Call 610-559-3245 for locations.

Wednesday, March 30:Onion Romano soup, roast turkey-bacon and Swiss with lettuce and tomato on a roll with ranch dressing, carrot raisin salad, iced pumpkin bar.

Thursday, March 31:Chicken corn chowder, oven-fried seasoned sole, red potatoes, broccoli florets, wheat bread with margarine, blueberry mold.

Friday, April 1:Chicken pot pie, peas and carrots, tossed salad with Thousand Island dressing, wheat bread with margarine, cherry turnover. Wednesday, March 30:Onion Romano soup, roast turkey-bacon and Swiss with lettuce and tomato on a roll with ranch dressing, carrot raisin salad, iced pumpkin bar.

Monday, April 4:Cream of tomato soup, shepherd’s pie, mixed vegetables, wheat bread with margarine, red grape fruited mold.

Tuesday, April 5:Baked chicken breast in supreme sauce, wild white rice blend, chopped broccoli, wheat bread with margarine, fresh clementine.

Wednesday, April 6:Pork rib-b-q, fresh Brussel sprouts and noodles, pickled beets, wheat bread with margarine, dark red sweet cherries.

Thursday, April 7:Baked ziti, Roman blend vegetables, tossed salad with Italian dressing. Italian bread with margarine, slice pears.