Greetings from the Hillsboro Senior Center. We hope you will “March” right into the Senior Center for a hot meal, fellowship and fun.

Bring something unusual for show and tell Thursday, March 6. Mary McFadden will begin foot care at 9 a.m. Tuesday, March 11. Call to make an appointment.

This month we are trying something new. We will combine our Easter dinner and carry-in meal at noon Wednesday, March 19. Meat and drinks will be provided. Please bring side dishes, salads, desserts and your own table settings. Following lunch, pastor Gaylord Goertzen will give an Easter meditation. RSVP for the meal by Friday, March 14.

Stop by and pick up some leftover commodities.

A big thank you to our weekly volunteers: Frieda Birkle, Frances Rempel, Irma Groening, Joanne Faurot, Nellie Penner, Lois Nuss, Margaret Funk, Marcella Mohn and Mariann Unruh.

HILLSBORO SENIOR CENTER MENU

WEDNESDAY, March 5

Chili, coleslaw, crackers, pineapple, cinnamon roll.

THURSDAY, March 6

Hamburger steak, mashed potatoes, mixed vegetables, wheat bread, fruit cup.

FRIDAY, March 7

Tuna noodles, Scandinavian blend, wheat bread, mixed fruit, rice and raisins.

MONDAY, March 10

Spaghetti, Italian blend, garlic bread, baked apple.

TUESDAY, March 11

Salisbury steak, potato wedges, broccoli, wheat roll, fluffy fruit salad.

WEDNESDAY, March 12

Polish sausage, oven potatoes, sauerkraut, wheat bread, mandarin oranges, cookie.

GOESSEL SENIOR CENTER MENU

WEDNESDAY, March 5

9:15 a.m.—foot care and blood pressure.

Ham with pineapple, O’Brien potatoes, carrots, waldorf salad, wheat roll.

THURSDAY, March 6

Pool at Goessel.

Porcupine meatballs, boiled potatoes, stewed tomatoes, fruit with marshmallow, wheat roll.

FRIDAY, March 7

Tuna and noodle casserole, Scandinavian blend, wheat roll, mixed fruit, oatmeal and raisin cookie.

MONDAY, March 10

11:15 a.m. –– Exercises.

Spaghetti with meat sauce, Italian blend, garlic bread, baked apple.

TUESDAY, March 11

Oven-fried chicken, baked potatoes, cucumbers with onion, wheat roll, strawberries and topping.

WEDNESDAY, March 12

Anniversary dinner.

Salisbury steak with gravy, potato wedges, broccoli, wheat roll, fluffy fruit salad.

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