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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 30, 2009)
i l 'e Page 20 December 30, 2009 (Dbseruer SAFEWAY Ö MS OH P*u s I FREE D e liv e r y Ingredients for life. 6“ Chocolate Ricotta Mousse Recipe by: Healthly Heart Living Fresh Atlantic Salmon Fillets 3Day Sale! Ingredients • • • • • • 6 ounces dark chocolate, chopped 1 15-ounce container part-skim ricotta cheese 1/4 cup fat-free half-and-half 1/2 teaspoon vanilla Raspberries or small strawberries (optional) Mint leaves (optional) Safew ay00^ Farm raised Cotor added Under 2-ifc I7,W b SAVE up to $ 3 0 0 1> I Wwwvte Dettar Ä» On fntet teM ty tu ÄTO Directions 1. Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for I minute; stir. Microwave on 70% pow erfor 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds. 2. In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves. Rancher’s Reserve® Beef New York Strip or Ribeye Steak 4«? Bone-In. Extreme Value Pack. Or Whole Tenderloin $7.99 lb SAVE up to $4.50 lb. or Salads I Selected varieties SAVE up to $? 99 on ? Vegetable Lasagna with Red Pepper Sauce From Better Homes and Gardens Ingredients 99c- • 6 no-boil lasagna noodles or regular lasagna noodles • 8 ounces zucchini and/or yellow summer squash, halved and sliced • 2 cups sliced fresh mushrooms • 1/3 cup chopped onion • 2 teaspoons olive oil • 1 cup fat-free or low-fat ricotta cheese • 1/4 cup finely shredded Parmesan cheese • 1/4 teaspoon black pepper • 1 recipe Red Pepper Sauce • 1 cup shredded part-skim mozzarella cheese • 1 medium tomato, seeded and chopped saieway uracnen Split Breasts. Thighs, Drumsticks or Leg Quarters Cantaloupe Melons SAVE up to 4U » Grade* Fresh SAVE up to $ i 0 0 1» 3 - DAY SALE OMerWad ' 1 2 / M /M » r u t /t /t f l Domaine Chandon, Mumm Cuver Napa or Gloria Ferrer 7SO<W Seeded «»MHafc SAW i f icS90; C U lS lH t Lean Cuisine or Eating Right ’ Meals Freschetta Pizza 12 6 to 28.01« Seeded tantes SAVE « t o ll W 5»«M . Selected varieties Mix and Mater SAVE up to $8 00 on 5 M inute M aid or Florida’s Natural Orange Juice 64-01 Selected ran eta CM) Pnce $ 2 0 0 « SAVE up to $3 98 on 2 General Directions 1. Soak the no-boil lasagna noodles in warm water for 10 minutes. (Or, cook regular noodles according to package directions, except omit salt.) 2. Meanwhile, in a large skillet cook and stir zucchini or yellow summer squash, mushrooms, and onion in hot oil over medium heat for 6 minutes or until zucchini is tender. Drain well. 3. In a small bowl stir together ricotta cheese, Parmesan cheese, and black pepper. To assemble, place 3 lasagna noodles in a 2- quart square baking dish, trimming to fit as necessary. Top with ricotta mixture, halfof the vegetable mixture, halfofthe Red Pepper Sauce, and half o f the mozzarella cheese. Layer with remaining lasagna noodles, vegetables, and sauce. 4. Bake lasagna, uncovered, in a 375 degree F oven for 30 minutes. Sprinkle with remaining mozzarella cheese and the tomato; bake 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 6 servings. Merini w metaik MR uc ’ .SS 0 WE’VE QOT O M A T e m o PARO M IC O S ANO NOW, Thousanrfs Mew Lew Price! LO W PRICES! 1 25 Of N ew EVERYDAY Red Pepper Sauce Directions In a large skillet cook 3 cups chopped red sweet peppers and 4 whole cloves garlic in I tablespoon olive oil over medium heat about 20 minutes, stirring occasionally. (Or, you may use one 12- ounce jar roasted red sweet peppers, drained. Omit cooking step. ) 2. Place pepper mixture in a blender container. Cover; blend until nearly smooth. 3 . Add 1 /2 cup water, 1 /4 cup tomato paste, 2 tablespoons red wine vinegar, and 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed. 4. Cover; blend with several on-off turns until oregano is just chopped and mixture is nearly smooth. Return to skillet. Cook and stir over medium heat until heated through. Makes about 2 cups. Korbel or Martini & Rossi 2b»gj\ 1. It’s right on the tag! Baey-to-undaratand valua. So you can hava tha calabratlon you w a n t at th a p ric e you n e e d OECZJAN □EDoaon er»n nera »ei sa» u* «aoa ng» *nr»s n Ihn an unnd ihnaigh January W l A il HM rSAAf P0-08 te* Ot «NOiD te* DA* « ’IS Count on it every day! CtobPrfc* 99*. 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