Monday needs a good breakfast to get the week off to a good start. Apples are fresh and plentiful this time of year.
Breakfast: Potato Pancakes
Home Made Apple Sauce
Peel, core and quarter 6 apples. Place in pan with enough water to cover the bottom of the pan. Cook over low heat, stirring occasionally to prevent sticking, until apples are soft. Remove from heat and using a potato masher, break up the apples into sauce, leaving some chunks if you like. Add brown sugar to taste and ¼ tsp cinnamon. Stir and serve warm with potato pancakes, sausage links and sour cream.
In a small skillet, over medium low heat, brown the sausage links.
Scrub, peel and grate 4 medium potatoes and mix with ½ cup finely chopped onion, 1 egg, 1 tsp salt and ½ tsp pepper.
Drop by ice cream scoops full onto hot griddle. Flatten slightly.
Cook until brown on bottom and turn and brown the other side.
Chicken Salad Sandwiches
Relish tray of dill and sweet pickles.
Drain 2 cans asparagus. Bring 1 quart chicken stock or broth to boil. Add asparagus, 1 tblsp minced onion and 1 clove roasted garlic. When onion is tender, puree all in blender or food processor. Return to pan, add ½ cup heavy cream and heat through, but do not boil. Serve hot.
Dressing: Mix ½ cup sour cream, ½ cup mayonnaise, 2 tblsp Dijon mustard, 1 tsp dill weed. Stir dressing into a mixture of 2 cups leftover roast chicken with 5 halved grapes, 1 tblsp minced onion, a few sliced mushrooms. Finely chopped green or red pepper can also be added. Serve with sliced bread for sandwiches, or as a spread for crackers.
Lunch: Cocoa Applesauce Muffins
Preheat oven to 400˚. Prepare muffin tin with papers (makes 12 muffins).
Mix ¼ cup cocoa and ¼ cup oil until smooth. Add ¾ cup applesauce and 1 egg and blend well. Set aside. In a separate bowl, combine 1 ¼ cup flour, ¾ cup sugar, ¾ tsp baking soda, ¼ tsp salt and a pinch of cinnamon. Stir into applesauce mixture just until moistened. Fill tins 2/3 full. Bake 25-30 minutes. Cool 5 minutes and remove to wire rack.
Supper: Roast Beef
Select a nice 3-4 pound beef chuck roast from a reliable butcher at a meat market. (If you don't know a reliable butcher, spend the rest of today finding one and go out for supper tonight.) Sprinkle all sides with a tenderizer. Rub all over with Kitchen Bouquet. Brown in a little oil in a heavy skillet. Place in Dutch oven or roasting pan. Surround with scrubbed potatoes and peeled carrots. Pour 1-1/2 cup beef broth over all. Roast in 325 oven for 4-5 hours. Remove roast from pan and cover with foil for 10 minutes before slicing. With tongs, separate the potatoes and carrots and mash the potatoes with a little milk and butter. Stir together 1/3 cup water, ¼ tsp Kitchen Bouquet and 2 tblsp corn starch. Bring pan drippings to boil and whisk in corn starch mixture to make gravy.