Lunches being served at area community centers for the week beginning Oct 14.

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: Ribette/barbecue sauce, whole-grain bun, peas/carrots, coleslaw with vinegar dressing, pears and strawberries.

Tuesday: Chicken and noodles, cauliflower and red potatoes, salad with tomatoes and carrots, oranges, white whole-grain bread.

Wednesday: Chicken diced and seasoned, cheese, whole-wheat tortilla, salad with tomatoes and carrots, corn, stewed apples.

Thursday: Chili with beans, cheese, salad with tomatoes and carrots, peach cobbler, wheat crackers.

Friday: Battered tilapia, spinach, sweet potato, tropical fruit mix, white whole-grain bread, oatmeal and raisin cookies.

 

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 the meal. Cost: $3.50 donation for ages 60 and older; $5.75 fee for ages 59 and younger.

Monday: Sweet and sour chicken, lemon pepper squash, orange-kissed beets, pineapple chunks.

Tuesday: Hamburger pizza, Riviera blend salad, sliced peaches, graham crackers.

Wednesday: Buffalo chicken sandwich, beer battered onion rings, lemon pepper veggies, mandarin oranges.

Thursday: Smokey mesquite tilapia, rosemary red potatoes, Mexican corn, mandarin oranges.

Friday: Hawaiian chicken, glazed carrots, buttered peas, pineapple.

 

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: Chicken alfredo, mixed vegetables, dessert.

Tuesday: Try It Tuesday, tuna noodle casserole, carrots, dessert.

Wednesday: Taco salad, dessert.

Thursday: King Ranch chicken, potatoes au gratin, Italian vegetables, dessert.

Friday: Ham and beans, spinach, corn bread, dessert.