Once a month we have Sister Mary Ellen come and play the piano and so a sing along with the folks that was one of our clients favorites, they all love to sing!
Friday, October 30, 2009
Crafty Friday!
This was our Crafty Friday project, making Salted Dough Ghosts. Good exercise for those fingers. Everyone did there own variations of ghosts and other Halloween characters.
Salted Dough Ghosts:
Materials:
1 cup flour
1 cup salt
1/2 cup water
Bowl
Wooden spoon
Fine-point permanent black marker
Instructions:
Combine the flour, salt, and water in a bowl. Stir the mixture with a wooden spoon until smooth.
Divide the dough into 6 equal pieces and shape each into a ghost, flattening the base so it will stand up.
Microwave the ghosts on a plate one or two at a time for 20- to 30-second intervals until the dough is fairly firm (about 1 1/2 to 2 minutes in total). Let the ghosts cool (they can get quite hot).
Use a fine-point permanent black marker to draw on eyes and a mouth.
1 cup flour
1 cup salt
1/2 cup water
Bowl
Wooden spoon
Fine-point permanent black marker
Instructions:
Combine the flour, salt, and water in a bowl. Stir the mixture with a wooden spoon until smooth.
Divide the dough into 6 equal pieces and shape each into a ghost, flattening the base so it will stand up.
Microwave the ghosts on a plate one or two at a time for 20- to 30-second intervals until the dough is fairly firm (about 1 1/2 to 2 minutes in total). Let the ghosts cool (they can get quite hot).
Use a fine-point permanent black marker to draw on eyes and a mouth.
Thursday, October 29, 2009
Happy Birthday!
Happy Birthday to you...Happy Birthday to you.....Happy Birthday dear Ruth.....Happy Birthday to you!!
Ruth Taylor celebrated her 66th Birthday on Monday October 26th! We continued her celebration on Thursday afternoon with Birthday Jingo, Cake and Ice Cream. With all of her friends. Ruth has been a part of our program since July 2009. We are so happy you as a part of our program! Happy Birthday!
Wednesday, October 28, 2009
Halloween Celebration!
Tuesday October 27th, we had our 1st annual Halloween Celebration with the 4th residents. We played Halloween Jingo, Did a Cake walk, Had everyone guess how many candy corns were in a jar, and a costume contest. At the end they all enjoyed some sweet treats and lemonade. Everyone had a great time! Thank you for coming!
Tuesday, October 27, 2009
Movie & Popcorn
Monday afternoon the clients enjoyed watching, "The Greatest Show On Earth." It was the best picture in 1952, it sure was a crowd pleaser!!
Friday, October 23, 2009
Culinary Circle
This morning we had our Director of Culinary Services Sheila, and Kathy came and do a food presentation for us. She showed the clients how to make Eggplant Lasagna with no salt being that we all need to watch our salt intake, we were all kind of hesitate at first thinking WHAT NO SALT?! There is no way that this can be good and on my goodness it was the best thing we had ever tasted! I would definitely make it for my family. It was a very easy dish to put together. Everyone should try it! We all had a great time learning how to make it, Thanks again Sheila and Kathy!
Eggplant Lasagna
Serves 6; 4x4-inch piece per serving
If you can, prepare this hearty lasagna a day ahead. Its flavors will be enhanced, plus all you'll need to do for dinner is toss a salad and make a quick fruit dessert while the casserole bakes.
Ingredients
Vegetable oil spray
6 dried lasagna noodles
3 cups chopped peeled eggplant
1 medium green bell pepper diced
1 large onion chopped
1/4 cup chopped fresh basil leaves or 1 tablespoon plus 1 teaspoon dried crumbled
3 medium garlic cloves minced
2 8-ounce cans no-salt-added tomato sauce
2 teaspoons low-sodium Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fennel seeds (optional)
1 cup fat-free or low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
2 tablespoons shredded or grated Parmesan cheese
Cooking Instructions
Preheat the oven to 350°F. Spray a 12x8x2-inch glass baking dish with vegetable oil spray. Set aside.
In a large stockpot, prepare the noodles using the package directions, omitting the salt and oil. Drain well.
Meanwhile, lightly spray a large nonstick skillet with vegetable oil spray. Heat over medium-high heat. Cook the eggplant, bell pepper, onion, dried basil (if using fresh basil, add with the tomato sauce), and garlic for 10 minutes, or until the eggplant is soft, stirring occasionally. Reduce the heat to medium if the mixture starts sticking to the skillet.
Add the tomato sauce, fresh basil if using, Worcestershire sauce, salt, and fennel seeds. Bring to a boil. Reduce the heat and simmer for 15 minutes, or until the sauce has slightly thickened and the bell pepper is soft. Remove from the heat.
To assemble, lay 2 noodles lengthwise in the baking dish. Spread a scant 1 cup eggplant mixture over the noodles. Spread 1/3 cup cottage cheese over the eggplant. Sprinkle with 1/4 cup mozzarella. Repeat the layers twice, ending with remaining 1/2 cup mozzarella. Tuck in the ends of the noodles if overhanging. Cover the dish with aluminum foil.
Bake for 30 minutes.
Sprinkle with the Parmesan. Let stand for 5 to 10 minutes to let the cheese melt and make cutting easier.
Cook's Tip
When using fairly small amounts of cheese on top of a casserole, cover the dish with aluminum foil during the baking period to prevent the cheese from overcooking and drying out. Run the casserole under the broiler for a few seconds if you want to brown the cheese lightly.
Nutrition Analysis (per serving)
230Calories
4.5 gTotal Fat
2.5 gSaturated Fat
0.0 gTrans Fat
0.5 gPolyunsaturated Fat
1.0 gMonounsaturated Fat
15 mgCholestrol
351 mgSodium
34 gCarbohydrates
5 gFiber
10 gSugar
15 gProtein
231 mgCalcium
573 mgPotassium
Dietary Exchanges
1 1/2 starch, 2 vegetable, 1 lean meat
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