Monthly Menu March 2020

Oh my, what a time in our lives. The Coronavirus is raging and we are asked to stay away from other people to help slow the spread of the virus. All church meetings have been suspended throughout the world. It is scary at times, especially when reading the many different reports coming from the news and social media, but THE LORD IS IN CHARGE, so that is what I care most about. Now that grocery shopping is a dangerous activity (and there are all kinds of shortages), the dynamics of menu planning have completely changed and will be based on what I have or what is available in the stores. I have enough food to last us a 3-4 weeks but I want to hold onto what I can in case we get sick and then CANNOT go out in public for about three weeks.

14 Sat: Veggie soup, bread (already have everything I need)
15 Sun: pasta, salad, bread (already have it)
16 Mon: leftover soup
17 Tue:

Crustless Apple Pie

8 apples, peeled and sliced
1 deep dish apple pie plate

butter pie plate
layer apples
sprinkle with 1 T sugar & @ 1 t cinnamon

mix until crumbly with pastry cutter:

1 C flour
1 C sugar
1 stick butter, softened

then add 1 egg, beaten

crumble on top of apples, staying away from the edge

bake at 350 for about 45 minutes (may want to start at 360 and then lower until apples are done)

Zucchini (Apple) Pie

I have never had this, but it is supposed to taste just like apple pie.

4 C zucchini (peeled, seeded, & sliced)
1 1/4 C sugar
1/3 t salt
1 t cinnamon
1/4 t nutmeg
1/4 C lemon juice
1/4 C corn starch

Mix spices, sugar, lemon juice, salt, & cornstarch to make a paste (add water if needed)
bring to a boil, stirring constantly
add zucchini & cook until thick
remove from heat
use double crust pie
bake at 400 till golden brown

can be frozen after baked
to reheat, thaw and bake 15-30 min at 250

Truffles

1 C chocolate chips, melted
stir in 3 T corn syrup and 1 t vanilla
gradually stir in 1/2 C evaporated milk (not condensed),
1/2 C powdered sugar,
then 2 1/2 C vanilla wafer crumbs,
then 1 C finely chopped nuts

mix well
let stand about 30 minutes
shape into balls and roll in decorettes or finely chopped nuts or coconut
chill
makes about 4 dozen 1 inch balls

Blueberry Coffee Cake

2 C flour
1 1/2 C sugar
2 t baking powder
1 t salt
1/2 c butter softened
2 eggs
1 c milk

topping
1 (or 2) blueberries (fresh or frozen)
1/3 C sugar
1 t cinnamon

preheat oven to 350
grease 9x13 baking pan

mix all cake ingredients, pour in pan
top with blueberries, sprinkle with cinnamon and sugar

bake 35-45 minutes

The Best Oatmeal (and Chocolate Chip, in my opinion) Cookies

1 1/2 C flour - part wheat
1 t baking soda
1 t salt
1 C unsalted butter, room temp
3/4 C white sugar
3/4 C brown sugar
2 eggs
1 t vanilla
2 1/2 C oats
1 1/2 C raisins
2 C chocolate chips

combine
bake at 375 10 minutes

Aunt Edna's Italian Sauce and Meatballs

1 lb Italian sausage
1 large onion, chopped
2 large cloves garlic
2 big (28 oz) cans tomato puree
2 cans tomato paste
1 t Italian seasoning
1 bay leaf
parsley, salt, and pepper

Meatballs:

2 lbs ground beef
2 eggs
5 slices hard bread (preferably Italian)
1 T grated parmesan cheese
1 clove garlic minced
1 onion grated fine
4 T tomato sauce

mix all together with hands (remove rings!) and form into balls
drop in sauce about 1 1/2 hours before sauce is done

Pour 2 T olive oil in pan and add sausage
cover pan so sausage will steam
let steam and brown about 10 minutes
remove sausage, add onion and garlic, brown
add tomato puree, paste and 4 cans of water for every can of paste
add seasonings
turn heat up until mixture comes to a boil, then lower heat, add sausage, simmer about 2 1/2 hours
add meatballs, simmer another 1 1/2 hours