Friday, February 13th


freshly cut grapefruit

Rolled Oats with top milk 168

toast with butter, jam 702 or 712

coffee for adults (milk for children)


Baked Eggs in Bacon Rings 381

toast and butter

Pickles 726

Fruit-Filled Peanut Cookies 222 (save half for Saturday’s luncheon) (substituted Oatmeal Drop Cookies 204)

tea for adults (milk for children)


Lamb Patties 525

Quick Escalloped Potatoes 1075 (substituted Baked Potatoes 1067)

Buttered Peas 1060

bread and butter

Baked Apples 266 or 267

coffee for adults (milk for children)

Breakfast was a standard yummy Meta breakfast.


I’ve been waiting to try 381 Baked Eggs in Bacon Rings since it sounded delicious.  Good news–it tasted delicious too!  I changed the cookie out to Oatmeal Drop Cookies because I bought a giant Costco package of raisins and it made me crave oatmeal cookies.  To my dismay, there weren’t any raisin in the recipe so I just substituted them for the nuts it called for.  My only complaint about lunch was the lack of vegetables.  A pickle is kind of a vegetable, but only vaguely.


Dinner was a bit short on vegetables too now that I think of it.  Potatoes and peas are kind of vegetables, but also kind of cheating on the vegetable count.  In any case, the Lamb Patties were as delicious as the last time I made them.  This recipe is going on my regular rotation.


At least dessert was a (delicious) fruit serving (with raisins!):


Decent menu, but not one of my all-time favorites since it didn’t quite feel balanced in the same way as many of Meta’s menus.

381 Baked Eggs in Bacon Rings

5 round pieces toast

5 slices bacon

5 eggs

salt and pepper to taste

In bottoms of greased muffin tins place rounds of toast.  Pan-broil bacon slices until about half done, drain, and line sides of muffin pans with them.  Break an egg into each and season to suit taste.  Bake in a moderatly slow oven (300 to 325 degrees) about 20 minutes, or until eggs are firm.  Remove with spatula so that toast, bacon and egg all retain shape.  5 servings

204 Oatmeal Drop Cookies

3/4 cup all-purpose flour

1/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp cinnamon

1/4 c. shortening

1/2 c. sugar

1 egg

3/4 c. rolled oats

3 TBSP. milk

1/4 c. chopped nuts

Sift flour, measure, and resift twice with salt, baking powder and cinnamon.  Cream shortening, blend in sugar, and add slightly beaten egg; beat until smooth and light.  Stir in oats.  Add half the flour and stir in; then add milk, rest of flour, and nuts, stirring until well mixed. Drop from a teaspoon onto a buttered baking sheet, and bake in a moderately hot oven (400 degrees) for 10 minutes, or until nicely browned.  Makes about 1 1/2 dozen cookies.

266 Baked Apples No. 1

5 large baking apples

1/2 cup brown sugar

1/4 cup raisins or chopped nuts, if desired

2 TBSP butter

Wash and core apples, Fill the cores with the brown sugar and raisins or nuts, and dot with butter.  Place in baking pan or casserole and pour enough water around them just to cover the bottom of the pan.  Bake in a moderate (350 degree) oven 45 minutes to 1 hour, or until tender when pierced with a fork.  5 servings

Variation:  Fill the centers of the apples with 1/2 cup drained crushed pineapple and 1/4 cup brown sugar.  Dot with butter, pour water into pan, and bake as above.


One thought on “Friday, February 13th

  1. I can’t believe I didn’t comment on this post yet! And now I see where my Mom got her baked apples recipe – I haven’t made them since the kids were young! I’m going to have to remember them when my bags of apples end up sitting too long! 🙂 The egg/toast combo sounds delish!


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