___ Il!'TJortlanh (©bseruer_______________
O ctober 31, 2 00 7
Page AS
• Pumpkins provide 53% of our vitamin A. 20% of our vitamin C, and 564 mg. of potassium.
• Pumpkins were once recommended for removing freckles and curing snake bites.
• Pumpkins are used to make soups, pies and breads.
• Pumpkins range in size from less than a pound to over I.(XX) pounds.
• Colonists sliced off pumpkin tips; removed seeds and filled the insides with milk, spices and honey.
This was baked in hot ashes and is the origin of pumpkin pie.
• In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
• The name pumpkin originated from "pepon" - the Greek word for "large melon."
Native Americans used pumpkin seeds for food and medicine.
Pumpkin-
Facts
Ginger Pumpkin Mousse
“Sugar substitute and fat-free
milk make this a lighter version
o f traditional m ousse."
Ingredients
• 1/2 cup sugar or sugar substitute
• I envelope unflavored gelatin
• 3/4cup fat-free milk
• 3 egg yolks, beaten
• 1 (15-ounce) can pumpkin
• 1 tsp. ground ginger
• 1 tsp. vanilla
• 1/2 of and 8-ounce container frozen
light whipped dessert topping, thawed
• 3 gingersnaps, halved
Ingredients
• 1 Tbs. butter
• 2 (15-ounce) cans pumpkin
• 2 ( 14-ounce) cans chicken broth
• 1 cup half-and-half, light cream, or milk
• Salt and Pepper to taste
Gingered
Pumpkin
Soup
• 1/4 cup maple syrup or maple-flavored syrup
• 2 tsp. grated fresh ginger or l/4-tsp. ground
ginger
• Maple sugar or packed brown sugar (op-
tional)
• Pumpkin seeds (optional)
Directions
1. In large saucepan; melt butter over medium heat. Stir in pumpkin, chicken broth, half-
and-half, maple syrup and ginger.
2. Bring just to boiling. Season with salt and pepper.
3. Ladle soup into a serving bowl. If desired, garnish with maple sugar and pumpkin seeds.
“Here's a good reason to splurge on real
maple syrup and maple sugar. ”
Directions
1. Ina medium saucepan, stir together sugar and gelatin. Stir in milk and
egg yolks. Cook and stir over medium heat until gelatin is dissolved and
mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger,
and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.
2. Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall
glasses or serving dishes. Cover and chill about 5 hours or until firm. To
serve, top each serving with a gingersnap half.
F ood
Ingredients for life
SAFEWAY O
R A N C H E R S
Grilled Pumpkin Bowl with Veggies
“Bake, then grill the pump
kin bowls while you quickly
sauté the vegetables that
go inside. ”
Lean Ground Beef
Rancher's Reserve
Angus Beef
T-Bone Steak
Ingredients
• 1/3 cup butter, melted
• 2 Tbs. packed brown sugar
• I Tbs. chili powder
• 1/4 tsp. ground cinnamon
• 2 - (3-lb). Pie pumpkins, o r4 (1-1/2 lb.) striped white pumpkins, o r a
Combination of both
• 4 large yellow, red, and/or orange sweet peppers, seeded, cut into 1-
inch chunks
• 2 medium red onions cut into wedges (3 cups)
• 2 Tbs. cooking oil
• I tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 cups grape tomatoes, cherry tomatoes or plum tomato wedges
• Snipped fresh cilantro, optional
80% Lean. 20% Fat.
SAVE up to $1 80 lb.
VALUE
Bone-in.
SAVE up to $6.00 lb.
Product of USA
Safeway Fresh Boneless
Skinless Chicken Breast
QQ Wild Alaskan Sockeye
Grade A.
IH
Salmon Fillets
SAVE up to $1 50 lb
Directions
1. Preheat oven to 325F. Cut off the top 1/4 of the pumpkin; discard tops;
scoop out stringy pulp and seeds. Place pumpkins bowls, cut side down,
in a 3-quart rectangular baking dish. Add 2 Tbs. water. Bake for 30-45
minutes or just until tender.
2. In a small bowl combine melted butter, brown sugar, chili powder, and
cinnamon. To grill pumpkin bowls: brush the inside and the cut edges of
pumpkins with some of the butter mixture. Set aside remaining butter
mixture. Place pumpkins, cut side down, directly on the rack of an
uncovered grill over medium-hot coals (gas grill: preheat 10 minutes,
reduce heat to medium). Grill 10-15 minutes or until browned. Remove
from grill to a platter. Cover loosely with foil to keep warm.
3. Meanwhile, in a medium bowl toss sweet peppers and onions with
Rooking oil, salt, and pepper. Heat an extra-large cast iron skillet or grill
wok on grill over medium-hot coals. Add vegetable mixture; cook and stir
for 6 -8 minutes, until vegetables are crisp-tender. Add tomatoes; cook
and stir I -2 minutes. Stir in reserved butter mixture. Toss gently.
4. To serve, place grilled pumpkin bowls on a serving platter. Spoon
vegetable mixture into pumpkin bowls, scooping up some of the pumpkin
pulp. Sprinkle with snipped cilantro.
Frozen/ttiawed
SAVE up to $3 00 lb
«n «n to
Fresh Crisp
Asparagus
BLVONf.CETOtsi Eating R ight S alad
SAVE up to $3.00 lb
Or 10-lb. Bag Russet
Potatoes 2 for $3.00
rl< r r
THE
SAVE up lo $3 29 on 2
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save up 10 52 99 on 2
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O ffe r v a lid O c to b e r 3 1 th r o u g h N o v e m b e r 2 7 , 2 0 0 7 . $ 5 a n d
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Li...——
Pumpkin
Pie Cake
Celebration
ingredients
• I (29-ounce) can pumpkin
• I cup sugar
• 1-tsp. ground cinnamon
• 1/2-tsp. salt
• l/2-tsp. ground nutmeg
• 1/2-tsp. ground ginger
S tr o n g o r B e lla S era
1.5-liter Bella Sera or 750-ml.
Clos Du Bois or Rodney Strong.
Selected varietals.
• 3 eggs
• 1 ( 1 2-ounce)canevaporated milk
• 1 box yellow cake mix
• 1 cup chopped nuts
• 3/4-cup butter or m argarine,
melted
Chateau Ste M ichelle or
Ravenswood
750-ml.
Selected varietals
a
I
I
Safeway
Butfer Top Bread
R elreshe
W ater
•7 21
2 4 -p a c k . 16.9 -0 7 .
225-07
SAVE up to $1 50
Whiteor Wheat
Club Pnce $t 50 ea
S m o k in g L o o n ,
Signature Café
Soup
25-07
Selected varieties
SAVE up lo Mi 012
E cco D o m a n i o r
B e r in g e r F o u n d e rs
750-ml.
Selected vanetals.
C o lu m b ia C r e s t,
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750-ml.
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All N a tu ra l
Ice C ream
j
«YQtffT«
5-lb Granulated
Club Pnce $2 00 ea
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81 on
OCTOBER/NOVEMBER
31
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M ix N" M atch
81 to 16-07.
2
175-qt.
|
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A ddress :
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il’1 ^Jortlanb (Dbseruer
33 to 39-oz
Selected varieties
Colum bia C rest Estates,
Directions
1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt,
nutmeg, and ginger. Add eggs. Beat lightly until mixture isjust combined.
2. Gradually stir in evaporated milk; mix well. Pour into a greased
13x9x2-inch baking pan.
3. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle
with melted butler or margarine.
4. Bake in a 350 F oven for 1 to 1 '4 hours or until edges are firm and
center is almost set. Ctxtl on wire rack. Store in the refrigerator.
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Post C ere al
Minute Maid or
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Orange Juice
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gives these bars an extra
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