Simple Sunday Menus


The book of Proverbs says a good homemaker “riseth also while it is yet night, and giveth meat to her household.” (Prov. 31:15.)

And the diligent Latter-day Saint homemaker, even with all her labor-saving devices, prepares ahead for Sunday dinners so that her busy family may be well cared for. Here we present four representative women from various parts of the world to show how they care for their families on Sundays and serve in the Church as well.

First, Marsha Heinz on Kailua, Hawaii, a ward organist and visiting teacher in Relief Society. The wife of a bishop and mother of five children, she also teaches piano on weekdays. Her greatest challenge, she says, is “to have things running smoothly and especially to have meals on time so that my husband and family can have a leisurely dinner before going to meetings.”

For Sunday dinner, Marsha plans dishes that can be prepared ahead of time and need only to be reheated on Sunday. A typical Sunday meal at the Heinz home might include Barbecued Chicken, Four-bean Salad (prepared on Saturday), and her special Refrigerator Rolls, mixed a few days earlier and put into pans before the family leaves for church.

Barbecued Chicken

1 frying chicken (3 to 3 1/2 lbs.) cut in serving-size pieces

1 medium onion, chopped

2 tablespoons fat

2 tablespoons vinegar

2 tablespoons brown sugar

1/4 cup lemon juice

1 cup catsup

3 tablespoons Worcestershire sauce

1/2 tablespoon prepared mustard

1 cup water

1/2 cup chopped celery

Salt and pepper

Brown the chicken in hot fat in a heavy skillet. While it is browning, make barbecue sauce: Cook onion in 2 tablespoons fat until it is clear; add remaining ingredients and simmer 30 minutes. Pour this sauce over chicken and bake uncovered at 325° F. for one hour. Serve with rice, using extra sauce over rice.

Four-bean Salad

Prepare a dressing of:

1/2 cup sugar,

1/2 cup salad oil,

1/2 cup vinegar,

1 teaspoon salt,

and a dash of pepper.

Mix well. Marinate in dressing one can each of wax beans, green beans, kidney beans, and garbanzo beans (chickpeas), drained. This salad will keep for a week in a closed container in the refrigerator.

Refrigerator Rolls

1 package yeast

1 tablespoon cold water

1 tablespoon sugar

1 cup milk, lukewarm

1/2 cup butter or margarine, slightly melted

4 cups flour

1/4 cup sugar

1 teaspoon salt

Dissolve the yeast in 1 tablespoon cold water. Add 1 tablespoon sugar, the milk, and the butter or margarine, and mix well. Sift 2 cups flour, 1/4 cup sugar, and the salt together, and whip well into the first mixture. Then add remaining two cups of flour, stirring only enough to mix. Cover and store in refrigerator.

To make rolls, take dough from refrigerator and shape into rolls; let rise until doubled in bulk. Bake at 400° F. about 15 minutes. (Dough will keep about two weeks in refrigerator. It can also be used for cinnamon rolls.)

Halfway around the world Gene Hendon of Cheam, Surrey, England, also finds that Sundays are very busy days. Gene is the mother of six children, and is serving as president of the London Stake Primary. Her husband is a high councilor. Sundays are rushed when he must visit other wards, so most of their food is prepared on Saturday. The Hendons’ favorite Sunday menu is Cheese and Egg Pie with Crispy Bacon Rolls, green salad or tomatoes, mashed potatoes, and Trifle and Cream.

Cheese and Egg Pie

Cheese and Egg Pie - Pastry:

1/2 pound (2 cups) flour

1/4 pound (1/2 cup) margarine

Pinch of salt

Water to make a stiff dough

Blend ingredients with fork and form into a ball. Roll out, and line a deep baking dish about 10 inches in diameter and 2 inches deep.

Cheese and Egg Pie - Filling:

1 large can evaporated milk

4 eggs, beaten

2 teaspoons prepared mustard

6 ounces grated cheese

Salt

and pepper to taste

Mix ingredients and pour into pastry-lined dish. Bake at 350° F. until light brown. Tuna, ham, or luncheon meat may be added for variety. (This can be baked Saturday and reheated on Sunday or served cold.)

Crispy Bacon Rolls

Roll up individual strips of bacon and secure each with a toothpick. Fry until crisp and serve on individual wedges of Cheese and Egg Pie as a garnish.

Trifle and Cream

2 cups pound cake or stale cake (spread cake with jam, if desired)

1 15-ounce can fruit cocktail

1 package gelatin dessert, any flavor desired

1 1/2 cups custard (recipe below)

Whipped cream, nuts, other fruits

Custard:

1 1/2 cups milk

2 teaspoons cornstarch

2 tablespoons sugar

1 egg yolk

1/2 teaspoon vanilla

In a heavy saucepan dissolve the cornstarch in 1/4 cup milk. Add remaining milk and sugar and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl beat the egg yolk with a fork and stir in 2 or 3 tablespoons of the hot sauce. Stir this mixture back into the remaining sauce. Bring to a boil again and boil one minute, stirring constantly. Remove from heat and add vanilla. Cool.

Dessert combination:

Break up the cake into bite-size pieces and arrange it in any flat-bottomed dish (about 1 1/2-quart size). Pour most of the juice from fruit cocktail over the cake. Cover with the fruit cocktail (retaining some to decorate the top) and chopped nuts. Prepare the gelatin according to directions and pour over fruit-and-cake mixture. Place in refrigerator until set. Cover top with cooled custard and decorate with whipped cream, fruit, and nuts. (Trifle is a very flexible dessert. Change proportions and ingredients until you find a combination you like. Fresh fruits may be used, for example, or the top may be decorated with grated chocolate.)

Peihana Maihi Henare Owen lives in Hamilton, New Zealand. She is ward Primary president, a Relief Society visiting teacher, and a member of the ward choir. Occasionally she substitutes as a Sunday School teacher or chorister. Her husband teaches the seventies quorum and is the priesthood organist. There are eight children in the Owen family, ranging in age from 2 1/2 to 19 years.

With children involved in school, church, seminary, sports, and social activities, she finds mealtimes are rushed, and often food is kept warm until later. “Family home evening is the only night of the week when we can be sure everyone will be in.”

Sister Owen has learned through the years to create attractive, nourishing meals that are put together in a hurry. The family favorite is Chop Suey and Fried Rice, with cream puffs for dessert. With a little practice and preparation, this meal takes only 30 minutes to prepare. The following recipes are for a large family.

Chop Suey

3 pounds meat (chicken, beef, pork, etc.) cut into small cubes or thin 2-inch strips

2 or 3 garlic cloves, mashed

1/2 cup cooking oil

1 medium cauliflower

2 cups green beans (fresh or frozen)

1/2 large bunch of celery

1 medium onion

1 medium head cabbage

1 tablespoon cornstarch

1 1/2 cups frozen peas

Salt and pepper

Heat the oil and fry meat with garlic (this may be done a day ahead). Chop cauliflower into large bite-size pieces; slice beans and celery. Chop onion. Add these to the meat and toss around until all are coated with oil. Cover and let cook 8 to 10 minutes, tossing frequently, and always replacing lid. Shred cabbage coarsely (larger than for cole slaw) and add to the pot. Toss to mix. Cook about 5 minutes, tossing two or three times. Mix cornstarch with a little cold water and stir into meat and vegetable mixture to thicken. (Half a cup of water may be added, if necessary, before thickening.) Add peas and salt and pepper. Cook 2 minutes. Serve with fried rice.

Fried Rice

1 1/2 pounds long-grain rice

1/2 cup cooking oil

1/2 pound sliced bacon

1 medium onion

6 eggs

1/2 cup cooking oil

Salt and pepper

Wash rice until water is clear. Drain. Place rice in cooking pan and add water to a depth of 1 1/2 or 2 inches above the rice. Cover tightly and bring to a boil. Turn heat low and cook for 20 minutes. When cooked, rice will be dry, yet kernels will be soft. (Rice can be cooked a day ahead.) Heat oil in large frying pan. Chop bacon and onion fine. Add to hot oil and fry until cooked and onion is clear. Break eggs in bowl and whip lightly. Add to bacon mixture and cook, stirring until consistency of scrambled eggs. Add rice and stir until it is coated and well mixed with other ingredients. Add salt and pepper to taste. Chopped chives may be added for color. Serve with soy sauce.

Cream Puffs Deluxe

Make a puff pastry, using a dessert or soup spoon to make the cream puffs. To serve, open puffs and fill with ice cream. Top with whipped cream and chocolate sauce. Puffs can be made ahead and stored in the freezer.

A busy Primary president and visiting teacher in the Uintah Second Ward, Weber Stake, is Gayle C. Halverson. Gayle has three children, ages 5, 10, and 13; her husband, Dale, is engaged in mechanical drawing. A registered nurse, Gayle assists with the Red Cross, takes classes at Weber State College, and is a member of a literary club. On extra-busy days she leans to one-dish meals, such as Hamburger Chowder or Franks and Cabbage. She also shares her Rolled Yummy Cookie recipe.

Hamburger Chowder

1 pound ground beef

1 cup chopped onion

1 cup diced celery

2 tablespoons butter

2 teaspoons salt

1/2 teaspoon pepper

2 beef bouillon cubes

2 cups canned tomatoes

4 cups hot water

1 bay leaf

1 tablespoon Worcestershire sauce

1 10-ounce package frozen mixed vegetables

1 cup uncooked noodles

Sauté the ground beef, onion, and celery in butter until ground beef is browned. Add salt and pepper. Mix together the bouillon cubes, tomatoes, hot water, bay leaf, Worcestershire sauce, and vegetables (thyme, oregano, parsley, or other herbs may also be added, if desired). Combine with hamburger mixture. Bring to a boil and simmer, covered, one hour. Add uncooked noodles and cook 30 minutes more.

Franks and Cabbage

4 cups coarsely shredded cabbage

1 teaspoon salt

1 pound weiners, cut in 1-inch pieces

2 tablespoons butter or margarine

2 tablespoons flour

1 cup milk

1 tablespoon prepared mustard

Cook cabbage in small amount of water for 5 minutes. Drain. Place in casserole dish and sprinkle with salt. Add weiner pieces. Melt butter; blend in flour and add milk. Cook, stirring, until thickened. Add mustard. Mix with cabbage and weiners. Bake at 350° F. for 20 to 25 minutes.

Rolled Yummy Cookies

1 cup shortening

2 cups sugar

1 cup sour cream

1 teaspoon vanilla

4 1/2 cups flour

1/4 teaspoon baking soda

4 teaspoons baking powder

1/2 teaspoon salt

Cream shortening and sugar; add sour cream and vanilla. Sift dry ingredients together and stir into creamed mixture just until blended. Roll out and cut into desired shapes. Place on greased baking sheet. Bake at 350° F. for 7 minutes. Frost with your favorite butter-cream frosting and store in an airtight container.

Sister Godfrey’s active life as a homemaker and Primary president in the Uintah (Utah) Ward, Weber Stake, encouraged her to research meal planning among other busy women of the Church.