Senior Recipes for the Month

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  Cheesy Egg-in-a-Bowl

6  dinner rolls (3-1/2 inch)

12 slices  cooked OSCAR MAYER Bacon, divided

6 oz.  VELVEETA®, cut into 6 slices

6 eggs

1 Tbsp.  chopped fresh chives

Make It

HEAT oven to 375ºF.

CUT tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll.

CRUMBLE 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA. Crack egg over VELVEETA in each bowl; place on baking sheet.

BAKE 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but do not become firm, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min.

         SPRINKLE eggs with chives. Replace tops of rolls.

         Serve with remaining bacon slices.

Chicken & Broccoli Rice Bake


What You Need

     1 Tbsp.  oil

     1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

     3 cups  small broccoli florets

     1  onion, chopped

     1 cup  fat-free reduced-sodium chicken broth

     1-1/4 cups  instant white rice, uncooked

     1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread

     2 Tbsp.  milk

     1 tsp.  Italian seasoning

     1 cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA


Make It

    HEAT oven to 375ºF.

    HEAT oil in large skillet on medium-high heat. Add chicken, broccoli and onions; cook and stir 5 min. Stir in broth; bring to boil. Add next 4 ingredients; mix well.

    SPOON into 8-inch square baking dish sprayed with cooking spray; top with shredded cheese. Cover.

    BAKE 25 min. or until heated through, uncovering for the last 10 min.

   * Made with quality cheeses crafted in the USA.


Kraft Kitchens Tips

     Substitute:

     Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.

    Serving Suggestion:

    Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.


Make Ahead

     Recipe can be assembled ahead of time. Refrigerate up to 12 hours. When ready to serve, bake (covered) as directed, increasing the baking time to 40 min. or until casserole is heated through, uncovering for the last 10 min.


Copycat Snickers Bars

24 oz of Milk Chocolate + 2 Tbs. Solid Shortening) for coating
2 oz butter
1/4 cup condensed milk
7 oz Marshmallow Creme ( marshmallow fluff)
14 oz caramels (unwrapped)
1/3 cup peanut butter
14 oz of whole peanuts
10 oz chocolate for background
1 tablespoon of water and 4 tablespoons more

Line a 9 x 13 dish with foil, "grease" with butter.
Melt 10 oz of Chocolate over a double boiler, once melted pour onto the buttered foil, spreading evenly with the back of a spoon. Place in fridge to set.
In the meantime...
In a med. saucepan combine marshmallow creme, 1 Tbs Water, butter, stirring until combined. Add condensed milk, stirring constantly over med heat until mixture thickens to nougat consistency, simmer about 4 minutes. Remove from heat and add peanut butter.

Pour the mixture over the chocolate & stick it in the fridge.
Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about 4)
Then add peanuts and mix.
Pour mixture over marshmallow layer and spread well.
Cool a few minutes to let them set, then cut into bars.
Melt the 24 oz of Chocolate & 2 Tbs Solid Shortening, mixing well & Dip the bars into the chocolate.

Strawberry Pink Lemonade

What You Need

1-3/4 qt.  (7 cups) cold water

1 pkt.  (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Pink Lemonade Flavor Drink Mix*

1 cup  frozen strawberries

Make It

ADD water to drink mix in plastic or glass pitcher; stir until mix is dissolved. Pour half into blender. Add half the berries; blend until smooth.

POUR over ice in 4 tall glasses. Repeat with remaining ingredients to fill a total of 8 ice-filled glasses.

SERVE immediately.

*NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe.

Kraft Kitchens Tips

Raspberry Pink Lemonade

         Prepare using frozen raspberries.

Noble County Council On Aging & Noble Transit

111 Cedar Street

Kendallville, Indiana 46755

260-347-4226