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.


Sunday, January 6th


Tomato Juice 719a

French Toast 56     (subbing Hawaiian French Toast 57)

coffee for adults (milk for children)


Beef Pot Roast 500 with

Gravy 468 and vegetables

bread and butter

head lettuce, Russian Dressing 846

Gingerbread with Whipped Cream and Orange Wedges 123

coffee for adults (milk for children)


Ham Salad Sandwiches 857

Apple Sauce 261 (subbing 262 “Dressed Up” Canned Apple Sauce)

Cocoa For All 4 (subbing 2 Cocoa for Adults)

Yay!  My first Sunday menu.  Meta plans for a large midday dinner and a small supper, but since my husband won’t be home until evening, I am switching the two meals.

Breakfast, coincidentally, is the same thing I had on my last Meta day, 56 French Toast.  I decided to go ahead and substitute 57 Hawaiian French Toast (and I’m glad I did).  I though 56 was just fine but 57 Hawaiian French Toast was utterly delightful.  The base of pineapple juice, eggs and cinnamon had a distinct pineapple flavor that was delightful.  Yum!  The only low-light was the tomato juice (which really doesn’t strike me as a breakfast food–too salty, especially paired with a sweet dish!)


I wasn’t really looking forward to “supper.”  I’ve had ham salad sandwiches before as a kid living in Texas, and I remember hating them with a passion.  857 Ham Salad Sandwiches were edible, but not great.  Looking at the photo in retrospect; it looks fairly disgusting.  Will not make again.

When lunch rolled around, I reached went to the refrigerator and found no apples to make 261 Apple Sauce.  I was really surprised because I had recently bought a 10 lb box of apples and thought I’d never get through them.  To substitute, I made 262 “Dressed Up” Canned Apple Sauce.  She has several suggestions for “dressing up” canned apple and I went with a little lemon juice and lemon rind.  It was actually a really nice addition.

I made 2 Cocoa for Adults instead of 4 Cocoa for All since I was the only one eating supper.  It was very nice and better than the stuff from a mix.


After not enjoying the sandwich at lunch, dinner was pleasantly delicious and satisfying.  500 Beef Pot Roast with Vegetables was pretty good considering I don’t usually enjoy well cooked beef.  Even better were the veggies cooked along with the roast.  They were so tender and flavorful.  468 Gravy was good but a bit salty.  846 Russian Dressing (1:1 ratio of mayo and chili sauce) was surprisingly good considering that chili sauce hasn’t stood the test of time.


Dessert, 123 Gingerbread with Whipped Cream and Orange Wedges rocked my world.  Yummy! The gingerbread itself, was nicely spiced and moist.  The whipped cream and oranges accented it really well.


57 Hawaiian French Toast

2 eggs

dash salt

1/2 tsp cinnamon

2 TBSP sugar

2/3 cup pineapple juice

6 slices white bread

4 TBSP butter

3 slices pineapple, heated (or 6 slices if preferred)

Beat the eggs and mix them with the salt, cinnamon, sugar and juice.  Soak the bread in this mixture.  Melt the butter in a heavy skillet (start with half and add more as needed).  Cook bread until browned on both sides and serve with a slice of pineapple on top of each piece.  Meta suggest cutting each pineapple slice in half to make two thin slices, which I prefer it with the whole slice (Makes 3 servings of two slices each).

123 Gingerbread with Whipped Cream and Orange Wedges

1 2/3 cup AP flour

1 1/4 tsp baking powder

1/4 tsp salt

3/4 tsp ginger

1 1/12 tsp cinnamon

1/2 tsp cloves

1 tsp allspice

1 1/2 tsp baking sodda

2/3 c. boiling water

1/3 c. sugar

2/3 c. molasses or sorghum

1/4 c. melted shortening

1 egg, beaten

Preheat oven to 325 F.  Spray a muffin tin with non-stick spray.  Mix flour baking powder and salt well.  Met says to mix the spices with the baking soda and boiling water in a separate (which I did), but I’m not really sure why.  Mix the sugar, molasses and shortening well in yet another bowl.  Add the flour mixture and spice mixture and stir until well mixed.  Spoon batter evenly into muffin cups and bake for 25-30 minutes.  Let cool and serve with whipped cream and orange wedges.

Monday, December 31st


grapefruit halves

French Toast 56

Syrup 924

coffee for adults (milk for children)


Oyster Bisque 970

crisp crackers or toast

Stuffed Prune Salad 770

tea for adults (milk for children)


Beef Turnovers 509

Creamed Potatoes 1070

Buttered Beets 1005

bread and butter

Mock Angel Food Cake 92

Grape Juice Tapioca 369

coffee for adults (milk for children)

Yay!  A non-cereal breakfast for the first time!  56 French Toast was pretty good.  I was a little concerned with the recipe since it only had 2 eggs and 1 1/2 cups of milk for the liquid portion for 10 pieces of bread; I usually use more eggs than milk, but it did produce a nice crispy result.  I went ahead and made 924 Syrup for the experience even though I splurge and buy real maple syrup (so worth it!)  It was tastier than bottled imitation syrup and I liked the warmth and thickness.  It was also far cheaper than the maple syrup.  I’m not really sold on it as a replacement for real maple syrup but I’d be willing to make it again especially if I was looking to economize.  I also enjoyed the grapefruit halve since I haven’t had one in a while.


Lunch was fairly good.  I liked 970 Oyster Bisque because it had a lot of concentrated oyster flavor (really just oysters and thickened milk).  Meta suggests warming the crackers to go with the bisque and it was a nice touch.  770 Stuffed Prune Salad was a bit tricky to make since my prunes weren’t particularity large.  The prunes and cottage cheese alongside the lettuce wedge didn’t really seem like a single dish, but was a unique take on a salad.  The small amount of liquid in the glass beside the tea is the cooking liquid from the prunes which Meta suggests that I save and drink (not bad).

My only complaint about lunch was that, while the menu items were tasty, the combination seemed very vintage “diet plate.”  Cottage cheese, prunes, lettuce, a thin soup and crackers really didn’t strike me as a very filling lunch.  An off-menu afternoon snack may have occurred (sorry Meta!)


Dinner, on the other hand, was very satisfying.  509 Beef Turnovers were very delicious; especially considering how simple and quick they were to make.  The menu suggested using leftover beef from the previous day’s pot roast, but since I didn’t make the pot roast I just used ground beef (the recipe calls for ground meat anyway).  The cornstarch gravy that was part of the recipe was a little odd and gelatinous, but was still good.

1070 Creamed Potatoes No. 1 were a nice improvement over over 1071 Creamed Potatoes No. 2 (which consist of boiled potatoes combined with a white sauce).  Version No. 1 was potatoes cooked in a little cream and seasoned with salt, pepper and parsley. Yay seasoning!  1005 Buttered Beets were also a good side dish.


This menu called for two desserts, 92 Mock Angel Food Cake and 369 Grape Juice Tapioca.  I wonder if this might have been an error since I haven’t seen two desserts at one meal before.  Besides, it a weird combo to eat together.

I made 369 Grape Juice Tapioca to eat tonight.  The recipe is the same as 367 Tapioca Cream that I previously made on 12/21/12 but with grape juice.  My last attempt produced a soup.   It actually thickened this time thanks to Erica’s tips at Retro Recipe Attempts.  Despite the excellent thickening, dessert was still kind of a fail.  The recipe says to use grape juice for all or part of the milk so I used half and half.  My understanding of combining acids and bases in cooking is evidently not very good because the results had an underlying grainy texture from the milk curdling.  (My husband said it tasted like partially undissolved grape Kool-aid).


I haven’t tried it yet, but I did go ahead and make 92 Mock Angel Food Cake for completeness.  I  frosted it with the frosting suggested in the recipe, 148 Raspberry Icing.


(EDIT:  92 Mock Angel Food Cake was good; 148 Raspberry Icing was even better.  It had texture somewhere in between meringe and divinity and a good raspberry flavor).