The Big Sandy Mountaineer -

Thursday, February 6- Beef Tips over noodels, beets, caramel Apple Salad.

Friday, February 7- Goulash, Parmeasan Cauilflower, green salad, and Cowboy cookies.

Monday, February 10- Fish Burgers, Broccoli Cauliflower salad, Pickle, and brownies.

Tuesday, February 11- Birthday Dinner- Pork Chops, stuffing, veggie, Frog Eye salad,and cake.

Wednesday, February 12- Baked Potato and Chicken casserole, veggie, Jello, and Blueberry pudding cake

.Banana Split Cake Bars

Ingredients

2 cups all-purpose flour

1 cup white sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 eggs

1/2 cup vegetable oil

2 very ripe bananas, mashed

1 teaspoon vanilla extract

1/4 cup maraschino cherries, halved

1/4 cup butter, melted

1 teaspoon vanilla extract

3 cups confectioners’ sugar

4 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.

To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners’ sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.