Senior Menu

CATSKILL — The following is the weekly nutrition menu offered by the Greene County Department of Human Services’ Senior Nutrition Program. Served daily with each meal are bread or alternative with Promise Spread; low fat milk, coffee or tea.

All persons 60 and older and their spouses are invited. The suggested donation for each meal is $4.

The menu will be the meal that is delivered to all Greene County home bound meal clients. Those wishing to receive lunch at a center are asked to call the respective location at least a day in advance.

Rivertown Senior Center, 39 Second St., Athens; 518-945-2700.

Acra Community Center, Old Route 23B, Cairo; 518-622-9898.

Jewett Municipal Building, Route 23C, Jewett; 518-263-4392.

Washington Irving Senior Center, 15 Academy St., Catskill; 518-943-1343.

Town of Coxsackie Senior Center, Mansion Street, Coxsackie; 518-731-8901.

For the foreseeable future, there will be no congregate meals at any of the Greene County Nutrition Centers, including Jewett. Home delivered meals will still be delivered, and if you want a meal, you can order the day ahead and pick it up at the center to take out.

July 1 through July 8

WEDNESDAY: Roast pork with gravy, Parisian mixed vegetables, mashed potatoes, applesauce, peach crisp.

THURSDAY: Hot dogs, sauerkraut, baked beans, fresh salad with chick peas, mixed green vegetables, watermelon.

FRIDAY: Closed.

MONDAY: Sloppy Joes, cauliflower, green beans, sweet potatoes, pears.

TUESDAY: Macaroni and cheese, three bean salad, stewed tomatoes, pineapple chunks.

WEDNESDAY: Chicken divan, brown rice, Harvard beets, chocolate mousse with almond topping.

July 8 through July 15

WEDNESDAY: Chicken divan, brown rice, Harvard beets, chocolate mousse with almond topping.

THURSDAY: Meatloaf with mushroom gravy, green salad with chick peas, mashed potatoes, spinach, fresh fruit.

FRIDAY: Balsamic chicken salad, fresh greens with cucumbers and tomatoes, potato salad, carrots, oatmeal raisin cookie.

MONDAY: Beer battered fish, mashed potatoes, Monaco mixed vegetables, peach crisp.

TUESDAY: Beef and peppers, brown rice, brussels sprouts, pineapple chunks.

WEDNESDAY: Baked chicken with gravy, au gratin potatoes, California mixed vegetables, tapioca pudding with raisins.

July 15 through July 22

WEDNESDAY: Baked chicken with gravy, au gratin potatoes, California mixed vegetables, tapioca pudding with raisins.

THURSDAY: Seafood salad, pasta salad, fresh green salad with kidney beans, tomatoes, fruited gelatin.

FRIDAY: Roast pork with gravy, applesauce, braised cabbage, sweet potatoes, farm fresh fruit.

MONDAY: Sweet and sour chicken, brown rice, broccoli, pineapple chunks.

TUESDAY: Eggplant Parmesan, spaghetti, Italian mixed vegetables, pears.

WEDNESDAY: Crab topped cod, brown rice pilaf, spinach, apple crisp.

July 22 through July 29

WEDNESDAY: Crab topped cod, brown rice pilaf, spinach, apple crisp.

THURSDAY: Hot dog, sauerkraut, baked beans, green beans, fresh salad with white beans, tropical mixed fruit.

FRIDAY: Chef’s salad, potato salad, farm fresh fruit.

MONDAY: Spinach quiche, quinoa, brussels sprouts, fruit cocktail.

TUESDAY: Barbecue chicken quarter, scalloped potatoes, winter squash, apple cake.

WEDNESDAY: Baked lasagna, Italian beans, fruited gelatin.

July 29 through Aug. 5

WEDNESDAY: Baked lasagna, Italian beans, fruited gelatin.

THURSDAY: Tuna salad, fresh green salad with white beans, potato salad, marinated carrots, fresh fruit.

FRIDAY: Chef’s choice, fresh green salad with kidney beans, cauliflower, farm fresh fruit.

MONDAY: Macaroni and cheese, 3 bean salad, stewed tomatoes, pears.

TUESDAY: Battered fish, scalloped potatoes, carrots, chocolate chip cookie.

WEDNESDAY: Italian sausage with tortellini, Italian mixed vegetables, peaches.

Aug. 5 through Aug. 12

WEDNESDAY: Italian sausage with tortellini, Italian mixed vegetables, peaches.

THURSDAY: Pulled pork, baked beans, cole slaw, collard greens, fruited gelatin with whipped topping.

FRIDAY: Chicken salad, fresh salad with tomatoes and chick peas, potato salad, marinated carrots, local farm fresh fruit.

MONDAY: Chicken Dijon, rice pilaf, spinach, pineapple chunks.

TUESDAY: Salisbury steak with gravy, cauliflower, sweet potato, tapioca pudding with fruit.

WEDNESDAY: Roast turkey with gravy, cranberry sauce, mashed potatoes, Monaco mixed vegetables, peach crisp.

Aug. 12 through Aug. 19

WEDNESDAY: Roast turkey with gravy, cranberry sauce, mashed potatoes, Monaco mixed vegetables, peach crisp.

THURSDAY: Tuna salad plate, macaroni salad, fresh greens with cucumbers and sliced tomatoes, fruit cocktail.

FRIDAY: Vegetable lasagna, Italian beans, fresh salad, local farm fresh fruit.

MONDAY: Baked ziti, Italian mixed vegetables, brussels sprouts, peaches.

TUESDAY: Meatloaf with gravy, mashed potatoes, spinach, vanilla pudding with granola topping.

WEDNESDAY: Barbecue chicken thighs, brown rice pilaf, California mixed vegetables, pineapple chunks.

Aug. 19 through Aug. 26

WEDNESDAY: Barbecue chicken thighs, brown rice pilaf, California mixed vegetables, pineapple chunks.

THURSDAY: Baked pork chops with gravy, fresh salad, braised cabbage, sweet potatoes, oatmeal raisin cookie.

FRIDAY: Seafood salad plate, fresh greens, potato salad, local farm fresh fruit.

MONDAY: American goulash, green beans, fruit cocktail.

TUESDAY: Baked salmon with lemon sauce, rice pilaf, California mixed vegetables, yogurt with fruit and granola.

WEDNESDAY: Baked chicken with gravy, mashed potatoes, spinach puff, apple cake.

Aug. 26 through Aug. 31

WEDNESDAY: Baked chicken with gravy, mashed potatoes, spinach puff, apple cake.

THURSDAY: Chef’s choice, cauliflower, pears.

FRIDAY: Chef’s salad with ham, cheese, egg, tomato, fresh greens and kidney beans, local farm fresh fruit.

MONDAY: Broccoli and cheddar quiche, wax beans, peas and carrots, pears.

Johnson Newspapers 7.1

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