Bargains for the week of Aug. 4th – Aug. 10th

I recommend you check out my link to “SUPERCOOK.COM” under “Recipe sources” below in the left hand column for some recipes for peaches.  I intend on making Bell Pepper Beef with the white onions, chuck roast, bell pepper, and green beans on sale below!

Food For Less
$1.97/lb. – BONELESS  Chuck Steaks or Roast –
 Great bargain.  (However, I’ll pay the $1.99/lb. and get it at Sprouts because their beef is all natural with no hormones.)
$1.47/lb. – BONELESS  Pork Sirloin Chops – Awesomet bargain compared to Vons charging $3.49/lb. and Ralphs charging $4.99/lb.!

Frazier Farms (BOTH weeks’ ads are honored on Tues. & Wed.)
$1.89/lb. – All Natural Boneless Skinless Chicken Breast.
  No hormones and no sodium-based enhancers or solutions added!
 This is a great bargain when you consider that this is less than what Sprouts is charging for their All Natural Boness Skinless Chicken Thighs, and Vons is selling their Boneless Skinless Chicken Breasts for $4.99/lb.!
$.25/lb. – Peaches.  Big bargain! Limit 8 lbs.!
$.25/lb. – Bartlett Pears.  Big bargain!
4/$1 – Green Bell Peppers.  Big bargain!
$.99 – Snow White Cauliflower. Last day Aug. 4th.

Grocery Outlet
$3 per TWO 12 oz. bags Marquis de Paiva Coffee–
Organic Medium Roast, French Roast, Breakfast Blend, House Blend and Espresso.  This is an awesome deal for certified Organic Free Trade coffee.  The big name brands who spend a lot of money on advertising, cost $5.99 – $8.99 per 12 oz. bag versus this brand selling for $1.50 per 12.oz bag.  I’m guessing brands of coffee package their ground and unground beans in 12 oz. bags  instead of 16 oz. bags because they don’t think you’ll stop and do the math to figure  the cost per pound.

Henrys (BOTH weeks’ ads are honored on Wed.)
$.77/lb. – Cluster on the Vine Tomatoes .
  Last day Aug 4th!
$.98/lb. – Green Beans.  Last day Aug 4th!

Ralphs
$3.97/lb. Bone-in Rib Eye Steaks & $5.97/lb. Boneless Rib Eye Steaks–
This is good deal.
$2.99  Tropicana Pure Premium Orange Juice or Trop50

Seafood City
$.99/3 lbs. – Bananas.  Awesome bargain
starting Aug. 5th for those of you who live/work near Mira Mesa or National City in San Diego county.

Sprouts (BOTH weeks’ ads are honored on Wed.)
$1.99/lb. – BONELESS  All Natural Chuck Roast – Awesome bargain when you consider Stater Brothers is selling their Bone-in Blade Cut or 7 Bone Chuck Roast for the same price!  Plus, Sprouts meats have no anti-biotic residues and hormone-free.
$1.99/lb. – Boneless Skinless Chicken Thighs – great deal. No hormones and no sodium-based enhancers or solutions added.
$1.69/18 oz. pkg. – Blueberries – great bargain because this not a small 6 oz. clamshell, but over a 1 pound package!

Stater Brothers
$3.77/lb. – Bone-in New York Steaks
 – Any size package.

Vons
$.89. –Dunkin Hines Cake or Brownie Mix.  Limit 5.  Must have card AND coupon with minimum $10 purchase.
$.99/lb. – Whole or Sliced White Mushrooms.  Limit 2.  Must have card AND coupon with minimum $10 purchase.
$1.99. –Lucerne Butter.  Limit 4.  Must have card AND coupon with minimum $10 purchase.
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Mixed Vegetable Pepper Beef

Ingredients:
2 pounds boneless beef chuck roast, cut in 1/4″ strips
2 tablespoons peanut or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned (opt.)
1 cup trimmed green beans, cut into 1 inch pieces
1 cup sliced mushrooms
1 cup broccoli florettes
1 cup cauliflower florettes
1/2 cup sliced carrots
3 garlic cloves, minced
2 tablespoons peanut or vegetable oil
2 cups beef stock
2 tablespoon Oyster Sauce
1 teaspoon brown sugar
1 teaspoon fresh ground black pepper
2 teaspoon cornstarch blended into 1/2 cup water
hot cooked rice

Directions:

In a large skillet, cook beef in oil until browned, about 4 minutes.  Remove meat and set aside.

In the same skillet over medium-high heat, add the 2 tablespoons of oil and stir fry all the vegetables and garlic until crisp-tender. Remove vegetables and set aside.  Add stock, oyster sauce, brown sugar, black pepper, and return meat to pan.  Bring to a boil,  reduce heat, cover and simmer for 35-40 minutes or until meat is tender.  Stir in cornstarch mixed into water, and keep stirring until sauce has thickened.  Return vegetables to pan, toss to coat, and serve immediately over steamed rice.
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BLUEBERRY-PEACH PUDDING CAKE
This delicious cake makes a great summer dessert. Serve this wonderful pudding cake warm with heavy cream or a scoop of vanilla ice cream.

Ingredients:

  • 1 1/2 to 2 cups fresh or frozen blueberries
  • 1 can (15 ounces) diced or sliced peaches, well drained (I’m substituting 2 cups fresh)
  • 2 tablespoons lemon juice
  • 1 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3/4 cup milk
  • 1 large egg
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup boiling water

Preparation:

Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11×7-inch rectangular baking pan. Sprinkle with the lemon juice.  Heat oven to 350°.
In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
Combine the dry ingredients with egg mixture just until blended.  Spoon over the fruit layer and gently spread.Combine the 3/4 cup sugar with cornstarch; spread evenly over batter. Carefully pour the boiling water over all. Bake for 40 to 50 minutes. Spoon into dessert dishes and top with ice cream or whipped topping.
Serves 6 to 8.
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