Celebrate the holidays early by joining the Jefferson County Extension Homemakers Council at its annual “Holiday Foods” event at 10 a.m. Oct. 8 at First Presbyterian Church, 717 W. 32nd Ave.
The event will include several food demonstrations followed by the sampling of lots of delicious new recipes by all who attend. There will be many door prizes given away. Mary Ann Kizer, County Extension agent family and consumer sciences, will give a special demonstration on, “How to Serve Your Food in a More Elegant Manner.”
Bettye Johnson, representing the Grace Willing Workers EHC, is the chairman for the 2012 Holiday Foods Committee. Also serving on the committee are Jo Ann Carr — White Hall Willing Workers EHC; Kathy Rogers — Camden Road EHC; and Jeanette Banks — Lunch Bunch EHC.
Reservations for the event must be made and paid for by Sept. 28 by calling 870-534-1033 or going to the Jefferson County Cooperative Extension Service office at 500 S. Idaho St. Tickets are $8 each, which includes a cookbook. Extra cookbooks may be purchased for $4 each.
Extension Homemakers’ events during the year include Christmas in July, summer picnic, fall, Christmas and spring council meetings, annual Achievement Party, Holiday Foods, and numerous workshops. There will be a craft “Snowman” workshop on Nov. 19. Those interested are asked to reserve a spot by calling 870-534-1033.
All meetings and workshops offered by the Extension Homemakers Council are open to all eligible persons without regard to race, color, national origin, religion, gender, age, disability, marital or veteran status, or any other legally protected status. Persons with disabilities who require alternative means for communication of program information (large print, audiotapes, etc.) should notify the county Extension office as soon as possible prior to the activity.
For those interested in joining the Extension Homemakers, the dues are $6 annually.
Here are just two of the recipes that will be demonstrated at the 2012 Holiday Foods event:
Cake Balls by Catherine Atkinson – White Hall Willing Workers
1 box Red Velvet cake mix
1 can cream cheese frosting mix
1 package white chocolate bark
1 package chocolate bark
Mix cake and bake according to package directions. After cooled, crumble cake into mixing bowl and add can of frosting and mix together. Roll into balls and put in refrigerator until cool. Melt white chocolate bark and dip balls into it. After balls are cool and set, drizzle melted chocolate over all. Makes about 60 balls.
Roasted Sweet Potato Salad by Brenda Robinson – Grace Willing Workers
1 ½ pounds sweet potatoes
½ teaspoon salt
2 large onions
½ teaspoon freshly ground pepper
2 garlic cloves, crushed
1-6 ounce bag baby spinach
2 tablespoons olive oil
Warm Bacon Dressing (recipe below)
Garnish if desired with cooked, crumbled bacon
Peel sweet potatoes and cut into 1-inch cubes. Cut onions into quarters and cut each quarter in half. Toss together sweet potatoes, onions, crushed garlic and 2 tablespoons olive oil; place on a lightly greased, aluminum foil-lined , 15-by-11 inch jelly roll pan. Sprinkle evenly with salt and pepper. Bake, stirring occasionally, at 400 degrees for 45 minutes or until tender and lightly brown. Serve over spinach and drizzle with Warm Bacon Dressing
Warm Bacon Dressing
4 bacon slices
1/3 cup red wine vinegar
3 tablespoons orange juice
2 tablespoons honey
¼ teaspoons salt
1/8 teaspoons freshly ground pepper
Cook bacon in a large skillet until crisp. Remove bacon and drain on paper towels, reserving 1 Tablespoons drippings in skillet; crumble bacon. Stir vinegar and next 4 ingredients into hot drippings in skillet; cook over medium heat, stirring until thoroughly heated. Stir in bacon. Yield: ½ cup