MENU FOR THE WEEK OF OCTOBER 24, 2016
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
Mon. PM Poulet en Cocotte Bonne Femme Revisited
Dinner Rolls, Salad
Tues. AM Classic Gumbo f/i
Tues. PM Ropa Viega
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
Fri. AM Slow Cooker White Bean Soup w/ Butternut Squash & Spinach MS
Fri. PM Slow Cooker Chicken Mole MS/VB
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