Village Celebrates Historic Groundbreaking Event

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POMPANO BEACH – 7/19/2014 – On the morning of July 18, more than 350 residents, guests and community leaders gathered at John Knox Village for an historic event – the Groundbreaking Ceremony for our new health center, The Woodlands at John Knox Village.

The Village’s new skilled nursing center will be the first in Florida to adopt The Green House model of care. This model is an innovative, nationally recognized initiative that acknowledges the individuality of seniors and honors their autonomy, choice, privacy and dignity.

The new center will provide a new level of person-centered care that gives seniors meaningful life in a real home and empowers staff that is dedicated to protecting, sustaining and nurturing the lives of our seniors.

Construction of the $34-plus million building is expected to be completed by the fall of 2015 and open for occupancy shortly after then.

_MG_6795-rThe event featured a number of guest speakers, including Susan Frazier,  Director of THE GREEN HOUSE® Project.

“We are here today to embrace something incredible,” she said. “The essence of The Green House model is not only to provide a real home for elders, but to fill these homes with warmth and empower staff to create a loving environment.”

Other guest speakers were: Robert Scharmann, JKV President and CEO, who was Master of Ceremonies; William Knibloe III, Chairman, and Dirk DeJong, Vice Chairman, of our Board of Directors; residents David and Twylah Haun; Dr. Murray Todd, a Member of our Board and prominent Neurologist in Broward County; City of Pompano Beach Mayor Lamar Fisher; and resident John Dalsimer, President of the Foundation Board of Directors.

The Hauns talked about their visits to other Green House homes, as well as Twylah’s mother’s experience in our Health Center.

“At first, we were skeptical whether this type of care would work in a skilled nursing center,” David Haun said. “However, after visiting four other Green House communities in Texas, Arkansas, Alabama and the original home in Mississippi, we knew this was the right decision for JKV and our residents.”

The Woodlands at John Knox Village will feature a total of seven floors and 144 private rooms. Six of the floors are residential living, and the ground floor has a multi-purpose room, dining bistro and rehabilitation center.

_MG_6823-rEach residential floor will have two Green House homes. Each home has 12 private bedrooms and bathrooms surrounding an open living room (hearth), kitchen and dining area.

Mr. Scharmann, Bill Knibloe and Dirk DeJong thanked everyone who has helped with this project – from residents to Board Members to employees to our major vendors.

“This event celebrates the beginning of construction of the new ‘jewel’ on our campus,” Scharmann said.

The Woodlands at John Knox Village was designed by RDG Planning & Design (Architects John Birge, Scott Pfeifer and Kevin Ruff). The Village is closely working with Gallo Herbert Architects (William Gallo), which is serving as the Owner’s Authorization Representative. Also, The Weitz Company has been hired as the construction manager on this project.

After, the official groundbreaking with the gold shovels and hard hats was celebrated, some other photos were captured and refreshments served.

For more information about The Woodlands at John Knox Village, visit the Website (

John Knox Village is a not-for-profit continuing care community that provides a full range of life-care services for those aged 62 and greater. The Village is located at 651 S.W. Sixth Street in Pompano Beach, just east of I-95 and south of Atlantic Boulevard. For more information, contact our Marketing Department, at (954) 783-4040, or visit us at (

Creamy Onion (aka Walkabout) Soup

creamy onion soupHere is a delicious alternative to the famous and popular French Onion Soup. Some years ago, I had a request from a reader to please publish the Outback Steakhouse recipe for Walkabout Soup. He was told by the server that if they told him how it was made they would ‘have to kill him.’

I assured him not to worry. Also, although most recipes (including the Walkabout Soup) at the Outback Steakhouse restaurants are corporate owned and considered signature recipes and not to be given out, I had a fun cookbook called Top Secret Restaurant Recipes by Todd Wilbur (Pilgrim Group, 1997). Mr. Wilbur goes about creating clones from many favorite restaurant chains, including the Walkabout Soup.

After making some changes of my own, particularly in the seasoning and procedure, the Creamy Onion Soup recipe you will find here is the delicious result and a very close clone to the original with no fear of retribution.

  • 8 cups water
  • 3 tablespoons Superior Touch Better Than Bouillon Beef Base*
  • 3 medium white onions
  • ¾ cup all-purpose flour
  • 1 cup heavy cream
  • Salt and white pepper, to taste
  • 1¼ cups shredded Cheddar cheese
  • ¼ cup shredded Monterey Jack cheese

In a large saucepan, bring the water to a boil over medium-high heat. Stir in the Beef Base until dissolved.

Peel and cut the onions into thin slices, then cut the slices into quarters and add to the liquid. Bring the mixture back to the boil. Lower the heat to medium-low and let simmer, uncovered for about an hour. Stir a time or two.

In a large mixing bowl, whisk together the flour and heavy cream until very smooth. While stirring, slowly add the flour/cream mixture to the onion mixture. Continue stirring until thickened, then continue to simmer, stirring occasionally for an additional 15 minutes. Season to taste.

Add one cup of the Cheddar cheese and stir for another 3-4 minutes, or until the cheese is completely melted.

Serve the soup hot with a sprinkling of about a tablespoon each of the remaining Cheddar cheese and Monterey Jack on top. Makes four servings.

*Available in most supermarkets alongside the bouillon cubes and granules.

Did You Know?

Someone once asked why a dish she had in one restaurant was called Salmon Paillard, and a few nights later she ordered what seemed identical in another restaurant called Salmon Carpaccio.  And for everyone’s information, the difference is in name only.

Both were originally meant to describe a thin, pounded piece of beef. Now it can mean just about any meat, poultry or seafood pounded thin and served with a suitable sauce.

The Larousse Gastronomique says the Paillard was invented by a 19th Century Parisian restaurateur with the same name. The Carpaccio was created for its color (red, raw beef with a strip of white sauce – like mayonnaise) back in the mid-1950’s and named for a Venetian painter, Vittorio Carpaccio, who favored red and white on his canvasses. It was supposedly inspired by a Contessa Mocenigo whose doctor had forbidden her to eat cooked meat.

Today however, the names remain, and just about anything thinly sliced can be, in the words of a chef friend of mine, “paillarded” or “carpacciated”.

Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (

Rapoport’s Cheese Kreplach

imagesCA0JIIM4Years ago, I gave a class using ideas for leftovers. Since many of us have tried for years to think of innovative ways to serve what we like to call “elegant aftermaths,” I remembered this recipe for the Cheese Kreplach, which was given to me by my good friend – the late Ray Rapoport.

Ray’s original New York Rapoport’s Dairy Restaurants featured them. They were extremely popular, and added that occasionally they also were filled with meat or mashed potatoes.

He also told me that the origin of the Kreplach was Eastern European and was another version of the pirogi or piroshki, the blintz, the turnover, the French-filled crepes, the Italian ravioli and Chinese wontons, to name a few.

 It is extremely interesting to see how each culture has its own version. In addition to using cheese as a flavorful filling, you can now use most any of those “elegant aftermaths” to present a tasty luncheon, supper or even breakfast dish.

And instead of the traditional dough made of flour, water and eggs, you can use refrigerated or frozen dough or wonton wrappers and fry instead of boiling the parboiled Kreplach.

These need to be started ahead to refrigerate the filling for at least two hours. However, once the Kreplach are parboiled, they can be refrigerated for several days before the finished cooking of boiling or frying, or wrapped and frozen.

Cheese Filling (be sure to make ahead and refrigerate for at least two hours): 

  • 8 ounces creamed cottage cheese
  • ½ a 7½ ounce package of Farmer cheese
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, lightly beaten
  • All-purpose flour, as needed


  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 large eggs lightly beaten
  • 1 tablespoon vegetable oil
  • ½ cup water – more, if needed
  • 1 tablespoon more oil for cooking water

To make the Cheese Filling, place the cottage cheese in a large square of cheese cloth and squeeze to remove all the liquid possible. Mix all ingredients well. If the mixture seems too wet, add a tablespoon or more of flour. Refrigerate for two hours.

To make the dough, stir the flour and salt together in a mixing bowl.  In a 2-cup measure, mix the eggs, oil and water. Add to the flour, mixing well with a fork, until the dough leaves the side of the bowl. The dough should be soft but not sticky. Turn out onto a lightly floured board and knead gently for a minute or two. Cover and let stand for 30 minutes.

To assemble the Kreplach, roll half the dough out to about 1/8 inch. Use a 3 to 3½-inch cookie cutter to cut out 18 rounds. Reroll scraps if necessary. Place about a heaping teaspoon Cheese Fillling in the center. Brush the bottom edges with water, fold over filling and seal tightly with a fork. Place on a baking sheet.  Repeat with remaining dough.

Bring a large saucepot filled with water to a boil with the tablespoon of oil. Add the Kreplach without crowding, and let bubble until they rise to the surface.  Remove with a slotted spoon to paper towels. Repeat with remaining Kreplach. Place in an oiled pan. Can now be refrigerated and finished in a day or two. They can also be frozen.

To finish cooking, boil another 2- 3 minutes to thoroughly cook the pastry, and add to chicken or other soups to serve, or add about ¼-inch oil in a large skillet and cook the Kreplach over medium heat until nicely browned, turning once. Makes 36 Kreplach.

Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (

Polish Kielbasa Hamburgers

kielbassy hambThe Fourth of July is fast approaching, and for many of us, it always meant celebrating with hot dogs and hamburgers on our backyard grills.

Now that those backyard grills (except for some residents in our villas) are memories only, I thought the recipe for these delicious Polish Kielbasa Hamburgers would be an excellent choice for July.

They can be enjoyed either on the outdoor grill or cooked to perfection in a lightly-oiled, nonstick skillet in the kitchen.

This tasty recipe comes thanks to a retired advertising and printing executive and a lobbyist for the NRA (National Rifle Association). When he shared it with me several years ago, he said it was passed on to him by his father, a native of Poland.

Not having access to the recommended outside grill, I cooked them in my nonstick skillet, and the response from my in-house tasters at the time was most enthusiastic.

I also recommend that if you want to cook just four burgers, the other half of the recipe can be baked in a small (5½ by 3½-inch) loaf pan at 350 degrees for about 45 minutes.

Cooled, chilled and sliced and piled on your favorite bread with a bit of Polish Mustard, it will deliver one of the most enticing sandwiches you have enjoyed in a long time.

  • 1 pound of ground chuck
  • 1 pound of Polish Kielbasa (I used Hillshire Farm Turkey Polska Kielbasa with beef added), entire casing removed and discarded, broken into 1-inch pieces
  • 1 large egg
  • ½ cup of milk
  • 1 teaspoon of dried oregano
  • 1 tablespoon of finely chopped onion
  • ½ cup of dried bread crumbs

In a large mixing bowl, combine all the ingredients well. The only way this can be done is by using your (clean) hands. The Kielbasa is somewhat firm and takes a bit of earnest squeezing and time to get it blended totally with the rest of the ingredients.

Divide the mixture into eight patties, each being about 4 ounces. These can be made several hours in advance and refrigerated and covered until cooking time.

Cook to desired doneness, turning as needed, outside on the grill, inside under the broiler or in  the skillet. Serve on your favorite hamburger buns with some flavorful Polish Mustard – try Kohler’s. Makes eight very tasty Polish Hamburgers.

Now You Know:

Recently, I was asked what the difference was between gravy and sauce. Gravy always has as its base the juices left in the pan in which meat was cooked. A sauce may contain these juices, or it may be composed of ingredients unrelated to the preparation with which it is to be served.

Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (