2 Down the Lane

2 Down the Lane

Monday, October 25, 2010

Menus for a Week


I think we will actually be home all week.  Well, until Saturday when we go to a Jeep rally in Christiansburg, Virginia to see not only really cool restored Jeeps, but three of “our” grandsons. (By the way, I know about Star Wars than any other Mimi in the whole wide world.) I think there is only one meeting this week, too. (I was wrong—just looked at the calendar.)   I thought I was supposed to be retired? So here goes.



Baked Potato stuffed with Texas Chili
Romaine with Crunchy Croutons
Old Fashioned Roast Beef with gravy
Mashed Potatoes
Mint Green Peas
Angel Rolls

Church supper
Baby Back Ribs
Corn Muffins
Rosemary Turkey Tenderloin
Brown Rice with gravy
Broiled Asparagus
Angel Rolls
The recipes are below.  I had not seen Turkey Tenderloins before so I decided to treat it as a Pork tenderloin.  My rosemary and Italian parsley are the only two things that survived this summer. 
No Bean Chili
2 tablespoon olive oil
1 pound ground sirloin
1 large onion, chopped
1 garlic clove, finely minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon tomato paste
1 1/2 teaspoons chili powder
1/4 teaspoon dried red pepper flakes
1 can tomato sauce
1 can beef broth (just measure in the tomato sauce can if you purchase it by the quart)
grated extra sharp cheddar cheese
sour cream
In large hot skillet, add one tablespoon olive oil and brown the ground sirloin.  Remove and drain.  Pour off any excess grease in the pan.  Leave the bits of meat.  Add the remaining tablespoon of olive oil and sauté the onion until clear.  Add the garlic.
Spray a Crockpot (this amount works well in one of the small Crockpots) with vegetable coating spray and add the meat and onion mixture.  Add the remaining ingredients to the pot and let simmer on low for about 3 hours.
For the potatoes:  Wash and dry 2 big baking potatoes.  Prick with a fork and cook in microwave for about 3 minutes.  (This does not get them done, but it starts the cooking process.)  Take the potatoes and place them on a piece of foil.  Pour a little bit of olive oil over potatoes and sprinkle coarse sea salt over them.  Wrap each in foil and bake for 1 hour in a 450 degree oven.  Remove, open and ladle hot chili in them.  Top with cheese and sour cream.
Easy Angel Biscuits
2 cups baking or biscuit mix
1 tablespoon yeast
2 tablespoons vegetable oil
1/2 cup buttermilk
Mix well. Roll out about 1/2” thick.  Cut with biscuit cutter.  Let rise about 30 minutes.  Bake at 450 degrees for about 10 minutes until lightly browned.  Makes about 14 biscuits.
Baby Back Ribs
Make this rub and keep it in an air tight container.  Also use this as a Christmas gift for neighbors, etc.  It makes a lot. 
1 pound dark brown sugar
1/2 pound salt
1 1/4 ounce chili powder
15/8 ounce onion powder
2 ounce black pepper
2 ounce garlic powder
3 3/4 ounce celery salt
2 3/10 ounce beef instant bouillon (not cubes)
1 1/8 ounce ground dry mustard
1 3/8 ounce crushed red pepper (to taste)
2 1/4 ounce red cayenne pepper (to taste)
Delicious with beef, pork, chicken or turkey.  Coat well and bake or grill for spicy and flavorful meat.  It also adds zip to stews and soups and can be sprinkled over potatoes and other vegetables.
So, now the ribs
Rack of ribs (beef or pork) and any amount for the number of people you are servingnh
3 tablespoons vinegar
1/2 teaspoon salt
1 cup of your favorite barbeque sauce
Put ribs in a pot and cover with water.  Add the vinegar and salt. Cook for about 30 minutes.  Remove and dry very well.  Pat the dry mix on both sides and place on a foil lined pan.  Bake for about 30-40 minutes (depends on the size of the ribs).  Remove from the oven and spread the barbeque sauce over the ribs. Bake another 10 minutes.  Remove and cut.  Enjoy.
Crunchy Croutons
1/2 loaf sourdough bread
olive oil
salt, pepper
Italian seasoning
This is so easy. Cut the bread into cubes.  Place the cubes in a large bowl.  Sprinkle the olive oil and spices.  Line a cookie sheet with foil and put the bread cubes on it.  In a preheated 250 degree oven, place the cubes.  Allow them to stay in the oven 20-30 minutes or until they are crunchy. 
I love to make our own croutons because I know exactly what is in them--

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