September 2021

Page A32 SEPTEMBER 2021 FUNERAL HOME & CEMETERY NEWS Se c t i on A Funeral Directors Research,Inc. AMRA INSTRUMENT, LLC 623 N. Tower (P.O. Box 359) Centralia, WA 98531 “the shorter the supply line the better off you are” WEB DIRECT GIFT & PRICING TM ® www.amrainstruments.com www.preproomdirect.com Cremation Urns, Jewelry & Keepsakes 941-751-3382 www. BOGATI URNS.com 1-888-792-9315 • mymortuarycooler.com NASHVILLE, TN BOOTH #545 Memoires des choix des Jacque (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 Good Eating! GRATIN of WALLEYE or FLOUNDER on SPINACH 1 pound walleye or flounder fillets, fresh or frozen Salt and pepper for seasoning 2 Tbs vegetable oil Juice of 1 lemon 2 Tbs butter or margarine 1 small onion, chopped ¼ tsp nutmeg 1 10-ounce package frozen spinach, thawed, chopped and drained 2 small tomatoes, sliced thin ½ cup shredded Gruyere cheese (or mozzarella) Cooked rice for serving Preheat oven to 375º. Salt and pepper the fillets. In a large skillet, heat the oil well and add the fillets. Pour the lemon juice over the fish. Cook for ap- proximately 2 minutes, then turn the fish over and cook for about 2 more minutes. Remove the fillets to a plate. In the same pan, melt the butter and add the onion and spinach. Season to taste and add the nutmeg. Sauté for 2 minutes and remove from the heat. In a ceramic baking dish or casserole, spread out the spinach mixture and top with the fillets. Place the tomatoes on top of the fillets and sprinkle the cheese over the fish. Bake for about 6 minutes or until the cheese is melted and the fish is heated thoroughly. Serve immediately. Makes 4 servings. GAZPACHO-STYLE SALAD 3 medium tomatoes 1 medium cucumber, thinly sliced 1 medium green pepper, chopped 1 small red onion, thinly sliced 3 Tbs snipped parsley 3 Tbs vinegar 1½ tsp sugar ¼ cup salad oil 1 clove garlic, minced ¼ tsp dried basil, crushed ¼ tsp cumin ¼ tsp dry mustard Dash bottled hot pepper sauce Cut each tomato into 8 wedges. In a bowl, combine toma- toes, cucumber, green pepper, onion and parsley. For dressing, in a screw-top jar combine oil, vinegar, sugar, garlic, basil, cumin, mustard and hot pepper sauce. Shake well. Pour over vegetable mixture; toss lightly to coat. Cover and chill for 2 to 3 hours, stirring occasionally. Transfer to a salad bowl. Garnish with croutons and avoca- do slices, if desired. News Educational ContinueD Funeral Directors Life Announces Virtual REIGNITE Summit in September ers to create a workplace culture you’re proud of. “Leadership and culture are two important workplace fac- tors that contribute to the overall happiness of employees and success of one’s business,” added Seale. “When one reignites his or her own passion, others will follow suit, and quality of service can increase tenfold. This two-day summit will leave attendees feeling inspired to try new leadership techniques and motivated to improve or strengthen relationships with staff and families.” Funeral Directors Life, rated A- (Excellent) by AM Best Com- pany, is a legal reserve life insurance company which specializes in the sale of insurance-funded preneed funerals. Their mission is “To be known as the best, most-respected provider of service to the funeral industry.” For more information about Funeral Directors Life, visit www.funeraldirectorslife.com. ABILENE,TX— Are you ready for a fresh approach to building a positive workplace culture? Are you looking to reignite your pas- sion for serving others and refine your lead- ership skills? Funeral Directors Life is excit- ed to offer a new virtual summit for funeral professionals, entitled “REIGNITE,” on Sep- tember 21-22. This funeral service leadership summit will be the first-ever of its kind for the profession! We’re excited to debut the REIGNITE Summit in September,” said Kris Seale, pres- ident and CEO for Funeral Directors Life. “Our tagline, ‘Spark your passion, ignite your leadership, fuel a positive culture,’ describes the way attendees should feel when they leave the event, but we hope they’ll also be inspired to reignite positive change within themselves, their funeral homes, and their communities.” The virtual event will feature John O’Leary, a two-time #1 National Bestselling Author of ON FIRE and IN AWE and host of the award- winning Live Inspired Podcast, and Tommy Spaulding, leadership expert and two-time New York Times and Wall Street Journal best- selling author of It’s Not Just Who You Know and The Heart-Led Leader. They will cover the important concepts of leading with heart and loving your staff, business, and custom- PRE-PUBLICATION SPECIALS CALL 1-800-321-7479 ORDER ONLINE AT www. NomisPublications .com ON THE UPCOMING 2022 EDITIONS