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May 4– Chicken enchiladas with lettuce, sour cream, black olives and a fresh pico de gallo, Mexican rice, street corn salad, and dessert
May 11– Mediterranean chicken, rice, baked spinach, herbed garlic bread, and dessert
May 18– Lasagna, corn pudding, tossed salad, Texas toast, and dessert
May 25– Tropicana chicken, baked peach, long grain and wild rice, squash casserole, and dessert

Meals are now $10, $5 for children ages 4-12 and free for children ages 3 and under.

Please reserve your meal by Monday at noon of each week by contacting Gail at or 864-583-2438.

Pick up will be in the back drive of the PCLC from 5:15-6pm. (between the PCLC and Bank of America). The Dining Room is also available for dining and fellowship.