CooperativeExtension ServiceMcCracken County2705 Olivet Church Rd.Paducah, KY 42001270-554-9520Fax: (270-554-8283www.ca.uky.edu/ces

June 2016June6 KnittingClub,9:30am

June7 ToolboxSeries,“FloralDesign”,5:00pm

June7 LivingWell,“GetYourGrillOn!”,11:00am

June9 MattersofLife,McCrackenCo.SeniorCenter,11:30am

June13 QuiltingClub, 9:30amBusinessmeeting

June18 BerryFest&ShortcakeShowdownat theFarmersMarket

June20 McCrackenCounty FairEntries7:30-10:30am

June20 QuiltingClub,9:30am,dropin

June21 “BagsofLove”,9:30am

June 24 CanningClass9:30-3:30

June28 HomemakerBoard,9:30SaladPotluck(StJohnClubhost)

June27 GardenClub,9:30am

July4 Office Closed IndependenceDay

August23 SavetheDateCountyAnnualDay9:30-1:00

BOARDMEMBERS**REMINDER**

June’sBoardmeetingwillbeaSaladPotluck

When you’re outside during the summer, be mindful of these tips:

1. Keep hot food hot and cold food cold. When serving food at a summer picnic, don’t leave it at room temperature for more than two hours. Between the temperatures of 41ºF to 135ºF is considered the Bacteria Danger Zone, where bacteria multiply rapidly. Consider setting cold foods’ serving dishes on ice while serving, and rapidly chill hot and cold food when you’re done eating in order to keep food safely out of the Danger Zone.

2. “When in doubt, throw it out.” If you suspect that a food may have been in the Bacteria Danger Zone for more than two hours, throw it out. When planning a BBQ, keep raw meats separated from other foods like fruits, vegetables, and grains that have already been cooked or will be eaten raw. This separation prevents cross contamination between uncooked meats and fully prepared foods.

3. Pack coolers fully, since full coolers stay cold longer than partially-filled coolers.

4. To thaw frozen meat and poultry, place them in the refrigerator the night before, or in a sealed plastic bag in cold water. If you are going to cook them immediately, use your microwave.

Fun times abound during the summer months, pay attention to food safety so you can enjoy every minute!

http://articles.extension.org/pages/72966/fruits-and-veggies-on-the-move:-fun-tips-for-the-park-beach-and-picnic-basket

JuanitaAmonettScholarship

ApplicationsareavailableonourwebsiteandattheExtension

office.CompletedformsaredueintotheofficebyJune30th.

June LessonMITT Rebounding

Financeswill be a mail-out

June 7th 11:00 amGetYourGrillOn!Tipsforcooking

healthywithyourgrill.PresentedbytheMasterFood

Volunteers

July 5 11:00amTakingCareofYourself:

SpaDayofFun!

30th♦4H Annual report ♦Reading Award report♦Juanita Amonett Scholarship Applications (available online)

1st•Club Report of the Year•Club Program of Work (formerly Chairman Reports) due to county•VSU (volunteer service units)

SAVE THE DATESAugust23rdCountyAnnualDay1st ChristianChurch9:30-1:00

September 27thAreaAnnualDayCarlisleCounty(moreinfotocome)

DeadlinesUK COOPERATIVE EXTENSION SERVICE

2705 OLIVET CHURCH ROAD270-554-9520

Tuesday June 7th 11:00am

Come learn from the Master Food Volunteers

Receive a free meat thermometer when you attend

Join Us for June’s Living Well Class

Tips for cooking healthy with your grill

GET YOUR GRILL ON!!!

Your help is greatly appreciated!If you are willing to help with the2016 McCracken Co Fair

Please call Cindy @ 270-556-2762 orTerrie @ 270-559-7236

We need volunteers for the following timesSunday 06/19 2-4pm – Set up

Monday 06/20 7-10:30am – Registration06/20 11:30-3pm – Ribbon tagger

Monday 06/27 7-10am – PickupWhen you call to let us know which timesyou are willing to help, please let us knowwhich training session you will be able to

attend Tuesday 06/14 5:30-6:30 orThursday 06/16 8:30-9:30

The training is for everyone, not just new helpers.

Cindy and Terrie need to share the changes that have been made and need you all to share

your past experience and current concerns.

2016-2017 Learning LessonsSeptember The Buzz About Honey

October Slow Cooking for Fast Times

November Commercial Break Exercises

January Boosting Your Brain Power

February Social media

March Mediterranean Cuisine Comes to You

April Unique Uses for Canning Jars

May Essential Oils

RecruitmentfortheMasterClothingVolunteerClassof2016isongoingthroughtheendofJune.

IfyouareinterestedinbecomingaMCVorwouldlikemoreinformationpleasecontacttheCooperative

ExtensionService.

Amastervolunteerisanindividualwhogoesaboveandbeyondthetraditionalvolunteerrole.MasterClothing

Volunteershavebasicknowledgeofsewingandgarmentconstructionskills.Theyareinterestedinreceivingin-

depthtraininginthesubjectandarededicatedtohelpingotherslearntheirart.

Anycandidatewhoappliesneedstoturnintheirgarments(2outfits)inwiththeirapplication. Itshouldbeatleastoneknit,somethingwithelasticandcasing,andsomethingwithazipper. Thegarmentsandapplications

willbereviewedonJune21st, andtheinpersoninterviewwillbeJune28th. AreainterviewswillbeconductedattheGravesCountyExtensionOffice

Fair Time is Almost Here!!!

Friday, June 24th

9:30-3:30

Learn to use the water bath and pressure canner.

o Must pre-registero Space is limitedo Lunch provided

Denise J. WooleyCounty Agent for Family & Consumer SciencesDW/nw

VeryVeggiePozole (HominyStew)

Kindness is always fashionable, and always welcome.AmeliaBarr (American Novelist:born 1831-died1919)Readmore at:http://www.brainyquote.com/quotes/quotes/a/ameliabarr405285.html

Kindness Quote

1mediumwhiteonion,diced4clovesgarlic,minced2stalkscelery,diced½jalapeño,seededandfinelydiced(optional)4cupslow-sodiumvegetablebroth4wholepeppercorns1bayleaf3mediumcarrots,diced1mediumzucchini,diced

1(29ounce)canwhiteoryellowhominy,drainedandrinsed1(15ounce)canlow-sodiumpintobeans,drainedandrinsed1cuptomatillosalsa(mayuseregularsalsa)1tablespoonsalt-freesouthwestchipotleseasoningblend2teaspoonscuminJuiceof1lime½cupcilantro,choppedSaltandpeppertotaste

Optionaltoppings:Finelyshreddediceberglettuceorcabbage,slicedradishes,dicedonion,dicedavocado,cojita cheese,tortillachips,limewedgesandhotsauce.

Inalargepot,heatoilovermedium-highheat.Sautéonion,garlic,celeryandjalapeño(ifusing)for2minutes.Addvegetablebroth,peppercorns,bayleafandcarrots.Bringtoaboilandcookuncoveredfor10minutes.Reduceheattomedium.Addzucchini,hominy,beans,salsa,seasoningblendandcumin.Simmerfor15minutes.Addlimejuiceandcilantro.Simmerforanadditional5minutes.Removepeppercornsandbayleaf.Addsaltandpeppertotaste.Servewithtoppingsofchoice.

Makes6servingsServingsize:2cupsCostperrecipe:$9.18Costperserving:$1.53Nutritionfactsperserving:230calories;6gtotalfat;0.5gsaturatedfat;0gtransfat;0mgcholesterol;570mgsodium;37gcarbohydrate;8gfiber;5gsugar;6gproteinNote:Cooked,driedbeanscanbeusedinplaceofcanned.Seebackofcalendarforinstructionsoncookingdriedbeans.

Source:BeckyFreeman,SocialMarketingResearchProjectCoordinatorforKentuckyNutritionEducationProgram,UniversityofKentuckyCooperativeExtensionService