County nutrition program announces April menu
The Taylor County Nutrition Program for the elderly has announced the April 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 April 5 — Monday, seasoned baked chicken, mashed potatoes, gravy, cold pickled beets, whole wheat bread, peaches and vanilla pudding; Tuesday, sirloin tips, egg noodles, squash, Key West blend vegetables, whole wheat bread, fresh berries; Wednesday, chef salad of lettuce, tomatoes, turkey, egg and cheese, dressing, fresh roll, lentil bean soup, cookie; Thursday, Swiss steak, parsley buttered potatoes, seasoned broccoli, banana, pineapple upside down cake; Friday, peach-glazed pork loin, baked potato, coleslaw, rye bread, grapes.
Week of April 12 — Monday, Tuscan bean soup, egg salad, lettuce and tomato slice on marble rye bread, grape juice, peach crisp; Tuesday, spaghetti with meat sauce, broccoli, garlic breadstick, diced pears, rhubarb cake; Wednesday, herb baked fish, parsley buttered potatoes, peas, cheese and onion salad, sourdough bread, pineapple; Thursday, roast turkey, mashed potatoes, gravy, Key West blend vegetables, whole wheat dinner roll, raspberry sherbet Jell-O; Friday, beef chop suey, whole grain rice, Oriental blend vegetables, egg roll, mandarin oranges, cookie.
Week of April 19 — Monday, beef stroganoff, mashed potatoes, broccoli salad, whole wheat bread, strawberries and angel food cake; Tuesday, crab pasta salad over romaine lettuce, tomato wedges, dinner roll, peaches, lemon bar; Wednesday, roast pork, au gratin potatoes, steamed red cabbage, rye bread, cinnamon applesauce; Thursday, chicken breast with mushroom and bacon sauce, seasoned potatoes, country trio vegetables, biscuit, honey bee ambrosia; Friday, hamburger in a bun, grilled onions, tomato and cucumber salad, calico beans, craisin cookie.
Week of April 26 — Monday, boneless barbecue pork rib, scalloped potatoes, whole kernel corn, mini muffin, grapes; Tuesday, paprika chicken, baked sweet potato, peas, raisin bread, vanilla yogurt and berries; Wednesday, chili, cheddar cheese slice, crackers, romaine salad, dressing, rye bread, mandarin oranges, cookie; Thursday, roast beef, gravy, mashed potatoes, brussels sprouts, whole wheat bread, pumpkin bar; Friday, creamy chicken vegetable casserole, broccoli, oat bran bread, mixed fruit, carrot cake.
