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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