SANDY (O f* ' POST Thvr» Ju"«21 19” » (Set 2
The Sandy Post
Home & Garden
‘T h e G reen Scene’:
Peanut butter good
on sandwiches, kids
Mothers and summertime can clash if one is not
prepared for the other I try to have plenty of band-aids
and peanut butter on hand because they seem to cover
most situations
I ve never tried them together deliberately, but they
seem to find one another within a short time I should try
to save more time and just coat the kids with peanut
butter from the elbows down and the neck up first thing in
the morning Peanut butter must have great healing
qualities because when it's mixed with a little mustard
and mv kids are smeared w ith it they seem to be at their
healthiest I no sooner get them all washed off and thev
find all the previously concealed scratches and boo boos
I spread so much peanut butter some days I strongly
consider changing my political party I can't understand
how children can consume so much of the stuff and still be
able to talk 1 eat one cracker with a dab of peanut butter
and my tongue is glued to the top of my mouth Thev can
eat it on pancakes, toast, sandwiches candy and bananas
and still yell loud enough to be heard over the blender and
vacuum cleaner
Every munchkin seems to have his or her own variation
of the peanut butter sandwich Around noon each day I
wait with knife in hand for the migration of mouths No
one really knows where the kids come from or who they
belong to. but they all seem to get hungry at the same
time
Root weevils destroy
rhododendron roots
fWO-VIONTil-old fill' and m other are fram ed by shade tree* on a balmy day last week. Owners are tin
Harold Berend* of D am ascus.
IVbats' Cooking ?
Vegetable medley, strawberry cake
Sditale s
^Btts
and pieces
Only, a few like the traditional combination of peanut
butter and honey or jelly The majority want blends of
peanut butter with pickles, raisins, granola, chipped beef,
and celery One little girl brings her own home-ground
peanut butter, but she likes my jam Some prefer smooth
to crunchy or old fashion to extra crunchy
I threatened to close down the free lunch counter one
day and a sticky-f^ed person threatened to picket my
house 1 asked the restless crowd if maybe we could
negotiate a trade, weeding for feeding They immediately
started to chant. Down with child labor ” I gave up and
asked w ho had the peanut butter on rye
Some must have painted a large red-cross on my
house because I also have a steady line of bruised and
bleeding youngsters trailing into my bathroom Their
ailments don't amount to much, but kids don't buy that bit
about spitting on their sores or getting a kiss any more
They've seen so much paramedic treatment on TV' that
they expect something more clinical. Two kids came in
yesterday, one escorting another with a cut on her finger.
As I washed off the scratch the escort said. “ I think you
should start an I V with a saline drip and give her some of
thatD 5W ”
I pointed out that my bathroom was not Rampart
General nor did it resemble the emergency truck of Squad
51 A simple band-aid w as going to have to do
Sometimes the kids step from the first aid line over to
the lunch line without leaving the house One of my
patients was quick to point out that the band-aids didn t
stick very good After he showed Bobby. Jim and Sharon
his sore and the suck em was all gone I gave him his
sandwich and after he took a big bite he wiped his mouth
off with the back of his hand When I offered him a napkin
he said. “ Don't need it.”
As Andy G riffin says. “ Anything tastes good when it
sticks to a w rist ”
\ egetable Medley
1 can sliced green beans, drained
1 14 ounce» can sliced mushrooms
1 can water chestnuts, drained, sliced thinly
1 ja r marinated artichoke hearts with dressing
>3 can cream of mushroom soup
Mix all ingredients together Place in casserole Put 4
cup buttered bread crumbs on top Bake at 350 degrees
until hot and bubbly Servies eight
Prom the files of Mrs Robert i Betty) Anderson. Salem
This is a different and very tasty hot vegetable dish for a
company dinner
P arad ise mango cake
34 cups flour
3 teaspoons baking powder
14 teaspoon soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 cup oil
4 eggs
3 cups mango, mashed
(approximately 3-4 mangos»
2 teaspoons grated orange rind
4 cup shelled walnuts, chopped
S ift dry ingredients together into a large howl Add
remaining ingredients, and mix thouroughly Pour into a
greased and floured 10-inch bundt pan Bake at 350
degrees for 5o-4M> minutes, or until toothpick comes out
clean
Cottage cheese-chive om elet
4 pound dry cottage cheese
1 teaspoon chopped chives
1« teaspoon pepper
2 tablespoons margarine
2 cups egg substitute
Combine cheese, chives and pepper Set aside
Melt 1 tablespoon margarine in a »-inch skillet over
medium heat until bubbly Add 1 cup cholesterol free egg
substitute When bottom is set. lift edges to let uncooked
portion flow underneath Sprinkle 12 of the cheese m ixture
over top When bottom is browned, fold over and onto a
serving dish Repeat with reaminmg ingredients to make
second omelet
Makes four serv ings
Lime wine sherbet
1 envelope < 1 tablespoon» unflavored gelatin
2 cups m ilk
1 one-third cups sugar
4 teaspoon salt
2 cups light cream
tine-third cup Michelet Cotes de Dure* dry white wine
4 cup lime juice
4 cup lemon juice
2 tablespoons lemon peel, grated
Fresh straw berries
In small heavy saucepan, sprinkle gelatin on 4 cup
m ilk to soften Heat, stirring, until gelatin is dissolved
Combine with remaining milk, sugar, sal, a ml cream Stir
until sugar is dissolved Stir in wine, lime juice, lemon
juice and lemon peel Freeze until frozen one inch from
edge Turn into chilled bowl Beat with electric mixer
until smooth but do not melt Return to freezer Freeze
until firm
To serve, spoon into dessert dishes Gartush with
strawberries Makes six servings
Every year, plan, diseases
take their toll of vegetable
und fruit crops In addition,
they disfigure or destroy
ornamental trees, shrubs
and flowers
"People can reduce losses
and combat plan, diseases by
follow ing a number of
practices that call for a
minimum use of applied
ch e m ic a ls ,''
said
Ray
M cNetlan. Oregon State
University Extension home
gardening coordinator
lie makes the following
suggestions
Select a suitable location
for planting Some plants like
sunny locations while others
prefer more shade Avoid
extremely we, soils since
they promote many root
d is e a s e s
I m p r o v in g
drainage by adding organic
matter w ill help
Practice rotation in the
garden plot and. if possible,
change the location of the
gurden occasionally
I his
w ill help prevent the tauldup
of disease causing organ
isms
Select diseuse resistant
varieties where they are
a va ila b le and use only
disease free
seed
und
transplants Buying from a
Strawberry cake
1 quart rip,1 strawberries, washed and hulled
3 bananas, sliced
4 cup superfine sugar
2 tablespoons lemon juice
1'2 cups heavy cream
( )ne third cup dry white wine
1 angel cake, baked and cooled
Halve strawberries Ten minutes before serving. t<*s
straw berries and bananas with sugar Add lemon juice
Whip cream in electric mixer Add wine Fold in fruits
File into center of cake Makes 10 to 12 servings
For added wine flavor when using angel cake mix.
substitute 4 cup dry white wine for water in directions
County requires
building permits
Although many farmers
are
unaware
of
it.
Clackamas County requires
building permits for barns,
sheds and other agricultural
buildings
The
reason.
says
E n viro nm e nta l
Services
Coordinator Ardts Steven
son. is to protect farmers
from future problems
Stevenson said the permit
requirement for agricultural
buildings was adopted two
years ago in response to
problems farmers or farm
purchasers faced when barns
covered
septic
tank
drainfields or were built too
dose to property lines
“ I t ’s almost a consumer
protection thing," she said
“ It keeps people from getting
stuck la ter on ”
No fee is charged for the
agricultural building permit
and no building plans are
req uired
The
county
requires a plot plan, no
larger than84 inches by 144
inches.
showing
Io,
dimensions and locations for
buildings and drainfields
Stevenson said a call to the
planning department w ill
determine required setback
from property lines
A g r ic u ltu r a l b u ild in g
permits applv to buildings
for storage or care of crops
livestock or machinery and
for sales of agricultural
products Structures smaller
than 150 square feet are
exempt
Oregon
law
excludes
agricultural buildings from
the requirements of the state
building code The county
requirement applies only to
the location of tlx* building,
not the construction
For more information or
an application, call the
p erm its section of the
Department
of
Environ
mental Services at 655 H521
MHCC schedules
design conference
The Second Annual Oregon
Design
Conference
is
scheduled for Mount Hood
C o m m u n ity
C o lle g e
Saturday and Sunday, June
22 and 23
The
conference
is
sponsored by the college in
association
w ith
the
Designers' Roundtable of
pul
I la n d
,O
Lynn Haeberl»' wen, from 160 ll»s
to 10S in jus, 17 weeks on the I )ie,
C enter prnqram
1 h a n k s D iet C e n te r !
. I n ever « ou ld h ave d o n e it
by m yself
.iq.nn
s sale
It's inexpensive
II * I a * l • Il
DI ET
' CENTER
532 N Main
Gresham
Ffc.M iU U
p r o m o te
p r o fe s s io n a lis m
in
communication design
Professionals in the fields
bi
graphic
design,
advertising, printing and
photography w ill address
this ye ar's theme. The
Designed Communication
I'he guest speaker for the
conference w ill be Henry
Wolf
Wolf has been art director
for “ Esquire," “ H arpers
B a z a a r."
and “ Show
magazines as well as several
advertising agencies
He
currently heads his own firm
in New York City
The
weekend
events
ini'lude a series of mini
workshops conducted by
Northwest professionals,
panel discussions and an
awards banquet with Wolf as
keynote speaker
The Dare Awards for
Innovutive.
hold,
non*
traditional bu, successful
designed communication in
print media w ill be presented
during the conference
For more inform a tion
atiout the Oregon Design
Conference, contact Linda
Vast M.ukwart MU' ‘ \rt
Mall Gallery coordinator, a,
667 7.KW
Shoppers find uses
for mushrooms
Mushrooms
can
tie
purchased in a variety of
forms canned, frozen <r
dried But for most shoppers,
fresh mushrooms represent
the,op of the line
“ Surprisingly, the cost of
fresh mushrooms is usually
less than
the canned
product,” said Velma Seat,
Oregon Slate University
Extension food marketing
specialist
Since mushrooms are
grown
indoors
under
c o n tro lle d
c o n d itio n s ,
seasonal
changes
and
weather are no, a problem
Shoppers benefit by having a
fairly even supply through
out the year
was 55 pounds overweight,
then a friend told me
about Diet Center.”'
‘7
reputable seed company,
greenhouse operator, or
nursery is recommended
Do not overcrowd
plants Overcrowding results
in high humidity beneath the
plant canopy, which favors
certain diseases such as
downy mildew and Botrytls
blight
W ater
properly
Maintain un even water
supply und avoid dry we,
Hue,ua,ions Watering lute in
the day favors diseuse
conditions
Too
much
moisture w ill favor several
root ami foliage diseases
Control weeds in and
near the garden Weeds
promote u m icroclim ate
that is ideal for development
of fungus and bacterial
diseases
Remove und destroy
diseased tree and shrub
branches before a disease
spreads Sterilize pruning
equipment between cuts (use
rubbing
alcohol,
or
household bleach a, a rate of
one jMirt bleach to nine parts
water»
Be alert to leaf diseases
that occur nearly every year
on certain trees such as
willow, sycamore, hawthorn
und apple
When mushrooms are
fresh, the rounded knot)
the cap la UphUy ctaaad
around the stem ami the
mushrooms are firm and
somewhat mow, When they
start to dry out from aging or
storage, the cap flares open
and the fan like gills are
visible at the top of the stem
European* are known to
favor open capped mush
rooms Although the storage
life is shortened once the cap
has opened, the mushrooms
are perfectly good eating.
Seat said
Mushrooms with small
brown spots are gmid, , ih i
However, mushrooms with
dark brown discoloration,
soft surfaces or sliminens
should l>e avoided
There are no special
differences in age, taste, or
quality i>e,ween small ami
large mushrooms
Gen
erally, large mushrooms are
preferred
for stu ffin g ,
medium size m ight tie
classified as “ all purpose,"
ami small ones are excellent
for salads and vegetable
dips
Buying extra mushrooms
when they are on sale does
not pose a storage problem
They keep for several days in
the refrigerator in a paper
hag or a ir vented, pre
(Mtckaged container
To prepare mushrooms for
meals, rinse them quickly in
water or wipe with a damp
paper towel to remove any
surface dirt, Sea, suggested
Avoid soaking mushrooms in
water, or they can become
water logged
Pa, the mushrooms dry
with a paper towel and cut a
thin slice off the stem end if it
seems «try To retain flavor
amt minerals, do not peel the
mushrooms
Mushrooms are a treat
when sliced raw into a salad
They are also good with dips
Whole and stuffed with a
savory filling, they become a
culinary masterpiece.