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LONG TERM CARE

“Going the distance to make a difference” is the motto at Long Term Care at the Humboldt County Memorial Hospital. And they certainly DO go the distance.
Last Thursday was their Annual Bake Sale and Halloween party. Proceeds from this fundraiser are used all year for Bingo prizes, entertainment, crafts and many other activity projects.
Every weekday and some weekends, you can find Kathy Hill or Nancy Huddleson doing something with or for the residents. Earlier in the week the residents had fun participating in making chocolate peanut clusters and on another day they made party mix.
Baked goods are also donated by the workers and many others associated in any way with LTC or the other residential apartments at Independent and Assisted Living. While I was there I was able to gather recipes for some of the delicious snacks that were available. Some of these recipes are included in today’s article.

Peanut Clusters
Kathy said this made a very large batch so you could cut it down if you wanted a smaller batch.
12 blocks chocolate almond
bark
6 blocks white almond bark
1 package (12 oz.) butterscotch
chips
1 package (12 oz.) semisweet
chocolate chips
2-1/2 pounds salted Spanish
peanuts
Melt first 4 ingredients in a large microwavable bowl. Stir in peanuts. Drop by spoonfuls onto wax paper lined cookie sheets or trays.

Ranch Cracker Mix
1 box Goldfish crackers
1 box Cheez-its
1 bag Bugles
1 box Mini Club Crackers
1/2 or 1 bag of pretzels
1-1/2 packages of Ranch
seasoning mix
3/4 cup vegetable oil
Throw into a big garbage bag or very large Tupperware bowl. Stir until well mixed. Bake on large cookie sheet for 15 to 20 minutes at 275 degrees. You can decrease the Ranch Seasoning Mix if you don’t want it as salty or strong.

Kringla
1 cup sugar
1 tablespoon butter
1 beaten egg
1 teaspoon vanilla
1 cup sour cream
2-1/2 cups flour
1-1/2 teaspoons soda
2 tablespoons baking powder
1/2 teaspoon salt
Mix, then cover and refrigerate for at least 2 hours.
Form into figure eights. Bake in a 350 degree oven for 8 to 10 minutes.

Whole Wheat Bread
2 packages dry yeast
2/3 cup warm water
1 teaspoon brown sugar
2 cups warm water
2 tablespoons soft shortening
1/2 cup brown sugar
1 teaspoon salt
2 cups whole wheat or graham
flour
4 cups white flour, sifted
In a small bowl put 2/3 cup warm water and yeast. Add the teaspoon of brown sugar. Let stand until it bubbles and rises. In a large bowl put 2 cups warm water. Add yeast mixture, shortening, 1/2 cup brown sugar, salt, whole wheat flour and about 2 cups white flour to make a soft sponge. Cover and let rise in a warm place for 30 minutes. Add about 2 more cups of white flour and knead until smooth and elastic. Put in greased bowl, cover and let rise until double in bulk. Shape into 2 loaves. Cover and let rise until double in bulk. Bake 50 to 60 minutes in 350-degree oven.

Pumpkin Bread
3 cups sugar
1 cup oil
4 eggs
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups cooked pumpkin (or 15
oz. can pumpkin)
3-1/3 cups flour
2 teaspoons soda
Pecans (optional)
Mix all ingredients with electric mixer. Divide into 2 regular size bread pans. Bake at 350 degrees for one hour or more if needed. This freezes well.

Almond Bark Puff Corn
1 package puff corn
1/2 package white almond bark
Melt white almond bark in a microwave safe bowl. I try to cook on medium setting and stir every minute or so.
Pour the sack of puff corn into a roaster pan. Line the pan with aluminum foil in bottom of pan for easier clean up. Pour melted almond bark over the puff corn. Stir to mix and let sit. It will set up in no time. Break apart and enjoy!

Caramel Puff Corn
1 bag puff corn
1/2 pound butter (2 sticks)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda
Place corn puffs in a large roaster pan. In a 2-quart saucepan cook butter, brown sugar and corn syrup until it boils. Boil for 2 minutes, stirring constantly. Add 1 tsp. of soda and stir until mixture foams. Pour caramel mixture over corn puffs and stir until well mixed. Place in 250 degree oven for 45 minutes. Stir at least every 10 to 15 minutes. Remove from oven and let cool. Break apart.

Chex Mix
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavored bite-size
bagel chips
6 tablespoons butter or
margarine
2 tablespoons Worcestershire
sauce
1-1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Microwave directions: In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in air tight container.
Oven directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.