Saturday, December 14th

Breakfast:

grapefruit halves

Rolled Oats 168 with top milk

Broiled Bacon 544

toast with butter

coffee for adults (cocoa for children)

Luncheon:

Cheese Egg Float 181

head lettuce wedges with French Dressing 841

Stewed Dried Peaches 283

milk for all

Dinner:

Quick Baked Haddock 415

Potatoes O’Brien 1080

Buttered Green Beans 985

Ice Box Rolls 66 and butter

Cranberry Sauce 282

coffee for adults (milk for children)

Breakfast was pleasant. (Bacon!) Speaking of pleasant, I noticed that Meta has defined “Bland” in the glossary as, “having a very mild, pleasant flavor” (902).  Quite a positive definition.  I suppose if this is bland, then I must like bland more than I imagined.

12.14.13 Breakfast

Lunch was served directly to me from my childhood taste buds. 181 Cheese Egg Float was super creamy, cheesy and delicious.  It featured a seasoning I’ve not yet encountered in a Meta recipe:  celery salt.  Good thing I like celery salt because it was a prominent flavor.

12.14.13 Lunch

The warm 283 Stewed Dried Peaches and crunchy lettuce with 841 French Dressing rounded out the meal nicely.  I also reluctantly drank the milk for all. 😦  I prefer milk for children only.

Since I live in the mid-west, the only seafood I can count on finding in the store is salmon and canned tuna.  Unsurprisingly, after visiting three stores, I came up empty on haddock.  I used catfish instead.  Other than that hiccup, dinner was super satisfying.

12.14.13 Dinner

I’d happily eat this exact same meal tomorrow but sadly, there were no leftovers on this one.  Fantastic menu for today.

181 Cheese Egg Float

3 TBSP butter

3 TBSP flour

1 1/2 cups milk

1/2 tsp salt

1 TBSP onion juice

1/2 tsp celery salt

5 eggs

1 cup grated sharp cheese (1/4lb)

5 slices toast, buttered

Preheat oven to 350 degrees.  Butter a shallow baking dish.  Melt butter and blend in flour.  Whisk in milk and seasonings and cook until the mixture boils and thickens.  Pour the mixture into the prepared baking dish and drop eggs onto the surface.  Sprinkle with cheese and bake for 15-20 minutes until eggs are at preferred firmness.  Makes 5 servings.

841 French Dressing

2/3 cup salad oil

1/3 cup cider vinegar

1/2 tsp salt

1 tsp sugar (or to suit taste)

1/16 tsp dry mustard

1/16 tsp black pepper

1 tsp paprika

1/2 tsp grated onion (omit for fruit salad)

Combine ingredients and shake thoroughly before serving. Makes about 1 cup.

415 Quick Baked Fish, Spencer Method

2 lbs fish

1/4 cup evaporated milk

1/4 cup water

2 tsp salt

2 cups fine dry bread crumbs

2 TBSP salad oil

This recipe can be used for small whole fish, fillets or thick steaks (cut to 1/2 inch thick).  Heat oven to 500 degrees.  Mix milk, water and salt in a shallow dish.  Dip fish in milk mixture and then coat in bread crumbs.  Put in an oiled baking dish and sprinkle with oil.  Bake uncovered for 10 minutes.  Makes 5 servings.

1080 Potatoes O’Brien

5 medium baking potatoes (2 lbs)

1 TBSP butter

1 medium onion, chopped

1 canned pimiento, chopped

1/2 tsp salt

pepper to suit taste

1 tsp chopped parsley

Wash, peel and dice potatoes into 3/4 inch cubes.  Deep fat fry in 360 degree oil (or pan-fry if preferred) until golden brown.  Drain.  Melt butter in a skillet and saute the onion until soft.  Add the potatoes, pimento and seasoning and cook until hot.  Sprinkle with parsley.  Makes 5 servings.  (I went with the pan-fried method and it turned out beautifully).

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