This is our first official week of summer. The girls are glad to be out of school and I'm glad to get a break from making sure everyone has their homework done and back-packs ready to go.
Monday - Loaded Baked Potatoes, Baked Beans, Salad
Tuesday - Country Breakfast Pie*, Corn Muffins, Peaches
Wednesday - Sweet Sloppy Joes*, French Fries, Green Beans
Thursday - Oriental Chicken Legs (crock-pot), Brown Rice, Stir-Fry Veggies
Friday - Cheddar Mac Beef Casserole, Peas & Carrots, French Bread
I've recently re-read this cookbook (yes, I read them like novels). The * denotes recipes I'm trying this week from this book.
Country Breakfast Pie
4 slices bacon, cut in half
2 c. frozen country-style hashbrown potatoes w/onions & green peppers
6 large eggs, slightly beaten
1/4 c. milk
1/2 tsp salt
1/8 tsp pepper
1 c. shredded Cheddar cheese
Place bacon in a 9" pieplate, cover w/paper towels.
Microwave at HIGH 3 1/2 - 4 1/2 minutes or until bacon is crisp; remove bacon, reserving drippings in pieplate. Drain and crumble bacon, and set aside.
Spread potato in same pieplate; microwave, uncovered at HIGH 6 to 7 minutes.
Combine eggs and next 3 ingredients; pour over potato mixture. Cover with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave potato mixture at HIGH 6 to 7 minutes, giving dish a quarter-turn after 3 minutes.
Sprinkle with cheese and crumbled bacon; cover and microwave at HIGH 1 to 2 minutes. Let stand 5 minutes before serving; cut into wedges. Makes 6 servings.
Sweet Sloppy Joes
1 1/2 lbs. ground beef
1 small onion, chopped
1 small green pepper, chopped
1 -10 3/4oz. can tomato soup, undiluted
1-8oz. can tomato sauce
1 c. ketchup
2 T brown sugar (optional if you don't want a sweet taste)
1 T Worstershire sauce
1 t. prepared mustard
1/8 t. garlic powder
hamburger buns, toasted
Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients; simmer 10 to 15 minutes, stirring often. Serve on toasted buns. Serves 4 (that's what it says in the recipe but my experience is that with 1 1/2# of beef, you can easily get 6 servings). I'm going to make a double-batch so we have leftovers for lunches.