Monday, November 17, 2008

Menu Plan Monday - Again?

This week's menu incorporates some of last week's menu since we were out of town for most of the time and couldn't get it accomplished. Josh was home alone, but how do you get a boy who's about to turn 20 to cook anything more than pizza rolls (Totino's)?

Mom's surgery is for 2:00 tomorrow and if anything goes wrong, this menu plan will once again be interrupted because I'll have to leave again. But for now, here's the plan:


Roast Beef Pita Tostadas (Bean for Johnny & me)
Fruit & Yogurt


Corn Cheese Chowder
Garlic Toast
Apple Pie


Chili Mac
Potato Salad


Pizza & Pop


BBQ Ribs
Green Beans
Cherry Pudding Cake
Homemade Bread


Hamburger Rice Skillet *(Recipe Below)
Bran Muffins
Scalloped Corn *(Recipe Below)
Sour Cream Peach Kuchen


On your own

Hamburger Rice Skillet (I will probably double the recipe for us)

1 medium onion, cut into rings
1 medium green bell pepper, chopped *I omit because of Jeff :(
1 clove garlic, minced
4 medium tomatoes, quartered *I use a quart of canned tomatoes
1 lb. lean ground beef
1 cup dry rice
8 oz. can tomato sauce
1 tsp. Worcestershire sauce
1/2 tsp. dry crushed basil
1 1/2 cups water
1 tsp. table salt *could omit if you wish

Combine the beef, onion, pepper and garlic in a skillet on the stove. Cook on medium-high heat, stirring constantly, until the meat is browned. Drain off the grease and put the meat and vegetables into the slow cooker. Add the rice, tomatoes, tomato sauce, Worcestershire sauce, basil, water and salt; stir well. Cover and cook on low setting for 6-8 hours. Serves 4.

Scalloped Corn

4 cups fresh or frozen corn
3 eggs, beaten
1 cup milk
1 cup crushed saltines (about 30) divided
3 Tbsp. butter or margarine, melted
1 Tbsp. sugar
1 Tbsp. finely chopped onion *I substitute 1 tsp. onion powder
Salt & pepper to taste

In a large bowl, combine the corn, eggs, milk, 3/4 cup cracker crumbs, butter, sugar, onion, salt & pepper. Transfer to a greased 1 1/2 quart baking dish. Sprinkle with remaining cracker crumbs. Bake, uncovered, at 375 degrees F for 1 hour or until a knife inserted near the center comes out clean. Serves 6.

1 comment:

FromThe Creek said...

I am going to have to make that Cherry Pudding Cake for Steve!