Oct. 23: Sheppard’s Pie, Spinach Salad w/ Italian Dressing, Apricot Bran Muffin and a Banana.
Oct. 24: Lemon Baked Fish, Parsley Buttered Potatoes, Seasoned Zucchini, Waldorf Salad, WW Roll w/ butter and Fruit.
Oct. 27: Chicken Pasta Primavera, Salad w/ Italian Garlic Bread and Orange Pineapple Jell-o.
Oct. 28: Beef Vegetable Soup, Corn Bread, Mixed Green Salad w/ French dressing and Fresh oranges.
Oct. 29: Liver & Onions, Scalloped Potatoes, Mixed Vegetables and Oatmeal Coconut Craisen Cookie.
