Sunday, June 01, 2008

Menu Plan Monday

I have outpatient surgery on Thursday at o'crack of dawn early so the soup will be made early. Dinner will be made earlier this week and can just be reheated. We will hopefully have leftovers for Friday since I'm not sure if I'll feel like cooking or not - and hubby can't really cook, he can barely handle re-heating. I really need to teach him to cook.

Monday: Superb Turkey (recipe below)
Tuesday: Shrimp Curry (recipe below)
Wednesday: Clam Wiffle (recipe below)
Thurs: Hamburger Soup (recipe below)
Friday: Leftovers

For more menu ideas visit I'm an Organizing Junkie:

Superb Turkey (Hot Dog Marinade)
I call it Hot Dog Turkey because the first time we made the sauce and when we added the ketchup/liquid smoke, it smelled a little like a hot dog! This is wonderful. This is one of the turkey entrees my sister had at her reception (the other was marinated in Italian Dressing and grilled). The recipe came from my Aunt, I don't know where she got it from.

1/4 Cup vinegar
1/2 Cup water
1/4 Cup brown sugar
2 Teaspoons prepared mustard
1/4 Teaspoon black pepper
1 Teaspoon salt
1/8 Teaspoon cayenne pepper -- (optional)
1 Tablespoon lemon juice
1 Medium onion -- thinly sliced
1 Tablespoon butter
1/2 C Ketchup
1 Tsp Liquid Barbecue Smoke®
2 Tbsps Worcestershire Sauce

Mix vinegar through butter. Simmer uncovered 20 minutes. Add: ketchup, liquid smoke, and Worcestershire sauce. Bring to a boil and cool. After sauce is cool, add turkey breast (cut in half). Marinate for one day. Baste turkey every 5 minutes and brush marinade sauce over as you are grilling.

Shrimp Curry (Bangladesh)- Chingri Mash Torkari (cheen-gree mahsh TOHR-kan-ree)

A favorite recipe from Bangladesh, where shrimp is readily available.
Option: Replace lemon grass with 3 T. lemon or lime juice (45 ml) or 1 t. grated lemon peel (5 ml)
Serves 6

Sauté in a small amount of oil until cooked through:
2 lb. shrimp, shelled and deveined (1 kg)
Set aside.
Sauté lightly in 2 T. oil (30 ml)
3 small onions, finely chopped
5 cloves garlics, finely chopped
2 stalks lemon grass, chopped

1⁄2 t. ground turmeric (2 ml)
1⁄2 t. ground cumin (2 ml)
1⁄4 t. ground ginger (2 ml)
1⁄8 t. pepper (.5 ml)
2 dried red chillies, finely cut (optional)
2 bay leaves
1⁄2 t. ground cinnamon (2 ml)
1⁄2 t. sugar (2 ml)
1 t. salt (5 ml)

Cook 5–10 minutes.
5 tomatoes, finely chopped

Cook for 10 minutes.
2–3 c. coconut milk (500–750 ml) (p.280)

Cook until mixture takes on curdled appearance, about 10 minutes.
Add shrimp and cook 10 minutes. Serve with rice.

—Kimole Mankin, Haluaghat, Bangladesh; and Judy Nord, Dhaka, Bangladesh.
From Extending the Table... A World Community Cookbook

Clam Whiffle
"A whiffle is a souffle that any fool can make" - Peg Bracken
Serves 6

Preeat oven to 350.
Combine in bowl:
1 cup milk
1 1/4 cup crumbled soda crackers
Let soak 5 minutes.
1/4 cup melted margarine
1 can (8 oz) minced clams, drained and rinsed
2 Tbsp finely chopped onion
4 Tbsp finely chopped green pepper
1/4 tsp salt
dash pepper
dash Worcestershire sauce
2 eggs, well beaten

Pour into greased casserole and bake 40-45 minutes until puffy and golden.
Serve at once.

-Evelyn Kreider, Goshen, Ind.
From More-With-Less Cookbook

Hamburger Vegetable Soup
From Sharing Our Best: Recipes from Amish Mennonites, Stuarts Draft, VA
Mrs. Paul D. Yoder

1 1/2 lbs hamburger
1/2 cup chopped onion
4 cup water
1/2 c chopped carrots
1/2 cup chopped celery
2 cups diced potatoes
1 bay leaf
1/2 tsp basil or parsley
1 beef bouillon cube
3 tomatoes or a little juice
salt and pepper to taste

In large saucepan, brown meat with onions. Add water and remaining ingredients except tomatoes. Cook until vegetables are tender, then add tomatoes and simmer 10 minutes. May add more of other vegetables and juices or water. Should make about a gallon of soup.

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