Breakfast: Sausage Braid
In a skillet, brown a 12 ounce package of sausage with ½ cup each chopped onion and green pepper. Stir in 1 clove minced garlic and 4 oz cubed cream cheese. Cook until cheese is melted and incorporated. Open a tube of crescent rolls and unroll onto a greased baking sheet, but do not separate them. Spoon sausage mixture down the middle of the dough. Cut the dough on either side of the sausage into 1-inch strips. Fold the strips over onto the sausage, alternating sides so it looks like a braid. Bake at 350 foe 20-25 minutes until golden brown.
Dinner: Grilled Cheese Sandwiches
Tomato Soup
Grilled Cheese: Butter one side of two slices of bread. Place slices of cheese (Provolone, Swiss, mild cheddar, American or any combination thereof) on the unbuttered side of one slice. Sprinkle with a pinch of oregano. Top with other slice, buttered side out and toast in skillet or on griddle until nicely browned and cheese is melted.
Tomato Soup: Peel and cut in half 12 Roma tomatoes and place them in a single layer in a 9 x 13 baking dish. Sprinkle with 2 cloves minced garlic, ¼ cup minced onion, salt and pepper to taste. Roast, uncovered in 375 oven 20-30 minutes, until tomatoes are soft. Process in blender until smooth and pasty. Pour into saucepan. Add ½ cup each heavy cream and chicken stock or broth and heat through.
Lunch: Hot Wings with Blue Cheese Dressing
Root Beer Floats
Wings: Split 3 pounds wings at each joint and reserve tips for making stock. Bake in 400 oven 25-30 minutes until crispy. Meanwhile, melt ½ cup butter in a saucepan. Stir in ½ cup Louisiana Hot Sauce. Pour over wings and serve.
Dressing: Blend 2 cups mayonnaise, 1 cup sour cream, ½ cup minced onion, 1 clove roasted garlic, 2 Tblsp each sugar and cider vinegar. Blend intil smooth. Pour into bowl and stir in 4-6 ounces crumbled blue cheese.
Floats: The easiest way to ruin a good root beer float is by using inferior ice cream and cheap root beer. Use the good stuff, not the store brands, unless that’s what you prefer.
Supper: Stroganoff over Noodles
Mashed Potatoes
Stroganoff
Noodles: Mix 1 cup flour with three eggs, working into a stiff dough. Knead until smooth, cover with damp cloth and let rest a few minutes. Roll out very thin and cut into noodles OR to use pasta maker; run 2-3 Tblsp dough at a time through the kneading bars 3 times at each setting down to #5. Dust both sides with flour and run through noodle cutter. Lay out on a clean dish towel and set aside. About 20 minutes before serving time, begin to cook noodles in 8 cups boiling salted water 12-15 minutes. Drain and drizzle with a little oil.
Stroganoff: Cut a large sirloin steak into thin 2- 2 ½ inch strips. Toss with tenderizer and let stand a few minutes. Sprinkle lightly with garlic powder and toss with 1 tsp Kitchen Bouquet. Set aside. Coarsely chop 1 onion and fresh mushrooms to measure 1 ½ cups. Melt 1 stick butter in a large skillet. Cook and stir meat strips, onions and mushrooms in butter over medium low heat until meat is browned, onion is limp and mushrooms are soft. Stir 1 cup beef stock into meat strips/mushroom mixture and heat to boiling. Reduce heat and stir in 1 pint sour cream. Heat through but do not boil. Serve hot over noodles and potatoes.
In a skillet, brown a 12 ounce package of sausage with ½ cup each chopped onion and green pepper. Stir in 1 clove minced garlic and 4 oz cubed cream cheese. Cook until cheese is melted and incorporated. Open a tube of crescent rolls and unroll onto a greased baking sheet, but do not separate them. Spoon sausage mixture down the middle of the dough. Cut the dough on either side of the sausage into 1-inch strips. Fold the strips over onto the sausage, alternating sides so it looks like a braid. Bake at 350 foe 20-25 minutes until golden brown.
Dinner: Grilled Cheese Sandwiches
Tomato Soup
Grilled Cheese: Butter one side of two slices of bread. Place slices of cheese (Provolone, Swiss, mild cheddar, American or any combination thereof) on the unbuttered side of one slice. Sprinkle with a pinch of oregano. Top with other slice, buttered side out and toast in skillet or on griddle until nicely browned and cheese is melted.
Tomato Soup: Peel and cut in half 12 Roma tomatoes and place them in a single layer in a 9 x 13 baking dish. Sprinkle with 2 cloves minced garlic, ¼ cup minced onion, salt and pepper to taste. Roast, uncovered in 375 oven 20-30 minutes, until tomatoes are soft. Process in blender until smooth and pasty. Pour into saucepan. Add ½ cup each heavy cream and chicken stock or broth and heat through.
Lunch: Hot Wings with Blue Cheese Dressing
Root Beer Floats
Wings: Split 3 pounds wings at each joint and reserve tips for making stock. Bake in 400 oven 25-30 minutes until crispy. Meanwhile, melt ½ cup butter in a saucepan. Stir in ½ cup Louisiana Hot Sauce. Pour over wings and serve.
Dressing: Blend 2 cups mayonnaise, 1 cup sour cream, ½ cup minced onion, 1 clove roasted garlic, 2 Tblsp each sugar and cider vinegar. Blend intil smooth. Pour into bowl and stir in 4-6 ounces crumbled blue cheese.
Floats: The easiest way to ruin a good root beer float is by using inferior ice cream and cheap root beer. Use the good stuff, not the store brands, unless that’s what you prefer.
Supper: Stroganoff over Noodles
Mashed Potatoes
Stroganoff
Noodles: Mix 1 cup flour with three eggs, working into a stiff dough. Knead until smooth, cover with damp cloth and let rest a few minutes. Roll out very thin and cut into noodles OR to use pasta maker; run 2-3 Tblsp dough at a time through the kneading bars 3 times at each setting down to #5. Dust both sides with flour and run through noodle cutter. Lay out on a clean dish towel and set aside. About 20 minutes before serving time, begin to cook noodles in 8 cups boiling salted water 12-15 minutes. Drain and drizzle with a little oil.
Stroganoff: Cut a large sirloin steak into thin 2- 2 ½ inch strips. Toss with tenderizer and let stand a few minutes. Sprinkle lightly with garlic powder and toss with 1 tsp Kitchen Bouquet. Set aside. Coarsely chop 1 onion and fresh mushrooms to measure 1 ½ cups. Melt 1 stick butter in a large skillet. Cook and stir meat strips, onions and mushrooms in butter over medium low heat until meat is browned, onion is limp and mushrooms are soft. Stir 1 cup beef stock into meat strips/mushroom mixture and heat to boiling. Reduce heat and stir in 1 pint sour cream. Heat through but do not boil. Serve hot over noodles and potatoes.
No comments:
Post a Comment