^'Portiani» (Observer
PageAI2
September 9, 2009
SAFE WAY Q
-O F —
Ingredients for life.,
Blackend Sirlion Steak with
Creole Mustard Sauce
SUPER
FALL
use Your
Gas Rewards!
General Ingredients
• 2 pounds center-cut prim e sirloin o f beef
• 1/2 cup vegetable oil
• 1 1 / 4 sticks w hole butter - c u t in pats
SAVINGS!
S U P E R P R IC E C O U P O N S !
The P o w erP um p R ew ard s P rogram is b ein g
O f fe r v a lid
discontinued <« of Septem ber 12, 2009
9 /9 /2 0 0 9 t h r u 9 /1 5 /2 0 0 9
M in im u m $ 2 0 P urcha se
Creole Mustard Sauce Ingredients
•
•
•
•
1 cup C reole m ustard
2 tablespoons m ayonnaise
1 tablespoon W orcestershire sauce
1 teaspoon freshly-ground black pepper
^palamiini»
Blackened Seasoning Ingredients
• 1/3 cup paprika
• 1 tablespoon garlic pow der
• 1 tablespoon onion pow der
• 1 teaspoon freshly-ground
white pepper
• 1 teaspoon freshly-ground
black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 cup salt
CLUB PRICE
Hormel Natural
Choke Lundwneat
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SH U
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Porit Shoukter
Country Style Mbs
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Bone-mw Boneless.
Extreme Value Pack $1.49 ».
SAVE up to »1.50 to.
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Directions
I
C reole M u sta rd S auce: Mix together mustard, mayonnaise, W orcestershire and pepper.
Chill.
B lackened S easoning: Mix all ingredients well. Preheat oven to 3 5 0 degrees. Trim fat to
1/8-inch on sirloin, coat with oil and dredge on all sides with seasoning. Place sirloin in
a w ell-heated (hot) iron skillet. Add 2 to 3 pats o f butter. C ook 5 m inutes on each side,
adding butter as needed. T ransfer to oven and roast until m eat reaches internal
tem perature of 114 degrees. Remove and refrigerate overnight. Slice sirloin into 12 even
slices and arrange on chilled salad plate. Serve with a 2-ounce pool o f m ustard sauce and
Johnsonville Bratwurst
. or Italian Sausage
I fctewl
3.99
C tU B P U K I
fa
c
99
2"-O 3s?
Safeway Chicken Thighs,
w hole Boneless
Drumsticks or Leg Quarters Fresh Pork Tenderloin
garnish with red onion and capers.
Rancher *s Reserve* Boneless
Beef Top Sidon Steak
Sold n the baa. Or Extra Meaty M
B a t * » . S W E ip to $ 1 O 0 b
Grade A. Fresh. Or Honeysuckle
or Zacky Farms Frozen Bone-in
Extreme Vatoe Pack. Or Tri-Tip Roast,
SAVE up io $2.00 6.
Turkey Breast SAVE up to 30c b.
Shrimp Fritters
• Tyson Breaded
I Chicken Selections
H iiiJHi Bum
V-hxI-dvanH»*»
Ingredients
• 3 tablespoons butter
• 1 pound m edium shrimp, peeled and deveined
• 4 green onions, finely chopped (include tops)
• 1 bell pepper, seeded and finely
chopped
• 1 sm allhotorm ildchilepepper,
seeded and finely chopped
• 2 cups m ashed potatoes
• 2 eggs, beaten
• salt and pepper, to taste
• 1 cup fine dry bread crum bs
• vegetable oil, for deep frying
WC« CMC *S0 ''-.J*O9 i
5.99
C H IB PRIC (
Medium Cooked Shrimp
51 to 60-ct Tai-on. Sold in 2-b. bag.
Random weight $6.99 b. Froxen/thawed
SAVE up to $1.50 b.
I Sxieway Ttacfc Sliced
J| OQ
I Hickory Smoked Bacon #1 * *
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McUp
Directions
1. M elt butter
wr-i a»« **e cover»
7 98 u «A ?',.»
in skillet over
m edium heat; add the shrimp
and cook until pink (2 to 3 m inutes depending on size).
2. Rem ove shrimp from skillet with a slotted spoon, cool slightly, then chop. Set aside.
3. Add the green onions, bell pepper and chile pepper to the butter rem aining in the skillet.
4. Saute over m edium heat until vegetables are ju st softened, about 3 m inutes. Add
mixture to the m ashed potatoes and mix well.
5. Stir in the chopped shrim p and beaten eggs. Season to taste w ith salt and pepper.
6. Stir in some o f the bread crum bs, if needed to m ake the dough stiff enough to form
into balls. Shape mixture into 2-inch balls.
7. Put the bread crum bs in a shallow bowl. Roll the shrim p/potato balls in the crumbs.
8. Cover and chill for at least 30 m inutes or up to 4 hours.
9. Heat oil in a deep fryer or heavy pot to about 360 degrees. Fry the balls 3 or 4 at a tim e
for about 4 minutes, or until browned and crispy on the outside.
10. Rem ove balls to paper towels; drain and serve imm ediately.
BUY 1
I 5 -6 - 0 2 - R e d
lFREE
I»
- - LI-- PaMMAM
w astungion
brow n
i Raspberries
Crien Rabi Anntec
EQUAL OA LCStER VALUE
I
GET
SWEuptoSlilb.
SAVE up to $3.99 nt 2
(M tir lM b r
CNpsDnro
Raspberry Coffee Cake
tu n » « SehcW
miete. Club Ph»: $250»
SMupfe$U8«2
General Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
C L U B B R IC E
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking pow der
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup fresh or frozen raspberries
1 tablespoon slivered almonds
C lU B P RICE
Glaze Ingredients
1 /4 cup confectioners' sugar
1 teaspoon fat free milk
1/4 teaspoon vanilla extract
Directions
1. Preheat oven
to 350 de­
grees F( 175 degreesC). Lightly
coat an 8 inch round cake pan
with nonstick cooking spray.
2. Sifttogetherthe flour, sugar,
baking pow der, baking soda,
and salt in a large bowl.
3. In a separate bow l, whisk
together the egg, yogurt, butter, and 1 teaspoon vanilla extract.
4. Stir the egg m ixture into the flour until well m oistened.
5. T oss the raspberries with the brow n sugar in a small bowl.
6. Pour 2/3 o f the batter into the cake pan and sprinkle with the raspberries and alm onds.
T h e e a s ie s t, p e r fe c t g if t .
Spoon the rem aining batter over the raspberries.
N o w a v a ila b le a t t h e I
G i f t C a rd M a li “ I
7. Bake in preheated oven until cake springs back when lightly touched, 35 to 4 0 minutes.
Set aside to cool.
8. T o m ake the glaze, stir together the sugar, milk, and 1 /4 teaspoon of vanilla extract until
sm ooth. Drizzle glaze over the cooled coffee cake.
Serve at room tem perature.
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