Just a quick reminder, 4-H clubs are requested to assist the County Chili Cook-Off contest on Tuesday, November 13, by providing homemade cookies and bars for the dessert!
We know our 4-H members are talented in the kitchen. We need close to 12 dozen desserts prepared, so your club can help. Call Barb or Jodi and let us know what we can expect from you or your club.
Desserts should all be homemade and individually wrapped. Please deliver these to our Extension Office by 10:00 AM on November 13.
The chili cook-off contest is to raise funds for the annual United Way Campaign. We are fortunate to be a United Way Agency, so our participation in this cook-off will benefit us all!
Let us hear from you! Our telephone number is 336-318-6000! Call us today.
Tuesday, November 6, 2007
4-H Food Show a Success
15 Randolph County 4-H'ers met on Saturday, November 3 to participate in the annual 4-H Favorite Healthy Food Show. The following youth prepared beautiful table settings along with a delicious dish:
Abby and Angel Simpson, Kaylee Carter, Payton Shackelford, Avery and Grayson Browder, Tyke, Monica and CJ Stickler, Megan Scott, Addie Ward, Evan Gunter, Rebecca Craven and Nathaniel and Jeffrey Hann.
Each 4-H member also had to have knowledge about how they prepared their dish, calories and other nutritional information, especially what exchanges were made in the recipe to make it healthy.
Many youth substituted Splenda for sugar; and salt was reduced or omitted in many of the recipes. Low fat cheeses were also popular choices for reducing fat content in recipes.
As you can see, this experience helped the 4-H members learn a variety of skills including decision making, nutrition, hands on cooking, creativity and communication.
Nathanial and Jeffery Hann were the overall winners with their lasagna and stuffed shells recipes. Following the judges’ comments, the parents and siblings were invited to sample the prepared food and everyone enjoyed the food and fellowship.
Abby and Angel Simpson, Kaylee Carter, Payton Shackelford, Avery and Grayson Browder, Tyke, Monica and CJ Stickler, Megan Scott, Addie Ward, Evan Gunter, Rebecca Craven and Nathaniel and Jeffrey Hann.
Each 4-H member also had to have knowledge about how they prepared their dish, calories and other nutritional information, especially what exchanges were made in the recipe to make it healthy.
Many youth substituted Splenda for sugar; and salt was reduced or omitted in many of the recipes. Low fat cheeses were also popular choices for reducing fat content in recipes.
As you can see, this experience helped the 4-H members learn a variety of skills including decision making, nutrition, hands on cooking, creativity and communication.
Nathanial and Jeffery Hann were the overall winners with their lasagna and stuffed shells recipes. Following the judges’ comments, the parents and siblings were invited to sample the prepared food and everyone enjoyed the food and fellowship.
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