April 4, 2007
PugeAÒ
F ood
T h e m is s io n o f the 'F o o t! S e c tio n ’ is to p ro v id e o u r readers w ith g re a t ta s tin g h e a lth y re c ip e s and u s e fu l h o u s e h o ld
in fo rm a tio n . T h e P o rtla n d O b s e rv e r re s p e c tfu lly requests a ll c o m m e n ts a n d /o r fa m ily recipes y o u w o u ld lik e to share
w ith us. A d d re ss e m a ils to fo o d s @ p o rtla n d o b s e rv e r.c o m
. Ingredients
„ .. . B ubble-G um Salad
Pistachio Easter Salad
/ have tried several o f your recipes. My fam ily and I have
enjoyed all o f them. Do you happen to have the following
recipes: bubble-gum salad or pistachio Easter salad?
Becky Selvidge, Zigzag, OK
Becky, I am including your recipe request in this week's
“F ood Section. " I appreciate the feedback fro m our
readers. To you and all o f our readers: I wish you a safe
and happy Easter. Good eats to all!
Sharon Sperry, The Portland Observer
Ingredients
Directions
• l-(3.5 oz.) pkg. pistachio pud-
ding
• l-( 16 oz.) frozen whipped top-
ping, thawed
• 1-small can crushed pineapple,
drained
• 2 to 3 bananas
• M ix p is ta c h io p u d d in g an d
w hipped topping, w hipping gen-
tly.
• Add drained pineapple to mix-
ture.
• C ut bananas into thin slices and
add im m ediately to m ixture.
• Chill one hour prior to serving.
l-( 14 oz.) can sw eetened condensed milk
l-( 12 oz.) frozen w hipped topping, thawed
1 -(21 oz.) can cherry pie filling
3- m edium firm bananas, sliced
1 -(8 oz.) can crushed pineapple, drained
1/2 - c u p chopped w alnuts
Directions
• In a large bowl, com bine milk and w hipped topping until well
blended. Fold in pie filling, bananas, pineapple and nuts. Chill one hour
prior to serving.
EGGOLOGY 101
SAFEWAY 0
D yeing Easter Eggs
Ingredients for life.
by
4
easter
entertaining
99
lb
CLUB PRICE
Rancher s Reserve
Angus Beef Ribeye
Roast
Bone-in.
SAVE up to $4 SO lb
Butcher’s Cut
Smoked Whole or
Shank Half Ham
Bone-in. Limit 2.
While supplies last.
2,i6
SAVE up to $1.20 lb.
CLUB PRICE
Kormel Black Label
Sliced Bacon
CLUB PRICE
rot msi
Hw
1.19»
“1
ÄJL
ik-
16-oz Regular or Thick Sliced
Club Price S3 00 ea
SAVE up to $5 98 on 2
Butchers Cut Spiral r
Sliced Half Ham
Pre-glazed. Lim it 2.
W hile supplies last.
9
99
SAVE up to $1.80 lb.
lb
CLUB PRICE
Unlike Smoked Portion Hams, Our
Butcher's Cut Super Trimmed Smoked
Hams are Full H alf Hams with
No Center Slices Removed,
giving you a Better Value!
Super Colossal King
Crab Legs & Claws
lb
CLUB PRICE
6 to 9-size
FrozenThawed
SAVE up to SB 00 lb.
S haron S perry
Everyone has a fond m em ory o f dyeing Easter eggs as a child, or maybe
it’s w atching the eager faces o f your children anxiously anticipating the
m etam orphosis from the ordinary to that o f m agical colors. These
m em ories fortunately last as long as the spilled dye on the kitchen
cabinets and thankfully not as long as the E aster grass renegades that
linger long after Labor Day.
W hile spring cleaning I found a dusty collection o f m ixed m atched
coffee cups, all o f w hich bore the unm istakable signs o f E aster egg dye.
The choices and options for egg dyeing have changed quite a bit over
the years: convenience, cost, ingredients and even the colors palettes.
W ith these changes com e higher expectations o f dyeing the perfect egg.
Now anything goes.
*The Easter Bunny, an Easter consultant and eggologist, provides the
following tips.
EGGOLOGY101
• T o start: cover a table with lay­
ers o f old new spaper to soak up
any spills.
• T he secret to beautiful eggs is
to let the eggs dry thoroughly
betw een coats o f dye.
• Use em pty egg cartons as d ry ­
ing racks. K eep p aper tow els
handy to blot o ff any dye that
pools underneath the eggs.
• F o rco lo rfast egg dyes, mix 7-8 drops o f food coloring into 1 c u p o fh o t
water. Stir in '4 cup vinegar. For m ore intense colors, use small am ounts
o f professional-quality food coloring gels or pastes, available at craft,
cake decorating and kitchen supply stores.
Special Effects:
• For spattered eggs, dip egg in a base color and let dry. D ip a clean
toothbrush in a contrasting liquid color and carefully flick bristles with
your fingers to m ake a paint splatter onto egg.
• For m arbleized eggs, coat eggs with a base color and let d ry . Mix canola
or other light cooking oil into another color o f dye (1-tsp. oil per cup o f
dye) and quickly dunk eggs. T he oil will repel color in som e places and
the dye will adhere in others, creating a m arbled effect.
Homemade Dyes
T o m ake your own natural dyes, boil com m on ingredients in w ater with
a tablespoon o f vinegar until desired shade is reached. Strain to rem ove
solids.
BivoNr.ctTONi Fresh Express
Salads
FREE
r—
'—
—
CLUB PRICE
find
5 to 12-oz. package.
selected varieties.
,
Uyb
SAVE “ I1 10 * 3 Z9 on 2
Suggestions for desired colors:
• Y ellow onionskins and ground turm eric dye eggs yellow.
• Y ellow onionskins and ground turm eric and beet ju ice dye eggs
orange.
• Brown (not w hite) onion peels dye as orange, too.
• Red cabbage leaves produce a R obin’s egg blue color.
• O range peels create a sm oky yellow green.
• Y ellow D elicious apple peelings dye eggs pale lavender flecked with
spring’s freshest
flowers in floral.
soft rust.
• Fresh spinach gives you a pinkish color with gray-green buffs.
Special Tips for Natural Egg Dying
• T o dye eggs, place in a pan and cover w ith water. A dd 1-teaspoon o f
vinegar and dye m aterial. Bring to a boil: reduce heat and sim m er gently
F in e W in e s
20 m inutes.
• The color will deepen or change if the eggs arc left in the dye solution
T h a t C o m p le m e n ts
Y o u r E aster M e a l
I
Tree Top Apple Juice
64-oz
Selected varieties
Club Price St 66 ea.
Minute Maid
Orange Juice
24-Pack Bud,
Miller or Coors
64-oz Selected varieties
Club Price: $2.50 ea
SAVE up to $ 3 .7 8 Ob 2
,2-Ot ansoraC-PxkMBrL* SelKM
« S R b mm «i Cnjoi
SAVE up to $ 4.63
C o p p o la, Frei
B ro th e rs o r
E rath
750-ml
Selected varietals
j
I M
B BAN
i MTTU ni$c7
’17 B i
Willamette Valley,
Piper Sonoma or
Oak Knoll
750-ml
Selected varietals
Nabisco
Snack Crackers
Safeway
Variety Breads
7 to 10-oz Selected varieties
Club Pnce SI 66 ea
24-oz Selected varieties
Club Price: $1.25 ea
SAVE up to $2.96 on 4
SAVE up to S5.19 on 3
j .SÄ"» _
Fresh Cut Tulips
10 stem bunches
SAVE up to $1 00
Willamette
Valley, Erath or
Sockeye
750-ml
Selected varietals
N ttit
me
1N
-J 10
5 COUPON
S afeway S COUPON
S afeway $ COUPON
5 DA YS O NLY!
5 DAYS ONLY!
5 DAYS ONLY!
A pril 4 th ru A pril B
A pril 4 th ru A pril B
00
with card
and coupon
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Thu UMgnr
i t hm» o' purrh*« O r*-*»
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COUPON CANNOT
HOOU fcB
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16 oi
Regular or Un«lted
limit 1 with card and
coupon Wth Minimum
$10 purchase
SURER COUPONS!
Tht» .Xtupor must he pt "serried
M time gl iueUim Ow ori*
por tonano One coupon o r
uttonr V»*d 4/44)7 thru
/M T COUPON CANNOT
Bf DOUBLED
1
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u ß
,
:
Best Foods
Mayonnaise
Vi ta Selected varieties
i.mit 1 purch«e of 2 Witf
Minimum $ 10 pure
hase
5\ j PER COUPONS?
n muM 5» prwented
» o» otrchM 3i«nr»'
ustorn* Vain 4. M T thru
3u<»-)N CANNOT
'KOPUMfO
S a fe w a y G ift Cards
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ka
offen, customer
customer must
must put
purchase tne h r« item to receive the second item free. BOGO often are not 1/2 price sales If only a single
ical or pictorial errors We r rve o , right to vorret t all printed errors.On Buv One, Get One free fB O G O i") 1 offers,
item purthasni. the regular pnee applies Manutac turers’ coupons mav be used on purchased items only - not on free items. <.2007 Safeway Stores, Inc.
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w-th rard and coupon
Lucerne Butter
2*park, 16 9 or
Limit 1 W'th Minimum
110 purchase
Ingredients
2*3
with < ard jnd coupon
Arrowhead
Water
SU RC O U PO NS!
M » il B ai 1
These little cuties will steal the show' at
Easter dinner and provide the opportunity
lo express your inner artist.
•
•
•
A pril 4 th ru A pril 8
99«
3 7 7
C ute
Otter valid Wednesday. April 4
thru Sunday. April 8.
Minimum $10 Purchase.
SUPER COUPONS! 5 DAYS ONLY!
SAFEW AY
Easter Egg Safety Tips:
• DO N O T eat the eggs if you leave them out o f the refrigerator over
night!
• DO N O T eat cracked or abused eggs.
• A fter the egg hunting separate the real eggs from the plastic eggs and
exam ine eggs for abuse (discard any cracked or m utilated eggs. R efrig­
erate the rem aining eggs to use in a favorite egg dish. May I suggest the
“C ute C hicks" recipe included in this section?
C hicks
whip
1111
overnight.
12 hard-boiled eggs
1/2-cup m ayonnaise
1/2-cup shredded parm esan
ch eese
2-tsp. onions, finely chopped
I/2-tsp. curry pow der
I/2-tsp. prepared mustard
l/8-tsp. pepper
3-pim ento stuffed olives
1 -small sweet red pepper
Directions
• Cut a thin slice from the bottom o f each egg so it sits flat. A third o f
the w ay dow n from the top o f each egg cut a zigzag pattern across.
Carefully rem ove the yolks and place in a small bowl and mash with a fork.
Add m ayonaise. cheese, onion, curry, m ustard and pepper; stir until well
blended. Spoon yolk mixture into the egg w hite bottom s. Replace tops.
• Cut olives into slices for eyes. Cut 12 small triangles from red pepper
for beaks. G ently press the eyes and beaks into egg yolk filling. R efrig­
erate until serving.