freshly cut grapefruit
French Toast 56
Cream of Spinach Soup 959 substituted Cream of Asparagus Soup 946
Grated Carrot Salad 742
Doughnuts 128 (save half for Friday dinner) substituted Half-A-Pound Cake 112
tea for adults (milk for children)
Spanish Sausage 566
Mashed Potatoes 1077
Buttered Green Beans 985
whole wheat bread and butter
Coffee for adults (milk for children)
Clearly I’m a bit late on this one. I was setting up for a new post later this week and noticed I never posted this menu from March!
No complaints about breakfast, as per usual:
Lots of substituting at lunch, but the soup and salad were both quite good.
and lunch dessert (with berry sauce on top):
The cake was tasty (naturally), but didn’t have the classic pound cake texture. This was a bit lighter and airier.
The Spanish Sausage at dinner turned out much more flavorful than I expected from the short ingredient list. The long cooking time must have concentrated the flavors (plus: sausage). I vaguely recall skipping the canned plums (since eww).
946 Cream of Asparagus Soup
1 1/2 lbs. fresh asparagus
2 TBSP. butter
1/4 c. flour
1 1/2 c. evaporated milk
2 1/2 c. asparagus cooking water
2 tsp. salt
Remove paper-like scales on asparagus with paring knife. Wash thoroughly. Cut into 2-inch lengths, separating the thick stems from the tips. Split the stems lengthwise and drop into 2 cups boiling salted water until tender, 8 to 10 minutes. Drain asparagus and save both cooking waters. There should be 2 1/2 cups water. If more, boil down; if less, add fresh water. Rub stalks through a sieve. Melt butter in saucepan, blend in flour, and add evaporated milk, the asparagus puree and the cooking water. Cook until soup boils and thickens, stirring constantly. Add salt and asparagus tips and serve piping hot, with crisp crackers or croutons (61). 5 servings.
Note: Canned asparagus (1-lb tin) may be used instead of the fresh.
742 Grated Carrot Salad
5 medium-sized carrots
1/3 c. French dressing (841) or mayonnaise (843)
chopped stuffed olives
Wash, scrape and grate carrots coarsely, rubbing over grater only one way. Combine lightly with French dressing or mayonnaise and pile on lettuce leaves on individual plates. Garnish with a few chopped olives if desired. Chill before serving. 5 servings.
Note: Half of the grated carrot may be replaced by finely chopped cabbage.
112 Half-A-Pound Cake
1/2 lb. cake flour (2 1/4 cups sifted)
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 lb. butter (1 cup)
1/2 lb. eggs (4 eggs)
2 tsp. rose water
1/2 lb. sugar (1 cup)
Sift flour, measure or weigh, and resift 3 times with baking powder, salt and nutmeg. Cream butter thoroughly and add the flour mixture in 3 portions, mixing until smooth after each addition. Beat eggs until thick and lemon-colored; add flavoring ad sugar all at once, and beat until very light. Then beat the egg mixture thoroughly into the fat-flour mixture. Have a bread loaf pan (8 1/2 x 5 x 3 inches) lined with 4 thicknesses of smooth brown wrapping paper; butter the inmost piece of paper thoroughly. Pour in the batter, pushing it well into the corners of the pan, so surface is even. Lay another piece of buttered brown paper across the top of the pan and bake in a 350 degree oven for 1/2 hour; then remove paper from top and bake 1 hour longer. Cool a few minutes in pan before turning out onto wire cake rack to finish cooling. Makes 1 loaf.
566 Spanish Sausage
1 1/2 lbs. pork sausage, country style.
1 No. 2 tin tomato juice or No. 2 1/2 tin tomatoes, strained
1/2 cup finely chopped onions
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 tsp. salt
dash of pepper
1 1/2 tsp. sugar
2 TBSP. flour
1/4 cup water
grated Parmesan cheese
Shape sausages into 10 patties and brown in hot skillet. Add tomato, onion, green pepper, celery and seasoning; cover, and simmer 1 hour. Remove sausage to a hot platter. Blend flour and water and when smooth, add to tomato juice in which sausages were cooked. Stir until it boils and thickens. Pour sauce over meat, sprinkle with cheese, and serve hot. 5 servings.