County nutrition program announces September menu
The Taylor County Nutrition Program for the elderly has announced the September menu for the various sites. Persons 60 years and older and spouse, regardless of age, are invited to participate in the meal. Due to COVID- 19, meals are currently available for pick-up only.
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.
Week of September 7 — Monday, all sites closed; Tuesday, strawberry and spinach salad with diced chicken breast, black beans and poppyseed dressing, mandarin oranges, dinner roll, cookie; Wednesday, ham and scalloped potato casserole, Pacific blend vegetables, wheat roll, banana cream pie bar; Thursday, stuffed green pepper hotdish, carrots, wheat bread, spice cake; Friday, sloppy joe in a bun, roasted potatoes, baked beans, grape salad.
Week of September 14 — Monday, chicken salad, lettuce leaf and tomato in a croissant, minestrone soup, sliced peaches, cookie; Tuesday, meat lasagna, wax beans, lettuce and spinach salad, garlic breadstick, blueberry coffee cake; Wednesday, Swedish meatballs, mashed potatoes, gravy, broccoli and cauliflower, wheat bread, pineapple; Thursday, garlic lime chicken, au gratin potatoes, Key West vegetables, multi-grain bread, apple cake; Friday, honey mustard pork, twice baked potato, coleslaw, wheat bread, melon.
Week of September 21 — Monday, peach glazed pork loin, parsley buttered potatoes, coleslaw, dinner roll, mixed fruit; Tuesday, seasoned baked chicken, mashed potatoes, gravy, cold pickled beets, wheat bread, peaches and vanilla pudding; Wednesday, chef salad with tomatoes, turkey, egg and cheese, fresh roll, lentil bean soup, cookie; Thursday, sirloin tips, egg noodles, squash, three-bean salad, wheat bread, beetnik chocolate cake; Friday, breakfast bake with ham, bell peppers, hash browns and cheese, seasoned broccoli, mandarin oranges, rhubarb cake.
Week of September 28 — Monday, beef chop suey, whole grain rice, Oriental blend vegetables, egg roll, mandarin oranges, cookie; Tuesday, roast turkey, mashed potatoes, gravy, Key West vegetables, wheat dinner roll, raspberry sherbet Jell-O; Wednesday, Tuscan bean soup, egg salad, leaf lettuce and tomato on marble rye bread, grape juice, peach crisp.
