Looks like I'll be doing a whole lot of baking this week. Much more than is the norm for me. Unfortunately, it's supposed to be in the 70's all week, instead of the crisp weather we should be having this time of year. Especially since the oven will be pumping out the heat and there is clam chowder on the menu!

The last menu plan I put together was just... so so. The only thing worth mentioning again was the Ultimate Grilled Cheese Sandwiches. They were truly incredible and loved by all. Best grilled cheese I've ever made, by far. I'm still on the lookout for the perfect pizza dough recipe, though. The one we tried from the last menu plan just didn't cut it. :(

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.

Dinner Menu :: November 16th - 22nd 2009

Monday
Pasta with Pink Vodka Sauce
Grammy's Simple Salad
French Bread Rolls

Tuesday
Apricot-Pistachio Chicken Salad Sandwiches
Chips
Cantaloupe Slices
Cottage Cheese

Wednesday
Leftovers/clean out the fridge night!
Best Cake Brownies

Thursday
Martha's Vineyard Clam Chowder
Amish White Bread

Friday
Midwestern Sloppy Joes, circa 1965
Baked French Fries (frozen)

Saturday
Leftovers from Thursday and Friday.

Sunday
Sweet Bean Burritos
Lime Jell-O

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.

I was never a fan of clam chowder until I visited Martha's Vineyard as a teenager and bought a styrofoam cup of it from a street vendor on a chilly morning. Wow, did it hit the spot! I loved how you could drink it, as Martha's Vineyard cooks rarely thicken their chowders. I worked on perfecting the recipe as I remembered it, and I think I'm as close as I'll ever be. I wouldn't make it any other way!

Martha's Vineyard Clam Chowder

Yield: 8-10 servings

Ingredients:
3 (6.5 oz.) cans chopped clams, undrained
1/2 lb. thick sliced bacon
2 medium onions, chopped
4 medium potatoes, peeled and cut into 1/2" cubes
1 1/2 cups diced celery
1 (16 oz.) carton heavy cream
2 tbsp. butter
1 tsp. worcestershire sauce
1 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. black pepper

Directions:
In a heavy kettle, cook the bacon over medium heat until crisp and golden. Remove the bacon. To the fat, add the onions. Cook slowly until tender and transparent. Add the potatoes, celery and sufficient water to rise about 1 inch above the mixture. Simmer, covered, until the potatoes are tender, but not over cooked. Add the clams and butter. Once the butter has melted, add the cream. Warm until the mixture begins to steam, but do not boil or it will curdle. Season with worcestershire, sugar, salt and pepper. Serve immediately with saltine crackers if desired.