| Lasana Diner | |
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SHOPPING LIST
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LASANA (4 servings)
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SIMPLE SALAD (4 servings)
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MEAL PREPARATION SCHEDULE
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| Chicken Picnic | |
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SHOPPING LIST 1 pint(+) or 8 medium-sized strawberries 1 small bunch green seedless grapes 1 (8-ounce) can pineapple chunks 1 (11-ounce) can mandarin orange segments 1 (141/2-ounce) can chicken broth (not condensed) 1 (16-ounce) package wild rice(+) 1/2 pound smoked turkey breast 1 bunch green onions(+) 1 pint cherry tomatoes(+) 1 (3-ounce) package sliced almonds(+) 1 (12-ounce) bottle tarragon wine vinegar(+) 1/4 pound coffee (e.g. Cinnamon Hazelnut) Bamboo skewers Bakery croissants Bakery cupcakes Check cupboard for sugar,dried tarragon leaves, garlic salt, dry mustard and vegetable oil. Check refrigerator for lettuce. |
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FRUIT KABOBS (4 kabobs) 8 medium-sized strawberries 16 to 20 green seedless grapes 1 (8-ounce) can pineapple chunks, drained 1 (11-ounce) can mandarin orange segments, drained 4 bamboo skewers
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TURKEY WILD RICE SALAD (2 servings)
Salad
Dressing
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MEAL PREPARATION SCHEDULE Cook wild rice the day before so it can be chilled. Prepare salad dressing at least 2 hours before serving. Prepare kabobs and refrigerate. Combine rice and salad ingredients, except dressing. Make coffee, cool over ice and pour into thermos. Pack salad, dressing and kabobs in insulated cooler with an ice pack. Before serving, toss salad with dressing. Preparation Time: Rice takes about 10 minutes to prepare; about 45 minutes to cook. Salad takes about 25 minutes to assemble. Kabobs take about 15 minutes to prepare. Wash strawberries and grapes; drain well. Alternate fruit pieces on skewers. Keep cool. Heat chicken broth to boiling in medium-sized heavy saucepan. Stir in rice; cover. Reduce heat; simmer about 40 minutes or until rice is tender. Uncover; fluff with a fork. Simmer 5 minutes; drain. Cover and refrigerate until thoroughly chilled. (There will be about 1 1/2 cups of cooked rice.) Combine all dressing ingredients in tightly covered jar; shake well. Refrigerate 2 to 3 hours to blend flavors. Mix wild rice, turkey, onions, tomatoes and almonds in large bowl. Just before serving, add dressing to salad mixture; stir to blend well. Serve on lettuce leaves. Remember the tablecloth, plates, napkins, flatware and glasses!
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| Omlet Breakfast | ||
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SHOPPING LIST 1 (4-ounce) package shredded Cheddar cheese 1 (6-ounce) can frozen orange juice concentrate 2 to 4 bakery muffins 1 pint fresh strawberries Check cupboard for salt, pepper, honey, sugar, vanilla, cinnamon, nutmeg and powdered sugar. Check refrigerator for eggs, butter or marganne and milk. Checkfreezer for ice cubes.
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CHEESE OMELET (2 servings) 4 eggs 4 teaspoons water 1/4 teaspoon salt Dash pepper 4 teaspoons butter 2 ounces (1/2 cup) shredded Cheddar cheese
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ALMOST ORANGE JULIUS (4 servings) 1 (6-ounce) can frozen orange juice concentrate, thawed 1 cup milk 1 cup water 4 to 6 tablespoons sugar 1/2 teaspoon vanilla 10 to 12 ice cubes
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HONEY BUTTER (3/4 cup) 1/2 cup butter, softened 1/4 cup honey 1/2 teaspoon cinnamon Dash nutmeg |
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MEAL PREPARATION SCHEDULE Prepare Honey Butter the day before. About 25 minutes before serving, remove Honey Butter from refrigerator and wash strawberries in cold water; let drain. Place all Almost Orange Julius ingredients, except ice cubes, in blender; do not blend. Make coffee. Wrap muffins in paper towel; place in microwave. Prepare omelet. Heat muffins 10 to 15 seconds on HIGH. Add ice cubes to blender and blend. Serve strawberries with powdered sugar. Preparation Time: Omelet, 5 to 10 minutes; Strawberries, 5 minutes; Orange Julius, 5 minutes; Honey Butter, 10 minutes. In small bowl, beat eggs, water, salt and pepper with fork for about 20 seconds; eggs should not foam. Melt butter in medium skillet over medium-high heat, tilting skillet to coat surface. Add egg mixture; reduce heat to low. As omelet sets, lift edge to allow any uncooked egg mixture on top to flow under the cooked omelet. (An omelet should be light brown on the outside and set, but not liquid on the inside.) Sprinkle cheese on center of omelet. Gently loosen omelet edge and fold in half over cheese. Place on serving plate. In small bowl, beat butter with electric mixer. Slowly add honey, cinnamon and nutmeg. Continue beating until well mixed and creamy. Cover and refrigerate until serving time.
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