Menu

Thursday, July 1 -Ham & Potaote Supreme, veggies, Cottage Cheese, and Jello salad.

Friday, July 2- Crab Salad sandwich with Potato soup.

Monday, July 5- We will be CLOSED

Tuesday, July 6-Baked Potoat Bar and dessert.

Wednesday, July 7- Chicken Strips, Tots, Fruit Salad, and Apple Crisp.

Recipe of the week:

Prize Winning Baby Back Ribs

Ingredients

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon paprika

salt and pepper to taste

3 pounds baby back pork ribs

1 cup barbeque sauce

Directions

Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.

In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.

Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.

Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Nutrition Facts

Per Serving:

441 calories; protein 24.6g; carbohydrates 16.9g; fat 30g; cholesterol 117mg; sodium 581.8mg.

Bonus Recipe:

Watermelon

Mojitos

Ingredients

6 cups cubed seedless watermelon

50 fresh mint leaves

5 limes, juiced

1 cup white rum

2/3 cup simple syrup

2 cups ice cubes, or as needed

1 cup club soda, or as needed

Directions

Place cubed watermelon in a blender and blend until smooth. Pour into a bowl through a mesh strainer to remove pulp. Measure out 2 cups of strained watermelon juice and set aside.

Place mint leaves in the bottom of a pitcher. Pour in 1/2 the watermelon juice; muddle mint leaves with a muddler or the bottom of a wooden spoon.

Pour remaining watermelon juice, lime juice, rum, and simple syrup into the pitcher. Fill with ice and top with club soda. Serve.

Nutrition Facts

Per Serving:

250 calories; protein 0.6g; carbohydrates 33.9g; fat 0.2g; sodium 5.3mg.