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.

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