I hl
P o r i i and
O bserver • N ovember 20, 1996
“Love is all you need," sang the
Beatles, and couples who passed their
Silver A nniversaries agreed that love
was the top quality for a satisfying
m arriage. But what helps fuel the
flam e o f love to keep it from flicker
ing out?
In a study o f couples from long-
lasting marriages, “the over whelming
expression o f love reported by re
spondents appears to resu It from their
perception o f being appreciated and
valued by their spouse and having
their needs m et,” noted the research
ers. G ood com m unication, jo in t d e
cision m aking, cooperation rather
than com petition, a spiritual dim en
sion, friendship, and “the elem ent for
fun" ranked am ong key ingredients
for a satisfying marriage.
Some 56 couples from 25 to 46
years living in nine different states in
the U.S. were surveyed to discover
what helped their marriage last and
keep it the most satisfying. Based on
their individual answers regardingcur-
P age A3
rent marital quality, the couples were
grouped ranging from satisfied (about
50%), to midrange (about 25% ) to
dissatisfied (about 25%). Patterns were
then examined in each group.
W hat traits characterized the thriv
ing m arriages? The satisfied couples
reported less im pulsive and more
cooperative and supportive ways o f
resolving problem s than did the o th
er two groups - such as talking through
issues until a m utually acceptable
resolution was reached In contrast,
spouses in the dissatisfied group not
ed their partner’s tendency to “stone
w all” or give them the "silent treat
ment” when dealing with a problem .
Factors enhancing com munication
and happiness included honesty and
not expecting the other to “mind-
read” the o th e r’s desires or feelings.
In contrast the dissatisfied group and
m idrange couples more often used
"put dow ns” when com m unicating.
The im portance o f a spiritual d i
m ension—a b elief and devotion to
som ething bigger than the self--was
nam ed as a key aspect o f the success
o f their m arriages. The intensity o f
their beliefs on this issue was shown
in the num ber o f extra com m ents
jo tted in the margins o f the surveys,
the researchers stated.
“ T h ese findings confirm w hat
many other studies have shown -
spiritually com m itted couples are in
it for the long haul. Mutual com m it
ment to the m arriage and shared be
liefs are strongly linked with higher
marital satisfactions," noted Dr. Dav
id Larson, president o f the N ational
Institute for H ealthcare Research.
W hat helped these m arriages en
dure through difficulties?
"In all groups, com m itm ent to a
partnership for life was the p rim an
reason for rem aining in the m arriage
through difficult tim es,” the author
noted. O ut o f 43 other possible an
sw ers on the survey, the follow ing
received the next most checks: love
(57% ), sense o f responsibility to-
ward the partner (38% ), app recia
tion o f closeness and com fort with
each other (28% ), and continuing
attraction to o n e ’s partner (25% ).
W hat contributed to less happier
m arriages? D issatisfied couples had
the highest rates o f poor health (27% )
versus 17% for m idrange and I l% o f
the satisfied couples), and had m ar
ried when they were younger co m
pared to the satisfied group. They
further used a coping strategy o f iso
lation more than re so lu tio n -” we
stay out o f each o th er’s way .”
The dissatisfied couples also had
parents with the highest divorce rates
and least happy m arriages. “ The best
chance for a harm onious m arriage
exists when both individuals have
parents w ho had a good marital rela
tionship,” the researchers from the
Florida couples and Family Institute
and the Florida Institute o f T echnol
ogy. Finally, fun was identified as an
essential ingredient" o f a successful
marriage.
Elderly Happier With Health, Faith, and Own Home
The recent, popular film “G rum py
O ld M en” reveals a com m on stereo
type that we have about the older
generation - the elderly are often
cantankerous, stubborn, and bitter
individuals. As with any stereotype,
m any senior defy this description
and are enjoying their latter years
trem endously.
In an effort to find som e com m on
traits am ong these “ happy sen iors”, a
recent study at Rutgers University
exam ined predictors o f elderly hap
piness. W hat did they find hikes hap
p in ess am o n g the e ld erly ? good
health, a strong faith, and living with
a spouse in o n e ’s own hom e w ere all
significant predictors o f elderly hap
piness. “T his finding that a strong
faith is linked to happiness am ong
the elderly is consistent with other
studies that have shown religiously
com m itted seniors are less depressed
follow ing surgery and recover more
quickly as w ell," noted Dr. David
Larson o f the National Institute for
H ealthcare Research.
A random ized survey o f 98 non
n u rsin g hom e se n io r c itiz e n s in
M onm outh, N.J. sought to d eterm in e
what factors predicted higher levels
o f happiness. T heir average age was
72.
N ot surprisingly, better health pre
dicted higher levels o f happiness
am ong these elderly as did m obility
without depending on others for trans
portation. Also, the more strongly
the elderly rated their relationship
with G od, the more happy they were
“show ing religious belief/com m it-
ment to be an excellent predictor o f
elderly happiness,” Rutgers research
er D iane J. Kehn said.
Living with o n e’s spouse topped
the list in happiest living arrange
ment. Next cam e living alone. Living
with o n e ’s children ranked third,
possibly since independence and pri
vacy shrink, noted k eh n . The study
did not com pare preference for liv
ing with o n e’s children versus nurs
ing hom e care, but recom m ended
this for future research.
Pinpointing what helps boost hap
piness will enable social w orkers and
others who work with the elderly "to
apply proper treatm ent and to use
good judgem ent based on signifi
cant, em pirical data.”
Photo coui-tesy of the National Turkey Federation
(D M )-A celebration of friends and family calls for festive foods that are sure
to p lease everyone at your table, like m oist, tender turkey cooked w ith
Sausage Apple Stuffing inside.
To give your turkey a delectable flavor, simply com bine 2 tablespoons
Ac cent Flavor Enhancer, 34 teaspoon salt and 34 teaspoon pepper; rub on the
outside of the turkey and inside the cavity just before cooking. Then melt 'A
cup butter or margarine and, if desired, add I !4 teaspoons each dried sage and
dried thyme leaves; brush turkey with half of this mixture. Roast the turkey
according to package directions. During the last hour of roasting, baste turkey
with remaining butter mixture. Note: Makes enough for 18-pound turkey. Use
proportionately more or less butter and seasoning for different size birds.
Spoon Sausage Apple Stuffing into the turkey just before roasting to make
your turkey even more special.
SAUSAGE APPLE STUFFING
lb. bulk pork sausage
34 teaspoon salt
cup chopped onion
134 teaspoons poultry seasoning
cup chopped celery
'/» teaspoon pepper
cups dry bread cubes
3 tablespoons margarine or
tablespoon finely chopped
butter, melted
fresh parsley
*/» cup water
34 teaspoon Ac'cent Flavor
1(4 cups chopped peeled apples
Enhancer
Vi cup raisins
34
*/j
*/j
6
l
1. In small skillet, brown pork sausage with onion and celery. Do not drain.
2. In large bowl, combine bread cubes, parsley, A c'cent Flavor Enhancer,
salt, poultry seasoning, pepper and margarine; mix well. Stir in water, apples,
raisins and sausage mixture including drippings.
3. Just before roasting, spoon stuffing into turkey; do not pack tightly. Roast
turkey according to package directions.
Makes 7 cups stuffing, enough to fill 18-pound turkey.
Army & Air Force Hometown News
Air Force Capt. Dean J. Anderson,
and A ir N ational G uard S taff Sgt.
W illiam D. H azen have participated
in Wi 11 iam Tell ‘96, an air-to-air w eap
ons com petition at Tyndall Air Force
Base, Panam a City, Fla.
The event, nam ed after the fa
m ous Sw iss archer, involved top
fighter team s from the U.S. and C a
nadian air Forces. C om petition is
designed with em phasis on defen
sive aerospace control operations
within a realistic live-firing environ-
Dean J. Anderson
William D. Hazen
Turkey roasting & handling
ment.
The m eet fostered esprit de corps,
enhanced com bat capability, dem
onstrated em ploym ent effectiveness,
and recognized outstanding individ
uals.
A nderson is an instructor pilot
assigned to the 35th O perational
Support Squadron, M isawa Air Base,
Japan.
Hazen is an engine m echanic as
signed to the 173rd Fighter Wing,
Kingsley Field, Klam ath Falls, Ore.
The O pen pan roasting M ethod
will consistently create a juicy, ten
der, golden brown, picture-perfect
turkey.
♦ Place thaw ed or fresh turkey,
breast up, on a flat rack in a sh a l
low pan, 2 to 2- 1/2 inches deep.
♦ Insert oven -safe meat therm om
eter into the thickest part o f the
thigh.
♦ Brush or rub skin with oil to
prevent drying o f the skin and to
enhance the golden color.
Thanksgiving Savings
Prices Effective 11/20/96 thru 11/27/96 at your nearby Safeway store.
Grade A Tender Gold Turkey
• 17-23 pounds
• First 1 with $25 purchase
• Additional at 53e lb.
SAVE up to 460 lb
2-Liter Coca Cola
• Assorted Varieties
• Plus deposit in Oregon
SAVE up to $1.31
9 Inch Gourmet
Pumpkin Pie
•SAVE up to $ 3 .0 0
Look For Your
. Enjoy Extra Savings With The
Safeway Weekly Shopping Guide SAFEW AY EXTRA In-Store
In Your Oregonian FOODday in the
Qauinn« Ruirip
♦ Place in a preheated 325 F oven.
♦ W hen the skin is a golden color
and the turkey is about tw o-thirds
done, shield the breast loosely with
a tent o f lightw eight foil to prevent
overcooking o f the breast.
♦ Use this roasting schedule as a
g u id e lin e ; s ta r t c h e c k in g for
doneness I/2 hour before recom
m ended end times:
Net W eight U nstuffed
Stuffed
(Pounds)
(hours)
(hours)
lO to I8
3 to 3.5
3.75 to 4.5
18 to 22
3.5 to 4
4.5 to 5
22 to 24
4 to 4.5
5 to 5.5
24 to 30
4.5 to 5
5.5 to 6.25
♦ T urkey is done when the meat
therm om eter reaches the follow
ing tem peratures:
• 180 F to 185 F deep in the thigh;
also, ju ices should be clear, not pink
when thigh m uscle is pierced deeply.
• 170 F to 175 F in the thickest part
o f the breast, ju st above the rib bones.
• I60 F to 165 I in the center o f
the stuffing, if turkey is stuffed
Let turkey rest for 15-20 m inutes
before carving to allow ju ic es to dis
tribute evenly.
HANDLING A TURKEY
F ollow these f o o d safety’ guidelines.
♦ Thaw frozen turkey in the re
frigerator or cold water.
♦ Keep thaw ed or fresh turkey in
a refrigerator.
♦ Prevent ju ices from d rip ping
onto other foods in the refrigera
tor by placing w rapped turkey on
a tray.
♦ Thaw ed turkey may be kept in a
refrigerator up to fo u rd a y s before
cooking.
♦ Roast fresh turkey as soon as
possible, but no later than the “ use
by” date on the packaging.
♦ Place raw poultry on non-po-
rous surfaces; these are easy to
c le a n . A v o id w o o d e n c u ttin g
hoards.
♦ Use cooking m ethods that allow
the turkey to reach an internal
tem perature o f 140 F in less than
four hours. Avoid using low roast
ing tem peratures or partial cook
ing m ethods.
♦ Use a meat therm om eter to d e
term ine turkey's doneness.
♦ Store turkey, stuffing, gravy,
hroth and other cooked foods prop
erly w ithin tw o hours after co o k
ing.