bath county cooperative...

Inside this issue:

KEHA News~ 2-5

KSU Korner 6

The Woman Who Created

Green Bean Casserole

7

Youth Health Bulletin 8-9

Puzzle Sheets 10-11

Holiday Spending Tips 12

Special points of interest:

Dues Are due!

12/Special Called Extension

Homemaker Council Meeting

1/21 (5:30pm): Extension Home-

maker Council Meeting

Newsletter Date

Happy December. We have made it to the end of another year!

Can you believe it? It seems like yesterday was the beginning of 2019

and all of the fun things that were going to occur in my life that I

couldn’t wait. Now that time has flown by and we are preparing for

another year. What plans do you have for your holiday season, as

well as for the future?

This previous month of November we had our first two sessions of the

Holiday Cooking Series with Laykin Smith-Butcher, our SNAP-Ed assis-

tant. If you missed the first two, there is still time to sign up for the sessions on December 2 and 17.

Those sessions will focus on entrees and breakfast foods. Also, we had our first DIY Days in Sharpsburg.

That session focused on finding our relationship with money and creating a cost-savings door wreath.

Our next session will be December 17 in Sharpsburg. Jr. Homemakers made Cookies In A Jar, as well as

our Cooking Around the World program was focused on Thailand. I also won two first place awards for

my community program Dad’s Night Out at the state Kentucky Extension Association Family and Con-

sumer Sciences and one Southern Region award for the same program. Thanks to all of you who sup-

ported and volunteered during the Holiday Bazaar. It was definitely a team effort and we are grateful

to you all.

This upcoming months we are having a holiday social on December 3rd for Dine IN Day. This day is

dedicated to serve as reminder for what Family and Consumer Sciences, or Home Economics was,

and to continue the support. We will be trying Plate It Up recipes, listening to Christmas music, and

painting a Santa with Debbie Highley and Kathy Adams. This night is free and please invite your entire

family. Call the Extension Office to sign up. Our next Cooking Around the World program is on Decem-

ber 14 and that will be on Spain.

A Message From Your President!

We are nearing a precious time of year. I hope you all have a wonderful Christmas. We have finished our bazaar. Don’t have the results at the time of this letter but it was a great effort by everyone. We have a holi-day social on December 3 and I hope many of you attend and encourage someone new to attend.

Let’s make a special effort to help others as we have vowed to do by joining homemakers and being active community members. Kindness is so easy to spread and often seems hard to come by when we are out. Pass a little kindness along and hope it will make a difference here and other places as well.

I would like to visit all of the clubs at some point this year. Please let me know when you would like me to come. I’ll call.

Be thinking about our spring Fish Fry. It would be great to win the highest scholarship fundraiser again. Lois led such a great job last year. We can do this again.

Merry Christmas and Happy New Year.

Judy Whaley

1068c Hillsboro Rd Hillsboro, Ky 41049 606-876-2699 or 606-748-8504

Bath County Cooperative Extension

Jr. Homemakers—Family and Consumer Sciences Extension News!

Nicole Gwishiri

Bath CEA For Family and

Consumer Sciences Edu-

cation

KEHA News!

Happy birthday to all of

you who have birthdays in

the month of December!

Jenny Adkins

Diana Chambers

Cathy Cope

Betty Harmon

Mary Sue Helphinestine

Mary Ann Lewis

Michelle Ray

Eileen Stewart

Etta Mae Stewart

Glenna Whitaker

Please send in your birthday so that you may be

recognized!

Join us at the Extension Office this holiday season to try holiday food sam-

ples, learn how to make holiday decorations, and

enjoy fellowship with other people. This night is

sure to be the break you need in the middle of your

holiday preparations. We will be painting a Santa

with Debbie Highley and Kathy Adams. Free!

When: December 3

Where: Bath County Ag Center

Time: 5:30 pm

Please call the Extension Office if you plan on attending!

Join us this holiday season to explore the topics of eating healthy

during the holidays, eating on a budget, food safety and sanita-

tion, and what new things you can do with leftovers, along with

many others. Each session participants will leave with a new

kitchen tool to make cooking

easier at home. This is a hands-

on free cooking class that is sure

to be fun, full of joy, and commu-

nity.

When: December 2 & 17


Time: 5:30 pm

Bring the entire family! Call the Extension Office to sign up at

606-674-6121.

Want to help make a difference in our

community? Our Extension Homemak-

ers have a “Sewing Day” program where

they create items to give away. You don’t

need to have sewing skills to participate

in this day. You can cut, organize, sort,

and display items for them. Do you have

unfinished sewing projects and you want

company? Bring those

as well!

When: December 9

Where: Bath County Ag

Center

Time: 10 am

Looking for a fun way to learn something new? Want to save

money by recycling or finding ways to make money? Join us for

the DIY Days at the Sharpsburg Commu-

nity Center. This month we are sewing a

poinsettia pillowcase.

When: December 18

Where: Sharpsburg Community Center

Time: 1 pm

Please call the Extension Office to sign up

at 674-6121.

Ever want to travel the world just to taste the wonder-

ful food? Want to do something different? Our popular

program is back! Spain is on the menu. Learn how to

make pasta from scratch, along with pizza dough. We

will explore their culture, habits, prepare the food they

eat.

When: December 12


Time: 10:30 am

Call the office to reserve your

spot!

Project Linus is a non-profit organization

that creates blankets to give to children in

the hospital. Join this group to provide

impact for those affected by illness.

When: December 3


Time: 10 am

Caption describing pic-

ture or graphic.

important part of adding content

to your newsletter.

Think about your article and ask

yourself if the picture supports or

This story can fit 75-125 words.

Selecting pictures or graphics is an

enhances the message you’re try-

ing to convey. Avoid selecting

images that appear to be out of

context.

Inside Story Headline

might comment upon new procedures or im-

provements to the business. Sales figures or

earnings will show how your business is grow-

ing.

Some newsletters include a column that is

updated every issue, for instance, an advice

column, a book review, a letter from the presi-

dent, or an editorial. You can also profile new

employees or top customers or vendors.

Inside Story Headline


The subject matter that appears in newsletters

is virtually endless. You can include stories that

focus on current technologies or innovations in

your field.

You may also want to note business or economic

trends, or make predictions for your customers

or clients.

If the newsletter is distributed internally, you

“To catch the reader's attention, place an interesting sentence or quote from the story here.”

Caption describing picture or graphic.

December 2019 Sun Mon Tue Wed Thu Fri Sat

1 2 Holiday Cooking

Series (5:30p) Ex.

Off.

3 Project Linus

(10a) Ex. Off.

Holiday Social

(5:30p) Ex. Off.

4 Scrapbook

Club (10a) Ex.

Off.

5 6 Sharpsburg

Country

(10:30a) Indi-

an Creek Res-

taurant

7

8 9 Sewing Day

(10a) Ex. Off.

Homemaker

Council Meeting

(5:30p) Ex. Off.

10 Bethel Nite

(11a) Blue Licks

Country @ Heart

(6p) Ex. Off.

11 12 Cooking

Around the

World

(10:30a) Ex.

Off.

13 14

15 16

Hill-N-Dale home-

makers (6pm)

Judy Whaley’s

House

17 Holiday

Cooking Series

(5:30p) Ex. Off.

18 DIY Days (1p)

Sharpsburg

Community Cen-

ter

19 20 21

22 23 24 25 26 27 28

29 30 31

Participants learned about healthy eating habits during our

Holiday Cooking Series this month. We made appetizers and

snacks, as well as drinks and salads. Even baby Shona made

an appearance.

Preschoolers learned about fruits and vegetables this month

through a story and prepared pumpkin pancakes from scratch!

Jr. Homemakers learned proper measuring skills by making Cookies In A Jar at

this month’s meeting.

KEHA News!

Participants came to DIY

Day to learn about helpful

money habits, as well as

making a creative and cost

efficient door wreath.

This is the painting we’ll do at the social!

This Thanksgiving, some 20 million Americans will eat green bean casserole. It's a culinary classic. It has six ingredients. It uses a can of Campbell's cream of mushroom soup. It has milk. It has soy sauce. It has black pepper. It has green beans. And it has fried onions. They are crunchy.

It's a retro recipe. It has been served for more than 60 years. It can be traced back to a woman named Dorcas Reilly. She died in October last year.

Dorcas worked as a supervisor. She worked in a home economics department. It was at Campbell's test kitchen. That is in Camden, New Jersey. That was in 1955. She was tasked with creating a recipe. It was for a feature. It would appear in the Associated Press. The recipe had to be based on simple ingredients. Any home cook would have them on hand. It also had to include Campbell's mushroom soup. And it had to have green beans.

Dorcas earned a degree in home economics. It was from Drexel University. It was known then as the Drexel Institute of Technology. She got to tinkering. She and her team initially toyed with adding celery salt. And they thought of using ham in the recipe. That's according to Today's Vidya Rao.

She ultimately settled on six ingredients. They were simple. They were cheap. They could be stirred together. They were made in a casserole dish. They were popped into the oven. They cooked for 25 minutes. The prep time was short. The dish worked well with frozen or canned green beans. The fried onions were pre-packaged.

It was the perfect recipe for post-War America. It was cheap. It was fuss-free. That kind of cooking was all the rage. Wartime rations on canned goods had been lifted. There were innovations in canning. And there were innovations in freezing. These made packaged foods more handy. This created a culture of convenience cooking. More women were going to work. But they continued to carry the task of keeping the family fed. This fueled the demand for easy-to-make meals.

The dish was originally called "Green Bean Bake." Dorcas' dish took off. That happened when Campbell's began printing the recipe. It appeared on its mushroom soup cans. That's according to Karen Zraick. She is with the New York Times.

Dorcas created many recipes for the company. One recipe was tuna noodle casserole. Another recipe was for Sloppy Joe's. These were made from tomato soup. She was somewhat surprised that the green bean casserole proved to be such a hit.

"We all thought this is very nice, etc. And then when we got the feelings of the consumer. We were really kinda pleasantly shocked," Reilly once said. That's according to Today's Rao.

"I'm very proud of this. And I was shocked when I realized how popular it had become."

Green bean casserole has stuck around. Forty percent of Campbell's cream of mushroom soup sales go to making the dish. That's what a spokesperson told Rao. That was in 2015. You can find upgraded versions of the recipe. Bon Appétit has one. They recom-mend ditching the canned soup. Their recipe calls for whole milk. It calls for cream. And it uses fresh cremini mushrooms. Reilly's hand-written original recipe card even made it into the archives of the National Inventors Hall of Fame.

Reilly has many pioneering triumphs. They were not limited to the test kitchen. She was born in 1926. She was born in Woodbury, New Jersey. She was raised in Camden. She became one of the first members in her family to attend college. She was a supervisor at Campbell's.

"She was a trailblazer in a world in which women were generally on the sidelines of corporate America." That's according to a video tribute. It was from her alma mater. She took time off to raise her children. That was in 1961. She returned to the company. That hap-pened two decades later. She rose to manager. She managed the Campbell's Kitchen. It was a position she held until her retirement. That was in 1988. Reilly was never one to trumpet her feats. That's according to her son. His name is Thomas B. Reilly. He spoke with Bonnie L. Cook. She is with the Philadelphia Inquirer.

"She was not a flashy person," he says. "She didn't bask in the limelight. She just went in and did her job every day. Like most blue-collar people."

Reilly's approach to cooking was similarly salt-of-the-earth. "I think food should be fun," she once said. "And food should be hap-py."

Caption describing pic-

ture or graphic.


One benefit of using your newsletter as a pro-

motional tool is that you can reuse content from

other marketing materials, such as press re-

leases, market studies, and reports.

While your main goal of distributing a newslet-

ter might be to sell your product or service, the

key to a successful newsletter is making it

useful to your readers.

A great way to add useful content to your news-

letter is to develop and write your own articles,

or include a calendar of upcoming events or a

special offer that promotes a new product.

You can also research articles or find “filler”

articles by accessing the World Wide Web. You

might comment upon new procedures or im-

provements to the business. Sales figures or

earnings will show how your business is grow-

ing.

Some newsletters include a column that is

updated every issue, for instance, an advice

column, a book review, a letter from the presi-

dent, or an editorial. You can also profile new

employees or top customers or vendors.


The subject matter that appears in newsletters

is virtually endless. You can include stories that

focus on current technologies or innovations in

your field.

You may also want to note business or economic

trends, or make predictions for your customers

or clients.

If the newsletter is distributed internally, you

“To catch the reader's attention, place an interesting sentence or quote from the story here.”

Caption describing picture or graphic.

Bath County Cooperative Extension

2914 E. HWY 60

Owingsville, KY 40360

Phone: 606-674-6121

Fax: 606-674-6687

Email: [email protected]

I hope you all have a great holiday season, and a happy new year. I

am so thankful for you all and for your thoughts, prayers, and well

wishes over the years. You have certainly made a difference in my life

and I hope to have done the same in yours.

As always, if there is anything we may do for you, please do not hesi-

tate to reach out to any of us at the Extension Office. We strive to be

a place for you to seek out results, answers, and solutions to every

day problems.

Sincerely,

Nicole Gwishiri

Bath County Extension Agent for Family and Consumer Sciences

Education

Teaching. Research. Extension.

WE’RE ON THE WEB!

BATH.CA.UKY.EDU (FACEBOOK)

BATH COUNTY EXTENSION &

BATH COUNTY AGRICULTURE

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