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Featured Articles

Fall Color Report


Somethin' Good is Always Cookin' (Recipes)

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

1/3 cup honey
1/4 cup balsamic vinegar
3 Tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3- to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or 1 ounce cooked bacon bits)
8 cups mixed baby greens
1/2 cup crumbled Roquefort or blue cheese
snipped chives, for garnish

Honey Balsamic Vinaigrette

Combine the following ingredients in a blender until smooth:
1/2 cup balsamic vinegar
1/4 cup honey
2 teaspoons Dijon mustard
1 clove garlic
1 teaspoon dry Italian seasoning
1/4 teaspoon salt and pepper
1 Tablespoon Olive oil

Make marinade: In container of electric blender, blend honey, vinegar, soy sauce, garlic and 3 cup oil until smooth; set aside.

Brush mushrooms on both sides with 12 tablespoons oil; place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about 5 minutes, turning occasionally, just until tender.

Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate 2 to 4 hours, basting with marinade occasionally.

If using raw bacon, sauté bacon until lightly browned. Remove to paper towels to drain; set aside.

Drain, then reheat mushrooms 1 to 2 minutes on indoor or outdoor grill, turning once.

In large bowl, toss greens with a cup (or to taste) Honey Vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

From the National Honey Board

Drusilla's Health and Wellness Recipe
Mulled Apple Cider with Cinnamon

Nothing beats a nice warm cup of spiced apple cider on a cool fall night. You can double this recipe and store leftovers in the refrigerator for up to 10 days.
4 cups pasteurized apple cider
6 whole cloves
1 (3-inch) cinnamon stick, broken into several pieces
½ orange, sliced into thin rounds
1-inch piece of peeled fresh ginger, cut into 6 thin slices

Combine cider and all the remaining ingredients in a medium sauce pan and simmer over low heat for about 15 minutes.

Strain and serve hot with an orange slice. Chill leftovers and reheat in the microwave.

Nutrition Facts per cup: 120 calories, 0g Total fat, 5mg sodium, 30mg carbohydrate, 0g dietary fiber, 0g protein

Cooking Tips

Make mini trips to avoid one huge, exhausting shopping trip. Create three shopping lists? one for nonperishables that can be purchased well ahead (such as beverages, sugar, flour, camera film, guest towels and soap, and candles); another for specific menu needs to buy a week or so ahead and to slip into everyday shopping (such as the canned pumpkin and crystallized ginger for this menu); and a final list for a couple of days before the holiday (fresh produce, the turkey, and other perishables).

From CookingLight.com.


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