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Travel Across the United States with Healthy Eating Donna Fryman, Fleming Co.

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.

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Travel Across the United States with Healthy Eating Donna Fryman, Fleming Co.

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  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

  2. MAINE

  3. MAINE • Beauty • Outdoor Adventures • Culinary Experiences • Blueberries

  4. 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

  5. Blueberry Gingerbread tips for Success: • Crème margarine • Alternate the addition of dry and milk mixtures • Fold blueberries gently

  6. GEORGIA

  7. GEORGIA • Beaches • Seafood • Historic sites • Southern hospitality • Peaches

  8. 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

  9. Peach Crumble tips for success: • Sealable plastic bags • Heating the fruit • Using low-fat yogurt

  10. MISSISSIPPI

  11. MISSISSIPPI • Antebellum mansions • Magnolia • Gulf • Rivers • Sweet Potatoes

  12. Grilled Sweet Potatoes 4 large sweet potatoes ¼ cup (1/2 stick) light butter, melted 1 teaspoon pepper

  13. Grilled Sweet Potatoes tips for success: • Preheat the grill • No peeling necessary • Cutting even slices

  14. 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

  15. Knives And Cutting Boards

  16. MICHIGAN

  17. MICHIGAN • Diverse agriculture • Forest, Land and Water • Camping and Fishing • Large wildlife inhabitants

  18. 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

  19. 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

  20. NEVADA

  21. NEVADA • Pine trees • Mountains • Snow • Recreation Pine cone Pine needles Pine nuts

  22. 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

  23. 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

  24. ALASKA

  25. ALASKA • Freezing/Preserving • Beauty • Fishing • Ice • Salmon

  26. Baked Salmon 1 (1/2 pound) salmon fillet 1 ½ teaspoons dried dill weed 1 large lemon, sliced

  27. Baked Salmon tips for success: • Rinse, pat dry and place skin side down • Many seasoning choices • Cooks well in skillet, grill or • oven

  28. OUR TRIP

  29. SIDE TRIPS

  30. KENTUCKY

  31. Special Thanks to: Paula Roberson, Mason County Staff Assistant Cindy List, Fleming County Staff Assistant

  32. Thanks for traveling with Sally, Donna, Debra and Eugenia.

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