Breakfast: Curried Egg Bake
Egg Bake: Hard boil 6 eggs. Cut in half and scoop out yolks. Mash and mix the yolks with 1 tsp curry powder, 1 tsp minced onion and enough half & half to moisten into a nice paste. Stuff into the whites and place in casserole. Make sauce: Melt 1 stick butter and stir in ¼ cup flour and 4 tsp curry powder. Add salt & pepper to taste and whisk until smooth. Add 3 cups half & half and whisk until smooth and thick. Pour over eggs and bake uncovered 30 minutes.
Muffins: Sift together 1 ½ cups flour, ½ tsp salt, 1 ½ Tblsp baking powder, ¼ cup sugar and 1 tsp cardamom. In a separate bowl, whisk together ¾ cup milk, 2 eggs and ¼ cup oil. Add wet ingredients to dry and stir just until moistened. Fill 12 cupcake papers 2/3 full and bake at 425 for 25 minutes.
Dinner: Orange Salad
Orange Salad: Dissolve two boxes orange Jell-O in 1 cup hot water. Add 2 cups cold water, one 8 oz can frozen orange juice concentrate (thawed), 1 can crushed pineapple and 1 or 2 cans mandarin oranges. Mix well and chill until set. Topping: Beat together until smooth: one 8 oz package softened cream cheese with ½ cup sour cream and ½ cup sugar. Spread over salad when it is set.
Macaroni Bake: Cook 2 cups elbow macaroni according to package directions. Add 1 package dried beef, chopped, OR 1 cup finely diced ham, 1 can cream of mushroom soup, ¼ cup chopped onion. 1 can green chilies, 1 ½ cup milk, 1 clove roasted minced garlic, 1 cup shredded cheese. Stir to combine all ingredients. Pour into casserole and bake 45 minutes at 350.
Lunch: Green Tomato Pie (With the last green tomatoes of the year)
Slice unpeeled green tomatoes to measure 6 cups. Pour boiling water over to cover and let stand 3 minutes. Drain. Combine 1 cup sugar, 3 Tblsp flour, ¼ tsp each nutmeg and cinnamon, and a pinch each of cloves and mace. Sprinkle the bottom crust with a few Tblsp flour. Place one layer of sliced tomatoes, sprinkle with sugar mixture, dot with butter. Repeat layers ending with butter. Cover with top crust. Bake at 450 for 8 minutes and then at 375 for 40 minutes.
Supper: Mexican Style Pot Roast (Crock Pot – long cooking time)
Layer in crock pot: 1 can black beans, 1 16 oz package frozen corn, onion wedges and top with the roast. Combine 1 cup salsa, ½ cup water, 2 Tblsp tapioca, 1 Tblsp chili powder. Pour over roast. Cook on low for 9-10 hours. Serve with hot rice and tortilla chips.