grip
Page 20
^Jortlanh (Dbserttf r
December 7, 2011
SAFEWAY (
Whole Roasted Chicken
Ingredients
• 2 teaspoons salt
• 1 teaspoon w hite sugar
F
EATING
FT
I ‘I
Rancher’s Reserve’ Boneless
Beef Bottom Round Roast
■
F
lb
1 1 ■ /
i l l
fa
R
E
i
d
a
y
Only
Offer valid this
Friday. December 9th
only w ith Club Card.
j T t
i i J
fjiB U Y ls n l
I L
B ril 1 t V
r
1
Eating Right’ Boneless
Skinless Chicken Breasts,
E
Or Boneless B e ef Ch uck Cross R ib R oast
Tenders, Thin Sliced or Thighs.
:
EQUALOR LESSER VALUE
Club Price
1 ?
i
U 11 K
I
KM
i l l
j LÏ
Pork Loin
Center Cut Chops
Rancher’s Reserve®
Boneless Beef London Broil
B o n e-ln . E x tre m e Value Pack
Extreme Value Pack.
Signature Cafe*
( Pieu Fried or
All Natural Chiden
2 Each Breasts Thighs,
Dnimtïlii 1 Wings
Or 52-02 Deli
Smoked Sausage
SAVE up to u n »
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed
|
*
.18^
'i|l|
¿d|
D irections
1. In a bow l, m ix the salt, sugar, cloves, allspice, nutm eg, and
cinnam on. R ub the chicken w ith the m ixture. C o v er chicken, and
place in the refrig erato r for 24 hours.
2. P reheat oven to 5 00 degrees F (260 degrees C).
3. S tu ff the chicken cavity w ith the garlic. Place the chicken,
breast side dow n, on a rack in a roasting pan.
4. R oast 15 m inutes in the preheated oven. R educe heat to 450
degrees F (230 degrees C ), and continue roasting 15 m inutes.
B aste chicken w ith pan drippings, reduce heat to 425 degrees F
(220 degrees C ), and continue roasting 30 m inutes, to an internal
tem perature o f 180 degrees F (85 degrees C). Let stand 20 m inutes
before serving.
C lub Price ■
.Vo'S»"*”
,„d Uit»'
waterfront BISTRO*
Large Cooked Shrimp
8-lb. Bag
Navel Oranges
31 to 4 0 -c t. Or Ju m b o R aw Shrim p,
21 to 2 5 - c t . $ 8 9 9 lb F roaen/thaw ed
Club Price
SAVE up to $ 3 .0 0 ea
Club Price
Pistachios
2 0 -o r bags
SAVE up to $3.99 ea.
S afew ay Kitchens
W heat Breads
22-M 100% Whole or
Crushed Wheat SAVE up to 5 0 (
B a rtle tt, Bose or
0 'Anjou Pears
Fresh Express
C om plete Salads
SAVE up to $ 1 .0 0 lb
6 4 » 138-« Seetsc «net«
Chicken Stock
CM f r a {200 m . SAW«t)l2.5Bl»2
Safeway SELECT*
Marinated Meats
idWN »»WesV« 4fe99«E
DWlXunoifteSw
Vnmp Hnç. Í5.00 »* fiorw.
Doritos
rmny pean
12-hck Pepsi, 7-UP or S-PacKPopsi
Doritos Tortilla Chips
Ragii Pasta Sauce
12-or cans« 24-ot Somes Sendee
van«« Plus deposit et Oregon
SAVE « I o $13 98 on 4
11 t o i l 5-or.
Selected varieties
SAVE up to $ 4 2 9 on 2
varieties Club Price $1 25 ea
SAVE up to $4 16 on 4
Jimmy Dean
Breakfast
Sausage Roll
16 to 2 4 « Selected
PURACEU.
2-lb. Regular.
«rffsAM
Safeway SELECT*
Artisan Tiramisu
Bar Cake
M ) X <, M a tc h
22.5-oz. SAVE up to $7 99
Tillam ook
Chunk Cheese
D uracell B atteries
3 2 - « Selected varieties
AA or AAA 8 to 10-ct.,
C o r D 4 - c t o r 9 V o lt2 -c t.
Limit 2
SAVE up to $ 7 9 9 on 2
“C
S
Cupcake, Columbia-Crest
Estate or Eola Hills
750-ml Selected vanetals
Single Bottle Price: $7.99 ea
S
•tor ' c -W S
j Tri$CUIt|j >4
£ M a tc h S a le !
all laundry Detergent
I ® « 2 x hqud. Seteod vaneoes
SAVE up to $499
R eward
points
See updated terms and
conditions at'Safeway rom
U
1
1
1
1
V
I
K
Gas R ew ard
Points
G ift Cards
Earn
t Z
K
B
™
i U
K
I U
w to THOR m t
l f e
sat
U
sun
l a
mon
>03« liqui Wected varieties
SAVE«»«»
Safeway Fabric Softener
Up to S1 off per gallon!
S
Safeway Fabric Softener
240-ct Sneed Sekeed orietes
SAVE«»«»
l U
ru e s
Prices o n this p a g e a re e ffe c tiv e
W e d n e s d a y , D e c e m b e r 7 t h r u T u e s d a y , D e c e m b e r 13. 2 0 1 1
ALL L IM IT S ARE PER H O U S E H O L D , PER D A Y Selection varies b y store.
? ***
i L are
* e* lesdaV December 7 thru Tuesday December 13. 2011 m a» Sateway stores in Oregon (except Milton Freewater) and S W Washington stores serving Wahkiakum
u w iilr, Clark Skamania and I Wtekitat Q ju n b » Jems offered for sate are not available to other dealers or wholesalers Sales of products containing ephedrine, pseudoephedrine or phenytpropanotan’ine limited
by law Quantity rights reserved SOME ADVERTISNG ITEMS MAY NOT BE AVAILABLE IN ALL STORES Some advertised prices may be even lower m some stores On Buy One Get One Free I'BOGO”) offers
customer mus! pixchase the firslitem to receive the second item free B0G0 offers are not 1/2 price sales If only a single Hern purchased the regular price applies Manufacturers' coupons may he used on
an na
— not on free Items I knit one coupon per purchased Tern Customer will be responsible lor tax and deposits as required by law on the purchased and free items No liquor sales in excess
P 0 - 0 I of 52 gallons No ixxxx sale» tor resale Liquor sales al licensed Safeway stores only
O 2011
Safeway Inc Availability of items may vary by store. Online ano In store prices, discounts and offers may drffer
A step-by-step tutorial fo r making a kitchen staple. Chicken
stock is a base fo r soups and sauces, and a builder offlavor and
richness in rice dishes, stews, and pastas.
1. T o m ake basic chicken stock, w e used the bones o f tw o
chickens, w ater, 2 m edium onions, 2 m edium carrots, 2 stalks
celery, 15 w hole black peppercorns, and a bay leaf. T his yields
about 2 quarts o f stock.
2. R em ove as m uch fat from the chicken bones as possible. D on't
w orry about getting it all; you'll skim o ff the rem aining fat before
the stock is finished.
3. Place the bones in a large stockpot and add w ater to cover.
B ring the w ater to a near-boil, and im m ediately reduce the heat
to low. C oo k in g at a low sim m er ensures a clear g o lden stock.
4. W hile the w ater is heating, chop the vegetables. Since they'll
be discard ed after flavoring the stock, they don't need to be bite-
sized: q u arter the onions or cut them in large chunks.
5. Peel and trim the ends o ff the carrots. C ut them in thirds or
co arsely chop.
6. You can add the entire celery stalk, leaves and all—ju s t be sure
to clean the leaves thoroughly. C ut the celery into chunks.
7. C om bine the chopped veggies, p eppercorns, and bay le af in
a bow l.
8. C h eck the sim m ering stock: a layer o f fat w ill have risen to the
surface.
9. U se a ladle o r sk im m er to strain o ff the fat.
10. A fter the stock has sim m ered for about 1 hour and 15 m inutes,
add the vegetables to the pot. B ring the stock back to a sim m er