Recipes for Weekly Meal Plan 0421-0427

0421-0427 Recipes ©1942 by Meta Givens (with Occasional Adjustments)

 

MFC381

EGGS IN BACON CUPS

Microwave this dish for a quick breakfast

Microwave this dish for a quick breakfast

3 slices bacon, tempeh or soy 5 eggs
5 slices bread, Ezekial or favorite salt and pepper to taste
Butter if using vegetarian product

 

Pan-broil bacon until half done, remove to a plate.  If using pork bacon, pour off all drippings except for 1 teaspoon full.  If using vegetarian product, add 1 teaspoon butter or oil.  Brown the bread on both sides in the oil, then press into a muffin tin.  Line sides of bread with broiled bacon.  Break an egg into each muffin cup and season with salt and pepper.  Bake at 325° F. for 20 minutes.  Remove carefully with spatula.  5 servings.

Note:  You can bake these eggs in a microwave.  Prepare the dish in a ramekin.  With a very sharp knife, poke the egg yolk twice.  Cover loosely with a paper towel.  Microwave on high 1 minute 20 seconds for one ramekin.

 

MFC1088

ESCALLOPED SWEET POTATOES AND APPLES

Add a little cayenne to the potato tops before baking to add zing!

Add a little cayenne to the potato tops before baking to add zing!

5 medium sweet potatoes ½ cup brown sugar, firmly packed
2 tart apples 3 tablespoons butter
¾ teaspoon sea salt 2 teaspoons cinnamon
juice of 1 lemon

 

Scrub potatoes, peel and slice.  Peel, core and slice apples, toss them in lemon juice.  Mix cinnamon with the brown sugar.  Arrange potatoes and apples in alternate layers in a buttered casserole, sprinkling each layer of potatoes with salt and each layer of apples with cinnamon-sugar.  Dot with butter, cover casserole, and bake at 375° F. until both potatoes and apples are very tender and flavors are well-blended, about 45 minutes.  5 servings.

 

MFC776

BEET, CHEESE, AND ONION SALAD

2 cups diced, cooked beets ½ cup mayonnaise
¾ cup diced cheese, your favorite lettuce
1 tablespoon chopped onion, or to suit your taste chopped parsley

 

Combine beets with cheese, onion and mayonnaise, tossing all together lightly.  Serve on lettuce leaves, sprinkling with chopped parsley.  For a tart salad, use pickled beets, or add cider vinegar to the salad to your tastes.  5 servings.

 

MFC824

RAW SPINACH SALAD

½  lb young spinach French Dressing (MFC841 0414)
2 fresh tomatoes, cherry or Roma lettuce
5 green onions 1 hard-boiled egg
½ teaspoon salt ½ cup diced celery

 

Carefully wash spinach leaves through 3 or 4 waters. Drain well, shred coarsely and combine with tomatoes, green onions, celery, salt and dressing.  Serve on lettuce leaves, if desired, and garnish with hard-boiled egg.  5 servings.

 

MFC984

ASPARAGUS TOAST ROLLS

Trim crusts from large slices of fresh, soft bread, roll so opposite edges of the slice come together, and fasten with toothpicks.  Toast on all sides in broiler or hot oven, watching carefully.  Fill rolls with sautéed asparagus and arrange on platter.  Serve with Cheese Sauce (MFC920) in which vegetable broth has been substituted for part of the milk.  Garnish with caramelized onions and parsley.  Two asparagus rolls make 1 serving.

 

MFC920

CHEESE SAUCE

To the White Sauce (MFC919 0414) after it has thickened, add ¼ to 1 cup of grated sharp cheddar cheese, according to flavor desired.  Stir quickly until blended.  If diced or sliced cheese is added to the sauce, it it advisable to place the sauce over boiling water while the cheese melts, stirring occasionally.  One-fourth cup diced cheese is about equal to 1/2 cup grated.

 

SALADS – Nowadays it’s considered perfectly good etiquette to eat every bit of food on the salad plate, and to use both knife and fork if that seems most efficient.  Your family will be glad of it when you begin using recipes from this chapter, for there are so many appetite-tickling new combinations, both simple and elaborate, than you can serve a different one every day.  Remember that nowhere else than in salad greens and other raw salad ingredients can folks get so many precious vitamins.”  I’ll second what Meta wrote and amend it with my preference for organic and locally grown fresh vegetables and fruits.  It’s always best if you can grow your own or know your farmer.  B.

 

MFC742

GRATED CARROT SALAD

5 medium-sized carrots 1/3 cup French Dressing (MFC841 0414) or mayonnaise
lettuce chopped, stuffed salad olives

 

Wash (and scrape if you like) and grate carrots coarsely, rubbing over grater only one way.  Combine lightly with French dressing or mayonnaise and pile on lettuce leaves on individual salad plates.  Garnish with a few olives if desired.  Chill before serving.  5 servings.

Note:  Half of the carrots may be replaced with coleslaw mix or grated cabbage.

 

MFC355

DAYTONA BARS     

¼ cup whole wheat flour 3 tablespoons butter, room temperature
2 teaspoons baking powder ½ cup sugar
1 egg, slightly beaten ¾ cup milk
½ teaspoon salt ¼ cup chopped walnuts
¼ cup chopped dates

 

Mix dry ingredients; flour, baking powder and salt.  Cream butter, blend in sugar, add egg, and beat well until smooth and fluffy.  Add dry ingredients alternately with milk, beginning and ending with flour and beating after each addition.  Add nuts and dates, stirring just enough to distribute.  Turn into a buttered 8 inch x 8 inch baking pan and bake at 375° F. for 25 minutes, or until it begins to leave sides of pan.  Serve hot, cold, or room temperature, with Lemon Sauce (MFC394).  6 to 8 servings.

 

MFC934

LEMON SAUCE

1 tablespoon cornstarch 1 egg, separated
¾ cup sugar 1 tablespoon butter
¾ cup water 2 tablespoon fresh lemon juice
Dash salt

 

Mix cornstarch, sugar and salt in a saucepan; add water and cook over direct heat, stirring constantly, until mixture boils and thickens.  Off heat, stir into beaten egg yolk; return to heat, and cook 2 minutes longer, stirring constantly.  Remove from heat and add butter and lemon juice.  Cool.  Beat egg white until stiff and fold into the sauce.  Serve hot or cold as a sauce for Daytona Bars or ginger bread.

Note:  By increasing the cornstarch to 3 tablespoons, this recipe makes a good cake or pie filling.  Makes enough for 5 servings.

 

MFC311*

RHUBARB SHORTCAKE

Make shortcakes (MFC 309) using stewed rhubarb (MFC 307)

 

MFC 307 STEWED RHUBARB

1 pounds fresh rhubarb 2 tablespoons water
1 cup sugar

 

Cut off leaves of rhubarb and scrub stalks thoroughly.  Do not peel unless the skin seems particularly tough, as the skin gives the stewed rhubarb it attractive color.  Frozen rhubarb is more convenient if you can find it as it’s already processed.  Cut stalks in 1-inch pieces,  add the water and sugar.  Cover saucepan and cook slowly until rhubarb is tender.  Chill and serve plain or with cream.  5 to 6 servings.  This is a delightful spring addition to your table.

 

MFC 309 SHORTCAKES

2 cups all-purpose flour ½ teaspoon salt
4 teaspoons baking powder 1/3 cup shortening or half coconut oil, half butter
2/3 to ¾ cup milk or half and half for extra-tender biscuits or coconut cream for vegan biscuits 1 tablespoon sugar

 

These are sweet biscuits.  If vegan biscuits are desired, purchase full fat, not “lite” coconut milk.  Place the can in the refrigerator for a couple of hours.  Open can and use  just the top layer of coconut cream.  Measure out flour by scooping out the flour from the bag and dropping it into a measuring cup.  The flour is meant to be fluffy, not packed.  Mix dry ingredients; flour, salt, and baking powder, in a large bowl.  Rub in shortening with your fingers in a “snapping your fingers” motion. Mixture will resemble coarse sand with tubes of shortening.  Add milk all at once and stir vigorously until the dough just comes together into a shaggy lump.  The larger amount of milk will probably be required in cold weather; dough should be rather soft.  Turn the dough out onto lightly floured parchment, lightly knead a few times, folding the dough over on itself.  Handle as little as possible.  Pat the dough out ¾ inch thick.  Cut out with a biscuit cutter dipped in flour.  Cut straight down; do not twist the biscuit cutter.  I cut my biscuits with a knife into squares.  It saves me from re-rolling scraps.  Over-worked biscuits are tough.  Lift biscuits and parchment onto a baking sheet.  Bake at 450° F. for 10 to 15 minutes or until golden brown.  To serve, place one biscuit on serving dish, drizzle with melted butter, and a dollop a generous spoonful of stewed rhubarb and juice over it.  You can also use sugared strawberries.  Cover with another biscuit, or the top half and drop more rhubarb or berries and juice over top.  Serve immediately with whipped cream.  5 generous servings.

 

*NOTE: The meal plan reads “MFC331”.  Oops.

 

MFC964

CORN CHOWDER

2 slices bacon, or meatless bacon 3 cups hot water
2 slices onion 3 tablespoons butter or Earth Balance
1-1/2 cups diced potatoes 1 cup whole milk or soy creamer
2 cups fresh or frozen corn 2-1/2 teaspoons salt
Dash of black pepper

 

Chop bacon or meatless bacon and onion coarsely and put into a large saucepan; cook until onion is soft and bacon is cooked.  Add potatoes, corn, and water, and cook until potatoes are tender.  Add butter, milk, and seasonings; reheat to boiling and serve piping hot.  5 servings.

 

“Various interesting flavors may be introduced into the home-made French dressing.  One way is by the use of flavored vinegars such as tarragon, nasturtium, mint and marjoram.  These are prepared by adding those herbs to plain vinegar, usually the cider or wine type, and letting them stand until a definite flavor is imparted to the vinegar.  A little chopped onion may sometimes be added to the dressing itself; and some people laike the flavor giving by storing it with a clove of garlic in the bottle.  Crumbled blue cheese or grated snappy cheese (Vermont cheddar type) may be added and will be especially good with plain green salads.”  M. Givens

 

MFC753

GRAPEFRUIT SALAD

3 small grapefruit lettuce
1 avocado 1/3 cup French dressing (MFC841 0414)

 

Peel the grapefruit and section between the membranes.  This is called “Supreme” and it’s literally: ” to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges.”  Arrange chilled sections on lettuce leaves.  Serve with French dressing.  5 servings.

 

MFC740

CABBAGE AND RAISIN SLAW

3 cups shredded cabbage or coleslaw mix ¼ cup mayonnaise
½ cup seedless raisins, plumped – see below lettuce

 

Combine first 3 ingredients lightly and serve on lettuce.  5 servings.

To plump raisins in the microwave, put raisins in a microwave safe glass container, like a Pyrex measuring cup.  Add water to just cover the raisins.  Heat on high for 3 minutes; allow to cool.  Use the left over water in a smoothie.  Alternately, put the raisins in a colander or sieve and place over a saucepan of simmering water.  Cover saucepan and steam for 10 minutes or until raisins are puffed.  Puffed or plumped raisins give an unusual flavor to cakes, pudding and cookies.

 

MFC479

CHILI CON CARNE

5 slices of bacon, meatless bacon or tempeh bacon, chopped coarsely 1, 28 oz can fire-roasted tomatoes or regular tomatoes
1 medium onion, sliced salt to taste
1 lb ground beef or meatless crumbles 1 to 2 tablespoons chili powder
15.5 oz canned kidney bean

 

Sauté bacon and onion in drippings or oil, if using meatless product. Add chili powder and stir until fragrant, about 30 seconds.  Add meat or meatless crumbles and brown.  Add tomatoes and kidney beans.  Simmer until the flavors are well blended.  This dish can be prepared in a slow-cooker.  If desired, the chili may be served over potatoes or hot cooked rice.  5 servings.

 

MFC924

BROWN SUGAR SYRUP     

2 cups dark brown sugar firmly packed dash salt
1 cup water flavorings as desired: cinnamon, vanilla, coffee extract, hazelnut, maple, etc.

 

A wonderful addition to your breakfast table!  Combine sugar, water and salt in a saucepan and bring to boil.  Cover and cook at a moderate rate for 10 minutes, until thin syrup is formed.  Keeping the pan covered prevents formation of crystals around sides of pan.  Cool and put into covered jar.  Makes about 2 cups.

 

MFC766

PINEAPPLE DATE SALAD

1, 15 oz can of sliced pineapple or fresh pineapple, peeled, cored, and sliced Mayonnaise
1 cup pitted, chopped dates lettuce

 

Drain canned pineapple, cut slices into wedges and mix with dates and mayonnaise.  Cover and chill.  Serve of lettuce.  5 servings.  Note:  use 1-1/2 cups of fresh pineapple when in season, in place of canned.

 

MFC772

WALDORF SALAD

3 large, tart eating apples ½ cup coarsely chopped walnuts
1 tablespoon fresh lemon juice ½ cup mayonnaise
1 cup sliced celery lettuce

 

Peel apples, if desired, cut around core in quarters; cut pieces into ½ inch dice.  Sprinkle with lemon juice.  Cut celery into slender lengthwise strips; hold together and cut crosswise in ½-inch lengths.  Add to apples and toss together.  Cover and chill.  Just before serving time, add nuts and mayonnaise to mixture, and toss lightly to distribute dressing.  5 or 6 servings.

 

MFC798

PEA AND CHEESE SALAD

2 cups fresh or frozen peas, thawed ½ cup chopped celery
¼ lb favorite hard cheese, like cheddar ½ cup mayonnaise
3 tablespoons chopped sweet or hot pickle lettuce

 

Have the peas chilled thoroughly chilled before mixing so that they don’t fall apart.  Dice cheese about the same size as the peas.  Lightly combine all ingredients (except lettuce) and serve on lettuce leaves.  5 servings.

Note: Use whatever pickle you prefer.  I use a sweet and hot pickle.

 

MFC328

PEACH JIGGLE       

1 package orange-flavored gelatin or vegetarian gelatin 3 tablespoons lemon juice
1 small can crushed pineapple 2 egg whites
pinch of salt ¼ cup sugar
water to make 1 cup liquid

 

Soften gelatin in the cold water.  Drain pineapple; measure juice and add enough water to make 1 cup liquid.  Heat to boiling, add softened gelatin, and stir to dissolve.  Add drained pineapple and lemon juice.  Chill in refrigerator until mixture begins to confeal.  Beat egg whiles until stiff;  add salt and gradually beat in sugar until very stiff and smooth.  Whip gelatin mixture and fold thoroughly into whipped egg whites.  Turn into a mold rinsed in cold water, and chill in refrigerator until firm.  Unmold; slice and serve with whipped cream if desired.

TO UNMOLD GELATIN:  Dip mold to the depth of the gelatin in lukewarm, not hot, water for a minute; run a sharp knife around the edge and shake mold vigorously to loosen.  Turn out onto a chilled plate.  Repeat if it does not slip out readily.

Personal note:  Molds are pretty, but unless you’ve practiced, please don’t try to use one for a special event as they can be tricky and can ruin your night.  Use a glass casserole, or pretty individual glasses.

 

MFC754

ORANGE COCONUT SALAD        

3 oranges, supreme the segments ½ cup  moist coconut
lettuce French dressing (MFC841)

 

Arrange orange slices to overlay on crisp lettuce and sprinkle with coconut. Serve with French dressing.  5 servings.

Variation: A little grated or very thinly sliced red or Vidalia (super-sweet) onion combined with the orange is a daring but pleasing addition.

 

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2 thoughts on “Recipes for Weekly Meal Plan 0421-0427

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

  2. Pingback: Glorified Chili Con Carne | Beth and the Biscuit Personal Chef; Kitchen Disobedience

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