Third week in April

Monday
Hamburger Noodle Casserole
Green Salad with dressing
Corn
Bread and butter

Tuesday
Chicken and rice
Squash
Tomato Salad

Wednesday
Potato Omlette
Glazed Carrots
Cherry Pie

Thursday
Pork Roast
Potatoes
Celery and Apricot Salad
Broccoli

Friday
Fish
French Fried Potatoes
Green Beans
Cucumber and Tomato salad

Saturday
Pizza
Green Salad with dressing

Sunday
Chicken with stuffing
Mashed Potatoes
Asparagus or green vegetable
Lettuce Salad with dressing
Strawberry Shortcake or Lemon Pie

Second week in April

Monday
Roast Beef
Au Gratin Potatoes
Lettuce Salad with dressing
Green Beans

Tuesday
Chicken
Potatoes
Peas and Carrots
Tomato and Cucumber Salad

Wednesday
Tuna Rice Casserole
Peas
Vegetable Combination Salad
Peach Pie

Thursday
Meat Loaf
Parsley Potatoes
Green Beans
Stewed Tomatoes

Friday
Baked Fish
Scalloped Potatoes
Lettuce Salad with dressing
Peas
Lemon Bars

Saturday
Pork Chops
Baked Potatoes
Orange and Grapefruit Salad
Broccoli

Sunday
Chicken
Sweet Potatoes
Asparagus or green vegetable
Orange and Lettuce Salad
Strawberry Shortcake

April Fools Day

Are you an April Fool?  It's traditionally a day when silliness abounds.

There are a number of recipes that attempt to fool us.  I remember my mother making Vinegar Pie, which was supposed to taste like Lemon Meringue Pie.  Vinegar was substituted for Lemon Juice.  Another pie she talked about making, but I don't recall that she ever actually did, was Mock Apple Pie.  That recipe substitutes Saltine Crackers for Apple Slices.  A syrup with cinnamon and nutmeg is poured over them to give moisture to the pie.

There were a couple years we tried to convince mother to add blue food coloring to the mashed potatoes on April Fool's Day. I don't think we succeeded.  And though it may sound foolish, I always thought it would be fun to serve dessert first at dinner instead of last!

This year the idea that sounds the best to me is to bake a favorite Meatloaf recipe in cupcake tins and then 'frost' them with Whipped Potatoes.  Whatever you decide to do for April Fool's Day, I hope it brings a smile to everyone's face.

First week of April

Monday
Leftover Chicken
Rice or Wild Rice
Carrots
Jello salad with fruit

Tuesday
Pork Chop
Mashed Potatoes
Peas
Rhubarb Pie

Wednesday
Tuna Casserole
Lettuce salad with Tomato
Strawberry Shortcake

Thursday
Oven Fried Chicken
Potato Salad
Carrot and Celery Sticks
Fruit Salad

Friday
Fish
Hash Brown Potatoes
Carrots
Cucumber Salad
Lemon Pie

Saturday
Ham Slices
Sweet Potato
Broccoli
Lettuce Salad with Dressing

Sunday
Roast Beef
Mashed Potato and Gravy
Italian Salad - Tomato, Broccoli, Cauliflower, Olives
Lemon Sherbet

Fourth week of March

Monday
Ham slices
Sweet Potatoes
Carrots
Fried Apple Rings

Tuesday
Spaghetti
Lettuce Salad with dressing
Corn
Garlic bread and butter

Wednesday
Beef stew with vegetables
Cole Slaw
Roll and Butter

Thursday
Leftover Beef Stew
Lettuce Salad with dressing
Roll and Butter

Friday
Baked Fish
Shell Macaroni and Cheese
Tomato and Cucumber salad
Green Beans

Saturday
Pork Chops
Rice pilaf
Broccoli
Lettuce Salad with dressing
Lemon Bars

Sunday
Baked Chicken
Potatoes
Fruit Salad
Glazed Carrots
Pecan Pie

St. Joseph's Day

St. Joseph

St. Joseph, well known from the Gospels of Matthew and Luke as the husband of Mary and foster-father of Jesus, was a carpenter by trade and thus is called the patron saint of fathers, home and family, craftsmen and carpenters.

He is often depicted holding a lily, which apparently comes from an old legend.   The High Priest told the Virgin Mary to have marriageable young men place their staff in the temple overnight.  In the morning, the staff of Joseph had blossomed, indicating the favor of God, and he was chosen to be her husband.

Since Lilies grow from bulbs, and not any tree that would produce a wooden staff, you can draw your own conclusions about the legend.  On the other hand, the purity of his spirit as a 'just man' could easily be depicted in the beauty of the lily.

March 19th is the feast of St. Joseph and a very popular Italian feast day.  A delicious Italian themed meal would be a nice way to honor him.  Spaghetti, bread and a green salad makes a simple and easy meal.

Beatrice Ojakangas in her book The Great Holiday Baking Book suggests Stuffed Italian Bread.  I usually don't think far enough ahead or have enough time in the afternoon to make yeast breads for dinner, so I'm going to adapt her recipe for something quicker.


Quick Stuffed Italian Bread
1 tube refrigerated french bread dough
Thinly sliced Provolone cheese
Thinly sliced Beef Salami lunch meat
Grated Parmesan Cheese
Crumbled bacon bits
Olive Oil
Black Pepper

Preheat oven according to bread package directions.  Unroll bread dough onto a flat surface. Sprinkle with Parmesan Cheese and bacon.  Place a layer of Provolone slices and then Salami slices, leaving about an inch open along one side of the dough because the filling will slip forward as you roll.  Roll tightly from the opposite side like a cinnamon roll.  Pinch the ends closed and place seam side down on a lightly greased baking sheet.  Bake a bit longer than the package directions.  The added ingredients will increase baking time.  After removing from the oven, brush with olive oil and sprinkle black pepper over the top of the loaf.  Cool slightly, slice and serve.

*****
Several cook book authors recommend making Cream Puffs filled with sweetened Ricotta Cheese as part of a St. Joseph's day menu.  Try this version of a Ricotta Cheese filling.  Other filling options for cream puffs are vanilla pudding, ice cream, or whipped cream.

Ricotta Filling for Cream Puffs
1 cup ricotta cheese
2 tablespoons mini chocolate chips
2 tablespoons orange marmalade jam
1-1/2 tablespoons sugar
Powdered (confectioner's) sugar

Beat ricotta cheese in a medium bowl with an electric mixer until smooth.  Add marmalade and sugar.  By hand, stir in chocolate chips.  Spoon filling into the bottoms of cooled cream puffs.  Replace the tops.  Sift powdered sugar over the cream puffs before serving.

*****
Isidore of Isolanis, a pious Dominican of the 16th century wrote, "The Lord will let His light shine, He will lift the veil, and great men will search out the interior gifts of God that are hidden in St. Joseph; they will find in him a priceless treasure, the like of which they had never found in other saints of the Old Testament."

Third week of March

The third week in March is American Chocolate week.  Brownies are one of many desserts that can be made this week to join in that celebration.

Monday
Leftover Roast Beef
Potatoes
Cole Slaw salad
Sliced Tomatoes

Tuesday
Chicken and rice
Jello with fruit
Green vegetable

Wednesday
Baked Fish
American Fried Potatoes
Corn or Beets
Cucumber Salad

Thursday
Ham and Potato casserole
Green Beans
Apple or  Waldorf Salad

Friday
Tuna Noodle Casserole
Peas
Green Salad with dressing

Saturday
Grilled Steak
Baked Potato
Carrots
Lettuce Salad with dressing
Strawberry Shortcake

Sunday
Chicken
Mashed Potatoes
Green Vegetable
Lettuce and Orange salad
Peach Cobbler

St. Patrick's Day

March 17th - the feast day of St. Patrick, patron saint of Ireland

St. Patrick

Corned Beef and Cabbage is a traditional American way to celebrate St. Patrick's day, but not so in our family.  I don't ever recall my Irish grandparents serving that dish, and green beer has never touched these Irish lips!

After my first trip to Ireland in 1987 I tried to bring more of the Irish food which I experienced there to our St. Patrick's day celebrations.

Irish cuisine includes more fish than one would imagine, until you realize that Ireland is an island nation surrounded by the sea and it's bounty.  Salmon is frequently on the menu. Beef cattle and sheep graze the interior grasslands of Ireland and make a delicious contribution to the Irish table. Cheese, butter and dairy products are plentiful and pair well with abundant servings of fresh Irish Potatoes - which are more like small red potatoes than Idaho russet potatoes.  Cabbage, turnips and other root vegetables bring flavor to Irish stews and meat pies.   Apples, Rhubarb and fruit jams are frequently found in Irish recipes for desserts.

A Irish feast to celebrate St. Patrick's Day in our home now might include:
Apple slices and Cheddar cheese
Colcannon - mashed potatoes, cooked shredded cabbage, butter and milk
Baked Salmon - if the holiday falls on a Friday in Lent - or
Braised Beef in Guinness - beef, carrots and a flavorful sauce
Irish Soda Bread and butter
Rhubarb  Fool - Rhubarb sauce mixed with whipped cream - or
Strawberry Trifle - cake chunks with jam, vanilla pudding and whipped cream
Irish Breakfast Tea with milk or
Guinness Beer

Many of my favorite Irish recipes come from Irish Cooking by Helen Walsh.

May the road rise up to meet you, may the wind be always at your back,
May the sun shine warm upon your face, and the rain fall soft upon your fields, 
and until we meet again, 
May God hold you in the palm of His hand.
Amen

Second week of March

The second week of March is Chocolate Chip Cookie week.

Monday:
Meat Loaf
Scalloped or Mashed Potatoes
Green Vegetable
Tomato Salad

Tuesday:
Pork Roast
Potatoes and Carrots
Fried Apple Rings

Wednesday:
Tuna Casserole
Biscuits
Broccoli and Carrots
Apple Salad

Thursday:
Leftover Pork Roast
Mashed Potatoes
Lemon or Orange Jello with fruit
Baked Apples

Friday:
Baked Fish
French Fried Potatoes
Peas and Carrots
Green Salad with Dressing

Saturday:
Chicken
Sweet Potatoes
Pineapple Salad
Peas

Sunday:
Roast Beef
Potatoes
Corn
Lettuce Salad with Dressing
Strawberry Shortcake

Shortcut Scalloped Potatoes

Parboiling the potatoes first saves time, and you know the potatoes will be done when you pull them out of the oven.  Regular oven-baked scalloped potatoes can take 1-1/4 hours or more in the oven - these will be done in under 1/2 hour!

Ingredients:
3 Tbsp butter, divided
2 Tbsp flour
1 teaspoon salt
1/4 teaspoon black pepper
1-1/4 cups milk
5 medium potatoes, peeled & thinly sliced *
1 small onion, peeled & thinly sliced *
chopped green pepper (optional)
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese, or equivalent slices torn into chunks

Directions:
1)  Preheat oven to 350 degrees.
2) Place sliced potatoes in a sauce pan and cover with water.  Bring to a boil and cook about 10 minutes. Test with a fork and remove from heat when tender.
3)  In a small saucepan, melt 2 Tablespoons butter.  Add onion. Cook a few minutes until onion is translucent.  Whisk in flour, salt and pepper.  Gradually add milk, stirring with whisk.  Cook about 2 minutes, until thickened.  Set aside.
4) Grease a medium sized casserole.  Drain potatoes.  Layer half the potatoes, half the sauce into the casserole. (and green pepper if desired)  Repeat.  Sprinkle cheese on top.
5) Melt remaining Tablespoon of butter in a small bowl in the microwave.  Add bread crumbs and toss with a fork to coat thoroughly.  Sprinkle on top of the cheese.
6) Bake about 15-20 minutes - until hot and bubbly.  Let cool 5 minutes before serving - potatoes tend to hold the heat well.
Serves 4 or 5.

*I sliced the potatoes and onion with a mandolin.  Medium setting for the potatoes and thin setting for the onion.
Original recipe from the kitchen of Jean B at weeklymenufrommom.blogspot.com

Celebrating Lent with the food of poverty

The season of Lent gives us the opportunity to make changes in our lives.  We are called to pray, to give service, to turn away from bad habits, to donate generously to charities and to change our eating habits.

From early days, Christians were called to eat a simple meal - a meal of poverty- at least one day each week.  It is a reminder of how poor we would be without our Loving God and Father, and brings to mind that many in our world have less to eat than we usually have.  How blessed we are!

For many generations, the poor could always go to a nearby river, lake or stream, and with some luck, catch fish for their meal.  Fish was considered 'poor man's food,' while meat was eaten by the wealthy elite.  Over the years this has turned around.  Fish, at least here in the Upper Midwest, is much more expensive than meat!  Yet our mind-set to eat fish on Fridays during Lent sets us on a path in direct opposition to the original intent.  Dining out on Lobster is NOT a poor person's meal.  Today, Ramen Noodles are the staple for those on a tight food budget.

So, the challenge is to provide meals for our family during Lent that compliment the spirit of the season.   Once again I can turn to the 1931-33 menus my grandmother had.  It is interesting to note that they had meatless meals on Wednesdays as well as Fridays during Lent.  In addition to broiled and baked fish dishes, there are menus featuring Egg Bake dishes, Macaroni and Cheese, Vegetable or Clam Chowders, Meatless Spaghetti and Pasta dishes.

The blessing we find in Celebrating Lent with the food of poverty is that we realize we have been blessed with the resources to actually go out to dinner at Red Lobster on occasion.  Instead, we choose to eat a simple meatless meal at home and use the money we could have spent for that meal as part of our Lenten alms-giving.

This week, ground beef is in our grocery ad on sale for $1.99/lb, regularly $4.09/lb.  So, meatless spaghetti on Ash Wednesday means saving $2 to $4 from that meal alone.  Churches often encourage donating the savings from Lenten meatless meals to organizations that work to alleviate hunger like Rice Bowl, Second Harvest or your local Food Shelf.  What a great opportunity to pass along the blessings you have received to someone else in need.

We give you thanks, O Lord, for all the blessings we have received from thy bounty.
Through Christ our Lord,
Amen.

Mardi Gras

Mardi Gras, Fat Tuesday, Shrove Tuesday - all names for that final day before Ash Wednesday.  A day for feasting which will provide sharp contrast to the fasting of Lent.

One traditional menu for the day is Pancakes.  I suppose in the days when the Passover tradition of having no yeast or leavening in the home carried over into the Christian observance of Lent, the last of the sourdough batter needed to be used up before Lent began.  Pancakes would be a delicious way to do that!  King Cake, or Twelfth Night Cake is another delicious Mardi Gras tradition.  The cake is similar to a yeast coffee cake ring and often frosted with green, gold and purple icing.

Mardi Gras celebrations are held the week prior to Ash Wednesday in many parts of the world, but the celebrations in New Orleans, Louisiana are most familiar to Americans.  Sporting the traditional Mardi Gras colors of gold, green and purple, the city is filled with Carnival parades in the days before Lent.  Another menu idea for the day would be Jambalaya, an ethnic dish associated with New Orleans.  That would be a good way to use up leftover ham, chicken or sausage that might be in the refrigerator!

If you enjoy decorating your table for special days- strings of beads, masks, feathers and coins on the table will give a festive air.

In our feasting and in our fasting, 
Come, Lord Jesus, be our guest.
Let all these gifts to us be blessed.
Amen.

First week in March

Monday:
Hamburger and Gravy
Mashed Potatoes
Green Beans
Tossed Salad with Dressing

Tuesday: 
Ham Slices
Pancakes/Crepes or Hash Brown Potatoes
Banana and Orange salad

Wednesday:
Spaghetti
Tossed Salad
Garlic Bread

Thursday:
Fried Rice
Peas, Carrots or Broccoli
Peaches
Fortune Cookie

Friday: Lent
Tuna Noodle Casserole
Peas
Lemon Jello with fruit

Saturday:
Tacos
Ice Cream with Caramel sauce

Sunday:
Chicken
Mashed Potatoes
Cranberry Sauce
Corn
Biscuits
Chocolate Cake

Fourth week in February

Monday:
Chicken
Mashed Potatoes
Cole Slaw
Carrots

Tuesday:
Beef Stroganoff
Egg Noodles
Jello with fruit
Peas and Carrots

Wednesday:
Ham Slices
Hashed Brown Potatoes
Lettuce Salad with dressing
Green Vegetable - Broccoli, Peas or Green Beans

Thursday:
Ham Slices
Baked Potato
Cole Slaw with pineapple tidbits
Beets or Carrots

Friday:
Fish
Parsley Potatoes
Apple and Celery salad
Green Beans

Saturday:
Pork Chops
Sweet Potatoes
Lettuce Salad and dressing
Corn
Apple Sauce

Sunday:
Chicken
Sweet Potatoes
Apple and Celery Salad
Cauliflower, Broccoli or Carrots: California Mix Vegetables
Chocolate Ice Cream

Weekly Menu from Mom - the beginning

What to make for dinner?  It's an age-old question that pops up in every family.  My grandmother must have had the same question, because she saved menu suggestions from her local grocery store published in 1932-34 and I found them with her cookbooks 60 years later.  Times sure have changed.  A family of four could be fed for $11-13 per week back then!

But one thing hasn't changed.  When you have a meal plan for the week to rely upon, it takes most of the stress out of preparing meals for yourself and your family.  And who wouldn't appreciate that!  So, when the grocery ads arrive it's time to plan ahead for the weekly dinners and weekly grocery shopping.  Check what is on sale and in season to incorporate some of those items into your meal plans.  Use those coupons on items you regularly use!

The menu suggestions in this blog are fairly open to interpretation.  For example, if the menu is 'chicken' you are free to prepare it using any of your favorite methods.  What works for you?  Whether it is baked, pan fried, prepared in the slow cooker, or grilled doesn't make any difference.  Don't like asparagus? Substitute another vegetable.  Mix it up.  Make your dinners as fancy or plain as you wish.

And just because it says 'Monday' doesn't mean you can't use that menu on a different day instead.  If you have leftovers from a previous day to use up - go for it!   Heading out to dinner? Lucky you!

Don't know how to make something?    If you leave a comment below the weekly post asking about a recipe, I'll be glad to add a follow-up post with the recipe I use.  There are so many resources available to cooks now!  I love old cookbooks, but also tend to use Taste of Home - where I've never found a recipe that wasn't excellent.

Have fun, eat healthy and enjoy cooking - for yourself, your family and your friends!

Bless us, O Lord, and these thy gifts, which we are about to receive from thy bounty.
Through Christ our Lord.
Amen.