Breakfast: Breakfast Enchiladas
SAUCE: Melt 1 stick butter in pan. Saute 3 tblsp minced onion in butter. Stir in ½ cup flour and 1 tblsp cumin and whisk until smooth. Whisk in ½ cup milk and ½ cup chicken stock or broth, stir until thick. Soft scramble 10 eggs. For each serving, place 3-4 tblsp scrambled eggs down the center of a flour tortilla, sprinkle with crumbled bacon, Monterey Jack cheese and 2 tblsp sauce. Fold in ends and rollup. Place in lightly greased pan. Make 6-8 enchiladas. Pour remaining sauce over all. Sprinkle with Jack cheese and put in 350 oven until heated through and cheese is melted. (About 15 minutes).
Dinner: Scalloped Potato and Ham
Peel and slice 4 medium potatoes, dice up 2 cups of ham from yesterday (save the bone for Ham & Bean soup) and dice one small onion. Make sauce: melt 1 stick butter in pan and stir in ½ cup flour, whisking until smooth. Stir in 1 cup milk and 1 cup cream, stirring until thickened. Place a layer of potatoes into greased 8 x 11 casserole, sprinkle with onions and chunks of ham. Pour ½ the sauce over. Repeat layers, ending with sauce. Bake, tightly covered in 350 oven for 30 minutes. Remove cover and bake 1 hour.
Corn muffins: Stir together 1 cup corn meal, 1 cup sifted flour, 2 tblsp sugar, 4 tsp baking powder, ¼ tsp salt, 1 cup milk , ¼ cup oil and 1 egg. Blend well. Pour into 12 paper lined muffin tins, filling each about 2/3 full. Bake 15 minutes at 400.
Lunch: Banana Bread
Sift 2 cups flour with 1 tsp baking powder. Cream ½ cup soft butter with 1 cup sugar. Dissolve 1 tsp baking soda in 3 tblsp milk. Stir milk into 1 cup mashed bananas. Beat this with the butter-sugar mixture and mix into flour. Bake 50 minutes at 350.
Porcupines: Combine 1 ½ lb lean ground beef with 1 egg, 1 can tomato paste, 1 tblsp Worcestershire sauce, 3 tblsp chopped onion, and ¼ cup UNCOOKED rice. Mix with hands and shape into 6-8 large meatballs. Place in 8 inch square pan. Mix 8 oz can tomato sauce with 1 tsp Worcestershire, 1 tsp oregano, 1 tblsp each cider vinegar and brown sugar. Pour sauce over meatballs and bake at 350 for 1 hour. (Can serve over noodles, spaghetti, or mashed potatoes if desired.)
Peel and cut 1 butternut squash in half lengthwise and remove seeds and fibers. Slice into ¾ inch slices. Peel and core 2 apples and slice into ½ inch rings. Combine ½ cup butter with ¼ cup brown sugar, 1 tblsp flour and ½ tsp mace. Arrange squash and apple slices in 8 x 11 pan and pour sauce over. Bake at 350 about 1 hour, until squash is soft.