County nutrition program announces January menus
The Taylor County Nutrition Program for the elderly has announced the January menu for the various sites. Persons 60 years and older and spouse, regardless of age, are invited to participate in the meal.
In Jump River, meals are served at noon on Tuesdays and Thursdays at the Jump River Community Center, W14751 River St. In Medford, meals are served at noon on Mondays, Wednesdays, Thursdays and Fridays at the Medford Senior Dining Center, 845 E. Broadway (Hwy 64). In Gilman, meals are served at noon Monday through Thursday at the Gilman Senior Center, 385 Main St. Meals are served in Goodrich at 11:30 a.m. on Wednesdays at Royal Gaits Arena & Stables, N3649 Spring Dr. In Stetsonville, meals are served at noon on Tuesdays and Thursdays at the Centennial Community Center, 412 E. Center Ave. Meals are served in Rib Lake at 11:30 a.m. on Mondays, Tuesdays and Thursdays at the Rib Lake Senior Center, 725 S. Front St. In Westboro meals are served at 11:30 a.m. on Tuesdays and Thursdays at the VFW Hall, N8835 Business Hwy 13.
Reservations must be made one day in advance by 2 p.m. Any questions, call the Taylor County Commission on Aging at 715-748-1491.
Week of January 1 — Wednesday, sites closed; Thursday, meatloaf, mashed potatoes, gravy, peas, whole wheat bread, pumpkin bars; Friday, tuna noodle hot dish, peas, rye bread, dried fruit mix, apple cake.
Week of January 6 — Monday, beef stroganoff, mashed potatoes, broccoli and cauliflower, biscuit, fresh grapes; Tuesday, lemon pepper fish, garlic mashed potatoes, asparagus, pineapple, multi-grain bread, cookie; Wednesday, lasagna, carrots, romaine salad, garlic breadstick, fruit Jell-O dessert; Thursday, honey mustard pork, baked sweet potato, cauliflower, raisin bread, cinnamon applesauce; Friday, chicken fajitas with red and green pepper sauté, tortilla sour cream, refried beans, Mexican corn, chocolate cherry cake.
Week of January 13 — Monday, chicken broccoli hot dish, Pacific vegetable blend, whole wheat bread, grape juice, banana and vanilla pudding; Tuesday, beef tips with mushrooms, noodles, peas, 12-grain bread, warm cinnamon apples; Wednesday, brat in a bun, steamed onions, baked beans, potato salad, strawberry cake; Thursday, baked rosemary chicken, sweet potato, cauliflower, cornbread, grapes; Friday, chili with macaroni, cheddar cheese, romaine spinach salad, apple slices, lemon bar.
Week of January 20 — Monday, salmon filet, twice baked mashed potatoes, creamed peas, whole wheat bread, spice cake; Tuesday, chicken parmesan pasta, Brussels sprouts, whole wheat dinner roll, mandarin oranges, raspberries and yogurt; Wednesday, turkey tetrazzini, carrots, sliced picked beets, whole wheat dinner rolls, peach upside down cake; Thursday, beef vegetable stew, biscuit, country trio vegetables, romaine spinach salad, cookie; Friday, hot beef in a bun, baked beans, potato salad, ambrosia fruit salad.
Week of January 27 — Monday, Italian rigatoni hot dish, green beans, romaine lettuce salad, garlic breadsticks, carrot cake; Tuesday, pork roast, mashed potatoes, gravy, pea, cheese and onion salad, whole grain bread, blueberry cobbler; Wednesday, baked fish, parsleybuttered potatoes, red cabbage coleslaw, rye bread, banana cream pie bar; Thursday, chicken breast with mushroom and bacon sauce, brown and wild rice blend, winter squash, apple slice, brownie; Friday, ham, lettuce and tomato on marble rye bread, bean soup, pear slices, cookie.
