Senior News

 

September 5, 2018



Just a reminder to please call before 10:30 am. For to go orders.

Thursday, September 6- Hamburger Mc Bake, carrots & peas, Jello, and bread.

Friday, September 7- BLT sandwich, Bean soup, and pudding.

Monday, September 10 -Shepard’s Pie, mixed veggies, grape salad, and Lemon bars.

Tuesday, September 11-BRITHDAY DINNER- Chicken Fried Steak, mashed potatoes with gravy, carrots, cole slaw, cake and rolls, this is and $8.00 meal.

Wednesday, September 12- Cheeseburgers with lettuse tomato, onions, tota, bean salad, and bread pudding.

Recipe of the week:

Baked Pork Chops

Ingredients

6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 egg, beaten

1/4 cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

4 tablespoons olive oil

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/3 cup white wine

Add all ingredients to list

Directions

Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2024

Rendered 03/28/2024 07:20