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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

Saucy Lunch

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. 

Edit

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.



Saucy Lunch

1 – 2 T fat from juices (or other fat if you prefer)

2 T flour

1 cup pan juices

Water, optional 

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. 

Molasses BBQ Sauce

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

IMG_5087I am really lacking cooking inspiration lately. It’s the time of year when I am tired of serving the same frozen green beans and canned peaches. Come on asparagus!

Monday: Wisconsin Casserole, Brown Buttered Zucchini, Applesauce

Tuesday: Pulled Pork Sandwiches, Corn, Green Beans, Salad

Wednesday: Ribs, Baked Potatoes, Broccoli

Thursday: Vegetable Chowder, Pumpkin Muffins, Cheese Cubes, Pickles

Friday: Hamloaf, Scalloped Potatoes, Green Beans

Saturday: Pork and Sauerkraut, Mashed Potatoes, Sugar, Peas

Sunday: White Bean Enchiladas, Green Beans

Desserts: Chocolate Chip Cookies, Pumpkin Pie, Raspberry Ricotta Cake

Odds and Ends: Sourdough Crackers, Everyday Bread, Tortillas, Cherry Sauce, Ricotta Cheese

IMG_4993Don’t these look spring-like? There’s about 12 sets of pot holders in the shop if you need a pair.

I bought some tilapia filets this morning. It’s been a while since we had any fish and I thought it was time the kids tasted it again.

Monday: Lemon Garlic Tilapia, Mexican Rice, Broccoli

Tuesday: Venison Roast, Mashed Potatoes, Green Beans

Wednesday: Wisconsin Casserole, Applesauce, Chow Chow

Thursday: Ham Steaks, Corn, Buttered Beets, Green Beans

Friday: Baked Lentils with Cheese, Broccoli, Applesauce, Dilly Beans

Saturday: Roast Chicken, Oven Fries, Cooked Carrots, Green Beans

Sunday: Pork Sausage Casserole (More with Less p 132), Peas, Corn

Desserts: Quick Cherry Cobbler, Blueberry Buckle

Odds and Ends: Everyday Bread, Sourdough Pancakes, Yogurt, Butter

IMG_4902Hey look! The beginning of my garden. Here we have broccoli, cabbage, and cauliflower.

Monday: Sausage, Kraut, Mashed Potatoes, Broccoli

Tuesday: Honey Baked Chicken with Baked Brown Rice, Green Beans

Wednesday: Pork Shepherds Pie, Broccoli

Thursday: Venison Roast, Baked Grated Potatoes, Sugar Peas, Buttered Beets

Friday: Macaroni and Cheese with Stewed Tomatoes, Green Beans

Saturday: Chili, Cornbread, Pickles

Sunday: Venison Enchiladas, Green Beans, Applesauce

Desserts: Fruit-filled Oatmeal Squares, Blender Ice Cream, Meyer Lemon Pudding Cake

Odds and Ends: Sourdough Crackers, Everyday Bread, Festive Rice Salad, Cherry Sauce

 

Müesli 

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



Müesli

(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

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