Senior Scribbles (Nov. 17, 2010)

hillsboro senior center

The center?s chili, soup and pie fundraiser Nov. 12 saw a great turnout. Thank you to everyone who supported our facility by attending. In addition, we are grateful to Joyce Barkmen for making the chili and homemade chicken noodle soup, to all those who donated pies and to the many volunteers helping at the fundraiser. We made a great team.

Haris Zafar, practicing hearing and speech therapy in Wichita, will conduct hearing aid checks at 11 a.m. Nov. 17. A carry-in meal follows at noon and at 12:30 p.m. Larry Paine, Hillsboro city administrator, is our guest speaker.

Foot care provided by Mary McFadden of Peabody is by appointment Nov. 18.

The meal reservation deadline is Nov. 17 for the center?s Thanksgiving dinner Nov. 19 with Parkside Voices providing entertainment at 12:30 p.m.

Tickets are still available for the Gala Christmas fundraiser on Dec. 4 at the Milk and Honey Bed & Breakfast.

For more information about events, to schedule appointments or to make a lunch reservation, call 947-2304 before 9 a.m. the day of the meal or stop by 212 N. Main St.

? Brenda Moss, director

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WEDNESDAY, Nov. 17

Carry-in.

THURSDAY, Nov. 18

Glazed ham loaf, potato wedges, cauliflower, wheat bread, blushing applesauce, milk.

FRIDAY, Nov. 19

Thanksgiving dinner: Turkey slices, bread dressing, baked squash, Jell-O with fruit, pumpkin dessert, milk.

MONDAY, Nov. 22

Salisbury steak, gravy, baked potato, carrots, wheat bread, applesauce, milk.

TUESDAY, Nov. 23

Shepherd?s pie, cucumbers w/creamy sauce, wheat roll, strawberry short cake, milk.

WEDNESDAY, Nov. 24

Chili dog with bun, potato salad, coleslaw with vinegar dressing, fruit cocktail, milk.

Closed Nov. 25-26

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GOESSEL senior center

For more information about programs or to make meal reservations, call by 9 a.m. the morning of at 620-367-2275 or stop by 101 N. Wheat, The Agape Center, Goessel.

? Agape Senior Center, Goessel

?

WEDNESDAY, Nov. 17

Swiss steak, mashed potatoes, gravy, mixed vegetables, rolls, pears, milk.

THURSDAY, Nov. 18

Glazed ham loaf, potatoes, green beans, rolls, blushing applesauce, milk.

FRIDAY, Nov. 19

Stovetop pinto beans, corn, roll, milk.

MONDAY, Nov. 22

Exercise 11:15 a.m. Chicken & rice, stewed tomatoes, tropical fruit, rolls, milk.

TUESDAY, Nov. 23

Salisbury stead, baked potatoes, carrots, roll, applesauce, milk.

WEDNESDAY, Nov. 24

Birthday dinner: Turkey, mashed potatoes, gravy, corn, roll, pumpkin dessert, Jell-O w/fruit, milk.

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Marion senior center

The weather is turning colder so remember the senior center is the place for a good lunch and good fellowship.

Pearl Helmer brought in a glass piggy bank full of pennies. We could have the coins, but not break the piggy bank, which only had the slot in the top. We despaired.?Then Ivanlee Timm took his pocket knife and his patience to coax out those pennies.

We enjoyed a taste of homemade apple butter made by Betty Crumrine.

Lanell Hett brought in a pale pink rose, the proverbial ?last rose of summer.?

Tai Chi classes started her Nov. 8 with nearly 20 people participating. The classes go through Dec. 20. Another session might be offered next year.

Come in or call to get on the leaf-raking list done by Marion High School students Nov. 20. It?s a community service project and free.

Cookies were baked for us Nov. 10 to celebrate Larry and Thelma Blosser?s ninth wedding anniversary.

The program was given by financial advisors from Solid Financial Strategies in Hutchinson. They brought updates on Medicare and prescription drug plans.

Come join us Nov. 24 for our Thanksgiving meal and program. We will be open the day after Thanksgiving.

For more information on programs or to make a lunch reservation, due by 9 a.m. the day of the meal, call 620-382-2942 or stop by the center, 309 S. Third St.

? Janet Bryant, director

?

WEDNESDAY, Nov. 17

Senior Center Day: Ham loaf, sweet potato casserole, cauliflower, blushing applesauce.

THURSDAY, Nov. 18

Wellness Clinic: Fish, noodles Romanoff, California blend, peaches, whole wheat roll.

FRIDAY, Nov. 19

Chicken enchiladas, lettuce & tomato, fruit crisp, ice cream.

MONDAY, Nov. 22

Chicken breast over brown rice, green beans, cake, whole wheat rolls.

TUESDAY, Nov. 23

Salisbury steak, mashed potatoes, carrots, applesauce, whole wheat roll.

WEDNESDAY, Nov. 24

Thanksgiving program: turkey, baked sweet potatoes, Jell-O with fruit, pumpkin dessert, whole wheat roll.

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Peabody senior center

Gayla Ratzlaff, director of the Marion County Department on Aging, will be available from 9 a.m. to 10 a.m. Nov. 17 and Nov. 22 to assist seniors in joining, switching, or dropping a Medicaid Advantage or Prescription Drug Plan.

Tai Chi classes, taught by Ratzlaff, continues from 10 a.m. to 11 a.m. on the same dates.

A big thank you to all of our great peppernut workers. The end is almost in sight, but peppernut making continues from 12:30 p.m. to 2:30 p.m. Nov. 18 and Nov. 22.

Bring a covered dish and your own table service (plate, utensils) to the covered dish dinner at 11:45 a.m. Tuesday, Nov. 23.

Vada Ann McPheeters will play piano and accompany the group in a sing-along.

The center will be closed and no meals served or delivered on Thursday and Friday, Nov. 24 and 25. Frozen meals for those dates can be ordered now through Friday, Nov. 19.

Call the center at 620-983-2358 weekdays and speak to Ruth Lott or Arlene Unruh, co-site managers, the day before intending to eat at the center or if you need meals delivered.

For more information, call the center between 8 a.m. and 1 p.m. Monday through Friday at 620-983-2226, or stop in to pick up a monthly menu at 106 Walnut.

? Linda Wetta, volunteer correspondent

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WEDNESDAY, Nov. 17

Chicken, boiled potatoes, Italian blend, wheat bread, fruit.

THURSDAY, Nov. 18

Swiss steak, mashed potatoes, gravy, mixed vegetables, wheat bread, pears.

FRIDAY, Nov. 19

Turkey slice, baked dressing, vegetable, wheat roll, pumpkin dessert.

MONDAY, Nov. 22

Chicken and rice, stewed tomatoes, wheat bread, fruit.

TUESDAY, Nov. 23

Covered dish dinner @ 11:45 a.m. Bring plate and utensils.

WEDNESDAY, Nov. 24

Thanksgiving brunch @ 9:30 a.m.

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