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' (Recipes)

Appetizer Wreath

2 tubes (8 oz. each) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
cup sour cream
1 teaspoon dill weed
c teaspoon garlic powder
cups chopped fresh broccoli florets
1 cup finely chopped celery
cup finely chopped sweet red pepper
celery leaves

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. Bake at 375° for 15- 20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.

Yield: 16 servings.

© Taste of Home 2014,

Drusilla's Health and Wellness Recipe
Easy Holiday Beet Salad

1 pound beets, boiled, peeled and thinly sliced or 1 15-oz. can of sliced beets, well-drained
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
pinch of salt and pepper
4 radishes, trimmed and thinly sliced
2 scallions, thinly sliced with some green
green leaf lettuce
3 tablespoon finely chopped parsley

Drain beet and place in a large bowl.

In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add olive oil and continue whisking. Season with a pinch of salt and pepper.

Pour dressing over the beets, leaving 1 tablespoons dressing in the small bowl.

Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat.

Place the lettuce on a platter and top with beets. Top beets with radishes and scallions. Garnish with parsley.

Refrigerate leftovers for up to 4 days, without lettuce. Yield: 6 servings.

Nutrition Facts per 1 cup serving: 110 calories, 7g Total fat, 150mg sodium, 6g carbohydrate, 2g dietary fiber, 1g protein

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