No June Menu at press time.

Recipe of the week:

Popcorn Salad

Ingredients

10 slices bacon

¾ cup mayonnaise

1 cup diced celery

1 ¼ cups shredded Cheddar cheese, divided

1 (8 ounce) can sliced water chestnuts, drained

¼ cup shredded carrots

2 tablespoons minced fresh chives

6 cups popped popcorn

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat...