Reduce
Your
Holiday
Spending
Sometimes
we find ourselves paying off last years Christmas presents when the new
holiday season is upon us. With a little planning, you can reduce or eliminate
that after-Christmas debt.
Decide how
much money you can afford to spend and write it down. Stick to it. Pay cash,
and avoid using your credit cards.
Buy only
one present per person, and maybe a few stocking stuffers. Buy only for those people you really care
about. Send cards to the rest.
Watch for
before-Christmas sales. Not only will you save money, but your shopping will be
done way ahead of time.
Use your
talents and make presents. Bake gingerbread and cookies, or craft your own
ornaments. Give needlework, ceramics, framed photographs or craft items.
Donate your
time as a present. Offer to clean your sisters house, baby-sit your brothers
kids for the weekend or give 10 free tennis lessons to your niece.
If you are
mailing packages - especially overseas - choose lightweight items that wont
run up postage costs.
Buy
Christmas cards, decorations and wrapping paper right after Christmas. They are
always on sale, usually for half price.
Shop at
after-Christmas sales for next years gifts. The savings can sometimes be
enormous.
Jackson
County Newsletter
Nov/Dec
2001
Time
Management
Planning
is crucial!! Not only at holiday times, but throughout the year, having a plan
and being organized makes things easier. Start early. Dont wait til December.
Draft a
schedule that includes all the tasks you have to complete, how long you think
each will take, and when each needs to be done. Write everything on a calendar and hang it on the refrigerator
door.
Dont
overload weekends. Spread things out over the weeks preceding the holidays and
spend half an hour or so each evening cleaning, wrapping, cooking, etc.
Do two
things at once. If youre baking, start cleaning the kitchen while the dough is
rising. Write cards while you are talking on the phone or waiting to pick up
the kids.
If
possible, schedule activities you dread for times of day when you have the most
energy.
Use a
spiral notebook to keep track of purchases, listing everyone to shop for, and
writing down the items beside each name. Use the same notebook for several
years. Looking back helps you
vary selections.
Go over your list and plan your shopping. Or if planning on ordering, do it
early. You can also write your Holiday
card list in the back of the book.
Use your
computer for your Holiday mailing list. Its easy to update and print your
labels. (To and From). Divide the number of cards you will be sending by 14.
Then do that many each day for two weeks.
Prioritize
your cleaning. Clean and shine everything thats visible, but leave deep
cleaning for a cold day in January.
Be
realistic about how much you can do. Dont be afraid to say no if you cant do
something. Or come up with something
easier.
Shop
earlyNot only for gifts! Buy plenty of film, batteries and candles. Stock the
pantry. If possible, have a few extra
gifts for unexpected guests (or those you forgot!).
Plan ahead
and get as much done ahead of time as possiblesuch as baking and freezing,
double-batching, early mailing.
Create a
storage area for holiday items such as decorations and gifts. Make a list at
the end of the season of things you can re-use next yearcards, napkins, gift
wrap, etc.
Helpful
Hints For Holiday
Happenings
2001
Holiday Hotlines
Holiday
Hotlines offer lots of helpful cooking tips.
For assistance call:
USDA
Meat & Poultry Hotline
1-800-535-4555
Land
OLakes -
1-800-782-9606
Butterball Turkey Talk-Line-
(Nov.
1-Dec. 22nd only)
1-800-323-4848
For
hearing impaired call -
1-800-833-3848
Nutra Sweet and Equal -
Sweet
N Low -
1-800-221-1763
Holiday Food Safety Tips
Thanksgiving
and Christmas are occasions for delicious feasts...not upset stomachs. Food safety requires special attention at
holiday time because you are usually handling large amounts of food, preparing
it in a busy kitchen, and serving it buffet style. All contribute to the
possibility of food poisoning.
%
Be
sure you have enough
refrigerator space.
% Keep buffet dishes small and replenish as needed, directly from the refrigerator. Replace the dish - dont mix new food with old.
% Place plates of cold food on beds
of ice.
% Chafing dishes or heated serving
trays should hold foods at 140 degrees F or above.
% Get an instant -read food
thermometer and use it to check doneness and serving temperatures.
% Dont leave perishable food on a
buffet table more than 2 hours. Discard any food that sat out longer than the
2-hour limit.
% Refrigerate or freeze leftovers in
small containers. They will keep in the
refrigerator about 4 days. Quality of
frozen leftovers will be best if used within 2-4 months. Reheat leftovers
thoroughly to 165 degrees F.
Home Economics
Notes
November
2001
First Aid Kit for Surviving the Holidays
1. Make your New Years resolutions on
December 1st and stick to them.
2. When out doing
your holiday shopping, take along lowfat snacks such as rice cakes,
lowfat granola bars or nonfat pretzels. Snacks prevent overeating when you
finally stop and eat.
3. Instead of giving
high fat cookies and baked goods to your friends, try flavored vinegars,
homemade spice mixes or nonfat fudge sauces for something unique and healthy.
4. Add 15 minutes to
your regular exercise routine.
5. Make walking
before or after your holiday meal a new tradition.
6. Plan ahead
for parties. Visualize the scene and think about how you will cope with the
selection of foods that may be high in fat, salt and calories.
7. Drink 8
oz. of water and eat two servings of fruits or vegetables an hour before a
holiday party.
8. Call your
hostess and ask if you can contribute some food. Bring something delicious and
healthy.
9. Decide that you
will concentrate on socializing, enjoying people rather than making food
he focus. If eating is secondary to your enjoyment, its easier to make healthy
food choices.
10. At a buffet table, be sure to cruise
the table first, view all of your choices and then make a conscious effort to
make healthy choices. Fill your plate (leave some white space) and move to the
opposite end of the room.
11. Give
yourself permission this holiday season to eat one or two, I shouldnt
be eating this favorite holiday food and eat it without guilt.
12. Look for
low calorie beverages. If you do decide to have an alcoholic beverage,
do it later in the evening. Have water
first to quench your thirst, then sip the alcohol slowly. Alcohol tends to lower inhibitions making
healthy eating more difficult.
13. Great
non-alcoholic beverage choices include: sparkling mineral water or club
soda with lemon or lime, nonalcoholic beer, non- alcoholic champagne or nonalcoholic punch.
14. If you
must have a dessert, take only a sliver and fill the rest of your plate
up with fruit.
15. If
the party is at a restaurant or hotel, call ahead and order a lowfat
version of what everyone else is having. You can also order a vegetarian lowfat
meal.
Gardeners Corner
We are in the midst
of a fall drought, with no significant rainfall within the past 8 weeks. Gardeners should continue watering the lawn,
shrubs, flowers and vegetables.
Cold Weather on the Way
The average first freeze date has already past, so cold
weather cant be too much longer in coming.
Following are some suggestions for protecting plants.
—
Well watered plants are more resistant to cold damage than drought stressed
ones. Moisten the soil thoroughly one
or two days before a predicted freeze.
—
Bring in cold sensitive potted plants.
—
Avoid fertilizing with high-nitrogen containing fertilizers this late in the
season.
—
Limit the covering of plants to only those especially valuable, cold sensitive
species. Covering involves a long term
commitment and doesnt always work.
—
Mound up pine needles, bark or other porous material around the base of
hibiscus, lantana, pentas and other tropicals if left in the ground. Remember to remove the mounded material next
spring.
Plant Winter Vegetables
The cool season vegetables are productive and often easier
to grow than those that are produced in the spring/summer garden.
In November, plant seeds of beets, carrots, kale, kohlrabi,
mustard, radish, leek and spinach.
Establish transplants of broccoli, Brussels sprouts, cabbage, Chinese
cabbage, collard, onion and strawberry.
New Publication
New Fact Sheet
The much awaited fact sheet, Nutrient Content of Organic
Materials has gone to press! We hope that users of organic fertilizers
find it useful.
The need for such a publication surfaced several years ago,
as organic gardeners sought to learn more about the nutrient content of various
organic materials. Some of the
information, compiled years ago by Mr. Henry Hannum, had been lying dormant in
my files.
Due to Theresas work speed and persistence we can now
provide this publication to gardeners who use organics. Copies can be obtained
by contacting the Extension office. It
will also be available on the County website soon.
Master Gardener
Application
Taken Through
November
November 30 is the deadline for submitting applications for
the 2002 Master Gardener classes.
Anyone who is interested should call or drop by for a copy. It is also available on the Santa Rosa
County Website.
Dan
Mullins
Horticulture
Agent
Broccoli Cheese Bake
Delicious ricotta cheese melts into broccoli.
2 stalks
broccoli florets
4 Tbsp.
lowfat ricotta cheese*
4 Tbsp.
nonfat grated mozzarella
pinch
paprika
Wash
broccoli florets and shake excess water off. Place broccoli into
microwaveable
dish with stems down. Spread tops with lowfat ricotta
cheese.
Sprinkle with grated mozzarella and paprika. Microwave on high
for 4-5
minutes or until broccoli is tender and cheese is melted over the tops of the
broccoli.
*Lowfat ricotta may be substituted
with nonfat ricotta.
Orange Glazed Carrots
Orange marmalade sweetens and shines this incredible
vegetable that contains over 500% of the RDA for vitamin A in just three and a
half ounces!
6 carrots,
peeled and sliced
2 Tbsp.
orange marmalade
Ό cup
fresh orange juice
Mix the
orange juice and the orange
marmalade
in a microwave-proof
casserole.
Add the carrots and
toss them
with the juice. Cover and
microwave
on full power until the
carrots
are tender about 3-5 minutes. Stir and serve.
Banana Nog
4 bananas, peeled
1½ c. skim milk
1½ c. plain nonfat
yogurt
Ό tsp. rum extract*
ground nutmeg
Add all ingredients
except nutmeg to
blender or food
processor. Puree till smooth.
Pour into 4 fancy
serving glasses and
top each with a pinch
of nutmeg.
*Rum extract may
be substituted with vanilla extract or a dash of dark rum. The calories will be increased with the rum.
Peanut Pralines
2½ c. sugar
1 c. buttermilk
1 c. butter (no
substitutes)
2 Tbsp. peanut butter
1 Tbsp. vanilla extract
½ tsp. baking soda
2½ c. dry roasted
peanuts
In a
saucepan, combine sugar, buttermilk and butter. Cook and stir over low heat
until butter is melted and sugar is dissolved. Cook over medium heat until a
candy thermometer reads 234 °-240° (soft-ball stage), stirring occasionally.
Add peanut butter, vanilla, baking soda and peanuts; stir rapidly
until
mixture is thickened and creamy. Drop
quickly by tablespoonfuls onto waxed paper, lined or lightly buttered baking
sheets, shaping into patties. Let stand until cool and set. Store in an
airtight container. Makes about 2½ pounds.
Colorful Christmas Salad
1 (3-oz.) package lime
gelatin
1 c. crushed pineapple,
drained
1
(8-oz.) package cream cheese, softened
½ c. mayonnaise
½ c. walnuts, chopped
1(3-oz.) package
cranberry gelatin
½ c. cranberry sauce
Prepare lime gelatin as
directed on package and chill until slightly thickened. Fold in pineapple.
Pour into an 8-inch pan
or mold and chill until firm. Add mayonnaise to cream cheese, mixing until
well-blended. Add nuts and spread over molded gelatin layer. Chill until firm.
Prepare cranberry
gelatin and add
cranberry sauce. Pour over cheese mixture and chill until firm. Remove From
mold by placing mold in hot water for a few minutes; then invert onto a serving
platter.
Hot Pizza Dip
1(8-oz.) package cream cheese, softened
1 tsp.
Italian seasoning
1 c.
mozzarella cheese, shredded
Ύ c.
Parmesan cheese, grated
1 (8-oz.)
can pizza sauce
2 Tbsp.
green pepper, chopped
2 Tbsp.
green onion, thinly sliced
bread sticks
or tortilla chips
In a
mixing bowl, beat cream cheese and Italian seasoning. Spread in an ungreased
9·inch microwave-safe pie plate. Combine mozzarella and Parmesan cheeses;
sprinkle half over the cream cheese. Top with the pizza sauce, remaining cheese
mixture, green pepper and onion. Microwave,
uncovered,
on high for 3-4 minutes or until cheese is almost melted, rotating a half turn
several times. Let stand for 1-2
minutes. Serve with breadsticks or tortilla chips. Makes about 3 cups.
Cashew Salad
1 head lettuce
1 c. (or more) Cashews
1
c. (or more) Swiss cheese cut in small strips
or shredded
Dressings:
1 c. canola or olive
oil
Ύ c. sugar
1/3
c. vinegar
½ tsp. salt
1 tsp. dry mustard
1 tsp. grated onion
1 tsp. poppy seeds
Mix dressing
ingredients in blender or shake well in a jar. Pour dressing over salad just
before serving.
Crock Pot Candy
Layer in a 5-quart
crock-pot!
16 oz. unsalted canned
peanuts
16 oz. salted canned
peanuts
8 oz. bar German
chocolate
(broken up into squares)
12 oz. pkg. Semi-sweet
chocolate chips
3
lbs. white chocolate bar (broken up into
squares)
Cook on low 3 hours (Do
not stir).
After
the three hours, stir; drop by teaspoonful on waxed paper. For easy cleanup place newspaper under wax
paper.
The use of trade
names in this publication is solely for the purpose of providing specific
information. It is not a guarantee,
warranty, or endorsement of the product names and does not signify that they
are approved to the exclusion of others.
|
Linda K.
Bowman, R.D., L.D.
Extension
Agent IV
Family &
Consumer Sciences
Santa Rosa
County
LKB:etc
DECEMBER 2001