With Thanksgiving being this week, I'm going to be extra busy in the kitchen. My father-in-law is coming so I'll have to be on my toes, as he keeps a watchful eye on things. I'll be tense but I'll get through it. Here's what I have planned for the week.
Monday
Michigan Baked Beans *Recipe Below*
Broiled Pork Steak
Fruit Salad
Bread & Butter
Tuesday
Yogurt Pound Cake
Sicilian Supper *Recipe Below*
Garden Salad
Green Beans
Wednesday
Pizza & Pop (our usual night is Thurs. but Thanksgiving changes things)
Thursday
Turkey
Stuffing
Mashed Potatoes and Gravy
Sweet Potatoes
Green Bean Casserole
Grace's Homemade Rolls
Pie Assortment
Friday
Turkey Pot Pie
Zucchini Bread if rolls are gone
Applesauce
Saturday
Potato Soup and Crackers
Peaches and/or Pears
Sunday
On Your Own
Michigan Baked Beans *Recipe Below*
Broiled Pork Steak
Fruit Salad
Bread & Butter
Tuesday
Yogurt Pound Cake
Sicilian Supper *Recipe Below*
Garden Salad
Green Beans
Wednesday
Pizza & Pop (our usual night is Thurs. but Thanksgiving changes things)
Thursday
Turkey
Stuffing
Mashed Potatoes and Gravy
Sweet Potatoes
Green Bean Casserole
Grace's Homemade Rolls
Pie Assortment
Friday
Turkey Pot Pie
Zucchini Bread if rolls are gone
Applesauce
Saturday
Potato Soup and Crackers
Peaches and/or Pears
Sunday
On Your Own
*Michigan Baked Beans*
16 oz. (2 cups) dry navy beans
2 quarts cold water
1/2 tsp. salt
1/2 cup molasses
1/3 cup brown sugar
1 tsp. dry mustard
4 oz. salt pork, bacon or ham (may substitute a half cup of butter or shortening if you're going meat-free)
1 med. yellow onion, chopped
Rinse beans; add to water in a saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour (or add beans to cold water and soak overnight.)
Add salt to beans and water; cover and simmer until beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice remainder.
In 2 quart bean pot or casserole, combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 degree F oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.
*Sicilian Supper*
1 lb. ground beef
1/2 cup chopped onion
6 oz. can tomato paste
3/4 cup water
1 1/2 tsp. salt
dash pepper
1/4 tsp. butter
3/4 cup milk
8 oz. cream cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped green pepper
2 cups egg noodles, cooked
Brown meat. Add onion and green pepper; cook until tender. Add tomato paste, water, salt, and pepper. Simmer 5 minutes. Heat milk and cream cheese; blend well. Stir in 1/4 cup Parmesan cheese and noodles. In casserole, alternate rows or layers of noodles and meat sauce. Bake at 350 degrees F for 20 minutes. Sprinkle on remaining cheese. Serves 6.
16 oz. (2 cups) dry navy beans
2 quarts cold water
1/2 tsp. salt
1/2 cup molasses
1/3 cup brown sugar
1 tsp. dry mustard
4 oz. salt pork, bacon or ham (may substitute a half cup of butter or shortening if you're going meat-free)
1 med. yellow onion, chopped
Rinse beans; add to water in a saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour (or add beans to cold water and soak overnight.)
Add salt to beans and water; cover and simmer until beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice remainder.
In 2 quart bean pot or casserole, combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 degree F oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.
*Sicilian Supper*
1 lb. ground beef
1/2 cup chopped onion
6 oz. can tomato paste
3/4 cup water
1 1/2 tsp. salt
dash pepper
1/4 tsp. butter
3/4 cup milk
8 oz. cream cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped green pepper
2 cups egg noodles, cooked
Brown meat. Add onion and green pepper; cook until tender. Add tomato paste, water, salt, and pepper. Simmer 5 minutes. Heat milk and cream cheese; blend well. Stir in 1/4 cup Parmesan cheese and noodles. In casserole, alternate rows or layers of noodles and meat sauce. Bake at 350 degrees F for 20 minutes. Sprinkle on remaining cheese. Serves 6.
2 comments:
Have a wonderful Thanksgiving dinner!
Christy
Yogurt Pound Cake sounds wonderful. Do you have the recipe for that one? Great Menu. Happy Thanksgiving.
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