Following is a list of meals to be served this month in the Mid-county area by Meals on Wheels. 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 $3. Participants are asked to pay what they can comfortably afford. For more information, please call the Cherry Blossom Meals on Wheels at 503-256-2381.

In addition to the daily selection, Meals on Wheels provides milk and a choice of coffee or tea with each meal. Meals on Wheels offers an alternative main dish with each meal. Both choices appear in capitals. Side dishes follow and will be included with either selection.

Also, Cherry Blossom Center of Meals on Wheels reminds area seniors that its regular services include Asian cuisine made from scratch on Wednesdays and Fridays.


Wednesday, Oct. 1: CHICKEN and CHEESE ENCHILADA, Enchilada Sauce and Spanish Rice or TUNA SANDWICH and Tomato Soup with Scandinavian Vegetables, Marinated Carrot Salad, Banana

Thursday, Oct. 2: SPAGHETTI and Meat Sauce or CHICKEN CAESAR WRAP and Butternut Squash Soup with California Blend Vegetables, Spinach and Red Cabbage Salad, French Dressing, Bread Pudding

Friday, Oct. 3: BAKED FISH, Cucumber Sauce, Polenta, Garden Blend Vegetables, Tossed Salad, and Ranch Dressing or CHINESE CHICKEN SALAD with Citrus Cake

Monday, Oct. 6: TURKEY POT ROAST and Mashed Potatoes or SWISS MUSHROOM BURGER and Split Pea Soup with Key West Blend Vegetables, Claremont Salad, Chocolate Pudding

Tuesday, Oct. 7: HONEY GLAZED PORK, Rice, Brussels Sprouts, Tossed Salad and Thousand Island Dressing or CHICKEN SALAD with Orange

Wednesday, Oct. 8: CHICKEN PROVENCE and Red Potatoes or SWEDISH MEATBALLS and Rotini Noodles with Peas, Cucumber Salad, Pineapple Upside Down Cake

Thursday, Oct. 9: SPINACH LASAGNA or CHICKEN DIJON SANDWICH and Mushroom Barley Soup with Sicilian Blend Vegetables, Boston Bean Salad, Vanilla Mousse

Friday, Oct. 10: SALISBURY STEAK, Gravy and Mashed Potatoes or GRILLED FISH SANDWICH and Potato Soup with Normandy Blend Vegetables, Tossed Salad, Blue Cheese Dressing, Banana

Monday, Oct. 13: PORK STROGANOFF and Egg Noodles or BATTERED TILAPIA and Rice with Vegetarian Dinner Blend, Marinated Carrot Salad, Oatmeal Cookie

Tuesday, Oct. 14: CHICKEN TERIYAKI, Brown Rice and Key West Vegetables or BREAKFAST CASSEROLE and Sliced Carrots with Creamy Coleslaw, Apple

Wednesday, Oct. 15: BEAN and BEEF BURRITOS, Black Bean Salsa and Tri-Cut Potatoes or SLICED ROAST TURKEY, Gravy and Mashed Potatoes with Broccoli Normandy, Tossed Salad, Italian Dressing, Russian Cream

Thursday, Oct. 16: SPAGHETTI AND MEATBALLS or CHICKEN DIJON SANDWICH and Chicken Noodle Soup with Baby Carrots, Beet Salad, Banana

Friday, Oct. 17: GINGER CHICKEN and Rice or ROAST PORK SANDWICH, Cranberry and Spring Vegetable Soup with Caribbean Blend Vegetables, Rainbow Spinach Salad, Mandarin Orange Gelatin

Monday, Oct. 20: TURKEY TETRAZZINI and Tri-Color Rotini or GRILLED VEGETABLE SANDWICH and Split Pea Soup with Green Beans, Italian Coleslaw, Orange

Tuesday, Oct. 21: MEAT LOAF, Barbecue Sauce and Mashed Potatoes or CHICKEN and NOODLES with Broccoli Normandy, Tossed Salad, Ranch Dressing, Vanilla Pudding

Wednesday, Oct. 22: ORIENTAL PORK and Rice or CHICKEN DIJONNAISE SANDWICH with Normandy Blend Vegetables, Pepper Slaw, Strawberry Shortcake Cookie

Thursday, Oct. 23: CHICKEN ITALIANO, Penne Pasta, Flavor Fiesta Vegetables and Layered Salad or TACO SALAD with Banana

Friday, Oct. 24: BAKED FISH, Black Bean Salsa and Rice Pilaf or BROCCOLI TOMATO QUICHE with Sunshine Carrots, Garden Salad, Thousand Island Dressing, Lemon Bar

Monday, Oct. 27: ASIAN BARBECUE CHICKEN, Potatoes, Vegetarian Dinner Blend and Four Bean Salad or CHEF SALAD with Orange

Tuesday, Oct. 28: DIJON CRUSTED FISH and Rice or LEMON CHICKEN and PEPPER SANDWICH and Tortilla Soup with Oregon Bean Medley, Tossed Salad, French Dressing, Banana

Wednesday, Oct. 29: CHEESE RAVIOLI or CHICKEN SMITANE with Caribbean Blend, Chick Pea Salad, Rice Pudding

Thursday, Oct. 30: ROAST PORK, Gravy and Couscous or BLACK BEAN NACHO PIZZA with Peas and Carrots, Apple Cabbage Slaw, Cookie

Friday, Oct. 31: HEARTY BEEF STEW and Mashed Potatoes or MEDITERRANEAN SANDWICH and French Lentil Soup with Green Beans, Tossed Salad, Italian Dressing, Autumn Cake

Modified diets available with a doctor’s prescription: soft, low-sodium, diabetic and low-cholesterol.