When spring comes, it seems to be time to think more about Extension Homemakers activities.
If you have not got your reservation in for International night, it is not too late; just call Barb Smiley. Get your reservation in to enjoy the program April 7 when we visit Indonesia.
All be sure to bring you cultural arts exhibits. Remember this program and all our programs are open to everyone, so come and enjoy an evening of fun, fellowship and food with us.
The fair will be here before we know it. The dates are July 10 to 17. There will be sign up sheets at International Night to sign up to help at the fair.
Everyone received a list of open class exhibits in your last newsletter. If you have any questions just give me a call. Also, we need some volunteers to help with the pie eating contest; just give Marilyn a call. She will be willing to give you the information you need to know.
Beefy French Onion Pot Pie
1 lb. ground beef
1 small onion, chopped
1 can condensed French onion soup.
1 1/2 c. shredded part-skim mozzarella cheese
12-oz tube refrigerated buttermilk biscuits.
Cook beef and onion in a skillet over medium heat until beef is no longer pink; drain. Stir in soup, bring to a boil. Put in an ungreased 9-inch deep-dish pie plate; sprinkle with cheese. Bake at 350 for 3 minutes or until cheese is melted. Top with buttermilk biscuits. Bake 15 to 20 minutes longer or until biscuits are golden brown. Makes four servings.
Chicken Pasta Skillet
3 c. uncooked whole wheat spiral pasta
2 c. fresh broccoli florets
2 1/2 T. flour
1 1/4 c. chicken broth
2 T. butter
1/2 c. half and half
4 oz. process cheese, cubed
1 tsp. garlic seasoning
dash of salt
2 1/2 c. cubed cooked chicken breast
1/2 c. shredded cheddar cheese
Cook pasta according to package directions, adding broccoli during the last two minutes of cooking. Drain. Meanwhile, in a bowl whisk flour and broth until smooth. In a large skillet, melt butter; stir in broth mixture. Add half and half. Bring to a boil; cook and stir one minute or until thickened.