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Lincoln District 27

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Breakfast

Wednesday, Oct. 27 -- Bacon, egg and cheese sandwich, fruit, milk

Thursday, Oct. 28 -- Cereal, peanut butter and jelly sandwich, juice or fruit, milk

Friday, Oct. 29 -- Pancake and sausage bites with syrup, fruit, milk

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Monday, Nov. 1 -- Cereal, cinnamon toast, juice or fruit, milk

Tuesday, Nov. 2 -- Trix yogurt, muffin, fruit, milk

Wednesday, Nov. 3 -- Cereal, oatmeal chocolate chip bar, juice or fruit, milk

Thursday, Nov. 4 -- Apple slices with peanut butter, cinnamon roll, milk

Friday, Nov. 5 -- No school. Parent-teacher conferences.

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Monday, Nov. 8 -- Breakfast pizza, fruit, milk

Tuesday, Nov. 9 -- Oatmeal, toast, juice or fruit, milk

Wednesday, Nov. 10 -- Cereal, pop tart, juice or fruit, milk

Thursday, Nov. 11 -- Veterans Day. No school.

Friday, Nov. 12 -- Cereal, toast with jelly, juice or fruit, milk

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Lunch

Variety of milk served with all meals.

Wednesday, Oct. 27 -- Tacos with lettuce and cheese, green beans, tortilla chips with salsa, pears

Thursday, Oct. 28 -- Chicken patty on bun, corn, seasoned french fries, cinnamon applesauce

Friday, Oct. 29 -- Tomato soup with crackers, grilled ham and cheese sandwich, celery sticks, peaches

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Monday, Nov. 1 -- Corn dog, baked beans, goldfish crackers, pears

Tuesday, Nov. 2 -- Hamburger horseshoe, french fries and cheese sauce, green beans, graham crackers

Wednesday, Nov. 3 -- Sausage pizza, lettuce salad, pudding, fruit cocktail

Thursday, Nov. 4 -- Chili with crackers, corn bread, dill spear, cheese stick, whipped dessert

Friday, Nov. 5 -- No school. Parent-teacher conferences.

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Monday, Nov. 8 -- Chicken tenders, mashed potatoes, bread and butter, peaches

Tuesday, Nov. 9 -- Max cheese sticks with sauce, green beans, jello, cinnamon applesauce

Wednesday, Nov. 10 -- Sloppy joes, french fries, coleslaw, pears

Thursday, Nov. 11 -- Veterans Day. No school.

Friday, Nov. 12 -- French toast sticks with syrup, hash brown, sausage patty, fruit cocktail

Meals meet nutritional requirements, set forth by the federal government, of 30 percent or less total fat and 10 percent or less saturated fat. Nutrition information is available upon request.

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