Page 26 - Senior Times South Central Michigan - January 2019- 26-01

Page 26
Senior Times - January 2019Cooking
FOR TWO
Joanna Stelloh Phelps, Special to Senior Times
CELEBRATING LEFTOVERS
We have celebrated the holidays with family and friends and probably have a freezer full of left-over turkey or ham. January is a good time to stay in and find some creative uses for these freezer trea- sures. One of my favorite ways is to make pot pies. There are so many variations with meat, vegetables, and toppings that you can be as creative as you and your ingredients will let you. Have a wonderful New Year!
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Classic Pot Pie (Choice of Meat) Filling Ingredients:
• 3 tablespoons butter
• 1⁄2 small onion, finely chopped • 1 stalk celery, chopped
cut into 1-inch cubes
• 1⁄2 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons chive cream cheese • 2-3 tablespoons cream or milk
• Salt and pepper to taste
• 1 tablespoon butter
• 1 large carrot, diced
• 1⁄2 teaspoon each garlic and onion
Instructions:
In medium sauce pan, cover pota-
to cubes with water, add 1⁄2 teaspoon
salt, bring to a boil, and cook about 15 minutes until potatoes are tender when pierced with a fork. Drain potatoes in a colander. Add butter, cream cheese, and cream to warm pan and heat until but- ter and cream cheese begin to melt and cream is warm. Return potatoes to pan, sprinkle with salt and pepper, and mash to a smooth consistency. Spread on top of filling, dot with 1 tablespoon of butter, and bake about 45 minutes or until top is golden and filling is bubbly.
Purchase a package of mashed pota- toes (I.e. Bob Evans) from the refrigerat- ed section of the grocery, microwave just until warm and spread those on top and continue with baking pot pie.
powders
• 2-1⁄2 tablespoons flour or Wondra
• 1-1⁄2 cup chicken broth
• Pinch of each dried sage and thyme • Salt and pepper to taste
• 1⁄2 cup milk
• 2 tablespoons sharp cheddar cheese • 1⁄2 cup frozen peas, thawed
• 1 cup cooked chicken, turkey, or
ham, chopped
Instructions:
Preheat oven to 350 degrees. Lightly grease a 1-1⁄2 quart casserole dish; set aside. In small stock pot, melt butter; add onions, celery, and carrots and sauté until softened, about 3-5 minutes. Season with garlic and onion powders; sprinkle with flour and whisk in chicken broth, stirring until sauce is smooth and thick. Add sage and thyme and continue to simmer for about 5 minutes. Add milk, cheese, peas, and meat of choice, simmering another 3
Time Saving Trick:
minutes. Pour filling into prepared casse- role.
At this point, you can use a sheet of puff pastry, thawed according to package directions, and cut to fit over top of casse- role. Cut vent holes in center, brush with an egg wash, and bake about 45 minutes or until top is golden brown and filling is bubbly. Or try the following topping.
Chive Mashed Potato Topping Ingredients:
• 4 medium russet potatoes, peeled and
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Changes When Single
By: Bob Heyman
The Wall Street Journal (WSJ)
each year selects a handful of books it promotes as the best in this genre and publishes an article about them in their special Encore section. Sara Zeff Geber’s 2018 bestselling non-fiction book, Essential Retirement Planning for Solo Agers, was one of those selected by the WSJ as a “best book on aging well” for 2018.
about this subject for almost ten years through her talks and workshops where she coined the term “solo ager.”
Sara Zeff Geber, Ph.D., was named an “Influencer in Aging” for 2018 by PBS’ NextAvenue.
Dr. Geber addresses the plight of solo agers and why those who claim that distinction need to be extra diligent in their planning. It is geared toward those who have no children or believe they will be aging alone for other reasons. She has been sounding the warning bell
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JOSEPH U. STASA • THOMAS C. COLEMAN • PAULA S. COLEMAN • DENNY P. SEIVERT
IN MEMORY OF OUR FOUNDER, RICHARD A. HENRY – 1926-2015