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'

Sara’s Chicken Enchiladas

¼ cup chopped pecans
¼ cup chopped onion
2 tablespoons butter
3 ounce cream cheese
1 tablespoon milk
½ teaspoon salt
¼ teaspoon cumin
2 cups cooked , shredded chicken
(I use more—I use cooked rotisserie chicken from the grocery store and add it all!)
8 six inch flour tortillas (I end up filling 12–14)

1 can cream of chicken soup
1 cup sour cream
1 cup milk
4 oz. can chopped green chilies (I use half because I like it more mild)
1 cup shredded Monterey jack cheese (I ALWAYS use more!)
2 tablespoons chopped pecans

Sauté pecans and onions in butter until tender. Add cream cheese, 1 tablespoon milk, salt and cumin. Stir in chicken. Set aside.

In separate bowl mix sauce: combine soup, sour cream, 1 cup milk and chilies. Stuff tortilla with ¼ cup chicken mixture, put in large casserole seamside down. Pour sauce over tortillas. Cover with foil. Bake 35 minutes.

Uncover after 35 minutes, add cheese and chopped pecans. Bake, uncovered 5 minutes more.

Wa-la! Enjoy hot or cold!

Sent in by Sara Kratt from Davidson, SC.

Drusilla's Health and Wellness Recipe
Easy Navy Bean Soup

2 tablespoons olive oil
½ cup diced turkey bacon
1 large onion, chopped
1 medium unpeeled red potato, washed and chopped
1 large carrot, peeled and chopped
1 medium stalk celery, sliced thin
15-ounce can low-sodium chicken broth
1 cup water
15-ounce can navy beans (rinsed and drained)
2 bay leaves
½ teaspoon each garlic powder, basil and thyme
1 teaspoon liquid smoke (optional)
black pepper to taste

Heat olive oil in a four quart sauce pot or Dutch oven. Add turkey bacon and onion. Sauté until onions are soft and tender. Add potato, carrot and celery. Sauté until vegetables begin to brown slightly. Add all remaining ingredients and stir. Place lid on pot and bring to boil. Once boiling, turn heat down to low and cook for about 20 minutes or until potatoes are tender. Remove bay leaves. Makes about 6 (1 cup) servings.

Nutrition Facts: 240 calories, 9g fat, 2.5g saturated fat, 65mg sodium, 27g carbohydrate, 6g fiber, 12g protein

Cooking Tips - Serving Cheese Cake

Serve cheese cake at room temperature. It will enhance the flavor and the texture.

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