Senior Menu
Mar 25, 2014 | 696 views | 0 0 comments | 15 15 recommendations | email to a friend | print
The Howard Training Center Senior Meal Program provides lunches at 11:45 a.m. Mondays, Tuesdays, Wednesdays and Fridays at the Hammon Senior Center, 1033 W. Las Palmas Ave.

All meals are served with 8-ounces of low fat milk. Holiday cookies or special desserts are served prior to all holidays. Birthday cake is served the third Wednesday of every month. Chef’s salad can be substituted on Wednesdays and is served with orange, wheat bread and low fat milk.

Local businesses and individuals provide lunches on Thursdays at the senior center.

The suggested donation is $2 for men and women age 60 and older. Those younger than 60 must pay $5. Thursday meals are provided by community organizations.

Reservations should be made before noon a day in advance by calling 895-8197 for meals on Mondays, Tuesdays, Wednesdays and Fridays or 895-8180 for Thursday meals.

Thursday, April 3: Lunch provided by businesses and individuals

Friday: Breaded fish filet with lemon slice and tartar sauce, peas and carrots, creamy coleslaw, fresh fruit, wheat bread

Monday, April 7: Breaded pork chop, garlic mashed potatoes, steamed broccoli, garden salad with Italian dressing, applesauce, wheat bread

Tuesday: Beef stew, mashed potatoes, tossed salad with Thousand Island dressing, pears, wheat bread

Wednesday: Oven baked chicken, mashed potatoes, gravy, mixed vegetables, ambrosia salad, wheat bread

Thursday: Lunch provided by business and individuals

Friday: Tuna salad croissant, vegetable soup, mandarin oranges, apple juice

Monday, April 14: Chicken Parmesan with pasta, carrots, tossed salad with ranch dressing, orange juice, wheat roll

Tuesday: Hamburger, tomato and onion slices, lettuce, potato salad, fresh orange

Wednesday: Barbecue chicken, sweet potatoes, creamy coleslaw, orange, biscuit, birthday cake

Thursday: Lunch provided by businesses and individuals

Friday: Chili with meat and beans (or substitute fish for Lent), mixed vegetables, mandarin oranges, cornbread

Monday, April 21: Two beef and cheese enchiladas, refried beans, tossed green salad with Thousand Island dressing, carrot and broccoli mix, mandarin oranges

Tuesday: Turkey sandwich on wheat with lettuce and tomato, macaroni salad, vegetable soup, pineapple/orange juice

Wednesday: Chicken and dumplings, yellow corn, fresh orange, pudding

Thursday: Lunch provided by businesses and individuals

Friday: Roast pork, mashed potatoes, gravy, peas and carrots, applesauce, wheat bread

Monday, April 28: Meatloaf, mashed potatoes and gravy, steamed garlic spinach, pineapple, wheat bread

Tuesday: Barbecue pulled pork on a bun, creamy coleslaw, sweet potato, orange juice

Wednesday: Macaroni and cheese, mixed vegetables, garden salad with Italian dressing, orange, cornbread

Thursday: Lunches provided by businesses and individuals

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