Page 20
F o r tia n i» (D bsertier
August 31, 2011
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Slow -R oasted B eef Tenderloin
w ith D ouble-M ushroom R agoût
Roasting the beef at a low temperature cooks the meat slowly
and evenly and gives you time to finish preparing the other
dishes. Serves 8.
SAFEWAY Ö
Ingredients:
L a y 's o r L a y 's
K e t t l e C h ip s
• 2 Tbs. extra-virgin olive oil
• 2 tsp. coarsely chopped fresh thym e
• 2 tsp. m inced garlic
• salt and freshly ground black pep p er
• 4-lb. b e e f tenderloin roast, p referably from the th ick er end,
trim m ed o f silver skin and chain
• 1 recipe D ouble-M ushroom R agoût
10« 13 5 «
«S B W
Sentad v»«h»
SAVE 4>a $4 29 dB 2
: G
W
C lu b F r tc .»
Fresh Express
Salad Blends
C lu b P rice n
CfubPrscdl
P la t in u m C o rn
Club Price 34 re a .
SAVE up to $1 54 on 6
2 4 - P a c k C oors, B ud,
M ille r or 5 .7 -ltr . Coors
L ig h t H o m e D ra ft
12-or cars Selected vanetvs
Ekisdetirwl in Oregon
SAVEuJtoSSiB
Boneless Whole
Pork Loin
2. In a sm all bow l, com bine the olive oil, thym e, garlic, 1 tsp. salt,
Sold in the bag
C lu b P rice I
SAVE up to $ 2 5 0 lb
and several generous grinds o f black pepper. Put the tenderloin
on a heavy-duty rim m ed baking sheet o r in a sm all roasting pan
and rub the oil m ixture all ov er it.
3. R oast the tenderloin until an instant-read therm om eter
inserted in the thickest part reads 130°F for m edium rare, about
1 hour. T ran sfer to a carving board, tent w ith foil and let rest for
at least 20 m inutes before serving.
4. C ut the tenderloin crossw ise into 1/2-inch slices. Serve w ith
the ragoût.
m ake ahead tip: Y ou can season the tenderloin up to 6 hours
ah ead and refrigerate.
C lu b F r « » <
Q uilted N o rth e rn or
MO B ath T issue
or V iva P ap e r Tow els
All A m e ric a n
t t - M t o H e e - M IM t
Selected «»lies SAVE i* to $2 50
Sub S a n d w ic h e s
Serves 3 Io 4
Club P r i a i
Made Fresh Daily
SAVE up to $1 50 ea
C lu b F r ie »
I
C a p r iS u n D r in k s
<a
lO-pack 6
Selected varieties
SAVE up to sor
C lu b F r ic » «
F re s h C oho
I
S a l m o n F i l le t s
Eating R ig h t* or
¿2 S afew ay SELECT*
Club P r i a i
Earm raised
6 to 124-02 Select« va
CiubPnce$2!)0ea
O scar M ayer
5$10
S a f e w a y K itc h e n s
B u t te r T o p B r e a d s
Ì2-O1
B ruschettà w ith M ozzarella
and Sm ashed Fresh Favas
1 pound fresh fava beans, shelled (about 2 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lem on ju ice
1/2 teaspoon finely grated lem on zest
Salt and freshly ground pepper
16 grilled baguette slices
1/4 pound buffalo m ozzarella, torn into thin strips
A ged balsam ic vinegar, for drizzling
2 tablespoons thinly sliced m int leaves
EQUAL OR LESSER VALUE
■ ■
Sw eet
4to14«-<u package
Selected ranee«
OuPPncettOOea
SAVE 19 to $1.38 «12
250°F.
•
•
•
•
•
•
•
•
•
*
Plus deposit in Oregon
Directions:
1. Position a rack in the center o f the oven and heat the oven to
Ingredients:
12-Pack
Coca-Cola,
Pepsi or 7-UP
12 di cans
oCTCC’W æ’ICS
•
I fcOM fre
E
OR LEM
R ML
if * • f
c l u b F r te » «
•
M e a t F ra n k s
»«
Selected venenes
White« Wheat
2 frèê
mu» on i »sara. ven*
C lu b F r k »
L u c e r n e * S h re d d e d
aa
or C hunk Cheese
32 « Medium Only
SAVE up to $ 1 0 0
Club P r i a i
b
Kendall-Jackson.
Chateau Ste
N a b is c o
(•Atti»
■ rv
*
-
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(«191
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Michelle or H3
S n ac k C ra c k e rs
750-ml
Selected vannais
o r T o a s t e d C h ip s
5 51010«
Selected varieties
SAVE up Id S3 99 on 2
S in g le B o t t l e
S ix P a c k
S a le P r ic e
C a r r ie r P r ic e
A ll A m e r i c a n
È
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HAM OR I FJSHt MLUF
C lub Pried
I
11" 10??.
730-fld or largar
A r ro w h e a d W a te r
S p l i t P ie
8-incb
C lu b F r i c » !
Apple-Cilery variety
Club Price
24-pack. 16.9-oz
Plus deposit m Oregon
SA FE W A Y
Club Fric» I
S
COUPON
Valid 1/31
thru >1/11
Directions:
1. In a saucepan of
b o ilin g w ater, cook
the fava beans until
th e s k in s s ta r t to
loosen, 1 1/2 m inutes.
D rain and squeeze out
the favas. T ransfer the
favas to a food pro
c esso r and add the oil,
lem on ju ic e and zest
and pulse to a coarse
puree. S eason w ith salt and pepper.
2. S pread the fava-bean puree on the toasts and top w ith the
m ozzarella strips. D rizzle the toasts w ith the balsam ic vinegar,
scatter the m int on top and serve.
Jumbo
Cantaloupe
S A V E u p to $2 99 on 2
B re y e rs o r
wnx cane a w touvw,
3 .4 9 S dK T f« » ,
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V<A «
Ben
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c m mud » gfliMrtrt d
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Long W e e k e n d
Club Price I
D a ily D e a l*
E a t in g R i g h t * B o n e le s s
S k in le s s C h ic k e n B r e a s t s
Or tenders« Ttxn Sliced Or
SAVE up to $2 7 0 »
AUG-SEP
31
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2
3
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4
5
See
S to re F o r D o ta d *
Prices on this page are effective
Wednesday, August 31 thru Tuesday, Septem ber 6 ,2 0 1 1 .
ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection varies by store
pm s a t s u n m o n t u t s
Tuesday. September 6.2011 in ail Safeway stores in Oregon (except Milton Freewater) and S.W. Washington stores serving Wahkiakum Cowlitz
» I * NMRTcaNT rn=MS Ä
otf Ä
oi products contairxng ephedrine, pseudoephedrine or phei p ia n o la ,nine limited by
ngms reserved bOMt ADVERTISING ITEMS MAY NOT BE AVA1ABIE IN All STORES Some advertised prices may be even tower m some stores On Buy One. Get One Free ( BOGO'i offers
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X
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.
Manufacturers' capons -nay be user, on
~~ HO*“" Tree Items Limit one coupon per purchased item Customer will be responsible lot tax and deposits as requred by law on the purchased and free items No Rquor sates In excess
PO-OBof 52 gallons No liquor sales lor resale Liquor sates al licensed Safeway stores only O 2011 Safeway Inc. Avaiiatxlily ot Hems may vary by store. Onltne ano in store p ric e ftS n to Ä S y r t f l T
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