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! - Side Dishes


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

 

Side Dishes

Baked Beans

6 strips bacon
½ cup catsup
1 tablespoon Worcestershire sauce
2 large cans baked beans (Bush's seem to be the best)
½ cup onion, chopped
1/3 cup brown sugar
½ cup minced green pepper

Baked Beans Fry bacon until crisp. Remove from pan, drain on paper towel and break into bits. Add onion and green pepper to 2 tablespoons bacon drippings. Cook over low heat about 5 minutes. Add beans and remaining ingredients. Mix gently, turn into baking dish. Bake ½ hour at 350º.

 

Corn Pudding and Corn Bread

A true comfort food that brings back fond memories of Grandma's house and Sunday dinners. Corn pudding and cornbread are classic Southern dishes. When they are combined, you have a moist, sweet-savory side dish that is perfect for any holiday get-together and is easy enough to make for an everyday meal.

This simple dish is great served with any grilled entree, barbecue or chili and is the perfect accompaniment for Easter ham, roast beef or turkey.

1 package (8½ oz.) corn muffin mix (preferably Jiffy)
1 can (15¼ oz.) whole kernel corn, drained
1 cup sour cream
3 large eggs, at room temperature, beaten
½ to 1 teaspoon sugar
1 can (15 oz.) creamed corn
½ cup butter or margarine (1 stick), melted and cooled

Preheat oven to 350° F. Lightly butter (or spray with nonstick cooking spray) a 2-quart casserole dish or 9- by 9-inch baking pan.

In a large bowl, combine all ingredients and mix until blended. Do not over-mix. Pour into prepared casserole dish and bake, uncovered, on center rack of preheated 350° F oven for 45 to 50 minutes, until golden brown on top and a knife inserted in the center comes out clean. Allow to sit 5 minutes before serving.

(If edges begin to brown too much, take a piece of foil large enough to cover the pan, quarter it, cut a 3- to 4-inch hole in the center, open the foil, and drape it loosely over the pan.) Makes 6 to 8 servings.

* Note: Taste the corn muffin mix that you use to determine how sweet it is. If using Jiffy or if the mix is sweet, use ½ teaspoon sugar, if not, use the full teaspoon to bring out the sweetness of the corn.

** Note: For a lower-fat version, use low-fat or fat-free sour cream and substitute applesauce for the melted butter.

Recipe sent to us by Carol Kortas Bohl of Northfield and Marathon FL.

 

Easy Baked Asparagus with Lemon

1½ pounds fresh asparagus, washed and trimmed
½ teaspoon sea salt or kosher salt, serve with more if desired
½ lemon, cut into 4 wedges
2 tablespoons olive oil
freshly ground black pepper

Asparagus Preheat your oven to 425°F. Wash and trim the asparagus. To trim: Bend 1 asparagus stem and allow end to break off at its natural breaking point. Line up the tip end next to the remaining stalks. Trim them to the broken asparagus’s length. Compost the woody ends.

Place the asparagus in a plastic bag. Add olive oil, salt and pepper. Close the bag and gently massage until all the asparagus is coated with oil. Lay the asparagus out on a rimmed sheet pan. Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp. Check for desired doneness by piecing with a sharp knife tip. Bake 5 minutes longer if desired or for very thick stalks.

Serve with lemon wedge. Drizzle with lemon juice. Makes 4 servings.

Nutrition Facts: 80 calories, 3.5 g total fat, 240 mg sodium, 8 grams total carbohydrate, 4 grams dietary fiber, 4 grams protein, 28 mg vitamin C.

 

Fazols bajda bittewm u t-tursin (Dried Beans with Garlic and Parsley)

1 lb. dried white butter beans
1 tbsp white wine vinegar
4 cloves garlic, crushed
salt and freshly ground black or white pepper
2 tbsp olive oil
4 tbsp parsley, finely chopped
grated lemon rind

Soak the beans. Wash them, then cook in fresh water without salt until tender. Drain and, while still hot, mix thoroughly with all the other ingredients.

 

Marinated Green Beans

1½ cups white wine vinegar
1½ cups water
½ teaspoons crab boil
2 teaspoons kosher salt
1 tablespoon Creole seasoning
1 red bell pepper, sliced into strips
1 pound fresh green beans, stem ends trimmed
½ cup olive juice
1 tablespoon whole black peppercorns
1 jalapeno, diced
2 tablespoons whole mustard seed
4 cloves garlic, sliced
1 yellow pepper, sliced into strips

Place all ingredients, except green beans and peppers, in medium saucepan and bring to boil. Reduce heat and simmer 15 minutes. Place green beans and peppers in shallow dish and pour boiling marinade over top.

Cover with plastic wrap. Let green beans, peppers and marinade cool, then place all ingredients into a plastic freezer bag and refrigerate several hours or until ready to serve, turning bag occasionally to distribute marinade. When ready to serve, pour beans and marinade into a container.

From the Ruby Slippers Cookbook.

 

Orange Glazed Butternut Squash

1 large (3 to 3½ pounds) butternut squash, cut into eight pieces
¼ cup butter or margarine, melted
1/8 teaspoon ground nutmeg
½ teaspoon salt
¼ cup orange marmalade
¼ teaspoon ground cinnamon

Preheat oven to 375° F. Coat a 9x13-inch glass or metal pan with cooking spray. Using a spoon, scoop out all the seeds and stringy fiber from the butternut squash. Place the pieces in the baking dish. Cover with foil and bake 45 minutes. Remove and sprinkle with salt.

In a small bowl, combine butter with marmalade, nutmeg and cinnamon. Brush over squash. Return to the oven and bake an additional 20 to 30 minutes until glazed and fork tender. Makes 8 servings.

 

Quick Spinach Stir-Fry

½ cup chopped onion
1 10-ounce package frozen spinach
2 cloves chopped garlic, optional
½ teaspoon crushed red pepper

Heat olive oil in a medium frying pan. Add onion and garlic. Cook stirring constantly for about 1 minute. Add spinach and crushed red pepper. Cook over medium heat for about 8 minutes. All of the liquid will evaporate. Makes 4 servings.

Note: This recipe is also delicious when prepared with 1 cup pinto beans. If using canned, rinse and drain beans first. Add with spinach. The beans add about 7 grams of carbohydrate per ½ cup serving.

Nutrition Facts: ½ cup serving, calories 40; total fat 2 g; sodium 55 mg; carbohydrates 5 grams; fiber 3 grams; protein 2 grams.

 

Smashed Sweet Potatoes

4 large sweet potatoes, washed
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ cup unsalted butter or margarine, cut into 4 pieces
1 tablespoon olive oil
¼ teaspoon white pepper
¼ cup reduced fat sour cream

Preheat oven to 350° F. Rub the sweet potatoes with the oil and place in an oven-proof baking dish. Roast potatoes until tender, about 1 hour, turning after 30 minutes. Test for doneness with knife. Cool for 10 minutes.

Cut the potatoes in half and scoop out potato pulp into a 3-quart saucepan. Adjust flame to medium-low and mash gently until smooth with a potato masher. Add the salt, pepper, nutmeg, sour cream, and butter/margarine. Stir until thoroughly combined. Remove from the heat and serve immediately, or keep warm, covered, until ready to serve. Makes 8 servings.

 

Spinach Stuffed Zucchini

5 large yellow squash, halved lengthwise ¾ teaspoon salt 2 tablespoons butter 1 cup chicken flavored stuffing mix ½ cup sour cream 1 cup shredded sharp cheddar
2 tablespoons olive oil 1/4 teaspoon ground black pepper ½ cup onion, diced 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

Preheat oven to 400 degrees F.

Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350°F.


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