February   2013
Volunteer Newsletter

2012 Joanne Kehris Volunteer Award


Congratulations to 
Mimi Halpern who was awarded the 2012 Joanne Kehris Volunteer Award.


Mimi began volunteering at the Ronald McDonald House 12 years ago when she would walk her students from Ellis School to the Ronald McDonald House bringing gifts to our families.  
Following her retirement five years ago, Mimi kept her promise to continue volunteering.  You will find her every week at the front desk greeting families and visitors with a smile.   

Check Out These Links!


The Kolb/Kozma girls watch the movie Matilda in our new RMHCinema while they're waiting for their laundry to finish. 


February is Heart Month 
Some health conditions and lifestyle factors 
can put people at a higher risk for developing heart disease. You can help prevent heart disease by making healthy choices and managing any medical conditions you may have. 
We hope that you have a great Valentine's Day. Take the time to give your heart the extra care it needs to be healthy.

Mindy Adleff
Ronald McDonald House 


Superhero Party!
On Saturday February 2, 2013 
Kiss the Toad Creations 
hosted a Superhero Party.

They brought capes, gift baskets, cupcakes and even their own superheros! Everyone had so much fun. All of the kids in the house danced, played, and received their very own cape. Lots of smiles were shared. 
Be sure to check out the Superhero pictures link on the left.
Thank you SO much for all of your hard work and for traveling here to us in the snow! 

RECIPE of the Month

Chicken Biscuit Pie



4 tablespoons butter

1 cup finely chopped onion


1 rib celery, finely chopped

1/3 cup flour

1 1/2 cups chicken stock

1 1/2 cups whole milk

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

2 1/2 cups diced cooked chicken

2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)

Salt and pepper



2 cups flour

1 tablespoon baking powder

1 teaspoon sugar

1/4 cup co1/2 teaspoon salt

ld unsalted butter, cut into 1/4-inch pieces

3/4 cup milk


How to make it


Melt the butter on the stovetop in a Dutch oven or other oven-safe saut´┐Ż pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.


Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.


Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.


Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.


Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings.

Featured Volunteers
Mended Little Hearts 
feb5 feb4
Thank you for the wonderful dinner!

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