Thursday, April 11- Meatball Casserole, beans, Blueberry salad, and pudding.
Friday April 12- Tilapia, fried potaoes, califlower casserole, green salad, and Banana Blueberry mufins.
Monday April 15- Creamy Pasta wit chicken, Peas n Carrots, and Chocolate cake.Tuesday, April 16 - Beef N Bean burritos, Fried rice, and Creamy Cherry Whip salad.
Wednesday, April 17- ANNUAL MEETING! Meatloaf, baked potato, beans, jell-o fruit, and lemon bars.
Recipe of the Week:
Ooey-Gooey Cinnamon Buns
Ingredients:
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Directions
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a largebowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth.
