Breakfast: Fried Bread (Some people call it French Toast, but Mom always called it Fried Bread)
Bacon or sausage links, cooked the way you like it.
Fried Bread: Make batter of 2 well-beaten eggs, ½ cup buttermilk, ½ tsp vanilla. Dip slices of Texas toast style bread and fry on hot griddle until each side a browned. Serve with butter and syrup or powdered sugar or cinnamon sugar mixture.
Dinner: Grilled Hamburgers on toasted buns
Dr. Pepper Salad
Good assortment of condiments
Dr. Pepper Salad: Right after breakfast, dissolve one 3 ounce package cherry flavored gelatin in 1 cup boiling water. Add 1 cup chilled Dr. Pepper and mix well. Stir in one 21 ounce can cherry pie filling and a scant ¼ tsp almond flavoring. Chill until set.
Cowboy Cabbage: Finely shred 1 small to medium head cabbage. Stir in ½ cup finely chopped onion and a little minced garlic. Melt 1 stick butter (or ½ cup reserved bacon fat) in a large skillet. Saute the cabbage-onion mixture until until it all starts to soften. Stir in ½ cup chicken stock or broth. Cover and simmer until well cooked and limp. Stir in ½ - 1 tsp dried jalopeno pepper (optional). Serve hot.
Grilled hamburgers: Use ¼ pound good beef per patty and cook thoroughly over hot coals. Butter the insides of the buns and toast on hot griddle until browned. Pass condiments such as Louisiana hot sauce, ketchup, mustard, dill slices, sweet pickles, Beet Relish and End of Garden Relish.
Lunch: Apple sauce left over from yesterday’s breakfast, chilled. Or Cocoa Applesauce muffins with vanilla ice cream.
Supper: Cincinnati Five-Way Chili
Brown 1 ½ pounds ground beef with 1 chopped onion and ½ tsp minced garlic. Stir in 8 oz tomato sauce, 1 cup water, 2 tblsp cider vinegar, 3 tblsp ketchup. Bring to a low boil. In a cup, measure 1 ½ tblsp each chili powder and paprika, 1 tblsp cocoa, 1 tsp each salt and pepper, 1 crumbled bay leaf, ½ tsp each cumin, turmeric, allspice, marjoram and ¼ tsp each nutmeg, coriander, cardamom, mace, cloves, and cinnamon. Simmer one hour. If it gets too dry, stir in tomato juice. While chili simmers; finely grate 1 pound cheddar cheese, finely chop one onion, warm one 16 oz can kidney beans and cook and drain one pound spaghetti.
To serve; layer on individual plates in this order:
Spaghetti, chili, onion, beans, cheese.
Reserve leftover chili for tomorrow’s chilidogs.