Today's Blue Plate Specials

Codfish Balls
Creamed Carrots
Fried Apples & Onions

Soak salt cod in water in the refrigerator for 48 hours, changing the water every 8 hours. (We used two 12 ounce packages). Cover the salt cod with fresh water and simmer 15 minutes. Drain well and cool.
Peel and cook 2 pounds of potatoes until they are soft enough to mash. Mash and let cool. (Do not add any butter or milk).
When cod and potatoes are cool, stir in 2 eggs and ½ tsp pepper. Shape into balls of about 1 rounded tsp each (I used my Pampered Chef cookie scoop). Fry in hot oil until browned on all sides. This made about 3 dozen balls.

Carrots: Peel and thinly slice 3 pounds of carrots. Simmer in 1 cup chicken stock or broth until tender. In a small bowl, blend ¼ cup heavy (or sour) cream, 2 Tblsp melted butter and 2 Tblsp flour into a thin paste. Stir paste into partially drained carrots and serve hot.

Fried Apples & Onions: Peel and slice 3 Granny Smith apples. Coarsely slice one large onion. Fry together in a heavy skillet in bacon fat until all is soft. Sprinkle 2 Tblsp brown sugar over all. Cover and simmer a few more minutes. Serve hot.

Friday's Blue Plate Specials

Breakfast: On your own today – Nelli is out shoveling snow.

Dinner: Minestrone
French Bread

Minestrone: In a large pot, saute 1 large chopped onion in 2 Tblsp olive oil until onion is tender. Stir in 1 small can diced tomato with juice, 2 cups cubed zuchinni, 3 diced potatoes, 2 cloves minced garlic, 1 Tblsp basil and two 14 oz cans vegetable stock. Cover and simmer over low heat about 45 minutes, until all vegetables are done. Add ½ cup elbow macaroni or any small pasta you like. Cook 15 minutes until pasta is done. Serve with fresh grated Parmesan cheese.

French Bread: In a large bowl, mix 2 Tblsp butter flavor shortening with 1 tsp salt and 1 Tblsp sugar. Pour in 1 cup boiling water, stir until shortening is melted. Add 1 cup cold water and 1 package yeast. Stir in 2 ½ cups sifted flour until smooth. Add 2 ½ to 3 cups more sifted flour; just enough to make a soft dough. Knead 5 minutes. Cover and let rise until double; about 1 hour. Punch down and shape into two long loaves. Place on greased baking sheet, cover and let rise until double; about 40 minutes. Bake at 350 45 minutes, or until loaves sound hollow when thumped. Immediately slather with butter if you want a soft crust.

Lunch: Chocolate Pound Cake

In large bowl beat together 1 ½ cup softened butter with 3 cups sugar until creamy. Add 2 tsp vanilla. One at a time, beat in 5 eggs. In a separate bowl, mix together 2 cups sifted flour, 1 cup cocoa, ½ tsp each baking powder and salt. Alternately add dry ingredients and 1 ¼ cup buttermilk to creamed egg/sugar mixture. Mix until well blended. Pour batter into a greased and floured Bundt or tube pan. Bake 60-75 minutes at 325. Let cool in pan for 20 minutes and then turn out onto serving plate. Sprinkle with powdered sugar if desired.

Supper: Pan-fried catfish
Tartar Sauce
Scalloped Potatoes

Scalloped Potatoes: Peel and thinly slice 4 -5 potatoes. In a saucepan, melt ¼ cup butter and whisk in ½ cup flour. Cook and stir until smooth and bubbly, Stir in 1 ½ cups half & half. Cook and stir until thickened. In a greased 8 x 8 pan, place a layer of potatoes, sprinkle with 1/8 cup finely minced onion. Pour half the sauce over. Repeat layers, ending with potatoes. Dot with butter. Cover and bake at 350 for 1 hour. Uncover and cook 30 minutes.

Catfish: Coat catfish filets on both sides with cornmeal and fry in hot oil or bacon drippings until nicely browned, turning once.

Tartar Sauce: Mix ¼ cup each catsup and mayonnaise. Stir in 2 Tblsp sweet relish. Chill.

Wednesday's Blue Plate Specials

Breakfast: Cinnamon Waffles

In a large bowl, beat 2 egg yolks well. Beat in 2 tsp sugar and ¼ cup oil. Set aside. Combine 1 1/3 cup flour, ½ tsp salt, 2 tsp baking powder and 1 ½ tsp cinnamon. In another bowl, combine ½ cup milk and ¾ cup applesauce. Alternately add flour mixture and wet ingredients to the egg yolk mixture. Beat egg whites until stiff and fold into batter. Bake in waffle iron until browned. Serve with whipped butter and syrup.

Dinner: Oyster Stew (Very seasonal here where Nelli lives.)

Melt 1 stick butter in a large pot. Add 1 coarsely chopped onion and cook until tender. Add 1 pint fresh oysters with their liquid and cook until edges curl. Add 2 cans evaporated milk and 2 ½ cups whole milk. Heat through. Add salt & pepper to taste. Serve with oyster crackers.

Lunch: Orange Surprise

Choose 4 large oranges with bright, thick blemish free skins. Cut in half and scoop out fruit to make “bowls.” (Reserve fruit for another use.) You may need to slice off rounded ends so the “bowls” won’t roll around at serving time. Freeze overnight. Place a generous scoop of rainbow sherbet in each “bowl” and return to freezer for at least two hours. Just before serving time, beat 2 egg whites with ¼ tsp cream of tartar until frothy. Add ½ cup sugar one Tblsp at a time, beating thoroughly after each addition. Continue beating until a firm, smooth meringue is achieved. Make a pretty dollop on top of each orange/sherbet bowl and bake at 425 2 minutes, reduce heat to 375 and bake 3-5 minutes more until meringue is set and browned. Serve immediately.

Supper: Meat Loaf
Cheesy Mashed Potatoes
Celery Casserole

Meat Loaf: In a large bowl, place 1 ½ pounds lean ground beef ½ pound bulk sausage, ½ cup finely chopped onion, ½ cup ketchup, 1 Tblsp Worcestershire Sauce, 1 cup plain bread crumbs and 1 egg. Squish it all together with your hands until well mixed. Place in loaf pan and cover with ketchup. Bake 1 to 1 ½ hour at 350.

Celery Casserole: Crush 36 (one roll) of Ritz crackers to fine crumbs. Set aside. Cook 3 cups diced celery in a small amount of water for 10 minutes. Add 1 can cream of chicken soup, one 8 oz can sliced water chestnuts, and about half of the crushed crackers. Mix and place in greased casserole. Melt one stick butter and pour half of it over the celery in the casserole. Mix the remaining butter with the remaining cracker crumbs. Sprinkle over celery. Bake at 350 for 30 minutes.

Cheesy Mashed Potatoes: Peel, quarter and boil 4-6 white potatoes 20 minutes or until soft. Drain. Add 4 oz cubed cream cheese, softened and ½ stick butter. Cover for a few minutes. Beat with electric mixture until fluffy. Add milk if necessary.

Tuesday's Blue Plate Specials

Breakfast: Oven French Toast

Melt ½ cup butter and spread in the bottom of a 10 x 15 jelly roll pan. Combine ½ cup sugar with ½ tsp cinnamon. Sprinkle sugar mixture over butter. In a separate bowl, beat 4 eggs with ½ cup orange juice. Dip 3 slices thick bread slices in batter, soaking each slice well. Place on sugar in jelly roll pan. Bake at 325 for 20 minutes. Remove each slice from pan and serve sugared side up.

Dinner: Beef Salad Sandwich
Beer Cheese Soup

Beef Salad: Finely grind leftover brisket or roast beef to measure 2 cups. Add 3 finely chopped hard boiled eggs, 2 Tblsp sweet relish, 1 tsp prepared mustard, 2 Tblsp mayonnaise or salad dressing and ¼ cup finely chopped celery. Mix well and serve on wheat bread.

Beer Cheese Soup: Melt ½ cup butter in saucepan. Whisk in ½ cup flour, ½ tsp dry mustard and salt & pepper to taste. Stir in 1 cup milk, ½ cup chicken stock or broth and ½ cup beer. Heat til bubbly and thickened. Stir in 2 cups shredded sharp cheddar cheese. Heat and stir until cheese is melted. Serve in bowl with a sprinkle of paprika.

Lunch: Pate & Crackers

Fry 6-8 slices bacon in a heavy skillet until crisp. Crumble and set aside. In same skillet, sauté ½ pound drained and rinsed chicken livers and ½ cup finely chopped onion until livers are thoroughly cooked. Place livers and pan juices in blender or food processor. Add 1 tsp Tamari, ½ tsp dry mustard and 1 Tblsp brown sugar. Blend until smooth. Pour into bowl and stir in bacon crumbles. Serve with fresh crackers and apple slices, if desired.

Supper: Honey Chops
Beefed up Rice

Chops: In a skillet, brown 4-6 boneless pork chops. Combine 2 Tblsp Dijon mustard, 2 Tblsp honey and 1 ½ tsp cornstarch. Stir this mixture into ½ cup orange juice. Pour over chops in skillet. Cover and place in 350 oven for 30-45 minutes. During last 15 minutes, distribute 2 Granny Smith apples, peeled and sliced, over chops.

Rice: Saute ¼ cup each finely chopped onion, green pepper and red pepper and 1 clove monced garlic in ¼ cup butter until vegetables are tender. Stir in 1 cup white rice and cook and stir until rice is milky. Stir in 2 cups hot beef stock or broth, 1 tsp oregano and ½ tsp cayenne pepper. Bring to boil, cover and simmer 20-25 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff with fork and serve hot.

Monda'ys Blue Plate Specials

Breakfast: Creamed Eggs on Toast

Hard Boil 2 eggs per serving. Peel eggs and chop by rubbing through a French fry cutter. Make a white sauce: melt 4 Tbsp butter and whisk in 4 Tbsp flour, stir and cook until smooth. Stir in 1 cup milk and 1 cup heavy cream. Cook, stirring constantly until thick. Stir in the chopped eggs. Serve hot over thick slices of toast.

Dinner: Hobo Dinner

For each serving: make ¼ pound lean beef patty, scrub and quarter 1 potato; peel and slice one carrot. Place beef patty on a 12-inch square of foil. Top with 3 slices onion, the potatoes and carrots. Enclose in foil and bake in oven at 350 for one hour. (Can also be done over hot coals on a grill.)

Lunch: Cream Puff

In a saucepan, boil 1 cup water with 1 cup butter. Stir in 1 cup flour. One at a time, beat in 4 eggs. Spread dough in a lightly greased 9 x 13 pan. Bake at 400 for 30 minutes.
Filling: Thoroughly mix 3 cups milk with 1 pkg instant pudding (flavor of choice) and one 8 oz package softened cream cheese. Spread over baked cream puff. If desired, top with whipped cream and serve.

Supper: Pork Chop Supper
Brown 4 pork chops in skillet on both sides. Add 3 medium potatoes, scrubbed and cut into wedges, 3 medium carrots, peeled and sliced; and 1 medium onion, quartered. Whisk together 1 can cream of mushroom soup with ¼ cup water and pour over meat and vegetables in skillet. Cover and simmer 45 minutes to one hour until vegetables are tender.

Friday's Blue Plate Specials

Breakfast: Chile Rellenos Casserole
Roast 6-8 whole green chilies: place them on a baking sheet and broil on all sides until outer skin blackens. Put the hot chilies in a pot and cover tightly. Let stand 10-15 minutes. Scrape burnt skins off and slit each chile down one side and pull off stem. Stuff each chile with slices of Monterey jack cheese and place in a greased 8 x 8 dish. In a mixing bowl, beat together 6 eggs and 1 cup milk. Pour over chilies and top with shredded cheddar cheese. Bake uncovered at 350 for 45 minutes. Serve with clusters of chilled grapes on the side.

Dinner: Cranberry Salad
Tomato Soup (from the can)
Tuna Pockets

Salad: Grind 1 package cranberries and stir in 2 cups sugar. Set aside. Combine 1 cup fruit juice with 2 envelopes plain gelatin. Let stand 10 minutes. Add 1 cup hot water and ½ cup fruit juice to the gelatin. Stir until it thickens and then stir into cranberries. Add 2 medium apples, chopped. Chill until set.

Tuna Pockets: Mix one 9 ½ oz can drained tuna with one 8 oz container soft style chive & onion cream cheese. Cut two 9-inch pie crusts in half. Spread tuna mixture onto pie crust, fold over and seal edges. Cut slit in top. Bake at 375 for 25 minutes. Meanwhile, mix and warm up the soup according to directions.

Lunch: Candy Bars

Bring 1 cup sugar and 1 cup corn syrup to a boil. Remove from heat and stir in 1 ½ cup chunky peanut butter, stirring until creamy. Stir in 6 cups Special K cereal. Spread into a 9 x 13 pan. In double boiler, melt 1 cup each chocolate chips and butterscotch chips. Spread over bars in pan.

Supper: Reuben Casserole
Tossed Salad with bottled dressing
Bread & Butter

Spread ½ can of corned beef hash in the bottom of a greased casserole. Spread 1 cup shredded Swiss cheese. In a saucepan, whisk together ½ stick butter and 1 can cream of onion soup until smooth. Remove from heat and add 1 cup Thousand Island dressing. Pour over hash and cheese in casserole. Spread with ½ jar of drained sauerkraut. Sprinkle ¼ tsp caraway seed. Top with remaining corned beef hash.

Thursday's Blue Plate Specials

Breakfast: Easy Skillet

Cut up and cook 4 slices bacon in a skillet. Remove and drain. To the skillet, add 1 package hash brown potatoes, 1 Tblsp chopped onion, and salt & pepper to taste. Cook and stir over medium low heat until potatoes are done. Stir in the bacon. Break 4 eggs over potatoes and cook over low heat, stirring until eggs are set. OR for sunny side up, break eggs over potatoes, cover and cook on low heat until eggs are set as desired. Sprinkle with ½ cup grated cheese. Serve hot.

Dinner: Vietnamese Beef Stew
Egg Rolls with dipping sauces

Vietnamese Beef Stew: Marinate 1 ½ pounds beef stew meat in a mixture of ½ tsp each Oriental five-spice powder, curry powder, red pepper, 2 tsp salt, 2 Tblsp oyster sauce and 1 small can tomato paste. Marinate for at least 30 minutes or overnight. Heat 2 Tblsp oil in Dutch oven and fry 3 minced garlic cloves and 1 medium coarsely chopped onion until browned. Add stew meat and cook until meat is browned. Meanwhile, peel 5 carrots and cut into 1-inch lengths. Pour 5 cups water into stew meat mixture and add carrots. Simmer at least 1 hour or until meat is cooked to desired tenderness. Serve over thin cut noodles with Hoisin Sauce. (Oyster sauce and Hoisin sauce can be found in the Oriental section at the grocery store. Five-spice powder is in the spice section.)

Egg Rolls: Brown 1 pound ground beef, pork or pork sausage. Drain. Add 2 cups shredded cabbage, ¼ cup bean sprouts, ½ cup shredded carrots and 3 finely chopped green onions. Cook until cabbage is limp. Stir in 2 Tblsp oyster sauce. Using large square egg roll wrappers, place about 2 Tblsp filling in the center of each one. Fold in bottom corner, then both sides and then fold down the top. A corn starch/water mixture can be applied on the edge of the top corner for “glue.” Fry in deep, hot oil on both sides until nicely browned.

Dipping sauces: Store bought sweet & sour, plain Tamari, or mustard sauce.

Lunch: Frosted Pumpkin Bars

Beat together 1 cup oil, 2 cups sugar and 2 cups pumpkin. Beat in 4 eggs. In a separate bowl, mix 2 sups sifted flour, 2 tsp cinnamon, ¼ tsp nutmeg, 1 tsp baking soda, 2 tsp baking powder and ¼ tsp salt. Add to creamed mixture and beat well. Pour into greased jelly roll pan and bake 30 minutes at 350. Cool and frost. Frosting: Beat together 3 ½ cups powdered sugar, 8 oz softened cream cheese, ½ cup softened butter and 2 ½ tsp vanilla.

Supper: Brisket in Beer
Mashed Potatoes
Pickled Slaw

To finish the brisket: Remove from refrigerator and slice the meat. Return to cooking liquid in pan. Return to oven and heat through. Serve the cooking liquid, thickened if desired, on the side.

To finish the slaw, stir and serve.

Wednesday's blue Plate Specials

Breakfast: Grits Casserole
Cook 1 ½ cups grits in 6 cups water according to package directions. Stir in 2 tsp salt, ¼ cup butter, 2 cups shredded cheese, 3 beaten eggs and Tabasco sauce to taste. Pour into greased casserole (or individual bowls) and bake 1 hour at 250.

Dinner: Ragout
Onion Pie

Ragout: Line the bottom of a heavy skillet with uncooked bacon strips. Slice 1 pound round steak into thin strips. Tenderize if necessary. Cover the bacon with the steak strips. Salt and pepper to taste. Add a layer of 3 carrots, sliced paper thin and 1 medium onion sliced into rings. Cover tightly and cook on lowest rack in oven at 350 for 2 ½ hours.

Onion Pie: Mix 1 ½ cups plain bread crumbs with 5 Tblsp melted butter. Press into pie plate. Saute 3 cups sliced onion in 5 Tblsp melted butter until limp. Pour onions into pie crust. Whisk together 2 eggs, 1 cup milk, and salt & pepper to taste. Pour over onions. Sprinkle with ½ cup grated cheese and ½ cup plain breadcrumbs. Bake at 350 for 30 minutes.

Lunch: Buttermilk Doughnuts
Sift 3 ½ cups flour. Measure 1 ½ cup sifted flour into mixing bowl. Add 1 cup sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, ½ tsp cinnamon, ¼ tsp nutmeg, 2 eggs and ¾ cup buttermilk. Beat until smooth. Work in remaining flour to a soft dough. Turn out onto floured surface and roll out ½ inch thick. Cut with floured doughnut cutter, reserving “holes.” Fry in hot oil 2-3 minutes on each side until nicely browned. Sprinkle with plain sugar, powdered sugar or frost with a thin powdered sugar glaze.


Church Night Supper: One –Dish Casserole
Warmed bread

In a large heavy skillet, brown 2 pounds lean hamburger with ½ cup each chopped celery and onion. Drain, if necessary. Stir in 2 cans undiluted vegetable beef soup. Arrange frozen tater tots over top. Bake 1 to 1 ½ hr at 350. Make sure tater tots are browned and cooked through before serving.

There are a couple things on the menu for tomorrow that need to be started tonight: Brisket in Beer and Pickled Slaw

Brisket in Beer: Brown one 4-5 pound fresh brisket on all sides in a small amount of oil or bacon drippings. Place in roasting pan and sprinkle one envelope onion soup mix over meat. Slice one onion into rings and spread over meat. Combine 1 cup bottled chili sauce with ½ cup water and pour over. Cover and roast at 350 for 40 minutes per pound, basting occasionally. 45 minutes before the end of the cooking time, pour one can beer over, cover and finish roasting. Refrigerate overnight.

Slaw: Shred 1 head cabbage and toss with ½ cup each finely chopped onion and green pepper. Sprinkle 1 cup sugar over all and DO NOT STIR. Dressing: Mix and bring to a boil ¼ cup oil, 1 cup cider vinegar, ¼ tsp celery seed and 1 tsp dry mustard. Pour over vegetables and sugar but DO NOT STIR. Refrigerate overnight.

Tuesday's Blue Plate Specials

Breakfast: Fruit Soup
Texas Toast

Soup: Coarsely chop one 8 oz package mixed, dried fruit. Pour cold water over and soak for 1 hour. Add ½ cup raisins and 1 cinnamon stick. Bring to a boil, lower the heat and simmer for about 30 minutes. Mix 1 Tblsp corn starch with ¼ cup cold water and stir into fruit mixture, stir until thickened.

Texas Toast: Butter both sides of thick Texas toast bread and fry in skillet on both sides until brown. Serve warm.

Dinner: Corn Chowder
Deviled Ham Sandwich

Corn Chowder: In a Dutch oven, fry six slices diced bacon with 1 small chopped onion and ½ cup chopped celery until bacon is crisp and vegetables are soft. Add 2 cups Southern style frozen hash browns and enough water to barely cover. Simmer 10-15 minutes, until potatoes are cooked. Add 1 quart corn, ¾ cup milk and ¾ cup heavy cream and salt & pepper to taste. Heat through, but do not boil.
Deviled Ham: Finely grate or grind cooked ham to measure 2 cups. Add 2 hard boiled eggs, chopped, 2 Tblsp minced onion, ¼ tsp garlic powder, 2 Tblsp sweet relish and 2 Tblsp mayonnaise. Mix well and serve on bread of choice.

Lunch: Date Pudding
Beat 3 eggs until light and fluffy. Beat 1 cup sugar into eggs. Stir in ¼ cup flour, 1 tsp baking powder and 2 ½ cups chopped dates. Pour into greased 8 x 8 pan and bake 30 minutes. Serve warm with whipped cream.

Supper: Goulash
Saurkraut Salad

Salad: Drain one 32 ounce jar sauerkraut. Stir in 1 tsp celery seed. Boil 1 cup sugar with 1 cup cider vinegar. Pour over kraut and chill.

Goulash: In a large skillet, brown 1 ½ pounds hamburger with 1 small finely chopped onion and 2 stalks chopped celery. Stir in 2 cloves minced roasted garlic, 1 Tblsp chili powder, one 28 ounce can diced tomatoes, one 6 oz can tomato paste. Add 2 cups uncooked elbow macaroni. Bring to a boil, reduce heat and simmer until macaroni is done, 10-15 minutes. Add tomato juice if it seems to be getting dry.

Monday's Blue Plate Specials

Breakfast: Breakfast Bowl

For each serving, lightly grease an oven proof bowl. In another bowl, toss 1 cubed bread slice or roll with 2 Tblsp each finely chopped onion, green pepper, meat* and shredded cheese. Place in the greased bowl. Whisk together two eggs and 3 Tblsp milk. Pour over bread mixture, cover and let stand overnight. In the morning, bring to room temperature and bake, covered at 350 for 40 minutes. Remove cover and cook 20 minutes or until eggs are set. Serve hot with fresh orange slices on the side.
* You can use just about any meat you want in this: Nelli suggests any of the following: crumbled bacon, diced ham, shredded roast beef, leftover taco meat or tastee burger, corned beef, Spam, smoked turkey, shredded chicken and so on…

Dinner: Creamy Chicken Noodle Soup
Egg Salad Sandwich

Soup: In a medium sauce pan, stir together one can each cream of chicken and chicken noodle soup. Whisk in 1 soup can water and 1 soup can milk.

Egg Salad: Finely chop 6 hard boiled eggs by rubbing them through a French fry cutter. Stir in ¼ cup mayonnaise, 1 Tblsp each finely chopped onion and sweet relish. Serve on rye or wheat bread.

Lunch: Jell-O Cake
Bake one white cake mix in a 9 x 13 pan according to package directions. While cake is still warm, poke holes in it with the handle of a wooden spoon. Let cool. Mix 1 small package gelatin of any flavor with 1 cup boiling water until dissolved. Stir in ½ cup cold water. Pour over cake. Chill until gelatin is set. Cover with whipped cream and serve.

Supper: Skillet Barbecue Chicken
Baked Potatoes
Beets in Sour Cream

Chicken: Mix 1 can Coca Cola with 1 cup barbecue sauce. Place one cut up chicken or boneless breasts and thighs in an electric skillet. Pour sauce over, cover tightly and cook at 300 for one hour, turning once or twice.

Baked Potato: Scrub 1 medium to large potato per serving. Bake in 350 oven 1- 1 ¼ hour until soft. For a crispy skin, bake unwrapped. For a soft skin, wrap in foil. Serve with butter, sour cream and chopped green onion.

Beets: Scrub and boil 5 medium beets until soft. Cool slightly and slip the skins off. Cut into Julienne strips. In a saucepan, Whisk together 2 Tblsp each butter and flour until smooth and bubbly. Remove from heat and stir in 2 Tblsp vinegar, 1 Tblsp sugar, ¼ tsp salt, 1 tsp dill weed and ½ tsp pepper. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in beets and heat through. In a small bowl, whisk together ½ cup sour cream and 3 Tblsp heavy cream. Stir cream into beets. Serve warm.

Friday's Blue Plate Specials

Breakfast: Johnny Cakes

Beat 1 egg white to stiff peak stage. Set aside. Beat together the egg yolk, 2 cups buttermilk and 2 Tblsp oil. Mix ½ cup sifted flour, 1 tsp baking soda, 1 tsp salt, 1 Tblsp sugar and 1 ½ cups cornmeal. Blend the wet and dry ingredients; fold in egg white. Let stand 10 minutes. Bake on hot griddle or skillet until browned on both sides. Serve with butter and syrup or jam.

Dinner: Borscht
Chicken Philly

Borscht: In a large pot, stir together 1 pound cooked beets, 5 cups beef stock or broth, 1/3 cup cider vinegar, 2 shredded carrots and 1 tsp dill weed. Simmer for 40 minutes. Process in blender until smooth and chill. Serve with a dollop of sour cream.

Chicken Philly: Marinate 1 chicken breast for two hours in 2 Tblps each oil, lime juice and Blasamic vinegar. Cut into thin strips and sauté with julienned green pepper and onion. Toast Hoagie buns and place a layer of the chicken-vegetable mixture. Cover with shredded Monterrey jack cheese, drizzle with ranch dressing and serve warm.

Lunch: Ginger Snaps
Hot Apple Cider

Ginger Snaps: Sift together 4 cups flour, 2 tsp each baking soda, cinnamon, ground cloves, mace and ginger. Set aside. Cream 1 ½ cup shortening with 2 cups sugar. Beat in 2 eggs and add ½ cup molasses. If you want a soft cookie, put the mixer away now. With a wooden spoon, stir dry ingredients into creamed mixture until stiff dough forms. Roll dough into 1 inch balls, roll each ball in sugar and place on baking sheet. Bake at 350 for about 9 minutes. Watch carefully so they don’t overbake and burn on the bottom. Makes 5 dozen and they freeze well.

Hot Cider: In a large saucepan or stovetop style coffee pot, combine 1/3 cup brown sugar with 2 quarts apple juice, 1 tsp whole cloves and one 3-inch stick cinnamon. Simmer 30 minutes.

Supper: Sweet & Sour Pork

Slice pork steaks into thin strips. Brown in hot oil with 2 shredded carrots, ¼ cup finely chopped celery and ½ cup each onion strips and chopped green pepper. Sprinkle with 1 clove minced garlic and 2 Tblsp Tamari. Cover and simmer until pork is tender – about 1 hour. Meanwhile, make sauce: Drain one 20 ounce can pineapple chunks reserving syrup. Combine syrup with ¼ cup each brown sugar and cider vinegar. Add to pork, along with the pineapple. (Optional: add 1 small can sliced water chestnuts.) Mix 2 Tblp corn starch with a small amount of water and stir into mixture, cook until thickened. Serve over plain rice.

Thursday's Blue Plate Specials

Breakfast: Buckwheat Cakes
Bacon & Eggs

Cakes: Sift together 2 cups whole wheat flour, 1 tsp baking soda, 4 Tblsp sugar, ½ tsp salt. In another bowl, beat together 2 eggs, ¼ cup white vinegar, 1 ¾ cup milk and ¼ cup oil. Whisk together the wet and dry ingredients. Bake on a medium hot griddle or skillet until lightly browned on both sides. Serve with butter and maple syrup.

Cook bacon and eggs to taste and serve.

Dinner: Cream of Chicken Soup
Lettuce Salad

Soup: Saute 1 small onion, finely chopped, in 1 stick melted butter. Add 1 cup chopped chicken breast and brown. Stir in ¼ cup flour and stir until thick and smooth. Whisk this mixture into 4 cups hot chicken stock or broth. Simmer 20 minutes, stir occasionally. Stir in 2 cups heavy cream and heat until thick and heated through, but do not boil.

Lunch: White Chocolate Pound Cake

Melt 6 ounces white chocolate in top of double boiler. Place one 18 ounce white cake mix, 1 stick melted butter, 1 cup milk, 1 tsp vanilla, melted chocolate and 3 large eggs in mixing bowl. Beat, scraping sides of bowl as necessary for 3 minutes, until batter is thick and smooth. Divide batter into 3 greased and floured loaf pans. Bake at 350 for 40-45 minutes until cake springs back when touched. Serve slices with fruit sauce, if desired. Freezes well.

Supper: Cranberry Salad
Crock Pot Venison Ragout

Cranberry Salad: Grind one package of cranberries with 2 cored apples. Stir in 1 cup sugar and let stand overnight. Dissolve one 3 oz package raspberry gelatin in 1 cup boiling water. Stir into chilled fruits and mix well. Chill until set.

Ragout: Cut 4 pounds venison into cubes. Marinate cubes in 1 cup wine vinegar mixed with 1 Tblsp peppercorns and 6 crushed juniper berries in fridge for 5 hours or overnight. Chop 5 slices bacon and fry to crisp. Saute 1 medium onion in bacon fat until limp and nicely browned. Drain the marinate from the venison and brown in the bacon fat. In crock pot, place the browned venison, bacon, onion, 6 cups beef stock or broth, one 16 oz jar pearl onions, 2 Tblsp brown sugar and 2 Tblsp red currant jelly. Cover and cook on low for 8 hours. Thicken with 2 Tblsp corn starch mixed with ¼ cup water, if desired. Serve over noodles.

Wednesday's Blue Plate Specials

Breakfast: Rice Porridge

Peel, core and dice 1 large, sweet apple. Set aside. In a saucepan, bring 1 cup each uncooked white rice and water to a boil. Add one 3-inch cinnamon stick, cover and simmer 10-12 minutes, or until water is absorbed. Add 4 cups milk and bring to a simmer. Stir in the chopped apple, ¼ cup brown sugar and ½ cup raisins. Cover and simmer 45 minutes. Mixture will thicken as it cooks. Remove cinnamon stick and add 1 tsp vanilla. Serve warm with cream and honey.

Dinner: Potato Soup
Tuna Salad Sandwiches

Potato Soup: Crisp cook 4 slices bacon. Cool and crumble. Saute 1 chopped onion in the bacon fat. Peel and quarter 6 medium potatoes. Cook potatoes in 2 cups boiling chicken stock or broth until soft. Pour off all but 1 cup of the liquid. Mash potatoes coarsely. Stir in 2 cups milk, the crumbled bacon and onion. Heat through, but do not boil.

Tuna Salad: Drain oil or water from 1 can tuna. Stir in 2 Tblsp mayonnaise, 2 hard boiled eggs, finely chopped and 1 Tblsp sweet relish. Make sandwiches on marble or wheat bread.

Lunch: Almond Rusks

Cream together 1 cup shortening and 1 ½ cups sugar. Beat in 2 eggs and 1 cup buttermilk. Sift together 4 cups flour, 1 tsp baking soda, 1 tsp salt and 1 ½ tsp cardamom. Stir in 1 cup finely chopped almonds. Add flour mixture to wet ingredients about 1 cup at a time, beating well after each addition. Pour batter into 3 small, greased loaf pans and bake at 350 for 30 minutes. Cool slightly and carefully cut each loaf into 12 slices. Place on cookies sheets an dbake at 200 for 1-3 minutes on each side, until toasted. Serve with coffee, warm milk or hot cocoa for dipping.

Supper: Home Style Short Ribs with Potatoes & Carrots (Crock pot method)

Brown 3-4 pounds beef short ribs in skillet. Place 4 scrubbed or peeled potatoes, 4 peeled and quartered carrots and 1 large sliced onion in crock pot. Place browned ribs on top of vegetables. Combine 2 Tblsp cider vinegar, 1 Tblsp sugar, 2 Tblsp horseradish, 1 Tblsp prepared mustard, 2 Tblsp ketchup, 1 tsp each salt and pepper and 2 cups beef stock or broth. Pour over ribs and vegetables. Cover and cook on low 6-8 hours. Remove ribs and vegetables and use pan drippings to make gravy. (Bring to a boil, stir in ¼ cup water mixed with 2 Tblsp corn starch. Reduce heat and whisk until thickened.)

Tuesday's Blue Plate Specials

Breakfast: Fried Mush

Remove corn meal mush from yesterday from the loaf pan and cut into 1-inch thick slices. Fry slices in hot oil or bacon fat until browned on both sides and heated through. Serve with butter and maple syrup.

Dinner: Cream of Mushroom Soup
Lettuce Salad

Mushroom Soup: Melt 1 stick butter in a saucepan. Saute ½ cup finely chopped onion and 8 oz. fresh sliced mushrooms until soft. Stir in 3 Tblsp flour. Whisking constantly, slowly pour in 1 ½ cups milk and 1 ½ cups cream.

Lunch: Peach Cake

Reserving juice, drain and puree one 29 ounce can peaches. Place one 18 oz plain yellow cake mix, peach puree, 1 stick melted butter, 4 eggs and 1 tsp vanilla in mixing bowl. Beat 3-4 minutes, scraping sides of bowl until batter is thick and smooth. Pour batter into three 9-inch greased and floured round pans. Bake at 350 30 minutes. Cake is done if it springs back when lightly pressed. Cool 10 minutes in pans and turn out onto rack. Poke holes in warm cakes with wooden skewer. Pour ½ cup reserved peach juice into holes. When completely cooled, spread sweetened whipped cream between layers and on top.

Supper: Pea Salad
Cheesy Chicken

Pea Salad: Mix two 16 oz packages frozen peas with 1 finely chopped onion and 1 cup salad dressing. Garnish with crumbled bacon and a sprinkle of finely chopped tomato.

Cheesy Chicken: Cut 1 pound boneless chicken breast into cubes and stir-fry in skillet until cooked. Stir in 2 cups stock or broth, bring to a boil. Stir in 2 cups elbow macaroni, cover and reduce heat. Simmer 15 minutes. Stir in ½ pound cubed Velveeta cheese, 1 can Rotel tomatoes and 1 can chopped green chilies. Cook until cheese is melted. Remove from heat and stir in ½ cup sour cream.

Monday's Blue Plate Specials

Breakfast: Corn Meal Mush
Bring 3 cups water to a boil. Combine 1 cup corn meal with 1 cup cold water. Slowly pour cornmeal/water mixture into boiling water, stirring constantly. Cook over medium heat until thick, about 5 minutes. Serve hot with cream and sliced banana. Pour leftover mush into a greased loaf pan and chill.

Dinner: Tastee Burgers
Overnight Salad

Salad: Mix together one 15 oz. can drained chunk pineapple, 1 can drained mandarin oranges, 2 cups miniature marshmallows, ½ cup coconut and ¾ cup sour cream. Chill 6 hours or overnight.

Tastee Burgers: Brown 1 ½ pound ground beef with 1 small finely chopped onion. In a 1 cup measuring cup, stir together ½ cup ketchup, 2 Tblsp prepared mustard, 3 tsp Worcestershire sauce, 3 Tblsp cream style horseradish and 1 tsp salt. Add to browned beef. Add 1 cup warm water and simmer 25 minutes. Serve on toasted buns with a good assortment of pickles on the side.

Lunch: Nachos
Chilled Soda Pop

For each serving, place a layer of tortilla chips on a plate. Sprinkle with grated cheese. Add dollops of refried beans, a few slices of jalopeno and sprinkle on some leftover tastee burger. Pour salsa over all and another layer of grated cheese. Microwave on high or place in a 400 degree oven until cheese melts.

Supper: Turkey Pie
To use up your Thanksgiving leftovers

In a greased casserole, place a layer of cut up turkey. Cover with 1 large can of veg-all. Pour ½ cup turkey gravy over. Cover with a thin layer of stuffing. Pour ½ cup gravy over. Cover with mashed potatoes and place in 350 oven until heated through. About 45 minutes.

Friday's Blue Plate Specials

Breakfast: Traditional Eggs Benedict
Orange Juice

For each serving, split and toast an English muffin, lightly fry two large slices Canadian bacon and poach two eggs. Make Hollandaise Sauce: in a saucepan, whisk 2 egg yolks with 3 Tblsp lemon juice. On very low heat, add ½ cup butter, a Tblsp at a time, whisking until added piece is melted. Continue whisking until sauce is thick. Place toasted English muffin halves on warm plate, top each with a Canadian bacon slice and a poached egg. Pour Hollandaise sauce over and serve.

Dinner: Frogeye Salad
Rachels

Frogeye Salad: Whisk together 2 egg yolks, ½ cup sugar. 1 Tblsp flour, a cup of pineapple juice (drained from 2 cans of crushed pineapple). Cook until thick. Meanwhile, cook ½ cup acini de pepe in boiling water until tender. Drain and cool. Meanwhile, mix together 2 cans crushed pineapple (8 oz), one 11 oz can Mandarin oranges (drained) and one cup heavy cream, whipped. Chill.

Rachels: For each sandwich, butter one side of two slices of marble bread. On the unbuttered side of one slice, spread 2 Tblsp saurkraut, a drizzle of thousand island dressing, one thin slice of turkey breast and a slice of Swiss cheese. Top with other slice bread, buttered side out. Grill on griddle or skillet until cheese melts.

Lunch: Leftover Pie

Supper: Smoked Turkey and Bean Soup
Leftover Corn Bread Salad

Quick soak 1 pound navy or great northern beans: cover with water, bring to a boil and cook for 2 minutes. Let stand one hour. (Directions for quick soak are usually on the package.) Chop 1 medium onion and 2 cups leftover smoked turkey. Saute the onion in a little butter and add 2 cloves minced garlic. Drain the beans and add the pan juices you saved yesterday from the smoked turkey. Add water if necessary to cover the beans and add the chopped turkey and vegetables. Simmer 6-8 hours, stirring occasionally.

Thanksgiving Menu

Breakfast: On your own; Nelli’s busy.

Dinner: Cornbread Salad
Turkeys – one smoked, one fresh
Mashed potatoes with gravy
Stuffing
Relish Tray
Cranberry Sauce
Pumpkin Pie

Place the fresh turkey in a roasting pan, slather with oil. Place 2 quartered lemons and 2 cloves garlic in the cavity of the bird. Make sure you remove the giblet package. Cover and roast at 325 for 20 minutes per pound. Remove cover last 30 – 45 minutes. Reserve pan juices for gravy. Discard lemons and garlic and carve. For gravy, bring pan juices to a boil in a saucepan. Reduce heat to medium. In a cup, mix ½ cup water with 3 Tblsp corn starch. Whisk into boiling juices until it thickens.

Place the smoked turkey in a roaster and cover the bottom of the roaster with with water. Roast at 325 for 20 minutes per pound. Reserve pan juices for another use. Carve.

Cornbread Salad: Make one 16 oz. package corn bread mix as directed on package. Cool and crumble into a bowl. Set aside. Fry 10 strips bacon until crisp. Drain and crumble. Set aside. Whisk together 1 package Ranch Dressing mix with 1 ½ cups each sour cream and mayonnaise. Spread half the crumbled corn bread into a 9 x 13 pan. Top with one 15 oz. can drained pinto beans. Sprinkle with 2 chopped tomatoes, ½ cup each chopped green pepper and green onions, 1 cup shredded cheese, half the crumbled bacon, 1 can drained corn and half the dressing mix. Repeat the layers, cover and chill at least 2 hours.

Wash and peel 6-8 potatoes. Drop into boiling salted water and cook until potatoes are soft. Drain. Add ½ cup milk, ½ stick butter, and ¼ cup sour cream. Cover and let stand until butter melts and milk and cream are slightly warmed. Whip.

Cranberry Sauce: Bring 1 cup each water and sugar to boil. Add one bag cranberries, reduce heat and simmer 10 minutes. Transfer to glass bowl and chill.

Stuffing: sauté 1 cup chopped onion and ½ cup chopped celery in butter. Stir into 3 cups bread cubes. Bring 2 cups chicken or turkey stock to boil and add ½ tsp sage. Stir into bread cube-vegetable mixture. Spread in a 9 x 13 pan and cook in 325 oven 30 minutes.

Pumpkin Pie: Beat together 2 cups cooked pumpkin (or sweet potatoes or butternut squash), 2 eggs, ¼ cup sugar, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves and 1 can evaporated milk (OR 1 2/3 cup half & half). Pour into 9-inch pie shell and bake at 425 for 15 minutes. Reduce heat to 350 and bake 55 minutes, or until knife inserted in center comes out clean. Cool before slicing. Serve with sweetened whipped cream: beat 2 cups heavy cream with 3 Tblsp sugar until stiff. Keep chilled.

Relish Tray: On a serving platter, arrange sweet gherkins, dill pickles, black olives, green olives, pickled beets and red hot candy pickles.

Lunch: If you’re hungry at lunchtime, have another piece of pie.

Supper: Self assembled Turkey sandwiches.
Potato chips
Cold beer

Wednesday's Blue Plate Specials

Breakfast: Poached Eggs on Spinach Nest
For each serving, poach two eggs. In a skillet, sauté ½ cup chopped spinach (thawed) in butter. Sprinkle with a little minced onion, if desired. When spinach is limp, place on warmed plate and gather it into a nest. Dollop with a little butter and place eggs on top.

Dinner: Apple Salad
Reubens

Apple Salad: Core and cube 3 unpeeled sweet apples. Toss with 1 sliced banana. Stir in 1 can drained fruit cocktail and ½ cup finely chopped walnuts. Whip 1 cup heavy cream with 2 Tblsp sugar. Fold into fruit mixture. Serve chilled.

Reubens: Butter one side of two slices of rye bread. On the unbuttered side of one slice, spread 2 Tblsp sauerkraut and drizzle with thousand island dressing. Lay a slice of deli corned beef and a slice of Swiss cheese. Top with other bread slice, buttered side out. Grill on griddle or in skillet until bread is toasted and cheese is melted

Lunch: Buttermilk Brownies
Sift together 2 cups flour, 2 cups sugar and ½ tsp salt. Set aside. Bring to a boil 1 stick butter, 1 cup water, ¼ cup cocoa and ½ cup shortening. Pour over flour mixture and mix well. Add ½ cup buttermilk, 2 eggs, 1tsp soda and 1 tsp vanilla. Pour into greased 11 by 16 pan. Bake 20 minutes at 400. Let cool and dust with powdered sugar OR frost with chocolate frosting: mix 2 cups sifted powdered sugar with 2 Tblsp cocoa, 2 Tblsp softened butter and enough milk to whip into spreading consistency.

Supper: Leftover Carnita stacks
Spanish Rice

Spanish Rice: Melt ½ stick butter in saucepan. Add ½ finely chopped onion, 1 tsp cumin, ½ tsp turmeric, 1 clove roasted minced garlic and 1 cup uncooked rice. Cook and stir until rice is milky and opaque. Pour in 2 cups chicken stock and bring to boil Reduce heat and simmer until liquid is absorbed and rice is done.
Reheat Carnita meat (from Monday).
On a warmed plate, layer as follows; spread a circle of refried beans, a serving of Spanish rice, carnita meat, shredded cheese, salsa and a dollop of sour cream.

Tuesday's Blue Plate Specials

Breakfast: Sausage Braid

In a skillet, brown a 12 ounce package of sausage with ½ cup each chopped onion and green pepper. Stir in 1 clove minced garlic and 4 oz cubed cream cheese. Cook until cheese is melted and incorporated. Open a tube of crescent rolls and unroll onto a greased baking sheet, but do not separate them. Spoon sausage mixture down the middle of the dough. Cut the dough on either side of the sausage into 1-inch strips. Fold the strips over onto the sausage, alternating sides so it looks like a braid. Bake at 350 foe 20-25 minutes until golden brown.

Dinner: Grilled Cheese Sandwiches
Tomato Soup

Grilled Cheese: Butter one side of two slices of bread. Place slices of cheese (Provolone, Swiss, mild cheddar, American or any combination thereof) on the unbuttered side of one slice. Sprinkle with a pinch of oregano. Top with other slice, buttered side out and toast in skillet or on griddle until nicely browned and cheese is melted.

Tomato Soup: Peel and cut in half 12 Roma tomatoes and place them in a single layer in a 9 x 13 baking dish. Sprinkle with 2 cloves minced garlic, ¼ cup minced onion, salt and pepper to taste. Roast, uncovered in 375 oven 20-30 minutes, until tomatoes are soft. Process in blender until smooth and pasty. Pour into saucepan. Add ½ cup each heavy cream and chicken stock or broth and heat through.

Lunch: Hot Wings with Blue Cheese Dressing
Root Beer Floats

Wings: Split 3 pounds wings at each joint and reserve tips for making stock. Bake in 400 oven 25-30 minutes until crispy. Meanwhile, melt ½ cup butter in a saucepan. Stir in ½ cup Louisiana Hot Sauce. Pour over wings and serve.

Dressing: Blend 2 cups mayonnaise, 1 cup sour cream, ½ cup minced onion, 1 clove roasted garlic, 2 Tblsp each sugar and cider vinegar. Blend intil smooth. Pour into bowl and stir in 4-6 ounces crumbled blue cheese.

Floats: The easiest way to ruin a good root beer float is by using inferior ice cream and cheap root beer. Use the good stuff, not the store brands, unless that’s what you prefer.

Supper: Stroganoff over Noodles
Mashed Potatoes

Stroganoff
Noodles: Mix 1 cup flour with three eggs, working into a stiff dough. Knead until smooth, cover with damp cloth and let rest a few minutes. Roll out very thin and cut into noodles OR to use pasta maker; run 2-3 Tblsp dough at a time through the kneading bars 3 times at each setting down to #5. Dust both sides with flour and run through noodle cutter. Lay out on a clean dish towel and set aside. About 20 minutes before serving time, begin to cook noodles in 8 cups boiling salted water 12-15 minutes. Drain and drizzle with a little oil.
Stroganoff: Cut a large sirloin steak into thin 2- 2 ½ inch strips. Toss with tenderizer and let stand a few minutes. Sprinkle lightly with garlic powder and toss with 1 tsp Kitchen Bouquet. Set aside. Coarsely chop 1 onion and fresh mushrooms to measure 1 ½ cups. Melt 1 stick butter in a large skillet. Cook and stir meat strips, onions and mushrooms in butter over medium low heat until meat is browned, onion is limp and mushrooms are soft. Stir 1 cup beef stock into meat strips/mushroom mixture and heat to boiling. Reduce heat and stir in 1 pint sour cream. Heat through but do not boil. Serve hot over noodles and potatoes.

Monday's Blue Plate Specials

Breakfast: Granola
Stir together 1 cup rolled oats and ½ cup each chopped almonds and pecans and ½ cup flaked coconut. Set aside. In a saucepan, melt 2 sticks butter. Add 1 cup honey and 1 ½ tsp cinnamon. Whisk to blend well. Pour butter/honey mixture over dry mixture and stir well. Spread evenly over two baking sheets and bake at 325 for 30 minutes, until golden brown. Let cool and break up the granola over large bowl. Stir in ½ cup each dried cherries, dried cranberries and raisins. Store in tightly covered glass container. Serve in bowls with half & half, milk and or cream.


Dinner: Carnitas (This recipe is a rerun – but I have pictures now.)
WARNING: If you try this, you will never again be satisfied with powdered taco mix and ground beef.
Guacamole
Refritos

Carnitas: Place one 4-5 pound pork loin roast in 9 x 13 pan. Pour 1 pint salsa verde over it and sprinkle with 1 large chopped onion and 2 finely chopped jalopenos. Cover with aluminum foil and roast at 300 for 4 ½ hours. Shred the roast with 2 forks and return to pan. Heat through and serve with flour tortillas, sour cream, guacamole, shredded cheese, salsa, etc.

Lunch: Dorothy’s Banana Bread
Cream together ½ cup softened butter with 1 cup sugar. Beat in 1 egg. Dissolve ½ tsp soda in ¼ cup milk. Stir 1 cup mashed banana into milk/soda mixture and beat this into the creamed butter and sugar. Sift, then measure 2 cups flour. Sift again with 1 tsp baking powder. Stir the flour into the wet ingredients. Pour into greased loaf pan and bake at 350 for 50 minutes.

Supper: Crescent Chicken
Mashed potatoes

Combine ½ cup each bread crumbs and Panko. Set aside. Beat together 4 oz. softened cream cheese and 2 Tblsp butter. Stir in 1 cup cooked, chopped chicken. Open a tube of crescent rolls and wrap each crescent around about ¼ cup chicken mixture. Dip each roll in melted butter and roll in the crumbs. Bake at 350 for 15-20 minutes. Make white sauce; Melt 2 Tblsp butter in sauce pan and whisk in 2 Tblsp flour. Stir in 1 cup each milk and chicken stock or broth and whisk until smooth and thick. Serve on the side in gravy boat with chicken crescents and mashed potatoes.

Friday's Blue Plate Specials

Breakfast: Breakfast Pepper Rings
Buttermilk Bicuits

Pepper rings: For each serving - Trim stem and blossom ends of a green pepper and reserve for another use. Cut the pepper in halfcrosswise and cook in boiling salted water for 5 minutes. Place in shallow greased casserole. Break and egg into each ring, sprinkle with salt and pepper. Pour 1 Tblsp milk over each and cover with Panko or plain bread crumbs. Dot with butter. Bake at 350 for 20-25 minutes.

Biscuits: Place 2 cups sifted flour, 2 tsp baking powder, 1 tsp salt and ¼ tsp soda into a bowl. Add 1/3 cup oil and 2/3 cup buttermilk. Stir into dough. Turn out and knead until smooth. Roll out to ¾ inch thickness and cut into large rounds. (Nelli uses a tuna can). Bake on greased baking sheet 10-12 minutes at 400.

Dinner: Chicken & Rice
Lettuce Salad

Melt ½ stick butter in 8 x8 pan. Sprinkle 1 cup uncooked slow-cooking rice over btoom of pan. Place 1 cut up chicken pieces and 4 carrots peeled and sliced over rice. Sprinkle 1 envelope onion soup mix over chicken. Mix 1 can mushroom soup with 1 can water and pour over all. Bake, covered, in 325 oven for about 2 hours.

Lunch: Sour Cream Raisin Pie

Mix 1 ½ Tblsp corn starch with 1 cup sugar and 1 tsp nutmeg in a saucepan. Stir in 1 ½ cups sour cream, 3 egg yolks and 1 ½ cups raisins. Cook over medium heat until thick. Pour into baked pie shell. Make meringue: Beat 3 egg whites and ¼ tsp cream of tartar until frothy. One at a time, beat in 6 Tblsp sugar and continue beating until glossy. Beat in ½ tsp vanilla. Heap meringue over hot filling and bake about 10 minutes at 400. Chill before cutting.

Supper: Ham Loaf
Cheesey Potatoes

Loaf: With your hands, mix 1 ¼ pound ground ham, ½ pound each ground beef and ground pork, 2 eggs, 1 cup tomato juice, 4 Tblsp minced onion, 1 cup bread crumbs and ½ tsp pepper. Shape into loaf and place in casserole. Bake at 350 for 1 hour. Meanwhile, make sauce: dissolve 1 cup brown sugar in ½ cup each cider vinegar and water. Add 2 tsp dry mustard. Pour sauce over loaf after it has baked for 1 hour. Bake 30 minutes more.

Potatoes: Melt 1 stick butter with 1 can cream soup, whisking until smooth. Stir in 1 cup sour cream. In a greased casserole, place a layer of frozen hash brown potatoes, sprinkle with minced onion and shredded cheese. Pour half the sauce over. Repeat layers, ending with potatoes. Bake at 350 45 minutes to 1 hour.

Tuesday's Blue Plate Specials

Breakfast: Crustless Quiche
Texas Toast
Quiche: Beat together until smooth: 10 eggs, 1 can cream of mushroom soup, 1/2 tsp sage, 1/2 cup each finely diced ham, green pepper and onion. Pour into greased casserole and bake at 350 until set - about 30-45 minutes.

Toast: Spread butter on both sides of thick Texas style bread and brown on hot griddle. Serve with honey.

Dinner: Roast Beef Hoagies
Cheesey Carrots & Cabbage

Roast Beef: Place a sirloin tip roast in crock pot. Mix 2 envelopes Italian salad dressing mix with 2 cups water and pour over roast. Cook on low 8 hours. Shred the beef and return to cooker. Add one 16 oz. jar mild pepper rings and heat through. Serve on Hoagie buns.

Cheesey Carrots & Cabbage: Simmer 4 cups sliced carrots just until tender. Simmer 1 medium head chopped cabbage with 1 chopped onion until tender. Combine vegetables with 1/4 cup butter and place in 9 x 13 pan. Cover with shredded cheese. Bake at 350 20-30 minutes.

Lunch: Harvest Dream Cake
Cream together 3/4 cup butter flavored shortening and 1 2/3 cup packed brown sugar. Stir in 2 1/2 cups sifted flour, 3 1/2 tsp baking powder, 1 tsp salt and 1 tsp cinnamon, 1/2 tsp each nutmeg and cloves and 3/4 cup milk. Beat well. Beat in 3 eggs and 1 tsp vanilla. Pour into greased 9 x 13 pan and bake for 35-40 minutes. Cool completely and frost with 2 1/2 cups powdered sugar beaten with 2 Tblsp softened butter, 3 Tblsp orange juice and enough milk to make it spreadable.

Supper: Chicken Enchiladas
Guacamole
Enchiladas: Cook 1 cup chopped onion and 2/3 cup chopped green pepper in 2 Tblsp butter until tender. Stir the onions and peppers into 2 cups shredded or cubed cooked chicken (or turkey) and add 1 can green chilies. Set aside. Melt 3 Tblsp butter. Blend in 1/4 cup flour, 1 tsp coriander, 2 tsp cumin and 1/2 tsp salt. Stir in 2 1/2 cups chicken stock or broth and cook until thick. Remove from heat and stir in 1 cup sour cream and 1/2 cup shredded Monterey Jack cheese. Stir 1/2 cup of this sauce into the chicken mixture. Fill 12 tortillas each with 1/4 cup chicken and arrange in a 9 x 13 pan. Pour sauce over, sprinkle with 1 cup jack cheese and bake uncovered in a 350 oven about 25 minutes. Serve with salsa, rice, refritos, guacamole.

Guacamole: Peel, pit and mash 3 ripe avocados. With an electric beater, mix in 1 finely chopped Roma tomato, 2 Tblsp onion, 1 clove garlic, 1 chopped jalopeno. Chill until serving time.

Monday's Blue Plate Specials

Breakfast: Huevos Ranchero

Slather one side of a flour tortilla with butter. Spread the other side with refried beans. Toast on hot griddle or skillet until tortilla is crisp and beans are warm. In another skillet, cook two eggs sunny side up (or any style you choose). Place eggs on tortilla and pour warm salsa over all. Sprinkle with cheese.

Dinner: Lasagna
French Bread

Lasagna: Make meat sauce: brown 1 pound each good ground beef and sausage. Stir in 1 28 oz can each crushed tomatoes and diced tomatoes. Add 2 tsp oregano, ½ tsp basil, 2 cloves minced roasted garlic, ¼ tsp thyme and simmer 1 hour. Spread half the sauce in the bottom of a 9 x 13 pan. Cover with three cooked lasagna noodles and spread ricotta cheese over the noodles. Repeat layers ending with sauce. Cover and cook in 350 oven
45 minutes. Sprinkle with shredded mozzarella and cook until cheese is melted. Remove from oven and let stand 10 minutes before serving.

Lunch: Hershey Pie

In top of double boiler, melt 8 Hershey bars. Whip the melted candy bars into 12 ounce container of whipped topping. (Reserve 1 cup topping to top pie). Pour into 9-inch baked pie crust. Chill and spread with reserved topping. Sprinkle with grated chocolate if desired.

Supper: Liver & Onions
Mashed Potatoes

Cut in half and thickly slice 2 medium onions. Fry in bacon fat until limp. Set aside. Mix 1 cup flour with 1 tsp garlic salt and 2 Tblsp paprika. Place liver in a bowl and rinse well with warm (not hot) water. Coat liver with flour mixture and brown in hot bacon fat. Spread the cooked onions over the liver, cover with lid and place in 350 oven 30 minutes.

Thursdays Blue Plate Specials

Breakfast: Egg-in-a-Frame
Broiled Grapefruit

Egg-in-a-Frame: Use a biscuit cutter to make a hole in a slice of Texas toast or thick cut French bread slice. Butter both sides of both the circle and the frame. Heat a heavy skillet to medium hot. Place both pieces of bread into the skillet, put a pea-sized piece of butter into the frame and break an egg into it. Cook until egg is done as desired (over easy, medium or hard. If cooking scrambled, whisk with a fork before pouring into the frame.) Serve hot with the toasted circle on the side.

Broiled grapefruit: Cut grapefruit in half and cut around each section to loosen. Sprinkle with 1 Tblsp brown sugar and a dot of butter. Place on a baking sheet under preheated broiler and broil about 5 minutes. WATCH CAREFULLY. Rind will look browned and topping will be melted when done. Serve warm.

Dinner:Potato Soup

Dinner: Potato Soup:
Potato Soup: Peel and cut 3-4 potatoes into wedges. Cook 15-20 minutes in boiling water until soft. Grate when coool enough to handle. Meanwhile, scald 1 quart milk with 3 thick slices of onion. Melt 1/4 cup butter in a saucepan. Stir in 1/4 cup flour, 1 tsp salt, 1/8 tsp pepper, 1/4 tsp celery salt and 1 tsp dried parsley. Whisk until smooth, stir into milk-potato mixture. Serve hot.

Lunch: Sour Cream Coffe Cake
Make filling of 1/2 cup brown sugar, 1/2 cup shopped nuts and 1 1/2 tsp cinnamon. Grease a Bundt pan and preheat oven to 350. Cream together 3/4 cup softened butter, 1 1/2 cup sugar, 3 eggs and 1 tsp vanilla until smooth. Mix in 3 cups flour, 1 1/2 tsp baking powder, 1 1/2 tsp soda and 1 1/2 cup sour cream. Spread half of batter in Bundt pan. Sprinkle with half the filling. Pour remaining batter and sprinkle with filling. Bake 60 minutes until wooden pick comes out clean. Cool 10 minutes in pan and then remove. Serve warm.

Supper: Gringa Style Stuffed Poblanos
Yellow Rice
Guacamole
Refried Beans

Guacamole: Peel, pit and mash 3 ripe avocados. With an electric beater, mix in 1 finely chopped Roma tomato, 2 Tblsp onion, 1 clove garlic, 1 chopped jalopeno. Chill until serving time.

Stuffed Poblanos: Marinate 2 chicken breasts in 1/2 cup lime juice, 1/4 cup Balsamic vinegar, 1/2 cup olive oil and 1 clove mashed roasted garlic for 2 hours. Grill or broil until juices run clear. Slice into thin strips. Mix chicken with 1 can cream of mushroom soup, 1/4 cup sour cream, 2 Tblsp cumin, 1/2 tsp turmeric and 1 cup chredded Monterrey Jack cheese. Roast 5-6 Poblano peppers under preheated broiler until all sides are blackened. Immediately place peppers in a Dutch oven, cover and let stand 10 minutes. Scrape the blackened skin from each pepper, remove stem and cut a slit down one side. Stuff peppers with the chicken mixture, place in casserole and heat through. Sprinkle with more Jack cheese and serve hot, with the usual sour cream, guac, salsa and extra cheese.

Yellow Rice: Melt 2 Tblsp butter in a sauce pan. Saute 1/2 cup chopped onion and 1 cup long-cooking rice. Cook and stir until rice looks milky. Stir in 1 Tblsp cumin and 1 tsp turmeric and 2 cups chicken stock or broth. COver and cook 25 minutes or until all liquid is absorbed and rice is done.

Refried Beans; Open can. Place beans in pan. Heat through.

Tuesday's Blue Plate Specials

Breakfast: Casserole we started last night.
Let it come to room remperature and bake at 350 for 1 hour. Serve with sour cream and Parmesan Cheese.

Dinner: Sour Kraut Salad
Salmon Patties

Salad: In a saucepan, boil together 1 cup water and 1 cup sugar. Drain 1 jar of good sour kraut and stir in 2 Tblsp finely chopped green pepper. Pour hot syrup over and chill. Stir before serving.

Salmon Patties: Thoroughly mix one can salmon with 2 cups cracker crumbs, 1 tsp salt, 2 eggs, 1 1/2 cup milk and pepper to taste. Melt butter in a heavy skillet and drop salmon mixture by ice cream scoops and fry until nicely browned on each side. Serve on toasted hamburger buns with a good assortment of pickles and condiments.

Lunch: Apple Crisp

Peel, core and slice 5-6 apples and place in lightly greased 9 x 13 glass pan. (OR 4-5 apples in an 8 x 8 pan) Cut together 1 cup flour, 1 cup brown sugar, 1/2 cup butter, 1/2 tsp cinnamon and 1/4 tsp nutmeg. Sprinkle over fruit. Bake 1 hour at 350. Serve warm with ice cream or heavy cream.

Supper: Potato & Pork Chop Scallop
Roasted Brussels Sprouts

Peel and slice 6 medium potatoes. Put half of them in the bottom of a greased casserole and add a few slices of onion. Sprinkle with salt & pepper and 1 1/2 Tbslp flour. Dot with 1 1/2 Tblsp butter. Repeat with remaining potatoes, adding onion, seasonings, flour and butter. Whisk together 1/2 cup milk with 1 can cream of chicken soup until smooth. Pour over potatoes. Arrange 6 pork chops on top. Cover and bake at 350 1 1/2 hour. Uncover and bake another 1/2 hour.

Brussels Sprouts: Arrange thoroughly washed Brussels Sprouts in one layer on a baking sheet or in casserole. Drizzle lightly with oil and sprinkle with a little minced garlic. Roast at 350 20-30 minutes until tender.

Monday's Blue Plate Specials

Breakfast: Traditional
Two eggs over easy (or any style)
Four slices bacon, fried crisp
Hash Browns
Wheat Toast with jam

Dinner: Seafood Gumbo
French Bread

Gumbo: Start with roux: In a Dutch oven, cook and stir 1/3 cup oil with 1/3 cup flour until is turns a light reddish brown. Add 1 large chopped onion, 1 large chopped green pepper and 6 cloves minced garlic. Cook until vegetables are tender. Stir in 4 cups chicken stock or broth, ¾ tsp salt, ¼ tsp each red and black pepper and 2 bay leaves. Bring to boil, reduce heat and simmer about 30 minutes. Add 2 cups chopped okra, fresh or frozen, one pound fresh or frozen shrimp, 6-8 ounces crab meat. Simmer until shrimp turns pink and okra is tender. Remove bay leaves and serve over rice.

French Bread: Mix 2 tblsp butter flavored shortening with 1 tsp salt and and 2 tblsp sugar in large bowl. Pour 1 cup boiling water over; stir until shortening is melted. Add 1 cup cold water. Stir in 2 tbslp (1 package) yeast. Add 2 ½ cups sifted flour and mix until no longer lumpy. Stir in enough remaining flour, 3-5 sifted cups to make a smooth dough. Knead for 5 minutes. Let rise until double – 1 ½ hours or so. Punch down and shape into two long loaves. Make a few diagonal slashes in each loaf. Let rise 1 hour. Bake at 350˚ for 45 minutes to 1 hour, until loaves sound hollow when thumped. Extra loaf can be frozen for future use OR use for tomorrow’s breakfast.

Supper: Chicken Phillie
Oven Fries

I know this originated in the city, but we can adapt.
Chicken Phillie: Marinate boneless chicken breast 2 hours in 2 Tblsp each lime juice, honey and oil, 1 clove minced garlic, and ¼ tsp onion powder. Grill over hot coals or broil until juices run clear. Slice into thin strips. In a heavy skillet, cook 1 each coarsely sliced onion and green pepper. Meanwhile, butter the inside of hoagie buns and toast on griddle. To build the sandwich, place a layer of chicken strips, add cooked onion/pepper mixture and sprinkle with Monterrey Jack cheese. Broil briefly, to melt cheese.

Oven Fries: Scrub and cut 4 medium potatoes into wedges. Toss with oil and sprinkle with seasoned salt. Roast in 425 oven for 20 minutes or until wedges are soft. Serve with spicy ketchup: Mix 1 Tblsp Louisiana Hot Sauce with ½ cup ketchup.

For tomorrow’s breakfast: Tear up ½ loaf of French bread into bite-sized pieces and spread in a greased casserole. Sprinkle with chopped onion and green pepper, browned sausage and ½ cup shredded cheese. Beat 12 eggs with 1 ½ cup milk. Pour eggs over all. Let stand in refrigerator overnight.

Friday's Blue Plate Specials

Breakfast: Curried Egg Bake
Cardamom Muffins

Egg Bake: Hard boil 6 eggs. Cut in half and scoop out yolks. Mash and mix the yolks with 1 tsp curry powder, 1 tsp minced onion and enough half & half to moisten into a nice paste. Stuff into the whites and place in casserole. Make sauce: Melt 1 stick butter and stir in ¼ cup flour and 4 tsp curry powder. Add salt & pepper to taste and whisk until smooth. Add 3 cups half & half and whisk until smooth and thick. Pour over eggs and bake uncovered 30 minutes.

Muffins: Sift together 1 ½ cups flour, ½ tsp salt, 1 ½ Tblsp baking powder, ¼ cup sugar and 1 tsp cardamom. In a separate bowl, whisk together ¾ cup milk, 2 eggs and ¼ cup oil. Add wet ingredients to dry and stir just until moistened. Fill 12 cupcake papers 2/3 full and bake at 425 for 25 minutes.


Dinner: Orange Salad
Macaroni Bake

Orange Salad: Dissolve two boxes orange Jell-O in 1 cup hot water. Add 2 cups cold water, one 8 oz can frozen orange juice concentrate (thawed), 1 can crushed pineapple and 1 or 2 cans mandarin oranges. Mix well and chill until set. Topping: Beat together until smooth: one 8 oz package softened cream cheese with ½ cup sour cream and ½ cup sugar. Spread over salad when it is set.

Macaroni Bake: Cook 2 cups elbow macaroni according to package directions. Add 1 package dried beef, chopped, OR 1 cup finely diced ham, 1 can cream of mushroom soup, ¼ cup chopped onion. 1 can green chilies, 1 ½ cup milk, 1 clove roasted minced garlic, 1 cup shredded cheese. Stir to combine all ingredients. Pour into casserole and bake 45 minutes at 350.

Lunch: Green Tomato Pie (With the last green tomatoes of the year)

Slice unpeeled green tomatoes to measure 6 cups. Pour boiling water over to cover and let stand 3 minutes. Drain. Combine 1 cup sugar, 3 Tblsp flour, ¼ tsp each nutmeg and cinnamon, and a pinch each of cloves and mace. Sprinkle the bottom crust with a few Tblsp flour. Place one layer of sliced tomatoes, sprinkle with sugar mixture, dot with butter. Repeat layers ending with butter. Cover with top crust. Bake at 450 for 8 minutes and then at 375 for 40 minutes.

Supper: Mexican Style Pot Roast (Crock Pot – long cooking time)
Layer in crock pot: 1 can black beans, 1 16 oz package frozen corn, onion wedges and top with the roast. Combine 1 cup salsa, ½ cup water, 2 Tblsp tapioca, 1 Tblsp chili powder. Pour over roast. Cook on low for 9-10 hours. Serve with hot rice and tortilla chips.

Halloween Blue Plate Specials

Breakfast: Raisin Bran and milk
Orange juice if you can find it.
(It’s a holiday, AND a day off from Nelli’s dayjob, so Nelli’s sleeping in)

Dinner: Pumpkin Soup
Brats & Kraut
Saltine and/or oyster crackers

Soup: Cut a nice pie pumpkin into eight wedges. Reserve seeds for roasting. Place cut side up on baking sheet and drizzle with oil. Roast at 400 until tender – 60-70 minutes. Scoop out the flesh and discard skin. In a stock pot or Dutch Oven, Saute ½ cup each chopped onion, celery and carrot. Add 2 cloves roasted garlic, minced. Add 4 cups chicken stock or broth and the pumpkin. Simmer 20-30 minutes. Process in batches in blender or processor until smooth. Return to pan and stir in ¾ cup heavy cream and salt & pepper to taste. Heat through, but do not boil.
Meanwhile, broil or grill brats and heat the sauerkraut on the stove.
Ladle the soup into bowls and serve brats on the side on a bed of kraut.

Lunch: Mocha-Caramel-Coffee Shake
For each serving, use 2 scoops chocolate ice cream, a long squirt of chocolate syrup and ½ to 1 cup strong coffee, depending on how thick you like it. Blend until smooth. Pour into tall mug, swirl on whipped cream out of the can and drizzle with caramel topping. Serve with straw & long-handled spoon.

Supper: Homemade Pizza
Long Island Tea (Everybody’s a heathen on Halloween!)

Nelli and the gang are skipping church tonight to partake in their annual Halloween Homemade Pizza Drag Out The Old Costumes and Watch Spooky Movies Night. Something we’ve been doing since we all got too old to go Trick or Treat. Our favorite movie so far is “Gaslight” – an old Ingrid Bergman flick. “Don’t be Afraid of the Dark” starring Audrey Hepburn is a close second.

Pizza Dough: Put 2 Tblsp yeast and 2 Tblsp sugar into 1 cup warm water. Set aside for 10 minutes. Sift 4 cups flour. Add ¼ cup olive oil to the yeast-water mixture and pour into the center of the flour. Add 2 cloves roasted garlic, 1 Tblsp oregano and ½ tsp basil. Stir until dough forms. Knead until smooth and elastic – about 5 minutes. Let rise until double. Punch down and let rise again. Spread onto 2 pizza pans. Spread with sauce and your choice of toppings. Nelli’s Supreme includes country style sausage, ground beef, pepperoni, black olives, mushrooms and Mozzarella. Nelli’s Plain is Pepperoni, Canadian Bacon and Mozzarella. Don’t be skimpy on the cheese. Bake in 400 oven about 20 minutes, When all the cheese is melted, carefully lift up on one edge and look at the bottom of the crust. When the bottom is nicely browned all the way across, it’s all done.

Long Island Tea: Fill a tall glass with ice. Add ½ ounce each of tequila, rum, vodka, gin, triple-sec and 2 oz. sweet & sour mix. Top off with regular Coke. (So where's the tea? Nelli don't know - everything's a little weird in New York.)

Tuesday's Blue Plate Specials

Breakfast: Quiche
Slices of sweet apples

Quiche: Cook 1 cup minced onions in 2 Tblsp butter. Remove onions from skillet and add 2 sliced mild Italian sausages and brown them slightly. In a mixing bowl, combine 3 large eggs, ¾ cup milk, ¾ tsp dried sage and salt & pepper to taste. Place the cooked onions in an 8-inch baked pie shell. Pour egg mixture over onions. Sprinkle with ¼ cup Swiss cheese and arrange sausage slices on top. Bake at 375 for 30 minutes.

Core and quarter the apples.

Dinner: White Chili
Tortilla chips & guacamole

White Chili: In a large stock pot or Dutch oven, saute together 1 each chopped onion, green pepper, red pepper, 2 jalopenos, 2 cloves garlic in ½ stick butter. Add 1 Tblsp cumin, 2-4 cups cubed cooked chicken, 1 can diced green chilies, 8 cups chicken stock or broth. Add any combination of the following: 1 can each navy beans, garbanzo beans, cannelloni beans, butter beans, lima beans and white kidney beans. Simmer 1 hour. Ladle into bowls and garnish with shredded Monterey jack cheese and sour cream.

Guacamole: Mash together (Nelli uses the electric mixer) 4 ripe avocados and 2 cloves roasted garlic. Stir in 1 Tblsp lime juice, a few drops Louisiana Hot Sauce and 1 finely chopped Roma tomato.

Lunch: Aunt Margie’s Cinnamon Rolls
Dissolve 2 Tblsp yeast and 2 tsp sugar in 1 cup warm water. Let stand 10-15 minutes.
Make a cinnamon-sugar mixture of 1 cup sugar mixed with 1 Tblsp cinnamon. Set aside. Sift 5-7 cups flour. Thoroughly stir together: ¼ cup scalded milk, 1 cup water, ½ stick butter, ½ Tblsp salt, 2 eggs and ¾ cup sugar. Stir yeast mixture into liquids. Add 3 cup sifted flour and stir until smooth. Add enough remaining flour to make a soft dough. Knead until smooth and elastic (about 10 minutes). Let rise until double – about 1 hour. Punch down and divide in two. Roll each half into a 9 x 13 rectangle. Spread with softened butter and sprinkle with cinnamon-sugar mixture. Roll up and slice into rolls. Place in 9 x 13 pan (this recipe makes two pans. It can be doubled.) and let rise until double. Bake at 350 for 20-25 minutes. While still warm, frost with 2 cups powdered sugar, 2 Tblsp softened butter and enough milk to make a thin frosting.

Supper: Smothered Chicken Breast
Stuffed Acorn Squash

Smothered Chicken Breast: Brown 4-6 boneless breasts in oil or bacon fat, OR grill over hot coals until juices run clear. Chop 4 slices bacon, ½ medium onion, 2 Tblsp green and/or red pepper and sauté all together until bacon is crisp. Place chicken breasts in casserole. Spread some of the bacon mixture over each one. Top with 3-4 slices mushrooms and sprinkle with shredded Monterey or Swiss cheese. Broil until cheese melts. Top with a thin slice of tomato.

Squash: Cut 2 Acorn squash in half and discard seeds. Cook 2 Granny Smith apples, peeled and sliced with 1 small diced onion, ¼ cup brown sugar, packed, 2 tsp cinnamon, 1/9 tsp nutmeg in 2 Tblsp butter about 10 minutes. Add 2 cups cooked rice and mix well. Stuff mixture into squash halves and bake at 350 45 minutes to 1 hour until squash is tender. Sprinkle with Parmesan cheese.

Monday's Blue Plate Specials

Breakfast: Homestyle Skillet

Homestyle Skillet: Peel or scrub and thinly slice 3 medium potatoes. Pour oil into skillet to about ½ inch deep. Layer the potato slices. Sprinkle with ½ cup each finely chopped onion and crumbled bacon OR sliced link sausages. Cover tightly and simmer on low heat until potatoes are soft; about 45 minutes. Beat together 4 eggs and ½ cup milk. Pour over potatoes in skillet. Cover and cook another 15-20 minutes, until egg is set. Sprinkle with cheese if desired and cover until cheese is melted.

Dinner: Chilled Melon
Shepherd’s Pie (Ground Beef)
Keep melon chilled until serving time.
Shepherd’s Pie: Make 3 cups mashed potatoes. Brown 1 ½ pound ground beef with 2 cloves roasted garlic, minced and 1 small onion, chopped. Stir in 1 cup beef stock or broth and ½ tsp Kitchen Bouquet. Bring almost to a boil. Stir in thickener of 2 Tblsp corn starch mixed with 2 Tblsp water and a few drops Kitchen Bouquet. Stir until mixture thickens. Add 1 16 oz. package frozen mixed vegetables. Pour into greased casserole and spread 3 cups mashed potatoes over top. Place in 350 oven 20-30 minutes, until potatoes are just starting to get a little brown.
Meanwhile, cut melon into wedges and discard seeds.
Serve with Anadama or French bread.

Lunch: Hot Chocolate
PB Rice Krispie Bars

PB Rice Krispie Bars: Melt ¼ cup butter in large pan over low heat. Add one 10 oz package mini marshmallows and stir until marshmallows are melted. Stir in ¼ cup smooth peanut butter and 1 tsp vanilla. Remove from heat and thoroughly stir in 6 cups Rice Krispies cereal. Press into buttered 9 x 13 pan. Let cool before cutting.

Hot Chocolate: Stir together ½ cup sugar and ¼ cup unsweetened coca in a medium saucepan. Add 1/3 cup HOT (not boiling) water. Stirring constantly, heat to boiling and boil and stir for 2 minutes. Add 4 cups milk and heat to serving temperature, whisking constantly. Stir in 1 tsp vanilla. Top each serving with a dollop of whipped cream or miniature marshmallows.

Supper: Lettuce Salad
Cowboy Soup

Cowboy Soup: Brown 1 pound ground beef with ½ cup chopped onion in large stock pot. Add: one 16 oz can mixed vegetables, one 10 oz can Rotel tomatoes, one 13 oz can Spanish Rive, one 14 oz. can diced tomatoes and one 17 oz. can cream style corn. Cover and simmer about 1 hour.
Those new Kiebler Corn Bread crackers go real good with this.

Friday's Blue Plate Specials

Breakfast: Stuffed French Toast
Sausage links
Fry sausage links as directed on package.
French Toast: Batter: 1 egg beaten with 1 cup buttermilk and 1 tsp vanilla. For each serving, use a 1-1 ½ inch thick slice of French bread. Cut a slit in the side and shove in a slice of cream cheese. Dip in the batter and fry until golden brown on both sides. Serve with warm jam or syrup.

Dinner: Copper Penny Carrots
Fried Chicken
Scalloped Potatoes

Copper Penny Carrots: Peel and slice one pound carrots and cook for 5 minutes in boiling, salted water. They should be only partially cooked and remain firm rather than soft. Drain carrots and add 1 small chopped onion and 1 small chopped green pepper. In a saucepan, mix 1 can tomato soup, ½ cup oil, ¾ cup sugar, 1 tsp Worcestershire sauce and 1 tsp dry mustard. Pour over vegetables and chill. OR place in oven and heat through and serve hot.

Fried Chicken: Soak one cut up chicken in buttermilk 4-6 hours or overnight. Drain and discard buttermilk. In a bowl, beat together 2 eggs and 1 cup fresh buttermilk. In a flat bowl, stir together 2 cups flour, 2 Tblsp paprika, 1 tsp curry powder. Melt 1.4 cup oil or bacon fat in a heavy skillet. Dip chicken pieces in the batter, then in the flour, then in batter again and again in the flour. Brown in skillet on all sides. Cover and place in 350 oven for 20 minutes. Turn and return to oven, covered for 20 minutes. Remove cover and cook a while longer for coasting to crisp up.

Scalloped Potatoes: Peel and slice 4-5 medium potatoes. Chop 1 small onion. In a saucepan, whisk ½ cup flour into 1 stick melted butter. Whisk in 1 cup milk and ½ cup heavy cream. Stir until thick. In a greased casserole, spread a layer of potato slices and sprinkle with onion. Salt and pepper to taste. Pour ½ the sauce over potatoes and repeat layers, ending with sauce. Bake, covered in 350 oven 30 minutes. Remove cover and bake 1 hour longer, or until potatoes are soft.

Lunch: Oatmeal Pie
Melt ½ cup butter. Cream it with ¼ cup packed brown sugar and 2 eggs. Add ¼ cup light corn syrup, ¼ cup rolled oats and ½ cup walnut pieces. Pour into unbaked 8-inch pie shell and bake for 1 hour until golden.

Supper: Chili Soup

Chili Soup: Brown 2 pounds ground venison (or ground beef) with 1 coarsely chopped onion and 2 chopped jalopenos (optional) in a Dutch oven. Drain, if necessary. Stir in one 28 oz can each diced and crushed tomatoes and one 8 oz. can tomato sauce. Stir in 2 Tblsp each paprika, chili powder, brown sugar, 1 tsp each cocoa and cumin, ½ tsp garlic powder, ½ tsp pepper, 1 tsp salt. Simmer 1 hour. Serve with grated cheese and a dollop of sour cream.

Save leftovers so you can have chili dogs while you watch Game 3 of the World Series Saturday night.

Thursday's Blue Plate Specials

Breakfast: Steel-cut Oats
Sliced Peaches
Heavy cream

Oatmeal: Cook according to package directions. (You might have to look for steel cut oats at the local health food or whole foods store. It’s worth the effort, even if you have to go out of your way. Very tasty!)
Peel & slice the peaches and keep chilled until serving time.
Pass the cream in a nice creamer.

Dinner: Jell-O Salad
Chicken Fried Steak
Mashed Potatoes
White Gravy
Green Beans

Jell-O Salad (Like Mom used to make)
Drain a can of fruit cocktail, reserving the juice. Dissolve one 3.5 ounce package cherry Jell-O in 1 cup boiling water. Add enough water to fruit cocktail juice to measure one cup and stir into Jell-O. Stir the fruit cocktail in and chill 3 hours.

Chicken Fried Steak: In a flat bowl, mix together 1 cup flour, 1 Tblsp paprika, 1 tsp salt, ½ tsp pepper and ¼ tsp garlic powder. In a separate bowl, whisk together 1 cup buttermilk and 2 beaten eggs. Pound 4 servings of round steak and sprinkle with tenderizer. Let rest about 5 minutes. Dip each steak into batter, then flour, then back in the batter and again in the flour. Brown both sides in ¾-1 inch melted bacon fat or vegetable oil. Cover and place in 350 oven for 20 minutes. Turn and cook another 10 minutes.

White Gravy: Melt ½ stick butter in saucepan. Stir in ¼ cup flour and whisk until smooth. Whisk in 1 cup chicken stock or broth and ½ cup heavy cream. Stir until thickened and then stir in a generous amount of cracked pepper.

Warm the green beans (canned or frozen) in saucepan and serve hot.

Lunch: Caramel Apples

In top of double boiler, melt one 32 ounce package of caramels. Wash apples thoroughly and insert a stick at the blossom end. Dip apples in caramel and place on sheet of waxed paper. Serve when caramel coating is cooled and set.

Supper: Grilled Brats or Italian Sausage
Eggplant Parmesan
Anadama Bread

Anadama Bread: As soon as the dinner dishes are done, mix ½ cup yellow cornmeal with 1 cup water. Bring 1 cup water to boil and add cornmeal/water mixture to it. Boil, reduce heat and cook and stir until mixture is thick. Add 1 tsp salt, 4 Tblsp butter and ½ cup molasses. Set aside to cool.
Meanwhile, stir 2 Tblsp (1 package) yeast and 1 tsp sugar into ½ cup warm water. Let stand 10 minutes and stir into tepid cornmeal mixture. Stir in enough sifted flour to make a stiff dough – about 5 cups. Knead for 10 minutes. Place in greased bowl, cover and let rise until double. (Might take 2 hours) Punch down and divide into two pieces. Shape into nice round loaves and place on greased baking sheet. Cover, let rise until double; 30 minutes. Bake at 350 60 minutes or until loaves sound hollow when thumped. Immediately slather with butter if you want a soft crust.

Eggplant Parmesan: Sauce: Mix one 28 ounce can each diced tomatoes and crushed tomatoes, one 8 ounce can tomato paste, 2 cloves mashed roasted garlic, ½ tsp oregano, ¼ tsp thyme and a pinch of basil. Simmer 1 hour. Peel and slice fresh eggplant and cook slices in melted butter or bacon fat until soft. Place in greased casserole and cover with sauce. Sprinkle generously with Parmesan cheese. Cook in 350 oven 15 minutes. Sprinkle with Mozzarella cheese and broil until cheese is melted.

Cook brats or sausages on grill until well browned and cooked through.

Wednesday Blue Plate Specials

Breakfast: Redneck Eggs Benedict
Bananas

For each serving: toast one English muffin. Poach two eggs. Place slices of Canadian bacon (lightly fried in skillet, so it’s hot) on two muffin halves. Add a couple slices jalopeno pepper. Top with poached egg. Sprinkle with a shredded good 4-cheese mix and broil until cheeses melts.

Dinner: Parmesan Chicken
Marinated Cucumber & Onion Salad

Marinated Cucumber & Onion Salad (needs chilling time): Peel and slice 1 or 2 cucumbers into a bowl. Add 1 small or medium sliced onion and toss. In a saucepan, boil 1 cup sugar with 1 cup cider vinegar and ¼ tsp celery seed. Pour over cukes & onions. Chill until serving time.

Parmesan Chicken: In a bowl, mix ½ cup parmesan cheese, ½ cup each breadcrumbs and Panko, ½ cup melted butter and 1 Tblsp garlic powder. Coat 4-6 boneless chicken breasts with this mixture and place in greased baking dish. Bake at 350 for 45 minutes.

Lunch: Bread Pudding:

Break up 5-6 slices bread into chunks and spread in a greased casserole. Sprinkle lightly with cinnamon. Beat together 6 eggs, ½ cup sugar and 3 cups half & half. Pour over bread pieces. Let stand 20 minutes. Bake at 325 about 1 hour. Glaze with a thin mixture of powdered sugar, softened butter and a little milk. Serve warm.

Church Night Supper: Mini Pizzas
(Let everyone fix up their own) Set out toasted English muffin halves, prepared, warmed pizza sauce, pepperoni, Canadian bacon, onions, peppers, mushrooms, Mozzarella and Parmesan cheeses and whatever else you like on your pizza. When mini pizzas are assembled as desired, place in 400 degree oven until cheese melts.

Tuesday's Blue Plate Specials

Breakfast: SPAMwiches
Fresh Pineapple Slices

Peel, core and slice the pineapple. Keep chilled until serving time.

SPAMwiches: For each serving: Fry two thin slices of SPAM. Fry one egg over hard, breaking the yolk. Toast two slices wheat bread. Mix 1 Tblsp salad dressing with 1 tsp Louisiana hot sauce. Build the sandwich with the egg on bottom, SPAM slices and dressing. Top with toast and cut in two. Serve hot. You can add a sprinkling of shredded cheese if you want to.



Dinner: Salisbury Steak
Salisbury Steak: In small cup, mix ¼ cup ketchup, 1 tsp Worcestershire Sauce, ½ tsp mustard. Set aside. Mix 1 envelope onion soup mix with 2 cups boiling water. Set aside. Using your hands, thoroughly mix 1 pound ground beef with 1 egg, ¼ cup minced onion, ½ cup breadcrumbs. Shape meat into 4-6 oval patties and brown in hot skillet a few minutes on each side. Remove from skillet and set aside. Pour onion soup mix into skillet. Add ketchup mixture. Bring almost to boil Mix 2 tsblsp corn starch with 2 tblsp water and pour into almost boiling soup mixture. Cook and stir until gravy is thick. Put meat patties into gravy and heat through. Serve hot with gravy in a boat.
Mashed Potatoes
Corn

Lunch: Two-Tone Cake
Heat oven to 350. Grease and flour a 12-cup Bundt pan. Place 1 yellow cake mix in bowl with 1 cup sour cream, ¾ cup vegetable oil, ½ cup sugar, ½ tsp salt, and 4 large eggs. Beat on low 1 minute, scraping sides. Beat 2-3 minutes longer on medium to high speed until batter is thick and smooth, scraping if necessary, Pour half of batter into prepared Bundt pan. Add ¼ cup unsweetened cocoa to batter in bowl and beat until smooth. Spread over batter in Bundt pan. Bake 60-65 minutes until it springs back to t he touch. Cool 20 minutes, remove from pan and drizzle with a thin chocolate glaze of 2 oz melted chocolate, 2 tblsp milk,1 tblsp soft butter and powdered sugar.

Supper: Swedish Meatballs
Noodles
Peas

Mix together 1 ½ pounds ground beef, ¼ cup finely chopped onion, 1 cup oatmeal, 1 egg, 2 tblsp ketchup. Shape into meatballs and brown in 350 oven for 20 minutes. In saucepan, heat 1 cup beef stock or broth. Stir together 2 Tblsp each corn starch and water. Whisk thickener into broth. Stir in 1 cup sour cream, whisking until smooth. Pour over meatballs and heat in oven. Serve over noodles.

Heat peas in saucepan. Serve hot.

Friday's Blue Plate Specials

Breakfast: Breakfast Quesadillas
Sliced oranges
For each serving: Soft Scramble 1 egg, finely chop 1 Tblsp each onion and green pepper, cook and crumble 2 slices bacon. Slather one side of a flour tortilla with butter. Place it on a hot griddle or skillet, spread egg and other filling ingredients on one half the tortilla. Sprinkle liberally with a good 4-cheese mix. Fold other half over filling and cook until bottom is browned. Turn and brown other side. A little refried bean around the inside edge of the tortilla helps keep it folded while cooking and turning. Serve hot with salsa.

Right after breakfast, start the Ham & Bean soup for supper: Quick soak 1 pound navy beans. Cover with water, bring to boil and simmer 45 minutes. Let stand 2 hours.


Dinner: Pickled Slaw (from Monday)
Yummasetti
Yummasetti: Cook 6 cups egg noodles as directed on package or use homemade. Brown 1 ½ pound ground beef with 1 small chopped onion. In a casserole, layer the noodles, ground beef and 1 cup peas. In a bowl, thoroughly mix 1 can cream of mushroom soup with 1 can cream of chicken soup. Spread soup mixture over peas. Dollop ½ cup sour cream by spoonfuls over all and sprinkle with 1 cup plain bread crumbs. Bake, covered 50 minutes at 350. Remove cover, sprinkle with 1 cup cheese. Return to oven for 10 minutes. Serve hot.

Right after dinner, drain and rinse the beans you quick-soaked this morning. In the pot, sauté 1 coarsely chopped onion in 1 Tblsp bacon fat. Add the beans, reserved ham bone OR 2-3 ham hocks. Cover with water. Bring to boil, reduce heat and simmer 6-8 hours.

Lunch: Raisin Pudding Cake
Sift together 1 cup flour, 1 cup sugar, 2 tsl baking powder and ¼ tsp salt. Add ½ cup milk, 1 cup raisins, , ½ cup walnuts and mix with spoon. Spread in a greased 9-inch square pan. In a saucepan, combine 1 cup brown sugar with 1 ½ cup boiling water and 1 tblsp butter. Pour over batter but DO NOT STIR. Bake at 350 for 30-35 minutes until cake tests done. Serve warm.

Supper: Ham & Bean Soup
To finish soup: when broth is thick and beans are soft, remove ham bone and get the meat off it. Return meat to pot and heat through. Serve hot with corn bread.

Redneck Yard Art

Not all Rednecks use their current classic automobile restoration project to decorate the front yards. Some of Nelli's neighbors are pretty creative, don't you think?

Thursday's Blue Plate Specials

Breakfast: Breakfast Enchiladas
SAUCE: Melt 1 stick butter in pan. Saute 3 tblsp minced onion in butter. Stir in ½ cup flour and 1 tblsp cumin and whisk until smooth. Whisk in ½ cup milk and ½ cup chicken stock or broth, stir until thick. Soft scramble 10 eggs. For each serving, place 3-4 tblsp scrambled eggs down the center of a flour tortilla, sprinkle with crumbled bacon, Monterey Jack cheese and 2 tblsp sauce. Fold in ends and rollup. Place in lightly greased pan. Make 6-8 enchiladas. Pour remaining sauce over all. Sprinkle with Jack cheese and put in 350 oven until heated through and cheese is melted. (About 15 minutes).

Dinner: Scalloped Potato and Ham
Corn Muffins

Peel and slice 4 medium potatoes, dice up 2 cups of ham from yesterday (save the bone for Ham & Bean soup) and dice one small onion. Make sauce: melt 1 stick butter in pan and stir in ½ cup flour, whisking until smooth. Stir in 1 cup milk and 1 cup cream, stirring until thickened. Place a layer of potatoes into greased 8 x 11 casserole, sprinkle with onions and chunks of ham. Pour ½ the sauce over. Repeat layers, ending with sauce. Bake, tightly covered in 350 oven for 30 minutes. Remove cover and bake 1 hour.

Corn muffins: Stir together 1 cup corn meal, 1 cup sifted flour, 2 tblsp sugar, 4 tsp baking powder, ¼ tsp salt, 1 cup milk , ¼ cup oil and 1 egg. Blend well. Pour into 12 paper lined muffin tins, filling each about 2/3 full. Bake 15 minutes at 400.

Lunch: Banana Bread
Sift 2 cups flour with 1 tsp baking powder. Cream ½ cup soft butter with 1 cup sugar. Dissolve 1 tsp baking soda in 3 tblsp milk. Stir milk into 1 cup mashed bananas. Beat this with the butter-sugar mixture and mix into flour. Bake 50 minutes at 350.

Supper: Porcupines
Squash/Apple bake

Porcupines: Combine 1 ½ lb lean ground beef with 1 egg, 1 can tomato paste, 1 tblsp Worcestershire sauce, 3 tblsp chopped onion, and ¼ cup UNCOOKED rice. Mix with hands and shape into 6-8 large meatballs. Place in 8 inch square pan. Mix 8 oz can tomato sauce with 1 tsp Worcestershire, 1 tsp oregano, 1 tblsp each cider vinegar and brown sugar. Pour sauce over meatballs and bake at 350 for 1 hour. (Can serve over noodles, spaghetti, or mashed potatoes if desired.)

Squash/Apple Bake
Peel and cut 1 butternut squash in half lengthwise and remove seeds and fibers. Slice into ¾ inch slices. Peel and core 2 apples and slice into ½ inch rings. Combine ½ cup butter with ¼ cup brown sugar, 1 tblsp flour and ½ tsp mace. Arrange squash and apple slices in 8 x 11 pan and pour sauce over. Bake at 350 about 1 hour, until squash is soft.

Wednesday's Blue Plate Specials

Breakfast: Swedish Pancakes
Beat 4 large eggs. Add 1/3 cup sugar, beat well. Mix 1 ½ cup sifted flour with ½ tsp salt. Stir flour mixture into egg/sugar mixture alternately with 2 cups milk. Slowly incorporate ½ stick melted butter. Batter will be thin. Pour about ¼ cup batter into medium hot skillet and tip skillet so batter forms a nice circle. Cook until top is dull and bottom is lightly browned. Turn and cook a little longer. Remove from pan and spread with thick jam or preserves. Rollup and serve immediately. You can add a dollop of whipped cream or sprinkle with powdered sugar if you want.

Dinner: Ham Roast
Candied Yams
Green Bean Casserole

Choose a nice 3-5 pound bone-in ham roast from a meat market that specializes in smoked meats. Roast at 325 about 4 hours. Let stand about 10 minutes before slicing.

Candied Yams: Roast 4 medium yams on the oven rack alongside the ham about 1 ½ hours until soft, but slightly firm. When cool enough to handle, rub off skins and slice into lightly greased casserole dish. In a saucepan, melt 1 stick butter with ½ cup firmly packed brown sugar, stir until well mixed and smooth. Pour sauce over yams and return to oven for about 15 minutes. (For special occasions, sprinkle with miniature marshmallows and pecan chips.)

Green Bean Casserole: Drain 1 large can green beans. Stir in 1 can cream soup, a little minced onion, ¼ cup shredded cheese and 2 tblsp finely chopped pimento. Pour all into a casserole and bake in the oven 30 minutes. Sprinkle with ½ cup dried onion and return to oven for another 10 minutes.

Lunch: Sliced apples with dip
Dip: Beat together 1 cup packed brown sugar and 1 8 oz. package softened cream cheese.

Church Night Supper: Venison Stew
Biscuits
Cut 4 pounds venison into bite sized cubes. Melt ¼ cup reserved bacon fat or oil in skillet. Brown the venison well. Place meat in crock pot. In the same skillet, sauté 1 lb sliced mushrooms and 1 cup chopped onion. Put in crock pot with meat. Add 1 28 can diced tomatoes, undrained. Pour 8 cups beef stock or broth over all and stir. Cook on high for 3 hours and turn to low for 3 hours. Thicken with ¼ cup water mixed with 2 tblsp corn starch.
Make 1 tube refrigerator biscuits according to package directions.

Tuesday's Blue Plate Specials

Breakfast: Cheesy Scrambled Eggs
Bacon or sausage on the side

Scrambled eggs: Use 2 eggs and ¼ cup shredded cheese per serving; Break eggs directly into medium warm skillet. With a wooden spoon, stir almost constantly until they are done as firmly as you want them to be. Remove from heat; sprinkle on cheese, cover and let stand until cheeses is melted. Serve with salsa.


Dinner: California BLT’s
Fried Green Tomatoes

BLT’s: build sandwiches on toast with bacon, lettuce, sliced ripe tomato and sliced avocado. Mayo or salad dressing to taste.

Fried green tomatoes: Slice green tomatoes. Dip slices in batter of 1 cup buttermilk and 2 beaten eggs. Coat with mixture of 1 cup flour mixed with 1 tblsp paprika and ½ tsp garlic powder. Dip again in batter and again in flour. Fry in hot oil until nicely browned on both sides.

Lunch: Apple Cranberry Dumplings: FILLING: Cook 1 cup cranberries with 1 cup water. Drain. Grate peeled and cored apples to make 4 cups (3 or so). Add ½ cup crumbled almonds or pecans or walnuts. Stir fruits and nuts together. Set aside. SYRUP: In a saucepan, combine 2 cups each water and sugar and bring to boil. Stir in ½ cup butter and ½ tsp almond extract. Keep warm. DOUGH: Sift, then measure 2 cups flour. Sift again with 1 tsp salt, 1 tblsp baking powder, 2 tblsp sugar. Cut ½ cup shortening into flour mixture, until it gets mealy. Stir in ¾ cup milk to make a soft dough. Roll it out into an 18 x 12 rectangle. Spread filling on dough and roll up like cinnamon rolls. Using thread, cut into 1-inch thick rolls. Place in greased 9 x 13 pan. Pour hot syrup over and bake at 425 for 40 minutes. Serve warm.

Supper: Reuben Meatball Casserole
Spread 1 16 ounce package country style meatballs in an 8 x 8 pan. Pour 32 oz jar of sauerkraut over meatballs. Sprinkle with 1-2 cups shredded Monterey Jack cheese and pour 1 can cream of mushroom soup over all. Bake 45 minutes at 350. Serve over noodles or rice.

Monday's Blue Plate Specials

Breakfast: Omelet
Sliced Tomato
Toast

Omelet: For each serving, beat 1 egg and pour it into an omelet pan, tilting so it spreads out into a nice circle. Sprinkle half with cheese, bacon crumbles, mushrooms, chopped onion & peppers or what ever you like. Cook until the egg starts to look dry, then carefully fold other half the egg over filling and cook another minute or so. Serve hot with sliced tomato and toast.

Dinner: Pickled Slaw (made Sunday night)
Meat Loaf
Corn Fritters
Twice Baked Potatoes

Twice baked potatoes: (Start these first and finish them up while meat loaf is cooking.) Scrub one large potato per serving. Roast in 350 oven for 1 hour until potato is done. Remove from oven and slice a lengthwise cap from each potato. Scoop out insides carefully, leaving a potato skin shell intact. Beat the scooped out potatoes with butter (1 tblsp each serving), milk (2 Tblsp/serving), sour cream (2 Tblsp per serving) and shredded cheese (2 tblsp per serving). Whip it up nice and fluffy and spoon it back into the shells. Sprinkle with more cheese and return to oven for about 15 minutes.

Meat Loaf: Mix 1 ½ lbs lean ground beef with 1 egg, ¼ cup ketchup, 1 tblsp Worcestershire, ¼ cup finely chopped onion and ¾ cup oatmeal. Squish it around with your hands until it’s well-mixed. Place in loaf pan and top with two strips bacon and cover with ketchup. Roast at 350 1 hour.

Corn Fritters: In a large bowl, stir together 2 cans corn, drained; ½ cup each chopped onion and green or red pepper and 1 egg. Set aside. Whisk together until smooth ½ cup flour and 1 cup milk. Stir milk/flour mixture into corn. Drop by heaping tablespoonsful into hot oil in heavy skillet. Brown a few minutes on both sides. Keep warm in oven until all is cooked. CORRECTION on the CORN FRITTERS: Batter mix is 1 cup flour whisked with 1 cup milk. (Sorry).



Lunch: Sis’s Peanut Butter Bars
Heat oven to 350. Cream 1 ½ cups brown sugar with 2/3 cup crunchy peanut butter and ½ cup butter flavored shortening. Beat in 2 eggs and 1 tsp vanilla. Stir together 1 ½ cup sifted flour and 1 ½ tsp baking powder. Add dry mixture to wet mixture alternately with ½ cup milk until all is well mixed. Spread in greased 9 x13 pan and bake 30 minutes. Frost with 1/3 cup peanut butter creamed with 2 tblsp softened butter and enough milk or cream to make spreading consistency.

Supper: Carnitas
Guacamole
Potato Casserole

Carnitas: Pour 1 jar green salsa over 4-5 pound pork loin roast. Sprinkle with chopped onion, 2 cloves minced roasted garlic and 2 chopped jalopenos. Cover with foil and roast at 300 4 ½ hours. Remove and shred with forks. Return to pan and heat through. Serve with flour tortillas or taco shells, guac, salsa, cheese, sour cream and sliced black olives.

Guacamole: Peel, pit and mash 3 ripe avocados. Stir in 1 tblsp finely chopped onion, 1 tblsp lime juice, 1 small diced tomato, 1 mashed clove roasted garlic. Whip with mixer until fluffy.

Potato Casserole: Scrub 3 large or 4 medium potatoes and cut into chunks. In a saucepan, melt ½ stick butter with 1 can cream of chicken soup. Whisk melted butter in until smooth and stir in ½ cup sour cream. In a greased 2 quart casserole, place a layer of potatoes, sprinkle with chopped onion, chopped green chilis and shredded Monterey Jack cheese. Pour ½ the sauce over. Repeat layers ending with sauce. Cover and bake at 350 1 – 1 ½ hr until potatoes are soft.