Week beginning Feb. 15
Wednesday: Hot dog with Texas meat sauce, molasses baked beans, carrots and cauliflower, and coconut egg custard.
Thursday: Barbecued pork rib steak, stewed tomatoes, macaroni salad, bread and hot spiced peaches.
Friday: Veal parmesan with noodles and tomato sauce, Italian-blend vegetables, lime gelatin with cabbage, carrots and pineapple.
Week beginning Feb. 22
Monday: Pork sausage sandwich with peppers, escalloped red potatoes, peas and cauliflower, and fruit cocktail.
(EDITOR'S NOTE: For the nearest senior center in Lycoming and Clinton counties, call 323-3096. In Bradford, Tioga and Sullivan counties, call 723-0782. For Meals on Wheels, service and transportation, call the Lycoming/Clinton Bi-county Office of Aging - STEP at 323-3096.)
Tuesday: Slow-roasted pulled pork barbecue, molasses baked beans, German-style red cabbage and oatmeal cookies.
Wednesday: Breaded chicken, Spanish rice, mixed vegetables, Hawaiian cole slaw and vanilla pudding.
Thursday: Ground chuck pepper steak with gravy, noodles, carrots and banana.
Friday: Breaded fish, tartar sauce, cheesy shells, green beans and fresh apple.
Week beginning March 1
Monday: Lemon pepper chicken, cheesy rainbow rotini, succotash, bread and orange.
Tuesday: Grande chili con carne with tomatoes and kidney beans, brown rice, squash and baked bread egg custard.
Wednesday: Chicken a la king with buttermilk biscuts, sweet potatoes, green beans, carrot and raisin salad, and lime gelatin with peaches.
Thursday: Slow-roasted barbecue beef, molasses baked beans, peas and cauliflower and banana cream pudding.
Friday: Salisbury steak with onion gravy, broccoli, Caesar bow tie salad, whole grain bread and hot spiced sliced apples.
Week beginning March 8
Monday: Baked liver with onion gravy, mashed potatoes, carrots, white roll and apple.
Tuesday: Cheeseburger, molasses baked beans, brussels sprouts and chocolate pudding.
Wednesday: Roasted pork with gravy, mashed potatoes, mixed vegetables, bread and banana.
Thursday: Sweet and sour chicken, Asian brown rice, stewed tomatoes, creamy cole slaw and cherry gelatin with pears.
Friday: Fresh pork sausage with fettucine noodles and creamy Alfredo sauce, yellow wax beans, whole grain bread and orange.
Week beginning March 15
Monday: Baked ham loaf with pineapple sauce, sweet potatoes, peas, white bread and rice raisin egg custard.
Tuesday: Italian meat sauce over rigatoni noodles, green beans, salad and gelatin with vanilla pudding.
Wednesday: Hamburger barbecue, red potatoes, creamy ginger carrots and vanilla pudding.
Thursday: Hot turkey sandwich, mashed potatoes, cauliflower, carrots and broccoli, and orange.
Friday: Cubed steak with tomatoes and onions, Harvard beets, Polish noodles, bread and pineapple.
Week beginning March 22
Monday: Beef stew with biscuit, mixed vegetables, parsley red potatoes, banana.
Tuesday: Kielbasa with sauerkraut, three bean salad, hot spiced sliced apples.
Wednesday: Lemon pepper fish, whole grain penne rigate with Alfredo sauce, broccoli, cranberry juice and oatmeal cookie.
Thursday: Breaded pork steak, Spanish rice, succotash, pepper slaw, white bread and tapioca pudding.
Friday: Sausage with peppers and onions, molasses baked beans, carrots and cherry gelatin with peaches.
Week beginning March 29
Monday: Chicken marsala, Mediterranean Orzo, brussels sprouts, white bread, butterscotch pudding.
Tuesday: Whole grain pasta, ham and cheese, peas, stewed tomatoes, and orange gelatin with pineapple.
Wednesday: Cheeseburger with Swiss cheese and mushrooms, German potato salad, green beans and apple.
Thursday: Italian meat sauce over rotini noodles, cauliflower, whole grain bread and pears.
Friday: Barbecue chicken, Mexican brown rice, mixed vegetables, creamy cole slaw, white bread and Mandarin orange.