Before I mention the events coming up, I want to remind everyone that all Extension Homemakers events and other programs put on by the Extension Office are open to everyone.
We would like for to come and join us. Just call the Extension Office at 663-8388 for information.
The annual Extension Open House will be held from 5 to 7 p.m. April 1. Please come see all the things our Extension Educators do for us.
International Night program will be held April 11 at First Baptist Church in Greensburg. We will be featuring the Dominican Republic this year. The speaker will be Jennifer Leach from the Children’s Museum of Indianapolis. Reservations for the buffet meal can be sent to Carla Kramer, 4909 N. Co. Rd 880 E. Greensburg IN 47240. The cost is $12. Deadline for reservations is March 31.
The Country Chums are the hostess this year.
Also that evening, make plans to bring your Cultural Arts entry. The winning entry will be entered at Home and Family Conference.
It is not too early to make plans to attend Home and Family Conference in June. This is the 100th anniversary of Extension Homemakers.
It seems winter is still with us, but Easter is coming soon. My granddaughter asked me over the weekend, “How many days until Easter?” so we put up our Easter decorations and are making plans for Easter dinner.
Here a couple of salad recipes you may want to try:
1 box or bag colored rotini pasta
1 pkg. pre-cut slaw mix
1 small onion,diced
2 tsp. dill weed
1 c. sugar(or equivalent amount of Splenda)
1/2 c. vinegar
2 T. prepared mustard
2 c. (16oz. jar) mayonnaise(do not substitute salad dressing
Dill weed to taste
Cook rotini according to package directions. Rinse and drain. In a large bowl, combine pasta with slaw mix, onion and dill. Set aside. Dissolve sugar into vinegar, add mustard, mayonnaise and dill. Stir until smooth. Pour over pasta, slaw mixture, Cover and chill for at least 24 hours. Toss before serving. Serves up to 20.
Crunchy Spinach Salad
2 qt. fresh torn spinach
1 - 16oz. can bean sprouts,drained
1 -8oz. can sliced water chestnuts, drained
4 hard-cooked eggs, chopped
6 slices bacon, cooked and drained
1 small onion, thinly sliced
1/2 c. brown sugar
1/2 c. vegetable oil
1/3 c. vinegar
1/3 c. ketchup
1 T. Worcestershire sauce
In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a jar, combine dressing ingredients, cover and shake well to mix. Just before serving, pour dressing over salad and toss. Makes eight servings.
Here are couple of desserts. I have had few of the fresh strawberries that are in the stores now and they did not taste too bad; though not like those you pick in your strawberry patch.