2 Down the Lane

2 Down the Lane

Tuesday, February 1, 2011

Food for Thought---A menu for the week ahead!


I told you all that while we were in Florida I collected take out menus from the restaurants where we had breakfast, lunch or supper.  I just wanted some fresh

ideas.  It is not unusual to get into a rut and I am definitely in a rut.

I have gotten some neat ideas.  I have looked on the internet and in cookbooks for recipes.  I could not find some of the exact recipes, but that is going to be the fun of this experiment, too.     At first, I am concentrating on menu items that we did not try and I won’t be using “menu copies” every night.  I actually wrote some of the specials that were not on the menus.  Hey, if they thought they were special, why shouldn’t I try them?  

So let’s get going!!!


Not a restaurant idea, but a blog idea.  I found this recipe from Wives with Knives.  Check out this great site.  I have used several of her great recipes and each and every one was delicious. This one, too, goes into the great recipe file!  This is definitely a keeper!!!

Stir Fried Ginger Beef & Broccoli
Brown Rice
Crunchy garlic sticks
Melt a stick of butter add garlic powder to taste.  Take hot dogs buns and cut into strips.  Dip strips into butter. Place on pan.  Sprinkle  with sesame seeds or poppy seeds.  Bake at 325 degrees until crunchy.
Gingerbread & Lemon Sauce
Lemon Sauce
Mix a three tablespoons cornstarch with a 1/4 cup sugar in a small sauce pan.  Add the grated rind of one lemon.  Add 1 cup water and the juice from the lemon.  Bring mixture to a boil and cook until thickened.  Remove from stove and stir in 2 tablespoons butter.  Serve over gingerbread.


I found this idea in a little sandwich shop not far from our hotel.  They served “an award winning” Lobster Bisque.  Lobster is too expensive and so ever the budget conscious, I decided on Black Bean Soup.

Black Bean Soup

1 medium onion, finely chopped
2 cloves of garlic, finely chopped
olive oil
1 cup salsa
2 cans black beans
2 cups beef broth
1/2 cup water
juice of a lime
sour cream
chopped cilantro

Easy & breezy to make--
In a large Dutch oven, add 1 chopped medium onion and sauté  in olive oil until translucent.  Add 2 cloves chopped garlic and cook for about 2 minutes (just to get the raw taste out).  Add 1 can of the black beans and 1 cup beef broth and the salsa.   With a stick blender combine all of these ingredients until smooth.  Add the remaining  broth, black beans and water.  Simmer for about 15-20 minutes.  When ready to serve add the lime juice.  Serve in heated bowls with a dollop of sour cream and a sprinkle of cilantro.
Cuban Sandwich
Sliced pork
Rustic sliced bread
foiled wrapped brick
Make sandwiches and spread butter on bread. Wrap in foil and putter in frying pan. Top with brick.  Cook for about 5 minutes on each side.

Wednesday is supper at Church.


I am having my Bridge club tonight.  This is my first time having Bridge at home since I joined. I have been trying to decide what to  serve as this is only the third month that I have attended.  So, I have decided on a big Chinese Chicken Salad and all of the little pick-up treats for snacks.  This will be something that Mr. R will like, too.  He will be  relegated to the Den---upstairs with the television and baby, Charlie. 

Oriental Chicken Salad
In a large container, stir the following together:
1/4 cup soy sauce
1/3 cup vegetable oil
3 tablespoons light corn syrup
2 1/2 tablespoons white wine vinegar
3/4 cup chopped green onions
1/2 teaspoon freshly grated ginger
1 minced clove of garlic
2 1/2 cups finely chopped chicken

Mix the above ingredients together with a whisk.  This will make a dressing.  Add the chicken and allow to marinate for 30 minutes. 

On a large platter arrange the following in order given:
1 head shredded lettuce
2 carrots, grated
1/2 pound mushrooms, thinly sliced
1 pound bean sprouts

Pour boiling water over sprouts and drain.  Chill in the refrigerator while preparing the rest of the salad.  You may add any other sliced or grated vegetable that you prefer.  Spoon marinated chicken mixture over he bean sprouts.  Serve immediately.  Serves 8  (I will make a little bit more for Mr. R.)


Salisbury Steak
1 1/2 slices bread made into crumbs
1/3 cup cream
1 egg
1/2 teaspoon Worcestershire Sauce
1 teaspoon mustard
1 teaspoon dried parsley flakes
1/2 teaspoon salt
Pepper to taste
2 teaspoons cornstarch
1/2 pound mushrooms sliced
1/2 cup water
1 teaspoon butter
1 cup beef broth
Combine the meat, bread, cream, egg and seasonings. Shape meat into patties.  In a frying pan, add the one teaspoon butter and sauté the mushrooms. Remove to a side dish.  Brown the meat slowly and cook until done.  Remove to a warm serving tray.  Pour off the accumulated fat in the frying pan and add the water and the beef broth and the cornstarch.  Add the meat and the mushrooms.  Cook  until the sauce is thickened.   One pound of beef makes 4 patties. 

Southern Style Green Beans

I know all of you are going to shake your head, but I use 1 large can of green beans, 1 whole onion, 2 slices of bacon and 2 bouillon cubes in a crock pot.  Fill with water to just covering the beans.  Cook all day.

Mashed Potatoes


Salsa Chicken
4 chicken breasts, washed and dried
1 cup salsa
1/2 cup chicken stock
Place in a 10X10” pan that has been prepared with vegetable coating spray.  Pour the salsa and the chicken stock on top.  (Shredded cheese can be added, too) Cover with foil and bake in a 350 degree one for about 35-40 minutes.
Serve with Rice.
Corn on the cob
(leftover green beans)



Leftovers or Waffles---We eat lunch out so it is either clean the refrigerator out or make waffles or even omelets. 

No comments:

Post a Comment