Hello everyone. This is Alex Sanders, Grow Appalachia Site Supervisor at Project Worth Outreach in beautiful Menifee County, located in northeastern Kentucky. We have had nice weather this week with lower than normal temperatures and a few thunderstorms
Today, I would like to tell you about our youth canning class. This post were be mostly a photographic blog post. This class was held on August 19, 2014 in the Project Worth Outreach Community Center. There are additional dates set for more youth canning classes on various vegetables. I will post a blog on these classes. This youth canning class was led by Gail Mills, Amanda Hamilton and Michelle Brown of the Menifee County Extension Office and were assisted by volunteers Chrystal Rodriguez and Christine Deaton. We 12 in attendance (some did not want to be photographed) and everyone received a canvas bag, hot pad, paring knife and a jar of homemade grape jelly. The attendees were shown every step in the process of food preparation through the canning process. All of the attendees stated they had learned a lot about canning and enjoyed the workshop.
After viewing the photos below please check out this week’s recipe. Hope everyone has a great week and has time to enjoy their garden.
Sweet Potato Casserole
4 medium-sized red sweet potatoes (about2 lbs.)
2 large egg whites
2 tablespoons firmly packed light brown sugar
1 ½ teaspoon butter
¼ teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoon finely chopped pecans or walnuts
Peel and quarter sweet potatoes. In a large saucepan cover the sweet potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered for 20-25 minutes or until tender; drain. Preheat oven to 350*. In a large bowl with an electric mixer on low, beat the potatoes until almost smooth. Add the egg whites, sugar, butter, salt and nutmeg. Beat until light and fluffy. Spoon the sweet potato mixture into an 8 inch round baking pan. Sprinkle with pecans. Bake for 25 minutes or until heated through. Makes for servings.