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OCTOBER 2013
FUNERAL HOME & CEMETERY NEWS
S ec t i on A
903-641-0383
e-mail: cosmetics@nctv.com
100% all natural cotton jewelry and presentation bags starting at $1.40 each. Customers
comment that our product never harms the finish on the urns they place inside. 10 bag
minimum order quantity. Embroidery is generally sourced from your local provider. Several
different sizes and colors available. Unfair competition will not be tolerated.
Best kept industry secret!
888.450.7727
Are you curious?
(Memories of Jack’s Recipes)
Original Recipes from Dottie and Jack Frediani
Shared by Kate Frediani-Gorman
Cremation Products Inc.
800-837-0701
VEAL NORMANDE
1½ Tbs butter
1½ Tbs oil
6 veal cutlets, thinly sliced and pounded, or 6
chicken breast halves, boned and pounded
5 Tbs brandy
½ tsp freeze dried shallots
1 10½-ounce can cream of mushroom soup
2/3 cup milk
1 tart medium apple, peeled, cored and thinly
sliced
Freshly cooked wild rice
Melt butter with oil in large skillet over medi-
um high heat. Add veal and brown, turning once.
Transfer to platter. Add brandy and shallots to skil-
let and stir, scraping up any browned bits clinging
to bottom of pan. Blend in soup with milk. Return
veal to pan with apple. Reduce heat and simmer,
stirring once or twice until heated through. Serve
hot on bed of wild rice. Makes four to six servings
CLASSIC PUMPKIN CHEESECAKE
1 cup graham cracker crumbs
¼ cup sugar
½ cup butter, melted
Filling:
2 8-ounce packages cream cheese
1 cup light brown sugar
1 16-ounce can pumpkin
2 tsp cornstarch
1¼ tsp cinnamon
½ tsp nutmeg
4 eggs
Topping:
2 cups sour cream
¼ cup sugar
1 tsp vanilla
Combine cracker crumbs, sugar and butter. Press mix-
ture into bottom and 1” up sides of a 9” springform pan.
Bake in 350 degree oven 6-8 minutes without brown-
ing. Remove and cool. In large bowl, beat cream cheese
until smooth; beat in brown sugar. Blend in pumpkin,
cornstarch, cinnamon and nutmeg. Beat in eggs, one at
a time until mixture is smooth and creamy. Pour into
crust. Bake at 350 degrees for 45-55 minutes, until cen-
ter is slightly soft to touch. Remove from oven. Com-
bine sour cream, sugar and vanilla. Spread over top; re-
turn to oven for 5 minutes. Cool on wire rack; remove
sides of pan. Chill several hours.
Memoires des
choix des Jacque
Good Eating!
NEWS
Association
CONTINUED
CANA holds 95
th
Annual Convention in Washington
years ago. During lunch,
the CANA business meet-
ing meant it was time for
President
Kevin Water-
ston
to pass the gavel
over to CANA’s new lead-
er,
Rick Wiseman
. After-
ward,
Bob Boetticher, Jr
.
presented the latest results
of CANA’s annual indus-
try statistics research. The
meeting closed on Satur-
day morning with a pan-
el discussion devoted to
government and legisla-
tive activity at both the
local and the national lev-
el.
CANA will be in Minne-
apolis, Minnesota for an-
other productive and fun-
filled gathering. Be sure
to join them, August 6-9,
2014, for CANA’s 96th
Annual Convention. Vis-
tion.
S
END
U
S
Y
OUR
N
EWS
!
PO Box 5159, Youngstown, OH 44514
Fax (800)321-9040
press_releases@nomispublications.com
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