Most homemaking and Mom blogs have Menu Mondays. I'm always a day late and a dollar short so I am having Tasty Tuesdays - at least I'm hoping the meals will be tasty. (:-) Usually I can get by with planning only 3 or 4 menus for the week as there are just my husband and myself here. This week my daughter and granddaughter are here so things are a little different.
Here is the plan..........
Tonight: Salmon Loaf with Bechamel Sauce/Rice/Orange-Glazed Carrots/Tossed Salad
Wednesday: We're eating out.
Thursday: Beef and Potato Casserole/Sauteed Cabbage
Friday: Chicken and Spaghetti Casserole/Broccoli
Saturday: Sauer Kraut/Pork Chops/Baked Sweet Potatoes
Sunday: Baked Beans for Square Dance Club picnic
Monday: I'm winging it!
Salmon Loaf with Bechamel Sauce
1 can (12 oz) salmon ; drained with bones crushed and skin removed
6 oz. buttermilk (see below for substitution)
1/2 cup cracker crumbs (12 saltine cracker squares)
2 eggs
1/4 cup chopped onion
2 tablespoons parsley flakes
Bechamel Sauce
1 cup milk
2 Tbsp. flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon prepared mustard
2 teaspoons brown sugar
3 tablespoons margarine or butter
I usually start by draining the salmon, putting it in the bowl, removing the black skin, and crushing the bones with my fingers. They are a good source of calcium. Then I add the other ingredients, mix them well and pour it all into a greased loaf pan or corningware. Bake 50-60 minutes at 350 degrees.
Béchamel Sauce: Combine milk, flour, salt, pepper, mustard, and brown sugar. Beat with wire whip until smooth. Add 3 Tbsp. margarine. (Actually, I only add 1 1/2 Tbsp.) Cook, stirring, until thickened. Serve over the salmon loaf.
This is an old recipe that I have made for years. It's good and inexpensive. If you do not keep buttermilk on hand, here is a good substitution .
