PR AIRIE HOUSE | NE WSLETTER
FROM THE DESK OF THE ADMINISTRATOR
It’s hard to believe that November
is here already. This month is my
second year anniversary as
Administrator at Prairie House. I
believe that we have come a long
way in the past two years and I am
excited for what the next year will
bring. I want to welcome a new
member to our Management
Team, Chamreun Newton, who is
our new Dietary Director at
Prairie House. She lives in LaPine
and comes to us from Crescent
Lake Resort where she was the
Director of the Dining Services
there. I do want to also thank
Natalie Hancock, our previous
Dietary Director, for her time with
us and efforts she made in our
dining services. I wish her well
in her new endeavors.
we have. I especially want to thank
those of our residents who are
veterans for their service and
sacrifices made. Thank You so
much!! I am also thankful that this
election year is just about over.
What interesting times we are
dealing with in our nation and
world. I am thankful for my
wonderful wife who has supported
me thru thick and thin and for our
three children and their families,
whom I love very much.
November is a time to pause and
think about what we are thankful
for. I am so very thankful for those
in our military who are and have
served to keep our country safe
and allow us to enjoy the freedoms
Last, but not least I am very thankful
to all our staff at Prairie House, who
give and care so unselfishly to our
residents, so that they might
experience JOY, INDEPENDENCE
and WELLNESS in their daily lives
Our veterans who reside at Prairie
House will have the opportunity
to join other veterans in LaPine
on Veterans Day at the LaPine
Parks and Rec for a chili feed to
honor all those who have served
and then will enjoy a parade thru
the streets of LaPine.
51485 Morson Street, La Pine, OR 97739
Office: 541.536.8559 | www.prairiehousealf.com | NOVEMBER 2016
at Prairie House. Thank you staff
for all you do!! You are so very
much appreciated!
I want to wish all a very Happy
and enjoyable Thanksgiving
Holiday and encourage each of
us to take a minute during these
hectic holidays to ask ourselves,
“What am I thankful for”?
Scott Nay
Administrator
H APP Y BIRTHDAY
Maxine G.
November 04
Faye H.
November 20
Upcoming Activities
11/08, 11:30 Lunch Gordy’s
S Y S T E M
11/03, 10:15 Bend Shopping
and Lunch
11/15, 11:30 Lunch Wickiup
Station
The human body is constantly
under attack from the millions of
micro-organisms that we share the
planet with, which is why it is
important not to take your immune
system for granted.
11/04, 10:30 Holy Redeemer
Craft Fair
11/17, 10:30 Shopping Bi-Mart
TIPS TO BOOST YOUR
I M M U N E
11/07, 10:15Shopping
Dollar Tree
11/11, 10:30 Veterans Day Parade
11/22, 11:30 Lunch Senior Center
11/24, 12:00 Thanksgiving Dinner
F I N D W AY S T O R E L A X .
There are a number of techniques
to help you relax, such as
deep breathing or yoga, these
exercises can reduce mental and
physical stress as well as lower
blood pressure and slow down
your heart rate.
W H AT ’ S T H A N K S G I V I N G
S L E E P M AT T E R S .
Besides leaving you feeling
sluggish, irritable and forgetful,
not getting enough sleep can
temporarily reduce the activity of
certain cells in your immune
system by up to 50 percent. Strive
to get seven to eight hours of
sleep each night.
tired of that thick, sweet piece of pie at the end of this already filling
FEED YOUR
IMMUNE SYSTEM WELL.
Not getting enough calories and
getting too much dietary fat may
weaken immune response. This is
one important reason why
nutritionists recommend a wellbalanced diet that includes: plenty
of fruit, vegetables, low-fat dairy
products and whole grains.
pounds! There are about 26 varieties of pumpkin, ranging in color from
GET PHYSICALLY ACTIVE.
Regular exercise helps to
strengthen your immune system,
cardiovascular system, heart,
muscles and bones. Being active
also stimulates the release of endorphins, improves concentration
and other mental functioning,
lowers cholesterol and blood
pressure, and may lower cortisol
and other stress hormones.
WITHOUT PUMPKIN PIE?
Pumpkin pie is standard fare at most Thanksgiving feasts. Many of us
look forward to eating it for dessert once a year. However, if you are
meal, consider these interesting alternatives.
Pumpkin is a very nutritious fruit—not a vegetable as most of us
believe. Its scientific name is “cucurbita maxima,” which reflects the
possibility of its maximum size. In fact, The World Pumpkin Federation
reports the largest pumpkin ever grown weighed more than 1,000
bright orange to pale yellow and green.
You can find pumpkin mixed into soups, salads, main dishes,
desserts (other than pies) and even drinks. Here are a few different
ideas to get your culinary juices flowing: pumpkin soup, pumpkin
ravioli, pumpkin-chicken chili, pumpkin risotto, pumpkin ice cream,
pumpkin muffins, scones, cookies, bars and breads, pumpkin butter,
pumpkin-pecan cheesecake, pumpkin beer, pumpkin fudge, and
pumpkin crème brûlée. Recipes for these and many other pumpkin
dishes are plentiful and readily available on many online recipe sites
when you search the word “pumpkin.”
Special Event
ROCKSTAR OF
THE MONTH
Nov 24th Thanksgiving dinner at
12 noon. Family welcome!
Karen Hodgson

LOOKING BACK AT LAST MONTH
TURKEY ‘N’
STUFFING PIE
INGREDIENTS
• 1 egg, beaten
• 1 cup chicken broth
• 1/3 cup butter, melted
• 5 cups herb-seasoned
stuffing cubes
FILLING
• 1 can mushroom stems
and pieces, drained
• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon flour
• 3 cups cubed cooked turkey
• 1 cup frozen peas
• 1 tablespoon
minced fresh parsley
• 1 teaspoon
Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1 jar turkey gravy
• 5 slices American
cheese, cut into strips
DIRECTIONS
1. In a large bowl, combine
egg, broth and butter. Add
stuffing and mix well. Pat
onto bottom and up sides
of greased 9-inch pie plate;
set aside.
2. In skillet, sauté mushroom
and onion in butter until
tender. Sprinkle with flour
and mix well. Add the
turkey, peas, parsley,
Worcestershire and thyme;
mix well. Stir in gravy. Bring
to a boil, then boil and stir
for 2 minutes.
3. Spoon into the crust and
bake at 375°F for 20 minutes. Arrange cheese strips
in lattice pattern over filling.
Bake 5-10 minutes longer or
until cheese is melted.
51485 Morson Street
La Pine, OR 97739
Office: 541.536.8559
Fax: 541.536.1373
www.prairiehousealf.com
COMMUNITY STAFF
SCOTT NAY
Administrator
STEVEN MAYS
Memory Care Administrator
LOVE PEARSON
Marketing Director
RICK KENNADAY
Registered Nurse
BECKY HOLT
Resident Care Coordinator
LYNN BENZEL
Office Manager
SANDRA HARMON
Life Enrichment Coordinator
JONATHAN MITCHELL
Maintenance
VIVIAN PALMER
Housekeeping
CHAMREUN NEWTON
Dietary Manager
Newsletter Production by PorterOneDesign.com
NOVEMBER – WORD SEARCH
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STUFFING
THANKSGIVING
TURKEY
VETERANS
WAR