Saturday, June 28
SOUP:
Chicken Noodle
QUICHE:
Ham, Asparagus & Parmesan, served with Fruit Salad and Hard Roll
ENTREE:
Italian Lasagna, served with Petite Salad and Hard Roll
SANDWICH:
Grilled Corned Beef, Provolone, Peppers, Onion, & Yellow Mustard on Rye