Menu
Thursday, April 15- Goulash, carrots, Garlic Toast, and Green Salad.
Friday, April 16- Liver & Onions, Scalloped Potatoes, veggie, and 3 Bean salad.Monday, April 19- Tamale Pie, veggie, Pizza Pasta salad, Fruit, and dessert.
Tuesday, April 20- Hot Turkey sandwich, mashed potatoes, veggie, and Grape salad.
Wednesday, April 21- Selmer’s Chicken over noodles, veggie, Apple Wladorf salad, and Rice Krispy Treats.
Recipe of the week:
Mushroom Pork Chops
Ingredients
4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
½ pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
Season pork chops with salt, pepper, and garlic salt to taste.
In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Nutrition Facts
210 calories; protein 23.6g; carbohydrates 9.6g; fat 8.5g; cholesterol 64.9mg; sodium 924.3mg. Full Nutrition
