Tuesday, April 22nd

Breakfast:

Stewed Prunes 301

Fruit Muffins 43

Peach Preserves 716

coffee for adults (milk for children)

Luncheon:

Cream of Tomato Soup 960

crackers (soda)

Cabbage Salad 778

raspberries (canned)

tea for adults (milk for children)

Dinner:

Creamed Sweetbreads on toast 627 (substituting Fish Baked in Parchment 414)

Parsley Buttered Potatoes 1069

Buttered Green Beans 985

Wilted Lettuce 827

bread and butter

Fruit Pudding 377, Lemon Sauce 934 (substituting Datona Pudding 355)

coffee for adults (milk for children)

Yay muffins!  Meta left the choice of fruit to me (with the suggestion of blueberries, raisins, chopped dates or dried apricots or sliced or quartered strawberries), so I went with the tried-and-true blueberry.  Muffins can sometimes masquerade as cupcakes without frosting, but this one was refreshingly not very sweet and made the peach preserves welcome.  So good warm from the oven with melt-y butter!

4.22.14 Breakfast

I’m not sure why the lunch picture has as much lens flare as a J. J. Abrams movie, but it did need something to make it stand out.  I’ve made 960 Cream of Tomato Soup previously and it turned out horrendously curdled, so I made good on my promise to try Meta’s variation involving a can of tomato soup milked with milk.  778 Cabbage Salad consisted of shredded cabbage and lettuce mixed with a French dressing.  Unfortunately, this made for a rather boring lunch.

4.22.14 Lunch

627 Creamed Sweetbreads was off the dinner menu due to my weird meat exclusion.  I substituted 414 Fish Baked in Parchment.  If I always seem to substitute fish, it’s because I love it.  Also, I’m lazy and fish is fast (unless you’re doing something wrong).   This recipe seemed fancy to me (since I’ve only had this preparation in nice restaurants before), but it was super easy and the results were juicy and delicious!

827 Wilted Lettuce didn’t really wilt (perhaps I didn’t have it hot enough?), but it was still fantastic since it was basically a bacon dripping vinaigrette.  Somehow (maybe the radishes?) it was really felt like a Spring dish.  I usually make green beans from frozen or a can, but the fresh were delightful.  A really tasty dinner.

4.22.14 Dinner

The recipe for Fruit Pudding 377 had a 2 1/2 hour steam time!  Not exactly in the cards for a weekday meal for me.  I’ll save the Fruit Pudding for a holiday (it sounds very Christmas-y to me anyway).  I substituted Datona Pudding 355 since it seemed similar in terms of having dried fruit and Meta also suggest serving it with Lemon Sauce 934.  I’ve been interested in trying this one since it is made with whole wheat flour.

dessert

A bit of a wallflower, but it was still tasty and satisfying.  Other than lunch (and my substitutions…) not a bad menu today!

43 Fruit Muffins

Make Plain Muffins (42), but fold in 2/3 a cup of fruit mixed with 1/4 cup of the flour mixture during the last few stirs.  Fruit suggestions are:  blueberry, raspberries, raisins, chopped dates or dried apricots or sliced or quartered strawberries.

42 Plain Muffins

2 cups all-purpose flour

1/2 tsp salt

2 1/4 tsp baking powder

2 TBSP sugar

1 egg, beaten

1 cup milk or 1/3 cup evaporated milk and 2/3 cup water

2 TBSP melted butter

Sift flour and measure.  Resift twice with salt baking powder and sugar.   Make a well in the dry ingredients and pour the milk, egg and butter.   Stir until just mixed.  Spoon into a buttered muffin pan (about 2/3 full).  Bake at 425 for 20 minutes until golden brown.  Makes 12 muffins.

414 Fish Baked in Parchment

1 1/2 lbs small cleaned whole fish or fillets of large fish

softened butter

salt

lemon juice

paprika

to garnish, lemon slices, cucumber slices and watercress

Meta’s recipe for this is a narrative rather than the standard format so there weren’t any specific measurements.  Take a piece of parchment paper 3 times as long as your piece of fish and grease it with butter.  Lay the fish on top and sprinkle with salt, a generous amount of lemon juice and paprika.  Fold the parchment paper over the fish and fold the sides over several times to crimp and seal the packet.  Bake at 350 degrees for about 20 minutes.  Serve the juices in the packet poured over the fish.

985 Buttered Green Beans

2 1/2 lbs. fresh green beans

1 tsp sugar

melted butter

Bring water to a boil and salt.  Clean and trim the ends off the green beans.  Boil for about 20 minutes.  Sprinkle sugar and melted butter over the beans and toss to coat.  Serves 5.

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Sunday, April 20th

Breakfast:

grapefruit

wheat biscuits with top milk

toast with butter

Quince Honey 713

coffee for adults (cocoa for children)

Dinner:

Beef and Vegetable Pie 501

Tossed Vegetable Salad 825 and 841

whole wheat bread and butter

Peach Meringue 292

coffee for adults (milk for children)

Supper:

Grilled Denver Sandwiches 886

Fruit Buttermilk 13 

I wasn’t 100% sure what “wheat biscuits” meant but I figured the shredded wheat biscuits from my childhood were close enough.

Quince honey sounds good but, of course, I was unable to find it at the store.  In fact, they didn’t have any quince jams or jellies, which surprised me a bit.  I settled for honey on my toast.  I once bought a fresh quince at the store, never having tried one before, and attempted to eat it like an apple.  Mistake.

I’ve had 501 Beef and Vegetable Pie fairly recently (3/31) since I used it to substitute for a “variety” meat recipe, but it’s good comfort food and worth a revisit.  It may look like there is no crust on the pie this time, but it’s crumbled in pieces in there somewhere. Pastry is my cooking arch-nemesis.

The tossed vegetable salad was really fresh and spring-y.  Meta uses the shopping list section (handily printed right next to the menu) to suggest variations on a recipe.  For the salad, she listed cucumbers, tomatoes, celery and radishes.  Yum!

4.20.14 Dinner

292 Peach Meringue was all kinds of awesome.  I really liked the crunchy texture of the meringue against the soft peaches.  The hint of almond flavoring really added something too.

4.20.14 Dessert

886 Grilled Denver Sandwiches for supper was right up my alley.  So yummy!  Although, I technically had two servings of egg on my sandwich since one didn’t seem like enough.  I’ve tried 13 Fruit Buttermilk previously and my notes say “nasty,” so I went with canned pears and milk to achieve nutritional parity.

4.20.14 Supper

292 Peach Meringue

1/4 tsp cream of tartar

1/8 tsp almond extract

1/8 tsp vanilla

1/8 tsp salt

2 egg whites

1/2 cup granulated sugar

6 peaches or 12 canned peach halves

Add egg whites, cream of tartar, extracts and salt to a large glass or metal bowl.  Beat until very foamy. Continue beating while gradually adding sugar until stiff peaks form.  Draw a 7 inch circle on a piece of parchment paper and pipe or spoon the meringue on the circle, building up sides.  Bake at 250 for 1 1/2 to 2 hours until dry and crisp.  Let cool.  Just before serving, peel and slice peaches and heap onto meringue.  (Sprinkle with a little sugar if using fresh).  Makes 5 servings.

886 Denver Sandwiches

5 eggs

2 TBSP chopped onion

1/3 cup chopped green pepper

salt and pepper to suit taste

10 slices buttered bread or toast

Beat eggs and mix with onion and pepper.  Butter a 9 or 10 inch skillet and cook eggs over low heat until firm.  Sprinkle with salt and pepper and cut into 5 pieces.  Put pieces between bread or toast.  Makes 5 servings.

Sunday, April 13th

Breakfast:

dates in Cooked Whole Wheat Cereal 169 with top milk

Scrambled eggs 396

toast with butter

Jelly 710

Dinner:

Italian Style Liver 610 (Substituting Beef-Tomato-Macaroni Medley 476)

Buttered Spinach 1094 with lemon wedges

bread and butter

Rhubarb Pie 659

coffee for adults (milk for children)

Supper:

Grated Potato Patties 1073a

Creamed Peas 1060

Canned Peach Salad 757

tea for adults (milk for children)

Breakfast was quite hearty today.  I really enjoyed the dates in the cereal.

4.13.14 Breakfast

For dinner, I subbed 476 Beef-Tomato-Macaroni Medley for the Italian Style Liver since it had the same nutritional elements of meat, pasta and tomatoes without the organ.  Also, I’ve been excited to try 476 since it’s something my mom used to make all the time, but she called it goulash.  My mom had a very limited cooking repertoire (goulash, chicken baked in cream of mushroom, ground beef-rice-cream of mushroom casserole and drive-thru) so this is notable.  I served it over bread and butter like my mom did and it was just as I remembered.  Carb-induced nostalgia.

4.13.14 Dinner

I’ve never had rhubarb and I’ve never made a Meta pie before so I got a two-fer new experience with dessert.  It was awesome.  I had it warm, and I did kinda wish for some vanilla ice cream, but it was still a well balanced and satisfying dessert.  Since the rhubarb looked like celery, I was wondering if it would have a stringy texture, but the texture was very apple-pie like.

Pie

Supper exceeded my expectations. 1073a Grated Potato Patties were a marvel of salty, fatty tastiness.  The recipe called for bacon dripping and my husband was very disappointed to learn that there was no bacon with this meal (and also a little weirded out that I had saved bacon grease from an earlier meal).  Fortunately, he really liked the potato patties. 757 Canned Peach Salad was also remarkably good; great balance between the sweet and savory elements.  Fantastic menu all around today.

4.13.14 Lunch 2

476 Beef-Tomato-Macaroni Medley

1 1/2 lbs ground beef chuck

2 TBSP butter or bacon drippings

1 cup water

2 1/4 cups peeled fresh tomatoes or 1 No. 2 tin (20 oz or 2 1/2 cups)

8 oz. macaroni, cooked

salt to taste

Brown the ground beef in the butter or drippings (or make patties).  Add water and cover and simmer about 20 minutes.  Add tomatoes, cooked macaroni and salt.  Continue simmering until liquid is the consistency of gravy.  Makes 5 servings.

659 Rhubarb Pie

plain pastry for double crust (631)

1 1/2 lbs rhubarb (about 2 1/2 cups cut)

1 cup sugar

3 TBSP flour

1 egg, beaten

Roll out a little more than 1/2 of the pastry and line an 8-inch pie pan.  Wash and trim rhubarb and cut into 3/4 inch.  Mix sugar, flour and egg with the rhubarb and spread in pie pan.  Roll out the rest of the pastry and cut several vents.  Brush edge of lower crust with cold water or beaten egg white.  Top with upper crust and press edges together.  Trim and flute edges.  Bake at 450 for 15 minutes and then reduce heat to 350 and bake 30 additional minutes.  Makes 5 servings.

757 Canned Peach Salad

1 No. 2 tin peach halves (20 oz or 2 1/2 cups), chilled

1/4 cup chopped nuts

1/2 cup chopped celery

1/2 cup chopped dates

1/3 cup mayonnaise

Combine nuts, celery, dates and mayonnaise.  Place a spoonful of the mixture on the center of each peach half and serve on crisp lettuce.  Makes 5 servings.