| Friday, April 9, 2010 | Opelika, Alabama |
Vol. 2, No. 24 |
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| Pictured is Jeff Jerkins demonstrating the PharmASSIST ROBOTx system and how to use and refill the ROBOTx. |
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Robots helping to fill your prescriptions
By Zach McDonald
Bubba's Medicine Shop first opened its doors on the corner of 10 th and 2 nd Ave in 1976. For the past five years Bubba's has been located at 512 2 nd Ave. However, that is not the only thing to have changed for the locally owned business.
Bubba's recently launched a robotic dispensing system for prescriptions. Innovation's PharmASSIST ROBOTx system, designed to enhance patient safety, free up pharmacy staff to counsel patients and improve overall customer service.
The quality and efficiency of our ROBOTx system has helped us tremendously with guaranteeing accuracy and with streamlining our heavy workload, said Jeff Jerkins, R.Ph., Bubba's Medicine Shop. The robot's checks-n-balances' aids us in doing everything correctly. It's technology I wouldn't want to go without.
The robotic system , equipped with a touch screen , allows the pharmacist to punch in the patient's information, then the simultaneous counting of prescriptions enables the filling of a prescription every 15 seconds, while not taking up much space in the store (26 wide and 96 long). The output lanes on the front provide for an orderly work queue and decrease the time employees spend on organizing.
ROBOTx has been designed to basically be idiot proof. Each one of the dispensers is a complete, independent counting device with an on-board processor and memory that stores medication-counting parameters and prevents cross contamination by restricting the reassignment of a dispenser to a particular class of drug.
If someone is allergic to penicillin, Jerkins said. I obviously can't have their prescription alongside penicillin. The airtight individual cells separate every one.
The dispensers track lot codes and expiration dates, as well. When refilling the dispensers, while the machine is still able to fill prescriptions, the doors for different sections of drugs lock automatically and even the individual cells within the sections lock so there is no way for medications to mix, ensuring patients receive the correct medication.
The robotic dispenser currently fills approximately 45 percent of Bubba's Medicine Shop's prescription volume.Citizens opposed to liquor store
By Megan Norred
Opelika Observer
The Opelika City Council voted Tuesday, April 6, to increase construction plans with Volkert to add sidewalks, curbs and gutters to the Frederick Road widening project.
To take federal dollars for road projects, the projects must include a sidewalk or bike path.
“I’ve never seen a pedestrian walking,” Mayor Gary Fuller said. “The federal men claim they found trails where people have been walking. We need to have the sidewalks.”
Concerns about a liquor store on the corner of North Eleventh and Second streets were brought to the attention of the city council. The liquor store would back against a residential area.
“We’re already battling lots of traffic and break-ins,” said Jen Rhodes. “It’s not a good situation.”
Several of the families have young children.
“I want [my children] to be able to play in the backyard,” said Meredith Klapetkova, whose home backs against the potential liquor store. “When we moved in it wasn’t the best part of town, but we’ve put a lot of time and effort into it.”
The city council encouraged the neighborhood watch program to the residents of the area.
“I’ve met with these ladies and seen the property,” Joey Motley said. “The problem is it could be a cut through and there are kids. I strongly encourage y’all to narrow the area down and get involved in the neighborhood watch program. It looks nice there and it’s a real plus to the city of Opelika.”
Gary Fuller encouraged residents to fill out the U. S. Census because it provides the city with funding. As of March 30, only 45 percent of Opelika has turned the census in.
“It’s a very simple form and it takes only a few minutes to fill out,” Fuller said.
Call 705-5136 if you did not receive a census form.
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Sally Phillips wins the mystery money
On April 2, Opelika community member Sally Phillips won a check for $50 from the Opelika Observer for correctly guessing the mystery photo.
The photo was a design in the sidewalk on 3rd Ave. between 9th and 10th St that was created by Marty Reynolds.
In the photo above is Sally Phillips and Executive Editor Lisa Salsman. Photo taken by Zach Mc Donald.
Readers, be on the lookout in every other issue of the Opelika Observer for your chance to win $50!
Recipes from this week's Ann Cipperly's Southern Hospitality
See the Opelika Observer printed edition for the full story about Gail Swarthout and "Former home economics teacher shares favorite recipes, fun treats for children."
Gingered Carrot Cake with Lemon Cream Cheese Frosting
1 ½ cups vegetable oil
2 cups sugar
4 large eggs
1 Tbsp. lemon zest
2 cups all purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
3 cups grated carrot
Lemon Cream Cheese Frosting
Garnish: chopped pecans, lemon slice
Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
In a large bowl, combine oil, sugar, and eggs; beat at medium-high speed with an electric mixer until creamy. Add lemon zest, beating until combined.
In a medium bowl combine flour, baking powder, ginger, baking soda, salt, cinnamon and nutmeg. Gradually add to oil mixture, beating until combined. Stir in grated carrot.
Spoon batter evenly into prepared pans and bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pan and cool completely on wire racks.
Spread Lemon Cream Cheese Frosting evenly between layers and on top and sides of cake. Garnish if desired.
Lemon Cream Cheese Frosting
1 cup butter, softened
1 (8-oz.) pkg. cream cheese, softened
1 Tbsp. fresh lemon juice
6 cups confectioners' sugar
In a large bowl, beat butter, cream cheese, lemon zest and lemon juice at medium speed with a mixer until creamy. Gradually add sugar, beating until smooth.
Mother Lode Pretzels
1 pkg. (10 oz.) pretzel rods
1 pkg. (14 oz.) caramels
1 Tbsp. evaporated milk
1 ¼ cups miniature semi-sweet chocolate chips
1 cup plus 2 Tbsp. butterscotch chips
2/3 cup milk chocolate toffee bits
¼ cup chopped walnuts, toasted
Melt caramels with evaporated milk. Dip pretzels in coatings in order given.
Brownie Pops
(Can use brownie mix instead of making homemade brownies)
½ cup melted butter
1 cup sugar
1 tsp. vanilla
2 eggs
1/3 cup cocoa
¼ tsp. baking powder
14 tsp. salt
Melting wafers
Assorted sprinkles
Baking:
In a bowl, stir together ½ cup melted butter, 1 cup sugar, 1 teaspoon vanilla. Add 2 eggs, and beat mixture well. In another bowl, stir together 1/3 cup cocoa, ¼ teaspoon baking powder, and ¼ teaspoon salt. Add dry mixture to wet mixture, beating until blended.
Spray brownie pop mold (can use mini muffin tins) with cooking spray, and fill cavities with batter. There is enough batter for 16 cavities. Bake in preheated 350 degree oven for about 20 minutes. Cool and release brownie mold. Brownies can be frozen for decorating later if desired.
Coating and decorating:
For coating and decorating we use Wilton or Merckens brand melting chocolate wafers.
To attach sticks, melt a small amount of chocolate as per instructions on wafer package. Dip the lollipop sticks into the melted chocolate, and then poke into brownies. When chocolate hardens, it will help sticks to adhere to brownies.
Melt enough chocolate wafers to completely coat the brownie pop. Dip brownies into melted chocolate, and remove any excess. If you use sprinkles or candy to decorate, quickly add them at this stage. Immediately place dipped brownie onto a wax paper or parchment paper coated cookie sheet in the refrigerator, and allow chocolate to harden. If you are drizzling colored melted chocolate to decorate, do so when base coat is already hardened, and place back in refrigerator to allow colored chocolate to set.
Packaging:
I use cello bags with mini cupcake liners and ribbon to package the brownies, but there are many other great options available to package them.
Spaghetti Pie
Family Favorite
6 oz. spaghetti
2 Tbsp. butter
1/3 cup grated Parmesan cheese
2 well-beaten eggs
½ lb. ground beef
½ lb. Italian sausage, sweet
1 medium onion, chopped
½ medium green pepper, chopped
8 oz. can whole tomatoes
6 oz. can tomato paste
1 tsp. sugar
1 tsp. leaf oregano
1 clove garlic, crushed
Few twists freshly ground black pepper
1 cup small-curd cottage cheese or ricotta cheese
½ cup shredded mozzarella cheese
Cook spaghetti according to package directions and drain. While hot, mix spaghetti with butter, Parmesan cheese and eggs. Butter a 10-inch pie pan with 2 inch rim.
Spread spaghetti over bottom and up sides of pan with back of spoon to form "crust."
Cook sausage and crumbled ground beef over moderate heat until it loses red color. Add onion and green pepper during last 5 minutes of cooking time. Drain grease.
Cut tomatoes in small pieces. Add tomatoes and their liquid,
tomato paste, sugar, oregano, garlic, salt and pepper to meat mixture. Cook until hot.
Spread cottage cheese or ricotta over bottom of crust. Spoon meat mixture on top of cheese. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle mozzarella cheese in center of pie, Bake 5 minutes (until cheese melts).
Let stand at room temperature for 5 minutes. Cut into wedges.
Note: Serve with green salad and toasted garlic bread
Additional recipes not in paper
Buttercup Cupcakes
1 (16-oz.) box pound cake mix (Betty Crocker)
1 ¼ cups whole buttermilk
2 large eggs
1/2 tsp. vanilla extract
1 (16 oz.) container classic white frosting (Pillsbury)
Yellow food coloring (Betty Crocker)
Preheat oven to 350 degrees. Line muffin pans with white paper liners
In a large bowl, combine cake mix, buttermilk, eggs and vanilla; beat at low speed with an electric mixer until combined. Increase speed to medium and continue beating for 2 minutes. Divide batter evenly among prepared muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
In a medium bowl, place frosting; gradually tint with food coloring stirring to achieve desired color of yellow. Pipe or spread frosting over cupcakes. Makes 24.
Edith's Banana Bread
3-4 ripe bananas
1 cup sugar
1 egg
¼ cup melted butter
1 tsp. baking soda
1 tsp.. salt
1 cup all-purpose flour
1 cup chopped pecans
Combine all ingredients; pour into greased loaf pan and bake at 325
degrees for 1 hour. Freezes well.
Gold Braid Bread
5-6 cups all purpose flour
2 pkg. yeast
½ cup sugar
1 ½ cups very hot tap water
1 ½ teaspoon salt
1 stick butter or margarine
2 eggs (room temperature)
Measure 2 cups flour into large mixer mixing bowl. Stir in yeast, sugar and salt. Stir well to blend. Add soft butter.
Add tap water to ingredients in bowl all at once and beat with electric mixer about 2 minutes at medium speed. Make sure yeast is dissolved.
Add eggs and 1 cup more flour. Beat at high speed about 1 minute or until the dough is thick and elastic.
At this point take regular beaters out and begin to use wooden spoon. If you have dough hooks on your mixer, turn speed down and continue with them.
Add remaining flour gradually beating well. Use just enough flour to make a soft dough which leaves sides of bowl.
If using dough hooks, knead about 5 minutes with them. If kneading by hand, turn out onto floured bowl and knead about 5 minutes or until dough is smooth and elastic.
Turn into a greased bowl, greased with cooking oil. Turn dough over to coat all sides. Cover with a towel and let rise until about double in bulk.
Punch dough down. Divide dough into 2 equal portions. For each, roll into a 6x 18 inch rectangle on a floured board. Cut lengthwise into 3 equal strips.
Pinch lengthwise edges of each strip together to make an 18-inch rope. Braid the 3 ropes together. Begin in center and braid to each end. Place in a greased 9-inch round cake pan. Braid ends together to form a circle. Grease too slightly to keep dough from drying out. Let rise until double in bulk.
Bake at 375 degrees for 25 to 30 minutes or until golden brown. Bake on lower rack of oven. Remove from pan immediately.
Strawberry Butter
10 oz. pkg. frozen strawberries, thawed
½ lb. sweet butter, softened
1 cup confectioner's sugar
Have all ingredients at room temperature. Combine ingredients in blender or mixer; blend or beat until completely smooth. It takes a long time to become smooth-keep beating. Chill and spread on your favorite bread.
Honey Butter
½ cup butter, softened
½ cup honey
In a small mixer bowl, beat butter and honey until light and fluffy. Serve with Gold Braid Bread or your favorite.
Spinach Quiche
Pastry pie shell
1 small pkg. frozen chopped spinach, thawed
6 eggs
1 tsp. salt
1 ½ cups half and half, milk, or canned milk
¼ tsp.. nutmeg
1 cup shredded Swiss cheese
Put thawed spinach in a colander and press as much liquid out as you
can. Meanwhile beat eggs and add other ingredients; then spinach.
Bake at 375 degrees for 30-35 minutes or until knife comes out clean
when tested in the middle. Serve hot. Serves 6
Easy Lasagna
Family Favorite
Noodles:
4 oz. lasagna noodles
Cook in boiling water to al dente stage.
Sauce -DOUBLE-
½ to ¾ lb. pound ground beef
1 clove garlic, pressed
2 Tbsp. oil
1/3 cup tomato paste
1 cup canned tomatoes
¼ cup water
½ tsp. salt
¼ tsp. pepper
¼ tsp. oregano
¾ cup cottage cheese
1 egg
Cook garlic in oil slightly. Then add beef, which has been crumbled. Cook until it changes color. Add to meat and simmer for 30 minutes.
Mix together cottage cheese and egg.
Assemble in a rectangular baking dish beginning and ending with meat sauce. Layer sauce, noodles, cottage cheese mixture, noodles and sauce.
½ lb. grated mozzarella
¼ cup grated Parmesan cheese
Sprinkle over top of casserole. Bake 350 degrees for 20-30 minutes.
