Tuesday, December 11, 2007

Wednesday's Blue Plate Specials

Breakfast: Cinnamon Waffles

In a large bowl, beat 2 egg yolks well. Beat in 2 tsp sugar and ¼ cup oil. Set aside. Combine 1 1/3 cup flour, ½ tsp salt, 2 tsp baking powder and 1 ½ tsp cinnamon. In another bowl, combine ½ cup milk and ¾ cup applesauce. Alternately add flour mixture and wet ingredients to the egg yolk mixture. Beat egg whites until stiff and fold into batter. Bake in waffle iron until browned. Serve with whipped butter and syrup.

Dinner: Oyster Stew (Very seasonal here where Nelli lives.)

Melt 1 stick butter in a large pot. Add 1 coarsely chopped onion and cook until tender. Add 1 pint fresh oysters with their liquid and cook until edges curl. Add 2 cans evaporated milk and 2 ½ cups whole milk. Heat through. Add salt & pepper to taste. Serve with oyster crackers.

Lunch: Orange Surprise

Choose 4 large oranges with bright, thick blemish free skins. Cut in half and scoop out fruit to make “bowls.” (Reserve fruit for another use.) You may need to slice off rounded ends so the “bowls” won’t roll around at serving time. Freeze overnight. Place a generous scoop of rainbow sherbet in each “bowl” and return to freezer for at least two hours. Just before serving time, beat 2 egg whites with ¼ tsp cream of tartar until frothy. Add ½ cup sugar one Tblsp at a time, beating thoroughly after each addition. Continue beating until a firm, smooth meringue is achieved. Make a pretty dollop on top of each orange/sherbet bowl and bake at 425 2 minutes, reduce heat to 375 and bake 3-5 minutes more until meringue is set and browned. Serve immediately.

Supper: Meat Loaf
Cheesy Mashed Potatoes
Celery Casserole

Meat Loaf: In a large bowl, place 1 ½ pounds lean ground beef ½ pound bulk sausage, ½ cup finely chopped onion, ½ cup ketchup, 1 Tblsp Worcestershire Sauce, 1 cup plain bread crumbs and 1 egg. Squish it all together with your hands until well mixed. Place in loaf pan and cover with ketchup. Bake 1 to 1 ½ hour at 350.

Celery Casserole: Crush 36 (one roll) of Ritz crackers to fine crumbs. Set aside. Cook 3 cups diced celery in a small amount of water for 10 minutes. Add 1 can cream of chicken soup, one 8 oz can sliced water chestnuts, and about half of the crushed crackers. Mix and place in greased casserole. Melt one stick butter and pour half of it over the celery in the casserole. Mix the remaining butter with the remaining cracker crumbs. Sprinkle over celery. Bake at 350 for 30 minutes.

Cheesy Mashed Potatoes: Peel, quarter and boil 4-6 white potatoes 20 minutes or until soft. Drain. Add 4 oz cubed cream cheese, softened and ½ stick butter. Cover for a few minutes. Beat with electric mixture until fluffy. Add milk if necessary.

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