Call 610-559-3245 for locations.

Wednesday, March 7: Breaded pork chop, cabbage and bow ties, pickled beets, wheat bread w/margarine, chilled apricots.

Thursday, March 8: Chicken corn chowder, grilled sausage, grilled potatoes with egg, three bean salad, fresh biscuit w/margarine, apple walnut crumb cake.

Friday, March 9: Vegetarian vegetable soup, meatball (fish available) sandwich w/ mozzarella cheese, Caeser salad, applesauce.

Monday, March 12: Calves’ liver / onion gravy, mashed red potatoes, roasted Brussels sprouts, wheat bread w/ margarine, tapioca.

Tuesday, March 13: Navy bean soup, baked meat w/ gravy, oven browned potatoes, grilled fresh vegetables,wheat bread w/ margarine, fresh blueberry fluff.

Wednesday, March 14: Manhattan clam chowder, chicken paprikash, wide noodles, Calif. blend vegetables, wheat bread w/ margarine, tropical fruit.

Thursday, March 15: Roast pork w/ gravy, mashed sweet potatoes, cauliflower au gratin, wheat bread w/margarine, fresh pineapple tidbits.

Friday, March 16: St. Patrick’s Day meal: Corned beef and cabbage (fish available), boiled potatoes, Emerald Isle salad, rye bread w/ margarine, chocolate mint chip cookie.