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May 21. 2008
Memorial Day is patriotic holiday in the United States. It is a time to remember loved ones who have passed and to
celebrate the heroes who have sacrificed their lives fo r our freedoms.
The traditions of Memorial Day are wide ranging, from proudly flying the American Flag to families gathering to share
delicious grilled feasts. One of the longest-standing traditions is the running of the Indianapolis 500, which has been held
in conjunction with Memorial Day since 1911.
F ood
Jumbo Shrimp Stuffed with Cilantro and Chiles
"This show-stopping
shrimp dish will wow
your guests, and it’s so
effortless. ”
In g re d ie n ts
• 8 jum bo shrimp, in the shell (about 1 1/4 pounds)
• 3 sprigs fresh thyme, leaves stripped
• Juice of 2 limes (about 1/4 cup)
2 Tbs. extra-virgin olive oil
I tsp. kosher salt, plus additional for seasoning
Freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves
D ire c tio n s
1. Prepare an outdoor grill with a medium-high fire. Without removing
the shells, slit about 3/4 of the way through the shrimp down the ridged
back and remove the vein that runs down the center. Rinse and pat the
shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil,
1/2 teaspoon of the salt and black pepper, to taste, in a shallow non-
reactive bowl or dish. Lay the shrimp cut side down in the lime mixture
and refrigerate for 30 minutes.
2. In a food processor, pulse the garlic, jalapeno, scallions, remaining
1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse
paste. Add the cilantro and pulse just enough to incorporate into the
mixture. Spoon the mixture into the opening in the shrimp and close the
shrimp. Grill the shrimp shell side down (to keep filling from falling out)
for 3 minutes. Turn to the other shell side, cover, and grill another 2
minutes or until the shrimp turn pink and are slightly firm to the touch.
Sprinkle with salt and serve.
Cook’s Note: Shrimp cooked in the shells are more intensely flavorful.
Leaving the shells on provides a buffer against overcooking, a misfor­
tune many shrimp suffer. Shrimp, even these jumbos, continue to cook
once removed from the grill. It's always best to cook them just until
opaque and let the delicate shellfish finish cooking off the heat.
SAFEWAY
's Grand
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Ingredients for life
Lay's
Potato Chips
RANCHERS
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BUY1
Kraft Singles
Jerk Chicken
t2-ar Selected varetes
Outo Pnce : SI 50 ea Lmrt 2
SAVE up to 56 96 on 2
"Taste tlic tropics in the dish :
that blends spices and chiles • *
with the smoke o f the grill.”
Rancher’s Reserve’
Beef Ribeye Steak
Rancher's Reserve*
T-Bone Steak
In g re d ie n ts
Bone-« Or Boneless Beet Mew to * S»ip Steak
E m m VftePact. SAVE uptoSS50b
Bone-ii 0 choose Cooked 31 to « H t. Shnmp
$6.99 ».SAVE up Io $$40 b
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*
1/3 cup cider vinegar
-------------------— I
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions (white and green parts), roughly chopped
4 cloves garlic, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
2 tablespoons Pickapeppa sauce (see Cook's Note, below)
1 tablespoon freshly grated peeled ginger
1 tablespoon ground allspice
1/4 teaspoon pumpkin pie spice
3 tablespoons vegetable oil
4 chicken halves (about 6 pounds)
CLUB PRICE
Memorial 0^7
Best Foods
Mayonnaise
24 to 30-02.
Selected «anebes
Outi Pi w $2.50 ea
SAVE up to S2 38 on 2
ClUB PH1«
D ire c tio n s :
1. Pulse the vinegar, rum, brown sugar, scallions, garlic, chile,
Pickapeppa sauce, ginger, allspice and pumpkin-pie spice in a food
processor to make a slightly chunky sauce. Heat the oil in a medium skillet
and cook the sauce over medium heat, stirring, until the oil is absorbed
and the sauce thickens slightly, about 3 minutes. Cool.
2. Rub the jerk paste all over the chicken halves, cover and refrigerate
for 2 to 24 hours.
3. Prepare an outdoor grill with a medium-high fire forboth direct and
indirect grilling. Position a drip pan under the grate on indirect side. Place
the chicken, skin side down, over direct heat and cook until skin crisps
and has definite grill marks, about 4 minutes per side. Move to indirect
heat over the drip pan and cook skin side up, covered, until an instant-
read thermometer inserted into the thickest part of the thigh registers 165
degrees F, about 35 to 40 minutes. Let the chicken rest about 5 minutes,
then cut into pieces and serve.
Cook's Note: Pickapeppa - the celebrated Jamaican bottled sauce —
is a blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins,
tamarind, peppers and spices.
Nabisco
Snack Crackers
Pork Shoulder
Country Style Ribs
CLUB PRICE
7 to 10-02
Selected »aneti»
Out) Price. $2 00 ea
SAVE up to S3 38 on 2
Safeway Chicken Thighs,
Drumsticks or Leg Quarters
Bone-«, E»treme Value Pack
SAME up to St 80 b
CLUB PRICE
Grade A. Fresh.
SAVE up to 4,0 b
Safeway SELECT
Breads
24-02 Selectee varieties
SAVE up to Wc ea
Grilled Peach
Cobbler
"This unique twist to an
old favorite is delicious! ”
CLUB PRICE
Ball Park Meat Franks
Colossal Raw Shnmp
,28 to Ml-oi Selected/anrtes
Unit 5. SAVE up to *2.00 get pawage
13 to ,5-ct She» on F w o thawed
SAVE up to $4 00 b
CLUB PRICE
CLUB PRICE
Eating Right'Salad
Blends or Medleys
In g re d ie n ts
2 -lb s . Fresh S tra w b e rrie s
• 6 ripe peaches, halved, pit re­
moved
• 1 stick (8 tablespoons) unsalted
cold butter, melted, plus more if
needed, divided
• 8 tablespoons light brown sugar,
divided
• 1 teaspoon ground cinnamon,
divided
• 1/2 cup granola
• 1 pint vanilla ice cream
• I /2 cup prepared caramel sauce,
heated
• Heat the grill to medium.
4 9to ,2-or pactaqe
Selected vanities
CMtPnce:S200ea
SAVE up ,0 $2 98 on 2
4-b Strawberries S7 79 ea
CLUB PRICE
D ire c tio n s
1. Place the peaches cut-side-down on the grill until browned. Remove
from the grill, cut into wedges and place into a gratin dish. To the peaches,
add half the butter, half the brown sugar and half the cinnamon, and toss.
2. Add the remaining butter, sugar and cinnamon to the granola in a small
bowl and toss until combined, adding more butter if needed.
3. Top the peaches with the granola mixture and place the gratin dish onto
the grill. Close and bake until the peaches and granbla are golden brown,
about 15 minutes.
4. Place 1 large scoop of ice cream into 4 bowls and top with the peach
mixture. Drizzle with some of the caramel sauce.
111
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Large Cantaloupe
Melons
CLUB PRICE
buy
ANY
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Sweet Yellow,
White or
Bi-Color Com
CU) PA» 50« b
SAVE up to $186 on 2 bl.
2 A- get ANY 2 FREE + ■ 2a ANY 1 FREE
, Z PACK V Z « C A NS
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||/||
Memorial Day is a United
States federal holiday that is
observed on the final Mon-
day of May. It was formerly
!
known as Decoration Day.
This holiday commemorates
U.S. men
__'
have died in military service
to their country. It began first
to honor Union soldiers who
died during the American Civil War. After World War I, it expanded to
include those who died in any war or military action.
The first Memorial Day was observed in 1865 by liberated slaves at the
historic race trac k in Charleston. The site was a former Confederate prison
camp as well as a mass grave for Union soldiers who had died while
captive. A parade with thousands of freed blacks and Union soldiers was
followed by patriotic singing and a picnic.
Club Pne« 34 c u .
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P A C K S U T B 1 A Q U ^ j W -A M
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Prtces in this ad r e effective 6 AM Vtotototoy. May 2 , to u Tuesday May 27.2 0 0 8 fria« Sateway
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Kixkitat Counties items offeted t o sale ate not available to o ttw deatos
wholesalers Sates o, products axitatong ephedrtne. 5
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ADVFRTISING iTFMS MAY NOT BF AVAR A f t F IN A ll STORES Some advertised prices may he even lower m gome stores On Buy One. Get One Free ( BOGO ) offers, customer most purchase the fwst item to receive the
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purchased item Customer will he responsible tor tax and deposits as required by law on the purchased and tree items No kxior sales m excess Ol 5? gallons No liquor sates tor esaie . >qu r sales a t !
_ _ stores only © ?00fl Sat eway inc Availability of items may vary by store
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