Saturday, April 26, 2008

Weekly menu and Life's lessons

  • Saturday


    10 oz. pkg. shells

    1 bunch chopped fresh broccoli or 2 (10 oz.) pkg. frozen

    4 tbsp. butter

    2 tbsp. crushed garlic or 1 tbsp. garlic powder

    1 (8 oz.) can tomato sauce

    4 c. chopped mushrooms

    1/2 tsp. salt

    1/2 tsp. pepper

    2 c. grated Parmesan cheese

    1 pt. half & half

    Boil noodles, drain. Cook broccoli in small amount of water until barely tender. Mix butter, garlic, sauce, salt and pepper and half and half. Bring to boil. Lower heat and add mushrooms. Simmer 2 to 3 minutes. Remove from heat and stir in grated cheese. Pour into large serving bowl. Stir. Serves about 6 people.

    Rib Eye Steaks on the grill

    1/4 c Worcestershire Sauce
    1/4 c olive oil
    1/4 c soy sauce
    1 clove garlic crushed
    parsley chopped

    Green Beans
    Asiago Potatoes
    16 small Red Bliss potatoes (about 2 inches in diameter)
    12 garlic cloves
    1/2 cup olive oil
    10 large basil leaves
    1/2 lb Asiago cheese, grated
    1 cup mayonnaise
    Garnish: paprika
    Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
    Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
    Drain garlic, reserving oil for another use, then mash to a paste.
    Preheat oven to 350°F with rack in middle.
    Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
    Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
    Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.


    El Pato Pork
    Corn tortillas
    Refried Beans

    El Pato Pork

    Pork shoulder roast or boneless pork ribs
    1 can el pato sauce
    2 cloves garlic
    1 can green chiles
    1 onion sliced

    Combine all ingredients in slow cooker and cook on low for 4-6 hours. Shred and serve on warm corn tortillas . Garnish with cilantro, sour cream or yogurt, tomatoes, shredded cheese.

    Make extra chicken to use in the chicken tetrazzini on Thursday
    Salad Nicoise
    French Bread


    Spaghetti with marinara sauce and Italian sausage
    Green salad


    Chicken Tetrazzini


    Sloppy Joe's
    Carrot and Celery Sticks

    Reflections from the Backcounter

    Coming to the end of the horseshow and as always there are so many life's lessons learned.

    For every thrill of victory there is the agony of defeat.
    Win with grace and lose with dignity
    Be prepared
    Stay focused
    Listen to your trainer
    Take criticism with humility and learn from your mistakes
    Study, study, study
    Enjoy your victory lap....those moments in life are priceless.



1 comment:

Anonymous said...

Loved your comment about winning with grace and losing with dignity.
My mother always said that winning was easy, but everything about a person's character was revealed by the way they behaved when they lost. As a 10-year old,I remember blinking back tears of disappointment as I shook the hands of the netball team to whom we had just lost the State Championship. To my permanent surprise, they did not gloat but thanked us for a great game and wished us well for the upcoming season. They must have had great mothers, too.