Recipe List and Reference

Monday
Blueberry and Cinnamon Oatmeal (Cooked Breakfast Cereals) (Page 413)
Whole Wheat Pancakes with Brown Sugar Syrup (Page 129 & 588)
Roasted Pepper and Basi Frittata (Page 278)
Variation of Cottage Fried Potatoes) (Page 662)
Oven Fried Bacon (Page 356)
Sausage Balls (Page 82)
Spinach Cheese Salad (Page 484)
Gazpacho (Page 626)
Oven-Baked Hamburgers with Whole Wheat Buns (Oven Baked Hamburgers) Page 557
Vegetarian Whole Wheat Spaghetti (Vegetarian Spaghetti) (Page 390)
Broiled Tomato Slices (Baked Tomatoes Variation) (Page 675)
Ambrosia Fruit Salad (Page 495)
Pound Cake (Page 183)
Tossed Vegetable Salad (Page 474)
Garden Chili (Page 608)
Whole Wheat Macaroni and Cheese (Macaroni and Cheese) (Page 372)
Creamed Tuna (Page 303)
Seasoned Fresh Asparagus (Page 633)
Herb Roasted Tomatoes (Page 676)
Corn Bread (Page 122)
Nut Free Chocolate Chip Cookies (Chocolate Chip Cookies) (Page 202)
Old-Fashion Strawberry Shortcake (Page 264)
Tuesday
Strawberries N Cream of Wheat (Cooked Breakfast Cereals) (Page 413)
Grilled Turkey and Swiss on Whole Wheat (Variation of Grilled Sandwiches) (Page 544)
Black Bean and Tortilla Casserole (Page 426)
Blueberry Muffin (Variation of Basic Muffin) (Page 112)
Hard-boiled Egg (Procedure for Cooking Eggs) (Page 271)
Grapefruit Orange Salad (Page 496)
Cauliflower Broccoli Salad (Variation of Coleslaw) (Page 478)
Cream of Vegetable Soup with Vegetarian Base (Variation of Basic Sauce for Cream Soup)
(Page 616)
Nut Free Chicken and Brown Rice Casserole (Chicken and Rice Casserole) (Page 457)
Vegetable and Tofu Jambalaya (Page 431)
Marinated Green Beans (Variation of Marinated Mushrooms) (Page 480)
Roasted Red-Skinned Potatoes (Page 661)
Strawberry Chiffon Pie (Page 243)
Jumbo Chunk Chocolate Cookie (Page 206)
Spinach Mushroom Salad (Variation of Basic Mixed Green Salad) (Page 473)
Broccoli and Cheese Soup with Vegetarian Base (Broccoli and Cheese Soup) (Page 619)
Kabobs (Page 331)
Roasted Vegetable and Ricotta Calzone (Page 549)
Herbed Green Beans (Variation of Fresh Green or Wax Beans) (Page 634)
Creamed Asparagus (Variation of Seasoned Fresh Asparagus) (Page 633)
Baked Potatoes (page 657)
Butter Buns (page 167)
Chocolate Angel Food Cake (Variation Angel Food Cake) (Page 166)
Fruit Cobbler (Page 262)
Wednesday
Chocolate Peanut Butter Oatmeal (Cooked Breakfast Cereals) (Page 413)
Whole Wheat Waffles with Cocoa (Waffles) (Page 130) (Cocoa) (Page 91)
Eggs a la King (Variation of Creamed Eggs) (Page 273)
Hashedbrowns (Variation of Cottage Fried Potatoes) (Page 662)
English Muffin Bread (Page 141)
Whole Wheat Biscuits (Variation of Baking Powder Biscuits) (Page 110)
Fresh Sliced Tomatoes and Cucumbers (Page 482)
Minestrone Soup with Vegetable Base (Minestrone Soup) (Page 610)
Hot Turkey Sandwich with Whole Wheat Bread (Hot Turkey Sandwich) (Page 548)
Roasted Eggplant and Chickpea Ragout on Whole Wheat Penne (Roasted Eggplant and Chick-
en Ragout on Penne) (Page 384)
Seasoned Cabbage (Page 644)
Mashed Potatoes (Page 658)
French Bread (Page 139)
Orange Filled Angel Food Cake (Variation of Angel Food Cake) (Page 166)
Jelly Roll (Page 186)
Marinated Garden Salad (Page 483)
Cream of Mushroom Soup (Variation of Basic Sauce for Cream Soup) (Page 616)
Chicken Fajitas (Page 551)
Herbed Whole Wheat Fettuccine (Herbed Fettuccine) (Page 373)
Almond Buttered Broccoli (Variation of Seasoned Broccoli) (Page 643)
Pineapple Upside Down Cake (Variation of Yellow Cake) (Page 172)
Coconut Macaroons (Page 202)
Thursday
Rice and Raisins (Cooked Breakfast Cereals) (Page 413)
Strawberry Cream Cheese Crepes (Variation of Chicken Crepes via Fruit Cheese Crepes)
(Page 449)
Grilled Corn and Roasted Pepper Quesadillas (Page 550)
Scotch Scone (Variation of Baking Powder Biscuits) (Page 111)
Whole Wheat Muffins (Variation of Basic Muffin) (Page 112)
Dried Fruit and Nut Granola with Yogurt (Page 414)
Sour Cream Potato Salad (Page 488)
French Onion Soup (Page 615)
Chicken a la King (page 450)
Cottage Cheese Salad (page 509)
Wilted Spinach (Variation of Seasoned Fresh Spinach and Other Greens) (Page 670)
Boston Brown Bread (Page 123)
Oven-fried Potatoes (page 663)
Banana Whole Wheat Muffins (Page 113)
Cream Pie (Page 235)
Basic Mixed Green Salad (Page 473)
New England Clam Chowder with Clam Base (New England Clam Chowder) (Page 621)
Herb-Marinated Grilled Chicken Breast (Variation of Grilled Chicken Breast) (page 441)
Marinated Vegetable Whole Wheat Pita (Marinated Vegetable Pita) (Page 543)
Baked Eggplant (Page 651)
Buttermilk Biscuits (Variation of Baking Powder Biscuits) (Page 110)
Cheesecake (Page 253)
Fruit and Cheese Dessert (Page 265)
Friday
Maple and Brown Sugar Oatmeal (Cooked Breakfast Cereal) (Page 413)
Croissant With Sauted Garden Vegetables (Page 558)
Egg and Sausage Bake (Page 277)
Blueberry Coffee Cake (Page 118)
Tater tots (Variation of Cottage Fried Potatoes) (Page 662)
Scrambled Eggs (Procedure for Cooking Eggs) (Page 271)
Tripe Bean Salad (Page 476)
Pepper Pot Soup with Vegetable Stock (Variation of Pepper Pot Soup) (Page 614)
Taco Salad Casserole (Page 343)
Whole Wheat Fettuccine with Nut Free Pesto Sauce and Feta Cheese (Variation of
Fettuccine with Pesto Sauce) (page 388)
Marinated Tomatoes (481)
Chocolate Cake (Page 176)
Fresh Fruit Crisp (Variation of Apple Crisp) (Page 259)
Fresh Sliced Tomatoes and Cucumbers (page 482)
Lentil & Black Bean Soup (Page 611)
Beef Stroganoff (page 338)
Sicilian Rice and Vegetables (page 408)
Seasoned Peas (Page 655)
Basic Roll Dough (Page 146)
Creamy Custard Sauce with Fruit (Variation of Floating Island) (Page 255)
Nut Free Brownies (Brownies) (Page 212)

References
Molt, M. (2001). Food for fifty (11th ed.). Retrieved April 30, 2016, from http://
www.survivorlibrary.com/library/food-for-fifty.pdf