Wednesday, May 27, 2020


Tuesday was pinto beans seasoned with tomato sauce and sautéed veggies, cornbread, and fruit sorbet.
Had only about half our diners, so 20 servings went into the freezer for next Tuesday.

Wednesday was another vegetable stew, curryish, served with left over cornbread from day before or pumpkin bread, and mixed fruit sorbet

2 heads cauliflower cut and par cooked 
4 carrots medium dice, par cooked also
2 pounds cooked garbanzos
1 pound cooked yellow split pea
1 small can peas
2 cans creamed corn
2 cans vegetable soup
1 diced and precooked potato
4 small cans tomato sauce
1/2 cup peanut butter
1 cup broth
1 medium can diced tomatoes
4 diced onions

Thursday will be lentil spaghetti unless something happens different, bread on the side, probably canned fruit or sorbet on the side.

4 pound lentils
#10 can diced tomatoes +
#10 can pasta sauce +
4 onions
3 packs stick spaghetti, broken
1 can black olives
2 containers sliced mushrooms

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