Senior Recipes for the Month

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Super Easy Egg Casserole
1 cup shredded Cheddar
6 eggs, whisked
6 slices bacon, diced
2 slices bread, cubed
1/3 red bell pepper, diced
2 green onions, chopped
3 tablespoons milk
1/2 teaspoon minced garlic
, or to taste (optional)
salt and ground black
pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
3. Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Cobb Salad Dip

What You Need

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

cup  KRAFT ROKA Blue Cheese Dressing

1 cup  finely chopped iceberg lettuce

cup  chopped OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast

2 hard-cooked eggs, finely chopped

2 small  plum tomatoes, finely chopped

1 avocado, chopped

cup  ATHENOS Crumbled Blue Cheese

4 slices  cooked OSCAR MAYER Bacon, crumbled

 Large thin wheat snack crackers

Make It

MIX cream cheese and dressing until blended; spread onto bottom of pie plate. Refrigerate 1 hour.

TOP with layers of all remaining ingredients except crackers.

SERVE with crackers.

Grilled Pineapple-Chicken Kabob Packs


1/3 cup pineapple preserves

2 tablespoons packed brown sugar

1 tablespoon soy sauce

teaspoon crushed red pepper

4 boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)

1 medium red bell pepper, cut into 1 1/2-inch cubes

1 medium green bell pepper, cut into 1 1/2-inch cubes

1 cup pineapple chunks

teaspoon salt



  • 1 Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
  • 2 Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

3 Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Grilled Asparagus and Melon Salad


  • 2 ounces thinly sliced prosciutto
  • 2 tablespoons pine nuts
  • 1 pound asparagus, trimmed
  • 2 tablespoons plus 2 teaspoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 small melon (about 12 ounces), peeled, seeded, and cut into 3/4-inch cubes
  • 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes


  • Place an oven rack in the center of the oven and preheat the oven to 350F.
  • Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4-inch pieces.
  • Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes. Transfer to a plate to cool.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. Grill for 2 to 3 minutes on each side until crisp-tender.
  • In a medium bowl, combine the lemon juice and remaining 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.
  • Arrange the asparagus on a platter. Spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.

Source: Giada De Laurentiis

Carpathian Moonlight Blood Fruit Pizza

Submitted by:  Elaine K.


Crust Ingredients

cup                 butter

3 tbsp.                Powdered sugar

1 cups             flour


Filling Ingredients

8 ounces             cream cheese, softened

1/3 cup              sugar

1 tsp.                   Vanilla

Assorted fruit:   raspberries, strawberries, cherries (pitted and halved), blueberries …etc.


Glaze Ingredients

cup                 sugar

1 tbsp.                Cornstarch

1/8 tsp.              Salt

cup                 pomegranate juice (for dark berry fruits) or orange juice (for lighter fruits)

2 tbsp.                Lime juice


1.      Crust:  Heat oven to 350 degrees.  Melt butter, add sugar and flour and mix well. Pat crust onto a 12-inch round pizza pan.  Bake until golden brown, about 10-15 minutes.  Remove from oven and let cool.


2.      Filling:  Cream together the cream cheese, sugar and vanilla and spread over the cooled crust.  Slice the strawberries and arrange fruit/berries in concentric rings, alternating colors and textures for a striking design.


3.      Glaze:  Combine all ingredients in a saucepan and boil until thickened.  Cool before spooning evenly over entire fruit pizza.  Chill 2-6 hours to set before serving.  Cut into wedges with a pizza cutter and garnish with a sprig of fresh mint and optional shaved bittersweet chocolate.