Senior Corner

MENU OF THE WEEK

Wednesday 2 nd
Chicken
Mashed Potatoes
Carrots
Fruit
Thursday 3 rd
White Beans
Augartin Potatoes
Mixed Greens
Cornbread
Fruit
Friday 4 th
Fish
Scalloped Potatoes
Peas
Fruit
Monday 7 th
Closed for Holiday
Tuesday 8 th
Hamburger Steak
Mashed Potatoes
Green Beans
Fruit

Happy Birthday

Happy Birthday wishes sent out to: Loretta Hay, Harvey Hamrick, Judy Hall, Colleen Miller,
Larry Lewis, Kent Alshire, Edna Larmore, Clara Sparks and Anita Alshire.

Recipe of the Week

Depression Era Peanut Butter Bread

2 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 cups creamy peanut butter
1/4 cup honey
1 1/3 cups milk
Instructions
Preheat oven to 325° F.
Combine the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to combine.
In a separate bowl, stir together the peanut butter and honey. Add the peanut butter mixture to the
dry ingredients along with the milk. Mix using an electric mixer on low speed until just
combined. Scrape down the bowl and fold the batter to make sure no streaks of flour remain.
Grease a 9×5-inch loaf pan. Scrape the batter into the prepared pan and smooth the top. Bake for
1 hour, or until a toothpick tester inserted near the center of the loaf comes out clean. When the
bread is done, it should be well-browned on the outside. If additional bake time is needed, tent the
bread with a piece of aluminum foil so it doesn’t over-brown.
Let bread cool 5 minutes in the pan, then turn out onto a wire rack to cool further. Slice using a
serrated knife. Serve slices warm smeared with butter, Nutella, peanut butter, cream cheese