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Page 28
November 9, 2011
SAFEWAY O
Ingredients for life..
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8 0 % Lean Ground Beef
Rancher’s Reserve’ Boneless
Beef Chuck Pot Roast
Not to exceed 20% tat
Extreme Value Pack
SAVE up to $1.40 lb.
Or Round Tip Roast SAVE up to $2 50 lb.
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Club Price
C reate y o u r
Thanksgiving m e a l
w ith a p lu m p tu rk e y
fro m Safew ay.
Eating Right* Boneless Skinless Chicken Breasts
Assorted Pork Loin Chops
Or Tenders, Thin Sliced or Thighs.
SAVE up to $2 50 lb.
Bone-In. Extreme Value Pack.
J u m b o C o o k e d S h rim p
Club Price
G re a t*
Turkey
Prices
5 - lb . Box S e e d le s s
26 to 30-ct. Or 31 to 40-ct Raw Peeled and
Devemed Shrimp. S6 99 lb Previously frozen.
SAVE up to S6 00 lb
S a ts u m a M a n d a r in s
Safeway Turkey
SAVE up to S1 0 0 ea.
Club Price
Club Price « ■
Frozen Grade A. 8 to 24-lbs
Limit 1 with an additional $SO
purchase While Supplies Last
S a fe w a y K itch e n s
W h e a t B read s
22-oz. 100% Whole or
Crushed Wheat SAVE up to 50c
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F resh E x p re s s S a la d s
Fuji, G ala or
B ra e b u m A p p les
9 to 12^»
Seiedtd va- ebes
SAVE« a $1 OOea 09-3.’ BagoVFresh
SAVE up to 60 e lb
Egress tow.. 2/$3
Honeysuckle Turkey
Club Price M
Frozen. Grade A. 8 to 24-lbs
Limit 1 with an additional $50
purchase While Supplies Last
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K e llo g g ’s Raisin B ran
R u ffle s P o ta to Chips
r
20-07 or Apple Jacks 12 2 02
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Cereal Club Price $2.50 ea
SAVE up to $3.58 on 2
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Selected varieties
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Eating Right* or
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Price $166 ea SAVE up to $2 04 on 6
Sftnet Smoked
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L u c e rn e * S h re d d e d
o r C h un k C heese
10.5 to 11.5-02
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Regular Club Price: $1.39 ea
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1 2 -P a c k C o ca -C o la
Arm s Hammer Detergent
Safeway SELECT* or
12-02. cans Selected varieties
Plus deposit in Oregon
SAVE up to $20 97 on 5
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Selected varieties.
SAVE up to $ 5 9 9 on 2
Open Nature ‘ Ice Cream
1 5 -q t Selected varieties.
SAVE up to 5 2 00
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Prices on this page are effective
Wednesday, November 9 thru Tuesday, November 15,2011.
W tD THUR
FRI
5AT
SUN
MON
TUtS
ALL LIMITS ARE PER HOUSEHOLD, PER DAY Selection varies by store
Prices in this ad are effective 6 AM Wednesday. November 9 thru Tuesday November 15 2011 in all Safeway stores in Oregon (except Milton Freewater) and S W Washington stores serving Wahkiakum
Cowlitz Clark Skamania and Klickitat Counties items offered for saie are not available Io oilier dealers or wholesalers Sales of products containing ephedrine. pseudoephedrine or ptienyfpropanolamine limited
oy law Quantity rights reserved SOME ADVERTISING I TIMS MAY NO1 BE AVAILABLE IN ALL STORES Some advertised prices may be even lower in some stores On Buy One. Get One Free ("BOGO") offers
customer must purchase the first item to receive Ihe second item free BOGO offers are not 1/7 price sales It only a single item purchased the regular price applies Manufacturers' coupons may be used on
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PO-OB of 52 gallons No liquor sales for resale Liquor sales at licensed Safeway stores only © 2011 Safeway Inc Availability of items may vary by store Online and In store prices, discounts and offers may differ
Chicken Pot Pie
Filler Ingredients:
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3 w hole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
K osher salt
Freshly ground black pepper
5 cups chicken stock, preferably hom em ade
2 chicken bouillon cubes
12 tablespoons ( 1 1 /2 sticks) unsalted butter
2 cups yellow onions, ch o p p ed (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups m edium -diced carrots, blanched for 2 m inutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen sm all w hole onions
1/2 cup m inced fresh parsley leaves
Pastry Ingredients:
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3 cups all-purpose flour
1 1/2 teaspoons k o sh er salt
1 teaspoon baking pow der
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice w ater
1 egg beaten w ith 1 tablespoon w ater, for egg w ash
F laked sea salt and crack ed black pepper
Directions:
1. P reh eat the oven to 350 degrees F.
2. C hicken breasts are p laced on a baking sheet and rub them
w ith olive oil. Sprinkle generously w ith salt and pepper. R oast for
35 to 4 0 m inutes, o r until cooked through. Set aside until cool
enough to handle, then rem ove the m eat from the bones and
discard the skin. C ut the chicken into large dice. Y ou w ill have
4 to 6 cups o f cubed chicken.
3. To p rep a re the fillin g , in a sm all saucepan, heat the chicken
stock and dissolve the bouillon cubes in the stock. In a large pot
or D utch oven, m elt the butter and saute the onions over m edium -
low heat for 10 to 15 m inutes, until translucent. A dd the flo u r and
cook o v er low heat, stirring constantly, fo r 2 m inutes. A dd the
hot chicken stock to the sauce. S im m er over low heat fo r 1 m ore
m inute, stirring, until thick. A dd 2 teaspoons salt, 1/2 teaspoon
pepper, and heavy cream . A dd the cubed chicken, carrots, peas,
onions and parsley. M ix well.
4. F o r th e p a stry , m ix the flour, salt, and baking po w d er in the
bow l o f a food pro cesso r fitted w ith a m etal blade. A dd the
shortening and butter and m ix quickly w ith your fingers until
each piece is coated w ith flour. Pulse 10 tim es, o r until the fat is
the size o f peas. W ith the m otor running, add the ice w ater;
process only enough to m oisten the dough and have it ju s t com e
together. D um p the dough out onto a floured board and knead
quickly into a ball. W rap the dough in plastic and allow it to rest
in the refrigerator for 30 m inutes.
5. P reh ea t th e oven to 375 degrees F.
6. D ivide the fillin g equally am ong 4 o v en p ro o f bow ls. D ivide
the dough into quarters and roll each piece into an 8-inch circle.
Brush the outside edges o f each bow l w ith the egg w ash, then
place the dough on top. T rim the circle to 1/2-inch larger than the
top o f the bow l. C rim p the dough to fold o v er the side, pressing
it to m ake it stick. Brush the dough w ith egg w ash and m ake 3 slits
in the top. Sprinkle w ith sea salt and cracked pepper. Place on a
baking sheet and bake for 1 hour, o r until the top is golden brow n
and the filling is bubbling hot.
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