Friday – May 28th – Pizza – Sam’s
Saturday – Ribs/ Cornbread/ Corn / Seasoned Tater Tots
Sunday – May 30th – Sloppy Joes, Potato Salad, Coleslaw – Fresh Strawberry Sheet Cake
Monday – May 31st – Marinated Ribeyes (TOH June/June 2010) pg 61 / Baked Potato / Salad
Salad Mix (1 head romaine lettuce, 2 bunches of fresh spinach)
1 pint fresh strawberries, sliced
1/2 cup mayonnaise
1/3 cup white sugar
2 tablespoons white wine vinegar
1/4 cup milk
2 tablespoons poppy seeds
In a large salad bowl, combine the romaine, spinach, and strawberries. In a jar with a tight fitting lid, combine mayonnaise, vinegar, sugar, milk, and poppy seeds. Shake well and pour the dressing over the salad. Toss until evenly coated
June 1 – Chicken Salad Croissants/ Macaroni and Ham
2 – Pecan Crusted Salmon/(Very Good Add to Site) Garden Vegetables/ Crusty Bread
4 – Beef Enchiladas/Spanish Rice
5 – Grilled Pork Chops (TOH June/June 2010) pg 61 /Fabulous Green Beans (TOH June/June 2010) pg 61 / Rice
6 – Herbed Roast Chicken (TOH June/June 2010) pg 57, Mac and Cheese, Carrots
7 – Taco Salad (TOH June/June 2010) pg 38
8 – Shrimp Scampi, Angel Hair Pasta, and Broccolli
9 Chicken & Rice Casserole
- 2 cups cooked brown rice
- 2 cups cubed chicken, cooked (from freezer)
- 1 can cream of mushroom soup
- 1 cup sour cream
- Worcestershire sauce (to taste)
- 1/2 cup grated cheddar cheese
- 1 cup buttered bread crumbs
Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350°F for 30 min.
10 – End of School Picnic – Make Secret Sauce
11 – Barbecued Burgers / Pasta Salad
12 – Beef Roast with Gravy (TOH June/June 2010) pg 78, Mashed Potatoes, Corn