The Big Sandy Mountaineer -

Senior Center news

 

April 17, 2019



Thursday, April 18- Easter Dinner $10.00, Black Forest ham, Hashbrown bake,green bean casserole, rolls, and Easter cake.

Friday April 19- Smorgasbord of fish, fried potatoes, bacon califlower, and salad.

Monday April 22- Cattleman’s hoagie, fried mushrooms & onions, creamy bacon pea salad, and jelly bean cake.

Tuesday, April 23 - Taco bake and almond cherry oatmeal bars.

Wednesday, April 24- Pig-n- Blanket, baked beans, tomato Chickpea salad, and blueberry cobbler.

Recipe of the Week:

Lemon Blueberry Bread

Ingredients:

1/3 cup melted butter

1 cup white sugar

3 tablespoons lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

2 tablespoons grated

lemon zest

1/2 cup chopped walnuts

1 cup fresh or frozen

blueberries

2 tablespoons lemon juice

1/4 cup white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.

Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

 
 

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