Monday, February 1, 2010

Menu for Week of 2/1/10

Due to the weather in Little Rock over the weekend I was not able to do my normal grocery shopping until Monday, so the menu will seem shorter than normal.

Cheese Soup and Homemade French Bread
I had leftover sliced carrots and celery from the vegetable soup last week that I will use in this soup. Since those were already sliced all I have to do is chop the bell pepper and green onion. This is a new recipe; if it is good I will post it later in the week.
The french bread is the recipe my mom always makes. This bread is delicious and VERY easy!

French Bread
Pamela Trover
1 1/2 C. warm water
1 Tbsp. sugar
4 C. flour
1 pkg. yeast
1 T. oil
1 1/2 tsp. salt
Dissolve yeast in warm water. Add rest of ingredients and let set for 10 minutes. Grease cookie sheets and sprinkle with corn meal. Roll out into a large rectangle. Divide in half and roll up into 2 loaves. Slit 5 diagonal lines across the top of each loaf. Cover with a towel and let rise for 1 1/2 hours. Brush with melted butter and bake in 350 degree oven for 30 minutes.
Variation: My sister-in-law has also made this is two bread pans as well.

Pot Roast, potatoes, and carrots, rolls
I make my pot roast in the crockpot. Set it in the morning and all I have to do before dinner is add some flour and water to make the gravy.

Creamy Sausage-Tomato Rotini, sweet italian bread, spinach
The sweet italian bread is a nice compliment to the spicy pasta

Creamy Sausage-Tomato Rotini
1 lb. mild italian sausage
1/2C. finely chopped onion
3 cloves garlic, finely chopped
1/2 tsp. crushed red pepper flakes
28 oz. italian-style stewed tomatoes
1 1/2 C. half and half or light cream
12 oz. rotini pasta
fresh chopped basil and grated romano cheese for garnish

Crumble and cook sausage with onion, garlic, and red pepper flakes over med. heat until sausage is done. Drain.
Stir in undrained tomatoes. Boil gently uncovered 5-7 minutes or until liquid has evaporated. Add half and half. Simmer 4 minutes.
Cook pasta according to package directions. Drain and return to saucepan.
Pour sauce over pasta. Stir to combine. Serve immediately with grated cheese and basil.
Variation: This can also be made with chicken for a milder taste. Pan fry bite-size pieces of chicken in the skillet. Use penne pasta instead of rotini.

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