Friday, February 19, 2010

Menu for Week of 2/19/10

Leftover Cauliflower Soup, bread
This was a new recipe I tried and we liked it. Very similar to a potato soup.

French dip Sandwiches, oven fries, corn
This recipe makes the best sandwiches. The meat is so tender it falls apart, and the au jus is delicious! I have a couple potatoes left in the pantry so I will use those for oven fries.

French Dip Sandwiches
Kristy Hunter
3 lb. rump roast
1/2 C. water
Hoagie Rolls
Provolone Cheese slices
1 can chicken broth
1 envelope onion soup mix
1 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. basil
Brown roast. Place 1/2 C. water and roast in crockpot. Simmer juice 10 minutes and add to crockpot. Cook on low 6-8 hours, until the meat falls apart. Toast and melt cheese on rolls, top with shredded meat. Serve with the au jus sauce for dipping.

1. I make this with a pot roast more often than rump roast. It is cheaper and stretches a little farther.
2. I have used beef broth instead of chicken broth as well. Both work fine.
3. Usually it cooks in about 5-6 hours on low.

Makeover Pasta, garlic bread
A couple weeks ago I made Creamy Italian Sausage Rotini and I had a good bit leftover. Instead of eating later in the week I put it all in an 8x8 pan and popped it in the freezer. I am going to make some tomato sauce and mix that in to the pasta and top with mozzarella cheese and bake. This changes it up a little and Josh won't even know that it is really just leftovers. :)

Hot chicken Salad, green salad, buttermilk rolls
This is a recipe I have had often at baby showers. It feeds a crowd and makes for a simple dinner. I have not had it in years and it sounds good. I may freeze part of this in smaller pans.

Hot Chicken Salad
Shirley James
6 C. cooked chicken, chopped
4 C. diced celery
1 can cream of chicken soup
2 C. mayo
2 C. sour cream
2 cans (8oz. each) water chestnuts, drained and chopped
1 can (8oz.) mushroom stems and pieces, drained and chopped
1 C. slivered almonds
2 T. chopped onion
2 T. lemon juice
2 tsp. salt
1/2 tsp. pepper
2 C. (8 oz.) shredded cheddar cheese
2 cans (2.8 oz each) french-fried onions

In a large bowl, mix the first 12 ingredients. Transfer to a 9x13 in. pan (dish will be full, I use a slightly larger dish). Sprinkle with cheese and french-fried onions. Bake uncovered, at 350 degrees for 30 minutes or until heated through. Serves 16.

*Very versatile recipe. Use more or less mushrooms, celery, water chestnuts, and onion, based on personal preference.

I have not tried this recipe, but looks simple. I'll let you know how they taste.

We never made this last week, so I will get it out of the freezer for this week. That is the great thing about freezer meals, ready when you need them.

1 comment:

  1. Looks like you had a delicious week! Hope it was a good one overall too :)