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SAFEW AY
August 12, 2009
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Ingredients for life.»
W e ’r e p r o u d + o
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S afew ay is th e s m a r t w ay to sh o p
y o u c a n e a jo y
" H \ e ir e s V ^ e s i
p r o d u c e a r o u r \d .
G u a ra n te e d !
w h a t you
PtahnawWillaenett«
y»Wor V M e
SAV* «•♦’■A
Ccrr
fitto
Crockpot Sweet and Sour Pork
In g re d ie n ts
•
•
•
•
•
•
•
•
•
•
•
Fres^
1 can (20 ounces) pineapple chunks in juice
1 1/2 to 2 pounds pork shoulder, cut into strips
1 m edium green bell pepper, cut into strips
1/2 medium onion, thinly sliced
1/4 cup light brown sugar, packed
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup water
1 tablespoon light soy sauce
1/2 teaspoon salt, or to taste
ho, cooked rice
ßr-otxjoli Crow ds
o r C«ulrf lawyer
’■«M hiÂÊf
e i r »
lo o m
Qro^relK. I H W
D ire c tio n s
1. Drain pineapple, reserving juice. Refrigerate pineapple chunks until ready to use.
m
2. Place pork in slow cooker; add green bell pepper and sliced onion.
-m »
I'leprW
Pork Shoulder
3. In a bowl, com bine brown sugar, cornstarch, 3/4cup pineapple juice (add w aterto make
3/4 cup if necessary), vinegar, water, soy sauce, and salt; blend until smooth and pour
over pork and vegetables. C over and cook on LOW setting for 8 hours.
4. Add pineapple chunks about 45 minutes before end of cooking time.
Country Style Ribs
lb
Bone-in. Extreme Value Pack
SAVE up to $1.50 b
See weekly ad
Chili and Lim e Grilled C om
O ry rM C Ked
ou.*-*«
In g re d ie n ts
*“1
2^4
• 6 ears fresh com
• 1 stick unsalted butter
• 1 jalapeno pepper, minced
fine
• 1/2 teaspoon chili pow
■ , A
der
C IU M H M IC I
• 2 limes, Juiced
• 1/2 teaspoon black pep
per, fresh ground
• Pinch salt
FresV\ Expr ess
up to U5# ft.
BUZ 1 6 r r
D ire c tio n s
1. M elt butter.
I FREE
r , »»< v t
2. Add m inced jalapeno,
chili pow der and pepper and cook for I minute. Remove from heat for 2 m inutes and add
lime juice. Carefully peel back com husks, leaving attached at end o f cob.
3. Remove com silk, coat com thoroughly with seasoned butter using a pastry brush.
4. Put the husks back over the com , wrap in foil. Roast on grill with closed cover for about
45 minutes, turning a few times. Serve immediately
r ( «UMjht
É tti 1
C IU M P R I t f
Strawberry Cheesecake Ice Cream
2cu p s(4 8 0 m l)h alf-an d -h alf
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
4 ounces (115 grams) cream cheese, room temperature
3 large egg yolks
2/3 cup (130 gram s) granulated white sugar
2/3 cup strawberry puree (sauce)
1 cup fresh strawberries, chopped
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In g re d ie n ts
•
•
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BUY 1 CWT I ■ C
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Resti King
n VRIUC
Lucerne* Creamery
Fresi, or Safeway
SEIET* Ice Cream
6 to 16-02.
Selected varieties
SAVE up to $4.29 on 2
BUY1« t
* íf r e e
D ire c tio n s
1. In a small saucepan, over m edium -high heat, bring the half-and-half and the vanilla
bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take
out the vanilla bean and scrape the seeds from the bean with the back o f a knife, and mix
the seeds back into the half-and-half.
M eanwhile in a stainless steel bowl beat the cream cheese, egg yolks and sugar until light
and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand
mixer. Gradually pour the scalding half-and-half into the w hipped egg yolk mixture,
making sure you keep whisking constantly so the eggs don no, curdle. If any lumps do
form, strain the mixture first before heating.
2. Place the bowl over a saucepan o f sim m ering w ater and, stirring constantly with a
w ooden spoon, cook
until the custard thick
ens enough that it coats
the back o f a spoon (170
degrees F) (77 degrees
C). The term 'coat a
spoon' is a technique
used mainly as a way to
test when an egg-based
c u s ta rd o r sa u c e is
done. A spoon, usually
wooden, is placed in the
custard and, when the
spoon is raised, the film
o f custard on the back
of the spoon will stay in place even when you draw a line with your finger through the
middle o f the custard.
3. Im m ediately remove the custard from the hea, and continue to stir the custard for a
few m inutes so it does not overcook. At this point stir in the vanilla extract, if using, and
the straw berry puree. C over and le, cool to room tem perature and then refrigerate the
custard until it is com pletely cold (several hours but preferably overnight).
Transfer the cold custard to the chilled container o f your ice cream m achine and process
according to the m anufacturer's instructions. Once made, stir in the cut up fresh
strawberries and transfer the ice cream to a chilled container and store in the freezer. If
the ice cream becom es too hard place in the refrigerator for about 30 m inutes before
serving so it can soften.
I
Nabisco
Ritz Crackers
•Ä-
CharminBath
Tissue or Bounty
Paper Towels
18-Pack Coors,
Bud o r M iller
12-02, bottles.
Selected varieties.
Plus deposit in Oregon.
,2 Rod Bath Tissue
or 12 Big Roll Towete
SAVE up to MOO
Citi» PRKt
13"
7
T h e e a s ie s t, p e r f e c t g i f t .
Now available at the
Gift Card Mall. *
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