Every Friday I make soup of some sort for DB's lunches on the weekend. This past weekend was no exception. Made vegetable beef soup that actually gave us 6 larges bowls of soup. In the soup besides the beef stock I had made earlier there was also home canned tomatoes and green beans. Total cost for the pot of soup $1.33.
Thursday night Paprika Wiener Schnitzel, Spaetzle and Brussels Sprouts from the freezer. No cost on this meal but estimate $5.00
Friday night for dinner was mac and cheese with canned tomatoes and cut up hot dogs in the casserole. Please don't ask but DB insists he doesn't like mac and cheese but that sure went down in a hurry. The tomatoes were from last summers stash of canned tomatoes and the cheese and hot dogs were from manager's specials quietly tucked away in the freezer. 1 pound of OM all beef hotdogs $1.00. Only needed 1/2 pound. Also include if the fare for the night was left over green beans and a green salad. Total night out at our eating counter $2.00
Saturday night Roasted Cornish Game hens, twice baked potatoes and dill buttered fresh carrots. Nothing in the offering from the garden this night but boy it was good. $4.22
Sunday night dug out an old favorite recipe for Tuna Melt. I had also made Vegetable beef Soup for the weekend lunch so we had that along with the Melts where were served on homemade hamburger buns. $3.60
Monday night we repeated the Mac and cheese but this time with corn and a green salad. Mac and Cheese was free the the corn and Salad were $.60
Tuesday we finished up the Tuna Melt and Soup. Filling for the Melt was free so it was just the soup and rolls out of pocket so $.70
Wednesday my version of Philly Cheese Steak on homemade hero rolls and fried onions and potatoes from the canned potatoes from the garden last fall. Again no cost on this meal.
I posted the recipe for Basil/garlic/cheese butter Basil/garlic/cheese butter so thought I would show a picture of it when I made it this week.
BROWN 'N SERVE ROLLS
2 pkgs. dry yeast
3/4 c. water
3/4 c. milk
1/2 c. sugar
2 tsp. salt
1/4 c. Crisco
4 to 4 1/2 c. flour
Dissolve yeast in 105 to 115 degree water. Scald milk. Add sugar, salt and Crisco to
milk, stirring until Crisco melts. Let cool. Add yeast and water mixture. Add 2 1/2
cups flour and beat (with electric mixer) until smooth.
By hand, add rest of flour and knead about 5 minutes. Place in greased bowl, then
turn greased side of dough up. Cover, let rise in warm place until double (about 1
1/2 hours). Punch dough down, make into rolls and place in greased pans. Cover
and let rise until double (about 45 minutes). Heat oven to 275 degrees and bake 20
to 30 minutes. DO NOT allow rolls to brown. Remove from oven and let cool.
Place rolls in plastic bag and store in refrigerator or freezer. At serving time, brown
rolls in 400 degree oven for 7 to 10 minutes.
Rolls may be baked after second rising in 400 degree oven for 12 to 15
minutes.
This makes 18 parker house dinner rolls. These are the hamburger buns and hero rolls made this week.
Stop and take a peek at our host site for Thursday's Kitchen Cupboard The Gardener of Eden and see what others are using from or putting in their cupboards from their garden.
wow what a great looking week!
ReplyDeleteThanks MP. I guess you might say I live to cook. I sure wish I had someone to cook for. DB doesn't understand or care as long as he isn't hungry but that is the way life goes. Once in a while I will hit on something that seems to turn his fancy and he will comment that it is good. However with his mental capacity who knows.
ReplyDeleteThanks for the recipe for the rolls. Look at those hamburger buns and hero rolls! I'm very impressed!
ReplyDeleteBoy, I guess that you were busy! Now I am very very hungry!!
ReplyDeleteThose muffins look so good. I have a lot of zucchini that I've been ignoring and it needs to be made into zucchini bread for breakfast.
ReplyDeleteI'd love to see the recipe for those muffins. They look great!!
ReplyDeleteAmazing stuff - the rolls look fabulous and those muffins marvelous, the basil butter looks great.
ReplyDeleteWhat a gorgeous kitchen. Is that an island or a peninsula? It is huge. You sure cooked up a storm.
ReplyDeleteReading your food blog posts is hazardous to my waistline! I end up starving after reading all your good menu ideas. :D
ReplyDeleteI was planning to make some squash and bean soup this weekend, and I think I will whip up some dinner rolls to go with it too. Thanks for the inspiration!
HG thanks. Those rolls are the simplest things and freeze well.
ReplyDeleteRobin, I would rather cook than anything else including gardening which I love.
Daphine, I make a zuchini/banana muffin with surprise cream cheese in the middle. Will post the recipe next time I make them.
SA, when I get a few minutes I will post the recipes.
Liz, everyday fare around here. Thanks.
Norma glad you liked my kitchen. It is my pride and joy. It took me a good 4 months to design it. It is a peninsula the side where the picture was taken from is an eating bar and actually has storage under one end of it that opens from the eating bar side. The other side is a six burner counter top range. The kitchen is only 10X13 including the cabinets. There in is only about 6' between the stove and the sink which is the back wall as you are looking from the eating bar. The end next to the stove is set up for cooking with a big butcher block and the opposite end has the wall oven and that counter is set up for baking so very few steps to do anything.
Laura, all of the muffins are made with half sugar and half splenda so then aren't too bad.
Whoa, you've been busy cooking. Love banana muffin and dinner rolls, the Cornish hen looks delicious.
ReplyDeleteMac, I make a lot of muffins. Most with fruit for my DB's breakfast. He doesn't eat much fruit. Thinks he doesn't like it so I get some into him this way. I make bread at least once a week. Looks like I will be making it twice this week according to our menus and I need some to make a big batch of meatballs this week.
ReplyDelete