Cajun Chronicles Terrebonne November/December 2012 Terrebonne 4-H would like for you to help us spread some Christmas cheer in a new way. We are asking each school 4-H club to make one fleece lap blanket to donate to a local nursing home. Follow these simple steps as a club to make a fleece lap blanket: Supplies: 1 yd of fleece for the top 1 yd of fleece for the bottom 1 pair of scissors 1 popsicle stick or index card straight pins - optional Instructions 1. You will need two pieces of equal size, which will then be tied together with knots. You can use the same fabric for both front and back, or you can choose complimentary or contrasting fabrics for a reversible blanket. 2. Place one piece of fabric face down and one face up. Line them up and trim the Warm Fuzzies edges so that both pieces are even. Separate the pieces of fleece. 3. In each corner of the two pieces, measure a 3" x 3" box. Mark the box using chalk or pins. Cut out this box, notching each corner in the same manner on both blankets. Discard the boxes, or save for another project. (optional step) 4. Make a guide out of a notecard that is three or four inches long and one inch wide. (A large popsicles stick is a great guide as well. Use this guide to cut even slits around the entire edge of both pieces of fleece. Cut the slits perpendicular to the edge of the quilt, three inches deep (or four inches for a larger blanket) into the fabric from the edges, and one inch wide apart. 5. Lay the two pieces of fleece on top of each other, right sides out. Take a slit from one piece of fleece and tie it to the slit on the other piece of fleece that's directly beneath it. Double knot it securely, but don't tie too tightly or you may damage the slit. Continue tying slits together all the way around the blanket until both pieces of fleece are joined. Check the web for more instructions if needed. Search no-sew fleece blankets. Be Creative! Please do not add embellishments such as buttons, glitter, beads, or sequence. Fabric paint, iron-on s, and embroidery are OK. Tags: Roll up the blanket and attach a tag with a ribbon or other material. Please do not use safety pins to attach the tag. Your tag should have a nice holiday message with your school name and 4-H emblem. Blankets are due to the 4-H office by Tuesday, December 4, 2012. November 2 Broiler Orders Due November 10 Poultry and Egg Cookery November 13 Junior Leader Meeting November 16-18 Challenge Camp December 1 Beef and Sugar Cookery December 4 Warm Fuzzy Blankets due January 26 Parish Livestock Show January 29-31 District Livestock Show
Page 2 CAJUN CHRONICLES Beef and Sugar Saturday, December 1, 2012 Caldwell Middle School 445 Hwy 311 Schriever, LA Registration: 9:30 10:30 a.m. Judging: 10:30-12:00 noon Educational Workshops 10:30 12:00 Awards: 12:00 noon To properly enter your dish, place no more than 4 servings of your prepared recipe in ONE SMALL covered container. Containers must be picked-up after awards have been given. Place name and school name under the dish/container. Bring ONE copy of the recipe. Please write your name and school name on the back of the recipe. The recipe should include a complete list of ingredients in the order which they are used in the recipe. Provide clear instructions for every step of combining and cooking the ingredients, which include cooking procedures, the size of the pot or pan, temperature and cooking time and number of servings. The prepared food samples will be judged on taste, appearance, originality and food safety. All dishes receive ribbon awards. Grand Champion dishes selected in each category will receive awards. Please help us promote our Beef and Sugar Commodities by participating in the 4-H Beef and Sugar Cookery. Ground Beef Cookery 1. At least 1 pound of ground beef must be used in the preparation of the recipe. All ground beef should be cooked until gray in color, not pink and juices run clear. 2. Three Divisions: *Low Calorie Main Dish A dish that provides less than 300 calories per serving. Calories per serving should be stated on the recipe. *Quick and Easy Main Dish A dish that is prepared and served in less than 1 hour. *One Dish Meal A dish that provides ingredients from at least 3 of the 5 main food groups. Sugar Cookery Guidelines Categories: Cakes, Cookies, Candy, Pies, Brownies, Cupcakes and other Sugar Dish Guidelines: 1. Any 4-H member may enter up to one dish in each category. 2. The prepared dish should have at least ½ cup of sugar. *Types of sugar which may be used include: white, brown, or powdered. Splenda is not considered sugar for this contest. The following Categories from the Sugar cookery do not compete at the Area Commodity Cookery: Brownies, Cupcakes and other Sugar Dish. Transport serving samples in an ice chest and on ice to keep them cold. Samples of the dish will be reheated for judging if needed. Dishes not entered cold/chilled will be given a participation ribbon and will not be tasted by judges. Food safety is important. 1 point will be given to each member for entering the cookery regardless of the number of dishes entered. 4-H members will also be given 1 point for participating in all educational workshops. Community Service
TERREBONNE NOVEMBER/DECEMBER Page 3 State Award Applications 4-H members meeting basic requirements below may apply for two state 4-H awards. 4-H members in 7th 12th grades can get applications at the 4-H office or on our 4-H website. Completed applications are due to the 4-H office by January 11, 2013. LA 4-H Foundation Award of Excellence *Must be under 14 years of age by January 1st of the club year application is submitted *Must have at least 2 years 4-H club work *Must score at least 100 points on application and score card *Award can only be received one time LA Key Club Award *Must be at least 16 years of age by January 1 of the year application is submitted *Must have at least 3 years 4-H club work *Must have completed one year of active Junior Leadership work excluding award year *Must score at least 140 points on application and score card 4-H Top Chef s: Clover Thanks to Southdown Elementary School for hosting the Seafood Cookery! October 10, 2012. Thanks to all participants for making this event a success! Not only did 4-H members participate in the cookery contest, but they were also able to attend fun educational workshops, presented by our Junior 4-H members. Thanks to Sidney Jackson, Gabie Davis, Catherine Use, and Breanne Burgess for their leadership with these workshops. Also thanks to Mrs. Chippy Dupre for conducting a demonstration workshop to prepare 4 -H members for 4-H Achievement Day. Congratulations to the following Top Chef s (Grand Champion Winners) from the Seafood Cookery: Shrimp Main Dish Adeline Martin, Lacache Middle School; Shrimp Appetizer or Salad Hannah Hebert, St. Bernadette; Crab Bella Daigle, St. Gregory; Oyster Catherine Use, H.L. Bourgeois;, Fish and Other Zach Luckett, Montegut Middle; Crawfish Claire Use, Caldwell Middle. National 4-H Week in Review: It was AMAZING to see schools, leaders, and 4-H members Join the Revolution of Responsibility, October 7-13, 2012; showing support and pride for the 4-H Program. We saw lots of 4-H activities going on and lots of green treats! A MILLION CLOVER Thanks to those 4-H members who participated in the 4-H Amazing Race we hope you had a clover of a time! Thanks to all 4-H Junior Leaders and Parents who helped out!! National 4-H Week Display Results: All 4-H clubs who participated worked well to show the parish their 4-H Pride AWESOME job to all clubs who participated! The winner are as follows: 1st Lacache Middle 2nd Caldwell Middle 3rd St. Matthew s Honorable Mention : Maria Immacolata and Lisa Park Thanks to the following schools for participating in the National 4-H Week Display Contest: Mulberry Elementary, HL Bourgeois High School, St. Gregory, Coteau Bayou Blue, e- learning, Bourg Elementary, St. Berndaette, Dularge Elementary Cloverbuds,.
Page 4 Is the theme for the 2012-2013 4-H Achievement Day Submitted by Mackenzie Martin Lacache Middle School Congratulations!!!!! Achievement Day will be held April 20, 2013 at H.L. Bourgeois. Additional information will be given at a later date. Thanks to all who participated in the Achievement Day theme contest. Stay informed about Terrebonne 4-H Find us on the web at : http://www.lsuagcenter.com/en/our_offices/parishes/ Terrebonne/Features/4-H/ Like us on Facebook: Terrebonne Parish 4-H Clover Race Terrebonne 4-H would like to thank everyone who came out to kick off National 4-H Week by supporting Terrebonne 4-H at the first annual Clover Race! We had a great time while taking steps toward a healthy habit. The race was a huge success with over 130 participants. Congratulations to our winners of the Fun Run; Sadi Thibodaux (1st place), Lexie Shorter (2nd place), and Carlo Dupre (3rd place.) The 5K was broken into two division, male and female. Congratulations to the winners; Brandon McDonald (1st place Male), Jody Ledet (2nd place Male), Josh Visser (3rd place Male), Sarah Besson (1st place Female), Sarah Green (2nd place Female) and Cassie Becnel (3rd place Female.) Thanks again to all who participated and volunteered to make this event possible!
TERREBONNE NOVEMBER/DECEMBER Page 5 My Plate In an effort to make it easier for parents to figure out how to feed their kids nutritious, balanced meals, the U.S. Department of Agriculture (USDA) has introduced an easy-to-follow food guide icon: MyPlate. The colorful divided plate includes sections for vegetables, fruits, grains, and foods high in protein. This visual reminder will help you: - fill half your plate with vegetables and fruits - make at least half the grains you eat whole grains, like oatmeal and brown rice - choose fat-free or low-fat (1%) milk and water rather than sugary drinks - when buying pre-packaged foods, choose ones low in sodium - don't serve oversized portions Balance is the most important thing when developing Join us for our November Junior Leader Meeting: Tuesday, November 13, 2012, 6:00 p.m. 7:30 p.m. Houma Municipal Auditorium 880 Verret Street We will have a guest speaker from The Haven: The Haven provides healthy eating habits. Try to eat healthy foods the majority of the time and save fattening junk foods for occasional treats. These treats should not be completely banned or else they will be even more appealing to you! Parents: Encourage healthy habits by having family meal times. Encourage three meals a day, with healthy snacks in between. Physical activity is just as important as healthy eating habits. Join your kids in fun games that get the entire family moving. To help you begin your healthy change, visit the website www.choosemyplate.gov and select the Get a Personalized Plan option. Have each family member enter their personal information and print off the computer s calculations for their daily food needs. shelter, counseling and other support to survivors of domestic and sexual violence. Their mission is to empower survivors of family violence to live safe, independent, and violence free lives. We are asking Junior Leaders to bring in items to donate to The Haven. Items needed: Cleaning supplies Soap Deodorant Razors Shampoo Conditioner Toothpaste Mouthwash Ethnic Hair Products Combs Brushes Paper Products Trash Bags Zip Lock Bags Kleenex Diapers MAKING THE BEST BETTER! Terrebonne Parish 4-H Youth Development COOPERATIVE EXTENSION SERVICE Terrebonne Parish 511 Roussell Street Post Office Box 511 Houma, LA 70361 (985) 873-6495 Fax: (985) 850-4620 Email: croger@agcenter.lsu.edu apitre@agcenter.lsu.edu Web Site: www.lsuagcenter.lsu.edu Research and Extension Programs Agriculture Economic/Community Development Environment/Natural Resources Families/Nutrition/Health 4-H Youth Programs It is the policy of the Louisiana Cooperative Extension Service that no person shall be subjected to discrimination on the grounds of race, color, national origin, gender, religion, age, or disability. A State Partner in the Cooperative Extension System The LSU Agricultural Center is a statewide campus of the LSU System and provides equal opportunities in programs