The following is a list lunches being served at area community centers for the week beginning July 29.
Palmer Center - Independence
Lunch is served at 11:30 a.m. Suggested donation, $2. You may reserve a meal up to three days in advance. To make or cancel your reservation, 816-325-6200. MONDAY: Chicken/mushroom stroganoff, Italian mix vegetables, salad mix, citrus fruit cup, wheat bread. TUESDAY: Chicken taco salad/shredded cheese, pinto beans, pineapple tidbits, taco chips. WEDNESDAY: Chicken salad, creamy coleslaw, diced peaches, rye bread, graham crackers. THURSDAY: Swedish meatballs/brown rice, brussel spouts, glazed carrots, fruit cocktail, whole grain bread. FRIDAY: Chicken strips, peas, sweet potato bits, tropical fruit, wheat bread stick.
Fairmount Community Center - Independence
Lunch is served at 11:30 a.m. Suggested donation, $3 for seniors 55 and older, $4 for all others. Reservations must be made 24 hours in advance, 816-254-8334. MONDAY: Baked potato bar, cheese, broccoli, dessert. TUESDAY: Glazed meatballs, macaroni/cheese, green beans, dessert. WEDNESDAY: Stuffed turkey breast, stuffing, yams, dessert. THURSDAY: Call for menu. FRIDAY: Call for menu.
Vesper Hall - Blue Springs
Lunch is served from 11:30 a.m. to 12:30 p.m. Suggested donation, $3.50 for seniors and those who are disabled, $4.50 for those under 60. Walk-ins will be served at noon. Make reservations five working days in advance, 816-228-0181. MONDAY: Herb butter Tilapia, Italian stewed tomatoes, rice pilaf, pineapple chunks. TUESDAY: Sweet/sour pork stir fry vegetables, steamed cabbage, apple crisp. WEDNESDAY: Crunchy baked chicken, roasted garlic potatoes, peas, cantaloupe. THURSDAY: Beef taco salad meat, cheese/lettuce/tomatoes, refried beans, pineapple. FRIDAY: Tuna/noodle casserole, peas, California blend vegetables, strawberries/bananas.
Buckner Senior Center - Buckner
Lunch is served at noon. A donation of $2 is requested from seniors 60 and older; $5 for 59 and under. Reservations are needed 24 hours in advance, 816-650-4018. MONDAY: Meatball sub/marinara sauce, Mozzarella cheese, Romaine lettuce, succotash, melon. TUESDAY: Chicken salad/wheat bread, lettuce/tomato/onion, spring pea salad, diced peaches/pears. WEDNESDAY: Beef/bean chili, Cheddar cheese/diced onions, creamy coleslaw, wheat crackers, pineapple tidbits. THURSDAY: Baked chicken breast/Hawaiian sauce, broccoli/tomato salad, brown rice pilaf, mandarin oranges, oatmeal raisin cookie. FRIDAY: Cheeseburger/wheat bun, cheese slice, shredded lettuce/onion and tomato, potato wedges, orange.
– Jillayne Ritchie