September 23, 2009 Page A22 F ood Stuffed Dover Sole Ingredients • • • • • • • • 2 lbs dover sole (fresh & sk in le ss). 1 tsp green o n io n s , 1 lobster ta i l . 2 small crab legs (fresh or cooked....about 1 to 2 T ab lesp o o n s). 1 tbsp b u tte r . 6 shrim p (cooked o r raw, cleaned & d ev e in e d ). 1 tsp fresh parsley (about 5 to p s ) . 1 tbsp white wine Directions 1. Use your food processor/blender for this recipe. If you don't have one (really try to borrow one from a neighbor). 2. M ost D over Soles have a natural crease in the middle, if yours does not, m ake one vertical ( so you can fold it) Left to right or right to left. 3. Place D over Soles in small Baking Dish (ungreased). 4. In food processor/blender, Parsley, lobster tail, you want texture. Onion, place shrimp, Crab, 1 Tablespoon o f white w ine & puree'(but not that much, 1 think I Puree the ingredients for about 1-3 seconds. 5. Spoon out the mixture 3 tsps & place on one half o f the D over(spread evenly). 6. Fold the side that has no mixture over to the other side that has the mixture (taco shaped). 7. Add 1/4 c o f W hite W ine & 1 tbsp of butter to the bottom o f the baking dish, so put this mixture in After you stuff the D over Soles. 8. The bultei does not have to melted, it will m elt when it cooks in the oven. 9. Preheated oven o f 325. 10. C ook for 20-25 mins. 11. In between cooking spoon white wine & butter mixture over the D over Sole to keep it moist. 12. W hen you remove the D over Soles from the Baking D ish throw the liquid m ixture away. 13. Serve with Tartar Sauce. Honeysuckle or Zacky Farms White TUrkoy Breast 73% Lean Ground Beef 34b. Chub $2.97 ea. SAVE up to $2.34 to. a**--«- kt C Frozen. wnoie. D öone-n. SAVE up to $ 1 5 0 » . m a m vm m SATURAVASUNPAYjHlri Cl»« ««•« S to ll* SUKWwMKtMl SAUE t» to $2.50___ jiopkana Grilled Chile Citrus Turkey Breast Ingredients • 3 pounds tur- ; key breast or 1 bone in turkey b rea st (4 -6 p ou n d s) • 1 package o f 5 d r ie d p o b la n o chiles - found in the m exican sec tion o f your local grocery store • 3 tablespoons lime juice - fresh or purchased • 3 tablespoons orange juice • 5 gloves o f garlic • 1 small w hite onion, diced • 1 tsp coarse salt Pure Prwniwn Storti» to UÎ1 Kendal*Jacksoa, Q m I bbi 9ilfcMivMM|i . . Crystal Geyser 3 5 « * , 163 h h . bottles, flue deport to Ongan. SAVEuptolIJO T S M IM M c Im , Chateau S k W c h *ff1 3 M r Woodbridge. S A cM alatali. ClUB PRICE Aquafresh Toothpaste or Suave Hair Care Lucerne* Milk Directions 1. Place the poblano chiles in a small bowl and cover them with boiling water. 2. Let sit for 10 minutes. Place chiles in a colander to drain. 3. W hen cool enough to handle, cut the stem s off and rem ove any seeds. 4. Put in blender. 5. Add orange and lime juices, garlic, onion and salt. 6 to 15-oz. Selected nitetiM.SAVEuptoS1.91 CLUB PRICE 6. Blend until smooth. 7. Save 3/4 to 1 cup o f this sauce and put it in the refrigerator. 8. Rub turkey with rem aining sauce, place on a plate and cover with plastic wrap. 9. Allow this (o m arinate for at least 2 hours. 10. If grilling, preheat the grill to medium heat. Grill, covered, until a therm om eter reaches 165 A ° (1 -1 1/2 hours) or roast in an oven covered at 4(K)A° for 1 hour and 20 minutes. These tim es are approxim ate depending on size o f turkey. 11. Transfer to a cutting board, let sit for 15 m inutes before slicing. Broccoli Casserole Saw $2 on flnt 4 purdiawd tnd 50« man on •very Nom oftor 4. Item» mutt bopurchotod In a ilngt* trtnuetton wltti your Club C»rd. Ingredients • • • • • t e l l i »«**■«» «ridvrts lotto«.: Cw tU H'i Cl*»*} So». Mwltfoi Chous MkrabowK Pngreuo ligto. te x x r i Vote« ugh lh»' v vqndM CU h o i Serai rid OOrgirers’ toi» 3 poundsounds broccoli, cooked 2 cups rice, cooked 2 1 ounces cream o f m ushroom soup A m erican cheese, sliced salt, to taste T h e e a s ie s t , p e r f e c t g i f t . N ow available at the G ift Card Mall."’ Directions 1. Mix cooked broccoli, rice, cream o f m ush MpUtOemAdUMo ffl ftor* W M a t * e n d S e p t e m b e r QEaQQQEasi W 9D THOU FWI SAT SUM MOM TUM Prices in this ad good throug h S e p te m b e r ? W v 14 «»»«*><• I «m M vi Pnces ill Ms ad are etenw 6 AM Wednesday. SaplanMi 23 Itoli Tuesday, September 29 2009 m an Saleway store« m Oregon lescepi Mein ItMwten and S W Wash.ngton stores sailing Wahiminr C m MO Clark Skamania and Kkckitat Counties Hen« offered «or ss « are no* available io otto» dealers or wholesalers Sam ot products contonng ephednre oseudtwednne or DheoyWopanotomine «muri by aw Ouanrtlv nghfs reserve SOME AlMHIfilNG HEMS MAY N01 BE AVALA0I ! to AL STONES Sone advertised prie« nay he even ower n some stores On Buy Ona Get One Erse CBOGO'l otes customer musi pun nasa toe tost «en to 'eceWe -he second ton «ree BOGO otes ere nto 1 r? pnce sales « only a single ear prninaaed toe regular pnce aoo»es Mamitariurers ampona may he usad en purchased tons nwy not on "ree tons I in i one coupon par purchased ten Cusmner will he responses. tor Bn enr rtopnr. R as required hy »W on Ha purcfiaaail and me nans No apucr earn « aacass <S 52 gangas No kow r satos ir r tesato I « a i satos ai » weed Satoway stores only O 2009 Sa'eway » * . * * , » , o* ter nay vary by store room soup and salt together. 2. Spread mixture in a 9 x 13 pan. 3. A rrange sliced cheese on top o f mixture. 4. Bake at 350 F until cheese melts. I C hunky flWfl < I