Image provided by: University of Oregon Libraries; Eugene, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (July 8, 1981)
12 July 8.1981 Spllya'y Tymoo Extension Notes from Pennie Littie and Clint Jacks Insects you should know Several species of social paper making wasps, which feed their maggot-like larvae on sweet solutions and bits of caterpillars or flies, are pests in Oregon. These include several species of yellow and black yellow jackets, several species of yellow and brown Polistes and the black and white bald members, including young faced hornet. Yellow jackets make either children. This gives them first hand experience in money aerial nests, under caves or in matters. One thing to talk attics, or underground nests. about is an allowance—which Each nest contains several flat, can be a terrific learning tool. Discuss the amount of money they will receive and how often. But don’t just decide for them, keep in mind that each child’s age and situation is different. —Have you thawed meat, Time spent on money changed your plans for dinner management will help your and then wondered if it was safe family have much more control to refreeze? over its finances and control —Did someone tell you that you can only keep beef in the over their lives. freezer for 12 months and yours has been there longer? —Do you worry about using meat that was frozen to make a casserole that you’re going to freeze? —Are you concerned about the several layers of newspapers— electricity for the freezer being don’t forget to line the top arid interrupted or the door being bottom of the box. left open? Third, keep hot foods hot To know the answer to and serve them within an hour questions like these it helps to of when they are done cooking. understand some principles If you must keep hot food about the freezer longer than an hour, chill it If it’s safe when you put it in thoroughly before leaving the freezer, it will be safe when home, carry it in a c.old box and you take it out as long as the reheat at serving time. freezer is working properly. Fourth, place leftovers in the So, if you take the meat out cold box as soon after eating as to thaw and change you mind, possible. This will slow the it is safe to refreeze IF you growth of bacteria and keep haven’t let it thaw completely the leftovers safe to eat. and then stand for 3 more Fifth, plan your outdoor hours at room temperature. menus carefully; follow these You need to keep things cold to simple rules and enjoy a the touch, even while thawing. summer of fun and safe eating. Sometimes, for fish and poultiy, it’s good to thaw in the refrigerator or put in a paper bag so the cold air is trapped around the surface of the meat. Money management Ideas As the cost of nearly everything increases, it’s more important than ever for families to develop systems to manage their money. To start with, determine where the family income is being spent. Have everyone in the family keep a spending record. For one month each person can write down all expenses. This will show where unnecessary spending has' taken place. Another idea is to talk about spending with all family Making recipes more nutritious First of all read product labels! Avoid recipes that call for highly processed, (packaged ingredients, packaged cake or dessert mixes, canned soups or soup mixes, prepared salad dressings, etc.) Such ingredi ents tend to be high in added salt, sugar and fat,, and low in essential fiber. They are generally costly as well. Select recipes that use the following: 1. Whole grains and wholegrain (unrefined, undegerminated) flour. 2. Fresh fruits and vegetables, rather than canned. 3. Lowiat aairy products. 4. No more than % cup of added sweetener (sugar, honey, molasses, etc.) per cup of flour. S. No more than 1-2 tablespoons of added oil or fat per cup of flour. 4. Littie or no added salt. To adapt recipes'that do not paper combs of hexagonal cells workers. in each of which the queen lays All social wasp colonies are an egg. The resulting larvae are annual affairs. At the height fed throughout their lives by of summer activity, however, a the smaller, sterile workers. yellow jacket or hornet nest The workers are most apt to may contain several thousand sting people when they get too inidividuals. Males are close to the nest entrance which produced toward fall and the may be a crack in the soil or mated females overwinter in next to a sunken water meter or protected places such as in soil stand pipe. Yellow jackets are crevices, about the home, or in strongly attracted to cooked decayed logs. New colonies of meat especially salmon and can all species are produced solely be a nuisance at picnics or by overwintering fertilized outdoor meals. queens. The bald faced hornet makes Control of wasps and large oval gray paper, aerial hornets should be undertaken nests which contain several only after dark when they horizontal combs suspended cannot and all individuals are one below the other. The nests at home. Us a flashlight to are usually attached to a limb in locate the nest or nest entrance a small tree or shrub. and treat liberally with a Polistes wasps make only a pressurized spray containing single, naked paper comb .05% Baygon, dichlowos or which is usually attached under pyrethrins or aerosols. caves or other overhangs. Commercial yellow-jacket There is no size diffemce traps are available as an between the queen and the alternate control method. Using your freezer wisely Keep outdoor food cold If the weather ever stays hot and bacteria find their way into summer picnic and barbecue food, aftermeal stomach-aches and outbreaks of the ‘flu’ can result. Being aware of a few simple food-safety rules can prevent misery-causing bacteria from growing in party foods. First, wash your hands before preparing, serving or eating food. Children may need to be reminded to wash before eating. Second, keep foods cold until served. An insulated cold box with ice works well. Or, carry food and ice in a covered cardboard box lined with Spiiya: meet the guidelines listed above, try the following: 1. In baking, for each cup all purpose white flour, use !6 cup unbleached plus 56 cup whole wheat flour or % cup unbleached flour plus % cup wheat germ and/ or bran. 2. Use brown or converted rice in place of white rice. Increase liquid and cooking time as needed, according to package directions. 3. Substitute low-fat for high- fat dairy products. Ricotta, farmer or cottage cheese can be used, for example, in the place of cream cheese. 4. Reduce the total amount of added fat. Compensate by increasing lowfat moist ingredients. Buttermilk is a good way of adding moistness to muffins, pancakes, etc. Flavor and texture will change when some of these changes are made but results can still be quite pleasing. Experiment! It’s never a good idea to leave perishables on the counter for three hours after thawing. This gives enough time for food spoilage to occur. Even when you refreeze meat safely, though, the quality will be lower. The charts that tell how long, to keep foods in the freezer refer to quality. The meat is still safe if it’s stored longer but will be better tasting and nicer texture if used within the suggested time schedule. It is safe to freeze foods that have been made from thawed meats. It is important to cool the main dishes promptly and freeze quickly. This is done fastest by setting the slightly cooled pan or casserole dish into cool water. Stir occasionally if possible. Don’t let it sit on the counter for long periods of time—before freezing or while thawing because bacteria can grow to a hazardous level- in an accumulated three hour at room temperature. If you know that the electricity is off or your freezer stops running, keep the freezer clbsed. A full freezer -can stay frozen about 2 days. You may need to find dry ice if repairs cannot be made immediately. Twenty five pounds of dry ice will hold a ten cubic foot freezer for 2 or 3 days. Sometimes you don’t know when the freezer stopped running—how do you decide what you can keep. If there are still ice crystals in things, they can be re-frozen. If things are thawed but still refrigerator temperatures, you can probably refreeze but pay attention to ground meat, fish, poultry and vegetables. Fruits will be lower quality but not unsafe. They can usually be salvaged in jam or fruit sauces. The best way to use your freezer wisely is to mark each item with the food and the date. This will help you use the items while their quality is still good. Wrap things carefully. Bread sacks and most sandwich bags are not heavy enough plastic to be used in the freezer. The moisture passes through them even when you use a double layer. The meat from the meat counter should also be rewrapped. Use containers and plastic bags labeled for the freezer or wrap in foil or freezer wrap paper and seal with freezer tape. Maximum storage time for freezer Items Beef Roasts--------- ------------------ 12 months Steak .............................. 12 months Ground Beef..................................... 3 months Lamb Roasts............................. 12 months Lamb Patties............................... 3 months Fresh Pork Roasts.......... . ............. .8 months Pork Sausage, Cured Pork....... 2 months Bacon..................................... .............. 1 month Veal Roasts............................. ;.... 8 months Veal Chops, Cutlets........................... 4 months Cooked Meats .......................... 3 months Whole Chickens, Turkeys............. 12 months Chicken Livers........ ............. 3 months Chicken, Turkey parts.......................9 months Cooked Chicken, Sliced.................... 6 months Fried Chicken.......... ........................... 4 months Perch Fillets (Pacific Ocean).........2 months Shrimp, Fresh........................ 12 months Shrimp, Cooked Creole .................... 3 months Fruit Juice Concentrate ........ 12 months Asparagus, Beans, Peas.......... ........ 8 months Cauliflower, Com, Spinach...........8 months Ice Cream, Sherbet........................ 1 month Bread, Rolls............. 3 months Unbaked Berry, Apple Pie............. 8 months Pound Cake......................... 6 months Youth attend 4-H camp Nature studies, crafts, outdoor cooking, fly tying, fishing, swimming, canoeing, archery and many other fund- educational activities made up a successful week at 4-H camp, June 22-26th. Those attending will have trouble forgetting the beautiful setting of the camp at Round Lake near Suttle Lake and Jack Lake in the Cascades. Also, hard to forget will be the many new friends made at camp and of wild deer coming down from the mountains each night to feed right out side the meal hall. The week of camp ended with, a potluck dinner for parents of campers and goodbyes from Andrew and Audry Allen, Glenn Bobb, Jr., George Ike, Sandra Johnson, Deanie Smith, Juliane Smith, Jessica and Jolene Tufti, Pearl Wyman, Greg and .Jennifer Pinkal and Alfredine Smith. New Aide The Extension Service office is happy to welcome Phyllis Skyhawk as the new 4- H/ Home Economics Exten sion Aide as of Monday, June 15. Phyllis will be working about halftime to help Pennie Albrandt with programs in Home Economics ana in developing the 4-H Program. She will be working with Pennie at the office, at Extension Programs, and out in the community on her own. The g« over 12 from th truck a of the i Si In i withNi after h hearing for Inc said h growl econon To c office s help th for eco in iden develo] Smit to exte to a t monies Indian attack sides," can do Smit with g througl office < econc proble "There but I 1 people propos could g said. This the pre which t specific of that Nation Q?V have What 1 like s Washin A:“l
