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Living Well In Yalobusha County

Holiday House Is Saturday

By Pamela Redwine


On Thursday, Novem-ber 1, from noon to 1 p.m. we will have our Monthly Floral Lunch and Learn Program. The Presenter will be Lynette McDougald, Instructor & Manager, The University Florist  and the Topic will be: At the Table: Centerpieces  
Lynette will show us how to make a centerpiece for our family gatherings at Thanksgiving. Please call the Extension office to register to attend this event.
Holiday House is this Saturday at the Multi-Purpose Building. This event is sponsored by the Yalobusha County Exten-sion Service and the United Yalobusha County MHV Club. The action gets underway at 9 a.m. and continues until 3 p.m.  
Entry into the event is free but canned food donations will be accepted at the door to go towards our Food for Families Food Drive. During the Holiday House there will be approximately 25 vendors set up to help you get your Holiday Shopping started.  And don’t forget to stop for lunch.
The MHV and 4-H Clubs will have homemade soups, apple cider, hamburgers, hot dogs, nachos and individual homemade desserts.  There will also be free holiday demonstrations going on all day in the conference room.

Schedule of Holiday House Demonstrations:

9 a.m. – Ornament Ideas for Children – Beth Bell, Tallahatchie County Extension Service
9:30 – Holiday Mailbox Covers – Deborah Bourn, MHV Member
10-10:30 – Holiday Floral Design – Yalobusha County Master Gardeners
11 – Healthy for the Holidays – Patty Hudek – Lafayette County Extension Service
11:30 – Taking Care of Your Holiday Plants – Brent Gray – Yalobusha County Extension Service
Noon -1 p.m. – The Perfect Christmas Cookie – Connie Emel, Celebration Creations of Coffeeville
1 p.m. – Ornament Ideas for Children – Stephanie Hitt, Calhoun County Extension Service
1:30 –  Fabric Balls (adult ornament) – Deborah Bourn – MHV Member
2-3:00 – Whimsical Holiday Painting Class – Donna Hill and Jo Davis, MHV Member ($10 fee)
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We still have a few spots left for our Whimsical Holiday Painting Class.  The class will be taught by Donna Hill and Jo Davis from 2 to 3 p.m.  The painting will be of a snowman (you can see a picture of the painting on our Facebook page MSU-Yalobusha County Extension Service.)
The class is limited to 10 adult participants and the cost of the class is $10.  Pre-registration is required by calling the Extension Service at 675-2730.

Three Rules on how to Buy Whole Grains
1) Is it really a whole grain? You have to read the ingredient list to find out. If it starts with a whole grain ingredient, it is most likely a whole grain. Package claims might include 100% whole grain, Excellent Source of Whole Grain or Made with Whole Grain.
2) Is it heart healthy? Some of the crackers and breads do not meet this guideline – they are too high in fat, saturated fat, trans fat and sodium. 5% or less of the daily value is optimal for saturated fat and sodium and 0 is the goal for trans fat.
3) Is it not too calorie dense? Foods with added sugar and fat are often very calorie dense. So, the cookies, sweetened cereal and donuts won’t get past this question.

(Article Source: Communicating Food for Health)


Recipe of the Week
By: Pamela Redwine

Whole Grain Healthy Banana Bread

Ingredients
3/4  cup Splenda® Sugar Blend
3/4  cup flax seed meal
5 ripe bananas mashed
1/4 cup skim milk • 1/4 cup low fat sour cream
2 tsp egg whites • 2 c whole wheat flour
1 tsp baking soda • 1/2 tsp salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9×5 inch loaf pan.
2. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
3. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

Recipe Source: http://allrecipes.com/recipe/ whole-grain-healthy-banana-bread

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