Breakfast: Cheesy Scrambled Eggs
Bacon or sausage on the side
Scrambled eggs: Use 2 eggs and ¼ cup shredded cheese per serving; Break eggs directly into medium warm skillet. With a wooden spoon, stir almost constantly until they are done as firmly as you want them to be. Remove from heat; sprinkle on cheese, cover and let stand until cheeses is melted. Serve with salsa.
Dinner: California BLT’s
Fried Green Tomatoes
BLT’s: build sandwiches on toast with bacon, lettuce, sliced ripe tomato and sliced avocado. Mayo or salad dressing to taste.
Fried green tomatoes: Slice green tomatoes. Dip slices in batter of 1 cup buttermilk and 2 beaten eggs. Coat with mixture of 1 cup flour mixed with 1 tblsp paprika and ½ tsp garlic powder. Dip again in batter and again in flour. Fry in hot oil until nicely browned on both sides.
Lunch: Apple Cranberry Dumplings: FILLING: Cook 1 cup cranberries with 1 cup water. Drain. Grate peeled and cored apples to make 4 cups (3 or so). Add ½ cup crumbled almonds or pecans or walnuts. Stir fruits and nuts together. Set aside. SYRUP: In a saucepan, combine 2 cups each water and sugar and bring to boil. Stir in ½ cup butter and ½ tsp almond extract. Keep warm. DOUGH: Sift, then measure 2 cups flour. Sift again with 1 tsp salt, 1 tblsp baking powder, 2 tblsp sugar. Cut ½ cup shortening into flour mixture, until it gets mealy. Stir in ¾ cup milk to make a soft dough. Roll it out into an 18 x 12 rectangle. Spread filling on dough and roll up like cinnamon rolls. Using thread, cut into 1-inch thick rolls. Place in greased 9 x 13 pan. Pour hot syrup over and bake at 425 for 40 minutes. Serve warm.
Supper: Reuben Meatball Casserole
Spread 1 16 ounce package country style meatballs in an 8 x 8 pan. Pour 32 oz jar of sauerkraut over meatballs. Sprinkle with 1-2 cups shredded Monterey Jack cheese and pour 1 can cream of mushroom soup over all. Bake 45 minutes at 350. Serve over noodles or rice.