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University of Illinois Extension serving Clark, Crawford and Edgar Counties

Main Office (Clark County)
15493 N State Hwy 1
Marshall, IL 62441
Phone: 217-826-5422
FAX: 217-826-8631
Hours: Monday - Friday 8 am to 4:30 pm (Closed 12 - 1pm)

Branch Office (Crawford County)
301 S Cross St
Suite 290
Robinson, IL 62454
Phone: 618-546-1549
FAX: 618-544-3222
Hours: Monday - Friday 8 am to 4:30 pm (Closed 12 - 1pm)

Branch Office (Edgar County)
210 W Washington
Paris, IL 61944
Phone: 217-465-8585
FAX: 217-463-1192
Hours: Monday - Friday 8 am to 4:30 pm (Closed 12 - 1pm)

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Thank you for visiting our website. University of Illinois Extension is the link between the University and all of our friends and neighbors in Clark, Crawford and Edgar counties. Extension staff offer practical, research-based education to help area residents improve their lives and communities through learning partnerships that put knowledge to work. Please contact us at your nearest Extension office with questions or to learn more about these educational or leadership opportunities. We also encourage you to add our site to your favorites list.

Today's Features

Ah, the smell of a campfire. Roasted marshmallows, hot dogs, fruit cobbler, foil packets of hobo stew…. there is nothing as good as simple food cooked over fire. I can almost taste it now! Whether it’s a day at the park or a weekend camping trip, preparing and eating food outdoors takes some special consideration. Even if you are taking a dish to a family reunion, you need to follow some basic food safety steps. We all know to keep cold foods cold and hot foods hot. If you are only going to be gone a few hours you can keep hot foods hot in an insulated container made for that purpose. It is unrealistic to expect foods to stay warm for more than two hours, so if you are planning to eat later in the day it is best to cook the food at the campsite or park. In order to ensure safe food, keep the food as cold as possible before you cook it. Freeze meat patties or steaks and wrap them tightly or place in freezer bags before putting them into your insulated cooler. A good idea is to pour marinade or dry rub over the meat before you put it into the cooler, that way the meat will absorb the flavors as it slowly thaws in the cooler. Place large blocks of ice in the cooler as they melt more slowly than cubes. You can make ice blocks by freezing water in clean plastic food grade containers leftover from ice cream, cottage cheese or other food items. This will slow the thawing process and ensure that even hours later, the temperature will not have risen over the 40 ° danger zone mark. Use two coolers, one for meats and vegetables (wrapped separately) that will be cooked and another for fruits and vegetables that will be eaten raw, dairy products and beverages. When handling raw meat at the campsite make sure your hands and all surfaces touched by the meat are washed prior to and after preparation. It is very important that you do not cross contaminate other surfaces by simply wiping the raw meat juices with a dry towel. Wash everything with hot soapy water. If there is not hot running water nearby make a hand washing station with an insulated drink cooler (heat the water before putting it in the cooler), some liquid soap and a roll of paper towels. After you have made sure everything is clean, it is time to cook. Bring a thermometer along—it is the only sure way to tell if the meat is “done” and always use a clean platter to serve the cooked meat. Food borne illness is never a good thing and it is made worse when it occurs away from home. Keep your family safe by keeping your campsite and your hands clean! Be Smart, Eat Well, Get Healthy Mary Liz Wright Nutrition and Wellness Educator Serving the counties of Clark, Crawford & Edgar University of Illinois Extension 15493 N. Hwy 1 Marshall, IL 62441 phone 217-826-5422 fax 217-826-8631 Safe cooking temperatures: Poultry Products 165° F Ground Meat 160° F Prime Rib 130° F Steak, roast, chops 140° F USDA safe minimum cooking temperatures To Safely Marinate Foods: 􀂃 Marinate in a non-metal container in the refrigerator. 􀂃 Do not marinate more than 24 hours. (Meat will become mushy if left too long.) 􀂃 Save some unused marinade to baste food during cooking. 􀂃 Throw away any leftover marinade. ____________________________________________ Marinated Lemon Thyme Chicken or Pork 4 skinned chicken pieces (pork chops) 2 tablespoons oil 1 tablespoon lemon juice 1 tablespoon chopped thyme or 1 teaspoon dried 2 cloves garlic, minced Mix oil, lemon juice, thyme and garlic. Place chicken/pork in shallow container and cover with mixture. Let sit in refrigerator 30 minutes. Preheat grill or broiler. Cook chicken/pork until tender and reaches an internal temperature of 165o F (chicken) or 140o F (pork). Serves 4. Mexicali Marinade 1/3 cup oil 1 teaspoon chili powder 2 cloves garlic, crushed 1 teaspoon sugar 1/3 cup cider vinegar 1 teaspoon salt 1/3 cup apple juice 1/4 teaspoon pepper In a small saucepan, heat oil and cook garlic 2-3 minutes. Stir in remaining ingredients and heat through, stirring until smooth. Cool in refrigerator. Excellent for tenderizing less expensive cuts of meat, pork or veal. Marinate strips/cubes of meat 2 hours, chops or ribs 3 hours, and steaks at least 4 hours prior to cooking. Always marinate foods in the refrigerator turning meat occasionally. *recipes from Wellness Ways, University of Illinois Extension

Information and Resources for You

4-H Youth Development Commercial Agriculture Community and Economic Development Consumer Economics Family Life Horticulture Leadership and Local Government Local Food Systems and Small Farms Nutrition and Wellness Schools Online

Extension Meetings

Unit 20 Extension Council Meeting
Thursday January 23, 2014 • 6:30 PM
Unit 20 Extension Council Meeting
Thursday April 24, 2014 • 6:30 PM
Unit 20 Extension Council Meeting
Thursday September 18, 2014 • 6:30 PM
Unit 20 Extension Council Meeting
Thursday November 20, 2014 • 6:30 PM
Unit 20 Extension Council Meeting
Thursday March 26, 2015 • 5:30 PM
Unit 20 Extension Council Meeting
Thursday August 27, 2015 • 5:30 PM

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