Sunday, November 18, 2007

Monday's Blue Plate Specials

Breakfast: Granola
Stir together 1 cup rolled oats and ½ cup each chopped almonds and pecans and ½ cup flaked coconut. Set aside. In a saucepan, melt 2 sticks butter. Add 1 cup honey and 1 ½ tsp cinnamon. Whisk to blend well. Pour butter/honey mixture over dry mixture and stir well. Spread evenly over two baking sheets and bake at 325 for 30 minutes, until golden brown. Let cool and break up the granola over large bowl. Stir in ½ cup each dried cherries, dried cranberries and raisins. Store in tightly covered glass container. Serve in bowls with half & half, milk and or cream.

Dinner: Carnitas (This recipe is a rerun – but I have pictures now.)
WARNING: If you try this, you will never again be satisfied with powdered taco mix and ground beef.

Carnitas: Place one 4-5 pound pork loin roast in 9 x 13 pan. Pour 1 pint salsa verde over it and sprinkle with 1 large chopped onion and 2 finely chopped jalopenos. Cover with aluminum foil and roast at 300 for 4 ½ hours. Shred the roast with 2 forks and return to pan. Heat through and serve with flour tortillas, sour cream, guacamole, shredded cheese, salsa, etc.

Lunch: Dorothy’s Banana Bread
Cream together ½ cup softened butter with 1 cup sugar. Beat in 1 egg. Dissolve ½ tsp soda in ¼ cup milk. Stir 1 cup mashed banana into milk/soda mixture and beat this into the creamed butter and sugar. Sift, then measure 2 cups flour. Sift again with 1 tsp baking powder. Stir the flour into the wet ingredients. Pour into greased loaf pan and bake at 350 for 50 minutes.

Supper: Crescent Chicken
Mashed potatoes

Combine ½ cup each bread crumbs and Panko. Set aside. Beat together 4 oz. softened cream cheese and 2 Tblsp butter. Stir in 1 cup cooked, chopped chicken. Open a tube of crescent rolls and wrap each crescent around about ¼ cup chicken mixture. Dip each roll in melted butter and roll in the crumbs. Bake at 350 for 15-20 minutes. Make white sauce; Melt 2 Tblsp butter in sauce pan and whisk in 2 Tblsp flour. Stir in 1 cup each milk and chicken stock or broth and whisk until smooth and thick. Serve on the side in gravy boat with chicken crescents and mashed potatoes.

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