Senior Center Corner: Menu for the week

Menu for

the week of June 3-9

Wednesday, June 3

• Meat Loaf
• Mashed Potatoes
• Carrots
• Fruit

Thursday, June 4

• Pinto Beans
• Boiled Potatoes
• Spinach
• Cornbread
• Fruit

Friday, June 5 5

• Chef Salad
• Crackers
• Fruit

Monday, June 8

• Chicken
• Mashed Potatoes
• Mixed Greens
• Fruit

Tuesday, June 9

• Tuna Salad
• Crackers
• Lettuce
• Tomatoes
• Pickled Beets

The Webster Springs Site serves from 9-11:30 a.m., Monday through Friday.

Cost for seniors (60 and older) is a donation basis. All donations are appreciated. A $2.50-per-meal donation would be a great help, but not mandatory.

For guests younger than 60 years of age or for a carry-out meal, the cost is $5.50. Milk is included. For more information, call the Webster Springs Site at 304-847-5800.

Outpost Covered Dish Dinner days:

• Hacker Valley Center Outpost, fourth Friday of each month
• Cowen Municipal Building, second Friday of each month
• Forest Park Senior Activity Center, every Monday and Wednesday, call 304-847-5236
• Webster County Board of Directors Meeting, fourth Thursday of each month, 10 a.m. at Forest Park Activity Center (open to public; call to be on agenda)

Come visit and enjoy the fun, food and fellowship. It has always been our mission to serve, to the best of our ability, the senior citizens of Webster County.

Happy Birthday

Happy Birthday wishes sent out to: Becky Casebolt, Bruce Gregory, Gary Jordan, Randy Timm, Junior Smith, Janice Cogar, Janet Kennedy, Darrell Hamrick, Mike Stout, Alma Lane, Gary Stout, Mark Hull, Janet Waybright, Ina Parton and Delmos McCoy.

Recipe of the Week

Country Ham with Red-Eye Gravy

INGREDIENTS:

4 slices of country ham (about 1/2 inch thick each)

1 Tablespoon vegetable oil

1 cup strongly brewed black coffee

1/2 cup water

1 Tablespoon light brown sugar

1 Tablespoon unsalted butter

INSTRUCTIONS:

1. Heat 1 Tablespoon vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.

2. Add 4 slices of country ham to the skillet in a single layer, ensuring they don’t overlap for even cooking.

3. Cook the ham for 3-4 minutes per side until lightly browned and crispy edges form, flipping once with tongs.

4. Remove the ham from the skillet and place it on a paper towel-lined plate to drain excess grease.

5. Pour off all but 1 Tablespoon of the rendered fat from the skillet, keeping the flavorful browned bits.

6. Add 1 cup strongly brewed black coffee and 1/2 cup water to the skillet, scraping the bottom with a wooden spoon to deglaze.

7. Stir in 1 Tablespoon light brown sugar until fully dissolved, about 1 minute.

8. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer for 5-7 minutes until slightly thickened.

9. Whisk in 1 Tablespoon unsalted butter until the gravy is smooth and glossy, about 1 minute.

10. Return the ham slices to the skillet, spooning the gravy over them to warm through for 1-2 minutes.