan juices in bowl.
• Transfer onion mixture in strainer to blender.
• Add I -cup pan juices to blender and puree until sm ooth, adding more
pan ju ices and chicken broth if necessary to thin sauce to desired
co n sistency.
• Transfer sauce to large saucepan and bring to boil, stirring constantly.
• C ook until color deepens, skim m ing off any foam, ahou, 5 minutes.
• Season to taste with salt and pepper and serve turkey with gravy.
Refreshe
W ater
BUY ONE, GET ONE
18-ct
Grade AA
..
fu lly Cooked
_
h n t Heat A Serw
Quaker Cereal
14 to 16-oz
Selected varieties
SAVE up to
$4 69 on 2
Shop at Home We Deliver.
s a fe w a y .c o m
A l l IIMITS ARE PER HOUSEHOID. PER DAY
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