Menu and Recipes 9/21 - 9/25

Monday
Breakfast -Hard Boiled Eggs, Cinnamon Rolls, Applesauce, Milk
Lunch - Chicken Nuggets, Tater Tots, Grapes, Milk
Snack - Rice Cakes, Milk
Dinner - Hamburgers, Buns, Cheddar Potato Wedges*, Tomato Slices, Milk
Snack - Bananas, Milk

Tuesday
Breakfast - Egg Burritos, Hash Browns, Milk
Lunch - Pizza, Salad, Pineapple, Milk
Snack - Chocolate Chip Pumpkin Bread, Juice
Dinner - Meatballs, Green Beans, Twice Baked Potatoes, Whole Wheat Butterhorns*, Milk
Snack - Toast, Milk

Wednesday
Breakfast - French Toast Sticks, Turkey Sausage, Strawberries, Milk
Lunch - Macaroni and Cheese, Broccoli, Peaches, Milk
Snack - Wheat Crackers, Tuna Salad, Cheese
Supper - Hot Ham & Cheese Sandwiches, Carrots, Oranges, Milk
Snack - Graham Crackers, Milk

Thursday
Breakfast - Cereal, Canned Fruit, Milk
Lunch - Sausage Broccoli Bake*, Toast, Idaho Oven Fries*, Applesauce, Milk
Snack - Yogurt, Crackers
Dinner - Taco Turkey Rice Casserole, Peas, Canned Fruit, Milk
Snack - Crackers, Juice

Friday
Breakfast - Cereal, Canned Fruit, Milk
Lunch - Chicken Nuggets, Bread, Peas, Canned Fruit, Milk
Snack - Cheese, English Muffins
Dinner - Chili*, Bread, Canned Fruit, Milk
Snack - Tortilla Chips, Cheese Dip

Cheddar Potato Wedges
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 medium potatoes, cut into 8 wedges each
2 tablespoons butter
1 cup finely shredded Cheddar cheese

In a large resealable plastic bag, combine the garlic salt, seasoned salt and paprika. Add potatoes; seal bad and toss to coat. Transfer potatoes to an ungreased microwave-safe dish. Dot with butter. Microwave, uncovered, on high for 3 minutes. Turn potatoes; cook 2-3 minutes longer or until tender. Sprinkle with cheese; cover and let stand until cheese is melted.

Whole Wheat Butterhorns
2-3/4 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1-3/4 cups water
1/3 cup packed brown sugar
1/2 cup butter or margarine, divided
2 tablespoons honey
2 teaspoons salt
2 cups whole wheat flour

In a large mixing bowl, combine 1-1/2 cups all purpose flour and yeast. Heat the water , brown sugar, 3 tablespoons butter, honey and salt to 120-130 degrees, add to flour mixture. Beat on low for 30 seconds with electric mixer; increase speed to high and continue beating 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down and divide into thirds. Shape each into a ball, cover and let rest 10 minutes. On a lightly floured surface, roll the balls into three 12-in. circles. Cut each circle into 6 t0 8 wedges. Roll wedges into crescent shapes, starting at the wide end. Place on greased baking sheets. Cover and let rise in a warm palce until doubled, about 1 h our. Melt remaining butter and brush some on each crescent. Bake at 400 degrees for 10-15 minutes or until golden brown. Brush again with butter while hot. Yield: 18-24 rolls.

Broccoli Sausage Bake
1 pound bulk pork sausage
2 cups chopped broccoli
4 cups shredded cheddar cheese
6 eggs
2-1/3 cups milk
1 cup biscuit/baking mix

In a skillet, cook sausage over medium heat until no longer pink, drain and set aside. Add 1 inch fo water and broccoli to a saucepan; bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until crisp tender; drain. In a greased 9x12 inch baking dish, layer he sausage, cheese and broccoli. In a bowl, combine the eggs, milk and biscuit mix. Pour over broccoli. Bake at 350 degrees for 25-30 minutes or util a knife inserted near the center comes out clean.

Idaho Oven Fries
5 medium baking potatoes, scrubbed, unpeeled
4 tablespoons melted butter or vegetable oil
Salt, pepper to taste

Slice potatoes nto 1/8-in. to 1/16-in. thickness and place in ice water. Drain; pat dry with paper towels. Pour melted butter or oil on large baking sheet. Add potato slices in pan, turning to coat with the butter/oil. Season, if desired. Bake at 450 degreees for 15 mnutes or until potatoes are tender. Yield: 4 servings

Chili
2 pounds ground beef
1 medium onion, chopped
1 can (28 ounces) whole tomatoes with liquid, chopped
1 can (46 ounces) tomato juice
1 to 2 teaspoons chili powder
1 tablespoon sugar
salt and pepper to taste
2 cans ( 15 ounces each) red kidney beans, rinsed and drained
Shredded cheddar cheese, optional

In a large kettle or Dutch oven, brown beef and onion. Drain off fat; add all remaining ingredients
except beans and cheese. Cover an d simmer 2-3 hours. Adjust seasonings, if necessary. Stir in beans and heat through. Before serving, top with shredded cheese if desired. Yield: 10 servings