Pauls Valley, OK, Pauls Valley Democrat

March 27, 2010

School menus March 28

Staff Writer

Pauls Valley — Pauls Valley Schools

March 29-April 2


Breakfast: Cereal, toast, jelly.

Lunch: Macaroni and cheese, green beans, fruit, whole wheat roll.


Breakfast: Waffle with syrup, sausage link.

Lunch: Pigs in a blanket, tator tots, ranch beans, fruit.


Breakfast: Scrambled eggs, hash browns, toast, jelly.

Lunch: Pizza pocket, corn, mixed fruit, oatmeal cookie.

Whitebead School

March 29-April 2


Breakfast: Biscuit and gravy or jelly.

Lunch: Beef and cheese ravioli, green beans, hot roll, diced pears.


Breakfast: Oatmeal or cereal, cinnamon toast.

Lunch: Chili crispitos, tossed salad, refried beans, Spanish rice, grapes.


Breakfast: Blueberry muffin, fruit flavored yogurt.

Lunch: Hamburger, lettuce, tomato, pickles, baked beans, sun chips, orange wedges.


Breakfast: Pancake/sausage on a stick, syrup.

Lunch: Cheesy chicken spaghetti, broccoli, hot roll, apple cobbler.


Breakfast: Cinnamon sugar muffin, little smokies.

Lunch: Ham and cheese deli sandwich, veggie sticks, sliced peaches, chocolate cake.

Wynnewood Schools

March 29-April 2


Breakfast: Cinnamon roll.

Lunch: Cheeseburgers, tator tots, lettuce, pickle, chocolate pudding.


Breakfast: Pancake on a stick.

Lunch: Oven fried chicken, whipped potatoes with gravy, tossed salad, strawberry cake.


Breakfast: Sausage and biscuit.

Lunch: Beef stew, cheese stick, pickle spear, cornbread, applesauce.


Breakfast: Blueberry muffin.

Lunch: Frito chili pie, corn, tossed salad, roll, mixed fruit.


Breakfast: Breakfast pizza.

Lunch: Pigs in a blanket, scalloped potatoes, tossed salad, pears.

Most school breakfasts served with juice and milk. Most school lunches served with milk.

Southern Oklahoma

Nutrition Program

Monday, March 29

Crispitos with chili sauce, Mexicali corn, stewed okra and tomatoes, cornbread, sliced apples.

Tuesday, March 30

Chicken ala king over rice, Harvard beets, seasoned green beans, dinner roll, cookie of choice.

Wednesday, March 31

Creole chicken quarters, buttered carrots, black-eyed peas, biscuit, heavenly hash.

Thursday, April 1

Roast beef with carrots, potatoes, onions and celery, black-eyed peas, while wheat roll, white cake with frosting.

Friday, April 2

Chicken strips with cream gravy, cucumber and tomato or tomato and onion salad, mashed potatoes with gravy, biscuit, shortbread cookie.

Senior menus may change. Milk or buttermilk served at every meal.