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.