Menu May 9 - May 15

Diane's Menu May 9 - May 15


OK, my normal method of making a menu was blown to shreds this week by some unexpected and some expected changes in schedules.

First, we went to a friends house for pizza on Friday night.

Then on Saturday night we went to a bar we like to see a friend in a band that we love and ate there and had a great bar pizza at midnight.

Sunday we spent Mothers' Day with my sister and her family and had make your own pizzas on the grill.

So, as much as we really do love pizza our regular Monday night pizza isn't going to happen because 3 days in a row is ENOUGH!

And, my sisters large freezer stopped working on Friday, so she distributed all the frozen meats between us to cook this week rather then just let them all go bad and get thrown away. So, here is my menu using food from my sister's freezer for the first few days.

The order Tuesday-Thursday might be different based on the weather. The BBQ pork ribs on the grill will be done on which ever day the weather seems best.

Monday: Pork Tenderloin, Sweet potatoes with pineapple and cranberries.
Tuesday: Corned beef, cucumber salad
Wednesday: Cholent Stew over egg noodles and carrots
Thursday: Boneless BBQ pork ribs on the grill, green salad


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Cholent Stew:

2 pounds cross-cut beef shank
1 cup dried black beans, rinsed and picked over
3/4 pearl barley
15 cloves garlic
1 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon freshly ground black pepper
1 beef bouillon cube, crushed
4 cups water, or to cover

1. Place the ingredients in the slow cooker in the order in which they are listed. Cover and cook on high until the beans are tender, 5 to 6 hours. This meat will probably have fallen away from the bones by this time.

2. Remove and discard the bones and any large pieces of marrow or fat, If any pieces of meat are larger than bite-size, transfer them to a cutting board, chop, and return them to the stew. Stir before serving hot.