Contact Senior Citizen cooks at 378-2305
Birthdays for January include Amy Sibra, Glenn Skaalure, Erica Chauvet, Debra Louvar, Dave Berg, Barbara Dixon, Lois Gay, Crystal Geyer, Colby Baumgarn, Robert Finke, Leroy Graff, Linda Ophus, Fred Bitz, Angus Merrill, Dorothy Trepina, Helen Hannum and Bernard Witchen.
While Glenn Miller and his orchestra play “A String of Pearls”, we honor Leonard and Nancy Jappe on their anniversary.
Blood Pressure clinic with Krystal on January 12, Board meeting on January 18 and foot clinic on January 19.
Menus for the coming week are as follows:
Wednesday, January 11 chicken strips, French fries, salad and dessert.
Thursday, January 12
Hamburger deluxe, tater tots, coleslaw and dessert.
Friday, January 13 smorgasbord, bread, cauliflower and pudding for the Lunch of the Week.
Monday, January 16 Cattlemen Hoagie, french fries, cottage cheese and dessert.
Tuesday, January 17 burritos, Spanish Rice, fruit and dessert.
This recipe from the Senior Citizen’s Kitchen looks so good and so simple, I think I will make it myself next weekend.
Simple Stromboli
1 pound bulk pork sausage
1 pound loaf frozen bread dough, thawed
4 slices hard salami
1 slices thinly sliced ham
4 slices American cheese
1 cup shredded mozzarella cheese
Salt and ground black pepper to taste
1 egg white, lighten beaten
Preheat oven to 425 degrees
Heat a large skillet over medium high heat and cook and stir sausage until crumbly, evenly browned and no longer pink. Drain and get rid of excess grease.
Pat out bread dough on an un-greased baking sheet to ¾ inch thickness. Lay salami, ham and American cheese in center of dough. Sprinkle with mozzarella cheese, salt, pepper and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage. Brush top with egg white.
Bake in preheated oven until dough is baked and lightly browned about 17 to 20 minutes.
