Extension Clubs were organized in 1914 after Land Grant Colleges for agriculture and home economics were established in each state in the union. At the time the Extension program started in 1914, there were 843 county agents and 349 home demonstration agents in the United States. At one time, the county Extension agents were to visit club meetings and share lessons to members. Since the Extension service eliminated individual county agents, CFEL club members have taken on more of a leadership role to keep the program strong.

Currently there are three local Extension clubs in Beadle County — Country Neighbors, BCNU and Busy Fingers.

These clubs meet and discuss what their members have done to volunteer, work on craft projects, and talk about the issues that clubs are to focus on for the year.

The state is divided into seven Areas, so each Area also has a meeting where all the counties in the area meet in a designated area. Then once a year, members all get together for a State Convention.

These meetings are rotated every five years by the Areas. At the state convention, they have a business meeting, election of officers, speakers, entertainment, craft ideas, recognition of members, and fun socializing.

Area IV, consisting of Beadle County, will host the State Convention here on Sept. 20-21. The convention will be held at the Huron Event Center.

“Christmas in September” will be the theme for the convention. Members are asked to wear Christmas attire on Friday, to go along with the theme. Members have been working hard to provide table favors, centerpieces, decorations, door prizes, welcome bags, crafts — a top hat made from a black glass plate and a painted can, and a wine bottle snowman, as well as getting speakers and entertainment.

Other events that will be at the convention will be a silent auction, raffle, cultural arts displays, books, movies and puzzles for sale. At the business meeting, there will be a memorial service to remember those who have passed away, and there will be speakers on “Mental Health” and “Humor,” which will be the Issues that members will focus on in 2025.

At the award luncheon they will honor 50-, 60- and 70-year members, oldest club award, Spirit of CFEL, Public Issues Award, Reading awards, President’s award, volunteer hours, election of officers, and there will be an invitation to the 2025 convention. At the close of the convention, results of registration, silent auction, raffle, cultural arts and People’s Choice, book sale and presentation of scholarships will be given.

The meeting will close with the state officers retiring the flags.

They are looking forward to a fun convention, with many things going on, and reuniting with friends from across South Dakota.

White Chocolate Raspberry Muffins
From Julie Boomsma, Member at Large

2 cups flour
½ teaspoon salt
2 teaspoon baking powder
¾ cup granulated sugar
2 eggs
½ cup butter, melted and cooled
½ cup milk
1 ½ teaspoon vanilla
6 ounces raspberries, approximately 1 ¼ cup
⅔ cup white chocolate chips
Coarse sugar for topping muffins

Preheat oven 375 degrees.

In a small bowl, whisk together flour, sugar, baking powder and salt. In a separate medium bowl, whisk the eggs, butter, vanilla and milk. Add flour mixture into the wet ingredients.

Stir just until combined. Don’t over stir. Gently fold the raspberries and white chocolate chips into the batter to combine.

Scoop into muffin tin lined with muffin cups. Sprinkle coarse sugar over top. Bake 19 - 22 minutes or until a toothpick comes up clean. Garnish with extra coarse sugar and a whole fresh raspberry. Yield 12 muffins.

Thai Pasta
From Alison Dennis, Country Neighbors

Sauce:
1/3 cup chunky peanut butter
1/3 cup soy sauce
2 cloves garlic (chopped)
5 Tablespoons vegetable oil
3 Tablespoons sugar
1/2 to 1 teaspoon crushed red pepper

12-ounce package spaghetti, cooked
1 bunch broccoli - cut up and steamed

Mix all together and serve.
*Pheasant can also be used

Monster Bars
From Deanne Ness, Busy Fingers

1/2 pound margarine
6 eggs
2 cups white sugar
1 cup brown sugar
1 1/2 pounds peanut butter
4 teaspoons baking soda
1 teaspoon vanilla
9 cups oatmeal
1/2 pound M & M’s
6 ounces chocolate chips

Mix ingredients in order given. This makes a big batch. Spread into a 13-by-17 -inch cookie sheet/bar pan. Bake at 350 degrees F for 12-15 minutes.

Banana Bread
From Theresa Horn,  Country Neighbors

1 cup flour
1 cup sugar
1 ripe banana
1 egg
1 cup sour cream
1 teaspoon soda
1/4 cup nuts

Mix ingredients together, pour into loaf pan, lightly sprayed. Bake at 350 degrees F for 1 hour.

Rhubarb Crisp
From Theresa Horn

6 cups diced fresh rhubarb
1 1/2 cups sugar (divided)
2 Tablespoons water
1 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup butter

Preheat oven to 350 degrees F. Combine rhubarb, 1 cup of sugar and water, mix. Scrape into shallow casserole dish.

Combine flour, remaining sugar, cinnamon and salt. Cut in butter with pastry blender until mixture is crumbly. Sprinkle evenly over rhubarb. Bake for 50 minutes or until rhubarb is tender, hot and bubbly. Serve warm or cold topped with vanilla ice cream or whipped cream.

Burger Bundles
From Deanne Ness 

1 pound ground beef
Chopped onion (as desired)
1/3 cup evaporated milk
2 Tablespoons Worcestershire sauce
1 can cream mushroom soup
1 Tablespoon ketchup
1 cup seasoned stuffing

Combine beef, milk and chopped onion.  Divide meat into 4 parts & pat in 4 patties.   Put 1/4 cup stuffing on each patty and form meat around it.  Put these in casserole bowl.  Stir remaining ingredients and pour over meat   Bake at 350 degrees F for 45-60 minutes.

Chicken Tater Tot Casserole
From Diana Barton

3 cups cooked chicken
16-ounces sour cream
1 can cream of chicken soup
3-ounce bag bacon pieces
2 cups shredded cheese
2 pounds tater tots

Preheat oven to 350 degrees F. Spray pan.

In large bowl, mix all ingredients. Fold in frozen tater tots.

Spoon into 9-by-13-inch pan. Bake 40-45 minutes until bubbly.

Strawberry Tapioca Salad
From Diana Barton

Bring to a boil:
2 packages vanilla tapioca pudding mix
2 cups water
3-ounce package strawberry gelatin

Let cool, then add:
10-ounce package frozen strawberries
20-ounce can crushed pineapple (drained)
Large container whipped topping

Refrigerate overnight.