(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.)d
Week beginning April 17
Wednesday — Pulled chicken barbecue sandwich, red cabbage and apples, yellow wax beans, coleslaw.
Thursday — Roast beef with gravy, creamed spinach, mashed potatoes, pumpkin custard, roll.
Friday — Chicken breast with marsala sauce, green bean casserole, white rice, orange.
Week beginning April 24
Monday — Slow roasted pulled pork barbecue with hamburger bun, German style red cabbage, green beans, oatmeal cookie.
Tuesday — Sweet and sour chicken with pineapple tidbits and green peppers, brown rice, mixed vegetables, orange.
Wednesday — Ground chuck, pepper steak with gravy, cabbage noodles, hot spiced peaches, pepper slaw, bread.
Thursday — Sliced turkey thigh with dressing and gravy, cauliflower, butternut squash with sliced apples, gelatin with oranges.
Friday — Hot dog with Texas meat sauce, molasses baked beans, peas and carrots, vanilla pudding with apples.
Week beginning May 1
Monday — Parmesan garlic mushroom chicken with fettuccine, garlic spinach, apple.
Tuesday — Breaded fish sandwich, stewed tomatoes, macaroni and cheese, three bean salad, roll.
Wednesday — Chicken a la king with buttermilk biscuit, lemon pepper broccoli, carrot and raisin salad.
Thursday — Grande chili con carne with tomatoes and kidney beans, corn brad, zucchini squash, sliced pears.
Friday — Haluski with keilbasa, carrots, baked custard.
Week beginning May 8
Monday — Baked liver with onion gravy, mashed potatoes, ginger carrots, oatmeal cookie.
Tuesday — Quarter pound ground chuck hamburger with American cheese, shaved sauteed Brussels sprouts, sweet potatoes, chocolate cake with pudding.
Wednesday — Breaded boneless pork chop, cheesy penne, ratatouille, apple.
Thursday — Chicken spiedie sandwich, peas and cauliflower, baked beans, pickled beet salad.
Friday — Whole wheat spaghetti with meatballs and tomato sauce, Italian green beans, romaine with Italian dressing.
Week beginning May 15
Monday — Cheddar cheese omelet, creamed corn, diced tomatoes with peppers and onions, oatmeal apple sauce cake.
Tuesday — Chicken pot pie with bow tie pasta and gravy, winter vegetable blend, peaches.
Wednesday — Mexican taco salad with taco meat, tortilla chips, salsa, lettuce and cheese, Spanish beans, Mexican custard.
Thursday — Barbecue pork rib sandwich, baked beans, cheesy broccoli, macaroni salad.
Friday — Swedish meatballs, peas with pearl onions, buttered noodles, pepper slaw.
Week beginning May 22
Monday — Pork sausage sandwich with peppers and onions, dilled carrot coins, green beans, banana.
Tuesday — Breaded chicken, baked beans, cheesy cauliflower, oatmeal cookie.
Wednesday — Macaroni ham and cheese, stewed tomatoes, peas, chocolate pudding.
Thursday — Chicken parmesan, baked ziti with whole grain penne and tomato sauce, ratatouille, carrot and raisin salad.
Friday — Hamburger barbecue sandwich, garlic spinach with white beans, zucchini, gelatin with oranges.
Week beginning May 29
Monday — Memorial Day.
Tuesday — Lemon pepper fish, whole grain penne with alfredo sauce, stewed tomatoes, apple.
Wednesday — Barbecue chicken thigh, au gratin potatoes, California vegetable medley, chocolate cake with pudding, bread.
Thursday — Open faced hot roast beef sandwich, mixed vegetables, mashed potatoes, pumpkin custard.
Friday — Italian meat sauce, whole grain rotini with tomato sauce, hot spiced sliced apples, tossed salad with ranch dressing.