reading - ACES Offices - Alabama Cooperative Extension System

Transcription

2226 Hwy 14 West, Suite E , Autaugaville, AL 36003 * (334) 361-7273 Office, * (334) 361-7275 Fax,
www.aces.edu/counties/Autauga/ Facebook: Autauga County Extension Office
I love this time of the year because it’s filled
with the anticipation of beautiful blooming
flowers. Like those blooms, no matter what
this past six months or year has brought you,
I want to assure you that there is great
opportunity for new and incredible things in
your life.
“There is no success without failure.
A person who makes no mistakes is
unlikely to make anything at all. It’s
better to have a life full of small
failures that you learned from, rather
than a lifetime filled with the regrets
of never trying.” Jewel Diamond,
motivational speaker
The power to see change in your life can be
found in the words you speak. Your words
have the power to set things in motion, good
or bad. They’re like little seeds that you plant
in life. When words are filled with faith,
hope and promise, then you’ll enjoy the fruit
of them. But if they’re filled with
discouragement, fear and other negative
attitudes, you won’t enjoy your life. If you
want to see your circumstances and
situations change for the better, start by
planting good seeds through your
words. Instead of saying “I’m not,” say “I
am.” “I can! I will! I am successful! I am
prepared! I am gifted! I am everything He has
called me to be!”
The mind must believe it can do something
before it is capable of actually doing it.
Success is always closer than it seems.
Mistakes and failures should be motivation,
not an excuse. Instead, place them under
your feet and use them as stepping stones.
“Success is moving from one failure to
another with no loss of enthusiasm.”
Winston Churchill, Former British
Prime Minister
Life’s best lessons are learned at unexpected
times. Many of the greatest lessons we learn
in life we don’t seek on purpose. In fact, life’s
best lessons are usually learned at the worst
times and from the worst mistakes. So yes,
you will fail sometimes, and that’s okay. The
faster you accept this, the faster you can get
on with being brilliant.
Not getting what we want can be a blessing.
Not getting what we want is sometimes a
wonderful stroke of good luck because it
forces one to reevaluate things, opening new
doors to opportunities and information that
might otherwise be overlooked. Remember,
some things in life fall apart so that better
things can fall together.
Mistakes are simply a form of practice. Every
great artist was once an amateur. The
sooner you get comfortable with practicing
and making mistakes, the quicker you’ll learn
the skills and knowledge necessary to master
your art. You’ll never be 100% sure it will
work, but you can always be 100% sure
doing nothing won’t work. So get out there
and try again. Either you succeed or you
learn a vital lesson: Win – Win. Read The
Magic of Thinking Big.
You are making progress. If you brush
yourself off and keep pressing forward, you
will learn something, and you will earn
another chance to get it right. Life goes
on. Setbacks are painful when they happen,
but years later, this collection of setbacks,
called stepping stones or experience, leads us
to success. If it’s good, it’s going to be
wonderful. If it’s bad, it’s going to be an
experience.
Remember, your success depends on your
preparation. You must take time to prepare
yourself regardless of what season of life you
find yourself in. Seasons change; nothing in
life remains the same!
You are not your mistakes. Life didn’t come
with instructions. Accept that mistakes will
happen. You are not your mistakes; you are Enjoy!
not your struggles, and you are here NOW
with the power to shape your day and your
tomorrow. No matter how chaotic the past
has been, the future is a clean, fresh, wide
Yvonne D. Bowens -Thomas
open slate. What you do with it is up to you. County Extension Coordinator
Read The 7 Habits of Highly Effective People.
Quarterly Newsletter, June 2014
Autauga County
Extension Office Staff
Yvonne D. Bowens-Thomas
County Extension Coordinator
Community Resource Development
Family & Child Development
4-H & Youth Development
Valerie Y. Conner
Regional Extension Agent
Human Nutrition, Diet and Health
Janice E. Hall
Regional Extension Agent
Food Safety, Preparation and Preservation
Shonda Y. Wright
Agent Assistant
Urban SNAP-Ed Program
Tana Shealey
Administrative Support Associate
Regional Extension Agents
Serving Autauga Co.
Metara T. Austin
Consumer Science and Personal Finance
Management, Human Nutrition, Diet and Health
Sharlean Briggs
Consumer Science and Personal Financial Management
Patrick Cook
Forestry, Wildlife and Natural Resources Management
Dr. William “Chip” East
Commercial Horticulture
Joshua Elmore
Animal Science and Forage
Christy Hicks
Agronomic Crops
Sallie Lide-Hooker
Mallory Kelley
Home Grounds, Gardens and
Home Pests
Roosevelt L. Robinson
Forestry, Wildlife and
Natural Resource Management
Danielle D. Rudolph
4-H & Youth Development
Laurie B. Weldon
4-H &Youth Development
Alisihia Pearson
Agent Assistant
Health Rocks!
Working For You!
Page 2
Crop Update
Contributed by:
Christy Hicks, Regional Extension Agent
Corn fields in the area are dealing with
water standing in parts of the field and
nutrient loss. This is evident in the stunted, yellow plants present in many corn
fields. Corn is extremely vulnerable to
flooding prior to the 6 leaf stage or when
the growing point is near or below the
soil surface. After 48 hours of flooding,
the oxygen supply in the soil is depleted.
Without oxygen, corn cannot sustain important functions. Temperatures above
77 degrees Fahrenheit will reduce the
time corn will survive in flooded conditions. Corn plants growing in saturated
soils early in the growing season will not
develop the substantial root system they
will need later in the growing season
when dry weather occurs. Saturated soils
prevent the plant’s root system from developing deep roots that will be needed
later in the growing season, during dry
weather.
area again this year. Most sesame is
grown in Texas and Oklahoma. Yields in
Alabama were good last year, and producers seem happy with the crop.
Wheat fields in the area are in good condition. We experienced very little disease
issues this year due to a cool Spring.
Wheat is in the milking stage now. Yields
should be good if fields are dry enough to
harvest in a timely manner.
Cotton, soybeans and peanuts are being
planted now. Cotton is up and growing in
several areas. Now is the time to scout
for thrips damage on young cotton. Some
soybeans will be planted after the wheat is
harvested. Sesame will be planted in our
Planting 2014 Cotton Variety Trial
Bicycle Safety This Summer
Contributed by:
Yvonne D. Bowens-Thomas, County Extension Coordinator
The day you buy your child his first “big
kid’s” bike. The day you remove the training wheels and watch him pedal away on
his own. The day he heads to his friend’s
house without asking you for a ride. These
are milestones in both of your lives. So
much more than a toy, a bicycle represents independence for your children.
However, bicycles are more than a toy.
They are associated with more childhood
injuries than any consumer product except
the automobile. In 2010 in the U.S., 800
bicyclists were killed and an estimated
515,000 sustained bicycle-related injuries
that required emergency department care.
Roughly half of these cyclists were children and adolescents under the age of 20.
Annually, 26,000 of these bicycle-related
injuries to children and adolescents are
traumatic brain injuries treated in emergency departments.
creased independence. You can greatly
sidewalks and paths until a child is age 19
reduce your children’s risk of injury and
and able to show how well he or she rides
death simply by setting some limits. Estab- and observes the basic rules of the road.
lish a family rule that a bicycle helmet is a
Parental and
necessity, not an accessory. Always wear
adult supervia bicycle helmet every time and everysion is imperawhere you ride. Wear a bicycle helmet
tive until traffic
correctly. A helmet should fit comfortably
skills are acand securely, but not too tightly. It
quired by each
should fit on your head in a level position,
child.
and it should not rock forward and back
or from side to side. The helmet straps
Source: Dellinger
must always be buckled.
Learn the rules of the road and obey all
traffic laws. Ride on the right side of the
road-with the traffic flow, not against it;
obey traffic signs and signals just as if you
were driving a car; use correct hand signals; stop at all signs and red lights; and
stop and look both ways before entering a
street.
That’s why it’s so important to teach your
kids bike safety as they enjoy their inRemember, cycling should be restricted to
AM, Kresnow MJ.
Bicycle helmet use
among children in the
United States: The
effects of legislation, personal and household factors. Journal
of Safety Research 2010:41;375-380.Centers for Disease
Control and Prevention. Nonfatal Traumatic Brain Injuries
Related to Sports and Recreation Activities Among Persons
Aged ≤ 19 Years — United States, 2001–2009. Morbidity
and Mortality Weekly Report 2011: 60(39); 1337-1342.
Centers for Disease Control and Prevention [CDC]. Webbased Injury Statistics Query and Reporting System
(WISQARS). Atlanta, GA: National Center for Injury Prevention and Control, Centers for Disease Control and Prevention.
Working For You!
Page 3
Discovering the Deliciousness of Eating Right
Contributed by:
Metara T. Austin, Regional Extension Agent
During “Discovery Daze”, I had the won- the five food groups; parents received delicious and nutritious
derful opportunity to interact with over 50 recipes to include into their food regimens.
youth and their parents.
These lessons were an integral part of introducing the youth to
A series of activities organized by Elizabeth nutrition concepts which they would use when planting their
Johnson, Community Education Specialist own school garden and preparing meals from the harvest. As a
with the Alabama Wildlife Federation, em- result of the program, youth were motivated to eat foods from
powers youth in the 21st Century After- each of the five foods groups and try new and healthier snack
school Program at Prattville Elementary to gain knowledge and ideas.
hands-on experience in wildlife conservation and natural resource management.
Because of this wonderful partnership, I was able to provide
participants with fun and interactive nutrition activities and
demonstrations which reinforced healthy eating and active living.
In addition, youth had the opportunity to discover the deliciousness of eating right by creating a snack mix which incorporated
Autauga County 4-H : Making an Impact
Contributed by
Laurie B. Weldon, Regional Extension Agent
The impact that 4-H is making in Autauga
county is that it is reaching youth and
changing lives.
Marie Downey, age 10, from Prattville
joined the Autauga 4-H Livestock Club and
started showing cattle in 2014. Marie has
gained great confidence in her abilities and
made 4-H a great part of her life.
She has attended three shows this calendar
year and took home the AOB (All Other
Breeds) Champion at the district show in
Montgomery. Marie will continue to participate and expand her knowledge and skills
with 4-H. Marie also is part of the Autauga
County Horse Club. She, along with other
4-H’ers, also gives time at the local humane
shelter and the Montgomery County Service League. Her love for 4-H is contaMarie Downey holding the AOB
gious.
Champion trophy at SLE district
show in Montgomery.
Marie Downey, above, with Cobie Rutherford, Director of
Industry Relations & Youth Activities for the Alabama Cattleman’s Association at SLE district show.
Working For You!
Page 4
Spotted Wing Drosophila
Contributed by:
Dr. Chip East, Regional Extension Agent
The spotted wing drosophila (SWD) is an insect that caused
problems for some fruit farmers last year and is expected to
cause more problems in 2014.
We started seeing it in Alabama in 2011, and it is becoming a
major pest. It lays eggs in soft skinned fruit such as strawberries,
blackberries, and blueberries. Visit our website at
www.aces.edu and type in spotted wing drosophila in the search
box at the top of the page. Several timely information sheets
have been written on this insect pest that every strawberry,
blueberry and blackberry farmer should read. The one titled
Spotted Wing Drosophila (Drosophila suzukii) Biology and Management has pesticides listed that will help with management.
As with any pesticide, read and follow label directions. Please
read the Management of SWD on Your Farm section of
the publication. Pay close attention to the pre-harvest interval of
any pesticide used. The pre-harvest interval (phi) is the time
between pesticide application and when the crop can be harvested. The phi is expressed in days and should be followed. For
example, if the phi is 3 days, this means a farmer has to wait at
least three complete days or 72 hours before picking the crop
after spraying. If a pick-your-own farm is open every day, I would
suggest not spraying the entire field on the same day in order to
have part of the field that can be harvested. You may also want
to pick an insecticide with a lower phi.
Pay attention to the environmental hazards on the label. It is one
of the first things on the label, and it tells if the product is toxic
to fish or bees. Oftentimes, a direct spray of a product may be
toxic to bees, but the dried residue is not. The label has a lot of
good information that will be beneficial to the applicator as well
as other non-target pests. Remember to calibrate the sprayer to
find out how many gallons of water you are applying per acre;
then you will be able to calculate how much pesticide to add to
the tank. The Extension System teaches many pesticide applicator classes each year that would be beneficial to anyone applying
pesticides. We also have several publications on sprayer calibration online that can be printed from your home.
The Extension System teaches many educational meetings all
year. Take a look at our web site at www.aces.edu and click on
“Calendar”. From here, you can see a list of meetings, meeting
locations, times, and contact information. Feel free to contact
the Extension Agent in charge of the meeting for more information. If you have questions, contact your local Extension office.
Campfire Safety
As the weather gets warmer, Americans
are heading out on camping adventures
with their family and friends. Although
camping adventures can be fun, safety
must be at the forefront to ensure a
good time for all. Let’s get the facts now
and prepare before venturing off into
the great wilderness. As Smokey
Bear has always said, “Only you can prevent wildfires!”
Always practice fire prevention when
starting a campfire or grill in a woodland
area:
 Never build a campfire under trees
Like us!




or overhanging branches;
Clear a 10-foot area of pine needles
& grass; and
Keep plenty of water on hand and
have a shovel ready.
Once you've got your fire ablaze,
make sure you know the suggested
manageable size for the campfire
and how to properly extinguish it.
If a wildfire starts in your camping
area, evacuate immediately and call
9-1-1.
Source: FEMA
To Our
Many Sponsors,
Thank You
For Your
Support!
Working For You!
Page 5
Exercise Not Only Prevents Falls, But May Protect Elders
Who Do Fall From Serious Injuries
Contributed By:
Danielle Rudolph, Regional Extension Agent
One in three Americans age 65 or older suffers a fall each year,
and as many as 30 percent of those who fall sustain moderateto-severe injuries.
Fall injuries not only cost many older people their freedom and
mobility; they strain the resources of family caregivers and add
$30 billion in direct medical costs to the U.S. healthcare system,
a number expected to grow as the
population ages.
A new study suggests that elder
adults who exercise are not only
less likely to fall than their age
peers who don’t exercise, but if
they do fall, they're significantly less
likely to get hurt.
Previous studies have shown that
regular exercise reduces the
chances of falls, but the latest research, a metanalysis of 17 previous studies involving more than 4,000 elderly participants,
showed that elders who exercise suffer 37 percent fewer injuries, are 43 percent less likely to experience a fall that requires
hospital admission, and 61 percent less likely to break bones if
they do fall.
The average age of the people included in the analysis was about
77 years old, and more than three quarters of them were women.
The study authors note: “Even falls causing relatively minor injuries are important to consider, as they too may have serious
consequences, such as diminished self confidence, social isolation, and restriction on activity, which in turn will accelerate
functional decline and increase the risk of placement in a nursing
home.”
“The damage from a fall, both physical and emotional, often cannot be undone,” says Kathy Gunter, associate professor and
Extension specialist at Oregon State University. “The good news
is that falls aren’t inevitable; they’re preventable.
“Several research-based programs, such as Tufts’ Strong Women and our own Better Bones & Balance have recognized this
and strive through exercise-program delivery and instructor
training to increase communities’ capacity to provide fall-
Did you know that
High Blood Pressure
or
Hypertension is called
the
“silent killer”?
prevention education and physical activity programming. Including balance-specific challenges and practice is critical to truly
prevent falls,” Gunter says.
“Bone loading exercises may improve bone mass and/or structure, which is an attractive side effect, but the true benefit –
especially for our oldest Americans, is in preventing the fall – or
through mobility training and increasing muscle strength – changing the nature of the fall.”
Being able to catch oneself and fall forward –
or not at all – is more likely achieved by
someone who has sufficient muscle tone and
strength, in short, an exerciser!
Anne Lindsay, an associate professor and exercise/health Extension specialist with the
University of Nevada Cooperative Extension,
says that many changes that occur in the aging
process may predispose elders to falls.
“Yet all too often, people say, ‘How can we
fix the home environment so it’s safer?’ That’s important, yes,
but people really need to think about strengthening the aging
person so they’re overall less likely to fall or to hurt themselves
if they do,” says Lindsay, an exercise physiologist by training.
“Oftentimes, people look at the national suggestions for exercise, and feel overwhelmed. They say they can’t, so they simply
won’t do it.
“I say, you’ve got to start somewhere. Especially for people who
sit all day, just get up and do something.
“I love the online paper, Measuring Functional Fitness in Older
Adults. Although it’s written for exercise professionals, it contains a great overview of what’s at stake and what’s needed.
There’s a seven-item assessment tool that can work as a selfassessment. People can use it for self-assessment, then work to
improve in each of the items.
“The more I look at it, the more I think that just trying to improve in each of the functional fitness categories of the assessment would make a pretty good exercise program in and of itself.”
© 2014 eXtension. All rights reserved.
Less is better in some things, including in
blood pressure. About 1 of 3 US adults - 67
million people - have high blood pressure. High
blood pressure makes your heart work too
hard and increases your risk of heart disease
and stroke.
http://www.cdc.gov/features/highbloodpressure/
Working For You!
Page 6
Leave Deer Fawn Alone
Contributed by:
Patrick Cook, Regional Extension Agent
In Alabama, most deer fawns are born in summer, usually during
July-August. Sometimes, fawns are discovered by humans. Typically, the fawn’s mother is not in the immediate area and people assume that the fawn is lost, abandoned, or orphaned. They
may wish to carry the fawn home to “save” it. However, this is
a very bad idea. Although the doe may not be with it, she is
most likely still caring for the fawn.
For about a month after giving birth, the mother spends little
time with the fawn. The first few weeks of a fawn’s life are precarious. Although they are able to stand within a few hours
after birth, they are relatively weak and cannot outrun most
predators. Because of this, fawns do not accompany their
mothers until they are about one month old. They remain hidden, usually in thick cover. To lessen the chances of a predator
discovering the fawn, the doe will not spend much time with it.
Fawns are nearly scentless at birth, but does are not. The more
time she spends with the fawn, the more deer scent she leaves
in the area increasing the risk that a predator may key in on her
scent and find the fawn. She will only visit the fawn to nurse
four to six times per day and only for about 15-30 minutes each
visit.
Should you encounter a fawn, the best thing to do is walk away
quietly and slowly. Do not spend a lot of time in the area and
do not touch the fawn. Your noise and the scent you leave
behind may attract the attention of coyotes, dogs, and other
predators. Should someone you know bring a fawn home, the
best thing to do is return it to where it was found. Its mother
will be looking for it. Contrary to myth, the doe will not abandon the fawn because it has human scent on it.
Different Benefits For Your Family’s Different Situations
Contributed by:
Kylle´ D. McKinney, Ala. Social Security Public Affairs Specialist
National Family Month takes place each
year from Mother’s Day in May to Father’s Day in June, and coincides with the
end of the school year when families are
able to spend even more time together. It
is the perfect time to spend more time
focusing on each member of your family.
Social Security has your entire family in
mind when it comes to coverage and benefits. We’re here to help everyone in the
family - during every stage of life.
Most people think of retirement benefits
when they think about Social Security,
and that certainly is a big part of what we
do. In fact, most of the benefits we pay go
to retirees and their families - about 41
million people. But Social Security is more
than retirement. Just read on.
If you work and pay Social Security taxes
during your lifetime, you can look forward to a strong foundation of income in
retirement from Social Security. Of
course, Social Security was never intended to be your sole source of retirement
income. It is a foundation upon which you
build with pensions, savings, and other
income. But what if you become disabled
before you retire and you are unable to
continue working to support your family?
Social Security has you covered with disability benefits. If you have a disability that
is expected to last a year or longer, or
result in death, you should apply for disability benefits.
Your work and taxes cover not only you,
but your entire family, too. Family benefits can include retirement, disability and,
in the event of your death, survivors benefits. This coverage includes everyone in
your family who depends on you for support, such as your minor children who
are under age 18, or age 19 if still in secondary school, as well as your spouse. It
also can include older children who have
severe disabilities that began before age
22. In some cases, parents and grandchildren can qualify for family benefits if they
depend on your income and you are their
only means of support.
If you want to learn more about how
Social Security benefits the younger members of your family, visit
www.socialsecurity.gov/youngpeople. This
page has information for you even if you
don’t have children and are a young
worker yourself. So whether through
survivors, disability, or retirement benefits, Social Security is here to help you
and your entire family when the need
arises.
And the best way to apply for benefits is
online at www.socialsecurity.gov. Perhaps
another popular family member—the
family pet—can best explain why applying
online is the best option for you. Check
out our creative videos on our YouTube
channel for sound advice from the fourlegged members of the family. Just visit
www.socialsecurity.gov and select the
YouTube button at the bottom of the
page. Want to learn more? Read or listen
to the publication, Understanding the Benefits, at www.socialsecurity.gov/pubs.
Working For You!
Page 7
Friends of the Forest 2014
Contributed by:
Approximately 500 local fifth-graders, teachers, volunteers, and
parents enjoyed a learning experience outside the classroom
May 7th and 8th.
The students, along with their teachers, volunteers, and parents,
“learned by doing” as they participated in hands-on activities on
the 960-acre Autauga County woodland during the annual
Friends of Forest event hosted by Mr. and Mrs. Jimmy Hughes.
The two-day event was funded by the Autauga County Extension office and the Autauga County Commission. Local partners
were the Autauga County Forestry office, Autauga County
Board of Education, Autauga County Master Gardeners, Pine
Level Volunteer Fire Department, and Ken’s Taxidermy in Autaugaville.
The program was designed to engage all students in hands-on,
minds-on activities that teach the importance of private forestland and private forest landowners regarding multiple-use
management of our natural resources. The program was also
intended to involve private landowners and stakeholders in the
education of our youth, concerning the significance of our natural resources. Both goals are designed to correlate with the
fifth grade Alabama Science Course of Study.
(Above) Students participate in the “All Things Need Space” class; students learned that all living things need space, oxygen, and sunlight.
Incorporating experiential learning in the outdoor classroom
allowed the landowners and stakeholders to provide the youth
with a rewarding and fun experience. Based on the program
feedback and observations, we ’ve concluded that lessons that
use multiple senses can increase retention of what is learned.
The “discovery” of knowledge and solutions builds self esteem
in youth. If youth are actively engaged in learning, they have
more interest in the outcome of what they learn; thus, they are
less likely to create challenges. Additionally, the feedback from
teachers has shown the program significantly complements the
Alabama Science Course of Study.
“Thank You” to our sponsors, Mr. and Mrs. Hughes (pictured above), for
allowing us to bring Friends of the Forest to your TREASUREForest for
eight years. Yvonne D. Bowens -Thomas, County Extension Coordinator, (far right).
Continued on page 8
Working For You!
Page 8
Friends of the Forest 2014
Continued from page 7
(Above) Smokey the Bear joins Mr. Joe (with the
Autauga Forestry Dept.) stressing the importance of forestry safety .
(Above) Students in the “Nobody Lives Here. Why
Does It Matter?” workshop touch Kangaroo skin.
(Above) Pine Level Volunteer Fire Department
personnel conduct a safety class.
(Above) Teachers from Pine Level School
participate in a fire safety demonstration
presented by the Pine Level Volunteer Fire
Department.
(Above) Students participate in “Nobody
Lives Here. Why Does It Matter?” They
learn why it is important to respect forestland homes of animals.
(Above) Students participate in “Oh,
Deer!” They learn how food, water, and
shelter are the three essential components
of animal habitats .
(Above) “Flag A Tree” activity in which student
learn which trees should be removed from a forest.
(Above) Friends of the Forest sponsor, Mr.
Jimmy Hughes and Autaugaville Mayor F.B.
Ward enjoy the event.
(Above) Display in the class “Nobody
Lives Here. Why Does It Matter?”
Working For You!
Page 9
Sending Your Teen Off to College?
Here Are Some Tips
Sending your kid off to college can be a scary thing. Especially
tell her for every deposit she makes, you will match it.
since it will most likely be the first time they will be in charge of Once they are off to school:
their own finances. It is important to sit down with your child
 Say no to credit offers. When I went to college I was
before he or she takes off to college to explain responsible
bombarded with credit card offers on and off campus. Stuspending and budgeting habits.
dents are most tempted with these offers when they go to
Here are a few tips to get them prepared for the real world:
shopping malls. However, if you inform them of the highBefore they go away to school:
interest rates that come with credit cards, maybe they
Introduce them to budgeting. Sit down with
will think twice before signing up.
your teen and create a budget. It may be the first
 Ditch the cable. Basic TV is all your child needs
time that they have to budget and pay for their
while at school. Encourage her to instead rent videos
own clothes, meals, and personal care, and if they
from the college library or subscribe to a DVD service.
are able to see on paper how these things add up,
 Nix going out to eat. To make sure that the
they may be a more responsible spender.
money you’re giving for books and supplies don’t go to
 Have them take the America Saves pledge. Family
chicken and pizza take-out, talk to your teen about how
members are eligible to take the America Saves pledge, so
quickly eating out can deplete finances, and hopefully this
make sure they sign up! This will be a great way for them to
will encourage them to make eating out a treat – and a
focus on a specific savings goal for after they graduate.
once a month or less event.
 Open a bank or credit union account. If your child
more at: http://americasaves.org/blog/828-sending-your-teen-off-to-college-here-s-some-tips-to-helpdoesn’t already have a checking or savings account with a bank See
them-spend-wisely#sthash.ZgzvxAjc.dpuf
or credit union, go with him or her to open one, and let him be
Source: America Saves
part of the process. Open a savings account, and if you’re able,
Challenging Herself to Save
It all started when Marchale Burton overheard
Alabama Cooperative Extension System colleague, Isaac Chappelle, Coordinator of Alabama Saves, explaining how saving just a little
bit-even change-is all it takes to become a
saver. “I thought about that,” Burton said,
“and wanted to see if it would work.” So, she
challenged herself to see how much change
Marchale Burton,
she could save.
Alabama Saver
Burton decided that whenever she made a cash purchase, she
would collect the change in her coin purse. When the coin
purse gets too heavy, she puts the change into a large water
cooler jug. Even when she gives cash to her husband, she insists on getting the change back from him. “Pennies matter,”
she declared. Since October 2011, she has saved almost
$1,100.
For Burton, seeing how much change she could convert to
savings was a way to re-commit to her belief in saving. When
she first signed up as an Alabama Saver, she pledged to save
money toward retirement.
Saving lets you “see what you can accomplish when you put
your mind to it,” Burton explained. She never thought she
could save more than $1,000 in change. And she’s not stopping there. Her plan is to keep filling up her coin purse to see
how much she can save before she retires. Beyond the monetary reward, Burton said putting aside money gives her confidence and a sense of security and freedom. “It’s empowerment,” she said.
Seeing pennies, dimes, and quarters add up has taught Burton
that starting small can make a difference. “It doesn’t have to
be a lot,” she advised. “Get started with $5.00 a month.”
The key to building your savings is making it a routine. “I
don’t think about my change until it’s time to put it in the jar,”
she said.
Source: www.americasaves.org
The most important saving goals include: debt repayment,
emergency fund, and retirement.
Source: Americasaves.org
Working For You!
Page 10
Sun Safety Wise
Contributed by:
the sun as much as possible between 10:00 a.m. and 4:00 p.m.
with sun protective factor (SPF) of 15 or greater and both
UVA and UVB protection. Apply sunscreen 30 minutes
before you go outside.
Use
& slap on a
Slip on
protect the best.
with 3” brims that
Don't forget your eyes.
reduce the risk of cataracts and protect the
sensitive skin around your eyes.
Choose sunglasses that block UVA and UVB rays.
Look for signs that your skin’s been zapped! Check
your skin often to avoid sunburn.
Signs of Heat Exhaustion
Heavy sweating
Weakness
Cold, pale, clammy skin
Fast, weak pulse
Nausea or vomiting
Fainting
Seek medical care immediately if you have, or someone you
know has, symptoms of heat-related illness.
Source: www.cdc.gov/nceh/extremeheat
Working For You!
Page 11
Mathematical & Scientific Thinking in Three and Four Year-Olds
Contributed by:
Yvonne D. Bowens - Thomas, County Extension Coordinator
The preschool years, ages three and four,
are a time when young children become
immersed in extensive explorations of
topics that interest them. Preschoolers
are rapidly developing the mental abilities
to think in mathematical and scientific
ways in order to explore and understand
their favorite topics. Preschoolers are
also seeing evidence of math and science
concepts in everyday life, from laying out
the right number of napkins for snacks to
predicting and testing the direction a ball
will go when it’s kicked. Examine the
abilities that preschoolers are developing
that help them think in more complex
ways.
Taking apart and putting together
What children are doing:
Threes and fours are playing with the
concepts of parts and wholes. They are
fascinated by the insides of things and
how the different parts make the whole
thing work. They understand how to put
parts together to make a whole. Everything they create becomes more complex
and elaborate.
What caregivers can provide:
 Discarded small appliances and real
tools to take them apart
 Books that illustrate the insides of
animals, plants, buildings, machines,
etc.
 Tools for exploration (magnifiers,
tweezers) and paper and pencils to
record what they see
What caregivers can say and do:
 Have a place to keep unfinished work
to help children extend their exploration over multiple days.
 Model and extend children’s curiosity. (“I wonder what it looks like inside. What do you think we’ll find in
there? How could we find out?”)
 Ask Children to describe their thinking and decisions as they build
(“What did you do next?” “What
does that part do?” “What else will
you need?”)
Preschoolers are keenly curious about
themselves and love seeing and talking
about pictures of their younger selves.
They are proud of how they’ve grown
and changed. This is an opportunity to
introduce measurement, charting, recording observations, and other math and
science skills.
 Tools to measure height & weight
(Start with non-standard ways of
measuring and then introduce standard measurement tools, such as rulers, later.)
 Children’s books on growth and
change in children and photos of children as babies and toddlers
 Get children excited about noticing
and recording their own growth over
time, rather than making comparisons with other children.
 In addition to size, help children identify and record other ways that they
have changed.
 Extend children’s interest in their
own growth to the growth and development of other living things.
 Encourage measuring, counting,
charting, and recording.
Creating representations
Preschoolers are skilled and interested in
recreating accurate models of things
they’ve observed. Drawing or sculpting
an object is often part of scientific exploration and can increase focus on details,
which can spark curiosity. Even young
preschoolers show an amazing level of
attention, focus, and interest when representational drawing and sculpting is part
of their investigation.
 Drawing & painting tools that support detailed drawing (colored pencils, fine-point markers).
 Firm modeling clay (instead of play
dough) and tools to encourage detailed sculpting.
 An area where children can display
their sculptures or take a photo of
models.
What caregivers say and do:
Talk to children about creating models
from observations and how it’s different
than creating from their imagination.
Talk to children about what they see.
Comment on the details represented in
their model.
Recognizing numerals
During the preschool years, children
make the connection that a particular
written symbol - “5”- represents an
amount and corresponds to the verbal
word for that amount. Since there’s
nothing about the symbol that looks like
the amount, children learn the names and
symbols for each amount through repeated exposure and use of numerals in play
and everyday activity.
 Games that include written numerals
 Puzzles, books, charts and other materials that link written numerals with
their amounts
 Incorporate counting, verbal labels,
and written symbols in everyday activity. (“How many children want
strawberries on their yogurt? One,
two, three, four—okay four children.
Let’s write the number 4 on our
chart.”)
Continued on page 40
Working For You!
Page 12
BREAKFAST
STRAWBERRIES & CREAM PANCAKES
INGREDIENTS:
3 cups coarsely chopped fresh strawberries
1 tablespoon finely shredded orange peel
1/4 cup orange juice
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/4 cup oat flour or oat bran
2 tablespoons chia seeds or flax seeds
1 tablespoon sugar*
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups fat-free milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2 tablespoons canola oil
3/4 cup whipped Greek cream cheese**, softened
1 -2 tablespoons orange juice
*Sugar substitutes -We do not recommend using a sugar substitute for this recipe.** If you cannot find the Greek cream cheese, make your own. In a small bowl stir
together 1/2 cup softened reduced-fat tub-style cream cheese with 1/4 cup nonfat Greek plain yogurt until smooth.
DIRECTIONS:
In a medium bowl combine strawberries, orange peel and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend
flavors, stirring occasionally. In a large bowl stir together flours, seeds, sugar, baking powder, and salt. In another bowl use a fork to
combine milk, egg, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are
bubbly and edges are slightly dry. Keep pancakes warm in a 200 degrees F oven while making the rest. To serve, in a small bowl combine cream cheese and orange juice; spread evenly over pancakes. Top with strawberries.
Diabetic Living
ITALIAN SAUSAGE & ZUCCHINI QUICHE
DIRECTIONS:
INGREDIENTS:
Preheat oven to 325 degrees F. Coat four 8-ounce shallow ramekins or quiche dishes or one 9-inch pie plate with cooking spray.
Set aside. In a medium skillet cook turkey sausage, zucchini, and
sweet pepper until turkey is cooked through and sweet pepper is
just tender, using a wooden spoon to break up turkey as it cooks.
In a medium bowl combine cooked turkey mixture and Parmesan
cheese. Divide mixture among the prepared dishes or spoon into
the pie plate. In a medium bowl whisk together egg, milk, and
black pepper. Divide egg mixture evenly among the ramekins or
pour into the pie plate. Sprinkle with mozzarella cheese. Bake
individual servings about 25 minutes or pie plate about 35 minutes
or until a knife inserted in center (s) comes out clean. Cool on a
wire rack 10 minutes before serving.
4 ounces uncooked turkey Italian sausage links, casings removed
1 cup coarsely shredded zucchini
1/2 cup chopped red sweet pepper (1
small)
1/4 cup finely shredded Parmesan
cheese (1 ounce)
1 1/2 cups refrigerated or frozen egg product, thawed, or 6 eggs,
lightly beaten
1/4 cup fat-free milk
1/8 teaspoon black pepper
1/3 cup shredded part-skim or reduced-fat mozzarella cheese
Diabetic Living
Working For You!
Page 13
SAUSAGE CHEESE BREAKFAST CUPS
DIRECTIONS:
INGREDIENTS:
Layer cubed bread, cooked sausage, and cheese evenly into 2
greased 8-oz. ramekins or individual soufflé dishes. Whisk together eggs and next 5 ingredients. Pour evenly over cheese in
ramekins. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. Bake at 350° for 20 to 25
minutes or until set. Let stand 5 minutes before serving. (Note:
1 cup cubed white bread (about 2 slices)
1/4 cup cooked, crumbled hot ground
pork sausage
1/4 cup shredded Monterey Jack
cheese with peppers
2 large eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper1/8 teaspoon onion powder
To bake in a muffin pan, layer cubed bread, cooked sausage, and shredded
cheese evenly in 4 greased cups in pan. Pour egg mixture evenly over cheese in
muffin cups. Cover and chill 8 hours. Let stand at room temperature 20 minutes
before baking. Bake at 350° for 15 to 20 minutes or until set. Let stand 5
minutes before serving.)
Southern Living
BREAKFAST VEGETABLE FRITTATA
DIRECTIONS:
INGREDIENTS:
2 teaspoons olive oil
½ cup coarsely chopped broccoli florets
½ cup sliced fresh mushrooms
½ cup chopped carrot
¼ cup chopped onion
6 egg whites*
3 eggs*
2 tablespoons snipped fresh basil
¼ teaspoon salt
¼ teaspoon ground black pepper
1/3 cup shredded part-skim mozzarella cheese
Preheat broiler. In a broiler-proof medium skillet,
heat oil over medium heat. Add broccoli, mushrooms, carrot, and onion; cook for 7 to 8 minutes or
until crisp-tender, stirring occasionally. (If vegetables
start to overbrown, reduce heat. Meanwhile, in a
medium bowl, whisk together egg whites, eggs, basil,
salt, and pepper. Pour egg mixture over vegetables in
skillet. Cook over medium heat. As mixture sets, run
a spatula around edge of skillet, lifting egg mixture so
uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set and
surface is just slightly moist. Sprinkle with cheese.
Broil 4 inches from the heat about 2 minutes or until
top is lightly browned and center is set. Let stand for
5 minutes before serving.
Diabeticlivingonline.com
BLACKBERRY-MANGO BREAKFAST SHAKE
INGREDIENTS:
SUMMERBERRY COOLER
INGREDIENTS:
1 1/2 cups frozen blackberries
1 cup refrigerated mango slices
(such as Del Monte)
1 cup (about 6 1/2 ounces) low-fat
tofu (such as Silken soft)
1 cup orange juice
3 tablespoons honey
2 cups sliced fresh strawberries
1/2 cup fresh raspberries
3 tablespoons frozen apple juice concentrate, thawed
1 12 - ounce can diet lemon-lime carbonated beverage
Ice cubes*
DIRECTIONS:
DIRECTIONS:
Combine all ingredients in a blender; process until smooth.
In a blender, combine strawberries, raspberries, and apple juice
concentrate. Cover and blend until smooth. Strain through a
fine-mesh sieve; discard pulp. Pour strained mixture into a small
pitcher; slowly stir in carbonated beverage. Serve over ice.
Myrecipes.com
Page 14
Working For You!
SAVORY EGG MUFFINS
INGREDIENTS:
1 1/2 cups water
2 tablespoons unsalted butter
1 (6-ounce) package Stove Top lower-sodium
Stuffing Mix for chicken
3 ounces bulk pork sausage
Cooking spray
6 large eggs, beaten
1.3 ounces Monterey Jack cheese, shredded
(about 1/3 cup)
1/2 cup finely chopped red bell pepper
(optional)
1/4 cup sliced green onions
DIRECTIONS:
boil in a medium saucepan. Stir in
stuffing mix. Cover, remove from
heat, and let stand 5 minutes; fluff
with a fork. Let stand, uncovered,
10 minutes or until cool enough
to handle.
While stuffing cools, cook sausage
in a small skillet over mediumhigh heat until browned; stir to
crumble. Drain. Coat fingers with
cooking spray. Press about 1/4
cup stuffing into bottom and up
sides of each of 12 muffin cups
heavily coated with cooking spray.
Pour egg evenly into stuffing cups.
Layer cheese, sausage, bell pepper, if desired, and green onions evenly over egg. Bake at 400°
for 18 to 20 minutes or until centers are set. Let stand 5
minutes before serving. Run a thin sharp knife around edges of
muffin cups to loosen. Remove from pans. Serve immediately.
Preheat oven to 400°. Bring 1 1/2 cups water and butter to a
BUTTERMILK BISCUITS
INGREDIENTS:
1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter
DIRECTIONS:
Cut butter with a sharp knife or pastry blender into 1/4-inchthick slices. Sprinkle butter slices over flour in a large bowl.
Toss butter with flour. Cut butter into flour with a pastry
blender until crumbly and mixture resembles small peas.
Myrecipes.com
Cover and chill 10 minutes. Add buttermilk, stirring just until dry
ingredients are moistened. Turn dough out onto a lightly floured
surface; knead 3 or 4 times, gradually adding additional flour as
needed. With floured hands, press or pat dough into a 3/4-inchthick rectangle (about 9 x 5 inches). Sprinkle top of dough with
additional flour. Fold dough over onto itself in 3 sections, starting
with 1 short end. (Fold dough rectangle as if folding a letter-size
piece of paper.) Repeat entire process 2 more times, beginning
with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5
inches). Press or pat dough to 1/2-inch thickness on a lightly
floured surface; cut with a 2-inch round cutter, and place, side by
side, on a parchment paper-lined or lightly greased jelly-roll pan.
(Dough rounds should touch.) Bake at 450° for 13 to 15 minutes
or until lightly browned. Remove from oven; brush with 2 Tbsp.
melted butter.
Southern Living
PEACH BLACKBERRY YOGURT FRUIT CUPS
INGREDIENTS:
DIRECTIONS:
Peel and slice peaches. Stir together yogurt and 3 Tbsp. honey.
Divide peaches, blackberries, yogurt mixture, and granola among
4 glass bowls. Drizzle with additional honey, if desired. Serve
immediately.
2 ripe peaches
1 1/2 cups Greek yogurt
3 tablespoons honey
3/4 cup blackberries
1/4 cup granola
Garnish: additional honey
Southern Living
Working For You!
Page 15
APPETIZERS &
BEVERAGES
FRESH HERB-TOMATO CROSTINI
INGREDIENTS:
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick
slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
DIRECTIONS:
Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic
sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat. Top each bread slice with tomato
mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Southern Living
BLACKBERRY
LIMEADE
INGREDIENTS:
6 cups water, divided
3 cups fresh blackberries
1 cup sugar
2/3 cup fresh lime juice
(about 4 limes)
8 thin lime slices
Fresh blackberries
(optional)
DIRECTIONS:
Place 1 cup water and 3 cups blackberries in a blender;
process until smooth. Press blackberry puree through a
sieve into a large pitcher; discard seeds. Add remaining 5
cups water, sugar, and juice to pitcher; stir until sugar
dissolves. Place 1 lime slice and a few blackberries, if
desired, into each of 8 glasses; pour about 1 cup limeade
over each serving.
Cooking Light
Page 16
Working For You!
PHYLLO WRAPPED ASPARAGUS WITH
PROSCIUTTO
INGREDIENTS:
3 ounces thinly sliced prosciutto, cut
into 30 long, thin strips
30 asparagus spears, trimmed
10 (14 x 9-inch) sheets frozen phyllo
dough, thawed
Cooking spray
DIRECTIONS:
Preheat oven to 450°. Wrap 1 prosciutto strip around each
asparagus spear, barber pole style. Place 1 phyllo sheet on a
work surface (cover remaining phyllo to prevent drying); coat
phyllo with cooking spray. Cut crosswise into thirds to form 3
(4 1/2 x 9– inch) rectangles. Arrange 1 asparagus spear across 1
short end of each rectangle; roll up jelly-roll fashion. Arrange
rolls on a baking sheet; coat rolls with cooking spray. Repeat
procedure with remaining phyllo, asparagus, and cooking spray.
Bake at 450° for 10 minutes or until phyllo is golden and crisp.
Serve warm or at room temperature
Cooking Light
GRILLED TOMATOES WITH BASIL VINAIGRETTE
INGREDIENTS:
3 yellow tomatoes
3 red tomatoes
3 tablespoons olive oil,
divided
1/4 teaspoon salt
1/4 teaspoon freshly
ground pepper
2 tablespoons white
balsamic vinegar
2 tablespoons chopped
fresh basil
Garnish: fresh basil sprigs
DIRECTIONS:
Cut tomatoes in half; thread onto skewers, alternating colors.
Brush with 1 tablespoon oil; sprinkle with salt and pepper.
Grill, covered with grill lid, over medium heat (300° to 350°) 10
minutes, turning skewers often.
Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle
over kabobs. Garnish, if desired.
Southern Living
PICO DE GALLO
INGREDIENTS:
2 medium tomatoes, seeded and diced
1 medium-size ripe avocado, diced
1/4 cup diced white onion
1 serrano or jalapeño pepper, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
Salt to taste
DIRECTIONS:
Toss together first 6 ingredients in a medium bowl. Cover and
chill 1 hour. Season with salt to taste.
Southern Living
Working For You!
Page 17
MINI CRAB CAKES WITH GARLIC - CHIVE SAUCE
INGREDIENTS:
1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
2 large eggs, lightly beaten
Vegetable cooking spray
Salt to taste
Garlic-Chive Sauce
Garnish: lemon slices
DIRECTIONS:
Pick crabmeat, removing any bits of shell. Pulse bread slices in a
blender or food processor 5 times or until finely crumbled.
(Yield should be about 1 1/2 cups.)
GARLIC – CHIVE SAUCE
INGREDIENTS:
Stir together mayonnaise and next 4 ingredients in a large bowl.
Gently stir in breadcrumbs and crabmeat. Shape mixture into 16
(2-inch) cakes (about 2 Tbsp. each). Cook cakes, in batches, on
a hot, large griddle or nonstick skillet coated with cooking spray
over medium-low heat 4 minutes on each side or until golden
brown. Season with salt to taste.
3/4 cup light sour cream*
1 garlic clove, minced
1 tablespoon chopped fresh chives
3/4 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
(Keep cakes warm in a 200° oven for up to 30 minutes.) Serve
with Garlic-Chive Sauce. Garnish, if desired.
DIRECTIONS:
Stir together all ingredients in a small bowl. Cover and chill 30
minutes before serving.
Southern Living
GRILLED STUFFED JALEPEÑOS
DIRECTIONS:
INGREDIENTS:
Preheat grill to medium-high heat. Cook bacon in a skillet over
medium heat until crisp. Remove bacon from pan; drain on
paper towels. Crumble bacon. Combine crumbled bacon,
cheeses, and next 4 ingredients (through garlic) in a bowl,
stirring well to combine.
2 center-cut bacon slices
4 ounces cream cheese, softened
(about 1/2 cup)
4 ounces fat-free cream cheese,
softened (about 1/2 cup)
1 ounce extra-sharp cheddar
cheese, shredded (about 1/4 cup)
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato
Divide cheese mixture evenly to fill the pepper halves. Place
peppers, cheese sides up, on grill rack or grill grate coated with
cooking spray. Cover and grill peppers 8 minutes or until
bottoms of peppers are charred and cheese mixture is lightly
browned. Place peppers on a serving platter. Sprinkle with
cilantro and tomato.
Cooking Light
Working For You!
Page 18
SIDE DISHES
GRILLED VEGETABLE PLATTER
INGREDIENTS:
1/3 cup balsamic vinegar
1 tablespoon snipped fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 red sweet peppers, stemmed, seeded, and quartered
2 yellow sweet peppers, stemmed, seeded, and quartered
1 bulb fennel, stemmed and cut into 1/4-inch-thick segments
6 large mushrooms
2 medium Japanese eggplants, ends trimmed and cut lengthwise
into 1/2-inch-thick slices
2 zucchini, cut diagonally into 1/2-inch-thick slices
8 ounces fresh asparagus, trimmed
Fresh basil sprigs (optional)
directly over medium coals until crisp-tender ; turn once halfway through grilling. (For a gas grill, preheat grill. Reduce heat
to medium. Place vegetables on grill rack over heat. Cover and
grill as above.)
For marinade, in a small bowl, whisk together vinegar, oil,
snipped basil, garlic, salt, and black pepper. Place each vegetable Arrange grilled vegetables on a platter; pour the reserved mariin a separate bowl; add some of the marinade to each bowl and nade over vegetables. If desired, garnish with basil sprigs. Serve
immediately.
toss gently. Reserve any remaining marinade.
For a charcoal grill, grill vegetables, in batches starting with the
longest cooking vegetables, on the rack of an uncovered grill
DIRECTIONS:
ONION TOPPED GREEN BEAN CASSEROLE
DIRECTIONS:.
INGREDIENTS:
Preheat oven to 350°. In a medium
skillet heat oil over medium heat.
Add onion; cook for 6 to 8 minutes
or until tender. Set aside. In a large
bowl whisk together cream of mushroom soup, cream cheese, milk, garlic
powder, and pepper. Stir in beans. Transfer bean mixture to a 1
1/2- to 2-quart casserole or baking dish. Spoon onions over
bean mixture, spreading evenly. Sprinkle evenly with panko.
Coat panko with cooking spray. Bake about 45 minutes or until
heated through and panko is starting to brown.
1 tablespoon olive oil
1 large red onion, thinly sliced
1- 10¾ - ounce can reduced-fat and reduced-sodium cream of
mushroom soup, such as Healthy Request brand
3 ounces reduced-fat cream cheese (Neufchatel), softened
1/4 teaspoon garlic powder
3- 14½ - ounce cans no-salt-added cut green beans, drained
1/2 cup panko (Japanese-style bread crumbs)
Nonstick cooking spray
Working For You!
Page 19
GRILLED SWEET POTATOES WITH
CREAMY BASIL VINAIGRETTE
cooking grate, and grill, covered with grill lid, 6 to 7 minutes on
each side or until grill marks appear. Drizzle potato wedges with
Creamy Basil Vinaigrette, and serve immediately.
INGREDIENTS:
CREAMY BASIL VINAIGRETTE
3 pounds sweet potatoes (4 to 5)
INGREDIENTS:
DIRECTIONS:
1/2 cup plain fat-free yogurt
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinaigrette
2 tablespoons honey
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Whisk together all ingredients. Serve immediately,
or cover and chill up to 8
hours. If chilling, let stand
at room temperature 30
minutes before serving.
DIRECTIONS:
Bring potatoes and water to cover to a boil in a Dutch oven
over high heat; reduce heat to medium-high, and cook 12 to 15
minutes or just until slightly tender. Drain. Plunge potatoes into
ice water to stop the cooking process. Drain well. Let stand 10
minutes. Peel and cut into wedges.
Coat cold cooking grate with cooking spray, and place on grill
over medium-high heat (350° to 400°). Place potatoes on
Southern Living
GREEN BEANS WITH BACON AND WALNUTS
DIRECTIONS:
INGREDIENTS:
In a large saucepan, cook green beans and sweet pepper in
enough boiling water to cover for 3 minutes; drain.
In a large skillet, cook bacon over medium heat until crisp. Using
a slotted spoon, remove bacon from skillet, reserving 2
tablespoons of the drippings in skillet (discard the remaining
drippings). Drain bacon on paper towels. Crumble bacon; set
aside.
Add green bean-sweet pepper mixture, walnuts, garlic, crushed
red pepper, and 1/4 teaspoon salt to the reserved drippings in
skillet. Cook and stir about 5 minutes or until beans are tender
and walnuts are lightly toasted.
To serve, sprinkle with crumbled bacon.
12 ounces thin fresh green
beans, trimmed
1 small red sweet pepper,
seeded and cut into strips
2 slices bacon
1/4 cup chopped walnuts
1/8 teaspoon crushed red
pepper
BAKED TOMATO AND OKRA
INGREDIENTS:
okra, tomatoes, onion, sweet pepper, crushed red pepper, and
salt. Bake, covered, for 45 minutes; stir. Bake, uncovered, for
30 minutes more; stir. Serve with a slotted spoon.
1/2 cup loose pack frozen lima beans
8 ounces fresh okra, washed, stemmed, and cut into 1/2 –inchthick slices, or 2 cups frozen cut okra, thawed
4 medium tomatoes, chopped
1 medium onion, sliced and separated into rings
1/2 of a medium yellow or green sweet pepper, seeded and cut
into thin strips
1/1—1/2 teaspoon crushed red pepper
1/4 teaspoon salt
DIRECTIONS:.
Preheat oven to 350°F. Cook lima beans according to package
directions. Drain. In a 2-quart casserole, combine lima beans,
Page 20
Working For You!
BROWN BUTTER CAULIFLOWER MASH
DIRECTIONS:
INGREDIENTS:
Fill a large Dutch oven with water to depth of 1/4 inch. Arrange
cauliflower in Dutch oven. Cook, covered, over medium-high
heat 7 to 10 minutes or until tender. Drain.
Process cauliflower, sour cream, salt, and pepper in a food processor 30 seconds to 1 minute or until smooth, stopping to
scrape down sides as needed. Stir in Parmesan cheese and
chives. Place in a bowl.
1 head medium cauliflower
(about 2 lb.), chopped*
1/2 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh
chives
2 tablespoons butter
Garnish: fresh chives
If desired, microwave mixture at HIGH 1 to 2 minutes or until
thoroughly heated, stirring at 1-minute intervals.
Cook butter in a small heavy saucepan over medium heat, stirring constantly, 4 to 5 minutes or until butter begins to turn
golden brown. Remove from heat, and immediately drizzle but*2 (16-oz.) bags frozen cauliflower may be substituted. Cook
cauliflower according to package directions. Proceed with recipe ter over cauliflower mixture. Garnish, if desired. Serve immediately.
as directed, beginning with Step 2
Southern Living
CARAMELIZED ONION & GARGONZOLA MASHED
POTATOES
INGREDIENTS:
3 pounds Yukon gold potatoes,
peeled and quartered
1 3/4 teaspoons salt, divided
2 tablespoons butter or margarine
2 medium onions, diced
4 garlic cloves, minced
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/2 cup butter or margarine
3/4 cup half-and-half
3/4 cup crumbled Gorgonzola or blue cheese
3/4 teaspoon pepper
Garnish: fresh rosemary sprigs
DIRECTIONS:
Bring potato, 1 teaspoon salt, and water to cover to a boil in a
Dutch oven; cook 20 to 25 minutes or until tender. Drain and
keep warm.
Melt 2 tablespoons butter with oil in a skillet over medium heat;
add onion, and cook, stirring often, 12 to 17 minutes or until
tender. Add garlic, and cook 3 minutes. Stir in rosemary; remove from heat.
Mash potato with a potato masher; stir in 1/2 cup butter, halfand-half, and cheese until blended. Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper. Spoon enough mixture into a
decorative, ovenproof dish or 13- x 9-inch baking dish to fill
bottom; pipe or dollop remaining mixture over top.
Broil, 3 inches from heat, 5 minutes or until top is lightly
browned. Garnish, if desired.
Southern Living
ROASTED BRUSSELL
SPROUTS WITH HAM AND
GARLIC
INGREDIENTS:
1 (1-ounce) slice white bread
3 pounds Brussels sprouts, trimmed and halved
1/4 cup finely chopped country ham (about 1 ounce)
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
3 garlic cloves, thinly sliced
Cooking spray
2 tablespoons grated fresh Parmesan cheese
DIRECTIONS:
Preheat oven to 425°. Place bread in a food processor; pulse 2
times or until crumbly. Sprinkle crumbs on a baking sheet; bake
at 425° for 5 minutes or until golden. Reduce oven temperature
to 375°. Set aside 3 tablespoons toasted breadcrumbs, reserving
remaining breadcrumbs for another use.
Combine sprouts and next 5 ingredients (sprouts through garlic)
in a 3-quart baking dish coated with cooking spray, tossing to
coat. Bake at 375° for 30 minutes or until sprouts are tender
and lightly browned on edges, stirring twice.
Combine 3 tablespoons breadcrumbs and Parmesan cheese;
sprinkle over sprouts. Serve immediately.
Cooking Light
Working For You!
Page 21
SOUPS & SALADS
CHILI-SPICED CHICKEN SOUP WITH STOPLIGHT PEPPERS AND AVOCADO RELISH
INGREDIENTS:
Spice blend:
2 1/2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
Soup:
1 tablespoon canola oil, divided
1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inchwide strips
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt
2 cups fresh corn kernels
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 tablespoons fresh lime juice
Relish:
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced peeled avocado
Cilantro sprigs (optional)
FRESH ITALIAN PASTA SALAD
INGREDIENTS:
4 ounces dried whole wheat rotini pasta,
dried whole grain penne pasta, or dried bow
tie pasta (about 1 1/2 cups)
1 cup fresh sugar snap peas (4 ounces), trimmed
1/2 cup chopped red sweet pepper
1/4 cup shredded fresh basil
2 tablespoons pitted black olives or pitted ripe olives, quartered
2 tablespoons red wine vinegar
1 clove garlic, minced
1/8 teaspoon salt
Dash ground black pepper
DIRECTIONS:
To prepare spice blend, combine first 6 ingredients in a
small bowl.
To prepare soup, heat 2 teaspoons oil in a large nonstick
saucepan over medium-high heat. Add chicken; sprinkle 1
1/2 tablespoons spice blend over chicken. Sauté 8 minutes
or until done; cool. Chop chicken; set aside. Heat remaining
1 teaspoon oil in pan over medium-high heat; add onion, bell
peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable
mixture with remaining spice blend; sauté 8 minutes or until
vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add
lime juice.
To prepare relish, combine chopped cilantro and next 4
ingredients (through avocado). Ladle 1 1/4 cups soup into
bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if
desired.
Cooking Light
DIRECTIONS:
Cook pasta according to package directions, adding the sugar
snap peas for the last 1 minute of cooking. Drain well. Rinse
well with cold water; drain again. In a large bowl, combine pasta mixture, sweet pepper, basil, and olives. Set aside. For
dressing, in a screw-top jar, combine red wine vinegar, olive
oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine.
For dressing, in a screw-top jar, combine red wine vinegar,
olive oil, garlic, salt, and pepper. Cover and shake well. Pour
dressing over pasta and vegetables; toss gently to combine.
Working For You!
Page 22
SUMMER SQUASH AND PASTA SOUP
DIRECTIONS:
INGREDIENTS:
Melt butter in a large saucepan over medium-high heat. Add
onion and garlic; sauté 3 minutes or until tender. Add squash;
sauté 2 minutes. Add wine; cook 1 minute or until liquid almost
evaporates. Add broth and water; bring to a boil. Add pasta;
cook 10 minutes or until pasta is done. Stir in juice, thyme, salt,
and pepper.
2 teaspoons butter
3/4 cup chopped onion
1 1/2 cups small yellow squash, halved lengthwise and thinly
sliced
1/4 cup dry white wine
2 cups organic vegetable broth (such as Swanson Certified
Organic)
1 cup water
2/3 cup uncooked ditalini (very short tube-shaped macaroni)
1 tablespoon fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking Light
SUPERFOODS SALAD
FIESTA CORN SALAD
INGREDIENTS:
INGREDIENTS:
1/3 cup raspberry vinegar
2 tablespoons snipped fresh
mint
2 tablespoons honey
1 tablespoon canola oil
1/4 teaspoon salt
4 cups packaged fresh baby
spinach leaves
2 cups chopped, cooked
chicken breast
2 cups fresh strawberries, hulled and sliced
1/2 cup fresh blueberries
1/4 cup walnuts, toasted and coarsely chopped
1 ounce semisoft goat cheese, crumbled
4 cups fresh or frozen whole kernel corn
1 cup frozen shelled sweet soybeans
(edamame)
1/4 cup chopped red onion
1/4 cup snipped fresh cilantro
1 small fresh jalapeno chile pepper, seeded and finely chopped*
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 1/2 teaspoons cumin seeds, toasted**
1/4 teaspoon chili powder
2 medium tomatoes, seeded and chopped
Fresh cilantro (optional)
DIRECTIONS:
DIRECTIONS:
In a covered large saucepan, cook corn and soybeans in enough
For vinaigrette: In a screw-top jar, combine vinegar, mint, honey, boiling water to cover for 2 minutes; drain. Rinse with cold waoil, and salt. Cover and shake well. In a large bowl, toss together ter and drain again. In a large bowl, stir together corn, soybeans, red onion, snipped cilantro, and chile pepper. In a screwspinach, chicken, strawberries, blueberries, walnuts, and goat
top jar, combine olive oil, lime peel and juice, cumin seeds, garcheese. Transfer to salad plates. Drizzle with vinaigrette and
lic, and chili powder. Cover and shake well. Pour lime mixture
sprinkle with pepper.
over corn mixture, tossing gently. Gently stir in tomatoes. If
desired, garnish with additional cilantro. Serve immediately.
Working For You!
Page 23
GREEN APPLE SLAW
DIRECTIONS:
INGREDIENTS:
For dressing: In a small bowl, stir together mayonnaise, honey,
and poppy seeds. Set aside.
In a large salad bowl, combine apples and lemon juice; toss to
combine. Stir in cabbage, grapes, and celery. Pour dressing over
mixture; toss gently to coat. Cover and chill in the refrigerator
for 1 to 24 hours before serving.
1/2 cup light mayonnaise or salad
dressing
2 teaspoons honey
1/2 teaspoon poppy seeds
4 Granny Smith apples, quartered
and thinly sliced (4 cups)
1 tablespoon lemon juice
1 1/2 cups coarsely chopped cabbage
3/4 cup halved green seedless grapes
1/2 cup thinly sliced celery
MEDITERRANEAN MEATBALL SOUP
DIRECTIONS:
INGREDIENTS:
Preheat oven to 350 degrees
F. In a large bowl, combine
1 3/4 cup soft whole wheat bread crumbs
bread crumbs, egg, half of the
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg,
garlic, half of the rosemary,
lightly beaten
and the black pepper. Add
ground beef; mix well. Shape
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried
meat mixture into 1-1/2-inch
rosemary, crushed
meatballs. Place meatballs in a
foil-lined 15x10x1-inch baking
1 pound 90% or higher lean ground beef
pan. Bake about 15 minutes or
until done in centers (160
3 medium carrots, peeled and coarsely chopped
degrees F). Set aside. In a 5- to 6-quart Dutch oven, heat oil
2 medium yellow and/or red sweet peppers, seeded and cut into over medium heat. Add carrot, sweet pepper, onion, and the
bite-size strips
remaining garlic; cook for 5 minutes, stirring occasionally. Add
1 medium onion, chopped
beef stock, the water, Great Northern beans, barley, and the
2 cups less-sodium beef stock
remaining rosemary. Bring to boiling; reduce heat. Cover and
2 cups water
simmer about 15 minutes or until barley is tender. Add
1 15 - ounce can Great Northern beans, rinsed and drained
meatballs to barley mixture; heat through. Stir in spinach just
1/2 cup quick-cooking barley
before serving.
4 cups packaged fresh baby spinach leaves
CUCUMBER RELISH SALAD
INGREDIENTS:
1/2 cup plain low-fat yogurt
1/8 teaspoon salt
1 clove garlic, minced
dash black pepper
3 cups thinly sliced cucumber (1 large)
1/2 cup thinly sliced red onion
1/2 cup thinly sliced radishes
DIRECTIONS:
In a medium bowl stir together yogurt, garlic, black pepper. Add
cucumber, onion, and radishes. Toss to coat. Cover and chill for
4 to 24 hours, stirring often. Stir before serving.
Alabama Power Company
Page 24
Working For You!
ENTRÉES
PARMESAN CHICKEN
INGREDIENTS:
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten
3/4 cup fine dry bread crumbs
2 teaspoons dried oregano, crushed
1 teaspoon paprika
1/4 teaspoon black pepper
16 chicken drumsticks, skinned
1/4 cup butter, melted
Snipped fresh oregano (optional)
Lemon wedges (optional)
DIRECTIONS:
Preheat oven to 375 degrees F. Grease two large shallow baking pans; set aside. In a small bowl combine egg product
and milk. In a shallow dish combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
Dip chicken drumsticks into egg mixture; coat with crumb mixture. Arrange drumsticks in prepared baking pans, making sure pieces do not touch. Drizzle with melted butter.
Bake, uncovered, for 45 to 55 minutes or until chicken is tender and no longer pink (180 degrees F for drumsticks).
Do not turn chicken pieces during baking. If desired, sprinkle with fresh oregano and serve with lemon wedges.
Diabetic Living
3 ENVELOPE ROAST
DIRECTIONS:
INGREDIENTS:
Put water in a measuring cup that is larger than the
amount of water you are using. Add and mix all three
envelopes of dry salad dressings and brown gravy mix to
the water. Mix until completely blended. Brown Roast, if
desired.
3 LBS. Beef Roast
(Chuck Roast)
1 envelope dry Italian
salad dressing mix
1 envelope dry Ranch
salad dressing mix
1 envelope dry brown
gravy mix
2 cups water
Place the meat in your slow cooker. Pour water, salad
dressing and gravy mixture over the roast. Cook in slow
cooker on high for about 4 hours or on low for about 8
hours.
Alabama Power Company
Working For You!
SALMON WITH ROASTED TOMATOES &
SHALLOTS
INGREDIENTS:
3 pounds fresh or frozen salmon fillet (s), skinned if desired
Nonstick cooking spray
4 cups grape tomatoes
1/2 cup thinly sliced shallots
2 tablespoons snipped fresh
oregano or 1-1/2 teaspoons
dried oregano, crushed
1/2 teaspoon salt
Page 25
DIRECTIONS:
Thaw fish, if frozen. Rinse salmon and pat dry with paper towels.
Preheat oven to 400 degrees F. Lightly coat a 3-quart baking
dish with nonstick cooking spray. In the baking dish, combine
tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the
salt, and 1/4 teaspoon of the pepper. Toss to coat. Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of
the tomato-shallot mixture. Sprinkle salmon with the remaining
1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast,
uncovered, for 15 to 18 minutes or until salmon flakes easily
when tested with a fork. Use two large pancake turners to
transfer the salmon to a cutting board. Reserve* two-thirds of
the cooked salmon for the Salmon Cakes with Caper Mayonnaise and Salmon Tacos recipes. If desired, use the turners to
lift the salmon meat off the skin and onto a large platter; discard
skin. Serve the remaining salmon with the tomato-shallot mixture.
GRILLED CHICKEN THIGHS WITH WHITE
BARBEQUE SAUCE
INGREDIENTS:
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 skin-on, bone-in chicken
thighs (about 3 lb.)
DIRECTIONS:
350° to 400° (medium-high) heat. Remove chicken from bag,
discarding bag. Grill chicken, covered with grill lid, 8 to 10
minutes on each side or until a meat thermometer inserted into
thickest portion registers 180°. Serve with White Barbecue
Sauce.
WHITE BARBEQUE SAUCE
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish
Combine first 7 ingredients until blended. Rinse chicken, and pat
dry; rub seasoning mixture over chicken. Place chicken in a ziptop plastic freezer bag. Seal and chill 4 hours. Preheat grill to
Stir together mayonnaise, vinegar, minced
garlic, pepper, mustard,
sugar, salt, and horseradish until blended. Cover
and chill 2 to 4 hours.
Southern Living
TURKEY MEATLOAF
DIRECTIONS:
INGREDIENTS:
Heat oven to 450° F. In a large bowl, combine the turkey, bread
crumbs, egg, onion, and 2 tablespoons each of the milk and
ketchup; season with ½ teaspoon salt and ½ teaspoon pepper.
On a rimmed baking sheet, form the mixture into a loaf and top
with the remaining ¼ cup ketchup. Bake until cooked through,
30 to 35 minutes.
1 1/2 pounds ground turkey
1/4 cup bread crumbs
1 large egg
1/2 medium onion, grated
1/2 cup plus 2 tablespoons whole milk
1/4 cup plus 2 tablespoons ketchup
kosher salt and black pepper
Realsimple.com
Page 26
Working For You!
PAN FRIED CATFISH WITH CAJUN TARTAR SAUCE DIRECTIONS:
INGREDIENTS:
4 (6-ounce) farm-raised catfish
fillets
2 teaspoons Cajun seasoning
1/4 teaspoon salt
Cooking spray
1/2 cup fat-free mayonnaise
1 tablespoon sweet pickle
relish
1 tablespoon minced fresh
onion
1 tablespoon capers, drained
1 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon dried oregano
Heat a large nonstick skillet over medium-high heat. Sprinkle fish
evenly with Cajun seasoning and salt. Coat pan with cooking
spray. Add 2 fillets to pan; cook 4 minutes on each side or until
fish flakes easily when tested with a fork. Remove fish from pan;
keep warm. Wipe pan clean with paper towels; recoat with
cooking spray. Repeat procedure with remaining 2 fillets.
While fish cooks, combine mayonnaise and remaining ingredients. Serve mayonnaise mixture with fish.
Cooking Light
FRIED LAMB CHOPS
INGREDIENTS:
DIRECTIONS:
1 cup Italian-seasoned
breadcrumbs
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
2 teaspoons paprika
18 (2- to 3-ounce) lamb rib chops
1 cup all-purpose flour
Vegetable oil
Stir together first 7 ingredients. Dredge chops in flour; dip in
egg, and dredge in breadcrumb mixture. Pour vegetable oil to a
depth of 1/4 inch into a skillet; fry chops, in batches, over
medium-high heat 5 to 7 minutes on each side. Garnish, if
desired.
Garnishes: lemon wedges, fresh rosemary sprigs
CRISPY OVEN BAKED TILAPIA WITH LEMON
TOMATO FETTUCCINE
INGREDIENTS:
2 lemons
1 cup panko (Japanese breadcrumbs)
1 teaspoon paprika
4 (4-oz.) tilapia fillets
2 teaspoons salt, divided
6 tablespoons butter, melted
1 (16-oz.) package spinach fettuccine
1 cup chopped sweet onion
1 (14.5-oz.) can petite-diced tomatoes
2 tablespoons drained capers
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
Southern Living
DIRECTIONS:
Preheat oven 425°. Grate zest from lemons to equal 4 tsp. Cut
lemons in half; squeeze juice from lemons into a measuring cup
to equal 2 Tbsp. Combine panko, paprika, and 2 tsp. lemon zest
in a shallow dish. Sprinkle fish with 1 tsp. salt. Dip fish in 1/4
cup melted butter; dredge in panko mixture, pressing panko to
adhere. Place fish on a lightly greased rack in an aluminum foillined broiler pan. Drizzle remaining 2 Tbsp. melted butter over
fish. Bake 20 to 25 minutes or until fish flakes with a fork.
Meanwhile, prepare pasta according to package directions. Melt
2 Tbsp. butter in a large skillet over medium heat; add onion,
and sauté 5 to 6 minutes or until golden. Add garlic, and cook 1
minute. Add tomatoes, and cook 5 to 6 minutes or until tomato mixture begins to thicken. Stir in 2 Tbsp. lemon juice, 2
Tbsp. capers, and remaining 2 tsp. lemon zest and 1 tsp. salt;
cook 2 to 3 minutes. Remove from heat, and toss with hot
cooked pasta, feta cheese, and basil. Serve with fish.
Southern Living
Working For You!
Page 27
BAKED CHICKEN RISSOTO
DIRECTIONS:
INGREDIENTS:
Preheat oven to 425°. Melt butter in a Dutch oven over mediumhigh heat; add onion and garlic, and sauté 5 minutes. Add rice, and
cook 2 minutes or until golden brown. Add wine, and cook 2 to 3
minutes or until wine is absorbed. Add chicken broth. Bring to a
boil, cover, and transfer to oven. Bake 20 minutes.
Remove rice from oven, and stir in artichokes and next 3 ingredients. Cover and bake 10 minutes. Remove from oven, and let
stand 5 minutes. Stir in cheese and remaining ingredients. Serve
immediately.
1 cup minced sweet onion
1 cup Arborio rice (short-grain)
1/4 cup dry white wine
4 cups chicken broth
1 (14-oz.) can quartered artichoke hearts, drained
3 cups chopped cooked chicken
2 medium zucchini, coarsely chopped (about 2 cups)
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1 teaspoon lemon zest
Southern Living
GRILLED CHICKEN WITH FRESH GRAPE GLAZE
INGREDIENTS:
Glaze:
3 cups seedless red grapes
2 teaspoons olive oil
1 cup chopped onion
2 tablespoons balsamic vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon brown sugar
1 teaspoon chopped fresh rosemary
Chicken:
6 chicken drumsticks (about 1 1/2 pounds), skinned
6 chicken thighs (about 1 1/2 pounds), skinned
2 teaspoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
Cooking spray
Fresh rosemary leaves (optional)
Prepare grill.
To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle
with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill
rack coated with cooking spray; cover and grill 25 minutes or until
done, turning and basting frequently with grape glaze. Garnish with
rosemary leaves, if desired.
DIRECTIONS:
To prepare glaze, place grapes in a blender; process until smooth.
Heat 2 teaspoons oil in a saucepan over medium heat. Add onion;
cover and cook 10 minutes. Add garlic; cover and cook 3 minutes,
stirring occasionally. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly. Place grape
mixture in blender; process until smooth. Set aside.
Cooking Light
Page 28
Working For You!
BREADS &
DESSERTS
BANANA PUDDING
INGREDIENTS:
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-oz.) can fat-free sweetened
condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas
48 reduced-fat vanilla wafers
4 egg whites
1/4 cup sugar
saucepan. Gradually stir in 1% milk, sweetened condensed milk,
and yolks, and cook over medium heat, stirring constantly, 8 to
10 minutes or until thickened. Remove from heat; stir in vanilla.
Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in
each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each
with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.
Beat egg whites at high speed with an electric mixer until foamy.
Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and
sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue
over each pudding. Bake at 325° for 15 to 20 minutes or until
golden. Let cool 30 minutes.
Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup
bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers.
Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge
of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges;
bake 20 to 25 minutes; cool as directed.
DIRECTIONS:
Preheat oven to 325°. Combine flour and salt in a medium
MOCHA ICE CREAM
INGREDIENTS:
1 (8-ounce) package semisweet chocolate squares, coarsely
chopped
1/4 cup strong brewed coffee
2 cups whipping cream
1 cup half-and-half
3/4 cup sugar, divided
3 tablespoons instant coffee granules
4 egg yolks
Southern Living
Cook over medium heat, stirring constantly, 6 to 8 minutes or
until mixture thickens and coats a spoon. Remove from heat;
stir in chocolate mixture. Cover and chill 2 hours.
Pour chilled mixture into freezer container of a 5-quart handturned or electric freezer. Freeze according to manufacturer's
instructions.
Pack freezer with additional ice and rock salt, and let stand 1 hour.
Serve ice cream with cookies, if desired.
DIRECTIONS:
Microwave chocolate in a 1-quart microwave-safe bowl at HIGH
1 1/2 minutes or until melted, stirring twice; stir in brewed
coffee. Set chocolate mixture aside. Bring whipping cream, halfand-half, 1/2 cup sugar, and coffee granules to a boil in a heavy
saucepan over medium-high heat, stirring until sugar and coffee
dissolve. Beat yolks and remaining 1/4 cup sugar at high speed
with an electric mixer until thick and pale. With mixer at low
speed, gradually pour hot cream mixture into yolk mixture;
return to saucepan.
Southern Living
Working For You!
Page 29
GRILLED PEACHES JEZEBEL
DIRECTIONS:
INGREDIENTS:
Whisk together first 3 ingredients. Brush half of honey mixture
evenly over cut sides of peaches.
Coat a cold cooking grate with cooking spray, and place on grill
over medium heat (300° to 350°). Arrange peach halves, cut
sides up, on grate; grill, covered with grill lid, 3 minutes on each
side or until tender and golden.
Remove from grill, and brush cut sides of peaches evenly with
remaining honey mixture.
1/4 cup honey
2 teaspoons Dijon mustard
1 teaspoon horseradish
6 firm, ripe peaches, halved
Southern Living
CREAM FILLED GRILLED POUND CAKE
TWO STEP POUND CAKE
INGREDIENTS:
INGREDIENTS:
4 tablespoons pineapple cream
cheese
8 (1/2-inch-thick) slices pound cake
Sweetened whipped cream
Fresh strawberries and blueberries
4 cups all-purpose flour
3 cups sugar
2 cups butter, softened
3/4 cup milk
6 large eggs
2 teaspoons vanilla extract
DIRECTIONS:
Spread pineapple cream cheese
evenly over 1 side of 4 pound cake slices. Top with remaining 4
pound cake slices.
DIRECTIONS:
Layer Ingredients and Mix. Preheat oven to 325°. Place flour,
sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl
of a heavy-duty electric stand mixer. Beat at low speed 1
Grill, covered with grill lid, over medium-high heat (350° to
minute, stopping to scrape down sides. Beat at medium speed 2
400°) 2 to 3 minutes on each side. Top with whipped cream and minutes. Pour and Bake. Pour into a greased and floured 10inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour
berries. Serve immediately.
and 30 minutes or until a long wooden pick inserted in center
comes out clean. Cool in pan on a wire rack 10 minutes.
Remove from pan to wire rack, and cool completely (about 1
hour).
Southern Living
Southern Living
HOT WATER CORNBREAD
INGREDIENTS:
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water
Vegetable oil
Softened butter
DIRECTIONS:
Combine cornmeal and next 3 ingredients in a bowl; stir in halfand-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place
over medium-high heat. Scoop batter into a 1/4-cup measure;
drop into hot oil, and fry, in batches, 3 minutes on each side or
until golden. Drain well on paper towels. Serve immediately
with softened butter.
Southern Living
Page 30
Working For You!
BLUEBERRY ORANGE BREAD
DIRECTIONS:
INGREDIENTS:
Stir together first 5 ingredients in a large bowl; let stand 10
minutes or until cereal softens. Stir in flour and next 6
ingredients just until dry ingredients are moistened. Gently fold
in blueberries. Pour batter into a greased 9- x 5-inch loaf pan.
Bake at 350° for 1 hour or until a long wooden pick inserted in
center comes out clean. Cool on a wire rack 10 to 15 minutes;
remove from pan, and cool completely on wire rack.
1 cup bran cereal, crushed
3/4 cup water
1 tablespoon grated orange rind
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons vegetable oil
1 cup frozen blueberries, thawed
Southern Living
ZESTY LEMON PIE
DIRECTIONS:
INGREDIENTS:
Whisk together first 3 ingredients. Pour evenly into crusts.
Bake at 350° for 15 minutes. Remove to a wire rack to cool.
Cover and chill 4 hours. Beat whipping cream at high speed
with an electric mixer until foamy; gradually add sugar, beating
until soft peaks form.
6 egg yolks, lightly beaten
3 (14-ounce) cans sweetened
condensed milk
1 1/2 cups fresh lemon juice
2 (9-inch) ready-made graham
cracker crusts
2 cups whipping cream
1/4 cup sugar
Fresh lemon slices (optional)
Fresh mint sprig (optional)
Spread evenly over chilled pies. Top with fresh lemon slices and
a mint sprig before serving, if desired.
Southern Living
VANILLA - BUTTERMILK TART
DIRECTIONS:
INGREDIENTS:
Whisk together sugar and flour in a 3-qt. heavy saucepan; add
buttermilk and eggs, and whisk until blended. Cook over
medium heat, whisking constantly, 7 to 8 minutes or until a
pudding-like thickness. Remove from heat, and stir in vanilla
bean paste. Cover and chill 4 to 24 hours.
2/3 cup sugar
1 1/2 cups buttermilk
3 large eggs
2 teaspoons vanilla bean paste
1 (8- or 10-oz.) package frozen tart
shells
Toppings: fresh fruit, fresh basil
sprigs
Meanwhile, bake frozen tart shells according to package
directions, and cool completely (about 30 minutes).
Spoon custard into tart shells, and top with desired toppings
just before serving.
Southern Living
Working For You!
HEALTHY BANANA BREAD
INGREDIENTS:
Page 31
DIRECTIONS:
1/2 cup sugar
5 tablespoons butter, softened
2 large eggs
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (6-ounce) carton vanilla low-fat yogurt
3/4 cup ripe mashed bananas (about 1 1/2 bananas)
1/4 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°.Place sugar and
butter in a large bowl; beat with a mixer
at medium speed until well blended (about
5 minutes). Add eggs, 1 at a time, beating
well after each addition.
Lightly spoon flour into dry measuring
cups; level with a knife. Sift together flour,
baking soda, salt, ground cinnamon,
ground nutmeg, and ground cloves. Add flour mixture and
yogurt alternately to sugar mixture, beginning and ending with
flour mixture. Fold in bananas and vanilla. Pour batter into an 8 x
4-inch loaf pan coated with cooking spray. Bake at 350° for 1
hour or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan.
Cooking Light
SUMMER FRUIT COBBLER
DIRECTIONS:
INGREDIENTS:
Preheat oven to 350°. Stir together cornstarch and 1/2 cup
sugar. Toss nectarines and berries with cornstarch mixture, and
spoon into a lightly greased 11- x 7-inch baking dish. Beat butter
at medium speed with an electric mixer until fluffy; gradually add
remaining 1 cup sugar, beating well. Add eggs, 1 at a time,
beating just until blended after each addition. Combine flour
and baking powder. Stir together sour cream and baking soda.
Add flour mixture to butter mixture alternately with sour
cream mixture, beginning and ending with flour mixture. Beat at
low speed just until blended after each addition. Spoon batter
over fruit mixture. Bake at 350° for 45 minutes; shield loosely
with aluminum foil to prevent excessive browning, and bake 20
to 25 minutes or until a wooden pick inserted in center of cake
topping comes out clean.
3 tablespoons cornstarch
1 1/2 cups sugar, divided
3 cups coarsely chopped, peeled
fresh nectarines
2 cups fresh blueberries
1 cup fresh raspberries
1/2 cup butter, softened
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 (8-oz.) container sour cream
1/2 teaspoon baking soda
Southern Living
CLASSIC STRAWBERRY SHORTCAKE
DIRECTIONS:
INGREDIENTS:
2 (16-oz.) containers fresh strawberries,
quartered
3/4 cup sugar, divided
1/4 teaspoon almond extract (optional)
1 cup whipping cream
2 tablespoons sugar
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
1 (8-oz.) container sour cream
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Combine strawberries, 1/2 cup sugar, and, if desired, almond
extract. Cover berry mixture, and let stand 2 hours. Beat
whipping cream at medium speed with an electric mixer until
foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form.
Cover and chill up to 2 hours. Combine flour, remaining 1/4 cup
sugar, and baking powder in a large bowl; cut butter into flour
mixture with a pastry blender or two forks until crumbly.
Whisk together eggs, sour cream, and vanilla until blended; add
to flour mixture, stirring just until dry ingredients are moistened.
Drop dough by lightly greased 1/3 cupfuls onto a lightly greased
baking sheet. (Coat cup with vegetable cooking spray after each
drop.) Bake at 450° for 12 to 15 minutes or until golden. Split
shortcakes in half horizontally. Spoon about 1/2 cup berry
mixture onto each shortcake bottom; top each with a rounded
Tbsp. chilled whipped cream, and cover with tops. Serve with
remaining whipped cream. Garnish, if desired.
Southern Living
Page 32
Working For You!
CANNING & SAUCES
APPLE BLUE CHEESE
CHUTNEY
INGREDIENTS:
2 teaspoons canola oil
1/4 cup finely chopped shallots
2 1/2 cups finely chopped peeled
Braeburn apple (2 large)
1 cup apple cider
1/4 cup golden raisins
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons chopped fresh thyme, divided
1/2 cup (2 ounces) crumbled blue cheese
DIRECTIONS:
Heat a small saucepan over medium-high heat. Add oil to pan;
swirl to coat. Add shallots; sauté 1 minute. Add apple and next
4 ingredients (through vinegar); bring to a boil. Reduce heat, and
simmer, uncovered, 25 minutes or until most of liquid
evaporates and apples are very tender. Remove from heat; stir
in 3/4 teaspoon thyme, salt, and pepper. Cool to room
temperature. Gently stir in blue cheese. Sprinkle with the
remaining 3/4 teaspoon thyme.
Cooking Light
CUCUMBER DILL SAUCE
INGREDIENTS:
1 cup finely chopped cucumber
1/4 cup plain low-fat yogurt
2 tablespoons light mayonnaise or salad dressing
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
Fresh dill sprig (optional)
DIRECTIONS:
In a small bowl, stir together cucumber, yogurt, mayonnaise,
and dill. Cover and chill until ready to serve. If desired, garnish
with a fresh dill sprig.
FRESH
APPLESAUCE
INGREDIENTS:
12 large apples, peeled
and coarsely chopped
(6 1/2 lb.)
1 cup sugar
1/2 lemon, sliced
DIRECTIONS:
Bring all ingredients to a light boil in a Dutch oven over
medium-high heat. Reduce heat to medium-low, and simmer,
stirring often, 25 to 30 minutes or until apples are tender and
juices thicken. Remove and discard lemon slices. Serve warm,
or let cool to room temperature (about 2 hours). Store in an
airtight container in refrigerator up to 2 weeks.
Southern Living
Working For You!
LIGHT BLUEBERRY SAUCE
WHITE BARBEQUE SAUCE
INGREDIENTS:
INGREDIENTS:
3 tablespoons orange
juice
1/2 tablespoon
cornstarch
1 cup blueberries (fresh
or frozen)
2 tablespoons sugar
1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tablespoon coarsely ground pepper
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 teaspoons prepared horseradish
Page 33
DIRECTIONS:
DIRECTIONS:
Combine all ingredients in a small saucepan. Heat over medium
heat, stirring, until thick. Serve over pancakes, ice cream, cake
Whisk together all ingredients until blended. Store in the
or other dessert.
refrigerator up to 1 week.
Southern Living
Food.com
GRANNY SMITH APPLE FREEZER JAM
DIRECTIONS:
INGREDIENTS:
Pulse chopped apples in food processor 10 times or until finely
chopped. Place in a medium bowl. Stir in sugar and juice; let
stand 15 minutes. Gradually stir in pectin. Stir for 3 minutes; let
stand 5 minutes.
Spoon fruit mixture into sterilized canning jars, filling to 1/2 inch
from top; wipe jar rims clean. Cover with metal lids, and screw
on bands. Place in freezer.
5 cups coarsely chopped, unpeeled Granny Smith apples (about
5 medium apples or 1 1/2 lb.)
1 cup sugar
1/2 cup pasteurized apple juice
1 (1.59-oz.) envelope freezer jam
pectin
Southern Living
WONDERFUL SALSA
DIRECTIONS:
INGREDIENTS:
Mix all together and bring to a slow boil for 10 minutes.
Seal in jars and cook in hot water bath for 10 minutes.
This is a medium salsa. This is also a chunky salsa so if you want
a smoother salsa cut your veggies into smaller pieces.
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
Food.com
Page 34
Working For You!
2014 Autauga Agribition Skill-A-Thon
Contributed by:
Josh Elmore, Regional Extension Agent
Livestock Skillathon Contests provide a valuable educational experience for youth. The content of these contests provides a
framework for youth to learn a variety of topics related to the
production and management of beef cattle, meat goats, sheep,
and swine. Participants in these events will learn about different
breeds of livestock, external parts of livestock, skeletal anatomy
of livestock, feedstuffs used in livestock diets, equipment used in
raising and showing livestock and in processing meat, wholesale
and retail cuts of meat derived from livestock, expected progeny
differences (EPDs), common calculations used to measure animal
performance and profitability, judging hay, judging meats, and
judging performance classes of livestock.
The Autauga Agribition is a livestock event where youth display
and show their 4-H and FFA Projects. The event is host to 4-H
and FFA beef steer and beef heifer projects as well as meat and
dairy goat projects. The event is open to youth throughout Alabama and the Southeast. In addition, through the animal projects
and showmanship classes, the Autauga Agribition maintains an
education component called the Agri-Knowledge Skillathon.
The Agri-Knowledge Skillathon consists of a 25-question test and
identification of cattle equipment and beef cattle anatomy. The
questions are selected to get youth thinking about science as it
pertains to the world around them and their animal projects.
Youth participating in the Autauga Agribition have the chance to
compete as individuals and in a team competition in the AgriKnowledge Skillathon.
In 2014, the Agri-Knowledge Skillathon hosted 48 youth from
around Alabama. Comments from contestants indicated an increase in knowledge among youth participants. “I learned the
number of cattle in Alabama,” indicated one contestant. “I
learned that solar energy is what makes grass and clovers grow
and that water is the most important nutrient”, stated another
competitor. The Skillathon creates a positive learning environment for youth, teaching scientific principles of Animal Science,
and informing participants about animal agriculture.
Call for HELP, REACH, THROW, and DON’T GO!
Contributed by:
Yvonne Bowens-Thomas, County Extension Coordinator
We all want our children to have fun at the beach or park this
summer. However, our children’s safety and security must remain our top priority. Knowing how to prevent the leading causes of child injury, like drowning, is a step toward this goal.
When most of us are enjoying time at the pool or beach, injuries
aren’t the first thing on our minds. Yet, drownings are the leading cause of injury death for young children ages 1 to 4, and
three children die every day as a result of drowning. Drowning
is the second leading cause of accidental deaths for children 14
years old and younger. Two out of three drowning victims had
no intentions of going into the water. Most drowning victims
had a life jacket, but did not wear it (life jackets can only work if
we wear them).
Remember, before you take rescue action, CALL for HELP!
REACH:
* NEVER jump into the water to rescue a person or pet in distress. Never reach out with your hands.
* Reach while lying on your stomach to avoid being pulled into
the water.
* If possible, reach with an elongated item that the distressed
person can grab onto and be pulled out of the water.
THROW:
*Items to THROW are those that float.
DON’T GO!
* Do not attempt a rescue by jumping into the water. A distressed or panicked person or pet will always cause you to be in
danger as they attempt to use you as a flotation device to save
themselves. NEVER go into the water after someone, unless
you are a trained lifeguard.
 If you are an adult capable of saving yourself without a floatation device in a body of water and the distressed person or pet
is not conscious, do not jump in unless you have a flotation device in your possession.
Remember, Call for HELP…REACH, THROW, & DON’T
GO!
Working For You!
Page 35
Screen Time vs Green Time
Contributed by:
Roosevelt Robinson, Regional Extension Agent
Summer vacation is here for school aged children. A question
for parents: “What is your child going to do?” Will they be discovering, roaming, and running outside, or does more free time
mean more screen time? Today’s kids spend nearly 8 hours each
day in front of some form of electronic media from televisions
to computers, iPads to iPods, PSPs to iPhones (the list goes on),
replacing outside, large muscle, physical activities. Over the past
five years the amount of time the average 8 - to 18-year-old
spent with media increased by 1 hour, 17 minutes a day from 6
hours, 21 minutes to 7 hours, 38 minutes. That's more than 53
hours a week; more time than most grownups spend on a full-
time job. With the increase in entertainment media usage, we’ve
seen an increase in what was once thought to be adult diseases
such as, Type II Diabetes, high blood pressure, heart conditions,
and joint deterioration being regularly diagnosed in our children.
This is mostly due to the prevalence of obesity. Try some of the
activities listed below this summer to reduce participation in
sedentary activities for your youth.
 Play some traditional street games: dodge ball, kick ball,
four square, hopscotch, jump rope, red light/green light,
hula-hoop, freeze tag, a game of catch, etc.
 Start a fresh fruit and vegetable garden.
 Take a walk. Whether strolling around the block or a challenging hike in the woods, outdoor walks are ideal for fitness, fun, and family bonding.
 Get wet! Sprinklers, hoses, splash parks, the local pool, all
are perfect for helping kids cool off and play actively.
 Ride a bike or strap on some skates. Kids' feet can take
them farther when they add wheels and push pedals.
It's up to us to ensure that our children get a healthy daily dose
of unstructured outdoor play as getting kids outside is more
important than ever at a young age when it comes to shaping
their view on the world around them and fostering a healthy
conservation ethic. Be active and have fun this summer.
Summer Learning Day
Summer Learning Day is a national advocacy day recognized to
spread awareness about the importance of summer learning for
our nation’s youth in helping close the achievement gap and support healthy development in communities all across the country.
Summer Learning Day is supported by elected officials and policymakers, public agencies, nonprofit organizations, schools, universities, museums, libraries, and summer camps across the country.
Whether you’re a community, summer program, school, or parent,
there are many ways to celebrate Summer Learning Day!
Working For You!
Page 36
Eat Healthy, Be Active Community Workshop Series
Contributed by:
Valerie Conner, Regional Extension Agent
The Eat Healthy, Be Active Community Workshop Series was hosted band exercises, restaurant food choice list, healthy meal suggesby Friendship Missionary Baptist Church on County Road 40
tions, and tips for eating on a budget.
West of Prattville. The sessions were held on Thursday eveWorkshops were conducted by Valerie Conner, Regional Extennings from February 20 through March 27.
sion Agent in Human Nutrition, Diet, and Health.
The six, one hour, workshops are designed
The series was sponsored by the Alabama Cooperfor participants to have fun while learning and
ative Extension System / Autauga County, Autauga
encompass activities, handouts, and videos.
County Commission, Autauga County Ministerial
Information included foods to increase, foods
Alliance, and Autauga County Missionary Baptist
to decrease, tips on balancing calories,
District Association.
healthy eating, and physical activity. No one
left empty handed – water bottles, cutting
For more information about this series or other
boards, pedometers, nutrition bags, and
nutrition and health programs, contact the Autauga
stretch bands were just a few of the tools
County Extension Office at (334) 361-7273 or
provided at the programs to help participants
Valerie Conner at (334) 415-8657.
eat healthy and be active.
(Pictured above left), Eat Healthy, Be Active particThe 20 individuals who attended the interactive workshops reipants and Regional Extension Agent Valerie Conported that they found the information on sodium reduction,
ner discuss the food model display and food portion
healthy oils, and sugar content in certain foods and drinks to be
control.
most useful. They liked, and said they would use, the stretch
Summer Canning Questions
Contributed by:
Janice Hall, Regional Extension Agent
As many of the areas crops are coming in,
people are canning their fruits and vegetables. While canning, several general questions arise. Here are some of the most
frequently asked questions and answers.
Can summer squash be canned?
It is NOT recommended due to
growth of microorganisms. It is recommended that summer squash be
frozen.
When canning pickles, is it dangerous for the
garlic to turn blue or green?
No. It is only a reaction between the
acid in the vinegar and the color pigment in the garlic. This will happen
when garlic is not fully mature, thoroughly dried or not fully peeled.
What foods must be canned in a pressure
canner and why?
All vegetables (except tomatoes)
is optional for pressure canner;
What causes cloudy liquid in canned vegetathey can be water bath canned.
bles?
Make sure they go through the
It may be a sign of spoilage. In the
acidification process when doing
starchy foods, cloudiness may occur
so.); all meats, all fish and all poulbecause the vegetables were too old
try must be canned in a pressure
or gathered too long before canning.
canner at recommended pounds
Iodized salt may also cause cloudiness.
for a certain length of time to
Use canning salt when canning.
destroy microorganisms.
Can lids be used a second time?
Why should foods be packed loosely in a jar?
No. The composition is damaged by
This allows the liquid to circulate in the
the first use.
jar and carry heat to the food so the
microorganisms and enzymes will be
Must canned vegetables be boiled before tastdestroyed. Over packing can also
ing or using?
cause liquids to boil out the jars.
Yes. They must be boiled or heated at
boiling temperature in an open vessel
Should liquid lost during processing be refor 10 to 15 minutes by baking, steamplaced?
ing, or boiling.
No. Loss of liquid does not cause food If you have any questions regarding canning that were not
mentioned call Janice Hall at 334.415.8658 or e-mail her at
to spoil, though the food above the
[email protected]. The Extension office also has a wide
variety of food preservation publications available at
liquid may darken.
ww.aces.edu.
Working For You!
Page 37
Change and Young Children
Contributed by:
For family and child
development or daycare programs, please
contact us at
33.361.7273.
Page 38
Working For You!
Child Passenger Safety
Buckle Up Every Age, Every Trip
43%
Motor vehicle deaths among children age 12 and under decreased by 43% in the past decade.
Parents and caregivers can keep children safe by:
 Knowing how to use car seats, booster seats, and seat
belts.
 Using them on every trip, no matter how short.
 Setting a good example by always using a seatbelt themselves.
Standard lap and shoulder belts should not be used for children
less than 4’9” tall and weighing less than 80 pounds.
9,000
Alabama Child Restraint Law
Still more than 9,000 children age 12 and under died in crashes
in the past decade.
Effective July 1, 2006: Every person transporting a child in a
motor vehicle operated on the road-ways, streets, or highways
of this state, shall provide for the protection of the child by
properly using a child passenger restraint system. The size ap1 in 2
propriate restraint system required for a child shall include all
Almost half of all black (45%) and Hispanic (46%) children who of the following:
(1) Birth to Age 1 or 20 pounds:
died in crashes were not buckled up (2009 – 2010).
Motor vehicle crashes are a leading cause of death for children Infant only seats and convertible seats used in the rear facing
in the US. Buckling up is the best way to save lives and reduce position.
(2) Age 1 or 20 pounds to age 5 or 40 pounds: Convertiinjuries.
ble seats in the forward position or forward facing seats.
Child passenger restraint laws result in more children being
buckled up. Only 2 out of every 100 children live in states that (3) Age 5 or 40 pounds to age 6: Booster seats.
(4) Age 6 to Age 15: Seat belts.
require car seat or booster seat use for children age 8 and
Any person violating the provisions of this act may be fined
under.
A third of children who died in crashes in 2011 were not buck- $25.00.
led up. We - especially parents and caregivers - can do more
Source: Center for Disease Control and Alabama Department of Public Health
to protect children on the road.
Passengers NOT wearing a
seatbelt are 30 times MORE
likely to be ejected from a
car during a crash.
Centers for Disease Control
Working For You!
Page 39
Change and Young Children
For more information, visit
us at
aces.edu/counties/Autauga
Page 40
Working For You!
Mathematical & Scientific Thinking in Three and Four Year-olds

Give children models of numerals that they can refer to, but don’t be concerned about the accuracy of their early attempts.
Over time, they will improve.
Keep in mind
Scientific thinking involves making predictions about what will happen next, testing those predictions and observing the outcome,
recording that outcome in some way, and telling others about what’s been discovered. Mathematical thinking includes knowing
numerals, counting, creating patterns, recognizing geometric shapes, measuring, and organizing numeric information using charts
and graphs. Preschoolers can learn all of these skills, if those skills are embedded in activities and explorations that are centered
on children’s interests and curiosity.
Source: Penn State Cooperative Extension
Working For You!
Page 41
How to Keep Your Teens Learning This Summer
Contributed by:
Yvonne D. Bowens - Thomas, County Extension Coordinator
Summer can be a challenging – and pivotal
– time to engage high school students in
activities that both keep their interest and
provide benefits in the long run. It’s no
simple task to offer stimulating and valuable options that can compete with the
allure of screen time and hanging out with
friends.
How are you helping
your teen remain engaged this summer?
Photo credit: U.S. Department
of Education
But research shows that summer is too
important to overlook. Without learning
opportunities, students – especially those
from low-income families – fall behind in
math and reading skills over the summer
months.
The good news is that there are many
things parents and kids can do to stem the
losses, and even accelerate learning and
engagement. There are also things parents
can do to help older students to find a
summer job and get inspired for college
and future careers.
Here are more ideas on how parents and
mentors can engage teens during the summer and give them a leg up on what comes
next.
 Look for a summer learning program
geared toward teens and the transition to
college. Many colleges and universities
offer programs that are intellectually challenging, relevant to teens, and help begin
to prepare them for college or career.
 Encourage and work with your high
school student on setting his or her own
goals for college, career, and life. Talk
about their talents, what motivates them
and why, and arrange a visit to a college
that suits their interests and your budget.
 Have your high school student identify
a career of interest and research it together online or at your local library. Seek
opportunities for him or her to observe
or shadow someone in an interesting occupation or connect with a professional
mentor, either online or in your community.
 Suggest your teen consider being a
mentor or junior staffer in a summer program. High school students make credible
and supportive mentors to younger children in summer learning programs, camps,
and afterschool programs.
 Help your teen understand what is
needed to gain employment, such as a
resume and cover letter, filling out a job
application and interview skills. Use these
activities to prepare for or pursue a summer or afterschool job.
 Plan a service project or volunteer.
Volunteer positions can provide valuable
experience in job skills such as planning,
communication and collaboration. Similarly, service projects can require older
youth to research and plan and will expose
them to new aspects of their community.
 Planning a summer vacation? Ask your
teen to take an active role in the planning.
Is your teen’s room in need of a new look?
Have him or her sketch ideas, calculate
projected expenses and prepare a presentation to make a case for the changes.
Research, budgeting, and advocacy are
valuable skills.
 Summer is a great time to be outdoors! Encourage your teen to stay active
in the summer. Walk or take hikes as a
family, and encourage outdoor activities
with peers. Don’t forget to also keep
healthy snacks around the house, such as
fruits and veggies.
 Read a young adult book together
with your teen and a group of his friends.
Meet regularly for a mini-book club with
journaling and discussion about the book.
Having a voice and choice is important to
your high school student when deciding
how to spend the summer. Collaborate on
options and offer ideas, but ultimately, let
them choose.
Source: Sarah Pitcock is CEO of the National Summer
Learning Association.
a Yellow Dot decal, a Yellow Dot folder
and an information form with the participant’s name, an identifying photo, emerThe Yellow Dot program is the first pro- gency contact information, personal physigram of its kind in Alabama. It is designed cians’ information, medical conditions,
to assist Autauga citizens and first rerecent surgeries, allergies and medications
sponders in the event of an automobile
being used.
crash or other medical emergency involv- The Yellow Dot program is a free service
ing a participant’s vehicle. The program
provided to individuals of all ages, with an
can help save lives during the critical gold- emphasis on senior citizens. , To get your
en hour by improving communication at a “DOT” please contact: Yvonne Bowens time when accident victims may be unable Thomas, County Extension Coordinator
to communicate for themselves.
at 361.7273 or via e-mail at
The program provides detailed medical
[email protected].
information that can be crucial following a
crash. Participants of the program receive
Pictured bottom left: Members of the Red Hat Society
Got your DOT?
Page 42
Working For You!
Working For You!
Page 43
Older Americans Get Prepared
Contributed by:
Yvonne D. Bowens -Thomas, County Extension Coordinator
May was Older Americans Month! Older Americans play an
important role in disaster preparedness in families and communities across the Nation and can take important steps to prepare for all kinds of hazards before they strike. If you are an
older American or you have a family member or neighbor who
fits this category inside or outside of your home, be sure to
develop an emergency preparedness plan that takes into account their requirements before, during and after a disaster.
Part of this emergency plan should include building
an emergency supply kit. In addition to the usual emergency kit
supplies like water, non-perishable food and a first aid kit, older
Americans should consider:
 Medications and medical supplies;
 Eyeglasses, hearing aids and batteries, wheelchair battery,
or oxygen; and
 Food and supplies for service animals.
Other preparedness suggestions for older Americans include:
 Create a network of friends, neighbors and relatives to aid
them in case of an emergency and ensure their contact
information is current;
 Keep a list of medical devices and equipment, including
model numbers and instructions; and
 Have a transportation plan in the event of evacuation.
FEMA and AARP partner to provide disaster resources and
services for older adults. For more information check
out Ready.gov and AARP. AARP provides an opportunity for
older adults with free time after retirement to find volunteer
opportunities in the community to share life experience, skills
and passions through Create the Good. As it is often the tradition to look to our elders for guidance, this is the perfect time
for older Americans to lead future generations in emergency
preparedness.
Page 44
Working For You!

reading - ACES Offices - Alabama Cooperative Extension System

Transcription

Similar documents

Split Pea Soup | by Heather McDougall

Gochujang BBQ Sauce

Incycle cups microGREEN

Printable Recipe

elder syrup tea and broth recipes

Eggplant Parm Wrap

Idiot`s Kitchen Recipe – Swedish Meatballs

Beautifully Broken Bisque

grilled country style ribs

Grilled Lamb Kofte