Senior News and Events for Mature Catholics in Illinois and Wisconsin

Online Edition

Available by clicking Here

Print Edition

SENIOR CONNECTION is available at Catholic churches throughout the dioceses of Chicago, Joliet and Rockford in Illinois; Milwaukee and Madison in Wisconsin; and at senior clubs, retirement centers, and nursing homes.

SENIOR CONNECTION can also be found at some libraries, many restaurants, local colleges, the Polish Museum of America and the Irish American Heritage Center.

Also available by subscription for home delivery. Contact us to sign up!

Featured Articles

Fall Color Report

Somethin' Good is Always Cookin'

Cheese Potato Puffs

12 medium potatoes, peeled (about 5 lbs.)
1 tsp salt, divided
¾ cups butter
2 cups shredded cheddar (about 8 oz.)
1 cups milk
2 eggs, beaten
fresh or dried chives, optional

Place potatoes in a large kettle and cover with water. Add ½ tsp. salt; cook until tender. Drain; mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-quart baking dish. Bake, uncovered, at 350° for 40 minutes or until puffy and brown. Sprinkle with chives, if desired. Yield: 8–10 servings. (May be covered and refrigerated overnight. Allow to stand at room temperature or at least 30 minutes before baking).

Drusilla’s Health & Wellness Recipe
Apple and Pineapple Chill

1 can (20-ounce) crushed pineapple in its own juice
1 medium apple, grated (Granny Smith, Fuji or Golden Delicious), about 1 cup
1 package unflavored gelatin
½ cup cold water
reduced-fat whipped topping

Combine crushed pineapple and unflavored gelatin in a saucepan. Allow gelatin to soften 5 minutes. Bring to a boil, stirring to dissolve gelatin. Remove from heat. Stir in cold water. Fold in grated apple. Pour into 8-cup dish. Chill until firm. Cut into 6 equal serving sizes. Top with two tablespoons reduced-fat whipped topping to serve. Makes six servings.

Note: Gel will turn the color of the apple peel unless folded after the mixture begins to set, or peel the apple before grating.

Nutrition Facts (includes topping): 89 calories, 0 grams fat, 0 grams cholesterol, 3 mg sodium, 21 grams carbohydrate, 1 gram dietary fiber, 1 gram protein

Mixed Vegetable Casserole

1½ pkg (16 oz. each) frozen cut broccoli, cauliflower and carrots
1 can cream of chicken soup
½ cup mayonnaise
1 Tbsp. lemon juice
¾ cup grated sharp cheddar cheese
¼ cup slivered almonds
french fried onion rings

Use a shallow casserole dish, buttered. Mix soup, mayo, lemon juice, cheese and almonds together. Place frozen vegetables in dish first and then spread sauce over evenly. Place onion rings on top. Bake at 350° for 30–45 minutes.

Recipes shared by Joan Inzerillo Robinson of Park Ridge, IL.

Facebook      Twitter
Copyright © 2008 - Senior Connection Newspaper - All Rights Reserved     Last updated October, 2015     Webmaster