Green pea soup
Cold sliced pot roast with hot gravy
Potatoes a la crème
Fried cauliflower
Horseradish
Sliced tomatoes and mayo
Strawberry shortcake
Cocoanut macaroons
Coffee
Green pea soup: "Hull and rinse well developed green peas. Put on to cook in cold water sufficient to stand 1 inch about the peas. After boiling let cook for 3 minutes. Put peas and water in which they were cooked through a sieve. It should measure 2 cups, if not add sufficient hot water to make that amount. Bring 3 cups milk to the scald, thicken with 3 tablespoons butter, 2 tablespoons flour, strain this into the pea puree, season with salt and pepper, and serve with croutons."
Twentieth Sunday: The Modern Menu
Yankee pot roast
Horseradish
Rolls
Strawberry shortcake
Coffee and Gold
Brian bought me a jar of "Yankee pot roast sauce" for Christmas last year. He loves "exotic" sauce and experimenting with new blends. This menu was a good time to break it open! Instead of serving all the veggies on the side, I cooked them with the roast.
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