Friday, October 19, 2007

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: 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.

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