Twelve members of the Maysville E.H. Club were present for the September meeting and luncheon which was hosted by Dianna Afuvai. The meeting was called to order and everyone was welcomed by president Orpha Wardlaw. We sang "Shortnin' Bread" led by Melinda Crawley. Melinda gave a short reading on "You Are What You Eat"
Crawley had an informative lesson on cooking and eating whole grain foods. Whole grains are important sources of nutrients like zinc, magnesium, B vitamin, and fiber. There are many choices available to make half your grains whole grains. But whole-grain foods should be handled with care. Over time and if not properly stored, oils in whole grains can cause spoilage.
Bert Ballman gave several helpful hints including, when baking bread, set a dish of water in oven to prevent the crust from getting too hard. To re-warm a loaf of bread, put it in a paper bag and place it in a 325 degree oven, turn oven off and allow bread to sit in oven for a few minutes. Leftover mashed potatoes can be shaped into a roll and frozen, then sliced and fried.
Bert showed a pumpkin she made from old rusted canning jar rings.
Roll call by Katherine Tucker was answered by telling our favorite bread.
Our educational exhibit received a blue ribbon. We discussed what our club might do as far as making new items for the Country Kitchen.
We made final plans for our annual bean dinner on Saturday. We invite everyone to come enjoy a bowl of beans, corn bread and coleslaw for a donation. There will also be a bake sale and old fashioned cake walk.
Fall Craft Day will be Nov. 1. Booths will be rented for $10 to anyone who would like to sell items.
The Christmas party will be at the Community Building this year due to the growth of our club.
Jane Wilber will serve as hostess for next month's lunch.
Community on 10/01/2014