Page A I4
F ood
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February 18, 2009
F o r t ia n i» (P b a erü cr
Comfort Foods
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Ingredients for life,.
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SAFEWAY
Galon. Whole. 2 * , 1%
Skim Supreme, or fat
free At checkstaml first
item w i scan a! regular
price, second item w*
reflect savitgs.
Caramelized Sweet Potato, Garlic,
and Rosemary Macaroni and Cheese
Ingredients
• 10clove(s) garlic
• I large (1 -pound) orange sw eet potato,
peeled and cut into 1 /4-inch-thick slices on
the diagonal
• 2 tablespoon(s) extra-virgin olive oil
• 8 ounce( s) cavatappi pasta
• 4 tablespoon(s) T illam ook unsalted but­
ter
• 4 tablespoon(s) flour
• 1/2 teaspoon(s) salt
• 1/8 teaspoon! s) freshly ground black
pepper
• 3 cup(s) half-and-half
• 2 cup(s) T illam ook Italian Blend Shred­
ded Cheese (M ozzarella, Parmesan, &
Smoked Provolone)
Kraft
Miracle Whip
or Mayonnaise
24 to 32-«
Selected varietes.
SAVE up to $1.82
• 3/4 cup(s) A siago cheese, shredded
• 1 1/2 tablespoon(s) fresh rosemary leaves,
finely chopped
• 2 clove(s) garlic, finely m inced
• 1/4 cup! s) fresh breadcrum bs from rustic
Italian bread
Directions
1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cooking
spray.
2. Bring a large pot o f w ater to a boil. Add garlic and cook 2 m inutes; rem ove cloves and
place in ice water. W hen cloves have cooled, use a garlic press to press blanched cloves;
Gatorade
32-«,
Selected varieties
Plus deposit in Oregon
SAVE up to $1.10
set aside.
3. Bring water back to a boil and add sweet potato slices and cook 5 m inutes or until
tender; drain. Heat 1 tablespoon olive oil in a large skillet over m edium -high heat; add
sweet potatoes and cook, flipping occasionally, until they develop a caram elized crust
(about 5 minutes). Dice sw eet potatoes. Set aside.
4. M eanwhile, bring another large saucepan o f w ater to a boil. A dd pasta and cook until
i.
mt i
al dente. Drain.
5. In a large pot over low heat, melt butter. Add flour and stir to com bine. C ook, stirring
constantly, for 3 minutes. Increase heat to m edium , add in salt and pepper, and, with a
wire whisk, gradually add half-and-half. Bring to a boil w hile continuously stirring.
Reduce heat, and then sim m er 1 minute. Stir 1 3/4 cup T illam ook Italian Blend Shredded
Cheese and 1/2 cup A siago cheese until m elted and smooth. Add blanched pressed
garlic, diced sweet potatoes, rosem ary, m inced garlic, and cooked pasta. Stir to com bine.
Pour into greased casserole dish.
6. T o m ake topping, com bine rem aining tablespoon olive oil, breadcrum bs, 1/4 cup
T illam ook Italian Blend Shredded Cheese, and 1/4 cup A siago cheese in a small mixing
bowl. Stir until well com bined. Sprinkle on top o f pasta.
7. Bake 25 to 30 m inutes, or until cheese is bubbly and topping golden brown. Serve.
all Laundry
Detergent
Louisiana Red Beans and Rice
i rj.iJIl m i c i
100-ot 2X liquid.
Up to 64 loads
Selected varieties.
SAVE up to $6.00
Ingredients
• 1/2 cup(s) chopped celery, plus 1 table­
• 4 1/3 cup(s) water, divided
spoon finely chopped celery leaves
• 1 1/2 cup(s) brown basmati rice
• 1/2 cup(s) diced green bell pepper
• 1/2 teaspoon! s) salt
• 1/3 teaspoon! s) ground chipotle pepper
• 1 tablespoon(s) extra-virgin olive oil
(see N ote) or cayenne pepper
• 1 cup(s) diced onion
• 2 teaspoon(s) m inced garlic
• 2 can(s) red kidney beans, or pink beans,
rinsed
• 6 ounce!s) sliced C anadian bacon, chopped
Directions
1. C om bine3 l/3 c u p sw a te r,ric e and salt in a larg e
saucepan. Bring to a sim mer; reduce heat to low,
cover and cook until all the w ater has been ab­
sorbed, about 45 minutes.
2. About 10 m inutes before the rice is ready, heat
oil in a large skillet over m edium -high heat. Add
onion and garlic and cook, stirring, until the onion
is lightly colored and tender, about 3 minutes.
3. Place 1 cup beans in a small bowl and m ash with a fork. Add the m ashed and whole
beans, the rem aining 1 cup water, C anadian bacon, celery, celery leaves, bell pepper and
ground chipotle (or cayenne) to taste to the pan. Sim m er, stirring occasionally, until the
liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 m inutes.
Serve in shallow bow ls, spooned over the rice.
4. Note: Chipotle peppers are dried, sm oked jalapeno peppers. G round chipotle can be
found in the specialty spice section o f m ost superm arkets.
Lightest, Fluffiest Doughnuts
Ingredients
• l/2 c u p (s)w h o le m ilk
• 1 tablespoon(s) w hole milk
• 1/3 cup(s) olive oil
• 1/2 cup(s) water
• 4 1/2 teaspoon(s) active dry yeast
• 3/4 cup(s) sugar
• 1/4 teaspoon(s) sugar
• 1/2 cup(s) sour cream
• 2 large eggs
• 2 large egg yolks
• 2 teaspoon(s) salt
• 2 teaspoon(s) vanilla extract
• 4 1/2 cup(s) all-purpose flour
• 4 cup(s) vegetable oil, (add more as needed for frying)
• 1/2 cup(s) confectioners' sugar
Directions
Soup
1. M ake the dough: Coat a large bowl with vegetable oil and set aside. G ently w arm 1/
2 cup milk and oil in a small saucepan over m edium heat. C om bine the w ater and yeast
in a large bowl, stir to dissolve, and sprinkle with 1/4 teaspoon sugar. Let stand for 5
minutes. Add the warm milk and oil to the yeast mixture and stir to com bine. Add the
rem aining sugar, sour cream , eggs, yolks, salt, and vanilla and stir to com bine. Add the
flour gradually. Transfer the dough to a lightly floured surface and knead until smooth.
Place it in the prepared bowl and turn to coat. C over with plastic wrap and set aside in
a warm, draft-free place until doubled in volum e — about 2 hours. Punch dough down,
re-cover the bowl with plastic wrap, and refrigerate for at least 2 or up to 12 hours.
2. M ake the doughnuts: Turn the dough out onto a generously floured work surface.
Lightly flour the dough and roll it out to about 3/4 inch thick. C ut doughnuts out o f the
dough using a 3-inch doughnut cutter and transfer them and their holes to a baking sheet.
G ather dough scraps, reroll, and repeat cutting doughnuts and holes until all dough is
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used. Chill doughnuts and holes for 30 minutes.
3. Fry the doughnuts: Heat about 4 inches o f vegetable oil in a large deep skillet fitted
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with a therm om eter over m edium -high heat until oil reaches 350 degrees F. Fry the
doughnuts three at a tim e until golden — about 2 m inutes per side. Rem ove doughnuts
and holes with a slotted spoon and drain on paper towels. Repeat with rem aining
doughnuts and holes.
4. M ake the glaze: C om bine the rem aining milk and confectioners' sugar in a small bowl
and stir until smooth. W hile doughnuts and holes are still hot, dip them in the glaze and
transfer to a wire rack until glaze is set and doughnuts are cool. Serve im m ediately.
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