MENU AND RECIPES FOR WEEK THREE


I firmly believe these are some of the best recipes anyone on a tight budget could hope to use.  Some may not appreciate all the tomato based dishes, but feel free to exchange those for creamed based recipes of the same quality and expense.  It really is the menu plan that makes the difference.  Old fashioned names for products may have taken on new terms, but watch for that.  If you think corn meal mush sounds awful, you may call it polenta.

15TH DAY OF YOUR  MENU PLAN

BREAKFAST                     LUNCH

FORTIFIED GRAPEFRUIT DRINK      BEEF NOODLE SOUP
PUFFED CEREAL AND MILK             SWISS CHEESE SANDWICHES
MILK, COFFEE                     PEACH HALVES MILK, TEA

DINNER    TIP:

*POTATO PUPS                     INCLUDE A DARK GREEN
SPINACH                             LEAFY OR DEEP YELLOW VEG-
WARM FRENCH BREAD WITH             ETABLE (OR YELLOW FRUIT)
MARGARINE                     AT LEAST 3 TO 4 TIMES A
WHIPPED LIME GELATIN             WEEK FOR VITAMIN A SO
MILK, TEA, COFFEE.             ESSENTIAL TO HEALTHY
BONES SKIN AND EYES.

POTATO PUPS

8 FRANKFURTERS
1 (7-1/2 OZ.) CAN HUNT’S TOMATO SAUCE
4 SERVINGS MASHED POTATOES, INSTANT OR HOMEMADE
8 STRIPS SLICED PROCESSED CHEESE

SLIT FRANKS LENGTHWISE TO MAKE POCKET, SPOON 1 TEASPOON HUNT’S SAUCE IN EACH.
PLACE FRANKS IN BAKING DISH; DROP SPOONFULS OF MASHED POTATOES ON FRANKS.
TOP WITH CHEESE STRIPS. BAKE AT 375 DEGREES FOR 30 MINUTES;
POUR OVER REST OF HUNT’S SAUCE, BAKE 5 MINUTES MORE.
MAKES 4 SERVINGS.

16TH DAY OF YOUR MENU PLAN

BREAKFAST                    LUNCH

BAKED APPLES                    LETTUCE, TOMATO AND
TOAST, MARGARINE              BACON SANDWICHES
MILK, COFFEE                    MILK, TEA

DINNER    TIP:

*EASY SPAGHETTI BAKE            TO MEET NECESSARY CALCIUM
HARVARD BEETS                    REQUIREMENTS SERVE CHIL-
LEMON PUDDING                    DREN 3 TO 4 GLASSES OF
MILK, TEA, COFFEE            MILK A DAY, TEENAGERS 4
GLASSES, AND ADULTS 2
GLASSES.

EASY SPAGHETTI BAKE

2 SLICES BACON, DICED            2 MEDIUM ONIONS, CHOPPED
1 CLOVE GARLIC, MINCED            1/2 LB. LEAN GROUND BEEF
2-1/2 CUPS WATER            1 TEASPOON SALT
1 (14 OZ.) CAN HUNT’S TOMATO SAUCE
1 TEASPOON CHILI POWDER            DASH PEPPER
1/2 SPAGHETTI                    1 CUP SHREDDED CHEDDAR CHEESE

IN SKILLET, FRY BACON ABOUT 2 MINUTES; ADD ONIONS AND GARLIC,
COOK UNTIL SOFT.  ADD MEAT; COOK UNTIL RED COLOR IS GONE.
STIR IN WATER, HUNT’S SAUCE, SALT, CHILI POWDER AND PEPPER.
SIMMER, COVERED, 15 MINUTES BREAK HALF SPAGHETTI INTO GREASED CASSEROLE;
COVER WITH HALF TOMATO SAUCE MIXTURE; SPRINKLE WITH HALF CHEESE; REPEAT LAYERS.
BAKE, COVERED, AT 350 DEGREES FOR 30 MINUTES.  UNCOVER, BAKE 15 MINUTES LONGER.
MAKES 4 SERVINGS.

17TH DAY OF YOUR MENU PLAN

BREAKFAST                     LUNCH

FORTIFIED ORANGE DRINK             PEANUT BUTTER AND JELLY
CORNMEAL PATTIES,              SANDWICHES
MARGARINE                     CELERY STICKS
MILK, COFFEE                     MILK, TEA

DINNER    TIP:

*OVEN BAKED STEW             ELIMINATE LAST-MINUTE
COLESLAW                      WORK BY MAKING AND FREEZ-
CUSTARD                              ING AHEAD.  PEANUT BUTTER
MILK, TEA, COFFEE             AND FRUIT FILLING FREEZE
ESPECIALLY WELL.

OVEN BAKED STEW

1-1/2 LBS. LEAN STEWING BEEF, CUT UP
2 TABLESPOONS FLOUR             TEASPOON SALT
1/8 TEASPOON PEPPER             1/8 TEASPOON PAPRIKA
2 TABLESPOONS SALAD OIL             4 SMALL CARROTS
3 SMALL ONIONS                     3 SMALL POTATOES
1 CUP SLICED CELERY             1/2 CUP WATER
1 (14 OZ.) CAN HUNT’S TOMATO SAUCE WITH TOMATO BITS

COAT BEEF WITH FLOUR, SALT, PEPPER AND PAPRIKA.
TOSS WITH SALAD OIL IN CASSEROLE.  BAKE, UNCOVERED, AT 400
DEGREES FOR 30 MINUTES.  STIR ONCE.  PARE AND QUARTER VEGETABLES.
ADD WITH REMAINING INGREDIENTS; MIX WELL, COVER, BAKE AT 350 DEGREES
FOR 1-3/4 HOURS OR UNTIL TENDER.
MAKES 4 SERVINGS.

18TH DAY OF YOUR MENU PLAN

BREAKFAST                       LUNCH

SLICED PEARS                       CREAM OF MUSHROOM SOUP
TOAST WITH MELTED CHEESE       CRACKERS, CARROT STICKS
MILK, COFFEE                       MILK, TEA

DINNER    TIP:

*SALMON LOAF                      AN EYE-PLEASING DISH ALWAYS
RELISH PLATE                      SEEMS TO TASTE BETTER TOO!
CHERRY GELATIN WHIP              GARNISH YOUR PLATTER OF
MILK, TEA, COFFEE              SALMON LOAF WITH PARSLEY
SPRIGS, LIMON WEDGES OR
RADISH ROSES

SALMON LOAF
1-LB. CAN OF SALMON             1/2 C. FINE BREAD CRUMBS
1/3 C. CELERY, CHOPPED FINE     1/2 TSP. SALT
1/3 C. ONION, CHOPPED FINE     1/2 C. MAYONAISE
PEPPER TO TASTE    PAPRIKA
1 SPRIG OF PARSLEY, CHOPPED

DRAIN AND SAVE LIQUID. FLAKE SALMON.  COM-
BINE BREAD CRUMBS AND SEASONINGS WITH LIQUID.
MIX THOROUGHLY.  PACK INTO SMALL GREASED LOAF
PAN.  SPRINKLE GENEROUSLY WITH PAPRIKA.  BAKE
45 MINUTES IN MODERATE OVEN (350). SERVES 4.

19TH DAY OF YOUR MENU PLAN

BREAKFAST                       LUNCH

FORTIFIED GRAPEFRUIT               TUNA SANDWICHES
DRINK                               APPLE WEDGES
HOT CEREAL, MILK               MILK, TEA
MILK, COFFEE

DINNER    TIP:

HAMBURGERS ON BUNS              *PREPARING YOUR STEAMED
CARROT, CELERY STICKS              CARROT PUDDING TODAY WILL
STRAWBERRY ICE CREAM              SAVE YOU TIME TOMORROW.
MILK, TEA, COFFEE

STEAMED CARROT PUDDING

3/4 CUPS SIFTED ALL PURPOSE FLOUR
3/4 CUPS SUGAR                      1/2 TEASPOON BAKING SODA
3/4 TEASPOON CINNAMON              1/2 TEASPOON NUTMEG
1/4 TSP CLOVES                      1/4 TSP SALT
2 TBS SALAD OIL                      2 EGGS BEATEN
1 CUP GRATED RAW CARROTS      3/4 CUPS SEEDLESS RAISINS
1/2 CUP GTATED RAW POTATOES
1/4 CUP CHOPPED WALNUTS

SIFT DRY INGREDIENTS TOGETHER.  MIX SALAD OIL WITH EGGS
IN A LARGE BOWL.  STIR IN FLOUR MIXTURE AND REMAINING
INGREDIENTS, MIX WELL.   TURN INTO A GREASED 1 QUART MOLD.
COVER WITH FOIL AND PLACE ON A RACK IN DEEP KETTLE.  ADD
BOILING WATER TO HALFWAY UP THE SIDE OF THE MOLD.  COVER KETTLE.
SIMMER 1 1/2 TO 2 HOURS.  COOK PUDDING; REMOVE FROM MOLD.
WRAP IN FOIL.  HEAT IN FOIL IN OVER BEFORE SERVING.
MAKES SIX SERVINGS.
NOTE: THIS IS FOR THE NEXT TWO DAYS TO SAVE TIME.
PREPARE TODAY.

20TH DAY OF YOUR MENU PLAN

BREAKFAST                      LUNCH

APPLESAUCE                      CHEESE SANDWICHES
MUFFINS, MARGARINE              SLICED TOMATOES
MILK, COFFEE                      MILK, TEA

DINNER    TIP:

ROAST CHICKKEN                     STORE POULTRY IN COLDEST
*CORNBREAD STUFFING, PEAS     PART OF REFRIGERATOR AND FOR
FRUIT GELATIN MOLD             SAFETY’S SAKE, COOK WITHIN
*STEAMED CARROT PUDDING             24 HOURS AFTER PURCHASE.
MILK, TEA, COFFEE

CORN BREAD STUFFING

+ 6 CUPS CRUMBLED CORN BREAD    + 2 CUPS DRY BREAD CRUMBS
+ 1-1/2 CUPS CHOPPED CELERY    + 1 CUP CHOPPED ONION
+ 1/4 CUP MINCED PARSLEY    + 1 TEASPOON SAGE OR POULTRY
+ 1/2 TEASPOON PEPPER                    SEASONING
1/2 TEASPOON ACCENT              2 CUPS CHICKEN BROTH OR STOCK
1 EGG, SLIGHTLY BEATEN
1/2 CUP SHORTENING, MELTED

COMBINE FIRST 7 INGREDIENTS (+).  MIX REMAINING INGREDIENTS.
STIR LIGHTLY INTO BREAD MIXTURE.  ADD MORE LIQUID IF STUFFING
IS TOO DRY.  STUFF TURKEY LIGHTLY.  MAKES ENOUGH TO STUFF A
10 TO 12 LB. TURKEY.  BAKE ANY EXTRA STUFFING IN A GREASED
1-1/2 QUART COVERED CASSEROLE AT 350 DEGREES FOR 30 MINUTES.
UNCOVER LAST FEW MINUTES TO BROWN

21ST DAY OF YOUR MENU PLAN

BREAKFAST                      LUNCH

PINEAPPLE-PINK GRAPEFRUIT      VEGETABLE BEEF SOUP
JUICE                              CRACKERS
SCRAMBLED EGGS                      MILK, TEA
TOAST, MARGARINE
MILK, COFFEE

DINNER    TIP:
*SWISS STEAK, SUNDAY STYLE      TO MAINTAIN VEGETABLES COLOR
CHOPPED BROCCOLI              AND NUTRIENTS, COOK QUICKLY
FRUIT CUP                      IN SMALL AMOUNT OF WATER.
STEAMED CARROT PUDDING (LEFTOVER)
MILK, TEA, COFFEE

SWISS STEAK SUNDAY STYLE

1-1/2 LBS.  ROUND STEAK, 1 INCH THICK
2 TABLESPOONS FLOUR             1-1/2 TEASPOONS SALT
1/4 TEASPOON PEPPER             1 ONION, SLICED
3 TABLESPOONS SALAD OIL             1 CUP WATER
1 (7-1/2 OZ) CAN HUNT’S TOMATO SAUCE
1 CUP FROZEN OR CANNED PEAS

CUT STEAKS INTO FOUR PIECES.  MIX FLOUR, SALT AND PEPPER.
POUND INTO STEAK.  COOK ONION IN SALAD OIL UNTIL GOLDEN
PUSH TO SIDE OF PAN.  BROWN MEAT SLOWLY ON BOTH SIDES;
COVER WITH ONIONS.  STIR IN HUNT’S SAUCE AND WATER.
COVER TIGHTLY, LOWER HEAT; SIMMER 2 HOURS OR UNTIL MEAT
IS TENDER.  ADD PEAS 10 TO 15 MINUTES BEFORE SERVING.
MAKES 4 SERVINGS.

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