MENU AND RECIPES FOR WEEK ONE


These menus and recipes are for the economy-minded housewife.  These meals are well balanced for good nutricion as well as taste.  Each is planned for a family of four with leftovers in mind.  IF you need fat free or gluten free recipes, you may substitute where necessary.  Remember that olive oil is better than most vegetable oils.

1ST DAY OF YOUR MENU PLAN

BREAKFAST                         LUNCH

FORTIFIED ORANGE DRINK            PEANUT BUTTER-RAISIN
SAUSAGE PATTIES                    SANDWICHES, CARROT STICKS
MUFFINS                            MOLASSES COOKIES
MILK, COFFEE                    MILK, TEA

DINNER    TIP:

*SKILLET CHICKEN BARBECUE    BUY WHOLE FRYERS AND CUT
SPINACH, CORNBREAD            THEM UP YOURSELF.  THEY’RE
FRUIT CUPS                    USUALLY PRICED A FEW CENTS
ICE CREAM                     PER POUND LOWER THAN CUT-UP
MILK, TEA, COFFEE            CHICKENS.

SKILLET CHICKEN BARBECUE

1 (2-1/2 TO 3-LB.) CHICKEN, CUT UP
1/4 CUP FLOUR                    1 TEASPOON SALT
1/8 TEASPOON PEPPER            3 TABLESPOON SALAD OIL
1 (7-1/2 OZ.) CAN HUNT’S TOMATO SAUCE WITH ONIONS
1/2 CUP WATER                    2 TABLESPOONS VINEGAR
1 TABLESPOON BROWN SUGAR    1 TEASPOON WORCESTERSHIRE
1/2 TEASPOON SALT              SAUCE

COAT CHICKEN WITH FLOUR, 1 TEASPOON SALT AND PEPPER IN SKILLET
BROWN IN OIL OVER MEDIUM HEAT; POUR OVER CHICKEN, SIMMER, COVERED,
BASTING SEVERAL TIMES, 45 MINUTES OR UNTIL CHICKEN IS TENDER.
MAKES 4 SERVINGS.

2ND DAY OF YOUR MENU PLAN

BREAKFAST                    LUNCH

APPLE JUICE                    DEVILED EGGS
CORNMEAL PATTIES WITH            LETTUCE-TOMATO SANDWICHES
MARGARINE & SYRUP            MILK, TEA
MILK, COFFEE

DINNER    TIP:

*DUTCH MEAT LOAF     *FOR TIME-SAVING CONVENIENCE
HASHED BROWN POTATOES      MAKE TWO MEAT LOAVES.
GREEN BEANS, COLESLAW      FREEZE ONE FOR LATER USE IN
GINGERSNAPS              SANDWICHES OR A “LAZY-DAY”
MILK, TEA, COFFEE      LUNCH.

DUTCH MEAT LOAF

1-1/2 LBS. LEAN GROUND BEEF     1 CUP FRESH BREAD CRUMBS
1 MEDIUM ONION, CHOPPED
1 (7-1/2 OZ.) CAN HUNT’S TOMATO SAUCE
1 EGG                            1-1/2 TEASPOONS SALT
1/8 TEASPOON PEPPER            3/4 CUP WATER
2 TABLESPOONS SUGAR            2 TABLESPOONS PREPARED
1 TABLESPOON VINEGAR              MUSTARD

LIGHTLY MIX BEEF, BREAD CRUMBS, ONION, 1/2 HUNT’S SAUCE, EGG,
SALT AND PEPPER.  SHAPE INTO LOAF IN SHALLOW PAN.
COMBINE REMAINING HUNT’S SAUCE WITH REST OF INGREDIENTS;
POUR OVER LOAF.  BAKE AT 350 DEGREES FOR 1-1/4 HOURS.
BASTE LOAF SEVERAL TIMES.
NOTE; MAKES 4 SERVINGS WITH ENOUGH FOR TOMORROW’S LUNCH.

3RD DAY OF YOUR MENU PLAN

BREAKFAST              LUNCH

APRICOT NECTAR              TOMATO SOUP
FLUFFY OMELET              MEAT LOAF SANDWICHES
TOAST                      MILK, TEA
MILK, COFFEE

DINNER    TIP:

LIVER AND ONIONS      IF YOUR MAKE YOUR OWN SALAD
SCALLOPED POTATOES      DRESSINGS YOU CAN ACHIEVE
*GREEN SALAD WITH TANGY      GOURMET RESULTS AT A
FRENCH DRESSING      FRACTION OF THE COST OF
BROWNIES              BOTTLED DRESSINGS.
MILK, TEA, COFFEE

TANGY FRENCH DRESSING

2/3 CUP SALAD OIL            2/3 CUP VINEGAR
1/3 CUP WATER                    2 TABLESPOONS CHOPPED CHIVES
2 TEASPOONS SUGAR              OR GREEN ONION
2 TEASPOONS WORCESTERSHIRE    1/2 TEASPOON SALT
SAUCE    1/2 TEASPOON PAPRIKA
1/2 TEASPOON CELERY SALT    1/8 TEASPOON PEPPER
1/4 TEASPOON DRY MUSTARD
COMBINED ALL INGREDIENTS; SHAKE WELL IN COVERED JAR.
MAKES 1-3/4 CUPS.

4TH DAY OF YOUR MENU PLAN

BREAKFAST                    LUNCH

TOMATO JUICE                    EGG SALAD SANDWICHES
CORN FLAKES, BANANAS, MILK    RADISH ROSES
TOAST, MARGARINE            MILK, TEA
MILK, COFFEE

DINNER    TIP:

*KITCHEN CUPBOARD QUICKIE    WHEN BUYING BREADS AND
PEAS, CARROT-RAISIN SALAD    CEREALS, BE SURE TO CHECK
CUSTARD                            THAT THEY ARE ENRICHED OR
MILK, TEA, COFFEE            WHOLE-GRAIN PRODUCTS.

KITCHEN CUPBOARD QUICKIE

1 (12 OZ.) CAN LUNCHEON MEAT
1-1/2 LBS. COOKED OR CANNED SWEET POTATOES, SLICED
1 (14 OZ) CAN HUNT’S SLICED PEACHES
1/2 CUP HUNT’S CATSUP            1/4 CUP RAISINS
2 TABLESPOONS BROWN SUGAR    1/4 TEASPOON CINNAMON
1/2 CUP SOUR CREAM

CUT MEAT INTO 6 SLICES.
ARRANGE LAYER OF POTATO SLICES IN GREASED CASSEROLE,
THEN A LAYER OF DRAINED PEACHES (RESERVE SYRUP).
PLACE MEAT SLICES OVER ALL.  BRING TO BOIL IN SAUCEPAN;
1/2 CUP RESERVED SYRUP, HUNT’S CATSUP, RAISINS,
SUGAR AND CINNAMON.  POUR OVER CASSEROLE.
SPOON SOUR CREAM ON TOP.
BAKE AT 375 DEGREES FOR 25 MINUTES.
MAKES 4 SERVINGS.

5TH DAY OF YOUR MENU PLAN

BREAKFAST                        LUNCH

GRAPEFRUIT HALVES                HOT DOGS AND BUNS
FRENCH TOAST, MARGARINE                CARROT STICKS
MILK, COFFEE                        PEANUT BUTTER COOKIES
MILK, TEA

DINNER    TIP:

*MEATBALL SOUP POT              THERE IS A REGULAR SUPPLY
ONION BISCUITS                      OF CITRUS FRUITS (ESPECIALLY
APPLESAUCE                      ORANGES AND APPLES) THROUGH-
MILK, TEA, COFFEE              OUT THE WINTER SEASON — SO
THESE CAN BE USED IN YOUR
MENU PLANNING.

MEATBALL SOUP POT

+ 1 LB. GROUND BEEF            + 1 EGG
+ 1/2 CUP SOFT BREAD CRUMBS    + 1/4 CUP WATER
+ 1/2 TEASPOON SALT            + 1/2 TEASPOON CHILI POWDER
2 TABLESPOONS SALAD OIL      3 CUPS WATER
1 ONION, QUARTERED              1 CUP SLICED CELERY
1 BAY LEAF                      1 CUP SLICED CARROTS
1 CUP SHREDDED CABBAGE      1 TEASPOON SALT
1 (5-1/2 OZ.) CAN HUNT’S TOMATO PASTE
1/2 TEASPOON ACCENT              1 (14 OZ.) CAN KIDNEY
BEANS

COMBINE FIRST 6 INGREDIENTS (+) SHAPE INTO SMALL BALLS.
BROWN IN DEEP KETTLE IN SALAD OIL.  DRAIN FAT.
ADD REMAINING INGREDIENTS EXCEPT BEANS.  BRING TO BOIL,
SIMMER, COVERED, 35 MINUTES.  REMOVE BAY LEAF AND ADD BEANS,
UNDRAINED, LAST 10 MINUTES.
MAKE 4 SERVINGS.

6TH DAY OF YOUR MENU PLAN

BREAKFAST                         LUNCH

APPLE WEDGES                        VEGETABLE BEEF SOUP
SCRAMBLED EGGS                        CRACKERS, BANANAS
TOAST, MARGARINE                MILK, TEA
MILK, COFFEE

DINNER    TIP:

*STEAK’N’ONION SANDWICHES        CARROTS AND YELLOW SWEET
BUTTERED CARROTS, COLESLAW        POTATOES, UNLIKE MOST ROOT
ICE CREAM                        VEGETABLES, ARE RICH IN
MILK, TEA, COFFEE                VITAMIN A.

STEAK’N’ONION SANDWICHES

1 MEDIUM ONION, SLICED               1 CLOVE GARLIC, MINCED
1 TABLESPOON SALAD OIL               1/4 CUP WATER
1 (7-1/2 OZ.) CAN HUNT’S TOMATO SAUCE WITH CHEESE
1/2 TEASPOON SUGAR               1/2 TEASPOON SALT
1/4 TEASPOON BASIL               1/8 TEASPOON PEPPER
4 CUBE STEAKS OR HAMBURGER PATTIES
4 SLICES FRENCH BREAD, TOASTED

COOK ONION AND GARLIC IN OIL UNTIL TENDER.
ADD HUNT’S SAUCE, WATER, SUGAR, SALT, BASIL AND PEPPER;
SIMMER 5 TO 10 MINUTES.  MEANWHILE, FRY OR BROIL STEAKS
TO DESIRED DONENESS.
PLACE ON BREAD SLICES AND SPOON SAUCE OVER.
MAKES 4 SERVINGS.

7TH DAY OF YOUR MENU PLAN

BREAKFAST                    LUNCH

FORTIFIED ORANGE DRINK           GRILLED CHEESE SANDWICHES
OATMEAL WITH MILK           CELERY STICKS
TOAST, MARGARINE           STRAWBERRY GELATIN WHIP
MILK, COFFEE                   MILK, TEA

DINNER    TIP:

*FRIKADELLERS                    FORTIFIED AND ENRICHED FOODS
RICE, PEAS                    SUPPLY “SYNTHETIC VITAMINS”
PEAR AND LIME GELATIN            WHICH CAN ADD SUBSTANTIALLY
SALAD, BREAD, MARG.            TO THE PORTION OF DAILY
MILK, TEA, COFFEE            VITAMIN NEEDS.

FRIKADELLERS (MEATBALLS)

1/2 CUP SOFT BREAD CRUMBS    1 EGG WELL BEATEN
1/2 CUP APPLESAUCE            1/4 CUP HUNT’S CATSUP
1/2 TEASPOON SALT            1/8 TEASPOON NUTMEG
1/8 TEASPOON PEPPER            1 LB. GROUND BEEF
3 TABLESPOONS MINCED ONION
3 TABLESPOONS WHITE WINE OR WATER

COMBINE BREAD CRUMBS WITH EGG, 2 TABLESPOONS APPLESAUCE, 1 TABLESPOON HUNT’S CATSUP AND
SEASONINGS.  MIX THOROUGHLY.  ADD MEAT AND ONION, BLEND.  FORM INTO 1-INCH BALLS.
ARRANGE IN SHALLOW BAKING PAN.  BAKE AT 425 DEGREES FOR 15 MINUTES.  DRAIN FAT.
COMBINE REMAINING APPLESAUCE, HUNT’S CATSUP AND WINE.  SPOON OVER MEATBALLS.
BAKE 10 MINUTES LONGER.  MAKES 4 SERVINGS.
NOTE:  BUY 12 OZ. CAN APPLESAUCE AND REFRIGERATE REMAINING PORTION FOR USE IN FOUR DAYS.

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