Friday, October 21, 2016

Menu for the Week of October 23, 2016





Pull up a chair and join us.

             Soup's on...









A thought for the week
 
Life has a funny way of working out just when you start to think it never will.


Sunday
Informal Company Dinner
Tossed Salad with Apples and Candied Walnuts
Roasted Brussel Sprouts



Monday
Spinach Salad
Corn Bread
Apple Crisp



Tuesday
Garlic Mashed Potatoes
Butter Lettuce, Belgian Endive and Watercress Salad


Wednesday
Sizzling Rice Soup
Almond Cookies


Thursday
Arugula and Tomato Salad
Garlic Bread


Friday
Focaccia Bread



Saturday
Caesar Salad
Garlic Mashed Potatoes


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3 comments :

David said...

Mary, This week's menu is right up my alley! I'd really enjoy every day...except the vegan meal...just not my thing. That pork dish looks great and I love good ham and navy bean soup... Take Care, Big Daddy Dave

Michelle Shilts said...

I was wondering if you have any biscuit recipes that can be done in a bread machine? Thank you for your time and I hope to hear from you very soon.

Mary Bergfeld said...

Michelle, give this one a try

Makes 12 to 24 biscuits depending on your cutting size

INGEDIENTS:

2/3 cup milk (you can substitute buttermilk if you like)
2 large eggs
1 1/4tsp. salt
3½ cups bread flour or 3 cups bread flour and ½ cup wheat flour
1 tbsp. active dry yeast
1 tbsp. honey
1/3 cup unsalted butter

DIRECTIONS:

Select the dough cycle and when done remove the dough to a floured surface and roll out until 1/2″ thick. Preheat oven to 425° F. Cut rounds out of the dough with a water glass or dough cutter to the shape and size you like. Place on a buttered or oiled cookie sheet and bake for 15 minutes or until browned.

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