The following is a list lunches being served at area community centers for the week beginning Oct. 7.

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: Salisbury steak/gravy, baked sweet potato, mixed greens, diced pears, wheat roll.

TUESDAY: Ham/beans, stewed tomatoes, Mandarin oranges, corn bread muffin.

WEDNESDAY: Beef taco salad/shredded cheese, pinto beans, pineapple tidbits, no salt taco chips.

THURSDAY: Roast pork/gravy, mashed potatoes, broccoli Normandy, diced peaches, wheat roll.

FRIDAY: Creamed chicken/pimiento, peas/carrots, orange, wheat biscuit.

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: Barbecue beef, baked beans, spinach, dessert.

TUESDAY: Pork/sauerkraut, apples, creamed peas, dessert.

WEDNESDAY: Chicken enchilada, corn, applesauce, beets, dessert.

THURSDAY: Lasagna, salad, green beans, dessert.

FRIDAY: Pizza, salad, dessert.

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: Tuna salad, lettuce/tomato slices, peas/carrots, tag along salad.

TUESDAY: Salisbury steak/gravy, mashed potatoes, brussel sprouts, sliced pears.

WEDNESDAY: Lemon pepper chicken, rice pilaf, Riviera blend vegetables, fruit delight.

THURSDAY: Shepherds pie/mashed potatoes, peas/carrots, gelatin/pears.

FRIDAY: Chicken Parmesan, steamed broccoli, salad mix, pineapple chunks.

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: Open face turkey breast, mashed potatoes/turkey gravy, green beans, wheat roll, tropical fruit, sugar cookie.

TUESDAY: Roast pork loin/rosemary gravy, sweet potatoes, California blend vegetables, wheat roll, apple.

WEDNESDAY: Cheeseburger/wheat bun, potato wedges, lettuce/tomato/onion, orange.

THURSDAY: Barbecue chicken breast, California blend vegetables, baked potato, wheat bread, banana.

FRIDAY: Pork cutlet/gravy, sweet potato bakes, country style brussel sprouts, wheat bread, strawberries/pears.

– Jillayne Ritchie