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
Sunday, March 16, 2014
Saturday, March 15, 2014
St. Patrick's Day
March 17th - the feast day of St. Patrick, patron saint of Ireland
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
 |
| 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
Sunday, March 9, 2014
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
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
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
Tuesday, March 4, 2014
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.
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.
Monday, March 3, 2014
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.
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.
Sunday, March 2, 2014
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
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
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