Menu Day

We continue to have leftovers from our wonderful Christmas in January celebration. All the meals I prepared last week were "make-overs" from these leftovers. After measuring out what I needed last week, I froze the remaining so I could continue our make-over madness through this week. I hope you enjoy these budget friendly and creative ideas.

I also have a wonderful Strudel Topped Pear Spiced Coffee Cake recipe to share. The girls group at our church held a bake sale this weekend and I donated this lightly sweet treat. I, of course, had to prepare two - one for the bake sale and one for us.

Monday - sausage jambalaya (from leftover Mexican rice), cornbread

Tuesday - Mediterranean baked flounder (a Gooseberry Patch Cookbook recipe), steamed spinach, steamed mixed vegetables

Wednesday - ham w/ raisin sauce (from leftover ham), green beans, corn

Thursday - split pea soup (from left over meaty ham bone), peppery cheese bread

Friday - baked ziti (from leftover spaghetti sauce), garlic bread, salad

Saturday - omelet, fried potatoes

Sunday - shredded beef taco salad (from leftover roast)

Strudel Topped Pear Spiced Coffee Cake

Cake:

3 1/2 c. baking mix (such as Bisquick / my homemade recipe is below)

3 egg, slightly beaten

1 qt. pear pie filling (homemade or large store bought can)

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Strudel Topping:

1 c. baking mix

1/2 c. brown sugar

1/2 tsp. cinnamon

3-4 pats cold butter

Combine cake ingredients until just moistened. Spread into a greased 9 x 13 in. baking pan OR two 8 in. round cake pans (this will make two small coffee cakes). In a small bowl combine strudel topping ingredients, cutting butter in with a pastry knife until mixture is crumbly. Sprinkle over cake batter. Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean. Allow to cool slightly before slicing.

16 servings

This lightly sweet cake is perfect with a cup of hot tea.

Homemade Baking Mix

5 1/2 c. all-purpose flour

3 c. whole wheat flour

1 tbs. salt

2 tsp. cream of tartar

1 tsp. baking soda

1 1/2 c. instant nonfat dry milk

2 1/4 c. shortening

In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Put in large airtight container. Store in a cool dry place or freeze. Use within 3 months. Makes about 13 cups of mix.