Thursday, March 26th


freshly cut grapefruit

French Toast 56

Syrup 924


Cream of Spinach Soup 959 substituted Cream of Asparagus Soup 946

soda crackers

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

Plums 718

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:

3.26.15 breakfast

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.


Saturday, December 21st



prepared cereal with top milk

Cinnamon Toast 55

coffee for adults (cocoa for children)


Chipped Beef Souffle 404

Stewed tomatoes 1111 (substituted 1110 Pan-Broiled Tomatoes)

whole wheat bread and butter

Doughnuts 128 (save half for Sunday)

coffee for adults (milk for children)


Baked Macaroni and Cheese No. 1 177 (substituted Macaroni with Cheese Sauce 179)

Harvard Beets 1006 (substituted 1007 Buttered Broccoli)

Raw Carrot and Peanut Salad 781

whole wheat bread and butter

peaches (canned)

tea for adults (milk for children)

Breakfast was pretty boring (I’m not a big fan of cold breakfast cereal), but I had three great reasons for picking out today’s menu.  1) homemade doughnuts! 2) new food:  chipped beef and 3) dinner is vegetarian which was important because I was planning on serving this to (vegetarian) guest.  Yikes!

Obligatory picture of breakfast:

12.22.13 Breakfast

I was excited about trying chipped beef because the only context I’ve heard of it previously was in the “Shit on a Shingle” dish.  Since I have the sense of humor of a 8-year-old boy, this=hilarious.  Actual recipe for “SOS” is 518 Creamed Chipped Beef.  In the meantime, 404 Chipped Beef Souffle gave me my fist experience with chipped beef.

12.22.13 Lunch

The theory of chipped beef was better than the actual item.  Somehow, it managed to be nearly tasteless (except for the saltiness) but fairly offensive at the same time.  At least my substitution for 1111 Stewed Tomatoes, 1110 Pan-Broiled Tomatoes was rather tasty; the buttery thyme flavor was great.

Also, Meta made up for the souffle in a big way with 128 Doughnuts.  They were crispy and so delicious.  I coated half in cinnamon-sugar and half in powdered sugar.  I could have eaten the entire batch in one sitting, but managed to make do with only 3 of them.

128 Doughnuts

Dinner for (tolerant) friends turned out very well!  Due to a shortage in prep-time, I had to substitute 179 Macaroni with Cheese Sauce instead of the 177 Baked Macaroni and Cheese No. 1 (which I’ve made before anyway).  I also took the liberty of changing 1006 Harvard Beets for 1007 Buttered Broccoli for better crowd appeal.

12.22.13 Dinner

179 Macaroni with Cheese Sauce was uber creamy and comfort-foody.  It was pretty quick and easy too (not quite blue box easy, but so much tastier).  781 Raw Carrot and Peanut Salad went over well (although I forgot to serve it on lettuce as specified).  The guest included two young-uns and they enjoyed this dinner as well as the adults (but I suppose the vegetable eating could be chalked up to good parenting instead of my kitchen prowess).

Overall, an rather good menu day, although I’m adding chipped beef to my list of weird meats I’m not interested in trying.

1110 Pan-Broiled Tomatoes

5 large tomatoes (2 1/12 lbs)

1/2 cup butter (or half bacon drippings)

1 tsp thyme

1/4 tsp salt

1 1/2 TBSP grated onion

Wash tomatoes, core and cut off the blossom end.  Melt butter and add thyme, salt and onion.  Saute until onion is soft, about 5 minutes.  Cut the tomatoes into 1 inch slices and cook in the butter, spooning fat over them.  Cook about 1 to 2 minutes on both sides.  Serve with butter poured over.  Makes 5 servings.

128 Doughnuts

2 cups AP flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/9 tsp nutmeg, if desired

2 TBSP shortening

1/2 cup sugar

1 egg, beaten

1/2 tsp vanilla

1/3 cup buttermilk

fat for deep frying

Sift flour and measure.  Resift with baking powder, baking soda, salt and nutmeg.  Cream shortening, blend in sugar, and then blend in egg and vanilla.  Add dry ingredients and buttermilk alternately just until well mixed.  Chill dough.  Roll out on lightly floured surface to 1/4 inch thick.  Cut out doughnuts.  Fry in 375 degree oil just until golden brown and then fry on other side.  Drain the doughnut on paper towel or a rack.  Shake in granulated sugar, powdered sugar or cinnamon and sugar.

179 Macaroni with Cheese Sauce

Recipe instructions call for not baking 178 so:

178 Baked Macaroni and Cheese No. 2

7 or 8 oz elbow macaroni

3 quarts boiling water

3 tsp salt

2 TBSP butter

2 TBSP flour

1 cup evaporated milk

1 cup water

1 tsp salt

1/2 lb sharp cheese, grated

Boil water and 2 tsp of salt.  Cook macaroni until tender (Meta says about 20 minutes, but I followed package directions and left it in for 8).  Drain and rinse.  Meanwhile, melt butter and blend in flour.  Add milk and water and stir until sauce boils and thickens.  Add salt and cheese and stir until melted.  (Can mix in macaroni and reheat for 179 here) or arrange macaroni and cheese sauce in a buttered casserole dish and bake in a 350 degree oven for 10 to 15 minutes until the top is toasted.

781 Carrot and Peanut Salad

5 medium carrots

1/4 lb salted peanuts (1/2 cup)

1/3 cup mayonnaise


Wash, scrape and grate carrots.  Chop peanuts.  Combine carrots, peanuts and mayo and serve on lettuce leaves.