Friday, November 16, 2007
Friday's Blue Plate Specials
Breakfast: Breakfast Pepper Rings
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
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
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.