Menu
Thursday, May 27- Beef & Swiss sandwich, Potato salad, and Strawberry Shortcake.
Friday, May 28- Indian Taco with Frybread and pudding.
No June Menu at press time.
Recipe of the week:
Classic
Macaroni
Salad
Ingredients
4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
2/3 cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot (Optional)
2 tablespoons chopped pimento peppers (Optional)
Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Nutrition Facts
Per Serving:
390 calories; protein 6.8g; carbohydrates 49.3g; fat 18.7g; cholesterol 8.4mg; sodium 528.6mg.
