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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 8, 2012)
W Fortiani» (Dbserucr Page 10 BUY 4 SAFEWAY August 8, 2012 SAVE s4 ■■■M M HM M Ni REAL BIG DEALS SUMMER PRODUCE on B e t t y C ro c k e r F r u it S n ac k s 4.5 to 8-oz SrlKted varieties 4” '" Red, G reen or Black Seedless G rapes SAVE up to S t 201b Own* Club Pnce I 7 L a y e r D ip General Mills Cheerios I5-«. Cnumon fwst Cruwh 1 2 2 -o r .R w O w lC m a i 0» fcc lucky O w im JrMt San Beans, guacamole, sour cream and cheese layered to perfection Yellow Peaches or Nectarines SAVE up to 5 0 4 1) Ingredients Quaker Life • • • • • • • • • 1}«« . (Jfj'n Crunch'4<u Or 4. I t o / « Genera. Mtlh hoe One Chewy Bes. Selected varieties. Tropicana Pure Premium or Trop 50 Juice 59-W Chi»«! Organic Black Plums Cantaloupe Club Price $2 50 ea SAVE up to $2 98 on 2 1-lb. Strawberries SAVE up to 80 c lb S«er:«1 vsrietiei Starbucks Coffee orK-Cups tl to 12-01 or 10-ct Selected varieties SAVE rip to $2 50 Directions 1. Mix refried beans with hot bean dip in a bowl; spread the bean t Pork Shoulder Blade Steak ' B o n e - In . E x t r e m e V a lu e P a c k . ¡ S A V E u p t o $ 2 . 5 0 lb . oster forms Rancher’s Reserve* Boneless Beef Round Steak Club fr ie d Foster Farms Fresh Whole Fryer Or Boneless Beef Top Sirloin Steak, $3.99 lb. Extreme Value Pack. SAVE up to $2.50 lb. L o c a lly G r o w n . O r F r e s h S a f e w a y C h ic k e n Ragli or Francesco RinaWi Pasta Sauce T h ig h s , D r u m s tic k s o r L e g Q u a r t e r s , $ 1 . 2 9 lb E x t r e m e V a lu e P a c k S A V E u p to 8 1 1(14 ounce) can refried beans 1 (9 ounce) can hot bean dip (such as Fritos® Brand) 6 avocados - peeled, pitted, and mashed 1 cup salsa 11/2 cups sour cream 1 cup finely shredded Cheddar cheese 1 (4 ounce) can chopped black olives, drained 2 tomatoes, diced 4 green onions, chopped 1 lb. mixture in an even layer over a pizza pan. 2. Mix avocados with salsa in a bowl ; spread mixture over the bean mixture. Place dollops of sour cream over avocado layer and spread into an even layer; top with shredded Cheddar cheese. 3. Sprinkle black olives, diced tomatoes, and green onions over the dip. 4. Chill at least 1 hour before serving. 16 to 24 « Selected wieties SAVE up to $2 49 on 2 BUY U n ] N free \l O iftw l j Lean Culline Simple Favorites Open Nature * or Safeway Kitchens Variety Breads Cooked or Raw Shrimp 31 to 40-ct. Cooked Or 21 to 25-ct. Raw. 2 4 - o z . S e le c t e d v a r ie t ie s . C lu b P r ic e IS erieM o« « to s Cttfcci K X a S tt« * S ’ 45r5 Sold in a 2-to bag Frozen SAVE up to $ 2 50 lb $ 2 . 0 0 e a . S A V E u p to $ 2 9 8 o n 2 D annon Light & Fit, A c tivia or P u re Yogurt Signature Cafe* Regular Size Sandwich Meal Oeal 4 to 6 -p a c k includes chips and any Selected varieties size foun tain drink Bitl»TiiWB,fciwnyw Sparito Paper Towels i2MTMueg>ev i lM k-wtos SetocloC »aneli» SAVE up to 12 00 Eola Hills, Chateau St. Jean or Woodbridge I Mexican Chicken 75OW WaHk 0 m » St a » » 1 Sbbotdnbe SNcM mela» Segle M t PixrSS ft a Digital Coupons jutttorU just for U ju s lf c r U ingredients 5 7 » » m « «U M *ru »140012 No clipping! No hassle! Ä ~” 4’9 AUGUST just lor U FRI MT -50e 1 NNM.MKI X 9 9 j u a t to r U Prices on this page are effective I 12 11 * * C ommi kW tor U ju s tk rU WED THUN A one-dish low fa t chicken entree with Mexican flair, taking less than 30 minutes to prepare. SUN Wednesday, August 8 thru Tuesday, August 14,2012. MON roes ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection varies by store. 14, P rices in this a d are effe ctive 6 A M W ednesday, August 8 thru Tuesday August 2 0 1 2 In all S a few a y stores in O regon (except M ilton F reew ater) a n d S .W W ashington stores serving W ahkiakum , Cowlitz, Clark. S ka m an ia and Klickitat Counties ite m s offered for sale a re not available to other dealers or w holesalers Sales of products containing ephedrine, pseudoephedrine or phenylpropanolam ine lim ited by la w Q uan tity rights reserved SO M E ADVERTISING IT F M S MAY NO T BE AVAII A B IT IN ALL STO RES S om e advertised prices m ay b e even low er in som e stores On Buy O ne, G et O ne f re e CBO G O ") oilers, custom er m ust purc h as e the first item to receive the second item tree BOGO offers are not 1 /2 price sales if only a single item purchased the regular price applies M an u fa c tu re rs coupons m ay be used on purc h as e d item s o rty — n o l on fre e ite m s Lim it o n e coupon pe r p u rc h as e d item Custom er will b e responsible for lax and deposits as required by law on the purchased and free item s No liquor sales in excess PO-OB of • f i t 5 2 gallons N o liquor sales for re sa le Liquor sales a t licensed S afew a y stores only C 2012 S a few a y Inc Availability of item s m ay vary by store Online and In store prices, discounts and offers m ay differ • • • • • • • 4 skinless, boneless chicken breasts 1 cup salsa 1 cup shredded Cheddar cheese 1 clove garlic, minced 1 pinch salt 1 pinch ground black pepper 1 pinch ground cumin Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. 3. Cook until brown on both sides and no longer pink (10 to 15 minutes). 4. Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.) 5. Serve over rice or buttered noodles. *
