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Easy ways to go Italian

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Editor
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National Pork Board
National Pork Board

With slow-cooked pork meatball sandwiches

 

(Family Features) What’s not to love about slow cooking? You combine a few ingredients and let them simmer all day in your slow cooker – and then comes the best part – coming home to a house filled with the most delicious aroma that hints at the meal that’s yet to come.

 

Slow cooking is perfect for busy fall schedules – it’s an easy way to makes sure you and your family can still enjoy a home-cooked meal together no matter how hectic your day becomes. Pork is ideal for this cooking method because there are so many different ingredients you can pair with it to easily create crave-worthy meals influenced by both familiar flavors and tastes from around the world.

 

With Italian Stuffed Pork Meatball Sandwiches, lean ground pork combines with Italian-inspired ingredients like tomato sauce, garlic and red pepper flakes to form meatballs that are then stuffed with mozzarella. After slow cooking for six to eight hours, the meatballs are packed with savory flavor – and you’ll love the warm, melted cheese when you bite into them.

 

Serve these meatballs – topped with the tomato sauce – as a sandwich using a sub-style bun with a side of garlic fries and vegetables. If you have leftovers, you can add them to spaghetti for an equally tasty Italian-themed dinner with garlic bread and a side salad.

 

Craving more pork? See what kind of tasty culinary adventures people across the country are taking with pork and get inspired to take your own by visiting PorkBucketList.com. You can also visit PorkBeinspired.com and Pinterest.com/PorkBeinspired for mouthwatering recipes to ensure your next meal includes juicy, tender pork.

 

Italian Stuffed Pork Meatball Sandwich

Servings: 4 to 5

 

1          pound ground pork, lean
2          eggs, whisked
1          teaspoon garlic powder
1          teaspoon red pepper flakes

1          cup breadcrumbs
1          cup fresh mozzarella balls, about 12 to 15 of small size
1          28-ounce jar tomato sauce

Submarine-style buns

 

In large bowl, combine whisked eggs, garlic powder and red pepper flakes. Add ground pork and breadcrumbs and mix together until evenly combined.

Form ground pork mixture into small meatballs, each the size of a golf ball.

Insert mozzarella ball in center of each meatball, taking care to re-form meatball around cheese once it’s been added. (The cheese should not be visible.)

Place tomato sauce in bottom of slow cooker and add meatballs on top.

Turn slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. Carefully rotate meatballs after half the cooking time to make sure they cook evenly.

To serve, place three meatballs plus sauce in submarine bun.
Quick Tip: Try substituting regular breadcrumbs with equal amounts of panko bread crumbs, or any kind of pasta or red sauce available.

 

Source: National Pork Board

The farmer’s daughter: A women in agriculture series

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K-State
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OLATHE, Kan. — Advancements in farming technology have opened the door to more women returning to run the family farm, which used to be considered a “man’s world.” High tech farm equipment has helped to alleviate the physical demands, and the need for business management skills fits the abilities of many women.

 

Whether they’re the principal operator, have inherited farm ground or married into a farm family, some women find themselves in a position that requires knowledge of managing a farm operation. Many have little background experience or training to do so.

 

Johnson County K-State Research and Extension is launching The Farmer’s Daughter: A Women in Agriculture educational series. The first session in the series is Sept. 19, from 9:00 a.m. – 10:30 a.m., at the extension office, 11811 S. Sunset Drive in Olathe. The series is designed to provide information and training on a variety of farm management topics that will cater directly to farm women. Women with any level of experience in farm management or with any degree of farm involvement are invited to attend.

 

The first program will focus on a recap of the current wheat harvest and a look at farm income levels over the past year, and then finish up with brainstorming for future meeting dates, topics and times.

 

This program is free but advance registration is required by contacting Rick Miller, county agriculture agent, at 913-715-7000. The series is made possible with support from Johnson County Farm Bureau, K-State Research and Extension, and Frontier Farm Credit. Details at www.johnson.ksu.edu/classes.

Are crabapples safe to eat?

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K-State
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Crabapples are safe to consume as long as you don’t eat too many of them.
Actually, the only difference between crabapples and apples is the size of
the fruit. By definition, crabapples have fruit that are 2 inches or less in
diameter, and apples are more than 2 inches in diameter. By this definition,
most of the apples grown from seed will be crabapples. The fruiting apples
are grafted. So did people ever plant crabapples from seed? Of course they
did. Just think of Johnny Appleseed. But those apples were normally used for
jelly, applesauce, and cider and not for fresh eating.
There is one other caveat with using crabapples from a tree in the
landscape. Make sure the tree hasn’t been sprayed as an ornamental with a
pesticide that isn’t labeled for fruit tree apples. If it has, then the
fruit should not be used.

 

By: Ward Upham

Helping children make successful transition to junior high

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University of Missouri
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Nina Chen, Human Development Specialist, Jackson County, University of Missouri Extension

Moving on to junior high school can be exciting but nerve-racking for most children. Although most young teens are looking forward to entering junior high, making the transition from elementary school to junior high is a big step for them.

They may have been comfortable in their elementary school setting where they were the older kids; whereas, in junior high they may be in a new place and they are now the youngest in school. They may have different teachers and peers in an unfamiliar classroom. They will experience more interaction with more students because junior high schools are usually bigger than elementary schools. Because class sizes tend to be bigger, teachers may not be able to pay a lot of attention to just one student; hence, your child may feel less valued than before. Also, your child may be hesitant to attend extracurricular activities because of the uncertainty of new settings or demands.

In addition, your child needs to think about the expectations that come with being in a new school and a higher grade. Teachers may require and expect your child to finish more work and follow assignments with less supervision than in an elementary school.

For more information about the challenges adolescents go through during this transition, as well as suggestions for helping them, check out the full version of this article at http://missourifamilies.org/features/adolescentsarticles/adolesfeature24.htm

Jill White names Director for the Birthing Center and Women & Children’s unit at Huntchinson Regional Medical Center

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Editor
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Hutchinson Regional Medical

Hutchinson, KS – Jill White, RN, BSN, has been named Director for The Birthing Center and Women & Children’s unit at Hutchinson Regional Medical Center, effective immediately.

 

White joined Hutchinson Regional Medical Center as a staff nurse in 2007, and was named interim director for both departments in April, 2014.

 

She is a graduate of the University of Texas Medical Branch, Galveston, with a Bachelor of Science degree in Nursing.

 

During her seven year stint at Hutchinson Regional Medical Center, White served in a leadership role on various committees established to develop new policies and processes to improve services within the birthing unit.

 

White grew up in Hutchinson and joined Hutchinson Regional Medical Center upon her graduation from college.

 

“I am excited to assume this new role at Hutchinson Regional Medical Center,” White said. “Our team of healthcare professionals will intensify our efforts to grow this department while providing excellent care for our patients.”

 

Kevin Miller, F.A.C.H.E., President and CEO of Hutchinson Regional Healthcare System, described Jill White as a role model of someone who left Hutchinson to pursue a college degree and, with that accomplished, returned to her home community to pursue a career in the healthcare industry.

 

“We are hopeful that Jill’s career path will inspire other young people who may wish to return home for careers at Hutchinson Regional Healthcare System,” Miller said “Our goal is to, whenever possible, promote from within and it is refreshing when we can select applicants who have a connection to Hutchinson.”

 

White and her husband, Leon, are the parents of two children, ages six and three.

 

Hutchinson Regional Medical Center is a member of the Hutchinson Regional Healthcare System. Other members include Health-E-Quip, Ray E. Dillon Living Center, Horizons Mental Health Center, Hospice and HomeCare of Reno County a

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