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RANCHER S
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November 30, 2011
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100% U.S. Beef
Whole Pork Shoulder
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richer taste
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for tenderness
Pork Shoulder
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equal or lesser value
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EQUAL OR LESSER VALUE
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U
This recipe is very simple and the prep only takes about 20
minutes then the oven does the rest. Makes 6 Servings.
Ingredients
Pork Shoulder
Blade Steak
Bone-In
■ • > ■
Scallop Potatoes
Extreme Value Pack
Smithfield Premium
Sliced Bacon
16-oz Selected varieties.
SAVE up to $6 99 on 2
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•
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*/2 cup butter
’/2 cup flour
2 teaspoons salt
Vi teaspoon ground black pepper
3 cups milk
3 cups ham (cubed)
1 large green pepper (chopped)
1 large onion (chopped)
*/2 cup shredded cheddar cheese
5 cups potatoes (pared and sliced thinly)
Additional cheddar cheese (for topping, optional)
Instructions
Fresh Steelhead Fillets
C lu b
Price KV
Farm Raised Don’t forget the
waterfront BISTRO ' Finishing Sauce1
SAVE up to $4 00 lb
Hass Avocados
Club Price W
SAVE up Io 57« ea
Ranchers Reserve'
Boneless Beef
Chuck Pot Roast
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22-07 White or Wheat
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Seedless Grapes
SAVE up to 71 « lb
Rancher’s Reserve*
Beef Round Tip
Roast
ele-rr:
C hun **
Campbell's Chunk; Soup or Bowls
refreshe* Water
18 6 to 19-oz Soup or 15.25-07
24-pack, 16 9-oz Club Price
Bowls Selected varieties
$ 3.34 ea Plus deposit in
8 » 19-07 S e«cteo varieties
Oregon SAVE up to 77« on 3
ExcusesSteames CkoPra $222ea
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50 ea
Pantry Essentials
or Dairy Glen Milk
Chobani Greek Yogurt
6-07. Selected varieties
Club Price: $ 1 .0 0 ea
Gallon 2% , 1% or Fat Free
SAFEW AYCOUPON
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SAFEWAY
C O U PO N
v*i.a t v » tkr. w c itt
Tide Detergent
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Wetted varieties
18-07. or Fruity
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wneour LOUK*»
10 2 6 0 6 5 " " 7
Christmas
Ham
Ingredients
• 1 butt end smoked ham, about
7 pounds
• 1/2 cup Dijon mustard
• 1/2 cup orange marmalade
• 1 teaspoon ground black
pepper
• 3 cans crescent rolls
• Egg wash
Marie Callender's or
Healthy Choice Meals
WRTH CARO AMO COUPON
u *H M |
2 qq
1. Pre-heat the oven to 350 degrees. Melt Vi cup butter in a large
sauce pan over low heat. Mix in flour, salt and pepper. Stir until
well blended. Cook while stirring for about 1 minute. Remove
from heat and gradually stir in milk. Return to heat and cook until
thickened and bubbly.
2. Stir in ham, green pepper, onion and ’/2 cup cheddar cheese.
Stir gently until mixed well.
3. Add potatoes into a well grease 13x4? baking dish. Pour milk/
ham mixture over sliced potatoes and gently mix. Cover with
aluminum foil.
4. Bake at 350 degrees for 30 minutes. After 30 minutes remove
aluminum foil and continue baking for 1 hour. During the last few
minutes of cooking top with additional shredded cheddar cheese
(optional).
12-Pack Coca-Cola 12-oz etna
Selected varieties Plus deposit m Oregon
PLUS
with u rn ami coueoe
}Q u « e n a r n n a K n n m i
bags of The Snack Artist ' Chips
8.5 to 13-07 Selected varieties.
000 0 2607
T h a t's o u r p r o m is e ...
t h a t 's fn ^ re e fie n ts f o r life .
Prices on this page are effective
Wednesday, Novem ber 30 thru Tuesday, December 6, 2011.
ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection varies by store.
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Directions
1. Preheat oven to 350 degrees F.
2. Place the ham in a roasting pan and lightly score it with a sharp
knife all around. Stir the mustard, marmalade and black pepper
together in a small mixing bowl with a spoon. Slather the mustard
mixture all over the outside of the ham, rubbing it into the scored
meat. Bake the ham for 20 minutes then remove it from the oven.
3. Using 2 cans of crescent rolls, unroll the crescent dough but
don't separate them into pieces. Press the perforated pieces
together to keep the dough in its rectangular shape. Drape them
over the ham pressing the dough edges together to cover the
ham completely with the dough. Tuck any loose edges under­
neath the bottom of the ham in the roasting pan. Brush with egg
wash.
4. Lay the last piece can of dough out on a cutting board and cut
our some holiday shapes with cookie cutters. Holly leaves are
nice. Arrange the dough leaves in a pretty bunch on the dough
draped ham. Brush these shapes with egg wash.
5. Return the ham to the oven and bake for another 20 minutes
until the ham is heated through and the crescent dough is cooked
and browned.