The Big Sandy Mountaineer -

Thursday, April 11- Meatball Casserole, beans, Blueberry salad, and pudding.

Friday April 12- Tilapia, fried potaoes, califlower casserole, green salad, and Banana Blueberry mufins.

Monday April 15- Creamy Pasta wit chicken, Peas n Carrots, and Chocolate cake.Tuesday, April 16 - Beef N Bean burritos, Fried rice, and Creamy Cherry Whip salad.

Wednesday, April 17- ANNUAL MEETING! Meatloaf, baked potato, beans, jell-o fruit, and lemon bars.

Recipe of the Week:

Ooey-Gooey Cinnamon Buns

Ingredients:

1 teaspoon white sugar

1 (.25 ounce) package active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup milk

1/4 cup white sugar

1/4 cup butter

1 teaspoon salt

2 eggs, beaten

4 cups all-purpose flour

3/4 cup butter

3/4 cup brown sugar

1 cup chopped pecans, divided

3/4 cup brown sugar

1 tablespoon ground cinnamon

1/4 cup melted butter

Directions

In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a largebowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth.