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County nutrition program announces October menu

The Taylor County Nutrition Program for the elderly has announced the October 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. Menus are subject to change.

Week of October 1 — Thursday, spaghetti with meat sauce, lettuce salad, garlic breadstick, diced pears, pineapple cake; Friday, herb baked fish, parsley buttered potatoes, pea, cheese and onion salad, wheat bread, pineapple.

Week of October 5 — Monday, chicken wild rice casserole, garlic green beans, sliced pickled beet, wheat bread, beetnik chocolate cake; Tuesday, lettuce/spinach salad with chicken strips, tomato wedges, shredded parmesan cheese and Italian dressing, roll, minestrone soup, cookie; Wednesday, hamburger in a bun, grilled onions, roasted potatoes, baked beans, grape salad; Thursday, roast beef, mashed potatoes, gravy, multi-grain bread, angel food cake with raspberries/ strawberries and whipped topping; Friday, tuna noodle hotdish, peas, rye bread, diced fruit mix, apple cake.

Week of October 12 — Monday, honey mustard pork, baked sweet potato, cauliflower, raisin bread, cinnamon applesauce; Tuesday, meatloaf, gravy, mashed potatoes, whole kernel corn, wheat bread, cranberry bar; Wednesday, lemon pepper fish, baby red potatoes, asparagus, pineapple, multi-grain bread, cookie; Thursday, lasagna, carrots, tossed salad, garlic breadstick, fruit Jell-O dessert; Friday, chicken fajitas with red and green bell pepper sauté, tortilla, Mexican corn, refried beans, chocolate cherry cake.

Week of October 19 — Monday, chili with macaroni, cheddar cheese, lettuce/ spinach salad, apple sauce, lemon bar; Tuesday, oven baked rosemary chicken, baked sweet potato, cauliflower, cornbread, grapes; Wednesday, barbecue pork, whole wheat hoagie, scalloped potatoes, coleslaw, diced pears, cookie; Thursday, chicken broccoli casserole, Pacific vegetable blend, whole wheat bread, grape juice, banana and vanilla pudding; Friday, beef tips with mushrooms, noodles, peas, 12-grain bread, warm cinnamon apples, fudgy black bean brownie.

Week of October 26 — Monday, turkey tetrazzini, carrots, sliced pickled beets, whole wheat roll, peach upside down cake; Tuesday, salmon filet, twice baked mashed potatoes, creamed peas, whole wheat bread, spice cake; Wednesday, hot beef in a bun, baked beans, potato salad, ambrosia fruit salad; Thursday, beef vegetable stew, biscuit, country trio vegetables, lettuce/spinach salad, cookie; Friday, balsamic chicken, baby red potatoes, Brussels sprouts, wheat dinner roll, mandarin oranges, raspberries and yogurt.