Sunday, August 23, 2009

Menu Plan Monday - August 24

Last week I didn't get a Menu Plan Monday up because I was busy visiting family down south a ways. We had great meals while there -
  • A fantastic ham dinner with Steve and Christy & family Monday night
  • Sloppy Joe sandwiches, various dips with bread and chips, graduation cake and cheesecake, fresh vegetables and cheeses, etc. Tuesday night for Jonathon's open house
  • Sour cream and onion mashed potatoes, burgers in a mushroom gravy, rolls, green beans & bacon, zucchini, ice-cream with hot fudge at Jim & Shirley's Wednesday night
  • We ordered in pizza and bread sticks from Papa John's for Shirley and my birthday party on Thursday night. Jeff also got a cake from Meijer.
  • Friday night we ate at home - salads and corn dogs
Now for THIS week's menu:
Those marked with an * include recipes below the menu.


Sauteed Zucchini (Shirley put grated Parmesan on hers Wed. night)
Baked Macaroni & Cheese - the cheap kind with Velveeta
Homemade White Bread
*Strawberry Pie*


*Baked Pork Chops*
Mashed Potatoes
Vanilla Pudding

Wednesday - Breakfast Night

Amish Baked Oatmeal
Home Fries
Sausage and/or Scrambled Eggs
*Streusel Layered Coffee Cake*


Pizza & Pop


*Italian Marinated Chicken*
Baked Potatoes
Green Beans


Pot Roast with Potatoes & Carrots (in slow-cooker)
Sweet Corn
Garden Salads
Strawberry Cake (from Pillsbury mix)


On Your Own

*Strawberry Pie*

One Baked Pie Crust
1 1/3 Cup Water
5 Teaspoons Cornstarch
1 Quart Fresh Strawberries, trimmed and sliced
2 Cups Granulated Sugar

Mix water, sugar and cornstarch in a sauce pan, stirring well to dissolve cornstarch. Add 1 cup of sliced strawberries. Cook over medium heat until bubbly and begins to thicken. Take off heat and fold in remaining strawberries. Pour into baked pie crust and refrigerate, covered, until set. Top with whipped cream or vanilla ice-cream.

*Italian Marinated Chicken*

1/3 Cup Vegetable Oil
1/4 Cup Lemon Juice
2 Cloves Garlic, finely chopped OR 1/4 tsp. Garlic Powder
1/2 tsp. Basil Leaves
1/2 tsp. Oregano Leaves
1/8 tsp. Black Pepper
2 lb. Chicken Pieces
1 gallon-sized food storage bag

Combine liquid ingredients and seasoning in a bag to create marinade. Mix well. Place chicken in bag and seal. Marinate in refrigerator 2 hours or overnight. Drain chicken and discard marinade. Grill, bake, broil, or saute chicken as desired until fully cooked. Refrigerate left-overs.
Serves 4-6

*Baked Pork Chops*

6 lean center-cut pork chops, 1/2 inch thick
1 egg
1 cup evaporated milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 tsp. paprika
2 tsp. Oregano
3/4 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
1/8 tsp. dry mustard
1/2 tsp. salt
nonstick cooking spray as needed

Trim all fat from pork chops. Beat egg with evaporated milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. Meanwhile, mix together cornflake crumbs, bread crumbs, spices and salt. Spray a 9x13 inch baking pan with nonstick spray coating. Remove chops from milk mixture. Coat thoroughly with crumb mixture. Place chops in pan and bake in 375 F oven for 20 minutes. Turn chops once and bake 15 minutes longer or until no pink remains. 6 servings

*Streusel Layered Coffee Cake*

Streusel Mixture:
1/2 cup light brown sugar, packed
2 Tbsp. butter or margarine, softened
2 Tbsp. all-purpose flour
1 tsp. cinnamon
1/2 cup coarsely chopped walnuts

1 1/2 cup sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 egg
1 tsp. vanilla extract
3/4 cup granulated sugar
1/3 cup butter or margarine, softened

Preheat oven to 375 F. Grease 8x8x2 inch baking pan or 9x1 1/2 inch layer cake pan. Make streusel mixture: In small bowl, combine brown sugar, 2 Tbsp. soft butter, 2 Tbsp. flour, cinnamon, and nuts. Mix with fork until crumbly. Set aside. Make batter: Sift flour with baking powder and salt. Set aside. In medium bowl, with rotary beater beat egg until frothy. Beat in sugar and butter until well combined. Add milk and vanilla. With wooden spoon, stir in flour mixture until well combined. Turn half of batter into prepared pan. Sprinkle evenly with half of streusel mixture. Repeat with remaining batter and streusel mixture. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool slightly in pan on wire rack. Serve warm.

1 comment:

Christy said...

Thanks we had fun eating with you guys for half of the week too...if only Steve wouldn't have taken the spinach dip Wednesday...