The Pardee Hospital Foundation recently announced its new board members and officers for 2011.
New members joining the Foundation Board for a multi-year term include: Stephanie Bailey, mortgage loan officer with RBC Bank; Greg Burnette, area executive with First Citizens Bank; Rich Cooke, realtor at Keller Williams and Laurel Park Mayor Pro-Tem; Kellie Kanipe, with Carland and Anderson; Sharon Koffman, community volunteer; and Ross Sloan, vice president with Carolina First Bank.
“Our staff is looking forward to working with our Foundation Board of Directors for 2011,” said Debbie Patrick, director of development and donor relations for the Pardee Hospital Foundation. “The incoming members all bring strong skill sets to our organization.”
Officers for 2011 are Lynn Matykiewicz, president; Ryan Harman, vice president of development; Jane Swafford, vice president of board development; James Wert, secretary; and Michael Wollinger, treasurer.
Departing from service on the Foundation Board at the end of 2010 are Todd Webb, Jack Davis, Bill Gold, Greg Gibson and Kris Hoce, CEO.
[caption id="attachment_2137" align="alignleft" width="150" caption="Gerald Maier, FACHE"][/caption]
The Board of Directors of the Henderson County Hospital Corporation has named Gerald Maier, FACHE, interim President/CEO of Pardee Hospital.
“Mr. Maier has been a greatly respected, highly regarded leader in our community and we welcome him on board as we continue the search process for the permanent president and CEO at Pardee Hospital,” stated Bill Lapsley, Chairman of the Board. “We are extremely confident in the ability of Mr. Maier to lead Pardee through this time of transition and also very confident in our staff and management who are continuing to provide high quality healthcare to our community.”
Maier is well known in the community and at Pardee Hospital. He currently serves on the Blue Ridge Community Health Services Board of Directors and as board campaign chair of the Henderson County United Way. Maier is a Hendersonville Rotary Club member. His background includes serving as the president and CEO of University of Oklahoma Medical Center in Oklahoma City, Okla. and University & Children’s Hospitals in Oklahoma City, Okla.
Maier will officially begin his position with Pardee Tuesday, Jan. 4, and is working with Kris Hoce, Pardee’s outgoing President/CEO, to ensure a smooth transition.
Hoce has accepted a position leading Morton Plant Hospital in Clearwater, Fla., which will provide significant career advancement. Morton Plant is part of Morton Plant Mease and the Baycare Health System.
The Board’s Executive Committee has established a Search Committee to oversee the selection process for Pardee’s next President/CEO. The Pardee Board of Directors has hired the McAulay Firm in Charlotte, NC, to conduct the search. The selection process is expected to take approximately six months.
According to Lapsley, “The Pardee Board will periodically update Pardee associates, medical staff, volunteers and the community about the CEO selection process as we proceed in the coming months.”
Our fall edition of Healthy Horizons featured a recipe for a healthy holiday stuffing. To complete your meal see below. The Turkey12 servings, 3 ounces turkey & 2-3 tablespoons gravy each, plus leftovers Active Time: 40 minutes Total Time: 3 hours 40 minutes (plus 24 hours brining time)
10 cloves garlic, divided
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup kosher salt
1 12-pound natural or organic turkey, (see Shopping Tip)
1/4 cup freshly grated lemon zest
1/4 cup packed fresh oregano leaves
2 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine, or dry vermouth
1 14-ounce can reduced-sodium chicken broth
Crush 6 cloves garlic and add to a very large stockpot (or clean bucket). Stir in lemon juice, Worcestershire, salt and 4 quarts cold water.
Remove giblets from turkey (if included) and trim excess skin. Submerge the turkey in the brine and refrigerate for 24 hours. If the turkey is not fully submerged, turn it every 8 hours.
Remove the turkey from the brine, rinse well and pat dry. Discard the brine.
Preheat oven to 350°F.
Place the remaining 4 cloves garlic, lemon zest, oregano, oil, pepper and 2 tablespoons water in a food processor and pulse until it becomes a paste. (Alternatively, chop garlic, lemon zest and oregano on a cutting board until finely minced, then place in a small bowl and stir in oil, pepper and water.) Loosen the skin over the breast and thigh meat. Rub the paste all over the turkey, under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey breast-side down in a roasting rack set in a large roasting pan.
Roast the turkey for 1 hour. Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, tent with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more.
Transfer the turkey to a large cutting board; let rest for 20 minutes before removing the string and carving.
Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Whisk flour with 1/4 cup water in a small bowl.
Set the roasting pan over two burners on medium heat. Add wine (or vermouth); bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes. 10. Remove the pan juices from the freezer, skim off the fat with a spoon and discard. Add the defatted juices and broth to the roasting pan; return to a simmer, whisking often. Cook for 1 minute, then whisk in the flour mixture and simmer until thickened, 1 to 2 minutes. Pour the gravy through a fine-mesh sieve and serve with the turkey.
Nutrition Per serving: 180 calories; 6 g fat (2 g sat, 2 g mono); 66 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 26 g protein; 0 g fiber; 120 mg sodium; 273 mg potassium. The Side:Mashed Potatoes with Roasted Garlic and Rosemary
Yield: 8 servings (serving size: 1/2 cup)
2 whole garlic heads
2 pounds cubed peeled Yukon gold potato
1 cup chopped onion
2 tablespoons plain fat-free yogurt
1 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation Preheat oven to 350°. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.
Calories: 93 (2% from fat)
Fat: 0.2g (sat 0.1g,mono 0.0g,poly 0.1g)
The Pie: Pumpkin Coconut Tart
10 servings Active Time: 30 minutes Total Time: 2 1/4 hours
1 1/4 cups white whole-wheat flour, (see Ingredient Note)
1/2 cup slivered almonds, toasted (see Tip)
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
Pardee Lifeline, a system that summons help immediately at the touch of a button, is offering the first month free and free installation until Dec. 31. This is a total savings of $90.50. To take advantage of this offer, call (828) 692-9061 and use coupon code FD6.
Pardee Lifeline has been providing the Lifeline service to Henderson County for over 27 years. The service is ideal for those with high-risk medical conditions, chronic illnesses or individuals with limited mobility. Lifeline offers other services as well, such as a speakerphone function allowing individuals to answer the telephone without using a handheld receiver and the ability to leave reminders of important things to do throughout the day.
“We are proud of the service we provide our elders, which helps them continue living in the homes they love,” says Ron Comeens, Lifeline coordinator for Pardee Hospital. “We are especially driven during this holiday season to help more at-risk elders remain independent, so that they can share in the festivities with their family and friends at home. Holidays should be a time for celebration, not worry.”
Lifeline recently launched the new AutoAlert button featuring the only pendant-style help button that can automatically call for help if a fall is detected and a senior is unable to push his or her help button. Operators are available to answer questions or provide assistance 24 hours a day, seven days a week. Lifeline also retains pertinent health history and information on who to contact in the case of an emergency, when an individual is unable to provide this information.
Subscription to this service is available for a low monthly fee, based on the types of options selected.