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Thursday, March 18- Sloppy Joe’s, Green beans, and lettuce salad.
Friday, March 19- Tuna noodle casserole, mixed veggies, broccoli and Cauliflower salad, and Raisin oatmeal cookies.
Monday, March 22- Chicken & Broccoli Alfredo, Apple slaw, and dessert.
Tuesday, March 23- Super Nachos and dessert.
Wednesday, March 24 -
Pork Roast, Fried potatoes, Applesauce, Corn on the cob, Bean salad, and dessert.Recipe of the week:
Corned Beef
Brisket with
Cabbage
Ingredients
1 corned beef brisket (3 lb.)
1 small onion, chopped
2 cloves garlic, minced
2 bay leaves
1 cup maple-flavored or pancake syrup
1/2 cup HEINZ Yellow Mustard
1 Tbsp. KRAFT Prepared Horseradish
1 head cabbage (2-1/2 lb.), cut into wedges
Directions
Place meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.
Add enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.
Heat oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.
Bake 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.
Place meat on platter; drizzle with pan drippings. Serve with cabbage.
