w ^dortkmò (Observer
Page 20
SAFEWAY
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/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
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Eating Right* Boneless
Skinless Chicken Breasts
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Boneless Pork Top
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Or Trig» Or Pan Sicati or TenOwtt. $2 991>
SA/Ei»lct200B
Directions
4-oz Premium Tails
Product of USA or Canada
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$3 00 m .
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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.
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W aterm elon
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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
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'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
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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.