Why & How I Plan My Meals In Advance | Vintage-Inspired Homemaking Tips скачать в хорошем качестве

Why & How I Plan My Meals In Advance | Vintage-Inspired Homemaking Tips

Planning my meals in advance is something that I've been doing for years, and have found it to be very useful. I was asked a while back to share more about meal-planning than what was said in my on-topic Helpful Hints short, and here's just a bit of what goes into it! So much more could be said, and I think it's an interesting topic, so let's dive in! SALMON PIE Combine: 2 beaten eggs 1/2 cup milk 1 Tbsp butter, melted 1/4 cup chopped onion 2 Tbsp minced parsley 3/4 tsp basil 1/4 tsp salt Add: 1, 16 oz can (2 cups) salmon or tuna, broken in chunks, skin & bones removed Pour into well-greased 8" pie plate. Roll 1/8" thick: Enough Packaged or homemade pastry (pie crust) to make a 1-crust pie Cut a circle, using bottom of 8" pie plate as a guide. Cut circle into 6 wedges and arrange atop seafood mixture. Bake @ 425 degrees F about 25 minutes, or until done. Serve immediately with cucumber sauce or tartar sauce. Serves: 6 PASTRY for SALMON PIE Combine: 1 cup flour 1/4 tsp salt Cut in: 1/3 cup butter or lard Sprinkle with: 3 Tbsp cold water Toss with fork to moisten flour; press into ball with hands, then roll out on floured surface. FRENCH ONION SOUP Cook in 2 Tbsp butter or oil until lightly browned: 4 large onions, thinly sliced (I halve them first) Add and cook 20 minutes: 4 cups beef broth 1 tsp Worcestershire sauce 1/2 small bay leaf 1/4 tsp each minced garlic and parsley Salt and pepper to taste Remove bay leaf. Slice and toast 2 hard rolls; sprinkle with grated parmesan. Pour soup in bowls and float toast on top. Place under broiler until cheese is melted and browned. Serves: 4-6