OCTOBER SCHOOL MENU

Siloam Springs Herald Leader - - NEWS -

Siloam Springs School District October menus Break­fast menus kinder­garten through sec­ond grade Oct. 2-6 Mon­day: Break­fast sand­wich, va­ri­ety fruit and fruit juice. Tues­day: French toast sticks, va­ri­ety fruit and fruit juice. Wed­nes­day: Yo­gurt with straw­berry Chex, va­ri­ety fruit and fruit juice. Thurs­day: Bis­cuit with gravy and sausage, va­ri­ety fruit and fruit juice. Fri­day: Cini mini, va­ri­ety fruit and fruit juice. Oct. 9-13 Mon­day: Break­fast wrap, va­ri­ety fruit and fruit juice. Tues­day: Pan­cake and sausage wrap, va­ri­ety fruit and fruit juice. Wed­nes­day: Cheese toast, va­ri­ety fruit and fruit juice. Thurs­day: Bis­cuit with gravy and sausage, va­ri­ety fruit and fruit juice Fri­day: Pan­cakes, va­ri­ety fruit and fruit juice. Oct. 16-20 Mon­day: Break­fast pizza, va­ri­ety fruit and fruit juice. Tues­day: Cin­na­mon swirl, va­ri­ety fruit and fruit juice. Wed­nes­day: Break­fast crispito with salsa, va­ri­ety fruit and fruit juice. Thurs­day: Bis­cuit with gravy and sausage, va­ri­ety fruit and fruit juice. Fri­day: No school Oct. 23-27 Mon­day: Break­fast wrap, va­ri­ety fruit and fruit juice. Tues­day: Sausage roll, va­ri­ety fruit and fruit juice. Wed­nes­day: Cheese que­sadilla, va­ri­ety fruit and fruit juice. Thurs­day: Bis­cuit with gravy and sausage, va­ri­ety fruit and fruit juice. Fri­day: Mini waf­fles, va­ri­ety fruit and fruit juice. Oct. 30-31 Mon­day: Break­fast sand­wich, va­ri­ety fruit and fruit juice. Tues­day: French toast sticks, va­ri­ety fruit and fruit juice. Lunch menu for North­side and Allen Ele­men­tary Schools Oct. 2-6 Mon­day: Steak fin­gers with bar­be­cue sauce, mashed po­ta­toes with gravy, tossed salad with ranch, frozen fruit cup and a whole­grain roll. Tues­day: Chicken fa­jita on a whole­grain tor­tilla, pinto beans, par­adise punch, or­ange smiles and tor­tilla chips with salsa. Wed­nes­day: Char­burger on a whole­grain bun with mus­tard or mayo, oven french fries with ketchup, let­tuce/pickle and fresh ap­ple slices. Thurs­day: Pigs in a blan­ket, baked beans, car­rots with ranch, chilled pear and baked Chee­tos. Fri­day: Chicken al­fredo with a twist, steamed broc­coli/car­rots, cel­ery with sun but­ter, chilled peaches and a whole­grain roll. Oct. 9-13 Mon­day: Cheesy burger on a bun, sea­soned corn, car­rots with ranch and chilled fruit cock­tail. Tues­day: Chicken pot pie, sea­soned broc­coli, chilled peaches, vanilla pud­ding cup and bug bite gra­hams. Wed­nes­day: Beef and bean bur­rito, chili beans, tossed salad with ranch, chilled pineapple and tor­tilla chips with salsa. Thurs­day: Chicken sand­wich on a whole­grain bun, let­tuce/ pickle, sweet potato fries with ketchup, chilled pears and a whole­grain choco­late chip cookie. Fri­day: Mac­a­roni and cheese, tossed salad with ranch, green peas, straw­ber­ries and a whole­grain roll. Oct. 16-20 Mon­day: Corn dog with ketchup or mus­tard, sea­soned corn, baked beans, diced pears and ice cream cup. Tues­day: Beef and mac­a­roni, steamed broc­coli, tossed salad with ranch, straw­ber­ries/ ba­nanas and a whole­grain roll. Wed­nes­day: Baked ham, quick baked potato, sea­soned green beans, chilled fruit cock­tail and a whole­grain roll. Thurs­day: Chicken fin­gers, sweet potato fries with ketchup, creamy coleslaw, or­ange smiles and a whole­grain bis­cuit. Fri­day: No school. Oct. 23-27 Mon­day: Scram­bled eggs, whole­grain bis­cuit with jelly, tater tots with ketchup, par­adise punch and chilled fruit cock­tail. Tues­day: Strom­boli, baked beans, tossed salad with ranch, chilled pears and jello with whipped top­ping. Wed­nes­day: Sausage pizza, broc­coli with ranch, sea­soned corn, or­ange smiles and marsh­mal­low rice square. Thurs­day: Bar­be­cue chicken, sweet potato crunch, sea­soned green peas, fresh ap­ple slices and a whole­grain roll. Fri­day: Spaghetti/meat sauce, sea­soned green beans, tossed salad with ranch, chilled pineapple and a whole­grain roll. Oct. 30-31 Mon­day: Cheese na­chos, tossed salad with ranch, pinto beans, chilled peaches and a choco­late pud­ding cup. Tues­day: Chili con carne, Fri­tos corn chips, car­rots/ cel­ery sticks with ranch, fresh ba­nana and a cin­na­mon roll.

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