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Fall Color Report


Somethin' Good is Always Cookin' (Recipes)

Cranberry-Pineapple Minis

1 can (20 oz.) Dole Crushed Pineapple, in juice, undrained
2 pkg. (3 oz. each) Jell-O Raspberry Flavor Gelatin (sugar free can be used)
1 can (16 oz.) whole berry cranberry sauce
b cup chopped Planters Walnuts
1 apple, chopped

Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2½ cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.

Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.

Refrigerate 2½ hours or until firm. Remove desserts from liners before serving.

Apple Cranberry Crisp

½ cup all-purpose flour
½ cup old-fashioned oatmeal
½ cup each, granulated sugar and brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
½ stick (¼ cup) chilled butter or margarine cut into small pieces
7 cups peeled diced apples (about 3 pounds)
3 tablespoons apple juice or cider
½ cup dried cranberries

Use firm cooking apples for making apple crisp—Rome Beauty, Baldwin, Jonathan, Braeburn or Jonagold. These apples will hold their shape during baking so you do not end up with something that looks like applesauce or puree.

Preheat oven to 375°F. Lightly coat eight-inch baking dish with cooking spray or oil and set aside.

In a bowl, combine flour, oatmeal, brown sugar, granulated sugar, cinnamon and nutmeg until well blended. Cut in chilled butter using a pastry blender or clean fingers, until the mixture is crumbly.

In another bowl, combine apples, apple juice and cranberries. Spoon the apple mixture into prepared pan. Sprinkle with crumb mixture.

Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes or until golden brown. Serve warm topped with vanilla ice cream or whipped cream. Yield 9 servings.

Drusilla's Health and Wellness Recipes
Skillet Garlic Bread

Garlic bread does not need to be complicated or time consuming. The delicious recipe below is quick and easy and it uses extra virgin olive oil instead of butter.

¼ cup extra virgin olive oil
1 tablespoon crushed or finely minced garlic
pinch of salt and freshly ground black pepper
1 teaspoon finely minced Italian flat leaf parsley
small loaf (8 oz) whole grain bread, Italian or French Baggett

Pour olive oil into a large glass measuring cup or large microwave safe dish. Do not cover. Add remaining ingredients. Microwave on high for 30 seconds, until it bubbles (to cook the garlic).

Slice Baggett in half then cut each half into 8 equal serving size pieces. Brush each piece lightly with oil mixture. Make sure some of the garlic and parsley is on each piece.

Heat a large skillet over medium heat and toast each slice until lightly brown. Careful, do not burn the garlic; it will develop a bitter taste.

Refrigerate leftover oil mixture for up to 10 days. Serve with soup or salad. Nutrition Facts per serving: 90 calories, 2.5 to 4 grams fat, 85mg sodium, 9g carbohydrate, 2g fiber, 3g protein


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