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Tuesday, October 02, 2012

Weekly Recipes: September 29

Shredded Scalloped Potatoes

I tried these based on a recipe I found on pinterest. However, I didn't have everything the recipe called for, but did have some alternatives. I used those and added a little more seasoning.

6 medium potatoes, peeled and cut into shoestrings
1 cup sour cream
1 cup milk
2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
2 cups shredded cheddar cheese

Preheat the oven to 400 degrees F. Grease a 9" X 13" baking pan.

Put shoestring potatoes into prepared pan. Mix the sour cream and milk together along with the garlic, salt, paprika and pepper. Pour over potatoes and mix thoroughly. Sprinkle cheddar over the top.

Cover loosely with foil and bake for 1 hour. Uncover and bake for another 10 - 15 minutes.

Mexican Torta

Really, the only recipe I'm giving you is the Cornish splits. This is a sandwich. You can put it together as you like. The tortas I have eaten are all made on a sweetish bread, so I used Cornish splits for my rolls. Which are not Mexican. I know.

Brush the rolls with mayonnaise, then grill or pan fry them before layering with:

Sliced Grilled Chipotle Rubbed Flank Steak
shredded cabbage
sliced tomatoes
chopped onions
sliced avocado
chopped cilantro
lime juice to sprinkle on everything
red salsa
green salsa

Cornish Splits

2 tablespoons warm water
1/2 cup softened butter
1/3 cup sugar
1/2 teaspoon salt
3/4 cup scalded & cooled milk
2 large eggs
4 cups bread or all-purpose flour
2 1/2 teaspoons yeast

Mix all ingredients by hand, in a stand mixer or on the dough cycle in a bread machine (you can skip the kneading if you use a bread machine).
Knead dough until smooth, then let it rise until doubled. Punch dough
down and turn onto a very lightly floured board.

Roll dough into rectangle about 1/2 inch thick. Cut with biscuit cutter and place on buttered cookie sheets. Let rise until doubled. Bake 25 - 30 minutes at 350 degrees. Makes about 20.

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Menu Plan: September 30 - October 6

So, a friend from church who has an organic farm supply and product company ended up with tons (literally) of potatoes from a test plot. He gave us something like 50 pounds of them. This was after another friend brought us about 60 pounds that he had gotten from him. So, surprise, surprise, we have a lot of potatoes going into meals this week.

The cabbage man was at the farmers' market. Who is the cabbage man? He is a man I look for each year. He shows up at the middle or end of September and he only sells cabbages. He knows his cabbages. He sells his "small" ones for $1.00. His small ones are rather large. His large ones are $1.50. They are at least 15 pounds each. Last year, I bought two and turned one into sauerkraut. This year, I bought three and I'm turning two into sauerkraut. So, we have some cabbage in our meals this week, as well.

Sunday was the Feast of St. Jerome, Jerome's patron. Because it was Sunday, we diverted our celebration to Monday. We did our lion cupcakes again and talked about this great Doctor of the Church.

Again, things are kind of getting away from me here, so the menu is a bit late. You'll notice that our costs are a little higher this week. Still within our budget, but we're eating more treats. Our average per person, per dinner is $1.37.What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.

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