seniors in touch - Sheboygan County

SENIORS IN TOUCH
“It Means So Much To Stay In Touch”
July 2012
Vol. 3 Issue 7
Another way to buy groceries and wide variety of
other products was with the Jewel that began in
1901. These route sales men were employees of
the company and worked on a commission basis;
their salary was generally based on a 4-week
average of what they collected. The rule of thumb
was to not spend more than 10 minutes with the
customer - take the order and get out and make at
least 30 calls a day. Since most of the customers
lived in a city, it wasn’t necessary to travel far to
make quota.
The Jewel Man
by
John Lederer and Mary Kempf
Most of us can remember a grocery store in every
small town. You would stand in front of the counter
and the clerk on the other side took your order: “a
can of corn, pound of sugar, eggs, etc.” The clerk
would go to the area of the store where these
items were and bring them back to customer. The
price would be punched into an adding machine,
the handle would be pulled down, each item was
rolled in brown paper, bagged and the bill was
paid. Or, if it was being charged, the amount
would be entered by hand in the black ledger.
John Lederer of Adell was laid off from his job at
Sears in 1975. He saw an ad in the paper for
"route". John worked in Milwaukee for a year, and
then he moved to West Bend and serviced Port
Washington, Grafton Cedarburg, Slinger, Horicon
and Mequon. One reason for his success is that
customers could buy "on-time." John carried a small
ledger book, and as items were bought the amount
was recorded as well as whatever payments the
customer made and showed the balance that was
still owed. John’s customers welcomed him with a
cup of coffee (which he still loves today) and often
sweet rolls; he often didn't stick to the 10 min and 30
call rules. After all these years, John still goes to see
some of his old treasured customers.
One of the most important decisions Hall China
Company of East Liverpool, Ohio made was entering
into an agreement with "Jewel Home Shopping
Service", for the Autumn Leaf pattern china dishes.
The customers were given a premium item and then
as they purchased other items were given credit
towards the price of Hall China in the Autumn Leaf
pattern. These dishes were stamped on the back
with "tested and approved by Mary
Dunbar”, Jewel Homemakers Institute in the circle.
The more common pieces of Autumn Leaf dishes
were produced for many years. (cont. on p. 2)
Sheboygan County Senior Dining Program Serving Sheboygan County Seniors
“We keep our readers well fed, and our diners well read”
1
The Jewel Man (cont from p. 1)
Platter Patter
Summer is in full swing, with all the hustle and bustle
of activities. The Fourth of July is always a fun day to
look forward to with cookouts, family, festivals, and
fireworks. Another annual event in July is the
Sheboygan County Senior Dining Picnic. This marks
the 37th year the picnic has been held and the second
year it is being held at Sheboygan South High School.
The decision was made to hold it again at South High
after reading the responses to our picnic survey.
South High was the overwhelming winner of those
responding to our survey last year. Some of the
reasons people gave for liking the facility were: better
and more parking available, no bugs, tables and
chairs provided, accessible bathrooms, and air
conditioning! The picnic is on Wednesday, July 18th,
at South High, from 11 am to 3 pm. Meal will be
served at noon. All Sheboygan County seniors are
welcome to come and enjoy!
However, the rare, short-lived dishes are difficult to
find and keep true collectors on the hunt for these
special finds. The three piece mixing bowl set was the
first premium offered in 1933 and it was so popular
that it stayed in the line to the end of production in
1976. Most pieces cost about a $1.50 originally, and
now you could pay over $50 dollars per piece; John
once sold a butter dish for $350. John has most of
the collection.
As mentioned in last month’s newsletter, input is
needed from Sheboygan County Seniors to help
guide and develop the 2013-2015 Aging Unit Plan.
This is the plan used by the Sheboygan County Aging
Unit to guide the work it does on behalf of Sheboygan
County seniors. A survey is being conducted during
the month of July at the senior dining sites and the
Plymouth and Sheboygan Adult Activity Centers. Your
opinion on the following questions are needed: what
do you feel are the needs of Sheboygan County
seniors; what are your concerns for the future; if you
have questions about available services do you know
where to call; what are some of the challenges facing
seniors today; what resources are needed?
John has many stories to share about his Jewel
route. In 1981 the firm gave up any rights to the Jewel
name when the parent corporation, Jewel
Companies, Inc., allowed the old Jewel Tea Home
Shopping Services to become a cooperative,
although many routes are still in business today,
operated independently.
John shares his friendliness every Wednesday driving
home-delivered meals for Adell Senior Dinning
program. John is the captain of the Adell dartball
team, and is also active in Sheboygan County
Conservation and Free Fishing Day. He just received
a 10 year award to Hunting Ed for Johnsonville Rod &
Gun. John fills every room with a great smile,
laughter and great conversations. I think John’s
favorite things to do in life are have a hot cup coffee,
play dartball, hunt, complete a puzzle, volunteer and
make new friends.
Lastly, the Senior Dining Program will be having
“Walk With Ease” classes at the dining sites. These
classes are designed and supported by the Arthritis
Foundation to assist seniors in improving and
maintaining their health by continuing to stay active to
best of one’s ability. There is a class starting July 24th
at the Adell Senior Center. See page 4 of the
newsletter for more information and how to sign up.
July Is National Awareness For:
Riddle Me This
Eye Injury Prevention
Group B Strep
Therapeutic Recreation
You have a jug that holds five gallons, and a jug
that holds three gallons. You have no other
containers, and there are no markings on the jugs.
You need to obtain exactly seven gallons of water
from a faucet. How can you do it?
2
Ultra Violet Ray Safety
Massage Week 7/17-7/23
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Skin cancer is the most common form of cancer in
the United States. The following statistics refer to
melanomas of the skin. Non-epithelial skin
cancers, which are not reflected below, represent
7% of skin cancers that are tracked by central
cancer registries. These statistics also do not
include data for basal cell and squamous cell
carcinomas, which are not tracked by central
cancer registries.
Select sunglasses that block UV rays. Don't be
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(www.geteyesmart.org/eyesmart/living/sun.cfm)
In 2008 (the most recent year numbers are
available)—
59,695 people in the United States were
diagnosed with melanomas of the skin,
including 38,484 men and 25,211 women.*†
8,623 people in the United States died from
melanomas of the skin, including 5,672 men
and 2,951 women.*†
*Incidence and death counts cover approximately 100%
of the U.S. population. (www.cancer.org)
Food Celebrated In July:
Baked Beans
Ice Cream
Hot Dog
Pickles
Bison
Blueberries
Lasagna
Picnics
Watermelon
Adult Heat Wave Safety Tips
Slow down. Reduce, eliminate or reschedule strenuous activities until the coolest time of the day. Children,
seniors and anyone with health problems should stay in the coolest available place, not necessarily indoors.
Dress for summer. Wear lightweight, light-colored clothing to reflect heat and sunlight.
Drink plenty of water, non-alcoholic and decaffeinated fluids. Your body needs water to keep cool. Drink
plenty of fluids even if you don't feel thirsty. Persons who have epilepsy or heart, kidney or liver disease, are
on fluid restrictive diets or have a problem with fluid retention should consult a physician before increasing
their consumption of fluids. Do not drink alcoholic beverages and limit caffeinated beverages.
During excessive heat periods, spend more time in air-conditioned places. Air conditioning in homes
and other buildings markedly reduces danger from the heat. If you cannot
afford an air conditioner, go to a library, store or other location with
air conditioning for part of the day.
Don't get too much sun. Sunburn reduces your body's ability
to dissipate heat.
Do not take salt tablets unless specified by a physician.
(http://www.nws.noaa.gov/om/heat/index.shtml#safety)
3
Health Highlight: Whooping Cough or Pertussis in Seniors
Urgent: The Sheboygan County Public Health Department announced on June 22, 2012 that it has received 21
confirmed cases of pertussis (or whooping cough) since January 1, 2012. Pertussis is very contagious and can
be easily spread. Children, the elderly, and people with compromised immune systems are especially at risk.
Below is a reprint of information available at the Center for Disease Control (www.cdc.gov) website.
Pertussis is a highly contagious bacterial disease that causes uncontrollable, violent coughing. The coughing
can make it hard to breathe and the deep "whooping" sound is often heard when the patient tries to take a
breath. If someone with whooping cough sneezes or coughs, tiny droplets which hold the bacteria spread
through the air. Once the infection takes hold, it’s tenacious usually lasting at least six weeks.
The first symptoms are similar to the common cold, but about 10 to 12 weeks after exposure to the bacteria
severe episodes of coughing start. These coughing spells can lead to vomiting or a short loss of consciousness.
Pertussis should always be considered when vomiting occurs with coughing.
If you suspect you have whooping cough, go to your doctor and ask him to test for it. Your physician will take a
sample from your nasal secretions and send it to the lab. Because the test takes a while, if your MD suspects
whooping cough, treatment is a course of antibiotics and will be started immediately.
If started early enough, antibiotics like erythromycin will reduce or eliminate the symptoms within a short period
of time. The big problem is that most patients are diagnosed too late, when antibiotics aren't very effective. Even
so, the medicines can help reduce the patient's ability to spread the disease to others. Forget about cough
mixtures: neither expectorants nor suppressants are effective and physicians recommend that you do not use
them.
If you are a caregiver for young children, or spend time around children please consider updating your tetanus
vaccination with one that now also contains the Pertussis component. Even if it has only been 2 years since you
got your last Td, you can receive the new vaccine.
To prevent catching pertussis: use good hand washing, avoid close contact with others that have a cough, see
your doctor if you get a serious cough after having a cold especially if the cough lasts for weeks, and please
consider getting a vaccine. It’s highly effective and can prevent pretty serious complications.
RESOURCE SPOTLIGHT: Walk With Ease Classes
Do you want relief from arthritis pain or just want to be more active? Starting July 24th, the Adell Senior Center
will offer the Arthritis Foundation Walk With Ease class which will teach participants how to safely make physical
activity part of their everyday life. The evidence-based program is designed for people with or without arthritis –
young and old, male and female, fit and not-so-fit. Based on research and tested programs in exercise science,
behavior change and arthritis management, Walk With Ease is shown to:
Increase balance, strength, & walking pace
Reduce pain and discomfort of arthritis
Improve overall health
Build confidence to be physically active
Classes will be led by certified Walk With Ease Leader Mary Kempf at the Adell Senior Center located at 510
Seifert Street in Adell. Classes will meet every Tuesday, Thursday, and Friday from 9:00am – 10:00am for
6 weeks. Sign up today and receive a free walking reflector and drawstring bag. The cost is free and includes
the class, a Walk With Ease book, and incentives! A donation can be made to cover the cost ($5) of the Walk
With Ease book. For more information or to register by Thursday, July 19th, please contact Mary Kempf at
(920) 994-9934. We hope you join us!
4
Be Careful of Heat-Related Illnesses
SUNBURN: Redness and pain. In severe cases swelling of skin, blisters, fever, headaches. First Aid:
Ointments for mild cases if blisters appear and do not break. If breaking occurs, apply dry sterile dressing.
Serious, extensive cases should be seen by physician.
HEAT CRAMPS: Painful spasms usually in the muscles of legs and abdomen with heavy sweating. First Aid:
Firm pressure on cramping muscles or gentle massage to relieve spasm. Give sips of water. If nausea occurs,
discontinue water.
HEAT EXHAUSTION: Heavy sweating; weakness; cold, pale, clammy skin; thready pulse; fainting and vomiting
but may have normal temperature. First Aid: Get victim out of sun. Once inside, the person should lay down
and loosen his or her clothing. Apply cool, wet cloths. Fan or move victim to air conditioned room. Offer sips of
water. If nausea occurs, discontinue water. If vomiting continues, seek immediate medical attention.
HEAT STROKE (or sunstroke): High body temperature (106° F or higher), hot dry skin, rapid and strong pulse,
possible unconsciousness. First Aid: HEAT STROKE IS A SEVERE MEDICAL EMERGENCY. SUMMON
EMERGENCY MEDICAL ASSISTANCE OR GET THE VICTIM TO A HOSPITAL IMMEDIATELY. DELAY CAN
BE FATAL. While waiting for emergency assistance, move the victim to a cooler environment reduce body
temperature with cold bath or sponging. Use extreme caution. Remove clothing, use fans and air conditioners. If
the person’s temperature rises again, repeat the process. Do NOT give fluids. Persons on salt restrictive diets
should consult a physician before increasing their salt intake. For more information contact your local American
Red Cross Chapter. Ask to enroll in a first aid course. (http://www.nws.noaa.gov/om/heat/index.shtml#safety)
Food For Thought
By Melissa Giebel, MA, C.F.L.E.
(The following column was compiled by Melissa Giebel, with UW-Extension, who has been a featured columnist in Seniors
In Touch for several months. Unfortunately, this will be Melissa’s last column for us because she is leaving her position for
other endeavors. We wish her well and have enjoyed having her as part of our team.)
Roasting Veggies
Summer produce season is in full swing and how better to celebrate by cooking up some fun new vegetable
dishes? Today we’ll focus on preparing fresh vegetables in two ways – roasting in the oven and cooking on the
grill. Roasting or grilling vegetables is easy, low in fat, and produces a seriously rich flavor.
Grill ‘Em!
Coat large slices of vegetables (like eggplant or sweet potatoes) with a bit of olive oil and place them straight
on the grill. Remember to flip them a few times.
For smaller vegetables thread pieces onto skewers or place chunks of veggies in a grilling basket. It is a
good idea to place the skewered veggies on foil. Rotate the skewers occasionally and be sure to toss the
veggies in the basket from time to time to ensure even cooking.
Roast ‘Em!
There are two ways to roast vegetables in your oven. You can either roast them quickly by placing them
directly under a hot broiler, or you can take things slow by assembling your veggies on a baking sheet and
putting them into a hot oven.
Make sure your veggies are completely dry after you wash them. This will ensure that they roast, rather
than steam.
When possible, make sure that none of the veggies are touching any others. The space allows them to
roast more evenly.
Try it Out!
Are you ready to try some of these techniques? You can also grill the vegetables instead of roasting them
without affecting the recipe. For more information on this article or general nutrition topics, please contact the
Sheboygan County UW-Extension office. Phone: 920-459-5902
5
Safe Outdoor Cooking
Barriers like aluminum foil are useful, but be careful to
watch for any juices and drippings—don’t let raw juices
get on your cooked food! Keep chip bags closed up and
cover your utensils with napkins. Don’t bring home
leftovers unless they’re kept at the right temps. (GWAAR
It’s July, and summer is in
full swing. During the warm
and sunny months of
summer we gather outside to enjoy good company
and good food. But we need to keep our food safe in
order to prevent food borne illness. We need to keep
our food at the right temps and avoid contamination.
Food Safety Scraps-July 2011)
Did You Know?
Food cannot just sit out all day long — potentially
hazardous food that isn’t kept hot or cold only has a
few hours to be eaten. After that it needs to be
thrown out. Keep cold foods like potato salad on ice.
If this is not an option, throw out any unused
portions if it hasn’t been eaten within the first couple
of hours.
You should NEVER place cooked meats on the
same pan you had the raw meat on unless you
clean it.
Once fruit is cut it becomes a potentially hazardous
food and must be kept cold or thrown out after a
couple hours.
Keep hot food hot in chafing dishes or crock pots. If
you don’t have a power supply for a crock pot, bring
only the amount that you need and discard the rest if
it hasn’t been eaten within the first couple of hours.
Those sliced onions, lettuce leaves and tomatoes
for the burgers have a life cycle too—they need to
be thrown out if not used within the first couple of
hours.
Keep lids on tight to avoid pests such as flies,
squirrels and birds. If you’re grilling meat it is crucial
that you clean any and all soiled equipment and
utensils before using them with the cooked meat.
Wash your plates and pans well. After you place the
raw chicken on the grill, wash your tongs before you
flip the chicken or pull it off the grill.
When salads like tuna or potato salad sit out too
long and make people sick, it’s often the protein or
starchy food in there that makes people sick—not
the mayo! (GWAAR Food Safety Scraps-July 2011)
Roasted Vegetable Pasta—submitted by Melissa Giebel, UW-Extension
1 pound bow tie pasta (or any
other small pasta)
1 tablespoon fresh or dried basil
1 small onion, sliced thin
2 ripe plum tomatoes, sliced
1 bell pepper, cut into strips
2 tablespoons extra virgin olive
oil or vegetable oil
1 tablespoon chopped garlic
2 cups mushrooms, sliced
1 cup diced eggplant
½ cup water
1 package fresh spinach leaves
1 teaspoon dried oregano
Black pepper to taste
Directions:
1. Prepare the pasta according to package directions. Drain and set aside.
2. Preheat broiler; place tomatoes, onions and pepper strips on a pan in a single layer. Broil these
veggies until tender and browned.
3. Add garlic, mushrooms, and olive oil to a large nonstick pan. Sauté, then add the eggplant and
water. Cover the pan and let cook briefly.
4. Add the spinach and cook until wilted. Once all the veggies in the pan or cooked, add the pasta
and roasted vegetables and cook until heated through.
5. Serve topped with a bit of Parmesan, oregano, and black pepper. A large fresh salad is the perfect
accompaniment to this surprisingly hearty meal.
Serves 6. Each 2-cup serving: 354 calories, 6 g fat, <1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 31 mg sodium, 63 g
carbohydrate, 12 g protein, 5 g fiber.
6
National Junk Food Day
Did You Know?
Thursday, July 21 is National Junk Food Day, and in
honor of this joyous occasion we should have a little
fun. Ask any dietitian and they’ll tell you “it’s all a
balance”. Yes—we should eat right, but we have to eat
cupcakes and potato chips once in a while too!
Texas, New York, Connecticut, Ohio, Oklahoma
and Wisconsin all boast of being the birthplace
of the American Hamburger
The world’s largest pizza ever baked was in a
high school parking lot in Iowa in 2005. It
produced over 50,000 slices!
Coca-Cola is the world’s most recognizable logo
(of anything). McDonald’s is second. (GWAAR
According to The Snack Food Association, the first
potato chip was created in Saratoga
Springs, New York in 1853, and has been a hit ever
since. US retail sales of the potato chip alone exceed
$6 billion a year. The early 1900’s saw the boom of the
candy bar industry with the introduction of some
powerhouses like Hershey’s Milk Chocolate Bar in
1900, Butterfinger in 1923 and the Snickers Bar
introduced in 1930. Since then the candy bar industry
has boomed with annual sales in the billions.
Food Scraps-July 2011)
July is the Month for Watermelon!
One reason to snack on watermelon instead of chips
is that heart health begins with fruits and vegetables.
The more fruits and vegetables your clients eat, the
lower their heart disease risk. Watermelon, in
particular, is an excellent source of lycopene, a red
pigment. In fact, watermelon has more lycopene
than do tomatoes – up to 20 milligrams in each twocup serving. Watermelon also is low or free of
cholesterol, fat, and sodium. Watermelon
consumption (six cups) increases free arginine
which maintains cardiovascular function.
The kinds of snacks you eat depend on where you are
in the world. For example, it is said that Pringles potato
snacks have seaweed and shellfish flavors in Asia.
The Little Debbie snack company started in the 1960’s,
and was named after the founders’ granddaughter
Debbie. The Twinkie was invented in 1930 in Illinois
after Hostess was purchased in 1925 - the same
company that brings us Wonder bread. Junk food is an
inescapable part of life as human beings. And it’s okay
to indulge once in a while —as long as we balance it.
The first recorded watermelon harvest occurred
nearly 5,000 years ago in Egypt.
Watermelon is 92% water.
Watermelon's official name is Citrullus Lanatus
of the botanical family Curcurbitaceae. It is
cousin to cucumbers, pumpkins and squash.
By weight, watermelon is the most-consumed
melon in the U.S., followed by cantaloupe and
honeydew.
Early explorers used watermelons as canteens.
The first cookbook published in the U.S. in 1776
contained a recipe for watermelon rind pickles.
In 1990, Bill Carson of Arrington, TN grew the
largest watermelon at 262 pounds that is still on
the record books (1998 ed. Guinness Book of
World Records). (http://www.watermelon.org)
(GWAAR Food Scraps-July 2011)
Blueberries, What’s Not to Like?
In terms of U.S. fruit consumption, blueberries rank only second to
strawberries in popularity of berries. Blueberries are not only popular,
but also repeatedly ranked in the U.S. diet as having one of the highest
antioxidant capacities among all fruits, vegetables, spices and
seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can
damage cellular structures as well as DNA. We recommend enjoying raw blueberries — rather than relying
upon blueberries incorporated into baked desserts — because, like other fruits, raw blueberries provide you with
the best flavor and the greatest nutritional benefits.
As one of the few fruits native to North America, blueberries have been enjoyed by Native Americans for
hundreds of years. They have also enjoyed great popularity around the world in cuisines from Asia to the
Mediterranean. (http://whfoods.org/genpage.php?dbid=8&tname=foodspice#howtouse)
7
SHEBOYGAN COUNTY
SENIOR CITIZENS
PICNIC
JOIN US FOR A FUN FILLED DAY OF ENTERTAINMENT BY INFINITY DJ &
KARAOKE, NORTH HIGH DRUM LINE, FOOD, BINGO & DOOR PRIZES
Contest for - Best Dressed Tropical Themed Male & Female
First, Second and Third Place Winners
Hula Hoop Contest, Name that Tune Contest
Wednesday, July 18, 2012
South High School Commons
South 12th and Washington Avenue, Sheboygan, WI
11:00 am to 3:00 pm
Meal Served at 12:00 pm
Picnic Cost $5.00 per person
Meal will consist of your choice of a double brat or double hamburger, condiments,
potato salad, beans, watermelon, and dessert, prepared by Watsons.
Monetary donations will be accepted at the door for the meal.
Please register with $5.00 payment (non-refundable) by Friday, July 6th at:
Aging and Disability Resource Center
650 Forest Avenue, Sheboygan Falls, 920-467-4100
or at any Sheboygan County Dining Site:
Sheboygan - Sheboygan Falls
Plymouth - Adell - Howards Grove
Cascade - Cedar Grove – Oostburg
8
THE JOKER’S CORNER
3 – 2 – 1 Cake submitted by Carol Knepprath—
Adell
The evening news is where they begin with, “Good
Evening” then proceed to tell you why it isn’t.

A bus station is where a bus stops. A train station is
where a train stops. On my desk, I have a work
station….

A bank is a place that will lend you money if you can
prove that you don’t need it.

Never, under any circumstances, take a sleeping pill
and a laxative on the same night.

Why does someone believe you when you say there
are four billion stars, but check when you say the paint
is wet?

A clear conscience is usually the sign of a bad
memory.

One box cake mix (any kind)
One box angel food cake mix
Mix together well in a plastic bag
To make cake in a small bowl:
Take 3 tbs of cake mix
Add 2 tbs of water
Mix well and put in
microwave for 1 minute.
Makes cake for one.
(Submit your short joke to your dining manager or to Senior
Dining Program, 650 Forest Ave., Sheboygan Falls, WI.
53085)
THANKS FOR THE MEMORY
WEEKEND DANCES
by
Gladys Krebsbach; Carol Knepprath; Clyde and Virginia Nonhof; Helen Rotsted
We went to all the dances that were around the area, like Cedar Lake and Johnsonville. I went with my sister
and we’d meet our friends at the dances, and that’s where I met my future husband. We’d dance the waltz,
jitterbug, polka, schatish and the schmitt. We’d dance until 1:00 a.m. There were never any fights; people
behaved themselves. (Gladys Krebsbach).
We’d go dancing every Saturday night and had good times. I usually went with my older brother, Raymond.
Some of the bands were Romy Goz, Roy Herzog and the Six Fat Dutchman. On Sunday nights at Cedar Lake
there were Big Bands like Glen Miller. We dressed up in dresses or skirts and blouses---never jeans; the men
wore suits. The lights were low and there was usually a mirror-ball hanging from the ceiling, spinning around
and reflecting the light. (Helen Rotsted)
We worked hard all week and looked forward to “date night” every Saturday, both before and after we married.
We just had a lot of fun at the dances with friends and family. Clyde Nonhof
We especially liked Gene Hier, the Uncle Louis Show and Cousin Fuzzy. We went to places like the Palladium
and Weilers, and we’d be out there dancing every single dance; at the end of the night, we were tired! Carol
Knepprath
I didn’t like fast jitterbug-type dances, like my husband did. So I borrowed him to dance with my friends. They
liked doing the three-person dance---the Flying Dutchman. Virginia Nonhof
9
July 2012 Activity Calendar
Mon
7/2
Tue
7/3
Wed
7/4
ADELL
PLYMOUTH
SHEBOYGAN
SHEBOYGAN FALLS
Open Pool, Coffee Hour
Word Games + Puzzles
Bingo w/Sunny Ridge
Brain Fitness w/Tracy of
Libby’s House
Helen Seidel Accordion
Player
Exercise w/Anna from
Progressive
July 4 Bingo
th
4 of July Party
th
th
** CLOSED ** HAPPY 4 of July
Thur
7/5
Coffee Hour, Puzzles and
Cards
St. Nicholas Hospital
Elder & Financial Abuse
w/Christine Freund
Bingo 1:00
Bingo with Mary of Sunny
Ridge
Fri
7/6
Coffee Hour + Word Games
Meadowview Manor
Friday Bingo
Friday Quarter Bingo
Mon
7/9
Open Pool, Coffee Hour
Price is Right
Bingo w/Meadowview
Chair Exercise Courtesy of
Pine Haven
Sing-a-long
Penny Toss
Kiwanis Bingo
Tue
7/10
Wed
7/11
Thur
7/12
Fri
7/13
Mon
7/16
Tue
7/17
Wed
7/18
Thur
7/19
Fri
7/20
Mon
7/23
Tue
7/24
Wed
7/25
Thur
7/26
Fri
7/27
Mon
7/30
Tue
7/31
Funny Signs Program, Rev.
Dennis Boetcher
Coffee Hour, Word Games,
Cribbage
Plymouth Care/South
Horizon Bingo
Kettle Moraine Ice Age
Center Overview
Games with Morningside
Price is Right
Educations w/ Sunny Ridge
Bingo 1:00
Bastille Day’s Program
Comfort Keepers
Friday Bingo
Open Pool, Coffee Hour
Sunny Ridge
Bingo w/Golden Living
Visit w/Mary Huenink,
Dietitian
Bingo Courtesy of Sunny
Ridge
Brain Fitness courtesy of
Countryside Manor
Blood Pressure
Games w/Progressive
Officer Kronberg, Triad
Snake Dice
Penny Candy Dice
Quarter Bingo
** CLOSED – SENIOR PICNIC at Sheboygan South High School **
Hospice Advantage, Water
Bingo
Visit w/Melissa G. - UW
Extension
Breakfast for the Brain
w/Countryside – Bingo 1:00
Coffee Hour + Word Games
Kindred Hearts
Friday Bingo
Open Pool, Coffee Hour
Word Games and Puzzles
Take Away Bingo
Tricia with Companion Care
Visit w/Melissa-UW
Extension
Kiwanis Bingo
Kids and Seniors Day
Sunshine Bingo
Nutrition Education
w/Melissa
Libby’s House
Candy Dice – Bingo 1:00
Group Game
Rocky Knoll
Friday Bingo
John’s Dime Bingo
Jingo
Group Game
Birthday Party, Accordion
Club by Sunny Ridge
Quarter Bingo
Visit w/Pat Hafermann,
Walk with Ease
Coffee Hour, Word Games,
Cribbage
Birthday Party
Walk with Ease
Coffee Hour + Word Games
Open Pool, Coffee Hour
Birthday Celebration
Walk with Ease
CASCADE
Keyboard with Elinor
Langjahr
Birthday Celebration –
Piano w/LaVerne
CEDAR GROVE
Bingo w/Meadow View
Manor
Bingo Courtesy of
Morningside
Chair Exercise courtesy of
Progressive Care
HOWARDS GROVE
Mon
7/2
South Horizon
Foot Clinic
Mon
7/2
Intro to “Stepping On”
Games
Tue
7/3
Alaska Armchair
Travel w/Edmund
Schulz
Mon
7/9
Companion Care
Mon
7/9
Visit w/Pat Hafermann,
Elderly Benefit
Specialist
Tue
7/10
Bingo Courtesy
Sunnyridge
Mon
7/16
Libby’s House
Mon
7/16
Visit w/Mary Huenink,
Dietitian
Tue
7/17
Mon
7/23
Melissa w/UW Food
Program
Mon
7/23
Visit w/Dale Deterding,
Spvr. Elder Services
Tue
7/24
Visit w/Pat
Hafermann, Elderly
Benefit Specialist
Visit w/Mary Huenink,
Dietitian
Mon
7/30
Birthday Party
Mon
7/30
Birthday Party, Games
and Fellowship
Tue
7/31
Bingo Courtesy of
Morningside
10
OOSTBURG
Wed
7/4
** CLOSED **
th
HAPPY 4 of July
Wed
7/11
Visit to Camo-Quilt
Display
Wed
7/18
** CLOSED **
SENIOR PICNIC
Wed
7/25
Birthday Party and
Bingo
--
Plymouth July 2012 Menu
MONDAY
2
Chicken Broccoli
Casserole
Mixed Vegetables
Orange
Cookie
TUESDAY
3
“Eat Beans – Day”
Hamburger on a Bun
Condiments
Baked Beans
Potato Salad
Brownie
WEDNESDAY
4
ALL SITES
CLOSED
HAPPY 4th of JULY
THURSDAY
5
Meatloaf
Baked Potato
Corn
Apple
Bread
FRIDAY
6
National Fried
Chicken Day
Fried Chicken
Mashed Potato
w/gravy
Green Beans
Pineapple
Dinner Roll
9
National Sugar
Cookie Day
Tater Tot Casserole
Mixed Vegetables
Mandarin Oranges
Bread
Sugar Cookie
16
BBQ Pork Chop
Baked Potato
Carrots
Tropical Fruit
Roll
10
Chicken Breast
Oven Roasted
Potatoes
Asparagus
Fruited Jell-O
Roll
11
Nat’l Blueberry
Muffin Day
Baked Fish
Wild Rice Blend
Broccoli
Fruited Cocktail
Blueberry Muffin
18
12
National Pecan Pie
Day
Spaghetti & Meatballs
Garden Salad
w/Dressing
Breadstick
Pecan Pie
19
Chicken Stir Fry
Over Rice
Green Beans
Pineapple
13
Chicken Cordon Bleu
AuGratin Potatoes
French Style Green
Beans
Peaches
French Bread
23
Nat’l Vanilla Ice
Cream Day
Tuna Casserole
Peas
Pears
Breadstick
Ice Cream
24
Pot Roast
Baby Red Potatoes
Carrots
Apple
Bread
26
Chicken Noodle Soup
Garden Salad
w/dressing
Cottage Cheese
w/Pineapple
Bread
27
Swiss Steak
Hash Browns
Asparagus
Fruit Cocktail
Roll
30
Chef’s Salad w/Ham,
Turkey, veggies, &
egg
Apple
Breadstick
31
Lasagna
Spinach Salad
w/dressing
Orange
Dinner Roll
Birthday Cake
17
Nat’l Peach Ice
Cream Day
Pizza Casserole
Mixed Vegetables
Bread
Peach Ice Cream
ALL SITES CLOSED
SENIOR PICNIC
SOUTH HIGH
SCHOOL
25
Baked Ham
AuGratin Potatoes
Cauliflower
Roll
Cantaloupe
PLYMOUTH DINING SITE
1500 Douglas Drive
Plymouth, WI 53073
Site Manager Susie
920-892-4821
Call for Reservations
11
20
Nat’l Hot Dog Day
Hot Dog on a Bun
Condiments
German Potato Salad
Baked Beans
Pudding
July 2012 Senior Dining Menu
MONDAY
TUESDAY
WEDNESDAY
2
Swiss Steak
Mushroom Gravy
Ranch Mashed Potatoes
Mixed Vegetables
Fruit
Wheat Bread
Cookie
3
4th of July Celebration
Brat on a Bun
Baked Beans
Broccoli, Bacon Pasta
salad
Watermelon
Red White Blue
Jell-O
4
9
Hamburger Stroganoff
Noodles
Beets
Summer Fruit
Mandarin Orange Fluff
10
Chicken Pot Pie
Carrot Coins
Cantaloupe
Wheat Bread
16
Chef Salad w/veggies
Cottage Cheese
French Bread
Pineapple
17
Chicken Stir Fry
Rice
Peas
Banana
Wheat Bread
23
Chicken Parmesan
Buttered Noodles
Green & Wax Beans
Plums
Whipped Jell-O
24
Sweet-N-Sour
Meatballs
Mashed Potatoes
Chuck wagon Corn
Summer Fruit
Dinner Roll
31
Sloppy Jo on a Bun
Italian Pasta Salad
Summer Fruit
Fruited Jell-O
Birthday Cake
30
National Cheese Cake
Day
BBQ Chicken 2 pc
Baked Potato
Squash
Bread
Cheese Cake
ALL SITES CLOSED
HAPPY 4th of JULY
11
Shredded Pork on a
Bun
Mashed Potatoes
Red Cabbage
Summer Fruit
18
ALL SITES CLOSED
SENIOR PICNIC
SOUTH HIGH
SCHOOL
25
Baked Ham w/Glaze
Scalloped Potatoes
Mixed Vegetables
Biscuit
Pudding
For Reservations:
Adell: Call Mary at:
920-994-9934
Cascade:
Call Mary at:
920-528-8642
Riddle Me This Answer: (From p. 2. To get
FRIDAY
5
Baked Fish
Rice Pilaf
Stew Tomatoes
Plum
Rye Bread
Pudding
6
Chicken Alfredo over
Noodles
Broccoli
Applesauce
Lemon Bar
12
Home Made Meatloaf
Au Gratin Potatoes
County Vegetables
Wheat Bread
Chocolate Cake
13
Bastille Day
Celebration
Chicken Cordon Blue
French Cut Beans
Garden Salad
French Bread
Chocolate Éclair
20
Spaghetti & Meat
Sauce
Capri Blend Veggies
Tossed Salad w/
Dressing
French Bread
Cookie
27
Lasagna
California Blend
Peaches
French Bread
Poke Cake
19
Tator Tot Casserole
Corn
Applesauce
Bread
26
Chili Dog Day
Chili Cheese Dog on a
Bun
Coleslaw
Summer Fruit
Brownie
Cedar Grove: Call
Delores at: 920-6686863
Howards Grove: Call
Toni at: 920-467-9042
Oostburg: Call Joyce
at: 920-564-2113
Sheboygan:
Call Darcy at:
920-207-2522
Sheb. Falls:
Call Toni at:
920-467-9042
Contact us at:
Sheboygan County Senior Dining Program
Aging and Disability Resource Center
650 Forest Avenue
Sheboygan Falls, WI 53085
Phone: 920-467-4100
Email: adrc@co.sheboygan.wi.us
seven gallons, fill the five gallon jug and dump what
you can into the three gallon jug, filling it. There are
now two gallons in the five gallon jug. Dump out the
three gallon jug, and put the two gallons from the
five gallon jug into the three gallon jug. Then fill the
five gallon jug. The total is seven gallons.)
“I have always been among those who believed that
the greatest freedom of speech was the greatest
safety, because if a man is a fool, the best thing to
do is to encourage him to advertise the fact by
speaking.” Woodrow T. Wilson
THURSDAY
Seniors In Touch is also online at:
http://www.co.sheboygan.wi.us/html/d_hhs_AgeDisRe
sc_Cntr.html
12