Eating & Dining

EOMC Menu for 02/24/2020-02/29/2020.

 

Monday, February 24- Chicken Fried Steak, Stuffed Pork Loin, California Veggies, Au Gratin Potatoes, Chicken & Wild Rice Soup.

Tuesday, February 25- Chicken Spaghetti, Dirty Rice, Carrots, Garlic Bread, Loaded Potato Soup.

Wednesday, February 26- Pulled Pork Sandwiches, Chicken Pot Pie, Green Beans, Potato Wedges, Chicken Tortilla Soup.

Thursday, February 27- Cornish Hens, Cheeseburger Mac, Sonoma Veggies, Texas Potatoes, Tomato Basil Soup.

Friday, February 28- Pot Roast, Tuna Casserole, Peas & Carrots, New Potatoes, Chicken Poblano Soup.

Saturday, February 29- Grill and Salad Bar Only.

Monday, 27 January 2020 21:54

EOMC Menu for 01/29/2020-02/01/2020

Tuesday, January 28- Chicken Fried Steak, Chicken Cordon Bleu, Carrots, Mashed Potatoes, Gravy, Chicken Noodle Soup.

Wednesday, January 29- Cajun Turkey, Brats, Fried Cabbage, 5 Blend Veggies, New Potatoes, Broccoli & Cheese Soup.

Thursday, January 30- Ham, Garlic & Cracked Pepper Chicken, Provence Veggies, Scalloped Potatoes, Chicken & Wild Rice Soup.

Friday, January 31- Brisket, Corndogs, Italian Veggies, Baby Bakers, Mac & Cheese, Corn Bread, Pinto Beans.

Saturday, February 1- Grill and Salad Bar Only.

 

Men hoping to get in shape typically know that getting fit requires a combination of diet and exercise. While it might be easy to adapt to a new exercise regimen, many men find it difficult to alter their diets. But a healthy diet does not have to be drab. The following are some healthy foods that men can enjoy on their way to improving their overall health.

 

* Turkey: Each ounce of skinless turkey breast contains seven grams of muscle-building protein, which should interest those men looking to improve their physique. Turkey often has no saturated fat and is even high in vitamin B and zinc.

 

* Beans: Beans are loaded with protein and contain no saturated fat. Men who want to get the most bang for their bean should consider black beans, which have the most fiber per serving. Fiber swells in your stomach and makes you feel full, which can quell any hunger pangs you get during the day. This can help you avoid overeating.

 

* Sweet potatoes: Sweet potatoes are a staple of Thanksgiving dinner, but they can be enjoyed year-round, too. Sweet potatoes protect the body against cell damage because they're loaded with nutrients such as beta carotene, iron and vitamins C and E. Sweet potatoes also help your body's muscles recover after a tough workout.

 

* Beef: Beef might not be the first food men think of when they're trying to get in shape and improve their overall health, but beef is loaded with nutrients, including protein, B6 and B12, niacin, phosphorous, and selenium. When buying beef, look for lean cuts. They should not be too difficult to find, as the United States Department of Agriculture notes that today's beef is 20 percent leaner than it was as recently as a decade ago.

 

* Yogurt: Men who need to shed a few pounds should consider yogurt, which contains calcium thats help the body feel full as it effectively burns fat. In addition, yogurt contains active cultures that increase the amount of germ-fighting bacteria along the intestinal walls. Studies have linked those cultures to a reduced risk of getting a cold, so you might just avoid a cold while you're losing some weight.

 

* Spinach: Popeye ate spinach, and men looking to get in shape and stay healthy should follow suit, as spinach is loaded with calcium, fiber and beta carotene, which boosts your immune system.

 

* Oatmeal: Eating healthy can start in the morning with a bowl of oatmeal. It contains ample soluble fiber that can reduce a man's risk of developing heart disease by helping reduce your cholesterol levels. If plain oatmeal is too drab, add some fruit like strawberries, bananas or blueberries, which contain more fiber, vitamins and minerals per ounce than any other fruit.

Saturday, 18 January 2020 13:24

EOMC Cafeteria Menu for 01/19/2020-01/25/2020

 

Sunday, January 19- Lasagna, Rotisserie Chicken, Peas, Mashed Potatoes, Gravy, Garlic Bread.

Monday, January 20- Manwich, Lemon Pepper Chicken, Carrots, Garlic & Herb Potatoes, Chili with beans.

Tuesday, January 21- Turkey, Smothered Pork Chops, Dressing, Green Bean Casserole, Mashed Potatoes, Gravy, Rolls, Broccoli Cheese Soup.

Wednesday, January 22- Red Beans & Rice, BBQ Chicken, Normandy Veggies, Fried Potatoes, Chicken Gumbo.

Thursday, January 23- Chipotle Sliders, Bourbon Chicken, Provence Veggies, Loaded Mashed Potatoes, Shrimp Bisque Soup.

Friday, January 24- Roast, Lil Smokies, Corn, New Potatoes, Chicken Poblano Soup.

Saturday, January 25- Grill and Salad Bar Only.

Friday, 27 December 2019 08:56

Sausage Casserole

Sausage Casserole

Submtted by Dixie Shrum


1 (8 oz) pkg. elbow macaroni, prepared according to pkg directions and drained
1 lb. bulk pork sausage, browned and drained of all fat (reserve 2 tbs fat and ½ of sausage)
½ c chopped onion
½ c green pepper strips
3 tbs all-purpose flour
½ tsp salt
2 c milk
2 c shredded Cheddar cheese

Saute’ onion and green pepper in reserved fat. Stir in flour and salt. Slowly add milk. Cook over medium heat, stirring, until thick. Stir in 1 ½ c cheese.
Combine macaroni cheese/sausage mixture into a greased 2 qt. casserole. Top with remaining cheese and sausage. Bake at 400o for 25 minutes or until golden brown.

 

Don Shrum and Dixie Bishop were married on August 21, 2957, in Poteau. They moved to their present home March 21, 1958 and have lived their sixty-two years. They are the parents of three daughters, Donna Deaton (David), Darla Davis and Deanna Davis, six grandchildren Daryl Davis (Kaycee), Delaina Davis & Daren Davis, and Lauren, Larissa & Logan Deaton and three great grandchildren Tanner, Kix and Ben.


Dixie attended school at Monroe in sixth and seventh grade. The Shrum daughters and three of the six grandchildren graduated from Monroe School. Now two of the great-grands are Monroe students. Don drove a bus for sixteen years and Dixie drove a bus for about eight year for Monroe School. Darla has taught at Monroe her entire career. We have good thoughts and memories of all our Monroe times.


God continues to bless all of us with good health and in numerous other ways. Mr. & Mrs. Shrum are members of Springhill Baptist Church. 

Friday, 27 December 2019 08:53

Sausage Casserole

Submitted by Dixie Shrum

 

Sausage Casserole
1 (8 oz) pkg. elbow macaroni, prepared according to pkg directions and drained
1 lb. bulk pork sausage, browned and drained of all fat (reserve 2 tbs fat and ½ of sausage)
½ c chopped onion
½ c green pepper strips
3 tbs all-purpose flour
½ tsp salt
2 c milk
2 c shredded Cheddar cheese

Saute’ onion and green pepper in reserved fat. Stir in flour and salt. Slowly add milk. Cook over medium heat, stirring, until thick. Stir in 1 ½ c cheese.
Combine macaroni cheese/sausage mixture into a greased 2 qt. casserole. Top with remaining cheese and sausage. Bake at 400o for 25 minutes or until golden brown.

 

 

Don Shrum and Dixie Bishop were married on August 21, 2957, in Poteau. They moved to their present home March 21, 1958 and have lived their sixty-two years. They are the parents of three daughters, Donna Deaton (David), Darla Davis and Deanna Davis, six grandchildren Daryl Davis (Kaycee), Delaina Davis & Daren Davis, and Lauren, Larissa & Logan Deaton and three great grandchildren Tanner, Kix and Ben.


Dixie attended school at Monroe in sixth and seventh grade. The Shrum daughters and three of the six grandchildren graduated from Monroe School. Now two of the great-grands are Monroe students. Don drove a bus for sixteen years and Dixie drove a bus for about eight year for Monroe School. Darla has taught at Monroe her entire career. We have good thoughts and memories of all our Monroe times.


God continues to bless all of us with good health and in numerous other ways. Mr. & Mrs. Shrum are members of Springhill Baptist Church.

 
These are not original recipes from the Shrum home but have been favorites for many years.

PUBLIC SERVICE ANNOUNCEMENT

Local Daycare participates in CACFP


The First Christian Church Daycare in Poteau announces its participation in the Child and Adult Care Food Program (CACFP). All participants in attendance are served meals at no extra cha ge to the parents. In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights relations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering LJSDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf or hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint (AD-3027) found online or at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW Washington, D.C. 20250-9410;
This institution is an equal opportunity provider.

 

Friday, 13 December 2019 21:25

Slow Cooker Taco Spaghetti

Slow Cooker Taco Soup 

 

INGREDIENTS:

8 ounces spaghetti
1-1/4 pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
2/3 cup water
1 can (10.75-oz) cream of chicken soup
1 can (10-oz) can diced tomatoes with green chilies, undrained
1 (8-oz) package Velveeta cheese, cubed
1-1/2 cups shredded cheddar cheese
chopped green onions, optional

 

INSTRUCTIONS:

Prepare spaghetti as package directs. Drain and return to pan.

 

Cook meat until no longer pink. Drain and return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 2-3 minutes until water evaporates.

 

Stir in soup, Velveeta and tomatoes w/green chilies. Reduce heat to low, and cook until the cheese melts, stirring constantly.

 

Stir in cooked spaghetti and pour into slow cooker with liner. Cook on low 3-4 hours. Stir in cheddar cheese and heat until bubbly. Serve with chopped green onions if desired.

 

This can also be prepared as directed and baked in a 9X9” greased pan at 3500 for about 30 minutes until heated through and bubbly.

 

Double the recipe and bake in a 9X13” for a larger crowd.

Sunday, 24 November 2019 15:37

Pumpkin Upside Down Cake

 

This cake tastes a lot like pumpkin pie and is so much easier to make than pie. It is also really moist even after a few days. Thank you, Kathy Fesperman, for sharing your recipe.

 

2 cups pumpkin (16 oz solid pack can, not pumpkin pie filling)

1 t nutmeg

1 t ginger

2 t cinnamon

1 12 oz can evaporated milk

1 ¼ c sugar

3 eggs, slightly beaten

½ c chopped pecans

1 box yellow cake mix (2 layer size)

1 stick melted butter

 

Mix first seven ingredients and pour into a greased/sprayed 9X13 pan.

 

Sprinkle cake mix over the top of the pumpkin mixture.

 

Drizzle melted butter over the top of cake mix.

 

Bake 30 minutes at 325. Sprinkle nuts over top and bake another 30-35 minutes. Serve with whipped topping. Makes about 15 servings.

 

 

 

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