Friday's Blue Plate Specials

Breakfast: Johnny Cakes

Beat 1 egg white to stiff peak stage. Set aside. Beat together the egg yolk, 2 cups buttermilk and 2 Tblsp oil. Mix ½ cup sifted flour, 1 tsp baking soda, 1 tsp salt, 1 Tblsp sugar and 1 ½ cups cornmeal. Blend the wet and dry ingredients; fold in egg white. Let stand 10 minutes. Bake on hot griddle or skillet until browned on both sides. Serve with butter and syrup or jam.

Dinner: Borscht
Chicken Philly

Borscht: In a large pot, stir together 1 pound cooked beets, 5 cups beef stock or broth, 1/3 cup cider vinegar, 2 shredded carrots and 1 tsp dill weed. Simmer for 40 minutes. Process in blender until smooth and chill. Serve with a dollop of sour cream.

Chicken Philly: Marinate 1 chicken breast for two hours in 2 Tblps each oil, lime juice and Blasamic vinegar. Cut into thin strips and sauté with julienned green pepper and onion. Toast Hoagie buns and place a layer of the chicken-vegetable mixture. Cover with shredded Monterrey jack cheese, drizzle with ranch dressing and serve warm.

Lunch: Ginger Snaps
Hot Apple Cider

Ginger Snaps: Sift together 4 cups flour, 2 tsp each baking soda, cinnamon, ground cloves, mace and ginger. Set aside. Cream 1 ½ cup shortening with 2 cups sugar. Beat in 2 eggs and add ½ cup molasses. If you want a soft cookie, put the mixer away now. With a wooden spoon, stir dry ingredients into creamed mixture until stiff dough forms. Roll dough into 1 inch balls, roll each ball in sugar and place on baking sheet. Bake at 350 for about 9 minutes. Watch carefully so they don’t overbake and burn on the bottom. Makes 5 dozen and they freeze well.

Hot Cider: In a large saucepan or stovetop style coffee pot, combine 1/3 cup brown sugar with 2 quarts apple juice, 1 tsp whole cloves and one 3-inch stick cinnamon. Simmer 30 minutes.

Supper: Sweet & Sour Pork

Slice pork steaks into thin strips. Brown in hot oil with 2 shredded carrots, ¼ cup finely chopped celery and ½ cup each onion strips and chopped green pepper. Sprinkle with 1 clove minced garlic and 2 Tblsp Tamari. Cover and simmer until pork is tender – about 1 hour. Meanwhile, make sauce: Drain one 20 ounce can pineapple chunks reserving syrup. Combine syrup with ¼ cup each brown sugar and cider vinegar. Add to pork, along with the pineapple. (Optional: add 1 small can sliced water chestnuts.) Mix 2 Tblp corn starch with a small amount of water and stir into mixture, cook until thickened. Serve over plain rice.