on the menu this week...

The weather has finally cooled down and I'm back in the kitchen. Here's this week's menu--it's full of comfort foods:

chicken curry

macaroni and cheese with broccoli

pork ribs, potatoes, veggie

black bean chili, fritos, salad

chicken pot pie

English Scones

These scones are traditional English tea scones. I like them best warm with butter and raspberry jam. They remind me very much of the famous Puyallup Fair scones.

Ingredients:

2 cups flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup butter

1 egg

about 3/4 cups milk

Mix together flour, sugar, baking powder, and salt. Cut in the butter with a pastry cutter or fork until crumbly. I usually soften the butter just a little to make it easier to cut in.

Beat egg in a measuring cup and then add milk until it equals 3/4 cup of liquid together. Pour the egg.milk mixture into the dry crumbly mix and stir together.

With a little flour, knead the dough lightly and then form it into a circle about 1/2 inch thick. Cut into quarters, like a pie, and place on an ungreased baking sheet, separating the triangles just a bit so they are not touching.

Bake at 400 for about 10 minutes, until lightly brown.

on the menu this week...

asian lettuce wraps

big fat bacon sliders, potatoes, salad

enchiladas, rice and beans

chicken curry

meatballs with peppers and pineapple

on the menu this week...

french toast, hash browns, sausage
super nachos
chicken alfredo with peas
orange chicken with rice and broccoli
lentil soup

on the menu this week...

pork, potato, apple cakes with steamed cabbage
ragu pasta
chicken curry
macaroni and cheese with broccoli
ribs, butternut squash, corn

on the menu this week...

enchiladas
sloppy joes
pizza
lentil soup
ragu

on the menu this week...

this week everyone picked a favorite meal:

french toast, hash browns, sausage
pepperoni pizza and carrots
meatloaf and mashed potatoes
pasta al forno and sauteed spinach
orange chicken

on the menu this week...

this week we're trying different meals from our countries of origin:

swedish meatballs, mashed potatoes, cabbage
gnocchi with a tomato sauce and artichokes
roasted chicken, potato wedges, fresh veggies
waterzooi
pot roast, potatoes, carrots, pudding

Jesus Supper

Our traditional Christmas Eve dinner began when I was a little girl. We celebrate with birth of Jesus Christ by eating foods that he may have eaten by candlelight without utensils and served on wooden dishes or stoneware.

Typically we serve:
salmon
beef summer sausage
assorted cheeses
pita bread
grapes
olives
nuts
sparkling cider

Occasionally we've served:
grape juice
apple juice
baked chicken
beef jerky
rolls
dried fruits

It's surprisingly filling and delicious and my favorite way to spend Christmas Eve with my family.

Salmon

Ingredients:

1 lb. fresh salmon fillet
juice of one large lemon
about 1/4 teaspoon salt
about 1/8 teaspoon pepper
1/4 cup butter
1 medium onion sliced
8 oz. mushrooms sliced

Place fish in baking dish lined with foil. Pour on lemon juice. Sprinkle with salt and pepper. Dice butter and place evenly on top of fish. Top with onion and mushrooms. Cover with foil.

Bake at 450 for 20-30 minutes until flakey.

Sugar Cookies

Ingredients:

3 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter softened
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup sour cream
1/8 teaspoon nutmeg

Sift together flour, soda, salt and set aside. Cream together butter, sugar, egg, vanilla, sour cream. Mix in dry ingredients. Add nutmeg.
Roll out on floured surface to about 1/4 inch thickness. Cut shapes with cookie cutters. Transfer to slightly greased baking sheet.
Bake at 375 for about 10 minutes.

Hot Cocoa

mix together in large container:

10 2/3 cups instant dry powdered milk
6 oz. jar of flavored creamer (I like French Vanilla)
2 cups powdered sugar
16 oz. can of powdered hot chocolate

stir together about 1/3 cup of mix per 1 cup of hot water