60PLUS opener
W
ho doesn’t love reading about food?
When I had a real estate company, we printed an annual cookbook with recipes from clients and salespeople. I still enjoy cooking some of the recipes. I have to share a family favorite— Gwen Lemke it’s for turkey casserole. When my Contributing Editor, children were young, I served my 60PLUS In Omaha family chili and oyster stew on Christmas Eve until one of my sons became ill after eating the chili. The next year, I decided to change the menu and saw this recipe in Better Homes & Gardens. It became a popular Christmas Eve tradition at our house, as well as a favorite dish all year long. I served the casserole alongside barbecued meatballs, green salad, croissants, and lots of Christmas goodies. My sons called to request the recipe when they left home, and we all still make and serve the dish often. Turkey casserole • 2 cups shredded turkey breast (I like to use canned turkey, which is more moist.) • 2 cups diced celery • 3/4-1 cup English walnut pieces • 3/4 cup pimento-stuffed olives, sliced (slice whole olives—don’t buy pieces) • 3/4 cup real mayonnaise • 3 tablespoons freshly squeezed lemon juice • 1 teaspoon salt Mix together and spread in a greased 9-by-13 casserole dish. Top with a mixture of 2 cups crushed potato chips and 1 cup of grated sharp cheddar cheese. Bake at 375 degrees for 20 minutes. You want the dish to be hot but the celery to stay crisp. (You can use chicken breast if you cannot find turkey breast.) There are many other interesting recipes in this issue— try some.I do not cook much any more, but I might try making some of these. Enjoy!
ACTIVE LIVING
Gwen
Food For The Heart JULY // AUGUST • 2017 / 155 / BESTOFOMAHA.COM
60PLUS | PROFILE STORY BY CAROL CRISSEY NIGRELLI // DESIGN & ILLUSTRATIONS BY DEREK JOY
The mission of No More Empty Pots, located on North 30th Street in the historic Florence neighborhood of north Omaha, revolves around food. The organization not only provides access to locally grown, affordable, nutritious food, it offers culinary arts training in one of two commercialgrade kitchens, located in the labyrinthine basement of the renovated turn-of-the-20thcentury row of buildings.
F
BETTY DAVIS DONATES SODA FOUNTAIN TO NO MORE EMPTY POTS
EW VISITORS WHO sneak a peak at
Betty Davis’ treasure trove of soda fountain collectibles can appreciate their impact on generations of Americans who grew up before the 1950s.
The ice cream molds, dippers, five-headed malt mixers, banana bowls, trays, tall glasses, tin Coca-Cola signs, and a 12-foot-long counter with a gray marble top and marble frontage—stored in Davis’ spacious Council Bluffs home and garage—recall a more innocent age: a time when a boy and girl slipped two straws into one ice cream float and sipped as they leaned toward each other, and when soda jerks, in their white jackets and bow ties, had more swagger than Tom Cruise’s character in the movie Cocktail.
And she vividly remembers holding the hand of her “tall, Danish” grandfather as they walked to the drug store to get ice cream. Years later, in the late 1980s, while volunteering at the old Western Heritage Museum in what is now Omaha’s Durham Museum, those memories came flooding back when a group of former “fizzicians” from the region gathered for a reunion around the museum’s established soda fountain. “Over 500 people showed,” she marvels. “I discovered that the soda fountain was implanted in people’s memories. The public came just to look at the soda jerks and talk to them. It was magic.”
Another component of this food hub, the Community Café at 8503 N. 30th St., slated to open to the public in the fall, caught Davis’ attention on many levels because of its parallels to the soda fountains. “Betty told us how drug stores started selling sodas and ice cream to draw people into the store to buy things, and the fountain was never meant to be a moneymaker,” says Nancy Williams, co-founder and executive director of No More Empty Pots. “This cafe will help our employees learn how to converse with people and really serve them, and not just with food. That will translate into many different career paths.” Believing the cafe can become “a beacon… to unite all the ethnic differences we have,” Davis signed over her soda fountain collection and the trademarked National Association of Soda Jerks to Williams and No More Empty Pots. A display case in the middle of the cafe will house Davis’ relics of the soda fountain era, her contribution to the preservation of an American tradition. The 12-foot-long World War I-era soda bar, which Davis picked up years ago in Soldier, Iowa, will stand behind the large windows of the storefront, beckoning people to come in, enjoy a freshly made soda, and socialize.
“The soda jerks were what bartenders are today,” says Davis, retired executive director of the Douglas County Historical Society in Omaha. “They knew everybody, they listened, they gave everyone personal service—mixing the concoction in front of you. They were the biggest big shots in town,” she says with a laugh.
The overwhelming success of that first reunion led Davis in 1990 to found the National Association of Soda Jerks. The association grew quickly, swelling to more than 1,000 members in less than two years. “I got a personal letter postmarked Washington, D.C., from a former soda jerk. It was from [former U.S. Senator from Kansas] Bob Dole. He’s a member.”
From the early 1900s through the soda fountain’s heyday in the Depression-era 1930s, most jerks were men (no kidding!), until women filled in during World War II. “They got the name when they jerked the pull handles of the carbonated water in two different directions to regulate the flow into the flavored syrups,” she explains.
But age has caught up with the dwindling ranks of soda jerks, as it has with Betty Davis. Now 83 and experiencing mobility difficulties, she realizes the window of opportunity to open a soda fountain museum showcasing her happy hobby has closed. “This is of no value to me locked in a garage,” she reasons quietly.
Confident that her goals and the mission of No More Empty Pots align, Davis sees her soda fountain breaking barriers, inspiring conversation, and making people happy for many years to come.
After months of searching for a “worthy” home for her collection, Davis heard about a multi-pronged, ambitious nonprofit headquartered just a few blocks north of the Historical Society, where she worked for many years.
Visit nmepomaha.org for more information about the nonprofit receiving the soda fountain and memorabilia.
An unabashed romantic about the era, Davis grew up across the river listening to stories about how her parents “courted at the soda fountain” at Oard’s Drug Store, now OardRoss, on 16th Avenue in Council Bluffs.
JULY // AUGUST • 2017 / 157 / BESTOFOMAHA.COM
“We’re going to make our own soda syrups and extracts from seasonal fruits and herbs and then add the carbonated seltzer water,” Williams says. “And we’ll have local seasonal ice cream.”
60PLUS | NOSTALGIA STORY BY SEAN MCCARTHY // PHOTOGRAPHY PROVIDED // DESIGN BY MATT WIECZOREK
L
IKE A GOOD book title, the names
of the Firmature brothers’ bars and restaurants could almost paint a picture of what awaited customers. At The Gas Lamp, you could savor a prime rib and listen to a live ragtime band from your marble-top table (provided you wore a suit or a nice dress during its early years of operation). A Sidewalk Cafe offered diners a chance to people-watch at Regency while they ate a crab salad. The Ticker Tape Lounge gave downtowners a brief respite from work and prominently featured an antique stock market ticker tape. And if you really had a rough day, you could always drop by Brothers Lounge, get a cocktail, and flop down on a couch or a rocking chair.
JULY // AUGUST • 2017 / 158 / OMAHAMAGAZINE.COM
With the exception of Brothers Lounge at 38th and Farnam streets, none of these places exist anymore. When Robert Firmature turned Brothers Lounge over to current owners Trey and Lallaya Lalley in 1998, it ended nearly 70 years where the Firmature family had a major presence in the Omaha restaurant community. In the early 1930s, Helen and Sam Firmature opened Trentino’s, an Italian restaurant, at 10th and Pacific streets (which would later become Angie’s Restaurant). The restaurateur family also consisted of Sam’s brother, Joseph, and his wife, Barbara, along with their three sons: Robert “Bob,” Jay, and Ernest “Ernie.” Ernie cut his teeth bartending at Trentino’s and at a motor inn (The Prom Town House, which was destroyed in the 1975 tornado) before he opened The Gas Lamp in 1961. He also briefly managed a club called the 64 Club in Council Bluffs. Located in the predominantly middle-class neighborhood of 30th and Leavenworth streets, The Gas Lamp was a destination spot for anniversaries, promotions, and proposals. Flocked wallpaper, antique lamps, and Victorian velvet furniture was the décor. Live ragtime was the music. Prime rib and duck à l’orange were the specialties. In an era where female roles in restaurants were still primarily as waitresses and hostesses, The Gas Lamp had two women with head chef-style status. Katie Gamble oversaw the kitchen. And Ernie and Betty’s son, Steve Firmature, and daughter, Jaye, were routinely corralled to help with clean-up—the cost of living in a restaurant family. The Italian family name was originally “Firmaturi.” A popular account of the spelling change involves a bygone relative trying to make their name more “Americanized.” After researching family history, Steve suspects the name changed as a result of a documentation error—a mistaken “e” in place of the final vowel. Steve says those style of errors were common back then (due to errors in ship manifests or as depicted in a scene from the movie The Godfather: Part II).
Before she was even a teenager, Jaye Firmature McCoy was tasked with cleaning the chandeliers and booths. While cleaning, she would occasionally dig inside booths for any money that may have accidentally been left by a customer. At 10, she was promoted to hat check girl. At 14, she was the hostess. Steve did everything from bus tables to help in the kitchen. “Back in those days, we didn’t have titles for people that cooked. Today, I think we’d call them a sous chef and a chef. We had two cooks,” Steve says with a laugh. In the early ’60s, Ernie enforced a dress code for customers. “When we first started, a gentleman couldn’t come in without a coat and tie. A woman couldn’t come in wearing pants [dresses only],” Jaye says. The dress code (which eased in the late ’60s) may have been formal, but the restaurant retained a friendly atmosphere where some patrons returned weekly. William and Martha Ellis were regulars. Speaking with Omaha Magazine over the phone from their home in Scottsdale, Arizona, they recalled going to The Gas Lamp almost every weekend. They became good friends with Ernie, to the point where all three of their children eventually worked for the Firmature brothers (mainly at A Sidewalk Cafe). “Ernie wanted you to think he was this sort of tough Italian mobster, but he was really sort of amusing,” Martha says.
Along with the three brothers, another Firmature, Jim (Helen and Sam’s son), was also a partner in owning A Sidewalk Cafe. Bob spent much of his time managing Brothers Lounge. Ernie managed A Sidewalk Cafe until he retired. Jim and Jay also helped manage the place. Jay (who is the only surviving member of the three) primarily worked in the business area. He was brought in by Ernie from Mutual of Omaha. “He always said, ‘I should have stayed at Mutual,’” Steve says with a laugh. Though not as formal as The Gas Lamp, A Sidewalk Cafe was still a destination spot. Located in the heart of the Regency neighborhood, the cafe aimed to pull in people who may have assumed Regency was out of their price range. Still, the cafe maintained an upper-end dining experience. DJ Dave Wingert, who now hosts a morning show on Boomer Radio, would routinely take radio guests to the Sidewalk Cafe in the ’80s. One guest was comedian and co-host of the NBC pre-reality show hit Real People—the late Skip Stephenson. “I remember the booth we were sitting in, and telling him about being shot at Club 89,” Wingert says. Since A Sidewalk Cafe closed its doors in the late ’90s, Omaha’s food scene has only grown in regard to available dining options and national recognition. Wingert says A Sidewalk Cafe would fit with today’s culinary landscape. Jaye agrees. “It was probably the one [restaurant] that was the most survivable, I think,” she says.
The Gas Lamp came to an abrupt end in 1980 when a fire destroyed the restaurant. It was ruled as arson, but a suspect was never caught. Instead of rebuilding, the family decided to “transfer” some of the signature dishes of The Gas Lamp to A Sidewalk Cafe. The Firmature brothers had purchased the restaurant from Willy Theisen in 1977.
Jaye has left the restaurant business. She is now owner and president of FirstLight Home Care, an in-home health care business. Though the industries are vastly different, Jaye says much of her experience with the restaurants has carried over to health care.
“When we first started, a gentleman couldn’t come in without a coat and tie. A woman couldn’t come in wearing pants [dresses only],” Firmature McCoy says.
Find the last remnant of the Firmature family bar and restaurant empire at @brothersloungeomaha on Facebook.
JULY // AUGUST • 2017 / 159 / BESTOFOMAHA.COM
“Restaurants and bars are something that get into your blood,” she says. “It’s about the people and taking care of people.”
M
60PLUS | ACTIVE LIVING
laughs when telling what she calls “the story of our escapade,” a 1967 elopement by train to Idaho, one of two states where 18-year-olds could get married at that time without parental permission. ARIE LOSOLE STILL
Fifty years after running away together, Don and Marie Losole are still running— running a restaurant together. Its name, Lo Sole Mio, is a play on words, combining their last name and the famous Italian love song “O Sole Mio.” Like their love, the restaurant has endured. August marks 25 years for the venture that embodies their passion and lifelong dream. The couple, who met at Central High School, both come from restaurant families and began their restaurant careers at age 14. Don was head chef at a large country club by the time he was only 21. In 1975, the couple opened their first restaurant, Losole’s Landmark, a favorite with the downtown lunch crowd. A job opportunity brief ly took the family to California a few years later, but they soon realized the West Coast was not a good fit for them. After their return to Omaha, Don worked on the supply side of the restaurant industry while Marie began creating dishes for delivery, a side business that “pretty soon got so big that we knew we couldn’t keep doing this from home,” she says. In 1992, the family took a leap of faith that became Lo Sole Mio. Villa Losole, an event venue, followed in 1997.
STORY BY KARA SCHWEISS // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK
Both facilities are located near the Hanscom Park area, tucked away in a quaint neighborhood, exactly the sort of location that the Losoles were seeking—a destination. The charming ambiance is a perfect backdrop for the Italian cuisine and family atmosphere. “We are a family supporting other families…We are very blessed to have some good employees who’ve been here a long time and some loyal customers who have become friends,” Marie says. “I like to walk around and visit with my customers and see what brings them in, just thank them for coming here…I love being a part of people’s memories.” Lo Sole Mio has employed all six of their children over the years and now some of their older grandchildren (they have 17). “My mother always used to say to me, ‘as you get older, time goes by faster.’ Well, my summation of that is that time doesn’t go any faster, it’s just taking us longer to do what we used to do,” Marie says. Sure, the couple boasts some artificial joints between them, and Marie says “my feet ache a little more, my back aches a little more,” but the Losoles are proud to continue maintaining their “old-school” work ethic and hands-on management approach. “We make sure it’s something we’d want to eat; quality is very important for us,” Marie says. “We are now at the point where we can enjoy life a little bit more without having to be here 80 hours a week or more. But this is still our first priority. We will probably be here until we pass away, I would imagine.” In fact, she says, “My husband says to me, ‘This is what’s keeping us young.’”
Visit losolemio.com for more information.
An Omaha-Italian Love Story at Lo Sole Mio
An Omaha-Italian Love Story at Lo Sole Mio JULY // AUGUST • 2017 / 161 / BESTOFOMAHA.COM
60PLUS | FEATURE STORY BY DAISY HUTZELL-RODMAN // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK
Old-School Social Media Church Cookbooks, United Communities
JULY // AUGUST • 2017 / 162 / OMAHAMAGAZINE.COM
T
ODAY, SOCIAL MEDIA
is brimming with food photos. But a pre-digital form of social media has been sharing favorite dishes since the 19th century. It’s probably the only “published” book containing your grandmother’s beloved gingerbread recipe. It’s the church cookbook—a repository of traditional American wisdom, which often comes complete with six variations of the same recipe (for example: lime gelatin salad with pineapple, walnuts, cottage cheese, and maraschino cherries or mandarin oranges). Long before the invention of the computer, religious and social groups created cookbooks, often as a fundraising tool to pay for upgrades and maintenance on buildings. The first charity cookbook is believed to have been printed in 1864 as a way to subsidize medical costs for Union soldiers. The idea took the country by storm, especially with religious groups. When a church needed to replace the steeple or build an addition, the minister came to the ladies’ auxiliaries, which created cookbooks. Morris Press Cookbooks in Kearney is one of many companies that was created solely for the printing of cookbooks. They have not only printed hundreds of thousands of cookbooks for churches and social groups, but also specialty cookbooks for singer Donny Osmond, Chiquita bananas, Heinz, and others. Brian Moffatt of Omaha has collected these cookbooks for several years, mostly church cookbooks. He finds them at estate sales and some thrift stores, and his collection includes books from local churches of nearly every denomination.
“Estate sales are huge,” Moffatt says. “I just like to look at all these and see the way people used to cook.” Estate sales are huge because many of the people who collected—and contributed to—these community cookbooks are dying. Today’s generation shares recipes and photos of dishes on modern social media, often Pinterest. Moffatt’s collection at one time extended to hundreds of books, which he recently whittled down to the ones he enjoys the most, such as a cookbook produced by the ladies of St. Elizabeth Ann Seton Church. The charm of this book, for him, is that it features several recipes from an old neighbor, Caren Guillaume.
Other ingredients are vastly different from today’s definition. Gelatin, for example, is today often thought of as a fruit-flavored ingredient packed in school lunches and used in molded salads. Originally, however, gelatin (which was also spelled gelatine) was a jelly obtained by boiling meat on the bone until the collagen coagulated. There are still church cookbooks being sold, but not nearly as many. While researching for this article, Omaha Magazine reached out to several area churches; none had produced a cookbook in the last five years. Read on for several classic church cookbook recipes cu lled from Moffatt’s collection.”
“The older ones have some odd information in them,” Moffatt says. “A lot of them use lard, and sometimes you run across an ingredient that you just can’t find anymore.”
Brian Moffatt of Omaha has collected these cookbooks for several years, mostly church cookbooks. He finds them at
estate sales and some thrift stores, and his collection includes books from local churches of nearly every denomination.
JULY // AUGUST • 2017 / 163 / BESTOFOMAHA.COM
LOCAL CHURCH COOKBOOK RECIPES Excerpted from Brian Moffatt’s Collection
Rockbrook’s Hot Chicken Salad
Refrigerator Shake Pickles
Scripture Cake
Submitted by Iris Clark for Recipes and Remembrances, printed by Rockbrook United Methodist Church in 1999.
Submitted by Ruth Hickman for Kountze Kitchens, printed by Kountze Memorial Lutheran Church in 1983.
4 cups cooked, cubed chicken
2 quarts sliced cucumbers
Submitted by Martha Dus for Kountze Kitchens, printed by Kountze Memorial Lutheran Church in 1983. The name of the cake refers to noted Bible verses featuring ingredients.
2 cups thinly sliced celery
2 cups sugar
1/2 cup butter (Judges 5:25)
2 cups bread cubes
2 cups vinegar
2 cups flour (I Kings 4:22)
1 cup toasted chopped or slivered almonds
1/4 cup pickling salt
1/2 teaspoon salt (Leviticus 2:13)
3/4 teaspoon celery seed
1 cup figs (I Samuel 30:12)
3/4 teaspoon yellow mustard seed
1 1/2 cups sugar (Jeremiah 6:20)
3/4 teaspoon turmeric
2 teaspoons baking powder (Luke 13:21)
1 teaspoon salt plus 1 teaspoon MSG 1 tablespoon minced or chopped onion 1 1/2 tablespoons lemon juice 1 cup mayonnaise (“NOT salad dressing”) 2 cans cream of chicken soup
Combine sugar, vinegar, and spices. Pour over thinly sliced cucumbers. Refrigerate and shake every day for five days. These keep “indefinitely” in the refrigerator.
1 cup grated sharp cheese
1/2 cup water (Genesis 24:11) 1 cup raisins (1 Samuel 30:12) 3 eggs (Isaiah 10:14) 1/2 teaspoon of each: cinnamon, mace, cloves (I Kings 10:10)
2 cups crushed potato chips Combine chicken, celery, bread cubes, almonds, salt, MSG, onion, lemon juice, mayonnaise, and soup. Pile lightly into “Pam’d” 9-by-13-inch glass baking dish. Top with cheese, onion, and chips. Bake at 400 degrees for 15 minutes.
1 tablespoon honey (Proverbs 24:13) 1/2 cup almonds (Genesis 43:11) Blend butter, sugar, spices, and salt. Beat egg yolks and add to mixture. Sift in baking powder and flour, then add water and honey. Put fruit and nuts through food chopper and flour well. Add and beat. (Follow Solomon’s advice in the first clause of Proverbs 23:14— “Thou shalt beat him with the rod, and shalt deliver his soul from hell.”) Fold in stiffly beaten egg whites. Bake for one hour at 375 degrees.
60PLUS | FEATURE JULY JULY////AUGUST • 2017 AUGUST • 2017 / 164 / / 164 / OMAHAMAGAZINE.COM BESTOFOMAHA.COM
Broccoli-Rice Casserole
Joan’s Nutritious Cookies
Kahlua Cake
Submitted by Barbara Kelley for Through These Red Doors, printed by All Saints Episcopal Church in 2003.
Submitted by Peg Russell for A Potpourri of Culinary Masterpieces, printed by Presbyterian Church of the Master in 1983.
Submitted by Shirley Mackie for A Potpourri of Culinary Masterpieces, printed by Presbyterian Church of the Master in 1983.
1 cup shortening—“vegetable shortening and margarine makes it good.”
4 eggs
1 package (10 ounces) frozen, chopped broccoli, thawed 1 cup cooked rice 4 ounces American cheese sauce 1 onion, chopped 4 stalks celery, chopped butter* 1 can cream of chicken soup Sauté onion and celery in butter. Add cream of chicken soup. Mix remaining ingredients together and bake at 350 degrees for 45 minutes. *Editor’s note: The recipe does not specify an amount of butter. Two tablespoons should work.
3/4 cup brown sugar
1 package (15 ounces) devil’s food cake mix
1/4 cup white sugar
1 small package (3 ounces) instant chocolate pudding mix
1 1/4 cups whole wheat flour 1/4 cup wheat germ 1 teaspoon vanilla 1 teaspoon salt 2 eggs 1 teaspoon baking soda 3 1/4 cup quick oatmeal dash each of cinnamon and nutmeg 3/4 cup raisins, plumped
Coconut Fruit Salad
nuts, if you want them
Submitted by Caren Guillaume for Heartwarmers, printed by St. Elizabeth Ann Seton and St. James Churches in 1994.
Mix shortening and sugars. Add sifted flour, salt, soda, and vanilla. Blend in oatmeal and other spices (blending in raisins and nuts last). Make into balls, then flatten a little. Bake at 350 degrees for 10 minutes. Makes about three dozen.
1 No. 2 can (2 1/2 cups) pineapple tidbits 1 11-ounce can (1 1/3 cups) mandarin oranges, drained 1 cup mini marshmallows
1 pint sour cream 3/4 cup oil* 3/4 cup Kahlua liqueur 1 cup chocolate chips 1 cup chopped nutmeats Glaze: 2 tablespoons cocoa 3 tablespoons Kahlua liqueur 1 teaspoon water 1 tablespoon oil* 1 tablespoon corn syrup 1 cup powdered sugar Beat eggs. Beat in cake mix, pudding mix, sour cream, oil*, and liqueur. Stir in chocolate chips and nutmeats. Mix well. Bake in greased bundt pan at 350 degrees for 50 minutes or until cake tests done. For the glaze: In a small saucepan, combine cocoa, Kahlua, water, oil*, and corn syrup. Cook and stir over low heat until smooth. Remove from heat; immediately beat in powdered sugar. Drizzle over cake.
1 cup Thompson seedless grapes 1 can (3 1/2 ounces) flaked coconut 2 cups sour cream 1/4 teaspoon salt
*Editor’s note: the recipe does not specify what is meant by oil; vegetable oil or canola oil is the likely ingredient.
Combine the first five ingredients. Stir in sour cream and salt. Chill overnight. Serves eight.
JULY // AUGUST • 2017 / 165 / BESTOFOMAHA.COM
60PLUS | FEATURE
Dill Dip* Submitted by Joyce Stranglen for From Thy Bounty, printed by St. Bernadette Catholic Church. No publication date noted. 1 1/3 cups sour cream 1 1/3 cups mayonnaise 2 tablespoons parsley 2 tablespoons minced onion 2 teaspoons dill weed 2 teaspoons Beau Monde seasoning
Mix all ingredients together several hours before serving. *Editor’s note: Three variations of this recipe (from three different women) appear in From Thy Bounty. Mary Olson’s dip omits the parsley; Connie Gauthier’s recipe omits the onion and parsley. Cherry Fluff Salad Submitted by Karen Hauranek for My Favorite Recipes, printed by St. Mark Baptist Church in 1984. 1 can (14 ounces) sweetened condensed milk 1 large carton (8 ounces) whipped topping 1 can (21 ounces) cherry pie filling
Green Vegetable Salad (Pictured above) Submitted by Kathy Jones for My Favorite Recipes, printed by St. Mark Baptist Church in 1984. 1 head cauliflower
1 large can (20 ounces) crushed pineapple, drained 1 cup miniature marshmallows 1/2 cup chopped walnuts or pecans
2 heads broccoli 1 container cherry tomatoes, cut in halves
Beat sweetened condensed milk and whipped topping with mixer. Fold in remaining ingredients. Refrigerate. Salad is ready to serve in 30 minutes.
1 jar sliced mushrooms, drained 1 jar green olives, stuffed with pimentos. Mix the vegetables together in a large bowl. For dressing, combine red wine vinegar, 2 packets Italian dressing seasoning, and 1 bottle of oil/ vinegar Italian dressing. Pour over the vegetables.
JULY // AUGUST • 2017 / 166 / OMAHAMAGAZINE.COM
Remodeling•Updates Mobility Needs Delmonico Potatoes Submitted by Mrs. Carl Swanson for 50th Anniversary Cookbook, printed by Trinity Lutheran Church in 1965. Dice two potatoes, boiled until just tender. Make 2 cups rich cream sauce seasoned with salt, pepper, and celery salt. Arrange a layer of potatoes in a buttered casserole, pour on half the sauce and sprinkle with 1/4 cup Parmesan cheese. Add another layer of potatoes, the rest of the sauce, and about 1/4 cup more Parmesan cheese. Sprinkle with paprika and top generously with buttered bread crumbs. Bake at 400 degrees until sauce bubbles and crumbs are brown.
A Division of
12739 Q Street • 402.408.1990 www.KohllsModSquad.com
VOTE US the BEST of 2018! QVC code 85079
SM
VISIT PEARLEVISION.COM TO SCHEDULE YOUR EYE EXAM*
Party Snack Weenies
Eye exams available by Dr. John Herbolsheimer, Optometrist & Associates
Submitted by Mrs. Carl Swanson for 50th Anniversary Cookbook, printed by Trinity Lutheran Church in 1965.
Bellevue 3906 Twin Creek Dr.
La Vista 8146 S. 96th Street
402-932-8007
402-934-2034 Most major health and vision plans accepted, including
6-ounce jar of yellow mustard 10 ounces currant (or grape) jelly 1/2 package whole weenies, cut up, or 1 package of small (cocktail) weenies. Heat and serve in chafing dish.
a dial retirement community
JULY // AUGUST • 2017 / 167 / BESTOFOMAHA.COM
“We can’t imagine spending our best years anywhere but home.”
OUR LIFE. OUR MEMORIES. OUR HOME. Call us at:
• Live in and hourly care opt ions • Personal iz ed, cl ient specif ic plan o f c a re • Special ty in Parkinson's, Post Strok e a nd Dement ia care
40 Years of Professional & Trusted Service
BY LISA LUKECART PHOTOGRAPHY BY BILL SITZMANN DESIGN BY MATT WIECZOREK
JULY // AUGUST • 2017 / 168 / OMAHAMAGAZINE.COM
Dr. Roger Mc Gargill It Doesn’t Cost Any More to Have a Doctor You Can Trust
402.558.0440 www.proaudiology.com 4509 Leavenworth