Image provided by: Oregon Historical Society; Portland, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (March 23, 1981)
March 23,1981 Page 13 Lentils—inexpensive, good food Lentils can be used as a meat extender to provide vegetable protein. They also supply energy, B vitamins, calcium and iron, and fat content is low. The protein quality is very high, so you need use only a small amount of animal protein to supplement lentils. Lentils are good for you, but th e y a ls o h a v e o t h e r advantages. They’re economi cal, available year-round, easy to store, versatile—and they taste so good. Remember, you Don’t need to soak lentils before you cook them. To Prepare Lentils for Casseroles, Salads or Alone Wash and put in a heavy saucepan. For each pound, add 5 cups and water and 2 teaspoons salt, bring to the boiling point; reduce heat to simmer. Cover tightly and cook for 30 minutes. Yield: 6 2/3 cups cooked lentils and 1 cup liquid. Save the liquid and use it in soups, gravies or stews; there’s nutrition in it. Lentils can be served alone. Their mild—but distinctive— flavor can be accented with a little butter o f margarine or with a sauce. Or, add sour cream , m ushroom s, nuts, c h e e s e s , b ro w n s u g a r , molasses, onions—use your imagination and do a little experimenting. H ere are som e te ste d combinations: Rance Style Lentil Casserole 4 cups cooked lentils 1 pound ground beef 1 package onion soup mix 1 cup catsup 1 tsp. prepared mustard 1 tsp. vinegar 1 cup water B ro w n b e e f. S t i r in remaining ingredients. Bake at 400 degrees for 30 minutes. Because it freezes nicely, you can prepare this ahead for barbecues. Serves 8. Lentil Fry Food Macaroni, beans and potato salads Jello fruit salads Applesauce, canned fruit Kidney or garbanzo beans Cottage cheese Swiss or cheddar cheese The real clincher at the salad bar is the dressing. The dressings contain about 240 calories per three tablespooon scoop whether it’s Roquefort, Italian, Russian or Thousand Island you choose. French dressing contains about 20 c alo ries p er sco o p , and mayonaise contains about 300 calories per scoop. If you regard one scoop as a mere dip in the bucket and drizzle two or three over your salad, the Chili Lentils (Ingredients to serve 8) Fry in butter: 1 cup of 2 cups cooked and drained cooked lentils and 1 cup of lentils cooked, diced potatoes, all 1 No. 2 !4 can tomatoes seasoned with onion salt. Serve 1 tbsp chili powder 1 *4 tsp. salt with chili sauce. Good with: Sauerkraut and 1 clove garlic weiners, or red cabbage with ' 1. tsp. ground oregano vinegar dressing, and nutbread 1 pound ground beef 1 large onion (minced) slices. Also roast beef. If you, cook the full package Brown meat in small amount (1 pound) of lentils to make a casserole, you will have some of oil, breaking it into bite size left over. In two or three days pieces. Add onion and garlic take the remaining lentils from and saute until limp but not your refrigerator and make brown. Now discard the garlic. them entirely different, but oh, Add all other ingredients and simmer for about an hour. so good. Makes a fine picnic or barbecue dish. Lent-A-Patties , For each person served, use 1 cup of cooked lentils, 1 beaten egg, seasoned with onion salt. Blend and drop by tablespoon fuls into fry pan of medium hot cooking oil. Press flat and fry on both sides .until delicate brown. Lentil-Rice Loaf 1 cup cooked brown rice 1 cup cooked lentils 1 beaten egg *4 cup finely chopped onion 2 tbsps cooking oil 1 cup croutons 1 cup sieved, canned tomatoes % tsp. thyme J4 tsp. sage Saute onion in the oil until limp but not brown. Remove from stove. Add rest of ingredients including rice. Pour into casserole and bake in a 350 degree oven for 35 minutes. from Pennie Little end Clint Jacks _____________________ Small herds profitable The circular tells how small Beef production operations don’t necessarily have to be big beef producers can improve their cattle operations, gives to be successful. About two-thirds of the beef health and nutrition recom cows in the U.S. are in herds of mendations for cattle and fewer than 100 cows, and includes marketing tips and nearly one-half are in herds of information. A well-managed, small-scale Lentil Soup fewer than 50 cows, according to a recently published Oregon e n te rp rise can be m ore 2,cups dry split peas or lentil State University Extension p ro fita b le th a n a large 1 quart water Service circular entitled “Beef operation that is not well- 1 ham hock Production for Small Farms,” managed, and even a part-time c a ttle e n te rp rise can be 7i cup finely chopped celery EC 1033. 1 cup finely chopped carrots The new publication answers profitable, the publication 1 tsp. finely chopped onion many questions th a t are states. The 16-page circular is frequently asked by small-scale Place all ingredients into or part-time farmers who are available free at the Extension office. large kettle. Boil gently about 2 trying to raise beef-cows. hours or until the consistency desired for soup. Remove ham hock. If desired, press peas through a coarse sieve to get puree. Chop meat in from bone and return to soup. Season with salt and pepper to taste, seminar on Thursday March 26 How to get the most profit add water if needed. Yield: 8 at 7:30 p.m. in the Tribal Court from your cattle will be the servings. room. All cattle owners are For a superb flavor and to subject of the second cattle welcome. stretch quantity, add a can of potato soup and reheat. Cattle Sem inar II Publication recommends cattle vaccination Cattle vaccination is an im p o rta n t m an ag em en t practice in any cattle producing operation. The Oregon State University Extention Service has produced a new Extension Circular dealing with the various types of cattle vaccines available, which to use and when to use them. The publication entitled, there are only 5 calories in six “Cattle Vaccines—Which to to eight cucumber or celery Use?” EC 1060, states that at slices. If you fitted a four-cup the very best, vaccines and salad bowl with a combination injections are an aid. Good of these vegetables which also sanitation, management and are rich sources of vitamins A and C—your entire dish would be well under 100 total calories. But what about the other salad bar items we usually load Ornamental shrubs and trees up on? Take a look at the can be pruned anytime of the following list: year, but pruning them just b e f o r e t h e i r r e s p e c tiv e bloom ing periods usually Calories yields the best results. (per half cup) Since many ornamentals are 120-180 selected on the basis of their 120-15- flo w e rs o r b e r r ie s , th e 50 blooming period is a good 120 guide to when the plant should 120 be pruned. 225 Shade trees and summer blooming shrubs should be calories—most of which are pruned in the dormant season from fat—add up fast. A final before growth starts. Some touch of croutons, bacon bits shrubs that should be pruned in or other toppings provides February or early M arch considerable calories and each include hydrangea, roses, package of crackers adds butterfly bush, cotoneaster, another 40 to 60 calories. firethorn, holly, hawthorne A salad bar can have a low- and flowering crabapple. caiorie image but only if you Pruning these ornamentals go heavy on the lettuce and now will cause vigorous growth vegetables and easy on the in the spring and promote creamy salads, salad dressings blooming. and condiments. On the other hand, shrubs Stalking the salad bar Persons w atching th eir w aistlin es sh o u ld w atch themselves at salad bars. It’s true that plain, raw vegetables are low in calories. Lettuce, for example, has only 5 to 10 calories per cup; a cherry tomato also has only 5 calories. There are 20 calories in each cup of califlower, green pepper and mushrooms; and about 30 calories in a cup of carrots or bean sprouts. And Serve with your favorite gravy or any undiluted cream soup, heated. n u tritio n a l p ra c tic e s are necessary to achieve the desired results. The circular describes how the two basic categories of cattle vaccines, live products and killed products should be handled and briefly explains some of the disease prevention characteristics of each. According to the circular, no vaccine is 100 percent effective. The age of the animal, passive immunity the animal has when vaccinated and stress the animal may be under all have an affect on the animal’s resistance to disease. The publications recom mends vaccines for cows, calves, replacement heifers, weaner calves and bulls. The recommendations are separate ed into three time categories; calving time, branding time and preg-testing and weaning time in the fall of the year. “Cattle Vaccines—Which to Use?” is available free at county Extension offices or free by mail from the Bulletin Mailing Service, Industrial Building, OSU, Corvallis. 97331 Now is the time to prune shrubs that bloom in the spring should not be pruned until after their flowering period. These include camellias, deutzia, forsythia, lilac, moonlight broom and flowering plun. When pruning, first cut out dead, diseased, injured, weak and twiggy growth. Next remove shoots or twigs that are growing in the wrong direction, getting out of bounds, or crowding and crossing other limbs. Finally, finish the job by thinning out where necessary for even spacing of branches, ease of spraying and to maintain moderate growth. Roses are a special case. They may need a light, medium or heavy pruning. In all cases, the old canes and crossing growth should be removed. For light pruning, remove about one-third of last year s growth. That will leave the remaining canes about two and one-half to four feet high. Light pruning is best for rambling and climbing types of roses. With moderate pruning, cut the canes back to about half their length. Weaker canes should be cut back even more. The canes that remain should be 18 inches to two feet high. Heavy pruning is recom mended for bush-type roses and hybrid teas. Cut the canes back to within six to eight inches of the ground. Heavy pruning keeps the new wood close to the ground so the bush does not become leggy. It also keeps the flowers near the ground. Pruning prevents shrubs from becoming overgrown and formless. It also keeps plants healthy by removing dead, diseased of injured wood and im proves a ir c irc u la tio n around the plant.
