EMH seeking more grants

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By: Gary Jones
gjones@elberton.com

After receiving $750,000 grant, hospital pursuing $1.1 million more

Only days after announcing Elbert Memorial Hospital had received a $750,000 grant from the Georgia Department of Community Health, Hospital Administrator Kerry Trapnell said last week the hospital is currently pursuing $1.1 million more in grants.

In last week’s EMH Authority meeting Trapnell said that the hospital has submitted a “pre-application” for a $600,000 Appalachian Regional Commission (ARC) Telemedicine Grant and has put in a request for a United States Department of Agriculture (USDA) Grant that totals $500,000.

According to Trapnell the hospital is “finalizing” projects and proposing a budget for the rural health grant, which will be used for emergency room renovations, medical office building renovations, new clinic spaces for telemedicine, new radiology equipment, an orthopedic surgery location and new website/marketing services.

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From Elberton to Athens to Covington . . .

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The Northeast Georgia Area Agency on Aging serves a 12-county region in Northeast Georgia, including the Granite Capital of the World (Elberton in Elbert County), the home of the Georgia Bulldogs (Athens in Clarke County), and our own film-ready town (Covington in Newton County – do you recognize scenes from Sweet Home Alabama or the Vampire Diaries?).

Each of our senior centers has its own unique personality, too! Examples of activities offered include Zumba, ceramics, gospel choir, Bridge, Bingo, quilting club, walking club, senior yoga, and more! Our older adults enjoy a variety of weekly activities and special events, such as grocery shopping day, outings to Mayfield Dairy or Gibbs Gardens, and tailgating cookouts or Varsity Hamburgers and Hotdogs. Our wonderful senior center directors give of their time, creativity, and resources to provide enriching experiences for all of the older adults in our region.

We currently offer the Living Well Chronic Disease Self-Management Program, A Matter of Balance falls prevention program, and Powerful Tools for Caregivers in our region. These evidence-based programs help our older adults manage chronic conditions or feel empowered when caring for a loved one with chronic conditions.

We also provide a monthly newsletter to our senior centers and several community partners with articles about pertinent nutrition, physical activity, lifestyle management, and medication management topics – as well as a simple but yummy recipe! You’ll find sample articles from our November newsletter below focusing on preparing for the holiday season.

 

from: http://www.georgiahealthmatters.org/news/

October Healthy Recipe Idea

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Easy Scalloped Potatoes

From: EatingWell.com, October 2017

In this easy scalloped potatoes recipe, sliced potatoes are roasted in the oven before being mixed with a simple, creamy stovetop sauce and sprinkled with Cheddar cheese. A few minutes under the broiler turns the dish golden and crispy.

 Ingredients:
  • 2½ pounds Yukon Gold potatoes, cut into ¼-inch slices (about 8 cups)
  • 3 tablespoons extra-virgin olive oil, divided
    Carapelli Firenze Organic Extra Virgin Olive Oil 17 Fl Oz
    $7.49 for 1 itemThru 11/11
  • 1 small onion, finely chopped (about 1 cup)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2½ cups low-fat milk
  • 1 cup shredded sharp yellow Cheddar cheese, divided
    Tillamook Medium Cheddar Finely Shredded Cheese 8 Oz
    $2.99 for 1 itemThru 11/04
  • 2 teaspoons fresh thyme

Preparation:

  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Toss potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring for 1 minute. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
  4. When the potatoes are done, remove them from the oven. Preheat the broiler.
  5. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with ½ cup cheese. Add the remaining potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.
  • To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.

November Healthy Recipe Idea

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Easy Scalloped Potatoes

From: EatingWell.com, October 2017

In this easy scalloped potatoes recipe, sliced potatoes are roasted in the oven before being mixed with a simple, creamy stovetop sauce and sprinkled with Cheddar cheese. A few minutes under the broiler turns the dish golden and crispy.

 Ingredients:
  • 2½ pounds Yukon Gold potatoes, cut into ¼-inch slices (about 8 cups)
  • 3 tablespoons extra-virgin olive oil, divided
    Carapelli Firenze Organic Extra Virgin Olive Oil 17 Fl Oz
    $7.49 for 1 itemThru 11/11
  • 1 small onion, finely chopped (about 1 cup)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2½ cups low-fat milk
  • 1 cup shredded sharp yellow Cheddar cheese, divided
    Tillamook Medium Cheddar Finely Shredded Cheese 8 Oz
    $2.99 for 1 itemThru 11/04
  • 2 teaspoons fresh thyme

Preparation:

  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Toss potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring for 1 minute. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
  4. When the potatoes are done, remove them from the oven. Preheat the broiler.
  5. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with ½ cup cheese. Add the remaining potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.
  • To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.