Newsletter
Cooperative Extension Service
Jackson County
P O Box 188 - McKee, KY 40447
Pho: 606-287-7693 Fax: 606-287-7694
November 2014
Website: www.ca.uky.edu/Jackson
Facebook Page:
wwwww.facebook.com/JacksonCoExtensionService
Upcoming Programs . . . .
Friday, November 14 - 10:00 a.m. Manage Your Diabetes - Learn how to
make holiday low-cost diabetic friendly
recipes. Recipes and samples will be
available.
Wednesday, November 5 and 19 –
1:00 p.m. Craft and Coupon!
Please bring any coupons you
want to share and come learn
how to make handmade gifts.
Friday, November 7 - 9:00 a.m. to 1:00 p.m.
- Homemaker Holiday Bazaar!
Come shop locally and support
local crafters. In addition to adult crafters we
will have 4-H youth entrepreneurs. This
will be a great time to shop for friends and
family.
Thursday, November 20 - 1:00 p.m.
Handmade Christmas Ornament. Come
learn how to make a handmade Christmas
ornament with Richie Kincaid.
Thursday, November 13 - 5:00 to 7:00 p.m.
- Holiday Cooking School at the Laurel
County Optimist Club. Cost is $10. There
is a limited amount of tickets. Carpool with
homemakers and enjoy an evening of food
and fellowship. Sample Kentucky proud
recipes, receive recipe booklet, and watch
food demonstrations. There will be door
prizes.
…………. ..
Homemaker Dues
Please make sure you pay your homemaker
dues for 2015 so you can continue to receive
the newsletter and join us in upcoming
events. They are $6.
Thank you.
Be sure to call the Extension Service
at 287-7693 and register for any classes you
would like to attend.
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Upcoming Events to Note
Homemaker Christmas Celebration
Thursday, December 11
McKee Baptist Fellowship Hall
Potluck-finger foods
White elephant exchange
Suggested donation of $2 for evening
Local Homemaker 100 Years Old!
DeElda Frodin, Betty DeForest’s mother,
will turn 100 years old on November 14 .
All Homemakers are welcome to
celebrate with DeElda at the Gray Hawk
Reformed Church on November 15 at
2:00 p.m. If anyone would like to send
her a card the address is P.O. Box 76,
Gray Hawk, KY 40434.
Area Cultural Arts Winners
Happy Birthday DeElda!
Pam Allen - Natural Art
Pam Allen - Recycled Art
Geneva Brockman - Basic Embroidery
Joyce Lady - Miscelleneous-Purse
Kate Vaughn - Black and White Photography
Kate Vaughn - Color Photography
KEEP YOUR FAMILY SAFE THIS
THANKSGIVING
.Did
You Know?
 Outbreaks of food poisoning occur most often
in November and December
 Meat and poultry accounted for 92% of
outbreaks with an identified single food
source
When preparing a turkey, be aware of the four
main safety issues: thawing, preparing, stuffing,
and cooking to the adequate temperature.
I hope that each of you are able to take time to
reflect upon your blessings and are able to enjoy
family and friends this Thanksgiving.
For more information on food safety please
contact the Jackson County Extension Service
at 287-7693.
Clare Kincaid
County Extension Agent
for Family and Consumer Sciences
Source: Centers for Disease Control and Prevention
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Can You Eat Your Jack-OLantern Pumpkin?
Oven Method: Cut pumpkin in half, scraping away
stringy mass and seeds. Rinse under cold water. Place
pumpkin, cut side down on a large cookie sheet. Bake
at 350 degrees F for one hour or until fork tender.
Then follow the procedure outlined below in
Preparing the Puree.
It's fall and thoughts turn to pumpkin pie and to
Halloween jack-o-lanterns. But, can you use a
pumpkin for BOTH a jack-o-lantern AND for eating?
Microwave Method: Cut pumpkin in half, place cut
side down on a microwave safe plate or tray.
Microwave on high for 15 minutes, check for
doneness. If necessary continue cooking at 1-2
minute intervals until fork tender. Continue as
outlined below in Preparing the Puree.
"Young children can enjoy creating jack-o-lanterns
by drawing the eyes and mouth on the pumpkins with
markers," states Ann Hertzler, extension specialist,
Virginia Cooperative Extension. "They can be
creative and have a good time and the pumpkin is
still safe for eating."
Preparing the Puree
When the pumpkin is cool enough to handle, remove
the peel using a small sharp knife and your fingers.
Put the peeled pumpkin in a food processor and puree
or use a food mill, ricer, strainer or potato masher to
form a puree.
Pumpkin tastes great this time of year and is also an
excellent source of nutrients. "The bright orange
color of pumpkin is a dead giveaway that pumpkin is
loaded with an important antioxidant, beta-carotene,"
according to the University of Illinois Cooperative
Extension.
Pumpkin puree freezes well. To freeze, measure
cooled puree into one cup portions, place in ridged
freezer containers, leaving 1/2-inch headspace or
pack into zip closure bags. Label, date, and freeze at
0 degrees F for up to one year. (NOTE: Transfer hot
foods to shallow containers to speed cooling. You
can place loosely covered foods in the refrigerator
while still warm; cover when food is completely
cooled.) Use this puree in recipes or substitute in the
same amount in any recipe calling for solid pack
canned pumpkin.
Pumpkin is fat free, cholesterol free, sodium free, a
good source of vitamin C and an excellent source of
Vitamin A. A serving size of three-fourths cup of
pumpkin contains 25 calories and 1 gram each of
protein and sugar.
Work on a clean surface. Before cutting, wash the
outer surface of the pumpkin thoroughly with cool
tap water to remove any surface dirt that could be
transferred to the inside of the pumpkin during
cutting.
NOTE: Don't let your cooked pumpkin set at room
temperature longer than two hours in the process of
making puree.
Preparing the Pumpkin
Source: Alice Henneman, University of NebraskaExtension and UK Kentucky Proud, Plate it up.
Start by removing the stem with a sharp knife. Cut in
half with a sharp knife. In any case, remove the stem
and scoop out the seeds and scrape away all of the
stringy mass. A messy job, but it will pay off.
Cooking the Pumpkin
Boiling/Steaming Method: Cut the pumpkin into
rather large chunks. Rinse in cold water. Place pieces
in a large pot with about a cup of water. The water
does not need to cover the pumpkin pieces. Cover the
pot and boil 20 to 30 minutes or until tender, or steam
10 to 12 minutes. Check for doneness by poking with
a fork. Drain the cooked pumpkin in a colander.
Reserve the liquid to use as a base for soup. Follow
the steps outlined below in Preparing the Puree.
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Pumpkin Chili
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Fall Tomato CageTree
Materials:
3 lbs. ground turkey or beef
1 medium onion, chopped
2 cans (16 oz. each) hot chili beans,
undrained
2 bottles (12 oz. each) chili sauce
2 cans (10‐3/4 oz. each) condensed
tomato soup, undiluted
1 (15 oz.) can of pumpkin
2 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. sugar
1 tsp. pepper
1 tsp. chili powder
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1. Wrap lights around the tomato
cage, wire into place.
2. Wrap garlands around tomato cage, wire
into place where necessary.
3. Place your choice of decorations at the top
of the tree, inside the tomato cage opening.
In a large dutch oven, cook beef and onion
over medium heat until no longer pink; drain.
Stir in remaining ingredients. Add water if
desired to reduce thickness. Bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Yield: 11 servings.
Sock Snowman
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Crew Sock
Rice
Rubber bands
Pins with heads (black and orange)
Buttons or pom poms
Fabric for scarf
Hot glue gun and glue sticks
1. Cut off the cuff of the sock from foot. Set
aside the foot of sock.
2. Turn the cuff of the sock inside out and
attach rubber band very tightly to top. Then
turn sock right side out again.
3. Fill sock with rice. Pack it down to create
a round base.
4. Close the cuff of the sock with another
rubber band, once it’s filled. Wrap another
rubber band ¾ of the way from the top to
form a head.
5. Decorate: tie scarf around neck. Add
black pin eyes and an orange pin nose.
Attach black buttons or pom poms for
buttons on the body portion of snowman with
hot glue gun.
Pumpkin Patch Snack Mix
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Tomato cage (ours was 48”)
Fall garlands
2 sets of 100 lights
Wire
Fall decorations (flowers,
floral sprays, etc.)
Bugles
Pretzels
Caramel Popcorn
Reece’s pieces
Peanuts
Just throw all ingredients in a big bowl and
mix! It doesn’t get much easier than this.
Source: Recipes for Holiday Ideas 2014
Source: Holiday Ideas 2014
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