County nutrition program announces March menu
The Taylor County Nutrition Program for the elderly has announced the March 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. If you have questions, call the Taylor County Commission on Aging at 715-748-1491. Menus are subject to change.
Week of March 2 — Monday, chicken parmesan, pasta, Brussels sprouts, wheat dinner rolls, mandarin oranges, raspberries and yogurt; Tuesday, hot beef in a bun, baked beans, potato salad, ambrosia fruit salad; Wednesday, beef vegetable stew, biscuit, country trio vegetable blend, lettuce and spinach salad, cookie; Thursday, turkey tetrazzini, carrots, whole wheat roll, sliced pickled beets, peach upside down cake; Friday, salmon filet, twice baked mashed potatoes, creamed peas, whole wheat bread, spice cake.
Week of March 9 — Monday, ham, lettuce and tomato on marble rye bread, bean soup, pear slice, cookie; Tuesday, Italian rigatoni casserole, green beans, lettuce salad, garlic breadstick, carrot cake; Wednesday, chicken breast with mushroom and bacon sauce, brown and wild rice blend, winter squash, apple slice, brownie; Thursday, pork roast, mashed potatoes, gravy, pea, cheese and onion salad, whole grain bread, blueberry cobbler; Friday, baked fish, parsley buttered potatoes, red cabbage slaw, rye bread, banana cream pie bar.
Week of March 16 — Monday, pulled pork in a bun, baked beans, scalloped potatoes, coleslaw, cookie; Tuesday, corned beef, cabbage, boiled potatoes, carrots, rye bread, Irish Jell-O poke cake; Wednesday, spaghetti and meat sauce, lettuce salad, garlic breadstick, diced pears, pineapple cake; Thursday, beef stroganoff, mashed potatoes, carrots, biscuits, fresh grapes; Friday, macaroni and cheese, broccoli and cauliflower, wheat dinner rolls, sliced pears, baked apples.
Week of March 23 — Monday, chicken wild rice hotdish, garlic green beans, sliced pickled beets, rye bread, beetnick chocolate cake; Tuesday, chef salad of lettuce, tomatoes, turkey, eggs and cheese, fresh roll, minestrone soup, cookie; Wednesday, roast beef, mashed potatoes and gravy, squash, multi-grain bread, angel food cake with raspberries and strawberries; Thursday, Sloppy Joe in a bun, roasted potatoes, baked beans, grape salad; Friday, tuna noodle casserole, peas, rye bread, diced fruit mix, apple cake.
Week of March 30 — Monday, meatloaf, mashed potatoes, gravy, peas, whole wheat bread, pumpkin bar; Tuesday, lasagna, carrots, tossed salad, garlic breadstick, fruit Jell-O dessert.
