Thursday, December 16-
Crab Sandwich, chips, and Apple Crisp.
Friday, December 17-
$10.00- Christmas Dinner, Black Forest Ham, Hash Brow bake, Green Bean Cassreole, Fruit, salad, and Jello salad.
Monday, December 20-
Chicken breast sandwich with lettuce and tomato, cheese, onion, Macaroni salad, and dessert.
Tuesday, December 21-
Beef Stroganoff, Green beans, and Frog Eye salad.
Wednesday, December 22-
Chicken Stir Fry, Coleslaw and dessert.
Recipe of the week:
Pecan Pie BarsIngredients
3 cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 cup margarine
4 eggs
1 ½ cups light corn syrup
1 ½ cups white sugar
3 tablespoons margarine, melted
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch jellyroll pan.
In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
Bake for 20 minutes in the preheated oven.
While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Cook’s Notes:
Please note the differences in ingredient amounts and bake time, as well as the use of butter instead of margarine when using the magazine version of this recipe.
