Dinner is Done April Menu

Sloppy Joes

Leftover pot roast
1 can tomato soup
1 T. Lemon juice
1 ½ to 2 T Worcestershire sauce
¼ C onion, diced
¼ C green pepper, diced
½ tsp salt
2 T vinegar
¼-½ t garlic
¼ C brown sugar
1 t chili powder
6 to 10 drops tabasco sauce

Saute onions and peppers in butter. Add all other sauce ingredients and cook till warm. Shred meat and add to sauce. Simmer for 20 minutes to an hour. The longer the better. Serve on good rolls.

Defrost at least 24 hrs in refrigerator. On cooking day just simmer the meat in the juices until they are hot and well mixed. Serve on rolls.



Cranberry Chicken


1 Can jellied cranberry sauce with cranberries
1 C French dressing
1 pkg. lipton onion soup

Knead to mix.

Add 4-6 chicken breasts

Defrost 24 hours in refrigerator. Bake 350 for 30-40 min or until chicken is not pink.
Serve with rice & veg

Buttermilk Herb Chicken Breasts

1 c buttermilk
1Tbl Dijon mustard
1 Tbl honey
1 Tbl fresh rosemary chopped
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. dried marjoram
½ tsp. pepper
1 tsp. salt
5-6 boneless skinless chicken breasts

Mix buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Kneed to cover breasts with marinade.
Serving day: Thaw chicken (24+ hours in refrigerator). Recipe calls for : discarding marinade. Grill over medium heat until chicken is tender and juices run clear. Dylan put the lot in a large fry pan and simmered it all… marinade and all. It was tasty over rice.


Sweet and Sour Pork:

INGREDIENTS
1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch

1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste

1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water

DIRECTIONS
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

For Freezer dinners you will have 3 bags, one pork, one sauce and one onions & peppers. Defrost in refrigerator 24+ hours.

Heat 1 Tblsp oil in fry pan - cook peppers and onion until soft. Stir in 1/2 tsp. salt and 1/2 tsp. sugar. Pour in sweet and sour sauce and bring it to a boil - stir in pineapple (with juice) and pork. Return to a boil. Mix 2 Tblsp. corn starch and 1/4 C water to thicken - cook to desired thickness. Serve with rice.



Glazed Meatloaf

GLAZE
1 cup ketchup
2/3 cup brown sugar
2 tablespoon lemon juice
2 teaspoon dry mustard
LOAF
2 pounds lean ground beef
4-6 slices of bacon crumbled
1 C bread crumbs
¼ C diced onion
1 egg, beaten
1 cube beef bouillon, crumbled
3 tablespoons lemon juice

Make the “glaze in ziplock.” Mix the meat, bread, onion, egg bouillon, 3 T. lemon juice, 1/3 C Glaze mixture. Shape into a loaf and wrap in saran wrap.


Baking day:
You will have 2 items, the meatloaf and the sauce bag.

Fully defrost meatloaf & sauce. (24+ hours in refrigerator) Preheat oven to 350 degrees F (175 degrees C).
Put 2 old slices of bread in bottom of loaf pan. Put loaf in the pan.
Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more. Throw away the bread that has soaked up the fat drippings.

WOW! It is May already!

Here is a calender for Enrichment this month!!

Sat. May 3 - I don't want it... you can have it at the church 8am
Thursday May 8 - "Stake Enrichment Night" at 6:30pm dinner will be served.
Tues May 13 - My Life One Dessert at a Time 7:30 pm. UHHHH anyone remember where we agreed to house it???? I will update the location later.
Wed. May 21 - QUARTERLY ACTIVITY!!! "What Heaven Sees in You!"
Thurs. May 22 - Card Exchange 7:30 pm at Jen Johnson's (across street from Karen Johnson's)
Wed. May 28 - Cannery 9-1 Contact Josefina for info.
Thurs. May 29 - Tasters Table - Everyone bring a summer dish to share, and please bring a few copies of the recipe!!!! The idea is to get a few new recipes for your family to enjoy. So bring something, try lots of things and then go home and make the things you like. 7pm at the church!