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_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ March 4, 2009
SAFEWAY O
G e t free
on your i
Ingredients for life..
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Go » S afe w ay.
Caribbean Coconut Flank Steak
T H IS W E E K E N D ...
SATURDAY &
S U N D A Y ONLY
new reusable bags!
rebag • reduce • rethink
HOUR
stocks
Total Recipe
Time is 45 to
60 minutes;
marinade time
is 6 hours or
overnight.
Makes 6
servings.
CLUB PR IC E
Rancher's Reserve*
Beef Loin T-Bone Steak
Bone-in. Or New York Strip Steak.
Extreme Value Pack.
SAVE up to $5.20 lb.
Beef Flank Ingredlants
• 1 beef flank steak (about 1-1/2 pounds)
• 1 can (8 ounces) crushed pineapple
See Weekly Insert
and rice in m edium saucepan; bring to a
boil. Reduce heat; cover and sim m er 35 to
45 m inutes or until rice is tender. Remove
from heat. Stir in reserved pineapple, coco­
nut, alm onds and cilantro. Season with
salt, as desired.
M arinade Ingredlants
• 1/4 cup fresh lime juice
• 2 tablespoons finely chopped fresh
cilantro
• 1 tablespoon Caribbean jerk seasoning
4. M eanw hile, remove steak from m ari­
nade; discard marinade. Place steak on grid
over m edium , ash-covered coals. G rill, un­
covered, 17 to 21 m inutes (over medium
heat on preheated gas grill, covered, 16 to
21 m inutes) for m edium rare (145°F) to
medium (160°F) doneness, turning occa­
sionally. Season with salt, as desired.
• Coconut Rice Ingredlants
• 2 cups w ater
• 1 cup uncooked brow n rice
• 3 ta b le s p o o n s s h re d d e d c o c o n u t,
toasted
• 2 tablespoons sliced almonds, toasted
• 1 ta b lesp o o n finely cho p p ed fresh
cilantro
80% Lain
B ro o n tfla af
Sirloin Chop«
20% F it.
E x tr iim Valua P io *.
SAVE up to » 1 * 0 Ib.
Extrom i V alu* Rack.
Of Spat» Sib.
SAVE up to 1 2 .0 0 » .
5. Carve steak across the grain into thin
slices. Serve with rice.
Cook's Tips: To broil, place steak on rack in
broiler pan so surface of beef is 2 to 3 inches
from heat. Broil 13to 1 Sm inutesform edium
rare ( 145°F) to medium ( 160°F) doneness,
turning once. To toast coconut on the
stovetop, heat large nonstick skillet over
medium heat. Spread coconut in single layer;
cook 4 to 5 minutes or until lightly brown,
stirring occasionally. To toast almonds on
the stovetop, heat large nonstick skillet over
medium heat. Spread almonds in single layer;
cook 5 to 7 minutes or until lightly brown,
stirring occasionally.
Directions
1. Drain pineapple, reserving l/4 c u p ju ic e
for M arinade; discard excess juice. Re­
serve crushed pineapple for Coconut Rice.
2. C om bine m arinade ingredients and re­
served pineapple juice in small bowl. Place
beef steak and m arinade in food-safe plas­
tic bag; turn steak to coat. Close bag
securely and marinate in refrigerator 6 hours
or as long as overnight, turning occasion­
ally.
3. Prepare Coconut Rice. Com bine water
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MIIWktEmim
Blonde Brownies
Directions
SATURDAY ft S U N D A Y O N L Y !
C U IR PRICE
1. Preheat oven to 350 degrees F ( 180 degrees
C).
Ingredients
• 1 cup sifted all-purpose flour
• 1/2 teaspoon baking pow der
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped w alnuts
• 1/3 cup butter
• 1 cup packed brown sugar
• 1 egg
• 1 tablespoon vanilla extract
• 2/3 cup sem isw eet chocolate chips
2. M easure 1 cup sifted flour. Add baking
pow der, baking soda, and salt. Sift again. Add
1/2 cup chopped nuts. M ix well and set aside.
3. Melt l/3cupbutter. Add 1 cup firmly packed
RAISIN
BRA”
brown sugar and mix well. If shortening is
used, add 1 tablespoon hot water. Cool slightly.
4. Add egg (beaten) and vanilla. Blend well.
Add flour mixture, a little at a time, mixing well.
5. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to
1 cup chocolate chips on top. B a k e fo r2 0 to 2 5
minutes.
M IX & MATCH SALE
O o .ill you» f a v o r it e » f M
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I lin k f in H u y *> Saw«* S'» M u r e l a g s (o »
Coconut-Lime Chicken
with Grilled Pineapple
Ingredients
• 2 cups tequila
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper
• 6 (6 ounce) skinless, boneless chicken breast
halves
• 1(16 ounce) container sour cream
• 1/2 cup coconut milk
• 1/4 cup lim e juice
• 2 tablespoons chopped cilantro
• 1 clove crushed garlic
• 1 pinch salt and pepper to taste
• 6 slices peeled, cored pineapple
ih " »»is
L u c e rn e * MNk
Saleway
Butter Top
Breads
Gibn.WM.2%.1%,
SWm Supreme or F« Free,
w cnecima no, nrsi ram ww
scsn at regubr price, second
24-Pack Coors, Bud
or 30-Pack MMer
12-02.0»«.
22-oz. White w Wheat.
ClubPrice:$1.50ea.
SAVE up to $148 on 2
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SAFEWAY
O ffe r valid Wednesday, March 4»h thru Tuesday,
ONE WEEK ONLY!
»8 C O U P O N
March 10th. M inim um $10 Purchase Required
SAFEWAY S COUPON
SAFEWAY % C O U P O N
! O N I WEEK OIMLY! M arch 4 -1 0
ONE WEEK ONLY! M arch 4 -1 0
¡ ONE WEEK ONLY! M a rth 4
WITH CANO ANO COUPON
DiGiorno
Original Pizza
Directions
I . W hisk together the tequila, 2 tablespoons o f lime juice, brown sugar, and cayenne
pepper; pour into a resealable plastic bag. A dd the chicken breasts, coat with the
m arinade, squeeze out excess air, and seal the bag. M arinate in the refrigerator for 1 hour.
22 7 to 32 7 «
Selected vanerin
Urrwt 1 coupon per transaction (
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2. M eanw hile, make the sauce by whisking together the sour c re a m , coconut milk, and
1/4 cup o f lim e juice in a bowl. Add the cilantro and garlic, then season to taste with salt
si it auapwci without coupon |
WYTH CANO ANO COUPON
S3 00 CLUB M C I WITHOUT coupon
WITH CANO ANO COUPON
ts 91 Ciua PNC! WITHOUT COUTON
Nabisco Oreo
Cookies
Classico
Pasta Sauce
5 to tSor. Selected varieties
Limit 1 coupon per transaction |
15 toiS-or
Selected uanehes
Limit 1 coupon per transaction
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G re a t gifts m ade simple.
Gift Card Mall: Your place for
O rw -Stop shopping
and pepper; set aside.
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3. Preheat an outdoor gn 11 for medi um-high heat, and I lghtly oi 1 grate Remove the chicken
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from the m arinade, and shake o ff excess. D iscard the rem aining marinade.
4. Cook the chicken and pineapple slices on the preheated grill until the chicken is no
longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes.
Serve the chicken breasts topped with a slice o f grilled pineapple, and a dollop o f the sour
P c w k n I M ad ace ettnctive 6 AM. Wednesday M irth H thru Tuesday March 10.2009 in a« Saleway stores m Oregon levees Milton Freewateh and S W Washington stores senary) Wahkiakum
i/iw M / Dark Skamania and Klickitat Counties items offered for sale are not available to other dealers or wholesalers Sales of products containing ephedrine pseudoephedrine or phenylpropanolamine
w S i w i w c S / n g h t s reserved SOME AOytRTiSINT. ITFMSMAV NOT Bf AVAHAftF IN ALL STOWS Some advertised prices may be even tveer in some stores On Buy On» fiet One Free
- B f S t S raters cintomei most purchase the first Hem to receive the second Hem free BOGO otters are not 1/2 price sales It only a smote Hem purchased, the regular pool aepny Manolachvers
rtvipoos may he used on purchased Hems only
not on tree Hems t m t one coupon pet purchased Hem Cusromet mu He responsible tor la» and depoM s m reryiired by «w on Ih« purchased and
iteeutem Oki ivjiinrsales in e«c.ess ni 52 gMtona No liquor sales tor resale I iquor sates at licensed Satewev stores only e 2009 Safeway inc. AvaitabHitv iV Hems may vary hy store
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cream sauce.
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