06/27/11 Chef Angie of Miller’s Senior Living Community kept residents and guests entertained as she prepared a special recipe during a recent cooking demonstration. Chef Angie (Rice) is head chef and dietary manager at Miller’s and has many delicious recipes. Thursday afternoon she shared her “Summer Berry Trifle” stating that she wanted to make something “light, summery and tasty.”
While going through the steps of preparation Chef Angie talked about her love of cooking and the enjoyment she finds in her career choice. Growing up in larger cities and living in apartments made it so Rice was unable to be a part of the 4-H program. She shared when she married her husband Dan and moved to a rural area she was so excited to find out she could enter her food items in the Open Class Exhibit at the Marshall County 4-H Fair. She was so proud when she won a $75.00 prize the first year she entered; but, even more exciting was the ribbon she received. She still has that ribbon.
One thing that many people don’t’ realize about Miller’s Senior Living Community is the fact that their Dining Room is an actual fully staffed restaurant. While residents receive wonderful home cooked meals there the public is also invited to dine at the facility. Anyone may come to Miller’s for breakfast, lunch or supper and order of a complete menu. Patrons are waited on by trained dietary servers. They may order a complete meal from the appetizer all the way to the dessert for only $8.00 while a breakfast meal cost $5.00. Reservations are required for groups of two or more. For reservations call 1-574936-9801.
Chef Angie’s Summer Berry Trifle recipe:
1 (10 ounce) prepared pound cake, cubed
1 (10 ounce) frozen blueberries
1 (10 ounce) frozen blackberries
1 (10 ounce) strawberries
2 TBLS Butterscotch Schnapps
1 (5 ounce) package instant vanilla pudding
½ cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) whipped topping, thawed
In medium bowl, combine pudding mix, milk. Condensed milk and 1 cup of whipped topping, stir well.
Place ½ of the cubed cake in bottom of large glass serving bowl. Layer with blueberries, blackberries, and strawberries. Sprinkle with butterscotch schnapps.
Pour ½ of mixture over berries. Repeat a 2nd layer. Top with remaining whipped topping.
Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
Photo: Miller’s Head Chef, Angie Rice prepare a Summer Berry Trifle during a cooking demonstration. Looking on are resident Phyllis Combs and guests Toni Colangelo and Marian Tharp.