Oneida County senior menus

VERNON>> The Nutrition Program for persons age 60 and over is funded by the Oneida County Office for the Aging, State and Federal grants as well as contributions from participants. Meals are served Monday through Friday at the Ava Dorfman Senior Citizens Civic Center, and the South Rome Senior Citizens Center, Rome; Boonville United Methodist Church, Boonville; Forestport Town Hall, Forestport; New Hartford Adult Dining and Activity Center, New Hartford; Noyes Manor Apartments, 600 W. Hinds Ave., Sherrill, call 363- 0074. Open to the Public. Paris Town Hall, Sauquoit; Vernon United Methodist, Vernon; Whitestown Community Center, Whitesboro; Cornhill Senior Center, Cosmopolitan Center, Genesee Towers, North Utica Senior Center, Peretta Twin Towers, Senior Day Center of Utica, and Westside Senior Center, Utica.

It is essential to the success of the program that those who can afford to contribute, do so. However, no one can be turned away because they do not contribute. Reservations must be made at least one day in advance.

Each diner receives an envelope into which a suggested voluntary contribution may be place to support the cost of the $5 meal. A donation of $2 is suggested for Congregate and $2.50 for Home Delivered Meals.

The following are the Oneida County Office for the Aging nutrition program menus for the coming week.

In Ver non the meal site is the Vernon Methodist Church at the corner of Sconondoa Street and Route 5 in the village. Meals are served starting at 11:30 a.m.

The Sylvan Beach meal site is at 232 9th Ave., Monday through Fridays. Make reservations by calling 24 hours ahead of time at 762- 0311.

For more information call the Office for the Aging at 798- 5456 and ask for Carol Allen-Burdick, nutrition coordinator.

Reser vations may be made by calling 829- 3535 between 10:30 and 11:30 a.m., 24 hours in advance. Substitutions are available for therapeutic diets and participants requesting substitutions for meat on Friday.

Monday — Sloppy joe, O’Brien potatoes, carrots, hamburger roll, fruit cup.

Tuesday — Kielbasa, parsley fresh potatoes, red cabbage, rye bread, assorted pudding.

Wednesday — Chicken riggies, Italian blend vegetables, garlic bread, fruit juice, peaches.

Thursday — Sweet and sour pork, oriental style rice, peas and carrots, rye bread, assorted cookies.

Friday — Tuna salad on lettuce leaf, pasta salad, pickled beets, whole wheat bread, fresh fruit.