Saturday, December 21st

Breakfast:

bananas

prepared cereal with top milk

Cinnamon Toast 55

coffee for adults (cocoa for children)

Luncheon:

Chipped Beef Souffle 404

Stewed tomatoes 1111 (substituted 1110 Pan-Broiled Tomatoes)

whole wheat bread and butter

Doughnuts 128 (save half for Sunday)

coffee for adults (milk for children)

Dinner:

Baked Macaroni and Cheese No. 1 177 (substituted Macaroni with Cheese Sauce 179)

Harvard Beets 1006 (substituted 1007 Buttered Broccoli)

Raw Carrot and Peanut Salad 781

whole wheat bread and butter

peaches (canned)

tea for adults (milk for children)

Breakfast was pretty boring (I’m not a big fan of cold breakfast cereal), but I had three great reasons for picking out today’s menu.  1) homemade doughnuts! 2) new food:  chipped beef and 3) dinner is vegetarian which was important because I was planning on serving this to (vegetarian) guest.  Yikes!

Obligatory picture of breakfast:

12.22.13 Breakfast

I was excited about trying chipped beef because the only context I’ve heard of it previously was in the “Shit on a Shingle” dish.  Since I have the sense of humor of a 8-year-old boy, this=hilarious.  Actual recipe for “SOS” is 518 Creamed Chipped Beef.  In the meantime, 404 Chipped Beef Souffle gave me my fist experience with chipped beef.

12.22.13 Lunch

The theory of chipped beef was better than the actual item.  Somehow, it managed to be nearly tasteless (except for the saltiness) but fairly offensive at the same time.  At least my substitution for 1111 Stewed Tomatoes, 1110 Pan-Broiled Tomatoes was rather tasty; the buttery thyme flavor was great.

Also, Meta made up for the souffle in a big way with 128 Doughnuts.  They were crispy and so delicious.  I coated half in cinnamon-sugar and half in powdered sugar.  I could have eaten the entire batch in one sitting, but managed to make do with only 3 of them.

128 Doughnuts

Dinner for (tolerant) friends turned out very well!  Due to a shortage in prep-time, I had to substitute 179 Macaroni with Cheese Sauce instead of the 177 Baked Macaroni and Cheese No. 1 (which I’ve made before anyway).  I also took the liberty of changing 1006 Harvard Beets for 1007 Buttered Broccoli for better crowd appeal.

12.22.13 Dinner

179 Macaroni with Cheese Sauce was uber creamy and comfort-foody.  It was pretty quick and easy too (not quite blue box easy, but so much tastier).  781 Raw Carrot and Peanut Salad went over well (although I forgot to serve it on lettuce as specified).  The guest included two young-uns and they enjoyed this dinner as well as the adults (but I suppose the vegetable eating could be chalked up to good parenting instead of my kitchen prowess).

Overall, an rather good menu day, although I’m adding chipped beef to my list of weird meats I’m not interested in trying.

1110 Pan-Broiled Tomatoes

5 large tomatoes (2 1/12 lbs)

1/2 cup butter (or half bacon drippings)

1 tsp thyme

1/4 tsp salt

1 1/2 TBSP grated onion

Wash tomatoes, core and cut off the blossom end.  Melt butter and add thyme, salt and onion.  Saute until onion is soft, about 5 minutes.  Cut the tomatoes into 1 inch slices and cook in the butter, spooning fat over them.  Cook about 1 to 2 minutes on both sides.  Serve with butter poured over.  Makes 5 servings.

128 Doughnuts

2 cups AP flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/9 tsp nutmeg, if desired

2 TBSP shortening

1/2 cup sugar

1 egg, beaten

1/2 tsp vanilla

1/3 cup buttermilk

fat for deep frying

Sift flour and measure.  Resift with baking powder, baking soda, salt and nutmeg.  Cream shortening, blend in sugar, and then blend in egg and vanilla.  Add dry ingredients and buttermilk alternately just until well mixed.  Chill dough.  Roll out on lightly floured surface to 1/4 inch thick.  Cut out doughnuts.  Fry in 375 degree oil just until golden brown and then fry on other side.  Drain the doughnut on paper towel or a rack.  Shake in granulated sugar, powdered sugar or cinnamon and sugar.

179 Macaroni with Cheese Sauce

Recipe instructions call for not baking 178 so:

178 Baked Macaroni and Cheese No. 2

7 or 8 oz elbow macaroni

3 quarts boiling water

3 tsp salt

2 TBSP butter

2 TBSP flour

1 cup evaporated milk

1 cup water

1 tsp salt

1/2 lb sharp cheese, grated

Boil water and 2 tsp of salt.  Cook macaroni until tender (Meta says about 20 minutes, but I followed package directions and left it in for 8).  Drain and rinse.  Meanwhile, melt butter and blend in flour.  Add milk and water and stir until sauce boils and thickens.  Add salt and cheese and stir until melted.  (Can mix in macaroni and reheat for 179 here) or arrange macaroni and cheese sauce in a buttered casserole dish and bake in a 350 degree oven for 10 to 15 minutes until the top is toasted.

781 Carrot and Peanut Salad

5 medium carrots

1/4 lb salted peanuts (1/2 cup)

1/3 cup mayonnaise

lettuce

Wash, scrape and grate carrots.  Chop peanuts.  Combine carrots, peanuts and mayo and serve on lettuce leaves.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s