Forget struggling to put a meal together! Midweek Menu #66 has four great, make-ahead recipes that will make cooking supper a joy. This week’s line up includes a fan favorite appetizer, crockpot soup, fresh salad, and a classic dessert. Who’s hungry?
This week’s menu is one that brings back great memories for me. Growing up, my Mom often made “soup and salad” for lunch or supper. One of the extra things she did was add-in some sort of finger food to go along with the meal. I loved that she’d surprise the family with a little something special that she saw in a magazine or read about in the recipe section of the paper. I’m carrying on that tradition this week with four great recipes that fit perfectly together!
Each recipe in this week’s menu is simple and can be made ahead of time. If that’s not enough to get your running to the kitchen they are all full of delicious flavors. Salami and Cream Cheese Rollups are the perfect way accompaniment to soup and salad. They are made with only three ingredients and add a little retro flair to the line-up. Tomato Cucumber Salad is an all-star recipe that the Southern Soul readers love. Combine it with 15 Bean Soup that you can make on the stovetop or crockpot and you’ve got a perfect pairing. For just the right touch to end the meal, we’re sticking with the classics and Fried Cherry Pies are the obvious choice. What’s not to love about a dessert you can hold in your hand? Now, it’s time to get cooking!
Midweek Menu #66 Recipes: Click on the title for the ingredient list and cooking instructions with a printable recipe card included.
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Salami and Cream Cheese Rollups
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Tomato Cucumber Salad
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15 Bean Soup – stovetop or crockpot
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Fried Cherry Pies
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