February II, 2009
Page A I6
F ood DINNERS TWO
Cranberry and Apple Stuffed Pork Chops
INGREDIENTS
SAFEWAY Ö
Ingredients for life..
Safeway is the
smart way to shop
DON’T MISS IT...
SATURDAY, SUNDAY,
MONDAY & TUESDAY!
• I tablespoon olive oil
• 1/2 onion, chopped
• 1 large Granny Smith apple -
peeled, cored and diced
• 2 tablespoons balsamic vin­
egar
• 1/2 cup dried cranberries
• salt and pepper to taste
• 2 (6 ounce) boneless pork
chops
• 1 tablespoon olive oil
PRESIDENT'S
DAY
chops, and secure with toothpicks if
needed. Heat the remaining 1 tablespoon
olive oil in a large skillet over medium-
high heat. Season the pork chops with
salt and pepper to taste, and place into
the hot skillet. Cook on each side until
browned, about 3 minutes, then transfer
to a baking dish. Top with the rem aining
apple mixture, and cover the baking dish
with aluminum foil.
4. Bake in preheated oven until the pork is
no longer pink in the center, about 40
minutes depending on the thickness of the
pork chops. Uncover, and bake about 10
minutes longer until the apple mixture has
browned around the edges.
DIRECTIONS
1. Heat 1 tablespoon olive oil in a skillet
over medium heat. Stir in the onion and
apple ; cook and stir for 5 minutes. Stir in the
cranberries and balsamic v inegar, and con­
tinue cooking until the apple and onions
have softened, about 5 minutes more. Sea­
son to u ste with salt and pepper, then
scrape the mixture onto a plate, and refrig­
erate until cold.
2. Preheat oven to 350 degrees F (175
degrees C). Lightly grease a small baking
dish.
3. Cut a large pocket into the pork chops
using a sharp, thin bladed knife. Stuff
the cooled apple mixture into the pork
Philly Shrimp-
CLUB PRICE
See weekly insert
INGREDIENTS
•
•
•
•
1 cup frozen cleaned raw shrimp, thawed
1/2 (19 ounce) can diced tomatoes
1 /4 cup PHILADELPHIA Cream Cheese Spread
1 cup tom fresh spinach leaves
SMf <»»$«•
DIRECTIONS
1. Cook pasta according to package directions.
Meanwhile, cook and stir shrimp, tomatoes and
cream cheese in large skillet on medium-high heat
3 to 4 minutes or until shrimp are cooked through
and sauce is well blended.
2. Drain pasta; place in large bowl. Add spinach;
mix lightly. Add shrimp mixture; toss to coat.
Standard or Larçewt.
$WE»toS2J1ft.
Lemon Rosemary Salmon
INGREDIENTS
•
•
•
•
•
1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees
C).
2. Arrange half the lemon slices in a single layer
in a baking dish. Layer with 2 sprigs rosemary,
and top with salmon fillets. Sprinkle salmon with
salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle
with olive oil.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork
Avocado-Shrimp
Salad
INGREDIENTS
•
•
•
•
•
•
2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice
lay’s
Potato Chips
ML5totl-az.
Selected vaneties
S M ie to V O C
■T------1 KAto-A—
-
uasani naier
24-pack, 16.9-oz.
Plus deposit in Oregon
SA« up to $3 .00
DIRECTIONS
1. Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste
with salt and pepper. Stir in lime juice. Serve cold.
White Chocolate Raspberry Cheesecake
Hot or Le»
rockets
INGREDIENTS
B to H t
Selected nineties
• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 ( 1 0 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, soft
ened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
SMimtoSIX»
24-Pack
Coors, Bud or
30-Pack MWer
12-or cans Selected
«anetes. Plus depositai
Oregon. SAVE up to S10 00
e tu » PUKI
DIRECTIONS
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring
to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh
strainer to remove seeds.
G IF T C A R D S
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering
water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs
one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust.
Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into
pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the
tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and
refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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