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S e p te m b e r 19, 2 0 0 7
College Cuisine 101
College is hard enough. What to eat (and how to avoid gaining the dreaded
Freshman 15) shouldn't he part o f the challenge.
F ood
Even with the best intentions, dining hall food can get boring and serving hours often don't match up with actual student hours. But students needn't be limited to cafeteria
food, takeout, or good old PBJ day after day. With a few basic appliances-perm itted in most dorm room s-students can not only pursue higher learning, hut also take
a crash course in campus cooking.
Campus Cooking: the Advanced Course
INGREDIENTS
• 16 ounces semisweet chocolate
• 1(14 ounce) can sweetened condensed
milk
One Bowl Chocolate Fudge
“For peanut butter
squares, drop peanut
butter by spoonfuls
into chocolate and cut
into fudge with knife
before refrigerating.
Great for those late-
night study sessions!”
Rise and Shine
Mom was right: breakfast is the mast important meal o f the day. A carton
o f yogurt topped with a handful o f cereal and dried fruit makes a great
breakfast on the go. but for something a little more filling, consider a
breakfast burrito made with scrambled eggs, cheese and precooked
bacon or sausage. The fdlings can be changed to suit any taste, and by
using the microwave, a breakfast burrito can be assembled and ready
to eat in less than 5 minutes.
DIRECTIONS
1. Line an 8x8 inch square dish with
aluminum foil.
2. Chop chocolate and place in a large,
microwave safe bowl with condensed milk.
3. Microwave on high, stirring once or
twice until chocolate is soft, 2 to 3 minutes.
• 2 teaspoons vanilla extract
• I 1/2 cups chopped walnuts
4. Remove from oven and stir until
completely smooth. Stir in vanilla
and walnuts.
5. Spread in prepared pan.
6. Refrigerate 2 hours, until firm.
Cut into squares.
How tocook scrambled eggs in the microwave:
• Crack eggs into a microwave-safe bowl.
• Add milk or water and beat well with a fork.
• Cover with plastic wrap and microwave at 70 percent power for 1 1/2
minutes. If eggs are not cooked to desired doneness, continue cooking
in 20 second intervals, until done.
• Season with salt and pepper.
Iron Works
Ingredients for life..
SAFEWAY 0
The college student’s real secret weapon when it comes to dorm-room
dining is the clothes iron. Yes, it’s true: this commonplace household
appliance can turn out splendid grilled-cheese sandw iches and
quesadillas, often in less time than it takes to heat a skillet or griddle.
Caution: keep a layer of heavy-duty aluminum foil between the iron, the
food and the surface you’re ironing on. Ever try to pick melted cheese
out of an iron? It’s not pretty.
• Heat iron to cotton or linen setting. Turn off steam.
• On your work surface, place a sheet of heavy duty aluminum foil large
enough to accommodate bread or tortilla. Place bread or torti 11a on foil and
top with desired filling. Cover with remaining slice of bread or tortilla.
Cover sandwich or quesadilla with another sheet of aluminum foil. Fold
foil to seal edges and make a packet.
• Press iron on surface of foil-covered packet, passing iron over entire
area for about 30 seconds. Carefully turn entire packet over and iron again
for about 30 seconds, taking care not to tear the foil. Unwrap an edge and
check to see if it is fully cooked. If contents are not hot or cheese is not
melted, rewrap the foil and repeat the ironing step.
Ranch Chicken Macaroni Salad
INGREDIENTS
• 1 cup uncooked elbow macaroni
• 1 stalk celery, chopped
• 1 (2.25ounce)canchoppedgreen
or black olives
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons milk
• 1 (lOounce)eanchicken chunks,
drained
• 1(1 ounce) package dry Ranch-
style dressing mix
• 2 teaspoons paprika
Extra Large
Cooked Shrim p
99
31 to 40-ct Tait-on
It)
Frozen/thawed
“ P * ° M OO lb
CLUB PRICE
“This is a simple to make recipe
with Ranch dressing mix which
gives it an extra kick. "
DIRECTIONS
1. Bring a pot of water to a boil. Add the macaroni, and cook until tender,
about 8 minutes. Drain, and pat dry.
2. In a medium bowl, mix together the celery, olives, mayonnaise, sour
cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well
blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top
before serving.
5-lb. Russet
Potatoes or 3-lb.
Yellow Onions
Club Price: S i 0 0 ea.
SAVE up to $1 49 on 1 ea.
CLUB PRICE
Bagged Baked Potato
“If you want the yummy taste o f nice slowly baked potato, but aren't
patient enough, or don't have the know-how to bake it in an oven, well,
this is fo r you. Give it seven minutes, and get a mouth watering, taste-
bud-tingling treat. Re experimental: try bacon bits, ham, chili, onion
or anything else that sounds good! ”
INGREDIENTS
• I large russet potato
• Cooking spray
• Plastic sack or bag (such as a Wal-
Mart sack)
• Butter or margarine, optional
• Shredded Cheddar cheese, optional
• Salt and pepper to taste, optional
• Sour cream, optional
Score
Big
Savings
DIRECTIONS
1. Scrub the potato, poking several times with the tines of a fork.
2. Spray with cooking spray.
3. Place in a plastic bag and loosely tie closed.
4. Microwave on high 7 minutes. If the potato feels soft on all sides;
CAREFULLY open the bag (STEAM WILL ESCAPE WHEN OPENED).
5. Top with your favorite ingredients.
INGREDIENTS
• 2, six-inch flour tortillas
• 1/4 cup grated Cheddar cheese
• 1/4 cup shredded mozzarella
cheese
• 2 ( 1 ounce) slices cooked deli
turkey breast
Gallon
Selected varieties
16 to 26-02
Selected varieties
Limit 6.
SAVE up to { 1 7 2
N ab isco O reo,
N u tte r B u tter or
H o n e y M a id
Bil) 2 H Park Powrrade
at 2 for SI0 yet
2 I2-P a c k (c a n s )
S a fe w a y SELECT
B ath T issu e or
P a p e r T o w els
Selected varieties
Club Price $5 00 ea
SAVE up to (3 98 on 2
CLUB PRICE
Signature Pizzi
A n illn d edge Italian
tm «C 4 real cheeses
lit)
Clos Du Bois. Columbia
Crest or Martini & Rossi
750-m l
Selected varietals
SAVE up to $5 12
ONE WEEK ONLY!
SUFW COUPONS!
single topping
P o w e ra d e
8-pack 20-oz
Selected varieties
2 lor $10
Club Price $5 00 ea
Coca-Cola
10 5 to ,8-oz.
Selected varieties
SAVE up to $4.19 on 2
• I tablespoon pizza sauce
• 1 tablespoon chopped tomato
(optional)
• I tablespoon sliced black olives
(optional)
• I tablesp<x,n chopped green bell
pepper (optional)
DIRECTIONS
1. Place one tortilla on a sheet of waxed paper sized to fit in your
microwave. Spoon 2 tablespoons each ofCheddar and mozzarella cheeses
over the tortilla.
2. Cover the cheese with turkey slices.
3. Spread 1 tablespoon of pizza sauce over the turkey, and top with I
tahlesfxxin each tomatoes, black olives, and green peppers.
4. Sprinkle with remaining Cheddar and mozzarella cheeses, and place
second tortilla on top.
5. Place on a microwave-safe plate, and cover with a sheet of waxed paper
6. CookonHigh in microwave until thechecse melts, about I 1/2 minutes.
Allow to cool 2 minutes before cutting into wedges.
C la s s ic o
P a s ta S a u c e
Lioso«
Inside-Out Pizza
“Part pizza, part quesadilla,
this snack sandwiches cheese,
sauce and toppings between
two flour tortillas. ”
0 O r g a n ic s *
M ilk
Otter valid Wednesday. September 19 thru Tuesday. September 25 Minimum $10 Purchase
SAFEWAY
1 COUPON
SAFEW AY
ONE WEEK ONLY!
September 19 thru September 25
S COUPON
SAFEW AY
4 COUPON
ONE WEEK ONLY!
ONE WEEK ONLY!
September 19 thru September 25
September 19 thru September 25
fo r
with caul and coupon
with r r d and coupon
S a fe w a y B u tte r
To p B re a d
0 « a r Mayer Dell
Shaved Lunchmeat
U i M “0"WW W* W > W* M
«WI1 turrhM !>l 1 * *
SUPtR COUPONS!
in t i 1 purchase of /
With kfcntmiwi VO harhaw
S U P W C0UI
SUPÉR COUPONS!
lililí
SEPTEM BER
WFO TMUR
FRI
SAT
SUN MON TUIS
19 20 21 22 23 24 25
PrtoM gond tfwi, 9*0 Ititihn ?8 vwffi your Satewwy Out» Cirri
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S e * « to re t o r details
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Great gifts
made simple.
sh o p a * y o u . f w o . i l . r r t W n h w *
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