Virginia Cooperative

Extension Lynchburg 4-H

Newsletter
December, 2016

Lynchburg, Appomattox, and Lunenburg love

to make sure our teens and adults know how
much we are thankful for them. This picture
is from 11/23/16 at Massanutten Indoor
Waterpark, where we took our teens and
adults that were able to come. They had a
wonderful time!

Virginia Cooperative Extension Lynchburg 4-H Newsletter

Page 2

What is Happening in the Office?

Early in November Lynchburg-VCE helped with a Project Learning Tree workshop. Lynchburg-VCE helps with Project Learning Tree, Project Wet, and Project Wild workshops. If
you would like to learn more about these, please call our office.
Mid-November, Kevin Camm and Hannah Tillotson attended the Virginia 4-H Symposium
held at Virginia Tech. They learned a lot over the few days and even came back with
supplies that they are excited to use!
Recipe of the Month

Fact of the Month

"The steel plow was invented in 1837 by

American John Deere (18041886). A
blacksmith's apprentice for many years,
Deere opened his own shop in Grand
Decatur, Illinois, in 1836."
Fact provided by: Dan Swafford

Feel free to contact our office

with any questions you may
have!
hannaht2@vt.edu
Phone: 434-455-3740

Were on the web!

Leftover Turkey Soup

Number of Servings: 7

Ingredients:

Prep Time: 5 minutes

1 cup turkey, cooked

6 cups water
1/2 cup brown rice, uncooked
2 onions
1/2 green pepper
3 carrots
2 stalks celery
10 ounces corn, frozen
15 ounces low sodium tomatoes,
canned, chopped

Total Time: 1 hour

Directions:

Equipment:
Cutting board
Knife
Large saucepan with lid
Measuring cups

1. In a large saucepan, combine turkey, water and rice.

2. Cover and simmer for 1/2 hour.
3. While turkey and rice are cooking, cut the ends off of the onion, and peel
off the brown layers. Run under water to remove any dirt. Cut the onion in
half lengthwise, and place the flat side on the cutting board. Slice across the
onion, from one side to the other, then lay the slices on their side, and slice
from the widest side to the smallest, across the onion. Chop up any large
pieces. Set aside.
4. Wash a green pepper and, hold it by the top with the bottom sitting on a
cutting board. Slice down one side, cutting between the spines where the
white membranes are. Turn the pepper to the next side, and slice off the
next side between the spines. Keep turning until you have a skeleton. This
piece can be thrown away. Take the sides you have created and slice them
apart, then dice the slices. Set aside.
5. Wash a carrot and place it on a cutting board. Cut off both ends. Starting
at the small end, slice into thin slices. Set aside.
6. Wash a celery stalk and lay it on a cutting board. Cut off both ends and
cut into shorter lengths. Lay these pieces side by side. Cut wider pieces in
half lengthwise so that all the pieces are about the same size. Cut across
the ends until all pieces are chopped up. Set aside.

http://offices.ext.vt.edu/lynchburg/

7. Add onions, green pepper, carrots, celery, corn, and tomatoes to soup
after turkey and rice have cooked for 30 minutes.

Check us out on Facebook at

8. Cover and simmer for 30 more minutes until vegetables are tender.

Virginia Cooperative
Extension Lynchburg

http://ext.vt.edu/food-health/family-nutrition-program/recipes.html