Thinking of the beauty of the Village made me think of its interesting

Thinking of the beauty of the Village made me think of its interesting
history, so I’ve included it later in this newsletter. Please do take time to enjoy
the beauty and serenity of our Village — this beautiful place the residents call
“home.”
Have a wonderful month!
Shelley
P.S. Harry and I are headed west to the next best place (after the Village) to
visit family and hopefully to make it to the Tetons to relax and enjoy nature.
See you all when I come home!
Zucchini Bread
3 cups flour
1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
3/4 tsp. baking soda
2 cups shredded
unpeeled zucchini
1 cup chopped nuts
3 eggs
1 cup oil
Directions: In large bowl stir together flour, sugar,
cinnamon, salt, baking powder, baking soda, zucchini
& nuts. In another bowl beat eggs and oil. Pour over
flour mixture and stir until moistened. Grease two
loaf pans. Pour batter into pans and bake at 350
degrees for 1 hour and 15 minutes. Check for
doneness with toothpick. Cool in pan 10 minutes;
then remove and place on rack, top side up, to cool.
Crescent Zucchini Pie
1 tube (8 oz.) refrigerated
crescent rolls
2 tsp. Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tbs. butter, cubed
2 eggs, lightly beaten
1 cup (4 oz.) shredded
part-skim mozzarella
cheese
2 tbs. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
Directions: Separate crescent dough into eight
triangles and place in a greased 9 inch deep-dish
pie plate with points toward the center. Press
dough onto the bottom and up the sides of plate to
form a crust; seal seams. Spread with mustard.
In a large skillet, sauté zucchini and onion in butter
until tender. In a large bowl, combine the eggs,
cheese, seasonings and zucchini mixture. Pour into
crust.
Bake at 375 degrees for 20-25 minutes or until a
knife inserted near the center comes out clean.
(Cover edges loosely with foil if crust browns too
quickly.) Yields 6 servings.
History of Holiday Village
In the late 1970’s Larry Dunigan, owner of Holiday Nursing Home, began
visualizing a plan to create a campus-type community that would enhance the
services and levels of care already provided in the nursing home on Buena
Vista Road. The idea was to create a “progressive care” concept with services
offered in a range from Independent Living to Skilled and Complex Care, all on
one campus. Mr. Dunigan purchased the property directly south and across the
road from the nursing home, and construction of Holiday Retirement Village
began in 1984. When the Village opened in 1985, it provided 62 apartments for
independent seniors who desired Independent Living with supportive services
such as meals, housekeeping services, and social and activities programming.
Holiday Retirement Village soon became fully occupied with a waiting list for
admission.
Mr. Dunigan’s son, Derek Dunigan, was now working as part of the Holiday
Management team, and he and his father began laying the plans for phase two
of Holiday Retirement Village — an addition of 38 apartments and physical
expansion of the social-activities portion of the Village. Construction of phase
two was completed in 1995, and Holiday Retirement Village now provided 100
apartments with a comprehensive social, activities, and supportive services
program. It was during this time that the Village also began providing Assisted
Living. The Independent and Assisted Living programs at the Village have
continually been expanded to make Holiday Village “the finest Independent and
Assisted Living Center” in the region.
(This information was taken from the preface of the “Taste of Holiday.”)
“The Beauty of the Village”
Village Happenings
Please don’t forget to join Chef Brenda for her monthly Menu Meeting the 2nd
Tuesday of the month in the Tulip room. Please bring any questions, concerns,
likes or dislikes you may wish to share. We need and want your input!
Chef Brenda is in the process of developing some new healthy selections
for the menu to be ready some time in August. In conjunction with this, a
representative from Anthem Blue Cross and Blue Shield will be holding a
nutrition presentation here at the Village on August 16th at 2 p.m. Their speaker will give a talk about nutrition, offer light snacks, and present a door prize.
Please be sure to come to this important informational event.
Friendly Reminders
For tray delivery, please call the Front Desk by 3:30 p.m., Monday through
Saturday. On Sundays, please call by 10:30 a.m. If you do not call on time,
you are not guaranteed your menu selection.
When a family member wishes to join a resident for an evening meal, please
alert the Front Desk as soon as possible so preparations may be made.
Just a reminder that pets are not allowed in the Dining Room.
Please remember that no food or drink is allowed outside the Dining Room.
Thank you for your cooperation with these Dining Room details!
The editors of the Village Rosette would like to invite residents to
share a memory, experience, or reflection of your school days in
our August issue. We would especially enjoy stories from those of
you who worked in the classroom. If you are interested, please
contact Mona before July 15th. We look forward to hearing from
you!