Northwest NEWS

March 18, 2002

Home & Garden

Dining In: Recipes just right for seniors

Walking Salad
   2 Tbsp. peanut butter
   1 Tbsp. raisins
   1 tsp. honey
   1 medium apple, cored
   In a small bowl, combine peanut butter, raisins and honey. Spoon into center of apple.
   Yield: 1 serving
   Sunny Apple Salad
   2 medium, red apples, diced
   1 medium green apple, diced
   1 medium carrot, grated
   1 can (8 ounces) crushed pineapple, drained
   3 Tbsp. orange juice concentrate
   In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving.
   Yield: 10-12 servings
   Herbed Cheese Omelet
   6 eggs
   1/2 tsp. onion powder
   1/2 tsp. dried basil
   1/4 tsp. dried parsley flakes
   1/4 tsp. celery seed
   1 Tbsp. butter or margarine
   2 slices processed American cheese
   In a bowl, beat eggs and seasonings. Melt butter in a skillet. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from heat. Place cheese over half of the eggs. Fold in half and transfer to a warm platter.
   Yield: 2 servings
   Applesauce Sandwiches
   1/2 c. applesauce
   4 slices bread
   2 Tbsp. butter or margarine, softened
   1/2 Tbsp. sugar
   1/8 tsp. ground cinnamon
   Spread the applesauce on two slices of bread. Top with the remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately.
   Yield: 2 servings
   1 can (12 ounces) salted peanuts
   1 can (7 ounces) potato sticks
   3 c. butterscotch chips
   3 Tbsp. peanut butter
   Combine peanuts and potato sticks in a bowl; set aside. In a microwave, heat butterscotch chips and peanut butter at 70% power for 1-2 minutes or until melted, stirring every 30 seconds. Add to peanut mixture; stir to coat evenly. Drop by rounded tablespoons onto waxed paper-lined baking sheets. Refrigerate until set, about 5 minutes. Store in an airtight container.
   Yield: about 4 1/2 dozen
   1-1/2 c. whipped topping
   1 can (15-3/4 ounces) lemon pie filling
   4 individual graham cracker tart shells or 1 graham cracker crust (9 inches)
   Shredded lemon peel, optional
   In a bowl, fold whipped topping into pie filling. Spoon into tart shells or crust. Top with shredded lemon peel. Refrigerate until serving.
   Yield: 4 servings
   Recipes provided by Home Instead Senior Care, call (425) 670-2292 or visit