Menu Planning - January 30 2017
Bbq steak, baked potato, corn
Tender Sour Cream Pancakes, bacon, honey-garlic sausage
Chicken Hurry, whipped potatoes, salad
Hearty Beef Skillet Dinner, Brussels Sprouts
Chicken noodle cup of soup, grilled cheese sandwiches
Tender Sour Cream Pancakes
3 eggs, separated
1 1/2 cups flour
1/4 cup sugar
1/4 cup margarine, melted
2 cups sour cream
1 to 2 tbsp milk
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
In small mixer bowl, beat egg whites at high speed, scraping bowl often, until stiff peaks form, about 2 minutes; set aside.
In larger mixer bowl, combine egg yolks and all remaining ingredients. (Add enough milk for desired consistency). Beat at medium speed until well mixed. By hand, fold in beaten egg whites. (There will be small fluffs of egg white will remain.)
Heat griddle to 350 degrees, or until drops of water sizzle. For each pancake, pour 1/4 cup batter onto greased griddle. Cook until bubbles form. Flip over, continue cooking, until the underside is light brown. Serve warm. Yield: 18 pancakes
There is a recipe for this, but, of course, I couldn't find it. But, this is what I did:
Chicken pieces. I used 12 drumsticks and 6 thighs, skin on.
2 cups ketchup
1 tsp garlic powder
1 tsp worcestershire sauce
2 to 3 drops of hickory smoke
I small onion, chopped
Place chicken pieces in a small roaster. Mix together the other ingredients in a small bowl and pour over the chicken.
Bake in 350 degree oven until chicken is tender and no longer pink inside, about 45 minutes to 1 hour.
Hearty Beef Skillet Meal
1 pkg. quick-cooking long-grain white and wild rice mix
1 can beef broth
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 lb. lean ground beef, crumbled
2 medium carrots, chopped
1 cup sliced fresh mushrooms
1 stalk celery, sliced (1/2 cup)
1 tsp dried thyme leaves
1 tsp dried oregano leaves
1 tsp dried basil leaves
1/2 tsp dried marjoram leaves
2 tbsp snipped fresh parsley
Prepare rice as directed on pkg, except omit the seasoning packet, margarine and salt. Remove from heat. Cover to keep warm. Set aside.
Meanwhile, combine broth, flour, salt and pepper in 2-cup measure. Set aside. In 12" nonstick skillet, combine beef, carrots, onion, mushrooms, celery and spices. Cook over medium heat for 13 to 15 minutes, or until meat is no longer pink, and vegetables are tender-crisp, stirring occasionally. Drain.
Add broth to skillet. Cook over medium heat for 2 to 3 minutes, or until mixture thickens and bubbles, stirring constantly. Stir in rice. Cook for 1 to 2 minutes, or until heated through, stirring frequently. Remove from heat. Stir in parsley.