Thursday, May 24, 2012
Menu 5/24 - 6/1
Thu 5/24 - Chicken Caesar Salad
Fri 5/25 - Bacon, Lettuce and Tomato Pasta Salad
Sat 5/26 - Out
Sun 5/27 - Snake Alley Shrimp and Noodles*
Mon 5/28 - Franks and Beans
Tue 5/29 - Greek Pasta Salad
Wed 5/30 - Golden Chicken and Rice**
Thu 5/31 - Pork Enchilada Casserole
Fri 6/1 - Pasta Amatriciana
* SNAKE ALLEY NOODLES
12 oz. uncooked spaghetti
1/4 cup soy sauce
2 TBSP dry sherry
4 tsp. cornstarch
1 pound ground pork
1 tsp minced, fresh ginger root
2 cloves garlic, minced
1/2 tsp crushed red pepper
3/4 cup chopped green onions, tops included
1/2 pound cooked baby shrimp
Cook the spaghetti according to package directions; drain and keep warm. Combine soy sauce, sherry and cornstarch; set aside. In a large skillet or wok, stir fry pork over high heat with ginger, garlic and red pepper until pork is cooked thoroughly. Add green onions and cook for another minute, then add soy sauce mixture and cook until mixture boils and thickens somewhat. Add the shrimp and heat through. Place the spaghetti in a large bowl or plate; pour the sauce over the noodles and toss to combine.
**Golden Chicken with Rice
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 -1/2 cups water
4 chicken leg quarters
1 envelope onion soup mix
In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13-in. x 9-in. baking dish. Top with chicken; sprinkle with onion soup mix.
Cover and bake at 350° for 2 hours or until a meat thermometer reads 180° and rice is tender.
Yield: 4 servings.