There was a time when this chain was trying to
reinvent itself, but the effort seems to have
failed. Albertson's and Von's, part of the same
company, and which have not tried to follow the
trends, have a better reputation.
To be fair, it is the Safeway closest to us that is going downhill. I attribute that as much to poor management as to corporate policy. There
is another Safeway up on Route 40 that is a lot better in every way.
The faults of the local Safeway are poor stocking, and a lack of
sufficient check out cashiers -- which leads to long wait times on
checking out.
Sounds like poor local management, but if that's
not addressed promptly, corporate isn't doing
its job. Why Albertson's has managed to keep up
with the pack and Safeway hasn't is a subject for
idle speculation, but I'd suspect that different
divisions have different hierarchies. It seems
to me that the proper answer would be to get rid
of the Safeway upper management and replace with
Albertson's's.
This might well be a good sea food dish, but I cringe at the use of the
word "chili" in the title. Granted that it has some sort of branded
chili paste in the ingredients, but then so do many Chinese dishes
contain red chili paste with garlic, etc.
From the company Website, that chile paste is
the red pepper analogue of tomato paste. The
manufacturer sells it for $5 for a pound jar
or $11 for a #10 can (about 1.75/lb). Not a
terrible price, actually.
It's more the cumin, onions, and garlic that
could be thought put the dish into the chili
family. At least there are no beans in it.
There are some other weirdnesses about the
recipe, one being the amount of fish - half a
pound per person is a lot of fish, especially
in a moist dish; and counting vegetables and
broth, the dish weighs in at 1 1/2 lb of food
per person. I wonder what the "2x Dry red
wine" is all about, too.
Title: Seafood Chili
Categories: Chili, Seafood
Yield: 6 Servings
1/4 c Olive oil
2 c Chopped onions
2 x Leeks, white only, trimmed
Large celery stalk, chopped
8 x Garlic cloves, minced
5 ts Dried oregano
35 oz Italian plum tomatoes,
16 oz Clam juice
2 x Dry red wine
1/2 c "Santa Cruz Red Chili Paste"
5 ts Freshly toasted cumin seed
1 tb Salt
1 ts Cayenne pepper
2 x Red Bell peppers,seeded
12 x Littleneck clams
12 x Mussels, scrubbed
1 1/2 lb Scrod or lean white fish
12 x Large shrimp,peeled,devein
3/4 lb Bay scallops
1/2 c Minced fresh cilantro
From: Fred Towner Date: 08-08-96
Cooking
I remember Fred Towner. He used to be a regular and
fairly active participant here but lost his feed a
couple decades ago. Never came back, as I recall.
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Tony's Manicotti with Four Cheeses
Categories: Casseroles, Vegetarian
Servings: 6
1 lg Onion; minced
1 lb Mushrooms, sliced
1/2 c Butter or margarine
1/2 c Flour
4 c Milk
1 1/2 c Parmesan cheese, grated
Salt to taste
Pepper to taste
12 Manicotti shells
1 lb Ricotta
4 oz Mozzarella cheese, diced
1/2 c Romano cheese, grated
1/4 c Walnuts, finely chopped
1/4 c Parsley, chopped
3 Eggs
1 ds Nutmeg
1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2.
Gradually stir in milk; stir over low heat until sauce bubbles and
thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to taste;
set aside. 4. Cook manicotti shells according to package directions;
drain
and cover with cold water. 5. Mix together ricotta, mozzarella, Romano
and
remaining Parmesan cheese; add walnuts, parsley and eggs. 6. Season to
taste with salt, pepper and nutmeg. 7. Drain manicotti shells; stuff with
cheese mixture. 8. Place shells side by side in a greased shallow baking
pan; spoon sauce over all. 9. Bake in preheated 400'F. oven 20 to 25
minutes, or until bubbly and golden.
Posted by Fred Towner
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