The little Clay Pot

Lots of things can go in a little Clay Pot

Weekly Menu 4.5.10-4.11.10 March 31, 2010

Monday-

Macaroni & Cheese, Green beans or Salad

This is a Base recipe. I typically saute garlic and onion in the butter before I add the flour, and I use a combination of whatever cheese I have in the fridge.  We have some super XXX cheddar that will make this so yummy!

Ingredients

Directions

Grease or spray with non-stick cooking spray a casserole dish.  Melt butter in medium saucepan. When melted, add flour, stirring constantly for about 1 minute (until butter is absorbed). Whisk in milk, cook for 3 minutes (stirring constantly).  Add 1 cup each of the cheeses, and stir until smooth.  Cook macaroni, drain, rinse under cold water, and drain again. Combine everything together and pour into casserole dish. Sprinkle the rest of the cheese on top, and bake at 400Ffor 20 minutes. (or 350 for about 40 min)

Tuesday- 

Crustless Quiche, fruit & Biscuits

Ingredients

  • 5 eggs
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 stick melted butter
  • 1 cup cottage cheese
  • 1/2 lb. grated cheddar cheese

Combine all ingredients and pour into a well-greased 9×9 pan. Bake at 400° for 15 minutes. Reduce to 350° and cook for 30-40 more minutes.

Directions

Combine all ingredients and pour into a well-greased 9×9 pan. Bake at 400° for 15 minutes. Reduce to 350° and cook for 30-40 more minutes.

I have some self-rising flour to use up so I will use this biscuit recipe:

  • 2 cups self-rising flour
  • 1/4 cup butter
  • 3/4 cup buttermilk

Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter or upside down glass. Bake on cookie sheet at 475° until brown. Serve with butter and jelly/honey.


Wednesday- Crock Pot

Split Pea soup, Salad, & bread

Ingredients

Directions

Place all ingredients except 1/2 Tbls. of the curry powder in a crock pot. Cover and cook on low setting for 10 to 11 hours.Stir in the remaining 1/2 Tbls. curry powder. Add more seasoned salt and pepper to taste, if needed.  Garnish with chopped chives and croutons.

Thursday

Pinto Beans over Corn Bread & Salad

  • 1 bag dry pinto beans
  • water as needed
  • 1 can chicken broth
  • 1 large onion, chopped
  • diced ham, optional
  • Adobo seasoning
  • Chopped onion and cheddar cheese for garnish, optional

Directions

Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Overnight soak: Leave beans in water overnight. Quick soak: Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour.

Drain beans in colander and rinse pot. Place beans in slow cooker and add chicken broth. Cover with water, making sure the liquid is twice as deep as the beans. Add diced ham, and onions. Cook on Hi for 6 hours or Low for 8-10 hours. Season with Adobo seasoning to taste. Serve over cornbread in a bowl with bean juices. Top with fresh chopped onion and shredded cheddar cheese.

For this I will use this cornbread recipe.  It is not the sweet one used last week.

Friday

PIZZA!

Saturday

Hamburgers, Corn, & Fried potatoes

Sunday-    Company is coming over!

Spaghetti, Garlic Bread, & Salad

 

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