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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (May 9, 2012)
w ^dortkmò (Observer Page 20 SAFEWAY Great Gifts for REAL BIG DEALS EVERY WEEK WITH YOUR CARD /WOYW! May 9, 2012 Barbequed Pork Ribs This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left to do is the grilling. You'll have them wondering how they got so tender and tasty so fast. Ingredients Dozen Roses Of 18-stem Roses $12 99 Everyday Low Price Lobster Tails Rancher’s Reserve* Beet Ribeye Steak Etone-In SAVE up to $4 00 lb Club Price Eating Right* Boneless Skinless Chicken Breasts E r ie ™ « * ’ » Club Price FREE I Hormel Family Event Boneless Pork Top Loin C enter Cut Chops SAVE up to $3 00 lb Or Trig» Or Pan Sicati or TenOwtt. $2 991> SA/Ei»lct200B Directions 4-oz Premium Tails Product of USA or Canada Frozen/ttwwed SAVE up to $3 00 m . Club Price Mt « u u i. ml » I " rire Sadi labe Bacon rjt|CiX*.*!j m » R r tc . a A beautiful bouquet w th 15 stems of roses. Ftpotroo SetetttO «reties Wild Alaskan Cod Fillets Red Seedless Previously frozen. SAVE up to $3.0 0 lb W aterm elon Club Price debí liity design’* Chic Rose Bouquet I fitte » Maturai Cuoce Uxchreal or M R H M B * 1 cup water * 1 cup ketchup *1 lemon, juiced *salt and pepper to taste *1/2 cup butter * 1 medium onion, chopped * 1 tablespoon minced garlic * 1/2 cup distilled white vin egar *5 pounds pork spareribs, cut into serving size pieces * 1 cup hickory smoke flavored barbeque sauce 1. Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain. 2. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours. 3. Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. 4. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat. 5. Preheat grill for medium-high heat. 6. Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently. SAVE up to $2 00 lb Tulips! 10-stem bunches Creamy Mushroom Meatloaf Ingredients Domaine Ste Michelle 750-ml Selected varietals Save an additional 10% Oft when you buy 6 or more. Oroweat Variety Breads, Thins or Thomas Plain Bagels Fresh Express Salads Red, Green, Orange or Yellow Bell Peppers Selected sizes and varieties SAVE up Io $4 9 9 5 to 1 2 ® packages Selected varieties Club Price $200ea SAVE up to 58c on 2 on 2 J. Lohr Fage Greek Yogurt Starbucks or K-Cups Coftee Sm art Ones Meals 5 3 to 7-oz. 3 9510 It 5-02 Selected varieties Selected vai « tie s 11 to 12-oz. or 10-ct. Selected CkiO Price: $2 00 ea Club Price $ 1 .0 0 ea 750-ml Selected vanetak Save an additional 10% Oft when you buy 6 or more Directions varieties SAVE up to $ 2 .2 2 G re e t O ffe r fo r yW cffU er’s “D ^ ! 12-Pack 7-UP General Mills Honey Nut Cheerios Bounty Paper Towels 12-oz cane Selected varieties. 12 Hols Selected varieties Plus deposit in Oregon SAVE up to $ 2 0 9 7 on 5 12 25-01 vLudnC h n a tlS -e i. Comal SAVE uptt 12 31 SAVE up » $ 6 0 0 FREE PASTA loaded instantly to your Card f XPMF8S INSTANTLY r ■ 1 i — I »"’Jf. .... * Get 2 FREE boxes of Barilla Pasta when you buy 2 participating Barilla or Classtco Pasta Sauces «»*««• or »5 to CtosiMce Sttoctod Ctoto Prx.* S2 OO —) 'Pirchase must be made with your Club Card In a single transaction between 5/9/12 - S/15/12 Purchase amount will be deducted from your sales receipt. MAY 9 1 10 I 11 I 12 I 13 I 14 I 15 wco neun fri sat sun mon *1/4 cup butter *2 cups shiitake mushrooms, sliced * 1 pinch salt *1 sp rig fresh ro se m ary , chopped *3 tablespoons all-purpose flour *2 1/2 cups beef broth *salt and pepper to taste * 1/2 cup heavy cream *1(21/2 pound) uncooked prepared beef, veal and pork meatloaf rues Prices on this page are effective Wednesday, May 9 thru Tuesday, May 15,2012. ALL LIMITS ARE PER HOUSEHOLD, PER DAY Selection varies by store. Prices m the ad are elective 6 AM Wednesday. May 9 thru Tuesday May 1 5.2 01 2 hi all Safeway stores m Oregon (except Milton Freewater) and S W Washington stores serving Wahkiakum Cowlitz, Clark. Skamania and kickitat Counties Items ottered lor sain are nut avariabte to other (talers or wholesalers Sales o< products containing ephedrine pseudoephedrine or phenylprouanalamtie limited by law Quantity rights reserved SOME AOVFRUSNG ITEMS MAY NOT BE AVAILABLE IN ALL STORES Some advertised prices may be even lower m some stores On Buy One Gel One Free fBOGO*) otters, customer must ptschase the first item » receive the second item tree BOGO otters are not 1/2 price sales it only a singe item purchased the regular price applies Manufacturers coupons may be used on purchased items only — not on tree 'terns Limit one coupon per purchased item Customer will be responsible to tax and deposits as required by law on the purchased and tree items No liquor sales in excess ol PO-OB 52 gallons No liquor sales lor resale Liquor sales at »censed Satewav stoas only © 2012 Safeway inc Availatxlity ol Hems may vary by store Online and In store pnees discounts and otters may diflet 1. Preheat the oven to 325 degrees F (165 degrees C). 2. Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes. 3. Stir in fresh rosemary. Add flour and stir to coat the mush rooms; cook and stir for about 3 minutes. 4. Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps. Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste. 5. Remove from heat and stir in heavy cream. 6. Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf. 7. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). 8. Remove pan from the oven and gently remove meatloaf to a serving platter. Skim off any extra fat from the surface of the sauce. 9. Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
