Wednesday, December 5, 2007

Wednesday's blue Plate Specials

Breakfast: Grits Casserole
Cook 1 ½ cups grits in 6 cups water according to package directions. Stir in 2 tsp salt, ¼ cup butter, 2 cups shredded cheese, 3 beaten eggs and Tabasco sauce to taste. Pour into greased casserole (or individual bowls) and bake 1 hour at 250.

Dinner: Ragout
Onion Pie

Ragout: Line the bottom of a heavy skillet with uncooked bacon strips. Slice 1 pound round steak into thin strips. Tenderize if necessary. Cover the bacon with the steak strips. Salt and pepper to taste. Add a layer of 3 carrots, sliced paper thin and 1 medium onion sliced into rings. Cover tightly and cook on lowest rack in oven at 350 for 2 ½ hours.

Onion Pie: Mix 1 ½ cups plain bread crumbs with 5 Tblsp melted butter. Press into pie plate. Saute 3 cups sliced onion in 5 Tblsp melted butter until limp. Pour onions into pie crust. Whisk together 2 eggs, 1 cup milk, and salt & pepper to taste. Pour over onions. Sprinkle with ½ cup grated cheese and ½ cup plain breadcrumbs. Bake at 350 for 30 minutes.

Lunch: Buttermilk Doughnuts
Sift 3 ½ cups flour. Measure 1 ½ cup sifted flour into mixing bowl. Add 1 cup sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, ½ tsp cinnamon, ¼ tsp nutmeg, 2 eggs and ¾ cup buttermilk. Beat until smooth. Work in remaining flour to a soft dough. Turn out onto floured surface and roll out ½ inch thick. Cut with floured doughnut cutter, reserving “holes.” Fry in hot oil 2-3 minutes on each side until nicely browned. Sprinkle with plain sugar, powdered sugar or frost with a thin powdered sugar glaze.

Church Night Supper: One –Dish Casserole
Warmed bread

In a large heavy skillet, brown 2 pounds lean hamburger with ½ cup each chopped celery and onion. Drain, if necessary. Stir in 2 cans undiluted vegetable beef soup. Arrange frozen tater tots over top. Bake 1 to 1 ½ hr at 350. Make sure tater tots are browned and cooked through before serving.

There are a couple things on the menu for tomorrow that need to be started tonight: Brisket in Beer and Pickled Slaw

Brisket in Beer: Brown one 4-5 pound fresh brisket on all sides in a small amount of oil or bacon drippings. Place in roasting pan and sprinkle one envelope onion soup mix over meat. Slice one onion into rings and spread over meat. Combine 1 cup bottled chili sauce with ½ cup water and pour over. Cover and roast at 350 for 40 minutes per pound, basting occasionally. 45 minutes before the end of the cooking time, pour one can beer over, cover and finish roasting. Refrigerate overnight.

Slaw: Shred 1 head cabbage and toss with ½ cup each finely chopped onion and green pepper. Sprinkle 1 cup sugar over all and DO NOT STIR. Dressing: Mix and bring to a boil ¼ cup oil, 1 cup cider vinegar, ¼ tsp celery seed and 1 tsp dry mustard. Pour over vegetables and sugar but DO NOT STIR. Refrigerate overnight.

No comments: