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p o tt ia n i» < © b « ru e r B l a c k
F ood
H lS tO fy
M o n t h _____________________________February 4, 2009
SAFEWAY O
Ingredients for life—
Every tim e
y o u shop fo r
groceries o r
selected
g if t cards*!
O n ly w i t h y o u r
Oscar Mayer
Me
LuKhlttK
4.1S to 4.5-02.
S ea te d waneties
Caribbean Chicken Wings
Ingredients
Directions
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1. In a food processor, blend together all
the ingredients but the chicken until
smooth. Reserve 1 cup of marinade. Place
chicken wings into a large resealable plas­
tic bag and pour remaining marinade over
them. Seal and marinate in the refrigerator
4 to 6 hours.
2. Preheat oven to 350 degrees F. Line 2
sheet trays with parchment. Remove
chicken from bag and place on the baking
sheets. Bake 20 minutes. Meanwhile, in a
small saucepan bring reserved marinade to
a boil. Reduce by 1/3 until it thickens
slightly, about 10 minutes. After 20 min­
utes, remove chicken from oven. Brush
chicken with the glaze. Raise the heat to
400 degrees F and cook chicken until
cooked through, another 20 minutes.
1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
l/4cuplim ejuice
1/4 cup orange juice
7 pounds chicken wings
EXTREME:
VALUE
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CLUB PRICE
Comfeh
Game Hens
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From
Twin Pack.
tin« raw na.
SMtwtoUWk.
See Weekly insert
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L 7
club
mici
Fuji Apples
Medium
SAVE up to 99« lb
Red Velvet cupcakes
Kellogg's
Fruit:
Snacks
Ingredients
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
• 1 pound cream cheese, softened
6 to 10-ct.
Selected varieties.
Limit 8.
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries
or strawberries, for garnish
Directions for Cakes
SWE itotoWree
1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa
powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring,
vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the
wet and mix until smooth and thoroughly combined.
3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about
20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a
toothpick for doneness. Remove from oven and cool completely before frosting.
FriFoe o r
CheeFoe ¡
8 to Id ol
I
I
Selected varieties.
Imut 4.
'
For Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
Add the sugar and on low speed, beat until incorporated. Increase the speed to high and
mix until very light and fluffy.
2. Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
Kraft Cheese
snretioea or
Singles
Salmon with Lemon, Capers and Rosemary
Ingredients
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81012-02.
Selected vaneties
SAVE up to $3.00
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil
CLUB PRICE
14-02. or General MHS
Cinnamon Toast Cnjncti
12.8-02. Cereal
SAVE up to $1.00 ea
CLUB PRICE
Cheese-ttor
Club Crackers
11.5 to 16-02,
Selected varieties
SAVE up lo $2.80
CLUB PRICE
Directions
1. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and
rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold
over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon
juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the
foil packets.
2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil
packets on the hot grill and cook for 10 minutes for a 1 -inch thick piece of salmon. Serve
in the foil packets.
Sausage and Cheese Potato Casserole
Ingredients
Directions
• 1 pound Bob Evans Italian Sausage
Roll
• 1 (20 oz.) package Bob Evans Home
Fries Diced Potatoes
• 6 eggs
• 3/4 cup milk
• 1 cup shredded Monterey Jack cheese
• 1/4 teaspoon salt
• 1/4 cup chopped green onions
• 1/8 teaspoon black pepper
• 1 (4 oz.) can chopped green chiles,
drained
• 1/2 cup grated Parmesan cheese
1. Preheat oven to 35OF.
2. Crumble and cook sausage in medium
skillet until browned. Drain off any drip­
pings.
3. Spread potatoes in greased 13" x 9"
baking pan. Top with cooked sausage,
Monterey Jack cheese, green onions and
chiles.
4. Whisk eggs, milk, salt and pepper in
medium bowl until frothy. Pour egg mixture
over sausage layer; bake 30 minutes.
5. Remove from oven. Sprinkle with
Parmesan cheese; bake 15 minutes more or
until eggs are set. Refrigerate leftovers.
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