Friday, January 27, 2012

MOVING ON TO WEEK #2 OF THE YEAR

January 27, 2012

Some have asked about the recipe program I use. I am currently using Master Cook v9. I truthfully do not know all the ins and outs of it. I would love to do all the planning and such in that program rather than in all the various programs I am currently using. I’m thinking of upgrading to v11 so I can get some support and learn how to do it all in one program. Until I have saved enough blow money to do that I’ll keep on the way I am doing it in Word, Excel and Master Cook, which is of course causing some redundancy.

So if you ask for an export of a recipe directly from MC I need to let you know this is one of the features that I can’t get to seem to work right, but I will work my way around that for you.

Anyway, on to the menus for week 2:

BREAKFAST OPPORTUNITIES: WEEK 2

Biscuits (leftover from week #1 Sunday’s dinner) with:

Leftover gravy (see dinner menu)

Sausage patties from the freezer or canned

Bacon, pre-cooked from fridge or canned

Eggs, fried or scrambled, from our chickens

Jelly/Jam/Honey/Molasses

Hot Cereals:

Rice, leftover from dinner’s week #1

Oatmeal packets, homemade

Farina, from food storage

Multigrain packets, homemade

Cold Cereal:

Raisin Bran, purchased with coupon

Rice Chex, store brand

Fruit:

Grapefruit, from bulk purchase

Mango, dried from food storage

Beverages:

Orange Juice, from frozen concentrate

Hot tea

Milk

Hot cocoa, from Master Mix

WEEK 2: LUNCH OPPORTUNITIES

Sandwiches:

Roast beef, from leftover smoked roast of week #1 dinners

PB&J

Toasted Cheese

BBQ Beef, from leftover bbq beef dinner in week #1

Salad ingredients:

Jarred spring mix

Tuna, from food storage

Roast Beef, from smoked beef from week #1

Pickled eggs, from food storage

Carrots

Onion

Salad dressings available:

Ranch, homemade

Italian, homemade

French, homemade

Soups:

Potato, after Tuesday

Chicken Noodle, after Thursday

Gumbo, after Saturday

Fruit:

Grapefruit

Banana

Fruit cups, bulk purchase

WEEK 2: DINNER MENU

Monday 1/16/2012

Chicken Pot Pie, homemade

Tea

Multi-grain dinner rolls, homemade

Gingerbread with whipped cream, made from Master Mix

Tuesday 1/17/2012

Potato soup, homemade

Crackers, bulk purchase

Milk

Gingerbread with whipped cream, leftover

Wednesday 1/18/2012

Sweet ‘n sour Pork, made from home canned pork loin or Master Mix

Egg Rolls, frozen, leftovers from previous week’s purchase

Chicken Fried Rice, use leftover rice and chicken from Monday’s meal

Steamed Rice, cook a jumbo batch

Tea

Peach Crumble, from food storage items

Thursday 1/19/2012

Chicken Noodle Soup-homemade

Peach Crumble, leftover

Tea

Crackers

Friday 1/20/2012

Roast beef Hash, from leftover roast that had been previously canned

Dinner Rolls, homemade

Tea

Brownies, from Master Mix

Corn, bulk purchased can

Saturday 1/21/2012

Gumbo, Zatarain’s Mix bought on sale, and frozen smoked sausage from food storage

Crackers, food storage, bulk purchase

Leftover desserts

Milk

Sunday 1/22/2012

Waffles, plain and fruited, from Master Mix

Milk

WEEK 2: SNACKS AVAILABLE

Salty:

Southern Trail Mix, leftover from the holidays

Chips leftover from week #1

Cheezits leftover from week #1

Sweet:

Gingerbread, after Monday

Peach Crumble, after Tuesday

Brownies, after Friday

Fruit:

Assorted dried fruits, home dried and bulk purchased

Grapefruit

Banana

Vegetables:

Carrot sticks

This week’s addition to food storage was the canning of the excess meat from the 10# of chicken leg quarters that I got for $.69 per pound. I canned the deboned meat as cooked, rather than raw pack. Again following the USDA guidelines. I then made chicken broth by boiling the bones with carrots, celery, onions, garlic, poultry seasoning and parsley. This in turn was canned for future meals.

I’m often asked for the Buttermilk Pancake and Waffle Mix recipe so I will include that one today.

BUTTERMILK PANCAKE AND WAFFLE MASTER MIX

Yield: 10 1/2 cups

2 cups buttermilk, dried

8 cups flour, all-purpose

1/2 cup sugar

8 teaspoons baking powder

4 teaspoons baking soda

2 teaspoons salt.

1. Whisk all the ingredients together in a large bowl.



2. Store in an airtight container in a cool dry place.



BUTTERMILK WAFFLES

Servings: 4

Preparation Time: 10 minutes

Start to finish: 30 minutes



Notes: Make a double or more batch and cool on a rack. Layer them in a refrigerator container with wax paper, or cereal bags in the container. Store in refrigerator or freezer. Heat as needed.



Serving Ideas: Serve with butter, a variety of syrups, bacon, ham or sausage.



Categories: Breakfast Foods

1. Preheat waffle baker.



2. In a large bowl, combine all ingredients except egg whites until just blended.



3. In medium bowl beat egg whites until stiff.





4. fold into mixture. Bake per baker instructions.



6. Variations:

Nut or Berry Waffles



7. Add 1/2 c chopped nuts, or dried chopped fruit to batter.



8. Meat add ins



9. add 1/2 c diced ham, bacon, sausage etc to batter.



BUTTERMILK PANCAKES

Servings: 10

1 whole egg, beaten

2 tablespoons vegetable oil

1 cup water

1 1/2 cups Buttermilk Pancake and Waffle Master Mix

1. In medium bowl whisk egg and oil together and then whisk in water.



2. Stir in mix. Add fruit, nuts, cooked meats if desired. Add extra water if thinner batter if desired.



3. Let set for 5 minutes.



4. Preheat a griddle , that is lightly oiled.



5. Pour 1/3 c batter on the griddle and cook each side until browned on each side, (the edges will be slightly dry and bubbles will form) Use a spatula to turn them over.



6. Repeat with remaining batter.



7. VARIATIONS:



8. Stir in 1/4-1/2 c chopped fruit, nuts, or browned breakfast meats.



So there is week 2 for your viewing pleasure.



Jan who knows doing the Master Mixes at first take a lot of ingredients, but the payoff in the long term is great in OK

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