The Huron Regional Medical Center (HRMC) Auxiliary, once labeled the Pink Ladies, was established 75 years ago, about the same time as the hospital itself. The mission of the Auxiliary is to promote and advance the welfare of HRMC by providing companionship and comfort to all patients/caregivers.

Approximately 70 members strong, half of whom are active volunteers who donate about four hours a week in the morning or afternoon, Monday to Friday, to support the main hospital entrance, Central Tower entrance and lab/radiology waiting room. The volunteers maintain two gift shops at the hospital entrances, deliver newspapers and flowers, direct patients to their destination, provide scholarships to medical students and help wherever needed. The retired volunteers remain on inactive status and support the auxiliary with their annual dues of $10 or lifetime membership of $100.

Members enjoy a pleasant and cooperative atmosphere as they joyfully greet and assist patients and caregivers as needed. They also assist the hospital with purchases such as extra clothing for emergency room patients and iPads for children experiencing a hospital stay. Volunteers contribute a cumulative 4,500 hours a year.

Overwhelmingly, the volunteers express gratitude for the opportunity to give back to our community while making a difference in the lives of others.  Many agree they receive much more than they give. They enjoy a Spring Awards Luncheon and a Fall Membership Luncheon, plus numerous benefits provided by HRMC.  

The need is great as active volunteers retire. Opportunities for additional support at the HRMC Physicians Clinic and Dialysis Center currently are unmet due to lack of volunteers.

If you are, or know someone who is a “people” person, someone who wants to give back, someone who can spare four hours a week, someone who wants to make a difference, we would love to hear from you.  

For more information, please contact Membership Chair Bonnie Sheridan at 605-354-1233 or President Bob Eickhoff at 605-350-4118 (leave a message).

Rhubarb Custard Pie
From Jan Tschetter

    1 ½ cups sugar
    3 Tablespoons flour
    Pinch of salt
    4 1/4 cups rhubarb
    3 beaten eggs
    3 Tablespoons cream
    1 Tablespoon butter
    Cinnamon

Cook sugar, flour, salt, and rhubarb together about 5 minutes.

In small bowl mix eggs and cream together. Add to rhubarb and add all to pie crust. Dot with butter and sprinkle cinnamon on top. Bake at 350 for 45 minutes until set in center.

Pie Crust:
    1 1/4 cups flour
    Pinch of salt
    Cut in 1/2 cup lard

Add 6 to 7 Tablespoons cold water to flour mixture until it holds together. Pinch a piece of dough between your fingers. If it sticks together, it’s ready. Make into ball, wrap, and cool 1 hour in refrigerator. Roll out and place in deep dish pie pan. 

Bacon Cheddar Muffins
From Dianne Gropper

    1 ¾ cups all-purpose flour
    1/3 cup yellow cornmeal
    2 Tablespoons sugar
    2 teaspoons baking powder
    1/8 teaspoon salt
    Dash ground red pepper
    8 slices bacon, cooked, drained, cooled, chopped
    ½ cup shredded extra-sharp cheddar cheese
    1 cup milk
    1 egg, lightly beaten
    3 Tablespoons butter or margarine, melted and cooled
    ½ teaspoon Dijon-style mustard

Preheat oven to 400 degrees F. Grease 10 muffin cups.

In large bowl, sift together flour, cornmeal, sugar, baking powder, salt, and red pepper. Stir in bacon and cheese to coat.

In another bowl, stir together milk, egg, butter, and mustard until blended. Make a well in center of dry ingredients. Add milk mixture and stir just to combine. Spoon batter into prepared muffin cups. Bake 20-25 minutes or until a cake tester inserted in center of one muffin comes out clean. Cool 5 minutes before removing muffins from cups. Finish cooling on a wire rack. Serve warm or cool completely and store in airtight container in refrigerator. Let muffins come to room temperature or warm slightly before serving. Makes 10 muffins

Vegetable Salad
From Judy Tschetter

    1 small head cauliflower, cut up

    1 cup celery, sliced
    1 green pepper, chopped
    1 onion, chopped
    3 carrots, shredded
    1 cup water chestnuts
    1 can French green beans
    1 can bean sprouts
    1 can mushrooms, sliced
    1 can yellow hominy
    1 can white hominy
    1 jar pimentos

Drain all vegetables.

Dressing:
    ¾ cup vinegar
    ½ cup oil
    1 cup sugar
    1 teaspoon pepper
    2 teaspoons salt

Boil dressing and pour over vegetables while hot. Refrigerate overnight.

Lemon Jell-O Salad
From Bonnie Sheridan

    1 large package lemon gelatin
    1 large can crushed pineapple (save juice)
    5 large bananas, sliced
    Layer of miniature marshmallows

Combine and refrigerate to set
    2 cups whipped topping

Topping:
Add water to pineapple juice to make one cup. Add:
    ½ cup sugar
    4 Tablespoons flour
    1 egg beaten

Cook on low heat until thick. Chill. Fold in 2 cups whipped topping.  Spread over set gelatin. Refrigerate.

Tortellini Soup
From Pat Pomerico

    1 pound Italian sausage
    1 cup onion, chopped
    2 garlic cloves, minced
    3 13-ounce cans beef broth
    1 large can tomatoes (or 3 lg tomatoes, peeled and cut up)
    1 cup carrots, sliced
    ½ teaspoon dried basil
    ½ teaspoon dried oregano
    1 teaspoon parsley flakes

    1 cup sliced zucchini
    9-ounce package cheese tortellini
    1 mild green pepper, chopped
    ½ cup water

Brown sausage in large pot and set aside. Keep sausage drippings and cook with onion and garlic. Add all ingredients to the zucchini and boil for 30 minutes. Stir in zucchini, tortellini and green pepper, cover and simmer about 25 minutes until tortellini is tender. Serve and top with shredded parmesan cheese.

Grape-Nut Salad
From Diane Wipf

    1 egg white
    2 Tablespoons sugar
    ½ teaspoon almond extract
    2 Tablespoons maraschino cherry juice
    12 maraschino cherries (cut in small pieces)
    ½ cup powdered sugar
    1 cup Grape-Nuts cereal
    1 cup chopped walnuts
    12 ounces whipped topping
    2 drops red food color

Beat egg white until stiff. Slowly add 2 tablespoons sugar and beat until dissolved. Fold in remaining ingredients. Freeze. Remove from freezer a few minutes before serving. Refreeze leftovers.

Apple Butter
From Brenda Christiansen

    20-23 medium apples
    3 cups sugar
    4 teaspoons cinnamon
    ¼ teaspoon salt
    ¼ teaspoon ground cloves

Peel and core apples. In large bowl mix together sliced apples and seasonings. Place in crock pot on low for 10-12 hours.

Process in water bath for 10 minutes. Makes 4-5 pints.

Coffee Cake
From Lavonne Wipf

    1 package yellow cake mix
    1 package instant vanilla pudding
    ¾ cup canola oil
    ¾ cup water
    4 eggs
    1 teaspoon vanilla

Topping:
    ½ cup brown sugar
    2 teaspoons cinnamon

Mix cake, pudding and water. Add eggs one at a time beating well after each. Add vanilla and stir.

Pour half of batter into a greased and floured 9-by-13-inch pan. Sprinkle half of topping mixture over this, then add remaining batter and top with last half of oapping mixture. Marble with a knife. Bake at 350 degrees F for 40 minutes.

Drizzle with glaze of 1 cup powdered sugar and 2 Tablespoons milk.