Friday, November 16, 2007

Friday's Blue Plate Specials


Breakfast: Breakfast Pepper Rings
Buttermilk Bicuits

Pepper rings: For each serving - Trim stem and blossom ends of a green pepper and reserve for another use. Cut the pepper in halfcrosswise and cook in boiling salted water for 5 minutes. Place in shallow greased casserole. Break and egg into each ring, sprinkle with salt and pepper. Pour 1 Tblsp milk over each and cover with Panko or plain bread crumbs. Dot with butter. Bake at 350 for 20-25 minutes.

Biscuits: Place 2 cups sifted flour, 2 tsp baking powder, 1 tsp salt and ¼ tsp soda into a bowl. Add 1/3 cup oil and 2/3 cup buttermilk. Stir into dough. Turn out and knead until smooth. Roll out to ¾ inch thickness and cut into large rounds. (Nelli uses a tuna can). Bake on greased baking sheet 10-12 minutes at 400.

Dinner: Chicken & Rice
Lettuce Salad

Melt ½ stick butter in 8 x8 pan. Sprinkle 1 cup uncooked slow-cooking rice over btoom of pan. Place 1 cut up chicken pieces and 4 carrots peeled and sliced over rice. Sprinkle 1 envelope onion soup mix over chicken. Mix 1 can mushroom soup with 1 can water and pour over all. Bake, covered, in 325 oven for about 2 hours.

Lunch: Sour Cream Raisin Pie

Mix 1 ½ Tblsp corn starch with 1 cup sugar and 1 tsp nutmeg in a saucepan. Stir in 1 ½ cups sour cream, 3 egg yolks and 1 ½ cups raisins. Cook over medium heat until thick. Pour into baked pie shell. Make meringue: Beat 3 egg whites and ¼ tsp cream of tartar until frothy. One at a time, beat in 6 Tblsp sugar and continue beating until glossy. Beat in ½ tsp vanilla. Heap meringue over hot filling and bake about 10 minutes at 400. Chill before cutting.

Supper: Ham Loaf
Cheesey Potatoes

Loaf: With your hands, mix 1 ¼ pound ground ham, ½ pound each ground beef and ground pork, 2 eggs, 1 cup tomato juice, 4 Tblsp minced onion, 1 cup bread crumbs and ½ tsp pepper. Shape into loaf and place in casserole. Bake at 350 for 1 hour. Meanwhile, make sauce: dissolve 1 cup brown sugar in ½ cup each cider vinegar and water. Add 2 tsp dry mustard. Pour sauce over loaf after it has baked for 1 hour. Bake 30 minutes more.

Potatoes: Melt 1 stick butter with 1 can cream soup, whisking until smooth. Stir in 1 cup sour cream. In a greased casserole, place a layer of frozen hash brown potatoes, sprinkle with minced onion and shredded cheese. Pour half the sauce over. Repeat layers, ending with potatoes. Bake at 350 45 minutes to 1 hour.

4 comments:

Ralph's Homespun Headlines said...

Wow. I'm glad you stopped by my post. I like to write. But I love to cook. This is a great site. I'll be trying your recipes you can bet on that.
I love the part about no carbs, no calories, and coffee at every meal on your side bar.
Thanks for the visit.
Ralph

Paul said...

Hi. You stopped by my joint about a week or 10 days ago. I finally figured out which site must be "Janell's." Anyway, I'm really glad you stopped by and hope you will visit often.

And because you cook: I'll definitely stop by here often.

Speaking of that, I just posted a couple of food write-ups on my blog and would be honored if you'd take a minute to peek.

I'll be back.

Paul said...

Oh Look! I accidentally added you to my blogroll. Ta-da!

Janell said...

WELCOME RALPH & PAUL! I'm always excited to meet up with my fellow culinary artists! Be sure and let me know how you like my Redneck Recipes. And I do take requests!