Breakfast: Casserole we started last night.
Let it come to room remperature and bake at 350 for 1 hour. Serve with sour cream and Parmesan Cheese.
Dinner: Sour Kraut Salad
Salad: In a saucepan, boil together 1 cup water and 1 cup sugar. Drain 1 jar of good sour kraut and stir in 2 Tblsp finely chopped green pepper. Pour hot syrup over and chill. Stir before serving.
Salmon Patties: Thoroughly mix one can salmon with 2 cups cracker crumbs, 1 tsp salt, 2 eggs, 1 1/2 cup milk and pepper to taste. Melt butter in a heavy skillet and drop salmon mixture by ice cream scoops and fry until nicely browned on each side. Serve on toasted hamburger buns with a good assortment of pickles and condiments.
Lunch: Apple Crisp
Peel, core and slice 5-6 apples and place in lightly greased 9 x 13 glass pan. (OR 4-5 apples in an 8 x 8 pan) Cut together 1 cup flour, 1 cup brown sugar, 1/2 cup butter, 1/2 tsp cinnamon and 1/4 tsp nutmeg. Sprinkle over fruit. Bake 1 hour at 350. Serve warm with ice cream or heavy cream.
Supper: Potato & Pork Chop Scallop
Roasted Brussels Sprouts
Peel and slice 6 medium potatoes. Put half of them in the bottom of a greased casserole and add a few slices of onion. Sprinkle with salt & pepper and 1 1/2 Tbslp flour. Dot with 1 1/2 Tblsp butter. Repeat with remaining potatoes, adding onion, seasonings, flour and butter. Whisk together 1/2 cup milk with 1 can cream of chicken soup until smooth. Pour over potatoes. Arrange 6 pork chops on top. Cover and bake at 350 1 1/2 hour. Uncover and bake another 1/2 hour.
Brussels Sprouts: Arrange thoroughly washed Brussels Sprouts in one layer on a baking sheet or in casserole. Drizzle lightly with oil and sprinkle with a little minced garlic. Roast at 350 20-30 minutes until tender.