Senior News
Pahrump Senior Center
The menu (subject to change) and activities for the week of May 16 – May 20. Two percent milk and juice available daily:
Monday – Swiss steak, baked potato, veggie medley, whole wheat bread, apple, soup;
Tuesday — Hot dogs, coleslaw, carrot/celery sticks, strawberries, ice cream, soup;
Wednesday — BBQ chicken, potato salad, corn, whole wheat bread, banana/orange, soup;
Thursday — Spaghetti and meatballs, zucchini, bread, yogurt, soup;
Friday – Battered cod, rice pilaf, salad w/tomato, carrots, fruit, soup.
Activities
Monday — exercise class, 9:30 a.m.; farmers’ market, 9 a.m. to noon; beading class, 1 p.m.;
Tuesday — exercise class, 9:30 a.m.; bridge, 12:30 p.m.; haircuts, 1-3 p.m.;
Wednesday — Senior Dimensions, 10 a.m.; Crafty Ladies, 12:30 p.m.; Jonathan Nelson Law, call 727-5008 for appointment;
Thursday — Old Men’s Club meeting, 8 a.m.; exercise class, 9:30 a.m.; Rippits Knitting &Crochet Group, 10 a.m.; Infinity Hospice seminar, 10 a.m.; haircuts, 1-3 p.m.;
Friday — T.O.P.S. meeting, 7-9 a.m.; exercise class, 9:30 a.m.; bridge, 12:30 p.m.
Amargosa Valley Senior Center
The menu (subject to change) for the week of May 16 – May 20:
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 — Beef patty w/whole wheat bun, sliced tomato, onion and lettuce, baked beans, cantaloupe chunks;
Tuesday — Spaghetti w/meat sauce, green beans, colorful salad, garlic bread, pears;
Wednesday — Chicken Pasta Primavera, colorful salad, garlic bread, orange pineapple Jell-O mold;
Thursday — Potato crunch fish, scalloped potatoes, steamed broccoli, peaches, cookie;
Friday — Breakfast burritos, yogurt, fresh berries, oatmeal, orange juice.
Beatty Senior Center
The menu (subject to change) for the week of May 16 – May 20:
Two percent milk available. Meals are served at the Beatty Senior Center from 11:30 a.m. to 12:30 p.m., on Tuesday and Thursday.
Tuesday — Baked meat loaf, mashed potatoes, steamed spinach, lettuce and tomato salad, low sodium French dressing, whole wheat bread w/peach butter, Chantilly fruit cup;
Thursday — Chicken Pasta Primavera, colorful salad w/low sodium Italian dressing, garlic bread, orange pineapple mold.
