Saturday, November 17th

Breakfast:

Puffed Raisins 306 on

Hot Rolled Oats 168 with top milk

toast with butter, jelly (Crab Apple Jelly) 704 (substituted apple jelly)

Luncheon:

Escalloped Cabbage 1010 with

Broiled Bacon 544

bread and butter

Gingersnaps 199 (save some for Sunday)

tea for adults (milk for children)

Dinner:

Chicken Rice Soup 940

Croutons 61

Pea and Potato Casserole 1061

Carrot and Cabbage Salad 780

bread and butter

Lemon Chiffon Pudding 359

coffee for adults (milk for children)

Have I mentioned yet how much I love breakfast?  This is pretty close to my standard breakfast fare anyway, except for the puffing the raisins (actually quite moist and tasty, but another pan to wash).

11.17.13 Breakfast

I would have cropped out the cat feet, but honestly, this is a pretty standard sight at breakfast.  Boma wakes up very needy and clingy.

Lunch was quite pleasing as well (excuse the upside-downness of the picture since it was either upside-down or sideways; Word Press doesn’t play nicely with my iPhone).

11.17. 13 Lunch

Here’s a close up of the real star anyway, 1010 Escalloped Cabbage:

1010 Escalloped Cabbage

Look how toasty those breadcrumb are!  Mmmmm….  The only downside was that this did take five pans to make (one to toast the breadcrumbs in butter, one to cook the bacon, one to boil the cabbage, one to make the white sauce and one to bake the whole casserole in).  How much time did Meta spend washing dishes?  Thank god for my dishwasher.  Anywho, it was super tasty.

756 Orange Waldorf Salad was a bit odd in that Meta called for slicing the orange into fifths and putting the Waldorf Salad portion on top of it.  This seemed like an odd step instead of mixing it in with the rest (which I did with the leftovers).  However, 199 Gingersnaps was a home-run so I declare lunch a success.

Dinner featured another casserole, 1061 Pea and Potato Casserole (who doesn’t love a nice butter and cheese-laden casserole?)

1061 Pea and Potato Casserole

And here’s Meta’s version:

IMG_0393

Mine didn’t look quite as nice.  The cheesy pea mixture overran my potato mountain and I ran out of potato topping to finish the lattice topping.  Ah well.  I never suspected I’d use a cake decorating set to pipe potatoes anyway.

Here is dinner after plating:

11.17.13 Dinner

940 Chicken Rice Soup was pretty basic but pleasing. I’ve stashed the rest in the freezer in preparation for the onset of a winter cold.  780 Carrot and Cabbage Salad had the unexpected addition of sweet pickle relish. The first bite was a bit jarring but the odd flavor grew on me with each bite.  I dare say I would even make it again.

Confession:  I didn’t feel like making dessert so I skipped it.  Otherwise a rather tasty Meta day.

1010 Escalloped Cabbage

1 small head cabbage (2 to 2 1/2 lbs)

2 cups thin white sauce (919)

1/2 green pepper, chopped

1 cup grated sharp cheese

1/2 cup buttered bread crumbs (1118)

3 slices half-cooked bacon

Trim cabbage, cut into eights and remove the core.  Cook, uncovered, in boiling, salted water for eight minutes.  Drain.  Layer half of each item in a buttered casserole dish:  cabbage, white sauce, green pepper and cheese.  Repeat with other half.  Sprinkle with bread crumbs and bacon.  Bake in a 375 degree oven for about 15 minutes.  Makes 5 servings.

1118 Buttered Bread Crumbs

Melt 1 1/2 to 2 TBSP of butter in a saucepan.  Add 1/2 cup of dry bread crumbs and stir until crumbs are coated in butter and slightly toasted.

199 Gingersnaps

2 1/2 cups AP flour

1/2 cup shortening

1/2 cup sugar

1/2 cup molasses

1 egg, beaten

1 1/2 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp soda

1 TBSP water

1 tsp vinegar

Cream shortening.  Add in sugar and then molasses and egg.  Beat thoroughly.  Mix spices with soda, hot water and vinegar (I wish I knew what this step was for other than feeling like a mini-mad scientist since I’ve never seen it in modern recipes!)  Stir into butter mixture then mix in flour until smooth.  Drop by teaspoon onto a buttered baking sheet.  Bake 10 minutes at 375 degrees.  Makes 4 to 5 dozen (Really? I made 2 dozen, but I did use a one ounce cookie scoop).

1061 Pea and Potato Casserole

2 lbs potatoes

1/4 cup butter

1 cup hot milk, divided

3/4 tsp salt

1 No. 2 tin peas (1 lb, 4 oz or 2 1/2 cups)

3 TBSP butter

5 TBSP four

1/4 tsp salt

1/4 lb sharp cheese, diced

1 egg yolk

1 TBSP milk

Scrub and peel potatoes.  Cook in boiling water salted with the 3/4 tsp of salt.  Drain (saving liquid).  Mash and whip the potatoes with 1/4 cup butter and 1/2 cup of the hot milk.  Drain peas (saving liquid).  Make a white sauce with the 3 TBSP of butter, flour, 1/2 cup of hot milk, 1/4 tsp salt and the liquid from the peas and potatoes.  Stir in the cheese until melted and smooth and add the peas.  Spread 2/3 of the mashed potatoes in a casserole dish and pour the pea mixture in the center.  Pipe the remaining potatoes in a lattice (or drop by tablespoon in puffs).  Beat the egg yolk and one tablespoon milk and brush on top of the potatoes.  Brown in a 400 degree oven.  5 generous servings.

780 Carrot and Cabbage Salad

5 medium carrots

2 cups shredded cabbage, firmly packed

1/2 green pepper, chopped

1/3 cup mayonnaise

2 TBSP sweet pickle relish or chopped sweet pickles

lettuce

Grate the carrots and combine with the cabbage, pepper, mayo and relish.  Serve on lettuce.  Makes 5 servings.

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