County nutrition program announces October 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.
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 27— Friday, beef chop suey, whole-grain rice, oriental blend vegetables, egg roll, mandarin oranges, chocolate mousse.
Week of October 4— Monday, chicken and dumplings with celery and carrots, wax beans, peas, cheese and onion salad, wheat bread, blueberry cobbler; Tuesday— chef salad (lettuce, tomatoes, turkey, egg and cheese) dressing, fresh roll, minestrone soup, cookie; Wednesday— brat on a bun, steamed onions, roasted potatoes, baked beans, grape salad; Thursday—roast beef, mashed potatoes, gravy, squash, multi-grain bread, angel food cake with raspberries and strawberries; Friday— tuna noodle casserole, peas, rye bread, diced fruit mix, beatnik chocolate cake.
Week of October 11— Monday, Loaded baked potatoes with cheese and sour cream, California blend vegetables, calico beans, raisin bread, cookie; Tuesday— chicken a la king, Wisconsin blend vegetables, biscuit, mandarin oranges, fruit jell-o dessert; Wednesday— salmon patty, creamed peas, baby red potatoes, pineapple, multi-grain bread, pumpkin bar; Thursday—lasagna, carrots, lettuce salad, garlic breadstick, cranberry cake; Friday—meatloaf, mashed potatoes with gravy, country trio vegetables, wheat bread, cinnamon applesauce.
Week of October 18— Monday, baked rosemary chicken, baked sweet potato, cauliflower, cornbread, grapes; Tuesday— chili with macaroni, cheddar cheese, lettuce and spinach salad, apple slices, chocolate mousse; Wednesday—beef tips with mushrooms, noodles, carrots, diced pears, fudge black bean brownies; Thursday— chicken and wild rice casserole, garlic green beans, pickled beets, whole wheat bread, apple cake; Friday—BBQ pork, whole wheat hoagie, scalloped potatoes, coleslaw, diced peaches, cookie.
Week of October 25— Monday, turkey tetrazzini, carrots, pickled beets, whole wheat roll, ambrosia fruit salad; Tuesday—lemon pepper fish, twice-baked mashed potatoes, broccoli salad, whole wheat bread, spice cake; Wednesday—beef vegetable stew, biscuit, whole kernel corn, lettuce and spinach salad, dressing, cookie; Thursday—hot beef, bun, baked beans, potato salad, Halloween cake; Friday—chicken breast, macaroni and cheese, brussels sprouts, wheat dinner roll, mandarin oranges, banana and vanilla pudding.
