DF14: Egg Curry and Fancy Brown Rice blend

I have a passion for Indian food, one that is not quite shared by the others in my household. Faced with some eggs that needed to be used up, a hankering for Indian flavors, and a pantry already containing most of what I needed, the egg curry seemed like a good choice. DS has had the dish before and liked it; it was new to DC, however.

I have already mentioned that DC suffers from "Missing Porkchop Syndrome:" when he thinks of a vegetarian meal, he pictures a big plate full of food, with a large empty spot where the porkchop should be. So I wasn't really sure if he would enjoy this meal... particularly since I was planning to serve a fancy brown rice blend along with the curry. I picked it up at WF recently. It's one of those fancy Lundberg rice blends, this one containing long grain brown rice, Weihani (a red rice, I believe) and black Japonica rice.



Since the rice needed about an hour to cook, I started it first. I thought about using the pressure cooker, but didn't feel like trying to figure out the timing. I followed the package directions, adding butter and salt to the rice and water. Within about 15 minutes after the rice started simmering, DS and DC both were asking what smelled so good!

The egg curry is a snap to make if you have already hard-cooked and peeled the eggs ahead of time. This recipe is from Cuisines of India: The Art and Tradition of Regional Indian Cooking by Smita Chandra and Sanjeev Chandra.

Ande Ki Kari
(Egg Curry from Punjab)

Ingredients:
2 T vegetable oil
1/2 t. cumin seeds
1 1/2 c. c. finely chopped onion
2 garlic cloves, finely chopped
1 14 oz. can diced tomatoes
Salt to taste
1/2 t. turmeric
3/4 t. ground coriander
1/2 t. ground cumin
1/2 t. garam masala
1/4 to 1/2 t. cayenne pepper
1 t. kasoori methi (dried fenugreek leaves)
1 c. water
8 hard-boiled eggs, peeled
1 T fresh lemon juice
2 T chopped fresh cilantro leaves
(2 T heavy cream)

1. Warm the oil in a non-stick skillet over medium-high heat. Add the cumin seeds and after a few seconds, the chopped onions and garlic. Saute, stirring, for about 5 minutes, until lightly browned. Reduce heat to medium and add the tomatoes. Cook for 5 minutes, mashing them into the sauce with the back of your spoon. When the oil appears around the edges, add salt and all the spices. \


Cook for 1 minute, then add the water and the whole eggs.

2. Cover and bring to a boil. Immediately reduce the heat to medium-low and cook for 30 minutes.

Turn off the heat and mix in the lemon juice and fresh cilantro.

Let the curry cool for a few minutes before mixing in the cream. Just before serving, lift the eggs out of the sauce and transfer to a serving bowl. Halve them and pour the sauce over.


Serves 3-4 with other dishes.

I served this unusual dish with the brown rice blend and some mushrooms and baby sweet peas.
Instead of adding heavy cream to the sauce, I added some butter, which gave a nice richness to the sauce.

Here is the cooked rice:

Unfortunately, it has a bit of a grayish tinge to it because of the black Japonica rice, but it was really delicious!

DC's plate:


Everyone really enjoyed the rice. I loved the curry... DC and DS, not so much. But they ate it! DC even pretended to enjoy it. I think he's a keeper.

DF13: "Unstuffed" Shells, Modena Mountain Bread, and Antipasto salad

Today I tried out a new vegan cheese dish, "Unstuffed Shells" from The Ultimate Uncheese Cookbook. It simplifies the typical "stuffed" shells dish by simply tossing the pasta with the vegan ricotta cheese mixture, and then topping everything with a tomato sauce.

Not knowing how successful this attempt at cheesy shells would be, I decided to create a hearty salad to go along with them, sort of like an antipasto platter in a salad bowl. I had some wonderful Fra Mani salumi in the freezer, not enough to make more than 1 sandwich from, so this was a great way for everyone to enjoy the mortadella and salame rosa and not let them go to waste.

I have been wanting to make some homemade bread for the longest time, and this seemed like a great opportunity. If the shells turned out awful, we'd have salad and bread to fall back on! I chose the Modena Mountain Bread from Lynn Rosetto Kasper's marvelous The Splendid Table. It's very rustic, and includes potato and wheat berries in the dough.

First, the shells recipe. I used Pipe Rigate a sort of half-round pasta, instead of the shells. Owing to a "new" orthodontic device (Herbst appliance), DS is prone to choking. I was a little worried he might inhale a shell!

"Unstuffed Shells" from the Ultimate Uncheese Cookbook.

1 lb. firm regular tofu
1/3 to 1/2 c. vegan mayonnaise
2-3 T minced fresh parsley
2 t. dried basil
2 t. onion powder
1 t. garlic powder
1/2 t. salt
2 c. (1 16 oz. can) tomato sauce* see below
4 c. medium shell pasta

Break tofu into large chunks. Place in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer 5 minutes. Drain well and mash fine.

Combine tofu, mayonnaise, and seasonings in a large bowl. Mix well and set aside

Heat the tomato sauce and keep warm. Cook the pasta according to package directions. Drain well and combine with reserved tofu mixture, tossing until evenly distributed.

Divide among 4 dinner plates, and top each with some of the tomato sauce.

I made the following adjustments to this recipe: I used Hellmann's mayonnaise, to taste. About 1/3 c. After cooking and draining the tofu, I used the food processor to combine it with the other ingredients. Mashing fine didn't work for me, it left all kinds of icky lumps. Using the food processor yielded a texture more like ricotta cheese.

A note about seasonings: I dislike using onion and garlic powders, but concede it is sometimes necessary when a concentrated flavor is needed without adding the bulk or moisture of the real thing. Actually, fresh garlic probably would work fine here in place of the garlic powder. The powders taste "off" to me, and worse, tend to linger on the palate for several hours after dinner.

My ratings for the Tofu Ricotta Cheese:
Color: 3 stars. It looked like ricotta with herbs mixed in.
Texture: 3 stars. It pretty much had the texture of ricotta cheese.
Cheese Flavor: 1.5 stars: while it was reminiscent of cheese, a raw, beany flavor from the tofu still predominated when the cheese was cold. However, when warmed by the hot pasta ans sauce, this was much less pronounced, and the finished dish was fairly tasty.
Taste: 2 stars: Good; but not by itself. In the dish, the flavor was not unpleasant, just a bit different. With pasta and tomato sauce, the beaniness was much reduced. If you like tofu, this probably won't be an issue for you. I wonder if cooking the tofu a little longer would help with the raw taste.
Overall: 2 stars: Good. I would eat this again, but I would not serve it to guests. Actually, I will not serve it to DS again, as he just couldn't handle the vegan cheese. I will add, however, that he does not like dairy ricotta or lasagna.
DC-O-Meter: "Tastes fine with the tomato sauce on it. I would eat it again."

I made my own quick tomato sauce by sauteeing half and onion and 2 cloves of garlic in a little olive oil and the dressing from a jar of marinated artichoke hearts. I added about half a jar of ready-made pasta sauce, 1/4 c. red wine, and the artichoke hearts and cooked until everything was heated through.

This added a really delicious touch to the dish. With plain tomato sauce, I doubt this pasta would be palatable to most people. With my doctored-up jarred version, it was both quick to prepare and tasty. I really liked the pipe rigate in this dish, too. They are a bit smaller than shells, and less "hefty."

Antipasto Salad by DomesticMuse
This is really more of an idea than a recipe. It's good for using up little odds and ends of things. Artichoke hearts would be delicious here, but since I had put them in the pasta sauce, I didn't add them. Here's what I put in the salad:

Romaine salad mix
3 slices Fra Mani salame rosa, julienned
3 slices Fra Mani mortadella, jullienned
9 cherry tomatoes, halved
1/4 roasted red pepper, chopped into large dice
1/2 pkg. button mushrooms, quartered, blanched and marinated
1/4 cauliflower head, broken into tiny florets, blanched and marinated

Divide ingredients among 3 salad bowls, adding as much or as little salad mix as you like.



For both the marinade and the dressing, I used an heirloom family recipe, my Aunt Edith's Italian Dressing. DS loves it, it's his absolute favorite. It's really more of a light vinaigrette than what most people would consider Italian dressing.

Aunt Edith's Italian Dressing

1 c. corn or other mild vegetable oil
1/4 c. fresh lemon juice
1/4 c. red wine vinegar
2 heaping t. Worcestershire sauce
2 cloves garlic, sliced fine
2 t. salt
4 t. sugar

Mix all ingredients except the corn oil in a blender or food processor. With the motor running, add the oil in a slow steady stream until it's incorporated and the dressing is emulsified.


The bread is one of my favorites, one that I haven't made for a long time. I always start it the night before, to give the sponge time to preferment. I usually prep the wheat berries and potato the night before as well, and zap gingerly in the microwave, stirring well to prevent hot spots, to bring it to room temp before adding to the dough.

Modena Mountain Bread from The Splendid Table

Sponge:
2 T. unbleached all-purpose flour
1 1/2 t. granulated yeast (I always cheat and just use the whole little packet)
1/4 c. warm (110F) water
2 c. unbleached all-purpose flour
1 c. warm water (110F)

Dough:
5-6 oz. red skinned potato
1/2 c. (3 oz.) wheat berries
1 c. (4 oz.) whole wheat flour
2 1/4 t. salt
4 1/2 c. unbleached all-purpose flour
1 T. flour (for sprinkling loaves)

Sponge: Make the sponge 16-22 hrs. before you plan to bake the bread.
In the bowl of a stand mixer, stir together the 2T flour, the yeast, the 1/4 c. warm water. Let the mixture stand 5 minutes, or until the yeast is bubbly.

Add the 2 c. flour and 1 c. warm water and beat on medium speed for 1 minute. Scrape down the sides of the bowl, cover tightly with plastic wrap, and set aside at room temperature for 12-18 hrs.


Dough:
To prepare the potato, boil the unpeeled potato in water to cover 30 minutes, or until very tender.

Drain, reserving 10 T of the cooking liquid. Cool and peel. Puree the potato with the reserved cooking liquid. Cook the wheat berries in fiercely boiling water to cover for 10 minutes,
or until tender

Drain and cool. Crush lightly in a food processor, blender, or mortar and pestle. Set the potato and wheat berries aside at room temp. If working ahead, cover and refrigerate, and bring to room temp before adding to the dough.



Combine the sponge, potato puree, wheat berries, whole wheat flour, salt, and 2 c. of the unbleached flour. Beat with the paddle attachment at medium speed for 2 minutes. Beat in another 1/2 c. of flour and switch to the dough hook. Gradually add enough of the remaining flour to make a sticky dough. The dough will be soft but holding its shape around the dough hook while it cleans the bottom and sides of the bowl. If it puddles at the bottom, add a few T of flour. The dough should be very elastic, soft, and a little sticky. Knead about 10 minutes in the mixer.

Lightly oil a large bowl. Add the dough, turn to coat with oil, and cover with plastic wrap.

Set aside to rise at room temp 2-3 hrs., or until the dough is 21/2 to 3 times its original size. It will look blistered and soft. No harm will come to the bread if you let the dough sit as long as 8 hrs.

Lightly oil a cookie sheet with olive oil. Place a jelly roll pan on the floor of a gas oven or the lowest rack of an electric oven.

Punch down the dough and knead it about 5 minutes. Divide the dough in half and shape each half into a ball, tucking the dough under itself until you have a taught sphere.

Set the two pieces of dough on the oiled cookie sheet. Sprinkle the dough with the 1 T flour. Cover with a kitchen towel and let rise at room temp 1 1/2 hrs., or until doubled.

Preheat the oven to 400 F. Make sure the rack is in the center of the oven. Place the cookie sheet with the two loaves on it in the oven. Pour 3 c. boiling water into the jelly roll pan, and close the door to capture the burst of steam. Bake 40 min. Turn the loaves over and bake another 10 minutes, or until the loaf sounds hollow when tapped. Remove the bread from the oven and place the loaves on a rack to cool. Allow to cool 1 1/2-2 hrs. before cutting.


And here is DC's plate:



!Buen provecho!

DF12: Ground Beef Minestrone

After the disaster wtih the chickpeas and the cauliflower, it was a relief to cook something I knew everyone would love: Ground Beef Minestrone. It is one of my old standbys. When I pulled the recipe out of my binder, I saw the date: this recipe came from the Oct. 1990 issue of Gourmet Magazine! I've made a few minor alterations over the years.

Last week, we made the "plain" version of bean soup, Minestra. Today, we're making the fancier "big" bean soup, Minestrone. It calls for prosciutto, and uses a mixture of celery, carrot and onion, along with red wine, to add a real punch of flavor to this quick-cooking soup.

An accompaniment of gremosalata is suggested for topping the soup, but both because I was in a hurry and also due to the Peccorino Romano in it, I didn't bother. However, it really does add a lot to the soup, with the grated lemon zest bringing out the best flavors in the parsley, cheese and soup.

We needed to pick up just a few things at the Teeter, and DC happened to be with me. So he got to pick out the bread to go with the soup. I pointed out some knot rolls, but DC had his eye on the "butterflake" rolls. They were nestled tenderly in their own little disposable muffin tin! They were amazingly good for supermarket bakery rolls-- they tasted like croissants in roll form. Soup and bread!! My favorite!

Ground Beef Minestrone

Extra-virgin olive oil
1 lb. ground sirloin
2 oz. prosciutto, diced
1 lg. onion, diced
3-4 cloves garlic, minced
1 carrot, chopped
2 celery stalks, with leaves, chopped
1/2 t. dried rosemary
1 14 oz. can diced tomatoes
1 20 oz. can kidney beans, drained and rinsed
4 c. beef broth
1 c. dry red wine
1/3 c. small pasta, such as orzo

Gremosalata:
1/3 c. freshly grated Romano cheese
1/2 c. minced Italian parsley
1 clove garlic, minced
1 T grated lemon zest

Mix ingredients together in a small bowl, and top the soup with the mixture.

For the Soup:
1. Spray a large soup pot with non-stick spray and heat over medium heat. Add 2 T. extra virgin olive oil, and when the oil is hot, add the ground sirloin and the prosciutto. Cook until the beef is nicely browned and there is a nice brown glaze on the bottom of the pan.

Here is my prosciutto, diced and ready for the pan! I accidentally bought twice as much as I needed. (Oh well... )


2. Remove the browned beef and prosciutto from the pot with a slotted spoon, and set aside on a plate.

I like to brown the meat separately from the vegetables, because it never really gets a nice brown color duie to the moisture from the vegetables, if you saute them at the same time.


3. Add the mirepoix (onion, celery and carrot mixture) and crumble the rosemary into the pan, adding more oil as needed, and saute until the vegetables are tender, about 7-8 minutes. Add the garlic and cook for 2 more minutes.



4. Return the browned meat to the pan, and add the tomatoes, and the red wine. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. Add beef broth, the drained and rinsed beans, and the pasta to the soup. Bring to a rolling boil, then simmer for an additional 10 minutes, or until the pasta is tender. Add salt and pepper to taste.

I don't know what is wrong with my brain lately, but I keep forgetting to take pictures before serving the food! I guess we were hungry and intent on eating rather than documenting, LOL! If you've seen one bowl of minestrone you've seen them all?

DF11: My first dinner out

When I arrived home from my fateful trip to Chicago, the first thing waiting to greet me was my beloved Dyson Animal vacuum cleaner-- broken. DC, bless his heart, had attempted to warm up my welcome by vacuuming the sofa cushions in my absence, and the little problem I'd been having with the "on" switch being stuck permanently in the "on" position suddenly turned into being stuck permanently in the "off" position. We tried to get the Dyson repaired. No one has the parts. It's not under warranty since I bought it factory-refurbished. Long story short, I've been without a vacuum cleaner for almost 4 weeks now. My beloved Dyson is defunct. On permanent sick leave.

Normally I vacuum the carpet daily. You can only imagine the horrors I've been enduring as cat fur has literally begun to pile up. The problem is, a new Dyson just is not in the budget right now. So I've been haunting Craig's List, looking for something to tide me over until I can replace my Dyson. Finally, we found a decent deal-- a nice used vacuum for $50. In Angiers. About 45 minutes south of here.

DC and I drove over this evening to pick up my pinch-hitter vacuum. It was a nice drive through some beautiful NC farm country down in Johnston County. The vacuum people were a very nice young couple expecting their first baby. Why are they selling their Bissell Power Trak? Because they just replaced it with a brand new Dyson!!

Anticipating that we would arrive home late, tired, and hungry, I made a few advance preparations for dinner tonight, which was supposed to be a delicious Egg Curry from one of my favorite Indian cookbooks.

However, by the time we had driven to Angier and picked up the vacuum, both of us were starving and exhausted. DC admitted that the only thing he's had to eat today was a bag of Cheetos from the vending machine. (Ahem. I feel compelled to mention there was delicious homemade soup in the fridge for him to take to work--- 2 kinds, even!)

So I knew the time had come. My first dairy-free restaurant meal. Would I be able to hold out against temptation? After some discussion, we decided on Carmen's, a Cuban restaurant near our house. I really had a hankering for the Greek Taverna in our neighborhood, but figured I could get into serious dairy trouble there. So Carmen's it was.

DC ordered the roast pork and I ordered the churrasco steak with chimichurri sauce. Mine came with plantains, red beans, and yellow rice. I was so hungry I am embarrassed to admit I ate every bit of it! It was all wonderful! And nary a dairy-filled item to tempt me, With one exception. I had to turn down one of my favorite things in the world (sniff! sniff!): a slice of Tres Leches cake. In solidarity, DC refused a slice also-- and it's practically his favorite dessert in the world. Isn't he sweet?? Although I guess it's the least he could do, after breaking my vacuum.

So I survived my first DF restaurant meal unscathed-- and I finally have SOMETHING to clean the carpet with besides masking tape!

DF10: Disaster

I guess it was bound to happen sooner or later. The meal I cooked last night was a total dud. Well, maybe not total, since the tomato salad I made was quite a hit with DC. The funny thing is, I've made this dish before at least a couple of times, and enjoyed it. It was a recipe from one of my favorite vegetarian cookbooks, Passionate Vegetarian by Crescent Dragonwagon. It's called Spice Market Melange of Cauliflower and Chickpeas. It has a combination of seasonings that is somewhat Moroccan, somewhat Indian. I'm not even going to bother posting any photos of the train-wreck of a meal I made.

I think part of the problem is that I tried to reverse-engineer the recipe to make it NON-vegetarian for DC. When I want to add protein to this dish, I usually choose some savory baked tofu. Which DC won't touch. So I figured I would substitute soime chicken breast. What could be wrong with that? Chickpeas, cauliflower, and chunks oif succulent chicken. Nothing, except when I pulled the chicken out of the freezer to defrost it just before time to cook dinner, it became apparent that the chiki was past its prime. I had let it sit in the fridge for a few days before realizing I wasn't going to use it right away and so transferred it to the freezer., Too bad it was already worthy of being tossed!

So, I had to make up a new gameplan quickly. A rummage through the freezer yielded a small amount of ground turkey and a slightly larger amount of ground sirloin. I figured I would brown them together and toss them into the finished dish. After I had finished browning the meat, it occurred to me that a much better idea would have been to make some nice, garlicky meatballs either to add to the cauliflower dish or serve along side. Because adding the browned meat to the chickpea, caulflower and tomato mixture just did not work. It was barely edible. The flavors did not complement each other at all.

Then of course, I also made the mistake of cooking a 7-grain pilaf to serve under the dish. I've been having some blood sugar issues lately and really need to get back to eating whole grains. This however, was not the right dish to serve over a 7-grain pilaf! DC sweetly ate some of the dreadful mixture and even pretended it was good. (Did I mention he's very sweet?) But I could not deny the awful truth: I had created a culinary abomination. Utter failure.

The only successful part of the meal was the tomato salad I made kind of as an afterthought. Nothing could be simpler-- it's just something my mom used to whip up quickly to use up all those summer tomatoes. All you do is cut a couple of tomatoes into small wedges, add some sliced scallions or cucumber, and dress with mayonnaise, salt and pepper. I don't know why, but ripe juicy tomatoes are magic with mayonnaise. That's it. DC loved the salad so much he was practically licking his bowl. Although that may have been from sheer hunger, since the rest of the meal was quite inedible. IT went straight into the garbage disposal!

It's a good thing I had picked up some coconut-milk Purely Decadent "ice cream" to try-- it would have been a grim evening indeed without desssert. I got the chocolate flavor, which turned out to have cocoa in it after all. DC had more vanilla ice cream with apple-cinnamon topping. I enjoyed my dairy-free frozen treat, but the unmistakable flavor of coconut permeated, even through the chocolate. It was kind of like eating a Mounds bar. I love coconut, and it went well with the chocolate, but I'm not so sure that coconut undertone would be good with every flavor. I will have to try one or two of the other coconut-milk flavors to see if they all taste of coconut. The nice thing about the coconut-based Purely Decadent is that all the flavors appear to be SUGAR-free as well as dairy-free. It looks like they are all sweetened with Agave syrup. Good to know, since I'm trying to cut down on sugar consumption.

So, DF10 was pretty much a bust. Luckily, today's meal came out much better-- I will post about it tomorrow.

DF9: Mexican Lentils with Pineapple and Banana, Chicken Sausages, Baby Zukes

I know you are wondering if I have lost my mind, combining lentils with pineapple and banana. There are some Mexican recipes I have seen over the years that combine fruit with savory ingredients, like dried beans, with one of my favorites being pork with Manchamantel (table-cloth stainer!) sauce, that includes pineapple, mango and chiles. This recipe is from Sheila Lukins' All Around the World cookbook. I noticed it on the way to the sweet potato salad recipe and decided it was worth a try.

Believe it or not, the lentil dish was absolutely scrumptious. Among the many leftovers in the fridge, the lentils are what I chose for lunch today. Sheila pairs the lentils with a tomato sauce enriched with golden raisins, onion and garlic, and then adds the pineapple and banana at the very end of cooking. It has a very bright, sprightly feel to it and was perfect paired with some Cilantro Chicken sausages and baby zucchini.



I noted that aside from the onions and garlic there were no seasonings in the tomato sauce, and so I took matters into my own hands, with good results, I am happy to report. So here is my adaptation of Sheila's recipe.

Mexican Lentils with Pineapple and Bananas by DomesticMuse

Ingredients:
8 oz. dried lentils, picked over and washed well.
1 t. salt
6 c. chicken stock or water or a combination of both
2 ribs celery with leaves, halved
1 carrot, trimmed and halved
8 sprigs Italian parsley
2 T. extra-virgin olive oil
2 medium onions, chopped
4-6 cloves garlic, minced (mine were huge, so I only needed 4)
1 28 oz. can diced tomatoes
1/2 c. golden raisins
2 t. cumin
1 t. ground coriander
1 t. ancho chile powder
salt and black pepper to taste
1 20 oz. can pineapple tidbits, with juice
2 underripe bananas, peeled and cut into 1/2 in. dice

Place the lentils in a saucepan with the chicken stock or water, celery, carrot, and parsley. Bring the lentils to a boil, reduce the heat to medium low and simmer, uncovered, for 20 minutes, or until the lentils are just tender. There will still be some liquid in the pan.

Drain the lentils, remove the carrot, celery and parsley, and set the lentils aside.

While the lentils are cooking, heat the extra-virgin olive oil in a large deep skillet. Add the onions and cook until tender, about 7-8 minutes. Add the garlic and cook for 2 more minutes.
Add the tomatoes (undrained) to the pan, and add the raisins, cumin, coriander, and ancho chile powder. Simmer uncovered over medium heat, stirring occasionally, for about 10 minutes. Add salt and pepper to taste.


Stir in the pineapple and its juice and cook for 5 minutes. Add the bananas and cook for 2 more minutes. Gently fold the lentils into the mixture.

I decided that a nice glaze would be tasty on the sausages. I browned the sausages in a skillet sprayed with non-stick spray, and when they were done, I removed them from the pan. To make the glaze, I melted 2 T. butter in the skillet, and added 2 T each of mango chutney and guava jelly, and 1/2 t. smoked paprika. I added the sausages back the pan and let them baste in the glaze for about 5 minutes before serving. It was really a great combination of flavors and we thoroughly enjoyed the sausages!



This was a great quick meal packed with flavors! I loved the contrast between the sweet and the savory in the lentils, and the sausages were an easy-to-prepare treat. The baby zucchini weren't such a big hit. While I ate mine with relish, DC would not touch his.

DC's plate:

DF9: Menu Plan Monday

I haven't tried this in a while, but thought it would be a good idea to get back into the habit of planning menus. I'm going to post this to Organizing Junkie's Menu Plan Monday site.

I don't know if I'll actually manage to stick to this, but here is my menu for the week:

Monday: Spice Market Melange of Chickpeas, Cauliflower and Chicken, 7-grain pilaf, tomato salad
Tuesday:Ground Beef Minestrone, Modena Mountain Bread, green salad
Wednesday: Egg Curry, red rice, mushrooms & peas, salad
Thursday: Unstuffed shells, antipasto salad platter, Modena Mountain Bread
Friday: Turkish hamburgers, Fiery oven-baked sweet potato fries, dilled green bean salad
Saturday: Gooey grilled cheez sandwiches with ham and tomato, zucchini soup
Sunday: Makeover of Dee's Sour Cream Enchiladas, borracho beans, avocado salad