Tuesday's Blue Plate Specials

Breakfast: Fried Mush

Remove corn meal mush from yesterday from the loaf pan and cut into 1-inch thick slices. Fry slices in hot oil or bacon fat until browned on both sides and heated through. Serve with butter and maple syrup.

Dinner: Cream of Mushroom Soup
Lettuce Salad

Mushroom Soup: Melt 1 stick butter in a saucepan. Saute ½ cup finely chopped onion and 8 oz. fresh sliced mushrooms until soft. Stir in 3 Tblsp flour. Whisking constantly, slowly pour in 1 ½ cups milk and 1 ½ cups cream.

Lunch: Peach Cake

Reserving juice, drain and puree one 29 ounce can peaches. Place one 18 oz plain yellow cake mix, peach puree, 1 stick melted butter, 4 eggs and 1 tsp vanilla in mixing bowl. Beat 3-4 minutes, scraping sides of bowl until batter is thick and smooth. Pour batter into three 9-inch greased and floured round pans. Bake at 350 30 minutes. Cake is done if it springs back when lightly pressed. Cool 10 minutes in pans and turn out onto rack. Poke holes in warm cakes with wooden skewer. Pour ½ cup reserved peach juice into holes. When completely cooled, spread sweetened whipped cream between layers and on top.

Supper: Pea Salad
Cheesy Chicken

Pea Salad: Mix two 16 oz packages frozen peas with 1 finely chopped onion and 1 cup salad dressing. Garnish with crumbled bacon and a sprinkle of finely chopped tomato.

Cheesy Chicken: Cut 1 pound boneless chicken breast into cubes and stir-fry in skillet until cooked. Stir in 2 cups stock or broth, bring to a boil. Stir in 2 cups elbow macaroni, cover and reduce heat. Simmer 15 minutes. Stir in ½ pound cubed Velveeta cheese, 1 can Rotel tomatoes and 1 can chopped green chilies. Cook until cheese is melted. Remove from heat and stir in ½ cup sour cream.