To go orders need to be called in by 10:30 a.m.. Meals are subject to change without notice. Some meals may contain peanuts and /or Peanut butter.
Menus for the week:
Thursday, March 15- Roasted Pork with scalloped potatoes, carots, blueberry cobbler.
Friday, March 16- Cream of Broccoli Soup or Corned Beef and Cabbage, rolls, and Green Cake.
Monday, March 19- Cabbage Rolls, Egg Rolls, mixed veggies, and poke cake.
Tuesday, March 20- Scalloped ham and potatoes, peas and carrots, peaches, oatmeal raisin cookies.
Wednesday, March 21- Almond Chicken over Rice, stir fry veggies, Peanut butter pie.
Recipe of the week:
Slow-Cooker Corned Beef and Cabbage
INGREDIENTS
• 2 celery stalks, cut into 3-inch pieces
• 3 carrots, cut into 3-inch pieces
• 1 small yellow onion, cut into 1-inch wedges (root end left intact)
• 1/2 pound small potatoes, halved if large
• 6 sprigs thyme
• 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
• 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
• Grainy mustard, for serving
DIRECTIONS
In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
