Greensburg Daily News, Greensburg, IN

June 27, 2012

Extension news and recipes

Alice Woodhull
Greensburg Daily News

Greensburg — Are you as tired of this hot weather as I am? I just heard that we are on the way to the driest June on record. Well, let's go for the record now that we are this close. I think I am safe in saying that, as there isn't any rain in the forecast until after the first of July.

Do you suppose the county fair will bring some rain? Sometimes it does. It wouldn't matter to me if it rained, but I don't want those in charge of the Grandstand events to know I said that. Speaking of the fair, Eileen asked me to remind you that there is a mistake in the fair book regarding the times of the baby show. The judging will begin at 8:30 a.m. with the twins, followed at 8:45 with the boys. You may pick up registration forms at the Extension Office and these need to be turned in by Thursday. July 12. They will also be accepted the morning of the show.

I haven't told you yet how much fun we had at Home and Family Conference earlier this month. Decatur County was represented by Rita Hellmich, Bertha Head, Isabelle Royse and myself. Bertha was representing the Madison District as their first-timer. She didn't know how much fun she was in for and really enjoyed herself. She said she learned so much, and enjoyed all the speakers and the sessions she attended. She received a goody bag prepared by all the District Representatives which included a lot of neat things.

Our District Representative, Beth Steiner, was on stage with all the other DR's and the state officers. Our new state President is Cricket Brown of Mexico Ñ Indiana, that is. She has been looking forward to this position and has a lot of good ideas as we begin to celebrate our 100th Anniversary as Extension Homemakers. Our new state Treasurer is Charlotte DeVille of Ohio County. She has been active in the Madison District for quite some time and will do a good job taking care of the IEHA finances for the next two years.

The conference was especially meaningful for me as my daughter was a first-time winner from the Fort Wayne District. She also had a good time and is ready to go back next year. It was a privilege to have her, Rita, and Charlotte as room mates and there was never a dull moment when we were together.

The speakers were very inspiring. Lori Borgman was the first speaker and if you ever read her columns in the Indianapolis Star, you know what I am talking about. Gary Varvel is also featured in the Star quite often as he is a cartoonist. He does a lot of political cartoons, but his most popular one is the one he drew the day after 9-11. It was a take-off of the one that was drawn after the Oklahoma City bombing a few years ago, the one with the fireman carrying the little girl down the ladder. Gary's was a picture of a Bald Eagle carrying Uncle Sam. The eagle had a tear in its eye. He sold autographed copies of it as long as the supply lasted.

I do hope you can plan to attend next year, as a lot of things are being planned for the celebration. There aren't many organizations that can say they have lasted 100 years.


1 10-ounce bag frozen country style hash browns

2 cups shredded Colby cheese

1/4 cup minced onion

1 cup milk

1/2 cup beef broth

2 tablespoons melted butter

Dash garlic powder

1 teaspoon salt

1/4 teaspoon pepper

Combine hash browns, cheese, and onion in large bowl. Combine the milk, beef broth, half of melted butter, garlic powder, salt and pepper. Mix till well blended; pour over hash browns and mix well. Heat rest of butter in skillet; when hot, spoon in hash brown mixture and cheese.  Stir till hot and all cheese is melted. Put in casserole dish or 9 x 9-inch baking pan.

Bake 45 - 60 minutes or till surface edges are brown. This tastes very much like the Cracker Barrel casserole.



1/2 cup butter, melted

2 tablespoons finely chopped onion

1/2 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

6 potatoes

1/4 cup parsley

In a large bowl, combine the first 5 ingredients. Add potatoes and toss to coat. Transfer to an ungreased 2-quart baking dish. Cover and bake at 350 degrees for 45 minutes. Then uncover; bake 10 - 15 minutes longer or until the potatoes are tender. Sprinkle with parsley.



1 pound small red potatoes

1 tablespoon olive or vegetable oil

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons grated Parmesan cheese

Cut the potatoes into 1/4-inch slices; toss with oil. Place in a single layer in a greased 13 x 9-inch pan. Sprinkle with salt, pepper, and cheese. Cover tightly with foil Bake at 350 degrees for 40 minutes or until tender. Yield: 4 servings