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

Effingham County
1209 Wenthe Drive
Effingham, IL 62401
Phone: 217-347-7773
FAX: 217-347-7775
Hours: Monday - Friday 8 am to 4:30 pm

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

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

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

Discover Extension


On behalf of University of Illinois Extension and the staff serving Clay, Effingham, Fayette and Jasper Counties I want to personally thank you for your continued support.

During the past year Extension embarked on the questions of “what do we do and why does it matter?”  I can answer those two questions by stating that our commitment remains strong to bring you relevant, reliable and responsive education to improve lives and economies throughout the communities we live, work and play.  University of Illinois Extension continues to adapt to meet the local needs of our clientele and will continue to serve our local communities for years to come.  Extension is part of the solution to the challenges we face in Illinois, and we are looking forward to addressing those challenges with our local partners. 

Visit our website often for upcoming programing, calendar of events, new releases and additional research based information.  I look forward to our continued relationship as we build for the future. 

Recipe of the Month

Teriyaki Kabobs


1/2 cup soy sauce, low-sodium
1/4 cup water
2 tablespoon lemon juice
2 tablespoon cooking oil
2 teaspoon brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
16 ounces pork, beef, or chicken, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2 inch cubes
1 large red bell pepper, cut into 1/2 inch strips


1. For the marinade, combine the soy sauce, water, lemon juice, oil, brown sugar, garlic, and ginger in a bowl.
2. Pour half of marinade into a large resealable bag or shallow glass container.
3. Refrigerate the remaining marinade for basting.
4. Add cubed meat to marinade in bag or glass container.
5. Cover and refrigerate for 1-4 hours.
6. Drain and discard marinade that meat has been soaking in.
7. On four metal or soaked bamboo skewers, alternate meat, zucchini, and red pepper pieces.
8. Grill uncovered, over medium-hot heat, for 3 minutes on each side.
9. Baste with reserved marinade.
10. Continue basting and turning kebabs for 4-6 minutes or until meat juice runs clear.

Nutrition Facts

Servings per Recipe: 4.00
Calories 230.00
Fat 10.00 g
Sodium 300.00 mg
Total Carbohydrates 10.00 g
Fiber 2.00 g
Protein 25.00 g
Note: * Sodium content may be higher if meat absorbs more of the marinade.

Questions? Contact Pamela Heiser, Community Worker, SNAP at

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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Extension Council
Thursday May 30, 2019 • 6:00 PM

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