The Big Sandy Mountaineer -

Senior Center News

 

September 8, 2021



Menu

Thursday, September 9-

Pork Roast, fried potoatoes, veggies, Apple Sauce, grape salad, and Lemon Bars.

Friday, September 10- Chili Dogs, Cottage Cheese, and Watermelon.

Monday, September 13- Dorito Chicken casserole, veggies, and Pear Crisp.

Tuesday, September 14- Birthday Dinner, Chicken Fried Steak, mashed potoates, broccoli cauliflower salad, and Cake.

Wednesday, September 15 - BBQ Chicken, fried potoates, veggies, and mixed fruit.

Recipe of the week:

Pumpkin Zucchini Bread

Ingredients

3 cups all-purpose flour

1 ½ tablespoons pumpkin pie spice

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 eggs

2 ¼ cups white sugar

½ cup vegetable oil

½ cup canned pumpkin

1 tablespoon vanilla extract

2 ½ cups grated zucchini

1 cup chopped walnuts (Optional)

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.

Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.

Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.

Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

Cook’s Note:

Freezer-friendly. Do NOT drain grated zucchini, as it removes some of the moisture from the bread/ cake.Nutrition Facts

Per Serving:

435 calories; protein 6.8g; carbohydrates 65.1g; fat 17.2g; cholesterol 46.5mg; sodium 360.9mg

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2021