What's on your menu this week Aug 19th-25th?

Sorry that I jumped the gun here Tasty!  We are going camping and I don't have a laptop or anything like that, soI thought that I would let you know what we are planning (subject to change of course!).

Sunday-setting up camp day-We are having sloppy Joes that I made and froze last night, along with a pasta salad, and fruit for dessert.

Monday-BBQ chicken, baked potatoes in foil (over the fire, with extras for tomorrow) and fresh beans If available.  if not, canned beans.  Dessert will be S'Mores.

Tues-Hamburgers on buns w/tomato, lettuce, etc.  fried potatoes from the baked potatoes, and any leftovers as we don't have a big refrig in the camper.  Dessert will be fresh fruit or S'Mores.

Wed-Chili made in the crockpot with leftover hamburger, and cornbread.  Dessert-don't know yet?

Thursday-hot dogs and smoked sausage on buns, baked beans, chili on the hot dogs or in a bowl.  Dessert will be 'camp pies" over the fire.

Friday and Sat-who knows??  Leftovers maybe?

Will talk to you all when we get back!  This will be our only trip of the summer and I still can't do any lifting, so I will be just sitting there watching everyone else do most of the work  Maybe that's not a bad thing!!! LOL>

See you all later and have a great week!

Jan in MI

Thanks for starting this off Jan.

Have a wonderful trip and enjoy letting other people do the work,

Talk to you when you get back,

Tasty

Hey, guys, this is a call for help What can I do with the 23lb of tomatoes we just picked?  I'm running out of ideas.

Hubby also picked a melon.  The fruit are quite small but the plant itself is starting to die off.  So he brought it in and the juices just started running out of it.. It is still warm from the sun and the sweetest melon I think I've ever had

I wish you guys were closer so I could share some of this bounty.

Tasty

Here's an unusual salad that might help Tasty.  It has been a hit whenever I've taken it to gatherings.

Kraft Mama Mia Bruschetta Salad

From an old in-store booklet: 

Toss 3 cups tomato chunks, 1 cup slivered red onion and 8 cups day old bread cut into cubes with 1 cup Kraft Zesty Italian dressing and 1 cup finely shredded Parmesan Cheese.  Serve immediately.  Makes 8 servings

Kraft tip:  Cut fresh bread into cubes and let stand uncovered overnight.  For best results, use crusty firm-textured bread.

When I make this: the day before serving I prep my tomatoes and onions and allow to marinate in the dressing in the fridge.  I cube a crusty loaf and leave it open to the air overnight (usually in the intended serving bowl).  Shortly before serving time I add the tomato mixture to the bread cubes and then the cheese.  (I've used shredded mozza for a change too).  Mix well and serve.

Hope you try it and enjoy the salad as we do in tomato season.

i make lots of canned tom soup & use a recipe that belonged to DH grma. & she died in 1970 at age 85. i'll share if you want it. you can make it as spicy hot or not as you like. once it is cooked down & thick, you can frz. it or can it. i've done both ways & find it equally as good. i also make Peruvian sauce from the ball blue book. we find it to be an outstanding addition to  top stuffed bell peppers and meat loaf. also willing to share that if you don't already have it. how about tomato preserves? i used the one in the ball book & added  other ingredients as well. i made it for my nearly 100 yr. old aunt. that was her most favorite food in this world.  it takes quite a few since it cooks down so thick. i've canned  veg. spgty sauce etc etc.  the possibilities are endless. how about just rinsing them off, air drying & frzing. whole for later use?

don't forget delicious canned tom. juice plain or spiced up.

Thanks for the ideas Doogle.

I remember you talking about the Peruvian sauce a while ago and just searched it out.  That really looks good and I think I'll try some.  How else do you yoou use it other than a topping on meatloaf etc?

that's the only way i use it, but my friend uses it as chip dip. i do not think that sounds good at all as chip dip. it has it's own unique taste. it does take way longer to cook down than what the recipe calls for. toward the end I use  a big Tb spn. of cornstarch in a 1/2 cup cold water & then pour it into the sauce   & it only takes a few mins. to thicken right up. other wise it takes several hours cooking it down.  i can send recipe if you need it.

how about the India sauce? i made it once for my east indian friend. she liked it but wanted it really hot. it's in the same ball blue book but mine is 1993 edition. i can send that if you like.

Yes please, 'cos I don't have that book

India sauce/relish

3 qts tomatoes-peeled & chopped(24)

3 c. celery chopped(4 stalks)

2c. onion chopped

1/4 c. salt

1 qt. cider vinegar

3 c. brown sugar( i used white)

1/3 c. mustard seed

2 c red peppers chopped(i used HOT ones)

1t. cinnamon

3/4 t. allspice

3/4t. cloves

 sprinkle salt onto toms,celery & onions & stand 2 hrs. drain. add remaining ingredients & cook until thickened.

water bath 15 mins.  (aprx. 10 pts.)

Thanks Doogle.  I probably will use regular red peppers not the hot ones, but that looks interesting.  Thanks for sharing.

Tasty

Time to think about what we'll eat this week.

I really would like to be with Jan, letting someone else do most of the work

Tonight we are visiting friends for a plain and simple BBQ - burgers and sasuages and that sounds so good to me.  I shall take a caprese salad - tomatoes (wonder why I'd do that?) and mozzarella cheese.

We have some other friends coming here on Tuesday night and maybe some others on Thursday.  Have yet to confirm that one but I think both night it will be chicken on the grill with whatever vegetables the garden has to offer - tomatoes, carrots, green beans and corn.  I'll have dessert both nights too but I have no idea what yet.  I'll have to put my thinking cap on and/or search thru that big pile of "to try" recipes that keeps mounting.

Really, the rest of the week, it will depend on what we have coming from the garden.  If we have a day without too much new stuff, I will do mushroom omelets,  mushrooms being on sale here this week..  Hubby's birthday is at the end of the week so probably we'll go out - his choice on that one.  Not a very exciting week here for food, but we shall find enough.

How about you?

Tasty

Thanks for sharing the India Relish.  My Dad used to make one he called Indian relish and never left a recipe.  I remember as a child enjoying it on cold roast beef sandwiches, but it was so long age I don't know if this one is similar or not.  Mom did not like it at all so I can't check with her either.  Our tomatoes are just starting to come now.

Meals this week will again be quick and easy to grab as we're into harvest mode.  I have pork chops and sausages to do on the grill, veggie omelets with pan fries, pasta and meat sauce (in freezer) and pizza in mind for this week. 

We are heading into more hot temperatures.  I am looking forward to the cooler fall days and regaining an appetite.  When it is hot, I couldn't care if I eat or not. 

Things have cooled off around here for awhile.  Usually when school starts it seems the temps are usually in the 90's but so far it has been in the low 80's.  Tonight we had some chicken breast, corn on the cob, squash and tomatoes and some peaches.

Will have about a bushel of corn to work up tomorrow after school so found a container of Bar-B-Q in freezer and will fix that with some kind of potatoes and other garden veg.

Also found a whole chicken in the freezer and am planning on putting that in the crockpot to cook. Found a receipe for zesty chicken quesadilla that I want to try for Wed.

Thursday night is appreciation night out at the park so no cooking that night.  Tried to get time to make a pizza over the weekend but it went too fast so maybe if nothing comes up Friday night I can do that.

Nancy