Thursday's Menus

Breakfast: Cream of Wheat (farina) with sliced bananas
Apple-Cranberry Muffins

Apple Cranberry Muffins: Prepare muffin pans with cupcake papers for 36 muffins. Heat oven to 350. Stir together 5 ¼ cup flour, 6 tblsp baking powder, ¼ tsp salt. Set aside. Stir together 3 eggs, 1 cup packed brown sugar, 1 cup apple sauce, 3 apples, peeled and finely chopped, 1 cup oil, 1 cup cranberries. Stir the dry ingredient mixture into the wet ingredients, stir only until moistened. Fill papers 2/3 full. Bake 20-25 minutes. Serve warm with butter.

While the muffins are baking, cook cream of wheat according to package directions, using milk for the liquid. Keep the heat down a little to keep it from scorching. Serve with bananas, brown sugar and heavy cream.

Dinner: Polish Sausage and Kraut
Doctored Beans
Macaroni Salad

Macaroni Salad (Make this first – it needs to chill)
Cook 2 cups dry macaroni according to package directions. While it’s cooking, stir together ½ cup salad dressing, 1 tblsp prepared mustard and 2 tblsp sugar. When macaroni is done cooking, rinse under warm water and return to pan. Drizzle with a tblsp of oil and stir well. Add dressing, ¼ cup chopped onion and ½ cup End of Garden (or any sweet) relish. Optional: add 3 chopped hard boiled eggs. Stir and chill. Stir again just before serving.

Sausage and kraut: Place one 32 oz jar saur kraut in the bottom of a Dutch Oven. Place Polish Sausages on top and push them down into the liquid. Roast in oven at 375 20 -30 minutes until sausages are thoroughly cooked.

Doctored Beans:
To one can pork & beans add 2 tblsp brown sugar, 1 tblsp molasses, 1 tblsp ketchup, 1 tsp Worcestershire and a pinch each of garlic salt and onion salt. Simmer covered on stove while the rest of the stuff is cooking.

Lunch: Deviled Eggs
Apple Cranberry muffins left from breakfast with cream cheese.

Deviled eggs: Bring a saucepan of liberally salted water to boil. Carefully add eggs, one at a time. Boil 10 minutes, Run under cold water to cool. Peel and cut in half lengthwise. Put yolks in a bowl. Add 2 Tblsp mayonnaise, 1 tblsp prepared mustard, 1 tsp cider vinegar. (Depending on the size of your eggs, you may need more or less dressing ingredients.) Beat with electric mixer until fluffy. Spoon filling into egg whites, top each with a sliced green olive or a piece of pimento. Serve chilled.

Thursday Supper: Beef and Noodles
Use left over beef roast from last Friday. Cut into bite size pieces. Melt ½ stick butter in pan. Cook ½ cup chopped onion in butter until limp. Stir in beef pieces and heat through.
Noodles: Mix 3 eggs with a heaping cup of flour until a stiff dough forms. You can start stirring with a wooden spoon, but you’ll probably have to finish with your hands. Knead until smooth. Keep dough covered with a moist cloth while making noodles. We don’t’ use a lot of kitchen gadgets here at Nelli’s, but I do love my pasta maker. Cut off a piece of the noodle dough to equal about ¼ cup. Knead and flatten it twice through the machine at setting #1, twice at #2, twice at #3 and so on down to #5. Then lay it down, coat both side with flour and run it through the noodle cutter. Lay out noodles on a clean towel. When all dough is cut into noodles, bring 1 quart beef broth to boil and add noodles. Cook 15-20 minutes, until noodles are done.
While the noodles cook, make the mashed potatoes.
When the noodles are done, stir the beef/onion mixture into the noodles. Thicken with 2 tblsp corn starch mixed with 2 tblsp water. Serve over mashed potatoes.