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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 1, 2012)
A u g u s t I, 2012 Page 10 SAFEWAY GREAT PRICES REAL BIG DEALS EVERY WEEK WITH YOUR CARD Summer Produce! Rancher’s Reserve* Boneless Beef Petite Sirloin Steak Easy Baklava Extreme Value Pack SAVE up to $2 50 lb Ingredients • 1 pound chopped mixed nuts • 1 teaspoon ground cinnamon • 1 ( 1 6 ounce) package phyllo dough • 1 cup butter, melted • 1 cup white sugar • 1 cup water • 1/2 cup honey • 1 teaspoon vanilla extract • 1 teaspoon grated lemon zest Rancher's Reserve* Beef Ribeye Steak Bone-In Extreme Value Pack SAVE up to $4 00 lb C lubrnctI Rancher’s Reserve* Boneless New York Strip Steak Extreme Value Pack. SAVE up to $3.50 lb LOCALtY Oregon H erm is to n Red S eed less W a te rm e lo n SAVE up t o i 501 ea VALUE PA C K Pork Loin Cent» Cut Chops Bone-In Or Assorted Pork Low Chops, $2 29 lb Extreme Value Pack SAVE up to $2 50 lb Eatmg Right* Boncks Skinks Chicken Breasts Tenderj or Thn Steal Biests H o rm e l B la c k L a b e l B aco n Or Thighs or Combo Pack Extreme Value Pack SAVE up to S2 0 0 1) 12 to 16-02. Selected varieties Grid«’? nt»«*» O rg an ic B lu e b e rrie s 6 m Container EQUAL OR LESSER VALUE Club Pnce I Oroweat Variety Breads, Thins or Muffins Club Price $3 00 ea. SAVE up »$198 on 2 Fresh Coho S alm o n Fillets ClubPncel Selected ares and varieties. SAVE up to $4 99 on 2 Farm raised Color added SAVE up to $ 3 00 lb. Directions 1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. 2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. 3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes. 4. Bake in preheated oven 50 minutes, until golden and crisp. 5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes. 6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncov ered. O M SK Kellogg’s Frosted Flakes Signature C afe* 10 5-ar Ra«m Bran 18,7-02 Cereal Or 8-ct Pop Tarta Selected varieties SAVE up to $211 30-02 SAVE up to $2 00 ea K o rb e l, Y e llo w Tall o r B a r e fo o t C e lla rs Whole Roasted Chicken 750-mi Kortm 15-MerYriiow Tar or Barefoot Selected »ar eta« Single Bottle Price $8 99ea H ass A vocados «MMM Veggie Bulgur Salad Ingredients Pantry Essentials' Swot Rid Clwrrigs Dreyer's Ice Cream or Nestlé Novelties 12-Pack Pepsi 12-02 cans Selected varieties. Plus deposit in Oregon 15-gt or 4 to 6-cl Selected varieties CkiDPnce $3 00ee S m a r t O n es M e a ls C h a rm in B a th T is s u e Arm & H am m » Detergent 3 95 to I t 5-02 Selected varieties Club Price $ 2 0 0 ea SAVE up to $ 14 5 on 5 24 Double Rolls Selected varieties SAVE up to $5.50 125 to 150-02, Liquid, 6.61-b Powder or 50-ct Paks Selected varieties SAVE up to $3 00 By Orchard View Farms the Dalles, Oregon 's a yogurt for any • • • • • • • • • • • • • • • 1 cup fine bulgur 1 cup boiling water 2 tablespoons olive oil 1 onion, finely chopped 2 large tomatoes, finely chopped 1 cucumber, diced 2 green bell peppers, finely chopped 1 red bell pepper, finely chopped 7 green onions, finely chopped 1/2 cup minced fresh parsley 1/2 cup minced fresh mint leaves 1 teaspoon red pepper flakes, or to taste 2 tablespoons olive oil juice of 1 fresh lemon 2 tablespoons pomegranate molasses Directions 1. Place the bulgur in a bowl; stir in the boiling water. Cover and YoCrunch Parlait Yogurt Yoplalt Yogurt xtot-oi MaO.inaL-a SUtctM «Wat Club ht» 3 M nu my 5 6 7 sun mon rues U.MM Prices on this page are effective Wednesday, August 1 thru Ibesday, August 7,2012. ALL LIMITS ARE PER HOUSEHOLD, PER DAY Selection varies by store. Prices n Itvs ad are edeebve 6 AM Wednesday August 1 torn Tuesday August 7. ?O1? m a« Gateway stores in Oregon (except Milton Treewaten and S W Washington stores serving Wahkiakum Cowtitz Clark, Skamania and Klickitat Counties terns ohered lor sale are not available to other dealers or wholesalers Sales ot products containing ephednne pseudoephedrine or phenylpropanolamine limited by law Quantity right» reserved, SOME ADVERTISING ITFMS MAY NOT BE AVAH ABI F IN A ll STORES Some advertised paces may be even lower in some stares On Buy One Get One Free CBOGO’l otters CURtomer must p u r c h a a r iM w t Rent to receive the second item free. BOGO otter» are not 172 price sales It only a single Item purchased, the regular price spokes Manufacturers' coupons may be used on purchased items o n ly -E fe t nn free items Limit one c ap o n per purchased item Custom» wN be responsible tor tax and deposits as required by law on the purchased and free items No liquor sales In excess PQH of 52 gallons No liquor sales for resale Liquor sales at tcensed Safeway stores only O 2012 Safeway Inc Availability of items may vary by store Online and In store prices, discounts and offers may differ let stand for 20 minutes. 2. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. 3. Drain the bulgur and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, the lemon juice, and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.
