August 2016
"Congregate Meal Menu"
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
August 4
Chef Salad
(Ham, Turkey, Egg, and Cheeses)
1 cup Mixed Greens with Tomato
1/2 cup Pickled Beets
Multi-Grain Bread
Fresh Seasonal Fruit (Melon)
1/2 cup Gelatin
August 5
Breaded Fish Sandwich with Cheese
1/2 cup Macaroni and Cheese
1/2 cup Stewed Tomatoes
1 cup Tossed Salad with Tomato,
Carrots, Red Cabbage, Dressing
Sandwich Roll
Fresh Seasonal Fruit
Breakfast for Lunch
August 1
3 ounces Turkey and Gravy
1/2 cup Parsley Noodles
1/2 cup Baby Carrots
Dinner Roll
1/2 cup Pineapple Tidbits and
Mandarin Oranges
August 2
August 3
Egg Omelet with Cheese
3 ounces Baked Chicken Parmesan
1 ounce Baked Breakfast Sausage
with Sauce and Cheese
1/2 cup Breakfast Potatoes
1/2 cup Pasta with Sauce
Whole Wheat Bread with Jelly
1 cup Mixed Greens with Tomato,
Fresh Seasonal Fruit
Carrots, Cabbage, Dressing
Italian Bread
1/2 cup Cinnamon Applesauce
August 8
August 9
August 10
3 ounce Cheeseburger
with 1/4 cup Lettuce, 1 Slice Tomato
1/2 cup Fresh Broccoli Salad
Sandwich Roll
1/2 cup Sliced Peaches
Mayonnaise Packet
August 11
Taco Salad with Cheddar Cheese
1 cup Mixed Greens with Tomato
1/2 cup Corn Salad
Baked Tostitos
1/2 cup Pineapple and Oranges
Salsa Packet
August 12
Baked Crab Cake
1/2 cup Baked Potato with Sour Crème
1/2 cup Sweet Peas
Dinner Roll
Brownie Square
August 15
3 ounces Chicken Cacciatore
over Pasta
1/2 cup Vegetable in Entrée
1/2 cup Broccoli
Whole Wheat Bread
Fresh Seasonal Fruit
August 16
Meatball Hoagie (3)
with Sauce and Cheese
1/2 cup Seasoned Red Potatoes
1/2 cup Italian Beans
Sandwich Roll
Fresh Seasonal Fruit (Melon)
August 17
3 ounces Baked Chicken Breast
with 1/4 cup Gravy
1/2 cup Blended Rice Pilaf
1/2 cup California Medley
Whole Wheat Bread
1/2 cup Sunset Pineapple
Cake
August 18
Turkey Breast and Swiss Sandwich
with 1/4 cup Lettuce, 1 Slice Tomato
1 cup Cheesy Cauliflower Soup
with Crackers
1/2 cup Fresh Coleslaw
2 Slices Whole Wheat Bread
1/2 cup Mixed Fruit Salad
August 19
1 cup Baked Pizza Casserole
with Cheese Topping
1 cup Mixed Greens with Tomato
Garlic Bread Stick
1/2 cup Orange Sherbet
August 22
3 ounces Open Face Hot Roast Beef
Sandwich with Gravy
1/2 cup O'Brien Potatoes
1/2 cup Mixed Bean Medley
Whole Wheat Bread
1/2 cup Chocolate Pudding
August 23
Baked Vegetable Lasagna
with Parmesan Cream Sauce
1 cup Mixed Greens with Tomato,
Carrots, Cabbage, Dressing
Italian Bread
1/2 cup Pineapple Tidbits
August 24
3 ounce Chicken Sandwich
with 1/4 cup Lettuce, 1 Slice Tomato
1 cup Cream of Broccoli Soup
with Crackers
4 ounces Apple Juice
Wheat Bun
Fresh Melon
August 25
Italian Hoagie
(Ham, Salami, and Provolone)
with 1/4 cup Lettuce, 1 Slice Tomato
1/2 cup Potato Salad
1/2 cup Fresh Pepper Slaw
Wheat Sandwich Roll
Fresh Seasonal Fruit (Melon)
August 26
3 ounce Roast Turkey Breast
with Spinach and Cream Sauce
1/2 cup Whipped Potatoes
1/2 cup Sweet Peas
Whole Wheat Bread
1/2 cup Banana Pudding
August 29
3 ounces Baked Salisbury Steak
with Mushroom Gravy
1/2 cup Whipped Potatoes
1/2 cup Sliced Carrots
Whole Wheat Bread
1/2 cup Sherbet
August 30
Summer Picnic
Picnic Bag Lunch
Hot Dogs
Covered Dish
Snow Balls
Reservations required by August 16
August 31
Caribbean Grilled Chicken Salad
(3 ounces Chicken, 1/2 ounce Cheese)
1/4 cup Mandarin Oranges
1 cup Mixed Greens with Tomato,
Carrots, Cabbage, Croutons
Garlic Bread Stick
1/2 cup Lime-Frosted Pears
3 ounces Baked Ham Slice
with Pineapple Sauce
1/2 cup Scalloped Potatoes
1/2 cup Country Meadow Blend
Whole Wheat Bread
1/2 cup Tapioca Pudding
3 ounces Baked Meatloaf
with Gravy
1/2 cup Whipped Potatoes
1/2 cup Green Beans
Whole Wheat Bread
1/2 cup Vanilla Ice Cream
Served Daily: 1 teaspoon Margarine and 8 ounces Milk