Weekly Menu 5/26+

Saturday		steak baked potatoes peanut butter chocolate banana pie
Sunday		garden herb chicken broccoli tomato wedges butter dips
Monday		hamburgers/hot dogs grilled potatoes smores
Tuesday		summer veggie stir fry
Wednesday		carne guisada tortillas squash
Thursday		pork chops corn green beans
Friday		spaghetti salad w/ blueberries garlic bread

Saturday

Steak

Baked Potatoes

Peanut Butter Chocolate Banana Cream Pie (Kraft Food & Family)

35  NILLA Wafers, finely crushed (about 1 cup)

¼ cup butter, melted

2 squares BAKER'S Semi-Sweet Chocolate, divided

½ cup PLANTERS Creamy Peanut Butter

2 bananas, cut lengthwise in half, then crosswise into quarters

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped

HEAT oven to 350ºF.

MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.

MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.

REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Sunday

Garden Herb Chicken (Kraft Food & Family)

2 c fresh parsley

1 clove garlic

1 tsp each: thyme, lemon zest

½ c Italian dressing

Combine ingredients in Ziploc bag, add chicken and marinate at least 30 minutes.  Grill until cooked. 

Broccoli

Tomato wedges

Butter Dips  (Nana from Granny)

Melt in 13*9 inch pan          1/3 cup butter (2/3 stick)

Stir together in bowl                     2 1/4 cups flour

                                                1 Tbsp. sugar

                                                3 1/2 tsp. baking powder

                                                1 1/2 tsp. salt

Add to dry ingredients                   1 cup milk

Stir slowly with fork until dough just clings together.  Turn on well-floured board.  Roll over to coat with flour.  Knead lightly about 5 times.  Roll out 1/2 inch thick into a rectangle, 12*8.  With floured knife, cut dough in half lengthwise, then crosswise at one inch intervals.  Dip each strip in butter on both sides and lay close together in two rows in pan.  Bake until golden brown.  Serve hot. 

Temperature:  450

Time:  Bake 15 to 20 minutes

Amount:  32 Butter Dips

Cheese Butter Dips:  Add 1/2 cup grated cheese to dry ingredients. 

Garlic Butter Dips:  Add 1/2 clove garlic, finely minced, to butter before melting. 

Cinnamon Butter Dips:  Sprinkle mixture of 2 tsp. sugar and 1/2 tsp. cinnamon

      over Butter Dips before baking. 

Betty Crocker's Picture Cook Book -- 1956

This was one of Granny Arnold's cook books, which she gave to me in 1964.

Monday—Memorial Day

Hot Dogs

Hamburgers

Potato Skewers (Kraft Food & Family)

2lb red potatoes, cubed

¾ c mayo

2T Dijon mustard

½ tsp pepper

2T parmesan cheese

Par-boil potatoes until almost tender, dunk in a cold water bath to cool.  Mix mayo, mustard and pepper in large bowl; toss with cooled potatoes.  Refrigerate 1 hour.  Heat grill to medium heat.  Thread potatoes onto skewers; brush with mayo mixture remaining in bowl. Grill 8-10 minutes or until potatoes are GBD (golden brown and delicious), turning halfway through.  Transfer to platter and sprinkle with cheese.

Kick off the BBQ season right and have Smores & Watermelon

Tuesday

Summer Veggie Stir-Fry (Pioneer Woman)

2 Tablespoons Butter

2 Tablespoons Olive Oil

4 cloves Garlic, Minced

12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On

2 whole Zucchini, Sliced On A Slight Diagonal

2 ears Corn, Kernels Sliced Off

½ cups Grape Tomatoes, Sliced In Half Lengthwise

Salt And Freshly Ground Pepper, To Taste

Chopped Fresh Herbs, If Desired

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Hint: Much better after it’s been allowed to cool for a bit! Yummy and refreshing.

Wednesday

This cooks very well in the crock pot

Make some extra and save it for next week’s enchiladas. 

Carne Guisada

2T oil

1-2 lb stew meat or cut up roast

1 can rotel

½ c chopped onions

10 oz beef broth or bullion

3 cloves minced garlic

1-2 tsp chili powder (or more)

½ t cumin

½ t pepper

Salt

2 tsp corn starch (or more)

Place all ingredients (except corn starch) in crock pot. Stir together and cook on low all day.  When you return, pull off about 1-2 c of broth and add to a sauce pan.  Combine with corn starch until thickened.  Return thickened gravy back to crock pot and stir to thicken the rest of your meat.

Tortillas

Cheese, avocado, sour cream

Squash

Thursday

Pork Chops

Corn

Green Beans

Friday

Spaghetti

Salad w/ blueberries

Garlic Bread