Monday, June 3: Beef barley soup, egg salad sand W/W, tossed salad, fresh fruit cup.
Wednesday, June 5: Salisbury steak w/ mushroom gravy, baked potato/broccoli, fluffy fruit salad, whole-wheat roll.
Friday, June 7: Smothered chicken, cornbread stuffing, peas, plums, cole slaw, whole wheat roll.
Monday, June 10: Summer salad, whole-wheat dinner roll, chocolate pudding.
Wednesday, June 12: BBQ ribs, cooked spinach, whole kernel corn, potato salad, fresh apple slices.
Friday, June 14: Pork chops, hot bean casserole, tossed salad, berry cobbler, wheat roll, birthday day.
Monday, June 17: Meatloaf and gravy, mashed potatoes, green bean casserole, carrot/raisin salad, orange quarter, apple crisp.
Wednesday, June 19: Roast turkey/gravy, whipped potatoes, parsley carrots, three-bean salad, tropical fruit.
Friday, June 21: Hamburger/wheat bun, lettuce and tomato, sweet potato fires, fresh fruit salad, peanut butter cookie.
Monday, June 24: Oven fried chicken, baked potato, spinach mandarin salad, peaches, cornbread.
Wednesday, June 26: Pork green chili stew, whole grain tortilla, fiesta-style corn, tossed salad, pineapple tidbits, oatmeal choc chip cookie.
Friday, June 28: Seafood pasta salad on lettuce with tomato and cucumber, wheat crackers, mandarin oranges and banana slices, bran muffin.
All meals are served with 1 percent milk.
The suggested donation is $3.50 for dinners 60 and older.
The cost for those under 60 is $9.
