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Features

Monday, Nov. 19: taco salad, chili (beef), lettuce, chopped onions, shredded cheese, corn chips, and mixed fruit.
Tuesday, Nov. 20: ham, pinto beans, pickled beets, buttered spinach, pear crisp, and cornbread.
Wednesday, Nov. 21: turkey, gravy, cornbread dressing, green beans, mashed potatoes, and cranberry gelatin salad.
Thursday and Friday, Nov. 22 and 23: closed for Thanksgiving.
All meals served with skim milk.

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