Crawford County HEA Newsletter
In This Issue
- May, 2017
- May board Meeting
- Chicken Broth is Good to Have on Hand
- HCE International Program Tuesday, May 2
- HCE Board Meeting — April 4, 2017
- HCE Annual Picnic
- HCE Morning Glories Unit have been busy!
- Attention Mailbox Unit
- We NEED Members!
- Did You Pay Your HCE Dues?
- June Lesson — Financial Elder Exploitation
- RIDES Mass Transit — Bus Trips
- Morning Glories’ Community
- LTC Play — The Music Man
- Enjoy Black-Eyed Peas All Year
- Butterfinger Cookie Dough Cheesecake Bars
- HCE Membership Event Recipe
- Greetings from Jane Chapman, IAHCE President
- Parsnips: A Versatile Root Vegetable
- HCE May Lesson — Modern Food Trends
- Don't Forget
2 HCE Board Meeting 9 a.m. in the Extension office.
2 International Meeting 10 a.m. in the Extension office.
4 National Day of Prayer
14 Happy Mother's Day!
29 Memorial Day- Extension Office closed
30 Mailbox members will be assembling the June newsletter at 10 a.m. in the Extension Office.
** Please call 546-1549, if that time doesn't work for you!
May board Meeting
Monthly HCE Board meeting will be Tuesday, May 2 at 9 a.m. in the U of I Extension office.
Everyone is invited to attend!
Chicken Broth is Good to Have on Hand
Lighten cream sauces and soups by replacing half the milk or cream with chicken broth.Drizzle garlic for roasting with a chicken broth instead of oil.
Mash potatoes with chicken broth instead of milk or cream and butter.
Start your stir-fry with a few tablespoons of chicken broth (instead of butter or oil) in a very hot wok.Substitute chicken broth for half the oil in your dry Italian salad dressing mix.
Replace oil with chicken broth in your favorite basil pesto recipe.
Instead of using sun-dried tomatoes packed in oil, soak dry-packed sun-dried tomatoes in hot chicken or vegetable broth.
HCE International Program Tuesday, May 2
Everyone is invited to attend this year's International program on the country of Poland.
Phyllis Adams and Mary Stampini are organizing and hosting this HCE event on Tuesday, May 2 at 10 a.m. in the Extension office conference room.
A lunch (featuring Polish cuisine) will be served.
Everyone is encourage to come out for this lively and informative presentation.
HCE Board Meeting — April 4, 2017
President, Susan Allison called the meeting to order with five members present: Susan Allison, LaDonna Harris, Helen Brackett, Barb Miller, and Hope Dennis.
Hope read the minutes of the last meeting. LaDonna made the motion to approve the minutes, Barb seconded the motion.
Susan read the treasurer report: Checking - $967.31 and Money Market - $3,907.01. One alarming item in the report was the fact that 35 members "reserved a spot" for the 70th Anniversary celebration but ONLY 26 attended and paid. Since this was a catered meal, our organization had to pay the difference 9 x $10= $90. Please remember to keep this in mind when registering for a program…that was money lost.
LaDonna made a motion to "pay the overage in meals", Helen seconded the motion. Hope made the motion to approve the treasurer's report, LaDonna seconded the motion.
Susan Allison read a request for a donation to "Quilts of Valor". LaDonna made a motion to donate $50, Barb seconded the motion.
Old business: Hope sent out HCE scholarship applications to the 4 high schools and LTC.
New Business: International Program on Poland will be May 2; HCE Picnic will be June 15.
LaDonna Harris made the motion to adjourn at 9:40 a.m., Helen seconded the motion. Susan gave out "granola bars" that she made using last month's recipe in the newsletter. Everyone thought they were delicious!
Next meeting: Tuesday, May 2, 2017 at 9:00 a.m.
HCE Annual Picnic
Mark Your Calendars!
HCE Annual Picnic — June 15
Members of the Sumbeam Unit are currently planning the annual picnic for Thursday, June 15 at 11:15 a.m. Everyone is invited to come out and enjoy a delicious lunch with HCE friends!
This year's picnic will be held at the American Legion Building in Oblong at the Fairgrounds!
HCE Morning Glories Unit have been busy!
Four Morning Glories members have been busy sewing new velcro fasteners onto clothing protectors for the residents at Magnolia Center.
Evea Miller, Susan Allison, Bonnie Finn and Martha Holt have doing a great job!
Attention Mailbox Unit
Members will be assembling the June newsletter in the Extension office on Tuesday, May 30, at 10 a.m.
We NEED Members!
Please consider paying $9 for a friend to join HCE to be a Mailbox member, so they can "see" what our HCE group is all about and then entice them to tag along with you to programs...and eventually to join a Unit!
Did You Pay Your HCE Dues?
If you have NOT paid your 2017 HCE $9 dues, then we made it easy for YOU!
If you address label is highlighted in YELLOW on the front of your HCE newsletter, then you will need to pay your dues!
Send in your $9 annual dues to:
HCE — U of I Extension
301 S. Cross St., #290
Robinson, IL 62454
June Lesson — Financial Elder Exploitation
Please join us for this lesson on Thursday, May 18 from 2-3 pm in the Extension office
Older adults are at risk for financial exploitation. Abusers can be friends, caregivers, financial advisors, and even
family members. In this program we'll focus on recognizing and reducing the risk of financial exploitation for yourself, your friends and older relatives. Resources and strategies for best practices will be shared.
RIDES Mass Transit — Bus Trips
Get Out and RIDE!!!
Friday, May 5 – The Artisan Art Fair & Wine Tasting from 5 p.m.-10 p.m. in Effingham. Join us for a night of art and fun! Supper in Effingham and enjoy the evening.
Saturday, May 13 – The Hobnob Spring Market has over 150 vendors and is a market to not be missed. There is a $10 entry fee for this event. Then visit Alwerdt's Gardens with over 1,200 different types of flowers and plants. Have lunch and enjoy the weather!
Friday, May 26 – Dine out at Hovey's Diner in Olney.
To schedule a ride, please call 866/389-7536 by 3 p.m. the Thursday before the trip. ** Senior Citizens show their ID card and ride for FREE!
If you are a senior and want an ID card, please call the Robinson Senior Center at 618/544-8811.
Morning Glories’ Community
At the Morning Glories' April HCE meeting, the ladies made door decorations for residents of Ridgeview Care Center.
LTC Play — The Music Man
Eight HCE ladies enjoyed the LTC production of "The Music Man" on Sunday, March 26.
Attending the play: Phyllis Adams, Mary Stampini, Sandy Bryans, LaDonna Harris, Velda Eubanks, Rhea Hayden, Coreta Sparks and Susan Allison.
Enjoy Black-Eyed Peas All Year
Eating a bowl full of black-eyed peas on New Year's Day is said to bring good luck and prosperity in the New Year. However, why save it for just once a year? Black-eyed peas are low in fat and a great source of potassium, calcium, vitamin C, and fiber. With these great nutrients, they just may bring that prosperity to you in the form of good health!
Black-eyed peas are actually a bean rather than a pea and can be purchased dried or canned. Like most canned goods, these legumes will have more sodium than their dried counterpart. Look for no added salt and always drain and rinse to wash away 30-40% of sodium.
Dried peas have no sodium, but take a little extra time and preparation. First, sort to remove small stones or other foreign objects.
Once sorted, place in a colander and rinse under cold, running water. Place beans in a pot and cover with water to soak overnight (3 cups of water for every 1-cup beans.) For a quick soak method, bring 1 cup of beans and 3 cups of water to a boil; boil for 2 minutes. Remove from heat, cover, let stand for 1 hour and drain.
Once soaked, simmer for 45-60 minutes until tender and they will finally be ready for devouring!
Black-eyed peas are a staple in the south. They're often cooked "low and slow" with generous amounts of bacon and ham. Add rice, and it's generally referred to as "Hoppin John." These southern peas can also be thrown into chili
or even gumbo.
They're also delicious served cold in a salad or salsa. Head a little south and the word "caviar" may take on a whole new meaning. Sometimes served with chips, this "caviar" is less of a delicacy and more of a simple salad made with Italian dressing. But call it what you want, black-eye peas are a delicious addition to one's plate.
Black-eyed Peas Salad
2 cans (15 oz.) black-eyed peas, drained and rinsed
1/2 cup red onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/4 cup nonfat Italian dressing
Combine all ingredients together in a medium-sized bowl and mix well. Cover and chill before serving.
Yield: 8 servings
Nutrition Facts (per serving): 90 calories, 0.5 grams fat,
390 milligrams sodium, 16 grams carbohydrate, 4 grams fiber, 5 grams protein
— Jenna Smith, Extension Educator,
Butterfinger Cookie Dough Cheesecake Bars
1/2 cup butter, melted
1/2 cup brown sugar
1/2 teaspoon vanilla
3/4 cup flour plus 2 tablespoons
1 cup mini chocolate chips plus 1/2 cup for top
5 Butterfinger bars, king size
8 oz. cream cheese, room temp.
1/3 cup sugar
1 teaspoon vanilla
Heat oven to 375°. Line pan with foil and make a "one-inch overhang" on each side. Cover foil with cooking spray.
Melt butter and let cool then add in brown sugar and mix to combine. Add egg and vanilla extract and mix. Add in flour and fold to combine. Add 1-cup of mini chocolate chips and fold to combine. Pour mixture into pan; set aside.
Add all cheesecake ingredients in a bowl and beat until blended. Set aside.
Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough sprinkle on top of cheesecake layer along with remaining 1/2 cup of chocolate chips.
Bake for about 30-40 minutes at 375° . Remove from oven and set on wire rack to cool.
HCE Membership Event Recipe
If you attended the Membership Luncheon in April, you will be happy to know. . .we got the recipe for those
The S. E. LaMotte ladies used these delicious puffs and made tuna salad and chicken salad sandwiches.
1 cup flour
1/2 cup Crisco
1 cup water
1/4 t. salt
Measure flour, salt and set aside. Bring the Crisco and water to a boil in a saucepan. Add the flour quickly and
beat with spoon until the mixture leaves the sides of the pan.
It should form a ball. Remove from the heat and cool.
After it is room temp. add the eggs one at a time, beating after each one until smooth. Drop mixture by tablespoon onto a ungreased baking sheet.
Bake at 400° for 40-45 minutes. Cool completely. Split open and fill with pudding, fruit and whipped cream, or ice cream top with chocolate sauce if desired.
If you want these small, just use a smaller amount when spooning onto baking sheet.
Greetings from Jane Chapman, IAHCE President
March 6, 2017
Greetings Crawford County HCE Members!
On behalf of the IAHCE state board and all the IAHCE
members throughout the state congratulations on 70 years of supporting the HCE program. We all owe an enormous amount of gratitude to our predecessors for having the initiative to begin such a program of support and educational opportunities for the women in the beginning days called Home Bureau.
The organization over the years has changed names but still remains the same supportive and educational organization it was years ago, we struggle these days because, I think we may have lost sight of why the organization was formed many years ago, and that was to share knowledge with others. We are an organization that is blessed with a database full of knowledge, skills, and talent, we must be more willing to share those
attributes with others!
I am looking forward to sharing in your celebration come March 28 and meeting all your great members.
I am anticipating a very memorable day shared with many great people. Again, congratulations for such a huge accomplishment and I wish you many, many more years of successful programs in the HCE organization.
Parsnips: A Versatile Root Vegetable
Parsnips are a winter root vegetable and valued for their long, white root resembling a white carrot. Parsnips have a complex taste; they are sweet like a carrot, but have more starch and an earthy, nut-like flavor.
Large roots tend to be more fibrous with a tough woody core, while smaller roots are sweeter and tenderer. Like other root vegetables, parsnips have a lengthy shelf life.
To store, trim off any green tops and refrigerate the roots for up to three weeks.
Most of the flavor in parsnips is right below the skin, so it's best just to give them a good scrubbing rather than peel too much of the outer layer. Larger roots may have
a woody core, which should be cut out and discarded or saved for stock. Peeled and cut parsnips oxidize when exposed to air (similar to apples), so soak them in water with a little bit of lemon juice if you don't plan to cook them right away. Parsnips can be boiled and mashed like potatoes or pureed into soups. Similar to carrot cake, parsnips also work well shredded and baked into muffins or other quick breads.
— Jenna Smith, Extension Educator,
HCE May Lesson — Modern Food Trends
Food trends are constantly changing. This lesson will increase awareness and knowledge of Modern Food Trends and today's food industry.
Food Trend History; through the past 30 years, we have experienced many food trends. Everything from sugar to bacon, we have really seen it all! Anything goes, but the foundation of health has remained the same through the last century. We look to the Dietary Guidelines Americans to provide information on eating healthy to decrease the incidence of chronic disease, manage weight, and increase nutrition density.
2008 Pre and Probiotics
2010 Bacon Anything
Consumer Health: Today's consumers are concerned how their health relates to what they eat. Many food trends are linked to health concerns; weight loss trends, health food trends such as heart disease, decreasing the risk for some cancers, stroke, diabetes and atherosclerosis.
Some companies have claimed their product provides positive benefits and claims for medical concerns; which most have been found as false claims.
Sustainable Eating - Waste less; buy what you need, don't exceed, repurpose leftovers
Þ Plan ahead for multiple meals
Þ Eat a balanced, nutritious diet, emphasize quality over quantity
Þ Eat food that is affordable and available, buy local and in season; during off season use preserves, frozen and canned choices.
Þ Make meals that have a smaller impact, serve less meat; some use meat as a side dish to be more careful of our environment. Make vegetables the front and center, meat to the side
Food Marketing: Over the last five years, the number of households that are recycling their plastic, paper, glass and metal containers has grown and is a strong indicator that the market for environmentally-friendly packaging and products will grow. "Marketing to The Green Consumer." - 73% percent believed individuals have a personal obligation to be environmentally responsible and 47% agreed that they want others to see them as being environmentally conscious.
¨ Fresh foods are packaged for convenience
¨ Natural and fresh foods are showcased as a main event in grocery stores
¨ Food is marketed with a "farmer's market" store concept
¨ Recyclable materials, 73% of Americans are obligated to being environmentally responsible.
When it comes to labeling, Mintel found that claims of "recyclable" and "made with recycled materials" were
considered to be the claims consumers viewed as most
New Cuts of Meat: Often, differences in cutting meats are simply cultural. On your restaurant menu there may be cuts of meat with new names such as: Hanger Steak, Tri-tip,
Denver cut steak, Filet of Sirloin, and Spinalis.
Have you eaten any of these newly named cuts? Have tried others as well?
· Ongoing muscle profiling research has produced new cuts of meat
· Primarily beef, but also pork & lamb
· Newer cuts are broken out from larger cuts and are good for grilling
Hanger Steak; this steak is the diaphragm. Butcher used to keep it for themselves. Very flavorful.
Denver Cut Steak is of part of the short rib from the chuck, it is very, very well-marbled, with good distribution of fat, and easily grilled.
Tri-tip: It has recently become much more available nationwide, and for a larger piece of meat, really lends itself to and can be smoked, takes marinade very well, and has a very good flavor profile. Tri-tipt has been popular in California, especially central California, since the vaqueros, or Spanish cowboys, ranched cattle in the early 1800s – but has been largely ignored everyplace else. If you want to carve a chunk of meat for company, it is a great way to go.
Filet of Sirloin: A dead ringer in appearance for filet mignon, this is also known as the "baseball steak." It's not as tender as filet but may be more flavorful – and it is far less expensive. A gorgeous filet? Yes, but not filet mignon, it's filet of sirloin, aka Baseball Steak.
Spinalis; also called the "cap steak," or "cap of ribeye". "It's absolutely the best muscle." Imagine going out and getting a big, thick, juicy slice of prime rib. If you look at the outside edge, opposite the bone, there is a thin
exterior band of meat, maybe an inch or two wide, which is sort of naturally separated from the main eye of the prime rib and tends to be everyone's favorite part. That's the spinalis.
Until now it has always simply been part of the rib steak or rib eye. But an interesting thing happened: cows have continued to get bigger and consumers have continued to demand smaller cuts of beef. One solution is to remove
the spinalis, reducing the diameter of the ribeye, and sell it separately – and it's the best part. Just grill, slice, serve and watch the astonishment. "It's a very trendy way of
cutting," many chefs agree that it is the best part.
We have the complete lesson in the Extension office, if you would like a copy!