Breakfast: Creamed Eggs on Toast
Hard Boil 2 eggs per serving. Peel eggs and chop by rubbing through a French fry cutter. Make a white sauce: melt 4 Tbsp butter and whisk in 4 Tbsp flour, stir and cook until smooth. Stir in 1 cup milk and 1 cup heavy cream. Cook, stirring constantly until thick. Stir in the chopped eggs. Serve hot over thick slices of toast.
Dinner: Hobo Dinner
For each serving: make ¼ pound lean beef patty, scrub and quarter 1 potato; peel and slice one carrot. Place beef patty on a 12-inch square of foil. Top with 3 slices onion, the potatoes and carrots. Enclose in foil and bake in oven at 350 for one hour. (Can also be done over hot coals on a grill.)
Lunch: Cream Puff
In a saucepan, boil 1 cup water with 1 cup butter. Stir in 1 cup flour. One at a time, beat in 4 eggs. Spread dough in a lightly greased 9 x 13 pan. Bake at 400 for 30 minutes.
Filling: Thoroughly mix 3 cups milk with 1 pkg instant pudding (flavor of choice) and one 8 oz package softened cream cheese. Spread over baked cream puff. If desired, top with whipped cream and serve.
Supper: Pork Chop Supper
Brown 4 pork chops in skillet on both sides. Add 3 medium potatoes, scrubbed and cut into wedges, 3 medium carrots, peeled and sliced; and 1 medium onion, quartered. Whisk together 1 can cream of mushroom soup with ¼ cup water and pour over meat and vegetables in skillet. Cover and simmer 45 minutes to one hour until vegetables are tender.