Q: I was unable to attend your recent program on cooking with diabetes. Are you going to offer it again?

A: We will not be offering the same program that was presented last month anytime soon. However, to help individuals who have diabetes or have a family or friend with the disease, K-State Research & Extension in Douglas County is planning to offer a four-session cooking school on “Dining with Diabetes.” Through this course, you will have the opportunity to learn how to reduce the effects of diabetes and still enjoy food by following your meal plan.

The goals of this program:

¢ Increase knowledge about healthy foods.

¢ Prepare healthy versions of familiar foods.

¢ Demonstrate new cooking techniques.

¢ Provide taste testing of new recipes.

¢ Provide basic information about diabetes and nutrition.

¢ Provide opportunities for people with diabetes to share and learn from one another.

The series of four cooking classes will be offered Thursdays from Oct. 27 to Nov. 17. The classes will run from 6 p.m. to 8 p.m. at the extension center on the Douglas County 4-H Fairgrounds. The cost to attend “Dining with Diabetes” will be $30 per participant, or $50 per couple living in the same household. However, no one will be denied participation due to inability to pay. The registration fee will include course materials, recipes and food tasting.

For the first session, we are fortunate to have Mary L. Meck Higgins, Ph.D., R.D., L.D. and CDE, assistant professor in human nutrition from K-State Research & Extension, coming to share information on diabetes awareness and management, in addition to sampling a variety of healthy dishes. During the three sessions to follow, I will be teaching participants how to modify current food intake, plan and enjoy meals using a variety of foods, and eat out in restaurants.

To enroll or ask questions, contact me at 843-7058. Pre-registration, due no later than Friday, is required so we will know how much food to plan on preparing. Space is limited, so early registration is encouraged.

Q: I’ve heard that there’s a new Kansas 4-H Cookbook for sale. Is it available at the Extension Office?

A: Yes, it is. It seemed only fitting that as we celebrate the 100th anniversary of Kansas 4-H, a centennial cookbook should be printed to depict quality food that looks good and tastes good.

The centennial edition of “Essence of Kansas . . . Taste Three 4-H Cookbook” represents the participation of hundreds of individuals across Kansas with a special interest in the 4-H program. The cookbook features tried and true family favorite recipes. It contains 200 pages of recipes for appetizers, beverages, breads, main dishes, meats, salads, side dishes, soups, vegetables, cakes, candy, cookies and desserts. Many times in the past, I have reached for one of the two previous cookbooks in searching for a recipe that I could trust would turn out a quality product. I am convinced that this cookbook, loaded with home-tested recipes, will serve me as well. Published by the Kansas 4-H Foundation, the cookbook costs $15, of which $4 remains in Douglas County to be used for youth programming.

Here are a couple of recipes that have been shared. I hope you’ll enjoy them.

Polish hunters’ stew

1 pound Polish sausage (kielbasa)

1 1/2 pounds each boneless beef chuck and lean pork, 1-inch cubes

3 tablespoons vegetable oil

2 1/2 cups onions, sliced

12 ounces mushrooms, cut in half

1 pound sauerkraut, rinsed with cold water, drained

1 cup dry red wine

1 can (8-ounce) tomato sauce

2 teaspoons salt

1 teaspoon caraway seeds

1/4 teaspoon pepper

About three hours before you plan to serve the stew (or one or two days before – it reheats fabulously), slice the sausage 1/2-inch thick. Brown about one-third of the slices at a time in a heavy 9- or 10-inch skillet over high heat. As done, transfer to a 4- to 5-quart casserole or Dutch oven (not aluminum). When all the sausage is browned, add vegetable oil to skillet. Brown the beef and pork in several batches in hot oil. As each batch is done, add it to the casserole. When all meat is browned, add sliced onions to skillet and cook 3-5 minutes, stirring several times, until soft. Add to casserole along with mushrooms, sauerkraut, red wine, tomato sauce, salt, caraway seeds and pepper. Cover. Preheat oven to 375 degrees. Bake for 2 to 2 1/2 hours, stirring every 30-40 minutes until meat is very tender. (Or slowly simmer on the stove top.)

Yield: 8-10 servings.

Submitted by: Pat McNally, Kansas State 4-H Leader

Apple butter ham

1 (8-10 pound) bone-in ham half,

fully cooked

24 whole cloves

1 jar (15-ounce) apple butter

1 cup maple syrup

1/2 cup brown mustard

1 1/2 cups ginger ale

Preheat oven to 350 degrees. Score fat on ham in a diamond design and stud with cloves. In a lightly greased 9-by-13-by-2-inch baking pan, place ham, fat side up. Stir together apple butter, maple syrup, brown mustard, and ginger ale; pour evenly over ham. Bake for 2 1/2 hours on lower rack of oven, basting with pan juices every 15-20 minutes.

Yield: 12-15 servings.

Submitted by: Steve Fisher, Kansas 4-H Centennial volunteer chairman and retired 4-H Specialist