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Here are 3 new holiday recipes to consider.
2 cups (8oz) shredded cheddar cheese 4-5 cups cubed French bread 10 extra large eggs 4 cups milk (or a mix of half and half and milk) 1 tsp. dry mustard 1 tsp. salt ¼ tsp. onion powder ½ - ¾ cup ham, cut into pieces (may substitute bacon, crumbled) ½ cup sliced mushrooms *I added some red and yellow pepper, chopped. (Zucchini, spinach or cooked broccoli or asparagus also work well.) cherry tomatoes pepper/parsleyGrease a 9x13 or 11x15 Pyrex pan. Sprinkle bread, then cheese and meat on bottom of baking dish. Add veggies. Beat eggs, milk, mustard, salt and onion powder. Pour over bread mixture. Slice cherry tomatoes and place on top of strata. Sprinkle with coarse black pepper and parsley for color. Cover with plastic wrap and refrigerate up to 24 hours. Bake at 350° for one hour.
From Beth Woldman of Inverness, IL.
2 cups (½ pint) fresh cranberries, chopped (whole package) 3 cups miniature marshmallows ¾ cups sugar Combine the above in large metal bowl and cover with foil tightly and chill overnight. Add: 2 cups diced apples ½ cup seedless grapes, sliced 1 cup whipping cream, whippedChill in serving dish before serving.
From Patricia Samples, Hoffman Estates, IL.
One 11-oz. log of fresh goat cheese, softened 1 cup smoked or regular cheddar cheese, coarsely shredded ½ cup light mayonnaise ¼ cup canned pimientos, drained and coarsely chopped 2 scallions, thinly sliced, tops included 1 tablespoon sweet pickle relish 1 teaspoon onion powder 2 teaspoon Tabasco sauce, or to taste Salt and freshly ground pepper Zucchini cubes, whole red radishes, and toothpicks for servingMicrowave goat cheese at 10-second intervals on high, until soft enough to mix. Place in a medium bowl and blend with the cheddar cheese, mayonnaise, pimientos, scallions, pickle relish, onion powder, and Tabasco. Season with salt and freshly ground black pepper. Transfer the pimento cheese to a bowl and serve with zucchini cut into two-inch rounds and cut each round in half. Place a zucchini cube and a whole fresh red radish on each toothpick for dipping (or other red and green vegetables).
Make ahead: This cheese dip can be stored in an airtight container and refrigerated for up to four days. If dip seems too thick, thin with a small amount of water and stir.
Nutrition Facts: Serving size two tablespoons: 100 calories; 9 grams fat (3.5 sat); 15mg cholesterol; 140 mg sodium; 1g carbohydrate; 4g protein