Weekly Menu

Thursday, March 10, 2011

Seven Layer Casserole
Sloppy Maple-BBQ Turkey Joes with Roasted Acorn Squash
Ratatouille Pizza

Seven Layer Casserole from Mennonite Girls Can Cook
3 medium potatoes, thinly sliced
1 onion, sliced into rings
2-3 carrots, thinly sliced
1/2 cup uncooked long-grain white rice
2 cups peas, frozen
1 pound pork sausage or farmer sausage
1 10 oz. / 284 ml can condensed tomato soup
1 cup water
salt and pepper to taste

Directions:  Lightly grease 2 1/2 quart casserole dish. Layer the potatoes, onions and carrots.
Sprinkle with a layer of rice and then peas. Arrange sausages on top.  Combine tomato soup with water and pour evenly over casserole.  Season with salt and pepper.  Cover and bake at 350°F for about 1 1/2 to 2 hours.

Meatloaf from Pioneer Woman
1 cup milk
6 bread slices
2lbs ground beef
1 cup grated Parmesan cheese
1 teaspoon salt
1/4 tsp seasoned salt
Freshly ground black pepper
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to12 thin bacon slices

Tomato Gravy
1 1/2 cups ketchup
6 Tbsps brown sugar
1 teaspoon dry mustard
Dash or two of hot sauce

Directions: Preheat the oven to 350 degrees. Pour the milk over the bread and allow it to soak for several minutes.

Place the ground beef, milk-soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a broiler pan, which will allow the fat from the meat to drain. Line the bottom of the broiler pan with aluminum foil to avoid having to scrub later.

Lay bacon slices over the top, tucking them underneath the meatloaf.

Next, make the tomato gravy: Pour the ketchupinto a small mixing bowl. Add the brown sugar and dry mustard and splash in the hot sauce. Stir until well combined. Pour one-third of the gravy over the top of the meatloaf.

Bake for 45 minutes, then pour another one-third of the remaining gravy over the meatloaf. Bake an additional 15 minutes. Serve with the remaining gravy on the side.

Sloppy Maple-BBQ Turkey Joes from Everyday Magazine
1Tbsp extra-virgin olive oil
1 1/2lbs ground turkey
1Tbsp poultry seasoning
Salt and pepper
1 small red bell pepper, chopped
1 small onion, chopped
2 cloves garlic, finely chopped
1 cup tomato sauce
1/4 cup dark amber pure maple syrup
About 3Tbsp soy sauce
About 2Tbsp cider vinegar
About 2Tbsp brown sugar
1 rounded Tbsp dijon mustard
8 soft burger rolls, split
Shredded cheddar or pepper jack cheese, chopped scallions,
and chopped pickled for topping

Directions:  In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat.  Add the turkey and season with the poultry seasoning, salt and pepper.  Cook until browned, then stir in the bell pepper, onion and garlic and cook until vegetables are tender, 5 or 6  minutes.  In a bowl, stir together the tomato sauce, maple syrup, soy sauce, vinegar, brown sugar and mustard.  Pour the sauce over the meat and simmer over medium-low heat for a few minutes to combine the flavors.  Serve the sloppy turkey on the rolls with toppings.

Ratatouille Pizzas from Everday Magazine
3 Tbsp extra-virgin olive oil
1/2 small eggplant, chopped
Salt and pepper
1/2 orange bell pepper, chopped
1 pint grape tomatoes
3 cloves garlic
2 tsps fresh thyme leaves
1/2 zucchini, quartered lengthwise and cut crosswise
  1/2 inch thick
1lb refrigerated pizza dough, cut into quarters
1 1/4 cups shredded mozzarella cheese

Directions:  Place an inverted baking sheet on a rack in the lower third of the oven and preheat to 500 degrees.  Place a second inverted baking sheet on a work surface and cover with parchment.

In a nonstick skillet, heat 2 Tbsps olive oil over medium heat.  Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 10 minutes; transfer to a bowl.  Add 1 teasponn olive oil and the bell pepper to the skillet and cook until crisp-tender; add to the eggplant.

Meanwhile, using a food processor, puree three-quarters of the tomatoes, the garlic and thyme; season with salt and pepper.  Transfer to the nonstick skillet and simmer over medium heat until reduced to about 1/2 cup, about 5 minutes.  Halve the remaining tomatoes and place in a bowl.  Add the zucchini and remaining 2 teaspoons olive oil; season with salt and pepper and toss to coat. 

Stretch the pizza dough into 4 rectangles sized to fit the parchment, leaving a little space between each rectangle.  top with the cheese, tomato sauce andvegetables.  Transferthe pizzas on the parchment to the preheated baking sheet in the oven.  Bake until golden and crisp, 15 to 20 minutes.

3 medium potatoes
1 acorn squash
2 onions
2-3 carrots
1 bunch flat-leaf parsley
1 small red bell pepper
1 head of garlic
1 small eggplant
1 orange bell pepper
1 pint grape tomatoes
1 bunch fresh thyme
1 zucchini

1lb pork sausage or farmer sausage
2lbs ground beef (I’ll use 93/7)
8 to 12 bacon slices (I’ll use turkey bacon)
1 1/2lbs ground turkey

Long-grain rice (white or brown)
1 10oz can condensed tomato soup
6 Tbsps brown sugar
1 can tomato sauce
¼ cup dark amber pure maple syrup

1 small bag frozen peas

Block of Parmesan cheese that you can grate
4 eggs
Shredded cheddar cheese (whatever you want on top of sloppy joes)
1lb refrigerated dough (or buy a Boboli)
1 package shredded mozzarella cheese

6 slices bread
8 soft burger rolls

Extra-virgin olive oil
1 teaspoon dry mustard
Hot sauce
1 Tbsp poultry seasoning
Soy Sauce
Cider Vinegar
Dijon Mustard


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