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SAFEWAY Q
Ingredients for life.®
Christmas Prime Rib
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D e c e m b e r 17, 2 0 0 8
hearty b e e f receipe f o r your holiday meal.
Wild Mushroom Ingredients
WOW that
• I tablespoon unsalted butter
• Exlra-virginoliveoil
• 2 pounds assorted m ushroom s, such as
erem ini, oyster, shiitake, chanterelle, o r white,
trim m ed and sliced
• Leaves from 2 fresh thyme sprigs
• Sea salt and freshly ground black pepper
• 1/2 cup C abernet Sauvignon
• 1/4 cup reserved beef broth (drippings from
roast) or low -sodium canned broth
• 1/4 cup heavy cream
• I tablespoon minced fresh chives
jou've earn
Prime Rib Ingredients
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• I (3-rib) prim e rib beef roast, about 6 pounds
• 5 garlic cloves, smashed, plus 2 heads garlic,
halved
• 1/2 cup grated fresh or prepared horseradish
• 1/2 cup sea salt
• 1/4 cup freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 carrots, peeled and chopped
• 2 parsnips
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DOUBLt
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Directions
1. Preheat the oven to 350 degrees F.
2. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting
rack.) 2. In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make
a paste. 3. Massage the paste generously over the entire roast. Scatter the vegetables and halved
garlic around the meat and drizzle them w ith a 2-count o f oil.
3. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for m edium -rare (or
approxim ately 20 minutes per pound).
4. C heck the internal tem perature o f the roast in several places with an instant-read therm om eter;
it should register 125 degrees F. for m edium -rare. Rem ove the beef to a carving board and let it rest
for 20 minutes. The internal tem perature o f the m eat will continue to rise by about 10 degrees. 8.
Rem ove the vegetables and set aside.
5. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices
to separate. Pour off and discard the fat. You will use the tasty beef juices for the m ushroom s.
6. Place aclean skillet over medium heat. Add the butter and a 2-count drizzle of oil. W hen the butter
starts to foam, add the m ushroom s and thym e; and season with salt and pepper. Stir everything
together for a few minutes. Add the red w ine, stirring to scrape up any stuck bits; then cook and
stir to evaporate the alcohol. When the w ine is alm ost all gone, add the reserved beef juices. Let
the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with
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salt and pepper.
Acorn Squash Soup
G ift
Ingredients
• I Acorn Squash — Chopped
• 1 Carrot — sliced
• 1/2 Sm all O nion —sliced
• 20 M illiliters w ater
• 1 1/2 Teaspoons butter
• 2 T ablespoons all-purpose
flour
• 1/4 Teaspoon salt
• 1/8 Teaspoon Black Pepper
•
•
•
•
•
•
•
2 Deciliters Vegetable Broth
2 Tablespoons sherry
1 Pinch ground nutmeg
1 Pinch paprika
I Pinch ground allspice
1 Pinch red pepper
50 M illiliters half-and-half
Card
d e lig h tfu l v e g a n h o lid a y
trea t. S e r v in g S ize : 2
• 1 I ablespoon Sherry
• Ka,e
• Paprika
Rancher's Reserve'
Beef Ribeye Roast
Boneless Pork
Top Loin Roast
B m -n Or Boneless New rw* Hoist
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Directions
1. Place carrots and onion in a saucepan; cover
with water.
2. Bring to a boil, cover, reduce heat, and
sim m er for 10 m inutes or until vegetables are
tender.
3. Drain; com bine vegetables with chopped
squash and 1/3 cup w ater in container o f an
electric blender or food processor.
4. Process for 30 seconds or until m ixture is
smooth.
5. Set aside.
6. Melt butter in a large Dutch oven over low
Buche de Noel
heat; add flour, salt and pepper, stirring until
sm ooth.
7. Cook for 1 minute, stirring constantly.
8. G radually add pureed vegetable mixture,
broth, and next 5 ingredients; bring to a boil.
9. Cover, reduce heat, and sim m er for 20 m in
utes, stirring occasionally.
10. Stir in half-and-half and, if desired, 1 1/2
T bsp sherry.
11. C ook until heated.
13. ,f desired, serve on a bed o f kale.
Optional: Sprinkle with paprika.
Super Colossal King Crab
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6 to Ha. ^ramimi Or eftwe Resti Dungeness
tomatal »S9 99«
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"Buche de N oel is the French nam e fo r a Christm as cake
shaped like a log. This one is a heavenly flo u rless choco
late cake rolled with chocolate w hipped cream. Tradition
ally. Buche de N oel is decorated with confectioners' sugar
to resem ble snow on a Yule lo g ."
Ingredients
• 2 cups heavy cream
• 1/2 cu p c o n fe c tio n e rs '
sugar
• 1/2 cup unsw eetened co
coa pow der
• 1 teaspoon vanilla extract
• 6 egg yolks
• 1/2 cup w hite sugar
• I /3 cup unsw eetened cocoa
pow der
• I 1/2 teaspoons vanilla ex
tract
• 1/8 teaspoon salt
• 6 egg whites
• 1/4 cup w hite sugar
• c o n fe c tio n e rs' su g a r fo r
d u stin g
Nabisco
Snack Crackers
Lucerne® Milk
Gallon. Whole, 2%, 1%. Skim
Supreme or Fat Free At
ctieckstand. first item wi#
scan at regular price, second
7 to 10-OZ.
Selected varieties.
Club Price: $2.00 ea.
SAVE up to $358 on 2
item «wi reflect swings
I
Directions
1. Preheat oven to 375 degrees F ( 190 degrees C). Line a I Ox 15 inch jellyroll pan with parchm ent
paper. In a large bowl, whip cream , 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon
vanilla until thick and stiff. Refrigerate.
2. In a large bowl, use an electric m ixer to beat egg yolks with 1/2 cup sugar until thick and pale.
Blend in 1/3 cup cocoa. I 1/2 teaspoons vanilla, and salt. In large glass bow l, using clean beaters,
whip egg whites to soft peaks. G radually add 1/4 cup sugar, and beat until w hites form stiff peaks.
Immediately fold the yolk m ixture into the w hites. Spread the batter evenly into the prepared pan.
3. Bake for 12 to 15 m inutes in the preheated oven, or until the cake springs back when lightly
touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge o f the pan,
and turn the warm cake out onto the towel. Rem ove and discard parchm ent paper. Starting at the
short edge o f the cake, roll the cake up with the towel. Cool for 30 minutes.
4. Unroll the cake, and spread the filling to within I inch o fth e edge. Roll the cake up with the filling
inside. Place seam side dow n onto a serving plate, and refrigerate until serving. Dust with
confectioners' sugar before serving.
Minute Maid or
Florida’s Natural
Orange Juice
22.6to34.5-oz.
Selected varieties.
SAVE up to $3.50 ea.
64-02 Selected varieties.
Oub Price: $2.50 ea.
SAVE up to $3.56 on 2
lol<H
BUY 2
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Candy Cane Cocoa
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Vl-M. U h i.
Ingredients
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• 4 cu p sm ilk
• 3 ( 1 o u n ce) sq u ares se m isw eet ch o c o la te,
chopped
• 4 pepperm int candy canes, crushed
• I cup whipped cream
• 4 small pepperm int candy canes
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Directions
In a saucepan, heat milk until hot. but not boiling.
W hisk in the chocolate and the crushed pepper
mint candies until melted and smooth. Pour ho,
cocoa into four mugs, and garnish with whipped
cream. Serve each with a candy cane stirring stick.
Advertise with diversify
in
Product» may not be available in all store». See gift
"The rich flavor o f chocolate com bines
so well with pepperm int. This is the
perfect drink to sip while trim m ing the
tre e ."
(O b & rt t ’ ev
Call 5O3-288-(X)33 ads@portlandobservei.com
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Prices in this ed good throug h D e c e m b e r 2 5 t h
card» for details, term» and condition», which may vary.
Puces in this ad are effective 6 AM Wednesday. December 17 thru Thursday. December 25. 2008 in all Safeway stores in Oregon (except Milton Freewater) and
S W Washington stores serving WahkiAnm Cowlitz. Clark. Skamania and Klickitat Counties Items offered tor sale are not availablet to otherfcahrj or wholesalers
Sales of products containing ephedrine, pseudoephedrine or phenylpropanolamine limited by law Quantity rtghts reserved. SOME AOVEflTISING ITEMS MAY NOT BE
AVAILABLE iN ALL STORES. Some advertised prices may be even lower m some stores On Buy One. Get One Free CB0G01 offers customer must purchase the first
item to receive the second item tree BOGO offers are not 1/2 price sales it only a single item purchased, the regular price applies. Manufacturers coupons may be
used on purchased items o n ly -n o t on tree items Limit one coupon per purchased item Customer will be responsible lor tax and deposits as required by law on
the purchased and tree items No liquor sales in excess of 52 gallons No Hquor sales for resale. Liquor sates at »censed Safeway stores only. O 2008 Safeway he
Availability of items may vary by store
po-oe