June 2016
Congregate Meal Menu
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
June 1
3 ounces Baked Swiss Steak
with Mushroom Gravy
1/2 cup O'Brien Potatoes
1/2 cup Butter Beans
Whole Wheat Bread
1/2 cup Mixed Fruit Salad
June 2
Penne Pasta with Meatballs (3)
3/4 cup Pasta, 1/2 cup Marinara
1 cup Tossed Salad with Tomato,
Carrots, Cabbage, and Dressing
Italian Bread
1/2 cup Warm Cinnamon Apples
June 3
3 ounces Roast Turkey with Gravy
1/2 cup Homemade Stuffing
1/2 cup Meadow Vegetable Medley
Whole Wheat Bread
Fresh Seasonal Fruit
"June Birthdays"
June 6
3 ounces Mock BBQ Ribs
1/2 cup Seasoned New Potatoes
1/2 cup Glazed Carrots
Sandwich Roll
1/2 cup Pineapple Tidbits
June 7
3 ounces Baked Salisbury Steak
with Gravy
1/2 cup Baked Potato w/ S. Cream
1/2 cup Sweet Peas & Carrots
Whole Wheat Bread
"Birthday Cake"
June 8
Baked Beef and Cheese Lasagna
1 cup Tossed Salad with Tomato,
Carrots, Red Cabbage, Dressing
4 ounces Fruit Juice
Garlic Bread Stick
1/2 cup Applesauce
June 9
Tuna Salad Sandwich (1/2 cup )
with 1/4 cup Lettuce, 1 Slice Tomato
1 cup Cheesy Broccoli Soup
with Crackers
2 Slices Whole Wheat Bread
1/2 cup Mandarin Salad
June 10
3 ounces Roast Pork with Gravy
1/2 cup Whipped Potatoes
1/2 cup Sauerkraut
Rye Bread
1/2 cup Applesauce
"Father's Day Lunch"
June 13
3 ounces Baked Onion Steak
with Gravy
1/2 cup Rice Pilaf
1/2 cup Brussel Sprouts
Whole Wheat Bread
Fresh Seasonal Fruit
June 14
Grilled Chicken Caesar Salad
with Parmesan Cheese
1 cup Mixed Greens with Tomato,
Carrots, Cabbage, and Dressing
1 cup Vegetable Soup
with Crackers
Whole Wheat Bread
1/2 cup Pears
June 20
3 ounces Baked Ham Slice
with Cloves
1/2 cup Scalloped Potatoes
1/2 cup Baby Lima Beans
Rye Bread
1/2 cup Tapioca Pudding
3 ounce Cheeseburger
with 1/4 cup Lettuce, 1 Slice Tomato
1/2 cup Potato Salad
1/2 cup Three-Bean Salad
Sandwich Roll
Fresh Seasonal Melon
June 17
3 ounce Hot Dog
1/2 cup Potato Salad
1/2 cup Baked Beans
Hot Dog Roll
Slice Apple Pie
June 22
June 23
1 cup Chili Con Carne
1 cup Tossed Salad with Tomato,
Carrots, Cabbage, and Dressing
Corn Bread Square
1/2 cup Applesauce
June 24
3 ounce Open Face Hot Roast Beef
Sandwich with Gravy
1/2 cup Redskin Potatoes
1/2 cup Italian Vegetable Medley
Whole Wheat Bread
Fresh Seasonal Fruit
June 29
1 cup Baked Pizza Casserole
with Cheese Topping
1 cup Tossed Salad with Tomato,
Carrots, Cabbage, and Dressing
Garlic Bread Stick
Fresh Seasonal Melon
June 30
3.5 ounces Breaded Chicken Fillet
with 1/4 cup Lettuce, 1 Slice Tomato
1 cup Homemade Vegetable Soup
with Crackers
Sandwich Roll
Fresh Seasonal Melon
Sugar Cookie
Mayonnaise Packet
1/2 cup Chicken and Gravy
over Buttermilk Biscuit
1/2 cup Fresh Pepper Slaw
1/2 cup Baby Carrots
1/2 cup Sliced Peaches
June 28
3 ounces Baked Swiss Steak
with Gravy
1/2 cup Home Fried Potatoes
with Peppers and Onions
1/2 cup Buttered Beans
Whole Wheat Bread
1/2 cup Mixed Fruit Salad
June 16
3 ounces Baked Chicken Breast
with Gravy
1/2 cup Ranch Noodles
1/2 cup Green Beans
Whole Wheat Bread
1/2 cup Tropical Fruit Salad
June 21
3 ounces Baked Italian Meatloaf
with Tomato Sauce
1/2 cup Garlic Whipped Potatoes
1/2 cup Yellow Beans
Whole Wheat Bread
1/2 cup Fruit Crisp
June 27
3 ounces Roast Turkey with Gravy
1/2 cup Homemade Stuffing
1/2 cup Country Vegetable Blend
Whole Wheat Bread
Fresh Seasonal Fruit
June 15
Served Daily:
1 teaspoon Margarine and 8 ounces Milk