Senior Corner

MENU OF THE WEEK

Wednesday 19 th
Chicken Alfredo over Noodles
Broccoli
Carrots
Fruit
Thursday 20 th
Pinto Beans
Augratin Potatoes
Spinach
Cornbread
Fruit
Friday 21 st
Lasagna Roll
Salad
Carrots
Fruit
Monday 24th
Ham & Cheese Quiche
Baked Apples
Green Beans
Tuesday 25 th
Pizza
Corn
Salad
Fruit

Happy Birthday

Happy Birthday wishes sent out to: Bryan Moore, Rick Cutlip. Sherry Woodard, Sherry
Fletcher, Penny Savile. Vickie Fisher. Becky McIe, Mike Smalley, Patty Cool, Edcel Miller,
James Casto, Linda Cochran, Johny McCourt, Jackie Collins, Darrell Durham and Darlene Hope.

Recipe of the Week

Texas Toast Tomato Pies
Ingredients
8 (1.4-oz.) frozen Texas toast slices 
3 heirloom tomatoes, thinly sliced
1/4 tsp. kosher salt
1/4 tsp. black pepper, plus more for garnish
1 (5.3-oz.) pkg. garlic-and-herb spreadable cheese
3 Tbsp. mayonnaise
3/4 cup shredded sharp Cheddar cheese
sea salt
chives
Directions
Preheat oven to 425°F. Arrange frozen toast slices in a single layer on a parchment-lined baking
sheet. Pat tomato slices dry with paper towels. Sprinkle with kosher salt and black pepper.
Stir together garlic-and-herb cheese and mayonnaise in a bowl until smooth. Spread each toast
slice with mayonnaise mixture. Top with tomato slices; sprinkle each with about 1 1/2
tablespoons Cheddar cheese.
Bake until Cheddar cheese is golden and bubbly, about 15 minutes. Let cool 2 minutes. Sprinkle
with flaky sea salt and more black pepper, and garnish with chives