Breakfast: Fruit Soup
Soup: Coarsely chop one 8 oz package mixed, dried fruit. Pour cold water over and soak for 1 hour. Add ½ cup raisins and 1 cinnamon stick. Bring to a boil, lower the heat and simmer for about 30 minutes. Mix 1 Tblsp corn starch with ¼ cup cold water and stir into fruit mixture, stir until thickened.
Texas Toast: Butter both sides of thick Texas toast bread and fry in skillet on both sides until brown. Serve warm.
Dinner: Corn Chowder
Deviled Ham Sandwich
Corn Chowder: In a Dutch oven, fry six slices diced bacon with 1 small chopped onion and ½ cup chopped celery until bacon is crisp and vegetables are soft. Add 2 cups Southern style frozen hash browns and enough water to barely cover. Simmer 10-15 minutes, until potatoes are cooked. Add 1 quart corn, ¾ cup milk and ¾ cup heavy cream and salt & pepper to taste. Heat through, but do not boil.
Deviled Ham: Finely grate or grind cooked ham to measure 2 cups. Add 2 hard boiled eggs, chopped, 2 Tblsp minced onion, ¼ tsp garlic powder, 2 Tblsp sweet relish and 2 Tblsp mayonnaise. Mix well and serve on bread of choice.
Lunch: Date Pudding
Beat 3 eggs until light and fluffy. Beat 1 cup sugar into eggs. Stir in ¼ cup flour, 1 tsp baking powder and 2 ½ cups chopped dates. Pour into greased 8 x 8 pan and bake 30 minutes. Serve warm with whipped cream.
Salad: Drain one 32 ounce jar sauerkraut. Stir in 1 tsp celery seed. Boil 1 cup sugar with 1 cup cider vinegar. Pour over kraut and chill.
Goulash: In a large skillet, brown 1 ½ pounds hamburger with 1 small finely chopped onion and 2 stalks chopped celery. Stir in 2 cloves minced roasted garlic, 1 Tblsp chili powder, one 28 ounce can diced tomatoes, one 6 oz can tomato paste. Add 2 cups uncooked elbow macaroni. Bring to a boil, reduce heat and simmer until macaroni is done, 10-15 minutes. Add tomato juice if it seems to be getting dry.