Senior Scribbles (Week of April 23, 2008)

Written by Karly Winter

Tuesday, 22 April 2008

The Hillsboro Senior Center brings you warm spring greetings. April 27 through May 3 is National Volunteer Week, and we want to extend appreciation to all who volunteer here and make the Senior Center what it is. To find out about opportunities to volunteer, call 947-2304.

Join us Monday, April 28, for our birthday dinner. We will have a home-school group perform patriotic music after lunch. After lunch on Wednesday, April 30, is Games, Gab & Goodies for the ladies. Join them for fun and fellowship.

The Hillsboro Senior Center will host a baked-potato bar fundraiser Friday, May 2, from 5 p.m. to 7 p.m. The menu includes bake potatoes and various toppings, plus cookies, ice cream and drinks. The minimum contribution per person is $5.

Thank-you to our weekly volunteers: Carol Unruh, Marcella Mohn, Irma Groening, Irma Koop, Nellie Penner, Louis Rahe, Carol Ollenburger, Mariann Unruh, Darlene Matz and Eunice Matz. —Karly Winter, director

HILLSBORO SENIOR CENTER MENU

WEDNESDAY, April 23

Ham loaf, au gratin potatoes, peas and pearl onions, wheat bread, pears.

THURSDAY, April 24

Bierocks, potato wedges, cucumber/tomato salad, strawberries/bananas.

FRIDAY, April 25

Chef salad, crackers, cantaloupe, cookie.

MONDAY, April 28

Birthday Dinner.

Goulash, succotash, wheat roll, baked applies, birthday cake.

TUESDAY, April 29

Baked fish, parslied potatoes, carrots, wheat break, lime Jell-O/pears.

WEDNESDAY, April 30

Pot roast, boiled potatoes, cooked cabbage, wheat roll, fruit cobbler.

GOESSEL SENIOR CENTER MENU

WEDNESDAY, April 23

Birthday dinner.

Ham loaf, au gratin potatoes, peas and pearl onions, wheat bread, pears.

THURSDAY, April 24

Pool.

Smothered steak/onions, tater bucks, corn with green pepper, wheat bread, tropical fruit.

FRIDAY, April 25

Chef salad, crackers, cantaloupe, cookie.

MONDAY, April 28

11:15 a.m. Exercises.

Chicken fajita, rice, lettuce/tomato, dressing, wheat bread, fresh fruit.

TUESDAY, April 29

Cook’s Choice.

WEDNESDAY, April 30

Baked fish, parslied potatoes, carrots, wheat bread, lime Jell-O with pears.

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