County nutrition program announces May menu
The Taylor County Nutrition Program for the elderly has announced the May 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 May 3 — Monday, stuffed green pepper casserole, carrots, raisin bread, spice cake; Tuesday, sloppy Joe in a bun, roasted potato, baked beans, grape salad; Wednesday, ham and scalloped potato casserole, Pacific-blend vegetables, wheat roll, banana cream pie bar; Thursday, lemon pepper fish, baby red potatoes, peas, rye bread, creamy fruit salad; Friday, broccoli potato cheddar soup, chicken breast strips, mandarin oranges, dinner roll, strawberries, cookie.
Week of May 10 — Monday, honey mustard pork, twice baked potato, coleslaw, rye bread, melon; Tuesday, garlic lime chicken, diced seasoned potatoes, three-bean salad, multi-grain bread, pineapple cake; Wednesday, Swedish meatballs, mashed potatoes, gravy, broccoli and cauliflower, wheat bread, applesauce; Thursday, meat lasagna, wax beans, lettuce and spinach salad, garlic breadsticks, blueberry coffee cake; Friday, chicken salad, lettuce and tomato slice in a croissant, vegetable chicken noodle soup, crackers, sliced peaches, cookie.
Week of May 17 — Monday, seasoned baked chicken, mashed potatoes, gravy, wheat bread, peaches and vanilla pudding; Tuesday, peach-glazed pork loin, baked potato, coleslaw, rye bread, grapes; Wednesday, brat in a bun, grilled onions, potato salad, calico beans, angel food cake with berries; Thursday, chef salad of lettuce, tomatoes, turkey, egg and cheese, fresh roll, lentil bean soup, cookie; Friday, Swiss steak, parsley buttered potato, seasoned broccoli, banana, pineapple upside down cake.
Week of May 24 — Monday, roast turkey, mashed potatoes, gravy, Key West vegetable blend, wheat dinner roll, raspberry sherbet Jell-O; Tuesday, beef chop suey, whole grain rice, Oriental-blend vegetables, egg roll, sweet and sour packet, mandarin oranges, cookie; Wednesday, tuscan bean soup, egg salad, lettuce and tomato slice on marble rye, grape juice, peach crisp; Thursday, spaghetti and meat sauce, broccoli, garlic breadstick, diced pears, rhubarb cake; Friday, herb baked fish , parsley buttered potatoes, pea, cheese and onion salad, sourdough bread, pineapple.
Week of May 31 — Monday, sites closed.
