Tuesday, September 16th

Breakfast:

Stewed Prunes 301

Poached Eggs 391 on buttered toast

Jelly 704a (apple)

coffee for adults (milk for children)

Luncheon:

Kidney Bean Salad 797 (substituted Pea and Cheese Salad 798)

sliced tomatoes

Cornbread 34

grapefruit

tea for adults (milk for children)

Dinner:

Pork Shoulder Steak 554 and Gravy 468

Mashed Potatoes 1077

Buttered Summer Squash 1102

whole wheat bread and butter

lettuce wedges with Russian Dressing 846 (substituted Cabbage and Raisin Slaw 740)

Pineapple Snow 330 (substituted Orange Marmalade Bread Pudding 341)

coffee for adults (milk for children)

The menu says prunes, but for some reason, I poured myself a glass of orange juice.  I am so not a morning person.  The egg was already on the toast, so I went with the juice.  I’ve said it before, but poached eggs are the best.

9.16.14 Breakfast

My previous attempt at 797 Kidney Bean Salad resulted in something that “tasted like tuna salad, but in a bad way,” so I substituted 798 Pea and Cheese Salad.  Glad I did, (though it would take quite a loser to be as bad as the kidney bean one).

34 Cornbread contained zero flour.  Unfortunately, this affected my enjoyment since it tasted more like polenta than bread.   Other than the disappointing (but still edible) cornbread, lunch was a fairly healthy and pleasing fruit and veggie fest.

9.16.14 Lunch

For dinner, we had some good friends come over.  This gave me an excuse to do something that I’ve never done before: iron my napkins.  I regularly try to avoid ironing at all costs, but Meta has a nice section on table setting.  I even ironed the table cloth with a crease down the middle as she suggested.  I also ironed a few additional creases into the table cloth, but my friends were nice enough not to mention it.

Here’s the finished table:

9.16.14 Dinner3 9.16.14 Dinner 2

Wow!  This won’t be happening anytime soon, but I impressed myself.  Although,  I have no idea how the salad plate is supposed to fit on the table, let alone a bread plate.

Here’s the food on the plate:

9.16.14 Dinner 1

Everything was really good, especially the pork shoulder steak, a heretofore unknown cut of meat.  It was cheap and really tender (after an hour’s cooking time).

I forgot to take a picture of dessert after plating, but here’s the less than beautiful leftovers in the pan:

9.16.14 Dessert

Also, I started another blog, Yesterday’s Menus to test menus other than Meta’s (gasp!) as well as shamelessly promote my vintage cookbook eBay store, Vintage-Kitchen-Cookbooks.  Check it out!

798 Pea and Cheese Salad

2 c. fresh cooked peas or 1 No. 2 tin peas, drained

1/4 lb. American cheese

3 TBSP. chopped sweet pickles

1/2 c. chopped celery

1/3 c. mayonnaise

lettuce

Chill peas.  Dice cheese into cubes the same size as the peas.  Combine all ingredients, except for the lettuce, and sever on the lettuce leaves.

554 Pork Shoulder Steak

1 1/2 lbs. pork shoulder steak

If your meat is sufficiently fatty, no additional fat is needed.  Brown the pork in a heavy skillet on both sides.  Add 1 c. of water and simmer for 50-60 minutes or until tender.

341 Orange Marmalade Bread Pudding

5 slices day-old bread, toasted

3 TBSP. softened butter

3/4 c. orange marmalade

3 eggs, slightly beaten

1 3/4 c. milk

3 tsp. lemon juice

1/8 tsp. nutmeg

Spread butter and marmalade on each slice of toast (use all of the marmalade).  Cut into cubes and place in a buttered casserole dish.  Mix rest of ingredients and pour over bread.  Bake at 300 degrees for 45 minutes or until the custard test done.

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