this week's menu

my 30 week picture

i'm excited about the menu for this week! when it gets cold outside, i love to make soup!

monday-pork chops topped with sauteed garlic spinach and mozzerella,

sweet potatoes with marshmallows and cinammon

tuesday-spagetti with ground beef, green beans

wednesday-sunday night fireside soup* and cornbread

thursday-leftover spagetti

friday-eat out with friends

saturday-breakfast for dinner (scrambled eggs, bacon, mike's french toast)

sunday-chicken tortilla soup** and quesadillas

*fireside soup recipe...

1 lb. sausage meat

4 cups water

2 15 1/4 oz. cans red kidney beans, drained

1 can tomatoes

1 onion chopped

1/2 clove minced garlic

2 tsp. salt

1/8 tsp. pepper

pinch of red pepper
1 cup raw potatoes, peeled and diced

1 small green pepper, chopped and deseeded

Brown sausage meat (i'm using breakfast sausage) in a skillet. Drain and crumble. Combine meat with water, beans, tomatoes, onion, garlic, s & p, and red pepper. Simmer for 1 hour. Add potatoes and green pepper, Simmer, covered, for another 20 minutes. Adjust seasonings and serve.

**tortilla soup (i'm adding chicken to it)...

4 tortillas

4 tb. cooking oil

1 small onion finely chopped

4 oz. can tomato sauce

4 cups chicken broth

salt to taste

tabasco to taste

chopped fresh cilantro

6 lime slices

Cut tortillas in quarters, then strips and fry in oil. Drain. Saute onions until transparent. Stir in tomato sauce and chicken broth. Bring to a boil, reduce and simmer for 30 minutes. Add half of tortilla strips and just heat through. Put remaining tortilla strips in individual soup bowls and pout the soup over. Sprinkle with cilantro and serve with slice of lime.

-recipes from dallas museum of art gallery buffet soup cookbook-