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Page A40
NOVEMBER 2014
FUNERAL HOME & CEMETERY NEWS
S ec t i on A
(Memories of Jack’s Recipes)
Original Recipes from Dottie and Jack Frediani
SLOW-COOKER CHEESEBURGER SOUP
This popular cheese soup relies on a
mirepoix
[mihr-PWAH] – onion, celery, and carrot sautéed
in butter for added flavor.
4 Tbs unsalted butter
1 pound ground sirloin
2 cups diced onion
¾ cups diced carrot
2 tsp minced garlic
1 tsp diced basil
¼ cup all-purpose flour
1½ cup milk
3 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
2 cups shredded sharp Cheddar cheese
Salt and black pepper to taste
Ketchup
Prepared yellow mustard
Chopped dill pickles
Melt butter in a sauté pan over medium heat.
Add sirloin; cook until meat begins to brown.
Stir in onion, celery, carrot, garlic and basil;
cook 5 minutes.
Add flour, stirring to coat meat; cook 1 min. Stir
in milk until mixture is smooth. Bring mixture to a
boil; cook 2 minutes. Transfer soup to a 3-4 quart
slow cooker.
Stir in broth and potatoes. Cover soup; cook un-
til potatoes are tender, on low-heat setting for 3-4
hours. Add cheddar just before serving, stirring un-
til cheese melts. Season soup with salt and pepper;
garnish each serving with ketchup, mustard and
pickles.
MOCHA MALT
1½ cup milk
1/3 cup malted milk powder
3 Tbs unsweetened cocoa powder
1½ tsp instant espresso powder
1 carton vanilla ice cream (1½ quarts)
Whipped cream, optional
Combine milk, malted milk powder, cocoa and
espresso powder in a blender. Add ice cream; blend
on high speed until mixture is smooth. Serve malts
immediately. Garnish malts with whipped cream, if
desired.
Memoires des
choix des Jacque
Good Eating!
NEWS
Educational
CONTINUED
Pittsburgh Institute of Mortuary Science 75
th
Anniversary/Reunion
Pennsylvania State Representative Harry Readshaw presents
proclamation to PIMS president Eugene Ogrodnik
PIMS Dean Dr. Joseph Marsaglia presents M. Roger Walker with
PIMS Distinguished Service Award
PITTSBURGH,PA—
Pitts-
burgh Institute of Mor-
tuary Science
(PIMS) re-
cently celebrated its 75th
anniversary/reunion
on
September 13, 2014. The
celebration kicked-off Sat-
urday afternoon with an
open house at the school
and a formal banquet
that evening at the Shera-
ton Hotel, Station Square.
More than 300 people
were in attendance, includ-
ing alumni and friends. A
proclamation was pre-
sented from Pennsylvania
state representative
Har-
ry Readshaw
on behalf of
the Pennsylvania House of
Representatives, and a let-
ter of congratulations was
received from Pennsylvania
governor,
Tom Corbett.
When founded in 1939,
PIMS was initially named
Pittsburgh School of Em-
balming
and was located
at 3337 Forbes Avenue in
the Oakland section of the
city. PIMS moved to its
present location at 5808
Baum Boulevard in 1989.
The founding fathers of
PIMS were
Dr. Emory
James, Dr. Otto Margo-
lis,
and
John Rebol;
its
first president was
John
A. Freyvogel Sr.
Cur-
rently,
Eugene Ogrodnik
serves as the schools presi-
dent holding that position
since the death of James in
1991.
Known as “The Flagship
of Mortuary Education,”
PIMS is one of 58 mortu-
ary programs in the coun-
try and has been a leader in
funeral service education –
having for a short period
of time provided mortuary
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