On Tuesday, June 6, at 10 a.m. in the U of I Extension Office (located in the Commercium Building), Jenna Murray from the Crawford County Health Department will present a lesson on Women's Heart Health. She will be taking blood pressures and informing us of important medical issues that concern us all. This is free and open to the public! Please call the Extension Office at 546-1549 if you are planning on attending.

Karen Bailey from Bailey's Travel, Robinson will be here on Thursday, June 29 at 7 p.m. in the Extension Office. She will be providing us with "insider tips" and other interesting tidbits from the world of travel! This should be very interesting, if you are planning a trip or not, please come out for this fun evening! Please call the Extension Office at 546-1549 if you are planning on attending.

U of I Extension office has ordered more knives! If you remember RADA Knives are those very nice stainless steel knives. So if you need a summer wedding gift, shower gift or birthday gift, please stop by the Extension Office and see what is available. We will try and have a detailed list of knives in next month's newsletter.

Have you checked out our website yet? You can see all the past newsletters and find that recipe that you forgot to cut out! Plus, you can click on the HEA Newsletter that is full of helpful information. You will be able to see upcoming events and what is happening at this year's fair. Check us out!

http://web.extension.uiuc.edu/crawford/

Phone companies are charging $1.00 or more for information calls. But you don't have to pay it! When you need information, simply dial1-800-free-411or1-800-373-3411 without incurring a charge. An automotive voice will ask you for the city and state, then if it is a business, government or residential number you need.

Why pay more when you can pay less?

• The best strategy for saving money when shopping for food if make a list of what you need and stick to it. The layout of a grocery store is usually designed to make you walk past everything to get to the basic food items, such as milk and eggs. The more time you spend walking up and down the aisles looking for something, the more items you see, and the more money you are likely to spend.
• Beware of packaging. Sometimes when a product's packaging changes the price stays the same, but there is less product for your dollar. Check the label carefully.
• Just because you buy the larger size doesn't mean you are saving money. Look for the "unit pricing" on the shelf by the item or do the math to find out the cost per ounce. You could be paying more per ounce for the larger size.
• It pays to dig around the clearance bins for shampoos, bandages, soaps, or other health and beauty products. These items carry among the highest markups of any items in the store, so getting a bargain is a big money saver.
• Avoid shopping the outer aisles of a grocery store. This is where the already-prepared foods are featured. Deli and bakery items and frozen entrees can be costly.
• The most expensive items are usually at eye level. The best bargains are closer to the floor.
• Shop when the stores are quiet so you can compare prices. Some grocery stores put sale items out early in the morning; others put their items out in the evening.
• Search for snack cakes, bread, and ships at thrift stores. Check for products with the newest date codes.
• Keep your change. Every time you make a purchase, pay only with paper money and put the change in a jar.
• Get rid of clutter. Clutter costs money. Home heating systems work less efficiently when heating vents are covered with clutter. It also has to heat all the stuff in your house as well as the air if it wants to maintain a certain temperature.
• Call manufacturer's toll-free number or check out their web sites to request coupons. Offers are available for food, restaurants, cosmetics, and lot more.
• Water is necessary but don't waste it!

1. Wait until you have a full load for your washing machine. Don't overload, but partial loads waste water.
2. While you lather up in the shower, turn the water flow down or off. When you're ready to rinse, turn it back up.
3. After washing your dishes, rinse them all at one time.

- Patricia Hildebrand, U of I Educator

WARRANTY AWARENESS

Be a wise consumer! Be an informed consumer! Comparison shop, read all the literature, talk to your neighbors and co-workers, and read all the information you can find about the item you are considering buying. When you make a purchase it is also wise to check the warranty. Federal law requires that warranties be available for you to read before you buy even when you're shopping by catalog or on the Internet. Coverage varies, so you can compare the extent of warranty coverage just as you compare the style, price, and other characteristics of products.

Prevent Potential Problems

• Consider the reputation of the company offering the warranty. Be sure you have an address to write to or a phone number to call if you have questions or problems.
• Check with the Better Business Bureau to find out if there are any complaints against the company. A warranty is only as good as the company that stands behind it.
• Save your receipt and file it with the warranty.
• Do the required maintenance and inspections.
• Use the product according to the manufacturer's instructions. Misuse may void your warranty coverage.
• Get what is promised verbally in writing.
• Read all the fine print!

- Pat Hildebrand, U of I Educator

MEAT SEASONING - Thanks to Kirk Rardin for sharing his recipe with us!

8 parts brown sugar

3 parts kosher salt

1 part chili powder

1 part a mix of your favorite spices (onion powder, garlic powder, pepper, coriander, etc.)

Mix together and have on hand to season any kind of meat you want to cook/bake/broil/grill, etc.

FAST, MARVELOUS SALAD - Thanks to Howard Holt for giving us this FAST recipe!

Cook a desired amount of spaghetti (any pasta) noodles. Pour a package of frozen peas in the bottom of a colander. When your noodles are done, pour the noodles and water in the colander – to cook the peas. Place noodles and peas in a bowl and serve with your choice of dressing! Good!

MARINATED BROCCOLI SALAD

4 cups broccoli florets

4 medium carrots, thinly sliced

2 small onions, sliced and separated into rings

1 can (2-1/4 ounces) sliced ripe olives, drained

1 jar (2 ounces) diced pimientos, drained

1 bottle (8 ounces) Italian salad dressing

1 teaspoon sugar

3/4 cup chopped walnuts, optional

In a bowl, combine the broccoli, carrots, onions, olives and pimientos. Add dressing and sugar; toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. Just before serving, stir in walnuts if desired. Yield: 8 servings. Nutritional Analysis: One serving (prepared with fat-free Italian dressing and without walnuts) equals 59 calories, 378 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat, 3 gm fiber.

CAULIFLOWER AU GRATIN

1 medium head cauliflower

Salt and pepper, to taste
1 cup sour cream
1 cup grated sharp cheddar cheese
1 teaspoon toasted sesame seeds
Cook separated cauliflower flowerets in small amount of boiling salted water 10-12 minutes or until tender. Drain.Place half of the cauliflower in a 1½-quart casserole. Add salt & pepper. Spread half of sour cream, half of cheese, and half of sesame seeds over cauliflower. Repeat layers. Bake at 350° for 15 minutes until cheese melts.

FRESH PEACH COBBLER

2 large peaches, peeled and sliced

1-1/2 cups sugar, divided

1/2 cup butter or margarine, melted

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Dash ground nutmeg

3/4 cup milk

In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking pan. In a bowl, combine flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown. Yield: 8 servings.

BANANA CHIFFON CAKE -Special Thanks to Rose Penrod

2-1/4 c. cake flour

1/3 c. vegetable oil

1-1/2 c. sugar

1/3 c. water

1 t. baking powder

5 eggs, separated

1 t. salt

1 t. vanilla extract

1 c. mashed ripe bananas

In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the center and add bananas, oil, water, egg yolks and vanilla. Beat until smooth. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Pour into an ungreased 10" tube pan. Bake at 325° for 60-65 minutes. Immediately invert pan. Cool completely. Remove cake from pan. Icing recipe:

CREAM CHEESE ICING

1 (8 oz) pkg. cream cheese

1 t. vanilla

1/2 stick margarine, melted

3 c. powdered sugar

Chopped pecans to sprinkle on top

Combine all ingredients. Mix well until smooth, may need to add more powdered sugar.

EASY PIE DESSERT

1 box Jiffy pie crust mix

3/4 c. Splenda

1 t. cinnamon

2 T. melted butter

Mix all together to make crumbs. Spray 9x9 pan and put any lite pie filing in the bottom of pan. Top the pie filling with the crumb mixture and bake at 350° for 30-40 minutes until bubbly.