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Recipes! - Entrees


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

 

Entrees

Baked Ham, Shank-End

8-pound bone-in smoked ham, preferably the shank-end whole cloves

Marinade
3 cloves of garlic
½ cup brown sugar
2 tablespoon of Grey Poupon mustard
½ cup maple syrup
1 cup honey
1 teaspoon ground ginger
juice of ½ orange and ½ lemon
Glaze
½ cup each of maple syrup and honey
1 cup brown sugar

Baked ham Position a rack in the center of the oven and preheat to 325°. Line a roasting pan with aluminum foil. Using a sharp knife, trim off all of the skin, except for a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than ¼-inch thick layer. (This may already be done for you at the store.) Score ham in a crosswise pattern and insert whole cloves.

In a small bowl, whisk the marinade. Cover the ham with the marinade and place in large plastic bag. I used a Hefty Jumbo – 2.5 gallon bag. Marinade for 4 to 6 hours.

After ham has been marinated, remove from plastic bag; reserving the marinade. Bake the ham on a roasting rack, brushing with glaze. Bake until a meat thermometer inserted in the thickest part of the ham (without touching a bone) registers 140°, about 2 hours (allow 15 minutes per pound).

If serving immediately, let stand for 15 to 30 minutes before carving.

Serving ham for a party the next day: Let cool completely for easy carving. Carve into thin slices and place on serving platter. Cover with aluminum foil. Next day (the day of the party), microwave reserved marinade. Spoon about ½ marinade over ham and recover with aluminum foil. To warm, put in 250° oven for at least 1 hour before serving.

16 servings.

Dan Brosnan, Glen Ellyn, IL

 

Bigos - Hunter's Stew

3 pounds sauerkraut
2 bay leaves
20 black peppercorns
1/2 teaspoon salt
2 pounds cabbage -- chopped like sauerkraut
1 pound polish sausage links -- cut into ½-inch pieces
1 pound bacon -- cut into ½-inch pieces
2 pounds ham -- with bone, ribs
1 ounce dried mushrooms, chopped
10 allspice berries
11 cups beef broth -- bouillon or water
2 tablespoons butter or margarine
1 pound polish white sausage with garlic -- cut into ½-inch pieces

Rinse sauerkraut with cold water; drain well. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt. Add 6 cups broth, bouillon or water. Cook, uncovered, 15 minutes over medium heat. Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.

Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil. Cook, uncovered, over medium heat, 1 hour or until cabbage is tender. Add to sauerkraut mixture. Bone the cooked meat. Cut cooked meat into ½- inch cubes. Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 minutes or until browned. Add to sauerkraut mixture.

In same skillet, saute bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture. Cover; cook over low heat 1 hour or longer. Remove and discard bay leaves. Serve hot. Makes 12 to 14 servings.

Use only meat with large bones, so bones can be removed easily. The secret of old-time Bigos is that it gets better as it's reheated on successive days, peaking at the 6th or 7th day. In between, store covered in the refrigerator.

Recipe by Lidia Kowalewicz, managing editor of Narod Polski.

 

Broccoli, Chicken and Cheese Casserole

1 pound boneless, skinless chicken breast, cooked and cubed
1 can cream of mushroom soup, reduced sodium and reduced fat
¼ cup skim milk
4 egg whites or 1 egg and 2 egg whites
Hungarian paprika (optional)
2 (10 oz.) packages of frozen chopped broccoli
1 cup shredded reduced-fat cheddar cheese, divided
¼ cup reduced-fat mayonnaise
Dash of red pepper

Cook broccoli according to package directions in saucepan. Drain in colander. Reserve vegetable broth to use in soup. Mix broccoli and chicken and spoon into baking dish.

In mixing bowl, combine soup, ½ cup of cheese, milk, mayonnaise, eggs and red pepper. Spoon this mixture evenly over broccoli.

Sprinkle with remaining cheese and paprika. Bake at 350° F for 45 minutes. Season. Serve cold. Yield: 6 servings.

Nutrition information with 4 egg whites: Calories 330, Sodium 660 mg, Carbohydrate 11 grams, Protein 33 grams, Fat 16 grams, Cholesterol 75 mg.

 

Crunchy Honey Mustard Tilapia

4 *tilapia fillets (4-5 oz. each)
1 tablespoon Dijon mustard
2 teaspoons grated orange rind (or lemon rind)
½ teaspoon white pepper
1 teaspoon chopped fresh parsley
2 tablespoons honey
2 teaspoons soy sauce
¾ cup lightly crushed cornflakes
2 tablespoons melted butter

Heat oven to 350°. Lightly oil an 8x8-inch glass baking dish. In a small bowl, whisk together honey, mustard, soy sauce and grated orange rind. Using a pastry brush, slather both sides of the tilapia fillets with the mixture.

Mix cornflakes and white pepper in a pie plate. Press each fillet in the crumbs, coating well on both sides. Place the fish in prepared pan and drizzle each fillet with melted butter. Bake 18–20 minutes, just until fish can be flaked.

Remove from oven and sprinkle with fresh parsley. Serves four.

*Substitute another white fish or even chicken.

 

Flora's Jam-Glazed Chicken

1 4-pound chicken cut into eighths, or 2-bone-in split chicken breasts
1/2 teaspoon freshly ground pepper
3/4 cup peach jam
1 teaspoon sea salt
1 lemon, juiced
4 garlic cloves, finely chopped

Preheat oven to 400 degrees. Place chicken pieces in a 10-inch, oven-safe skillet --or an 8x10-inch baking dish. Season with salt and pepper and squeeze lemon juice over chicken. Stir jam and garlic together and spread over chicken.

Bake uncovered, until juices run clear and meat reaches 165 degrees, about 1 hour.

 

Oven Fried Turkey Cutlets

1 tablespoon olive oil or canola oil
¾ teaspoon chili powder
¼ teaspoon black pepper
4 – 5 ounce turkey cutlets
½ cup oatmeal, uncooked, quick or old fashioned
¾ teaspoon paprika
¼ teaspoon salt (optional)
Non-stick vegetable oil spray

Cutlets Heat oven to 425°F. Spray baking sheet with vegetable oil spray. Dry turkey with paper towels. Brush cutlets on both sides with oil. Place oats, spices, salt and pepper in blender. Blend one minute, stopping occasionally to stir. Pour oat mixture into plastic freezer bag. Drop turkey cutlets, one piece at a time, into bag and coat well.

Place turkey on prepared baking sheet. Spray lightly with vegetable oil. Bake 20-25 minutes until cutlets are done or read 170°F with food thermometer (juices run clear). *Boneless skinless chicken breast can be substituted for turkey cutlets in this recipe. Do not over bake or chicken breasts will be dry. Yield: 4 servings (5 ounces each)

Nutrition facts: 200 calories; 4.5 grams from fat; 50 mg cholesterol; 85 mg sodium; 7 grams carbohydrate; 1 gram fiber; 33 grams protein

Prepared by: Drusilla M. Banks, MS, Extension Specialist, Food Science and Nutrition Programming, University of Illinois Extension at Wilbur Wright College; dbanks@illinois.edu. This recipe is from the Living Well with Diabetes lesson series.

 

Stuffed Bell Peppers

4 medium green peppers
2 Tablespoons olive oil
3 medium cloves garlic, minced
1¼ cups Monterey Jack cheese, shredded
¼ cup ketchup
½ cup long-grain white rice
1 cup onion, chopped
1 pound ground beef
1 (15 ounce) can diced tomatoes
2 Tablespoons parsley, chopped
Salt and pepper to taste

Cut the tops off the peppers, core and discard the seeds. Bring 4 quarts of water to boil and blanch the peppers for 4 minutes. Drain peppers, but save water. Turn peppers cut side down on wire rack and drain. Return water to boil and add the rice. Cook for about 13 minutes, until tender.

Preheat oven to 350°. In a skillet, saute onions on medium heat for 5 minutes. Add ground beef, stirring often, until brown. Add garlic and cook another 30 seconds. Drain rice and transfer to a large bowl. Add the browned beef.

Drain the tomatoes, reserving ¼ cup of the juice. Add tomatoes to the rice mixture. Add the cheese and parsley. Mix well. Season to taste. Stuff peppers with mixture, pack well. Place peppers cut side up in a 9-inch square baking dish. Mix the ketchup and reserved tomato juice and spoon evenly on the peppers. Sprinkle a little cheese over the peppers.

Bake for 25 to 30 minutes. Serve immediately.

 

Turkey Marinade

Marinades are seasoned liquids in which the turkey is soaked both to absorb flavor and to tenderize. Most marinades contain an acid such as vinegar, citrus juice, wine and herbs or spices. One of the easiest ways to marinate a turkey is by using a needle-like injector. Injectors can be purchased at kitchen supply stores and range in price from $10 to $15.

To marinate a turkey without an injector, simply use a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or foodservice grade plastic bag, pour in the marinade, close the bag securely and let it marinate overnight. Turkey should always be marinated in the refrigerator. Before cooking, be sure to scrape off excess marinade and discard.

Do NOT re-use marinade to baste the turkey.

½ cup canola oil
½ tsp. freshly ground black pepper
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh thyme
½ tsp. salt
½ cup apple cider vinegar
1 Tbsp. chopped fresh marjoram
10-pound whole turkey, cleaned and drained well

Combine the oil, vinegar, herbs and seasonings together in a small bowl. Place the turkey in a large, plastic cooking bag. Add marinade, close bag securely and allow to marinate in the refrigerator for several hours.

Oven roast or deep fry according to the National Turkey Federation recommendations.

© 2004 National Turkey Federation


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