Greensburg Daily News
It seems there are always plenty of events to keep our Extension Homemakers busy.
Maybe this is the time to join our group. If you have any questions, please call the Extension Office at 663-8388. Also, remember that all of our events are open to everyone.
Coming up is our Achievement Night program Oct. 4 at the Greensburg Learning Center. Registration is at 5:30 p.m., with a meal following at 6.
Cost is $8.50 for the meal. Send reservations to Janet Bedel by Sept. 24. We will announce the Homemakers of the Year, give out attendance awards and have door prizes. The Speaker will be Jeff Keihl.
Coming up Saturday, Oct. 27 will be our annual ÒWomen Just Want To Have Fun Day.Ó
Lunch will be available for $6, or you can bring a sack lunch.
The program starts at 9 a.m. There will various presenters every half hour, so you can come and go as you wish. Some of the programs will be painting on glass, shaping yeast breads, decorating cupcakes, etc. crocheted scarfs and many more. More details later.
Just keep that day on your calendar.
Here are some recipes to tide you over:
1 lb. fresh pork links
6 med. apples cored and cut into eight wedges
3 T. brown sugar
1 T. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Cook sausage over medium heat about 10 minutes. Drain. Cut sausage links crosswise in half. Return to skillet, add apple wedges, then sprinkle with brown sugar, lemon juice, salt and pepper. Cover and cook over medium-low heat for 10 to 15 minutes or until apples are just tender, stirring once or twice. Makes six servings.
Turkey meatball soup
3 c. green beans, fresh
2 c. fresh baby carrots
2 c. chicken broth
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. minced garlic
2 cans Italian stewed tomatoes
1 (12oz) pkg. fully cooked Italian turkey meatballs
2 c. frozen corn.
In a large kettle, combine first six ingredients. Bring to boil. Cover and simmer for 10 minutes. Add tomatoes, meatballs and corn. Cover and cook over medium heat for 10 minutes or until meatballs are heated through. Serve immediately or may be frozen.
Cranberry pear cake
1 c. brown sugar
3/4 c. chopped nuts
1/3 c. chopped dried cranberries
1 tsp. apple pie spice
1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
2 c. chopped peeled ripe pears
1 c. powdered sugar
5 tsp. milk
4 1/2tsp. melted butter
1/2 tsp. apple pie spice
1/2 tsp. vanilla
In a small bowl, combine brown sugar, pecans, cranberries and apple pie spice; set aside
In a large bowl, cream butter and sugar, add eggs, one at a time beating well. Beat in vanilla. Combine dry ingredients and add to creamed mixture alternately with sour cream.
Fold in pears
Pour half of batter into a greased and flour 10 inch fluted pan. Sprinkle ;half of the pecan mixture; top with remaining batter. Bake at 350 for 45 to 50 min. Cool for 10 minutes before removing from pan. Cool completely. In a bowl, whisk the glaze ingredients until smooth; drizzle over cake.