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SAFEWAY
September 2. 2009
S a fe w a y
O.
a ll t h e
is o n l i n e
co u p « " » —
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and mor®
Ingredients for life..
SAVE
BIG
ALL WEEK!
C L U B P R IC E
Avocado and Com Salsa
Rancher *s Reserve* Beef Loin
T-Bone or New Yoric Steak
Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
•
3 ripe avocados, peeled, pitted and diced into large cubes.
3 com ears, (about 2 cups of kernels), husked.
1 red onion, finely diced.
1 red bell pepper, finely diced.»
*/2 cup of olive oil.
V icupof lime juice.
'A cup of freshly chopped oregano.
lA cup of red wine vinegar.
1 tablespoon of minced garlic.
1 tablespoon of ground cumin.
1 teaspoon of chili powder.
4 shots of tabasco sauce.
Salt and pepper, to taste.
Bone-in. Extreme Value Pack.
SAVE up to $4.70 lb.
SAFE* A' V
S e e w e e k ly in s e rt
labor day savings
Kraft
Mirarla Whip
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C
A ft GM
iUO» M
K
M
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Directions
1. Blanch the com in boiling water for 3 minutes, then drain and cool under cold
water.
2. Cut the kernels off the cob and mix together with all the remaining ingredients
in a suitably sized bowl.
3. Cover and refrigerate for up to 3 days.
80% Lean Ground Beef
0r85% Lean $1.99 lb. Extreme Value Pack.
SAVE up to $1.50 h.
Grilled Watermelon Cheddar Burger
Safeway/Eating Right™
Boneless Skinless Chicken
Breasts or Thighs
Grade A. Fresh. Or Breast Tenders 52.49 lb.
SAVE up to $T4X) K).
Ingredients
• 4 hamburger pat-
ties-ready to grill
• 4 slices w hite
cheddar cheese
• 4 slices water
m elon about the
same size as the
burgers, seeded
• 1 tab lesp o o n
ground pepper
• 4 toasted buns
Gatorade or
Instructions
1. Grill the ham
burgers almost to desired doneness but 30 seconds before they are done, place
a cheese slice atop each burger.
2. Place the watermelon slices on the grill and dust with the pepper to taste.
3. Assemble the burgers on the buns with a slice of warmed watermelon on each
on top of the cheese.
Lay's or Tostilos Chips
tCSIo’ t - « lava
¡»9«c 15 625-a? Ta«Wo»
Sitected rarwM
s
SAW « W IS Man 1
Smoked Salmon and Watermelon
Safeway
Butt* Top Breads
Ingredients
22-oz. White or Wheat.
CM> Prier $1.50 ea.
SAVE up to 98t on 2
• 3 tablespoons mayonnaise
• 1/2 teaspoon mild curry powder blend
• 1 tablespoon sweet pickle relish
• 1 12- to 16-inch soft rectangular
flatbread or extra large tortillacut into
a rectangle
• 1 1/2 cups cooked rice, cooled (in
stant is fine)
• 4 ounces smoked salmon, tom into
pieces
• 3/4 cup minced seedless water
melon
Signature Cafe*
S t Loids Style
Smokehouse
Rad Rita
2 5 « Senes 3 tot.
Hegutar Club Pl»: $6.99«
CLUB PRICE
Safeway SELECT1
FnwtPies
9-inch
Selected varieties.
SAVE up to $1.50
Signature Cafv*
Fried, M M ini or
Parit Meut dorian
B-pc: 2 druntstecks. 2
ixBasis í nwyns & ¿ wngs
Darli Meat ndudes 4 sack
legtMgb.
CLUB PRICE
Directions
1. Mix the mayonnaise, curry and
relish together and spread evenly over the flatbread or tortilla.
2. Sprinkle the rice evenly over the bread leaving a 1-inch wide strip down the
length of a long side of the bread without rice and just the sauce exposed.
3. Press down on the rice to pack. Place the salmon and watermelon in a
compact line (on top of the rice ) down the edge of the other long side of the bread
- on the opposite side from the long side without the rice.
4. Starting with the side of the bread that has salmon, rice and watermelon, roll
over the bread to enclose the salmon and seal the roll with the strip of bread with
the sauce and no rice forming a cylinder. Wrap tightly in plastic wrap and
refrigerate for 1 hour. Using a sharp, serrated knife cut the cylinder into 2-inch
thick slices simulating the look of sushi.
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