Make a difference in the life of a child– become a CASA volunteer!……….
In 2015, the Wood County Court Appointed Special Advocate (CASA) Program was able to appoint a CASA volunteer to over 130 Wood County children who were alleged to be abused, neglected or dependent.
Unfortunately, there are not enough volunteer advocates available for all the abused and neglected children in Wood County who need one. CASA Volunteers are members of the community who receive the necessary training to advocate in the Wood County Juvenile Court for the best interest of these children. CASA Volunteers are appointed by the court to gather detailed information about a child’s life, make recommendations to the court, advocate for the child’s best interest, monitor court orders and stay involved with the child until a safe, permanent home is found.
If you are interested in ways that you may volunteer your time to help the children of Wood County or the Wood Co. CASA Program, contact our office for more information at 419-352-3554, email@example.com or visit www.woodcountycasa.org. Make a difference in the life of a child become a CASA volunteer!
With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required…………..
(Family Features) When cooler temperatures call for something to warm you up, good, old-fashioned soups and stews may be just what you need.
You can create delicious, steaming pots that taste like they’re straight out of mom’s kitchen with flavorful, convenient ingredients such as Aunt Nellie’s Pickled Beets and READ Salads to help streamline preparation. With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required.
1 can (15 1/2 ounces) chickpeas, drained and rinsed
salt, to taste
pepper, to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
2 cloves garlic, minced
1 teaspoon grated lemon peel
Coarsely chop beets; set aside.
In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
To prepare Gremolata: In small bowl, combine all ingredients.
Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.
1 can (15 ounces) READ Southwestern Bean Salad, divided
1 teaspoon ground cumin
1/4-1/2 teaspoon chipotle chili powder
1 clove garlic, chopped
2 cups cubed or chopped butternut squash, fresh or frozen (about 1/2- 3/4-inch pieces)
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 1/2 cups low-sodium vegetable or chicken broth
1 teaspoon lime zest, plus additional for garnish (optional)
chopped cilantro (optional)
1/4 cup plain nonfat yogurt or sour cream
1 teaspoon lime zest
1/8 teaspoon chipotle chili powder
To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.
Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer 10 minutes, or until squash is tender and stew reaches desired thickness.
To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.
Serve topped with Chipotle-Lime Crema, cilantro and lime zest, if desired.
Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.
1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage, not drained
2 cups low-sodium, fat-free chicken or vegetable broth
1 medium apple, chopped (about 1 cup), plus additional for garnish (optional)
1/4 teaspoon ground cinnamon (optional)
1/8 teaspoon ground allspice (optional)
1/8 teaspoon ground cloves (optional)
plain yogurt or sour cream (optional)
crumbled cooked bacon (optional)
In large saucepan or Dutch oven over medium heat, cook bacon 2-3 minutes, or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon to pan; discard remaining drippings.
Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and chopped apple. Stir in cinnamon, allspice and cloves. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering about 3-5 minutes, until apples are tender and soup reaches desired consistency.
Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.