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Safeway Smoked Whole
or Shank Half Ham
C lu b Price I
D e c e m b e r 14. 2011
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Bone-In. Or Rump Half Ham, S1.29 lb.
Limit 1 While Supplies Last
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WEDNESDAY
Beef Brisket
December 14
Rancher’s Reserve® Whole
Boneless New York Strip or Roast
™
This traditional, old fashioned recipe for beef brisket
cooks slowly in your slow cooker for wonderful flavor.
Or Ribeye Roast, $5 47 lb. Bone-In.
SAVE up to $6.02 lb.
Ingredients:
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047 L .
f l B l lb
Boneless t
4 lbs. beef brisket (NOT corned)
4 cloves garlic, minced
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
1 Tbsp. brown sugar
1/2 tsp. salt
1/8 tsp. pepper
2 onions, thinly sliced
2 Tbsp. flour
1/3 cup water
Preparation:
Place onions in bottom of slow cooker, then place brisket, fat
side up, on top of onions. Sprinkle garlic on top. Combine
ketchup, vinegar, and brown sugar in small bowl and then rub
into beef. Add enough water to coat the bottom of the cooker.
Cover crockpot and cook on Low 8-10 hours.
For gravy, remove brisket from the slow cooker place on
serving plate, and cover tightly with foil. Turn crockpot tempera
ture to High. Mix flour with 1/3 cup water, add to crockpot, and
bring to a boil, stirring frequently with wire whisk. 16 servings
Christmas Cake
Ingredients
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Directions
1. In a medium bowl, combine cherries, citrus peel, raisins,
.a BUY 1 «7
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Sara Lee Frozen Pies
37-ar Selected varieties
SAVE up to$6.99on2
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DECEMBER
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice
$ee Store
fo rM o re Details!
Prices on this page are effective
14 I 15 I 16 I 17 I 18 I 19 I 20
Wednesday, December 14 thru Tuesday, December 20,2011.
SAT
ALL LIMITS ARE PER HOUSEHOLD, PER DAY Selection varies by store
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currants, dates, and almonds. Stir in brandy; let stand 2 hours,
or overnight. Dredge soaked fruit with 1/2 cup flour.
2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3
inch fruit cake pan, line with parchment paper, and grease again.
In a small bowl, mix together 2 cups flour, baking soda, cloves,
allspice, cinnamon, and salt; set aside.
3. In a large bowl, cream butter until light. Gradually blend in
brown sugar and eggs. Mix together molasses and apple juice.
Beat into butter mixture alternately with flour mixture, making 4
dry and 3 liquid additions. Fold in floured fruit. Turn batter into
prepared pan.
4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick
inserted into the center of cake comes out clean. Remove from
pan, and lift off paper. Cool cake completely, then wrap loosely
in waxed paper. Store in an airtight container.