Sunday, July 12, 2009

Menu Plan Monday - July 13

Has it already been a week? I can't believe it. My summer is going too fast - and judging from the weather, it doesn't seem too much as if it ever arrived! We've had most nights in the 40's and most days scrambling to reach 70. I shouldn't complain, though, because folks in some areas of our great United States have had regular temperatures in the 100 degree F range. I don't want that...

Our second son, Jonathon (the one going to Africa on the missions trip) graduated from homeschool this year. We're having two parties - yes, two. One is to be held here this Friday and the other one (larger) will be held in August for the majority of our family and friends in Indiana. I'll be grocery shopping on Friday morning so I've opted for mostly easily prepared items for the open house.

Other menu plans can be found at Organizing Junkie.

Monday - (one of last week's items that didn't get made)

Pot roast (in crock pot)
**Sour Cream Chive Bread (I sub yogurt for sour cream)**
Rhubarb Squares


Beef stew (using Monday's left over roast beef)
Pasta salad (Italian dressing)


Hash browns
Grilled cheese sandwiches
Creamed corn
Snickerdoodle cookies


Pizza & pop

Friday - Graduation Open House

Chips & salsa
Large bowl of mixed fruit
Spinach dip with crackers and pretzel sticks
Fresh vegetable platter with Ranch dressing
Cold cut platter and cheese slices
Half chocolate/half white cake
Orange punch


**Bacon/Colby Lasagna (sub spinach for bacon in Jonathon's)**
Garden salads
Garlic bread


On your own

**Bacon/Colby Lasagna**

1 lb. ground beef
1 medium onion, chopped
1 lb. bacon, cooked & crumbled
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) diced tomatoes, undrained
1 TBSP sugar
1/2 tsp salt
1 lb. lasagna noodles, cooked & drained
16 ounces shredded Colby cheese

In a large pan, cook beef and onions over medium heat until meat is no longer pink. Drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt. Cook until heated through.

Spread 1 cup meat sauce in a greased 12x9x2 inch baking dish. Layer noodles in three layers with meat sauce and cheese in between layers. Cover and bake at 350 degrees F for 40 minutes. Uncover and bake 5 to 10 minutes longer. Let stand for 15 minutes before cutting. Serves 12.

**Sour Cream Chive Bread**

2/3 cup milk (70-80 degrees)
1/4 cup water (70-80 degrees)
1/4 cup sour cream
2 TBSP butter or margarine
1 1/2 tsp. sugar
1 1/2 tsp. salt
3 cups bread flour
1/8 tsp. baking soda
1/4 cup minced fresh chives
2 1/4 tsp. active dry yeast

Dissolve yeast in water for about 5 minutes. Add milk, sour cream, butter, 1 cup flour, baking soda, sugar, salt and chives. Beat for a minute. Add remaining flour to make a soft dough. Knead on floured surface until springy. Place dough in a greased bowl and turn to coat other side. Cover with an airy towel and place in warm area for an hour (until dough doubles).

Punch dough down and shape into a loaf. Place in a greased loaf pan and cover with towel. Place in a warm area for 45 minutes or until dough doubles. Bake in preheated 400 degree F oven for 30 minutes. Remove from pan after cooling (with pan on its side) for about 10 minutes.
Makes 1 loaf
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