Thursday, May 21- Beefy Nacho Cheese casserole, veggie, peach blueberry cobbler fluff salad.

Friday, May 22 - Bacon Swiss chicken breast sandwich, lettuce, tomato, fries, vanilla pudding.

Monday, May 25- CLOSED Memorial Day!

Tuesday, May 26- BLT wrap with vegetable soup.

Wednesday, May 27- Bourbon Chicken with rice, vegie, salad, and dessert.

Beef Stroganoff

Ingredients

2 pounds beef chuck roast

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 ounces butter

4 green onions, sliced (white parts only)

4 tablespoons all-purpose flour

1 (10.5 ounce) can condensed beef broth

1 teaspoon prepared mustard

1 (6 ounce) can sliced mushrooms, drained

1/3 cup sour cream

1/3 cup white wine

salt to taste

ground black pepper to taste

Directions

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.