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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 10, 2010)
Page 20________________________ ri,v $Jortlanit (Observer HriLc'M Pjt « is 15*4 ,//' 1 _ March io. 2010 SAFEWAY O St Pattnck Day Recipes Recipes by: Allrecipes.com Ingredients for life Green Grog Ingredients • 2(12 fluid ounce) cans frozen limeade concentrate • 2(12 fluid ounce) cans frozen lemonade concentrate • 2 ( 2 liter) bottles lemon-lime fla- vored carbonated beverage 1 (750 milliliter) bottle rum • 2 quarts lime sherbet ,’t to r««’ tto P P " " » ’ -j Directions Ina large pot, combine limeade, lemonade and lemon-lime soda Stir in rum (add more to taste if desired.) Mix in the lime sherbet Breyers Ice Cream Slow Com beef for Sandwiches Pork Shoulder Blade Whole Ingredients | f * i I # » .< ) ! H Séecieti rareties C iò Pncí 52 50 « ì SAVE up io $4 93 on 2 C lu b P r ic e Sold whole in the bag. Or Blade Roast. $1.29 lb SAVE up to $1.00 lb. • 2 (3 pound) corned beef briskets with spice packets Club Price RANCHER 3 1. Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil. 2. Once the liquid comes to a boil, reduce the heat to medium- low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered. 3. Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired. Irish Potatoes, No bake cookies Safeway Corned Beef Points. While Supplies Last. SAVE up to $1.00 lb. Club Price Rancher's Reserve® Boneless 8eef London Broil Hl Club Price HI 1 cup confectioners' sugar 1 cup shredded coconut 11/2 tablespoons cream 2 tablespoons ground cinnamon . Ï I I I H IH CluO Pnce: S tic ea SAVE up to 9 8c on 2 O ' T<® R!)un(l Roast SAVf up to S 2 5 0 IP , . _ Northern Bath Tissue. Bounty or Viva Towels . - HI C lu b P r i c e 24 Rod Stith Tissue. * IZ-Bigor 13-RiiD towsis save ,p it» $2 oo Crisp Green Cabbage EATING SAVE up to 20» ID C lu b P r i c e HI Ingredients • • • • Imported Hass Avocados tu tre m e Value hvr.k Eating Right * Boneless Skinless Chicken Breasts or Thighs Sweet Blueberries 6 0Z crintolllfr imporlec SAVE » t o S 3 .» ori 2 EQUAL OB LESSER VALUE Or Tenders or TiM) S*C«d 52 49 IP SAVE op to SI 00 IP C lu b P r i c e H I Clos Du Bois, Willamette Valley Vineyards & *** 4 _ ■ r >r W K * C lu b P r i c e 750-mi. Selected varietals SAVE» to M 0 0 Arrowhead Water ’ HI 24-pack. 169 ta. CtooPnre S3 50ea Plus depose in ftpgon SB WE Directions 1. Sprinkle the sugar on the coconut. Add the cream and mix gently. 2. Take approximately 1/2 tablespoon ofdough and roll into balls. Place cinnamon in a plastic bag and shake cookies a few at a time until coated. Wild Alaskan Sockeye Salmon Fillets C lu b P r i c e H I Whole Small packages. S /.9 9 IP. ►roren/ttiawed. SAVE up Io $ 4 0 0 lb Sweet O'Anjou Pears SAVE up 10 $1 21 IP Minute Maiu C lu b P r ic e H I O R IG |M * L GUINNESS Sweet Potato Orange 8-P ack Guinness, 12-Pack Blue Moon or MacTarnahan’s Ingredients • 6 oranges • 1 cup white sugar • 1/4 cup orange juice • • • • • • • • U.6<B G unvtss:*«» 12 m tones S riK todunrtB . Plus Heposi r f t s j a i SAW»to$ZI1 r* ’ I 2 eggs, lightly beaten * 1 teaspoon vanilla extract 1 cup butter, softened, divided 1 tablespoon grated orange peel 1 cup brown sugar 1/2 teaspoon all-purpose flour 1 cup chopped pecans 3 cups cooked, mashed sweet potatoes Barilla Pasta JL C lu b P r ic e H i Classico Pasta Sauce 12 to 16 « Selected varieties SAVE up to 81« C lu b P r ic e H i 15 to 2 4 - « . Selected varieties S A V E u p to $ 1 5 fl Spoon out the flesh, leaving a shell. 3. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish. 4. In a small saucepan over medium heat, combine r e m a in in p 1/ 64-CJ C W Select’ d vanesa SAVE up to $3.99 a t 2 EQUAL OR LESSER VAUUC C lu b P r ic e . Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down M M IX 8 MATCH SALE 4 or 6-Pack Guinness l U to S s . batte er M e t. cat S«ocM vaneto flus depot ir Orejea SAVf jptoU.OO 0 « a lly o u r avorrtes: Quaker O at Squares 1 6 « , keiloqg's Corn Flakes 12 « O e a l Betty Crocker R u t Snacks 4 5 to 9 « Selected varieties, Post Fruity Pebbles 11 -o r . General Mills Honey Nut Cheetios 12 25 « . Cereal. Nature Valley Granola Bars Z 2 to 9 « Selected varieties. Post Honey Burches ol Oats 1S - « KeBoqq's Raisin Bran 2 5 .5 -0 1 , General Mills Lucky Chaims 16 « . 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