Lunches being served at area community centers for the week beginning Sept. 9:

Palmer Center, 218 N. Pleasant St., Independence. Lunch is served at 11:30 a.m. suggested donation $3, guests $6. You may reserve a meal up to three days in advance. To make or cancel your reservation, call 325-6200. Inclement weather line: 325-7999 ext. 4. All meals are served with milk.

Monday: Riblette/barbecue sauce, peas/carrots, coleslaw and vinegar dressing, pears and strawberries, hamburger bun, oatmeal/raisin cookie.

Tuesday: Chicken, cheddar cheese, salad/tomatoes/carrots, chuckwagon corn, stewed apples, whole wheat tortilla.

Wednesday: Mostaccioli/meat sauce, Italian veg, salad/tomatoes/carrots, pineapple mix, Italian bread, graham crackers.

Thursday: Mexican Taco Salad, shredded cheese, lettuce/tomatoes, Mexicali Mix, nacho lite chips, orange.

Friday: Barbecued beef, potato salad, California blend, banana, hamburger whole-grain bun.

 

Fairmount Community Center, 217 S. Cedar St., Independence. Lunch is served at 11:30 a.m. Cost of lunch: $3.50 for everyone. Reservations must be made 24 hours in advance: call 254-8334. Each meal is served with bread or roll and milk.

Monday: Spaghetti and meatballs, Italian vegetables, dessert.

Tuesday: Ground turkey noodle bake, California vegetables, dessert.

Wednesday: Apricot pork, potatoes au gratin, broccoli, dessert.

Thursday: Taco salad, dessert.

Friday: Chicken alfredo, mixed vegetables, dessert.

 

Vesper Hall, 400 N.W. Vesper St., Blue Springs. Lunch is served 11:30 a.m. to 12:30 p.m. Reservations: Call 816 228-0181 or stop by Vesper Hall front counter. Meals must be reserved by 2 p.m. one working day prior to that meal. Cost: $3.50 donation for ages 60 and older; $5.75 fee for ages 59 and younger.

Monday: Smothered pork chop, mashed potatoes, steamed peas, cinnamon applesauce.

Tuesday: Chef salad with ham/turkey/bacon, lemon pepper brussel sprouts, fresh grapes.

Wednesday: Hawaiian pizza, tossed salad, graham crackers.

Thursday: Baked chicken sandwich, Dixie coleslaw, hot cinnamon apples.

Friday: Turkey and Swiss sandwich, spring mix salad, bananas and mandarins.