Greensburg Daily News, Greensburg, IN

Columns

May 7, 2014

Eileen Fisse Extension Homemakers: Dashing through the seasons

I know this is only the first part of May but the fair will be here before we know it, so I will start to give you some of the classes for the open-class exhibits. The 2014 Decatur County Fair will be Thursday, July 10 to Thursday, July 17.

If anyone wants to help at the fair with the open class just call me or the Extenson office for more information at 812-663-8388.

Class 1 - Valentine

Class 2 - Spring & Easter

Class 3 - Summer and Patriotic

Class 4 - Halloween

Class 5 - Christmas

a - Ornaments

b - Wall Decorations

c - Other

Class 6 - Fall

Class 7 - Winter

CROCHETING

Class 1 - Large afghan (48 by 30 in. minimun)

Class 2 - Small afghan

Class 3 - Large tablecloths and bedspreads

Class 4 - Doilies

a - large, over 12 inches

b - small, up to 12 inches

Class 5 - Adult items

Class 6 - Children’s items

Class 7 - Other

KNITTING

Class 1 - Hand knitted adult garments

Class 2 - Hand knitted afghans

Class 3 - Knitted children’s garments

Class 4 - Accessories (hat, mittens, etc.)

Class 5 - Other

NEEDLEWORK

Class 1 - Hand embroidered pillowwcases

class 2 - other hand-embroidered iteems

Class 3 - Machine embroidered items

Class 4 - Counted Cross Stitch, large (11x14inch and larger) (Doest’t include matt and frame)

Class 5 - Counmted Cross stitch, small (smaller than 11x14 inch)(doesn’t include matt and frame)

Class 6 - Any other needlework

ANTIQUES

Must have card with information about item.

Class 1 - Books (school, kids, etc.)

Class 2 - Metal signs (farm, license plates, etc.)

Class 3 - Jars

Class 4 - Vintage needlework and Clothing

We will have more fair classes another time.

RECIPES

Wilted Spinach Salad

12 cups spinach

2 medium pears or apples thinly sliced

3/4 c. thinly sliced red onion

dash black pepper

4 slices bacon

1/2 c. dried cranberries

1/3 c. red wine vinegar

2 T. sugar

1/2 tsp. dry mustard

Gorogonzola cheese crumbled (optional)

Place spinach and onion in a large bowl, add pears. Fry bacon until crisp, remove from skillet and crumble. Add sugar, vinegar, dried cranberries and pepper to bacon drippings and heat. Bring to a boil. Toss over spinach and serve.

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