May 2024 Edition

Family & Consumer Sciences
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Thoughts from Ronda…

Hello All,

I hope everyone is doing well and enjoying your Spring so far.  We have some good events coming up in the next few months:   Quilling class, the Peony Festival with the Homemaker sponsored 5K Fun Run/Walk, and the Gallatin County Fair with the Open Class Exhibits event.

For the Quilling Class, you must be present to complete the project.  If you are registered and cannot attend the class, please let us know as we have limit space.  You must attend the class to complete the project.  Materials will not be given to take home to complete. 

There will be a 5K Fun Run/Walk planning meeting here at the Extension Office on May 17th at 10:00 a.m.  At this meeting, I will go over what will be needed from volunteers on the day of the Fun Run/Walk.  We will also stuff bags and sort t-shirts for runners. 

To all the volunteers who have stepped up to help with the 5K Run/Walk and the Gallatin County Fair Open Exhibits’ check-in, Marie Allison and I want to THANK each and every one of you for your support. 

 

Upcoming Dates to Remember

May 2—9 am—4 pm—The Embroidery Club will meet at the Extension Office.

May 8—10:30 am—The Cross County Homemakers will meet at the Extension Office

May 12—Mother’s Day

May 14—9 am—4 pm—The Fun Time Quilters Club will meet at the Extension Office

May 14—6 pm—The Back to Basics Homemakers will meet at the Extension Office

May 14—6:30 pm—The Napoleon Homemakers will meet at Zalla Lodge

May 7-9—KEHA State Meeting—Bowling Green, Kentucky

May 18—Peony Festival 5K Fun Run/Walk—See enclosed Flyer for more information

May 27—Memorial Day—The Extension Office will be closed

June 10-15 Gallatin County Fair—Glencoe, KY

June 16– Father’s Day

June 19—Juneteenth—The Extension Office will be closed

 

Reminder: 

Please bring your Cultural Arts blue ribbon winners from the Area Homemaker Meeting to the Extension Office by May 1st before 4:30 p.m.  These winners will move onto the State Homemaker Convention May 7th—9th. 

 

Quilling Class

June 20, 2024—1:00 pm

All materials needed for this class will be supplied by the Extension Office. Registration is required. Class is limited to 15 participants. Call (859) 567-5481 to reserve your spot! April Meyung will be the class instructor.

 

Cooking Through the Calendar

May—Taco Pie

Ingredients:

1 small white onion, chopped
1 lb. lean ground turkey or ground beef
3 Tbsp. reduced-sodium taco seasoning
1 can (15 oz.) unsalted tomato sauce
1 can (15 oz.) black beans, drained and rinsed
2 ( 8 inch) whole-wheat tortillas
1/2 cup shredded cheddar or Mexican blend cheese
Optional: serve with taco toppings, such as cilantro, jalapeno, onion, low-fat sour cream

Directions:

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with a firm surface. Dry and cut to prepare for this recipe.
3. Preheat oven to 375 degrees F.
4. Over medium high heat, add onion to a large skillet. Sauté     1-2 minutes until slightly softened.
5. Lower the heat to medium. Add ground turkey to skillet, allow it to fully cook and reach an internal temperature of 165 degrees F using a food thermometer, about 7-8 minutes.
6. To the skillet, add taco seasoning, tomato sauce and black beans. Stir to combine and allow to simmer for about 2-3 minutes until heated.
7. Using a 9-inch round glass baking dish, add one-third of the meat mixture. Place one tortilla on top of mixture. Next, add the same amount of meat mixture. Place the second tortilla on top of mixture. Finally, add the remaining meat mixture on top of tortilla.
8. Bake for 20 minutes. Remove from oven, top with cheese and bake for an additional 5 minutes or until cheese is melted.
9. For best results, allow it to cool 5 minutes before serving. Slice and serve alone or with your favorite taco toppings.
10. Refrigerate leftovers within 2 hours.

Makes 6 servings—Serving Size: 1/6 of pie; Cost per recipe: $10.20; Cost per serving: $1.70

Nutrition facts per serving: 300calories; 5g total fat; 2g saturated fat; 0g trans fat; 45mg cholesterol; 600mg sodium; 34g total carbohydrate; 7g dietary fiber; 6g total sugars; 0g added sugars; 28g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 10% Daily Value of iron; 10% Daily Value of  potassium.

Source:  Kristi Shive, Warren County Agent for Family and Consumer Sciences, University of Kentucky  Cooperative Extension Service