Cajun Chronicles - LSU AgCenter€¦ · habit. The race was a huge success with over 130 participants. Congratulations to our winners of the Fun Run; Sadi Thibodaux (1st place), Lexie

of fleece that's directly be-

neath it. Double knot it se-

curely, 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 in-

structions if needed. Search

no-sew fleece blankets.

Be Creative!

Please do not add embellish-

ments such as buttons, glitter,

beads, or sequence.

Fabric paint, iron-on’s, and

embroidery are OK.

Tags:

Roll up the blanket and at-

tach 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.

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 blan-

ket” to donate to a local nurs-

ing 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 re-

versible blanket.

2. Place one piece of fabric

face down and one face up.

Line them up and trim the

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, notch-

ing each corner in the same

manner on both blankets. Dis-

card 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

Cajun Chronicles

“Warm Fuzzies” Terrebonne November/December 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

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 ingredi-

ents in the order which

they are used in the reci-

pe. Provide clear

instructions for every step

of combining and cook-

ing the ingredients,

which include cooking

procedures, the size of

the pot or pan, tempera-

ture 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 cate-gory will receive awards.

Please help us pro-

mote our Beef and Sugar

Commodities by partici-

pating 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 serv-

ing should be stated on

the recipe.

*Quick and Easy Main

Dish – A dish that is pre-

pared 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 sug-

ar. *Types of sugar which

may be used include:

white, brown, or pow-

dered. 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 rib-

bon 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 mem-

bers will also be given 1

point for participating in all

educational workshops.

Beef and Sugar

Page 2 CAJUN CHRONICLES

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

Community Service

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 mem-

bers participate in the cookery contest, but they

were also able to attend fun educational work-

shops, 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 Sea-

food Cookery: Shrimp Main Dish– Adeline Martin,

Lacache Middle School; Shrimp Appetizer or Sal-

ad—Hannah Hebert, St. Bernadette; Crab—Bella

Daigle, St. Gregory; Oyster—Catherine Use’, H.L.

Bourgeois; , Fish

and Other—Zach

Luckett, Montegut

Middle; Craw-

fish—Claire Use’,

Caldwell Middle.

State Award Applications

Page 3 TERREBONNE NOVEMBER/DECEMBER

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: 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 par-

ish their 4-H Pride– AWESOME job to all clubs who participat-

ed!

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.

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 Clo-

ver 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 Fe-

male.)

Thanks again to all who participated and volunteered to make this

event possible!

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

TERREBONNE NOVEMBER/DECEMBER

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

shelter, counseling

and other support

to survivors of do-

mestic and sexual

violence. Their mis-

sion is to empower

survivors of family

violence to live

safe, independent,

and violence free

lives.

We are asking Jun-

ior 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

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: [email protected]

[email protected] 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

MAKING THE BEST

BETTER!

Page 5

In an effort to make it easier

for parents to figure out how

to feed their kids nutritious,

balanced meals, the U.S. De-

partment of Agriculture

(USDA) has introduced an

easy-to-follow food guide

icon: MyPlate.

The colorful divided plate

includes sections for vegeta-

bles, fruits, grains, and foods

high in protein. This visual re-

minder will help you:

- fill half your plate with vege-

tables 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 por-

tions

Balance is the most important

thing when developing

healthy eating habits. Try to

eat healthy foods the majority

of the time and save fatten-

ing 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 Person-

alized Plan” option. Have

each family member enter

their personal information

and print off the computer’s

calculations for their daily

food needs.

My Plate