Monday, January 31, 2011

Menu Plan Monday 1/31

I am a bit late but, DH and I went to town this morning for a few supplies. The weather forecast is predicting snow and lots of it! ....Grrrrrr..When ever people hear a snowstorm is coming, as always, the grocery store does a booming business. I am thinking this morning I was just as guilty. I am sure with all I have in the freezer and pantry, DH and I could eat well for awhile if we did get snowed in for a spell. We had to go to town for other business so it made sense to stop at the store for a few things we needed while we were in town anyhow. Yesterday the sun was shining ever so bright and it made me hunger for spring ever so much...sigh...Heres what I came up with for this weeks menu. For more menu ideas stop by organizing junkie.

pulled pork sandwiches
michigan baked beans ( this is my sisters recipe. It's new for me and I am so anxious to try it out)
carrot and celery sticks

pan fried bluegill( DH has been ice fishing about every day so we have been getting an abundance of this fish)
green salad
baked sweet potato fries

salsa chicken
corn cakes with fresh corn and chives
bread pudding ( this is a great way to use all those crust or odds and ends of bread that need used up)

chicken/veggie stir fry w/brown rice
tapioca pudding

blueberry pancakes

pork chops
glazed carrots
baked potato

Defend for ourselves!

Michigan baked beans

16 oz (2 cups) dry navy beans
2 Quarts cold water
1/2 tsp. salt
1/2 cup molasses
1/3 cup brown sugar
1 tsp dry mustard
4 oz salt pork, bacon,or ham ( may substitute a half cup of butter or shortening if your'e going meat free)
1 med. yellow onion

Rinse beans, add to water in a saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour ( or let beans to cold water and soak overnight)
Add salt to beans and water; cover and simmer until beans are tender; about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half, score one half. Grind or thinly slice remainder.
In 2 quart bean pot or cassarole, combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 degree F oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings

NOTE* I just cooked the dry beans for awhile and added everything together in crockpot. I also used bacon in the place of salt pork. It is cooking and it is starting to smell AMAZING!

Bread Pudding

3 eggs
3 cups of milk
1 tsp vanilla extract
3/4-1 cup of sugar ( depending on your taste preference and amount of bread used)
dash of salt
dry or old bread
1 tsp cinnamon
raisins (optional)
Mix together all ingredients except for the cinnamon in a cassarole or baking pan. Size depends on how much bread you have
Sprinkle cinnamon on top
Bake at 350 degree F oven for about 45 minutes. Poke with knife, if it comes out clean then it's done. Baking time varies.

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