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