Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

January 14, 2010
Recipes match what's on sale

 The assignment: Head into the Shop Cheap Kitchen and find recipes that match what's on sale this week. The outcome: Researcher Sheila Kern has provided recipes for Gallo Salame (on sale at Raley's); egg casserole (get the eggs at Safeway); pork ribs (Save Mart); salmon (Safeway) and pears (Raley's). Enjoy!

 Flatbread Pizza featuring Gallo Salame



6 oz. Gallo Salame, thin sliced

12 oz. Pizza Dough, frozen or premade pizza crust

4 Tbsp. All Purpose Flour

5 Tbsp. Olive Oil

1 cup Italian Blend Cheese, shredded

1/4 cup Sun Dried Tomato, julienne

2 cups Broccoli Rabe florets or small broccoli florets

1/4 cup Olives, chopped

Kosher Salt or Table Salt, to taste

Black Pepper, to taste


1.If using frozen dough, let thaw for an hour. Follow steps 2-5. If using prepared crust, begin at step 5.

2.Start by rolling the dough into a 1/4 inch thick round shape.

3.Use the flour to keep the dough from sticking to the work space.

4.Sprinkle the flour onto the work space if the dough starts to stick.

5.When the dough is rolled out, brush the olive oil onto the dough evenly.

6.Next, place the Italian cheese across the pizza dough.

7.Now place the sliced Gallo Salame, sun dried tomato, broccoli florets, olives, salt and pepper evenly onto the pizza as well.

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella


Bon Appetit | April 2002


1 pound Italian sweet sausage, casings removed

1/2 cup chopped shallots

2 garlic cloves, minced

1/2 cup chopped drained oil-packed sun-dried tomatoes

4 tablespoons chopped fresh parsley

5 large eggs

3 large egg yolks

1 cup half and half

1 cup whipping cream

2 cups grated mozzarella cheese

1/2 teaspoon salt


Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Pork Ribs Adobo


Adapted from "Memories of Philippine Kitchens" by Amy Besa and Romy Dorotan (Stewart, Tabori & Chang)

Yield: 4 servings


1 cup apple cider vinegar, preferably organic and unfiltered

1 tablespoon soy sauce

3 small bay leaves

1 large jalapeno chili, stemmed and roughly chopped

1 side baby-back pork ribs (about 2 pounds), cut into individual ribs

2 teaspoons sea salt

6 garlic cloves, peeled

2 teaspoons black peppercorns

cooked rice


In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.

Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.

Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.

Meanwhile, preheat broiler. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.

Salmon Fillet with Soy Glaze


Yield: 6 servings


1/4 cup soy sauce

1/4 cup pure maple syrup

1 (2-lb) piece center-cut salmon fillet with skin (1 1/2 inches thick)


Preheat oven to 450°F. Line bottom of a broiler pan with foil, then oil rack of pan.

Boil soy sauce and maple syrup in a small saucepan over moderate heat until glaze is reduced to 1/3 cup, about 5 minutes.

Arrange salmon, skin side down, on rack of broiler pan and pat dry. Reserve 1 1/2 tablespoons glaze in a small bowl for brushing after broiling. Brush salmon generously with some of remaining glaze. Let stand 5 minutes, then brush with more glaze.

Roast salmon in middle of oven 10 minutes. Turn on broiler and brush salmon with glaze again, then broil 4 to 5 inches from heat until just cooked through, 3 to 5 minutes.

Transfer salmon with 2 wide metal spatulas to a platter, then brush with reserved glaze using a clean brush.

Poached Pears With Orange Juice


Serve these poached pears "as-is" or with a dollop of whipped cream, or spoon them over ice cream or sponge cake.

Serves 6


4 firm ripe pears

1/2 cup granulated sugar

1/3 cup fresh squeezed orange juice

1/4 cup water

1 to 2 teaspoons grated orange zest


Peel pears then cut in halves or quarters and cut out cores. In a saucepan, heat the sugar, orange juice, and water over medium heat. Add the pears and bring to a simmer. Reduce heat to low, cover, and continue simmering for 15 minutes, or until the pears are tender. Remove the pears and add the orange zest. Simmer the syrup for 5 minutes longer, then combine the pears and syrup and chill thoroughly.

About Comments

Reader comments on are the opinions of the writer, not The Sacramento Bee. If you see an objectionable comment, click the "report abuse" button below it. We will delete comments containing inappropriate links, obscenities, hate speech, and personal attacks. Flagrant or repeat violators will be banned. See more about comments here.

What You Should Know About Comments on is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. (See our full terms of service here.)

Here are some rules of the road:

• Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "report abuse" button to notify the moderators. Responding to the comment will only encourage bad behavior.

• Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.

• Do not attack other users; focus your comments on issues, not individuals.

• Stay on topic. Only post comments relevant to the article at hand. If you want to discuss an issue with a specific user, click on his profile name and send him a direct message.

• Do not copy and paste outside material into the comment box.

• Don't repeat the same comment over and over. We heard you the first time.

• Do not use the commenting system for advertising. That's spam and it isn't allowed.

• Don't use all capital letters. That's akin to yelling and not appreciated by the audience.

You should also know that The Sacramento Bee does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "report abuse" button to submit those comments for moderator review. You also may notify us via email at Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.

If you submit a comment, the user name of your account will appear along with it. Users cannot remove their own comments once they have submitted them, but you may ask our staff to retract one of your comments by sending an email to Again, make sure you note the headline on which the comment is made and tell us your profile name.

hide comments

On October 14, The Sacramento Bee will temporarily remove commenting from While we design the upgrade, we encourage you to tell us what you like and don't like about commenting on and other websites. We've heard from hundreds of you already and we're listening. Please continue to add your thoughts and questions here. We also encourage you to write Letters to the Editor on this and other topics.

About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31