Sunday, November 13, 2011

Menu Plan for November 14-20

breakfast-applesauce muffins, eggs, rice cereal
lunch-leftover hamburgers and hot dogs
dinner-chicken and dumplings, glazed carrots, English peas, green beans and blueberry cobbler

breakfast-cranberry apple baked oatmeal, toast, eggs
lunch-leftovers, popcorn, fruit
dinner-spaghetti, salad, garlic bread

breakfast-pancakes and sausage
lunch-popcorn, fruit, leftovers, salad
dinner-baked potatoes, salad

breakfast-blueberry muffins, eggs
lunch-potato soup, salad
dinner- Hawaiian Pork Roast (recipe at the bottom of post) , sweet potato fries, salad

breakfast-pancakes, bacon
dinner-homemade pizzas, apples dipped in caramel

breakfast-biscuits, sausage, eggs, grits
lunch-leftovers or snacks
dinner-veggie soup, homemade bread, salad and dessert

breakfast-cinnamon rolls
lunch-finger foods at church
dinner-small group book study/fellowship

A high school friend sent me this recipe last week.   She currently resides in Hawaii.  I can't wait to try this recipe out!  Paula suggests serving this mixture on slider buns.

Hawaiian Pork Roast

1 6 pound pork butt roast 
1 1/2 tablespoons Hawaiian sea salt 
1 tablespoon liquid smoke 
2 C apple cider
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. 
Place roast in a slow cooker add apple cider 
Cover, and cook on Low for 16 hrs, turning once during cooking time. 
finely shred cabbage and add to crock pot - cook on high for 2 hrs 
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

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