Week Five: Mix and Match Menus

(Since the week these menus were planned for was my getting-ready-for-a-monster-two-day-yard-sale week, I didn't do individual posts. Instead I typed my comments below each day in italicized print.)


Breakfast: 1 wheat biscuit, 1/2 cup whole milk, 1 kiwi, sliced
Luncheon: Chef's Salad, 1 slice bread, 1/2 pat butter
Pickup: 4 oz. whole milk
Dinner: 1 hamburger patty, green salad with vinegar and oil dressing, green beans with 1/2 pat butter, sherbet

(Great basic menu. Very easy, very tasty. Good for a BUSY day!)


Breakfast: 1/2 grapefruit, Shirred Egg, 1 slice toast with jam
Luncheon: hamburger patty, sliced tomatoes, carrots and mushrooms
Pickup: 4 oz. whole milk
Dinner: broiled chicken, parsley potatoes, 1/2 pat butter, asparagus, Baked Delicious Pears

(Another easy day. I especially liked how ALL of dinner was prepared together in the oven! The Baked Pear Delicious lived up to its name. I've never had pears like this before and they were warm and yummy. The recipe is below.)

Baked Pear Delicious (4 servings)

4 medium fresh pears
1/4 cup sugar
1/2 cup water
1/2 lemon

Wash pears; remove blossom ends, but leave stems on. Place in deep casserole with sugar, water, lemon juice and strip of rind. Cover and bake at 400 for 20 minutes. Reduce heat to 350 and bake until done (about 1 hour). Remove from oven and take up in individual serving dishes.


Breakfast: French Omelet, English muffin, 1/2 pat butter, tomato juice
Luncheon: sliced roast beef, rice pilaff, spinach
Pickup: 4 oz. whole milk
Dinner: Frankfurter Kabobs, baked potato, parsley carrots, celery sticks, butterscotch pudding

(We are a "kabobbing" family these days. My son is a big fan and wants everything "kabobbed." The rice pilaff was MUCH better this time. I used brown rice and cooked it the right amount of time. Delicious! The butterscotch pudding, however, was NOT my favorite. I can see it layered with chocolate pudding, but it didn't do anything for me by itself.)


Breakfast: 3/4 cup hot cereal, 1 tsp. sugar, 1/2 cup whole milk, OJ
Luncheon: Clam Chowder, Chef's Salad, toast, 1/2 pat butter
Pickup: 4 oz. whole milk
Dinner: Steak Kabobs, baked potato, 1/2 pat butter, green salad, Pineapple-Lime Parfait

(I told you we were a "kabobbing" family. Another easy day. Husband said the Clam Chowder was pretty good. The Pineapple-Lime Parfait was very refreshing. Recipes below.)

Clam Chowder (6 servings)

1/2 slice bacon
1 med. diced onion
1 qt. boiling water
1 cup diced celery
2 tbsp. diced green pepper
1 cup diced carrots
1/2 cup diced potatoes
2 cups tomato juice
1 can minced clams
1 1/2 tsp. salt
1/8 tsp. pepper
Dash cayenne

Cut bacon into small pieces with scissors; cook with the onion about 5 minutes. Add boiling water, salt, celery, green pepper, and carrots. Simmer, covered, about 15 minutes. Add potatoes, tomato juice and the rest of the seasonings. Simmer until potatoes are tender, about 20 minutes. Add clams with liquid; simmer, uncovered, 10 minutes. Test for seasoning.

Pineapple-Lime Parfait (6 servings)

1 pkg. lime-flavored gelatin
1 cup hot water
1 cup crushed pineapple
1 tbsp. lemon juice
3 tbsp. non-fat dry milk
3 tbsp. ice-cold water

Dissolve the gelatin in 1 cup hot water. Drain crushed pineapple, reserving juice. Refrigerate crushed pineapple. Add the lemon juice to the pineapple juice; add enough cold water to make 1 cup of liquid. Add to gelatin. Chill until gelatin begins to thicken. Fold the drained pineapple into about two thirds of the gelatin. Divide it into 6 parfait glasses. Beat the reserved gelatin until light. Beat the ice-cold water and the 3 tbsp. of non-fat dry-milk solids until thick; fold into the whipped gelatin. Pile on top of the parfait glasses. Chill. This is a party-pretty dessert.


Breakfast: 1/2 ripe banana, 1 Wheat Biscuit, 1/2 tsp. sugar, 1/2 cup whole milk
Luncheon: grilled cheese and ham sandwich, sliced tomato on lettuce
Pickup: 4 oz. whole milk
Dinner: 15 bean soup with ham, sliced tomato on lettuce, roll with 1/2 pat butter, Ambrosia


Breakfast: 1/2 ripe banana, 3/4 cup wheat flakes, 1/2 tsp. sugar, 1/2 cup whole milk
Luncheon: 15 beans soup with ham, roll with 1/2 pat butter, sliced tomatoes on lettuce
Pickup: 4 oz. whole milk
Dinner: Fruit and Cheese platter, Coffee Delight

(Friday and Saturday I had a mega yard sale. I managed to pull off my menus because I took advantage of the crockpot! I even made the Ambrosia and the Fruit and Cheese platter ahead of time. I didn't do the Coffee Delight. I will schedule that one again because I'm eager to try it.)


Breakfast: Scrambled Egg, 1/2 English muffin, 1/2 pat butter, OJ
Luncheon: Chicken Salad with Grapes, 2 slices bread, sliced apples with cinnamon
Pickup: 4 oz. milk
Dinner: Oven Croquettes, Baked Broccoli with Celery and Onion, Stewed Tomatoes, Spanish Cream

(I ran out of steam by the time I got to Sunday. We ate out after church and then had more of the Ham and Bean soup for supper. I was so sore I could barely move!)

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