By Mary Parker Draper, Extension Agent – Smith County
Have you ever wondered how to properly set a table? Are you having guests over this fall and wonder how you can make a pleasing table setting on a budget? If you answered yes to either of these questions, then UT Extension’s October “Seasonal Tablescapes” Lunch and Learn is for you!
During the workshop, we will not only discuss setting a proper table using dollars, thrifts, and crafts, but we will also discuss how to engage your family in mealtime conversation and the portions of food that should make up your plate. We will even have a dedicated time to make a simple craft for you to add to your fall table!
The event will take place on Wednesday, October 7th at 12:00 p.m. at the Smith County Chamber of Commerce. The cost for the workshop is $5, which includes lunch. Payment is due at the time of registration. Space is limited to 10 participants. For more information or to register for the event, call the Extension Office at 615-735-2900.
Cold Veggie Pizza
2 packages Pillsbury Crescent Dough Sheets
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup mayonnaise
1 ounce package dry ranch dressing mix
4 cups assorted chopped vegetables such as carrots, broccoli, and cauliflower
Preheat oven to 375 degrees. Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust. Bake for 10 minutes or until lightly golden. Cool completely. Add the cream cheese, mayonnaise, and ranch mix to a mixing bowl and stir well until combined. Use an off-set spatula to spread the mixture over the cooled crust. Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture. Cut into small squares and serve. This may be stored, covered tightly, in the fridge for up to 24 hours. It is best served fresh at room temperature. Submitted by Laura Piper, Night Owls FCE.
