January 2017 2nd (Monday) New Year’s Day Observed - Office Closed 7 th (Saturday) Festival of Trees teardown 9-11/SIAM 5th (Thurs) Exec Comm. 5:30 / 4-H Cntr. CR 16th (Monday) MLK Jr. Day Observed Office Closed 20th (Friday) Program Planning Ideas due to Extension Office

November 2016 24 & 25 (Thurs-Fri) Office Closed Thanksgiving Holiday November 28—December 25 Winter Carnival – 4-H Cen-ter November 26 (Sat.) Festival of Trees set-up at 9-11/SIAM

December 2016 1st (Thursday) Exec. Comm. 5:30 / 4-H Cntr. CR

6 (Tues.) Breakfast Casseroles 6 pm / 4-H Center Banquet Hall kitchen 9th (Friday) Supper with Santa—need cookies before 6 pm in Aud. 23rd (Friday) Christmas Eve Observed - Office Closed 26th (Monday) Christmas Day Observed- Office Closed 30th (Friday) New Year's Eve Observed - Office Closed

Clubs needs to start thinking of topics they would like for Leisure Art Lessons for the next year. Please include a definition of the lesson and a possible instructor for the Leisure Arts Lessons. Please have your ideas submitted by Friday, Janu-ary 20, 2017. You can get them to the Extension Office or email them to Susan English at englishs@purdue.edu

Dates to Remember

I N S I D E

T H I S

I S S U E :

Fond

Memories &

Farewell

2

Left Over

Food Quiz 3

Cookies for

Supper with

Santa

3

Extension

Annual Mtg. 4

Program Planning Ideas Due

E D I T E D B Y : S U S A N P L A S S M E I E R , E X T E N S I O N E D U C A T O R - H H S

R E P O R T E R : A M A N D A S A L O M O N

PURDUE UNIVERSITY VANDERBURGH COUNTY EXTENSION HOMEMAKERS

Scribbles N E W S L E T T E R D E C E M B E R 2 0 1 6

S P E C I A L

P O I N T S O F

I N T E R E S T :

Wednesday,

December 14th

4-H Center

Banquet Hall

2-6pm

Retirement

Reception for

Susan

Plassmeier, CED,

HHS Educator

Vanderburgh Co.

Extension

Just a reminder, if school has been cancelled or has early dismissal due to inclement weather, all Extension Homemaker events scheduled for that day will be cancelled.

Bad Weather Notice

P A G E 2

P U R D U E U N I V E R S I T Y

Fond Memories and Farewell It is with mixed feelings that I find

myself writing this. I’ve known that

I would be retiring sometime this

year and kept putting off making a

decision about when. Finally, after

fair it hit me that it was already half

-way through the year and I hadn’t

made any concrete decisions. I just

had a general time frame in mind

— anytime from the fall until the

end-of-the-year.

When September hit, I realized

that I didn’t have much time left

and needed to start planning so I

could have all my paperwork com-

pleted in plenty of time so I would

be able to retire. So, I got busy

and started the process. It got a

little complicated since I had to fill

out three different sets of paper-

work for different entities to

complete the process.

Well, that was completed earlier

this month and it is safe for me to

say that I will be retiring at the end

of this year. My last day in the

office will be Friday, December 22.

Many of you are aware that there

will be an Open House in recogni-

tion of my retirement on Wednes-

day, December 14 from 2-6 at the

4-H Center Banquet Hall. I hope

that you are all able to make it to

the Open House and help me

celebrate my retirement.

Now, indulge me as I share with you

some of my thoughts about Purdue

Extension that I shared with our

State Director in my letter of retire-

ment.

Dear Jason, Thirty-three years ago I started my journey with Purdue Extension in Van-derburgh County. I have been very fortunate to serve as a 4-H Youth Edu-cator and as an HHS Educator all in the same county. Many changes have occurred during my tenure with Extension. I have had the opportunity to travel all over Indiana and to all corners of the United States. I have been places and had experiences I would not have had if it hadn’t been for this position. I have thoroughly enjoyed my tenure with Purdue Extension. It has rewarded me with many opportunities to grow as an individual and a professional. I have great respect for those who have cho-sen to make a career out of being an Extension Educator. We both know that sometimes the challenges can make one overlook the benefits. However, the many positive benefits of the career far outweigh any negatives. The great-est being the appreciation shown by our clientele because they know you care about them and their community. It is with mixed feelings that I write this letter. It is hard to walk away from something you have dedicated your life to and in which you are totally commit-ted. I have had the opportunity to work with wonderful, talented and

caring individuals within the Purdue system, Vanderburgh County and throughout the country. I am blessed to be taking a part of all those I’ve encountered with me into retirement. Thank you for the opportunity to work with you and those within the Purdue Extension system.

Susan

As I reflect back, I think about the

County Fair and those arms I twist-

ed to help me in the banquet hall on

Monday night, helping with set-up

and tear-down of the Auditorium

and coordinating Homemaker Fair

Demonstrations. About Home and

Family Conference and the bonding

times shared with those who attend-

ed. Also, helping out at the Craft

Show as a food runner keeping eight

food booths supplied, as well as

helping count money in the office.

And many other memories . . . .

I’d like to thank you for allowing me

the opportunity of working with

your organization these past many

years and, more importantly, the

support you have given me. I leave

behind many, many warm and won-

derful memories of many, many

warm and wonderful people.

And with those thoughts, I won’t say

good-bye but that I can’t wait until I

see you again.

Don’t forget

Cookies for Supper

with Santa

Just a reminder, the Extension Homemakers have been asked to provide cookies for Supper with Santa at the 4-H Center. Please deliver the cookies to the 4-H Center Auditorium before 6:00 pm on Friday, December 9th. If you need to make an early delivery, you may drop them off at the Extension Office from 8:00 am—4:30 pm. We need cookies from all clubs if possible. Thanks!

LEFT OVER FOOD QUIZ Food Quiz

P A G E 3 D E C E M B E R 2 0 1 6

LEFT OVER FOOD QUIZ

Answer TRUE or FALSE to the following questions…

TRUE or FALSE. Since it cooked for a long time, and you checked the temperature when it was done, and the refrigerator is so full, it’s okay to leave the turkey (and all the other goodies) to sit out for hours after the meal so that people can pick at it and make sandwiches.

TRUE or FALSE. Food should be allowed to cool before you put it in the refrigerator. TRUE or FALSE. Leftover packs for guests should be refrigerated as soon as possible. TRUE or FALSE. Leftovers will keep for a week after Thanksgiving. TRUE or FALSE. A quick “zap” in the microwave is good enough to warm up your

leftovers. Answers:

FALSE. Just because it’s a holiday and your refrigerator is full does not mean that the “two-hour rule” isn’t in effect. Food should not be allowed to sit at room temper-ature for more than two hours. Two hours is enough time for bacteria to multiply to the quantity that could cause foodborne illnesses. This is cumulative too. If you leave the leftovers on the dining room table for one hour, then later leave them out on the counter for 30 minutes to make sandwiches, you will only have a half-hour window left.

FALSE. See above for the “two hour rule.” If you have a large amount of hot food, then it’s best to divide it into smaller portions and put them in the refrigerator as soon as possible. Or, better yet, cool the food by putting it in an ice bath or cold water bath before putting it into the refrigerator. On the same note, don’t store the stuffing inside the turkey.

TRUE. It’s wonderful that you’re sharing the leftovers with your guests, but make sure that this food is safe too. Think about the two-hour rule. If they won’t be leaving for several hours, make sure this food is refrigerated. If they’re traveling for more than two hours, make sure that they have a cooler or way to keep the food cold for the trip.

FALSE Leftovers should be eaten within 3 to 4 days. Keep them in the coldest part of your refrigerator (not the garage or the back porch). If you have more leftovers than can be eaten within the recommended leftover time (Monday), then you can freeze them. Frozen turkey, plain, will keep for 4 months at 0 degrees F or below. Turkey covered with broth or gravy will keep for 6 months at the same tempera-ture. Stuffing and gravy will only be good for about a month. These foods will be safe for a longer time, but may become dry, lose flavor, or drop in quality. This goes for that turkey carcass too! If you don’t have time to make soup out of it right away, wrap it carefully and freeze it. Then it will be there to make soup when you have more time.

FALSE Reheat leftovers thoroughly. Merely warming leftover gravy, sauces, and soups will not get them hot enough to kill bacteria. These foods should be simmered or boiled until they’re steamy hot throughout. If you’re using a microwave, cover your food while cooking and then allow standing time for a few minutes so that the temperatures inside can even out. Leftovers should reach at least 165 degrees F.

Extension Annual Meeting

If you have a disability that requires special assistance for your participation in any program, call the Purdue University Cooperative Extension

Service Vanderburgh County Office at (812) 435-5287.

Cooperative Extension Svc. 13301 Darmstadt Road, Suite A Evansville IN 47725-9593

Phone: 812-435-5287 Fax: 812-867-4944 Email: splassme@purdue.edu www.extension.purdue.edu/vanderburgh

Return Service Requested

As in the past, the Extension Office would appreciate help from the Extension Home-maker clubs to provide desserts (pies, cakes, etc…) for the Extension Annual Meeting. This year it is on Monday, January 30. If you would like to help out, please call and let Susan English know by January 25 what you plan to bring. Please have desserts to the Banquet Hall kitchen by 5:00 that day or the Extension Office by 4:00. Thanks!

VISIT US ON THE WEB AT:

WWW.EXTENSION.PURDUE.EDU/

VANDERBURGH

Presidents Packet: Achievement Honor Form

INSERTS Winter Carnival

Plassmeier Retirement Holiday Eating without the weight

Top 20 Healthy Recipe Substitutions

Top 20 Healthy Recipe Substitutions

List compiled by Cheryl H. Armstrong, MBA, RD, CD, for the Nutrition and Food Safety Workshop for Quantity Food Providers, April 27, 1999.

Original Ingredient Healthy Substitute (equal amount)

1) 1 Large whole egg (1/4 cup) — WARNING: When

baking, substitute half of the whole eggs with egg

whites or the product may be tough.

2 large egg whites, 1/4 cup egg whites or egg

substitute

2) 2% or whole milk Skim, 1/2 % or 1% milk

3) Heavy cream Soups/casseroles — evaporated skim milk

Baking — light cream or half & half

4) Coffee cream or half & half Whole milk or evaporated skim milk

5) Buttermilk 2% buttermilk or 15 Tbsp skim milk + 2 Tbsp lemon juice

6) Evaporated whole milk Evaporated skim milk

7) Sweetened condensed whole milk Low-fat or nonfat sweetened condensed milk

8) Sour cream & yogurt — WARNING: If recipe

requires cooking, use nonfat only in sweet recipes.

Low-fat or nonfat

9) Cream cheese — WARNING: Nonfat produces dips and cakes frosting that are very runny.

Light cream cheese

10) Cottage cheese & ricotta cheese Low-fat or dry curds

11) Butter — WARNING: Light/low-fat margarines contain more water and may cause a baked product to

be tough, so try decreasing regular margarine 1 to 2

Tbsp first.

Margarine

12) Regular cheese (block or shredded) — WARNING: Do not use nonfat in cooked foods

because it does not melt.

Low-fat or nonfat

13) 1 cup cheddar cheese

1 cup grated Parmesan cheese

3/4 cup very sharp or sharp cheddar cheese

3/4 cup fresh shredded Parmesan cheese

14) 1 oz. unsweetened baking chocolate 3 Tbsp dry cocoa + 2 tsp sugar + 1 Tbsp oil

15) 1 cup chocolate chips 1/2 cup mini chocolate chips

16) 1 cup oil in quick breads (muffins, breads) 1/2 cup baby fruit or vegetable + 1/2 cup oil or 1%

buttermilk

17) Regular peanut butter Reduced fat

18) 1 cup chopped pecans or walnuts 1/2 cup nuts toasted to bring out the flavor

19) 1 cup shredded coconut 1/2 cup toasted coconut + 1/2 tsp coconut extract

20) Mayonnaise & salad dressing —WARNING: Do not cook with nonfat versions, because they turn sweet

with heat.

Light or nonfat

Purdue extension

The Family Nutrition Program operates through Purdue University Cooperative Extension Service in partnership with Indiana Family & Social Services Administration (FSSA) and the United States Department of Agriculture (USDA). Purdue University Cooperative Extension Service, FSSA and USDA are equal opportunity/equal access/affirmative action institutions.

Order or download materials at the Purdue Extension Education Store • www.extension.purdue.edu/store

10 Holiday Survival Tips1. Eat a light, healthy snack such

as soup, fruit or cereal beforeparties. This will help youcurb hunger and make betterchoices.

2. Limit alcohol. Enjoy one al-coholic beverage if you mustand then switch to diet sodaor soda water with lime after-wards.

3. Bring a low-fat holiday dishto the party. Better still, gohome empty-handed!

4. Keep minimal baked goodson hand this year. Only bakeenough to give away or usefor one festivity. After bakinggoodies, immediately fill themixing bowl with hot soapywater; sampling batter packson extra calories.

5. Try to eat a large salad beforemost meals. Make sure veg-etables take up half the roomon most of your plates.

6. Substitute healthful ingredi-ents. Splenda works great inbaked dishes. Cut the sugar tohalf the original amount in therecipe and replace the remain-der with Splenda. FMI seewww.splenda.com.

7. Make a goal with a friend tolose 5 pounds or to maintainweight during the holidays.This way you have a valuablesupport buddy.

8. Remember that the holidaysare truly only 3 real days,Thanksgiving, Christmas (orKwanzaa or Chanukah whichis 8 days) and New Year’s.Which means if you blow itonly on 3 days, then youreally won’t cause much dam-age. It’s the vicious cycle ofnot enough exercise and toomany calories on the otherdays that causes weight gainduring this time of year.

9. Sign up for a 5K or fitnesswalk or other event to keepyour mind focused on fitnessgoals. Keep up with your ex-ercise during holidays and tryto be more active.

10. Finally, celebrate and focuson what the holidays arereally about – spending timewith family and friends. Findcreative activities or ways toget your family and friends toplay a game or be active in-stead of eating. Pick a time toget together that does not re-volve around a meal.

By Amy Abedi, RD.

© www.foodandhealth.com

Holiday Eating Without the Weight

Holiday Fun Quiz:

1. Three ounces of meat isabout the size of a _____.(Hint: You can use this toplay rummy!)______________________

2. Serve this for dessert to addcolor (and fiber) to yourholiday table.______________________

3. This activity can be fun forthe whole family and is agood way to burn extracalories!______________________

4. These little holiday treatscan really add up in calories(about 2,000 calories perpound!) so try to bakefewer and make themsmaller.______________________

5. Always buy ____ milk soyou avoid the saturated fatof its whole counterpart.______________________

6. Remove this from yourturkey before eating, sinceit is high in fat.______________________

Answers: 1. deck of cards, 2. fruit, 3. walk or exercise,4. cookies, 5. skim or fat-free, 6. skin.

Get in the holiday spirit at the 4-H Center! See the dazzling displays of

Christmas lights, fully decorated Christmas trees and beautiful holiday

decorations. Be sure to visit Santa’s Workshop! Santa will be available in the

workshop to listen to children’s Christmas wishes. Santa’s Workshop is located in the SIAM Building, which is

in the center of the light display.

Santa’s Workshop HoursFridays & Saturdays: 6 pm - 9 pm

Sundays: 6 pm - 8 pm

This event is FREE to the public!Donations will be accepted.

Friday, December 9th • 6:00 - 8:00 pm • Vanderburgh 4-H Center AuditoriumMenu: Hamburgers, Hot Dogs, Chips, Applesauce, Drink and Homemade Christmas Cookies

$5.00 per person (Adults and Children) • Entertainment By Kays Dance Studio

**Santa will be there along with games and crafts!**

Make check payable to: Vanderburgh 4-H CenterMail to: Vanderburgh 4-H Center201 E. Boonville-New Harmony Rd.Evansville, IN 47725 812-867-6217 Please return forms ASAP!

Name____________________Phone_________________ ____Number of Adults attending at $5 ____Number of Children attending at $5

To Attend You Can:1) Mail in this Completed Reservation Form 2) Call 4-H Center to Reserve Your Spot at 812-867-6217

Forgot to register? Feel free to still come out Friday night, December 9th from 6 - 8 pm. at Vanderburgh 4-H Center Auditorium.

CarnivalCarnival

VANDERBURGH 4-H CENTER PRESENTS:

Supper with Santa!

NOV. 26th - DEC. 25th

We will be celebrating the many years of

Susan Plassmeier’s dedication & service to Purdue Extension

Please join us for an Open House

Vanderburgh 4-H Center Banquet Hall 201 E Boonville New-Harmony Rd

Evansville IN 47725

Wednesday, December 14 2:00-6:00 cst

Please sign Susan’s online guestbook

http://susanplassmeier.123guestbook.com/

Or mail cards to: Purdue Extension 13301 Darmstadt Rd Evansville IN 47725