Weekly Menu -- April 2 through April 8

This week we're going to be a little busy, trying to enjoy some of the Holy Week events at church and finishing up some school so we can break on Friday for ten days. We're also winding up for the big weekend, and still doing some planning for Easter dinner. We'll have my mom and brother and Doug's parents, and since his dad is on a heart-healthy diet now, I'm still looking through my cookbooks to make sure I've made the best choice for Easter dinner.

Monday night's dessert is one of family's favorites, so the recipe is below. It's for Lemon Squares and the recipe is from a local caterer. They are really good (I'm smelling them bake as I type), just don't substitute anything for the butter. And fresh squeezed lemon juice makes a noticeable difference. Make some for your Easter brunch.

The Sesame Asparagus for Easter dinner is an good, easy recipe, and it's below. I like the Carrot and Squash Bake too, so I might make both. I think I can substitute low-fat ingredients for most everything in it, and get it to pretty much heart-healthy.

And my Hot Milk Cake for dessert on Easter is a tradition. My grandma made it when I was a little girl and I remember it so well that I have to make it every year, even if I'm the only one who eats it (with so much candy around, no one ever seems to want cake!). It's such a pretty cake though, with green tinted coconut and jelly beans. And the cake is a great recipe -- you can tell the way it is written that it's really old!

If you see any other recipes you want, e-mail me or leave a comment and I'll send it.

Monday
Lunch: mozzarella sticks, fresh fruit
Dinner: Tacos, refritos and rice, cabbage, tomatoes and guacamole, Lemon Bars

Tuesday
Lunch: Chicken Noodle soup
Dinner: Au Gratin potatoes and Ham, green beans, fruit, Chocolate Applesauce Cake

Wednesday
Lunch: Spaghettios
Dinner: Buttermilk waffles, fruit, bacon

Thursday
Lunch: Chicken Tenders, carrot sticks
Dinner: Spaghetti with sausage, bread, salad, ice cream

Friday
Lunch: Birds Nests
Dinner: Clam chowder, bread

Saturday
Lunch: Skyline chili
Dinner: Pizza, fried dough

Sunday
Lunch: Brunch at mom's
Dinner: Beef tenderloin, Make-Ahead mashed potatoes, Sesame asparagus, Carrot and Squash Bake, Hot Milk Cake



Lemon Squares

2 cups flour
1 cup butter or margarine
1/2 cup powdered sugar
4 beaten eggs
2 cups sugar
1/3 cup lemon juice
1/2 t. lemon extract
1/4 cup flour
1/2 t. baking powder

Mix 2 c. flour, butter and powdered sugar and spread into 13 x 9 pan.
Bake at 350 for 20 to 25 minutes.

Mix eggs, sugar, lemon juice, extract,
1/4 c. flour and baking powder and pour over (hot) baked crust.
Bake at 350 for 25 minutes.

Note: I tend to go with the less time on the first bake, unless you know your oven and it needs the longer time.


Sesame Asparagus

1½ lbs. asparagus
2 T. olive oil
1 1/2 t. sesame seeds
salt to taste

Preheat oven to 450. Trim ends from asparagus and cut into 2-inch lengths. Place asparagus in roasting pan; drizzle with olive oil and toss. Spread evenly in pan. Roast 10 minutes, turning halfway through cooking time. Add sesame seeds and continue roasting five minutes. Season with salt to taste and serve immediately.


Carrot and Squash Bake

7 cups sliced zucchini or yellow squash (about 1-3/4 lbs.)
1 med onion, chopped
1 can cream chicken soup
8 oz sour cream
1 cup shredded carrots
8 oz pkge. herb stuffing
¼ cup margarine, melted

In a saucepan cook zucchini and onion in 2 c. boiling water and 1/2 t. salt, uncovered, for 5 minutes; stir once. Drain. In a bowl, combine soup, sour cream and carrots. Fold in squash mixture. Combine stuffing and margarine. Sprinkle 2/3 of stuffing mixture into a 13 x 9 pan. Spoon vegetable mix on top. Sprinkle remaining stuffing mixture around edges of dish. Bake at 350 degrees, uncovered, for 30 - 35 minutes.


Grandma's Hot Milk Cake

2 cups flour
2 cups sugar
2 t baking powder
4 eggs
1 cup milk
1 stick butter
pinch salt
1 t vanilla

Grease and flour pans (two 9-inch rounds or a 13 x 9). Sift flour and baking powder four times. Scald milk, then turn off and add butter; cool. Beat eggs and salt in a mixing bowl until foamy. Add sugar one spoonful at a time; beat. Then add flour mixture one spoonful at a time. Add milk and butter and vanilla and beat. Pour into pans and bake at 350 degrees (25-30 minutes for 2 round pans; 40-45 minutes for 13 x 9 pan). Test for doneness with a toothpick. Cool completely and frost with any buttercream recipe. Then tint about 1 cup of coconut with green food color. Sprinkle on top and place about a dozen jelly beans among the "grass."