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The mission of the 'Food Section’ is to provide our readers with great tasting healthy recipes and useful household
information. The Portland Observer respectfully requests all comments and/or family recipes you would like to share
with us. Addressernailstoftxxls@portlandobserver.com
Flower Power Mini-Cupcakes
Ingredients
• 1- box prepared white or lemon
cake mix
• 1/3 cup Marigold petals
• 1/3 to 1/2 cup snipped Marigold
leaves
• 1- box Butter Cream Frosting
Recipe (listed below)
• Note: Rinse petals and leaves in
cold water, drain on paper towel
and chill to keep fresh.
Ingredients for life..
These 'blooming beauties ’
are a sweet treat!
Butter Cream
Frosting
Directions
1. Preheat oven to 35OF. Line 1-3/4-inch muffin cup pan with
paper baking cups; set aside.
2. Prepare cake mix according to package directions. Fill
each cup two-thirds full with batter (scant tablespoon per
cup). Bake 10 to 12 minutes or until a wooden toothpick
inserted in the centers comes out clean.
3. Remove cupcakes to wire rack. Cool completely. Frost
with the butter cream frosting. Top with marigold leaves
and blossoms. Makes about 32 cupcakes.
Ingredients
•
•
•
•
D irections
1/3 cup softened butter
3 cups powdered sugar
2-6 Tbs. milk
1 tsp. vanilla extract
In medium mixing bowl beat 1/3 cup softened butter until smooth. Gradually
add 1 cup powdered sugar, beating well. Slowly beat in 2 tablespoons milk
and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar, adding
additional milk as necessary to reach spreading consistency. If desired, tint
with yellow food coloring. Makes 1-1/3 cups frosting.
SAFEWAY 0
Red potatoes,
green beans,
broccoli, and
carrots are
enveloped in
a ranch
dressing for
this Confetti
Potato Salad.
R A N C H E R S
óftedemw.
Confetti Potato Salad
Ingredients
Lean Ground Beef
Rancher's Reserve Angus
Beef New York Strip Steak
80% Lean 20% Fat.
SAVE up to $1.50 lb.
Bone-in.
EXTREM E
SAVE up to $5.00 lb
VALUE
Signature Family Size
Mar. N Cheese
• 1-1/2 pounds small round red
potatoes
• 1 cup fresh green beans cut into
2-inch-long pieces
• 2 cups broccoli and/or cauli
flower florets
• 1/2 cup coarsely shredded carrot
• 1/2 cup bottles reduced-calorie
ranch salad dressing
• 1/4 tsp. ground black pepper
• Fat-free milk (optional)
• Salt to taste
D irections
cook for 3 minutes. Drain; rinse
with cold water.
4. In a very large bowl, combine
potatoes, green beans, broccoli
and/orcauliflower,and carrot. Add
salad dressing, pepper and salt to
taste, toss to coat. Cover and chill
for 4 to 24 hours. If necessary, stir
in enough milk to reach desired
consistency. S erves: 8
.
3 99«
1. Cut potatoes into 1/2-inch cubes.
Rancher's Reserve
Angus Beef Bottom
Round Roast
Medium Cooked Shrimp
2 -lb b ag o n ly 51 to 6 0 -c t
R a n d o m w eig h t, $ 5 9 9 lb.
T ail-o n F ro zen /th aw ed .
SAVE up Io
7 4 9 lb . on 2 lbs
Boneless
SA VE up IP $ 3 1 0 lb
Place potatoes in a large saucepan;
add water to cover.
2. Bring to boil; reduce heat. Cover
and simmer5-7 minutes orjust until
tender. Drain well; cool.
3. In a small saucepan, bring about
2 cups water to boiling. Add green
beans; return to boiling. Cover and
RNM M M N M NM M M M M )
Chicken & Firecracker Barbecue Sauce
Ingredients
Hermiston Whole
Seeded or Seedless
Watermelon
SAVE up to $4 00 ea
Fresh Express
Salad Blends
4-lb. Red or Green
Seedless Grapes
5 to 12-oz package Selected
varieties Club Price. $2 00 ea.
SA VE up to $ 2 5 8 o n 2
4 - lb clam sh ell
SA VE up to $ 5 .0 0 ea
T o g e th e r w e 'v e ra is e d
f o r P ro s ta te C a n c e r R esearch in June.
Sea Sweets
Just in!
A rg e n tin e P e tite
Sea Scallops
B u tte ry a n d b ite sized P e rfe c t frie d ,
ro asted o r tossed in salads a n d pastas.
C e rtifie d Sustainably H arvested .
Yoplait Yogurt
Ken's Salad Dressing or
Saleway Solid While Tuna
BUYONE. GETONE
4 to 6 -o z
S elected varieties
C lu b Price: 5 0 « ea.
1 6 -o z D ressin g Selected
varieties. O r 6 -o z . Tu n a
C lub Price $1 0 0 ea
SAVE up IP $ 2 4 .9 0 on 1 0
Dreyer's Grand
Ice Cream
1 7 5 -q t.
S elected varieties
SAVE up to $ 5 .9 9 o n 2
SAVE up to
$ 4 0 0 on 10
• 1 /4 cup chipotle peppers in adobo
sauce (see directions below)
• Nonstick cooking spray
• 1/3 cup finely chopped onion
• 3 cloves garlic; minced
• 1 cup ketchup
• 3 Tbs. white wine vinegar
• 3 Tbs. full-flavored molasses or
sorghum
• 1 Tbs. Worcestershire sauce
• 6 skinless, boneless chicken
breast halves
Savor the 'BANG ’ o f this
sizzling spicy sauce!
D irections
1. For sauce, remove any stems from chipotle peppers. Place peppers and
adobe sauce in a blender. Cover and blend until smooth. Set aside.
2. Lightly coat an unheated medium saucepan with nonstick cooking
spray. Cook onion and garlic in saucepan until tender. Stir in chipotle
pepper mixture, ketchup, vinegar, molasses, and Worcestershire sauce.
Bring to boiling. R educeheatandsim m er, uncovered, about 10 minutes
or until sauce is slightly thickened.
3. For a charcoal grill, grill chicken on the rack of an uncovered grill
directly over medium coals for 12 -15 minutes or until chicken is no longer
pink, turning once halfway through grilling and brushing with sauce
during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce
to medium. Place chicken on grill rack over heat. Cover and grill as above.)
Bring remaining sauce to boiling; serve remaining sauce with chicken.
Makes 6 servings.
Italian Market Pasta Salad
Tostitos
Tortilla Chips
Safeway
Variety Breads
30-Pack Bud
or Miller
9 to 13 5 -o z
S elected varieties
C lub Price: $ 2 0 0 ea
Selected sizes and varieties
Club Price: $ 1 5 0 ea
Or 24-pack Coors 12-oz cans
SUPER COUPONS!
ONE WEEK ONLY!
O d er valid W ed n esd ay. July 2 5 th ru Tuesday. Ju ly 31
SAFEWAY $ COUPON
ONE WEEK ONLY!
July 25 thru July 31
A simple salad o f
mesclun greens,
sweet grape
tomatoes, blue
cheese, pine nuts
and pasta is better
than the sum o f its
parts.
Selected varieties
Plus deposit in Oregon.
SAVE up Io $ 9 .0 0
SA VE up to 9 8 « on 2
SAFEWAY *
COUPON
ONE WEEK ONLY!
July 25 thru July 31
M in im u m $ 1 0 Purchase
SAFEWAY S COUPON
ONE WEEK ONLY!
July 25 thru July 31
M ull Buy 2
<t
with card and coupon
Ingredients
Safew ay
Apple Juice
Petite Sea Scallops
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COUPONS!
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TU ES
25 26 27 28 29 30 31
Pr trim good thm July 11 wdh your Sat*ww (4ub Card
D irections
G if t C a rd M a ll
Great gifts made simple.
JULY
W IO
SUPER COUPONS!
Shop all your favorite retailers here.
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A U I IM U S ARE PER H O US E HO LD. PER DAY.
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W e re s e rv e th e n g b t t o c o r r e c t a ll p r in t e d e r r o r s O n B u y O n e . G e t O n e Free f B O G O D o ffe r s , c u s to m e r m u s t p u rc h a s e t h e fir s t ite m t o re c e iv e th e s e c o n d ite m tree . B O G O o ffe r s are n o r 1 /2 p r is e sales I f
o n ly a s in g le ite m p u rc h a s e d , th e r e g u la r p r ic e a p p lie s M a n u la e tu te r s ’ c o u p o n s m a y h e u s e d o n p u n based ite m s o n l y - n o t o n fre e ite m s . C. 2 0 0 7 S a fe w a y S to re s . In e .
!
4 ounce packaged dry mafalda, large bow tie, or campanelle pasta
6 cups mesclun or other seasonal greens
1 cup grape or cherry tomatoes, halved lengthwise
1/2 cup crumbled Gorgonzola, blue, or feta cheese crumbles (2 ounces)
3 Tbs. olive oil
3 Tbs. white wine vinegar or Balsamic vinegar
Salt and freshly ground black pepper
1/4 cup pine nuts, toasted
1. if using mafalda. break into irregular pieces, 2 to 3 -inches long. Cook
pasta according to package directions. Drain, rinse with cold water and
drain again.
2. In a large salad bowl, combine cooked pasta, mesclun or other seasonal
greens, tomatoes, and cheese. Drizzle with olive oil and vinegar, tossing
to coat. Season to taste with salt and freshly ground black pepper.
3. Divide salad evenly among fourdinner plates. Sprinkle with pine nuts.