Thursday, April 18- Easter Dinner $10.00, Black Forest ham, Hashbrown bake,green bean casserole, rolls, and Easter cake.
Friday April 19- Smorgasbord of fish, fried potatoes, bacon califlower, and salad.
Monday April 22- Cattleman’s hoagie, fried mushrooms & onions, creamy bacon pea salad, and jelly bean cake.
Tuesday, April 23 - Taco bake and almond cherry oatmeal bars.
Wednesday, April 24- Pig-n- Blanket, baked beans, tomato Chickpea salad, and blueberry cobbler.
Recipe of the Week:
Lemon Blueberry Bread
Ingredients:
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated
lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen
blueberries
2 tablespoons lemon juice
1/4 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
