Wednesday, Oct. 23: Beef chili, rice, corn muffin, fruit cocktail.

Thursday, Oct. 24: Roasted turkey breast, peas and carrots, bread stuffing, wheat bread, Mandarin oranges.

Friday, Oct. 25: Potato encrusted haddock, Harvard beets, buttered noodles, multigrain bread, fruited yogurt.

Monday, Oct. 28: Spaghetti with meat sauce, Italian blend vegetables, dinner roll, apricots.

Tuesday, Oct. 29: Rotisserie baked chicken, baked yams, spinach, rye bread, sugar cookie.

Wednesday, Oct. 30 (Volunteer luncheon): Chicken Kiev, peas and carrots, wild rice, Bailey's Irish cheesecake.

Thursday, Oct. 31: Roasted gingered pork, mashed potatoes, peas, wheat bread, banana. BB and SLT: Meatloaf.