The Big Sandy Mountaineer -

Thursday, January 2- Blueberry Pancakes with blueberry syrup, eggs, and sausage links.

Friday, January 3- Baked Potato Bar and dessert.

Monday, January 6- Shepards Pie, Fruit Salad, and dessert.

Tuesday, January 7- Chicken Fries Steak, Mashed potaotes, Corn, casserole, cucumber onion salad, and cake.

Wednesday, January 8- Chicken Salad wraps, pickle, and Apple Cobbler.

Broccoli Cheese Soup

Ingredients

½ cup butter

1 onion, chopped

1 (16 ounce) package frozen chopped broccoli

4 (14.5 ounce) cans chicken broth

1 (1 pound) loaf processed cheese food, cubed

2 cups milk

1 tablespoon garlic powder

2/3 cup cornstarch

1 cup water

Directions

Step 1 In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.

Step 2 Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.

Step 3 In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.