Illinois: Kitchen Tours at Villa St Benedict

Chef Jeremy took groups of residents on their first kitchen tour. He started off by showing them the fresh produce he had just picked up from the Green Earth Institute Farm which included purple haze carrots, candied striped beets, snow peas, garlic scape, tri-colored swiss chard, and red romaine lettuce. The residents are looking forward to seeing these vegetables in upcoming menu items. Jeremy then took them around the kitchen to explain what we did in each area including how their orders came in and were executed, how the dish area worked, and where they prep certain food items. They were very intrigued by the whole scene and how much they did not know about what the chefs did to make their meals. Everyone had a great time with their newfound knowledge of food service and now have a greater respect for all that we do!

Liz Blume

Hospitality Manager

Villa St. Benedict

Illinois: Newcomers Dinner at Westminster Place

On June 27th, we held our quarterly assisted living newcomers' dinner at Westminster Place.  Carol Tatarowicz, Director of Marketing for the Highlands, and Chef Kyle planned the beautiful evening for five new residents and fourteen board members.  The theme for this evening was "Summer Nights."  The dinner started with wine and conversation and ended with a "Night Cap," drunken Michigan blueberries, butter crumble and torched meringue.  The new residents who have moved in within the last year were thrilled with menu and ambiance of the entire meal.  Carol and the residents look forward to the next dinner in September.

FIRE STARTER grilled jumbo shrimp | cocktail sauce | lemon caviar

QUICK REFRESH watermelon gazpacho | micro basil

HOT & READY wilted spinach | charred tomatoes | brioche croutons | hot bacon vinaigrette | manchego cheese | local greens

MIDDLE OF THE  ROAD Bourbon peach sorbet

MIDNIGHT SURF broiled lobster | braised beef short rib | smoked parsnip risotto | Parmesan dust | toasted edamame

NIGHT CAP drunken Michigan blueberries | butter crumble | meringue

Michigan: AMITL at Gilbert Residence

 

The Gilbert Residence had its best turn out so far, with our Meal in the Life Social.  We had Crab Cakes with Mango Salsa, Sweet Potato and Banana Casserole, Plantain Chips, Tropical Fruit Salad, Rum Pineapple Upside down and topped it off with a Tropical Punch.
The following week we did our meal and it was a huge success!  BBQ Rum Ribs, Jamaican Jerk Salmon, Rice and Gandules, Pomegranate Glazed Carrots, Sweet Island Brussels and Spanish Style Rice Pudding....... Yum! What a good time.
      

Teresa Clark

Director of Dining Services

Morrison Community Living

Gilbert Residence

Michigan: Brecon Village Art Show

Residents at Brecon Village Memory Center displayed their wonderful works of art and crafts for family and friends. A harpist  played beautiful mood music in the background while guests enjoyed an artful spread of food. 

The menu included ricotta pizza with blackberries and basil, cauliflower and chard tartlets, red beet hummus bites, bread and cheese boards.

Janet Nichols, CC  l Executive Chef l Morrison Community Living

Illinois: The Longest Day

Each year, on the summer solstice, the Alzheimer's Association holds "The Longest Day" event to bring awareness to those with Alzheimer's. Events around the country go from sunrise-to-sunset, symbolizing the challenging journey of those living with the disease as well as celebrating their caregivers. Westminster Place, a Presbyterian Homes community, utilizes their NuStep machines and asks residents and employees to donate their time with either 15 minutes or 30 minutes of "stepping." Paul Stoddard, GM of Dining at Westminster Place, donated 30 minutes, 3100 steps, as well as contributed $100 from Morrison and the dining team.

I wanted to support this amazing cause because my grandfather, Richard Yarnell, was lost to this disease a few years ago. It was great to be able to support the people and family's that have to experience this disease, as I know firsthand what it's like.

If you have not already and are looking for a great organization to donate to, feel free to follow this link to my page to donate:  http://act.alz.org/goto/Stoddard

These events are great for the community, not only to bring awareness, but to also bring the residents, staff, and client together!

  

Paul Stoddard

Operations Manager | Presbyterian Homes

Indiana: Hoosier Village Strawberry Festival

Hoosier Village Retirement Center hosted their annual Strawberry Festival on June 11, 2016.  Morrison Community Living employees prepared and served over 500 guests during lunch. 

Led by, Regional Executive Chef Camden Cox, all strawberry themed menu items were homemade and prepared on Hoosier Village Campus. Regional Executive Chef Camden Cox carved watermelons to create beautiful centerpieces for the event. Guests reacted with astonishment to the carved watermelons and many photographs were taken of the display. 

Strawberry Festival 2016 was a major success with all the hard work and dedication from the employees and staff. We would like to thank all the gracious hands that assisted our team making this event phenomenal.

Michigan: AMITL at Huron County Medical Care Facility

A Caribbean Meal in the Life at Huron County Medical Care Facility

This month’s featured meal was a group effort at HCMCF. Normally most of the meal is prepared by the cooks and assistants but for this meal anyone who had a bit of extra time in their day helped to prepare the special Caribbean meal. The team happily worked away while listening to Jimmy Buffet and sharing personal stories of vacations to the Caribbean.

Before Showtime:

Our Caribbean meal featured Jamaican Jerk Chicken with fresh Pineapple Salsa or a Grilled Cuban Sandwich, Creole Lima Beans, Orange Spiced Carrots, Black Beans and Rice, and Pepper Pot Soup. The desserts offered were Key Lime Pie and a Tropical Fruit Salad with a Honey Lime Dressing.

During Showtime:

Everyone looking forward to sampling the meal during Showtime.

After Showtime:

As you can see it was well received and the team was able to inspire the residents to try something new.

Andra Shier| Assistant Director of Dining Services | Huron County Medical Care Facility

Indiana: ReFuel U Smoothies at Hoosier Village

ReFuel U
Fueling the Lives of Seniors

Going Green
The most nutritious of all the smoothies. Bananas, ice,
strawberries, orange juice, kale and spinach; all blended
together to make a very tasty and very nutritious snack. This
will Refuel all of the Vitamins and Minerals needed to take
on the day!

Chocolate Peanut Butter
Our fan favorite!!! This smoothie taste great, consisting of
bananas, skim milk, chocolate syrup, nonfat yogurt and a
small amount of peanut butter. This smoothie is sure to
Refuel YOU!

Pineapple Passion
A taste of the Tropics, with this delightful tropical treat. This
smoothie is very simple. Pineapple, Nonfat Yogurt and Ice.
Even people living on an island need to be Refueled!

Blueberry Spinach
Blueberries, spinach, banana, honey, kale and ice make up
one of our best tasting smoothies. Its like a salad in a cup.
Well.....a very sweet and tasty salad. Salad or not it is sure
to Refuel You!

Strawberry Banana
The most classic of our smoothie flavors. It consist of
strawberries, bananas, orange juice and nonfat yogurt. Get
classical, get refueled!

Michigan: Weekly Nutrition Prompts for June

Monday, 6/13 is the start of Men's Health Week and #BlueMonday, which began in Michigan last year. Here is a link of a local organization (and personal to me) that's doing great things! http://www.miumenshealthfoundation.org/  

Dana Lutz | RD, Regional Clinical Nutrition Manager | Morrison Community Living |­ Evangelical Homes Sterling Heights

JUNE 2016 NUTRITION TIPS

Add these tips each week to your weekly menu, newsletters, zipthru connect emails, LCD screens or websites!

*Note: Please don’t print this document as is for your customers. Please copy and paste these to other documents that you are currently using.

June 6^th – June is National Fresh Fruit and Veggie month!  The café is celebrating this month long event with our Eat Your Veggies campaign.  Kick start your way to a summer filled with fresh, seasonal produce, while introducing new and delicious ways to eat your vegetables. Look for a rainbow of fresh fruits and veggies in the café today!

June 13^th – Celebrate Men’s Health Week!  There are a number of easy ways for you and your loved ones to get healthier: exercise the recommended 2 ½ hours each week, sleep 7-9 hours a night, manage stress, quit smoking and eat nutritious meals including a variety of colorful vegetables, lean proteins and whole grains.  For more information on how to make healthier choices visit www.cdc.gov/men/nmhw.

June 20^th – Cutting back on red meat is a common recommendation for health and sustainability reasons. This month’s Eat Right Live Well newsletter discusses the benefits of incorporating more fish high in omega-3s into your diet and which fish are the best choices. Find this month’s newsletter in your café for more details.

June 27^th – Melons are a superfood! They are a good source of vitamin C and are a great choice during hot weather as melons can contain up to 94% water and help us stay hydrated. Enjoy this superfood cut up or in dishes like salads, parfaits and chutneys. Cantaloupe, honeydew, casaba, crenshaw or watermelon – try one of these varieties in the café today!

Indiana: Care Partner Training

Morrison at Four Seasons in Columbus, IN held two sessions to complete the Care Partner Training program! The training was taught by Dietitian Yu-Han Huang, Director of Dining Services Nathaniel Ruse and Health Center Manager Krista Montgomery. The Care Partner Training program is designed to educate staff on the importance of creating a homelike environment for residents and giving the residents more opportunities to make their own choices. During the sessions we covered topics such as food handling, sanitation, hospitality and diet education. These sessions were a great opportunity for staff to learn more about resident rights and professionalism! We look forward to holding more sessions in the future!

Michigan: AMITL at Fountains

We held our AMITL Asian Pacific dinner at the Fountains at Franklin.  The food was great & some of the residents even used chop sticks!  We served Teriyaki Chicken with Hawaiian Rice and Sesame Broccoli and the Korean Beef with Miso Glazed Sweet Potatoes and Szechuan Green Beans.  For dessert we made the Mango Rice Pudding. We made Pina Coladas, so everyone was in a festive mood as well.

Cheryl Naftel, CDM| Director Dining Services | Morrison Community Living| The Fountains at Franklin

Illinois: May Diversity at Weinberg

On May 30th we celebrated Memorial Day at Weinberg Community with a 50s theme.  We talked about acknowledging our team who work hard every day to keep the food service process working so well.  No matter what level you are at on our team, manager or dishwasher, each position is just as important to achieve great food, great service, and a clean place to work.  Working together as a true team will help attain great success.

Alan Miller

Weinberg Community

Monday Motivation from Elly Kosteck, Illinois

Michigan: HCMC Celebrates Nursing Home Week

Each day a theme was held with staff wearing costumes, fun events, games, and parades for the residents to enjoy. Dining Services provided meals and snacks for the employees as well. 

 The week started with a Kentucky Derby Day. Staff wore their finest attire and fancy hats. Dining services provided a Derby themed meal with Kentucky Hot Browns, Cheese Grits, Mint Julip Fruit Salad and “Run for the Roses” Cookies that were inspired from the Derby Pie. Our Gordon’s Food Service rep even came out to help serve with us. Later that day the staff held a hat parade for the residents who also enjoyed snacking on the special Derby cookies.

Decade Day staff dressed in the style of any decade. Dining Service staff represented the 40s, 60s, 70s, and 80s in style! That day the meal was a classic diner style meal that is good in any decade which included comfort foods like meatloaf sliders, bacon mac & cheese and cheesecake.

On Fictional Character day we had many characters including Ninja Turtles, Darth Vader, Clark Kent, Batman & Catwomen roaming the halls along with Chef Boy-Ar-Dee, Minnie Mouse and a fairy working in the kitchen.

On Scrabble day staff wore “tiles” to spell words for points. Dining Services spelled Queazy with a Z in an effort to earn higher points. This is a word we never want to hear after a meal we prepared is eaten!

 

The week-long celebration ended with a “sports” challenge with residents and staff participating in games like wheelchair ring around the rosey, an eating contest where residents got to feed blindfolded staff and a race to see who can assemble foot rests on wheelchairs the fastest! Our Dietitian Gina Knoblock didn’t win but she gave a good effort!

It was a week full of fun and appreciation for our staff for all their hard work. It was enjoyed by residents and staff alike!

Andra Shier| Assistant Director of Dining Services | Huron County Medical Care Facility

Michigan: Sterling Heights Superfood - Nuts

How do you incorporate this month's Superfood for mechanically altered diets? Make Cashew Vanilla Cream! This decadent topping is great as a fruit topping! Participants in the dietitian's Mindful Monday event  at Evangelical Home in Sterling Heights were treated to this delicious treat with or without fresh apple slices.

Cashew Vanilla Cream
yield 6, 1/4 cup servings

8oz, cashews
1 cup, water
2 tsp, vanilla extract
1 tbsp. brown sugar
1/8 tsp ground cinnamon

Soak nuts in water for 1-2 hours. Place in a blender and add vanilla and sugar. Process until very smooth and cream. Garnish with sprinkling of ground cinnamon. Serve cold.

Dana Lutz | RD, Regional Clinical Nutrition Manager | Morrison Community Living |­ Evangelical Homes Sterling Heights

Michigan: Congrats Brenda!

 

Yesterday one of our morning Servers, Brenda Moody, was sworn in as an American citizen! She is originally from the Philippines and has made a great connection with some of the residents who severed in her country in World War II! We wanted to congratulate Brenda on becoming a citizen of the United States of America, no better way that with a red, white & blue cake to celebrate!

Katie VanderStraaten

Dining Services Director I NorthPointe Woods

Illinois: Melting Chocolate Domes at Smith Village

On Tuesday, May 17, 2016, Smith Village held a marketing luncheon for 50 guests.  The highlight of the lunch was Pastry Chef Michelle Sandifer’s melting chocolate dome.  Hidden underneath is a  round of chocolate cake, layered with chocolate rum mousse and fresh berries.  We poured a hot rum caramel sauce over the top and everyone loved it.   The marketing department, residents and invited guests were very impressed and in awe.

Art Youkerd | Director | Morrison Community Living

Monday Motivation from Elly Kosteck, Illinois

Illinois: New Resident Dinner at The Moorings

Over the past year we have had over 50 new residents join us here at The Moorings of Arlington Heights. The Dining Services Team along with the rest of The Moorings staff welcomed them with open arms and a great feast. The New Residents Party has become a yearly tradition from us with each year being better than the last. We kicked this years party off with an open bar and passed appetizers which included Ancho Chicken Empanadas with avocado sour cream, Caprese Skewers, and Deviled Egg Salmon Roulades. After Cocktail Hour ended, we began the Welcome Dinner. Our first course consisted of a Chillean Sea Bass on a bed of spring greens. Our main course was a Cabernet Beef Short Rib with Potato-Celery Root Mash and Roasted Spring Vegetables. Finally we finished the meal off with an Apple Charlotte Tart with Vanilla Bean Ice Cream.

Lisa Baumgartner
Dining Room Manager
Moorings of Arlington Heights

Monday Motivation from Elly Kosteck, Illinois

Michigan: History of the Railroad Event

Our Marketing Department put on a “History of the Railroad” event today! They asked us to make a train themed veggie tray and Railroad crossing sign fruit skewers! This was definitely a team effort! We had a lot of fun and the residents enjoyed the snacks! 

 Katie VanderStraaten

Dining Services Director I NorthPointe Woods

Michigan: Volunteer Luncheon at Sterling Heights

Volunteers are a very essential asset to Senior Community Living.  They dedicate their time and compassion to the residents and patients without expecting anything but how proud and meaningful the experience makes them feel.  Without the help of volunteers, Evangelical Homes in Sterling Heights would not have activities such as “Shirley’s Sweets”, “Crafty Corner Ladies”, “Love on a Leash Therapy Dogs” or our weekly Sing-A-Long Groups.  The “Master Gardeners” are also responsible for our well known Garden Courtyard.  It is about the length football field and features a wide variety of annuals, perennials, shrubs and trees.  To show our appreciation for all the hard work throughout the year, we hosted a Volunteer Luncheon at our facility on April 13^th.  We treated them to a Garden Fresh Salad, Fresh Cut Fruit Salad, Roast Beef Carving Station, Mashed Redskin Potatoes, Asparagus Spears and a variety of desserts.  The Volunteers were very complimentary and thankful for this luncheon

Laureen Barie | Assistant Director of Dining Service |Morrison Community Living| Evangelical Homes - Sterling Heights

Michigan: Homemade Pretzels at Sanilac Care

Residents and staff enjoyed making and sampling homemade pretzels with several different sauces and mustards.

Soft Pretzel Recipe
11/2          Cup Warm Water
1 Tbs         Sugar
2 tsp          Kosher Salt
13/4 tsp     Instant Yeast
41/2 Cup   All Purpose Flour
2oz            Unsalted butter
10 Cup      Water
2/3 Cup     Baking Soda
1 large       Egg Yolk
Pretzel Salt

Combine flour, sugar, and yeast in bowl of stand mixer.  Use the dough hook attached, turn mixer on lowest speed and begin mixing to distribute yeast evenly throughout flour.  Slowly stream in water, then butter.  Dough should begin to come together, and remain on the dough hook.  When you have a ball of dough, turn mixer off and sprinkle salt over the dough.  Knead the dough ball for 5 minutes.  Remove the dough from bowl. Oil a clean bowl and place the dough ball in, cover with plastic wrap.  Allow dough to sit in a warm place for about 50-55 minutes or until dough has doubled in size.  Preheat oven to 450 degrees.  Line  cooking tray with parchment paper and lightly brush with oil  Bring 10 cups of water and baking soda to a rolling boil in a 8qt saucepan.
Pretzel rolls: divide into 8 equal pieces.  Cut into small pieces and roll into a ball.  Place pretzels into the boiling water bath.  Remove after 60 seconds,  Place on lined sheet pan, brush top of pretzel with the beaten egg yolk & water mixture. Sprinkle with pretzel salt.  Bake until dark golden brown about 12-14 minutes, turning the pan halfway through.
Enjoy!!!
Billie A. Duvall, CDM, CFPP | Morrison Community Living |

Illinois: Education Fund Dinner at Villa St. Benedict

Every year the sisters at Villa St. Benedict throw an Education Fund Dinner to raise money for the foundation to send students to college who do not have the funds to go on their own. This is a private event for 55 residents and foundation members which includes passed appetizers and champagne in the piazza before a 5 course meal with wine pairings. The dining room tables were beautifully decorated with homemade centerpieces made by Hospitality Manger, Nikki Beckus, and Director of Culinary Services, Katie Kunkel. Executive Chef, Jeremy Derango, featured a German themed menu paired with wines chosen by sommelier, Chad Bertelsman.  Guests were given an extraordinary culinary experience as Chef Jeremy explained each course and the sommelier gave the history behind the wine that he chose to pair each dish with. The meal was a huge success as guests left with nothing but great things to say about their experience. We owe a huge thanks to our guest chef Brian Kempf and FOH guests Brooke Roth and Stephen Manno!

Saint Benedict

Education Foundation

Sunday April 24^th, 2016

---------------------------------------

Golden Beet Salad

Red & green oak, black olive oil, goat cheese, pepitas, peeled sweet 100’s, crispy shallots

2002 Riesling Urziger Wurzgharten Kabinett

C.H. Berres

Intermezzo

Meyer lemon, basil granite, iced grapes

Scallops

Pan seared scallops, carrot puree, caramelized onion pie, bacon, pea shoots & chive

2013 Pinot Gris Rotenberg Wintzenheim

Haut-Rhin Alsace

Duo of Duck

Crispy duck breast, potato pasta, duck confit, arugula, toasted garlic, blackberry port wine reduction

2008 Spatburgunder Sankt Paul Weingut

Friedrich Becker Pinot Noir

Apple Tart

Roasted apple ice cream, gingerbread cookie, brown sugar crème anglaise, mint, raspberries

2008 Royal Tokaji Five Puttanyos Aszu

Hospitality Manager

Liz Blume

Villa St. Benedict

Monday Motivation from Elly Kosteck, Illinois

Annual Donor Dinner at Wesley Manor

This was the first Donor Dinner MCL was involved in and it was an exceptional night! For the first course, our starter salad was composed of baby greens, slow roasted cherry tomatoes, candied walnuts, fried goat cheese, and a honey balsamic reduction. The main course was a Surf n' Turf. Residents and guests enjoyed Beef Tenderloin served with a bordelaise sauce over mushroom and spinach risotto along with a filet of salmon over a roasted red pepper sauce, accompanied by roasted lemon scented asparagus and gourmet carrots. We ended the night with a delightful dessert served in a wine glass. We layered white chocolate mousse, dark chocolate mousse, fudge brownie, and brandied berries to present a beautiful and delicious dessert. All of our guests had a wonderful night and left raving about the food! 

Wesley Manor

Donor Dinner

First Course

Baby Greens | Slow Roasted Cherry Tomatoes | Candied Walnuts |Fried Goat Cheese | Honey Balsamic Reduction

Second Course

Grilled Beef Tenderloin, Bordelaise Sauce | Seared Salmon, Roasted Red Pepper Sauce |Spinach and Mushroom Risotto | Lemon scented Asparagus, Baby Carrots

Third Course

Dark Chocolate Mousse |Brandied Berries | Fudge Brownie

Illinois: Wellness Walk

On Sunday, May 1st the management team along with the team at Cantata participated in the Wellness Walk.  The wellness walk benefits the Wellness House in Hinsdale.  The Wellness House is a not for profit organization that provides services to people and families deal with cancer. They offer support groups, exercise and nutrition classes, social events, and much, much more, Wellness House is designed to give you back the strength, community, and control that cancer can take away.  Since you can’t put a price on these things, we don’t either-there’s absolutely no charge for all of the programs and services that we offer.  We had a great time walking for such an important organization.

Brooke Roth | General Manager of Hospitality Services

Michigan: Read It and Eat It

Rice Krispy treats and food safety were the highlight when the annual EcoSure Auditor stopped in at Walter P. Reuther. After the audit was completed, the management team took the opportunity to go over the audit with all associates with our “Read It and Eat It” project. Associates received a typed evaluation of the audit that they were to read through and discuss while enjoying homemade Rice Krispy Treats. It was a fun, informative activity that involved the whole team.

Ashley Aughton | Assistant Director | Walter P. Reuther Psychiatric Hospital

Monday Motivation from Elly Kosteck, Illinois

Michigan: Sterling Heights is **Sparkling**

 The RDs at Evangelical Homes in Sterling Heights prepared a Cranberry Sparkle for the weekly wellness session on Monday, April 25th. As each person tasted the drink, they 'sparkled' after tasting it!!  Families, residents and staff loved it, we quickly ran out!!. Many staff commented they are going to use the recipe for upcoming parties and showers they're hosting. What a great way to stay hydrated this summer!

Superfood CRANBERRY: Cranberry Sparkle

Ingredients for 4 – 6 oz portion:                               

        3 oz Cranberry Juice

          4oz Pineapple Juice

          16 oz Lemon-Lime Soda

Combine all ingredients in a pitcher. Stir well to combine. Cover, refrigerate and serve cold. 

Dana Lutz | RD, Regional Clinical Nutrition Manager | Morrison Community Living |­ Evangelical Homes Sterling Heights

Illinois: Associate education and recognition at Friendship Village

Friendship Village Hospitality Manager, Stephanie Schelle, creates new, fun, and challenging ways to engage and recognize associates. During their recent monthly department meeting, Diet Aides and Assisted Living Wait Staff enjoyed competing in teams in a dining services-themed jeopardy game to win fun prizes like coffee mug sets, portable phone chargers and upside down salad bowls. 

Associates were recognized for those with company milestones, birthdays, perfect attendance, outstanding performance over and beyond job requirements, and new associates joining the team. 

Associates also regularly participate in fun team-building activities including learning their personality type using the DiSC profile to show how different personalities all function uniquely in the work environment. Other activities enjoyed by associates include "the last 30 Seconds" and "Back to Back" these exercises helped associates learn about their coworkers on a personal level and learn that there is more to just being coworkers. This led the associates to discover personal similarities between co-workers that unite us like family, friends, and hobbies.  

While doing these activities associates shed tears of happiness, increased team morale, and learned to set differences aside to become a tight knit group of individuals working towards one goal- to enrich the lives of seniors every day.

Michigan: AMITL Dinner at The Fountains at Franklin

The Fountains at Franklin held the AMITL dinner - The Spice of Indian Life.  We were apprehensive about how the residents would like the unusual spices of Indian cuisine, but they really did enjoy the meal.  We had Curry Chicken with Coconut Rice & Green Beans and The Salmon with Coconut Sauce served with Brussels Sprouts & Quinoa. The highlight for them was the Mango Lassi's. It is nice when we can introduce them to new tastes, and they discover that they actually enjoy something different!

Cheryl Naftel, CDM| Director Dining Services | Morrison Community Living| The Fountains at Franklin

Monday Motivation from Elly Kosteck, Illinois

Michigan: National Animal Cracker Day

At the Church of Christ Care Center, we celebrated National Animal Cracker Day. Our residents loved the fun and young tradition and had a blast telling stories about when they were younger eating them. The culinary team made homemade no bake cheese cake squares and use animal crackers as the crust. They were then topped with an animal cracker for a fun and simple dessert. Every month at least once a week we try and celebrate one of the national food days and our residents absolutely love them. Good Job Team, Let's keep up the good work!

No Bake Cheese Cake Squares
Yields 100
9-1/3 Cup Finely ground Graham Cracker
9-1/3 Cup Finely Ground Animal Cracker
2-1/3 Cup Butter
2-1/3 Cup White Sugar
6-1/4 Pound Cream Cheese
4 Cups White Sugar
1-1/2 Cups Lemon Juice
6-1/4 Cups Heavy Whipping Cream (Whipped)

1. In Bowl, Mix together Crushed Crackers, butter and 2-1/3 Cup Sugar.
2. Press into bottom of a 7 inch Spring form Pan, Place in Refrigerator until ready to use.
3. In another bowl. Beat Cream Cheese, 4 Cups Sugar and Lemon Juice.
4. Whip Cream, and fold into Cream Cheese Mix.
5. Spread unto crust.
6. Place into Refrigerator 30 minutes before serving
Katrina Martin | Lead Cook | Morrison Community Living | Church of Christ Care Center

Michigan: Superfood Class showcases mushrooms

For our Watermark University class on Super Foods this month we used the Blended Mushroom recipe for Beef and Mushroom Meatballs.  We also grilled some portabella mushrooms and served the two over fettuccine.  The residents were shocked when we told them that the meatballs were half mushroom, as they were as tasty as all beef.  They learned about the many health benefits of mushrooms, and enjoyed the tasting and information we gave them.

Cheryl Naftel, CDM| Director Dining Services | Morrison Community Living| The Fountains at Franklin

Illinois: Young Employee Saves Resident’s Life

See the Chicago Tribune article HERE