Showing off goodies are, from left, Glenna Stoltz with brownies, Delores Goins with cherry squares, Barbara Chandler with pineapple cake and Judy Dowell with blueberry salad for the ProHealth Fitness Christmas party.
Amy Cook accepts a food donation for the Shepherd’s House during the ProHealth Fitness Christmas party.
Members of the Joint Mobility and Water Aerobics classes at ProHealth Fitness fill their plates during a recent Christmas party.
Members of the Joint Mobility and Water Aerobics classes at ProHealth Fitness fill their plates during a recent Christmas party.
Members of the Joint Mobility and Water Aerobics classes at ProHealth Fitness fill their plates during a recent Christmas party.
Cherry Squares were one of the favorite recipes served.
Ina Riddle and Cary Grymes enjoy the food choices.
The Joint Mobility and Water Aerobics classes at ProHealth Fitness hosted a Christmas party at the facility recently.
The Joint Mobility classes are designed to help participants regain and maintain a full range of motion in their joints, while the Water Aerobics classes are designed to utilize the water for physical conditions.
Not only were the classes celebrating the Christmas season, they also were celebrating the completion of two service projects — the sponsorship of several Salvation Army “angels” and an extremely successful food drive for the Shepherd’s House. A special presentation of the box of canned food and juices collected was made to Amy Cook with the Shepherd’s House during the party.
Many delicious dishes were enjoyed by the participants. Here are a few for you to enjoy.
Bobby’s Salmon Cakes
(Bobby Lee Scales)
1 (14-oz.) can pink salmon, undrained
1 white potato, boiled (about 12 ounces)
4 ounces finely chopped onion
1 teaspoon lemon pepper
1 egg
1/2 cup corn flakes
Olive oil
Mix thoroughly the salmon, including juice from the can, onion, egg and lemon pepper. Mash in the corn flakes and the potato with a potato masher. Use a little more corn flakes, if needed, to make firm and light salmon cakes.
Preheat frying pan with olive oil. Cook and turn until golden brown on both sides.
Chili Beans
(Sandra Inman)
2 pounds ground round or chuck
1-2 cans pinto beans
1 can light kidney beans
1 can dark kidney beans
2 cans Ro-tel diced tomatoes with chilies (mild)
2 cans Hunts spaghetti sauce (traditional)
1 small onion, diced
1 small red or green bell pepper, diced
Ground chili pepper, to taste
Brown ground beef and sauté onion and bell pepper. Drain and add to crock pot. Add remaining ingredients, add some water if needed and simmer for 1 hour.
Grilled Fish with Lemon and Thyme
(Sandra Inman)
3 lemons
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 1/2 pounds fish fillets, such as snapper, sole or cod
2 tablespoons butter
Squeeze 1/2 cup juice from the lemons. Combine the juice, salt, pepper and thyme in a glass bakeing dish or shallow stainless pan. Add the fish and turn to coat. Cover and refrigerate at least 30 minutes, turning two or three times.
Heat the broiler and melt the butter. Drain the fish, brush with butter and broil on both sides until opaque throughout, about 10 minutes in all.
Cold Bean Salad
(Margaret Shepherd)
1 can cut green beans
1 can cut wax beans
1 can kidney beans
1/2 cup onion, cut into rings
1/2 cup minced green pepper, optional
Drain all beans. Wash kidney beans and drain well. Toss beans together with onion rings.
Mix together:
3/4 cup sugar
1/2 cup vinegar
1/2 cup oil
1/2 teaspoon salt
1/2 teaspoon pepper
Pour over bean mixture. Marinate in refrigerator overnight. Drain before serving.
Cherry Squares
(Vera Spivey)
Melt 1 stick margarine.
Add 3 tablespoons sugar and 1 1/2 cups graham cracker crumbs.
Mix and pack in bottom of 9x13-inch pan.
Add in layers:
Miniature marshmallows
1 cup coconut
1 can Eagle Brand sweetened condensed milk
Chopped red marashino cherries
Chopped green marashino cherries
Chopped pecans
Bake on 250 degrees for 25 minutes. Refrigerate, then cut into squares.
Pineapple Cake
(Barbara Chandler)
1 box Duncan Hines butter recipe cake mix
Split layers.
Icing:
8 ounces cream cheese
1 cup sugar
8 ounces sour cream
1 can crushed pineapple, drained
1 small instant vanilla pudding
16 ounces Cool Whip
Mix, and spread on cake.
Spinach Dip
(Vera Spivey)
1 (10-oz.) package frozen chopped spinach, cooked, cooled and squeezed dry
1 (16-oz.) sour cream
1 cup mayonnaise
1 package Knorr vegetable recipe mix
Combine all ingredients and chill two hours.
Hollow out bread bowl and add dip. Best bread to use is Hawaiian sweet round bread.
Post a Comment
