[Eoscstudents] Menus for Mon. Feb. 2 thru Fri. Feb. 6

[Rhoda Watkins]

Hi folks,
 
What a crazy morning!  All that wind yesterday has blown in some extremely cold temperatures, way down into the teens.  And there was actually snow falling from a clear, sunny sky earlier!  If there was a groundhog around here, I'm pretty sure he would've seen his shadow, since today is the day to take note of that little critter's activities.  
 
It's looking like a really busy Monday, with a blood drive upstairs in the Ballroom today and tomorrow, the Oklahoma Breast Care van out front to do mammograms, and Staff Night at the ballgames tonight.  All EOSC staff members are encouraged to attend, to see our teams play against rival Connors State College, get some free popcorn and maybe win a prize!
 
Happy Birthday wishes go out to Recruiter Tina Ray of our Student Affairs office on Wednesday, Feb. 4.   Be sure and wish her a great day!  She's a sweetheart!
 
Lunch menus for the week include:
 
Monday:  Oven baked chicken with mashed potatoes and gravy, baked beans, steamed vegetable blend, corn on the cob, macaroni and tomatoes, hot rolls, cream cheese brownies.  Soup:  Homemade broccoli and cheese.
 
Tuesday:  Beef tips over rice, green beans with red potatoes, fried corn nuggets, steamed spinach, carrots, hot rolls, cheesecake.
 
Wednesday:  Meatloaf, brown gravy, hot rolls, roasted potatoes, steamed broccoli, black eyed peas, fried okra, breaded tomato casserole, cinnamon roll cake.
 
Thursday:  Pork roast with mashed potatoes and gravy, macaroni and cheese, steamed broccoli and cauliflower, ranch beans, fried squash, hot rolls, strawberry poke cake.
 
Friday:  Fish and shrimp with hush puppies, corn, pinto beans, steamed Brussels sprouts, buttered rice, yellow cake. 
 
Dinner menus for the week include:
 
Monday:  Spaghetti with meat sauce, garlic bread sticks, or grilled chicken breast, green beans, steamed carrots, corn nuggets, Cape Cod blend vegetables.  
 
Tuesday:  Chick ribs or BBQ rib patties, French fries, garlic buttered bowtie pasta, pinto beans, meadow blend vegetables, fried okra.
 
Wednesday:  Tamales or burritos with chili and cheese, refried beans, cilantro lime rice, fried zucchini, chips and guacamole or salsa.
 
Thursday:  Cheesy ham and potato casserole or chicken fried chicken, biscuits, corn on the cob, steamed broccoli, rice pilaf, Tuscan blend vegetables.
 
Friday:  Meatball or cold cut subs with chips or French fries, macaroni and cheese, pork and beans, corn nuggets.
 
Have a great week at Eastern!
Rhoda
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