4th of July Menu 2021

Satuday, July 3 - Breakfast
Omelets
French Toast Bake
Watermelon

Lunch - Williams

Saturday Supper
Steak
Oven Baked Hashbrowns (used tator tots)
Strawberries & Blueberries
Corn
Dinner Rolls

Sunday, July 4 - Breakfast
Biscuits & Gravy
Fresh Fruit

Sunday Lunch
Cheeseburgers
Oven Fries
Baked Beans
Grapes and other Fresh Fruit
Stained Glass Finger Jello
Strawberry Daiquiris

S'mores

Ruth's Biscuits and Gravy

1 roll of Jimmy Dean sausage

1 can of evaporated milk

1 - 1 1/2 cups 2% milk

2 tablespoons flour

4 tablespoons butter

Pillsbury Grand Biscuits  (I use the buttermilk)

 

Brown sausage. Add butter and flour, let the flour brown a little. Slowly add evaporated milk. Mix will be really thick. Continue to add milk to the mixture. Bake biscuits, serve and enjoy!

Banana Bread Muffins

 3/4 cup butter

3 cups sugar

3 eggs

6 ripe bananas, mashed

16 oz. sour cream

2 tsp. vanilla

2 tsp. cinnamon

1/2 tsp. salt

3 tsp. baking soda

4 1/2 cups all-purpose flour

Preheat oven to 300 degrees. In a large bowl cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Pour into muffin cups. Bake for 30-35 minutes. Makes 4 dozen muffins.

Simple Weeknight BBQ Beefburgers

 1 lb. ground beef, browned

1/4 cup brown sugar

1/2 cup water

1 cup ketchup

Mix all ingredients together and heat until thickened.

Southern Pecan Pie

1 cup sugar
3/4 cup light corn syrup
1/2 cup Blue Bonnet margarine
3 eggs, beaten
1 cup pecan halves
1 tsp. vanilla extract
1/8 tsp. salt

Blend sugar, syrup and margarine in a saucepan.  Cook over medium heat, stirring constantly, until mixture comes to a boil. Blend hot mixture slowly into beaten eggs. Stir in pecans, vanilla extract and salt. Pour into pie shell.  Bake at 375 degrees for 30 minutes. Makes one 9-inch pie.

recipe from Blue Bonnet Creative Cookery

No Knead Whole Wheat Bread (Hardin County Fair Challenge Recipe)

1 1/4 cups (10 oz.) nonfat milk, lukewarm (100-110F)
1/4 cup (2 oz.) orange or apple juice
3 T. honey
1 tsp. salt
1 packet instant yeast (about 2 1/4 tsp.)
2 cups whole wheat flour
1 1/4 cups all purpose white flour

*Grease the sides and bottom of an 8 1/2" x 4 1/2" loaf pan with cooking spray or spread.
*Combine the lukewarm nonfat milk, juice and honey in a large bowl. Add the remaining ingredients. Beat vigorously for 3 minutes.  Dough will be very thick.  Scoop the dough into prepared pan. Cover the pan with a clean towel. Let the dough rise in a warm place for 45 - 75 minutes, until almost double. Time varies according to room temperature.
*Preheat the oven to 350 degrees when dough is almost doubled.
*Remove towel and bake bread for about 30 minutes. Dough will pull away from sides of pan when bread is done. Let bread cool 30 minutes before slicing.

Source: spendsmart.extension.iastate.edu/recipe/no-knead-whole-wheat-bread

Baked Spaghetti

1 package (16 oz.) spaghetti
1 1/2 lbs. ground beef
minced onion
2 cans condensed tomato soup, undiluted
1 can (8 oz.) tomato sauce
1 cup water
2 T. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/8 tsp. garlic salt
1 - 2 cups shredded mozzarella cheese

Break spaghetti in half; cook according to package directions. Meanwhile, in a dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti; stir into meat sauce.  Add 1/2 cup of the cheese. Transfer to a greased 9x13 baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese.  Bake 10-15 minutes longer or until cheese is melted. Yields: 12 servings