Senior News

 

November 28, 2018



Thursday, November 29- Sweet N Sour Pork over rice, Stir Fry veggies, coleslaw, and poke cake.

Friday, November 30-

Liver and Onions, Scalloped poatoes, corn, veggie tray, and Chocolate Mousse, and bread.

Saturday, December 1- Spaghetti Dinner, and don’t for get about our Bake Sale and Craft goods.

Monday, December3- New England Boil, green salad, and bread.

Tuesday, December 4- Bourbon Chicken with rice, Stir Fry veggies, and Jell-o.

Wednesday, December 5- Pork Roast, mashed poatoes, corn, tomato onion salad, and Rhubarb dessert.

Recipe of the week:

Hot Artichoke and Crab Dip

Ingredients

1 (8 ounce) package cream cheese, softened

1 cup mayonnaise

1 clove garlic, pressed

1 (14 ounce) can artichoke hearts in water, drained and chopped

1 1/2 cups cooked crabmeat

3/4 cup grated Parmesan cheese

1/3 cup chopped green onion

1/3 cup chopped red bell pepper

1 teaspoon ground cayenne pepper

1/2 cup dry bread crumbs

2 teaspoons chopped green onion, or to taste

2 teaspoons chopped red bell pepper, or to taste

Directions

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

Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.

Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

 
 

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