Recipes for Weekly Meal Plans 04/14-04/20

Recipes are from the “MFC”, The Modern Family Cook Book” with adjustments for our family’s tastes and updated slightly.  I’ll add photos as the week and the meals progress.  I’ll also include the Beth and the Biscuit recipes (BB) sometime during the week.  Gardens are calling (as is laundry, floors, etc…)

NOTE:  Generally; “flour” is “all-purpose”, and  “salt” is sea salt.  Specific to my family; “butter” is Earth Balance or organic butter, and “milk” is organic or non-dairy – always check fat content if baking with non-dairy.  BIG difference.  “Shortening” is Spectrum organic or coconut oil, “chicken” is Biscuit Planet Soul Chicken which is Simple Truth brand, Crispy, Meat-less Tenders, “hamburger” is Simple Truth brand Meat-less Burger.


Recipes for Meal Plans Monday April 14 to April 20

MFC 1015                    CREAMED CARROTS AND KALE

1 lb fresh kale 1 ½ cup diced carrots
Vegetable bouillon 3 tablespoon butter
3 tablespoon flour Pinch or dried tarragon and thyme
1 cup evaporated milk or soy creamer ½ cup cooking water from carrots
½ to 1 teaspoon grated onion Salt and pepper to taste

Pick over kale carefully, discarding bad leaves and stripping stems from leaves. Wash thoroughly in several cold waters.  Roughly chop leaves.  Place kale and onion in large skillet, add 1/2 cup of water, and cook until just tender, 5 to 10 minutes, turning kale over two or three times.  By this time the cooking liquid will have reduced to almost nothing. Move this mixture out of the pan and reserve.  No need to wash the pan, as we’ll be using it again in a few minutes.  Meanwhile, drop carrots into a small amount of boiling, bouillon-seasoned water. Cook until tender; keep them in the pot along with the cooking liquid.  Melt butter in skillet, add a pinch of dried tarragon and a pinch of thyme and cook until fragrant – about 30 seconds.  Whisk in flour, and let that brown a minute, then whisk in the milk or creamer and let it come to a boil. Stir in the carrots and let that come to a bubble. Add kale and onion.  Stir gently just enough to mix.  Add salt and pepper.  Reheat if necessary and serve immediately.  5 servings.


Creamed Carrots and Kale

Creamed Carrots and Kale.  Uses any mild green, like spinach.

MFC 736                      PEAR AND COTTAGE CHEESE SALAD

MFC736 Pear Salad

MFC736 Pear Salad

2 fresh, ripe pears, sliced in half and cored Fresh lemon juice
Lettuce 1/2 lb cottage cheese
Pinch of fresh tarragon (if you like it – don’t use dried herb as it won’t rehydrate in time to eat Mayonnaise

Place pear halves in a large bowl and toss in lemon juice.  Arrange them, hollow side up on crisp lettuce leaves.  Mix fresh tarragon into the cottage cheese.  Drop a portion of herbed cottage cheese into each pear half and top with a dollop of mayonnaise.  Serve chilled.  4 servings.

Variation: Grate some good Cheddar cheese and mix it with just enough mayonnaise to hold it together.  Make balls and drop into hollow of pears.  Add ¼ cup of finely chopped celery finely mix that into the mayonnaise to be spooned on top.


MFC 1079                                STUFFED BAKED POTATOES

5 large baking potatoes (3 lbs.) Olive oil
Coarse sea salt ½ to 2/3 cup butter or olive oil
1 teaspoon seasoning salt ½  cup hot milk (non-dairy or broth OK!)
½ cup grated mild Cheddar cheese

Choose baking potatoes of uniform size and shape.  Scrub thoroughly and punch a fork in them a couple of times.  Toss them in a large bowl with olive oil, and then sprinkle them with sea salt.  Bake in a hot oven (400° F) until they are soft all through when again pierced with a fork, from 50 to 60 minutes.  Cut baked potatoes in half lengthwise, scoop out just enough flesh to leave a little in the peel to keep them together.  Combine flesh with butter or olive oil, seasoning salt, and hot milk, non-dairy milk, or broth.  Mash, then whip with fork until light and fluffy.  Pile lightly into the potato shells, sprinkle with the grated cheese, and return to the oven (or broiler) until surface is toasted.  If they are to be served with creamed or a la king items, make a depression in the center when stuffing the potato into the shells and omit the cheese; after toasting,  pour the creamed or a la king mixture into and over the hot potato.  Try this with Soul chicken pot pie filling.  5 servings.  Note: cheese can be omitted if desired.



Chocolate Raisin Indians

Chocolate Raisin Indians, they stay moist and tender, covered, in the cupboard (away from ants)

MFC 195                                  CHOCOLATE RAISIN INDIANS

1 cup all-purpose flour ¼ teaspoon baking powder
½ teaspoon salt 1/3 cup cocoa
3 tablespoons shortening (coconut oil, OK!) 3 tablespoon softened butter or Earth Balance
1 cup sugar 2 eggs or egg white equivalent
1 teaspoon vanilla ¼ cup milk or non-dairy
2/3 cup raisins

With a fork or whisk, fluff flour with baking powder, salt, and cocoa.  Cream shortening and butter; add sugar and continue creaming until thoroughly mixed.  Add eggs and vanilla and mix well.  Add the dry ingredients alternately with the milk, stirring well after each addition.  Add raisins and pour into a buttered 8 inch by 8 inch baking pan.  Bake at 375° F. for about 25 minutes.  Allow to cool 10 or 15 minutes; then cut into bars of desired size.  Makes 15 to 18 depending on size.


MFC 301                                  STEWED PRUNES

Place dried prunes in a saucepan, and barely cover with water.  Allow to soak 3 or 4 hours or cover them microwave them for 3 minutes and move them and their liquid to a saucepan.  Cook over low heat until fruit is tender – the slower the cooking, the better the results.  Since prunes are sweet, no sugar need be added when they are cooked plain this way.  Chill before serving.

Variation 1: To ½ lb. dried prunes, add 1 lemon, sliced very thin at cooking time.  Add 3 to 4 tablespoons sugar.  Serve lemon slices along with prunes.

Variation 2: Just before serving, add peeled and sliced oranges to the prunes.


MFC 43                                   FRUIT MUFFINS

2 cups all-purpose flour 3 teaspoon baking powder
½ teaspoon salt 2 tablespoons sugar
2/3 cup frozen or fresh berries 1 egg or egg white equivalent
1 cup milk or non-dairy 3 tablespoon melted butter or Earth Balance
1 teaspoon vanilla

With a fork or whisk, fluff flour with baking powder, salt, and sugar.  Mix fresh or frozen fruit with ¼ cup of flour and set aside.  Beat egg thoroughly, add milk and melted butter, and pour into a well with the dry ingredients.  Stir quickly until the dry ingredients are just dampened, add the floured fruit and give the batter 4 or 5 more stirs.  Batter should not be smooth.  Dip batter quickly into buttered muffin tins, filling them about 2/3 cup full.  Bake in a 425° F. oven for 20 minutes, or until golden brown.  Serve immediately.  Makes about 12 medium muffins.


MFC 960                                  CREAM OF TOMATO SOUP          

1, 28 oz can of tomatoes or 3-1/2 cups peeled, diced fresh tomatoes 3 sprigs parsley
1 teaspoon ground cloves 1 bay leaf
A few grinds of black pepper 2 slices onion
1 cup sugar 2 teaspoon sugar
Salt to taste 2 ½ cups of thin white sauce (recipe follows

Put all ingredients, except the white sauce, into a saucepan; bring to a boil and simmer for 5 minutes.  Use an immersion blender or move cupfuls of soup to a blender for processing.  There should be about 2 cups of this “soup concentrate”;  if not, add boiling water.  Have white sauce thoroughly heated in another pan.  When ready to serve, combine by stirring the hot tomato soup concentrate slowly into the white sauce.  Serve immediately.  5 servings.


MFC 919                                  THIN WHITE SAUCE

1 tablespoon butter, Earth Balance, or olive oil

1 tablespoon flour

3/4 teaspoon salt

1 cup milk, or non-dairy

Melt butter in saucepan, whisk in flour and salt and mix until smooth.  Stir in cold milk gradually, and cook, stirring constantly, until sauce boils and becomes thicker and smooth.  Makes about 1 cup sauce.  Use this recipe for any cream soups.


MFC 778                                  CABBAGE SALAD

2 cups shredded bag cabbage or cole slaw mix 1 cup shredded lettuce
3 tablespoon chopped onion French dressing (recipe follows)

Combine shredded cabbage or cole slaw mix, shredded lettuce, and onion.  Add dressing slowly, tossing together until all ingredients are mixed and well coated with the dressing.  Serve lightly piled in lettuce cups, or from a salad bowl.  5 servings.


MFC 841                                  FRENCH DRESSING

2/3 cup organic canola oil 1/3 cup cider vinegar
3/4 teaspoon salt 2 teaspoons cane sugar
A knife-tip of dry mustard A few grinds of black pepper
1 teaspoon paprika or smoked paprika 1 teaspoon onion powder

Combine all ingredients in a lidded jar.  Taste and adjust seasonings.  Shake well before using.  Makes about 1 cup.


MFC 744                                  GRATED CARROT AND PINEAPPLE SALAD

5 medium carrots

1/3 cup of French dressing (841), or mayonnaise


1 small can crushed pineapple

Grate carrots coarsely, rubbing over grater only one way.  Combine lightly with French dressing, or mayonnaise, and crushed pineapple.  5 servings.


MFC 655                                              *PEACH COBBLER 

1 bag frozen peaches, no need to thaw 2 tablespoon flour
1-1/2 cups sugar Pinch salt
1 tablespoon lemon juice 1/2 lb butter (1 stick)
1 cup self-rising flour (or homemade self-rising flour; 1 cup all-purpose flour, 1-1/4 teaspoon baking powder, ¼ teaspoon salt) 1 cup milk or non-dairy

Combine the 2 tablespoons flour, 1 cup of the sugar, and a pinch of salt, toss with the peaches and lemon juice.  Set oven to 350° F.  Put the butter (1 stick) into a very deep baking dish or pan.  Set in oven to melt.  Make a batter with the remaining sugar, the self-rising flour, and milk. Pour this over the melted butter, DO NOT STIR.  Put the peach mixture on top – DO NOT STIR.  Bake for 1 hour.  The batter will rise to the top and be brown and crisp.

*NOTE: This recipe is a amalgam of the recipe from Modern Family Cook Book and a recipe from a friend of my mom’s Ruth Eslinger, from The Cook’s Book; Copyrite 1983 by Telephone Pioneers of America (Western Electric employees) Old North State Chapter, #79.


MFC 807                                  VEGETABLE SLAW

½ cup mayonnaise 1 tablespoon Dijon mustard
2 teaspoons peanut butter 3 cups shredded cabbage, or cole slaw mix
1 cup grated carrots (if you’re using cole slaw mix that already contains carrots, this ingredient is optional) ½ cup diced celery

Thoroughly blend mayonnaise, Dijon mustard, and peanut butter; add to vegetables (except lettuce), and toss lightly together until well mixed.  Chill before serving.  Arrange lightly in heaps on lettuce.  5 servings.


MFC 899                                  HONEY BUTTER

Cream ½ cup butter or Earth Balance thoroughly and gradually beat in ½ cup of honey, until mixture is light and fluffy.  This spread is delicious on hot biscuits, toast, or crackers.  Makes about ¾ cup.


MFC 1                        SPICED APPLE CIDER

1 quart sweet apple cider 8 whole allspice berries
8 whole cloves 1 stick cinnamon
Few grains of sea salt ¼ cup brown sugar, firmly packed

Put cider into saucepan, add the spices, salt and sugar, and cover; heat very slowly to the boiling point.  Heat should be so low that it takes the cider about half an hour to come to a boil.  Remove from heat, strain, and serve steaming hot.  5 servings.


4 thoughts on “Recipes for Weekly Meal Plans 04/14-04/20

  1. Pingback: 04/14-04/20 Morning Notes and Weekly Meal Plan | Beth and the Biscuit Personal Chef; Kitchen Disobedience

  2. Pingback: Monday April 21 through Sunday April 27 | Beth and the Biscuit Personal Chef; Kitchen Disobedience

  3. Pingback: Recipes for Weekly Meal Plan 0421-0427 | Beth and the Biscuit Personal Chef; Kitchen Disobedience

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