Breakfast: Traditional Eggs Benedict
For each serving, split and toast an English muffin, lightly fry two large slices Canadian bacon and poach two eggs. Make Hollandaise Sauce: in a saucepan, whisk 2 egg yolks with 3 Tblsp lemon juice. On very low heat, add ½ cup butter, a Tblsp at a time, whisking until added piece is melted. Continue whisking until sauce is thick. Place toasted English muffin halves on warm plate, top each with a Canadian bacon slice and a poached egg. Pour Hollandaise sauce over and serve.
Dinner: Frogeye Salad
Frogeye Salad: Whisk together 2 egg yolks, ½ cup sugar. 1 Tblsp flour, a cup of pineapple juice (drained from 2 cans of crushed pineapple). Cook until thick. Meanwhile, cook ½ cup acini de pepe in boiling water until tender. Drain and cool. Meanwhile, mix together 2 cans crushed pineapple (8 oz), one 11 oz can Mandarin oranges (drained) and one cup heavy cream, whipped. Chill.
Rachels: For each sandwich, butter one side of two slices of marble bread. On the unbuttered side of one slice, spread 2 Tblsp saurkraut, a drizzle of thousand island dressing, one thin slice of turkey breast and a slice of Swiss cheese. Top with other slice bread, buttered side out. Grill on griddle or skillet until cheese melts.
Lunch: Leftover Pie
Supper: Smoked Turkey and Bean Soup
Leftover Corn Bread Salad
Quick soak 1 pound navy or great northern beans: cover with water, bring to a boil and cook for 2 minutes. Let stand one hour. (Directions for quick soak are usually on the package.) Chop 1 medium onion and 2 cups leftover smoked turkey. Saute the onion in a little butter and add 2 cloves minced garlic. Drain the beans and add the pan juices you saved yesterday from the smoked turkey. Add water if necessary to cover the beans and add the chopped turkey and vegetables. Simmer 6-8 hours, stirring occasionally.