Friday, November 21st

Breakfast:

Stewed Prunes 301

Cooked Whole Wheat Cereal 168 or 170 with top milk

toast with butter

Orange Marmalade 712

coffee for adults (milk for children)

Luncheon:

Eggs Benedictine 386

head lettuce, French Dressing 841

bread and butter

Cranberry Sauce 282

tea for adults (milk for children)

Dinner:

Baked Perch 415

Mashed Potatoes 1077

Buttered Cauliflower 1019 (substituted Creamed Spinach de Luxe 1097)

Stewed Tomatoes 1111 (substituted Escalloped Tomatoes 1109)

bread and butter

Whipped Raspberry Gelatine 320 (substituted Apples in Raspberry Gelatine 313)

coffee for adults (milk for children)


Ah Meta!  Your breakfasts never disappoint.  Hearty and satisfying as usual.

11.21.14 breakfast

And lunch!  Today’s lunch totally made up for the disappointing lunch yesterday.  I’ve never attempted a hollandaise sauce so I don’t know if it is as difficult as it is reputed to be, but the cheese sauce on 386 Eggs Benedictine was easy and yummy.  This is technically two servings of the eggs benedictine, but I couldn’t figure out what I would do with the other half of the muffin, so two servings was only logical (of course…)

11.21.14 Lunch

Due to my Midwestern fish sourcing problem (MFS?), the fish in tonight’s dinner was salmon instead of perch.  But then again, I changed pretty much everything about dinner, except for the mashed potatoes.  I left out the bread and butter since the Escalloped Tomatoes and fish were already covered in bread crumbs.  The Escalloped Tomatoes were fantastic for a canned tomato dish; I’d recommend it for a picky veggie eater.  The garlic in the Creamed Spinach de Luxe was just the touch it needed.  Great dinner!

11.21.14 Dinner

Dessert was shredded apples in raspberry jello.  Nothing to write home about, but certainly provided a fruit serving a bit of sweetness to end the meal.

11.21.14 Dessert

386 Eggs Benedictine

6 ham slices, cut thin

pork or bacon drippings

3 large English muffins (82)

6 eggs, poached (391)

2 1/2 c. cheese sauce (920)

Pan-broil ham in drippings until edges are curly.  Split muffins in halves and toast.  Place hot ham slices on toasted muffins, put hot poached eggs on the ham, and pour a cheese sauce over all.  Serve hot.  6 servings.

1097 Creamed Spinach de Luxe

1 1/2 lb. spinach or 1 No. 2 tin

1 tsp. sugar

3 TBSP. butter

1/2 clove garlic, chopped fine or 1 small onion

3 TBSP flour

1 1/2 tsp. salt

1 c. milk

1 c. thin cream

Cook spinach as for Buttered Spinach (1094), adding the sugar to the cooking water; or heat canned spinach in its own liquor with the sugar.  Drain thoroughly.  Meanwhile melt the butter in a saucepan, add the chopped garlic, and cook until soft; blend in the flour and salt, and add milk and cream.  Stir constantly over direct heat until sauce boils and thickens; then add the drained spinach which has been chopped, mix well, and reheat until the sauce bubbles up.  Serve immediately.  5 or 6 servings.

1109 Escalloped Tomatoes

1 No. 2 tin tomatoes or 4 large fresh tomatoes

2 c. fresh bread crumbs

1 medium onion, chopped

3/4 tsp salt

1 TBSP sugar

2 TBSP butter

Combine tomatoes with half the bread crumbs and stir in onion, salt and sugar.  Turn into buttered casserole.  Brown rest of bread crumbs in the butter in a saucepan or skillet, and sprinkle over top of casserole.  Place in a 375 degree oven for about 15 to 20 minutes, or until hot through.  5 servings.

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