In the Kitchen with Linda – Dinner Menu

There was a lot going on in my kitchen this week. We were blessed again by a neighbor giving us corn. I put eight meal sized bags of corn in the freezer.

I had already canned 13 quarts of corn, so I decided to try my hand at canning creamed corn this time. I followed the directions in the (affiliate link) Blue Book Guide to Preserving. I canned 9 pints, and put 1 pint in the freezer. My pressure canner only held 9 pints, and I didn’t want to run the canner again for only 1 pint. I haven’t eaten any yet. It doesn’t appear to be anywhere near as creamy as store bought creamed corn, which is the only kind of creamed corn I’ve ever had. It will be interesting to see if it thickens up after sitting, and cooking.

 

Hannah, 17, was busy in the kitchen this week, too. She made homemade Angel Food Cake. Twice. We don’t know what happened to the first one, but it was a fail. The second one came out great. She followed the recipe both times. shrugs. Baking is like that sometimes. She then decided to make Chocolate Pudding in the crockpot. We’ve made it many times on the stove top. I really liked how it came out in the crockpot. And no worries about it burning on the bottom of the pan!

She sliced the cake, topped it with the pudding, and homemade whipped cream that she made. Can you say, YUM?!

 

Our new homemade yogurt maker came early in the week. Hannah made a batch of yogurt, and really liked the new yogurt maker. In the past, she has used the crockpot to make yogurt, but it’s so hard to regulate the temperature. I also used the yogurt maker to make a batch of homemade sour cream. It worked well.

Here’s the yogurt maker I purchased. (Affiliate Link) Euro Cuisine YM80 Yogurt Maker

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner? See my menu below!

In the Kitchen with Linda – Dinner Menu:

 

Saturday – Sabbath- Make ahead meals- Chicken Pasta Salad

Sunday – soup & sandwich day – Egg sandwiches on homemade bread, sliced tomatoes from the garden

Monday – chicken – Baked chicken, brown rice, salad with garden fresh veggies and homemade french salad dressing

Tuesday – pizza/pasta – Spaghetti with homemade meat sauce, yellow squash from the garden

Wednesday – chicken – Cheesy Onion Chicken in the Crockpot, Oven fried potatoes, peas

Thursday – beef – Mongolian Beef in the Crockpot, brown rice, salad

Friday – Sabbath Dinner –   Friday Night Fire! Hamburgers cooked over the fire, homemade potato salad, carrot sticks, and marshmallows!

 

 

For more ideas, visit Menu Plan Monday

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