THE PETERSENS

This recipe is long overdue.  I’ve had a couple of people ask me to post this and I’m just getting around to it right now.  Sorry, friends!  Here goes:

Pie Crust (Theresa Glawe)
Recipe from: “Haack Heritage Cookbook”

Ingredients:
3 cups flour
1 cup shortening
1 teaspoon salt
1 egg, beaten
1 tablespoon vinegar
3/4 cup water

Directions: Mix ingredients all together.  This is enough for 2 double pies.

This image is borrowed from: http://mymuffinthursdays.blogspot.com/

**FYI…I always make a double batch of this recipe, divide it up, and freeze them.  When I am ready to use them, I just thaw out the crust in my fridge and roll it out like normal.  Such a time-saver!  That way I have EIGHT pie crusts sitting in my freezer pretty much ready to be used.

We have had visitors back-to-back for almost two months!  It was great, but I have fallen behind in the world of blogging.  So, I’m gonna start this week off on the right foot by posting what we will be eating this week.  I’m only going to link for recipes I’ve never linked to before as well.  Enjoy!

Sunday
Breakfast: Leftover Blueberry Pancakes and Baked Oatmeal
Lunch: PB&Js on Homemade Wheat Bread, Goldfish Crackers/SunChips and Grapes
Dinner: Grilled Steak and Salmon, Garden Salad and Jasmine White Rice (prepared by my hubby and boys for Mother’s Day!)
Snack: Bananas and Animal Crackers

Monday
Breakfast: Cereal and Yogurt
Lunch: Tuna Sandwiches on Homemade Wheat Bread, Goldfish Crackers and Grapes
Dinner: Eggplant Parmigiana, Whole-Grain Pasta and Garden Salad
Snack: Applesauce and Oatmeal Squares

Tuesday
Breakfast: Scrambled Eggs and Toast with Orange Slices
Lunch: Cheese Quesadillas and Mixed Veggies
Dinner: Chicken and Yellow Squash Stirfry with Jasmine White Rice
Snack: Bananas with Peanut Butter and Raisins

Wednesday
Breakfast: Oatmeal and Yogurt
Lunch: Baked Macaroni and Cheese and Steamed Broccoli
Dinner with Community Group: Italian Cheese Bread
Snack: Animal Crackers and Fresh Mango

Thursday
Breakfast: Cereal and Applesauce
Lunch: Egg Salad Sandwiches on Homemade Wheat Bread, Tortilla Chips and Grapes
Dinner: Taco Salad
Snack: Saltines with Cream Cheese

Friday
Breakfast: Cinnamon Rolls with Cream Cheese Frosting
Lunch: Noodle Soup with Meatballs
Dinner: Chicken Souvlaki on Homemade Whole-Wheat Flatbread and Greek Salad
Snack: Apple Slice with Peanut Butter

Saturday
Breakfast: Cereal and Yogurt
Lunch: Leftovers
Dinner: Progressive Dinner Double Date
Snack: Homemade Banana Bread

My dad is in town for a couple weeks, so meals will be more catered to his tastes.  He despises cheese  with a glorious passion, so that will definitely alter what I will be serving this week!  Here’s the plan…

Sunday
Breakfast: Blueberry Muffins and Cinnamon Apple Muffins
Lunch: Leftovers
Dinner: Ginger-Chicken Stirfry with Jasmine White Rice
Snacks: Bananas

Monday
Breakfast: Buttered Homemade Artisan Bread, Bananas and Coffee
Lunch: Noodle Soup with Meatballs
Dinner: Beef Cambodian Salad with Jasmine White Rice
Snack: Goldfish and Yogurt

Tuesday
Breakfast: Baked Oatmeal and Cantaloupe
Lunch: Chicken Salad Sandwiches on Homemade Wheat Bread, SunChips and Grapes
Dinner: Chicken and Celery Cambodian Soup with Jasmine White Rice
Snack: Rice Crackers and Cheese Cubes

Wednesday
Breakfast: Sunshine Toast and Bananas
Lunch: Chicken Fried Rice
Dinner: Leftovers
Snack: Yogurt

Thursday
Breakfast: Strawberry Scones (pulled from the freezer)
Lunch: Homemade Pizza, Veggie Medley and Strawberries
Dinner: Coconut-Chicken Curry (from Joy of Cooking cookbook) with Jasmine White Rice
Snack: Bananas with Peanut Butter and Raisins

Friday
Breakfast: Toast with Jelly and Fresh Fruit
Lunch: Cambodian Omelets with Jasmine White Rice
Dinner: Chicken Kabobs, Herbed Brown Rice and Fresh Garden Salad
Snack: Graham Crackers with Nutella

Saturday
Breakfast: Cinnamon Rolls and Fresh Fruit
Lunch: Grand Asia Market
Dinner: Grilled Whole Chicken with Veggies and Jasmine White Rice
Snack: Apple Slices with Peanut Butter