After last weeks suppers consisting of mostly Soups and quick meals,as I had a house hold of sick children(all better now Thank goodness!!!!!) I decided last night to have a really homely supper everyone could sit down to This is the menu.......

Breaded schnitzels
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Serves 4
4 veal schnitzels, each about 6 ozs(can use Pork if liked)
2 tbsp orange juice
1 tbsp chopped fresh oregano
2 1/2 ozs flour
salt and pepper to taste
2 eggs, beaten
2 cups fresh white breadcrumbs
1/4 cup butter
1 1/2 ozs each Parma ham and Parmesan cheese shavings
16 black olives
lemon wedges to serve
Beat meat with a meat mallet until thin. Brush with orange juice and oregano. Mix flour, salt and pepper in a bowl. Dip meat first into flour, then egg and lastly breadcrumbs. Heat butter in a frying pan until foaming, then fry schnitzels for 1 - 2 minutes a side. Garnish with ham, cheese and olives and serve with lemon wedges.

With it we had steamed baby carrots and............Cheese and spinach bake
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Serves: 4

1/3 cup soft butter
1 tsp wbolegrain mustard
8 slices of white bread
15ml olive oil
1 large onion, chipped
3 cloves garlic, crushed
3/4 lb spinach leaves, trimmed and shredded
1/3 cup grated Parmesan
175g1 1/2 cups cheddar cheese
3 large eggs, beaten
2 1/3 cups milk

Preheat oven 190c(375f)

Mix butter and mustard and use a little to grease a medium ovenproof dish. Spread remaining mixture on both sides of bread and cut it into triangles.
Heat olive oil in a frying pan and fry onion gently for 6 minutes until soft and just golden. Add garlic and spinach and fry for 3 minutes until leaves have wilted.
Arrange bread, crusts down, in dish with spoonfuls of onion and spinach and half the cheeses in-between. Sprinkle with remaining cheeses and season well with black pepper.
Mix eggs and milk and pour over bread. Bake in preheated oven for 30 minutes until golden. Serve with a tossed salad or steamed vegetables. For dessert I used the crockpot for conveienienceThe children loved this I served it with some vanilla ice-creamPumpkin-Date Pudding
************************1 cup brown sugar
1/2 cup butter
2 eggs, separated
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 16 oz can pumpkin
or 1 1/2 cups fresh cooked and mashed
1/4 cup evaporated milk
1 cup chopped dates
1/2 cup chopped nuts
Cream brown sugar and shortening. Add egg yolks, beating well. Mix flour, salt, butter, baking powder, baking soda, cinnamon, nutmeg, and ginger together and beat in alternately with pumpkin and milk. Fold in dates and nuts. Beat egg whites until they hold stiff peaks and gently fold into batter. Put mixture into a well-oiled or buttered 6-cup mold or souffle dish. Place a small trivet in a crock pot large enough for the souffle dish, and add about 1/2 to 3/4-inch of water to the crock pot.
If you don't have a trivet, make uniform balls or a "ring" from aluminum foil, just thick enough to keep the souffle dish out of the water. Cut a round of wax paper to fit the top of the souffle dish and lightly grease it so batter will not stick as it rises, then wrap well with aluminum foil. Put in crock pot and cook on low 4 to 5 hours.Til later
love Julie