Menu Monday’s


63/365 days of blogging

Here’s what’s on the menu for this week.

Monday:  Grilled steaks, Vidalia potatoes and onions on the grill, green beans, corn on the cob

Tuesday:  Baked potato soup (trying a new recipe)

5 pounds potatoes, washed but NOT peeled diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it’s a 5 teaspoon equivalent)
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened
1 tablespoon seasoned salt
optional: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:
Combine potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.  Cook on high for 6 hours or low for 10 hours.  Place softened cream cheese in blender or food processor.  Add about half of the soup, and process til finely pureed.  Add back to the crock pot.  Stir well, top with your choice of garnishes & enjoy!

Wednesday:  North Dakota Casserole (an old family recipe)

  • 5 lbs of potatoes (red are best)
  • 2 1/2 lbs of hamburger (fried loose)
  • 4 cans Cream Corn

Slice potatoes and place a layer of them covering the bottom of a dutch oven.  Place cooked ground hamburger on top of the potatoes.  Place another layer of potatoes on top of the hamburger.  Pour all 4 cans of cream corn on the top.  Slice one stick of butter over the top.  Cover with lid and bake in a 375 oven until potatoes are done. (about 1 1/2 hours)

Thursday:  Chicken croquettes, hominy, fried potatoes

  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 cup light cream
  • 2 egg yolks
  • 1 tbsp. Italian parsley, chopped
  • 1 tbsp. minced onion
  • 2 cloves garlic, minced
  • 2 cups cooked chicken
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1-2 beaten eggs (for rolling)
  • bread crumbs (for rolling)
  • 1/4 tsp. nutmeg

In a saucepan, heat 1 tablespoon butter until melted. Add minced onion and garlic and saute for 2 minutes.  Stir in flour and cook for several minutes. Stir in cream, and heat only until thickened, stirring often.  Remove from heat and stir in 2 lightly beaten egg yolks. Add parsley, minced onion and cold chicken. Add salt, pepper and paprika.  Form mixture into croquette shapes (like oblong meatballs), then dip into crumbs, then in beaten eggs, roll again in crumbs, and deep fry in hot oil until brown and cooked through.  May be pan-fried in olive oil (press into patties for easier cooking). Sprinkle with chopped parsley.  Note: This is a great use for leftover chicken.

Friday:  Baked Potato Bar (Diner and a movie at church)

Saturday: Tacos


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