untitled

Page A38

SEPTEMBER 2017

FUNERAL HOME & CEMETERY NEWS

S ec t i on A

2017 NFDA International

Convention & Expo

October 29 – November 1

•

Boston, Massachusetts

• Engaging educational sessions

• The world’s largest funeral service expo

• Networking with professionals from more than

40 countries

•

And so much more!

Stay through Wednesday evening for an exclusive dinner cruise

aboard the

Spirit of Boston

nfda.org/boston2017

(Memories of Jack’s Recipes)

Original Recipes from Dottie and Jack Frediani

Shared by Kate Frediani-Gorman

Cremation Products Inc.

800-837-0701

www.cremationproductsinc.com

VEAL NORMANDE

1½ Tbs butter

1½ Tbs oil

6 thinly sliced veal cutlets, pounded or 6

boneless chicken breast halves, 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

Four to six servings:

Melt butter with oil in large

skillet over medium high heat. Add veal and

brown, turning once. Transfer to platter. Add

brandy and shallots to skillet 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.

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

mixture into bottom and 1 inch up sides of a

9-inch springform pan. Bake in 350 degree oven

6-8 minutes without browning. Remove and cool.

In large bowl, beat cream cheese until smooth;

beat in brown sugar. Blend in pumpkin, corn-

starch, 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 center is slightly soft to touch. Remove from

oven.

Combine sour cream, sugar and vanilla. Spread

over top; return 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

In addition, the following Selected Preferred Partners are

participating with display tables and/or sponsoring events

at the 99th Annual Meeting. These include:

Answering

Service for Directors

(ASD),

Bass-Mollett, C & J Fi-

nancial, Cost Segregation Services Inc.,

(CSSI),

Eagle’s

Wings Air, Facultatieve Technologies, Federated Funer-

al Directors of America, Federated Insurance, Funeral

Decisions, Funeral Zone, Homesteaders Life Compa-

ny, International Mortuary Shipping, Internet Ad Pros,

Johnson Consulting, Konica Minolta Business Solu-

tions, Kelco Supply Company, Legacy Touch, Live Oak

Bank, Matthews Aurora Funeral Solutions, Meadow

Hill Corporation, Messenger, Passare, Precoa, South-

land Medical LLC, SRS Computing

and

Tukios.

Selected appreciates the financial support of

Federated In-

surance

and

Funeral Zone

as their 2017 Centennial Inves-

tors and offers special thanks to Precoa for their investment

as their 2107 Centennial Ambassador. For more informa-

tion, v

isit selectedfuneralhomes.org o

r call 800-323-4219.

Selected Celebrates 100

Years, Hosts Annual

Meeting

Continued from Page A32

Selected Connections

Meeting approaches

Cremation from a

Different Perspective

Selected members participating in the Selected Connections

Program pose for a group photo at Bliley’s Funeral Homes in

Richmond, VA

DEERFIELD,IL—

Approxi-

mately 40 members of

Se-

lected Independent Fu-

neral Homes

gathered at

Bliley’s Funeral Homes

Richmond, VA for an

insightful and impactful two-

day program focused on

approaching cremation from a

different perspective.

Speakers included

Dr.

Thomas G. Long,

not-

ed professor and author

The Good Funeral: Death,

Grief and the Community of

Care;

Mark Higgins,

pres-

ident of

Hall-Wynne Fu-

neral Services,

Durham,

NC;

Neil O’Connor,

presi-

dent and CEO of

O’Connor

Mortuary

Laguna Hills, CA;

and

Becky Lomaka,

educa-

tion and Outreach specialist,

O’Connor Mortuary.

Selected Connections pro-

grams typically are entire-

ly planned and hosted by a

Selected member firm that

opens its doors to other

members in order to high-

light best practices and les-

sons learned. These mem-

bers-only, unique, hands-on

programs highlight the ca-

maraderie and trust shared

by Selected members.

Participant feedback solidi-

fies the value of this program.

“The content was superb,”

said

Charles “Chip” Billow

Billow Funeral Homes

& Crematory

in Akron,

OH and incoming Selected

board president. “There is

such value in learning from

those who have heightened

the standards or the norm to

better serve the public and

ourselves as the provider.”

Michael Newman

Panebaker Funeral Home

in Hanover, PA shared, “this

is one of the best programs I

have attended!”

Selected gratefully recog-

nizes

Ernie Kassoff

and

Fac-

ultatieve Technologies,

Selected preferred partner,

for the generous sponsorship

of the program.

Selected Independent Fu-

neral Homes delivers innova-

tive and pertinent resources,

solutions and ongoing sup-

port necessary for enduring

excellence to its internation-

al network of independently

owned death-care providers

who aspire to be the very best

in their profession. Members

of Selected operate accord-

ing to specific standards and

best practices in order to pro-

vide the public with reliable,

high-quality funeral services

and funeral-related informa-

tion. 2017 marks the orga-

nization’s 100th anniversary

and a legacy of dedication

and support to the death-

care profession.

For more information on

Selected’s programs, becom-

ing a member of Selected In-

dependent Funeral Homes

or to locate a member, visit

www.selectedfuneralhomes.org

or call 800-323-4219.