Menus 6/1-6/7

• Sunday
  Baked chicken in mushroom sauce
  Asparagus
  Whole wheat rolls
  Easy strawberry shortcake
• Monday
  Chili verde
  Green salad
• Tuesday
  Leftover baked chicken
  Three bean salad
• Wednesday
  Leftover chili verde
  Green salad
• Thursday
  Gypsy salad on chard and romaine
• Friday
  Hot dogs in buns
  Baked beans
  Green salad
• Saturday
  Apple pancakes
  Chicken sausages
  Fruit salad

Mushroom sauce: place 1/4 c olive oil in saucepan. Add 1/4 c flour and stir well. Add 1 can chicken broth and stir until smooth. Cook stirring continually over low heat until thick. Add 1/2 milk or cream, 1 4oz can mushroom pieces, chopped parsley (2Tbsp fresh or 2tsp dried). Serve over baked chicken.

Gypsy salad:
2 c diced turkey ham
2 c diced cheddar or other cheese
2 c diced dill pickles
2 c diced tomatoes
Mix all together with about 2 Tbsp prepared mustard and 1 Tbsp mayonnaise. Adjust the mustard and mayonnaise dressing to taste.

Easy strawberry shortcake: Mash 4 cups strawberries and mix with 1/2 c sugar. Serve over slices of Angel food cake.