Menu for week of March 1st

Monday:

Freezer Meal-Mexican Chicken Bake, Mexi-Corn

Tuesday:

Chicken and Dumplings, Buttery Cooked Carrots (new recipe), Corn Casserole

Wednesday:

Sammies and Fruit

Thursday:

Hamburger Helper, Salad, Crispy Ranch Bread Sticks (new recipe)

Friday:

Turkey Burgers, Chips, Classic Macaroni Salad (new recipe)

Saturday:

Home Made Pizza (store-bought crust), Veggies and Dip

Sunday:

Freezer Meal-Picnic Chicken, Corn on the Cob, Oven Fries


Buttery Cooked Carrots

1 pound baby carrots
1/4 cup margarine
1/3 cup brown sugar

1. Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
2. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Crispy Ranch Bread Sticks

2 tablespoons dry ranch dip mix
2 tablespoons sour cream
1 package(10 ounce)refrigerated pizza dough
butter, melted

1. Preheat oven to 400. Combine dip mix and sour cream in small bowl, set aside.
2. Unroll pizza dough on lightly floured work surface. Shape dough into 16x10 inch rectangle. Brush with melted butter. Spread dip mixture evenly over top of dough; cut into 24(10 inch) strips. Give each strip 4 or 5 twists.
Place bread sticks, 1/2 inch apart, on parchment lined or well greased baking sheets. Bake 10 minutes or until golden brown. Serve immediately

Classic Macaroni Salad

2 c. cooked macaroni
2 eggs hard-boiled, chopped
¼. c. celery
¼ c. chopped onion
1/3 to ½ c. mayonnaise or salad dressing
2 t. sugar
2 t. vinegar
½ t. salt or to taste
½ t. mustard
pepper
Combine all ingredients, stir well. Cover and chill several hours before serving. 4 servings.