Tasty Tuesday - Menus - Salmon Loaf Recipe

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 .

Menus and Grocery Shopping

Yesterday, I planned my menus for the week, made my grocery list, and went to the grocery store.  This is the one thing I do that always makes me feel as if I have a handle on things (whether or not I really do), and I usually am pretty consistent with it.  Since most of the time there is just the two of us, I usually only plan 3 or 4 menus per week as each menu usually is enough for 2 meals. We eat out with friends once a week.

This is what we are eating this week:

1. Skillet Barbecued Pork Chops/Black Eyed Peas/Sauteed Cabbage/Leftover carrots
2. Chicken Stir Fry/Rice/Chilled Mandarin Oranges
3. Oven Pot Roast/Potatoes and Carrots/Green Beans/Tropical Fruit with Cheese Salad

I rarely see anyone at the grocery store who appears to be shopping from a list.  I always have one. The other day I was talking with a neighbor about this. She admitted she never does - she always "knows" what she needs.  Now I am wondering if there is something wrong with me because her home and her life seem much more organized than mine.  Maybe I spend too much time making lists!

Years ago I made a project of marking down all the aisle numbers where items that I bought were located in the grocery store and using that information to make my Publix Grocery List.  This is the store where I buy most of my groceries.  Occasionally, I go to Sam's to buy meat. I have never believed that I saved much money by running around from store to store chasing sales. I don't really enjoy grocery shopping!

An objection I have heard to a list like mine has been that stores are always moving things around.  I only remember that happening one time at Publix.  (The key words here are "I only remember".  I have shopped there for years, and they must have changed more than once.) By that time, my husband (who loves to go grocery shopping) was so hooked on my list that he took a tour around the store, noted all the changes, came home and edited my chart for me.

Tomorrow I will post the Pork Chop recipe. Have a great day!!

Menus and Columbia Restaurant Salad Recipe

In searching the web looking for blogs by older people, I came acress this post by Nicholas Carr entitled "Blogging: a great pastime for the elderly".  He talks about a survey that says young people think blogging is uncool and only older people do it.  Oh well, everything always seems to be out before I am in.

I did get my menus planned for this week.  They are;

1. Pinto Beans/Cornbread/Columbia Restaurant Salad
2. Old Fashioned Beef Stew/Rice/Green Peas/Pear and Cheese Salad
3. Pot Roast with Carrots and Potatoes/Broccoli and Cheese Sauce/Canned Tropical Fruit Salad
4. Chicken Dressing Casserole/Quick Candied Yams/Green Beans/Fruit Salad

This allows for leftovers and for eating out at least once. The Columbia Salad Restaurant Salad is a signature recipe from a restaurant here in Florida.  It is very good.

Columbia Salad Recipe

1/2 head Iceberg Lettuce, torn

2 Tomatoes, diced

1 stalk Celery, diced

3 oz. Swiss Cheese, julienned

3 oz. Ham, julienned

1/4 cup Spanish Olives, pitted

2 tablesp. Romano Cheese

Dressing:

1 clove Garlic, minced

1 tsp Oregano

1 tsp Worcestershire Sauce

1 Lemon, juiced

1/2 cup Olive Oil

2 tablesp. White Vinegar

Salt and Pepper to taste

Arrange salad ingredients in serving bowl or individual salad plates.  To prepare the dressing mince garlic and put in a bowl.. Add oregano, Worcestershire sauce and lemon juice.  Beat with a wire wisk until smooth.  Add the oil gradually and finally add the vinegar, beating continuously.  Add salt and pepper to taste.  When well-mixed, pour dressing over salad and toss.