Tuesday Dinners                                                        Thursday Dinners Adult $12.00, Child $5.50
Tuesday, Aug 8 Chicken Waldorf Salad (Chunks of chicken on romaine w/ apples, walnuts, raisins, onion, and bleu cheese), Pasta Salad, Rolls, and Pound Cake	Thursday, Aug 5  Center-cut Pork Chop, Scalloped Apples, Mac and Cheese, Green Beans, Rolls
Tuesday,Aug 10 Meat Loaf, Mashed Potatoes, Little Green Peas, Baby Carrots, Rolls	Thursday,Aug 12 Chicken Breast with Mushroom Stuffing, Wild Rice Pilaf, Broccoli Casserole, Green Salad, Rolls
Tuesday,Aug 17 Cuban Pulled Pork, Black Beans, Yellow Rice, Marinated Tomato Cucumber Salad, Sandwich Roll	Thursday, Aug 19 Beef Straganoff, Buttered Noodles, Asparagus, Yellow Squash, Rolls
Tuesday, Aug 24 Fried Chicken (white or dark?), Rice and Gravy, Conch Peas, Green Beans, Biscuits	Thursday, Aug 26 Roast Pork Loin, Black-eyed Pea Salad, Scalloped Tomatoes, Sauteed Okra and Onion, Rolls
Tuesday, Aug31 Filet of Poached Salmon, Baked Potato with Sour Cream & Chives, Eggplant Casserole, Green Salad, Rolls	August Specials Casserole - Vegetable Lasagne For 2 - $8.50     |     For 4 - $12.50 For 6 - $16.00   |     For 12 - $32.00   Dessert - Peach Cobbler For 2 - $6.00     |     For 4 - $10.00 For 6 - $13.00   |     For 12 - $24.50
Cooking Tip for the Perfect Poached Egg Water 1 1/2 - 2" deep, generously salted in a shallow pan. Bring up to a good simmer (not boiling) on med/med low. Gently drop in the egg. Cook about 4 minutes or until white over the yoke. Serve immediately or store, submersed in water in frig for a day or two.