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This week on the Menu Plan:
I apologize if there are odd bits left from this menu and last weeks - it was hard trying to accommodate a Thanksgiving Menu with a non-Thanksgiving menu and still get all of the food used up.
It occurred to me, while doing the Swiss-Style Pork menu, that a lot of the slow-cooking braises would work well in slow-cookers (crock pots) for those of you who have them. I had one, years ago, but it didn't move with me (electrical differences) and I've never replaced it, using heavy cast iron pots on the cook top instead.
Friday - with leftovers: White Asparagus
Mary Rose Sauce
Finish off the leftovers
Regular Friday: Quesadillas with Caramelized Shallots
Saturday: Stuffed Mushrooms
Braised Pork with Leeks
Braised Potatoes and Carrots
Sunday: Pork and Fennel Risotto
Monday: Beef and Mushroom Lo Mein
Tuesday: Swiss-Style Pork Chops
Broccoli, Hungarian Style
Wednesday: Chicken with Lemon and Capers
Lemon and Garlic Basmati
Thursday: Beef Enchiladas