Thirty-fourth Sunday: The Original Menu
Grape juice
Meat loaf, peas and carrots sauce
Mashed potatoes
Cheesed cauliflower
Parker House rolls
Lettuce and cucumbers with thousand island dressing
Raspberry short cake with meringue
Sand cookies
Coffee
The meatloaf is served surrounded by the peas and carrots sauce, which is made from fresh carrots and peas that are cooked until soft, then seasoned and mashed. I just can't imagine that it has a very pleasing color or wouldn't remind people of baby food, but perhaps this recipe was created before Gerber released its strained peas?
Thirty-fourth Sunday: The Modern Menu
Stuffed peppers
Peas and carrots
Mashed potatoes
Cucumbers and radishes
Angel food cake
As usual, the original menu is too much food for only two people, especially on a warm summer day like today! Both Brian and I love meat loaf, but I associate it more with the fall and winter than summer, so I substituted stuffed peppers, which is more of a summer dish. I use lean ground turkey instead of beef. The mashed potatoes were made from leftover red skins that a friend couldn't finish during dinner at the Big Rock Chop House and the angel food cake is leftover from last weekend's seafood party my friend hosted.
Sunday, August 23, 2009
Thirty-third Sunday
Thirty-third Sunday: The Original Menu
Tomato bouillon
Graham rolls
Fricasseed chicken
Corn on the cob
Flaked potatoes
Sweet pickles
Head lettuce with cheese dressing
August apple pudding
Coffee
The sweet pickles are homemade: 4 cups cider vinegar with 1 pound (!) of sugar and several spices. The mixture is boiled then poured over 7 pounds of cucumbers. When cool it is boiled again then placed in jars and sealed. Interestingly, I recently learned that this old method of canning is no longer considered safe, as the temperature cannot get high enough to kill all possible bacteria. Additionally, ingredient amounts should not be adjusted (something I do all the time) as it could affect the acids and also cause sickness. So don't use a 1928 recipe for home pickling/canning – use a modern one instead!
Thirty-third Sunday: The Modern Menu
Another missed chicken meal! This time we were vacationing on Mackinac Island.
Tomato bouillon
Graham rolls
Fricasseed chicken
Corn on the cob
Flaked potatoes
Sweet pickles
Head lettuce with cheese dressing
August apple pudding
Coffee
The sweet pickles are homemade: 4 cups cider vinegar with 1 pound (!) of sugar and several spices. The mixture is boiled then poured over 7 pounds of cucumbers. When cool it is boiled again then placed in jars and sealed. Interestingly, I recently learned that this old method of canning is no longer considered safe, as the temperature cannot get high enough to kill all possible bacteria. Additionally, ingredient amounts should not be adjusted (something I do all the time) as it could affect the acids and also cause sickness. So don't use a 1928 recipe for home pickling/canning – use a modern one instead!
Thirty-third Sunday: The Modern Menu
Another missed chicken meal! This time we were vacationing on Mackinac Island.
Sunday, August 9, 2009
Thirty-second Sunday
Thirty-second Sunday: The Original Menu
Iced cantaloupe
American chop suey
Creamed corn
Stuffed baked potatoes
Celery and cole slaw, sour cream dressing
Blackberry pie and cheese
Coffee
Today is the hottest day of the year, yet all of the August recipes are hot foods served with coffee. Granted the book says coffee can mean either hot coffee or iced coffee, but why are all the cold dishes and iced tea menus set for June?
American chop suey really is "American" chop suey as there is no rice, but instead, macaroni. "Put through the food chopper 1-1/4 lbs. round steak, ¼ lb. pork. Chop separately 1 medium sized onion, 1 quart cooked macaroni, and use either 1 pint canned tomatoes, or 1 pint freshly stewed tomatoes which have been skinned before serving." The ingredients are then alternately layered in a casserole dish for 1-1/4 hours, although, "longer and slower baking will not injure this dish, so it can be arranged to cook slowly while the housewife and her family are at church."
I don't cook dinner for the mid-day meal, but the late-day meal, and it's way too hot to turn on the oven, but in keeping with the spirit of the original menu, I made a similar beef-macaroni-tomato dish.
Thirty-second Sunday: The Modern Menu
Macaroni-beef sauté
Corn
Celery and spinach with sour cream dressing
Blackberries and cantaloupe
Iced tea
Corn was leftover from the night before, I just cut the kernels off from the cob and reheated it. The sour cream dressing was straight from the cookbook, only in a smaller quantity and I added some fresh-snipped chives from the garden. Brian and I both enjoyed it and I plan to make it again. In the meantime, I'll be taking the leftover dressing to work for a salad-lunch one day this week.
Buying an entire head of cabbage for only one meal didn't seem very economical (our schedule is so hectic this week that we won't be having many meals at home). So I substituted spinach so I could use the rest of it for lunch-salads. In an effort to eat a bit more healthy I skipped the pie and just had fruit for dessert – very tasty!
Iced cantaloupe
American chop suey
Creamed corn
Stuffed baked potatoes
Celery and cole slaw, sour cream dressing
Blackberry pie and cheese
Coffee
Today is the hottest day of the year, yet all of the August recipes are hot foods served with coffee. Granted the book says coffee can mean either hot coffee or iced coffee, but why are all the cold dishes and iced tea menus set for June?
American chop suey really is "American" chop suey as there is no rice, but instead, macaroni. "Put through the food chopper 1-1/4 lbs. round steak, ¼ lb. pork. Chop separately 1 medium sized onion, 1 quart cooked macaroni, and use either 1 pint canned tomatoes, or 1 pint freshly stewed tomatoes which have been skinned before serving." The ingredients are then alternately layered in a casserole dish for 1-1/4 hours, although, "longer and slower baking will not injure this dish, so it can be arranged to cook slowly while the housewife and her family are at church."
I don't cook dinner for the mid-day meal, but the late-day meal, and it's way too hot to turn on the oven, but in keeping with the spirit of the original menu, I made a similar beef-macaroni-tomato dish.
Thirty-second Sunday: The Modern Menu
Macaroni-beef sauté
Corn
Celery and spinach with sour cream dressing
Blackberries and cantaloupe
Iced tea
Corn was leftover from the night before, I just cut the kernels off from the cob and reheated it. The sour cream dressing was straight from the cookbook, only in a smaller quantity and I added some fresh-snipped chives from the garden. Brian and I both enjoyed it and I plan to make it again. In the meantime, I'll be taking the leftover dressing to work for a salad-lunch one day this week.
Buying an entire head of cabbage for only one meal didn't seem very economical (our schedule is so hectic this week that we won't be having many meals at home). So I substituted spinach so I could use the rest of it for lunch-salads. In an effort to eat a bit more healthy I skipped the pie and just had fruit for dessert – very tasty!
Saturday, August 8, 2009
Thirty-first Sunday
Thirty-first Sunday: The Original Menu
Slice of ham baked in milk
Glazed sweet potatoes
Escalloped tomatoes
Canned asparagus tips, French dressing
Salt crackers
Cream cheese
Charlotte Russe
Coffee
In the 1920s, fresh fruits and veggies weren't available out-of-season, so I'm not surprised to see canned asparagus on the menu. Fortunately, modern grocers ship in food from all over these days, so I've never tasted canned asparagus.
I've also never had a Charlotte Russe, which is another gelatine dish. There's quite a bit of sugar, whipped cream and raspberries. In keeping with the original spirit, I decided to retain the raspberries, but skip the sugar.
Thirty-first Sunday: The Modern Menu
Ham with ginger glaze
Baked sweet potato
Baked tomatoes
Multigrain bread
Raspberries
Iced tea
I love ham! Instead of baking it in milk, I tried a new recipe that helped me use up some ingredients in danger of spoiling. The ginger glaze is made by combing Vernors with orange juice. Since the weather was nice, Brian cooked the ham on the grill. It was very tasty.
Slice of ham baked in milk
Glazed sweet potatoes
Escalloped tomatoes
Canned asparagus tips, French dressing
Salt crackers
Cream cheese
Charlotte Russe
Coffee
In the 1920s, fresh fruits and veggies weren't available out-of-season, so I'm not surprised to see canned asparagus on the menu. Fortunately, modern grocers ship in food from all over these days, so I've never tasted canned asparagus.
I've also never had a Charlotte Russe, which is another gelatine dish. There's quite a bit of sugar, whipped cream and raspberries. In keeping with the original spirit, I decided to retain the raspberries, but skip the sugar.
Thirty-first Sunday: The Modern Menu
Ham with ginger glaze
Baked sweet potato
Baked tomatoes
Multigrain bread
Raspberries
Iced tea
I love ham! Instead of baking it in milk, I tried a new recipe that helped me use up some ingredients in danger of spoiling. The ginger glaze is made by combing Vernors with orange juice. Since the weather was nice, Brian cooked the ham on the grill. It was very tasty.
Thirtieth Sunday
Thirtieth Sunday: The Original Menu
Cheese and olive canapés
Cold boiled tongue
Scalloped potatoes
Green peas, buttered
Home made pickles
Pepper and cabbage salad
Nut dressing
Fruit jelly with whipped cream
Coffee
Ah, tongue! A dish that almost never graces the dinner table anymore. It seems to be a bit trendy for celebrity chefs to serve it, either for the gross-factor or because it is truly delicious and we just don't know what we're missing. I saw a Top Chef episode a few weeks ago and it was turned into street food – the tasters claimed to enjoy it.
I've never eaten tongue, that I know of, even though my grandparents owned a cattle farm when I was a girl. It's always possible my mother tried to slip it to me by calling it something else – I know she did that with liver. Even if I could find a butcher that sold it, I have no desire to try it, nor does Brian, and since this is an effort to bring the Sunday dinners into the 21st century, we've completely modernized this menu: PIZZA!!!
Thirtieth Sunday: The Modern Menu
Homemade pizza
Cherries
Iced tea
Brian is the pizza chef in our house. He made the bread from scratch, then rolled out two pies: one for him, one me. His was topped with pepperoni, onion, green peppers, mushrooms, tomatoes, pineapple and cheese. I made a Greek pizza, topping mine with feta cheese, onion, tomato, spinach and garlic. I also created a flavored crust by brushing a small amount of olive oil along the outside and then sprinkling Italian seasoning on it. Yum!
Since we live in Michigan and it's cherry season, I also picked up some fresh cherries for dessert.
Cheese and olive canapés
Cold boiled tongue
Scalloped potatoes
Green peas, buttered
Home made pickles
Pepper and cabbage salad
Nut dressing
Fruit jelly with whipped cream
Coffee
Ah, tongue! A dish that almost never graces the dinner table anymore. It seems to be a bit trendy for celebrity chefs to serve it, either for the gross-factor or because it is truly delicious and we just don't know what we're missing. I saw a Top Chef episode a few weeks ago and it was turned into street food – the tasters claimed to enjoy it.
I've never eaten tongue, that I know of, even though my grandparents owned a cattle farm when I was a girl. It's always possible my mother tried to slip it to me by calling it something else – I know she did that with liver. Even if I could find a butcher that sold it, I have no desire to try it, nor does Brian, and since this is an effort to bring the Sunday dinners into the 21st century, we've completely modernized this menu: PIZZA!!!
Thirtieth Sunday: The Modern Menu
Homemade pizza
Cherries
Iced tea
Brian is the pizza chef in our house. He made the bread from scratch, then rolled out two pies: one for him, one me. His was topped with pepperoni, onion, green peppers, mushrooms, tomatoes, pineapple and cheese. I made a Greek pizza, topping mine with feta cheese, onion, tomato, spinach and garlic. I also created a flavored crust by brushing a small amount of olive oil along the outside and then sprinkling Italian seasoning on it. Yum!
Since we live in Michigan and it's cherry season, I also picked up some fresh cherries for dessert.
Twenty-ninth Sunday
Twenty-ninth Sunday: The Original Menu
Fruit cocktail
Fried chicken, cream gravy
Potatoes au gratin
Buttered beets
Stuffed tomato salad
Hot biscuit
Fresh peach ice cream
Angel food
Coffee
The fruit cocktail is equal parts of cherries, bananas, pineapple and peaches, cubed and sprinkled with powdered sugar. I love fried chicken! But it's not that good for me, so I've decided to make baked chicken instead and to skip the cream gravy. According to the recipe, potatoes au gratin is also called potatoes with cheese.
Twenty-ninth Sunday: The Modern Menu
Baked chicken legs
Potatoes with cheese
Pickles
Tomato salad
Sliced peaches
Lemon cakes
Iced tea
Since we are a family of two, I chose chicken legs instead of a whole chicken. The potatoes are leftover red skins that needed to be eaten: I boiled them, sprinkled them with some seasoning, then topped with cheddar cheese. Since Brian doesn't like beets I substituted pickles. The stuffed tomato salad seemed a bit too "fussy" so I chopped the ingredients and mixed in dressing instead. The lemon cakes were leftover from a meeting Brian attended (and tasty!).
Fruit cocktail
Fried chicken, cream gravy
Potatoes au gratin
Buttered beets
Stuffed tomato salad
Hot biscuit
Fresh peach ice cream
Angel food
Coffee
The fruit cocktail is equal parts of cherries, bananas, pineapple and peaches, cubed and sprinkled with powdered sugar. I love fried chicken! But it's not that good for me, so I've decided to make baked chicken instead and to skip the cream gravy. According to the recipe, potatoes au gratin is also called potatoes with cheese.
Twenty-ninth Sunday: The Modern Menu
Baked chicken legs
Potatoes with cheese
Pickles
Tomato salad
Sliced peaches
Lemon cakes
Iced tea
Since we are a family of two, I chose chicken legs instead of a whole chicken. The potatoes are leftover red skins that needed to be eaten: I boiled them, sprinkled them with some seasoning, then topped with cheddar cheese. Since Brian doesn't like beets I substituted pickles. The stuffed tomato salad seemed a bit too "fussy" so I chopped the ingredients and mixed in dressing instead. The lemon cakes were leftover from a meeting Brian attended (and tasty!).
Sunday, July 19, 2009
Twenty-eighth Sunday
Twenty-eighth Sunday: The Original Menu
Sardine appetizer
Spanish pot roast
Ripe cucumber pickles
Spiced currants
Succotash
Lettuce with young onions
Raspberry pie
Iced tea
You know I'm skipping the sardine appetizer, right? I don't even know what currants are, but the 3 pounds of sugar in the recipe doesn't sound very appealing. Succotash is lima beans or string beans with corn. We've been growing green beans in our garden, not lima beans, and if we don't eat them now they make not make it much longer, so I plan to make some substitutions.
Twenty-eighth Sunday: The Modern Menu
Spanish stew
Green beans
Salad with green onions
German soft pretzels
Raspberries and blueberries with whipped cream
Iced tea
Whenever I read an older cookbook, "Spanish" style always means with green peppers and tomatoes, and this recipe is no different. Brian's parents gave us some meat from a butcher, so rather than buy a roast I thought it more economical to use what we already have. I coated the stew meat in seasoned flour, than cooked it slowly in olive oil with chopped onion, chopped green pepper and some garlic. I added tomato paste, basil from the garden, red wine and a whole tomato.
The green beans and lettuce from the salad came from our garden as well.
This weekend is Farmington's "Founder's Festival." I missed the farmer's market portion, but did manage to visit the local bakery, which normally isn't open on Sunday, but was for the festival. I picked up two German soft pretzels for tonight's meal.
Although we're growing raspberries, we don't have enough for a proper dessert (I suspect that's because the dog eats them right off the bush), so these came from the grocery.
Sardine appetizer
Spanish pot roast
Ripe cucumber pickles
Spiced currants
Succotash
Lettuce with young onions
Raspberry pie
Iced tea
You know I'm skipping the sardine appetizer, right? I don't even know what currants are, but the 3 pounds of sugar in the recipe doesn't sound very appealing. Succotash is lima beans or string beans with corn. We've been growing green beans in our garden, not lima beans, and if we don't eat them now they make not make it much longer, so I plan to make some substitutions.
Twenty-eighth Sunday: The Modern Menu
Spanish stew
Green beans
Salad with green onions
German soft pretzels
Raspberries and blueberries with whipped cream
Iced tea
Whenever I read an older cookbook, "Spanish" style always means with green peppers and tomatoes, and this recipe is no different. Brian's parents gave us some meat from a butcher, so rather than buy a roast I thought it more economical to use what we already have. I coated the stew meat in seasoned flour, than cooked it slowly in olive oil with chopped onion, chopped green pepper and some garlic. I added tomato paste, basil from the garden, red wine and a whole tomato.
The green beans and lettuce from the salad came from our garden as well.
This weekend is Farmington's "Founder's Festival." I missed the farmer's market portion, but did manage to visit the local bakery, which normally isn't open on Sunday, but was for the festival. I picked up two German soft pretzels for tonight's meal.
Although we're growing raspberries, we don't have enough for a proper dessert (I suspect that's because the dog eats them right off the bush), so these came from the grocery.
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