Tuesday's Blue Plate Specials

Breakfast: Oven French Toast

Melt ½ cup butter and spread in the bottom of a 10 x 15 jelly roll pan. Combine ½ cup sugar with ½ tsp cinnamon. Sprinkle sugar mixture over butter. In a separate bowl, beat 4 eggs with ½ cup orange juice. Dip 3 slices thick bread slices in batter, soaking each slice well. Place on sugar in jelly roll pan. Bake at 325 for 20 minutes. Remove each slice from pan and serve sugared side up.

Dinner: Beef Salad Sandwich
Beer Cheese Soup

Beef Salad: Finely grind leftover brisket or roast beef to measure 2 cups. Add 3 finely chopped hard boiled eggs, 2 Tblsp sweet relish, 1 tsp prepared mustard, 2 Tblsp mayonnaise or salad dressing and ¼ cup finely chopped celery. Mix well and serve on wheat bread.

Beer Cheese Soup: Melt ½ cup butter in saucepan. Whisk in ½ cup flour, ½ tsp dry mustard and salt & pepper to taste. Stir in 1 cup milk, ½ cup chicken stock or broth and ½ cup beer. Heat til bubbly and thickened. Stir in 2 cups shredded sharp cheddar cheese. Heat and stir until cheese is melted. Serve in bowl with a sprinkle of paprika.

Lunch: Pate & Crackers

Fry 6-8 slices bacon in a heavy skillet until crisp. Crumble and set aside. In same skillet, sauté ½ pound drained and rinsed chicken livers and ½ cup finely chopped onion until livers are thoroughly cooked. Place livers and pan juices in blender or food processor. Add 1 tsp Tamari, ½ tsp dry mustard and 1 Tblsp brown sugar. Blend until smooth. Pour into bowl and stir in bacon crumbles. Serve with fresh crackers and apple slices, if desired.

Supper: Honey Chops
Beefed up Rice

Chops: In a skillet, brown 4-6 boneless pork chops. Combine 2 Tblsp Dijon mustard, 2 Tblsp honey and 1 ½ tsp cornstarch. Stir this mixture into ½ cup orange juice. Pour over chops in skillet. Cover and place in 350 oven for 30-45 minutes. During last 15 minutes, distribute 2 Granny Smith apples, peeled and sliced, over chops.

Rice: Saute ¼ cup each finely chopped onion, green pepper and red pepper and 1 clove monced garlic in ¼ cup butter until vegetables are tender. Stir in 1 cup white rice and cook and stir until rice is milky. Stir in 2 cups hot beef stock or broth, 1 tsp oregano and ½ tsp cayenne pepper. Bring to boil, cover and simmer 20-25 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff with fork and serve hot.