The Big Sandy Mountaineer -

The Senior Center will now be CLOSED every Friday.

Thursday, January 24 - Chicken Salad Wrap, Chips, and Cinnamon Twist. NO SALAD BAR.

Monday January 28 - Tater Tot Casserole, Lima Beans, Lemon Bars, and Bread.

Tuesday, January 29 - Hot Prok Sandwiches, Diced Beats, Pea Salad, and Oatmeal Cherry cookies.

Wednesday, January 30 - Cream if Chicken over biscuits, peas n carrots, Apple salad, and Pumpkin bars.

.Recipe of the Week:

Loaded Crack

Potatoes

Ingredients:

cooking spray

1 (32 ounce) package frozen

hash brown potatoes, thawed

1 (16 ounce) container sour

cream

8 slices cooked bacon,

crumbled

1 (1 ounce) package ranch

dressing mix

2 cups shredded Cheddar

cheese, divided, or more to

taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.

Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.