The Big Sandy Mountaineer -

Senior Center News

 

August 7, 2019



Thursday, August 8-Hot Pork sandwich, mashed potatoes with gravy, veggies, and Jell-o with fruit.

Friday, August 9- Super Nachos, No Salad bar.

Monday, August 12- Patty Melt with grilled onions and mushrooms, Macaroni salad, and dessert.

Tuesday, August 13- Happy Birthday! lunch- Chicken Fried steak, mashed potatoes, veggie, and cake.

Wednesday, August 14- BBQ pulled pork, scalloped potatoes, green beans, and Cherry whipped salad.

Recipe of the week:

Barbequed Pineapple

Ingredients

1 fresh pineapple

1/4 cup rum

1/4 cup brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

Directions

Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.

Preheat grill for high heat. Lightly oil grate.

Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2019