[Eoscstudents] Menus for Mon. Dec. 1 thru Fri. Dec.

[Rhoda Watkins]

 Hi folks and welcome back,
 
I hope everyone had a wonderful Thanksgiving Break and is ready to be back at it.  And if you can't believe it's December already, just step outside.  The weather took an extreme shift between November and December, just to get us in the Christmas mood, I suppose.  (I'm not sure that it's working with me just yet.  I tend to procrastinate about such things.)
 
Looking at the calendar though, it's surprising to find that this is the last week of classes, next week is FINALS, and then this semester will be OVER!  Wow!  Where did the time go?  There better be some studying going on getting ready for next week.
 
The annual Employee Christmas Reception will be held in the Ballroom this Wednesday from 3:45 to 5:00.  All EOSC employees are encouraged to attend to visit with each other, and enjoy wonderful refreshments and festive music.  You might even win a door prize!  
 
EOSC birthdays for this week include Mr. Postman, Dave Martinez, on Sat. Dec. 6, and Professors Marilynn Duncan and Phillip Hawthorne, on Sun. Dec. 7.  Please wish them all a great day if you see them on campus this week.
 
The EOSC Music Department will present the 88th annual Candle Lighting program on Sun. Dec. 7, at 5:00 in Mitchell Auditorium.  This wonderful yearly event will feature everything from traditional Christmas music to "Do You Want to Build a Snowman" from Frozen, and is FREE to the public.  
 
Lunch menus for the week include:
 
Monday:  Baked chicken, rice pilaf, steamed carrots, fried okra, steamed vegetable blend, dinner, rolls, German chocolate cake, and Broccoli and Cheese soup.
 
Tuesday:  Meatloaf, mashed potatoes with brown gravy, corn nuggets, green beans, macaroni and cheese, Capri blend, dinner rolls, white cake with cream cheese frosting.
 
Wednesday:  Tamales with chili and cheese on the side, Spanish rice, red beans, cornbread, steamed broccoli, brownies.
 
Thursday:  Baked pork chops, mashed potatoes and gravy, macaroni and tomatoes, steamed spinach, corn on the cob, yams and apples, dinner rolls, peach cobbler.
 
Friday:  Baked tilapia, rice, steamed cabbage, steamed carrots, black eyed peas, fried squash, dinner rolls, cookies.
 
Dinner menus include: 
 
Monday:  Soft tacos or fajitas with nachos, refried beans, cilantro lime rice, fiesta corn, guacamole, steamed vegetable blend, ice cream and toppings.
 
Tuesday:  Chicken Alfredo or chicken fried steak, fries, garlic bread, steamed broccoli, Antigua blend vegetables, fried zucchini, creamed style corn, ice cream with toppings.
 
Wednesday:  Hamburgers or cheeseburgers, or chicken strips with fries, Monterey blend vegetables, fried okra, steamed carrots.
 
Thursday:  BBQ ribs, BBQ chicken ribs, BBQ smoked sausage, or grilled chicken breast, baked beans, loaded mashed potatoes, fried squash, rice, ice cream with toppings.
 
Friday:  Oven fried chicken, mashed potatoes and gravy, Texas toast, ranch beans, macaroni and cheese, corn.
 
Have a great week at Eastern,
Rhoda
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