Comparing Prices this Week
Because of the Fourth of July Holiday, the supermarkets’ ads are a little off kilter this week. Safeway’s specials from last week are good through the Fourth. Several of the items on sale from last week at Alberstons and Fry’s are also the same. So, we’ll give you some good suggestions for dishes to take to those picnics and parties, and just show you the very best bargains from the new ads for this week.
Two of the dishes feature eggs, which is nice because both Albertsons and Fry’s have them on sale this week, Albertsons for $.88/dz and Fry’s for $1.25/dz. The deviled eggs are a family favorite, as is the potato salad. For a special twist, try the eggless home made mayonnaise. The ever popular jelled salad is a nice cooling accompaniment or can be a dessert. So enjoy the holiday with some American favorites.
Best Bargains this Week
- Frozen Food - 10% off all you can fit in a bag (limits apply, regular prices)
- Buy $30 worth of selected Proctor and Gamble items - get $10 off your next order
Big Book of Savings for this month includes many frozen treats and good buys on:
- Strawberries, organic, $1.99/lb
- Albertson’s and Essential Everyday items only $.50 each, baking soda, mustard, tomato sauce, diced tomatoes with green chilis
- Albertson’s sweet pickle relish $1
Meat and Seafood
- Petite Sirloin, Buy one get Two free
- Ground beef, 85% lean, 3 lb or more, ground fresh in store $2.49/lb
- Hebrew National Beef Franks, 12 oz, select varieties BOGO
- Chicken parts, split breast, thighs, or whole chicken $.99/lb
- Cantaloupe, AZ or CA grown, $2 each
- Snacking Cucumbers (also called Persian), 16oz. pkg $1.99
- Large Tropical Mangos $.50/each
- Del Monte Pineapple $2.99/each
- Doritos and Ruffles, must buy 3 $1.99/each
- Polar Treats Frozen Novelties, select varieties $1
- Olives, Early California $1.25
- Heinz Catsup, select varieties, $1.99
- Kellogg’s and Essential Everyday cereals, select varieties, $1.88
- Milk, Albertsons brand $1.57/gal.
- Buy 10 of the selected items - get $3 off now and a coupon for $2 off your next order
- Items include (prices given include the $.30 off per item):
- Gatorade or G2, 32 oz $.59
- Frito-Lay products, selected items $1.69
- Best Foods mayo, $2.69
- Hefty One Zip storage bags, select varieties, $1.19
- Huggies Wipes, select varieties, $2.09
Meat and Seafood
- Ribeye Steaks, $4.67 lb.
- Foster Farms chicken breasts, boneless, skinless $2.99/lb
- Hebrew National beef franks, select varieties $2.50
- Ground beef, 93% lean, 2 lb chub $5.76
- Salmon fillet, wild caught Sockeye, $6.99
- Broccoli or Cauliflower $.99/lb
- Raspberries, 6 oz $.97
- Tomatoes on the Vine $.97/lb
- Sweet corn six for $1
- Zucchini or yellow squash, $.88/lb
- Kroger whipping cream, 16 oz. $1.99
- Kroger cheese, select varieties $1.79
- Kroger butter 2.00/lb
Best Deviled Eggs
- To boil eggs (at high altitude, instructions from the internet may not work up here)
- Use a pan that will fit all the eggs you need in one layer. For deviled eggs allow one egg per person. Place eggs in pan and cover with water, then cover with lid.
- On high heat, bring water to a boil. Watch to be sure you see when they boil.
- Turn heat to simmer, simmer for 5 minutes.
- Turn off heat, leave covered for 15 minutes.
- In a bowl which will fit all the eggs, plus a couple of inches, prepare ice water bath. Fill bowl half full of ice cubes (or chunks.) Put in enough water to cover ice.
- When eggs are done, immediately move to ice water bath with slotted spoon. Make sure eggs are covered by water.
- As soon as eggs are cool enough to handle, remove each one from water, crack all over (a folded paper towel works well for this step, place on counter and gently crack egg shells.) Then replace each egg in ice bath.
- When all eggs have been replaced, pour a little of the water out of the bowl, add more ice and place in refrigerator for at least an hour—up to over night.
- The eggs will now be easy to remove from their shells.
To devil the eggs:
- Remove your boiled eggs from their shells, rinse and dry.
- Slice each egg in two lengthwise.
- Remove yolk and put in a bowl which will hold all yolk plus additions.
- With a fork, mash up the yolk (or if you want particularly creamy filling, force yolk through a sieve.
- Add enough mayonnaise to make a thick paste, mash together well.
- Add salt and black pepper to taste. A small amount of finely chopped fresh thyme is nice.
- Add three of the following, cut into very small dice (you could add more than three, but if you add too many different things the taste can be overwhelming): several slices of dill pickle or sweet pickle, capers, olives (black or green), pickled peppers, green onion (with tops).
- Add a teaspoon or so of pickle juice or a good cider vinegar.
- Mix well.
- Stuff each egg half with a couple teaspoons of filling, it should mound up but still leave some of the white on top visible)
- Decorate each egg with some chopped green onion or a piece of sliced olive or pepper. Many people like a dusting of paprika on top.
- These are best if constructed at the last minute, but if you do ahead be sure to keep refrigerated until serving.
Family Favorite Potato Salad
Allow one medium sized potato per person, less if there will be many other dishes served. After thoroughly washing potatoes, place in a large pot, cover with cold water, bring to a simmer, cook until potatoes are nearly done. The timing depends on the size of the potatoes. Watch carefully, when potatoes are just getting soft, turn off heat, cover pot, and let sit until soft but not splitting their skins. You want the potatoes cooked but not over cooked.
Make vinaigrette with 1/3 cup wine vinegar and 2/3 cup olive oil. Whisk well with ½ teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried mustard powder,1 teaspoon finely chopped fresh herbs (rosemary is especially good as is thyme.) Set aside.
For the salad you will need for every 2 potatoes:
1 coarsely chopped hard boiled egg
¼ cup chopped celery
1 Tablespoon chopped dill pickle
4 cherry tomatoes
1 teaspoon chopped green onion
When potatoes are cooled but still a little warm, cut them into 1 to 1-1/2 inch dice (with or without peeling—your choice.) Place in large bowl. Add enough of the vinaigrette to moisten. Let sit until cool. The vinaigrette will be absorbed into the warm potatoes. Other types of salad dressing could be used, such as French or Italian, but don’t add too much, you want to moisten the potatoes, not drown them. Add your chopped additions and stir carefully. If you like (and most people do) fold in enough mayonnaise to coat ingredients lightly. Taste for seasonings, add salt and pepper if necessary. Decorate with sliced hard boiled eggs, cherry tomatoes and green onion tops (sliced into quarters lengthwise.) Serve with pride.
Jack’s Eggless Mayonnaise
This recipe comes from Jack Bishop of the T.V. cooking show America’s Test Kitchen. Use these basic proportions, the flavorings can be varied at will.
1/3 cup whole milk
1 ½ teaspoons fresh lemon juice
¼ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon dried mustard powder or ½ teaspoon prepared mustard
¾ cup oil You can use all extra virgin olive oil, which will taste very strongly like olive oil. A mixture of olive oil and canola oil is good, or use “light” olive oil.
for seasonings try
½ small clove garlic
any fresh herb to taste—thyme, chervil, marjoram
a few drops Worcester sauce
a little blue cheese, plus a little more added as chunks after blending
Use a blender or a stick blender. If using a stick blender use a straight sided cup or glass which will just fit the head of the blender. A wide mouth pint jar works very well.
Mix milk, lemon juice, black pepper, salt, mustard and seasonings in blender or cup. Drizzle oil in a little at a time, blending on high speed continuously. The ingredients will emulsify. The consistency may seem a little liquid at first, but a few hours in the refrigerator will help it come together. It will be a little thinner than commercial mayonnaise, but can still be used for spreading and salad dressings.
Due to the holiday, there will be no videos this week.