Just a reminder to please call before 10:30 am. For to go orders.
Thursday, September 6- Hamburger Mc Bake, carrots & peas, Jello, and bread.
Friday, September 7- BLT sandwich, Bean soup, and pudding.
Monday, September 10 -Shepard’s Pie, mixed veggies, grape salad, and Lemon bars.
Tuesday, September 11-BRITHDAY DINNER- Chicken Fried Steak, mashed potatoes with gravy, carrots, cole slaw, cake and rolls, this is and $8.00 meal.
Wednesday, September 12- Cheeseburgers with lettuse tomato, onions, tota, bean salad, and bread pudding.
Recipe of the week:
Baked Pork Chops
Ingredients
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Add all ingredients to list
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
