[Eoscstudents] Menus for Fall Break Week Oct. 14-16

[Rhoda Watkins]

Hi folks,
 
It's finally Fall Break Week and I'm sure everyone has plans for their extra days off, from home projects to get ready for winter, to sitting around doing nothing, or doing something fun.  I hope we all enjoy our time off.
 
EOSC family birthdays for this week include:  Monday, Les Brelsford, who is technically retired, but still a regular campus guest for lunch with his lovely wife, Ruth; Tuesday, Keith Lewis, our go-to guy for phone problems, audio set-ups for events, etc.;  Wednesday, student Larry Whitney will turn 20; and Thursday, another technical wizard, Jeff Weems, will celebrate his big day.  
 
Lunch menus for the week include:
 
Monday:  Chicken tetrazzini, green beans, sautéed squash, Brussels sprouts, Antigua blend vegetables, garlic bread, blackberry cobbler.  Soup of the day:  Beef noodle.
 
Tuesday:  Roast turkey, stuffing, fresh sweet potato casserole, English peas, corn, wild rice, hot rolls, blueberry punch bowl cake.  Soup of the day:  Chicken gumbo.
 
Wednesday:  Roast beef, mashed potatoes and brown gravy, baby carrots, fresh broccoli, okra, garden blend rice, hot rolls, assorted pies.  Soup of the day:  Cheesy potato.
 
Dinner menus will include:
 
Monday:  Tacos, cilantro lime or Spanish rice, pinto beans, fried okra, mixed vegetables, jalapeno cornbread, homemade chili.
 
Tuesday:  Chicken fried chicken, baked potatoes, corn on the cob, blackeyed peas, fresh spinach, BBQ sandwich with chips.
 
Wednesday:  Pizzas:  Pepperoni, bacon, beef and cheese.  Pasta:  Rigatoni with sausage, angel hair pasta with pesto sauce, spaghetti with red sauce, cold cut deli subs with chips.
 
Thursday and Friday menus will be Brunch and Dinner only, at regular weekend hours.  Brunch will be off the grill with salad available.
 
Thursday Dinner:  Chicken strips, mashed potatoes and gravy, green beans, fried okra, biscuits, German chocolate cake, salad.
 
Friday Dinner:  Brisket, oven roasted potatoes, baked beans, corn on the cob, macaroni and cheese, hot rolls, assorted cookies.  
 
Saturday menu will be off the grill with salad available.
 
Sunday Dinner:  Beef stew and cornbread, chicken wraps, chips, macaroni and cheese, mixed vegetables, cherry cobbler with ice cream.    
 
Have a wonderful Fall Break!
 
Rhoda
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