By Pamela Redwine
Yikes! Where is the year going! It is hard to believe it is already September! The Extension Service Family and Consumer Science Program have lots of things planned for September. Here is a list so you can go ahead and mark your calendar.
Thursday, September 6 – 9 a.m. – noon – MHV Sewing Day. We will be making more of the pillowcase dresses as part of our International Project – Little Dresses for Africa. Please bring 1 yard of fabric and 2-1/2 yards of grosgrain ribbon.
Thursday, September 6 – Floral Trends Forecast 2012-2013, Part 2. This is part of our thread lunchtime interactive program series. Join us from 12 -1 p.m.
Thursday, September 6 – 3:30 – 5:30 – 4-H FCS Club (ages 10 and up) sewing day – Must call to register. Space limited to 10 participants.
Tuesday, September 18 – 9 a.m. – 11 a.m. MHV Meeting – Planning Holiday House. All members please try to attend.
Tuesday, September 18 and Thursday, September 20 – 6 p.m. – 8 p.m. – Cake Decorating Class Part 1 – This is a basic cake decorating class. Learn how to make the cake and icing like a professional, how to ice a cake and how to use basic tips such as: piping tip, star tip, and drop flower tip.
The registration fee is $15 and will cover all of the tools needed for the class. Space is limited so please call the Extension office to register. Payment must be received to be completely registered.
The course instructor is Connie Emel. Part 2 will be offered in October.
Thursday, September 20 – 3:30 – 5:00 – FCS 4-H Club meeting
Thursday, September 27- 9:30 a.m. – 2 p.m. – MHV Fall Area Meeting – Grenada Extension Office. Members please call Yalo-busha County Extension office by Friday, September 7 to register. The meal costs $7 per person.
The Healthy You Exercise class will meet every Monday, Wednesday and Friday in September from 9 a.m. – 10 a.m. Please wear cool clothes, comfortable shoes and bring water to drink. The classes are free.
In October we will offer ZUMBA every Friday morning from 9 a.m.- 10 a.m. Mrs. Lori Whitfield, certified Zumba instructor will teach the class. There will be a $5 fee per class for each participant. Call the Extension office to register.
Upcoming Holiday House – November 3rd
The Extension Service and MHV are hard at work planning our upcoming Holiday House which will be on Saturday, November 3, from 9 a.m. until 3 p.m. We will have demonstrations and workshops going on to show you how to plan a delicious and healthy holiday meal, as well as demonstrations to show you how to make great holiday decorations or gifts.
We will even have some interactive programs where you can work along with the presenter. There will be booths set up with arts and crafts, home canned products, decorations, gifts and more. If you are interested in becoming a vendor please contact Pamela or Lisa at the Extension office and we can get you a registration form. A 10 x 10 booth is only $20 or $25 with electricity. Make plans to attend the Yalo-busha County Extension Service’s Holiday House November 3 at the Multi-Purpose Building in Coffeeville.
Food Safety While Tailgating
College football is here and so is the fun and excitement of tailgating.
However, don’t ruin the big game by getting sick from a foodborne illness. Keeping food safe at a tailgate gathering requires the same safe food handling practices as picnicking outdoors because a refrigerator and running water are probably not available. Include lots of clean utensils for preparing and serving the safely cooked food. In addition to a grill and fuel for cooking food, pack a food thermometer to be sure the meat and poultry reach a high enough temperature to destroy any harmful bacteria that may be present.
Some people have so much fun at tailgate gatherings; they never actually watch the sporting event. But that doesn’t mean it’s safe for the food to stay unrefrigerated before, during, and after the event. Holding food at an unsafe temperature is a prime cause of food borne illness.
Store perishable food in the cooler except for brief times when serving. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature.
Discard any leftovers that are not ice cold (40° F or below) after the game. Food should not be left out of the cooler or off the grill more than 2 hours (1 hour when the outside temperature is above 90 °F).
Article Source: http://www. fsis.usda.gov/factsheets/Tailgating_Food_Safety/index.asp
8 ounces fat-free cream cheese, softened
1 tablespoon minced onion
1 tablespoon horseradish
10 thin slices ham
10 slices American cheese
Whip the cream cheese in a bowl until smooth. Stir in the onion and horseradish. Spread each ham slice with some of the cream cheese mixture. Top each with a cheese slice and spread with the remaining cream cheese mixture. Roll up and place on a platter. Chill, covered, in the refrigerator. Uncover and cut each roll up into four pieces.
Note: for a variation, roll around a dill pickle spear.
Per Serving:: Calories 155, Protein 21 g, Carbohydrates 1 g, Total fat 7g, Fiber <1g, Sodium 985mg
Recipe Source: Living Well: More than a cookbook