Wednesday Menu

Breakfast: soaked oatmeal with honey and butter or brown sugar and butter

Lunch: Lentil Soup
by Crystal Miller
1 small or ½ large onion, chopped
2 T olive oil
3 cups of lentils
1 T. salt
12 cups water
1 can Rotel Tomatoes
Sauté chopped onion in olive oil. When onion is soft add lentils, salt and water. Cook for 45 minutes to 1 hour or until lentils are soft. Add Rotel Tomatoes. This dish is spicy and tastes good when served with a dollop of sour cream in each serving.

Supper: Salmon patties Made with 1 can of salmon, 2 eggs and crackers, fried in Olive oil
steamed veggies
rice