January 4, 2012
Page 16
SAFEWAY
Ingredients for life
Eating Right* Boneless
Skinless Chicken Breasts
Rancher’s Reserve*
Boneless Beef Round Steak
Extreme Value Pack Or Beet Round Tip Roast
SAVE up to $4 99 lb on 2
Tenders or Thin Sliced
SAVE up to $4.99 lb on 2
EQUAL OR LESSER VALUE
d u b Price
Frid ay J * n
Tuesday J
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Frito-Lay
Variety Pack
20 to 22-ct. Setecled varieties
SAVE up to S3 49
Pork Loin Center Cut Chops
waterfront
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Because it makes two, you can eat one now andfreeze
the other fo r later. They bake and cut beautifully.
Rancher’s Reserve*
Boneless Beef London Broil
Bone-ln Or Pork Loin Assorted Chops.
Extreme Value Pack
SAVE up to $4 49 lb on 2
Extreme Value Pack
SAVE up to $5 49 lb on 2
j
Capri Sun Drinks
10-pack.6 oz
Selected varieties
SAVE up to S1 00
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waterfront BISTRO*
Medium Raw or Cooked Shrimp
EQUAL OR LESSER VALUE
51 to 60-ct. Erozen/thawed.
C lu b P ric e
Club Price
SAVE up to S4 00 lb
Blueberries or Blackberries
6-02 container
SAVE up to $3.99 on 2
Nabisco Tray Packs
12 to 15-Ct
Selected varieties.
SAVE up to $4 00
Open Nature" Sandwich Breads or
Safeway Kitchens Variety Breads
Sweet Red Cherries
5 to 12-oz package Selected
24 o r Selected varieties
SAVE up to S4 .00 lb.
varieties Club Price S? 00 ea
Fresh Express Salads
SAVE up to 98c on 2
SAVE up to S2 00
Doritos
5 -lb. Bag Apples
F uh Gala w Red
Pantry Essentials
or Dairy Glen Milk
Galion 2% . 1%. Eat Eroe or
Skim Supreme
Doritos Tortilla Chips
12-Pack or 8-Pack Coca-Cola
11 to 11 S-oz Selected varieties
SAVE up to $4 29 on 2
12-oz c a n s « 12-oz bottles.
OeliLious Apples
SAVE up Io $ 4 .0 0 ea
Selected varieties
Plus deposit in Oregon
cuisine
Tropicana Pure Premium
or TropSO Juice
Tillamook Cheese
59-02 Chined Selected varieties
Club Price $ 3 00 ea
Limit 2
32-o z Selected varieties
Lean Cuisine or
Stouffer’s Meals
Lucerne* Creamery
Fresh Ice Cream
5 to 12 625-02 Selected varieties
2-qt Selected varieties
SAVE up to $ 2 66
SAVE up to S5 00 on 5
30% SAWNOS ON W UmClPMlMB FROZEN ITEMS
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JA N U A RY
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Turkey Potpies
See Store For
M ore Details
Prices on this page are effective
Wednesday. January 4 thru Tuesday, January 10,2012.
ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection varies by store.
VWD THUR FRI
SAT SUN MON TUCS
Prices In this ad are effective 6 AM Wednesday January 4 thru Tuesday. January 1 0,2 01 2 In ail Safeway stores in Oregon (except Milton Freewater) and S W Washington stores servmg Wahkiakum Cowlitz
Clark. Skamania and Klickitat Counties items offered tor sale aie not available lu other dealers or wholesalers Sales of prortx.fs cuntaining ephedrine, pseudoephedrine or pheriyfpropanoiainine limited by
law Quantity rights reserved SOME ADVtRUSING ITEMS MAY NOT BE AVAILABLE IN ALL STORES Some advertised prices may be even lower m some stores On Buy One. Get One Free fBOGO") offers,
customer must purchase the first item to receive the second item free BOGO offers are ixX 112 price sales n only a single Hem purchased the regular price applies Manufacturers' coupons may be used on
purchased items only — not on free Items Limit one coupon per purchased item Customer will be responsive lor tax and deposits as required by law on the purchased and free items No liquor sales in excess
PO-OB of 52 gallons No liquor sales lor resale Liquor sales at licensed Safeway stores only © 2 0 1 2 Safeway Inc Availability of items may vary by store Online and In store prices, discounts and offers may differ
Ingredients
• 2 medium potatoes, peeled and cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch slices
• 1 medium onion, chopped
• 1 celery rib, diced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 4 cups cubed cooked turkey
• 2/3 cup frozen peas
• 1/2 cup plus 1 tablespoon heavy whipping cream, divided
• 1 tablespoon minced fresh parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 package (15 ounces) refrigerated pie pastry
• 1 egg
Directions
1. In a Dutch oven, saute the potatoes, carrots, onion and
celery in butter and oil until tender. Stir in flour until
blended; gradually add broth. Bring to a boil; cook and stir
for 2 minutes or until thickened. Stir in the turkey, peas, 1/
2 cup cream, parsley, garlic salt and pepper.
2. Spoon into two ungreased 9-in. pie plates. Roll out
pastry to fit top of each pie; place over filling. Trim, seal
and flute edges. Cut out a decorative center or cut slits in
pastry. In a small bowl, whisk egg and remaining cream;
brush over pastry.
3. Cover and freeze one potpie for up to 3 months. Bake
the remaining potpie at 375° for 40-45 minutes or until
golden brown. Let stand for 10 minutes before cutting.
4. To use frozen potpie: Remove from the freezer 30
minutes before baking. Cover edges of crust loosely with
foil; place on a baking sheet. Bake at 425° for 30 minutes.
Reduce heat to 350°; remove foil. Bake 55-60 minutes
longer or until golden brown. Yield: 2 pies (6 servings
each).
¡ S u b s c r ib e ,50’-;88;003’
$60.00 for 6 months • $110.00 for 1 year
I $200.00 for 2 years (please include check
A ttn : S u b s c rip tio n s , T h e
P ortland O bserver, PO B o x
3 13 7, P o rtla n d O R 9 7208.
| with fo rm )
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