MENU AND RECIPES FOR WEEK 2


8TH DAY OF YOUR MENU PLAN

BREAKFAST                   LUNCH

TOMATO JUICE                  CHILI-TOPPED CORNBREAD
POACHED EGGS                  SQUARES, PICKLES
TOAST, MARGARINE          MILK, TEA
MILK, COFFEE

DINNER    TIP:

*FISH FRY                 FISH IS A HIGH-QUALITY
FRENCH FRIES                 PROTEIN FOOD, WITH PLENTY
CARROT-RAISIN SALAD         OF B-VITAMINS AND VITAMIN D.
STRAWBERRY GELATIN
MILK, TEA, COFFEE.

FISH FRY

1-1/2 LBS. FISH FILLETS, HALIBUT OR SOLE
1/4 CUP CORN MEAL        2 TEASPOONS PAPRIKA
1-1/2 TEASPOONS SALT         1/8 TEASPOON PEPPER
3 TABLESPOONS SALAD OIL        1 CUP SLICED CELERY
1/2 CUP CHOPPED PARSLEY        1 TABLESPOON LEMON JUICE

COAT FISH FILLETS WITH MIXTURE OF CORN MEAL, PAPRIKA, SALT AND PEPPER.
BROWN QUICK IN HOT SALAD OIL IN LARGE SKILLET.
ADD CELERY, PARSLEY AND LEMON JUICE.  SAUTE LIGHTLY.
COVER AND COOK UNTIL FISH IS DONE, ABOUT 5 MINUTES.
MAKES 4 SERVINGS.

9TH DAY OF YOUR MENU PLAN

BREAKFAST               LUNCH

GRAPEFRUIT JUICE       CLAM CHOWDER
BACON                       CRACKERS, CELERY
TOAST, MARGARINE       LEMON SHERBET
MILK, COFFEE                       MILK, TEA

DINNER    TIP:

* BEEF-POTATO BOATS      SAVE EXTRA FAT DRIPPINGS
FRENCH BREAD, MARGARINE      FROM COOKING BACON; REFRIG
COLESLAW, CUSTARD      ERATE AND USE AS NEEDED FOR
MILK, COFFEE, TEA      EXTRA FLAVOR IN FRIED EGGS
OR POTATOES.

BEEF-POTATO BOATS

1 LB. GROUND BEEF     1/2 CUP CHOPPED CELERY
1 TEASPOON SALT             1/4 TEASPOON NUTMEG
1 (7-1/2 OZ.) CAN HUNT’S TOMATO SAUCE WITH ONIONS
4 MEDIUM SIZED POTATOES, BAKED
1 CUP SHREDDED, CANADIAN CHEDDAR CHEESE

LIGHTLY BROWN GROUND BEEF AND CELERY IN SKILLET; DRAIN FAT.  ADD SALT, NUTMEG AND HUNT’S
SAUCE.  CUT POTATOES IN HALF LENGTHWISE:  SCOOP OUT AND RESERVE SHELLS.
MASH POTATOES, COMBINE WITH MEAT MIXTURE.  FILL SHELLS; PLACE IN BAKING PAN.
SPRINKLE CHEESE ON TOP.  BAKE 15 MINUTES AT 400 DEGREES.
MAKES 4 SERVINGS.

10TH DAY OF YOUR MENU PLAN

BREAKFAST             LUNCH

APPLESAUCE             GRILLED CHEESE SANDWICHES
FRIED EGGS             CELERY AND CARROT STICKS
TOAST, MARGARINE     BUTTERSCOTCH PUDDING
MILK, COFFEE             MILK, TEA

DINNER    TIP:

*SWEET-SOUR PORK & VEGETABLES    WHEN PORK IS PLENTIFUL
RICE, BROILED PEACH HALVE    IT IS ECONOMICAL AS
BREAD, MARGARINE,                 WELL AS FULL OF GOOD NUTRI-
CREAM, MILK,                         TION.  IN ADDITION TO PRO-
TEA, COFFEE                        TEIN, IT IS A MAJOR SOURCE
OF IRON AND B-VITAMINS.

SWEET-SOUR PORK AND VEGETABLES

1-1/2 LBS. PORK SHOULDER MEAT, CUBED
1 MEDIUM ONION, CHOPPED     1/4 CUP VINEGAR
1 (14 OZ.) CAN HUNT’S TOMATO SAUCE
2 TABLESPOONS BROWN SUGAR    1 CHICKEN BOUILLON CUBE
1/2 TEASPOON SALT            DASH PEPPER
1 (1oz. pkg.) FROZEN GREEN BEANS
2 tsp. CORNSTARCH               HOT COOKED RICE

BROWN PORK LIGHTLY IN SKILLET.  ADD ONION; COOK UNTIL SOFT.
ADD HUNT’S SAUCE, VINEGAR, BROWN SUGAR, BOUILLON CUBE AND
SEASONINGS; COVER,  SIMMER 45 MINUTES.  ADD GREEN BEANS,
SIMMER 10 MINUTES.  TO THICKEN, STIR IN CORNSTARCH DISOLVED
IN A LITTLE WATER.  SERVE OVER HOT COOKED RICE.
MAKES 4 SERVINGS.

11TH DAY OF YOUR MENU PLAN

BREAKFAST                   LUNCH

SLICED ORANGES                   EGG SALAD SANDWICHES
CEREAL, MILK                   RADISH ROSES
MILK, COFFEE                   LIME GELATIN
MILK, TEA

DINNER    TIP:

MEAT LOAF                   WHEN PLANNING YOUR OWN MENUS
PEAS, COLESLAW                   INCLUDE AT LEAST ONE VITA-
*APPLESAUCE CAKE           MIN C RICH FOOD PER DAY.
MILK, TEA, COFFEE            CITRUS FRUITS, TOMATOES AND RAW
CABBAGE ARE GOOD EXAMPLES.

APPLESAUCE CAKE

1 CUP CANNED APPLESAUCE           3/4 CUP BROWN SUGAR, PACKED
1/2 CUP SALAD OIL           1-3/4 CUPS ALL-PURPOSE FLOUR
1/2 TEASPOON SALT           1 TEASPOON BAKING SODA
1 TEASPOON CINNAMON           1/2 TEASPOON GROUND CLOVES
1/2 CUP RAISINS                   1/2 CUP CHOPPED WALNUTS

COMBINE APPLESAUCE, BROWN SUGAR AND SALAD OIL IN A BOWL AND
MIX THOROUGHLY.  SIFT DRY INGREDIENTS TOGETHER IN ANOTHER BOWL.
ADD THE RAISINS AND NUTS.  STIR IN THE APPLESAUCE MIXTURE AND
BLEND WELL.  POUR BATTER INTO A GREASED AND FLOURED 9 X 9 X 2
INCH BAKING PAN.  BAKE 350 DEGREES FOR 35 TO 40 MINUTES OR
UNTIL CAKE TESTS DONE.  TO SERVE:  CUT INTO SQUARES AND SERVE
WITH WHIPPED CREAM, IF DESIRED.  MAKES 1 CAKE (9 SERVINGS).
NOTE; SERVE REMAINING CAKE FOR TOMORROW’S DINNER DESSERT.

12TH DAY OF YOUR MENU PLAN

BREAKFAST                          LUNCH

TOMATO JUICE                          HOT DOGS
SCRAMBLED EGGS                          CELERY
TOAST, MARGARINE                  APPLESAUCE CAKE
MILK, COFFEE                          MILK, TEA

DINNER    TIP:

*QUICK SPANISH RICE                 MAKE THE MOST OF CANNED
GREEN BEANS,                         SAUCES AND PACKAGED MIXES
PEACH-COTTAGE CHEESE SALAD         FOR AN EASY WAY TO “PERK
STRAWBERRY GELATIN                 UP” DULL LEFTOVERS.
MILK, TEA, COFFEE

QUICK SPANISH RICE

1/2 CUP CHOPPED ONION
1-1/2 CUPS COOKED RICE                 1/4 CUP SALAD OIL
1 CUP BOUILLON OR BROTH                 1/2 TEASPOON SALT
1/2 TEASPOON SALT                 1/4 TEASPOON ACCENT
2 (7-1/2 OZ.) CAN HUNT’S TOMATO SAUCE OR 1 (14 OZ.) CAN
1/8 TEASPOONS PEPPER                 1-1/2 CUPS DICED COOKED BEEF

SAUTE ONION AND RICE IN SALAD OIL, STIRRING UNTIL LIGHTLY BROWNED.
ADD BOUILLON, HUNT’S SAUCE, SALT, ACCENT, PEPPER, AND BEEF.
BRING TO BOIL; REDUCE HEAT, SIMMER UNCOVERED 5 MINUTES.
MAKES 4 SERVINGS.

13TH DAY OF YOUR MENU PLAN

BREAKFAST                               LUNCH

APPLE JUICE                            OPEN FACED GRILLED CHEESE
PANCAKES, MARGARINE                    AND TOMATO SANDWICHES
MILK, COFFEE                            CELERY STICKS
MILK, TEA

DINNER    TIP:

*SKILLET CHICKEN DINNER                    AT LEAST FOUR SERVINGS OF
TOSSED GREEN SALAD WITH                    FRUITS AND VEGETABLES ARE
OIL AND VINEGAR                            RECOMMENDED DAILY FOR
ICE MILK                            GOOD NUTRITION.
MILK, TEA, COFFEE

SKILLET CHICKEN DINNER

1(2-1/2 TO 3 LB.) CHICKEN, CUT UP
SALT AND PEPPER                          1/4 CUP SALAD OIL
2 (7-1/2 OZ.) CANS HUNT’S TOMATO SAUCE WITH ONIONS
2 CUPS WATER                          1 TEASPOON SALT
1/4 TEASPOON PEPPER                  1/4 TEASPOON ACCENT
1 CUP RAW REGULAR RICE
1 (10 OZ.) PACKAGE FROZEN PEAS (1-1/4 CUPS)

SPRINKLE CHICKEN WITH SALT AND PEPPER; BROWN IN SALAD OIL IN
SKILLET.  STIR IN HUNT’S SAUCE, WATER, SALT, PEPPER, ACCENT
AND RICE.  BRING TO BOIL; COVER, SIMMER 30 MINUTES.  STIR IN
PEAS, CONTINUE COOKING, COVERED, 15 MINUTES.
MAKES 4 SERVINGS.

14TH DAY OF YOUR MENU PLAN

BREAKFAST                      LUNCH

POACHED EGGS                      TUNA SALAD
TOAST, MARGARINE              CRACKERS
MILK, COFFEE                      MILK, TEA

DINNER    TIP:

*ALL-IN-ONE CASSEROLE              ADDING NON-FAT MILK TO
WALDORF SALAD                      CASSEROLES IS AN INEXPEN-
BAKED PEARS                      SIVE WAY OF SUPPLYING
MILK, TEA, COFFEE               ADDED PROTEIN TO THE
DIET.

ALL-IN-ONE CASSEROLE

1 LB. GROUND BEEF              1/2 CUP CHOPPED CELERY
1-1/2 CUPS COOKED SHELL MACARONI
1 CAN (14 OZ.) KIDNEY BEANS, UNDRAINED
1 CAN HUNT’S MANWICH SANDWICH SAUCE
1 TEASPOON CHILI POWDER
1/2 CUP SHREDDED CANADIAN CHEDDAR CHEESE

COOK GROUND BEEF UNTIL IT LOSES REDNESS.  ADD CELERY, COOK UNTIL
TRANSPARENT, DRAIN EXCESS FAT. STIR IN REMAINING INGREDIENTS,
EXCEPT CHEESE.  POUR INTO CASSEROLE.
BAKE AT 350 DEGREES FOR 30 MINUTES.
TOP WITH CHEESE LAST 10 MINUTES.
MAKES 4 SERVINGS.

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