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
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.