Monday, October 29, 2007

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.


Peter said...

By definition a shepherd tends to sheep not cows so it follows that the meat used in his pie would be sheep meat not cow meat, apart from this one substantial error your recipe sounds pretty good

Janell said...

Peter; you're absolutely right! But in my part of the world lamb tends to be too expensive for us Rednecks. Thanks for stopping by, but One Square Mile is my most active blog. I sort of ran out of recipes for this one, so I don't post over here very often.