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'jJurthuib (Observer
F ood
July 15. 2009
F R ID A Y ,
SATURDAY
& SUNDAY
OP
Ingredients for life
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Signature c w e ;
Chlcken Tenders
S*Kue»»350».
ENJOY
Pork Lion chops with Apples
natural
pork
Ingredients
•
•
•
•
•
•
•
6 boneless pork loin chops - 3/4 inch
Salt and pepper to taste
1 tbsp. vegetable oil
2 apples, peeled, cored and sliced
1 clove garlic, whole
1/4 c. dry w hite wine
1/3 c. chicken broth
RAVENS
CLUB PRICE
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See weekly ad
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SAVE up »F2 38
Directions
1. Heat the oil in a skillet large enough to hold chops and apples (when they are added)
in a single layer. Add the chops and garlic to the skillet and brown well on both sides.
2. Push the chops to the side and add the apples in one layer. Cook for about 15 minutes,
turning frequently to brown and cook evenly.
3. Remove chops and apples to a warm serving dish. Pour the fat from the skillet. Add
the wine, stirring to dissolve browned particles.
4. Add broth and sim m er to a sauce-like consistency. D iscard garlic.
5. Pour sauce over chops and apples.
C lU B PRICt
Crunchy Parmensan Chicken Tenders
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Ingredients
• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup butterm ilk
• 1 1/2 pounds chicken tenders (about 18)
• 3 large garlic cloves, m inced
• 1/2 teaspoon salt
• 3 ta b le s p o o n s b a l
samic vinegar
• Freshly ground black
pepper
• I 1/4 c u p s fre sh ly
grated Parmesan
• 3/4 cup Italian-style
seasoned bread crumbs
Cooked Shrimp
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ne Value Pack . Or flou!
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2 w bag Frozen
SAVE up In M . 00 fc
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Nabisco t t l w * h o » l
or Honey Mild
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Seeded reneor*
Directions
1. Preheat the oven to
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....
SAVE up to $2 31
500 degrees F.
2. Brush 1 tablespoon of
oil over each o f 2 heavy
large lined baking sheets.
Place the butterm ilk in a
larg e b o w l. A dd the
chicken tenders and stir to coat. Let stand at least 15 m inutes and up to 30 minutes.
3. M eanw hile, m ash the garlic with the salt in a m edium bow l. W hisk in the vinegar and
then the rem aining 1/2 cup o f oil. Season the vinaigrette, to taste, with pepper. Transfer
the vinaigrette to a small serving bowl.
4. Stir the Parm esan and bread crum bs in a pie dish. Rem ove the chicken tenders from
the butterm ilk and dredge them in the bread crum b m ixture to coat com pletely, pressing
to adhere. A rrange the coated chicken tenders on the prepared baking sheets, spacing
evenly. D rizzle the rem aining 2 tablespoons o f oil over the chicken tenders and bake until
they are cooked through and golden brown, about 12 minutes.
5. T ransfer the chicken tenders to a platter and serve the vinaigrette alongside for
dipping.
Q u aker
C ap’N C runch
Yoplait Yogurt
4to6-az.
Selected varieties.
W Cereal
SAVEupto$1.61
SAVE up to $3.90 on 10
CLUB PRICt
-|88
Salmon Cakes Moist
Bogle, Columbia
Crest Estate or
□os Du Bois
Safeway Bath
Tissue or Thirsty
Paper Towel
750-ml. Selected varietals
SAVE up to $401
24 Double Rod Bath or
12 Rd Towel.
Cl UP PRICt
BOÜ1.Í
Ingredients
•
•
•
•
•
•
•
•
•
•
1/2 fillet o f salm on
ltsp barbecue sauce
1 tbls spectrum light cannola m ayo (vegan)
1/4 c & 2 tbls eggbeaters
2 1/2 tbls panko
1 tsp garlic (m inced)
1/4 m ed orange bell pepper
2 tbls green onion
1/4 tsp salt
pepper to taste
BuyAny4$/|
SAVE 4
Directions
1. B ak e sa lm o n in
b a rb e q u e sa u c e fo r
about 15 m inutes at 350.
2. Then put egg, salmon,
lemon juice, pepper and
mayo in bullet and blend
till mixed and salmon
shredded.
3. Chop green onions
and bell pepper finely
and put in m ixing bowl
along with salm on m ix
ture, g a rlic , pepper and
panko. Mix thoroughly.
4. Spray a medium sized
frying pan with cooking spray and set heat on medium.
5. Drop mixture into pan and flatten, cook in pan for about 4 m inutes each side.
6. Serving suggestion: T astes am azing with a little extra light mayo, tom atoes and
avocado.
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AH HATURA l Jl
M IX & M A T C H S A L E
Selected varieties on all your
favorite Dreyer’s Ice Cream
and Ice Cream Snacks
D reyer's
Ice C ream
each1
H aag en -D azs
Ice Cream
each'
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The easiest, perfect gift.
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