Transcript Slide 1
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 Wild Blueberry Gingerbread 2 cups all purpose flour ½ teaspoon ginger 1 teaspoon cinnamon ½ teaspoon salt 1 teaspoon baking soda 1 cup sour milk or buttermilk ½ cup (1 stick) margarine, 1 cup sugar Softened 3 tablespoons molasses 1 egg 3 tablespoons sugar 1 cup wild or cultivated blueberries Blueberry Gingerbread tips for Success: •Crème margarine •Alternate the addition of dry and milk mixtures •Fold blueberries gently GEORGIA GEORGIA •Beaches •Seafood •Historic sites •Southern hospitality •Peaches Peach Crumble 3 large sheets graham crackers 2 teaspoons sugar 1 tablespoon margarine, melted 1 (15 ounce) can sliced peaches or peach chunks, drained 1 ½ cups plain nonfat yogurt Peach Crumble tips for success: •Sealable plastic bags •Heating the fruit •Using low-fat yogurt MISSISSIPPI MISSISSIPPI •Antebellum mansions •Magnolia •Gulf •Rivers •Sweet Potatoes Grilled Sweet Potatoes 4 large sweet potatoes ¼ cup (1/2 stick) light butter, melted 1 teaspoon pepper Grilled Sweet Potatoes tips for success: •Preheat the grill •No peeling necessary •Cutting even slices USING A CHEF KNIFE Top View Side View Figures from Cooking a World of New Tastes, Segment 1 www.schoolmeals.nal.usda.gov/Training/worldoftastes/tastes.html KNIVES AND CUTTING BOARDS MICHIGAN MICHIGAN •Diverse agriculture •Forest, Land and Water •Camping and Fishing •Large wildlife inhabitants Roasted Asparagus with Parmesan Cheese 1 pound asparagus, trimmed 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon pepper 1/3 cup granted Parmesan cheese 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 NEVADA NEVADA •Pine trees •Mountains Pine cone •Snow •Recreation Pine needles Pine nuts Pine Nut Salad 3 large cucumbers 1 cup finely sliced celery 1 bunch parsley, finely chopped 1 cup black olives, coarsely chopped 2 cup fresh spinach, shredded 1 cup pine nuts ½ cup olive oil ¼ cup vinegar One sixteenth teaspoon oregano Salt and pepper to taste 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 ALASKA ALASKA •Freezing/Preserving •Beauty •Fishing •Ice •Salmon Baked Salmon 1 (1/2 pound) salmon fillet 1 ½ teaspoons dried dill weed 1 large lemon, sliced Baked Salmon tips for success: •Rinse, pat dry and place skin side down •Many seasoning choices •Cooks well in skillet, grill or oven OUR TRIP SIDE TRIPS KENTUCKY Special Thanks to: Paula Roberson, Mason County Staff Assistant Cindy List, Fleming County Staff Assistant Thanks for traveling with Sally, Donna, Debra and Eugenia.