Saturday, October 29, 2016

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

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

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

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