Saturday, June 20, 2009

the menu for the week:

Crock pot roasted chicken
Scalloped turnips and caramelized onions
steamed snow peas

(5 pound) roasting chicken
5 garlic cloves, mashed
1/4 pound butter cut into slices
1/2 cup canned chicken broth

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the remainder on the outside of the chicken. Place the chicken into a crock pot and distribute the butter on top. Pour the chicken broth around the chicken and cook on low for 6 to 8 hours.

4 large fresh turnips peeled and sliced into 1/4 inch slices
3 pieces of uncooked bacon
4 tablespoons butter
1 large onion sliced very thinly into rings
1/2 cup heavy cream
1 1/2 cups shredded white cheese(your choice)reserving 1/2 cup for topping
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
Boil turnips for 3 minutes, and then drain well.
Dice up the bacon and fry until crisp, leaving the pan drippings. Add 1 tablespoon of butter to drippings and saute onions until caramelized and set aside. Melt 3 tablespoons butter in microwave safe container. Add cream, cheese,salt, pepper and nutmeg. Stir well until melted heating in microwave if needed at 20-30 seconds. In a well greased 2 quart casserole pan, place 1/2 the turnips into pan. Then place 1/2 the onions and bacon mixture, followed by the cheese sauce. Repeat and top with 1/2 cup of cheese. cover with foil and bake for 30 minutes. Uncover and bake for 15-20 minutes more.

Chicken sandwiches
leftover chicken

4 tablespoons mayo
1 tablespoon minced garlic
1 tablespoon shredded Parmesan cheese
Mix together these three ingredients
sliced tomato
4 slices Muenster cheese

Using good bread, spread mayo mixture onto bread and brown mayo side up in oven. Layer on chicken, cheese, lettuce and tomato. Serve with chips and a good kosher pickle.

Ground beef soft tacos
refried beans and cheese

1 1/2 pounds fresh broccoli, cut into bite size pieces
2/3 cup butter
2 tablespoons brown sugar
6 tablespoons soy sauce
4 teaspoons white vinegar
1/2 teaspoon ground black pepper
3 cloves garlic, minced
2/3 cup chopped salted cashews
8 oz long noodle pasta

Place the broccoli into a large pot with about 1 inch of water in the bottom. Cook noodles as well. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain and set aside. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli and noodles, toss to serve.

Fried tilapia

Beer batter for fish:
1 cup all purpose flour
2 tablespoons corn starch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

Mix dry ingredients. The add the wet stuff, don't over mix the batter or your fish won't puff up. Make sure to coat the fish with flour before battering, that way it will stick better. Cook in hot oil and drain on paper towels. Serve with tartar sauce.

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.

Crock Pot Red beans and smoked sausage
1 lb. dried red beans
6 cups water
1 bell pepper chopped
2 onions chopped
3 celery stalks chopped
1 Tablespoon garlic minced
1 lb smoked sausage sliced
1 teaspoon chili powder
2 Tablespoons hot sauce or less

Place ingredients in Crock-Pot. Cook covered on high for 7 hours or until beans are tender. Serve over hot cooked rice.

Have a great Fathers Day!

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