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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-Thursday, 8:00am - 4:30pm

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

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

Discover Extension

Welcome!

Thank you for visiting our website. University of Illinois Extension is the link between the University and all of our friends and neighbors in Clay, Effingham, Fayette and Jasper 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 the local 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

With changes in recent laws regarding health insurance, making decisions regarding what is right for you or your family can be complex. University of Illinois Extension is here to help residents of Illinois better understand just how the changes under the Affordable Care Act (also referred to as ACA or Obamacare) affects them.

Learn more >>

Recipe of the Month

Easy Yogurt Deviled Eggs

Servings: 12

Ingredients:

6 hard cooked eggs

1/4 cup plain low-fat yogurt

1 tsp. instant minced onion

1 tsp. parsley flakes

1 tsp. lemon juice

3/4 tsp. prepared mustard

1/4 tsp. Worcestershire sauce

1/8 tsp. pepper

dash of paprika

Instructions:

1. Cut eggs in half lengthwise.

2. Remove yolks and place in plastic food storage bag.

3. Set whites aside.

4. Add remaining ingredients to the bag.

5. Close bag and knead until everything is well blended and smooth.

6. Push the contents toward the center.

7. Snip about 1/2-inch off the corner of the bag.

8. Squeezing the bag gently, fill the hollow of the cooked egg whites with the yolk mixture.

9. Chill to blend flavors. Refrigerate until served.

Nutrition Facts (per serving) - Calories 45 ~ fat 2.5 g ~ calories from fat 25 ~ sodium 40 mg ~ total carbohydrate 1 g ~ fiber 0 g

Questions? Contact Elizabeth Weaver, Community Worker, SNAP-Ed at eweaver@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

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