April 2023 Edition

Family & Consumer Sciences
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Thoughts from Ronda…

Hello All,

A lot is going on here at the Extension Office. If you were able to attend our Charcuterie Board Class, I certainly appreciate having you and I hope you had as much fun as I did. And that you learned something new. That is my goal with each new event or task I complete or person I encounter, is to learn at least one new thing.

There are other great classes coming up and if you are not registered, please call our office to do so. Food for Thought Class is on April 14th followed by the Morocco Class on April 17th. In May, both the Glass Art and CPR/AED Informational Class will be offered. Please see the flyers for each class enclosed in this newsletter. We hope to see you at each!

I am coming up on a year of being back at the Gallatin County Cooperative Extension Service as the Agent for Family & Consumer Sciences Education. It has been a super busy time for me and I am loving every minute of it. I want to take this time to thank a very special person for making my transition a smooth one. She is amazing at her work and an even more amazing person! Mary Jane Day was able to capture a photo of us while working one day and I wanted to share with everyone. This photo says it all.

Thank you Cindy! I am truly blessed!

Ronda Rex
Co. Extension Agent for Family & Consumer Sciences

 

Upcoming Dates to Remember for April

April 6 —9:00 am-4:00 pm—The Embroidery Club will meet at the Extension Office.
April 9—Happy Easter!
April 11—9:00-4:00—The Quilt Club will meet at the Extension Office.
April 11—6:00 pm—The Back to Basics  Homemakers will meet at the Extension Office.
April 11—6:30 pm—The Napoleon Homemakers meet at Zalla Lodge.
April 12—10:30 am—The Cross County  Homemakers will meet at the Extension Office.
April 14—1:00 pm— “Food for Thought” - at the Extension Office
April 17—1:00 pm— “Morocco” International Day Program—at the Extension Office
April 21—7:00 pm—The Scrapbooking Club will meet at the Extension Office.
April 26—Administrative Professionals Day

 

State Cultural Arts Contest

The State KEHA Meeting is May 9-11 at Crowne  Plaza in Louisville. The Northern Ky. Cultural Arts winners that will be going to state meeting need to be brought to the Extension Office on or before May 4th. Those entries from Gallatin County going to the State Meeting are:

• Doreen Main—Glass Snowflake
• Chelsea Young—Tinkerbell Diamond Art
• Bonnie Weigel—America Afghan
• Sue Keller—Table Runner
• Sharon Volker—Scarecrow
• Linda Kahmann—1930 Scrappy Quilt
• Shirley Chipman—3 Shades of Blue Quilt
• Tina Noel—Party Theme Scrapbooking Card
• Sandy Stockdill—Tulip Quilt

If you have any questions, give Ronda a call at (859) 567-5481.

 

Recipe of the Month
Rainbow Pasta Salad

Ingredients:

8 oz. small whole-wheat pasta (shells, mini bowties, elbow Macaroni, rotini, etc.)
6 oz. (or 4 cups, packed) fresh baby spinach leaves, roughly Chopped
2 cups sliced strawberries
1 can (15 oz.) mandarin oranges in 100% juice or water,  Drained
1 can (10 oz.) pineapple tidbits in 100% juice, drained with  Juice reserved
1 cup chopped pecans, cashews, almonds (optional)

Salad Dressing

1/4 cup olive oil
1/3 cup apple cider vinegar
Reserved pineapple juice
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. salt

Directions:

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Cook pasta according to package directions. Drain and rinse under cold running water to cool. Set aside to continue draining.
3. Wash fresh produce under cool running water and dry. Cut to prepare for the recipe.
4. In a large bowl, combine the cooked pasta, spinach, strawberries, oranges and pineapple.
5. Top with chopped nuts, if using.
6. Combine the salad dressing ingredients in a separate small bowl or jar with a lid. Whisk or shake to combine. Add salad dressing to the pasta salad right before serving and toss. Or, serve dressing on the side to keep salad crisp for several days.
7. Refrigerate leftovers within 2 hours

Note: Add grilled chicken to make this an entrée salad.

Makes 7 servings
Serving Size: 1 1/2 cups
Cost per recipe: $12.87
Cost per serving: $1.84

Nutrition facts per serving: 250 calories; 39g total fat; 1g saturated fat;  0g trans fat; 0mg cholesterol; 190mg sodium; 41g total carbohydrate; 5g dietary fiber; 14g total sugars; 0g added sugars; 6g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 10% Daily Value of iron; 8% Daily Value of potassium.

Source:  Brooke Jenkins, Extension Specialist, University of Kentucky Cooperative Extension Service

 

Add Up the Savings on Food Preparation!

1. Have breakfast any time of day. Eggs supply good protein. Serve some whole grain French toast with fresh fruit and milk.
2. Bring on the beans. Use in salads, soups, or sides. Canned or dried beans add color and flavor to meals.
3. Plan several meatless meals a week. Try Mexican dishes with beans and cheese, pasta with a savory sauce, grilled cheese sandwiches, or a quiche.
4. Prepare one-dish meals such as casseroles, wraps and pizza. Add a salad and enjoy.
5. Serve entrée salads. Use a variety of greens, rich in flavor and vitamins. Top with left-over chicken, flavored tuna or grilled fish.
6. Don’t buy junk food snacks. Keep fresh fruit, yogurt, or cheese on hand for healthy snacks.
7. Give up convenience foods; learn to cook from scratch. Start with basic ingredients or baking mixes. Other than bread, try not to buy ready made baked goods.
8. Make large amounts of recipes that freezes well such as spaghetti sauce, chili, and soups. Label, date and freeze them for later use.
9. When you buy lettuce, separate the leaves and wash and dry with a clean towel. Store in an airtight container or large storage bag.
10. Make your own special flavored coffees. Try adding vanilla or hot chocolate mix.
11. Make your own pizza at home. Use pizza mix for an affordable crust. Add sauce and toppings for pizza at about one-third the cost.
12. Buy cheaper cuts of meat. They require longer, moist cooking methods. Use in stew or a slow cooker.
13. Buy a whole chicken and cut it up yourself.
14. Downsize your drinks. Keep milk and juice on hand. Make lemonade or tea. Limit soft drinks. Fill a reusable water bottle to carry with you.
15. Do not throw away or waste food. Cook what is needed for a meal. If there are leftovers, store them safely and use creatively at another meal.
16. Freeze small amounts of leftover vegetables and their liquids to put in soups.
17. Puree your own baby food.
18. Use leftover meats for sandwiches instead of buying packaged sandwich meats.
19. Stretch ground meat with bread crumbs, oatmeal or tomato sauce.
20. Save bread ends and crusts. Toast them in the oven and crush to make bread crumbs. Store in the freezer.
21. Prepare popcorn the old fashioned way Microwave popcorn is expensive.
22. Prepare oven meals often, cooking several dishes in the oven at once.

Source: Kentucky Extension Specialists and Associates for Family and Consumer Sciences
August 2008

For more information contact the Gallatin County Extension Office or visit our online Moneywise site at:http://ces.ca.uky.edu/moneywise/