A note about next week’s menu. The menu for January 25, which includes a tater tot casserole, rolls, salad and dessert will be served January 27. What shows on the menu for January 27 and including mock filet mignon, mashed potatoes, gravy, salad and dessert will be served on January 25.
Meanwhile, menus for this week are as follows:
Wednesday, January 18 chicken pot tie, rolls and cookies.
Thursday, January 19 beef and broccoli, rice and dessert
Friday, January 20 grilled ham and cheese sandwiches, tomato soup, chips and dessert for the Lunch of the Week!
Monday, January 23 biscuits and gravy, fruit, blue berry muffins.
Tuesday, January 24 hot dogs, mac and cheese, fresh fruit and dessert.
How about a Chili Verde Stew recipe for these January mornings?
¾ pound boneless pork roast, cut into one inch cubes
1 tablespoon canola oil
¼ cup chopped green pepper
¼ cup chopped onion
¼ cup minced garlic
¼ cup very dry red wine or beef broth
1 can diced tomatoes, undrained
½ cup salsa
2 tablespoons canned chopped green chilies, divided
½ teaspoon ground cumin
¼ teaspoon sugar
Dash ground cloves
2 tablespoons minced fresh parsley
1 small jalapeno pepper, seeded and chopped
In a large saucepan cook the pork in oil over medium heat until no longer pink. Remove and set aside. In the same pan sauté the green pepper, onion and garlic for 1 to 2 minutes or until tender. Stir in the park, wine or broth, tomatoes, salsa, 1 teaspoon chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes stirring occasionally.
Stir in the parsley, jalapeno and remaining chilies. Cover and cook 20 to 25 minutes or until meat is tender. Be sure to be careful when cutting peppers. The oils can burn your skin.
