10 — THE BAKER COUNTY PRESS
FRIDAY, NOVEMBER 13, 2015
Local
The perfect turkey dinner combo BHS honor roll
grees. Place tur-
key in roasting
pan. Mix salt,
dried sage and
pepper together.
Rub mixture
all over turkey.
Tuck wings and
loosely tie legs
of turkey to-
gether. Stir butter
and fresh sage in
small pan over
Homemade Goodness
low heat until
butter is melted.
By Eileen Driver
Brush mixture all
over turkey. Pour
cider and stock in bottom
Fall is my favorite time
of pan. Roast turkey for 1
of the year food wise. Ev-
hour, baste with pan juices.
ery food has a season, we
Reduce oven heat to
are use to getting whatever
350 degrees and continue
we want at the grocery
roasting 2 more hours or
store year round but when
until meat thermometer
food is ready to eat in it’s
reads 165 degrees, basting
natural season, it is at it’s
with pan juices every 30 to
best.
45 minutes. Place turkey
I have found that if you
on platter, reserving pan
pair foods according to
juices, and tent loosely
their season you have the
with foil.
perfect fl avor combina-
Let turkey rest for 30 to
tions.
45 minutes.
For example at the fi rst
Carve and eat.
Thanksgiving dinner they
Of course turkey would
had turkey, apples. pump-
not be complete without
kins, squash and corn.
gravy and I do love my
All fall season foods. My
gravy all over everything.
favorite combination is a
beautiful roast turkey bast- I especially love cider
turkey gravy made from
ed in apple cider served
the pan juices above.
with apple cider gravy. Oh
Turkey Cider Gravy
how my mouth is watering
Pour pan juices into a
at the thought.
large measuring cup.Spoon
Sage and Cider Turkey
off fat that rises to the
Serves 12
surface and place 2 table-
16-18 pound turkey
spoons fat in a large heavy
rinsed, patted dry (reserve
saucepan, discard the rest.
giblets for dressing)
Set aside.
2 T coarse salt
Place roasting pan on
1 T dried sage
stove covering 2 burners.
1 teaspoon pepper
Add 2 cups stock and ¾
¼ cup butter
¼ cup chopped fresh sage cup apple cider. Bring
to a boil over high heat
1 cup cold apple cider or
scraping up browned bits
juice
of turkey. Boil liquid till
1 cup turkey or chicken
reduced to about 1 ½ cups
stock
about 6 minutes.
Preheat oven to 375 de-
Add pan juice from mea-
suring cup to roasting pan
and set aside.
Place saucepan with fat
on stove over medium high
heat. Add two tablespoons
fl our, whisk together two
minutes. Slowly whisk in
stock mixture from roast-
ing pan. Boil until gravy
thickens — about six
minutes.
Season with salt and pep-
per. Serve with turkey.
My favorite way to eat
gravy is over mashed
potatoes and turkey, a
close second is over good
old-fashioned homemade
dressing. I like my dress-
ing moist and fl avorful
with a crisp top smothered
in gravy. I just can’t wait
for Thanksgiving to get
here.
Giblet Turkey Dressing
Serves 1-16
2 loaves day old bread (I
prefer a combo of wheat
and white)
4 T butter
2 onions minced
2 cups celery minced
6 cloves garlic crushed
4 T poultry seasoning
2 T dried parsley
2 teaspoon salt
2 teaspoons paprika
¼ teaspoon cayenne
pepper
4 eggs beaten turkey or
chicken stock mixed with
giblet water to make 1 cup
Place turkey neck in pot
of salted water. Bring to a
boil, cover and turn down
to simmer for 1 1/2 hours
till fall-off-the-bone tender.
Remember to keep a watch
on the water level.
Add remaining giblets
and cook a half hour more.
Drain giblets reserving
liquid.
Chop into small pieces,
set aside or refrigerate if
doing this step the day
before.
Preheat oven to 350
degrees. Slice bread into
½ inch cubes. Toss cubes
with dried seasonings
and place onto ungreased
cookie sheet.
Bake seasoned cubes,
turning about every 5
minutes, for 20 minutes
or until golden brown and
crisp. Remove cubes from
oven and leave to cool and
crisp.
Saute celery, onion and
garlic in butter til tender.
Mix bread cubes, celery
mixture and remaining
ingredients combining
thoroughly. Place in but-
tered casserole dish (might
take more than one).
Cover with foil for moist
dressing or leave uncov-
ered for crisp top and bake
for 30 minutes.
Serve with lots of gravy!
In case you don’t have
poultry seasoning it’s real
easy to make
Homemade Poultry
Seasoning
Makes about 1 ounce
2 teaspoons ground sage
1 ½ teaspoons ground
thyme
1 teaspoon ground mar-
joram
¾ teaspoon ground
rosemary
½ teaspoon nutmeg
½ teaspoon fi nely ground
black pepper
Mix all ingredients
together and store in clean
old spice bottle tightly
covered.
Have a Happy Thanks-
giving and remember
eating foods in their
natural season makes them
healthier, fresher, much
more fl avorful and usually
less expensive.
That’s what homemade
goodness is all about.
Man dies in Powder River crash
Gina K. Swartz / The Baker County Press
The driver of this vehicle was killed in the crash.
COMPUTER
AIDED DESIGN AND
DRAFTING (CADD)/
SCADA
TECHNICIAN
Oregon Trail Electric Co-
operative (OTEC) with headquarters in Baker City, Oregon,
has an immediate opening for a CADD/SCADA Technician
in the Baker City offi ce. Th is position reports to the System
Engineer. Successful candidates will be responsible for data
entry in computer aided mapping and data base soft ware
to produce maps, data and drawings, including substation
and station equipment drawings, system one-line drawings
and system base maps. Responsibilities include coordinating
map, drawing and document production within the engi-
neering department, and creating and maintaining OTEC
one-line drawings. SCADA duties include continual sup-
port and maintenance of the SCADA system, and database
management, including set-up, reporting and revisions on a
continual basis. Th is position assists system engineers in the
development and reliability of the SCADA system includ-
ing modeling and performance. Applicants must be able to
take appropriate action on their own initiative, have strong
interpersonal skills, and be a team player with a willingness
to work with other departments and the public. An associate’s
degree is preferred in computer-aided draft ing (CAD) or the
equivalent. A minimum of three years’ experience in electri-
cal utility industry is preferred. Th is position requires that
the employee possess and maintain a valid Oregon driver’s
license. Salary DOE. Excellent benefi t package includes
retirement and 401(k) plan. OTEC has 83 employees and
four district offi ces serving over 30,000 customers located in
Eastern Oregon, known for its excellent hunting, fi shing, and
outdoor recreation. Resumes may be sent to the attention of
Human Resources, 4005 23rd Street, Baker City, OR 97814
or email to humanresources@otecc.com. We encourage all
interested individuals to apply. Applications will be accepted
until position is fi lled.
On November 11, 2015,
at about 10:40 a.m., the
Oregon State Police South-
ern Command Center re-
ceived a report of a vehicle
that ran off the roadway
and into the Powder River
on Hwy 7 near milepost
44.5 (near Baker City).
OSP Troopers from the La
Grande Area Command
and Baker County Sheriff's
Offi ce responded to the
scene.
Preliminary informa-
tion indicates a 1988
Dodge Aries was traveling
northbound when it left
the roadway for unknown
reasons. The vehicle trav-
eled down an embankment,
rolled over onto its top
into Powder River. The
operator was pronounced
deceased upon arrival of
emergency crews.
Members of the Baker
County Sheriff's Offi ce,
Baker City Fire Depart-
ment, and Oregon Depart-
ment of Transportation
worked together in order to
remove the deceased driver
from the scene. At this
time there is no evidence
to suggest that speed or in-
toxicant impairment were
factors in the crash.
The identity of the
deceased driver will be re-
leased after this issue went
to print, to allow for the
notifi cation of next of kin.
Family fun day
at Interpretive
Center
The National Historic Oregon Trail Interpretive Center
and Trail Tenders are hosting a variety of activities and
crafts for family groups who visit during “Family Fun
Day.” This will take place day after Thanksgiving, Friday,
Nov. 27 from 10 a.m. until 2 p.m.
For families and holiday visitors looking for an alterna-
tive to shopping on the day after Thanksgiving, the event
will offer opportunities to learn more about the natural
history of the region and foster intergenerational connec-
tions. Crafts will include making bird feeders, ornaments,
paper quilt blocks and family tree paintings. Activities
include a pioneer costume photo booth, a wildlife “skulls
and scat” table and a variety of Junior Explorer work-
books.
Family Fun Day will also feature a chance for visitors
to participate in the Great Thanksgiving Listen, a Story-
Corps initiative to engage people of all ages in the act of
listening. A limited number of spaces will be offered for
visitors to record a facilitated interview with a member of
their family. Interested parties may call (541) 523-1835 to
sign up for a time slot in advance.
Below is the fi rst quarter honor roll for Baker High
School.
Freshmen: *Koedi Birmingham, *Dylan Mastrude,
*Jackson Rohner, *Morgan Stone, Colton Anderson, Em-
ily Black, Brittanie Conant, Jessica Fiala, Marisa Fuzi,
Jazmyne Gregg, Reno Hammond, Alyc Hayes, Abigail
Hobbs, Hannah Johnson, Abigail Martin, Chania Miller,
Justin Miller, John Nelson, Andrea Pettit, Jayme Ramos,
Ayana Rea, Rylee Roseborough, Kaden Sand, Zachary
Schwin, Liam Severson, Kendra Smith, Corrina Stadler,
Griffi n Stone, Caden Stuart, Paetyn Werner.
Sophomores: *Nickolas Blair, *Kaeli Flanagan,
*Mason Tomac, Josie Ash, KaeLee Blaylock, Mikayla
Burton, Emily Carter, Ashlie Chastain, Cody DeCarli,
Andrew Dunn, Isabella Evans, Lisa Finley, Taylor
Folkman, Madisyn Hampton, Emily Holm, Carson Lien,
Duncan Mackenzie, Kaylan Mosser, Cayn Osborn, Char-
ity Rushton, Jacquelyn Sanders, Sydney Slobig, Delaney
Van Arsdall, Chey Anne Watkins, Michaela Watkins.
Juniors: *Micah Bradford, *Josephine Bryan, *Kourt-
ney Lehman,*Jared Miller,*Marcus Plumley, *Elizabeth
Rea,*Erik Ruby, *Ryan Schwin,*Blake Stone, Marissa
Arenas, Kara Bennett, Erin Blincoe, Ashlee Brinton,
Theodore Brown, Zechariah Compos, Maggie Crabill,
Rylie Dickison, Thomas Dunn, Logan Dyke, Gracie
Huggins, Khail Macy, James Mazzagotte, Naomi Meider
Kayley Pointer, Alexander Schott, Bryson Thomas.
Seniors: * Samuel Baxter, *Amelia Bott, *Porter Cline,
*Robinita Davis, *Madison Elms, *Isaac Farber, *Adina
Fast, *Melissa Foltz, *Dusty Gyllenberg, *Koby Hansen,
*Gracie McCarrell, *Danielle McCauley,*Mackenzie
Patterson, *Morgan Scilacci, *Rory Scilacci, *Braden
Staebler-Siewell, *Autumn Weideman, Hilaria Arenas,
Cody Bingham, Hannah Boruch, Megan Burk, Dylan
Chaves, Joyce Clark, River Colton, Christopher Conant,
Raelin Davis, Kailey Dolby, Daniel Drake, Naomi
Forsyth, Jayden Freeman,Victoria Gentili, Taylor Hawes,
Kassidy Hertel, Nathaniel Illingsworth, Wyatt Knadle,
Ashley Knoll, Hannah Lien, Lindsay Livingston,
Sierra Mastrude, Molly McCrary, Hannah Myers,
Jacob Rilee, Hollis Robb, Brielle Sand, Emily Sandefur,
Kylie Severson, Dailon Sherman, Mitch Simonis,
Bryson Smith,Teancum Taylor, Trace Thamert, Alexan-
dria Wachtel, Chandler White, Hannah Wilson,
Heather Wright, Nathaniel Wright.
*Denotes a 4.0 GPA.
Burnt River
honor roll
Below is the fi rst quarter honor roll for Burnt River:
Seniors: Selina Lienhard, Valeria Orsoni, Aryanna St.
Armand, Shelby Swindlehurst, Tien Tran.
Juniors: Caffrey Chen, Daniel Isenberger, Laura Fuen-
tes, Mayra Shertzman, Lucy Marlow, Tyler Belveal, Matt
Siddoway.
Sophomores: Kenny Lien, Gino Maneepakhathorn,
Frederike Gruben, Hanna Hansen.
7th Grade: Grace Isenberger, Sarah Parks.
Below is the fi rst quarter honorable mention for Burnt
River:
Juniors: Diego Nunez, Jannis Weinkopf, Melissa
Erickson.
Sophomores: Gustavo Biazzi, Tim Yeleussizov, Shea
Swindlehurts.
Freshmen: Noah Ray.
7th Grade: Devalynn Allen.
5th Grade: Mercy Isenberger.
Livestock
Producers give
scholarships
The Baker County Livestock Producers Founda-
tion continues to reward college students who study an
agriculture-related subject. Two $500 scholarships were
awarded for the 2015-2016 school year.
The students are Luke Coomer and Sierra Saunders.
Coomer, of Baker City, is a student at Oregon State
University / Linn-Benton Community College. His major
is Agriculture Science / Agriculture Education. He has an
American Future Farmers of America (FFA) degree and
remains active with FFA. He looks at his many commu-
nity service projects and work experiences as learning
opportunities for his goal of agriculture teacher and FFA
advisor.
Saunders is from Richland and attends Treasure Valley
Community College. Her major is Ranch Management.
She has a sheep shearing certifi cate as well as tractor
driving certifi cate, which are a plus for her goal to work
on a ranch or feedlot as well as her family ranch.
Private donations and memorial donations to the Foun-
dation make it possible to offer scholarships each year
without using any of the principle money. Applications
are available at the OSU Extension Offi ce at 2600 East
Street or online at extension.oregonstate.edu/baker.
Local businesswoman
guest at Nampa meeting
Local business owner Barbara Sidway was one of two
special guests in Nampa this week at a meeting discuss-
ing a vision of downtown Nampa. Sidway, who owns
Main Street’s Geiser Grand Hotel, currently chairs the
National Main Street Center, a subsidiary of the National
Trust for Historic Preservation.