Page 28 - Senior Times South Central Michigan - June 2016 - 23-06
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Page 28
Senior Times - June 2016
Calhoun County’s ONLY Authorized Armstrong
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updates on your
Stephanie Holland, Special to Senior Times
In 2016, more than a million people will be diagnosed with cancer around
the world. This alarming statistic affects people and families everywhere. On June 5, we observe National Cancer Survivors Day in the United States. In support of this day, Social Security encourages get- ting checkups to provide early detection, raise awareness through education, and recognize the survivors who have gone through this battle or are still living with the disease.
Social Security stands strong in our support of the fight against cancer. We offer services to patients dealing with this disease through our disability program and our Compassionate Allowances program.
Compassionate Allowances are cases with medical conditions so severe they obviously meet Social Security’s disability standards, allowing us to process the cases quickly with minimal medical information. Many cancers are on our Compassionate Allowance list.
There’s no special application or form you need to submit for Compassionate Allowances. Simply apply for disabil-
ity benefits using the standard Social Security or Supplemental Security Income (SSI) application. Once we identify you as having a Compassionate Allowances condition, we’ll expedite your disability application.
Social Security establishes new Compassionate Allowances conditions using information received at public out- reach hearings, from the Social Security and Disability Determination Services communities, from medical and scien- tific experts, and from data based on our research.
If you think you qualify for disabil- ity benefits based on a Compassionate Allowances condition, please visit www. to apply for benefits.
Stephanie Holland is the Public Affairs Specialist for West Michigan. You can write her c/o Social Security Administration, 455 Bond St Benton Harbor, MI, 49022 or via email at
Joanna Stelloh Phelps, Special to Senior Times
When creating recipes, I always want them to be versatile. This pea and bacon tart could be served at brunch, as a side dish, or as an appetizer for an easy spring or summer party. You can make your own pie crust if you like but Pillsbury makes a good quality crust and speeds up the pro- cess. This also freezes well so can be used for several meals!
Pea and Bacon Tart
1⁄2 to 3⁄4 package of bacon,
5-6 green onions, chopped
1⁄2 red pepper, chopped
8-ounces fresh or frozen peas, rinsed
to thaw
Pinch of salt and pepper 1 12-inch pie crust
1⁄2 cup milk
1⁄2 cup heavy cream
2 whole eggs
1 egg yolk
1 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon garlic powder 1 teaspoon onion powder
Preheat oven to 425 degrees. Let refrig- erated pie crust sit at room temperature for about ten minutes or until it unrolls easily. Fit into bottom of tart or spring form pan going up edges by about 1-1⁄2 inches. Prick bottom with a fork, bake about 5 minutes, remove from oven and set aside. Turn oven down to 350 degrees.
In frying pan, cook bacon until crisp, remove from pan to drain on paper towel, and crumble. In bacon grease, sauté onions, and red pepper until softened, add peas to just warm through. Drain vegetables and season with pinch of salt and pepper.
Add vegetables to prepared pie crust, top with crumbled bacon; set aside.
In large bowl, whisk milk, cream, and eggs, season with salt, pepper, garlic and onion powders. Pour over vegetables and bacon making sure not to fill over top of edges of pie crust. Bake in 350 degree oven for about 20 minutes until firm and a knife inserted in center comes out clean. You
can serve warm or room temperature and topped with a little Parmesan cheese.
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