Graduation Celebrations

Graduations are special events for each individual resident. After a resident has worked for six months to a year and accomplished many of her personal goals we feel that she deserves a time of celebration. Sharon Halsey-Hoover, Bethany’s Program Coordinator, prepares a meal specially requested by the graduate-to-be. Any one who has attended graduations knows what a wonderful cook Sharon is. We’d like to share the recipe familiar to every graduate for you to try at your next special dinner.

Sharon’s Bethany Salad

2 tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
11/2 teaspoon frozen raspberry juice concentrate or cranberry-raspberry juice concentrate
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper to taste
9 cups mixed field greens
6 tablespoons crumbled feta cheese
3/4 cup pine nuts and craisins
1 small can mandarin oranges

Mix the first six ingredients together in a small glass jar and shake vigorously. Chill for two hours. Just before serving, place the greens in a large bowl and toss with dressing, then place other ingredients on top of greens. Do not toss. As people serve themselves the items will become mixed.

RASPBERRY CHICKEN
     
4 Boneless skinless chicken breast halves
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cups Butter
1/3 cups Chopped onion
1/3 cups Raspberry vinegar
1/3 cups Whipping cream
1 cups Fresh raspberries
Fresh mint sprigs; for garnish

Sprinkle chicken with salt and pepper. Fry 5 minutes on each side in melted butter. Remove chicken from skillet, add onion and sauté until tender. Replace chicken; add vinegar and cook, covered, 5 minutes. Remove chicken; keep warm. Reduce heat to low, add cream and 3/4 cup of the berries; heat, stirring gently. Spoon sauce over chicken and top with remaining berries. Garnish with fresh mint sprigs, if desired. Makes 4 servings.

POTATOES AU GRATIN

Serves 6
Butter
2 large baking potatoes, peeled and thinly sliced
2 cups shredded gruyere cheese (about 8 ounces)
4 tablespoons chopped fresh parsley
1 cup whipping cream
Salt and freshly ground black pepper

Preheat oven to 350 degrees. Grease a baking dish with some of the butter and lay half of the potatoes in the bottom of the dish. Season the potatoes with salt and pepper, then sprinkle with half of the cheese and parsley. Repeat. Drizzle the whipping cream over the potatoes and place several dabs of butter over the top. Bake for 1 hour.