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SAFEWAY
General Ingredients
• 1 pound boneless beet top sir-
loin steak, cut 3/4 inch thick
• 1/2 cup ready-to-serve beef
broth
• 1/4 cup balsam ic vinegar
• 2 tablespoons jalapeno pep-
per jelly
• Vegetable Barley “Risotto”
Seasoning Ingredients
• 3/4 teaspoon garlic salt
• V4 teaspoon
FR ID A Y ,
SATURDAY
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Ingredients for life..
Sweet & Spicy Petite Sirloin
My 8 ,2009
introducing.
Load hundreds of coupons to
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SAFEWAY O
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• I /4 teaspoon giound cumin
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Instructions
1.
Prepare Vegetable Barley j
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“Risotto.” (See below)
2. M eanw hile cut beef steak .________________________________________________
crossw ise into four equal “pe
tite” steaks. Com bine seasoning ingredients; press evenly into both sides o f each steak.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about
8 to 10 m inutes for m edium rare to medium doneness, turning once. R em ove steaks; keep
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3. Add broth, vinegar and jelly to skillet; cook until browned bits attached to skillet are
dissolved and sauce thickens slightly, about 3 to 5 minutes. Spoon sauce over steaks
and serve w ith barley risotto.
Vegetable Barley Risotto
• 1 cup coarsely chopped zucchini
• 1 can (14 to 14-1/2 ounces) ready-to-
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• 3/4 cup chopped tom atoes
• 1/4 teaspoon pepper
Instructions
1. H eat large nonstick D utch oven over m edium heat until hot. A dd barley and cook,
stirring until lightly toasted, about 5 minutes. Add zucchini, shallots, oil and garlic; cook
about 3 m inutes until zucchini is crisp tender.
2. Stir in 3/4 cup o f broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed.
Add remaining broth; return to sim mer and continue cooking 7 to 9 m inutes or until barley
is tender. Stir in tom atoes and pepper.
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Baked Garlic Shrimp Recipe
Ingredients
• 1 1 / 2 pound large shrimp, peeled and deveined
• 12 cup olive oil
• tablespoons dry sherry
• 3 garlic cloves, m inced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 /8 teaspoon crushed red pepper
• Lem on wedges
• Seasoned bread crum bs
Directions:
1. A rrange shrimp, slightly apart, in a single layer in nonstick-sprayed baking pan. Mix
rem aining ingredients except for breadcrum bs, pour over shrimp.
2. Sprinkle about 1/3-eup breadcrumbs over mixture. Bake in a preheated400-degree oven
for 10-15 minutes
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18-Pack Coors,
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Devil’s Food Cake with cheesecake frosting
Ingredients
• 1 box o f D evil's food cake mix prepared to directions
• 1 can o f vanilla frosting
• 2 8oz pkgs o f cream cheese
• ltsp o f vanilla
• Squeeze o f lemon juice
• top with 1 can o f pie filling cherries or fresh strawberries
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D irections
1. Bake cake according to directions. You can either rem ove from pan or let it in the pan.
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2. Mix 1 can pf prepared vanilla frosting with cream cheese at vanilla and lem on juice.
If needed add more lemon juice or vanilla for your desired taste.
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3. Spread on top o f cake top with cherries and pu, in fridge. (If you are serving it with
straw berries I slice them and then add sugar refrigerate until I cut slices and then top each
slice.
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