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
•
•
•
•
•
•
•
•
•
•
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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
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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.