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Wednesday, April 4, 2012

Weekly Menu 4/7+


Saturday

pot roast (extra for tues)
spinach
corn
oatmeal bread
Sunday
Easter
your family favorites
Monday

shake n bake
rice a roni
green beans
Tuesday

beef hash
lettuce wdg w/ russian dressing
 peas
oranges
Wednesday

four-layer dinner
garlic mushroom bread
Thursday

cube steaks
creamed potatoes
squash
sliced bananas & oj
Friday

fried catfish
hush puppies
fried okra


Saturday
--Cook extra meat tonight so you have enough for Tuesday’s dinner
--This bread recipe is really easy in that you only need to let it rise once and then bake. 
--Bake extra potatoes for Tuesday night.

Pot Roast
      2-3 lb roast
      1 bottle of beer
      1 onion coarsely chopped
      1 package Good Seasons Italian dressing mix
Add roast and onion to crock pot, pour in beer, then top with seasoning packet.  

Spinach

Corn

Baked Potatoes

Oatmeal bread (Taste of Home)
1 ½ c water (120-130 degrees)
2 ½ tsp yeast
¼ c sugar
¼ c oil
2 tsp salt
1 tsp lemon juice
3c flour (can substitute up to 1c with WW flour)
1 ½ c quick cooking or rolled oats
Usually what comes out of the tap is hot enough to make this bread , but feel free to use a thermometer to make sure.  Warm your mixer bowl with hot water before you start.  Add water and yeast and let sit for 5-10 minutes.  Combine 2 c flour and previous ingredients to start.  Mix with your dough hook attachment.  Add remaining ingredients and mix for 4-5 minutes.  Turn into a well-greased round casserole pan or loaf pan.  Allow to rise for about one hour (use your warm car if you need to).  Bake at 375 for 40 minutes. 

Easter Sunday
Enjoy your family favorites today.
We’re planning smoked chicken, salad and 47 desserts. 

Monday
--If you have a left over ham tonight might be a great night to cook up a pot of beans in the crock pot and use that ham bone.  If not, pork chops can fill in. 

Shake n Bake Pork Chops

Rice-a-Roni
2T onion
4T butter
1c rice
¼ c vermicelli broken up in your hand
2 ½ c chicken or beef broth or use bullion
Sauté onion, rice and vermicelli in butter until pasta starts to brown; don’t let it burn.  Add broth and simmer for 15 minutes.  Allow to stand for 5 minutes before serving. 

Broccoli

Tuesday
Beef Hash
·         2 c cut up left-over roast
·         Peeled, chopped left-over baked potatoes
·         Salt, pepper, garlic powder (a good sprinkling of them all)
·         Oil/butter
Put 2T oil in skillet over high heat and cook potatoes.  As potatoes start to crisp, add beef and any leftover veggies you might have, including the green beans listed below if you want everything done in one place.  Finish cooking with 2T butter to give it a nice flavor. 

Peas
Lettuce Wedge with Russian dressing
Lemon Pudding

Wednesday
--This is a great recipe for leftover ham and came from a 1970 Betty Crocker pamphlet “Piggy Bank Casseroles” I found at a garage sale a few years ago. 

Four-Layer Dinner
1 can cut green beans, drained
8 slices cooked ham
1 can cream of celery soup
¼ c mayonnaise (one time I’m not for Miracle Whip)
1 tsp prepared mustard
5 slices American cheese
¼ c dry bread crumbs
1T melted butter
Heat oven to 350.  Place bans in an ungreased 1 ½ quart casserole.  Top with slices of meat.  Mix soup, mayo, mustard; pour over meat and beans.  Top with cheese.  Toss bread crumbs in melted butter; sprinkle over cheese.  Bake uncovered 30 minutes. 

Garlic Bread

Thursday
Pan Fried Cube Steak (Pioneer Woman)
3 pounds Cube Steak (round Steak That's Been Extra Tenderized)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
3 teaspoons Ground Black Pepper, Or To Taste
Salt, For Seasoning Meat
½ cups Canola Oil (more If Needed)
2 Tablespoons Butter

Heat oil in a large skillet over medium heat.  Mix together flour, seasoned salt, and pepper.  Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.  Add butter to pan right before frying.  When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side. Remove to a paper towel-lined plate. Serve immediately.

Mashed Potatoes
Squash
Sliced bananas in orange juice

Friday

--Since it's not exactly okra season yet, buy the pre-breaded frozen okra and then fry it after your fish is cooked.  Or fry the okra first so you can snack on it while you are cooking the fish.
--No secret breading here for the catfish.  Just estimated proportions and it's hard to over season stuff before you fry it. 

Fried Catfish
2-3lb catfish fillets
1 c flour
1 c cornmeal
1 tsp salt and pepper
1 tsp garlic powder, onion powder
1 c milk
1 egg
Combine milk and egg in a shallow bowl.  In a separate shallow bowl combine dry ingredients.  Dip filets in milk mixture then dredge through the flour mixture.  Fry in hot oil.  As the edges start to cook, use that as your guide to flip the fish over and cook the other side. 

Fried Okra

Coleslaw
½ c mayo
1 ½ tsp honey
¾ tsp sugar
¾ tsp mustard
1/8 tsp celery salt
2 c shredded cabbage
1 c grated carrots

In small bowl combine first 5 ingredients.  In larger bowl toss cabbage and carrots.  Add mayo mixture and stir to coat.  Cover and refrigerate until serving. 



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