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SAFEWAY O
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Easter Ham
Ingredients
• 1 cup m aple syrup
• 1 cup orange juice
• 1 cup ginger ale
• 1/2 cup brown sugar
• 1/2 cup honey
• 1 (10 ounce) ja r maraschino
cherries, halved
• 1 (12 pound) fully-cooked,
bone-in ham
• 1 (15.25ounce)canpineapple
slices in juice, drained
• 1 box round w ooden toothpicks
Safeway
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savings 0
Safeway Shank Halt
and Whole Hams
Bom-in Or Rump Halt at $1 l i f t .
U nit 2 Whde Supplies Last.
SAVE up to $1.31 f t
10-stem OunchM
SAVE up to $2 00
Safeway
Spiral Sliced Ham
Bonem. LmN 2.
WMeShppiftS Last
SAVE up to $1.60 ft
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a m edium bowl, mix together the m aple syrup, orange juice, ginger ale, brown sugar
and honey. Stir in the juice from the m araschino cherries, and half of the cherries. Score
the outer edge o f the ham with a sharp knife in a diam ond pattern. Cuts should be about
1/4 inch deep. T his will allow the ham to soak up the juice.
3. Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping
all o f the juice in the bag. It may look like there is too m uch juice, but the ham will soak
it up while baking Place the pineapples onto the top o f the ham, and secure with
toothpicks. Place cherries into the centers o f the rings, and secure with toothpicks also.
Tie the end o f the bag closed with the ties provided, place in a large roasting pan, and
cut a few small slits in the top o f the oven bag.
4. Bake the ham for 2 hours in the preheated oven. The internal tem perature should be
160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the
tem perature. Rem ove ham from bag to a serving plate, and let stand for 10 m inutes before
carving.
C L U B P R IC E
sastsrENTERTA|N|NG
Elegant Ordwte
Matan a petact grtl'
SAVE up to S3 DO
Elegant Scalloped Potatoes
Ingredients
• 8 large baking potatoes
• 6 tablespoons butter or m argarine
• 6 tablespoons all
purpose flour
• 1 teaspoon garlic
pow der
• 1/2 teaspoon salt
• 1/2 teaspoon pep
per
• 3 l/2 c u p sm ilk
• 12 ounces process
cheese
(eg .
V elveeta), cubed
• 1/3 cup crum bled
cooked bacon
• 1 c u p sh re d d e d
Cheddar cheese
• 1/4 c u p s lic e d
green onions
Boneless
Pork Top Loin Roast
Rancher’s Reserve® Beef Ribeye Roast
Bone-in. Or Boneless New York Roast.
SAVE up to $3.50 lb.
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Directions
1. Scrub and pierce potatoes; place on a m icrow ave-safe plate. M icrow ave on high for
15-20 m inutes or until tender. Cool slightly.
2. In a saucepan, melt the butter. Stir in flour, garlic pow der, salt and pepper until smooth;
gradually whisk in milk. Bring to a boil; cook and stir for 2 m inutes or until thickened. Add
the process cheese and bacon; stir until cheese is melted. Rem ove from heat; set aside.
3. C ut the potatoes into 1/4-in. slices. Place a third o f the slices in a greased 13-in. x 9-
in. x 2-in. baking dish; top with a third o f the cheese sauce. Repeat layers twice. Sprinkle
with cheddar cheese and onions. Bake, uncovered, at 350 degrees F for 15 m inutes or until
cheese is melted
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Ingredients
• 1 bunch spinach, rinsed
• 10 large straw berries, sliced
• 1/2 cup w hite sugar
• 1 teaspoon salt
• 1/3 cup white wine vinegar
• 1 cup vegetable oil
• 1 tablespoon poppy seeds
SAK«p»S731
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CLUB ERICE
Spring Strawberry Spinach Salad
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Directions
1. In a large bowl, mix the spin
ach and straw berries.
2. In a blender, place the sugar,
salt, vinegar, and oil, and blend
until smooth. Stir in the poppy
seeds. Pour over the spinach and straw berries, and toss to coat.
Ham Stir Fry with Couscous
Lay’s Potato Chips
Safeway SELECT* Ice Cream
Folgers Coffee
10.5 to 11-oz. Selected varieties.
SAVE up to $2.11
1.75-qt Selected varieties. Club Price: $2.50 ea.
SAVE up to $6.78 on 2
27.8 to 34.5-02. Selected varieties.
SAVE up to $2.50
SAFEWAY S COUPON
Ingredients
• 1 1 / 2 cups water
• 1 cup couscous
• 2 cups chicken broth
• 1/4 cup cornstarch
• 3 tablespoons soy sauce
• 3 tablespoons brow n sugar
• 1/8 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 2 cloves garlic, m inced
• 1 (16 ounce) package mixed broccoli and cauli
flow er florets
• 1 carrot, sliced
• 1/4 pound cooked ham , cut into strips
• I (8 ounce) can sliced w ater chestnuts, drained
• 1/2 cup sliced alm onds
spring soda
3f or
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p a rtic ip a tin g C o ca-C o la,
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W it'i a minimum JPO grocery purchase
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be purchased m a single transaction
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12
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W ith
Directions
1. T o M ake Couscous: In a m edium saucepan, bring w ater to a boil. Stir in couscous,
reduce heat to m edium -low , and sim m er for 8 to 10 m inutes, until fluffy. Cover and set
co uscous.
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aside.
2. In a small bow l, com bine broth, cornstarch, soy sauce, brown sugar and ginger. Mix
together and set aside.
3. Heat oil in a large skillet or wok. Add garlic, broccoli, cauliflow er and carrot; stir-fry
for 7 to 8 m inutes or until crisp-tender (add w ater as needed if pan gets too dry).
4. Stir broth m ixture and pour over vegetable mixture in skillet, then stir in ham and water
chestnuts. C ook 2 m inutes, stirring frequently. Stir in alm onds. Serve stir fry over hot
an d C oupon
Buy ANY 3 participating
Coca-Cola, Papu
or 7«UP 12-pack
12-02 cans
Selected varieties
Plus deposit m Oregon
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