November menu?

I am sorry that I haven't gotten a menu up for the month.  I'll work on it soon and even add menus for the days that have already passed to help with other ideas.  We've had visitors the last two weekends and this weekend was spent catching up on a few things.

October's Monthly Menu

Download here

Salisbury Steak

Prep Time: 10 min   Cook Time: 25 min   Makes: 4

Ingredients: 

1 lb ground beef

1/3 cup dry bread crumbs

1/4 cup chopped onion

1 egg, beaten

1 tsp. salt

1/4 tsp. black pepper

2 cups beef broth

1 lg. onion, sliced thin

1 cup mushrooms, sliced

3 Tbsp. cold water mixed with 3 Tbsp. corn starch

Directions:

Combine beef, bread crumbs, onion, egg, salt and pepper with hands.  Shape into 4 patties, about 3/4" thick.  Brown patties for 5 minutes per side.

Add broth, onion and mushrooms to skillet.  Heat to boiling, then reduce heat to low, cover and simmer 10 minutes.

Remove patties from skillet.  Keep warm.

Bring onion mixture to boil.  Add water/cornstarch, bring to boil, stirring constantly for 1 minute.  Pour gravy over patties.

Pasta Fagioli

Prep Time: 20 mins   Cook Time: 1 hr 10 mins   Makes: 8

Ingredients:

• 1 lb ground beef
• 1 sm. onion
• 1 lg. carrot, julienned (1 cup)
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 2 14.5oz cans diced tomatoes
• 1 15oz can red kidney beans, undrained
• 1 15oz can great northern beans, undrained
• 1 15oz can tomato sauce
• 12 oz can V-8 juice
• 1 tbsp white vinegar
• 1 1/2 tsp salt
• 1 tsp basil
• 1/2 tsp thyme
• 1 tsp oregano
• 1/2 tsp pepper
• 1/2 lb ditali pasta

Directions:

Brown beef in lg. saucepan.

Add onion, carrot, celery and garlic; sauté 10 minutes.

Add remaining ingredients, except pasta and simmer for 1 hour.

About 50 minutes into simmer time, cook pasta in 1-1/2 to 2 quarts water over high. Cook 10 minutes or until pasta is slightly tough. Drain.

Add pasta to soup. Simmer for 5-10 minutes.

Herb Roasted Chicken

Prep Time: 10 min   Cook Time: 1 hour 40 min

Ingredients:

2 tablespoons butter

1 teaspoon dried sage

1 clove garlic, crushed

1/8 teaspoon black pepper

1 whole chicken (3.5 lbs)

1 teaspoon dried rosemary

1 onion, peeled

2 cups chicken broth

Directions:

1.  Preheat oven to 375° F.  In a small bowl, combine butter, sage, garlic and pepper.  Carefully loosen the skin from the chicken breast, being careful not to tear it.

2.  Spread half of the herb mixture under the skin; rub the rest on top.  Sprinkle with rosemary.  Place onion in chicken cavity and tie legs together with kitchen string.

3.  Place the chicken on a rack in a roasting pan and pour broth into pan.  Cover pan with foil and roast for 1 hour.

4.  Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer.  Transfer to a serving dish.  Let stand for 15 minutes before serving.

Homesteader Cornbread

Prep Time: 10 mins   Cook Time: 35 mins

Ingredients:

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Directions:

Preheat oven to 400° F.

In sm. bowl, combine corn meal and milk; let stand for 5 minutes.

In lg. bowl, whisk flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour into a prepared 9x13 pan or a 9x9 for thicker pieces.

Bake 30-35 minutes, or until a knife inserted into the center comes out clean.

Bourbon Glazed Salmon

Prep Time: 1.5 hours   Cook Time: 8 min   Makes: 4 servings

Ingredients:

• 3 tablespoons brown sugar
• 3 tablespoons bourbon
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon fresh lime juice
• 3 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless salmon fillets
• Cooking spray
• 1/4 cup thinly sliced green onions
• 1 tablespoon sesame seeds, toasted

Directions:

Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 

Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. 

Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

Source: http://www.health.com/health/recipe/0,,10000001662929,00.html