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University of Illinois Extension serving Clay, Effingham, Fayette and Jasper Counties

Main Office (Effingham County)
1209 Wenthe Drive
Effingham, IL 62401
Phone: 217-347-7773
FAX: 217-347-7775
Email: uie-cefj@illinois.edu
Hours: Monday - Friday 8 am to 4:30 pm

Branch Office (Clay County)
223 W Railroad St
Flora, IL 62839
Phone: 618-662-3124
FAX: 618-662-3191
Hours: Monday-Friday, 8:00am - 4:30pm

Branch Office (Fayette County)
118 N. Sixth Street
Vandalia, IL 62471
Phone: 618-283-2753
FAX: 618-283-4932
Hours: Monday-Friday, 8:00am - 4:30pm

Branch Office (Jasper County)
1401 Clayton
Newton, IL 62448
Phone: 618-783-2521
FAX: 618-783-2232
Hours: Monday-Friday, 9:00am - 4:00pm

Discover Extension

Welcome!

NEEDS ASSESSMENT: University of Illinois Extension can use your help. We are interested in LEARNING your thoughts about the most important issues and opportunities in your communities. Your answers will help us to shape educational programs that help residents, businesses, and communities learn and grow. Your participation is voluntary - you may decide not to answer any of the questions or not to complete the survey at any time. The survey will take approximately 10 to 15 minutes. The answers you provide will be kept confidential. Your name will not be associated with your answers when the data are compiled. You are encouraged to ask any questions you may have about this process or survey by contacting Unit 21’s County Extension Director Carl Baker; email (cdbaker@illinois.edu) or phone (217-347-7773).  Click on the link to participate in the NEEDS ASSESSMENT https://illinoisaces.co1.qualtrics.com/SE/?SID=SV_a2vxYzkOFXGfqF7   Your responses are anonymous, however you choose to submit them. Thanks for your contribution to our planning process!

Recipe of the Month

French Toast Delight

Ingredients

1 ripe banana, well mashed
1 egg
1 egg white
¼ cup skim milk
½ tsp. vanilla
4 slices whole grain bread
8 oz. non-fat vanilla yogurt (optional)

1 cup diced fruit (optional)

 Instructions

  1. In a shallow dish beat together the mashed banana, egg, egg white, milk and vanilla.
  2. Warm large non-stick skillet over medium-high heat.
  3. Spray skillet with non-stick spray.
  4. Dip each piece of bread into the batter, turning them to coat both sides.
  5. Fry the French toast until brown on both sides.
  6. Top with non-fat yogurt and fruit.

 

 

Nutrition Facts
Servings per Recipe: 4 servings
 Amount Per Serving  Calories 210 Fat 3g Sodium 210mg
Total carbohydrate 37g Fiber g

Questions? Contact Sarah Dirks, Community Worker, SNAP-Ed at dirks@illinois.edu

Information and Resources for You

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

Extension Meetings

4-H Positive Program Planning & Year End Review Meeting
Thursday September 8, 2016 • 6:00 PM

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