Breakfast: Curried Egg Bake
Cardamom Muffins
Egg Bake: Hard boil 6 eggs. Cut in half and scoop out yolks. Mash and mix the yolks with 1 tsp curry powder, 1 tsp minced onion and enough half & half to moisten into a nice paste. Stuff into the whites and place in casserole. Make sauce: Melt 1 stick butter and stir in ¼ cup flour and 4 tsp curry powder. Add salt & pepper to taste and whisk until smooth. Add 3 cups half & half and whisk until smooth and thick. Pour over eggs and bake uncovered 30 minutes.
Muffins: Sift together 1 ½ cups flour, ½ tsp salt, 1 ½ Tblsp baking powder, ¼ cup sugar and 1 tsp cardamom. In a separate bowl, whisk together ¾ cup milk, 2 eggs and ¼ cup oil. Add wet ingredients to dry and stir just until moistened. Fill 12 cupcake papers 2/3 full and bake at 425 for 25 minutes.
Dinner: Orange Salad
Macaroni Bake
Orange Salad: Dissolve two boxes orange Jell-O in 1 cup hot water. Add 2 cups cold water, one 8 oz can frozen orange juice concentrate (thawed), 1 can crushed pineapple and 1 or 2 cans mandarin oranges. Mix well and chill until set. Topping: Beat together until smooth: one 8 oz package softened cream cheese with ½ cup sour cream and ½ cup sugar. Spread over salad when it is set.
Macaroni Bake: Cook 2 cups elbow macaroni according to package directions. Add 1 package dried beef, chopped, OR 1 cup finely diced ham, 1 can cream of mushroom soup, ¼ cup chopped onion. 1 can green chilies, 1 ½ cup milk, 1 clove roasted minced garlic, 1 cup shredded cheese. Stir to combine all ingredients. Pour into casserole and bake 45 minutes at 350.
Lunch: Green Tomato Pie (With the last green tomatoes of the year)
Slice unpeeled green tomatoes to measure 6 cups. Pour boiling water over to cover and let stand 3 minutes. Drain. Combine 1 cup sugar, 3 Tblsp flour, ¼ tsp each nutmeg and cinnamon, and a pinch each of cloves and mace. Sprinkle the bottom crust with a few Tblsp flour. Place one layer of sliced tomatoes, sprinkle with sugar mixture, dot with butter. Repeat layers ending with butter. Cover with top crust. Bake at 450 for 8 minutes and then at 375 for 40 minutes.
Supper: Mexican Style Pot Roast (Crock Pot – long cooking time)
Layer in crock pot: 1 can black beans, 1 16 oz package frozen corn, onion wedges and top with the roast. Combine 1 cup salsa, ½ cup water, 2 Tblsp tapioca, 1 Tblsp chili powder. Pour over roast. Cook on low for 9-10 hours. Serve with hot rice and tortilla chips.
Showing posts with label orange salad. Show all posts
Showing posts with label orange salad. Show all posts
Friday, November 2, 2007
Thursday, October 4, 2007
Friday's Menu
Breakfast: Pancakes
Bacon
Cook the bacon the way you like it. Keep warm til serving time.
Pancakes: In a 4 or 8 cup bowl with a spout, mix 1 cup flour, 2 tblsp sugar, 1 tsp baking powder, ½ tsp each baking soda and salt. In a liquid measuring cup, mix 1 ¼ to 1 1/3 cup buttermilk, 1 egg, 1 tblsp oil. Pour buttermilk mixture into dry ingredients and whisk until smooth. Pour batter onto hot griddle, ½ cup or so at a time – depending on the size you like – and bake until top begins to bubble. Turn and finish baking until bottom is nicely brown. Serve warm with bacon, softened butter and syrup. Makes about twelve 4-5 inch pancakes.
Dinner: Creamed Dried Beef on Toast or Biscuits
Mashed Potatoes
Green Beans
Bake 1 tube biscuits, if using, according to directions. Keep warm until serving time.
Peel, cook and mash the potatoes.
Heat canned or frozen green beans in covered pot. Keep warm until serving time.
In a heavy skillet, heat 2 tblsp butter over low to medium heat. Add ½ - ¾ cup chopped onion and cook until limp. Tear or coarsely chop 1 pound dried beef and add to sautéed onion. Stir-fry until beef turns a deep red. Pour in 2 cups milk and heat almost to boiling. While milk is heating, stir together 2 tblsp water with 2 tblsp corn starch. When milk is hot, stir corn starch mixture into it and cook and stir until thick. Serve over hot biscuits.
Lunch: Leftover biscuits, spread with softened cream cheese; add thinly sliced cucumber and sprinkle with dill weed. Add a few crumbles of bacon if there’s any left over from breakfast.
Supper:
Orange Salad
Roast Chicken and vegetables
Orange Salad (Needs about 4 hours to chill and set):
Dissolve 2 boxes orange Jell-O in 1 cup boiling water. Add 2 cups cold water, one 8-oz. can frozen orange juice concentrate (thawed), one 8 oz. can crushed pineapple and 1 or 2 cans mandarin oranges. Mix well and pour into pan to set firmly.
Topping: Beat one 8 oz package cream cheese, softened with ½ cup sour cream and ½ cup sugar. Beat together until smooth and spread on Jell-O when Jell-O is firm.
Roast Chicken & Veg:
Thoroughly rinse 1 whole chicken (fresh, never frozen, is best), inside and out. Sprinkle inside and out with salt and pepper. Stuff cavity with 1 quartered lemon, a tablespoon or so of chopped onion and 2 whole cloves garlic. Rub outside with oil. Place in roasting pan and surround with quartered and scrubbed potatoes, peeled carrots cut into 4-5 inch lengths, or other vegetables scrubbed and cut into desired lengths. Pour 1 cup chicken broth over all. Roast, uncovered in 400 degree oven until chicken joints are loose, juices run clear, and vegetables are soft; 1-1 ½ hour. Carve chicken, discarding bones, and arrange on serving platter, surrounding with vegetables. Keep warm until ready to serve. A garnish of parsley is nice, if company is coming.
Place the roasting pan on stove top burner on low heat. Pour in 1 cup chicken broth and scrape up any bits stuck to the pan (professional chefs call this ‘deglazing.’ They usually use wine. I love cooking with wine. Sometimes I even put it in the food.) Serve this warm sauce in a gravy boat alongside the chicken & vegetables.
Pickled beets go well with this.
Weekend: Nelli’s is closed on Saturday and Sunday. However, we darn near had a frost a couple nights ago, so Saturday is probably a good time to clean out the garden and make a batch of End of the Garden Relish.
End of the Garden Relish: Grind together and place in a nonreactive container: 4 onions, 1 medium head cabbage, 12 green peppers, 6 red peppers (or any combination of peppers available),10 green tomatoes. Sprinkle ground vegetables with ½ cup caning salt and let stand overnight. Rinse thoroughly, transfer to large cooking pot and add: 6 cups sugar, 4 cups cider vinegar, 1 Tblsp celery seed, 2 cups water, 1 ½ tsp turmeric. Heat all to boiling and simmer 3 minutes. Fill hot jars, seal and process in water bath 10 minutes. Makes 8 pints. (Two batches is about a year’s supply for a family of 4.)
Here’s how we make our Beet Relish:
Combine 4 cups cooked beets, grated with 4 cups grated cabbage, ½ cup horseradish and 2 tsp canning salt. Bring 2 cups cider vinegar and 1 cup sugar to boil and add to beet/cabbage mixture. Cook over medium heat until cabbage is tender. Pack into hot pint jars and seal. Process 20 minutes in water bath. 5 pints.
Bacon
Cook the bacon the way you like it. Keep warm til serving time.
Pancakes: In a 4 or 8 cup bowl with a spout, mix 1 cup flour, 2 tblsp sugar, 1 tsp baking powder, ½ tsp each baking soda and salt. In a liquid measuring cup, mix 1 ¼ to 1 1/3 cup buttermilk, 1 egg, 1 tblsp oil. Pour buttermilk mixture into dry ingredients and whisk until smooth. Pour batter onto hot griddle, ½ cup or so at a time – depending on the size you like – and bake until top begins to bubble. Turn and finish baking until bottom is nicely brown. Serve warm with bacon, softened butter and syrup. Makes about twelve 4-5 inch pancakes.
Dinner: Creamed Dried Beef on Toast or Biscuits
Mashed Potatoes
Green Beans
Bake 1 tube biscuits, if using, according to directions. Keep warm until serving time.
Peel, cook and mash the potatoes.
Heat canned or frozen green beans in covered pot. Keep warm until serving time.
In a heavy skillet, heat 2 tblsp butter over low to medium heat. Add ½ - ¾ cup chopped onion and cook until limp. Tear or coarsely chop 1 pound dried beef and add to sautéed onion. Stir-fry until beef turns a deep red. Pour in 2 cups milk and heat almost to boiling. While milk is heating, stir together 2 tblsp water with 2 tblsp corn starch. When milk is hot, stir corn starch mixture into it and cook and stir until thick. Serve over hot biscuits.
Lunch: Leftover biscuits, spread with softened cream cheese; add thinly sliced cucumber and sprinkle with dill weed. Add a few crumbles of bacon if there’s any left over from breakfast.
Supper:
Orange Salad
Roast Chicken and vegetables
Orange Salad (Needs about 4 hours to chill and set):
Dissolve 2 boxes orange Jell-O in 1 cup boiling water. Add 2 cups cold water, one 8-oz. can frozen orange juice concentrate (thawed), one 8 oz. can crushed pineapple and 1 or 2 cans mandarin oranges. Mix well and pour into pan to set firmly.
Topping: Beat one 8 oz package cream cheese, softened with ½ cup sour cream and ½ cup sugar. Beat together until smooth and spread on Jell-O when Jell-O is firm.
Roast Chicken & Veg:
Thoroughly rinse 1 whole chicken (fresh, never frozen, is best), inside and out. Sprinkle inside and out with salt and pepper. Stuff cavity with 1 quartered lemon, a tablespoon or so of chopped onion and 2 whole cloves garlic. Rub outside with oil. Place in roasting pan and surround with quartered and scrubbed potatoes, peeled carrots cut into 4-5 inch lengths, or other vegetables scrubbed and cut into desired lengths. Pour 1 cup chicken broth over all. Roast, uncovered in 400 degree oven until chicken joints are loose, juices run clear, and vegetables are soft; 1-1 ½ hour. Carve chicken, discarding bones, and arrange on serving platter, surrounding with vegetables. Keep warm until ready to serve. A garnish of parsley is nice, if company is coming.
Place the roasting pan on stove top burner on low heat. Pour in 1 cup chicken broth and scrape up any bits stuck to the pan (professional chefs call this ‘deglazing.’ They usually use wine. I love cooking with wine. Sometimes I even put it in the food.) Serve this warm sauce in a gravy boat alongside the chicken & vegetables.
Pickled beets go well with this.
Weekend: Nelli’s is closed on Saturday and Sunday. However, we darn near had a frost a couple nights ago, so Saturday is probably a good time to clean out the garden and make a batch of End of the Garden Relish.
End of the Garden Relish: Grind together and place in a nonreactive container: 4 onions, 1 medium head cabbage, 12 green peppers, 6 red peppers (or any combination of peppers available),10 green tomatoes. Sprinkle ground vegetables with ½ cup caning salt and let stand overnight. Rinse thoroughly, transfer to large cooking pot and add: 6 cups sugar, 4 cups cider vinegar, 1 Tblsp celery seed, 2 cups water, 1 ½ tsp turmeric. Heat all to boiling and simmer 3 minutes. Fill hot jars, seal and process in water bath 10 minutes. Makes 8 pints. (Two batches is about a year’s supply for a family of 4.)
Here’s how we make our Beet Relish:
Combine 4 cups cooked beets, grated with 4 cups grated cabbage, ½ cup horseradish and 2 tsp canning salt. Bring 2 cups cider vinegar and 1 cup sugar to boil and add to beet/cabbage mixture. Cook over medium heat until cabbage is tender. Pack into hot pint jars and seal. Process 20 minutes in water bath. 5 pints.
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