December Service: Each

Christmas season, La National

Guard Child & Youth Program

sponsors Operation: Christmas

Angels. This program is

designed to assist La National

Guard Soldiers and Airmen who

may be experiencing financial

hardship during the Christmas

season through gifts for their

children, ages infant to 17yrs.

Terrebonne 4-H will collect NEW

unwrapped toys at the

December 7 cookery. If you

cannot attend the cookery, we

will collect items at the 4-H

office until December 9, 2013.

Monetary donations are also

graciously accepted for

Operation: Christmas Angels

along with checks, made

payable to: Youth Training

Fund. Gifts may include age appropriate

toys (boy and girl), books, Clothing

items (infant to teen), Movies, DVDs,

CD’s, Board Games, Video Games,

Stuffed Animals, Barbie Dolls, Bikes,

Action Figures, Wal-Mart Gift Cards,

Etc...

THANK YOU FOR SUPPORTING

OUR MILITARY FAMILIES!

This year, our

service learning

focus is the Mili-

tary. We want to

do something for

all parts of the

military: active military men and

women, veterans, and military fami-

lies.

At our first cookery, 4-H members

participated in a workshop, learning

more about the military and making

cards to send to soldiers deployed

overseas.

At each cookery, 4-H members will

learn a little more about our military.

NOVEMBER SERVICE: At the Novem-

ber 9 cookery (Poultry and Egg

Cookery at Bourg Elementary), we

ask that each 4-H member donate

ONE item to help us make care

packages to send to our soldiers. If

you cannot make the cookery on

November 9, we will collect the

items at the 4-H office. We ask the

all items be turned in to the 4-H

office by November 18, 2013.

Care Package Items The following items CANNOT be ACCEPTED:

HOME-BAKED FOOD

GLASS BOTTLES or GLASS JARS

AEROSOL CANS or SPRAYS

EXPIRED FOOD

CANNED FOOD

LIGHTERS, MATCHES or LIGHTER FLUID

HOTEL SAMPLES

VHS TAPES

HARD-COVER BOOKS

MUSIC CDS (We buy specific CDs troops

request) Items that can be donated:

FOOD and SNACKS:

Beef Jerky / Slim Jims

COFEE (Ground or whole; instant or drip),

Hot Chocolate packets, Herbal teas

Instant Drink Mixes (Gatorade, Kool‐Aid, Crystal Light)

Pumpkin Seeds / Sunflower Seeds (salted)

Tuna in foil pouches (no cans)

Protein Powders / Protein Bars / Cliff Bars

TOILETRIES:

NO HOTEL SAMPLES!

Baby wipes (travel size)

Liquid Hand Sanitizer (travel size)

Body Wash, Liquid Soap, Facial Cleanser

OTHER:

Small Flashlights (battery operated)

Air Fresheners

Socks: Black, Olive Green & White (cotton

and/or wool)

Batteries: “AA” “AAA” and “C” are the

most requested

Patriotic knick knacks : USA Flags, flags from

your state, bandanas, baseball hats.

Generic sunglasses

Cajun Chronicles Terrebonne November/December 2013

November 9

Poultry and Egg Cookery

November 14-16

Challenge Camp

November 20

Junior Leader Meeting

November 18

Fashion Workshop

November 18

Military Care Package Items due

November 21

SET Workshop

November 28,29

4-H Office Closed

December 2

Ornaments Due

December 6

Blankets Due

December 7

Beef and Sugar Cookery

December 13-15

LA Connections Camp

December 9

Toys for Operation Christmas

Angel Due

Helping Our Military Heroes

To properly enter your

dish, place no more than

4 servings of your

prepared recipe in ONE

SMALL covered

container. Containers

must be picked-up after

awards have been

given. Place name and

school name under the

dish/container. Bring

ONE copy of the recipe.

Please write your name

and school name on the

back of the recipe. The

recipe should include a

complete list of ingredi-

ents in the order which

they are used in the reci-

pe. Provide clear

instructions for every step

of combining and cook-

ing the ingredients,

which include cooking

procedures, the size of

the pot or pan, tempera-

ture and cooking time

and number of servings.

The prepared food

samples will be judged

on taste, appearance,

originality and food

safety.

All dishes receive ribbon awards. Grand Champion dishes selected in each cate-gory will receive awards.

Please help us pro-

mote our Beef and Sugar

Commodities by partici-

pating in the 4-H Beef and

Sugar Cookery.

Ground Beef Cookery

1. At least 1 pound of

ground beef must be used

in the preparation of the

recipe. All ground beef

should be cooked until

gray in color, not pink and

juices run clear.

2. Three Divisions:

*Low Calorie Main Dish – A

dish that provides less than

300 calories per serving.

Calories per serving should

be stated on the recipe.

*Quick and Easy Main Dish

– A dish that is prepared

and served in less than 1

hour.

*One Dish Meal– A dish

that provides ingredients

from at least 3 of the 5

main food groups.

Sugar Cookery

Guidelines

Categories:

Cakes, Cookies, Candy,

Pies, Brownies, Cupcakes

and other Sugar Dish

Guidelines:

1. Any 4-H member may

enter up to one dish in

each category.

2. The prepared dish

should have at least ½

cup of sugar. *Types of

sugar which may be used

include: white, brown, or

powdered. Splenda is not

considered sugar for this

contest.

The following Categories

from the Sugar cookery do

not compete at the Area

Commodity Cookery:

Brownies, Cupcakes and

other Sugar Dish.

Transport serving

samples in an ice chest

and on ice to keep them

cold. Samples of the dish

will be reheated for judg-

ing if needed. Dishes not

entered cold/chilled will

be given a participation

ribbon and will not be tast-

ed by judges. Food safety

is important.

* NOTE: Some Sugar

dishes do not need to be

put on ice. For example:

cookies, brownies. Dishes

that need to be refrigerat-

ed should arrive on ice.

1 point will be

given to each member for

entering the cookery

regardless of the number

of dishes entered. 4-H

members will also be given

1 point for participating in

all educational workshops.

Beef and Sugar Cookery

Page 2 CAJUN CHRONICLES

DON’T Forget:

Saturday,

November 9, 2013

Bourg Elementary

4413 St. Andrew Street

Bourg

Registration:

9:00—10:00 a.m.

Reference your

November Cajun

Chronicles for Contest

Information

Poultry and Egg Cookery

Saturday,

December 7,

2013

Evergreen Junior

High

5000 West Main

St.

Houma

Registration:

9:00—10:00 a.m.

Judging:

10:00-12:00 noon

Educational

Workshops

10:00—12:00

Awards:

12:00 noon

Wear Red, White, and Blue

Page 3 TERREBONNE NOVEMBER/DECEMBER

Last year, Terrebonne 4-H put a smile

on many faces in a local nursing

home as our Junior Leaders delivered

blankets to the residents. This year we

will try to do the same, but we will

donate the blankets to a veterans

home to stay with our service learn-

ing focus. We are asking each school

4-H club to make one (or more)

“fleece lap blanket” to donate.

Follow these simple steps as a club to

make a fleece lap blanket:

Supplies:

1 yd of fleece for the top

1 yd of fleece for the bottom

1 pair of scissors

1 popsicle stick or index card

straight pins - optional

Instructions

1. You will need two pieces of equal

size, which will then be tied together

with knots. You can use the same

fabric for both front and back, or you

can choose complimentary or con-

trasting fabrics for a reversible blan-

ket.

2. Place one piece of fabric face

down and one face up. Line them up

and trim the edges so that both piec-

es are even. Separate the pieces of

fleece.

3. In each corner of the two pieces,

measure a 3" x 3" box. Mark the box

using chalk or pins. Cut out this box,

notching each corner in the same

manner on both blankets. Discard

the boxes, or save for another pro-

ject. (optional step)

4. Make a guide out of a notecard

that is three or four inches long and

one inch wide. (A large popsicle stick

is a great guide as well. Use this guide

to cut even slits around the entire

edge of both pieces of fleece. Cut

the slits perpendicular to the edge of

the quilt, three inches deep (or four

inches for a larger blanket) into the

fabric from the edges, and one inch

wide apart.

5. Lay the two pieces of fleece on

top of each other, right sides out.

Take a slit from one piece of fleece

and tie it to the slit on the other piece

of fleece that's directly beneath it.

Double knot it securely, but don't tie

too tightly or you may damage the

slit. Continue tying slits together all

the way around the blanket until

both pieces of fleece are joined.

Check the web for more instructions

if needed. Search no-sew fleece

blankets.

Be Creative!

Please do not add embellishments

such as buttons, glitter, beads, or se-

quence.

Iron-on’s and embroidery are OK.

Tags:

Roll up the blanket and attach a tag

with a ribbon or other material. Please

do not use safety pins to attach the

tag. Your tag should have a nice holi-

day message with your school name

and 4-H emblem.

Blankets are due to the 4-H office by

Friday, December 6, 2013.

* We will also collect

the small or lap blan-

kets you can buy for a

low cost at most stores.

The more blankets we

get the more smiles we

will see.

4-H Layers of Love

Let’s Decorate a tree for a local nursing home. We are asking Terrebonne Parish 4-H Members

to be creative and enter the Christmas Ornament Contest.

Rules:

1. Must be handmade by the 4-H member– no store bought ornaments.

2. Must have the 4-H Clover on the ornament.

3. Ornament must not be larger than 6X6. It can be what ever shape you like.

4. Your name, school name and grade should be attached to the ornament with a gift tag.

5. Ribbons will be awarded to the 1st, 2nd, and 3rd place in elementary, middle, and high

school divisions.

6. Ornaments are due to the 4-H Office (511 Roussell Street) by December 2, 2013, no later

than 4:30 p.m.

7. One entry per 4-H member.

Christmas Ornament Contest

Page 4

in Review:

Thanks to all schools who promoted National 4-H Week! We

saw many different activities taking place around the

parish. Thanks to the 4-H members and families who went

out to Raising Canes to support Terrebonne 4-H. We had a

great time at “Celebrate 4-H Day”. Thanks to all who

participated and helped.

Display Contest National 4-H Week Display Results:

All 4-H clubs who participated worked well to show the

parish their 4-H Pride–

AWESOME job to all clubs who participated!

The winner are as follows:

1st – St. Matthew’s

2nd – Messiah Montessori

3rd – St. Bernadette

Honorable Mention : Bourg Elementary

Thanks to the following schools for participating in the National 4-H Week Display Contest:

St. Gregory, Maria Immacolata, Houma Christian, Lacache Middle, and Schriever Cloverbuds.

Instagram Contest The results from our 1st Instagram Contest :

The winner of the $25 gift card is: Abigail Rodrigue– St. Bernadette

Daily Winning pictures are below:

TERREBONNE NOVEMBER/DECEMBER

Terrebonne Parish 4-H Youth Development

COOPERATIVE EXTENSION SERVICE Terrebonne Parish

511 Roussell Street Post Office Box 511

Houma, LA 70361 (985) 873-6495

Fax: (985) 850-4620 Email: croger@agcenter.lsu.edu

RHimel@agcenter.lsu.edu Web Site: www.lsuagcenter.lsu.edu

Research and Extension Programs

Agriculture Economic/Community Development

Environment/Natural Resources Families/Nutrition/Health

4-H Youth Programs

“It is the policy of the Louisiana Cooperative Extension Service that no person shall be subjected to discrimination on the grounds of race, color, national origin, gender, religion, age, or disability.” A State Partner in the Cooperative Extension System The LSU Agricultural Center is a statewide campus of the LSU System and provides equal opportunities in programs and employment. Louisiana State University and A.

MAKING THE BEST BETTER!

Page 5

Pumpkin Contest

Discover the Treasures of 4-H …..is the theme for 2013-2014 Achievement Day.

Submitted by: Claire Use’ - Evergreen Junior High

Thanks to all who participated in the

Achievement Day Theme contest!

Achievement Day will be held March 29, 2014 at H.L. Bourgeois.

Additional information will be given at a later date.

4-H Top Chef’s: Clover Thanks to Caldwell Middle

School for hosting the Seafood Cookery!

Thanks to all participants for making this

event a success! While the judges were

judging dishes, 4-H members were able to

attend fun educational workshops, present-

ed by our Junior 4-H members. Thanks to

Gabie Davis, Mackenzie Tulak, Catherine

Use’, and Breanne Burgess for their leader-

ship with these workshops.

Congratulations to the following “Top

Chef’s” (Grand Champion Winners) from the

Seafood Cookery: Shrimp Main Dish– Madi-

son McElroy, St. Gregory; Shrimp Appetizer or

Salad—Annalise Zorn, St. Bernadette;

Crab—Kade Martin, St. Matthew’s; Oyster—

Tyler Nettleton, Houma Junior High; , Fish

and Other—Brooklyn Songe, Bourg;

Crawfish—Evan Ledet’, Lacache Middle.

Great Job to All 4-H members!

We held or 1st Pumpkin Decorating Contest. 4-H mem-

bers were very creative when it came to this contest. Results are:

Elementary:

1st—Kate Westbrook—St. Matthew’s

2nd—Marley Dardar—Bourg

3rd—Tayden Stelly—Gibson

HM—Sadi Thibodaux, Maria

Immacolata

Middle:

1st—Christy Unbehagen—Member at

Large

2nd—Adeline Martin—Lacache

3rd—Mackenzie Martin—Lacache

High School:

1st—Jenna Pellegrin—STHS

2nd Gabbie Pellegrin—STHS

3rd—Macayla Triche—HL

Great Job to our Cloverbuds for Participating: Lucy Gottschalk,

Elise Lirette, Miranda Martin, Allie Istre, Madison Deroche,

Georgiana Engron