Thursday - Slim Jim Sandwiches, Garden Salad (click on "recipes" on the sidebar to find the Slim Jim recipe)
Friday- Maple Salmon, Rice Pilaf, Grilled Asparagus (Tricia has the recipe for the salmon in the Torola Cookbook p. 182, and the Rice Pilaf is on p.92)
Saturday - Grilled Hamburgers, with sauted mushrooms and Swiss cheese. Cherry tomatoes and Dill Pickles.
Sunday - Pick up Pizza
Monday- Pork Medallions, Boiled Redskin Potatoes from the vegetable stand, Roasted Broccoli and Cauliflower.*
Tuesday - Stewed Tomatoes and Chicken Sausage served over brown rice. Green Beans.**
Wednesday - Picante Chicken, p. 154, Hasselback Potatoes, p.80, Corn on the Cob (from local stand).
*(I have to learn how to do links)
Pork Medallions
1 porkloin tenderloin whole (1 pound)
1/3 cup flour
salt
pepper
2 eggs
1/4 cup milk
2 Tablespoons salad oil
butter
1 Tablespoon lemon juice
About 30 minutes before serving: With knife held at a slanting position, almost parallel to cutting board, cut porkloin crosswise into 1/4" slices. With meat mallet pound each piece to 1/8" thickness. On waxed paper combine flour, 1/4 teaspoon salt, 1/3 teaspoon pepper. In pie plate with fork beat eggs and milk until just blended. Dip tenderloin into flour and then into milk.
Heat salad oil and 2 tablespoons butter. Add tenderloin pieces a few at a time and cook until golden on both sides. Add more butter as needed.
**Stewed Tomatoes & Hotdogs (or Chicken Sausage)
1 pkg natural casing Vienna
hotdogs
1 can (15 ½ oz.) stewed tomatoes
1 teaspoon basil
½ teaspoon oregano
½ teaspoon sugar
1 garlic clove, minced
Cooked rice
Cut hotdogs in bite size
pieces. Brown in frying pan. Add tomatoes, breaking up chunks. (or put in
blender.) Add rest of ingredients and simmer for 30 minutes. Serve over cooked
rice.
