They do love their sister!
Monday: Chicken Corn Soup from a lovely church lady, Green Salad, Pumpkin Muffins
Tuesday: Pork Tacos, Green Beans, Waldorf Salad
Wednesday: Venison Roast, Baked Grated Potatoes, Corn, Sugar Peas
Thursday: Hoagies (fundraiser), Applesauce,
Friday: Tomato Basil Soup in Bread Bowls, Pickles, Carrot Sticks
Saturday: Might go out
Sunday: White Bean Enchiladas, Green Beans, Applesauce (and dessert for Brad’s family Easter supper: Cherry Delight)
Desserts: Peanut Butter Eggs
Odds and Ends: Granola, Bread, Yogurt
Posted in Uncategorized | Leave a Comment »
I realize that is a very strange recipe title. Got any better ideas?
So last night you made a delicious chicken dish. Or perhaps it was a roast or ribs. Every last bit got inhaled and you are left with all those pan juices.
DO NOT THROW THEM AWAY.
Pour them into a jar or cup and refrigerate them. The fat will harden.
The next day for lunch, thicken up those juices and serve them over rice, potatoes, noodles (my fave) or whatever you want. Veggies are good too. Using leftovers is great or cook up something fresh to pour your sauce on.
This is essentially a gravy, tho not necessarily a typically flavored one when you use BBQ rib or honey baked chicken sauce.
1 – 2 T fat from juices (or other fat if you prefer)
2 T flour
1 cup pan juices
Heat fat in sauce pan. Whisk in flour. Slowly add juices while whisking quickly. Cook until thick, stirring constantly. If you think the sauce is a little rich or thick, add a few tablespoons of water.
Posted in all seasons, frugal me, main dish, Quick lunch, sauce, side dish | 1 Comment »
I made this sauce this morning in preparation for supper. Then I made pizza for lunch and was inspired to make a pizza using the little bit of pork left from supper last night and this BBQ sauce as a base. Yum.
This is a deliciously robust BBQ sauce. Along with pizza, it is delightful on top of meatloaf. Tonight we are trying it on ribs.
Molasses BBQ Sauce
1 1/4 cup ketchup
1 cup molasses
1/4 cup water or tomato juice
1/4 cup chopped onion
2 T lemon juice
1 T Worcestershire sauce
1 T garlic powder
1/2 t black pepper
1/4 t cayenne pepper
Purée everything. Simmer 30 minutes or until thick. It will thicken more as it cools.
Yield: a generous two cups
Posted in all seasons, condiments, sauce | Leave a Comment »
I think I like müesli better than granola. It must be because I grew up eating raw oats on top of my cereal. It was the only way we were allowed to eat bought cereal.
These oats are not exactly raw but they still taste similar. With the addition of fruit and nuts, you have a nutritionally balanced snack or breakfast.
I like to eat this with milk or vanilla yogurt.
(This above mixture in parenthesis.)
2 cups rolled oats
1 cup chopped nuts (walnuts, pecans, almonds)
1 cup dried fruit (blueberries, craisins, raisins, unsweetened coconut)
1/2 cup seeds (pepitas, sunflower)
Preheat oven to 350. Spread oats on a cookie sheet. Toast until just golden, maybe 10-15 minutes, stirring a time or two. Toast the nuts, too. I do stovetop so I can watch them but oven works too if you want to save energy.
Cool nuts and oats and then add remaining ingredients. Stir. Store in airtight jar.
Yield: about a quart
Posted in all seasons, breakfast, snack, whole grains | 2 Comments »