on the menu this week...

enchiladas, rice beans
fish tacos
kahlua pork
roast, potatoes, carrots
pork chops and rice

on the menu this week...

sloppy joes, potato chips, baby carrots
shrimp alfredo with green salad
breakfast: french toast, hash browns, sausage
chicken nuggets, yams and broccoli
taco soup

Pepper Stuff

Ingredients:
2 large bell peppers, diced
1 lb. sweet Italian sausage
1/3 cup chopped onion
1 14.5 oz. can diced tomatoes
3/4 cup water
1/2 cup rice
2 tablespoons Worcestershire sauce
1/2 teaspoon dried oregano

In a large skillet cook the sausage with the onion until no longer pink.
Add the tomatoes, rice, water, Worcestershire sauce and oregano.
Salt and pepper to taste.
Bring to a boil.
Simmer, covered, stirring occasionally for about 15 minutes.
Add the peppers.
Simmer an additional 5-10 minutes.

Serve with grated cheese (optional).

on the menu this week...

ragu pasta with green salad
enchiladas with rice and beans
macaroni and cheese with peas
steak with potatoes and spinach
breakfast: french toast, sausage and hash browns

Easter Feast

garlic red mashed potatoes, cooked baby carrots (drizzled with ham glaze), sauteed asparagus

fresh baked rolls and baked ham

ham glaze

heat in saucepan:

1/4 cup butter
1/2 cup brown sugar
1/4 cup honey
1/8 cup pineapple juice

pour over ham before baking

peaches and cream

empty three cans of peaches into baking dish
sprinkle on top:
1/2 cup brown sugar

1/2 teaspoon cinnamon
dash nutmeg
dash cloves
bake covered at 350 until warm
serve with whipped cream