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Senior News, March 18

Pahrump Senior Center

The menu (subject to change) and activities for the week of March 21 – March 25. Two percent milk and juice available daily:

Monday — beef stew, noodles, salad, biscuit, fruit cup, soup;

Tuesday — pork chop and potato casserole, green beans, salad, fruit-filled yogurt, soup;

Wednesday — BBQ chicken, potato salad, spinach, corn, whole wheat bread, banana, soup;

Thursday — stuffed pepper, spinach spaghetti, mixed greens, garlic bread, nectarine, soup;

Friday – lemon baked fish, brown rice, butternut squash, three-bean salad, roll, tangerine, soup.

Activities

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

Tuesday — 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, 9:30 a.m.; EASTER HAT CONTEST, 11 a.m.; bridge, 12:30 p.m.

Amargosa Valley Senior Center

The menu (subject to change) for the week of March 21 – March 25:

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 — lemon baked fish, parsley buttered new potatoes, zucchini, Waldorf salad, fresh fruit in season;

Tuesday — beef enchiladas, Spanish rice, refried beans, chips and salsa, peaches, spice cake;

Wednesday — chili cheese baked potato, steamed carrots, whole wheat banana muffin, blueberry yogurt, fresh orange;

Thursday — hot turkey sandwich, mashed potatoes, stuffing, peas and carrots, cranberry sauce;

Friday — scrambled eggs with ham and cheese, hash brown potatoes, mixed fruit, oatmeal, orange juice.

Beatty Senior Center

The menu (subject to change) for the week of March 21 – March 25:

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

Monday — pork burritos, black beans, chips and salsa, peas, peaches, rice pudding;

Tuesday — Cajun style baked cod, low-sodium low-fat cream style corn, parsley buttered potatoes, fresh spinach and honey dressing, seven-grain bread w/low-sodium margarine, fresh apple, spice cake;

Wednesday — chicken stir fry, egg rolls, rice, egg drop soup, ambrosia;

Thursday — cheeseburger, macaroni salad, tomato/lettuce/onion, celery sticks, beets, melon, cake;

Friday — chicken parmesan, spinach noodles, California blend veggies, orange spinach salad, toasted bread stick, fruit cocktail, apple juice.

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