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PageAIO
F ood
luly 29. 2009
SAFE WAY Oj?
Ingredients for life.«
Steak
Marinade
sm art
Safew ay is th e
»
w ay to shop...
O v e rC Q O O
Ingredients
I 5 W O " W
PRICES
h a t you buy most.
• 1 bottle Wish Bone
Italian dressing
• 2 tbsp. honey
• 2 tbsp mustard
• 4 tbsp.
W orcestershire
sauce
• 1 tsp. garlic salt
on
Directions
Marinate your favor­
ite steaks overnight.
Mustard-Marinated Steak
Ingredients
•
•
•
•
•
•
wt. M-™ “■
2 lbs. of your favorite steak
2 tbsp. lemon juice
2 tbsp. oil
•
1 tbsp. Dijon mustard
1/4 tsp. pepper
2 tbsp. water
Directions
1. Pierce beef on both sides with fork. Place beef in glass or plastic dish.
2. Mix lemon juice, oil, mustard and pepper; pour over beef. Cover and refrigerate, turning
occasionally, at least 4 hours.
3. Place beef or rack in broiler pan; reserve marinade. Set oven to broil or 550 degrees.
4. Broil beef with top about 3" from heat until medium doneness, about 10 minutes on
each side.
5. Heat reserved marinade and waterto boiling in 1 quart saucepan, stirring occasionally;
pour over beef.
tiK # 1 1
Parmesan Baked Alaska Cod
N
Ingredients
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•
•
•
•
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3 tbsp. each flour and com meal
1/4 tsp. onion powder
1/8 tsp. pepper
1/8 tsp. garlic salt
2 tbsp. butter or margarine
1 lb. Alaska cod fillets, thawed if necessary
1/4 cup grated Parmesan cheese
Directions
1. Combine flour, com meal, half of the Parmesan cheese and seasonings.
2. Melt butter in shallow baking dish. Dredge cod in flour mixture; place in dish.
3. Turn cod to coat with butter; sprinkle with the rest of the Parmesan cheese.
4. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork
N O TE: Recipe can be used with seafood or chicken
Hunt
Smothered Green Beans
Ingredients
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•
•
•
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6 thick slices bacon, chopped
1/2 cup onions, minced
1 teaspoon minced garlic
1 pound fresh green beans, trimmed
1 cup water
1/8 teaspoon salt
1 pinch ground black pepper
L u cern e* M ilk
Galon. Whole. 2%. 1%,
Stum Supreme or Fat Free
At chedotand. first ten mil
scan at regular price, second
ten Ml reflect savings
Post Honey
Bunches of Oats
14.5-02. Cereal.
SAVE up to $2.30 ea.
C LU B F M i t l
1"
Directions
1. Place bacon in a large, deep skillet. Cook
over medium high heat until the fat begins
to render.
2. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water.
3. Let the beans cook until the water has evaporated and the beans are tender.
4. If the beans are not tender once the water has evaporated, add a small amount more
water and let them cook until tender.
5. Season with salt and pepper (to taste) and serve.
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Ice Cream Sandwiches
Ingredients
• 1 (18.25 ounce) package choco­
late cake mix or use your favorite
cookie dough prepared as directed
• 1 quart of your favorite ice cream,
softened
D reyer’s
Ice Cream
Safeway
Refresne water
1.5-qt.
Selected varieties.
SAVE up to $3.50
24-pack, 16.9-oz
Plus deposit m Oregon.
SAVE up to 80c ea
c iu t mtc»
C iU » FWIC»
S
Directions
1. Preheat oven to 350 degrees F
( 175 degrees C).
2. Grease a cookie sheet. Mix cake
mix according to package direc­
tions, omitting the eggs.
3. Drop by large spoonfuls onto
cookie sheet, mixture should be
about the consistency of brownie
batter.
4. Bake 15 minutes in the preheated oven, or until cookies spring back when touched
lightly in center. Cool completely.
5. To assemble, put a scoop of softened ice cream in the center of a cookie.
6. Top with a similarly-sized cookie, wrap in plastic wrap, and gently press down to flatten
out ice cream scoop. Freeze until serving.
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