Sunday, March 29, 2009

Menu Plan Monday

A couple weeks ago, one of my husband's coworkers brought in corned beef and cabbage to share. Shortly thereafter, he mentioned to me how much he enjoyed it and would like to have it at home. As I am appalled by corned beef, I did not know what to say except, "Uh, sure, maybe could do that." Then I gave a reinterpreted history lesson in which thousands of people left Ireland because they wanted to come to America and eat better food. They had eaten all of the potatoes in their home country, and had been forced to sustain themselves on corned beef and boiled cabbage which they just could not stand anymore. The Mister explained to me in a somewhat serious manner that that is not what happened (because he knows my grasp of history is shaky, and for all he knows, this could actually be what I truly believe) and sums it up with something he heard about corned beef and cabbage being a dish that was developed by the Irish after they arrived in America. Well, who knew?

Sunday: Shrimp Enchiladas Verde (A favorite in my permanent collection. (I just wish it was summer so I could pick the cilantro out of the garden.)
Monday: leftovers
Tuesday: Corned Beef and Cabbage in the crock pot (I'm trying this recipe)
Wednesday: leftovers
Thursday: Spanish Noodle Skillet (recipe below)
Friday: leftovers
Saturday: Yumasetti

A couple weeks ago I mentioned the skillet supper we sometimes like. This is a different version, but just as easy to make:

4 slices of bacon, cut into one inch pieces and fry until crisp. (optional)

In the bacon drippings or oil, sautee:

1 chopped onion
1 chopped green pepper
1 lb. ground beef

Pour off excess fat and add:
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
4 cups pureed tomatoes
1 and 1/4 cup water
Cover and simmer ten minutes. Bring to a boil and add 3 cups egg noodles, a few at a time. Reduce heat, cover and simmer ten more minutes. Stir occasioanally. Add the rest of the bacon and serve. You can also stir in or top this with cheese.

Yumasetti was a favorite casserole growing up. It's a traditional Amish/Mennonite dish. It's in every cookbook that I own, but there were hardly any links to it online. When people ask me what my favorite comfort food is, I think of Yumasetti. The few recipes I saw didn't look quite right. Here's my version. Serves 6.

16 ounces of egg noddles, cooked in salt water.

3 pounds hamburger with chopped onion, fried.

1 pint peas (I use frozen)

2 cans cream of mushroom soup

1 cup sour cream

3 cups favorite shredded cheese

10 slices of toasted bread cut into cubes (Although you can use plain bread, this is so much nicer with something herbed for the seasoning effect. We like a rosemary-olive oil bread.)

Mix together, put into a casserole dish, and top with cheese. Bake for 30 minutes at 350 degrees.

2 comments:

  1. Hey, I actually have a plan for supper tonight! Meatloaf! :D Don't ask me tomorrow's plan, though.
    Ugh! Corned beef and cabbage! Never had it, but cooked cabbage reminds me of something so horrible that I cannot spell it.

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  2. Your post cracks me up - and I love the comment by Coveredwithjoy!! Gotta love that "Menu Plan Monday" - I'm restocking recipe favorites and of course adding new ones. My husband, thinking he was helping me de-clutter, threw away a big stack of recipes I had laying on top of my recipe box. Yes, it's true. After I picked my jaw up off the floor and got my senses back, I asked what he was thinking? I could tell by the look on his face he realized maybe he was helping TOO much. He headed out to the trash can to get them all, but I knew he felt bad and that was good enough for me. HA HA Just joking, but watch out for cleaning husbands!

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