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

Wild Blueberry Gingerbread

2 cups all purpose flour ½ teaspoon ginger1 teaspoon cinnamon ½ teaspoon salt1 teaspoon baking soda 1 cup sour milk or buttermilk

½ cup (1 stick) margarine, 1 cup sugarSoftened 3 tablespoons molasses1 egg 3 tablespoons sugar 1 cup wild or cultivated blueberries

Blueberry Gingerbread tips for Success:

•Crème margarine

•Alternate the addition of dry and milk mixtures

•Fold blueberries gently

GEORGIA

GEORGIA•Beaches

•Seafood

•Historic sites

•Southern hospitality

•Peaches

Peach Crumble3 large sheets graham crackers2 teaspoons sugar1 tablespoon margarine, melted1 (15 ounce) can sliced peaches or peach chunks,

drained1 ½ cups plain nonfat yogurt

Peach Crumble tips for success:

•Sealable plastic bags

•Heating the fruit

•Using low-fat yogurt

MISSISSIPPI

MISSISSIPPI•Antebellum mansions

•Magnolia

•Gulf

•Rivers

•Sweet Potatoes

Grilled Sweet Potatoes

4 large sweet potatoes¼ cup (1/2 stick) light butter, melted1 teaspoon pepper

Grilled Sweet Potatoes tips for success:

•Preheat the grill

•No peeling necessary

•Cutting even slices

USING A CHEF KNIFE

Figures from Cooking a World of New Tastes, Segment 1www.schoolmeals.nal.usda.gov/Training/worldoftastes/tastes.html

Top View Side View

KNIVES AND CUTTING BOARDS

MICHIGAN

MICHIGAN•Diverse agriculture

•Forest, Land and Water

•Camping and Fishing

•Large wildlife inhabitants

Roasted Asparagus with Parmesan Cheese

1 pound asparagus, trimmed1 tablespoon olive oil¼ teaspoon salt¼ teaspoon pepper1/3 cup granted Parmesan cheese

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

NEVADA

NEVADA•Pine trees

•Mountains

•Snow

•RecreationPine needles

Pine cone

Pine nuts

Pine Nut Salad3 large cucumbers1 cup finely sliced celery1 bunch parsley, finely chopped1 cup black olives, coarsely chopped2 cup fresh spinach, shredded1 cup pine nuts½ cup olive oil¼ cup vinegarOne sixteenth teaspoon oreganoSalt and pepper to taste

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

ALASKA

ALASKA•Freezing/Preserving

•Beauty

•Fishing

•Ice

•Salmon

Baked Salmon

1 (1/2 pound) salmon fillet1 ½ teaspoons dried dill weed1 large lemon, sliced

Baked Salmon tips for success:

•Rinse, pat dry and place skin side down

•Many seasoning choices

•Cooks well in skillet, grill or oven

OUR TRIP

SIDE TRIPS

KENTUCKY

Special Thanks to:

Paula Roberson, Mason County Staff Assistant

Cindy List, Fleming County Staff Assistant

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