Senior Recipes for the Month

Home | Public Notice of Rights | NEWS BULLENTIN *NEW* | MDA Kids | VA Medical Foster Home | Classifieds | Dedications & Sharing **NEW*** | Travel's | TidBits | Community Resources | Senior Recipes for the Month | Writings | Menu Calendar | Noble Transit System | Our Homemaker's | Senior Center | Events | Senior Outing Offerings **NEW** | Staff | State Health Insurance Assistance Programs | Mission Statement | Drivers | Important Links | Board of Directors

Sunrise Breakfast Bowls


  1. Whole grain bread- 12 slices with crust taken off
  2. Eggs- 1 dozen
  3. Bacon- 1 package precooked bacon
  4. Butter


Preheat oven to 375 degrees

Grease a muffin tin with butter and place one slice of bread into each hole pressing down in the middle

Crack one egg directly onto each slice of bread

Heat bacon in the microwave according to directions (about 1 minute) and place one cooked slice into each egg

Bake until egg is just cooked, or until desired consistency- yolk runny, about 10 minutes; slightly runny, about 13 minutes and cooked thoroughly, about 17 minutes

Soft Pretzel Reubens

1 pound frozen bread dough, thawed

1 egg white

1 tablespoon water

1 teaspoon kosher salt

1/4 cup spicy brown mustard

1/2 pound sliced deli corned beef

1 (8-ounce) can sauerkraut, drained and squeezed dry

4 (1-ounce) slices Swiss cheese

Coat 2 rimmed baking sheets with cooking spray.

Cut dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 24-inch rope, form into a pretzel shape, and place on prepared baking sheets.

In a small bowl, beat together egg white and water; brush over top of each pretzel. Sprinkle evenly with kosher salt. Loosely cover with plastic wrap and set aside in a warm place to rise for 15 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and bake pretzels 15 to 17 minutes, or until golden. Let cool slightly then slice in half horizontally.

Evenly spread mustard on both halves of pretzel buns. Layer bottom half of pretzels with corned beef, sauerkraut, and cheese, distributing evenly. Place on baking sheets and bake 5 minutes, or until cheese is melted. Remove from oven, top with remaining pretzel halves, and serve.

Squash Croquettes

2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
cup plus 1 tablespoon all-purpose flour
vegetable oil

1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
2. In a skillet, heat -inch oil over medium-high heat.
3. Drop batter by tablespoonful’s into oil.
4. Cook about 3 minutes per side or until golden brown, turning once.
5. Drain croquettes on paper towels.

Russian Chicken

What You'll Need:

3 boneless chicken breasts, each split in half

1 cup sour cream    

3/4 cup ketchup

1/4 cup sweet relish

1/2 cup (about 2 stalks) sliced celery

1 cup canned French-fried onions

What To Do:

1.  Preheat oven to 350 degrees F. Rinse chicken with cold water and pat dry with paper towels; place in a 9- x 13-inch baking dish that has been coated with cooking spray.

2.  In a medium-sized bowl, combine sour cream, ketchup, relish, and celery. Pour mixture over chicken and bake, uncovered, 45 minutes or until juices run clear, basting occasionally. Remove from oven and top with onions before serving.

Easy Triple-Layer Pistachio Pie

What You Need

2 oz.  BAKER'S Semi-Sweet Chocolate, melted

cup  sweetened condensed milk

1  OREO Pie Crust (6 oz.)

cup  chopped pistachios, toasted, divided

2 pkg.  (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding

1-3/4 cups  cold 2% milk

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

MIX chocolate and condensed milk until blended; spread onto bottom of crust. Sprinkle with half the nuts. Refrigerate until ready to use.

BEAT pudding mixes and 2% milk with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over chocolate layer in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.

REFRIGERATE 3 hours or until firm.

Easter Egg Punch

5-6 C ice
3 liters cranberry juice cocktail
1 12 fl oz container pineapple-orange concentrate, thawed
3 1/2 C orange juice
1 12 fl oz can ginger ale

Place ice in a large punch bowl, pour in other ingredients and stir!

Noble County Council On Aging & Noble Transit

111 Cedar Street

Kendallville, Indiana 46755