County nutrition program announces July menu
The Taylor County Nutrition Program for the elderly has announced the July 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. Menus are subject to change.
Week of July 1 — Wednesday, sirloin tips, egg noodles, squash, three-bean salad, whole wheat bread, rhubarb cake; Thursday, brat in a bun, steamed onions, potato salad, baked beans, angel food cake with fresh berries; Friday, sites closed.
Week of July 6 — Monday, beef chop suey, whole grain rice, Oriental blend vegetables, pineapple, oatmeal raisin cookies; Tuesday, herb baked fish, parsley buttered potatoes, pea, cheese and onion salad, whole wheat brad, mandarin oranges; Wednesday, Tuscan bean soup, egg salad, lettuce and tomato on marble rye bread, grape juice, peach crisp; Thursday, spaghetti with meat sauce, lettuce salad, garlic breadstick, diced pears, pineapple cake; Friday, roast turkey, mashed potatoes, gravy, Key West vegetables, wheat dinner roll, raspberry sherbet Jell-O.
Week of July 13 — Monday, stuffed green pepper casserole, whole wheat bread, mixed fruit, spice cake; Tuesday, Swiss steak, boiled potatoes, steamed red cabbage, oat bran bread, cinnamon applesauce; Wednesday, chicken breast with mushroom and bacon sauce, mashed potatoes, country trio vegetable blend, biscuit, honey bee ambrosia; Thursday, crab pasta salad over lettuce and tomato wedge, dinner roll, peaches, lemon bar; Friday, beef stroganoff, mashed potatoes, broccoli salad, wheat bread, strawberries, angel food cake.
Week of July 20 — Monday, creamy chicken vegetable casserole, broccoli, oat bran bread, mixed fruit, carrot cake; Tuesday, paprika chicken, baked sweet potatoes, peas, raisin bread, vanilla yogurt and berries; Wednesday, hot dog in a bun, baked beans, potato salad, mandarin oranges, cookie; Thursday, Salisbury steak, gravy, mashed potatoes, Brussels sprouts, wheat bread, pumpkin bar; Friday, tuna noodle hotdish, whole kennel corn, coleslaw, wheat dinner roll, grapes.
Week of July 27 — Monday, sloppy Joe in a bun, roasted potatoes, baked beans, grape salad; Tuesday, hamburger in a bun, grilled onions, tomato and cucumber salad, calico beans, strawberry pretzel Jell-O dessert; Wednesday, strawberry and spinach salad with diced chicken and black beans, poppyseed dressing, mandarin orange, dinner roll, cookie; Thursday, ham and scalloped potato casserole, Pacific blend vegetables, wheat roll, banana cream pie bar; Friday, seasoned baked fish, baby red potatoes, peas, rye bread, creamy fruit salad.
