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

Recipes! - Appetizers

Try any of these home-tested appetizer recipes in your home. Also try out our recipes for soups and salads, entrees, side dishes and desserts.

Looking for a recipe from a past edition? Try our recipe archive or do a search using the search box on the left.




Asparagus Squares

2 (8 oz.) cans refrigerated crescent rolls
1 Vidalia onion, chopped
1 pound fresh asparagus
1 cup (4 oz.) shredded
1 cup (4 oz.) shredded Swiss cheese
3 tablespoons butter or margarine
2 cloves garlic, minced
1/4 teaspoon pepper
mozzarella cheese

Asparagus Squares Unroll crescent rolls, press dough into an ungreased 15x10 - inch jellyroll pan, pressing to seal perforations. Bake on lower oven rack at 375 degrees for 6 to 8 minutes, or until lightly browned.

Melt butter in a skillet over medium high heat; add onion, and saute 5 minutes. Add minced garlic; saute 2 minutes. Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces and reserve tips. Add asparagus pieces to skillet; saute 4 to 6 minutes or until crisp-tenter. Add pepper and asparagus tips; saute 1 to 2 minutes or until tender.

Spoon asparagus mixture onto prepared crust; sprinkle with cheeses. Bake asparagus mixture on lower oven rack at 375 degrees for 6 to 8 minutes. Cut into squares. Prep: 20 minutes, cook, 15 minutes and bake 16 minutes.

Ellie Wells, Lakeland, FL.
As published in Southern Living 2002 Annual Recipes.


Bacon Toast Appetizers

loaf of Cocktail Rye bread
1½ cups of mayo
tomatoes (grape tomatoes or any other small ones) sliced
½ to 1 lb. of bacon – fried and crumbled (depending on how much you like)
1 bunch of green onions, finely chopped
½ teaspoon of garlic powder

Mix the crumbled bacon, mayo, green onions and garlic powder. Spread on rye bread, top with a slice of tomato. Bake at 350º for about 15 minutes.

Original recipe of Mary Ellen Westrich. Shared by her niece, Jill Piccolino, Palatine, IL. Senior Connection, December 2010.


Bigilla (Spicy Bean Spread)

1 pound dried great northern or white butter beans
1 head of garlic, crushed
dash of Tabasco
2 tbsp olive oil
2 sprigs parsley
1 chili pepper
1 tbsp. mixed marjoram and mint, or basil, finely chopped

Soak beans overnight. Replace water, salt to taste. Bring to a boil and simmer until beans are soft. Mash beans lightly and place them in a serving dish. Pour olive oil on top. Add other ingredients to taste, mixing them in. Spread on crackers.


Cran-Apple Sauce

5 McIntosh apples, peeled and chunked
1 cup concentrated canned cran-apple juice, available in juice aisle
1/2 cup dried sweetened cranberries

In a medium saucepan, working over medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove cran-apple sauce from heat and let it settle.

Can be served warm or cold. Great with turkey, on sandwiches or over cream cheese as an appetizer.

U of I Extension's Drusilla Banks.


Frozen Pickles

4 cups unpeeled cucumbers, thinly sliced
¾ cup sugar
1 teaspoon dill weed
2 cups onion rings
½ cup cider vinegar

Soak thinly sliced cucumbers with skin on in salted water (4 teaspoons salt to 1 cup water) for 2 hours. Drain. Add remaining ingredients and stir to dissolve. Freeze in containers. Can be defrosted and eaten at any time. Great recipe to use up the abundant cucumbers from your summer garden.

Italian Potato and Artichoke Frittata

This hearty frittata, with red potatoes, scallions and artichoke hearts is a perfect choice if you've invited company for brunch. Serve with a crisp mesclun salad.
2 large eggs
4 egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
2 small red potatoes, cooked and thinly sliced
1 teaspoon olive oil
1 1/2 cups rinse canned artichoke hearts, cut into wedges
3 scallions, sliced
3/4 teaspoon Italian herb seasoning

Preheat the oven to 375 degrees. In a medium bowl, beat the eggs, egg whites, salt, pepper and water. Artichoke and Potato Frittata

Heat the oil in a medium nonstick skillet with an oven proof handle over medium-low heat. Add the artichoke hearts, scallions, and Italian herb seasoning; cook, stirring occasionally, until softened, about 5 minutes. Stir in potatoes.

Add the egg mixture and cook stirring until the eggs just begin to set, about two minutes. If necessary, evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 5-6 minutes. Invert and cut into 4 wedges. Makes 4 servings.

Per Serving (1 wedge): 157 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 16 mg Chol, 496 mg Sod, 20 g Carb, 2 g Fib, 10 g Prot, 34 mg Calc. POINTS value: 3.


Parmesan Toast Rounds

1 cup mayonnaise
1 small onion, finely chopped
30 bread rounds
½ cup Parmesan cheese
Optional: chopped mushrooms or artichoke hearts

Toast bread rounds briefly on both sides. Mix mayonnaise, Parmesan cheese and onion (and mushrooms or artichoke hearts, if adding those). Spread mixture on bread rounds. Broil until lightly browned.

Makes approximately 30 rounds.

Sent in by Doris Ringstrom


Pineapple-Tomato Salsa

Fruits and vegetables are approximately 80 percent water. Eating plenty of fruits and vegetables adds valuable nutrients, including fluids to your diet.
1 20-ounce can pineapple tidbits, drained
1 small cucumber, peeled and chopped
1 jalapeno pepper, seeded and minced, optional
2 tablespoons red wine vinegar
Juice of one fresh lime
4 green onions, sliced with green tops
2 small tomatoes, chopped
3 tablespoons minced fresh cilantro
1 teaspoon olive oil

Combine and toss all ingredients except vinegar, oil and lime juice. Mix vinegar, oil and lime juice in a small bowl. Add to other ingredients and stir. Refrigerate for one hour or serve at room temperature.

Nutrition facts: Serving size ¼ cup; 15 calories, 0 grams fat, 0 mg sodium, 3 grams carbohydrate, 15% DV for vitamin C, and 4% vitamin A.


Strawberry Salsa

1 cup coarsely chopped strawberries
1 teaspoon grated orange peel
1 teaspoon Dijon-style mustard

1 tablespoon orange juice
1 green onion, finely chopped, top included
2 tablespoons dried currants

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