Thursday, May 24, 2012

Menu 5/24 - 6/1

Thu 5/24 - Chicken Caesar Salad
Fri 5/25  -  Bacon, Lettuce and Tomato Pasta Salad
Sat 5/26 -  Out
Sun 5/27 - Snake Alley Shrimp and Noodles*
Mon 5/28 - Franks and Beans
Tue 5/29 - Greek Pasta Salad
Wed 5/30 - Golden Chicken and Rice**
Thu 5/31  - Pork Enchilada Casserole
Fri 6/1  -   Pasta Amatriciana 


12 oz. uncooked spaghetti
1/4 cup soy sauce
2 TBSP dry sherry
4 tsp. cornstarch
1 pound ground pork
1 tsp minced, fresh ginger root
2 cloves garlic, minced
1/2 tsp crushed red pepper
3/4 cup chopped green onions, tops included
1/2 pound cooked baby shrimp

Cook the spaghetti according to package directions; drain and keep warm. Combine soy sauce, sherry and cornstarch; set aside.  In a large skillet or wok, stir fry pork over high heat with ginger, garlic and red pepper until pork is cooked thoroughly.  Add green onions and cook for another minute, then add soy sauce mixture and cook until mixture boils and thickens somewhat.  Add the shrimp and heat through.  Place the spaghetti in a large bowl or plate; pour the sauce over the noodles and toss to combine.


**Golden Chicken with Rice
Serves: 4

1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 -1/2 cups water
4 chicken leg quarters
1 envelope onion soup mix


In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13-in. x 9-in. baking dish. Top with chicken; sprinkle with onion soup mix.
Cover and bake at 350° for 2 hours or until a meat thermometer reads 180° and rice is tender.
Yield: 4 servings.

Sunday, May 20, 2012

Great Sandwich!

Stage House LogoLast night I had one of the best sandwiches ever at a local place called The Stage House Tavern.  It was a grilled vegetable sandwich on a crusty ciabatta roll.  The veggies included zucchini, portobello mushroom, and tomato.  It also had goat cheese on it and the menu calls for a basil mayo.  (I ordered it with chipolte mayo instead.) It is served with a mixed green salad.The vegetables were soft but still had a bite and the crusty bread was a wonderful contrast to them.  The goat cheese added a creamy bite.  It has to be one of the best things I have ever eaten.

The Stage House Tavern's menu is always a joy.  I haven't had anything that wasn't great.