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Going global
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World traveler Rachel Killebrew shared both fun and educational information about Egypt when she visited FCEC’s International Day.

Some interesting and informative Egyptian facts were shared at International Day by guest speaker Rachel Killebrew. International Day is an annual event presented by local Family and Community Education Club members as a way to include global initiative as part of the educational focus. 

“It’s important to know about the world around us, and is interesting to know and understand different customs, cuisine, climates and development,” said Hilda Lytle, Extension agent. “Our speaker has traveled to Egypt and gave valuable information on the country.”

Killebrew traveled numerous times to Egypt in the ‘80s and ‘90s while she was employed with Trans World Airlines. One memorable trip was with her sister, son and niece, when they got to visit museums, pyramids, synagogues and temples.

“It was a wonderful trip, because I was able to be a tourist and not be there working,” said Killebrew. “It was absolutely amazing.” 

The country is officially the Arab Republic of Egypt and has the longest history of any country, tracing back to 6th millennia BC, and is considered the cradle of civilization. 

“Egypt has the earliest developments of writing, agriculture, urbanization, organized religion and central government,” said Killebrew. 

She brought books, framed artwork and various mementos from the trip, including a silver Ankh necklace called a cartouche. She shared the story of a jeweler in a marketplace asking them to transport 28 cartouches back to the United States for delivery. 

“We decided they were quite valuable, so to keep them safe, my sister made small bags for us to pin to the inside of our clothing.” said Killebrew. “We made it!” 

One thing about the country she has always remembered is the rain shortage. 

“I made a promise to myself to never complain again about rain, because it had been five years since they had rains in Egypt,” said Killebrew. 

In keeping with the Egyptian theme, miniature pyramids and gold accents decorated each table, with several FCE members choosing Egyptian influenced attire. A delicious lunch buffet was provided by members, with each sharing an Egyptian dish. 

Some recipes to try include:


Sue Adcock’s Egyptian

Boiled Chicken

1 whole chicken, five pounds, or four large chicken breasts

1 large onion, peeled and halved

3 cardamon pods, lightly crushed or 1 teaspoon ground cardamom

1 tablespoon salt

Place chicken in a large pot, and add onion. Cover the chicken with water, bring to a boil and add cardamom pods and salt. Lower heat, cover pot and simmer for 20 minutes. 

Remove from the heat and leave it in the pot for 30 minutes. Remove chicken from the broth.

The chicken is now ready for your favorite way of serving or use in another recipe. 

Can combine with Egyptian Rice recipe: 

Egyptian Rice

1 small onion, chopped

2 cups chicken stock

2-3 tablespoons Worcestershire Sauce

1 cup sliced mushrooms

1 cup raw rice

1 teaspoon salt

1 teaspoon pepper

Cover and simmer until rice is done. To serve, put a dollop of sour cream on top and sprinkle with toasted slivered almonds. 


Vicki Gibbs’ Ghorayebah

Vegan Cookies

2 cups vegetable shortening, chilled 

1 ¼ cups confectioner's sugar

3 ¾ cups all-purpose flour

1 teaspoon vanilla extract

2 tablespoons pistachios (optional)

Combine vegetable shortening and confectioners’ sugar in a large bowl. Use the kneading hooks of an electric mixer to mix until smooth, creamy and pale in color. Slowly mix in flour and vanilla extract using the kneading hooks. Cover dough and refrigerate for 15 minutes. 

Preheat oven to 320 degrees. Grease a baking sheet with shortening. Scoop tablespoons of dough onto the prepared baking sheet. Press a pistachio on top and slightly pat each cookie to flatten. 

Bake in the preheated oven until very lightly browned, 15 – 20 minutes. Allow to cool completely before removing from baking sheet.