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'

"Lucky You" Mint Pie

1 cup (6-ounces) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels
1 can (12-fluid ounces) Nestlé Carnation Evaporated Milk, divided
1 tablespoon butter
1 prepared 9-inch (6-ounces) chocolate crumb crust
1 pkg. (3.4-ounces) vanilla instant pudding and pie filling mix
a cup water
1 teaspoon peppermint extract
3–4 drops green food coloring (optional)
1 container (8-ounces) frozen whipped topping, thawed, divided
Additional Nestlé Toll House Semi-Sweet Chocolate Mini Morsels
fresh mint sprigs

Microwave 1 cup morsels and a cup evaporated milk in medium, uncovered, microwavesafe bowl on high for 45 seconds; stir until smooth. Stir in butter; pour into crust. Refrigerate for 20 minutes or until cool to the touch.

Meanwhile, beat remaining evaporated milk, pudding mix, water, peppermint extract and 3 drops food coloring in medium bowl until combined. Gently stir in 2 cups whipped topping and additional drop of food coloring, if desired. Spoon over chocolate layer.

Refrigerate for 2 hours or until set. Sprinkle with additional morsels. Spoon remaining whipped topping in center of pie. Garnish with fresh mint. Makes 8 servings.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens.

Drusilla's Health and Wellness Recipes
Baked Parmesan Perch

8 ounces perch fillets, thawed
(tilapia, cod or other white fish)
½ cup bread crumbs, plain
¼ cup skim milk
½ teaspoon rosemary
1 tablespoon shredded Parmesan cheese
cooking spray

Preheat oven to 450º. Spray shallow baking pan with cooking spray.

Combine Parmesan cheese, bread crumbs and rosemary. Dip fillets in milk, then role in bread crumb mixture.

Place fillets in pan and bake for 15–20 minutes or until fish flakes easily with fork. Makes 2 4-ounce servings.

Nutrition facts: 132 calories, 3g fat, 105mg cholesterol, 265mg sodium, 21g carbohydrate, 1g fiber, 27g protein

Broccoli and Cheese Casserole

1 (10-ounce) packages of frozen chopped broccoli
1 can Campbell's Special Request cream of mushroom soup
½ cup shredded reduced-fat cheddar cheese, divided
2 tablespoons skim milk
2 tablespoons reduced-fat mayonnaise
¼ cup low cholesterol egg substitute (or 1 egg)
dash of red pepper
½ teaspoon paprika (optional)

Preheat oven to 450º. Spray shallow baking pan with cooking spray.

Combine Parmesan cheese, bread crumbs and rosemary. Dip fillets in milk, then role in bread crumb mixture.

Place fillets in pan and bake for 15–20 minutes or until fish flakes easily with fork. Makes 2 4-ounce servings.

Nutrition facts: 132 calories, 3g fat, 105mg cholesterol, 265mg sodium, 21g carbohydrate, 1g fiber, 27g protein

Cooking Tip

Gather the recipe cards you use most often, punch a hole in them and thread with yarn. Hang on the kitchen bulletin board or on a hook inside a cabinet.


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