October 2023 Homemaker News
October 2023 Edition
Family & Consumer SciencesDownload (PDF)
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Thoughts from Ronda…
It’s Fall Y’all!
We have been super busy here at the Extension Office. Our Homemaker Cultural Arts Event and County Annual Meeting was a huge success. Thanks to each of you for entering your Cultural Arts projects and we have several blue ribbons going to the Area Cultural Arts Event on October 18th. Thank you, Brandon Terrell, for a wonderful presentation and for all that you do for our community each day. Thank you, Homemakers, for making the day and evening a success. Check out the photos in the following pages of your newsletter.
Upcoming classes include:
“Meat” Me Here! with Dr. Gregg Rentfrow, Extension Professor—Meat Science, University of KY Animal and Food Science, November 2 at 6:00 p.m.
Grinch Painting Class, November 9th at 1:00 p.m.
Gingerbread Class, December 8th at 1:30 p.m.
Registration is required for all classes by calling our office 859-567-5481.
I am looking forward to seeing you at the Extension Office!
Upcoming Dates to Remember
October 5—9 am—4 pm—The Embroidery Club will meet at the Extension Office.
October 10—9 am—4 pm—The Quilt Club will meet at the Extension Office.
October 10– 6:00 pm—The Back to Basics Homemakers will meet at the Extension Office.
October 10—6:00 pm—The Napoleon Homemakers will meet at Zalla Lodge.
October 11—10:30 am—The Cross County Homemakers will meet at the Extension Office.
October 14—11 am—4 pm—Chocolate Crawl—Warsaw
October 16—Noon—Gallatin County Homemaker Council will meet at the Extension Office
October 18—N. Ky. Area Homemakers Annual Meeting—Boone County Enrichment Center.
October 31—Happy Halloween!
Correction!
I would like to make a correction to an oversight on my behalf. The Back-to-Basics club members, Bonnie Bond, Charlene Giles, Linda Gullion, Paula Lillard, Patty McCarty, Gracie Scarlotte, Judy Smith, Doris Sullivan, Rose Sullivan, Nancy Volmer and Bonnie Weigel all received the Cultural Arts and Heritage Book Reading Awards. I apologize for any confusion this may have caused. Congratulations Ladies!
Reminder!
Please remember to have your Homemaker Membership Dues to the Extension Office by November 17th. Dues are $10.00 for the year. Please help us by reminding others to get their dues in as well. Or, be bold, and invite others to join us in being a part of a wonderful organization that does so many things for our community.
Recipe of the Month
Italian One Pot Pasta & Beans
Ingredients:
1 Tbsp. oil
1 medium yellow or white onion, diced
1 large carrot, diced
1 stalk celery, diced
2 minced garlic cloves, or 2 Tbsp. garlic powder
1 Tbsp. Italian seasoning
1 cups low-sodium vegetable broth or water
1 can (15 oz.) no-salt added diced tomatoes
1 can (15 oz.) no-salt added tomato sauce
1 1/2 cups dry elbow macaroni or ditalini pasta
2 cans (15 oz.) white beans, such as cannellini, undrained
1 tsp. salt
Parmesan cheese (optional)
Directions:
Wash hands with warm water and soap, scrubbing for at least 20 seconds.
- Rinse produce under cool running water and scrub clean with vegetable brush.
- Over medium heat, add oil to a large pot. Sauté onion, carrots and celery until soft.
- Add garlic and Italian seasoning and stir for one minute.
- Add broth, diced tomatoes and tomato sauce and bring mixture to a boil.
- Stir in uncooked pasta. Simmer, stirring from time to time for 7 to 9 minutes until pasta is almost cooked.
- Stir in beans and salt. Simmer another 5 minutes.
- Ladle into bowls and top with parmesan cheese, if desired.
- Store leftovers in the refrigerator within 2 hours.
Makes 12 servings
Serving Size: 1 cup
Cost per recipe: $ 6.38
Cost per serving: $ 0.53
Nutrition facts per serving: 150 calories; 1.5g total fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 420mg sodium; 27g total carbohydrate; 7g dietary fiber; 5g total sugars; 0g added sugars; 6g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 10% Daily Value of iron; 10% Daily Value of potassium.
Source: Cathy Fellows, Boone County SNAP-Ed Program Assistant
This recipe is adapted from a Pasta Fagioli recipe that came from Italy. In Italian, pasta fagioli means pasta and beans. Most likely ditalini pasta was used in the original recipe. Any white bean can be used in this recipe.
