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Senior Menu

November 30, 2012

Senior Menus

CHENANGO COUNTY

Menus

Monday: Sausage, peppers and onions, baked beans, chuck wagon blend vegetables, vegetable soup with crackers, hot dog roll and fresh fruit.

Tuesday: Vegetable lasagna, winter squash, broccoli florets, warmed garlic bread and lemon delight.

Wednesday: Swiss steak, mashed potatoes, Mediterranean blend vegetables, rye bread (seedless) and fruit cocktail.

Thursday: Chicken Monterey, wild rice, California blend vegetables, tossed salad, multigrain bread, and warmed bread pudding with raisins and topping.

Friday: Creamed chipped beef, mashed potatoes, Brussels sprouts, oatmeal bread, and angel food cake with cherries and topping.

Evening menu: McDonough only:

Thursday, Dec. 6: Chicken Monterey, wild rice, California blend vegetables, tossed salad, multigrain bread, and warmed bread pudding with raisins and topping.

Sites

Bainbridge: Algonquin Senior Center, The Bainbridge Museum, 38 S. Main St, Monday, Wednesday and Friday, 967-8960.

Coventry: Windy Hill Senior Center, Coventry Town Hall, state Route 235, Tuesday and Thursday, 656-8602. 

Greene: Brightman Senior Center, Birdsall Street, Monday, Wednesday and Friday, 656-4789. 

McDonough: Genegantslet Activity Center, Methodist Church, two Thursdays per month, 647-5666. 

New Berlin: Unadilla Valley Senior Activity Center, Terrace Heights Center, Tuesday and Thursday, 847-8053. 

Norwich: Westside Park Senior Center, First Baptist Church, West Park Place, weekdays, 334-2910. 

Sherburne: The Welcome Center, Grace Manor Center, Knapp Street, Monday, Wednesday and Friday, 674-4600. 

South Otselic: Plum Valley Forever Young Center, Methodist Church, Church Hill Road, two Fridays per month, (315) 653-4411.

DELAWARE COUNTY

Menus

Call by 10 a.m. on the serving day for reservations. Hours are weekdays 11:45 a.m. to 12:30 p.m. 

Monday: Pepper steak, oven browned potatoes, steamed peas, pineapple-orange juice, whole wheat bread and butterscotch pudding.

Tuesday: Roast pork loin, mashed potatoes, broccoli, apple sauce, whole wheat bread and Jello with topping.

Wednesday: Beef stew, buttermilk biscuit, scalloped cabbage, apple juice, whole wheat bread and fruit cocktail.

Thursday: Barbecued chicken, baked potato, seasoned spinach, whole wheat bread and tapioca pudding.

Friday: Pasta Neptune casserole, sliced carrots, coleslaw, whole wheat bread and iced chocolate cake.

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