Heartland Cuisine: HRMC Auxiliary

By Plainsman Staff
Posted 5/29/24

Recipes provided by HRMC Auxiliary members to encourage volunteering

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Heartland Cuisine: HRMC Auxiliary


The Huron Regional Medical Center Auxiliary was formed in 1947, even before the new hospital opened.

Through the years the Auxiliary has purchased smaller equipment for the hospital; most recently I-pads for young patients and clothing for emergency room patients. They also provide scholarships for students enrolled in medical related fields.

Duties of Auxiliary Volunteers (NOT Pink Ladies) include manage gift shops at Central Tower and Main Hospital, help patients and caregivers find their destination, answer questions, provide coffee and conversation in waiting rooms, deliver flowers and newspapers, plus fill any other needs that arise.

Currently the Auxiliary is comprised of 37 women and two men.

Volunteers may sign up for a “regular” position of approximately four hours a week on the same morning or afternoon one day of the week. Or they may choose to be a “sub” on call to fill in for the “regulars.” Training is provided.

But they are always looking for more volunteers eager to give back to our community. Several “regular” positions are currently open. And the benefits are much better than any other volunteer opportunity in the area.

HRMC provides a friendly and welcoming atmosphere in which to serve the public. For more information, please visit either main desk and ask for an application; or call Membership Chairperson Bonnie Sheridan at 605-354-1233.

The Bean Thing
From Dianne Gropper

1 16-ounce can kidney beans, drained and rinsed
1 16-ounce can pinto beans, drained and rinsed
1 16-ounce can yellow niblet corn, drained
1 16-ounce can chick peas, drained and rinsed
1 small green pepper, chopped
½ cup chopped celery
½ cup finely chopped onion
¾ cup olive oil
3 Tablespoons vinegar
1 clove crushed garlic
½ teaspoon salt
Dash pepper
2 Tablespoons Chianti or other red wine

In large bowl combine beans, corn, and chick peas with chopped scallions, green pepper, and celery. In smaller bowl, mix remaining ingredients well.

Pour over bean mixture and toss well to coat. Cover and refrigerate for several hours or overnight. Makes 10-12 servings.

Oven Roasted Potatoes
From Bonnie Sheridan

1 envelope Lipton Onion Soup Mix
2 pounds cut-up potatoes (can leave peel on)
1/3 cup olive or vegetable oil

Preheat oven to 450 degrees F. In large plastic bag add all of the ingredients. Shake and coat potatoes and empty into shallow baking pan.

Bake 40 minutes, stirring occasionally. Serves 8

Lemon Bread
From Bonnie Sheridan

1 package lemon cake mix
1 package instant lemon pudding
4 eggs
½ cup cooking oil
1 cup water
3 Tablespoons poppy seeds (if desired)

Mix and bake at 350 degrees F for 45 minutes to 1 hour. Makes 2 loaf pans.

Good Morning Cake
From Brenda Christiansen

1 cup self rising flour (sift)
1 cup sugar
1 cup brown sugar
2 Tablespoons cinnamon
T teaspoon cloves
½ cup oil
4 eggs
1 cup nuts (optional)

Grease and flour 9-by-13 pan. Bake at 400 degrees for 30 minutes.

Orange Salad
From Diane Wipf

1 small box orange Jell-O
1 small can mandarin oranges (drained)
1 cup miniature marshmallows
1 cup Cool Whip
1 cup coconut

Dissolve Jell-O in 1 cup hot water and juice from oranges. Refrigerate until firm. Whip orange Jello.

Mix in Cool Whip, oranges, coconut and marshmallows.

Uncle Ben’s Chicken Casserole
From Judy Tschetter

1 box Uncle Bens white and wild rice
½ cup chopped celery
½ cup chopped green pepper
2 cans cream soup
¾ cup sour cream
3-ounce package slivered almonds
¾ to 1 cup cooked and diced chicken
½ cup chopped onion
8-ounce can sliced water chestnuts
1 cup shredded cheddar cheese

May add mushrooms and soy sauce if desired.

Cook rice as directed on box. Mix all ingredients and bake in 9-by-13-inch pan at 325 degrees F for 75 minutes.