Thursday, November 29- Sweet N Sour Pork over rice, Stir Fry veggies, coleslaw, and poke cake.
Friday, November 30-
Liver and Onions, Scalloped poatoes, corn, veggie tray, and Chocolate Mousse, and bread.
Saturday, December 1- Spaghetti Dinner, and don’t for get about our Bake Sale and Craft goods.
Monday, December3- New England Boil, green salad, and bread.
Tuesday, December 4- Bourbon Chicken with rice, Stir Fry veggies, and Jell-o.
Wednesday, December 5- Pork Roast, mashed poatoes, corn, tomato onion salad, and Rhubarb dessert.
Recipe of the week:
Hot Artichoke and Crab Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 1/2 cups cooked crabmeat
3/4 cup grated Parmesan cheese
1/3 cup chopped green onion
1/3 cup chopped red bell pepper
1 teaspoon ground cayenne pepper
1/2 cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
