October 24, 2016

MENU FOR THE WEEK OF OCTOBER 24, 2016

Life is too short to be bored by dinner….

We are really into fall now.  Less than a month before Thanksgiving.  Time to start work on the menu.  Time to start cooking for the freezer.  I don’t have the energy I used to so I need to cook smarter and plan ahead.  Dishes that can be frozen are the best, followed by food that can be prepared a day or two in advance.

Let me see, for the freezer the Boeuf Burgundy for Weds. evening. The Escarole Soup for Thurs. Lunch.  The Buffalo Chicken Balls, the Pork Rillettes, the various Ice Creams, and the Mustard Batons.  These with Madeline Kamann’s Gravlox will give me a good head start.

Amazing the amount of food this family can put away….

Mon. AM    Corned Beef Hash CC I 117

                   Poached Eggs

Mon. PM    Poulet en Cocotte Bonne Femme Revisited

                   Dinner Rolls, Salad

Tues. AM   Classic Gumbo f/i

                   Rice

Tues. PM    Ropa Viega

                   Rice, Salad

Weds. AM  Penn. Dutch Scrapple w/ Soft Scrambled Eggs

Weds. PM   Roast Pork revisited

                   Buttermilk Smashed Red Potatoes with Grainy Mustard

                   Buttered Green Beans with Sea Salt

Thurs. PM  Spaghetti with Shrimp, Lemon, Mint and Pecorino FW 9/16

                   Salad

Fri. AM      Slow Cooker White Bean Soup w/ Butternut Squash & Spinach MS

Fri. PM       Slow Cooker Chicken Mole MS/VB

                   Steamed Rice

                   Buttered Carrots

Sat. AM      Beef Barely Soup SOUP

Sat PM       Sausage Bean and Pasta Stew FNTV

Sun AM      Buttermilk Waffles with Fresh Berries

Sun PM      Roasted Turkey with Parsley Caper Sauce VB

                   Orzo Pilaf with Orange Zest and Black Olives IMMK

                   Braised Celery