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Following is a list of the meals to be served this month in the Mid-county area by Loaves & Fishes. The Mid-county Memo proudly provides this menu as a public service.
Meals are served at noon Monday through Friday at the Cherry Blossom Senior Services Office in the East Portland Community Center, 740 S.E. 106th Ave. There is a suggested donation of $2.75. Participants are asked to pay what they can comfortably afford. For more information, please call the Cherry Blossom Loaves & Fishes at 503-256-2381 or e-mail tbailey@lfcpdx.org.
In addition to the daily selection, Loaves & Fishes provides milk and a choice of coffee or tea with each meal. Loaves & Fishes offers an alternative main dish with each meal. The second choice is listed with a bullet, while the main dish is in capitals. Side dishes listed after the main dish will be included with either selection.
Also, Cherry Blossom Loaves & Fishes Center reminds area seniors that its regular services include Asian cuisine made from scratch on Mondays, Wednesdays and Fridays. An entrée fresh salad bar and pizza is offered on Tuesdays, and a build-your-own ice cream sundae station on Thursdays. As an added feature for clients observing Lent, Cherry Blossom Center will offer a vegetarian selection each Friday during March.
Monday, March 5: BARBECUE CHICKEN, Brown Rice, Flavor Fiesta Vegetables, Patio Salad, Whole Wheat Roll, Mandarin Orange Gelatin
• Baked Potato Supreme with Ham, Shredded Cheese, Sour Cream and Diced Green Onions
Tuesday, March 6: MEATLOAF with Gravy, Mashed Potatoes, Collard Greens, Mixed Greens with Spinach and Bleu Cheese Dressing, Whole Wheat Roll, Chocolate Chip Cookie
• Entrée Salad Bar, Garden Vegetable Soup
Wednesday, March 7: BREAKFAST CASSEROLE with Ham, Hash Brown Patty, Vegetarian Blend Vegetables, Chilled Peach Halves, Buttermilk Biscuit, Pineapple Upside Down Cake
• Kung Pao Chicken, Steamed Rice, Asian Mix Vegetables
Thursday, March 8: SWEDISH MEATBALLS with Fancy Egg Noodles, Broccoli Normandy, Tossed Salad with Thousand Island Dressing, Whole Wheat Roll, Red Apple
• Entrée Salad Bar, Captain’s Corn Chowder, Dessert Bar or Baked Potato Bar
Friday, March 9: BAKED CHICKEN with Country Gravy, Mashed Potatoes, Diced Carrots, Creamy Coleslaw, Whole Wheat Roll, Strawberry Mousse
• Shandong Chicken, Steamed Rice, Asian Mix Vegetables
Monday, March 12: CHEESE RAVIOLI with Italian Meat Sauce, Italian Vegetables, Lime Applesauce Mold, Whole Wheat Roll, Tangerine
• Roast Beef with Gravy and Mashed Potatoes
Tuesday, March 13: HOT TURKEY SANDWICH on Whole Wheat Bread with Gravy, Mashed Potatoes, Green Peas, Cabbage and Pepper Slaw, Oatmeal Cookies
• Asian Chicken Wrap with Thai Dressing on Tomato Basil Tortilla with Cabbage and Carrot Mix, Cilantro, Green Onions, Chow Mien Noodles, Ginger Cream Cheese Spread, and Leaf Lettuce; Chicken Noodle Soup, Dessert Bar or Entrée Salad Bar
Wednesday, March 14: BAKED FISH with Creole Sauce, Seasoned Rice, Broccoli Cuts, Cottage Cheese and Diced Pears, Whole Wheat Roll, Buttery Lemon Square
• Chicken Lo Mein, Yakisoba Noodles, Asian Mix Vegetables
Thursday, March 15: GINGER TURKEY, Brown Rice with Carrots, Cut Green Beans, Tossed Salad with French Dressing, Whole Wheat Roll, Banana
• Entrée Salad Bar, Baked Potato Chowder with Bacon, Dessert Bar or Baked Potato Bar
Friday, March 16: CORNED BEEF with HORSERADISH SAUCE, Colcannon, Broccoli Cuts, Lime Applesauce Gelatin, Whole Wheat Roll, St. Patrick’s Day Cake
• Almond Chicken Stir-Fry, Steamed Rice, Asian Mix Vegetables
Monday, March 19: CHICKEN WITH NOODLES, Chilled Pineapple, Capri Mix Vegetables, Whole Wheat Roll, Margarine, Brownie with Chocolate Frosting
• Canadian Bacon and Cheese Quiche
Tuesday, March 20: SALISBURY STEAK with Gravy, Colcannon, Oregon Bean Medley, Mixed Greens with Bleu Cheese Dressing, Whole Wheat Roll, Peach Halves
• Entrée Salad Bar, Boston Clam Chowder, Dessert Bar
Wednesday, March 21: FIESTA CHICKEN with Sour Cream and Salsa, Brown Rice, Chuck Wagon Corn, Spinach with Red Cabbage and French Dressing, Whole Wheat Roll, Vanilla Custard with Cinnamon
• Ginger Chicken with Rice Noodles, Asian Mix Vegetables
Thursday, March 22: TURKEY TETRAZZINI, Diced Carrots, Four Bean Salad, Whole Wheat Roll, Fresh Plums
• Entrée Salad Bar, Southwestern Style Bean Soup, Dessert Bar or Baked Potato Bar
Friday, March 23: BAKED FISH with Lemon Wedge and Tartar Sauce, Scalloped Potatoes, Peas and Pearl Onions, Creamy Coleslaw, Whole Wheat Roll, Key Lime Pie
• Garlic-Mint Chicken, Steamed Rice, Asian Mix Vegetables
Monday, March 26: BEEF and MACARONI CASSEROLE, Winter Mix Vegetables, Whole Wheat Roll, Orange, Strawberry Gelatin with Whipped Topping
• Roasted Ham with Cranberry Sauce and Mashed Potatoes
Tuesday, March 27: CHICKEN BASIL SAUSAGE, Rosemary Potatoes, Scandinavian Vegetables, Pear Halves, Whole Wheat Roll, Chocolate Chip Cookies
• Entrée Salad Bar, Club Cheddar Cheese Soup, Dessert Bar
Wednesday, March 28: BEEF BURGUNDY, Spiral Noodles, Vegetarian Dinner Blend, Layered Salad, Whole Wheat Roll, Raspberry Bar
• Chicken Chop Suey, Steamed Rice, Asian Mix Vegetables
Thursday, March 29: ROAST PORK with GRAVY, Mashed Potatoes, Peas and Carrots, Chunky Applesauce, Whole Wheat Roll, Chocolate Zucchini Cake
• Entrée Salad Bar, Zesty Tomato Basil Soup, Dessert Bar or Baked Potato Bar
Friday, March 30: SAVORY BAKED CHICKEN, Rice Pilaf, Broccoli, Tossed Salad with Ranch Dressing, Whole Wheat Roll, Sugar-Free Baked Apples
• Mongolian Beef, Steamed Rice, Asian Mix Vegetables
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