MENU WEDNESDAY #3

MENU #3 - This is what you want for dinner as soon as you step out into the early morning chill of an autumn day and head off to school or work. Crisp fall weather makes you remember coming home from school after football practice or marching drills for band and walking into a kitchen warmed by the smells of a delicious dinner waiting for you? There is familiar comfort in the rhythm that settles into a family once school has started and weeknights include lively conversation around the dinner table followed by homework. I always liked my dessert a little later in the evening too, during a homework break, or even better, when the homework was done and I could relax and watch a few minutes of TV before bedtime. Whether you're still in the school routine, or it's just a fond memory, this menu will give you comfort at the end of the day.

WINSTON’S MEATLOAF
2 lbs. ground beef
1 c. diced onion
1 c. diced green bell pepper
3 eggs
1/2 c. Italian breadcrumbs
1 c. ketchup
1/4 c. plus 1 tbsp. Heinz 57 steak sauce
2 tsp. brown sugar
Meatloaf Sauce – see below

Preheat oven to 400 degrees. In a large mixing bowl, combine ground beef, onion, green pepper, eggs, bread crumbs, ketchup, Heinz 57 sauce and brown sugar. With clean hands, mix until thoroughly combined. Place mixture on a large baking dish and mold into a large mounded loaf. Cover loaf with foil and bake 1 1/4 to 1 1/2 hours, until no pink remains in the center of the loaf - cut a small sample if you’re not sure. Let rest for 5-10 minutes before slicing. Top with meatloaf sauce to serve.

MEATLOAF SAUCE
1 (14 1/2 –oz.) can diced tomatoes
1 c. Heinz 57 brand steak sauce
1/4 c. demi-glace or prepared beef base

In a saucepan, combine tomatoes, Heinz 57 sauce and demi-glace, and bring to a boil over medium heat. Reduce temperature and simmer about 15 minutes, until sauce reduces to desired consistency.

SCALLOPED POTATOES WITH HORSERADISH
3 1/2 c. heavy cream or half-and-half
2 garlic cloves, minced
1 3/4 tsp. salt
1/2 tsp. freshly ground pepper
3-4 tbsp. prepared horseradish
2 1/2 lbs. Idaho potatoes (about 5), peeled and thinly sliced
1/4 c. freshly grated Parmesan cheese

In a medium bowl, combine the heavy cream, garlic, salt and pepper. Gradually stir in the horseradish, tasting for strength. In a 13 x 9-inch non-reactive baking dish, layer the potatoes. Pour the horseradish cream over the potatoes. Bake in the upper third of the oven for about 30 minutes, or until bubbling. Sprinkle the Parmesan cheese over the top and bake for about 15 minutes longer, or until the potatoes are tender and the top is nicely browned. Cover the gratin with foil and let stand in a warm place for 10-30 minutes before serving.

PEAR, WALNUT AND BLUE CHEESE SALAD
1 Bartlett pear, cored and sliced lengthwise into thin strips
3/4 c. crumbled blue cheese (Maytag, Stilton, Gorgonzola, etc.)
3/4 c. walnut halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed baby greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey

Mix the pear, blue cheese, walnuts and lettuce in a large salad bowl. To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.

Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to the season with whatever fruit is fresh, or what you have on hand, by substituting apples, dried or fresh cherries or cranberries, pecans, almonds, sherry vinegar, balsamic vinegar, etc. Also good for a light lunch or dinner, with the addition of sliced, grilled chicken breast, salmon, or shrimp.

APPLE NUT TORTE
1 egg
3/4 c. sugar
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. chopped, peeled apples
1/2 c. chopped walnuts
1 tsp. vanilla

Preheat oven to 350 degree. Beat egg until light and lemon colored. Beat in sugar. Sift together flour, baking powder and salt and fold into egg mixture. Stir in apples, walnuts and vanilla. Pour into greased 8" square pan and bake for 35-45 minutes. Cut into squares to serve.

SHOPPING LIST for Menu #3
Winston’s Meatloaf
Scalloped Potatoes with Horseradish
Pear, Walnut and Blue Cheese Salad
Apple Nut Torte

Produce
Onion – 1 med.
Green Bell Pepper – 1
Garlic – 3 cloves
Potatoes – 5
Bartlett Pear – 1
Romaine Lettuce – 1 head
Apples – 2 medium

Pantry Staples
Ketchup – 1 c.
Heinz 57 Sauce – 1 1/3 c.
Brown Sugar – 2 tsp.
Diced Tomatoes – 1 can
Beef Base or Demi-Glace – 1/4 c.
Walnuts – 1 1/4 c.
Olive Oil – 1/4 c.
Cider Vinegar – 1/4 c.
Honey – 1 tbsp.
Sugar – 3/4 c.
Flour – 1/2 c.
Baking Powder – 1 tsp.
Vanilla – 1 tsp.
Salt
Pepper

Packaged Goods
Italian Bread Crumbs – 1/2 c.

Meat
Ground Beef – 2 lbs.

Dairy
Eggs – 4
Cream or Half-and-Half – 3 c.
Horseradish – 4 tbsp.
Parmesan Cheese – 1/4 c.
Blue Cheese – 3/4 c.

MENU WEDNESDAY #2 - My apologies for the late post, but I'm in New Hampshire looking at the foliage and eating out and just lost track of time!

MENU #2 - This menu is perfect for the cooler days of early October. Simple, old-fashioned favorites like Ham Loaf, Green Beans and Homemade Applesauce are comfort foods that will bring them to the table. I’ve added some delicious biscuits to compliment the meal and a yummy Pumpkin Crunch Cake to finish. If you’re like me, a whole cake is more than we need at our house for dessert, so why not pack some in lunches or take a plate of slices to work to share. Say "welcome home" with this easy dinner full of fall's delicious flavors.

WALTER’S HAM LOAF – Walter Young

(Make the day before serving for full flavor)
1 lb. ground ham
1 lb. ground pork
2/3 c. milk
2 eggs
2 c. crushed crackers
1/2 c. tomato juice
1 c. brown sugar
1/2 c. vinegar
2 tsp. dry mustard

Mix ham, pork, milk, eggs and crushed crackers and shape into a loaf. Pour tomato juice over the loaf and bake at 350 degrees for 1 – 1 1/2 hours. Remove from oven to cool. Refrigerate meatloaf and juices in pan overnight. Remove solid fat, if any, and reheat in 350 degree oven, basting with remaining juices from pan. Note: Mix up extra sauce ingredients and reduce over heat; use as sauce when serving ham loaf.


CINDY’S GREEN BEANS – Cindy Minor

1 c. butter, melted
1/2 lb. bacon, diced
1 c. brown sugar
1/2 tsp. garlic powder
1 tsp. soy sauce
3 cans green beans*

Melt butter and add remaining ingredients. Refrigerate overnight. Bake uncovered at 350 degrees for 30-45 minutes. *Originally this recipe was for GREEN BEAN BUNDLES, using whole green beans wrapped with a half piece of bacon and secured with a toothpick, but using cut green beans is easy and diced bacon tastes just as good!
Cindy’s Green Beans




HOMEMADE APPLESAUCE

zest and juice of 1 large navel orange
zest and juice of 1 lemon
3 lbs. Granny Smith apples
3 lbs. McIntosh, or other red apples
1/2 c. light brown sugar
1/4 lb. unsalted butter
2 tsp. ground cinnamon
1/2 tsp. ground allspice

Preheat oven to 350 degrees. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples and toss them in the juice. Pour the apples and juice into an oven-proof enameled or glass dish with a cover. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature. Note: Would also be good over French Toast.



GAYLE’S BISCUITS – Gayle Long

2/3 c. shortening
2 c. self-rising flour
2/3 c. buttermilk (or use buttermilk powder and water)

Preheat oven to 425 degrees. Cut shortening into flour until it is the size of small crumbs. Add buttermilk. Turn onto floured surface. Knead lightly by folding over a couple of times – about 20 seconds is enough. Roll to 1/2-inch thickness and cut into biscuits. Place on baking sheet and bake for about 12 minutes, until golden brown. Serve with homemade preserves, jelly or honey butter.



PUMPKIN CRUNCH CAKE

1 large can pumpkin
13 oz. evaporated milk
3 eggs, slightly beaten
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1 c. sugar
1/2 tsp. salt
1 box yellow or spice cake mix
1 c. pecans or walnuts, chopped
3/4 c. butter, melted

Blend together all but the last 3 ingredients. Mix well. Pour the pumpkin mixture into a lightly greased 9 x 13-inch pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted margarine over all. Bake at 350 degrees for 50 minutes, or until it tests done. Serve plain or with ice cream or whipped cream.


SHOPPING LIST for Menu #2

Walter’s Ham Loaf
Homemade Applesauce
Cindy’s Green Beans
Gayle’s Biscuits
Pumpkin Crunch Cake

Produce

Apples (3 lbs.)
Orange (1)
Lemon (1)

Pantry

Pumpkin (1large can)
Green Beans (3 cans or 1 lb. fresh)
Soy Sauce (1 tsp.)
Evaporated Milk (13 oz. can)
Tomato Juice (1/2 c.)
Brown Sugar (1 1/2 c.)
Crisco (2/3c.)
Vinegar (1/2 c.)
Dry Mustard (2 tsp.)
Garlic Powder (1/2 tsp.)
Cinnamon (3 1/2 tsp.)
Nutmeg (1/2 tsp.)
Ginger (1/4 tsp)
Cloves (1/4 tsp.)
Allspice (1/2 tsp.)
Sugar (1 c.)
Salt (1/2 tsp.)

Packaged Goods

Cake Mix (1 box yellow or spice)
Pecans or Walnuts (1 c.)
Crackers (2 c. crushed)
Self-rising Flour (2 c.)

Meat

Ham (1 lb.)
Pork (1 lb.)
Bacon (1/2 lb.)

Dairy

Milk (2/3 c.)
Buttermilk (2/3 c.)
Eggs (5 large)
Butter (2 c.)

MENU WEDNESDAY #1

MENU WEDNESDAY - A complete menu with recipes and a shopping list to simplify your life!

MENU #1 - My friend Kerry served this flank steak the first time she invited us for dinner, way back in the early 80's, and we've been serving it to guests since then! This menu has a slight Asian flavor, but the dessert is all-American. Variations are almost limitless -- try it with chicken or pork and make enough for leftovers on salad or sandwiches for the next day or later in the week. Don't forget to add ice cream to the shopping list if you want to add that to the cake for dessert -- vanilla is good, but how about cinnamon or butter pecan. Ummm! Serve this easy, make-ahead menu any time of the year and I know your family or guests will enjoy it!

KERRY’S TERIYAKI FLANK STEAK – Kerry L.

1/4 c. soy sauce
3 tbsp. honey
2 tbsp. wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. ginger
3/4 c. olive oil
2 flank steaks

Blend soy sauce, honey, wine vinegar, garlic powder, ginger and olive oil in a blender (or with a wire whisk.) Place flank steaks with marinade in a covered glass dish or large Ziploc bag; refrigerate and marinate overnight. Remove from marinade and broil or grill until rare or medium rare (145 degrees); let stand for 5 minutes before slicing across the grain in 1/2-inch slices.
Note #1: This recipe makes 6 - 8 servings, depending on size of flank steaks. Leftovers are good on a hearty salad for lunch or dinner the next day.
Note #2: The marinade is also good with chicken pieces or pork tenderloins.

CASHEW SLAW – Dianne F.

1 pkg. coleslaw OR broccoli slaw mix
1 c. cashews
1/2 c. oil
1/4 cup white vinegar
1/3 c. sugar
1/2 tsp. each salt and pepper
1 small can chow mein noodles

Mix all ingredients and refrigerate until serving.
Note: If making ahead of time, reserve the chow mein noodles to add just before serving.

SCOTT’S FAVORITE BAKED BROWN RICE - Scott S.

1 1/2 c. brown rice, medium or short grain
2 1/2 c. water
1 tbsp. unsalted butter
1 tsp. kosher salt

Preheat the oven to 375 degrees F. Place the rice into an 8-in. square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Note: My brother-in-law Scott swears by this rice recipe from Alton Brown.

APPLE PIE CRUMB CAKE

1 yellow or butter cake mix (Duncan Hines)
1/3 c. oil
2 eggs
1/2 c. water
1 can (21 oz.) apple pie filling
1/2 c. all-purpose flour
1/4 c. brown or white sugar
1/4 c. cold butter
1/4 tsp. ground cinnamon

Preheat oven to 350 degrees. Mix together the cake mix, eggs, water, and oil. Pour mixture into a greased 9x13-inch pan. Spoon apple filling on top of cake mixture and swirl it in gently. In a small bowl, mix together the flour, sugar, butter and cinnamon until it combines into peas-size crumbs. Sprinkle crumb mixture evenly over top of cake mixture. Bake at 350 degrees for 30 – 40 minutes, or until cake is set in middle and crumb topping is browned.


SHOPPING LIST for Menu #1
Teriyaki Flank Steak
Cashew Slaw
Baked Brown Rice
Apple Pie Crumb Cake

Produce

Coleslaw or Broccoli slaw mix (1 pkg.)
OR shred 1/2 head of cabbage and 2 carrots

Pantry

Honey (3 tbsp.)
Sugar (1/4 c.)
Soy sauce (2 oz.)
Olive oil (3/4 c.)
Cooking oil (slightly less than 1 c.)
Wine vinegar (slightly less than 1/2 c.)
Cashews (1 c.)
Chow mein noodles ( 1 sm. can)
Garlic powder (1 1/2 tsp.)
Ground ginger ( 1 1/2 tsp.)
Ground cinnamon (1/4 tsp.)
Kosher salt
Pepper
Brown rice (1 1/2 c.)

Packaged Goods

Cake mix – (1 yellow or butter 1 – I like Duncan Hines)
Apple pie filling (1 can)
All-purpose flour (1/2 c.)

Meat

Flank steaks (2)

Dairy

Butter (slightly less than 1 stick)
Eggs (2)

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