Menus announced for senior nutrition sites in area
The menu for the month of March has been announced for the Senior Dining Centers of the Taylor County Commission on Aging. Persons 60 years and older and spouse, regardless of age, are welcome to participate in the noon meals. In Jump River, meals are served at noon on Tuesday and Thursday at the Jump River Community Center. In Medford, meals are served at noon on Monday, Wednesday, Thursday, and Friday at the Medford Senior Dining Center. In Gilman, meals are served at noon Monday through Thursday at the Gilman Senior Center. Meals are served in Goodrich at 11:30 a.m. on Wednesdays at Royal Gaits Arena & Stables. In Stetsonville, meals are served at 11:30 a.m. on Tuesday and Thursday at the Centennial Community Center. Meals are served in Rib Lake at 11:30 a.m. on Monday, Tuesday, and Thursday at the Rib Lake Senior Center. In Westboro, meals are served at 11:30 a.m on Tuesday and Thursday at the VFW Hall. Reservations must be made one day in advance by 2 p.m. Any questions, call Commission on Aging at 715-748-1491.
Medford Meals on Wheels, Stetsonville, Westboro, Rib Lake, Goodrich
Week of March 1- Wednesday, sliced turkey, mashed potatoes, gravy, Brussels sprouts, WW roll, pear upside down cake; Thursday, Swiss steak, mashed potatoes, three-bean salad, rye bread, ambrosia fruit salad; Friday, mac and cheese, broccoli and cauliflower, WW roll Mandarin oranges, bananas and vanilla pudding.
Week of March 6- Monday, Ham on marble rye with Romaine leaf and tomato slice, minestrone soup, crackers, peach slices; Tuesday, chicken broccoli casserole, Pacific veggie blend, WW bread, grape juice, strawberries and yogurt; Wednesday, shepherds pie, mashed potatoes, cauliflower, biscuit, gingerbread cake; Thursday, Italian rigatoni casserole, green beans, mixed greens and dressing, garlic breadstick, carrot cake; Friday, seasoned baked fish, parsley buttered potatoes, carrots, rye bread, banana.
Week of March 13- Monday, pulled pork on a bun, baked beans, scalloped potatoes, honeybee fruit salad; Tuesday, spaghetti and meat sauce, mixed greens, garlic breadstick, Mandarin oranges, pineapple cake; Wednesday, ham, cabbage, boiled potatoes, carrots, rye bread, Luck of the Irish Jello Poke Cake; Thursday, roast beef, mashed potatoes with gravy, Brussels sprouts, WW roll, fresh grapes; Friday, Egg and cheese breakfast bake, seasoned potatoes, steamed broccoli, mini muffin, banana.
Week of March 20- Monday, Sloppy Joe on bun, roasted potatoes, baked beans, grape salad; Tuesday, Kielbasa with sauerkraut, German potato salad, peas, WW bread, pineapple; Wednesday, chicken breast with mushroom and bacon sauce, baby reds, Brussels sprouts, roll, yogurt and berries; Thursday, salisbury steak, mashed potatoes, gravy, squash, multi-grain bread, raisin cookie; Friday, tuna noodle casserole, carrots, rye bread, fruit mix, Beetnik chocolate cake.
Week of March 27- Monday, chicken enchilada casserole, Wisconsin blend veggies, biscuit, Mandarin oranges, peach upside down cake; Tuesday, meatloaf, mashed potatoes gravy, country trio veggie blend, WW bread, applesauce; Wednesday, lasagna, carrots, mixed greens with dressing, garlic breadstick, fruit Jello dessert; Thursday, ham and scalloped potatoes, peas, pineapple, multigrain bread, chocolate pudding; Friday, lemon and pepper fish, baby red potatoes, broccoli, rye bread, bananas.
Reserve your meal by 2 p.m. the day before you dine.
Gilman and Medford menu
Week of March 1- Wednesday, breaded pork chop, noodles, corn, pear, apple crumb cake; Thursday, beef and broccoli, rice, Mandarin oranges, carrot cake; Friday, egg salad on croissant, three bean salad, pineapple, cupcake.
Week of March 6- Monday, chicken breast with bun, lettuce, tomato and cheese, chips, applesauce, butterscotch pudding; Tuesday, baked fish, roasted baby reds, apricots, chocolate chip bar; Wednesday, meatball sandwich with mozzarella, lettuce salad, applesauce, peanut butter bar; Thursday, beef vegetable soup, dinner roll, Mandarin oranges, chocolate mousse; Friday, baked fish, roasted baby reds, apricots, chocolate chip bar.
Week of March 13- Monday, BBQ on bun, baked beans, pickle, pineapple, cookie; Tuesday, corned beef, boiled potatoes, boiled cabbage, pears, blonde brownie; Wednesday, chicken Alfredo, lasagna rollups, lettuce salad, breadstick, peaches, butter bar; Thursday, chicken parmesan, au gratin potatoes, broccoli, Mandarin oranges, cake; Friday, Corned beef, boiled potatoes, boiled cabbage, pears, blonde brownie.
Week of March 20- Monday, ham, turkey bacon sub, potato salad, peaches, cupcake; Tuesday breaded fish, cheesy hashbrowns, green beans, fruit cocktail, applesauce bar; Wednesday, baked ham, mashed potatoes, carrots, pineapple, banana cream dessert; Thursday, chicken enchilada casserole, lettuce salad, apricots, cheesecake bar; Friday, breaded fish, cheesy hashbrowns, green beans, fruit cocktail, applesauce bar.
Week of March 27- Monday, sausage gravy over biscuit, green beans, fruit salad, cookie; Tuesday, tuna salad sandwich, fresh carrots and dip, pickle, Mandarin oranges, chocolate pudding; Wednesday, roast beef, potatoes, carrots, pears, chocolate cake; Thursday, lasagna, French bread, corn, pears, dessert bar; Friday, tuna salad sandwich, fresh carrots and dip, pickles, Mandarin oranges, chocolate pudding.
Reserve your meal by 12:30 p.m. the day before you dine.
Jump River
Week of March 2- Thursday, Swiss steak, mashed potatoes, three bean salad, rye bread, ambrosia fruit salad.
Week of March 7- Tuesday, chicken and broccoli casserole, Pacific veggie blend, whole wheat bread, grape juice, strawberries and yogurt; Thursday, tater tot casserole, green beans, fruit cocktail, cookies.
Week of March 14- Tuesday, spaghetti and meat sauce, mixed greens and dressing, garlic breadstick, Mandarin oranges, pineapple cake; Thursday, roast beef, mashed potatoes and gravy, Brussel sprouts, whole wheat roll, carrot cake.
Week of March 21- Tuesday, kielbasa with sauerkraut, German potato salad, peas, whole wheat bread, pineapple; Thursday, Salisbury steak, mashed potatoes and gravy, squash, multi-grain bread, raisin cookie.
Week of March 28- Tuesday, meatloaf, mashed potatoes and gravy, country trio veggie blend, whole wheat bread, applesauce; Thursday, ham and scalloped potatoes, peas, pineapple, multi-grain bread, chocolate pudding.
Reserve your meal by 2 p.m. the day before you dine.
ALL MEALS SERVED WITH MILK Due to shortages in the supply chain, there may be substitutions without notice.
