Call 610-559-3245 for locations.

Wednesday, April 5: Breaded pork chop, cabbage and bow ties, pickled beets, wheat bread with margarine, shoofly pie.

Thursday, April 6: Hearty vegetable soup, chicken Florentine pasta, Caesar salad, Italian bread with margarine, chilled pears.

Friday, April 7: Fresh cream of mushroom soup, battered haddock, rice pilaf, roasted sweet potatoes, root vegetable and kale blend, wheat bread with margarine, cherry turnover.

Monday, April 10: Calves’ liver, onion gravy, mashed red potatoes, Brussels sprouts, wheat bread with margarine, blueberry pie.

Tuesday, April 11: Onion Romano soup, baked meatloaf with gravy, scalloped potatoes, whole kernel corn, wheat bread with margarine, fresh seedless grapes.

Wednesday, April 12: New England clam chowder, Italian hoagie, potato chips, pasta salad, fresh apple slices.

Thursday, April 13 - Easter meal: baked ham, praline sweet potatoes, green beans almondine, home baked roll with margarine, coconut custard pie.