OCEAN BEACH

Wednesday, April 20

BREAKFAST: Muffin, fruit, milk.

LUNCH: Pizza, carrot sticks, apple, milk.

Thursday, April 21

BREAKFAST: French toast, sausage, juice, milk.

LUNCH: Deli sandwich, banana, chips, veggie sticks, milk.

Friday, April 22

BREAKFAST: Cereal, animal crackers, juice, milk.

LUNCH: Burrito, carrot sticks, apple, chocolate milk.

Monday, April 25

BREAKFAST: Cereal, cheese stick, juice, milk.

LUNCH: Mac and cheese, teriyaki dippers, green beans, apple, chocolate milk.

Tuesday, April 26

BREAKFAST: Sausage and cheese muffin, juice, milk.

LUNCH: Ham and cheese sandwich, orange, veggie sticks, chips, milk.

Wednesday, April 27

BREAKFAST: Muffin, fruit, milk.

LUNCH: Taco salad, pineapple, cinnamon roll, milk.

NASELLE

Wednesday, April 20

BREAKFAST: Cereal or French toast sticks, fruit, juice, milk.

LUNCH: Pepperoni or cheese pizza, Jell-O salad, salad bar, milk.

Thursday, April 21

BREAKFAST: Cereal or scrambled eggs, with ham and cheese, juice, milk.

LUNCH: Turkey and gravy with mashed potatoes, or chicken burger, green beans, salad bar, milk.

Friday, April 22

BREAKFAST: Cereal or maple bar and Gogurt, juice, milk.

LUNCH: Macaroni and cheese or corn dog, corn, salad bar, milk.

Monday, April 25

BREAKFAST: Cereal or pancake on a stick, fruit, juice, milk.

LUNCH: Beef teriyaki dippers or chicken nuggets, mashed potatoes with gravy, green beans, salad bar, milk.

Tuesday, April 26

BREAKFAST: Cereal or cheesy muffin with egg and sausage, fruit, juice, milk.

LUNCH: Toasted cheese sandwich with tomato soup or hamburger, pears, salad bar, milk.

Wednesday, April 27

BREAKFAST: Cereal or Belgian waffle sticks, juice, milk.

LUNCH: Pepperoni or cheese pizza, pudding, salad bar, milk.

Naselle Senior MenuROSBURG: The Rosburg/ Grays River/Naselle Seniors Club luncheon is each Wednesday, beginning at noon at the Rosburg Community Hall. Lunch is just $3 and is open to everyone.

April 20: Goulash, salad, vegetable, garlic bread, dessert.

April 27: Sweet and sour meatballs, rice, vegetable, dessert.

Call Pat Potter at (360) 465-2370 for additional information.

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