Meals with a Message

Saturday, July 14, 2012

Menu:  Garden Meal

Shrimp and Greens Florentine
Broccoli Rolls
Apple Pie
Lemon Ade

Food for Thought: 
Guide me in Your truth and teach me for You are God.  Psalm 25:5

Tip: Take the family to a garden or farmers market and purchase the foods for your meal.  Allow the family help decide what to buy and prepare.  Find music from Porkie and Bess Musical. Encourage the family to talk about summertime experiences.  Recall your own favorite summer memories.  Make summer eating fun for the family! 


Shrimp and Green Florentine

2 cups of greens (lettuce, turnip greens, or spinach)
1 Lb. Shrimp
2 eggs
¼ c. milk
2 cups bread/cracker crumbs

Cook greens and drain.  Cook shrimp in boiling water 3 minutes, drain and cool.  Remove tails and veins.
Beat eggs and milk together. Add greens and sauce.  Mix in breadcrumbs and shrimp.  Pour into a buttered casserole dish. Bake at 350 degrees for 30-40 minutes.  Serve warm.

2 cups chicken stock
¼ c. flour
¼ c. corn oil
1 cup grated cheese
salt and pepper to taste

Heat oil in a skillet.  Whisk in flour.  Be careful not to brown.  Pour in chicken stock and whisk to remove lumps.  Add cheese and salt and pepper.  When thick, add to greens’ mixture.

4 cups shredded cabbage
½ c.  shredded radishes
½ c. shredded carrots
½ c. chopped green onions
2 tablespoons sugar
1 cup salad dressing/ mayonnaise
¼ c. mustard

Mix vegetables.  Mix sugar, salad dressing or mayonnaise with mustard.  Blend well.  Mix ingredients.  Serve chilled.

3 c. milk
½ c. sugar
¼ c. corn oil
2 pkg. Yeast
8-9 c. all purpose flour
1 t. salt

Heat  2-c. milk in microwave for 3 minutes and 30 seconds or to 130 degrees F. Mix flour with salt, sugar and dry yeast.   Gradually add and beat in 2 cups of flour.  Add 2 cups every 1 minute or when mixed until thick enough for dough.  Sprinkle flour onto wax paper and pour out dough.  Make into a ball.  Butter spray a large bowl and let dough rest for 1 hour or until doubled in size.  Roll out into a rectangle. Spread the filling.  Roll like a jellyroll.  Cut into slices and place on a sprayed cookie sheet.  Bake at 350 degrees for 20-30 minutes.  Rolls store well.

2 cups cooked broccoli
¼ c. red bell peppers, chopped
¼ c. flour
Salt and pepper to taste

In a food processor mash the broccoli.  Add red bell peppers, flour and salt and pepper.  Spread the mixture over the roll dough and roll like a jellyroll.  Cut into slices and bake until brown. 

Apple Pie

4 cups apples
1 cup sugar
1T. flour
1 t. cinnamon

Slice apples, mix in sugar and cinnamon. Cook until tender.  Drain off juice. Reserve 1/4 cup of juice. Mix flour with apples.  Pour apples into unbaked pastry. Use reserved juice, if needed.  Sprinkle cinnamon mixture on top and bake at 350 degrees for 45min. - 1 hour.

1 T. cinnamon
¼ c. brown sugar
¼ c. butter, room temperature

Mix cinnamon, brown sugar and butter. Crumble on top of pie for a topping. 

2 cups all purpose flour
2/3 t. salt
2/3 cup corn oil
1 egg
3 T. milk

Mix oil, egg and milk.  Mix with flour and salt.  Make dough.  Roll out into pastry shape.

Lemon Ade

6 lemons
1 cups sugar
5 cups water

Wash lemons well with a veggie-wash. Juice lemons.  Strain seeds.  Mix with water.  Stir in sugar to taste.  May use lemon hulls for décor in lemon pitcher. Add ice to pitcher.  Serve in glasses filled with ice. 

From the Nutritionist: The vegetables, slaw and apples are high in vitamins C and A. The shrimp is high in protein.  Bread and pastry are high in carbohydrates. A diabetic may enjoy the apples and the slaw by using a sugar substitute or withholding the sugar.  Lemon ade may be made with Slendra or other substitute. Any left-ever should be placed in airtight containers and stored.  Apple pie may be placed in a small airtight container and topped with a bow and taken to a shut-in or invalid. Happy summertime cooking when the weather is hot, the living easy and time’s standin’ still.