CANCELLED --- The Shelby County HCE Board has cancelled the Gizmos & Gadgets Open House set for Sunday, November 8, 2009. Sorry for any inconvenience this may have caused.

November 8, 2009 - 1:30 PM – 4:00 PM

4-H Center Building on the Fairgrounds

Cost: Donation of canned goods for Shelby County Food Pantry

Come celebrate Fall 2009 with other Shelby County Extension Members by learning what new gizmos and gadgets are at your fingertips to make your homemaking life easier. Items will be available to purchase and recipes will be available for you to take home and try.

Featured will be small appliances, miscellaneous kitchen gadgets and other items to use in food preparation. Recipes highlighting holiday food and drink will be available – sampling will be highly encouraged!

Bring a friend, relax and travel from one center to another learning what new innovative appliances and those appliances you currently have at home can do to enhance your food preparation for upcoming Thanksgiving and Christmas Celebrations.

Door prizes will be given every ½ hour for those in attendance.

Featured Vendors

• Tastefully Simple
• Pampered Chef
• Tupperware
• Avon
• Other local Shelby County Merchants

Remember, this is a time of giving! Shelby County HCE Members will help the local Food Pantry "Stock Their Shelves" to help others less fortunate. Call Karen at 774-9546 to make your reservation today!

The next HCE Board meeting will be held on Tuesday, November 10, 7:00 pm at the Extension Office. Agenda items include:

• In Newsletter announce Annual Conference dates and ask for IAHCE Annual Conference Fine Arts Contest display items- must be registered by March 1
• Board Meeting in December?
• Treasurer pays membership dues to IAHCE by January 15 – $3 per member – get number form Second Vice
• Pay grant to U of I Trust
• Treasurer will receive the form to pay Food Tax on Cook Shack Sales, either in December or early January
• USPS Mail Permit Fee due in December
• 2^nd Vice – submit any 50-year membership certificate requests to State 2^nd Vice by Jan. 31
• 2^nd Vice –send membership report to District V Director by Jan. 5

Shelby County Extension Office will be closed on Thursday, November 26 and Friday, November 27 for the Thanksgiving holiday. The office will reopen on Monday, November 30 at 8:00 a.m. Have a safe Holiday!

This section of the newsletter is to let you know what other units have been doing. The information is taken from the secretary reports. It may give you ideas for outings or activities that you never thought about.

Herrick

July --- Honored 4-H members
August --- Sullivan—Little Theater
December --- Holiday in Herrick - December 5

Liberated Belles

July --- Honored 4-H Members
August --- Sullivan—Little Theater
September 30 & October 3 --- Preparing & serving lunch for Habitat for Humanity workers in Stewardson
November --- Blood Drive - November 5, 2:30-7:00 pm-Stewardson-Strasburg school cafeteria

Rose

July --- Honored 4-H Members
August --- Effingham

Todds Point

July --- Effingham—Toured the kitchen of the Firefly Grill and ate lunch and toured the Cross.
August --- Altamont—Toured the historical home of Dr. Charles Wright and Volunteered at the Findlay Blood Drive
October --- Arthur—Pumpkin Patch

The theme for the 86th Annual Conference is "Unmasking the Possibilities with IAHCE." The conference will be held March 23-25 at the Doubletree Hotel & Conference Center, 10 Brickyard Drive, Bloomington, IL 61701. You don't want to miss this conference. It will be loads of fun and lots of share shops full of information! Board will once again offer one registration per unit (mileage and hotel fees are on your own) by January 15, 2010. Call the office at 774-9546 if you are interested in attending.

If this is your 50th year of being an HCE member, please call Wanda at 217-821-9803 in the evening. She will be sending in the membership certificate requests to the State Second Vice by January 31.

Wanda Brooks, Membership Chairman

Do you quilt, crochet, knit or do any of the following? The categories below will be judged at the State Conference in March. If you have an item to be entered, please call Janet Mount at 774-3739 so she can make sure item gets registered.

The categories are as follows:

1. Quilt, bed sizes—machine and had quilted

2. Wall hangings—table cloths will be judged in this category

3. Embroider—machine, silk ribbon, or any other method of embroidery

4. Crocheting

5. Knitting

6. Wearable Art—any technique applied to purchased or self-made garment, aprons

7. Crafts—clay, paper, ceramics, etc.

8. Art work—charcoal, oil, acrylic

9. Woodcraft & Nature—wheat weaving, baskets, wreaths, corn husk, any item of wood (no larger than a bread box), chair caning

10. Photography—any picture matted or framed

11. Jewelry, hand made—necklace, bracelets, earrings, etc.

12. Scrap booking—3 or 4 finished pages, displayed in plastic pages, using them of your choice.

13. Counted Cross Stitch—whatever you do, ex: pictures, pillows…

14. Recycled—think green-will be judged most apt. to be re-used.

Barbara Spencer, State Cultural Director, would also like to make up a book titled "Something I'd Like to Tell My Grandchildren." If you have any stories you would like to submit, please write them and send with your name and county to Janet Mount.

Janet Mount, Cultural Enrichment Chairman

History

This program was previously called Certified Volunteer Unit (CVU) Program. A certified volunteer unit (CVU) was similar to the (CEU) Continuing Education Unit used to recognize individuals for completing adult and continuing education programs. In the past it was used for homemakers without any higher education or work experience to gain employment. A CVU was equivalent to 10 hours of volunteer time. Since CVU's are no longer used by the homemaker today to gain employment, it is felt by this 2009 IAHCE Board that volunteer hours should be recognized rather than confusing volunteer unit system.

What is CVH?

A Certified Volunteer Hour is an hour spent in preparing to conduct a volunteer activity and an hour spent directly in volunteer work. Both of these activities can be counted. Hours of service include time devoted to the county and state Home and Community Education organization as well as other volunteer groups. For example: hospital, school, church, senior citizens, scout leader, 4-H, civic, etc.

Who can participate?

All Illinois Association for Home and Community Education members may participate. Participation is voluntary. Each person that participates is responsible for keeping his/her records of volunteer service.

What is the purpose of the CVH program?

The program is intended to help you recognize your personal growth in volunteer leadership skills. It also recognizes and enhances self-esteem for participating members. This program is also a way of showing appreciation for valuable and essential services rendered by volunteers.

What does not count toward a CVU?

Anything that is done for a family member.

What counts as volunteer time?

The time you contribute without pay to others through HCE (unit, county, and state) and activities in other organizations count as volunteer time. You cannot receive any pay for your work, but you can be paid for your out of pocket expenses while serving as a volunteer. It is the service to others that must be voluntary.

Certified Volunteer Hours Made Easy

The equation is simple (activity) + (travel & preparation) = number of hours.

If your activity requires an overnight stay (such as IAHCE Annual Conference), only your sleeping time is not included in your number of hours.

Yes, you as a member of HCE, are a volunteer. You attend your unit meetings and you attend other activities: Lessons for Living, Membership Tea, etc. Take a sheet of paper and label it "(Your Unit's name) HCE Unit". Keep a running list of each activity and its hours for HCE.

Do you serve on the County HCE Board? If so, take a separate sheet of paper and label it "(Your ) County HCE Board". Activities here would include County Meetings, District Workshops, IAHCE Annual Conference, and your County Board work. As with your unit work, keep a running list.

Do you volunteer at a nursing home or hospital? Make a separate sheet for each category.

Your church work and church groups count also, as well as with any other volunteer club.

Did you help 4-H or serve as a judge for the County fair? Do you volunteer for PADS, FISH, or BEDS? Do you assist a friend or neighbor? Are you involved in Hospice?

By now, you should get the gist of keeping your CVH hours. The categories are endless. Only family activities do not count. Keep all of your sheets together.

At the end of the year, total the hours on each category sheet. On the Volunteer Summary Sheet (or separate sheet of paper), list each category and hours served using the following as an example:

(My) HCE Unit; # of hours
(My) County HCE Board; # of hours
Hospital; # of hours
PADS; # of hours
4-H; # of hours
Women's Auxiliary; # of hours
Church; # of hours
Hospice; # of hours
Total Hours # of hours
Your Name, Address, & Telephone Number
Your County HCE District_______

Wanda Brooks, Membership Chairman

Shelby County held its international training for the IAHCE International Lesson on Argentina, prepared by Debbie Borries, on September 28. All the International Chairpersons in the county attended, prepared the dishes, and shared how they made each dish. They will take the Argentina information and recipes to their unit meetings in November. The food was very tasty. Debbie also showed a power point presentation on Argentina with 146 pictures. Argentina is a picturesque country with diverse landforms which is very desirable for photographers to visit. Thanks to all who helped make this a big success.

Debbie Borries, International Chairman

There is anew award being given out during Awards Night at the 2010 Annual Conference in Bloomington. The award will be given to the county with the highest percentage of State Newsletter subscribers in their county. The newsletter is a bargain at $6 per year. Below is a subscription form to fill out and send in.

1 Year Subscription—$6.00—Three Issues

Mailed in May—August—December

Deadlines—April 1, July 1, November 1

Name _________________________________________________

Address _________________________________________________

City __________________________________Zip________________

Telephone w/Area Code ____________________________________

County ___________________________District_________________

New_________ Renewal _________ Address Change____________

E-mail ___________________________________________________

Mail to:

Sharon Middleton
1190 Chelsea Way
Decatur, IL 62526
Telephone:217-877-7229
E-mail:itole2@sbcglobal.net

Checks to: IAHCE

Selected Subject—November 2009

Our country this year is . Argentina, which means 'land of silver', official name is Argentina Republic. Population: 40,913,584. Capitol and largest city: Buenos Aires. Aconcagua is the highest peak in the world outside Asia. Gran Chaco are rich in agriculture, sheep and cattle-grazing. There are two typical music styles tango and folklore. Beef is the primary Argentine dish. Besides the meat itself very common to et spicy sausage, kidneys, sweetbread and small intestines. Bread and salad are the perfect side dishes. Mate is the most traditional drink and is also popular. It's similar to tea. Argentina is also home to some excellent desserts. Ice cream and pastry. Soccer is most popular sport. Argentines do well In several other sports, polo (world champions) rugby, hockey, boxing, skiing, hunting and fishing. In 1816 Argentina made a declaration of its independence from Spain. After Argentina gained it independence, immigrants began arriving from the UK, Germany, France, Italy and Spain.

Manners

Argentines are on the whole open, blunt, and direct, yet are able to remain tactful and diplomatic. In addition they are close communicators physically so will often touch each other when speaking and maintain little physical distance between speakers.

When visiting at a home watch your table manners! Wait for the host or hostess to tell you where to sit. There may be a seating plan. Table manners are Continental—hold the fork in the left hand and the knife in the right while eating. Do not begin eating until the hostess invites you to do so. Always keep your hands visible when eating, but do not rest your elbows on the table. Wait for a toast to be made before taking the first sip of your drink. It is considered polite to leave a small amount of food on your plate when you have finished eating. When you have finished eating, place your knife and fork across your place with the prongs facing down and the handles facing to the right.

Appearance

• Dress is very important for making a good impression in Argentina; your entire wardrobe will be scrutinized. Business dress is conservative: dark suits and ties for men; white blouses and dark suits or skirts for women. Indian clothing is for Indians -- don't adopt any native costumes!
• Maintaining eye contact is very important
• A pat on the shoulder is a sign of friendship
• A sweeping gesture beginning under the chin and continuing up over the top of the head is used to mean "I don't know" or "I don't care"
• With thumb and finger touching (as if holding a pinch of salt), one taps them with the index finger to indicate "hurry up" or "a lot"
• Make sure to cover your mouth when yawning or coughing
• Don't put your feet up on any furniture
• Eating in the street or on public transportation is considered rude

Behavior

• Prior appointments are necessary
• Argentine executives may put in a very long day, often lasting until 10:00 p.m.. An 8:00 p.m. business meeting is not unusual
• Business dinners are popular and are usually held in restaurants; business lunches are uncommon outside of Buenos Aires, since most people go home to eat lunch
• Tender beef and red wine virtual national symbols. American beef and red wine compare poorly to theirs
• Long meals and conversation is the norm. Crossing the knife and fork signal "I am finished". Never pour wine back-handed; it's considered impolite. When dining, keep your hands on the table, not in your lap
• Gifts to be avoided include personal items such as ties and shirts, leather, and knives. High taxes on imported liquor make this a highly appreciated gift; the most popular are scotch and French champagne
• If the visitor is entertained in the Argentine home, he/she should arrange to send flowers or candy to his hostess. Bird-of-paradise flowers are highly prized
• A guest should always wait for the host to sit down before sitting, and to open the door for him before leaving

This recipe was taken from the "Fit Kidz...enjoy pumpkin season" and can be found on the Shelby County website at this link: http://web.extension.uiuc.edu/shelby/downloads/19655.pdf

Rice is one of the world's most popular grains. In fact, it is a staple food for nearly half of the global population. Think of Indian curries, Asian stir-fries, rice and beans, risotto, wild rice – nearly every cuisine in the world features rice in one form or another.

A bundle of carbohydrates and nutrients is waiting in each grain of whole-grain rice. Key nutrients are iron and B vitamins, such as thiamine, niacin, and folic acid. Recent studies also have shown that two potent antioxidants are present in the bran portion of the rice.

Gone are the days when your supermarket choices were limited to short-grain and long-grain rice. Today, you can find a rainbow of varieties, including basmati, jasmine, wild, black, and red. To make things even easier, food manufacturers have developed convenience products such as quick-cooking rice, which is pre-cooked and dried so that it cooks much faster, and fully cooked rice in microwaveable pouches.

If you are looking for ways to up your whole-grain intake, turn to whole-grain forms of brown, black, or red. These varieties contain all the naturally occurring nutrients of the entire grain seed; the bran, endosperm, and germ. Research is showing that eating whole grains is associated with decreased obesity, cholesterol, blood pressure and hyperglycemia – all factors in the development of heart disease and stroke.

One of the most important lessons about eating rice is that serving size matters. The suggested portion for rice according to MyPyramid is one-half cup cooked, which looks pretty petite on a large dinner plate. (In fact, many restaurants may be serving you up to four times this portion size.) Try measuring out one-half cup cooked rice on your plate so that you can visualize what a normal portion looks like. Using a smaller plate also helps "fool" ones eyes and mind.

While there are many whole-grain seasoned rice mixes on the market, many of them contain a boatload of sodium. Stick to simple, whole-grain rice products and try some of the following tips to enhance the flavor without the extra sodium:

• Cook the rice with low-sodium chicken or vegetable stock.
• Add beans, peas, corn, or other grains.
• Stir in flavorful onions, garlic, or ginger.
• Toss in sesame seeds or toasted nuts.
• Sprinkle with herbs and spices like parsley, cilantro, turmeric, bay leaves, paprika, cumin, or fennel.

- Beverly A. Combs, Extension Educator, Effingham Center

The 2005 Dietary Guidelines suggest that Americans need 25-30 grams of fiber a day. Most adults neglect to get that amount of fiber. Why the need for all this fiber?

• Fiber helps lower cholesterol levels and normalizes blood glucose and insulin levels, thus contributing to the battle against heart disease and type-2 diabetes.
• Fiber promotes normal bowel movements, and helps prevent constipation, diverticulitis, and diverticulosis.
• Diets rich in fiber are associated with a lower risk of colon cancer, although recent studies have cast some doubt on whether fiber actually prevents polyp formation.
• Fiber-rich foods are generally low in calories and fat; yet they are bulky enough to provide a feeling of being full. So, they are a double-plus for dieters.

Foods that give use the most fiber – vegetables, fruits, whole grains, and nuts – are also the ones that give us many of the valuable nutrients in our diet. Get those nutrients through foods, not supplements.

- Beverly A. Combs, Extension Educator, Effingham Center

Fat – Choose Right and Use Less:

Foods that are fried contain at least double the calories of foods that are steamed or baked. Fat contains 9 calories per gram – more than double for protein and carbohydrate. So, it stands to reason that you should try to reduce the amount of fat in your cooking. Try these tips:

• Measure – measure oil instead of pouring – about 1 tablespoon per pan is all that is needed. Vegetable cooking oil spray allows you to use just a small amount of oil. Cruets also work well since you drizzle instead of pour!
• Use low-fat cooking methods like baking, microwaving, broiling or steaming.
• Non-stick cookware and bakeware require less oil.
• Reduced fat margarine, mayonnaise and dressings are good choices especially when used sparingly.
• Applesauce or pureed prunes can be used for half the fat in most baking recipes.

Meat – Lean is Best; Fish and White Poultry is Better:

Leaner is better with high-protein items. Keep serving sizes to 3 ounces or less. Choose:

• Chicken or turkey breast without skin
• Fish, fresh or frozen (plain – not breaded!)
• Beans, lentils, canned or dried

Dairy – Skim is Lower Calorie:

Dairy foods can be an excellent source of calcium but wise choices are needed lest you end up with too much saturated fat.

• Yogurt – choose low-fat and light
• Milk – choose skim or 1%
• Ricotta – choose fat-free ricotta
• Sour cream – use fat-free or light
• Fat-free half and half – use in place of whole milk or cream
• Cheese – cheese is the number one source of saturated fat in the American diet. Choose reduced fat shredded cheese or Parmesan cheese and use sparingly.

- Beverly A. Combs, Extension Educator, Effingham Center

Question: Is it okay to eat dry oats straight from the box? Are they as nutritious as cooked oatmeal?

Answer: Yes and yes. The oats that you buy for oatmeal and baking have had their tough outer husks removed and usually light steamed (precooked) to soften them and keep them from sprouting and spoiling. This makes them edible without further cooking. In contrast, raw oat kernels, straight off the stalk, are fed to livestock and, like other raw cereal grains, are not considered fit for human consumption.

Many people like dry oats better than cooked oatmeal. In fact, the popular Swiss cereal called muesli is a mix of dry rolled oats (or other rolled cereal grains) with nuts, seeds, and fruit – though it is usually eaten after adding milk or yogurt, or soaking the oats first in water. Similarly, dry oats are found in granola.

Dry or cooked, oats provide protein, some B vitamins, and other nutrients, and they are rich in fiber – notably beta glucan, a soluble fiber that lowers cholesterol and helps control blood sugar.

Dry oats can cause bloating and discomfort, though, since they absorb fluid and expand in the digestive tract. Start with small amounts and drink plenty of liquids. You can add dry oats to other dry cereals or use them as a topping for fruit and yogurt.

- Beverly A. Combs, Extension Educator, Effingham Center

• Despite a 20% increase, US whole-grain consumption still totals only 11% of the total grain consumption – far below the recommended half of all grains being whole-grains.
• If you eat sandwiches for dinner, use whole-grain bread and pair with a big salad or healthy vegetable soup. A recent survey shows that one in nine people now eats a sandwich for dinner. Sandwiches have always been the No. 1 lunch food and they are becoming more popular at dinner because they are convenient and inexpensive. The problem is that dinner is when most people usually get most of their daily vegetables. And, sandwiches typically having nothing but a slice of tomato!

- Beverly A. Combs, Extension Educator, Effingham Center

The handout on "Turkey for the Holidays" can be found on the Shelby County Extension webiste at this link: http://web.extension.uiuc.edu/shelby/downloads/19956.pdf

The Wellness Ways handout on "Be Prepared for Emergencies" can be found on the Shelby County Extension webiste at this link: http://web.extension.uiuc.edu/shelby/downloads/19955.pdf