Call 610-559-3245 for locations.

Wednesday, Oct. 19: Breaded chicken with sage stuffing, rice pilaf, California vegetable blend, wheat bread with margarine, chilled apricots.

Thursday, Oct. 20: Navy bean soup, tuna salad hoagie, potato chips, pasta salad, chilled plums.

Friday, Oct. 21: Minestrone soup, tater tot casserole, creamed corn, pickled beets, wheat bread with margarine, fresh pineapple tidbits.

Monday, Oct. 24: Calves’ liver, onion gravy, mashed red potatoes, Brussels sprouts, wheat bread with margarine, fresh banana mousse.

Tuesday, Oct. 25: Chicken corn chowder, battered haddock, red quinoa hash browns with spinach and cheese, seasoned carrots, wheat bread with margarine, blueberry pie.

Wednesday, Oct. 26: Chicken cacciatore, wide noodles, seasoned carrots, Italian bread with margarine, fresh fruit cup.