Meals with a Message

Tuesday, October 23, 2007

Spooktacular Menu

Poppin’ Good Corn Balls
Devilish Meat Balls and sausages
Dunkin’ bread in cheese fondue
Relishin’ the Veggie and fruit Tray
Fallish Jack Frosted Rice Cereal Squares
Brew Delight

Tip: Decorate with seasonal fall items like cornstalks, pumpkins, gourds, hay bales and flowers. Children may collect colorful leaves and make a row down the center of the table. May use cutout pumpkins and place orange or pumpkin scented candles on top.
For an activity with children, clean and cut a pumpkin into a face. Place a candle inside and explain that this is way people are when they become Christians.

Food for Thought:

Jesus said: Let your light shine. Matthew 5:16

Family Meal Planning

From the Nutritionist: Carbohydrates are in the bread and dessert. Calcium is in the cheese. Vitamins and minerals are in the raw, cut up vegetables, fruits and pickles. Protein is found in the meat.


Poppin’ Good Corn Balls

5 qt. Popped corn
4 c. sugar
2 t. salt
1 c. water
2 T. margarine
¼ t. cream of Tartar
1 T. corn syrup

Pop corn. Cook sugar, salt, water, margarine, corn syrup and tartar to firm ball stage on candy thermometer. Pour syrup over corn and shape into 3-inch balls or leave in stirred stage. Balls may be placed in airtight containers or bags as take home treats.

Devilish Meat Balls and sausages
1 # hamburger meat
1 # cocktail sausages
½ c. breadcrumbs
¼ c. chopped onion
2/3 c. milk
1 t. salt
1 egg
1 c. Shrimp cocktail sauce or barbeque sauce
1 c. grape jelly

Make hamburger balls with meat, crumbs, onion, milk, salt and egg. Fry or bake until done. Heat sauce and jelly in a slow cooker. Pour meatballs and/or cocktail sausages into sauce and serve warm with toothpicks.

Dunkin’ bread in cheese fondue
Melt 1 lb. of favorite cheese in a slow cooker with ½ cup evaporated milk. Cut French bread or home made bread into cubes and place on wooden skewers. Dunk into cheese.
Happy Dunkin'!

Relishin’ the Veggie and fruit Tray

Clean and cut favorite vegetables and fruit into shapes like rounds or sticks. May use as dunkers into cheese, if desire. Apples, carrots, celery are always good choices.

Fallish Jack Frosted Rice Cereal Squares
¼ c. margarine
1 large package colored marshmallows
6 c. rice cereal

Melt the margarine and marshmallows in a large bowl in the microwave for 1 minute or longer. Stir well. Add cereal and mix. Press into a sprayed casserole dish and cut into 24 squares. Cool and frost.

Jack Frost Frosting

2 cups confection sugar
¼ c. melted margarine
1 T. milk
½ t. vanilla flavoring

Mix well and frost tops of squares.

To make leave decorations: trace a leave on wax paper and cut out. Use a toothpick and outline on icing. Use tubes of frosting jell and outline the leaf and fill with desired color.

Brew Delight

2 c. orange cola
2 c. lemonade
1 c. tea
½ c. sugar

Stir together and serve in cups with sugar coated rims. Pour sugar into a bowl. Moisten glass or cup rim and dip. Serves 24 punch cups.


Thursday, October 04, 2007

Fall Dinner

Suggested Menu:
Fall squash dressing with pork chops
Green beans and almonds
Carrots in vinaigrette dressing
Fall cake with homemade peach ice cream

Tip: Decorate with fall leaves. If available allow children to collect colorful leaves and line the center of the table. They may cut leaves from magazines and glue to edge of napkins. Place leaves between two layers of clear shelf paper to make place mats.

Food for Thought:
He left us not without witness…He gave us rain from Heaven and

Family Meal Planning

From the Nutritionist: Carbohydrates are in dressing and cake. Calcium is in the ice cream. Vitamins and minerals are in the green beans and carrots. Protein is found in the pork chops and almonds.


Squash Dressing with Pork Chops

4 cups of corn bread crumbs
1 chopped onion
1 T. oil
2 cups broth
2 cups cooked and mashed fall squash
4 eggs
¼ c. chopped parsley
2 T. poultry seasoning
1 t. salt
¼ t. pepper

Sauté onion in oil. Mix oil and onion into breadcrumbs. Add seasoning, parsley, salt and pepper. Beat eggs and mix. Pour in stock and mix well. Spray a 9”x13”casserole dish and pour in mixture. Layer pork chops on top and bake for 1 hour at 350˚. Serves 6.

Green beans

Cook 4 cups of green beans and 1 t. salt in 4 cups of water. May cook with ¼ c. chopped ham or bacon, if desired. When tender add 1 cup of almond silvers. Serve warm. Serves 4-8.

Carrots with vinaigrette dressing

Chop or slice 4 cups of carrots. Cook until tender with 1 t. salt and 4 cups of water.
Drain water and mix with vinaigrette dressing. May serve slightly warm or cool.

Vinaigrette Dressing
1/3 c. olive oil
2 T. apple vinegar
1 T. balsamic vinegar
1 t. mustard
1 T. poppy seeds

Mix well. Place in a jar and shake. Pour over carrots.

Fall cake

1 yellow recipe
Cream cheese frosting

Yellow Cake

3 c. cake flour
2 c. sugar
1 T. baking powder
1 t. salt
1 ½ c. butter
¾ c. milk
6 eggs
2 t. vanilla flavoring

Combine flour, salt and baking powder. Cream butter and eggs together. Alternate flour mixture and milk and beat 2 minutes. Spray with flour mixture a 9 x13” casserole dish and pour in the cake mixture. Bake at 350˚ for 1 hour. If desire batter to be more yellow, add a drop of yellow food coloring. Cool on a rack for 20 minutes before removing or frosting.

Cream Cheese Frosting

1- 13 oz. cream cheese
4 cups confectioners sugar
½ c. butter

Bring cream cheese and butter to room temperature. Mix cream cheese and butter. Add sugar and mix well. Frost cake when cool.

Leaf patterns

Lay leaf on a piece of wax paper and trace. Cut out and lay paper on cake and use a toothpick to trace. Use left over frosting and mix food coloring. May outline with darker colors.

Peach Ice Cream
4 cups sliced peaches
3 c. sugar
1/3 c. flour
4 c. milk
2 cans evaporated milk
6 eggs
1-1/2 t. vanilla flavoring
Combine peaches and 1 c. sugar in a blender. Set aside. Combine 2-1/2 c. sugar with flour, salt, milks and eggs. Cook over medium heat for 10 minutes or until thickens. Stir in peaches and flavoring. Pour into an ice cream mixer and freezer according to directions.