Ok Merme,

If you think it might be of interest I'd be glad to. Recipies can take up a lot of room do you think that would be a problem?

* * * *

That sounds like a good idea. So I'm not very good at titles. Could you name the string and I'll jump right in maybe with some meal plans around that capon you have?

* * * *

Okay Dokay.

Roasted Capon
Stuffing & Gravy
Fresh tossed salad
Mint fool
Dinner Rolls and butter (optional)
Mint or Orange tea

Notes:
I think stove top stuffing done in the bird is great.
Adding mandrin oranges and blanched almonds with a sweet & sour dressing makes for an unusual but yummy salad.
Sun tea is always a nice addition to the table as long as getting to sleep is not a problem.

Please help me name these plans so they will be easier to find. I will add the title to each plan so that they will be easier to keep straight ok?

* * * *

Space Alien salad
Chicken and Dumplins
Green Beans a la tammy (lol)
Mock minosas(sp)

Notes:
Space Alien Salad (boys and rabbit food)
Small scoop of cream cheese, celery sticks, carrot sticks, green onions, sliced bell peppers.
use the cream cheese as a base and stick the veggies out of it for a nice dip that is fun for kids.

Green Beans a la tammy (lol)

Drain the french cut canned green beans add 2 tablespoons butter, 2 tablespoons diced onions, 1 tablespoon bacon bits, a few pomentos diced and a 1/4 teaspoon garlic powder. Salt and pepper to taste.

Mock minosas

1/2 glass orange juice
1/2 glass 7 up
swizzle stick
and an orange slice and marichino cherry.

Boy can i not spell.

* * * *

Citrus Salad
Navy bean soup
Corn Bread & butter
Sorbet

Milk, Coffee or Tea

Note: This is the time to use the less sweet corn bread and a salted butter.
This is a great use for the crockpot.

An alternative to the citrus salad is a tomato, onion, mushroom salad in a herb dressing/marinade

* * * *

London Broil
Au Gratin Potatoes
Peas
Glazed Pears
three tier Sponge Cake with whipped cream frosting

Milk, Coffee or Tea

Note: For this I like a herb rub rather than a marinade for the london broil.

* * * *

When it is hot outside a cold dinner is easier to prepare. And very satisfing.

Vichyssoise
Cabbage & Carrot Salad
Bread Sticks
Cheese Cubes & Pepperone slices

Ice Tea

Note Vichyssoise can be refrigerated for up to 2 days. The Cabbage & carrot salad and it's dressing can be done a couple of days ahead also. Cheese and peperoni can also be done in the morning. I don't like doing the cheese much earlier than that because it starts to get hard. Bread sticks I usually buy so they are ready whenever I am lol.

* * * *

Fancy Smancy

French Onion Soup
Garden Fresh Salad
Standing Rib Roast
Green Bean Cassarole
Mashed Potatoes & Gravy
Cherries Jubilee

Milk, Coffee & Tea

Note; I've gotten raves for this meal and the hardest thing to do is to remember to call the butcher a week in advance so he has the size standing rib roast I need waiting for me at the store.
I did this for my boyfriends birthday and got back rubs for a month.

Time wise this isn't as bad as it looks. The french onion soup is liptons dry onion soup, crutons & preshredded mild chedar cheese. Garden salad of course you can do in the morning and I certainly would. Green Bean Casserole again I used canned green beans, canned cream of mushroom soup and fried onion again from the can. (I am so bad). The standing rib roast is such a wonderful piece of meat all that's required is sticking it in the pan shoving in the meat themometer and turning on the oven. Mashed Potatoes and gravy dare I say instant? Cherries Jubilee yes everything should be done before hand either the day before or the morning of except scooping out the ice cream and lighting it on fire lol.

* * * *

THANKS, TK, for these wonderful ideas!

Now for some questions.

If you click on the paper and pencil icon at the top of one of your posts, you can enter that post again and add to it. So....would you mind going back in them and indicate which parts of each meal could be done in advance and by how far ahead?

Lots of times I am feeling pretty well the night before or early in the morning and then am sick and weak by dinner time. So if I could take advantage of my stronger hours to make dinner production time easier, that would be marvelous.

Also, while you are typing these ideas up, COULD YOU PLEASE STRAIN OUT ALL THE CALORIES FOR ME?! My cardiologist told me this morning he wants me to lose the last 15 pounds on my diet.

Merme
PS you can also use the edit icon to add titles if you want to.

* * * *



"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)

Not to worry, TK, I am a MASTER at eliminating fats and calories out of recipes without changing the quality of them. I should be, after all the weight I've lost!

I was only joshing you about straining out the calories. Nana's11 used to serve up piping hot muffins every morning in cyber space and they were completely calorie free as long as we ate them on-line!

The only trick to successful weight loss is learning how to appropriately manage ordinary food. Extreme or radical or terribly restrictive diets don't produce lasting results because no one can eat that weird way for the rest of their lives. It is SLOWER to lose weight by managing ordinary food correctly, and we are so impatient for results!, but the final outome is healthy and lasting.

So here's my quetion:

I have never prepared ribs of any kind but that standing rib roast sounds great and the photos I have seen of them are awesome. Do you think a novice rib cooker could do one successfully? It seems perfect for serving on that special evening with loved ones gathered round.

Merme

* * * *



"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)

grrrrrrrrrrrrrr it won't let me go back and edit, says it's been to long. Well ask about any of them I wasn't able to edit and I'll let you know. ok?

* * * *

Fried Chicken
Corn on the cob
Mac & Cheese
Coleslaw
Dinner Rolls & Butter
Beverage

When I do fried chicken I usually do enough for several days because it is just as good cold as it is hot. The coleslaw can be done a head of time and should be. It will last a long time in the refrigerator. Mac & cheese if you do the velveta cheese can be refrigerated and reheated but the box kind really can't.

* * * *

Heavens!!!!

I blushed through that entire meal plan

* * * *

Hey sweetie how you doing?

Crispy fried chicken? Find a recipe that calls for a batter rather than just a coating and then use a deep frier to cook it in. But if you just want moist rather than dry use the shake and bake. or if you want to coat it you won't get the crispy crust but you can keep it moist by not adding salt to your coating or chicken prior to cooking and by cooking on a bearly medium setting. Takes about 45 minutes sometimes a little longer but that keeps it "golden" rather than going brown and it keeps it moist. Also make sure the chicken you are getting at the store is plump. Poke it with your finger it should make a depression that springs back up. The chicken should also be somewhat yellow in color rather than pasty white.

* * * *

quote:

---

Originally posted by tkhooper:
Hey sweetie how you doing?

---

Getting hungry!

Thanks for the tips on the fried chicken.

Dianna

* * * *

Consumme
Crab Cakes
Tatar Tots
Baked Beans
Green Bean Almondine
Ice Cream
Tartar Sauce, ketchup, vinegar (malt)

Beverage Cream Soda

Ah the happy memories of childhood.
Crab Cakes can be done in the morning as they should be refrigerated prior to shaping into cakes. Every thing else is can, bag, or box under the heading of 15 minutes or less. Not to say that I'm lazy but I did work most of my life so cooking had to be fast.

* * * *

Very light green salad
Seafood Bisque
Sour Dough Bread Thick Sliced

A May White Wine if you can find it. Marysville Washington used to put one out but I can't remember the name.

This is the time to use iceberg lettuce because the bisque is very very very rich. I don't think anyone would have room for dessert after this meal but.....fresh fruit would be best if there is room.

* * * *

Tempura Shrimp
Rice with Mushrooms
Julienne Carrots
Black Forrest Cake

Condiments: Dry yellow mustard made up into sauce(if you like it really hot add alittle horseradish sauce), Ketchup, Sweet & Sour Sauce, Lemon Sauce, Soy Sauce, Teriaki Sauce, seseme(sp) seeds.

Green Tea

Note: The mushrooms I use in the rice dish are those (shaki type, of course I can't remember the name) They are brown and kind of strange in appearance but have a lot more flavor than the button.) If you have leftover batter, dip in califlower, broccoli, or button mushrooms and fry. The batter can be done in the morning no problem. I don't like doing mushrooms early cause they shrivel. Carrots can certainly be cut in advance. If you have a fondue pot put your oil in that and let everyone cook their own. Just put the scewer and batter out on the table. It takes very little time to cook shrimp and a little longer for the veggies. If you want to have everything scewered in advance that's good too. Any you know I buy the cake premade lol.

* * * *

This is possitively the last one until I lay down for awhile my back is not happy.

Lamb Chops & Mint Jelly/Sauce
Garlic Mashed Potatoes
Spinach
Vanilla Pudding

Beverage: A nice rosa

Top the vanilla Pudding with a little of the mint jelly/sauce depending on what you could find at the store. These mashed potatoes really don't go well with gravy but butter.....yum.

* * * *

Hi TK ~

Thanks for these ideas! I've been downloading them into a file.

Two questions:

In one of the recent posts that begins with a watercress salad and some dips I think, there is no mention of meat. But in the notes you reference a roast of some sort and sourdough rolls?

I make a killer good pot roast which I usually serve with Yorkshire Pudding. What a feast!

Second question: I do not own a meat thermometer, so what should I look for in terms of features when purchasing one and what is reasonable to spend on such an item?

Merme

* * * *



"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)

Merme,

How do you download stuff? I would love to do that but I only have note pad that comes with windows nothing extra.

* * * *

Did you know that if you use your leftover navy bean soup (second day when it is mushy) as a base for white clam chowder you will get rave reviews?

serve with Veggies: Just slice some cucumbers, onions and radishes place in vinegar and water. Green onions, bulb end placed in water.

I put potatoes and onions in my navy bean soup so I really don't need to add anything but water and clams to the chowder.

Bread and Butter

Pumpkin pie with whipped cream yummy

Almost everything is a do a head on this meal plan.

* * * *

A Little Story: Having been married more than once (don't ask) I have had some very interesting in-laws. One father-in-law was once married to a gourmet chef. I had just started cooking and his ex-wife would not give me any help in the kitchen (wasn't good enough for her son...). So there I was, a steak and potato woman having to cook for a culinary "brat". What did I do?

Onion Soup
Pork Chop Suprise
Green Beans with walnuts
White Rice
Mandrin Orange Tart

What is Pork Chop suprise (hehehe) my father-in-law asked the same question after draging me all around Okinawa Japan for an entire day. My hostessing skills went right out the window and I said Pork Chops and anything else I find underneath the sink. Fortunately I haven't killed anyone with my cooking even when I was just starting out.

Pork Chops, cream of mushroom soup, waterchestnuts, tarragon, salt, pepper & garlic all slowly simmered over the stove until done. The "darling" man was very happy with dinner. Which was a good thing cause I don't like most seafood and definitely not if it tastes fishy which most okinawan food did. So of course eating in a restaraunt over there was out of the question unless it was kobi(sp) beef. That's beef that is raised on nothing but beer. Very tender.

For some reason that marriage didn't last....but I did learn to make ox tail soup and a bunch of other things.

* * * *

Poached Eggs
Corned Beef Hash
Biscuits & Country Gravy
Fresh green onions or chives

Hot Chocolate flavored with Orange Java, fruit juice

For when Its cold outside. For the longest time I wouldn't even try to poach an egg (+20 years) but I finally got up the courage and found it was really easy. And I wouldn't touch Corned Beef Hash. (Finicky eater here.) But the older I get the less restrictions I put on myself so I tried it and guess what I like it. Depending on energy constraints I usually rely on boxed, canned pre-made items from the grocery store. But corned beef hash is basically a dish made with leftovers and the mashed potatoes from yesterday if you have any leftovers from yesterday work just as good as diced potatoes fried today.

* * * *

Liver & Onions
Baked Potato with all the fixin's
Mixed Veggies
Multi-grain Rolls & butter
Viennatee(sp) Ice Cream if you can find it

Condiments: Butter, Sour Cream, Bacon Bits, Chives & Shredded Cheese

Coffee, Tea or Milk

Note: This is the liver & onions that are done with bacon and white grapes rather than the one done in country gravy. The ice cream is a brand that I used to be able to find in the stores around here but haven't seen recently. It's an ice cream loaf layer with very thin layers of hard chocolate and other flavors. They use a european styled ice cream much richer than american brands. If you can find it, it is heavenly. Cut very small slices it goes a long way.

* * * *