Menu and Recipes

Sunday
Breakfast - Donuts, Apples, Milk
Lunch - Turkey Breast w/Gravy, Mashed Potatoes, Broccoli, Herb Bread* (recipes for starred
items following menu), Milk
Snack - Toast, Bananas
Dinner - PB&J, Cheese Slices, Tomato Soup, Saltines, Apple Slices, Milk
Snack - Graham Crackers, Juice

Monday
Breakfast - Pancakes, Applesauce, Milk
Lunch - Roast Beef Sandwiches, Cheesy Vegetable Soup*, Saltines, Bananas, Milk
Snack - PB&J, Juice
Dinner - Chef Salad (additions - bacon, boiled eggs, pepperoni, grated cheese), Apples, Herb
Bread, Milk
Snack - Apple Zucchini Bread, Milk

Tuesday
Breakfast - Cold Cereal, Apple Slices, Milk
Lunch - Tuna Salad Sandwiches, Breaded Tomatoes*, Carrot/Celery Sticks, Milk
Snack - Tortilla Chips, Cheese Dip
Dinner - Chicken Chow Mien*, Rice, Pineapple Slices, Milk
Snack - Grapes, Milk

Wednesday
Breakfast - Cold Cereal, Oranges, Milk
Lunch - Sausage Cheese Rolls*, Potato Onion Supreme*, Pineapple Slices, Milk
Snack - Crisp Butter Cookies, Milk*
Dinner - Egg Sandwiches, Breaded Tomatoes, Potato Onion Supreme, Milk
Snack - Fruit Cocktail, Milk

Thursday
Breakfast - Toast, Oranges, Milk
Lunch - Burritos w/Salsa, Lettuce & Tomato Salad, Corn, Milk
Snack - Soft Pretzels*, Cheese
Dinner - Liver'n'Onions, Rolls, Salad, Strawberries, Milk
Snack - Crackers, Bananas

Friday
Breakfast - Oatmeal, Raisins/Apples, Milk
Lunch - Hamburger/Noodle Casserole, Green Beans, Milk
Snack - Graham Crackers, Homemade Popsicles
Dinner - Gone-All-Day-Stew*, Peaches, Cheddar/Squash Cloverleaf Rolls*, Milk
Snack - Yogurt, Fruit Cocktail

Recipes

Herb Bread
2-3/4 cups all purpose flour, divided
3 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup warm buttermilk
2 tablespoons butter or margarine, melted
3/4 cup raisins

In a mixing bowl, combine 2 cups flour, sugar, yeast, salt and baking soda. Combine buttermilk and butter; gradually add to dry ingredients and beat well. Turn out onto a lightly floured surface; knead in raisins and enough remaining flour to make a soft dough, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let fise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Knead on a lightly floured surface about 15 times, forming a smooth round ball. Place on a greased baking sheet. Press dough down to form an 8-inch circle. Cover and let rise until doubled, about 30 minutes. Sprinkle dough lightly with flour, cut a 4-in. cross about 1/4 in. deep on the top. Bake at 350 degrees for 30 minutes or until bread tests done. Remove to a wire rack. Yield: 1 loaf

Cheesy Vegetable Soup
3 tablespoons butter or margarine
3 tablespoons all purpose flour
2 cans (14-1/2 ounces each) chicken broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1 eggg yolk
1 cup heavy cream
1-1/2 cups (6 ounces) shredded Swiss cheese

Melt butter in a heavy 4-qt saucepan; add flour. Cook and stir until thick and bubbly; remove from the heat. Gradually blend in broth. Add next seven ingredients; return to the heat and bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoons of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat over medium until melted. Yield: 8-10 servings (2-1/2 quarts).

Breaded Tomatoes
8-10 small to medium firm fresh tomatoes
1/2 cup butter or margarine, melted
1 cup crushed saltines
1 tablespoon grated Parmesan cheese
Cheese Sauce
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash white pepper
1-1/2 cups milk
3 tablespoons grated Parmesan cheese

Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. roll tomatoes in crumb mixture, hently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking
dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. bake at 475 degrees for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour; salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes. Yield: 8-10 servings.

Sausage Cheese Rolls
1 pound (4 cups) shredded cheddar cheese, room temperature
1 cup butter or margarine, softened
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon black or cayenne pepper
8 ounces pork sausage, cooked and drained

In large mixing bowl, combine cheese, butter, flour, salt, and pepper. Beat with an electric mixer on medium-low speed. Stir in cooked sausage. Form dough into 1-inch balls; place on ungreased baking sheet. Bake at 400 degrees for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer. Yield: about -1/2 dozen.

Potato Onion Supreme
8 medium potatoes (about 2-1/2 pounds)
2 large sweet onions, sliced
1/4 cup water
2 tablespoons chicken bouillon granules
2 cups (8ounces) shredded sharp cheddar cheese
2 cups sour cream
3/4 cup bread crumbs
2 tablespoons melted butter or margarine
Paprika
Chopped fresh parsley, optional

Cook potatoes; peel and slice 1/4 in. thick. Set aside. Place onions, water and bouillon in a saucepan; bring to a boil., then simmer 5-7 minutes or until onions are tender. Drain and set aside. Combine cheese and sour cream. In a greased 2-1/2-qt. baking dish, layer half the potatoes, onions and cheese mixture. Repeat layers. Combine crumbs and butter; top potato mixture. Sprinkle with paprika. Bake, uncovered at 350 degrees for about 20 minutes or until heated through. Garnish with parsley and several onion rings, if desired. Yield: 8 servings.

Crisp Butter Cookies
1/2 cup butter or margarine, softened
1 cup sugar
5 egg yolks
2 cups all purpose flour
Colored Sugar

In a mixing bowl, cream butter and sugar. Blend in egg yolks. Add flour, 1 cup at a time, beating well after each addition. Dough will be very stiff. On a well-floured board or pastry cloth, roll out dough to a 1/8-in. thickness. Using a pastry wheel or knife, cut into 2 1/2 in. apart on ungreased cookie sheets. Sprinkle with colored sugar. Bake at 375 degrees for 7-8 minutes or until lightly browned. Yield: 6 dozen.

Soft Pretzels
2 packages (1/4 ounce each) active dry yeast
2 cups warm water
1/2 cup sugar
2 teaspoons salt
1/4 cup butter or margarine, softenend
1 egg
6-1/2 to 7-1/2 cups all-purpose flour
1 egg yolk
2 tablespoons water
Coarse salt, optional

In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate for 2-24 hours. Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. rope. Shape into the traditional pretzel shape and place on a greased baking sheet. In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with water if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400 degrees for 15 minutes or until brown. Yield 32 pretzels.

Gone All Day Stew
1 can (10-3/4 ounces) tomato soup, undiluted
1 cup water
1/4 cup all-purpose flour
2 pounds beef chuck, cut in 1-inch to 2-inch cubes, fat trimmed
3 medium carrots, cut in 1-inch diagonal slices
6 while boiling onions or yellow onions, quartered
4 medium potatoes, cut in 1-1/2 inch chunks
1/2 cup celery, cut in 1-inch chunks
2 beef bouillon cubes
1 tablespoon Italian herb seasoning mix
1 bay leaf
pepper to taste

Mix together tomato soup, water and flour until smooth; combine with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5 hours. When ready to serve adjust seasoning, if desired. Remove bay leaf before serving. Serve over noodles or with crunchy French bread if desired.

Cheddar/Squash Cloverleaf Rolls
2 tablespoons sugar
1/4 cup warm water
1 package (1/4 ounce) active dry yeast
1 cup warm milk
4 tablespoons butter or margarine, melted, divided
1 teaspoon salt
1 cup mashed cooked winter squash
3/4 cup shredded cheddar cheese
4 to 4-1/2 cups all-purpose flour

In a large mixing bowl, dissolve sugar in water. Sprinkle the yeast over the water and stir gently. Let stand until light and foamy. Stir in milk, 3 tablespoons butter, salt, squash and cheese. Add enough flour to from a soft dough. Turn out onto a lightly floured surface; knead until the dough is no longer sticky, about 5 minutes. Form into a ball and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile lightly grease 24 muffin cups. Punch down dough. Break off small portions and roll into 1 inch balls. Put three balls into each cup. Cover and let rise in a warm place until doubled; about 30 minutes. Brush tops of rolls with remaining butter. Bake at 375 degrees for 16-18 minutes or until golden. Serve warm. Yield: 2 dozen