November 12, 2008 Page AI4 F ood SAFEWAY Ingredients for life.. Pumpkin Cloverleaf Rolls Sateway.com “I came across this recipe when I was looking for something festive to take to a fall covered-dish dinner. These rolls were a big h it." Ingredients Directions • 1-(.25 ounce) package active dry yeast • 1/4 cup warm water (105 de­ grees to 115 degrees) • 10 tsp. brown sugar, divided • 1 cup warm milk (110 to 115 degrees F) • 1 cupcannedorcooked pump­ kin • 6 Tbs. butter or margarine, melted • 4 1/2 tsp. grated orange peel • 1 Tbs. salt • 4 1/4 cups all-purpose Hour • 1 egg, beaten 1. In a mixing bowl, dissolve yeast in warm water. Add I teaspoon brown sugar; let stand for 5 minutes. Add milk, pumpkin, butter, orange peel, salt and remaining sugar mix well. Add 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. 2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 3. Punch dough down. Turn onto a lightly floured surface; knead until smooth and elastic, about 1 minute. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush rolls with egg. Bake at 400degrees F for 20-25 minutes or until browned. Remove from pans to wire racks to cool. T H IS W E E K E N D ONLY! Chicken and Mashed Potatoes with Herb-Roasted Tomatoes and Olive Broth Herb-Roasted Tomatoe Ingredients • • • • • • 9 large plum tomatoes, halved lengthwise 1/4 cup olive oil I tablespoon chopped fresh parsley I tablespoon chopped fresh basil I 1/2 teaspoons chopped fresh rosemary 1 1/2 teaspoons chopped fresh thyme Olive Broth Ingredients • 4 tablespoons olive oil • 2 cups chopped onion • 1 1/2 cups chopped fresh fennel bulb • 3 1/2 cups low-salt chicken broth • 1 cup (packed) finely chopped fresh spinach • 1 cup chopped Kalamata olives (about 4 1/2 ounces) The clear olive broth, flavored with fennel, spinach, and olives, makes' a delicious sauce fo r this dish o f chicken, potatoes, and roasted toma­ toes. Makes 6 servings. Other Ingredients *6 boneless chicken breast halves with skin Preparation 1. Reheat oven to 350°F. Place tomatoes, cut side up, on rimmed baking sheet. Brush tomatoes with oil. Mix parsley, basil, rosemary, and thyme in bowl. Sprinkle half of herb mixture over tomatoes. Season to taste with salt and pepper. Roast tomatoes until tender and slightly brown around edges, about I hour 15 minutes. Sprinkle with remaining herbs. 2. Meanwhile, prepare olive broth. Heat 2 tablespoons oil in heavy large saucepan over medium- high heat. Add onions and fennel and sauté until onions are translucent, about 6 minutes. Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes. Add spinach and olives to broth and cook 1 minute. Strain through fine sieve; discard solids. Season broth to taste with salt and pepper. Cover to keep warm. 3. Brush chicken with 2 tablespoons oil ; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Reduce heat to medium and sauté until chicken is cooked through, about 4 minutes longer. 4. Spoon mashed potatoes onto center of each of 6 plates, dividing equally. Top with tomatoes, then chicken. Spoon broth around potatoes on each plate Harvest Hash Excellent side dish to lamb or pork. Great way to get your veggies...yum. it was easy to prepare and is made fo r those who enjoy autumn type dishes. Preparation 1. Peel potato and cut into 1/2-inch cubes. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 min­ utes, then drain in colander. 2. Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasion­ ally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste. Active time\ 40 min Start to finish: 40 min Ingredients Buy Gift Cards & • 1 russet (baking) potato (1/2 lb) • 3 medium parsnips (1/2 lb total), peeled and cut into 1/2-inch *cubes (1 1 /4 cups) • 1/2 lb butternut squash, peeled and cut into 1/ 2-inch cubes (1 *1/4 cups) • 1/2 stick (1/4 cup) unsalted butter, cut into pieces • 3 shallots (6 oz), halved lengthwise and thinly sliced *crosswise (I 1/3 cups) • 3 garlic cloves, chopped • 1/2 teaspoon salt • 1/4 teaspoon black pepper • I 1/2 to 2 teaspoons chopped fresh sage wgSB Your Gas . Earn double Gas Rewards each tim e you spend* s100 on G ift Cards.* Buy Gift Cards* Here... for Your Shopping There Servings: Makes 4 side-dish servings. Garlic Mashed Potatoes with Chives This delicious variation on a side-dish classic is made with red potatoes and flavored with a fu ll head o f roasted garlic. This recipe is an accompaniment fo r Chicken and Mashed Potatoes with Herb-roasted Tomatoes and Olive Broth. Makes 6 servings. Over 300 G ill Cards’ count toward PoworPump Rewords O nly w ith yoiu Sh op Safew ay first! Preparation Ingredients • I head of garlic • I tablespoon olive oil • 2 1/2 pounds red-skinned potatoes, peeled, cut into I -inch pieces • 1/2 cup whipping cream • 1/4cup (1/2 stick) butter • 2 tablesp offers t uetumw must purchase the fust Item to receive the second te m free BOGO offers are not 1/2 price sates if only a single item purchased the regular price X‘(*e s Manutar m s coupons may be i$ed on purchased € » tey not on tree tern s im te one c(X*on per purchased tem C u s to n ^p mN he — by iwv on the purchased and hee terns No hqum sates m excess nt 5? gallons No hquor sales tor resale I iqunr sates at kensert Safeway stores only O POOR Safeway me AvaHaMity of terns may vary by store POOB I