Tuesday, January 14th

Breakfast:

freshly cut grapefruit

Hot Whole Wheat Cereal 168 with top milk

Cinnamon Toast 55

coffee for adults (milk for children)

Luncheon:

Spinach Chowder 974

Toasted Cheese Sandwiches 885

pears (canned)

tea for adults (milk for children)

Dinner:

Curried Lamb 528

Baked Potatoes 1067

Buttered Parsley Carrots 1012

bread and butter

Pumpkin Custard 232

coffee for adults (milk for children)

Riker's Hand

I now will have an excuse to break out Meta’s “Food for Children” chapter.  But first he’s going to need some teeth.  In the meantime, the posting will be a bit sparser!

Breakfast was a pleasing hot cereal/toast combo that Meta is so fond of (me too!)

1.14.14 Breakfast

Lunch was super satisfying.  974 Spinach Chowder was creamy and thick with spinach.  What a pleasant way to eat spinach!  My husband said that it didn’t even need the bacon on top.  885 Toasted Cheese Sandwich and canned pears rounded out the meal nicely.

1.7.14 Lunch

I was very curious about how 528 Lamb Curry would turn out.  (Yay for vintage ethnic cuisine!) There wasn’t a whole lot of curry called for (1 1/2 to 2 tsp).  I have to admit that I cheated a bit and halved the recipe while still using the full 2 tsp of curry powder.  Also, I’ve probably had lamb before, but I don’t specifically recall when.  I’ve certainly never cooked it.  I enjoyed the results fairly well, but the lamb was a bit fatty for my taste. I might try this again with the totally non-40s tofu instead the meat.

IMG_0469

I wasn’t in the mood for dessert so I skipped making 232 Pumpkin Custard since I’ve made it previously anyway (tasty!)

974 Spinach Chowder

1 No. 2 tin spinach (20 oz) or 2 cups cook fresh spinach (about 1 lb)

3 medium potatoes

3 slices bacon, chopped

1/3 to 1/2 cup sliced white onion

3 TBSP flour

1 cup evaporated milk

salt to suit taste

Drain spinach (save liquid) and chop.  Peel, dice and boil potatoes in salted water.  Drain, saving cooking liquid.  Saute bacon until cooked through, remove and then saute onions in drippings until soft.  Stir in flour and add evaporated milk, 3/4 spinach liquid and 1 cup potato liquid.  Cook, stirring constantly, until it boils and thickens.  Add the spinach, potatoes and salt.  Bring to a boil and simmer 5 minutes.  Serve with bacon on top.  Makes 5 or 6 servings.

528 Curried Lamb

1 1/2 lb lamb shoulder

3 TBSP butter or bacon drippings

1 cup diced celery

2 tart apples, peeled and diced

1/2 cup sliced onions

2 cups lamb broth (made from the lamb shoulder)

1 1/2 to 2 tsp curry powder

2 TBSP hot water

2 TBSP flour

3 or 4 cups cooked rice

(parsley)

Cover meat with water and simmer until about tender (per another recipe, I interpreted this as 45 minutes which worked pretty well).  Drain and save broth.  Cut meat into 1 inch dice.  Melt fat in a skillet and add celery, apples and onions.  Saute until soft.  Add lamb and broth and cover and simmer 20 to 30 minutes.  Blend curry powder with hot water and let sit 5 minutes.  Blend in flour to make a smooth paste.  Stir into lamb mixture, adding 1 cup boiling water if mixture is dry.  Simmer for another 5 minutes.  Serve with rice and a garnish of parsley.

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Tuesday, December 31st

Breakfast:

orange juice

Scrambled Eggs 396

toast with butter, jelly 704a (apple jelly)

coffee for adults (milk for children)

Luncheon:

Kidney Beans and Pork 994

Cole Slaw 786

Gingerbread 122

Cranberry Banana Salad 746

tea for adults (milk for children)

Dinner:

Stuffed Veal Rolls 578

Roast Potatoes 1083

Buttered Peas 1060

celery

whole wheat bread and butter

Caramel Blanc Mange 343 (substituted 239 Apple Rennet-Custard)

coffee for adults (milk for children)

Last year, 12/31 fell on a Monday, so this year was a chance to use the last menu in the book since 12/31 fell on a Tuesday this year.

Breakfast was tasty (as per usual).

12.31.13 Breakfast

Lunch had a surprising ingredient in 994 Kidney Beans and Pork:  cooking sherry.  Weird.  However, that and the pork made for a complex smokey flavor that I really dug. 786 Coleslaw and 746 Cranberry and Banana Salad were good accompaniments. Meta’s coleslaw recipe is one of my favorite things to see on a menu, actually.

I’ve made 122 Gingerbread before in the form of 123 Gingerbread with Whipped Cream and Orange Wedges which is the same recipe baked in a muffin pan and served with whipped cream and oranges.  It is still really fantastic even without the whipped cream and orange wedges.

12.31.13 Lunch

So, I was a bit embarrassed to shop for the veal for dinner.  In my opinion, once you pass the eating dead animal flesh line, there isn’t a heck of a lot of room for moral arguments about eating veal.  However, veal is not quite the thing anymore.  There was only one cut, scallopini, available at my supermarket but that was perfect for this dish anyway.

12.31.13 Dinner

I have to say that 578 Stuffed Veal Rolls were quite good though.  The meat was tender and I’m a sucker for stuffing.  The sides were tasty in a traditional meat and potato way.

The instructions for 1083 Roast Potatoes, called for roasting the potatoes around the meat in the oven.  I ended up roasting them alone in the oven, but in retrospect, I wonder if I should have read between the lines and roasted them on the stove top with the meat.  They turned out a bit on the dry side but still good.

I’ve been waiting to try 239 Apple Rennet-Custard since it calls for a ingredient I had quite a hard time finding:  vanilla rennet powder.  So I substituted it for the 343 Caramel Blanc Magne on the menu.

I found a box of vanilla rennet custard mix at a grocery store on a visit to New Jersey.  I have yet to see it in a local supermarket.  I assume it’s at least close to the same thing as vanilla rennet powder.  You’ll note that it’s pictured next to a box of instant pudding mix.  This is because the rennet mix didn’t work at all.  It required whole milk (check) and heating the milk to 110 degrees.  I used a thermometer but the milk registered at 90 degrees no matter how long I heated it.  I ended up sticking my finger in and waiting until it felt “lukewarm.”

Junket

Needless to say, that didn’t work out.  It never set. Rather than waste the ingredients, I ended up stirring in the pictured box of white chocolate instant pudding mix.

239 Apple Rennet-Custard

The result was fantastic.  I loved the crunchy apple in the creamy pudding and the hint of almond flavoring was delicious.  I’m totally making this again with just the pudding mix (I haven’t found the rennet mix anywhere local anyway…)

994 Kidney Beans with Salt Pork

3 oz salt pork

2 medium-sized onions, chopped

1 No. 2 tin red kidney beans (20 oz)

2 TBSP cooking sherry

1 TBSP flour

Dice salt pork into 1/2 inch dice.  Cook slowly in a skillet until crisp.  Add onion and cook until yellow.  Add beans (Meta doesn’t say if they should be drained, so I didn’t).  Blend sherry and flour into a smooth paste and add to the pan.  Simmer gently for 10 minutes.  Makes 5 servings.

578 Stuffed Veal Rolls

1 1/2 lbs boneless veal, sliced thin

1/4 cup flour

1 tsp salt

1/8 tsp pepper

1 cup diced celery

1/4 cup butter

3 cups fresh bread crumbs, firmly packed

1 bouillon cube

1 cup water

1/2 tsp salt

dash pepper

3/4 tsp ground sage

Cut veal into 5 pieces and pound well.  Dredge one side in flour mixed with salt and pepper.  Saute celery in 2 TBSP butter.  Add bread crumbs and toss to coat.  Dissolve the bouillon in water and add 3/4 cup to the stuffing.  Add salt, pepper and sage and mix well.  Top each piece of veal with 1/5 of the stuffing (unfloured side up).  Roll and secure with toothpicks. Melt the rest of the butter in a skillet and brown the veal.  Add remaining bouillon and 1/4 cup of water.  Simmer, tightly covered for about an hour.  Makes 5 servings.

239 Apple Rennet-Custard

1 medium-sized tart eating apple

1 pint milk (must be whole milk to set or at least that’s what the instructions say)

1/8 tsp almond extract

1 package vanilla rennet powder

Peel, core and chop apple finely.  (I left peel for a little color).  Warm milk to 110 degrees.  Remove from heat and add apple and extract.  Dissolve rennet powder and pour into 5 sherbet glasses.  Let the mixture set at room temperature, undisturbed, for 10 minutes.  It should firm up here?  Chill in the refrigerator.  Next time, I’m going to dump the apple and extract in prepared instant pudding mix.  Makes 5 servings.