Lunches being served at area community centers for the week beginning Oct. 28.
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: Garlic butter fish, macaroni and cheese, broccoli, dessert.
Tuesday: Spaghetti with meat sauce, green beans, dessert.
Wednesday: Italian chicken, ranch potatoes, beets, dessert.
Thursday: Beanie weenies, pork and beans, cauliflower, dessert.
Friday: Chicken Parmesan, cheesy potatoes, Italian vegetables, dessert.
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: Chicken breast, potatoes O’Brien, broccoli, pineapple and mandarin oranges, white whole-grain bread, shortbread cookies.
Tuesday: Catfish, creamy coleslaw, spinach, tropical fruit mix, white whole-grain bread.
Wednesday: Beef stew with vegetables, salad with tomato and carrot, banana, corn muffin, oatmeal and raisin cookies.
Thursday: Chicken stir fry, stir fry vegetables, pickled beets, shortbread cookies, mandarin oranges, whole-wheat bread.
Friday: Swiss steak with tomato, mashed potatoes, peas and carrots, apple slices, multigrain bread, tapioca pudding.
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: Bruschetta chicken pasta, mixed salad greens, lemon zest Brussels sprouts, fresh red apple.
Tuesday: Ham and beans, steamed spinach, cornbread muffin, fresh orange.
Wednesday: Herb-spiced chicken, baked potato, California vegetables, fruit cocktail.
Thursday: Pot roast Milano, Cajun slaw, buttered peas and carrots, fresh grapes.
Friday: Baked chicken Parmesan, Italian squash and zucchini, tossed salad, diced pears.