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County nutrition program announces August menu

The Taylor County Nutrition Program for the elderly has announced the August 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.

Week of August 2 — Monday, Swedish meatballs, mashed potatoes, gravy, broccoli and cauliflower, wheat bread, applesauce; Tuesday, chicken salad, lettuce and tomato slice in a croissant, vegetable chicken noodle soup, sliced peaches, cookie; Wednesday, honey mustard pork, twice baked mashed potatoes, coleslaw, rye bread, diced melon; Thursday, meat lasagna, wax beans, romaine spinach salad, garlic breadstick, blueberry coffee cake; Friday, garlic lime chicken, diced seasoned potatoes, three-bean salad, multi-grain bread, pineapple cake.

Week of August 9 — Monday, sirloin tips, egg noodles, squash, Key West blend vegetables, wheat bread, fresh berries; Tuesday, peach-glazed pork loin, baked potatoes, sour cream, coleslaw, rye bread, grapes; Wednesday, seasoned baked chicken, mashed potatoes, gravy, cold pickled beets, wheat bread, peach and vanilla pudding; Thursday, chef salad of tomatoes, turkey, egg and cheese, fresh roll, lentil bean soup, cookie; Friday, Salisbury steak, parsley buttered potatoes, seasoned broccoli, banana, pineapple upside down cake.

Week of August 16 — Monday, herb baked fish, parsley buttered potatoes, pea, cheese and onion salad, sourdough bread, pineapple; Tuesday, beef chop suey, rice, Oriental blend vegetables, egg roll, mandarin oranges, cookie; Wednesday, spaghetti and meat sauce, broccoli, garlic breadstick, diced pears, rhubarb cake; Thursday, roast turkey, mashed potatoes, gravy, threebean salad, wheat dinner roll, cream puff dessert; Friday, chicken dumpling soup, egg salad, lettuce and tomato on marble rye bread, grape juice, peach crisp.

Week of August 23 — Monday, chicken breast with mushroom and bacon sauce, seasoned potatoes, country trio vegetables, biscuit, honey bee ambrosia; Tuesday, crab pasta salad on lettuce leaf, tomato wedge, dinner roll, peaches, lemon bar; Wednesday, beef stroganoff, mashed potatoes, broccoli salad, wheat bread, strawberries, angel food cake; Thursday, hamburger in a bun, grilled onions, tomato and cucumber salad, calico beans, craisin cookie; Friday, roast pork, au gratin potatoes, steamed red cabbage, rye bread, cinnamon applesauce.

Week of August 30 — Monday, chili, cheddar cheese slice, lettuce salad, rye bread, mandarin oranges, cookie; Tuesday, paprika chicken, baked sweet potato, peas, raisin bread, vanilla yogurt and berries.