Microsoft word - june 2009 creative news and views

CREATIVE NEWS AND VIEWS
June 2009
Karan A. Heffelfinger, MA, M.Ed., CFCS
Family & Consumer Sciences Agent
Texas AgriLife Services Pecos County
100 East Division Street, P.O. Box 1357
Fort Stockton, Texas 79735-1298
432-336-2541
432-336-6107
Email: kaheffelfinger@ag.tamu.edu
KARAN’S MESSAGE
Hello Pecos County,
National Dairy Month takes place in June each year. It is a time when we look forward to summer activities, vacations,
weddings, graduations and enjoying the time to relax. In the summer refreshing meals usually involve a dairy product of
some sort. As we celebrate National Dairy Month, one can add cheese to salads, eat yogurt as a great diet aid, enjoy
cottage cheese or other milk products. Creative News and Views is dedicated to dairy products so enjoy…
Karan A. Heffelfinger
TEXAS EXTENSION
EDUCATION ASSOCIATION
TEEA
Much thanks to Pecos County TEEA members for all their help at the May 15, 2009 Elder Conference. Your efforts
helped make our first ever conference a wonderful success. On June 14, 2009 at 12:30 pm we will be holding a Flag Day
Celebration. This is the third year for the program. Members will be participating in the program as well as decorating
for the event. Members are to meet at the Extension Office at 11:00 am, then proceed to Zero Stone Park to decorate and
set-up the refreshments. Call the Extension Office if you have any questions.
NEWS FOR SENIORS
The question that was asked me recently was “How can one help make lettuce and tomato more healthy?” The answer is
to branch out with nutrient-rich toppings like red and yellow peppers, fresh corn, fennel, broccoli, asparagus or green
beans. Toss in some fruit along with fresh herbs like parsley, basil or cilantro. If you wish, add some beans, nuts and
seeds to add texture. Dairy foods of cheese can add vitamin D, calcium and proteins. Experiment; be creative with your
own special healthy salad.
BETTER LIVING FOR TEXANS
The question for food safety with dairy products is how long can one leave dairy out and not refrigerated? Bacteria grow
slowly below 40’F or lower temperatures. The FDA recommends leaving perishables at room temperature no longer than
two hours. Once food warms to between 40’F and 140’F, bacteria begins to multiply rapidly. Play it safe and keep these
foods chilled.
Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability or national origin. The Texas A&M University System, U.S. Department of Agriculture and the County Commissioners Courts of Texas Cooperating. MASTER WELLNESS VOLUNTEER PROGRAM
Master Wellness volunteers can continue to record their hours as a volunteer when teaching nutrition, health, etc. during the summer. Update training for Master Wellness Volunteers will be held in August 14, 2009 at the Extension Office. FOOD PROTECTON MANAGEMENT AND FOOD SAFETY
“TRAINING CERTIFICATION”
FOR COMMERCIAL FOOD ESTABLISHMENTS IN PECOS COUNTY
Pecos County Texas AgriLife Extension services plans to offer a Commercial Food Protection Management Training
Certification course. This special program will be held at the Pecos County Texas AgriLife Extension Service office,
100 Division St., Fort Stockton, Texas on May 8, 2009 and again on September 24-25, 2009. It is designed for
commercial foods restaurants in Texas. The program offers training to owners, managers and food service employees
concerned with food safety and sanitation, food flow and HACCP, protecting customers from food borne illnesses and
managing the operations sanitary facilities, pest control and insuring sanitation regulations are being met. Upon
successful completion of the certification program and examination, participants will fulfill Texas State requirements for
Certified Food Manager status. The training program dates will be in September. If you are interested in participating,
please call the Extension Office as soon as possible to insure a class slot.
The State of Texas will award completing participants a Food Protection Manager Certificate from the State Department
of Health. The cost of the training program is $ 120.00. Participants must pre-register by calling or stopping in at the
Pecos County AgriLife Extension Services office at 100 Division St., Fort Stockton, Texas. For more information please
call the AgriLife office at 432-336-2541.
DO WELL – BE WELL CLASSES
BACK BY POPULAR DEMAND…
Do Well – Be Well is a series of classes designed especially for people with diabetes. The program provides quality
information on taking care of oneself and eating delicious foods that are also good for you. Attendees will learn what they
can do to control their diabetes or that of a loved one. Plan now to attend our Do Well - Be Well with Diabetes classes in
Pecos County during June, July and August.
…IMPORTANT…
At your request, Do Well, Be Well Diabetes classes are coming back
to Pecos County in 2009…
Call the Pecos County AgriLife Extension office for details at 432-336-2541
COOKING WITH DAIRY PRODUCTS
Yields and Equivalents
Dairy Product
Before Preparation
After Preparation (approximate)
Source: Dairy Farmers of Canada; Food FAQ's - Substitutions, Yields & Equivalents Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability or national origin. The Texas A&M University System, U.S. Department of Agriculture and the County Commissioners Courts of Texas Cooperating. Dairy Substitutions
For 1 cup of.
Substitute
 ½ cup evaporated whole milk + ½ cup water  ¼ cup skim milk powder + 1 cup less 1 Tbsp. water  1/3 cup skim milk powder + water to make 1 cup  1 Tbsp. lemon juice or vinegar + milk to make 1 cup  1 Tbsp. lemon juice or vinegar + milk to make 1 cup whipping cream (for use in recipes; cannot be  1 cup table or half & half cream  1 cup evaporated whole milk, undiluted  1 cup less 1 Tbsp. whole milk + 2 Tbsp. butter  ½ cup table cream + ½ cup whole milk (for cooked  1 stick unsalted butter + ½ tsp. salt DAIRY RECIPES
Since June is National Dairy Month, our recipes in this issue will be concerned with dairy products.

Breakfast Bake (Serves 6-8)
Ingredients:
1 cup diced fully cooked ham (6 oz)
1 medium green bell pepper, chopped (1 cup) 4 eggs
Preparation:
Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Layer ham, potatoes, bell
pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs
until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours
but no longer than 24 hours. Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown
around edges and cheese is melted. Let stand 10 minutes.

Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability or national origin. The Texas A&M University System, U.S. Department of Agriculture and the County Commissioners Courts of Texas Cooperating. Deep Dish Breakfast Pizza (Serves 6)
Ingredients:
3
1–10 oz. pkg. frozen chopped spinach, thawed, squeezed dry Preparation:
Preheat oven to 350°F. Spray 9 in. pie pan with no-stick cooking spray; set aside. Melt butter in 12 in. nonstick skillet
until sizzling; add onions. Cook over medium heat, stirring occasionally, until onions are deep golden brown (15 to 20
minutes). Pat or roll pizza crust into 11 in. circle on lightly floured surface. Place into prepared pie pan. Fold under
excess dough; pinch edges. Mix 1/2 cup cheese and spinach in small bowl. Layer cooked onions, spinach mixture, bacon
and red pepper over bottom of crust. Combine eggs, half & half and pepper in small bowl; mix well. Pour egg mixture
over spinach. Sprinkle with remaining cheese. Bake for 35 to 45 minutes or until eggs are set 2 in. from edges. Let stand
10 minutes before serving. NOTE: Using a glass pie pan will help produce a crispy, brown crust because it absorbs and
holds heat well.
Two-Cheese Mediterranean Stuffed Chicken (Makes 4 servings)
Ingredients
2
1 cup part-skim Mozzarella cheese, shredded 1/4 cup Parmesan cheese, shredded
4 boneless, skinless medium chicken breast halves (approximately 1 1/2 pounds)
2 tsp. Italian seasoning blend 1/2 cup low-sodium chicken broth
Preparation:
Heat oil over medium heat in nonstick skillet. Add onion and cook, stirring until onions are tender, about 5 minutes. Stir
in tomatoes and garlic. Add spinach, cover and cook for about 3 minutes until spinach is soft. Remove from heat. Let
mixture cool slightly, stir in Mozzarella and Parmesan. Heat oven to 375°F. Beginning in the center of the thicker end of
the breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision to create a 1-inch
wide pocket and pack 1/4 of the filling mixture into each breast. Season chicken with Italian seasoning blend and place in
13 x 2-inch baking dish. Pour broth over chicken. Cover loosely with foil and bake for 40 minutes; keep warm until
served.
Note: For a crispier top, remove the foil for the last 10 min. of cooking.
*Diabetic Recipe*
Delicious Egg White Scramble with Turkey Bacon, Mushrooms, and Scallions
This is a simple, delicious and healthy breakfast option.
Ingredients:
1 slice turkey bacon, cut into squares
Preparation:
Spray pan with non-stick spray . Cut turkey bacon into small pieces and cook until about halfway cooked. Cut the
mushrooms and add them to the pan. Cook for 2-3 minutes. Cut the scallions and add them to the pan, let cook for an
additional 1-2 minutes. Pour in egg whites, let them cook a bit so the veggies and bacon are incorporated. Add the cheese
and let cook a bit further. Scramble mixture until egg whites are cooked through. Enjoy with a toasted English muffin.
Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability or national origin. The Texas A&M University System, U.S. Department of Agriculture and the County Commissioners Courts of Texas Cooperating. Tangy Yogurt Dip with Vegetables
Ingredients:
1 cup fat free plain yogurt (from 2-lb container)
1 teaspoon prepared horseradish
Assorted fresh vegetables (snow pea pods, carrot slices, red bell pepper slices, broccoli and cauliflower florets
Preparation:
Mix ingredients and plate with assorted vegetables around serving. Chill and serve.

Breaded Sautéed Goat Cheese Patties (Yield: About 4 servings (2 patties each); easily multiplied)
These goat cheese patties are a perfect appetizer, side dish, or a full meal with a few accompaniments.
Ingredients:
1 cup soft goat cheese (chevre)
Optional Accompaniments:
English muffins or little toasts
Tiny cherry tomatoes
Preparation:
Place about 2 tablespoons of the cheese on a piece of plastic wrap. Cover with another piece of plastic wrap, and gently
pat and "massage" the cheese into a patty 2 inches in diameter and 3/4 inch thick. (You can also skip the plastic wrap, and
just use your hands. Dampen them first, so the cheese won't stick.) Repeat with the rest of the cheese. You should have 8
patties. Place the bread crumbs on a plate, grind in some fresh black pepper, and stir to mix. Press the cheese patties into
the crumbs until coated on both sides and around the edges. Place a heavy, nonstick skillet over medium heat for about 2
minutes. Add 1 tablespoon of olive oil, wait about 30 seconds, then swirl to coat the pan. When the skillet is very hot, add
the coated cheese patties and sauté for 2 to 3 minutes on each side, or until golden brown, adding more oil if necessary.
When they are done to your liking, transfer the sautéed patties to a plate lined with a double thickness of paper towels.
Serve hot or very warm, sprinkled with more freshly ground black pepper, along with your choice of accompaniments.
Note: Crisp on the outside and creamy on the inside, these patties are a luxurious treat. Eat them plain or accompanied by
little toasts and some vegetables and olives. They also fit perfectly on an English muffin or tucked inside a cooked
portobella mushroom. You can make these ahead of time and store them in an airtight wrapper or container in the
refrigerator for up to a week. They reheat very quickly (about 20 seconds on high) in a microwave. You can also keep
the patties warm in a 300° F oven just after cooking them.

Big Bowl Cheese Dip (Makes 20 servings)
Ingredients
1/2 cup diced onion
1 cup regular or non-alcoholic beer
8 oz. (2 cups) shredded Pepper Jack cheese 1-2 Tablespoons chopped chipotle pepper in adobo sauce
Tortilla chips or roasted potato wedges, for dipping
Preparation:
Place onion and beer in a heavy medium-size saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes. In a
large bowl combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the
cheese is used. Stir in chipotle pepper and sour cream.
Cinnamon Swirl Yogurt French Toast (Makes 6 servings)
Ingredients:
4 whole medium eggs or 4 egg whites
1 cup fat-free milk
Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability or national origin. The Texas A&M University System, U.S. Department of Agriculture and the County Commissioners Courts of Texas Cooperating. Topping:
2 cups coarsely chopped fresh fruit (e.g. grapes, strawberries, oranges, blueberries and peaches)
Preparation:
Combine the topping ingredients, except for fruit, in small mixing bowl. Refrigerate.
In a medium bowl, beat together eggs, milk and cinnamon. Preheat a nonstick skillet over medium heat and lightly coat
with nonstick cooking spray. Dip each piece of bread into the egg mixture and coat thoroughly. Place in skillet and cook
for about 2 minutes on each side. To serve, cut warm French toast on the diagonal. Arrange on plate. Top with fruit, then
the yogurt mixture and maple syrup.

Sweetheart Smoothie (Makes 2 servings)
Ingredients:
1 cup low fat milk
fat free chocolate ice cream or frozen yogurt Preparation:
Blend all ingredients until smooth

Southern Lemon Smoothie (Makes 4 servings)
Ingredients:
2 cups fat-free milk
1 lemon, cut into wedges
Preparation:
In a blender, combine all ingredients and blend until smooth and creamy. Serve in tall glasses and garnish with lemon
wedge, if desired.
Mocha Indulgence Smoothie (Makes 2 servings, 4 oz. of milk per serving)
Ingredients:
2 cups cold fat-free or low fat milk
2 cups strong coffee, cooled to room temperature 1.3 oz. package instant sugar-free chocolate pudding mix
Preparation:
Divide the coffee into two clean ice cube trays and freeze until firm, 2 to 3 hours. Place all ingredients except zest in a
large-capacity blender. Blend on the chop ice setting until smooth, scraping down the sides of the blender as necessary.
Pour into 4 glasses. If desired, garnish with orange zest. Serve immediately.
Lip-Lickin' Limeade Milk Chiller (Makes 2 servings)
Ingredients:
1
1/4 cup frozen limeade concentrate, not thawed or diluted
Preparation:
Place milk, sherbet and limeade concentrate in blender container. Cover; blend until smooth. Pour into frosted glasses;
garnish with lime slices, if desired
If you have any recipes or requests, please call me at the
Pecos County Texas AgriLife Extension Service Office
432-336-2541
Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability or national origin. The Texas A&M University System, U.S. Department of Agriculture and the County Commissioners Courts of Texas Cooperating.

Source: http://pecos.agrilife.org/files/2011/08/June-2009-CREATIVE-NEWS-AND-VIEWS.pdf