Grilled Hamburgers and Hot Dogs Vegetable Sticks and Dip Potato Salad Grapes Cherries in the Snow
Panko Chicken Broccoli Casserole Peas Peaches
Tex-Mex Pasta Skillet Sugar Snap Peas Strawberries and Bananas
Stuffed Pork Chops Brussels Sprouts Cooked Apples Hot Dinner Rolls
Chicken Divan Sourdough Bread Chinese Cabbage Salad
This week's Grocery List can be downloaded here:
Grocery List for May 29 - June 2, 2006 - PDF
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Notes for Monday:
I usually use 1 lb. of ground beef, an egg, and Adobo seasoning (easily found in the spice section of most grocery stores; substitute garlic salt if you can't find it) to make patties. We are going to increase this mixture to 5 lbs. of ground beef, 5 eggs, and *lots* of Adobo seasoning. You may add some bread crumbs if you wish. Shape patties for tonight's dinner, then take the extra meat and divide it equally between hamburger patty shapes and meatball shapes for the freezer. Flash freeze the meatballs, then put into dated freezer bags. Freeze the hamburger patties with wax paper between each layer in a dated freezer bag, or freeze them individually on a cookie sheet and bag them later when they are frozen.
Grill hamburger patties and hot dogs and serve on buns with your favorite condiments.
Cut cooked potatoes into bite-size cubes and put into a large bowl with onion. Combine remaining ingredients and pour over potatoes and onion, mixing well. Refrigerate until ready to serve. Garnish with fresh parsley, if desired.
In a large bowl, beat cream cheese and vanilla until smooth. fold in whipped topping. Pour half of the cream cheese mixture into a 9x12 inch glass dish. Slice the angel food cake and lay evenly over the top of cream cheese mixture in dish. Spread remaining cream cheese mixture over cake. Cover top with cherry pie filling. Refrigerate for at least 5 hours before serving.
Notes for Tuesday:
Put mayonnaise and breadcrumbs in separate bowls. Dip chicken tenders into mayonnaise, then breadcrumbs. Place on a baking sheet (stoneware works best) and bake at 350° until brown and cooked throughout.
Melt butter in large sauce pan. Add flour and stir for one minute. Add milk slowly and beat with a whisk. Add chicken bouillon, spices, onion, and Parmesan cheese. Mix with cooked broccoli and put in a greased casserole dish. Bake for 30 minutes at 350°.
Frozen peas are on the list, but you may use canned if you prefer. I like to heat the frozen peas with about a teaspoon of sugar and a tablespoon of butter.
Notes for Wednesday: none
Cook pasta according to directions. Do not overcook, leave slightly firm. While pasta is cooking, combine remaining ingredients except cheese in a large saucepan. Stir gently over medium heat until heated through. Drain pasta. Add cheese and pasta to skillet, mix thoroughly, and serve warm.
These taste best when lightly sauteed in butter. If you wish, add a tsp. of sugar for flavor, but they are usually sweet without it.
Slice and serve mixed in a bowl. Garnish with vanilla yogurt if desired.
Notes for Thursday: none
Using a sharp knife, cut a slit into each pork chop to make a pocket, taking care not to cut all the way through. Mix together cheese, bacon, and chives. Divide cheese filling into loose balls equal to the number of pork chops you are cooking. Stuff each pork chop with the ball of cheese filling and secure opening with a toothpick. Sprinkle lightly with adobo and pepper on both sides of chops. Bake at 350 degrees for 20-30 minutes or until done. These can also be baked in the microwave.
Steam sprouts until tender, or cook according to package directions. Combine thawed onions with juices, flour, brown sugar, and mustard in a saucepan, mixing well. Gradually add milk while heating, stirring constantly. Bring mixture to a boil; simmer for 2 minutes. Reduce heat and add sour cream; heat thoroughly. Pour Brussels sprouts into a serving dish and cover with cream sauce.
Adapted from a recipe on a bag of Pictsweet Brussels Sprouts
Wash, peel, core, and slice apples. Place all ingredients in a sauce pan and simmer, stirring occasionally until apples are tender. You may need to add more water if it cooks down. You may either serve these hot as slices or mash them up and serve them as hot or cold applesauce.
Notes for Friday:
Heat soup and cheese until melted. Remove from heat. Add mayonnaise, lemon juice, and curry. Mix well. In a 9x12 casserole dish layer all of broccoli, then all of chicken, then all of soup and cheese mixture. Cover with stuffing mix. Bake at 350° for 30 minutes or until bubbly.
Shred or chop the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a pan. Mix the ramen noodles (discard the seasoning packets), sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in a 350° F oven, turning often to make sure they do not burn. When they are browned remove them from the oven. In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Combine dressing, crunchies, and cabbage immediately before serving. I usually only combine what I think we will eat that meal and repeat the procedure each time we are going to eat the leftovers. Serve immediately.
* Indicates that of the options listed, this item is the one on the grocery list.
