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So far SkyeODell has created 35 blog entries.

Beneficial Bites: The Peanut – It’s Not a Nut!


Presented by the Aging and Disability Resource Center Peanuts, also known as groundnuts, goubers, or earthnuts, are grown worldwide for their edible seed.  Belonging to the legume family (along with beans, peas and lentils) peanuts grow underground leading to their species nae hypogea, meaning "under the earth". Peanuts were shared with the world when European explorers brought them back to Central European explorers brought them back to Central Europe and distributed them in trade routes with East Asia and Africa.  It wasn't until the early 1800's that peanuts were grown as a commercial crop in the U.S.   They were [...]

Beneficial Bites: The Peanut – It’s Not a Nut!2019-12-22T19:21:39-06:00

Recipe: Almond Gelatin


Almond Gelatin Almond gelatin - just like the way they serve it at Chinese dim sum! 1 .25 ounce package unflavored gelatin3/4 cup boiling water1/4 cup white sugar1 cup whole milk1 teaspoon almond extract1/2 15.25 ounce can fruit cocktail, including syrup Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.

Recipe: Almond Gelatin2019-12-22T18:35:14-06:00

Recipe: Ground Beef Chinese Casserole


Ground Beef Chinese Casserole Like grandma used to make! Serve over or beside a bed of rice. 1 pound ground beef1 10.75 ounce can condensed cream of mushroom soup1 10.75 ounce can condensed cream of celery soup1 8 ounce can sliced water chestnuts, drained1 cup diced celery3/4 cup water2/3 cup shredded Colby-Monterey Jack cheese1/2 cup sliced almonds1/2 cup sliced mushrooms2 tablespoons soy sauce1/2 teaspoon ground black pepper1 5 ounce can chow mein noodles Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.Heat a large skillet over medium-high heat. Cook and stir beef in the hot [...]

Recipe: Ground Beef Chinese Casserole2019-12-22T18:33:18-06:00

Donation Appreciation January 2020


We would like to thank the following for their generous donations! Suzy Saxby - Money Bridge Club - Money Progressive Bridge - Money Joe Barnes - Money Amy Haight - Money Julie Haight - Ornaments Mary Ann Henrich - Money Jenny Melsness - Baking supplies Barb Davis - Plates Dorothy Russell - Candy & Plates Daybreak - Bird Seed Shelby Robarge - Kleenix Lou Gargulak - Supplies etc. Lynda Hajdasz - Money The Senior Center is looking for donations to help ease the budget, some items we could use are: Toilet Paper Wrapped candy Stamps Copy Paper [...]

Donation Appreciation January 20202019-12-22T17:30:10-06:00

November 17th Community Breakfast Volunteers


We would like to thank the following for their wonderful volunteering! Linda Larson Mary Benson Dale Gillet Greg Buhrow Beccie Olson Harold Olson Paul Aasen Diane Anderson Amy Haight Terry Mireau Shelby Robarge Pat Morrison Scott Roux Diamond Schnacky Cindy Haight Jake McDonald Chris Dickson-Loew Frank Loew Rick Polinski Pam Tucker Jane Hunter Remember to report volunteer hours so the center gets credit and so do you! The center is still in need of volunteers to help with the Community Breakfast and other daily activities. The breakfast is our best fundraiser at this [...]

November 17th Community Breakfast Volunteers2019-12-22T17:44:53-06:00

Is it a tanning bed? Is it a shower? Is it a space ship?


If you are wondering what that tall, glowing contraption is in the corner of the pool room that is lit up for most of the day, we are happy to inform you that it’s our very own Hydroponic Garden Tower. The Barron County Senior Nutrition program was gifted this tower from the Marshfield Clinic Health System to start growing our own leafy green vegetables for the nutrition program.The first seedlings have been planted and green leaf lettuce will be ready for harvest hopefully by the 1st or 2nd week in January. The plan is to use these fresh greens in the [...]

Is it a tanning bed? Is it a shower? Is it a space ship?2019-12-22T18:05:33-06:00

Recipe: Savannah Seafood Stuffing


  Savannah Seafood Stuffing "This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth." 1/2 cup margarine1/2 cup chopped green bell pepper1/2 cup chopped onion1/2 cup chopped celery1 lb crabmeat (drained and flaked)1/2 lb medium shrimp (peeled and deveined)1/2 cup seasoned dry bread crumbs1 6oz package corn bread stuffing mix2 tbsp white sugar (divided)1 10.75 oz can condensed cream [...]

Recipe: Savannah Seafood Stuffing2019-11-30T13:43:07-06:00

Recipe: White Gelatin


White Gelatin "This recipe is called white gelatin but is very moist unlike regular gelatin. My family has made this every year for Thanksgiving and Christmas and it never gets old." 1 8 oz package cream cheese (softened)1/2 cup white sugar1 .25 oz envelope unflavored gelatin1/3 cup boiling water1 cup milk1 tbsp lemon juice1 tsp vanilla extract1 1/2 cups frozen whipped topping (thawed) In a medium bowl, beat cream cheese and sugar until smooth and well blended. In a separate bowl, dissolve the gelatin in boiling water.Stir into the cream cheese mixture along with the milk, lemon juice and vanilla.Fold in the [...]

Recipe: White Gelatin2019-11-30T13:41:38-06:00