Thursday — Chicken and rice casserole, peas and carrots, tossed salad, fresh fruit, brownie, wheat bread.

Friday— Ham sandwich, potato salad, copper penny salad, mixed fruit cup.

Monday— Riblette on a bun, scalloped potatoes, zucchini, stewed tomatoes, pineapple.

Tuesday— Swiss steak, garden blend rice, green beans with onions, tossed salad, fresh fruit cup, whole wheat bread.

May 3 — Barbecued chicken, potato wedges, corn o’ brien, vegetable blend, vanilla pudding, banana, whole wheat bread.

May 4 — Mushroom hamburger steak, baked potato, green peas, mixed fruit cup, wheat roll.