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)

Triple Chocolate Cake

1 Betty Crocker Super Moist Dark Chocolate Cake Mix
1 small package instant chocolate pudding
1 cup sour cream
¾ cup oil
¾ cup water
4 large eggs
1½ cups Nestle Toll House Semi-Sweet Morsels
powdered sugar for dusting cake

Preheat oven to 350°. Grease, or spray with Pam, a 12 cup Bundt pan and set aside.

In a large bowl of an electric mixer, combine cake mix, pudding mix, sour cream, water, eggs and oil. Beat on medium speed for 4 minutes. Fold in chocolate chips.

Pour batter into prepared pan and bake in preheated oven until cake tests done, 50 to 60 minutes. Toothpicks may not come out completely clean because of the chocolate chips.

Cool very well (60 minutes) before removing from pan. This will surely become your and your family's favorite chocolate cake. Very moist and delicious. If stored in refrigerator, the chocolate chips will add a bit of crunch.

Alternative: Two 9-inch round pans, bake for 35 minutes, cool 20-30 minutes.

Sent to us by Eileen Brosnan, Glen Ellyn.

Drusilla's Health and Wellness Recipe
Crispy Broiled Sardines

3 tablespoons panko (Japanese-style bread crumbs)
1 teaspoon olive oilpinch of cayenne pepper
2 (3.75 ounce) cans sardines, drained
1 tablespoons Dijon mustard
lemon wedges

Preheat broiler. Line a small baking sheet with foil and coat with cooking spray.

Mix panko bread crumbs, olive oil, and a pinch of cayenne pepper in small bowl.

Drain 2 (3.75-oz) cans sardines. Arrange on prepared baking sheet. Using basting brush, brush Dijon mustard over top of sardines.

Sprinkle bread crumb mixture over sardines; press crumbs into sardines. Broil sardines, about 4 inches from heat source, until topping is golden and crisp, 2 to 3 minutes. Serve with lemon wedges and tossed green salad. Yield: 2 servings

Nutrition Facts per serving: 226 calories, 22g protein, 6g carbohydrates, 0g fiber, 12 f at, 2g saturated fat, 2,000g omega 3, 325mg calcium, 436mg sodium

Cooking Tips - Chocolate 101

  • Unsweetened (chocolate liquor): Made with about 50 percent cocoa butter, this is pure, unadulterated chocolate. Use it in cooking and baking.
  • Bittersweet: Made by adding cocoa butter, sugar, and vanilla to chocolate liquor, bittersweet chocolate has a dark, rich taste. Use it in baking.
  • Semisweet: This variety is made the same way as bittersweet, but with more sugar. A classic for chocolate chip cookies.
  • Milk chocolate: Sweet and creamy, this chocolate is made with milk solids, which give it its light color. For some people, milk chocolate is a clear winner over dark.


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