Seniors

Dear Seniors,

We have hosted our Senior group for almost twenty years, and as we take advantage of opportunities to enjoy our “Golden Years”, the time has come for us to make a few changes to our monthly program.

Due to rising food costs, we will be increasing the luncheon to $8 per person.  This is the same price as many of our neighboring parishes charge.  In addition, in view of the rising food costs, we can no longer just estimate how many people will attend monthly.  We will be going back to a reservation system like we did when we first took the program over from the Nezwek’s.  Dennis Vainavicz has graciously agreed to take reservations at the school office.  We will no longer be collecting the money on the day of the luncheon. Beginning in September you will need to drop off your money no later than the Friday before the luncheon, or you can mail it in to: SSPP Seniors, 1433 Hamilton Ave NW, Grand Rapids, MI 49504.  Please make the checks payable to Bill Kasperlik.

We will continue to arrange, and pay for, (when required) the entertainment or activity every month.  It is still our intention to be involved from May thru December when we are in Grand Rapids, when we aren’t off traveling!  We sincerely thank each and every one of you for making this program a success!  We can prepare the best lunches, schedule the best entertainment, but without YOU, the program falls apart.  So, thank you for your continued support, and we will see you September 20!

May God Bless You,

Dave and Judy VanderLinde
(D) 292-0539
(J) 453-5577

 

 

SS. Peter & Paul Senior Menu

SS Peter & Paul Senior Menu 2017-2018

 

 

September:  Pork roast, Baked chicken, Parmesan potatoes, peas, House Salad

October: Kielbasa, Golumbki, Parsley Potatoes, kapusta, green beans, cucumber salad

November: Turkey Breast, Salisbury Steak, mashed potatoes, corn, stuffing, Autumn Salad

December: Baked Ham, Meatballs, Scalloped potatoes, candied carrots, festive salad

January: Chicken Cordon Bleu Casserole, Apple Pork Loin, cheesy potatoes, Vegetable Medley, House salad

February: Chicken tenderloins, red meat sauce, alfredo sauce, penne pasta, parmesan vegetables, Caesar salad

March:  Meatloaf, Reuben Casserole, Mashed potatoes, Carrots, Horseradish Ranch Salad

April: Ham, Meatballs, cheesy potatoes, green beans, House salad

May: Chicken casserole, Smoked Kielbasa,  Kapusta, redskin potatoes, Green bean Casserole, Salad

June: Baked chicken, Pulled pork, potato salad, bakes beans, coleslaw