No June Menu at press time.
Recipe of the week:
Popcorn Salad
Ingredients
10 slices bacon
¾ cup mayonnaise
1 cup diced celery
1 ¼ cups shredded Cheddar cheese, divided
1 (8 ounce) can sliced water chestnuts, drained
¼ cup shredded carrots
2 tablespoons minced fresh chives
6 cups popped popcorn
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.
Nutrition Facts
Per Serving:
326 calories; protein 6.8g; carbohydrates 7g; fat 30.4g; cholesterol 35.2mg; sodium 461.1mg. Full Nutrition
