travel across the united states with healthy eating donna fryman, fleming co
DESCRIPTION
Travel Across the United States with Healthy Eating Donna Fryman, Fleming Co. Sally Mineer, Lewis Co. Debra Cotterill, Mason Co. Eugenia Wilson, Martin Co. Family and Consumer Sciences Agents. MAINE. MAINE. Beauty Outdoor Adventures Culinary Experiences Blueberries. - PowerPoint PPT PresentationTRANSCRIPT
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Travel Across the
United States with
Healthy Eating
Donna Fryman, Fleming Co.
Sally Mineer, Lewis Co.
Debra Cotterill, Mason Co.
Eugenia Wilson, Martin Co.
Family and Consumer
Sciences Agents
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MAINE
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MAINE•Beauty
•Outdoor Adventures
•Culinary Experiences
•Blueberries
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Wild Blueberry Gingerbread
2 cups all purpose flour ½ teaspoon ginger1 teaspoon cinnamon ½ teaspoon salt1 teaspoon baking soda 1 cup sour milk or buttermilk
½ cup (1 stick) margarine, 1 cup sugarSoftened 3 tablespoons molasses1 egg 3 tablespoons sugar 1 cup wild or cultivated blueberries
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Blueberry Gingerbread tips for Success:
•Crème margarine
•Alternate the addition of dry and milk mixtures
•Fold blueberries gently
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GEORGIA
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GEORGIA•Beaches
•Seafood
•Historic sites
•Southern hospitality
•Peaches
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Peach Crumble3 large sheets graham crackers2 teaspoons sugar1 tablespoon margarine, melted1 (15 ounce) can sliced peaches or peach chunks,
drained1 ½ cups plain nonfat yogurt
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Peach Crumble tips for success:
•Sealable plastic bags
•Heating the fruit
•Using low-fat yogurt
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MISSISSIPPI
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MISSISSIPPI•Antebellum mansions
•Magnolia
•Gulf
•Rivers
•Sweet Potatoes
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Grilled Sweet Potatoes
4 large sweet potatoes¼ cup (1/2 stick) light butter, melted1 teaspoon pepper
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Grilled Sweet Potatoes tips for success:
•Preheat the grill
•No peeling necessary
•Cutting even slices
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USING A CHEF KNIFE
Figures from Cooking a World of New Tastes, Segment 1www.schoolmeals.nal.usda.gov/Training/worldoftastes/tastes.html
Top View Side View
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KNIVES AND CUTTING BOARDS
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MICHIGAN
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MICHIGAN•Diverse agriculture
•Forest, Land and Water
•Camping and Fishing
•Large wildlife inhabitants
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Roasted Asparagus with Parmesan Cheese
1 pound asparagus, trimmed1 tablespoon olive oil¼ teaspoon salt¼ teaspoon pepper1/3 cup granted Parmesan cheese
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Roasted Asparagus tips for success:
•Choose bright green stalks with tightly closed tips•“Rock N Roll” to coat asparagus•Can season with salt-free herbs
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NEVADA
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NEVADA•Pine trees
•Mountains
•Snow
•RecreationPine needles
Pine cone
Pine nuts
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Pine Nut Salad3 large cucumbers1 cup finely sliced celery1 bunch parsley, finely chopped1 cup black olives, coarsely chopped2 cup fresh spinach, shredded1 cup pine nuts½ cup olive oil¼ cup vinegarOne sixteenth teaspoon oreganoSalt and pepper to taste
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Pine Nut Salad tips to success:•Chop as directed
•Whisk liquid ingredients together
•You can use other family favorite vegetables•Toasting nuts brings out flavor
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ALASKA
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ALASKA•Freezing/Preserving
•Beauty
•Fishing
•Ice
•Salmon
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Baked Salmon
1 (1/2 pound) salmon fillet1 ½ teaspoons dried dill weed1 large lemon, sliced
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Baked Salmon tips for success:
•Rinse, pat dry and place skin side down
•Many seasoning choices
•Cooks well in skillet, grill or oven
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OUR TRIP
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SIDE TRIPS
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KENTUCKY
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Special Thanks to:
Paula Roberson, Mason County Staff Assistant
Cindy List, Fleming County Staff Assistant
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Thanks for traveling with Sally, Donna, Debra and Eugenia.