Tomato bisque with homemade croutons
Swiss steak with sauce
Mashed potatoes
Creamed peas
Hot rolls and butter
Waldorf salad
Bavarian cream with Lady fingers
Coffee
I like tomato bisque, but as its own meal, not a side. The menu is so extensive, and for only two of us, it won't be missed.
The Swiss steak is round steak pounded down to break the fibers, seasoned, browned, then cooked in a sauce of half water, half milk. I've never made this before and Brian and I are feeling particularly adventurous today, so I plan to follow the recipe as is (with the exception of browning the meat in drippings – I'll use Pam instead).
Mashed potatoes. This is the third week in a row the menu has called for mashed potatoes, and a peek at future menus reveals they appear in the Fifth Sunday as well. Could Woman's World have a partnership with a potato manufacturer? Or is it simply that potatoes are easily available during the winter months?
Creamed peas – as I mentioned on the First Sunday, creamed dishes are great, but they're too rich and filling as a side dish. I'll substitute peas with a little butter and nutmeg instead.
The hot rolls are homemade with 1/3 cup of lard – not something I want to introduce into my diet. I recently bought a bag of bakery-made dinner rolls that will go to waste if we don't eat them soon, so I'll skip the lard and serve those instead. Unless of course the Kitten manages to hunt them down….
The Waldorf salad is the traditional chopped apple, celery and nut meats mixed with mayonnaise, except this recipe has it served in an apple cup. I'm sure it makes for beautiful presentation, but I can't help but think this is a tad old-fashioned (not surprising since the cookbook is from 1927). To keep it simple, I'll skip the hand-carved apple cup and homemade mayo.
Gelatin appears again! This time in the Bavarian cream. Along with sugar and heavy cream it's just too fussy and too complicated for me. But we missed not having some type of fruit for dessert on the Second Sunday (Brian even asked, "what's for dessert?") so I'll serve our usual winter weekday dessert: sliced bananas drizzled with a little hot fudge and topped with homemade whipped cream.
Fourth Sunday: The Modern Menu
Swiss steak with sauce
Mashed potatoes
Peas sprinkled with nutmeg
Rolls
Waldorf salad
Bananas with whipped cream
Coffee and fruit juice
The sauce for the steak is a mix of water and milk. I decided to turn it into a mushroom sauce, as there were leftover mushrooms from earlier this week. I'll also be using leftover peas. I can't imagine Woman's World would object, as not using leftovers is simply "not economical."
I also bought two small round steaks as opposed to one large one, which once again, is "more economical" for a family of two.
Looks like country fried steak – and it's good! We decided to add it to our regular menu.
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