Monday's Menu

Breakfast: Biscuits & Gravy
Bake one tube refrigerator biscuits, according to package directions.
In a heavy skillet, brown 1 pound country style sausage until well done. Drain. Stir in 2 cups milk and heat until almost boiling. While that’s heating up, stir together 2 tblsp cornstarch with 2 tblsp cold water. When the milk is heated, add the cornstarch mixture and stir until thickened. Store leftover gravy in jar or glass container.

Dinner: Lettuce Salad with your choice of dressing.
Marinated grilled chicken breast served on a bed of Fancy rice
Right after breakfast, mix the marinade: 2 tblsp lime juice, 1 tblsp Tamari, 2 tbslp olive oil, 1 tblsp minced garlic. Marinate the chicken breast for the rest of the morning, (or about 4 hours) turning once. Grill the chicken until done.
Fancy rice: Melt 2 tblsp butter in sauce pan. Add 2 tblsp minced onion and a little minced garlic, cooking until onion is soft. Stir in 1 cup rice and cook until rice is milky and opaque. Add 1 tsp oregano and ½ tsp marjoram. Stir in 2 cups boiling chicken stock or broth. Cover and cook on low until liquid is absorbed and rice is done. (About 20 minutes)

Lunch: Leftover biscuits from breakfast with peanut butter & jelly or cream cheese and applebutter.

Supper:
Tastee Burgers
Oven Fries
Doctored Beans
Creamy Cole Slaw

Creamy Cole Slaw (Make this first - it needs to chill.)
½ cup miracle whip
2 Tblsp milk
1 Tblsp white vinegar
½ tsp sugar
Combine all of the above and pour over 16 oz shredded cabbage
Chill one hour to blend flavors.

Doctored Beans
To one can pork & beans add 2 tblsp brown sugar, 1 tblsp molasses, 1 tblsp ketchup, 1 tsp Worcestershire and a pinch each of garlic salt and onion salt. Simmer covered on stove while the rest of the stuff is cooking.

Tastee Burgers:
5 pounds ground beef
2 heaping Tblsp prepared mustard
3 level tsp Worcestershire sauce
1 cup finely chopped onions
¼ tsp black pepper
4 oz. ketchup
3 heaping Tblsp cream style horseradish
3 level tsp salt

Place ground beef in skillet. Combine ketchup, horseradish, mustard, Worcestershire and salt in 1 cup measuring cup. Stir into beef. Fill cup with warm water and add to meat mixture. Stir in onion and cook on low heat, stirring often,
for 15 minutes or until meat is in very fine pieces. Increase heat slowly until mixture boils. Boil 20-25 minutes. Stir to avoid sticking. Serve on buns.
This makes a large batch. Recipe can be halved.

Oven Fries: Scrub potatoes - one per serving. Peel them or not; cook's choice. Place in a large bowl and drizzle with oil. Sprinkle with seasoned salt - your favorite. Toss until potatoes are well coated. Place on baking sheet in one layer and roast at 400 for 20 minutes.