Page A6
luly 18. 2007
F ood
The m ission o f the ‘Food S ection' is to provide our readers w ith great tasting healthy recipes and useful household
information. The Portland O bserver respectfully requests all com m ents and/or family recipes you would like to share
w ith us. A ddressem ailstofoods@ portlandobserver.com
Hong Kong
Style Egg Tarts
This is a very easy way to make Chinese-
style egg tarts. You can put the leftovers
in the refrigerator for use fo r up to three
Jays later. You can also reduce the sugar
in the crust and filling to f t your taste.
This recipe is lightly sweetened. Add
more sugar if desired.
Ingredients for life..
INGREDIENTS
DIRECTIONS
• I cup confectioners' sugar
• 3 cups all-purpose flour
• 1 cup butter
• 1 egg, beaten
• I dash vanilla extract
• 2/3 cup w hite sugar
• 1 1 /2 cups w ater
• 9 eggs, beaten
• I dash vanilla extract
• 1 cup canned evaporated m ilk or
substitute w hole milk
1. In a m edium bowl, mix together the confectioners sugar and flour. Mix
in butter with a fork until it is in small crum bs. Stir in the egg and vanilla
until the mixture forms adough. The texture should be slightly moist. Add
more butter if it is too dry. A dd more flour if the dough seems greasy.
Shape dough into 1 1/2 inch balls and press the balls into tart molds so
that it covers the bottom and goes up higher than the sides. Use two
fingers to shape the edge into an "A " shape.
2. Preheat the oven to 450 degrees F. C om bine the w hite sugar and w ater
in a medium saucepan and bring to a boil. Cook until the sugar is dissolved
and rem ove from heat and cool to room tem perature. Strain the eggs
through a sieve and whisk into the sugar mixture. Stir in the evaporated
milk and vanilla. Strain the filling through a sieve and fill the tart shells.
3. Bake for 15 to 20 minutes in the preheated oven until the filling is golden
brown and puffed up a little bit.
SAFEWAY Ö
Black Pepper Beef and Cabbage
Stir Fry
A very simple
Chinese stirfry
dish, fabulous in
taste. / saw my
husband going fo r
two additional
servings o f it and I
had to remind him
to leave some fo r
the rest o f the
fam ily! Serve with
hot steamed rice.
INGREDIENTS
VALUE
• 2 tablespoons vegetable oil
• 4 cloves garlic, chopped
• 1/2 pound ground beef
• 1/2 small head cabbage,
shredded
•
•
•
•
•
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper
DIRECTIONS
“Restaurant Cut
Beef Top Sirloin
Steak
Heat a wok or large skillet over medium -high heat and add oil. Sauté garlic
for about 5 seconds, then add ground beef. Stir-fry until beef is evenly
brown. Stir in cabbage and pepper and cook until vegetables are tender
and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and
w ater and stir in. Season with pepper. C ook, stirring, until sauce has
thickened.
Fresh Alaskan Sockeye
Salmon Fillets
Weather permitting.
SAVE up to $3 00 lb
Boneless.
SAVE up to $4.00 lb
Kung Pao Chicken
Sweet Cantaloupe Melons
Northwest Grown
Cherries
On the Vine
Tomatoes
Club Price 33i lb
Or choose Organic
Cantaloupe 2 lbs. for $1.00
SAVE up to $1.38 on 3 lbs.
This spicy chicken with peanuts is
similar to what is served in restau
rants. It is easy to make, and you can
be as sloppy with the measurements
as you want. They reduce to a nice,
thick sauce. Substitute cashews for
peanuts, or bamboo shoots for the
water chestnuts. Enjoy!
Or choose Rainier
Cherries, $3.99 lb,
SAVE up to S3 00 lb
SAVE up to $1 50 lb
INGREDIENTS
• I pound skinless, boneless chick
en breast halves - cut into chunks
• 2 tablespoons w hite wine
• 2 tablespoons soy sauce
• 2 tablespoons sesam e oil,
divided
• 2 tablespoons cornstarch,
dissolved in 2 tablespoons w ater
Signature Sandwiches
Fast & Fantastic
• I ounce hot chile paste
• 1 teaspoon distilled white
vinegar
• 2 teaspoons brow n sugar
• 4 green onions, chopped
• I tablespoon chopped garlic
• 1 (8 ounce) can w ater chestnuts
• 4 ounces chopped peanuts
DIRECTIONS
I d TONI'
FREE
Lucerne Shredded
or Chunk Cheese
WOtóWE
6 to 8-oz.
Selected varieties
SAVE up to $5 78 on 3
General Mills
Cereals
Tropicana Pure
Prem ium
8 9 to 14 25-OZ
Selected varieties
SAVE up to $5 27 on 2
59 to 64-oz Chilled orange
lutee Selected varieties
Club Price: $3 00 ea
SAVE up to $318 on 2
1. M arinade: C om bine 1 tablespoon w ine, 1 tablespoon soy sauce, 1
tablespoon oil and 1 tablespoon com stareh/w ater m ixture and mix
together. Place chicken pieces in a glass dish or bowl and add marinade.
Toss to coat. C over dish and place in refrigerator for about 30 minutes.
2. Sauce: In a small bowl com bine 1 tablespoon wine, 1 tablespoon soy
sauce, I tablespoon oil, 1 tablespoon com starch/w ater m ixture, chili
paste, vinegar and sugar. Mix together and add green onion, garlic, w ater
chestnuts and peanuts. In a m edium skillet, heat sauce slow ly until
aromatic.
3. M eanw hile, rem ove chicken from m arinade and saute in a large skillet
until meat is white and juices run clear. W hen sauce is arom atic, add
sauteed chicken to it and let sim m er together until sauce thickens.
Egg Drop Soup
Crystal Geyser
Nabisco Snack Crackers
or Chips Ahoy!
ßuildAComto
35-pack.
16 9-02 bottles
7 to 16-oz
Selected varieties
Club Price $2 00 ea
SAVE up to $2.78 on 2
BV Coastal Robert Mondavi
Private Selection or
Ravenswood VB
750-ml Selected varietals
SAVE up to $4 23
SAFEWAY $ COUPON
This Egg Drop soup is born
from a love o f the soup and
M ANY trips to my favorite
Chinese restaurant (asking
them many questions)
resulting in this variation.
Compare it to your local
restaurant. The simplicity is
the key. Soup can be frozen
and re-heated.
INGREDIENTS
OvenJoy
Sandwich
Breads
Safeway SELECT Saffly Ba«
Traie or Paper Towels
Signature Sandwich
Regular Size SeWted varieties
Valued $4 99 or more
Selected vaneties ana sizes
MPhceSSODa
SAVE op to $3 W on 2
22.5-oz.
White or Wheat
SAVE up to 20<
j
JULY
18 19 20 21 22 23 24
J
18-Pack Bud,
M iller or Coors
12-oz. bottles
Selected varieties
Plus deposit in Oregon
SAVE up to $4 00
Gift Card Mall
for the
circled prices
Great gifts made simple.
Shop all your favorite retailers here
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after* pnMmM by i«w| $e* r jnfc ato («df «mee t tan* A* fradmarts«» property rd
in this ad and in-store.
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ALL LIMITS ARE PFR HOUSEHOLD, PFR DAY
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Items St prxes m rhw ad are available at your local Safeway Worn. No sain fo dealers, restaurants or institutions Sales in retail quantities only Quantities of some items may be limited and sublet m availability Not responsible for typo
tranhuafor pictorial errors We reserve the nght to correct all printed errors On Buv One. Get One Free f’ BOGO") otfers, customer must purt hase the first item to receive the setond item tree B iXX ) offer are not I '1 pnee sales. If
onty a single item purchased, the regular pnee applies.Manufacturers’ coupons may be used on purchased items only - not on free items L2OO7 Safeway Stores, Inc
I
I
•
•
•
•
1/4 teaspoon salt
I 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
• 4 cups chicken broth, divided
• 1/8 teaspoon ground ginger
• 2 ta b lesp o o n s ch o p p ed fresh
chives
DIRECTIONS
1. Reserve 3/4 cup o f chicken broth and pour the rest into a large
saucepan. Stir the salt, ginger and chives into the saucepan and bring to
a rolling boil. In a cup or small bowl stir together the rem aining broth and
cornstarch until smooth. Set aside.
2. In a small howl, whisk the eggs and egg yolk together using a fork.
Drizzle egg a little at a tim e from the fork into the boiling broth mixture.
Egg should cook imm ediately. O nce the eggs have been dropped, stir in
the cornstarch mixture gradually until the soup is the desired consis
tency.