Well, last week's noteworthy recipes were the Beef Enchiladas and the Mexican Bean salad. The salad was wonderful, much like a traditional marinated bean salad with a kick. The leftovers were great used as a chunky "dip" with tortilla chips. The enchiladas were loved by both Brett and the kids. Brett and Gavin are not fans of tomatoes, especially the canned variety. Since this recipe doesn't call for them (which is unusual for a mexican dish) it suited them just dandy! I ended up making them into a sort of layered casserole after my corn tortillas just fell apart the instant I rolled them up. I thought it was pretty good that way, though. I'll be making it again... and I don't make things more than once unless they are REALLY good. There are just too many recipes out there to try!

I reference everything on the menu with a link to the recipe, unless it's something that doesn't require one. If the link directs you to another website, it means that I have not tried the recipe, and therefore have no idea whether it is good or not. :) If the link leads to a posted recipe here on my blog, it means that it is a tried & true family recipe that we love. I will also revisit some of the recipes I link to and leave comments about how they turned out for us the following week.

So, here's what we have on the menu this week...

Dinner Menu :: June 15th - 21st 2009

Monday
(Featuring recipe classics by my two beloved & missed grandmothers.)
Lima Bean Barbeque
Grammy's Simple Salad
Packaged corn bread muffins.

Tuesday
Ultimate Roast Beef Blues Sandwiches
Red Broccoli Salad

Wednesday
Leftovers from Tuesday.

Thursday
Tropical Grilled Pork Chops
Candied Sweet Potatoes
Corn on the cob.

Friday
Leftovers from Thursday.

Saturday
Angel Chicken Pasta
Easy Cheesy Cauliflower
Raw carrot sticks and grape tomatoes.

Sunday
Out to dinner for Father's Day to honor the best dad I know (well, besides my own :).

If you try anything listed here, I'd love to know how it turns out for you! For more menu ideas, or to submit your own plan, visit orgjunkie.com.

From the recipe box of my grammy Dorothy Hammond. It brings back wonderful memories as I loved this as a kid, and I still think it's one of the best salads around. Nothing fancy about it, and not much to it. Sweet and sour - simply delicious!

Grammy's Simple Salad

Yield: 4 servings

Ingredients:
3 cups iceburg lettuce, chopped thin
2 tbsp. sugar
1 tsp. dried parsley
salt and pepper, to taste
4 tbsp. salad oil
2 tbsp. apple cider vinegar

Directions:
Toss all ingredients together. Keep chilled until serving, but to do not make too far in advance.

From the recipe box of my grandma Micki Sommer. There are several similar recipes out there, but nothing quite as good as this one. :) Always made with love, as all of her recipes were.

Lima Bean Barbecue

Yield: 8 servings

Ingredients:
2 (16 oz.) packages dried lima beans
1 tbsp. salt
2 (10 oz.) packages pork sausage links, (24 links)
1 onion, chopped
2 cups ketchup
1/2 cup liquid from cooked beans
2 tbsp. horseradish
3 tsp. worcestershire sauce

Directions:
Cover beans with water. Boil for 2 minutes and then turn off the heat and let soak for at least 1 hour. Add the salt and boil gently for 45 minutes or until tender. Drain, reserving 1/2 cup of the cooking liquid.

In a small bowl, mix the onion, ketchup, cooking liquid, horseradish and worcestershire sauce. Pour over the beans and toss to coat.

Fry sausage until brown.

Place half of the beans in a 9 x 3 x 2" casserole dish. Cover with half of the sausage. Add the remaining beans and top with the rest of the sausage.

Bake uncovered at 400º F for 20 minutes.