Life is made up of many pieces, like a puzzle. Here I attempt to put them all together.

Saturday, September 5, 2009

Menu and Recipes for Week Beginning 9/6/09

Breakfast - Donuts, Applesauce, Milk
Lunch - West Coast Chicken*, Noodles, Glazed Carrots*, Pears, Milk
Snack - Oatmeal Cookies, Juice
Dinner - Hamburgers, Buns, Green Beans, Peaches, Milk
Snack - Apples, Cheese

Breakfast - French Toast, Strawberries, Milk
Lunch - Tuna Salad Sandwiches, Vegetable Beef Soup, Bananas, Milk
Snack - Taquitos, Juice
Dinner - Lasagna, Salad, Blueberries, Milk
Snack - Banana Bread, Milk

Breakfast - Zucchini/Oatmeal Muffins*, Oranges, Milk
Lunch - Peanut Butter & Jelly Sandwiches, Cheese Slices, Carrot Sticks, Fruit Cocktail, Milk
Snack - Cheese Sandwiches, Juice
Dinner - Hot Dogs, Buns, Tater Tots, Peaches, Milk
Snack - Fruit Cocktail, Milk

Breakfast - Razorback Corn Bread*, Applesauce, Milk
Lunch - Corn Dogs, French Fries, Apples Slices, Milk,
Snack - Yogurt, Strawberries
Dinner - Waffles, Boiled Eggs, Hash Browns, Blueberries, Milk
Snack - Oranges, Milk

Breakfast - Cold Cereal, Grapes, Milk
Lunch - Grilled Cheese and Bacon Sandwiches, Tomato Soup, Bananas, Milk
Snack - Apples, Milk
Dinner - Turkey Burgers, Buns, Green Beans, Peaches, Milk
Snack - Toast, Fruit Cocktail

Breakfast - Cold Cereal, Pears, Milk
Lunch - Pb&J, Cheese Slices, Apple Slices, Oranges, Milk
Snack - Cinnamon Rolls, Milk
Dinner - Hot Roast Beef Sandwiches, Cheddar Potato Wedges*, Green Beans, Milk
Snack - Soft Pretzel, Milk

West Coast Chicken
Vegetable Oil
5 pounds chicken thighs, skinned

2 teaspoons salt
1/4 teaspoon black pepper
1 cup frozen orange juice concentrate, thawed
1/3 cup butter, melted
2 teaspoons ground ginger
4 teaspoons soy sauce

Grease two 11-in. x 7-in. baking pans well with vegetable oil. Place chicken in single layer in the pans. Combine sauce ingredients and baste chicken well. Cover; refrigerate overnight. Bake, uncovered, at 350 degrees for about 60 minutes, basting with sauce once during baking. Yield: 8 (4-ounce) servings.

Glazed Carrots
9 - 12 medium carrots (about 1-1/2 pounds)
4 tablespoons butter or margarine
1 to 2 tablespoons lemon juice
2 tablespoons brown sugar

Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through. Yield: servings

Zucchini/Oatmeal Muffins
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 medium zucchini shredded, (about 3/4 cup)
3/4 cup vegetable oil

In a mixing bowl, combine first seven ingredients. Beat eggs; combine with zucchini and oil. Pour over dry ingredients, stirring just until moistened. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake at 400 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Yield: 1 dozen

Razorback Corn Bread
8 ounces bulk pork sausage
2 cups cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1 large onion chopped
1 can (11 ounces) whole kernel corn, drained
2 cups buttermilk
1/2 cups shredded cheddar cheese

In a deep 10-in. cast iron skillet, fry sausage until it's done. Reserve 2 to 3 tablespoons of the drippings. Crumble the sausage. Combine cornmeal, flour, baking powder, baking soda and salt. In separate bowl, combine eggs, onion, corn, buttermilk and cheese. Add egg mixture to the cornmeal mixture. Stir in sausage and reserved drippings. Pour into the greased skillet and bake at 450 degrees for 20-25 minutes or until done. Serve warm from the skillet. Yield: 12 servings.

Cheddar Potato Wedges
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 medium potatoes, cut into 8 wedges each
2 tablespoons butter
1 cup finely shredded Cheddar cheese

In a large resealable plastic bag, combine the garlic salt, seasoned salt and paprika. Add potatoes; seal bag and toss to coat. Transfer potatoes to an ungreased microwave-safe dish. Dot with butter. Microwave, uncovered, on high for 3 minutes. Turn potatoes; cook 2-3 minutes longer or
until tender. Sprinkle with cheese; cover and let stand until cheese is melted.

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