Monthly Archives: December 2009

Week 9 Menu


Left-Overs/Clean out the fridge


Canned Pork and Potato Hash

Brown Butter Artichoke Hearts


Patty Melts With Caramelized Onions on Sourdough Bread

Buttered Asparagus


Tuna Vegetable Casserole

Garlic Bread


Sauteéd Steak with Red Wine Herb Sauce

Baby Mixed Greens with Vinaigrette


Baked Potato Soup

Fresh Bread


Corn Bread Tamale Pie

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Posted by on December 22, 2009 in Menus, Recipes, The Price is Right


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Patty Melts

Serve this with Buttered Asparagus

  • 1 large red onion cut into rings
  • 1 TBS olive oil
  • 1 1/2 pounds ground hamburger
  • salt
  • black pepper
  • 3 TBS butter
  • 8 slices Rye OR Sourdough bread
  • 8 sliced Swiss OR American cheese

Season the hamburger with salt and pepper, form into 4 patties. Heat 3 TBS butter in a large frying pan or grill. (You can also spray the pa with cooking spray before heating it instead of the butter). Cook the burgers until desired doneness. Meanwhile in another pan, heat 1 TBS. olive oil and add onions, sauteing until caramelized. Toast the bread place burgers on a slice of bread, top with caramelized onions and cheese. Place second slice of bread on top and return them to the pan heating slowly, turning once.

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Posted by on December 18, 2009 in Beef, Recipes


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Buttered Asparagus


  • 1 lb. asparagus
  • water to cover
  • 2 Tbsp. butter
  • 1/4 tsp. salt
  • dash white pepper

Wash asparagus and trim ends by snapping them. The asparagus will break at the point between the tender tips and the tougher ends. Place in wide shallow saucepan and cover with cold water by 1/2″. Place on high heat and bring to a boil. Lower heat to medium and simmer for 5-6 minutes until asparagus is bright green and just crisp-tender. Drain thoroughly and return to pan; add butter. Heat over low heat until butter melts and coats asparagus.


Posted by on December 18, 2009 in Recipes, Semi-Vegetarian, Side Dishes


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Canned Pork and Potato Hash

This is one of my family’s requested favorites. The trick to it is adding enough vegetables and seasoning it just right so you never know it was pork from a can! While your cooking think of it as if it were in a Wok. Keep the heat hot the pan buttered, and the food moving.

Serve this with Brown Butter Artichoke Hearts

  • 2 TBS. butter
  • 2 TBS. Extra virgin olive oil
  • 7 red potatoes washed, scrubbed, chopped bite size.
  • 3 carrots, pealed, sliced thin.
  • 1 small onion chopped
  • 1/2 green pepper, chopped
  • 1 garlic clove, pressed
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 TBS. ketchup
  • 1 Can of Pork

In a large frying pan or wok, saute the onion and garlic 2 minutes then add in all the vegetables until they are soft, about 10 minutes. Drain and flake the canned pork, Add it to the vegetables, Add salt, pepper, ketchup, continue to stir fry until heated through.


Posted by on December 18, 2009 in menu, Pork, Recipes


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Little Smokie Frittata with Cheese

Tonight I’m using what is already in my refrigerator to create a satisfying meal for my family!

Serve this with Oven Baked Broccoli and any bread you have.


  • 2 tablespoons unsalted butter
  • 1 large onion, sliced
  • 3/4 teaspoon course salt
  • Freshly ground black pepper
  • 8 large eggs
  • 1/4 cup milk
  • 1 cup diced Little Smokies
  • 1 tablespoon chopped fresh herbs, like parsley, thyme, or dill
  • 1 cup grated Swiss or cheddar cheese


Position a rack about 8 inches from the broiler and preheat.

Melt the butter in a medium skillet that is oven proof. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth.

Stir the eggs, Smokies, herbs and cheese into the onions.

Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.

Cut into wedges and serve warm.

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Posted by on December 17, 2009 in menu, Pork, Recipes


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Oven-Baked Broccoli

Preheat oven to 450 degrees.

Rinse broccoli under cool running water. Shake broccoli to remove excess water. Cut tough outer skin off of broccoli stem and discard. Cut one inch off of the end of the broccoli stem and throw the end piece away. Place broccoli on cutting board and cut broccoli lengthwise, into edible pieces. Pour some extra virgin olive oil on cookie sheet and spread evenly with a paper towel to coat. Lay broccoli pieces on cookie sheet and set aside.

In a bowl, mix bread crumbs, garlic, Parmesan cheese, salt to taste and enough extra virgin olive oil to moisten bread crumb mixture. Sprinkle bread crumb mixture on broccoli crowns, working the bread crumb mixture into the spaces in each piece. After all the bread crumb mixture has been evenly distributed, drizzle some extra virgin olive oil onto all the broccoli pieces.
Bake in oven until bread crumbs are almost burnt.

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Posted by on December 17, 2009 in Recipes, Semi-Vegetarian, Side Dishes


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Chicken Pot Pie With Home-Made Crust

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1/2 cup melted butter
  • 1 cup frozen peas
  • 1/3 cup flour
  • 2 cup chicken broth
  • 1 cup half & half
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3 or 4 cups diced cooked chicken
  • 2 Made from Scratch Pie Crusts, unbaked
  • 1 egg yolk
  • 1 tbsp. half & half

Saute onion, celery, and carrot in butter for 6 minutes.  Stir in peas and flour, cook 1 minute, stirring constantly. Gradually add broth and 1 cup half & half; cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper. Add chicken, stirring well.

Roll pastry to 1/8 inch thickness. Cut pastry 1/2 inch larger than bowl. Combine egg yolk and 1 tablespoon half & half. Brush one side of pastry. Place brushed side down over bowl, folding edges under and pressing firmly to sides of bowl.

Ladle chicken mixture into oven-proof bowl fitted with pastry, filling to within 3/4 inch of rim.

Brush top with remaining egg mixture. Cut one small air slit in the top.

Bake at 400 degrees for 15-20 minutes until top is puffed and browned.

6 servings.


Posted by on December 16, 2009 in Chicken, menu, Recipes


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