Macon Magazine

october/noveMber 2013 Macon Magazine i 91 Mercer University School of Medicine welcomes Dr. Eilen specializes in the prevention, diagnosis and management of cardiac and vascular diseases, and he is trained in coronary, structural and peripheral interventional procedures. Dr. Eilen is board certified in transthoracic, trans-esophageal and stress echocardiography, and has special certification in vascular ultrasound. Dr. Eilen is currently accepting new patient referrals. Office Hours: Monday-Friday, 8 a.m. - 5 p.m. Dana Eilen, MD Board Certified, Cardiology & Comprehensive Echocardiography Associate Professor, Internal Medicine 657 Hemlock Street, Suite 200 • Macon, Georgia 31201 • (478) 301-2109 6010 Peake Road, Macon, Georgia 31220 • www.stratford.org W atching a child's mind, body and spirit grow is one of the most rewarding experiences for an educator. At Stratford, small class sizes, low teacher to student ratios, afterschool tutorial programs, learning support services, character education and a wide range of co-curricular activities are some of the ways our students are nurtured. We strive to help students find their gifts and talents, explore new areas, overcome personal challenges and become stronger, self-reliant individuals. Nurturing a student for growth and suc- cess in their personal endeavors is one way that we are ... Uniquely Stratford. Preschool Admissions oPen house Sunday, Oct. 20, 2-3 p.m. For information call 478-477-8073 ext. 298 Uniquely Nurturing Stratford Academy does not discriminate on the basis of sex, race, color, religion or national origin in the administration of its educational programs, admissions policies, financial aid policies, employment practices or other school-administered programs. Turkey and Dressing Neva's Dressing 1 box Dixie Lily cornbread mix 1 (8-ounce) package Pepperidge Farm herb or cornbread dressing 2 cubes beef bouillon 1 cup turkey stock ¼ cup water 1 egg, beaten 1 medium onion, chopped fine 4 ribs finely chopped celery 1 ½ teaspoons poultry seasoning 1 6-ounce can salted almonds Preheat oven to 325 degrees. Cook the cornbread mix according to package instructions. Crumble, cool, and add Pepperidge Farm dressing. Add 2 cubes beef bouillon to 1 cup turkey stock. Mix in ¼ cup water. Set aside. Mix the cornbread and dressing together with the seasonings and almonds. Add stock mixture (re- serving small amount) to beaten egg. Mix all ingredients well and pour the small amount of reserved stock over mixture. Soak overnight. Bake covered 325 degrees 1 hour. Remove lid last 20 minutes of cooking time. Note: (1 ½ pounds pre-cooked fresh pork sausage can be added to dressing mixture) Cook sausage and drain well before adding. Also, fresh leaves of sage, oregano and thyme to equal 1/3 cup give an added distinct flavor to this dressing recipe. HERITAGE RECIPES h o l i d a Y G u i d e 2 0 1 3

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