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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««’
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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
.
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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
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■ 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
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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
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S«ocM vaneto flus depot ir Orejea
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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 « . Cereal
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