Monday - Southwestern Sloppy Joes with Avocado, Chips.
Tuesday - Roast Beef with Basil, Oregano, and Garlic, Baby Carrots, Baby Red Potatoes.
Wednesday - Chicago Deep Dish Pizza, Tossed Cobb Salad.
Thursday - Shredded Beef and Avocado Tostada, Chips and Homemade Salsa, Guacamole.
Friday - Beer steamed burgers, Homemade Onion Rings, Chocolate malts.
Sunday - Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce, Garlic buns, Green beans.
Snack - Strawberry Shortcake
Strawberry Shortcake...from the kitchen of One Perfect Bite
4 cups sliced strawberries
1/4 cup granulated Sugar
2 tablespoons orange-flavored liqueur
Whipped Cream 1 cup heavy cream
1 tablespoon confectioners' sugar
1/8 teaspoon almond extract
2 cups all-purpose flour
1/4 cup + 2 tablespoons sugar, divided use
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
1 cup diced strawberries
1/4 teaspoon almond extract
1-1/4 cups heavy cream
2 small scoops per serving
1) To make strawberries: Wash, drain and slice strawberries. Sprinkle with sugar and toss to coat. Sprinkle with orange liqueur and lightly toss again. Refrigerate for at least 1 hour.
2) To make whipped cream: Combine ingredients in stainless steel bowl. Whip to stiff peaks. Refrigerate.
3) To make shortcakes: Combine flour, 1/4 cup sugar, baking power, and salt in a large mixing bowl. Cut butter into dry ingredients. Stir in strawberries. Add heavy cream and almond extract and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate 2 hours.
Preheat oven to 400 degrees F. Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, 1-inch thick. Cut into 8 3-inch rounds. Place scones on baking sheet and sprinkle with reserved sugar. Bake 15-20 minutes at 400 degrees or until scones are a light golden brown on top.
4) To serve: Cut shortbread in half horizontally, separating top from bottom half. Place bottom half of biscuit in a medium bowl. Cover biscuit bottom with 1/2 cup of strawberry mixture. Place two small scoops of vanilla ice cream in center of biscuit bottom. Place remaining biscuit half on top of ice cream. Spoon additional berry mixture over biscuit top to moisten it. Finish with a dollop of whipped cream. Serve immediately. Yield: 8 servings.
For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.
Have a Great Week of Cooking!