CREATIVE NEWS AND VIEWS January 2011 KARAN S MESSAGE

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1 CREATIVE NEWS AND VIEWS January 2011 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 FAX: KARAN S MESSAGE Happy New Year Pecos County! During January we celebrate soup month, oatmeal month and focus on fiber so in this issue you will find information that discusses these family and consumer program areas. Foods that we eat during our New Year s celebrations generally all revolve around traditions that go back hundreds possibly thousands of years and now have become part of the American culture. If you are superstitious and want to make sure that 2011 is filled with prosperity, here are ten foods that should make your 2011 lucky. Possibly you incorporate some or all of them in your New Year s Day meals. I hope you had several of these foods on your New Year s table so they will help ensure your 2011 is filled with health, wealth and prosperity! CHAMPAGNE - Drinking a glass of champagne at midnight is supposed to bring us good luck. That s because it is made from GRAPES, and helps reinforce the story that eating grapes will bring a sweet year. We are told that if one eats twelve grapes as the clock strikes midnight on New Year s Eve, we can expect good luck each and every one of the twelve months of the year. Have you ever watched a pig scavenge for food? Well, if you have you would have noticed that it keeps its feet planted firm as it pushes its snout forward. This forward motion symbolizes progress and prosperity, so PORK foods are traditionally served on the first day of the year. CABBAGE, KALE AND COLLARDS all represent the color of money. On New Year s day we eat them because they are associated with wealth and prosperity. Cabbage, in the form of sauerkraut, is often teamed up with pork for a traditional dish of pork and sauerkraut. It is said that LENTILS resemble or represent coins. Because lentils plump up when cooked or boiled in water, their growth symbolizes increasing wealth. The next food item is BLACK-EYED PEAS. Like lentils, black-eyed peas resemble coins and are associated with wealth and prosperity. The Asian culture introduced EXTRA LONG NOODLES to our New Year s meal. Their purpose is to assure a long life, but only if you don t cut or break the noodle before the entire noodle is in your mouth! We have a great deal of POMEGRANATES growing out here in West Texas. They are linked to abundance and fertility, as well as eaten for good luck. A Chinese custom that found its way to America is that of eating CITRUS FRUITS. Bowls of citrus fruits are usually set-out on New Year s Day. It is said the fruits promote prosperity, luck and wealth.

2 Last but not least is BREADS AND SWEETS baked in round or rings. Because they are circular, they symbolize the continuation of life and new beginnings. Wishing you and your family a very Happy New Year! Karan A. Heffelfinger PECOS COUNTY TEXAS EXTENSION EDUCATION ASSOCIATION TEEA TEEA members enjoyed their TEEA holiday meeting on December 16, 2010 at Judy Culbertson s home. The holiday meeting included a cookie swap, gift exchange, completion of yearly program evaluations and holiday luncheon. Members brought a batch of their favorite cookies along with the recipe. For the gift exchange, each brought a gift. At our January 13, 2011 meeting which will begin at 10:00 am the new yearbooks will be distributed. The meeting will be held at the Pecos County Texas AgriLife Extension Office at 100 E. Division St., Ft. Stockton. The program will be a craft and decorating project with a crock pot luncheon. Each member will bring their favorite crock pot food item along with recipe. Members are to bring a decoration for project. The TEEA Pecos County Texas AgriLife Extension programs serves 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. NEWS FOR SENIORS For 2011 plan to exercise your brain more! Brain exercise may delay memory decline. Charles Bittall, PhD at the New York Albert Einstein College of Medicine reports in a study of people years of age, over a five year period, showed less memory loss when engaged and/or participating in leisure activities per week. Activities that engage the brain include reading, writing, doing crossword puzzles, playing board or card games having group discussions and playing music. Increasing participation in these activities could prevent or delay dementia. So now when you play SkipBo you can tell your friends it is good for increasing brain power. THE COOKING CLUB PECOS COUNTY TEXAS EXTENSION EDUCATION ASSOCIATION TEEA Over 20 persons have signed up so far for the Cooking Club. At our meeting on December 9, 2010 at the Pecos County Extension Office the program was on Christmas Appetizers and Wine. Club members and their guests learned how to prepare appetizers and wine to go with the appetizer. Members brought their favorite appetizer for sharing. Thank you to Arla Humphrey, Glenda Bonham, and Vea Anna Hooker for their work, planning and coordination of the Holiday program. The next meeting will be held on January 13, 2011 at 6:00 pm in the Pecos County Texas AgriLife Extension Office. The program will be on soups. If you are interested in joining the Pecos County Texas AgriLife Extension Services TEEA Cooking Club or attending the meeting on January 13, 2011, please call the Extension Office at for more information. DO WELL BE WELL DIABETES UPDATE When visiting your Doctor during the new year, bring the following health-care items to the visit: List of your personal medical concerns List of any allergies Listing of all medicines you take, with dosages

3 Description of any symptoms you have been experiencing since your last visit Notepad to take notes for clarification when you return home You may wish to bring a support person with you to assist in asking or clarifying your questions Probably the most important thing to bring is honesty and openness to your appointment. Remember, the Doctor can t help if you don t advise them of your problems Plans are to offer Do Well Be Well Diabetes classes starting on Tuesday, June 14, Call the Pecos County AgriLife Extension Office, 100 Division St., Fort Stockton, Texas at for more information. Classes are FREE! MASTER WELLNESS VOLUNTEER PROGRAM The Master Wellness Volunteer program classes will be held from 6:00 pm 8:00 pm on the following days: Monday, January 24, 2011 Thursday, January 27, 2011 We will meet at the Pecos County AgriLife Extension Office, 100 Division St., Fort Stockton, Texas. For more information please call Call the Pecos County Texas AgriLife Extension Office to sign-up and become a Master Wellness Volunteer as soon as possible. BLT BETTER LIVING FOR TEXAS FIBER FACTS we all know we need to put more fiber into our diets. The type of fiber found in wheat bran and whole grains (insoluble fiber), may help prevent cancer. The type found in oats and beans (soluble fiber) can lower your cholesterol. RECIPES Best Amish Baked Oatmeal (makes about 6-8 servings) 1 cup pure maple syrup 5 teaspoons ground cinnamon 6 large eggs or use the same amount of whites 4 teaspoons baking powder 1 cup canola oil or substitute with 1 cup applesauce 6 cups rolled oats or quick oats 3-4 medium apples-peeled and chopped 1/2 cup brown sugar-packed 1 teaspoon ground cinnamon 1 cup pecans, walnuts or almonds diced 3/4 cup apple juice concentrate - unsweetened and undiluted 3-1/4 cups whole dairy milk soy, rice or almond milk is fine also Add-ins can include raisins, craisins and dried apricots and/or peaches Grease 9 in. X 13 in. glass or stoneware baking dish and set aside. In mixer bowl with whisk attachment, or in a large bowl with a hand mixer, whip eggs, concentrated apple juice, milk, canola oil and maple syrup together until foamy. Add cinnamon, baking powder and oatmeal, and stir until mixed. Add apples, walnuts, and any other add-ins. Stir in and mix well. Preheat oven to 350 F. Mix the 1/2 cup brown sugar and 1 teaspoon cinnamon together. If making the Baked Oatmeal with quick oats, pour into prepared pan, sprinkle the brown sugar over the oatmeal, and let sit for 15 minutes so the oats can soak up some of the liquid before baking. Bake for minutes. Oatmeal will puff up and rise a bit while baking, but will settle while cooling. If using old-fashioned rolled oats, cover with plastic wrap and refrigerate overnight. Remove from fridge, uncover, and let sit while the oven is preheating to 350 degrees F. Bake for minutes, or until puffed and slightly browned around the edges. Bake time may take longer straight out of the refrigerator. Careful and allow to cool for minutes before serving. Baked Oatmeal can be very hot! To serve, top with yogurt and fresh fruit; Top with whipped cream for dessert; Add milk and sprinkle with brown sugar; Drizzle pure maple syrup over the top. It is best with nuts and craisins and I usually add more apples. I make a batch and this is my breakfast for the week.

4 I have made it with and without the substitutions and there is no difference so it can be a very low fat and cholesterol meal. It also freezes very well. Great with cinnamon applesauce on the side. Easy Fruity Porridge (makes 1-2 servings) 1/2 cup of rolled porridge oats 1 cup of water 1 ripe banana 1 small eating apple 3 strawberries Slowly bring the porridge and water to the boil in a saucepan. In a blender or smoothie maker, blend the banana, apple and strawberries until liquidized. Pour into the porridge and bring to a boil again. Serve with plain yogurt or some sugar for even more sweetness! Posole Soup Note: When I grew up in El Paso our neighbor made it all the time and I use to go over to her home just for the Posole Soup. Authentic Posole Soup is made with the pig's head, with the pig s ears serving as a delicacy. This simple recipe uses more 'acceptable' ingredients. But, you may wish to substitute the pork loin for the traditional culinary delight. 2 lb. pork loin 2 teaspoons salt water to cover 4 cups hominy 2 Tablespoons chili powder 1/2 cup shredded cabbage for garnish 1 small head cabbage, shredded 1 Tablespoon onion 1 lime, cut into wedges In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary. Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes. Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables. Guadalajara Soup 1-1/4 cups dried pinto beans 4 lb. pork spareribs 1/4 cup vegetable oil 1 cup chopped onion 2 cloves garlic, minced 2 each 14 oz. cans beef broth 4 cups water 2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup chopped fresh cilantro Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain. In a large Dutch oven over medium high heat, sauté the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and sauté for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender. Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.

5 Albondigas Soup Ingredients 1 lb. lean ground beef 2 beef bouillon cube 4 cups water 2 cloves garlic, minced 1 onion, minced 1 slice bread, crumbled 1 egg 2 Tablespoons water 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1 teaspoon cumin seed 3 carrots, sliced 1 green bell pepper, chopped 2 stalks celery, chopped 14.5 oz. can stewed tomatoes 1/2 medium head cabbage 1/2 teaspoon crushed red pepper flakes salt and pepper to taste Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls. Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes. Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa. Senate Bean Soup 2 lbs. Michigan Navy Beans 4 qts. Water 1/4 cup (1/2 stick) butter 1 medium onion chopped Salt and Pepper to taste 1/4 cup fresh parsley leaves 1 thick slice leftover spiral ham, cut into small pieces (not country ham as it is too salty) Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley. Have you ever heard of Hoppin John. It is a classic east Texas or deep South dish consisting of black-eyed peas, rice, peppers, celery and onions, cooked with a ham hock, over a long, slow stove. Hoppin John is a pilaf made with beans and rice, having come to America fromwest Africa. It is usually served with collard greens and cornbread on New Year s Day and it is thought to have been a slave dish from the colonial era and it represents each Confederate soldier who died for the South during the Civil War. We love it on the spicey side and this recipe will serve from 6-8 persons. 1 cup chopped onion 1 Tablespoon bacon drippings 2 16 oz. cans black-eyed peas, slightly drained 1 cup chopped cooked ham ¼ teaspoon ground cayenne pepper 3 cups hot cooked rice salt to taste sliced sweet onion, optional In a large saucepan sauté chopped onion in bacon drippings until tender. Stir in black-eyed peas, ham, and cayenne pepper. Simmer for 10 minutes; stir in hot cooked rice and salt. Serve Hoppin' John hot with sliced onion and cornbread. HAPPY NEW YEAR PECOS COUNTY If you have any recipes or requests, please call me at the Pecos County Texas AgriLife Extension Service Office