Sunday, April 19, 2009

Supper Menus
April 20th-26th

Monday
chicken with lemon sauce, spring vegetable medley, strawberry spinach salad, dinner rolls
Tuesday
hamburgers, spicy potato wedges, baked beans, brownies
Wednesday
springtime penne, garlic bread sticks
Thursday
cheese enchiladas, spanish rice, pinto beans, ice cream sundaes
Friday
out for supper
Saturday
kung pao chicken, white rice, jasmine passionfruit iced tea

5 comments:

Sharon said...

Mrs H,
Your menu sounds great! I look forward to trying the Chicken w/Lemon Sauce recipe :)

Do you have a recipe for King Pao Chicken as well?

Enjoy the beautiful weather :)
~Sharon

Scott and Kerri said...

Hi Mrs.H
I was wondering how you prepared your pinto beans? Do you just heat and serve? I have them canned and was looking for some other ways to eat them other than in soups.
Thanks :) Your menu looks so good!

Mrs. H. said...

Hey Kerri,
I just put the beans on the stove this evening and remembered to sit down and answer your question! I have not perfected pinto beans, but plan to one day. I have had other's that are just soooo good. Tonight ours are out of a can. I rinse them, add fresh water to the pot, heat them up and season. We have a line of spices in Texas called Fiesta and one of the varities is "pinto bean seasoning" - the ingredients listed are garlic, onion, chili powder and salt. I use some of that and also add cumin (cumin makes anything taste mexican-y), and cayenne. I really prefer to prepare dry pintos. At our grocery they are in bags in the aisle with the rice and other dry beans and we also have them sold buy weight in bulk in the produce section. You prepare them like any dry bean - you need to pick them, rinse them, and soak (I usually do a boil and quick soak) and then you simmer them for a couple of hours until tender. I've also made them in the crock pot on high for about 4 hours I think. Some bacon, onions, and jalapeno peppers can be added for extra flavor in addtition to the same spices I listed for the can beans. Hope this helps. Like I said, if I ever "perfect" my bean making, I'll be sure and post a recipe! ;-)

Mrs. H. said...

Hi Sharon,
I usually use a store bought bottle sauce or spice packet when making kung pao, so that is why I've never posted a recipe. I just sautee some chicken, green onions, and peanuts and then add the sauce and serve over rice. I would love to try a homemade variety sometime, but haven't gotten around to it yet! ;-)
I hope you enjoy the lemon chicken! :-)

Mrs. H. said...

Kerri,
I just thought of something else - have you ever heard of "Ranch Style Beans" with a black label? I don't know if they are regional and only in the south or if you might find them up north. They are super good and perfect for nights you just need to dump a can of beans in a saucepan and go. They are like a bar-b-q seasoned type bean and very yummy with hamburgers! :-)