August 18 - Welcome Back!
Spaghetti sauce and marinara sauce with plain and wheat pasta, baked chicken, green beans, apple sticks, salad and dessert bar.
August 25
Fried and baked chicken, okra, rice, green beans, salad and dessert bar.
September 1
Meatloaf, chicken tenders, baked chicken, mashed potatoes, field peas, stewed tomatoes, green beans, salad and dessert bar.
September 8
Bar-B-Q chicken, baked chicken, corn dogs, macaroni ‘n cheese, green beans, corn on the cob, salad and dessert bar.
September 15
Lemon-pepper fish, chicken tenders, baked chicken, grits, hushpuppies, french fries, green beans, salad and dessert bar.
September 22
Fried and baked chicken, rice, gravy, broccoli, green beans, salad and dessert bar.
September 29
Tacos (hard & soft), baked chicken, refried beans, rice, fiesta corn, green beans, salad and dessert bar.
We try to have some
dessert that is sugar free.
This menu is
subject to change.
Prices:
Adults $6.00
Children (10 and under) $3.00
Salad Plate $4.00
Take-out $6.50
Immediate Family Max $20.00
Recipies
Sweet Potato Gratin
- About 5 lbs. sweet potatoes, peeled and thinly sliced
- 1 Tbs. Chili pepper spice blend
- 3 Tbs. Flour
- 1 pound Velveeta cheese, melted (Cube cheese and put in a microwave-safe dish. Alternating microwaving and stirring until cheese is melted)
- 1 stick butter/margarine melted
- 2 cups bread crumbs
- 3 cups heavy cream
Mix all ingredients except for butter and bread crumbs. Mix melted butter and bread crumbs together. Spread bread crumbs on top of potato mixture. Put mixture in a buttered (or lightly sprayed) deep dish. Bake at 350 degrees for 1 hour (cover with foil for the first 30 minutes), or until potatoes are tender.
Montreal Pork Roast
- Rub a 4-5 lb. boneless pork roast with olive oil
- Generously rub pork with Montreal Steak Seasoning
- Marinate for at least 1 hour
- Place in a greased baking pan
- Bake, uncovered, at 400 until internal temp is 145 (1 to 1.5 hours)
- Let roast rest for at least 15 - 30 minutes before slicing
Red Velvet Whippersnappers
- 1 red velvet cake mix
- 2 cups cool whip
- 1 egg (beaten)
- 1/2 cup powdered sugar
Combine cake mix, cool whip, and egg in a bowl. Mix well. Drop by teaspoon into powdered sugar., roll to coat cookie dough. Place on greased cookie sheet (12 cookies to a sheet). Bake cookies @ 350 for 10 minutes. Cool on cookie sheet for 2 minutes or so, then move them to a wire rack to cool completely. Makes about 4 dozen.
