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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


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 ( or phone (217-347-7773).  Click on the link to participate in the NEEDS ASSESSMENT   Your responses are anonymous, however you choose to submit them. Thanks for your contribution to our planning process!

Recipe of the Month

Tomato Cilantro Soup


8 cup low sodium chicken broth
1 can (6 ounces) tomato paste, unsalted
1 can (14.5 ounces) diced tomatoes, lower sodium
1 tablespoon cilantro, dried 1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon red pepper flakes


1. Add broth to soup pot. Add tomato paste, diced tomatoes, and spices. Mix together.
2. Cook soup at a simmer on low-medium heat for 10 minutes to allow flavors to blend well.
3. Serve with sandwiches or salad.

Makes 8, 1 cup servings.

Instructions for making own broth: Place chicken carcass, vegetable pieces (such as sliced carrots, celery, onions, and bell peppers), and 2 qts water in a pot. Cook on low for 8 hours.


Nutrition Facts Servings per Recipe: 8.00 Calories 70.00 Fat 1.50 g Fiber 2.00 g Protein 6.00 g Sodium 380.00 mg Total Carbohydrates 10.00 g

Questions? Contact Jo Stine, Community Worker, SNAP-Ed at

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