Homemaker Newsletter August 2024
August 2024 Edition
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Homemaker Newsletter - August 2024
Thought of the Month: "Out along the edges Always where I burn to be" - Danger Zone, Kenny Loggins 1986
Roll Call: How do you beat the heat during the “dog days” of August?
Russell County Homemakers Want Your Input!
Join the Russell County Homemaker Council on Monday, August 26th at 5 PM, to give your input on programming and community service projects this year!
All club and county officers should plan to attend the officer training following the meeting led by Mary Lynn Chaudoin.
Looking for some tips on taking “good” photos?Our lesson on Composition in Photography can help! This lesson is on August 26th, at 4 PM, and is being taught by Dylan Gentry, Adair FCS Agent.
Homemakers Due Are Now Being Accepted! The new fiscal year has started, which means annual Homemaker dues are due. Annual homemaker dues are $12/year and registers you as a homemaker at the county, area, and state level. The enrollment form is attached to this newsletter.
Club Meeting Information
Homemakers On the Go - The Homemakers on the Go will meet on August 8th, at 10 AM at the extension office for their first meeting of the new fiscal year. This meeting is to plan for the rest of the year. Please call 270-866-4477 to RSVP by August 5th, or reach out to Donna Robertson.
Homemakers By Heart - Homemakers by Heart will meet on August 19 at 6 p.m. for a glass painting. Please make sure to bring your own glass item to paint. RSVP with Caitlyn Helm or the Extension Office by August 12th.
Sunset Club - The Sunset Club will meet on August 14th at 6 p.m. for the first meeting of the fiscal year. Please reach out to Susan Adams for more information.
The Piecemakers Quilt Guild - The Quilt Guild be meeting on August 12th and 26th, starting at noon, for their monthly meeting. Please contact Cindy Mills for more information.
Crafty Bees - The Crafty Bees will meet on August 27th at 5:30 p.m. Please feel free to contact Melonie Eubank for more information.
Homemaker Program
Making Vanilla Extract
Taught By Cyndy Humble, Taylor County Extension Homemaker
MONDAY, AUGUST 12, 2:30 P.M. AND 5:30 P.M. CST (choose your class)
Call 270-866-4477 to RSVP. There is a $10 fee for this class.
Limited Class Size
$10 Registration Fee Must be paid by August 8th.
Beer Cheese – A Kentucky Favorite
Source: Annhall Norris, Food Preservation and Food Safety Extension Specialist
Beer cheese is practically a staple in Kentucky. It is a common item on many menus as an appetizer or sometimes as an entrée. It’s said to have originated in Kentucky, and you can always find it at social events, family gatherings, and tailgating.
Beer cheese is a smooth cheese spread made from processed cheese and flavored with a variety of ingredients, one of which is beer. Commercially made beer cheese is usually made from processed cheddar cheese or cold pack cheddar cheese along with various spices and beer. Homemade varieties can be made from any type of cheese, but most commonly cheddar. Additional ingredients include beer and spices. Many homemade versions also include onion, garlic, hot sauce, and horseradish. You can use any type of beer, but it must be flat, otherwise your cheese will be foamy. Beers with a stronger flavor (dark lagers, stouts, or IPAs) will give a more intense flavor.
Beer cheese is typically served cold with crackers or pretzels. It is a favorite on charcuterie boards accompanied by celery, carrots, and other sliced fresh vegetables. You also can make the spread into a soup, serve it hot as a sauce or as a topping on burgers.
Make beer cheese at home by combining your favorite cheese or combination of cheeses, a flat beer, and your favorite spices. No need to measure anything, just be creative until you find a version you like. Use a food processor or mixer to get a smooth consistency and then chill to firm it up. Keep homemade beer cheese in a closed container in the refrigerator. Storage time will depend on the types of cheese you used and can vary between 10 days to 3 weeks.
Citrus Chicken Stir Fry
Servings: 4 Serving Size: 1 Cup Recipe Cost: $6.42 Cost per Serving: $1.61
Source: Adapted from USDA What's Cooking?
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 2 teaspoons garlic powder
- 2 tablespoons low-sodium soy sauce
- 1/4 cup orange juice
- 1 teaspoon honey
- 1/2 teaspoon black pepper
- 8 ounces sugar snap peas, wash and string if needed
- 1 red or orange bell pepper, sliced
Directions:
- Heat oil in a large skillet over medium-high heat.
- Add chicken and sprinkle garlic powder over the pieces. Brown each side for about 2 minutes, flipping chicken occasionally.
- In a small bowl, stir together soy sauce, orange juice, honey and black pepper. Pour over chicken. Add sugar snap peas and bell pepper slices to the pan. Stir to combine.
- Cook for an additional 3-4 minutes, until peas and bell pepper slices soften and chicken has reached 165 degrees F. Serve over rice.
320 calories; 16g total fat; 3.5g saturated fat; 0g trans fat; 150mg cholesterol; 410mg sodium; 12g carbohydrate; 2g fiber; 5g sugar; 1g added sugar; 31g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 15% Daily Value of iron; 10% Daily Value of potassium.
