Chicken a la King

• 2 c. cooked, diced chicken
• 1/2 lb. mushrooms, washed and sliced
• 4 T. butter
• 1 green pepper, diced
• 1 red pepper, diced
• 2 T. flour
• 1 c. milk
• 1 c. half-n-half
• salt & pepper, to taste
• fresh parsley, chopped

In a heavy skillet, saute the mushrooms and peppers until soft. Add in the flour and stir until well blended. Slowly add in the milk and half-n-half. Bring to a low boil, and stir until thickened. Stir in the chicken; season with salt and pepper. Serve over biscuits, toast points or buttermilk waffles. Garnish with the chopped parsley.  Makes 3 hearty servings; easily doubled.

Note: Substitute frozen peas for the green pepper, if you like.

Hamburger Hot-Dish

• 1 lb. lean ground beef
• salt & pepper, to taste
• 1 garlic clove, minced
• 1/2 lb. American cheese
• 2 oz. can sliced black olives, drained
• 2 c. flat egg noodles, cooked as directed on package
• 15 oz. stewed tomatoes, undrained
• 1/4 c. water

Brown the beef, along with the salt, pepper and garlic. Layer all ingredients in a greased casserole dish. Rinse out the tomato can with the 1/4 cup of water and pour over all. Cook, uncovered, at 350 for 30-40 minutes, or until hot and bubbly. Serve with a side salad for a filling meal.  Serves 4.

Country-Style Potatoes

• 1/4 c. minced onion
• 4 T. butter
• 6 c. red potatoes, boiled, peeled and diced
• salt & pepper, to taste
• 2 T. fresh, minced parsley

In a large frying pan, brown the onion in the butter. Add prepared potatoes and salt and pepper, to taste. Turn heat down, and cook slowly, stirring often, until browned. Serve hot, sprinkled with parsley.

Golden Cake

• 3/4 c. butter (no substitutes)
• 1-1/2 c. sugar
• 1 tsp. lemon extract
• 8 egg yolks, well beaten
• 3 c. cake flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk

Preheat oven to 375. Generously grease and flour 3 (9-inch) layer pans.

Cream together the butter and sugar until smooth. Stir in the extract. Add eggs and continue beating.

Sift together the flour, baking powder and salt. Add to the egg mixture alternately with the milk. Turn batter into the prepared pans.

Bake for about 20 minutes, or until the cake springs back when touched. Allow to cool in pans for 10 minutes before turning out onto cooling racks.

Golden Glow Frosting

• 1/2 c. softened butter
• 4-1/2 c. powdered sugar
• 1 tsp. lemon extract
• 2 T. grated orange zest
• 3 T. orange juice (more as needed)

Blend together the butter and sugar. Stir in lemon extract, orange zest and juice; beat until frosting is a spreadable consistency.

Note: This cake is a great way to use-up egg yolks!

Pumpkin Nutbread

• 3 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 4 eggs
• 2 c. brown sugar, firmly packed
• 2 c. cooked pumpkin
• 1-1/4 c. melted butter
• 1 c. chopped walnuts or pecans

Preheat oven to 350. Generously grease and flour 2(9X5) loaf pans.

Sift together dry ingredients; set aside.

In a large bowl, beat eggs until thick; gradually add in sugar. Whip in the pumpkin and melted butter. Gradually add the dry ingredients into mixture. Fold in nuts, then pour batter into prepared pans.

Bake until well-risen, golden brown and firm to the touch. Remove from oven and allow to cool in pans for 10 minutes before turning out. Serve either warm or cold.

Zucchini Loaf

• 4 med. zucchinis, sliced
• 1 lg. onion, diced
• 1 green pepper, diced
• 1 sweet red pepper, diced
• 4 garlic cloves, minced
• Minced herbs (fresh parsley, thyme, basil)
• 2 eggs
• 1/3 c. milk
• 8 slices wheat bread
• 2 eggs, hard-boiled and mashed
• salt & pepper, to taste
• Olive oil

Preheat oven to 350.

Gently saute the zucchini, onion and peppers in olive oil in a large skillet. Remove from heat, add the minced garlic and herbs, then cover the skillet.

In a large deep bowl, beat the 2 eggs and the milk together. Add salt and pepper, and continue beating. Slowly crumble the bread slices into the bowl; add the well mashed hard-boiled eggs and the vegetables. With greased hands, mix and blend the contents of the bowl thoroughly and form into a large round ball. Refrigerate it in the bowl for at least 2 hours.

Press the zucchini loaf into a well buttered pan. Bake for 25-30 minutes.

NOTE: This attractive and easy-to-prepare vegetarian dish may be served either hot or cold. Serves 6.

Vegetable-Noodle Casserole

• 12 oz. broad egg noodles
• 2 c. diced eggplant
• 2 med. tomatoes, sliced
• 1 green pepper, chopped
• 1 onion, chopped
• 1 T. chopped fresh parsley
• garlic powder
• salt & pepper, to taste
• 1 c. grated yellow American cheese
• Parmesan cheese

Preheat oven to 350.

Cook noodles according to package directions, and drain.

Saute vegetables and seasonings until tender. Combine noodles, vegetable mixture and cheese in a buttered casserole dish. Sprinkle with Parmesan. Bake uncovered for 35-40 minutes. Serves 4.

Cream of Asparagus Soup

• 1/2 lb. fresh asparagus, trimmed and cut into 1/2" pieces
• 1 potato, diced
• 1 onion, diced
• 1 med. carrot, sliced
• 2 qt. water
• 1 c. heavy cream
• 2 T. butter
• salt & pepper, to taste

Cook the vegetables in the salted water until they are tender. Puree the soup using a handheld blender, or pass through a stand blender.

Add heavy cream, butter and salt and pepper, to taste. Stir and cook over low heat for about 10 minutes, or until hot.

NOTE: For a thicker consistency, substitute 1 cup of  white sauce for the heavy cream. Serves 4.

Twelfth Night Cake

• 1 c. shortening
• 2-2/3 c. sugar
• 5-1/2 c. flour
• 5 tsp. baking powder
• 1/2 tsp. salt
• 1-1/2 c. milk
• 6 egg whites, beaten stiff
• 2 tsp. vanilla extract

Preheat oven to 375. Cream shortening and sugar until fluffy. Stir dry ingredients together. Add milk alternately with sifted dry ingredients to the creamed mixture.

Fold in beaten egg whites. Add vanilla and stir.

Divide batter evenly among three 9-inch greased layer pans and bake for about 30 minutes.


Icing

• 2 c. confectioner's sugar
• 1/2 c. butter
• 2 T. cream

Beat together until stiff. Spread icing between layers and as a frosting. Decorate the top with a crown of gumdrops.

Weekly Menu #2

Breakfast Choices:

Bagels w/ cream cheese and berries
Yogurt w/ granola

Lunch Choices:

Hummus, carrots and pita chips
Turkey Sandwich
Dinner:

• Harlot's Sauce w/ Crusty Bread
• Hot Dogs, Baked Beans, Evelyn's Macaroni and Cheese
• Split Pea Soup w/ Rolls
• Roast Beef, Potatoes or Noodles, Peas

Leftovers for 2 days.

Special Treat/Dessert:

Jello w/ fruit

Lunch Ideas

• Tuna salad sandwich
• Egg salad sandwich
• Turkey & tomato sandwich
• BLT
• Salami & cheese bagel
• Grilled cheese w/ soup
• Bowl of soup & crackers
• Chicken salad croissant
• Mixed veggie salad
• Deviled eggs & salad
• Chili dogs
• Hot dogs and baked beans
• Baked potato w/ toppings
• Broccoli & tomato pie
• Ham barbecues & chips
• Spinach quiche
• Baked chicken w/ veggies
• Cold pasta salad
• Chicken or turkey wraps
• Fruit, cheese and crackers
• Carrots & hummus w/ pitas

Breakfast Ideas

• Quiche and fresh fruit
• Cold or hot cereal with fruit
• Bacon, eggs and toast
• Yogurt w/ granola and juice
• Egg McMuffin (homemade)
• Muffins with fruit and juice
• Baked Oatmeal
• Toast w/ peanut butter, raisins & honey
• Egg casserole made w/ meat and/or veggies
• Scrambled eggs w/ tomatoes
• Pancakes or waffles
• French toast w/ fruit
• Creamed eggs over biscuits
• Creamed chipped beef over toast
• Fruit smoothie
• Bagels w/ cream cheese and strawberries
• Yogurt and fruit
• Cinnamon rolls
• Baked French toast
• Crusty bread w/ cheese and grapes
• Cottage cheese and fruit

Harlot's Sauce

• 3 garlic cloves, minced
• 2 T. olive oil
• 2 (28 oz.) cans Italian diced tomatoes, undrained
• 6 oz. can black olives, drained & chopped
• 4 T. capers, drained
• 8 fresh basil leaves, chopped
• 1/4 tsp. red pepper flakes

Saute garlic in the oil until soft and golden brown. Add the tomatoes and simmer for 10 minutes. Add the remaining ingredients and simmer in uncovered pot for 30 minutes, or until sauce has thickened. Serve over thin spaghetti with lots of Parmesan cheese.

Evelyn's Macaroni and Cheese

• 2.5 c. elbow macaroni
• 1 lb. White New York extra-sharp cheddar
• Salt & pepper, to taste
• Milk

Cook macaroni in boiling salted water until tender. Drain (do not rinse). Spray a baking dish with oil. Layer macaroni, salt, pepper and cheese; ending with cheese. Add milk until its halfway up the side of the dish. Bake, uncovered, at 350 for about 40 minutes.

Split Pea Sausage Soup

• 1 lb. dried split peas
• 7 c. water (or add more for a thinner soup)
• 1 lb. kielbasa or smoked sausage, cubed
• 5 cubes chicken bullion
• 1-1/2 c. chopped carrot
• 1 c. chopped celery
• 1 onion, chopped
• 2 potatoes, peeled and chopped
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 2 bay leaves

Look over the peas for debris or small stones. Combine all ingredients in a slow cooker. Cook on HIGH for 5 hours, or until vegetables are tender. Remove bay leaves before ladling into bowls.

Makes a lot, but freezes well. Cool completely before ladling into freezer bags or rigid containers.

Grandma's Gingerbread

• 1/2 c. shortening or butter
• 1/2 c. sugar
• 1 c. molasses
• 2 eggs
• 2.5 c. flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cloves
• 1 c. hot water

Heat oven to 350. In medium bowl, blend together the shortening and sugar. Add molasses and eggs; beat well. Sift together the dry ingredients; add alternately with hot water to molasses mixture. Bake in greased 9-inch pan for about 50 minutes. Serve with whipped cream or sauce.

Sauce:

• 1/2 c. water
• 1/4 c. sugar
• 1 T. cornstarch
• 1 T. butter
• 1/2 T. lemon or vanilla extract
• Dash salt

Combine water, sugar and cornstarch. Cook and stir until thick; remove from fire. Add butter, extract and salt. Blend well and serve over gingerbread.

Weekly Menu #1

Breakfast Choices:

Hot or Cold Cereal
Yogurt
Fresh Fruit

Lunch Choices:

Tuna or Turkey Sandwich
Carrot Sticks or Fruit

Dinner:

• Impossible Vegetable Pie w/ Tomato Slices
• Bacon & Egg Salad w/ Soup
• Turkey Meatloaf, Baked Potatoes, Green Beans
• Tacos w/ Re fried Beans

(Should be at least 2 days for left-overs)

Special Treats/Dessert:

Gingerbread

Bacon & Egg Salad

• 1 bag salad mix
• 5 hard-boiled eggs, chopped
• 3 oz. pkg. real bacon bits

Mix together. Add dressing just before serving.

Dressing:

• 1/3 c. vinegar
• 1/2 c. oil
• 2/3 c. sugar
• 3 tsp. prepared mustard
• 1 tsp. each, salt & pepper
• 1 tsp. celery seed

Mix together and refrigerate 24 hours before serving.  This makes a lot of dressing, so you may want to half the ingredients (unless you like a lot of dressing!)

Impossible Vegetable Pie

• 2 c. fresh broccoli, steamed & chopped
• 1/2 c. onion, chopped
• 1/2 c. red pepper, chopped
• 1 c. Cheddar cheese, shredded

Place into a greased 9-inch pie plate.

• 1-1/2 c. milk
• 1 c. Bisquick
• 3 eggs
• salt & pepper, to taste

Blend together with a wire whisk. Pour over vegetables. Bake, uncovered, at 400 for 35 minutes.

Note: Saute the onion and red pepper first, if you like.