Monday - Recipes

Barbecue ribs
Baked beans
Cornbread
Coleslaw
Festive Flag Cake

 

Tuesday - Recipes

Tacos
Mexican salad
Refried beans

 

Wednesday - Recipes

Beef vegetable soup
Crusty bread
Sliced fruit

 

Thursday - Recipes

Subs/hoagies
Potato salad
Fruit

Friday - Recipes

Easy Chicken Parmesan
Sugar snap peas
Garlic bread

 

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for July 4-8, 2005 - PDF

Shopping List Software format (download shopping list free Windows software)

 

Monday Recipes

Notes for Monday:

1. Today's meal is a mid-day cookout that will have you so full you won't need to plan dinner!
   
2. You may boil your ribs at a slow simmer instead of cooking them in the oven. Slow cooking is the secret to great ribs. If you prefer to smoke the ribs, see Fabulous Foods for Famous Dave's cooking tips.
   
3. To prevent a messy grill, cook these in foil.
   
4. Don't forget to make the Festive Flag Cake on Sunday so it will be ready.
   
5. Thaw a bag of cooked ground beef and a bag of black beans if you have them for tomorrow's dinner.
   

  Barbecue Ribs

Recipe provided by:

Submitted by Kristy

• 4 pounds pork spareribs
• 1 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup rum
• 1/2 cup chile sauce
• 2 cloves garlic, crushed
• 1 teaspoon dry mustard
• 1 dash ground black pepper

 

Tuesday Recipes

Notes for Tuesday:

1. I suggest making soft tacos with whole wheat tortillas for a healthier meal, but you may substitute hard tacos if you wish.
   
2. If you don't have black beans in the freezer, you may prepare dry black beans according to the package directions and freeze all but 2-3 cups, or use canned ones.

  Tacos

• 1 lb. browned ground beef (from freezer)
• 1 pkg. taco seasoning
• 1 pkg. whole wheat tortillas* (or make your own)
• cheddar cheese
• shredded lettuce
• chopped tomatoes
• salsa

Cook taco seasoning and cooked beef according to package directions. Serve meat with remaining ingredients at the table so everyone can make their own tacos.

  Mexican Salad

• variety of lettuces, torn into bite-sized pieces
• 1 red bell pepper, seeded & chopped
• 1 green bell pepper, seeded & chopped
• 1 can corn, drained
• 1 bunch green onions, chopped
• 1 can black olives, drained
• 1 tomato, diced
• 1 bottle ranch salad dressing

Combine all ingredients and serve.

  Refried Beans

• Black turtle beans (from freezer)
• cumin
• Adobo or garlic salt
• olive oil
• 1 can* red enchilada sauce (or make your own)
• 1 cup shredded cheddar cheese

Mash 4 cups of beans, adding enough liquid to make beans mushy and soft. Heat 2 T. olive oil in a fry pan and add mashed beans and spices to taste. Stir until hot and bubbly. Heat enchilada sauce in a sauce pan and serve beans topped with enchilada sauce and shredded cheddar cheese.

 

Wednesday Recipes

Notes for Wednesday:

1. Today we are going to start some soup in the early afternoon in the slow cooker. If you do not want to heat up the house, try putting the slow cooker in your garage, or on your porch or deck.
   
2. Although they are not in the ingredients, if you have access to them chopped kohlrabi and turnips would make nice additions to this soup.
   
3. Today we are going to prepare the Frozen Fruit Salad so it will be ready for tomorrow night.

  Beef Vegetable Soup

• 1 lb. cooked ground or shredded beef (from freezer)
• 1 onion (from freezer)
• 1 28 oz. can crushed tomatoes
• 1 bag mixed* or stew vegetables, or chopped fresh vegetables
• 2 cans vegetable* or beef broth
• 1 cup brown rice
• 1/2 tsp. dried thyme
• 2 tsp. dried parsley
• other spices, as desired

Combine all ingredients except rice in a slow cooker and simmer for 4-6 hours. Add rice for the last hour of cooking.

  Crusty Bread

  Sliced Fruit

Frozen Fruit Salad (for tomorrow)

• 2 T. sugar
• 3 oz. cream cheese, softened
• 2 T. milk
• 2 T. lemon juice
• 1 can mandarin oranges
• 1/2 cup pecans (optional)
• 1 cup maraschino cherries, quartered
• 1 can crushed pineapple, drained
• 1/3 cup mayonnaise
• 1 cup whipping cream, whipped
• lettuce leaves

Mix cream cheese and milk. Add mayonnaise, lemon juice, dash salt, pineapple, pecans, cherries, and sugar. Fold in whipped cream (do not stir). Freeze. Serve on lettuce leaf.

 

Thursday Recipes

Notes for Thursday:

1. Tonight's meal can be served cold or hot. I love to toast our sandwiches before adding fresh veggies and serving.

 

  Subs/Hoagies

• 2 lbs. of your favorite deli meats (chicken, turkey, ham, roast beef, pastrami, pepperoni, or any combination of them)
• bacon or turkey bacon slices
• 1/2 lb. provolone* or cheddar cheese
• relish or salad peppers
• condiments of your choice (we like horsey sauce)
• lettuce leaves
• tomato slices
• red onion slices
• 4-6 hoagie rolls

Arrange all ingredients on a platter and let everyone make their own sub, or you can assemble hoagies and toast them in the broiler (watch carefully!). When I do this, I toast both side of the sandwich with the cheese on top of one side and the bacon on top of the other side. Add lettuce, tomato, and onions when they come out of the oven.

  Potato Salad

• 3 lbs. new potatoes, cooked and cooled
• 1/3 cup red onion, finely chopped
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup stone-ground mustard
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 lb. bacon, cooked and crumbled
• 2 Tbsp. dried parsley

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.

  Frozen Fruit Salad - prepared yesterday

 

Friday Recipes

Notes for Friday: none

  Easy Chicken Parmesan

• frozen breaded chicken tenders or breasts, or fresh boned chicken breasts that have been breaded and baked
• 1 jar spaghetti sauce
• 2 cups Mozzarella cheese
• 1/2 cup Parmesan cheese

Place chicken on a flat baking pan (I prefer stoneware). Spoon spaghetti sauce on top until each individual piece of chicken is covered. Sprinkle with Mozzarella cheese, then top with Parmesan cheese. Bake at 350° until bubbly.

  Garlic Bread

• 1 loaf ciabatta* or Italian bread
• 1 stick butter, softened
• 4 cloves garlic, crushed or minced

Slice bread in half length-wise. Mix butter and garlic well. Spread each half with half of the garlic butter mixture and place halves together on baking sheet. Bake at 350° until bread is crusty and butter mixture is bubbly.

  Sugar Snap Peas

• 1-2 small packages fresh sugar snap peas
• 1 Tbsp. butter
• 1tsp. sugar

Wash pea pods. Drain and dry on a paper towel. Melt butter in a fry pan and add sugar snap peas. Toss well and sprinkle with sugar. Heat on medium heat until peas are tender but crisp. Serve hot.

* Indicates that of the options listed, this item is the one on the grocery list.