Senior menus
(EDITORS NOTE: For the nearest senior center in Lycoming and Clinton counties, call 570-323-3096. In Bradford, Tioga and Sullivan counties, call 570-723-0782. For Meals on Wheels, service and transportation, call the Lycoming-Clinton Bicounty Office of Aging-STEP at 570-323-3096.)
Week beginning April 18
Wednesday – Tuna noodle casserole, broccoli with red peppers, yellow wax beans, apple sauce cake.
Thursday – Pork roast with sauer kraut, mashed potatoes, apple sauce, bread.
Friday – Open faced meatloaf sandwich, mashed potatoes, hot cinnamon baked apples, carrot and raisin salad, bread.
Week beginning April 25
Monday – Stuffed pepper casserole including ground meat, brown rice and tomato sauce, yellow wax beans, broccoli, coconut pudding.
Tuesday – Chicken stir fry, Asian vegetable blend, brown rice, romaine with mandarin oranges and sesame ginger dressing.
Wednesday – Baked hamloaf with Hawaiian pineapple sauce, green beans, sweet potatoes, oatmeal cookie, bread.
Thursday – Italian style meatballs with tomato sauce, polenta, cauliflower, macaroni salad.
Friday – Roasted chicken and gravy with biscuit, mixed vegetables, mandarin oranges.
Week beginning May 2
Monday – Apple fennel pork loin, molasses baked beans, cheesy cauliflower, oatmeal cookie.
Tuesday – Swiss steak with brown gravy, buttered noodles, peas with pearl onions, pickled beet salad, roll.
Wednesday – Chicken breast with marsala sauce, green bean casserole, smashed red potatoes, orange.
Thursday – Roast beef with gravy, creamed spinach, boiled potatoes, bread, pumpkin custard.
Friday – Pulled chicken barbecue with hamburger roll, red cabbage and apples, yellow wax beans, cole slaw.
Week beginning May 9
Monday – Sweet and sour meatballs, molasses baked beans, cheesy cauliflower, oatmeal cookie.
Tuesday – Breaded chicken thigh, scalloped potatoes, peas and carrots, vanilla pudding with cinnamon apples.
Wednesday – Ground chuck, pepper steak with gravy, cabbage noodles, hot spiced peaches, pepper slaw, bread.
Thursday – Roasted turkey and gravy with dressing, sweet potatoes, yellow wax beans, gelatin with oranges.
Friday – Slow roasted pulled pork barbecue with hamburger bun, German style red cabbage, diced carrots, oatmeal cookie.
Week beginning May 16
Monday – Grande chili con carne with tomatoes and kidney beans, corn bread, zucchini squash, pears.
Tuesday – Turkey ala king with buttermilk biscuit, peas with mushrooms, romaine with carrots, sweet dressing.
Wednesday – Breaded fish, stewed tomatoes, macaroni and cheese, three bean salad, bread.
Thursday – Chicken alfredo and fettuccine noodles, lemon pepper broccoli, apple.
Friday – Pork sausage with peppers and onions, hot dog roll, garlic spinach, cauliflower, baked custard.
Week beginning May 23
Monday – Baked liver with onion gravy, mashed potatoes, peas, macaroni salad.
Tuesday – Ground chuck with American cheese and hamburger bun, Brussels sprouts, creamed corn, cole slaw.
Wednesday – Breaded pork steak, pearled barley medley, Monte Carlo, vegetable blend, banana.
Thursday – Sweet and sour chicken with pineapple and green peppers, brown rice, broccoli, fruit cocktail.
Friday – Spaghetti and meatballs with tomato sauce, winter vegetable blend, mixed greens salad with Italian dressing, bread.
Week beginning May 30
Monday – Memorial Day.
Tuesday – Cheddar cheese omelet, cheesy broccoli, diced tomatoes with peppers and onions, oatmeal apple sauce cake.
Wednesday – Mexican taco salad with taco meat and tortilla chips, salsa, lettuce and cheese, Spanish rice and beans, gelatin with oranges.
Thursday – Breaded chicken thigh, cheesy brown rice, ratatouille, orange.
Friday – Turkey pot pie with bow tie pasta, mixed vegetables, pepper slaw, bread.