Hale County TEEA Hotline
November,
2012
225 Broadway, Suite 6, Plainview, 806/291‐5270
TX 79072
UPCOMING DATES
November
November 22
HAPPY THANKSGIVING
November 22-23 County Holidays
November 26
11:30 TEEA Council Meeting, Kree Brulee,
Abernathy
November 29
TEEA Training, Lubbock
December
3
24-26
11:30 Christmas Gathering
County Holidays
**TEEA COUNCIL MEETING**
Remember, the November Council Meeting will be
held Monday, November 26 at the Kree Brulee in Abernathy. We will meet at 11:30 for lunch and the
council meeting will follow. We will have a state
board meeting report and final plans for the Christmas
Gathering will be discussed. Be sure and bring your
Woman of the Year Nominations form.
County Wide Christmas
Gathering
The EE Christmas Gathering will be held
on Monday, December 3rd at 11:30
a.m. The event will be held at Anna Ann’s home at
1405 Zephyr in Plainview. Each club needs to divide up a meat dish, vegetable dish, salad dish and
dessert between the members of the club attending. Anna Ann will furnish the bread. The community service project this year will go to the Hale
County Literacy Council. Council is asking for each
member to bring an inexpensive child’s story book.
As we express our gratitude, we must
never forget that the highest appreciation
is not to utter words, but to live by
them.
~John Fitzgerald Kennedy.
In Memory
Sally Lee, Abernathy Club
Anna Mae Johnston, Abernathy Club
Thanksgiving is...
Thanksgiving is anticipation...
the excitement of wonderful aromas,
golden, harvest-themed décor,
the best linens, china and silver.
Thanksgiving is...
platters of special Thanksgiving foods
prepared only once a year,
mmn...mmn... mouths watering,
ecstatic taste buds quivering with joy.
Thanksgiving is...
the family all around the table,
clean, dressed, smiles all around,
recitation of what we are thankful for,
the saying of grace,
our special Thanksgiving prayer.
And now, finally, dig in!
We are thinking of you
at Thanksgiving, and hoping
your Thanksgiving experience
will be surrounded
by a special glow in your memory.
By Joanna Fuchs
Club Monthly Reports
Be sure you turn in your clubs reports each month.
This is what is used for the yearly report and we want
to make sure your club gets credit for all you do. I have
attached a report form so everyone can see what is reported. Clubs can turn this in by mail, at council or
email. The form is also available on the TEEA website: http://teea.tamu.edu
Cultural Arts
Be sure and be working on your Cultural Arts
projects. They will be judged at the February
Council meeting.
Directions
Place the turkey carcass in a stockpot; add the water, onion,
salt and bay leaves. Slowly bring to a boil over low heat;
cover and simmer for 2 hours. Remove carcass; cool. Strain
broth and skim off fat. Discard onion and bay leaves. Return
broth to the pan. Add the carrots, rice, celery and chopped
onion; cover and simmer until rice and vegetables are tender. Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to
broth; heat through. Yield: 8-10 servings (about 2 quarts).
Pumpkin Dessert
1 can (15 ounces) solid-pack pumpkin 1 can (12 ounces) evaporated milk 3 eggs 1 cup sugar 4 teaspoons pumpkin pie spice 1 package yellow cake mix (regular size) 3/4 cup butter, melted Cranberry Salsa
1-1/2 cups chopped walnuts or pecans Vanilla ice cream or whipped cream 1 – 12 ounce bag cranberries, fresh or frozen
Directions
1 bunch cilantro, chopped
In a large bowl, beat first five ingredients until smooth. 1 bunch green onions, cut into 3 inch lengths
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle
1 jalapeno pepper, seeded and minced
with cake mix and drizzle with butter. Top with walnuts. 2 limes, juiced
Bake at 350° for 1 hour or until a knife inserted near the
½ cup white sugar
center comes out clean. Serve with ice cream or whipped
1 pinch salt
cream. Yield: 12-16 servings. Nutrition Facts: 1 serving (1 piece) equals 385 calories, 21
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food proces- g fat (8 g saturated fat), 70 mg cholesterol, 326 mg sodium,
sor fitted with a medium blade. Chop to medium consisten- 44 g carbohydrate, 3 g fiber, 8 g protein.
cy. Refrigerate if not using immediately. Serve at room tem- Taste of Home
perature.
RECIPES
Make this and spoon it over cream cheese. Let it set in the
refrigerator overnight so it blends some with the block of
cream cheese (make sure and poke holes in the block of
cream cheese.) Serve with crackers or tortilla chips.
Homemade Turkey Soup
leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or
cream of mushroom soup, undiluted
Sincerely,
Deana Sageser, CEA-FCS
Email: [email protected]
Website: hƩp://hale.agrilife.org
Extension programs of Texas A&M AgriLife Extension Service are open to all people without regard to race, color, sex disability, religion, age, or na onal origin. The Texas A&M Universi‐
ty, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooper‐
a ng.