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Senior News

Pahrump Senior Center

The menu (subject to change) and activities for the week of: Feb. 29 – March 4. Two percent milk and juice available daily:

Monday — sweet and sour chicken, rice, peas and carrots, spinach, whole wheat bread, oatmeal cookie, soup;

Tuesday — lasagna, summer squash, salad, garlic bread, orange, soup;

Wednesday — chicken curry, rice, salad, whole wheat roll, pineapple chunks, soup;

Thursday — Swiss steak, baked potato, veggie medley, whole wheat bread, apple, soup;

Friday – lemon baked fish, parsley potatoes, zucchini, Waldorf salad, whole wheat roll, fruit cup, soup.



Monday — exercise class, 9:30 a.m.; beading class, 12:30 p.m.; poker, 12:30 p.m.;

Tuesday — seminar, “Avoiding Financial Scams”, 10 a.m.; exercise class, 9:30 a.m.; bridge, 12:30 p.m.; haircuts, 1-3 p.m.;

Wednesday — Crafty Ladies, 12:30 p.m.;

Thursday — Old Men’s Club breakfast, 7-9 a.m.; exercise class, 9:30 a.m.; haircuts, 1–3 p.m.;

Friday — T.O.P.S. meeting, 7-9 a.m.; exercise class, 10:30 a.m.; bridge, 12:30 p.m.

Saturday – Pancake Breakfast, 8 – 11 a.m.


Amargosa Valley Senior Center

The menu (subject to change) for the week of Feb. 29 – March 4

Two percent milk available daily. Meals are served at the Amargosa Valley Senior Center from 4:30 p.m. to 5:30 p.m. Breakfast served from 9 a.m. to 10 a.m.

Monday — herb baked chicken, baked potato w/sour cream, herbed veggie medley, whole wheat roll, sliced apple;

Tuesday — beef stroganoff over noodles, peas and carrots, Jell-O with fruit, salad bar;

Wednesday — honey mustard chicken, steamed rice, Brussel sprouts, three bean salad, fresh apple;

Thursday — sloppy joe on whole wheat bun, baked beans, baby carrots, fruit cocktail, green salad;

Friday — biscuits and gravy, scrambled eggs, sausage links, oatmeal, fresh fruit in season, orange juice.


Beatty Senior Center

The menu (subject to change) for the week of Feb. 29 – March 4

Two percent milk available daily. Meals are served at the Beatty Senior Center from 11:30 a.m. to 12:30 p.m.

Monday — Tuscan tomato soup, grilled cheese sandwich, celery and carrot sticks, pears, birthday cake and ice cream;

Tuesday — baked meat loaf, mashed potatoes, steamed spinach, lettuce and tomato salad, l/s French dressing, whole wheat bread and peach butter, Chantilly fruit cup;

Wednesday — chicken ala king, egg noodles, broccoli, peaches, strawberry tea cake;

Thursday — sausage and pepper skillet, carrots, applesauce, cottage cheese, brownie;

Friday — lemon baked fish, brown rice, pureed butternut squash, three-bean salad, bran roll and peach butter, tangerine.

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