The Big Sandy Mountaineer -

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

Thursday, September 13- Creamy Pasta with Ham & Peas, Fruit Salad, and Oatmeal Cherry cookies.

Friday, September 14- Chili, veggie tray and Cinnamon rols.

Monday, September 17 -Chicken Pot Pie, cottage cheese, and peach crisp.

Tuesday, September 18-Grilled Tuna Melt sandwich, chips, toast, and apple crisp.

Wednesday, September 19- Cold turkey Sandwich, Potato soup, veggie tray, and Rhubarb bars.

Recipe of the week:

Amish White Bread

Ingredients

2 cups warm water (110 degrees F/45 degrees C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour

Add all ingredients to list

Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.