Fresh & Easy
F&E Chicken Breasts 2.49lb
F&E Pork Chops 2.49lb
F&E Ground Beef 2.49lb
Produce Packs .98ea
Cilantro 4oz
Key Lime 1lb
Tomatoes 1lb
Assorted Peppers 1lb
*Avocados 4/2.99
*Mangos 3/1.98
Smart and Final
*Whole Chicken .79lb
*London Broil 2.99lb
*Farmer John Pork Butt 1.69lb
*Iceberg Lettuce 2/1.49
Honeydew Melon 2lbs/1.00
*Guerrero Corn Tortillas 80ct 1.99
*First Street Shredded Cheese 2lbs/5.99
El Super
Grand Opening Bristol & Warner
Across from the $2 Fabric
*Tilapia Fillet 1.89lb
*Chicken Drums .47lb
*White Onions 8lbs .99
*Corn 5/.99
*Apples 2lbs/.99
*Mangos 2/.99
*Cabbage 7lbs/.99
*Honeydew 3lbs/.00
*Keylimes 4lbs/.99
*Kiwi 6/.99
*12pack Coke Products 2.49
Henry’s
EXLean Ground Beef 2.99lb
EXL Shrimp 5.99lb
Boneless Chicken Breasts 2.99lb
Pork Spareribs 2.99lb
Pork Baby Back Ribs 3.99lb
*Corn .25ea
GRILLED CORN ON THE COB
1/2 c. butter, softened
1 tbsp. minced parsley
1 1/2 tsp. minced chives or green onion
3/4-1 tsp. dried herbs, crushed
Dill, basil, tarragon, marjoram or Italian herbs
1/4-1/2 tsp. salt, garlic salt or smoke flavor salt
1/8 tsp. pepper
Dash of hot pepper sauce
To cook ears in the husk. Remove large husks (outer ones). Turn back inner husks and remove all silk. Replace inner husks over ears and soak ears in cold water for about 1 hour. Remove ears from water and shake excess off. Place ears on grill about 4-5 inches above hot coals. Turning frequently cook 15-30 minutes or until tender. To cook ears in foil: Remove husks and silks. Place individual ears on double thickness of heavy duty foil. Spread 1 tablespoon seasoned butter on each ear. Fold foil around ears, sealing securely. Place ears on grill about 4-5 inches above hot coals, turning occasionally. Cook for 10-15 minutes or until tender. Ingredients list is for seasoned butter to brush on ears after done, just before eating.
*Seedless Watermelon .25lb
*Haas Avocados .88ea
*Bunch Cilantro, Radishes or Green Onions .25ea
*Romaine or Iceberg .88ea
*Fuji Apples .77lb
*Broccoli or Cauliflower .77lb
*Zucchini or Yellow Squash .77lb
Sprouts
Chicken Thighs 1.88lb
*EZ Peel Raw Shrimp 3.88lb
*Chicken Wingettes 1.88lb
Marinated Carne Asada 3.99lb
Pork Loin Roast or Chops 2,99lb
*Seedless Watermelon .25lb
*White Corn .25ea
*Bunch Cilantro, Radishes or Green Onions .25ea
*Broccoli Crowns or Cauliflower .88lb
*Navel Oranges .49lb
*Fuji or Braeburn Apples .88lb
*Italian or Yellow Squash .88lb
Iceberg Lettuce .88ea
*Cucumbers .49ea
Albertson’s
Boneless Chicken Breasts 1.99lb
Farmer John Country Style Pork Ribs 1.89lb
Farmer John Pork Loin Chops 2.99lb
Tilapia or Swai Fillets 3.99lb
*Chicken Leg Quarters .59lb
*Farmer John Pork Shoulder 1.89lb
Simple Carnitas
1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks
2 oranges, quartered
1 large white onion, quartered
6 cloves garlic, peeled and crushed
1/4 cup kosher salt
1 tablespoon ground cumin
1 tablespoon whole black peppercorns
2 bay leaves
Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.
*12pack Pepsi Products 3/9.00
*2ltr Coke Products 4/4.00
El Metate
Saturday & Sunday Only
Swai Fillets 1.97lb
Key Limes 3lbs/.99
*Chicken Breasts 1.49lb
*Beef Sirloin Steak 2.69lb
*Tilapia Fillet 2.69lb
*Chicken Drums .99lb
*Marinated Beef Fajitas 3.29lb
*Center Cut Pork Chop 2.49lb
*Beef Flanken (Short Ribs) Ribs 2.99lb
BARBECUED BEEF SHORT RIBS IN CROCK POT
3 lbs. beef short ribs
1 c. water
1 tbsp. Worcestershire sauce
1 c. barbecue sauce
Place ribs in crock pot standing. Pour in water. Sprinkle with Worcestershire sauce and salt and pepper. Pour barbecue sauce over ribs. Cook on low approximately 8 hours.
*Cucumbers 4/.99
*Watermelon .17lb
*Mango .39lb
*Cabbage 4lbs/ .99
*Bananas .59lb
20 Pack Pepsi Products 5.99
Vons
4 Day Sale
Wednesday- Saturday
Pork Loin Back Ribs 3.47lb
Safeway Apple Juice 1.49
Chick of the Sea White Tuna .88
Red Seedless Grapes .99lb
Kraft Salad Dressing .99
Barilla Pasta .88
*Pork Spare Ribs 2.47lb
*Country Style Pork Ribs 1.67lb
*Farmer John Bacon BOGO
*Lean Ground Beef 2.97lb
*Gala or Granny Smith Apples .77lb
*Kellogg’s Cereals 1.88
*12pack Pepsi Products Buy 2 Get 2
Ralphs
10 for 10 SALE
Ralphs Frozen Vegetables, Goldfish, Nabisco Snak-sacs, Bumble Bee Tuna, Palmolive Dish Detergent, and More
*Chick Breasts, Drums or Thighs .99lb
Chicken Tacos
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
*Lean Ground Beef 1.99lb
*Tri Tip 1.99lb
*Red Snapper Fillet 3.99lb
*Haas Avocados 1.00ea
*Kiwi 4/1.00Mangos 1.00ea
Papayas .69lb
*Pineapple .88lb
*Iceberg Lettuce .88ea
*Cantaloupe .99ea
*Fuji Apples .99lb
Broccoli or Cauliflower .99lb
*Ralphs Milk ½ gal 3/5.00
*Van de Kamp’s Bread 1.99
*24pack Pepsi Products 4.99
*12pack Pepsi Products 4/10.00
*2ltr Pepsi Products .79 buy 6
Stater Bros
4 Day SALE
Saturday- Tuesday
Boneless Flap Meat 3.99lb
Doritos 3/5.00
Tide 2x Liquid Detergent 9.99
Charmin Tissue 4.99
Sparkle Towels 4.99
Carne Asada
8 poblano chiles
2 bunches green onions (about 12), dark green tops trimmed
2 pounds skirt steak or flap meat, cut crosswise into 6-inch-wide pieces
4 garlic cloves, minced
Coarse kosher salt
Corn or flour tortillas
2 avocados, peeled, pitted, sliced
Lime wedges
Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate. Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.
*Foster Farm Whole Chicken .75lb
*London Broil 2.97lb
*Foster Farm Leg Quarters .99lb
Salmon Fillet 6.99lb\*SB Ground Beef 1.99lb
*1lb box Strawberries .89ea
*Ready Pac Salads .99
*Fuji Apples 1.00
*2ltr Coke Products .75
Wednesday, April 27, 2011
Wednesday, April 20, 2011
Grocery Specials 4-20 to 4-27-11
Fresh & Easy
*Smithfield Ham .77lb
*F&E Spiral Cut Ham 1.27lb
*F&E Fresh Turkey .99lb
*F&E Chicken Breasts 1.99lb
*Strawberries 4lb box 3.99
*Russet Potatoes .30lb
*F&E Green Beans 1.49lb
FRESH GREEN BEANS, MUSHROOMS AND ALMONDS
Green beans
Bacon
1/4 - 1/2 c. water
Fresh mushrooms
Butter
Sprinkle of garlic salt
Almonds
Fry several pieces of bacon. Remove bacon and crumble. Wash and string fresh green beans, leave whole. Add beans to bacon drippings, and add water. Steam for 12 minutes. Set aside.
Brown fresh mushrooms which have been sliced in butter and a sprinkle of garlic salt. Lay beans on top of sautéed mushrooms and let reheat.
*F&E Fresh Pineapple 1.49ea
*Avocados 4count 1.99
*5lb box Mandarins 3.99
Smart and Final
*Farmer John Spiral Cut Whole or Half Ham 1.39lb
*Foster Farms Chicken Breasts .99 limit 4 family pack
*Cantaloupe .39lb
*Asparagus 1.75lb
*Artichokes 4pack 3.99
*5lb bag Russet Potatoes .89
*12pack Coke Products 4/11.00
Henry’s
*Marinated Carne Asada 3.99lb
*Super Lean Ground Beef 3.99lb
*Marinated Pollo Asada 1.99lb
*Boneless Chicken thighs 1.99lb
*Salmon Portions 6oz 3.99
Standing Rib Roast 6.99lb
Free Range Chicken 1.99lb
*Mangos .49lb
*Green Bell Peppers .49ea
*Cucumbers .49lb
*Navel Oranges or Tangelos .49lb
*Sweet Corn .49ea
GRILLED CORN ON THE COB
Husk and clean six ears of corn. Put 1 cob each on heavy duty foil paper with 1 tbsp water and cover corn with melted butter. Wrap very tightly so it will not leak.
The trick now is to put on a Gas Grill on medium heat with the cover down over INDIRECT HEAT for about 45 minutes. By putting on indirect heat, there is no need to turn the corn as it will not burn.
*Ripe Haas Avocados .99ea
*White Mushrooms .99pack
*Fresh Green Beans .99lb
*Fuji or Granny Smith Apples .99lb
*Strawberries 1lb pack 2/3.00
*Pineapple 2/3.00
*Mini Seedless Watermelon 2/3.00
*Green, Red or Romaine Lettuce .77ea
*Zucchini or Yellow Squash .77lb
*Large Eggs 2doz/3.00
*Cascade fresh Sour Cream .99
*Apple or Pumpkin Pie 3.99ea
Sprouts
*Chicken Tenders 1.99lb
*Chicken Drums or Thighs 1.49lb
*Corvina Fillets 5.99lb
*Lamb Shoulder Chops 4.99lb
LOW-CALORIE LAMB SHOULDER CHOPS
1/4 c. cooking oil
1/4 c. lemon juice
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
6 shoulder lamb chops, cut 1-inch thick
In small bowl, blend cooking oil, lemon juice, thyme, basil, garlic, salt and pepper. Pour marinade over lamb and refrigerate for several hours, turning occasionally. Grill over hot coals or under broiler for 8 to 10 minutes on each side, or until desired degree of doneness, brushing frequently with marinade.
*Broccoli crowns .49lb
*Large Mangos .49ea
*White Corn .49lb
*Cucumbers or Italian Squash .49lb
*Red or Green Bell Peppers .88ea
*Celery .49ea
*Gala or Fuji Apples .88lb
*Bluelake Green Beans 1.49lb
El Metate
*Whole Tilapia 1.27lb
*Beef Stir Fry 3.49lb
*Fresh Pork Spare Ribs 1.97lb
*Chicken Tenders 2.29lb
*Boneless Chicken Breasts 2.29lb
*Beef Sirloin tip Steak 1.99lb
*Pork Country Style Ribs 1.99lb
*Mexican Squash 3lbs/.99
*Large Avocados 1.59ea
*Bananas .59
*Jicama 3lbs/.99
*Cluster Tomatoes 1.39lb
*Oranges 4lbs/.99
*Green Grapes 3lbs/.99
*Gala Apples .69lb
Albertson’s
*Rib Roast or Steaks, New York Loin Roast or Steaks 50% OFF
Albertson Ham .99lb
Albertsons Spiral Cut Ham 1.99lb
Albertsons Chicken Legs & Thighs .99
Tri Tip Roast 3.49lb
Foster Farm Chicken Breasts 4.99lb !
Foster Farm Turkey 1.59lb
Pineapple .99lb
2lb box Strawberries 4.99ea
White Corn 2/1.00
*Knudsen Sour Cream 2/3.00
*Albertsons Butter 2.79lb
12 pack Coke, Products 4/11.00
Ralphs
*FJ or Cooks Half Ham .88lb
Boneless New York Steak or Roast 4.99lb
Salmon Fillets 6.99lb
*Pork Spare Ribs 1.99lb
*St Louis Style Ribs 2.99lb
Pork Back Ribs 3.99lb
*Fresh Leg of Lamb 5.99lb
Tilapia Fillet 4.99lb
*Bacon 50% Off
*Strawberries 1lb box .88
SPINACH, STRAWBERRY, PECAN SALAD
1 lb. fresh spinach, washed & dried
1 pt. strawberries, washed & halved
1/2 c. pecan halves, toasted
DRESSING:
1/3 c. raspberry vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 c. sugar
1 c. vegetable or olive oil
1 1/2 tbsp. poppy seeds
Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans. The hot nuts will slightly wilt the greens
*Broccoli or Cauliflower .99lb
*Mangos .99ea
*12 pack Coke Products 4/11.00
Vons
5 Day Sale
12pack Coke, Pepsi and 7up Products Buy 2 Get 3 Free
Large Yams .77lb
Oscar Meyer Bacon BOGO
*Farmer John Ham .88lb
*Foster Farm Whole Chicken .97lb
Salmon Fillets 7.99lb
*Safeway Spiral Cut Ham 1.88lb
*Safeway Select Turkey 1.49lb
*Whole Leg of Lamb 5.49lb
ROAST LEG OF LAMB
1 leg of lamb (about 6 1/2 lb.)
3 cloves garlic, slivered
1/2 c. fresh lemon juice
1 1/2 tsp. dried rosemary
1 1/2 tsp. fresh ground pepper
Preheat oven to 400°F.
Make small slits just large enough for garlic slivers evenly in leg and insert the slivers. Rub all over with lemon juice and pat rosemary and pepper evenly over surface. Sprinkle with salt to taste. Place leg of lamb in a roasting pan and put it in the oven. Immediately reduce heat to 350°F. Roast for 1 1/2 hours for medium rare. (I use meat thermometer inserted in thickest portion to make sure roast's internal temperature reaches about 135°F
Whole Boneless Pork Loin 3.29lb
HERBED PORK TENDERLOIN 1/3 c. olive oil
2 garlic cloves, minced
2 tsp. dried rosemary leaves, crushed
2 tsp. dried thyme leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 whole pork tenderloins (3/4 to 1 lb. each)
2 1/2 lbs. new potatoes, quartered
Heat oven to 375 degrees. Stir oil, garlic and seasonings; coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with remaining seasoning mixture; arrange around meat in pan. Roast 35 to 40 minutes or until meat thermometer registers 155 degrees and juices run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5 minutes to brown. Let stand 5 minutes
*Fresh Express Bag Salad BOGO
*Greenline Green Beans BOGO
*4lb box Strawberries 3.99
Navel Oranges .88lb
Stater Bros
*Kruse, Cook’s or Heartland Ham .75lb
SUGAR AND HONEY GLAZED HAM
1 cup brown sugar, packed
1/2 cup honey
1/4 cup drippings from ham
1 tbsp. grated orange peel
1 can peach halves
2 tbsp. butter
2 tbsp. honey
About 45 minutes before the ham is done, remove pan from oven. Remove the drippings from the pan. Cut the rind from the ham, leaving behind the fat. Score the fat diagonally using a sharp knife, about 1/2-3/4 inch deep.
Stir together brown sugar, honey, ham drippings and orange peel to make a glaze. Pour 1/3 of the glaze over the ham. Return pan to oven. Bake for another 45 minutes, basting the ham every 10 minutes with the remaining glaze. Brown the peach halves in a skillet with honey and butter. Arrange around ham to serve.
*Heartland or Cook’s Spiral Cut Ham 1.47lb
Rib Eye Roast 4.99lb
*Pork Spare Ribs 1.67lb
*Pork back Ribs 2.77lb
*St Louis Style Ribs 2.47lb
*Beef Back Ribs 1.47lb
*FF Chicken Drums or Thighs .99lb
*Zacky Farms Turkey Breast 1.39lb
*FF Young Turkey 1.29lb
*Pineapple .79lb
*Red Yams .79lb
*Fresh Green Beans .75lb
*Strawberries 4lb Box 4.99
*2ltr Pepsi Products .75 buy 4
*12 pack Coke Products 4/11.00
*12pack Pepsi Products 4/10.00
*12pack 7up, A&W or Sunkist 4/1.00
*Smithfield Ham .77lb
*F&E Spiral Cut Ham 1.27lb
*F&E Fresh Turkey .99lb
*F&E Chicken Breasts 1.99lb
*Strawberries 4lb box 3.99
*Russet Potatoes .30lb
*F&E Green Beans 1.49lb
FRESH GREEN BEANS, MUSHROOMS AND ALMONDS
Green beans
Bacon
1/4 - 1/2 c. water
Fresh mushrooms
Butter
Sprinkle of garlic salt
Almonds
Fry several pieces of bacon. Remove bacon and crumble. Wash and string fresh green beans, leave whole. Add beans to bacon drippings, and add water. Steam for 12 minutes. Set aside.
Brown fresh mushrooms which have been sliced in butter and a sprinkle of garlic salt. Lay beans on top of sautéed mushrooms and let reheat.
*F&E Fresh Pineapple 1.49ea
*Avocados 4count 1.99
*5lb box Mandarins 3.99
Smart and Final
*Farmer John Spiral Cut Whole or Half Ham 1.39lb
*Foster Farms Chicken Breasts .99 limit 4 family pack
*Cantaloupe .39lb
*Asparagus 1.75lb
*Artichokes 4pack 3.99
*5lb bag Russet Potatoes .89
*12pack Coke Products 4/11.00
Henry’s
*Marinated Carne Asada 3.99lb
*Super Lean Ground Beef 3.99lb
*Marinated Pollo Asada 1.99lb
*Boneless Chicken thighs 1.99lb
*Salmon Portions 6oz 3.99
Standing Rib Roast 6.99lb
Free Range Chicken 1.99lb
*Mangos .49lb
*Green Bell Peppers .49ea
*Cucumbers .49lb
*Navel Oranges or Tangelos .49lb
*Sweet Corn .49ea
GRILLED CORN ON THE COB
Husk and clean six ears of corn. Put 1 cob each on heavy duty foil paper with 1 tbsp water and cover corn with melted butter. Wrap very tightly so it will not leak.
The trick now is to put on a Gas Grill on medium heat with the cover down over INDIRECT HEAT for about 45 minutes. By putting on indirect heat, there is no need to turn the corn as it will not burn.
*Ripe Haas Avocados .99ea
*White Mushrooms .99pack
*Fresh Green Beans .99lb
*Fuji or Granny Smith Apples .99lb
*Strawberries 1lb pack 2/3.00
*Pineapple 2/3.00
*Mini Seedless Watermelon 2/3.00
*Green, Red or Romaine Lettuce .77ea
*Zucchini or Yellow Squash .77lb
*Large Eggs 2doz/3.00
*Cascade fresh Sour Cream .99
*Apple or Pumpkin Pie 3.99ea
Sprouts
*Chicken Tenders 1.99lb
*Chicken Drums or Thighs 1.49lb
*Corvina Fillets 5.99lb
*Lamb Shoulder Chops 4.99lb
LOW-CALORIE LAMB SHOULDER CHOPS
1/4 c. cooking oil
1/4 c. lemon juice
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
6 shoulder lamb chops, cut 1-inch thick
In small bowl, blend cooking oil, lemon juice, thyme, basil, garlic, salt and pepper. Pour marinade over lamb and refrigerate for several hours, turning occasionally. Grill over hot coals or under broiler for 8 to 10 minutes on each side, or until desired degree of doneness, brushing frequently with marinade.
*Broccoli crowns .49lb
*Large Mangos .49ea
*White Corn .49lb
*Cucumbers or Italian Squash .49lb
*Red or Green Bell Peppers .88ea
*Celery .49ea
*Gala or Fuji Apples .88lb
*Bluelake Green Beans 1.49lb
El Metate
*Whole Tilapia 1.27lb
*Beef Stir Fry 3.49lb
*Fresh Pork Spare Ribs 1.97lb
*Chicken Tenders 2.29lb
*Boneless Chicken Breasts 2.29lb
*Beef Sirloin tip Steak 1.99lb
*Pork Country Style Ribs 1.99lb
*Mexican Squash 3lbs/.99
*Large Avocados 1.59ea
*Bananas .59
*Jicama 3lbs/.99
*Cluster Tomatoes 1.39lb
*Oranges 4lbs/.99
*Green Grapes 3lbs/.99
*Gala Apples .69lb
Albertson’s
*Rib Roast or Steaks, New York Loin Roast or Steaks 50% OFF
Albertson Ham .99lb
Albertsons Spiral Cut Ham 1.99lb
Albertsons Chicken Legs & Thighs .99
Tri Tip Roast 3.49lb
Foster Farm Chicken Breasts 4.99lb !
Foster Farm Turkey 1.59lb
Pineapple .99lb
2lb box Strawberries 4.99ea
White Corn 2/1.00
*Knudsen Sour Cream 2/3.00
*Albertsons Butter 2.79lb
12 pack Coke, Products 4/11.00
Ralphs
*FJ or Cooks Half Ham .88lb
Boneless New York Steak or Roast 4.99lb
Salmon Fillets 6.99lb
*Pork Spare Ribs 1.99lb
*St Louis Style Ribs 2.99lb
Pork Back Ribs 3.99lb
*Fresh Leg of Lamb 5.99lb
Tilapia Fillet 4.99lb
*Bacon 50% Off
*Strawberries 1lb box .88
SPINACH, STRAWBERRY, PECAN SALAD
1 lb. fresh spinach, washed & dried
1 pt. strawberries, washed & halved
1/2 c. pecan halves, toasted
DRESSING:
1/3 c. raspberry vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 c. sugar
1 c. vegetable or olive oil
1 1/2 tbsp. poppy seeds
Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans. The hot nuts will slightly wilt the greens
*Broccoli or Cauliflower .99lb
*Mangos .99ea
*12 pack Coke Products 4/11.00
Vons
5 Day Sale
12pack Coke, Pepsi and 7up Products Buy 2 Get 3 Free
Large Yams .77lb
Oscar Meyer Bacon BOGO
*Farmer John Ham .88lb
*Foster Farm Whole Chicken .97lb
Salmon Fillets 7.99lb
*Safeway Spiral Cut Ham 1.88lb
*Safeway Select Turkey 1.49lb
*Whole Leg of Lamb 5.49lb
ROAST LEG OF LAMB
1 leg of lamb (about 6 1/2 lb.)
3 cloves garlic, slivered
1/2 c. fresh lemon juice
1 1/2 tsp. dried rosemary
1 1/2 tsp. fresh ground pepper
Preheat oven to 400°F.
Make small slits just large enough for garlic slivers evenly in leg and insert the slivers. Rub all over with lemon juice and pat rosemary and pepper evenly over surface. Sprinkle with salt to taste. Place leg of lamb in a roasting pan and put it in the oven. Immediately reduce heat to 350°F. Roast for 1 1/2 hours for medium rare. (I use meat thermometer inserted in thickest portion to make sure roast's internal temperature reaches about 135°F
Whole Boneless Pork Loin 3.29lb
HERBED PORK TENDERLOIN 1/3 c. olive oil
2 garlic cloves, minced
2 tsp. dried rosemary leaves, crushed
2 tsp. dried thyme leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 whole pork tenderloins (3/4 to 1 lb. each)
2 1/2 lbs. new potatoes, quartered
Heat oven to 375 degrees. Stir oil, garlic and seasonings; coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with remaining seasoning mixture; arrange around meat in pan. Roast 35 to 40 minutes or until meat thermometer registers 155 degrees and juices run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5 minutes to brown. Let stand 5 minutes
*Fresh Express Bag Salad BOGO
*Greenline Green Beans BOGO
*4lb box Strawberries 3.99
Navel Oranges .88lb
Stater Bros
*Kruse, Cook’s or Heartland Ham .75lb
SUGAR AND HONEY GLAZED HAM
1 cup brown sugar, packed
1/2 cup honey
1/4 cup drippings from ham
1 tbsp. grated orange peel
1 can peach halves
2 tbsp. butter
2 tbsp. honey
About 45 minutes before the ham is done, remove pan from oven. Remove the drippings from the pan. Cut the rind from the ham, leaving behind the fat. Score the fat diagonally using a sharp knife, about 1/2-3/4 inch deep.
Stir together brown sugar, honey, ham drippings and orange peel to make a glaze. Pour 1/3 of the glaze over the ham. Return pan to oven. Bake for another 45 minutes, basting the ham every 10 minutes with the remaining glaze. Brown the peach halves in a skillet with honey and butter. Arrange around ham to serve.
*Heartland or Cook’s Spiral Cut Ham 1.47lb
Rib Eye Roast 4.99lb
*Pork Spare Ribs 1.67lb
*Pork back Ribs 2.77lb
*St Louis Style Ribs 2.47lb
*Beef Back Ribs 1.47lb
*FF Chicken Drums or Thighs .99lb
*Zacky Farms Turkey Breast 1.39lb
*FF Young Turkey 1.29lb
*Pineapple .79lb
*Red Yams .79lb
*Fresh Green Beans .75lb
*Strawberries 4lb Box 4.99
*2ltr Pepsi Products .75 buy 4
*12 pack Coke Products 4/11.00
*12pack Pepsi Products 4/10.00
*12pack 7up, A&W or Sunkist 4/1.00
Wednesday, April 13, 2011
Weekly Grocery Specials
Fresh & Easy
*Smithfield Half Ham .77lb
*F&E Spiral Cut Ham 1.27lb
*Boneless Chicken Beasts 1.99lb
*3ct Apples or Pears .98
*F&E Green Beans 1.49lb
*5lb Gold Medal Flour 1.99
5lb F&E Sugar 2.99
Smart and Final
*Foster Farm Drums or Thighs .99lb
Farmer John Spiral Cut Ham 1.39lb
Apricot Brown Sugar Ham
1 (10 pound) fully-cooked spiral cut ham
2/3 cup brown sugar
1/3 cup apricot jam
1 teaspoon dry mustard powder
Preheat the oven to 275 degrees F (135 degrees C).
Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
*4lb box Strawberries 4.99
* 2lb bag Fuji Apples 1.99
*3lb bag Garden Salad 1.99
Easter Baking Specials
5lb C&H Sugar 2.99
10lb All Purpose Flour 2.99
Carnation Evaportated Milk .99
72oc Nestle Choc Chips 8.99
Henry’s
72 Hour Sale
Friday-Sunday ONLY
5.6oz Blackberries .97ea
3lb bag Cuties 1.97
Boneless Chicken Breast 1.88lb
Raw Almonds 2.99lbMild Cheddar Cheese 2.49lb
Sea Scallops 8.99lb
Boneless Pork Chop 1.99lb
Dirty Chips .99
Assorted Pork Chops 1.99lb
XL Raw Shrimp 5.99lb
Spiral Cut Ham 2.99lb
Whole Chicken Wings 1.79lb
Free Range Turkey 1.99lb
Ground Turkey 2.99lb
*Cluster Tomatoes .88lb
*Braeburn Apples .49lb
*Cucumbers .49ea
*Iceberg Lettuce .49ea
*Cantaloupe .49lb
*Navel Oranges .49lb
*White Onions .25lb
*Papayas, 49lb
*Cilantro, Radishes or Green Onions .25 bunch
*Zucchini .88lb
*Lemons or Limes 5/1.00
*Romaine or Spinach .88ea
*Kiwi 5/1.00
*1lb Strawberries 2/4.00
Sprouts
*Boneless Chicken Breasts 1.99lb
Pork Sirloin, Roast or Ground Pork 2.99lb
XLean Ground Beef 3.79lb
Ground Turkey 3.99lb
*Haas Avocados .99ea
*Navel Oranges .49lb
AVOCADO - ORANGE SALAD
3/4 c. oil
1/4 c. red wine vinegar
3 tbsp. Grey Poupon mustard
2 tbsp. honey
2 medium avocados, peeled and sliced
2 medium oranges, peeled and sliced
1 sm. red onion, thinly sliced
Bibb or Boston lettuce
Combine oil, vinegar, mustard, and honey. Set aside. Arrange avocado, orange, and onion slices on bed of lettuce. Spoon dressing over salad. Serves six.
*White Corn .49ea
*Iceberg Lettuce .88ea
* Italian or Yellow Squash .88lb
*Fuji or Gala Apples .88lb
*Seedless Watermelon 4lbs/1.00
*Strawberries, Blueberries, Blackberries 2pack/3.00
El Metate
*Chicken Drums .79lb
*Swai Fillet 1.99lb
*Pork Stew Meat 1.99lb
*Imitation Crab Meat 1.99lb
*Limes 3lbs/.99
Large Avocados 2/3.00
*Italian Squash 3lbs/.99
*Jicama 3lbs/.99
*Bananas .59lb
*Pineapple .59lb
*Pranges 4lbs/.99
*Fuji Apples .59lb
Albertson’s
*Chicken Drums, Thighs, Whole Legs or Whole Chicken .88lb
*Roast Chuck or Cross Rib Roast 2.77lb
*Albertson Shank Portion Ham .99lb
*Farmer John Spare Ribs 2.99
*Red Seedless Grapes .88lb
*2ltr Coke Products .69 Buy 3
Ralphs
*Beef roast Sale 50% Off
*Foster Farm Chicken Sale 50% Off
*Lunch Meat Tubs 50% Off
Fresh Ground Beef 2.99lb
TriTip Steaks 5.99lb
*Boneless Top Sirloin Steak 2.99lb
*Jazz Apples .88lb
*Large Artichokes 2/3.00
Artichokes
2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. To look like piture.
Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
*Broccoli or Cauliflower .88lb
*Iceberg Lettuce .88ea
*Mangos .99ea
*Baby Carrots Bag .99ea
*Fuji Apples .99lb
*Best Foods Mayo 2/3.00
*Oroweat Bread 2/4.00
Vons
4 Day SALE
Friday thru Monday
Safeway Boneless Breasts and Wings 1.99lb
Seedless Watermelon 4.88ea
12pack Pepsi or 7up Products 2.49ea
*Lean Ground Beef 1.97lb
*Boneless Whole Pork Loin 2.47lb
*Top Sirloin Steak 2.77lb
*Chicken Drums and Thighs 1.29lb
*Waterfront Bistro Jumbo Raw Shrimp 4.99lb
$5.00 Seafood Catch
Crab Sections 5.00lb
Cooked or Raw Shrimp 5.00lb
Sea Cuisine Crusted Fish Fillets 5.00lb
*Fresh Express Bag Salads 1.00ea
*Baby Carrots 1.00ea
*Red Seedless Grapes .77lb
Produce 10 for 10.00 Sale Mix&Match
Mangos, Broccoli Crowns, Red Potatoes, Leaf Lettuce, Zucchini, Yellow Squash,
Cantaloupes, Del Mote Fruit Naturals, Yellow Sweet Onions
*Safeway Breads 1.99
*Dairy Glen Milk 2.99gal
*Campbell’s Chucky Soup BOGO*Bush’s Beans 1.00
*Chicken of the Sea Solid White Tuna 1.00
*Lucerne Butter 2.99
*McCormick Spices 50%OFF
*Betty Crocker Cake Mix .88
Betty Crocker Brownie Mix .88
*2ltr Coke Products .99
Stater Bros
99 Cent Sale
Shasta Sods, Stater Bros Pasta, Rosarita Refried Beans, Pedigree Dog Food,
*SB Ground Beef 2.49lb
*Boneless Top Sirloin 2.97lb
*Foster Farms Chicken Leg.99lb
*Foster Farm Breasts .99lb
*Pork Country Style Strips 1.99lb
Braised Country-Style Pork Ribs
3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil, divided
1 onion, carrot, celery stock chopped
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes
2 bay leaves
2 1/2 cups chicken stock
2 tablespoons chopped fresh parsley, for garnish
Pat the ribs dry and season with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the Dutch oven and reduce the heat to medium. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.
Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover, and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.
*Cantaloupe 1.00ea
*Red Seedless Grapes 4lbs/5.00
*Cameo Apples .99lb
*Navel Oranges .99lb
*Italian Squash .99lb
*2ltr 7up, A&W, Sunkist .75
*Smithfield Half Ham .77lb
*F&E Spiral Cut Ham 1.27lb
*Boneless Chicken Beasts 1.99lb
*3ct Apples or Pears .98
*F&E Green Beans 1.49lb
*5lb Gold Medal Flour 1.99
5lb F&E Sugar 2.99
Smart and Final
*Foster Farm Drums or Thighs .99lb
Farmer John Spiral Cut Ham 1.39lb
Apricot Brown Sugar Ham
1 (10 pound) fully-cooked spiral cut ham
2/3 cup brown sugar
1/3 cup apricot jam
1 teaspoon dry mustard powder
Preheat the oven to 275 degrees F (135 degrees C).
Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
*4lb box Strawberries 4.99
* 2lb bag Fuji Apples 1.99
*3lb bag Garden Salad 1.99
Easter Baking Specials
5lb C&H Sugar 2.99
10lb All Purpose Flour 2.99
Carnation Evaportated Milk .99
72oc Nestle Choc Chips 8.99
Henry’s
72 Hour Sale
Friday-Sunday ONLY
5.6oz Blackberries .97ea
3lb bag Cuties 1.97
Boneless Chicken Breast 1.88lb
Raw Almonds 2.99lbMild Cheddar Cheese 2.49lb
Sea Scallops 8.99lb
Boneless Pork Chop 1.99lb
Dirty Chips .99
Assorted Pork Chops 1.99lb
XL Raw Shrimp 5.99lb
Spiral Cut Ham 2.99lb
Whole Chicken Wings 1.79lb
Free Range Turkey 1.99lb
Ground Turkey 2.99lb
*Cluster Tomatoes .88lb
*Braeburn Apples .49lb
*Cucumbers .49ea
*Iceberg Lettuce .49ea
*Cantaloupe .49lb
*Navel Oranges .49lb
*White Onions .25lb
*Papayas, 49lb
*Cilantro, Radishes or Green Onions .25 bunch
*Zucchini .88lb
*Lemons or Limes 5/1.00
*Romaine or Spinach .88ea
*Kiwi 5/1.00
*1lb Strawberries 2/4.00
Sprouts
*Boneless Chicken Breasts 1.99lb
Pork Sirloin, Roast or Ground Pork 2.99lb
XLean Ground Beef 3.79lb
Ground Turkey 3.99lb
*Haas Avocados .99ea
*Navel Oranges .49lb
AVOCADO - ORANGE SALAD
3/4 c. oil
1/4 c. red wine vinegar
3 tbsp. Grey Poupon mustard
2 tbsp. honey
2 medium avocados, peeled and sliced
2 medium oranges, peeled and sliced
1 sm. red onion, thinly sliced
Bibb or Boston lettuce
Combine oil, vinegar, mustard, and honey. Set aside. Arrange avocado, orange, and onion slices on bed of lettuce. Spoon dressing over salad. Serves six.
*White Corn .49ea
*Iceberg Lettuce .88ea
* Italian or Yellow Squash .88lb
*Fuji or Gala Apples .88lb
*Seedless Watermelon 4lbs/1.00
*Strawberries, Blueberries, Blackberries 2pack/3.00
El Metate
*Chicken Drums .79lb
*Swai Fillet 1.99lb
*Pork Stew Meat 1.99lb
*Imitation Crab Meat 1.99lb
*Limes 3lbs/.99
Large Avocados 2/3.00
*Italian Squash 3lbs/.99
*Jicama 3lbs/.99
*Bananas .59lb
*Pineapple .59lb
*Pranges 4lbs/.99
*Fuji Apples .59lb
Albertson’s
*Chicken Drums, Thighs, Whole Legs or Whole Chicken .88lb
*Roast Chuck or Cross Rib Roast 2.77lb
*Albertson Shank Portion Ham .99lb
*Farmer John Spare Ribs 2.99
*Red Seedless Grapes .88lb
*2ltr Coke Products .69 Buy 3
Ralphs
*Beef roast Sale 50% Off
*Foster Farm Chicken Sale 50% Off
*Lunch Meat Tubs 50% Off
Fresh Ground Beef 2.99lb
TriTip Steaks 5.99lb
*Boneless Top Sirloin Steak 2.99lb
*Jazz Apples .88lb
*Large Artichokes 2/3.00
Artichokes
2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. To look like piture.
Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
*Broccoli or Cauliflower .88lb
*Iceberg Lettuce .88ea
*Mangos .99ea
*Baby Carrots Bag .99ea
*Fuji Apples .99lb
*Best Foods Mayo 2/3.00
*Oroweat Bread 2/4.00
Vons
4 Day SALE
Friday thru Monday
Safeway Boneless Breasts and Wings 1.99lb
Seedless Watermelon 4.88ea
12pack Pepsi or 7up Products 2.49ea
*Lean Ground Beef 1.97lb
*Boneless Whole Pork Loin 2.47lb
*Top Sirloin Steak 2.77lb
*Chicken Drums and Thighs 1.29lb
*Waterfront Bistro Jumbo Raw Shrimp 4.99lb
$5.00 Seafood Catch
Crab Sections 5.00lb
Cooked or Raw Shrimp 5.00lb
Sea Cuisine Crusted Fish Fillets 5.00lb
*Fresh Express Bag Salads 1.00ea
*Baby Carrots 1.00ea
*Red Seedless Grapes .77lb
Produce 10 for 10.00 Sale Mix&Match
Mangos, Broccoli Crowns, Red Potatoes, Leaf Lettuce, Zucchini, Yellow Squash,
Cantaloupes, Del Mote Fruit Naturals, Yellow Sweet Onions
*Safeway Breads 1.99
*Dairy Glen Milk 2.99gal
*Campbell’s Chucky Soup BOGO*Bush’s Beans 1.00
*Chicken of the Sea Solid White Tuna 1.00
*Lucerne Butter 2.99
*McCormick Spices 50%OFF
*Betty Crocker Cake Mix .88
Betty Crocker Brownie Mix .88
*2ltr Coke Products .99
Stater Bros
99 Cent Sale
Shasta Sods, Stater Bros Pasta, Rosarita Refried Beans, Pedigree Dog Food,
*SB Ground Beef 2.49lb
*Boneless Top Sirloin 2.97lb
*Foster Farms Chicken Leg.99lb
*Foster Farm Breasts .99lb
*Pork Country Style Strips 1.99lb
Braised Country-Style Pork Ribs
3 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil, divided
1 onion, carrot, celery stock chopped
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1 teaspoon crushed red pepper flakes
2 bay leaves
2 1/2 cups chicken stock
2 tablespoons chopped fresh parsley, for garnish
Pat the ribs dry and season with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the Dutch oven and reduce the heat to medium. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.
Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover, and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.
*Cantaloupe 1.00ea
*Red Seedless Grapes 4lbs/5.00
*Cameo Apples .99lb
*Navel Oranges .99lb
*Italian Squash .99lb
*2ltr 7up, A&W, Sunkist .75
Subscribe to:
Posts (Atom)