Tuesday, November 3rd

Breakfast:

Tomato Juice 719a

Fried Cornmeal Mush 172 with Syrup 924

Broiled Bacon 544

coffee for adults (milk for children)

Luncheon:

Baked Sweet potatoes 1085

whole wheat bread and butter

Raw Apple and Raisin Salad 733 substituted Apple and Peanut Salad 732

tea for adults (milk for children)

Dinner:

Irish Stew 529

bread and butter

lettuce with French Dressing 841

Plain Baked Custard 226 substituted Brown Sugar Custard 227

coffee for adults (milk for children)


Breakfast:

IMG_4799

Meal Score: 7/10

Notes:  I totally forgot to pre-make the mush so it could coagulate prior to frying.  Whoops!   I did make cornmeal bread (yeast bread with cornmeal) so that’s kind of close?  Meal score negatively affected by having to chug tomato juice but stayed high due to bacon.

Luncheon:

IMG_4794

Meal Score: 8/10

Notes:  Mmm…  Simple, but satisfying.

Dinner:

IMG_4787

Meal Score: 5/10

Notes:  The Irish Stew was pretty bland (but certainly filling).  The salad (jazzed up with uncalled for cucumber and onion wasn’t much to write home about either.  The Brown Sugar Custard was the highlight (though still pretty plain).  Sadly, the picture of the custard is missing, but it went over super well with the husband and toddler.  Overall, satisfying and nutritious, but forgettable.

Overall Score:  6.5/10


732 Apple and Peanut Salad

5 medium-sized eating apples

juice of 1 lemon

1 medium stalk celery, diced

1/2 cup mayonnaise (843)

1/2 cup coarsely chopped peanuts

lettuce

Peel, quarter, and core apples.  Cut into 1/2-inch dice and sprinkle with lemon juice to prevent discoloration.  Cut celery into small dice.  Add the apples and mayonnaise and toss lightly.  Just before serving, add the peanuts and serve on lettuce leaves, or as a stuffing for peeled whole tomatoes.  5 servings.

529 Irish Stew

1 1/2 lb. lamb shoulder, cut in pieces for stew

flour

3 TBSP butter or bacon drippings

water

2 tsp. salt

dash pepper

5 medium potatoes, peeled and diced

5 carrots, scraped and diced

1 small onion, sliced

Wipe meat with a damp cloth; dredge thoroughly with flour and brown on all sides in a skillet or Dutch oven in which the butter or drippings had been melted.  Add 1 cup water, cover, and simmer 45 minutes; then add salt, pepper, potatoes, carrots and onion, with 1 1/2 cups more boiling water, and continue simmering until all are tender, about 30 minutes.  Serve piping hot.  If desired, a little chopped parsley may be added just before serving. 5 servings.

227 Brown Sugar Custard

1 1/2 cups evaporated milk

1 1/2 cups water

(can substitute 3 cups milk for evaporated milk and water)

3 eggs

3/4 cup dark brown sugar, firmly packed

1/4 tsp salt

Combine evaporated milk and water and heat to scalding.  Stir slowly into beaten eggs, add brown sugar and salt.  Strain and pour into custard cups which have been set in a shallow pan of hot water.  Bake in a moderately slow oven (325 F) for 30 minutes, or until custard test done.  Serve warm or cold, plain, or with a spoonful of tart jelly on top.  5 servings.

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