The Big Sandy Mountaineer -

Contact the Senior Citizen cooks at 378-2405. Most all lunches include an entrée, vegetable, potato, salad, dessert and drink and each costs $5.00 unless otherwise noted.

Lunches for the coming week are as follows:

Wednesday, June 21 chicken ranch wrap, tator tots, salad and dessert.

Thursday, June 22 roasted lemon and garlic chicken with linguini pasts, vegetables and dessert for the Lunch of the Week!

Friday, June 23 pork chop sandwich, French fries, salad and dessert.

Monday, June 26 liver and onions, mashed potatoes, gravy, salad, bread and dessert.

Tuesday, June 27 grilled corn beef and Swiss sandwich, tomato soup, salad and dessert.

Here is all you will need to make delicious rhubarb and berry coffee cake.

1 package yellow cake mix, regular size and divided

½ cup packed brown sugar

2 tablespoons butter

2/3 cup chopped walnuts

1 cup sour cream

2 large eggs

¼ cup all purpose flour

1 ½ cups finely chopped fresh or frozen rhubarb

1 ½ cups sliced fresh strawberries

Cream cheese frosting or vanilla ice cream are optional

In a small bowl combine ½ cup cake mix and sugar, cut in butter until crumbly. Add walnuts and set aside.

In another bowl combine the sour cream, eggs, flour and remaining cake mix, beat on low speed for 30 seconds. Bear on medium for 2 minutes. Fold in rhubarb and strawberries, spread into a greased 13 by 9 baking dish. Sprinkle with reserved crumb mixture

Bake at 350 for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

If desired drizzle with frosting or serve with ice cream

Please note, if you are using frozen rhubarb, measure rhubarb while still frozen, then thaw completely and drain in a colander but do not press liquid out.