Debbie McClellan will be here to give us a lesson on "Fostering a Creative Spirit in Yourself & Others". She will begin after the HEA Board meeting at 10 a.m. on Tuesday, September 5. Why not come out for the Board meeting and stay for the lesson? It will be a fun morning! Go ahead and invite a friend along.

- Debbie McClellan, U of I Educator

The public is invited to a Tea & Treasure Appraisal Fair on Sunday, September 17 at 1 p.m. at the Quail Creek Country Club in Robinson. Participants can bring one item to be appraised by Dave Swick of Newton. Browse the antique displays at 1 p.m. and enjoy refreshments before the appraisals begin at 2 p.m. Tickets for $12 are available until Sept 8 at the Extension Office. Refreshments and door prizes are included. Call U of I Extension at 546-1549 for more information.

Veteran's Day will be here before we know it. So get busy collecting items to take to the Heritage Home in Hutsonville. We will be delivering goodies Friday, November 10 before Veteran's Day. They can use: belts, non-skid slippers, body lotion, soap, shampoo and conditioner, shaving cream, denture cream, toothpaste and brushes, umbrellas, rain gear, socks, tissues, wet-ones, phone cards, the VERY cheap washcloths, large print novels, stamps and stationary, word puzzles and magazines! Please no aerosol cans!

They are always just tinkled pink to get gifts from us! Please plan on going with the group to take the goodies to the Heritage Home!

Mark your calendars! Thursday, September 21 from 5-8 p.m. is the 10th Annual Women's Health Night at the Robinson Community Center.

5-7 p.m. Booths, screenings and food buffet

7-7:45 Speaker – Deborah Kimmet

7:45-8 p.m. Door prizes

This is always a fantastic event so come out for a good time. HEA will have a table with brochures to try and get NEW members!!!! It is free to the public. If you would like more information, please call 546-2671.

There are more energy-giving calories in peanuts or peanut butter than in an equal weight of beef. High in protein, niacin, vitamin B, folic acid and fiber, peanuts are naturally cholesterol-free. They are high in fat, although 75% of it is unsaturated.

Many folks are surprised to learn that peanuts grow underground. They're not nuts at all but legumes, like peas. The shells are pods with seeds--the peanuts. The plants bear many small yellow flowers that turn into stalks called pegs. The pegs grow down into the soil, and the pods grow from the tips of the pegs.

About 10% of the crop is sold as in-shell peanuts. Seasonings dissolved in water are forced through the shells by a pressure process. When the nuts are roasted, seasonings stay in the shells.

The taste of a ripe tomato is hard to beat. As a result, many are now freezing these tasty tomatoes to enjoy year-round. To freeze tomatoes, use firm, ripe tomatoes with deep red color. The next step is to decide if you want to freeze them raw or stewed. To freeze raw tomatoes, wash with cold water then dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze as whole tomatoes or in pieces. Pack into freezer containers, leaving 1-inch headspace. Use only for cooking or seasoning as tomatoes will not be solid when thawed. For freezing stewed tomatoes, remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender, about 10 to 20 minutes. Place pan containing tomatoes in cold water to cool quickly. Pack into containers, leaving about 1-inch headspace. Seal, label and freeze.

As you begin backyard chores this fall, consider these bird-friendly suggestions:

1. While cleaning up your garden, make several bouquets from dried-up flowers and hang them from tree branches or from your fence. Used sunflowers, coneflowers, black-eyed Susans and others that birds like to eat. You will be surprised to see American goldfinches and dark-eyed juncos feast on them!

2. Create a natural bird shelter after you trim branches in your backyard. Just pile the branches up like you are planning to haul them away. The pile will quickly become a shelter for birds. Add evergreen branches to the top to help keep out rain and snow and raked leaves around the edges for added warmth.

3. If you decide to make a shelter...then turn it into a feeder by adding seeds, peanut butter, suet and cracker and cookie crumbs. The birds will be happy! Plan to do this every fall.

A LOW CAL DIP

Add the powered Ranch dressing mix to fat free sour cream – it is good! Put in enough of the powder for your taste! It's great for veggies!

BLUE RIBBON BISCUITS

3 cups flour

2 T. baking powder
1 teaspoon sugar

1 teaspoon salt
2/3 cup shortening

1-1/2 cups milk
Sift the flour, baking powder, sugar and salt into a bowl. Cut in the shortening until crumbly. Stir in milk. Knead the dough on a floured surface. Roll the dough 1/2 inch thick and cut with a biscuit cutter. Bake at 450 degrees for 12 to 15 minutes or until golden brown. Yields: 12 - 16 biscuits

CHICKEN NOODLE SOUP

3-4 chicken breasts, cooked and chopped

1 c. celery, chopped

1 can cream of chicken soup

1 t. chopped parsley

Salt & pepper to taste

2 large cans chicken broth

Noodles

Bring chicken broth to boil. Add celery, parsley, salt and pepper. Add noodles and cook until tender. Add cream of soup and stir until dissolved. Add chicken and lower heat. It's ready to eat when hot! Note: Use yellow food coloring if you wish.

BACON CHEESEBURGER PASTA

8 ounces uncooked tube or spiral pasta

1 pound ground beef

6 bacon strips, diced

1 can condensed tomato soup, undiluted

1 cup shredded cheddar cheese

Barbecue sauce and prepared mustard, optional

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Add soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.

STRING CHEESE MEAT LOAF

- Submitted by LaDonna Harris

1 c. meatless spaghetti sauce, divided

1 egg, slightly beaten

1 c. seasoned bread crumbs, Italian

2 garlic cloves, minced

1-½ t. dried rosemary, crushed (optional)

1 lb. lean ground beef

8 oz. bulk Italian sausage

3 pieces string cheese

In a bowl, combine ½ c. spaghetti sauce, egg, bread crumbs, garlic, and rosemary. Add meat and mix well. Press half into a greased loaf pan. Place two pieces of cheese side-by-side near one end of loaf. Cut remaining pieces of cheese in half; place side-by-side on other end of loaf. Top with remaining meat mixture; press down firmly to seal. Bake, uncovered, at 350° for 75-90 minutes until meat is done. Drain. Drizzle with remaining spaghetti sauce and bake 10 minutes longer. Let stand for 10 minutes before slicing.

HARVEST CREAM APPLE PIE

3/4 cup sugar

2 T. flour
1 c. sour cream

1 egg
1 t. vanilla extract

1/4 t. nutmeg
3 or 4 apples, peeled, sliced
1 unbaked (9-inch) pie shell
1/2 c. flour

1/2 c. sugar
1 t. cinnamon

1/3 cup butter, softened

Combine 3/4 cup sugar and 2 Tablespoons flour in a bowl and mix well.Stir in the sour cream, egg, vanilla and nutmeg.Add the apples and mix gently.Spoon into the pie shell. Bake at 375° for 45 minutes.
Combine 1/2 cup flour, 1/2 cup sugar and cinnamon in a bowl and mix well. Cut in the butter until crumbly. Sprinkle over the baked pie.
Bake at 400 degrees for 10 minutes longer.
Serve warm or at room temperature with vanilla ice cream. Note: One cup sliced or chopped apple is the equivalent of one medium apple.

YUMMY STRAWBERRY ICING

In a mixer, blend 1 box of confectioners' sugar, 1 stick of butter or margarine, and 1/2 container of frozen or fresh strawberries. Spread on a cooled cake of your choice.