Meredith likes for me to sing 'I've Been Working on the Railroad', but this morning I'm singing it a different way. I've been in the kitchen (no, Dinah wasn't there with me) and looking through my recipes for our menus for the week. I guess I was feeling adventurous because I pulled out a bunch from my book of recipes I want to try to go with some of my old favorites. I always like to try at least one new recipe a week. This week I'm going to try five. It isn't that much of a leap. I know the sorts of things my family likes, and I can look at a recipe and pretty much know how it will taste. I once saw this show on the Science Channel where people say they taste words. Maybe that's me only just with food. Don't worry, I'm not serious, although I've spilled enough stuff on some of my recipe cards that you could give them a lick and know how they'll taste. I'm a good cook, not a neat one.
So what's for supper this week? Something easy. Spring is here and there are lots of things to be done outside. I don't want to spend time cooped up inside in the evening. I want things that are simple or that I can make ahead of time or stick in the crockpot. This will be our week of simple suppers. Enjoy, and go play outside.
I'll post Monday and Tuesday's recipes and then come back tomorrow and post a few more. Oh, I'd better tattle about my diet. Someone asked how it was going. Not that great. I'd really hoped the weight would come right off (after all, it hopped right on), but that would've been too nice. It's staying the same, or going up a pound and then back down. Not what I had in mind. I haven't been the best about sticking to the no flour/no sugar rule. I've been mostly a good girl but I have let it creep in here and there. I'm going to be more diligent about it now and (gulp) try to take the plunge and cut out other carbs as well and see if that makes more of a difference. I say that as I'm fixing Rice Consumme for supper. Do you know how much I love Rice Consumme? Absolutely no family get-together is complete without my Aunt Betty's Rice Consumme. I think I can, I think I can...
Monday--Grilled Sausage, Steamfresh Corn, Rice Consumme, Cheddar Biscuits
Tuesday--Chicken Pecan, Fruit Cup Medley
Wednesday--Cheesy Chili Soup, leftover biscuits, Applesauce
Thursday--Venison Tenderloin, Twice Baked Potatoes, Green Beans, Rolls
Friday--Hawaiin Burgers, Frozen French Fries, Salad
Sunday--Chicken Salad, Chips, Oranges
Did I give y'all this recipe before? I can't remember, but I don't think so. Even if I did, it's so nice I'll print it twice. It's my version of my Aunt Betty's recipe.
1 onion, finely chopped 1/4 c. butter
1 c. rice 2 cans beef consumme
Preheat oven to 325 degrees. Saute onion and rice in butter. Combine all ingredients in a 1 1/2 qt. casserole dish. Cover tightly with foil (this is important). Bake 1 hour.
Cheese Garlic Biscuits
This recipe I got from my Aunt Betty's friend Audrey (guess I've got Betty on the brain today). It tastes a lot like those biscuits at Red Lobster.
2 c. Bisquick 1/4 c. butter, melted
2/3 c. buttermilk 1/4 tsp. garlic powder
1/2 c. shredded cheddar cheese parsley flakes
Heat oven to 450 degrees. Mix Bisquick, buttermilk, and cheddar until a soft dough forms. Beat vigorously for 30 seconds. Drop dough onto ungreased cookie sheets. Bake 8 to 10 minutes. Mix butter and garlic; brush over warm biscuits. Sprinkle with parsley flakes to garnish. Makes 10-12.
This is one of those new recipes I'm trying. I've got some pecans in the freezer that need using. I got this recipe off a bag of pecans and thought it sounded good.
3 c. cooked chicken, cut in strips 2 tsp. lemon juice
1/4 c. butter 1/2 c. finely chopped celery
2 tsp. chicken bouillon 1/4 c. finely chopped red bell pepper
1/4 c. flour 1/2 c. chopped pecans
1/4 tsp. poultry seasoning 4 halves english muffins, toasted
2 c. milk
In a 2 st. saucepan, melt butter. Add bouillon. Blend in flour and poultry seasoning. Gradually add milk and lemon juice; cook over low heat, stirring constantly until thickened. Stir in celery, red bell pepper, chicken and pecans. Cook until heated through. Spoon over toasted english muffins. Garnish with pecan halves. Yields 4 servings.
Fruit Cup Medley
Here's another new one for us to try. Fruit, sour cream, honey...it can't be bad.
1/2 c. sour cream 1 large banana, sliced
1/2 c. orange juice 1 Tbsp. lemon juice
3 Tbsp. honey 1 can pineapple chunks, drained
2 c. chopped apples 1/2 c. chopped peanuts
Combine sour cream, orange juice, and honey; chill for 1 hour. Coat apples and bananas with lemon juice, tossing gently. Add pineapple. Spoon fruit into serving dishes and top with sour cream mixture. Yields 6 servings.