Menu Plan Monday 9/13/10

I have wanted to do a "magazine" themed menu for a while now, meaning that I am going to take recipes from the magazines that I get each month for my weekly plan.  Since the majority (99%) of my shopping has been at Aldi, I can safely do that as I'm not depending on sales to plan the week's meals.  How refreshing!
I am posting this at of others do too, so its a great resource for ideas.  Thanks for stopping by today and here goes.

Cheese, Wild Mushroom 'n Bacon Pie--Recipe Below
Steamed Broccoli
Strawberries and Cream Pie (See post later this week Yummo)
To Do:  Make caramelized onions and olive spread, make taco meat with lentils and freeze.

Deli Beef Heroes--Recipe Below
Oven Baked Fries
Green Salad
To Do: Nothing, off tomorrow. Yay!

Marinated, Grilled Pork Loin Chops
Broccoli Salad
Coconut Macaroons--Recipe below
To Do:  Wrap potatoes in foil for crock pot.

Taco Baked Potatoes
Skillet Corn
Sliced tomatoes, Lettuce

Out to Eat

Beef Tips in the Crock Pot
Egg Noodles

Recipes for this week's menu all come from Taste of Home magazine August, September 2010 edition.

Cheese, Wild Mushroom 'n Bacon Pie
3 garlic cloves, peeled
1 tsp canola oil
4 bacon strips cut into 1/2 inch pieces
1 lb sliced assorted fresh mushrooms
1/4 cup finely chopped sweet onion
3 eggs
1 pkg cream cheese
1/2 tsp salt
1/4 tsp pepper
1 sheet refrigerated pie pastry
1 cup shredded sharp cheddar cheese
1/8 tsp paprika

Place garlic on a double layer of heavy duty foil, drizzle with oil, wrap and bake at 425 for 15-20 minutes until softened.  Remove and cool.  In a large skillet, cook bacon until crisp.  Remove and drain on paper towels reserving 2 tsp drippings in skillet.  Saute mushrooms and onion in drippings until tender.  In a large bowl, beat eggs until foamy.  Add softened cream cheese and beat well.  Mix in salt, pepper, mushroom mixture and softened garlic.  Unroll pastry in 9" pie plate; trim and flute edge.  Fill with cheddar cheese and bacon.  Pour egg mixture over the top.  Sprinkle with Parmesan cheese and paprika.  Bake at 375 for 30-35 min until a knife inserted in the center comes out clean.  Let rest for 15 min.

Deli Beef Heroes
2 large onions, chopped
1/4 cup olive oil
6 oz cream cheese, softened
3/4 cup ricotta cheese
3/4 cup pimiento-stuffed olives
2 garlic cloves peeled
2 French baguettes split
1 lb deli roast beef
2 jars roasted sweet red peppers, drained and julienned
2 jars marinated quartered artichoke hearts, drained and chopped

In a large skillet, cook onions in oil over low heat for 15-20 minutes or until golden brown, stirring occasionally.  Meanwhile, place the cream cheese, ricotta cheese, olives and garlic in a food processor.  Cover and process until blended.  Spread over baguettes.  Layer bread bottoms with roast beef, peppers, artichokes, and caramelized onions; replace tops.  Cut each into six slices.

Coconut Macaroons
2 1/2 cups flaked coconut
1/3 cup all purpose flour
1/8 tsp salt
2/3 cup sweetened condensed milk
1 tsp vanilla extract

In a small bowl, combine the coconut, flour and salt.  Add milk and vanilla; mix well (batter will be stiff).  Drop by tablespoonfuls 1" apart onto a greased baking sheet Bake at 350 for 15-20 minutes or until golden brown.  Remove to wire racks.

AS ALWAYS.......