Weekly Menu

Sunday:  Homemade Pizza, Corn Salad, Homemade Peach Mango Ice Cream, & Beet Cake (Beet Cake is the best in the summer)
Monday:  Grilled Vegetables, Rice Pilaf, & Chicken Apple Sausages
Tuesday:  Beet Salad
Wednesday:  Tortellini with Vodka Sauce & Spinach Salad
Thursday:  Breakfast for dinner (Whole Wheat Pancakes)
Friday:   SMU Football Game
Saturday:  Day 1 of Mitch's Birthday week, which means we will 99% go out

Peach Mango Sour Cream Homemade Ice Cream

Ingredients:
4 Cups Sugar
4 Fresh Cups of Peaches & Mangoes (You can also use Raspberries)
1 Pint Sour Cream (I use fat free!!)
6 Eggs
6 Teaspoon Vanilla
1 can evaporated milk (large) chilled in refrigerator
1 pint half and half (I use skim milk or 1%)
1 pint whipping cream

Directions:
Take 2 cups of sugar and add to the fruit until sugar is dissolved. Set aside.
Add other 2 cups of sugar to sour cream and stir until dissolved and smooth.
Combine 6 eggs with 5 teaspoons vanilla and beat with fork.
Add eggs to the sour cream mixture.
Combine with half and half and cream. Add chilled canned milk.

Pour into freezer—Make 4 quarts so use ¼ of recipe for your Cuisinart Ice Cream Maker.