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-SANDY (O r«.) POST Thur«.. Sept. 31. 197« (Sec 3)
She cooks for family
without using meat
Churchgoing kid
isn’t an angel
Sunday services used to be a time to contemplate my
week, to meditate on my weaknesses and pray for the
strength to make it through both in the future Now that
I take the children with me each week I am beginning
to feel like I have put the Lord on hold. I t ’s a whole new
ball game — from the first peal of the bell to the
dismissal song I'm in constant agitation instead of
meditation
The model child that sits next to his parents for a full
hour without batting an eye is not my child. My child is
the one that whispers so loud people think the PA
system is fouled up I t ’s my child that points out to me
and everyone else in the pew that I didn’t put anything
in the collection plate And it’s my child that asks out
loud if she can go out and play during the sermon. She’s
on the move as soon as we get into the church as if she’s
become possessed with the challenge of disrupting
everyone in the building When it ’s time to stand she
sits, when it’s time to kneel she stands, but when it’s
time to go she’s the first one out the door.
It's not as if she was once ah angel and has since
fallen into evil ways; church was never tops on ner list
of places to visit As a baby I would bring her to church
dry and fed under the assumption that she would sleep
at least an hour As soon as I sat down she would burp up
all over me and the unsuspecting soul next to me. I ’ve
notice that most people do not care for the .odor of sour
m ilk Another sure bet was that she would pick that
time to fill her pants. She couldn’t do it discreetly —
she always sounded like she was pressing weights. I
Darlene Clark doesn't rely
on the standard meat and
potatoes for her fam ily’s
meals. In fact, she doesn’t
rely on meat at all — the four
members of the Clark family
are vegetarians
“ I haven’t cooked meat for
my fa m ily since I was
m arried,” Mrs Clark said.
She uses natural foods such
as grains and legumes to
supply protein in their diet.
"Vegetarianism is just a
personal preference of
ours,’* she explained “ It
isn’t something I ’d try to
force on other people.”
Mrs. Clark's reasons for a
vegetarian diet are simple
and straightforward.
"Rather than feeding a
cow or two on an acre of land
and then eating the cow, why
not get the protein first
hand?” she asked. “ You get
much more protein per acre
from
vegetables
than
animals can produce.”
N u tr itio n
e x p e rts
sometimes warn that a
vegetarian diet can lead to
serious deficiencies, Mrs.
Clark said. “ But they are
Margaret
Schmale’s
Darlene Clark stirs broth for gluten “steaks’
Bits and
Pieces
spent more time in the bathroom than the janitor did. It
was too bad a speaker wasn’t installed in there.
I could see when she turned into a toddler that her
tricks became more refined and I spent less time in
prayer. She loved to sing along with the choir, but
didn’t like to stop when they did. The bye-byes and a
good game of peek-a-boo were adequate to distract the
people behind us. The real test of my virtues came
when she hopped over the legs of the kneeling
Christians and raced for the rear of the church. She
was halfway to the door by the time I had pardoned
myself to the end of the pew and stumbled into the
aisle.
We advanced a few years and a second child has
doubled the trouble, but my oldest is still coming up
with new and unique ways to sidetrack my thoughts.
Recently she took a grasshopper to church and it
hopped from body to body throughout the service. It
drove her and half the congregation crazy until it was
captured and dispatef ¿d in a most unchristian man
ner
I keep trying to further her religious training, but it ’s
not easy when she comes up with remarks like, “ Do
angels wear sneakers?’’ and When they shoot a rocket
to outerspace does it blow a hole through Heaven?' ’ My
favorite was, “ Is the College of Cardinals a baseball
training camp?” I t ’s no wonder I pray for continued
pa tience each week.
SERVICE
WITH
SINCERITY
Home and_ Garden
Here’s how to ripen green tomatoes
Keep toma toes in the garden
as long as possible, advises
Gray Thompson, Oregon
State University Extension
agent, Clackamas County,
home-urban horticulture.
However, in those areas of
the state where an early frost
is lik e ly , m ature green
tomatoes can be picked and
ripened off the vien.
A tomato is in the ‘mature
green” stage if the tissues
are gelatinous or sticky when
the tomato is cut and the
tomato interior is yellowish.
Tomatoes that have not
advanced to the mature
green state w ill not ripen
To check for maturity, cut
a green tomato in half. If the
pulp that fills the com
- / partments is jelly-like, it is
mature green. The seeds will
be dragged aside easily by
the knife and not cut through
In
im m ature
green
tomatoes, seeds are easily
cut through and the jelly-like
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pulp has not yet developed.
M ature green tomatoes
also have a pink or reddish
tinge on the blossom end.
They are more glossy and
whitish green than immature
tomatoes and have less
weeks.
Sunlight is not needed to
ripen tomatoes. In fact, they
w ill ripen satisfactorily in
the dark Only the tem
perature is important.
Spring bulb meeting set
Ed McRae, hybridist for
the Oregon Bulb Farms in
Sandy, w ill be the featured
speaker at a meeting on
spring bulb planting and
care. The m eeting is
scheduled for 7 p.m. Wed
nesday, Sept 27 at the PGE
Service Center 3700 SE 17th
in Portland.
“ This
w ill
be
an
educational session to teach
home gardeners more about
new varieties of bulbs, care
and planting techniques and
indoor forcing methods,’ ’
said Ray McNeilan, OSU
home horticulture extension
agent.
According to McNeilan, a
number of new bulb varieties
have been developed in both
the spring bulbs and garden
lilies. McRae w ill introduce
these new varieties and
discuss how they can be
used in the landscape
P lanting,
care
and
maintenance of the spring
bulbs w ill be covered by Ray
McNeilan. “ Too often the
spring bulb garden spot is
forgotten u n til the bulbs
peek up next s p rin g ,"
McNeilan said. “ Then the
gardener suddenly realizes
he forgot to replant, divide or
fe rtiliz e
the
bulbs.”
According to McNeilan, fall
is the time to prepare and
care for next spring’s crop of
flowers.
Gray Thompson, area
extension agent in home
horticulture, will offer tips on
forcing bulbs into early
bloom for indoor color.
“ Bulbs can bloom with only a
minimum of stimulation if
proper techniques are used,”
McNeilan said.
Convection ovens offer new options
Convection ovens offer a
rela tive ly new cooking
a lternative, according to
Janice Weber, Oregon State
University Extension family
resource
m anagem ent
specialist. On first sight, the
new oven resembles the
conventional oven, but a look
inside reveals the difference.
“ The convection oven uses
a fan unit to force the heated
air within the oven cavity,
and allows for recycling of
about 90 percent of the
hear,” Ms. Weber explains.
Several advantages are
cited for using a convection
oven. For instance, no
preheating is necessary,
cooking temperatures can be
reduced up to 100 degrees F
and approximately 60 per
cent of cooking energy is
saved. In addition, foods
remain moist and flavorful,
\K
M P
hairiness.
M ature green tomatoes
can be placed in deep straw,
or in a room where the
temperature ranges from 60-
70 degrees F. They w ill ripen
over a period of three to four
.¿fr”
and cooking is completed in
about one-half the normal
time.
“ The system includes a
broiler and will also cook at
lower temperatures, just like
a conventional oven does,”
the specialist notes.
Garden comfrey patch
will pay dividends
Comfrey can brighten up a
dull corner of your landscape
next season with its deep
green foliage, and can stock
your herb cupboard with a
tru ly
versatile
natural
remedy for many common
ailments
The herb boasts a high
content of vitamins A and C
and is ric h in calcium ,
potassium and phosphorus.
It is most useful in treating
wounds and burns and ex
tracting poisons externally.
In tea form, it is unbeatable
for quick relief from gastric
distress.
Comfrey grows well in a
thoroughly
tilled,
sweet
(ph6 0-7.0) soil, with full sun,
abundant humus, and plenty
of moisture. Dig in lots of
compost or rotted manure,
bone meal, and a liberal
supply of dolomite lime.
Root cuttings grow well
when planted in the fall.
They
should
be
laid
horizontally three to six
inches deep and three feet
apart each way. Once
established, this very hardy
perennial w ill produce large
yields with a minimum of
maintenance year a fte r
year.
-from Jude Ramsey Jensen
referring to a diet based
solely on vegetable products,
without using any animal
foods such as m ilk and
eggs," she explained
“ A diet which contains no
eggs or m ilk can become
deficient in Vitamin B 12,”
she commented “ But eating
only a few eggs regularly w ill
supply that nutrient.”
The Clark fam ily’s meals
are made from home-grown
garden vegetables, grains
and legumes bought in bulk,
and moderate amounts of
eggs and dairy products.
“ We often hear that
vegetable protein is inferior
to animal protein,” she said
“ But I combine grains and
beans so th eir proteins
complement each other.
When they are blended, one
w ill make up the deficiency
of the other. Together they
provide a complete, high
quality protein.”
A
concern
about
vegetarianism which is
frequently expressed is the
amount of protein
it
provides “ Nutrition experts
are revising the recom
mended daily allowances of
protein,” Mrs. Clark said.
“ They are constantly being
scaled downward. Humans
don’t need as much protein
as was once recommended.
“ When people find out that
I don’t cook with meat, they
always ask me how I plan
meals," Mrs. Clark com
mented. “ It seems im
possible to them to come up
with menu ideas that don’t
revolve around meat and
potatoes.”
She explained meatless
meal planning has been easy
for her since she ate very
little meat as a child.
"We couldn’t afford it,"
she said “ We lived mainly
on what we grew in our
garden, and I learned to cook
with vegetables.”
The entrees which she
prepares most often for her
fa m ily are soups and
casseroles.
She makes
lasagne w ith vegetarian
burger, and prepares a
vegetable "steak” made out
of wheat gluten which she
sautees and then bakes in a
cream gravy.
“ My fam ily doesn’t like the
commercial meat substitutes
which so many vegetarians
rely on,” she said. “ So I
make most of my entrees
from scratch. Since I ’m a
w orking m other, I ap
preciate recipes which can
be made quickly with little
mess.”
Her recipe for “ gluten
steaks" qualifies on both
counts. She uses an instant
gluten flour called “ Do-pep”
which is available through
health food stores. “ I can
mix up a batch of gluten
steaks in five minutes and let
them simmer for an hour
while I work at something
else,” she said.
“ 1 can also grind the steaks
and make a vegetarian
‘burger’ which I use like
h a m b u rg e r," she com
mented. “ I t ’s a very ver
satile recipe.”
(Mrs. Clark’s vegetarian
recipes, including the one for
“ gluten
steaks” ,
are
featured in the "Recipe of
the Month” column on this
page.)
Recipe of the month
‘How-to’ tips for
meatless entrees
GLUTEN STEAKS
Broth:
2 quarts water (3 quarts if not using tomato juice)
1 quart tomato juice (optional)
1 package G.W. Broth
Vi cup soy sauce
1 medium onion
2 tablespoons oil
Saute onion in oil. Add remaining ingredients
Steaks:
2 cups water
2 tablespoons soy sauce
1 package G.W. Broth or other seasonings
cup regular flour
2 cup6 Do-Pep (or slightly more)
Make broth and bring to boil in large kettle. Mix
ingredients for “ steaks” to near bread-dough con
sistency, then finish mixing by turning the dough in a
rolling manner — do not knead. Cut dough in half and
make a roll out of each piece. Slice and flatten, then
drop slices into boiling broth. Reduce heat and simmer
one hour. Makes about 30 “ steaks."
These can be ground to make a burger, or can be
sauteed in a breading meal, then baked in a mushroom
sauce or cream gravy.
EGYPTIAN STEW
2 tablespoons corn oil
1 cup chopped onion
4 cup chopped green pepper
1 can whole kernel corn with juice
1 teaspoon salt
1 teaspoon Italian seasoning
1 can green soy beans
1 No. 2*/« can tomatoes
2 cups sliced zucchini
one third cup chopped parsley
Saute onions and green peppers in oil until tender
Add all the other ingredients except the parsley. Bring
to a boil and simmer just until the zucchini is tender.
Add chopped parsley and serve.
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Fall term begins M onday, S ep tem b er 25
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Telephone:
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