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.


Monday, February 17th


sliced bananas, honey

Rolled Oats 168 with top milk

toast with butter Jelly 704, 709, 710

coffee for adults (cocoa for children)


Spanish Rice 494

bread and butter

Plums 718

tea for adults (milk for children)


Codfish Casserole 424

Baked Potatoes 1067

bread and butter

Pear Salad 761, Peanut Mayonnaise 844

Floating Island 234

coffee for adults (milk for children)

A breakfast observation:  Unlike later in the year, Meta gives options on the Jelly: 704 Crab Apple Jelly, 709 Grape Jelly or 710 Strawberry Jelly.  Somewhere along the line, the jelly choice narrows down to one (jelly selection-fatigue)?  I took this opportunity to choose my fav, strawberry.

Observations like this serve as a good reminder that I am truly an obsessive nerd.  Have I mentioned yet how many copies of Meta Given’s books I own?  It’s probably best not to reveal this information.

In any case, this was a rather tasty breakfast.  I haven’t had bananas and honey on oatmeal previously and they were particularly nice.

2.12.14 Breakfast

I didn’t expect much from 494 Spanish Rice since the only seasoning was 1/2 teaspoon of paprika (does paprika even have a flavor?)  However, it was super tasty.  The long bake made the rice tender and melded it with the beef and bacon bacon flavor with hearty tomato backup.  Yum.

I was unaware that canned plums were available, but that may be because they compare very unfavorably to their fresh (or even dried) cousins.  They were a muddy brown with an unfortunate texture.  There were a lot of canned items in today’s menu (the tomatoes, peas and pears were quite a bit better than the plums).  I think canned produce gets an unfair rep.  They’re convenient, cheap, and in the event of a natural disaster (such as a zombie apocalypse), I’ll be sitting pretty while those who insist upon fresh will develop scurvy.

2.17.14 Lunch

Dinner was pleasant and filling, but not particularly memorable and a little too beige.  My husband said the best part about 424 Codfish Casserole was that it didn’t really taste like codfish.  (I like codfish, so I didn’t count this as a plus).  It did have a tasty cheese sauce; I find that cheese has the bacon-like ability to redeem an otherwise unfortunate dish.  I also rather enjoyed 844 Peanut Mayonnaise.

2.17.14 Dinner

Dessert was still in the same color scheme, but delicious. I was looking forward to trying it since Floating Island is a fun name, but the actual dessert was impressive.  Light and refreshing.

234 Floating Island

494 Spanish Rice and Beef

4 slices bacon

1 medium onion, chopped

1 1/4 lbs ground beef

1 1/2 tsp salt

1 No. 2 1/2 tin tomatoes (1 lb, 12 oz or 3 1/12 cups)

3/4 cup uncooked rice

1/2 tsp paprika

Dice bacon into small pieces and saute until done.  Remove from skillet and pour off half of the fat.  Saute the onions in the remaining fat.  Brown the ground beef with the onions.  Add rest of ingredients.  Transfer to a greased casserole dish and bake in a 350 degree oven for one and a half hours.  Add water if needed (I added about a cup and a half).  Makes 5 servings.

234 Floating Island

2 cups milk

6 TBSP sugar, divided

1/4 tsp salt

4 eggs, separated

1 tsp vanilla

3 TBSP lemon juice

Scald milk with 3 TBSP of sugar and the salt.  Beat egg yolks and slowly stir into the milk mixture.  Cook, stirring constantly until it just coats a metal spoon.  Remove from heat and add vanilla.  Chill.  When ready to serve, beat the egg whites until fluffy.  Add the remaining sugar and beat until mixed.  Add the lemon juice and beat until very stiff.  Transfer custard to individual serving dishes and drop meringue on top.  Makes 5 servings.