Another week has flown by. This week’s menus include some of my favorites.
Monday, Cream of Potato Cheese Soup, always perfect on a chilly fall day.
Potato Soup Photo by JeffreyW
Wednesday features Pan-Fried Catfish and Buttered Potatoes. You can find all the menus here: October Menus 2
Thursday is a German Pocket Burgers and Apple Strudel. And Friday will have the kids licking their fingers with Buffalo Chicken Legs, a healthy alternative to deep fried buffalo chicken.
Complete shopping lists are here: October Weekly Shopping List 2 A reminder that the menus and shopping lists are color coordinated. You can easily disregard any item you won’t need.
Tonight’s bonus recipe is Garlic Biscuits, below.
That’s if for this week. What’s cookin’ for you this weekend?
Tonight’s bonus recipe:
- 2 cups flour
- 4 tbsp buttermilk powder*
- 1 tbsp baking powder
- ½ tsp salt
- 1/2 tsp sugar
- 1/3 cup butter or shortening
- 3 tsp crushed garlic
- 1 cup milk*
bowl and baking sheet or cast iron skillet, greased
I prefer using butter over shortening because it gives the biscuits a buttery, garlic flavor that is irresistible.
Sift together dry ingredients. Cut in butter, stir in garlic, add milk. Stir quickly with a fork until completely moistened, don’t over mix. Knead gently on floured surface for 10-12 strokes. Roll out to ½ inch thick, cut into biscuits. Place on baking sheet or cast iron skillet, and bake at 450° for 10-12 minutes, until golden brown.
*or substitute 1 cup buttermilk, then omitting buttermilk powder and milk.