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.
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