The Bethlen Home Messenger, 1991-1992 (1-4. szám)
1992-06-01 / 3. szám
^irŰ\bn^ Special “Birthday Greetings” to the following residents who will be celebrating their special day in the following months. Each month a special Birthday Party will be held in their honor. Details will be posted at each Nursing Station. Family and friends are welcome to attend. Private parties are also available. To reserve the Solarium and receive details, please contact Sherry in the Activity Department and Esther Berkey in Dietary. JUNE PHILIP A. FLEGER 3rd MARGARET HERALD 8th CLAIRE EVANS 8th SUSANNA WALOCHIK 10th CLOEDETTA GRAHAM 18th HELEN VARGO 20th JAMES MYERS 22nd JAMES HARSANY! 24th RITA FRANK 24th OLGA SZABO 24th JULY CAROLYN LAUGHLIN 3rd ELLODA MACK 4th ELIZABETH TOTH 8th JONATHAN HINKLE 8th KAROLY ERDEI 8th GENEVIEVE WILSON 13th MARY SHAULIS 21st ERZSEBET ZILAHY 23rd DOROTHY BERKEY 24th MARGARET MIRCSE 25th AUGUST MARION FEIGHT 6th JULIUS GERO 6th CATHERINE MclNDOE 11th EVELYN GRIFFITH 19th MARIE VARRATÓ 23rd CHARLES SHIRLEY 25th SARAH HOOD 27th IRENE HORRELL 29th EMMA RAMSEY 31st Special Congratulations to Cloe Graham, who will be celebrating her 90th birthday. We wish you many more. Susanna Walochik will also be 91 years young. We wish you many more. Our special firecracker Elloda Mack will be celebrating her 101st birthday. We wish much happiness to a special lady. Margaret Mircse and Genevieve Wilson both will be celebrating their 90th birthday. We wish you many more. Sarah Hood will be celebrating her 90th, Evelyn Griffith will be 91 and Emma Ramsey will be 92 years young. Catherine Mclndoe will also be celebrating her 94th birthday this month. We wish everyone a special day of celebration on their birthday wishes. HELP HEART If ||Y 0 U R % jM RECIPES ^American Heart Association This recipe is intended to be part of an overall healthful eating plan that would not include more than 30 percent of daily calories from fat. Lazy Day Beef Casserole Perk up those sultry days of August with a casserole that’s anything but lazy. Vegetable oil spray* 3 Tbsp. no-salt-added tomato 1 lb. beef chuck roast, all paste visible fat removed, 'A tsp. garlic powder cut into cubes 'It tsp. rosemary V2 cup dry red wine 'It cup flour 1V4 cups homemade beef V2 lb. fresh mushrooms, broth or commercial sliced low-sodium variety 1 cup chopped onion Preheat broiler. Lightly spray a broiler pan with vegetable oil. Place meat on prepared broiler pan in broiler. Allow meat to brown on all sides, turning frequently. Remove from broiler and set aside. Set oven to bake at 300° F. In a 11/2-quart casserole, combine wine, broth, tomato paste, spices and flour. Stir to mix well. Place meat in casserole and add mushrooms and onion. Cover and bake 2V2 to 3 hours, or until meat is tender. Makes 4 servings. Beef Broth Vegetable oil spray* 2 stalks celery, sliced 6 lbs. beef bones (or beef and 1 large onion (8 ounces) veal combination) cut into large chunks 4 Tbsp. acceptable margarine" 5 qts. water 2 large carrots, peeled 1 Tbsp. salt and sliced 8 peppercorns 2 large leeks, both white Herb Bouquet (tied with string) and green portions, 1 bay leaf rinsed and sliced 3 sprigs thyme 6 to 8 parsley stems Preheat oven to 400° F. Lightly spray a large baking pan with vegetable oil. Arrange beef bones in pan and brown in oven 40 minutes. Melt margarine in large stockpot over medium-high heat. Add vegetables and saute 6 minutes. Cover and cook 15 to 20 minutes over medium-high heat until leeks are limp. Add remaining ingredients, including browned bones. Bring to a boil, reduce heat to simmer, cover and cook 4 to 5 hours. Strain broth and discard solids. Cool to room temperature. Cover and refrigerate overnight. Remove congealed fat from surface and discard. Pour into containers, cover and freeze. When defrosted, boil again before using. Makes 3V2 quarts. * Do not use vegetable oil spray near an open flame or a heat source. Read directions on can before using, and follow directions carefully. ” Select margarines that have no more than 2 gm of saturated fat per tablespoon. Nutritional Analysis per Serving 242 Calories 60 mg Cholesterol 3 gm Saturated Fat 26 gm Protein 85 mg Sodium 0 gm Polyunsaturated Fat 16 gm Carbohydrates 8 gm Total Fat 3gm Monounsaturated Fat These Help Your Heart Recipes are from the American Heart Association Cookbook, 5th Edition. Copyright 1991 by the American Heart Association, Inc. Published by Times Books (a division of Random House, Inc.), New York.
