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 the coronavirus, 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 1 — Friday, creamy chicken vegetable hotdish, broccoli, oat bran bread, mixed fruit, carrot cake.
Week of May 4 — Monday, chicken breast, lettuce and tomato in a fresh roll, baked beans, potato salad, pineapple upside down cake; Tuesday, baked fish, baby red potatoes, peas, rye bread, creamy fruit salad; Wednesday, ham and scalloped potato casserole, Pacific blend vegetables, whole wheat bread, banana cream pie bar; Thursday, stuffed green pepper casserole, carrots, rye bread, spice cake; Friday, sloppy Joe in a bun, roasted potatoes, baked beans, mandarin oranges.
Week of May 11 — Monday, honey mustard pork, twice-baked potatoes, coleslaw, wheat bread, fruit; Tuesday, meat lasagna, wax beans, lettuce and spinach salad, garlic breadstick, blueberry coffee cake; Wednesday, Swedish meatballs, mashed potatoes, gravy, broccoli and cauliflower, whole wheat bread, applesauce; Thursday, garlic lime chicken, au gratin potatoes, Key West veggie blend, multi-grain bread, apple cake; Friday, chicken salad, lettuce and tomato in a croissant, minestrone soup, sliced peaches, cookie.
Week of May 18 — Monday, spaghetti and meat sauce, lettuce salad, garlic breadstick, diced pears, pineapple cake; Tuesday, roast turkey, mashed potatoes, gravy, Key West blend vegetables, wheat dinner roll, raspberry sherbet Jell-O; Wednesday, sirloin tips, egg noodles, squash, three-bean salad, wheat bread, oatmeal raisin cookie; Thursday, brat in a bun, grilled onions, potato salad, calico beans, dessert with berries; Friday, ham, bell peppers, hashbrowns and cheese breakfast bake, seasoned broccoli, mandarin oranges, rhubarb cake.
Week of May 25 — Monday, sites closed; Tuesday, baked chicken, mashed potatoes, gravy, stuffing, Key West vegetable blend, strawberries, angel food cake; Wednesday, peach-glazed pork loin, parsley buttered potatoes, coleslaw, dinner roll, raspberry cheesecake fluff; Thursday, tuscan bean soup, egg salad, tomato and lettuce on marble rye bread, grape juice, peach crisp; Friday, herb baked fish, parsley buttered potatoes, peas, cheese and onion salad, wheat bread, pineapple.
