Thursday, September 17, 2009

Fall menu

Fall Menu


Corn on the Cob


Cake with blueberries and strawberries

Tip: The farmer's markets are probably still open in your area. Buy the last of the fresh vegetables while they are still economical.

Food for Thought: May the Lord bless you, And keep you; May the Lord
Make His face Shine upon you, And be gracious to you; May the Lord turn His face
toward you, And give you peace…Numbers 6:24-26(paraphrased)



Mix 1 lb. of ground chuck with a package of dry onion dressing mix. Form into four patties and grill or fry until desired doneness. May serve with onion slices, lettuce leaf on buns with mustard.

Corn on Cob

May boil corn for 9 minutes. Then place on the grill to char. Sprinkle with paprika and serve with butter on top.


Cut into slices or chunks and serve as salad.


Mix 2 cups graham crackers crumbs with 1 stick of melted butter. Bake for 10 minutes. Pour the filling on top and decorate with fruit.


Cream 1 pkg. of cream cheese with 1 cup confection sugar. Mix in 1 pkg. of lemon or vanilla instant pudding mix. Stir into mixture 1 large container of whipped topping. Blend well and pour on top of cool crust. Allow to set an hour. Top with blueberries and strawberries.

From the nutritionist: The protein is found the the hamburgers. the fresh fruit and vegetables provide vitamins and minerals. Carbohydrates are found in buns and pudding. For diabetics do not add the sugar or use artificial sweetener. Any left overs should be sealed in air tight containers and refrigerated. Happy fall cooking!



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