Thursday, November 20th

Breakfast:

grapefruit halves

Whole Wheat Muffins 48

Jam 701 (apple butter)

coffee for adults (cocoa for children)

Luncheon:

Cream of Potato Soup 957

crisp crackers or toast

Fruit Cup 287

tea for adults (milk for children)

Dinner:

Pork Chop Suey 562

Boiled Noodles 171 or Rice 174

Buttered Broccoli 1007

Beet, Cheese and Onion Salad 776

bread and butter

Apple Tapioca 371

coffee for adults (milk for children)


There’s nothing like a fresh muffin, hot from the oven.  I didn’t expect much from 48, Whole Wheat Muffins, but the dates made all the difference.  Yummy!

11.20.14 Breakfast

Lunch was perfectly serviceable, if a bit on the dreary side.  The potato soup was warm and filling, but bland.  Canned fruit cocktail is one of the saddest foods.  Nothing says I don’t care like soggy, brown canned grapes.  Honestly, the best part of lunch was the toast.

11.20.14 Lunch

In better news, dinner was quite tasty.  I went with noodle over rice since chop suey isn’t the most authentic dish anyway.  The combo was so home-y and pleasant.  It’s the childhood food my mother didn’t actually make.  I absolutely loved 776 Beet, Cheese and Onion salad.  So simple, but tons of flavor.  Broccoli and bread and butter rounded out the meal nicely.

11.20.14 Dinner

Tapioca seems to be a divisive food.  Like licorice or cilantro, you either like it or you don’t.  I’m on the non-fan side.  However, 371 Apple Tapioca wasn’t bad.  I liked the large volume of apple which did a good job of hiding the tapioca texture.

11.20.14 Dessert

48 Whole Wheat Muffins

1 c. all-purpose flour

3 tsp. baking powder

1 tsp. salt

1 c. whole wheat flour

2 to 4 TBSP brown sugar, firmly packed

3/4 c. chopped dates

1 c. milk

1 egg, well beaten

1/4 c. melted shortening

Sift flour, measure, and resift twice with baking powder and salt.  Add whole wheat flour, brown sugar, and dates, and mix thoroughly.  Combine milk, beaten egg, and melted fat, and mix quickly until dry ingredients are just dampened; then stir 3 or 4 times more.  Dip into buttered muffin pans, filling them only 2/3 full.  Bake in 425 degree oven for 15 to 20 minutes, or until nicely browned.  Dates may be omitted, if desired.  12 medium-sized muffins.  (Don’t omit the dates!  They are the best part!)

562 Pork Chop Suey

1 lb. lean pork

1 TBSP. bacon or pork fat

2 c. diced celery

3 medium onions, sliced

3/4 tsp. salt

1 c. boiling water

1 TBSP. molasses

1 TBSP. soy suace

3 TBSP. flour

1 No. 2 tin assorted chop suey vegetables (20 oz.)

3 c. cooked rice (174)

Cut pork into thin strips and saute for 5 minutes (not until browned) in the hot fat.  Add celery and onions and cook 2 or 3 minutes longer, until slightly softened.  Add salt and boiling water; cover, and simmer for 15 to 20 minutes.  Add molasses, soy sauce, and flour which has been blended until smooth with 1/2 c. water.  Cook until mixture boils, stirring constantly; then add drained chop suey vegetables and continue cooking until thoroughly heated.  Serve with hot fluffy rice and additional soy sauce if desired.  Makes 5 servings.

776 Beet, Cheese and Onion Salad

2 c. diced cooked beets (1005)

3/4 c. diced cheese

1 TBSP. chopped onion (or to suit taste)

1/2 c. mayonnaise

lettuce

chopped parsley

Combine beets with cheese, onion and mayonnaise, tossing all together lightly.  Serve on lettuce leaves, sprinkling with chopped parsley.  For a more tart mixture, the beets may be marinated for an hour or two in diluted cider vinegar (1/2 c. vinegar and 1/2 c. water).  Makes 5 servings.

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